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food Marketing - Technology 6/2022

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6/22<br />

Vol. 36 • 31377<br />

ISSN 0932-2744<br />

Cover: New Approach to<br />

Personalized Nutrition<br />

Apple Pectin in<br />

Confectionery<br />

Pumping Curds & Whey<br />

for Cheese<br />

Robot <strong>Technology</strong> in<br />

FMCG Packaging


sing<br />

zdruck-Begrenzungsventil<br />

Differential pressure limiting valve<br />

Spalttopfausführungen:<br />

E metallisch / nicht-metallisch<br />

E einschalig / doppelschalig<br />

Containment shell executions:<br />

E metallic / non-metallic<br />

E single / double shell<br />

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.<strong>2022</strong> 15:23:40<br />

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.<strong>2022</strong> 15:24:33<br />

GREEN EFFICIENT TECHNOLOGIES<br />

The independent media platform for<br />

energy supply, efficiency enhancement and<br />

alternative energy sources and storage<br />

W PUMP<br />

PROZESSTECHNIK & KOMPONENTEN<br />

PROCESS TECHNOLOGY & COMPONENTS<br />

PROCESS TECHNOLOGY & COMPONENTS <strong>2022</strong><br />

Water Wastewater Environmental <strong>Technology</strong><br />

Energy Oil Gas Hydrogen<br />

Automotive PROZESSTECHNIK Shipbuilding Heavy Industry & KOMPONENTEN <strong>2022</strong><br />

Chemistry Pharmaceutics Biotechnology<br />

Food and Beverage Industry<br />

Wasser Abwasser Umwelttechnik<br />

Energie Öl Gas Wasserstoff<br />

Fahrzeugbau Schiffbau Schwerindustrie<br />

Chemie Pharma Biotechnik<br />

Lebensmittel- und Getränkeindustrie<br />

Sustainable opportunities in process<br />

technology<br />

Circular economy in the industrial<br />

production process<br />

<strong>2022</strong><br />

<strong>2022</strong><br />

The hygienic solution<br />

WANGEN VarioTwin NG<br />

Hygienisch fördern<br />

Independent magazine for Pumps, Compressors and Process Components<br />

WANGEN VarioTwin NG<br />

ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

LISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

GLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

H ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

NGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

SH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

NGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

ISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

LISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

LISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH<br />

Unabhängiges Fachmagazin für Pumpen, Kompressoren und prozesstechnische Komponenten<br />

EUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

SCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

TSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

TSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

UTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

EUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />

Topics H 2<br />

, Synthetic Fuels, Water,<br />

Solar & Photovoltaics, Wind Power,<br />

Bioenergy, Geothermal Energy, Battery<br />

<strong>Technology</strong>, System Integration and<br />

other alternative options<br />

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


Editorial<br />

Taking time to communicate<br />

I’ve been thinking a lot about<br />

communication recently. Partly, this<br />

is because I am often so bad at it<br />

myself. My thoughts and ideas often<br />

bounce around inside my head so<br />

much, that I think colleagues and<br />

family must already have seen them,<br />

which makes my expectations of<br />

them surface in the wrong place.<br />

This leads to misunderstanding and<br />

frustration. The only true solution<br />

is to bring things from my head out<br />

into the open, either by talking them<br />

through with the respective person<br />

or by writing them down. This means<br />

taking time.<br />

Communication has changed a lot in<br />

the past twenty years, arguably not<br />

always for the best. The Internet has<br />

brought a lot of new information and<br />

made research easier, but there is<br />

still a need to evaluate what we find.<br />

We need to trust those providing the<br />

data and be aware that some things<br />

may still not be confirmed. We need<br />

to take time to verify.<br />

The advent of the Digital Age has<br />

also made things easier. We are<br />

more flexible than we have ever<br />

been before. We can work at home,<br />

in the hotel, train, plane and even in<br />

the office. We can choose to check<br />

our emails any time we want. The<br />

downside is that we sometimes<br />

don’t know when to stop. We need<br />

to manage our own expectations<br />

and those of our business partners,<br />

management and colleagues.<br />

Many forms of communication are<br />

unclear, sometimes deliberately<br />

so. To this I count meat alternatives,<br />

like plant burgers, vegan steaks<br />

or just meat-free sausages. Nonalcoholic<br />

beer probably also fits<br />

into this category. Is this marketing,<br />

misinformation or misrepresentation?<br />

I’m sure somebody could take the<br />

time to find alternative names.<br />

In the publishing branch, news<br />

is also getting faster. We have<br />

published print magazines for over<br />

100 years, but for the past few we<br />

have followed the demand for digital<br />

issues, newsletters and banner items.<br />

It is interesting to note from the last<br />

exhibitions, that there is still a desire<br />

for printed copies. News lasts longer<br />

when it is kept on your desk or in the<br />

company’s library. A daily newsletter<br />

has to catch your eye immediately or<br />

it will be swished away; the next one<br />

will be there before you know it.<br />

Ian Healey<br />

Editor-in-Chief<br />

QR-codes are a digital invention<br />

I am still not sure about. They<br />

are everywhere and offer fast<br />

information. At the same exhibitions<br />

it was almost impossible to get in<br />

without a QR code and mobile phone.<br />

I was scanned more times than I<br />

remember, but whether the final<br />

quality is better? The real advantage<br />

of the personal contact is in taking<br />

time, sitting down with a coffee<br />

and talking to people. Face to face<br />

contact is the best way to avoid<br />

misunderstandings and to show your<br />

partner how valuable they are.<br />

Photo: GS<br />

Cheers<br />

If you like it – subscribe!<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

3<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


International Magazine March <strong>2022</strong> ISSN 2628-5851<br />

<strong>Technology</strong> & <strong>Marketing</strong><br />

1/22<br />

Contents<br />

Subscribe now…<br />

Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food<br />

Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions<br />

Packaging: Recyclable Packaging and Bags, Inline Tray Sealer<br />

<strong>Marketing</strong>: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo<br />

PetFood PRO magazine wants to<br />

emphasize the high level of quality<br />

and care in the production of pet <strong>food</strong><br />

through the choice of ingredients, the<br />

choice of technology and the choice<br />

of packaging materials.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> December <strong>2022</strong><br />

1 Editorial<br />

42 Impressum<br />

Ingredients<br />

6 Real-life Scientific Study Demonstrates a Personalized<br />

Nutrition Approach<br />

8 Beverages Get Juicy<br />

11 Versatile and Functional Mineral Solutions<br />

12 Enriched Gummies: Highly Flexible Apple Pectin for<br />

More Tolerance<br />

14 FMCG Gurus: Top Ten Trends in 2023<br />

15 MIAVIT Food with a New Logo<br />

Processing<br />

16 Industrial Machines for Artisanal Family Butchers<br />

21 Scraped Surface Heat Exchanger Helps Reduce<br />

Energy Costs and Emissions<br />

22 Precise Results: New Analytical Instrument Unites 3<br />

Measuring Tasks in 1 Instrument<br />

24 Independent, Artisan Cheesemaker Reduces Energy<br />

Costs, Optimize Operations and Ensure Product<br />

Integrity<br />

28 Giacovelli Goes for Cutting-Edge Electronics for its<br />

Premium Cherries<br />

32 Building a Robust Food Safety Testing Program Using<br />

Single Cloud-Based SaaS Solution<br />

Packaging<br />

34 Vetipak Enjoys the Sweet Taste of Success Thanks<br />

to Robotics<br />

36 A Perfect Product Created with Passion Ankerkraut<br />

Puts its Trust in Label Specialist<br />

38 Green Layer IBC and PE Drums: Quality and Safety<br />

with a High Recyclate Content<br />

<strong>Technology</strong> & <strong>Marketing</strong><br />

www.harnisch.com<br />

Departments<br />

39 Events<br />

40 FILTECH 2023


tting <strong>Technology</strong><br />

9/6/22 3:14 PM<br />

Vol. 36 • 31377<br />

ISSN 0932-2744<br />

nitary<br />

s.<br />

simple<br />

ndard<br />

eeding<br />

ne.<br />

your product.<br />

.urschel.com<br />

Cover: New Approach to<br />

Personalized Nutrition<br />

Apple Pectin in<br />

Confectionery<br />

Pumping Curds & Whey<br />

for Cheese<br />

6/22<br />

Robot <strong>Technology</strong> in<br />

FMCG Packaging<br />

Cover:<br />

A recently published study demonstrates<br />

that BENEO ingredients<br />

support a personalized nutrition<br />

approach. Conducted under reallife<br />

conditions the study further<br />

confirms the health advantages<br />

of the slow-release carbohydrate<br />

PalatinoseTM and the prebiotic fiber<br />

Orafti®Synergy1. The results show<br />

an improvement in blood glucose<br />

control and benefits to gut microbiota<br />

through a significant increase in<br />

bifidobacteria.<br />

Our Cover Story starts on page 6.<br />

Photo: BENEO / shutterstock/sdecoret<br />

Ingredients: Apple Pectin<br />

The demand for sugar-reduced or sugar-free confectionery<br />

is increasing along with consumers’ awareness of nutrition.<br />

However, the production of such confectionery can be very<br />

challenging. Many trials are often necessary to figure out the<br />

influence on texture and storage stability. Apple pectin can<br />

be used excellently in combination with functional additives<br />

and sugar reduction. Read the full story on page 10<br />

Processing: Energy Reduction<br />

A leading UK cheesemaker needed a new pump to transfer<br />

the curds and whey across the facility. It was all about the<br />

technology and the safety. The solution was even better than<br />

expected: „It has made our operation better. If we were to<br />

damage the curds and whey, we would lose some of the solids,<br />

so we have to be gentle with the pumping.“ See the case<br />

study on page 24<br />

Packaging: Robotic Success<br />

With changing consumer needs and increasing labor scarcity,<br />

robotics technologies are often a welcome addition. Product<br />

life cycles are getting shorter, and manufacturers are looking<br />

for more flexibility. A leading contract manufacturer Vetipak<br />

has responded to these challenges with an innovative automation<br />

solution that combines the strengths of people and<br />

technology. Find out more on page 34<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February 2016<br />

Key No. 102163


Cover Story<br />

Real-life Scientific Study Demonstrates<br />

the Need for a Personalized Nutrition<br />

Approach<br />

A recently published study i conducted<br />

by Per<strong>food</strong> GmbH, Germany, in<br />

collaboration with the University of<br />

Lübeck, Germany, demonstrates<br />

that BENEO ingredients support<br />

a personalized nutrition approach.<br />

BENEO’s first citizen science study<br />

conducted under real-life conditions<br />

further confirms the health benefits of<br />

BENEO’s slow-release carbohydrate<br />

Palatinose TM and the prebiotic fiber<br />

Orafti®Synergy1 ii . The results show<br />

that both ingredients improve blood<br />

glucose control and that the latter also<br />

beneficially modulates gut microbiota<br />

through a significant increase in<br />

beneficial bifidobacteria.<br />

This is the first study of its kind to<br />

investigate the effects of a BENEO<br />

diet combining Palatinose TM and<br />

Orafti®Synergy1 in healthy adults in<br />

a real-life situation using the citizen<br />

science approach. Instead of controlled<br />

conditions where all participants eat<br />

and drink in a strict and well-controlled<br />

manner during the trial, participants<br />

in this study consumed BENEO’s<br />

ingredients in addition to their normal<br />

diet. The effects observed were robust<br />

even in such a very heterogenous<br />

population and not overruled by the<br />

habitual diet and usual lifestyle.<br />

Two dietary interventions were included<br />

in the study, targeting the support of<br />

blood glucose management, as well as<br />

the gut microbiota by increasing the<br />

beneficial bacteria (Bifidobacteria). The<br />

participants took part in a test phase<br />

over 14 days during which, in addition<br />

to the habitual diets, over three days<br />

they consumed drinks with either 30 g<br />

sucrose or 30 g Palatinose TM twice a day<br />

(for breakfast and lunch together with<br />

the habitual meal). Orafti®Synergy1<br />

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

for 11 days. Continuous blood glucose<br />

monitoring (CGM) was applied to<br />

evaluate the blood glucose response<br />

throughout, with stool samples<br />

collected at the beginning and end of<br />

the test phase and analysed using a gut<br />

microbiome RNA sequencing technique<br />

to measure the compositional changes<br />

of the gut microbiota.<br />

The findings highlight the added value<br />

of BENEO’s ingredients for everyday<br />

life through various applications. When<br />

added to the individual diet, beneficial<br />

effects that were previously shown in<br />

controlled clinical studies could also<br />

be demonstrated in an habitual diet<br />

situation. In comparison to sucrose,<br />

Palatinose TM showed a lower blood<br />

glucose response, a lower and more<br />

balanced blood glucose profile for the<br />

day, plus a slow release and sustained<br />

glucose supply. The positive effects<br />

of Orafti®Synergy1 supplementation<br />

were also demonstrated in this reallife<br />

situation through a significant<br />

increase in beneficial bifidobacteria<br />

and a significant decrease in glycaemic<br />

variability over time. The decrease in<br />

glycaemic variability over time was<br />

irrespective of the carbohydrate<br />

consumed and therefore is a beneficial<br />

effect that can be regarded as<br />

synergistic to the Palatinose TM related<br />

effects on blood glucose management.<br />

These latest findings demonstrate<br />

that the combination of Palatinose TM<br />

and Orafti®Synergy1, independently<br />

6<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Cover Story<br />

of each other, supports blood glucose<br />

management for improved metabolic<br />

health. Therefore, incorporating these<br />

functional ingredients as part of a healthy<br />

diet can improve the diet quality, also in<br />

the context of personalized nutrition,<br />

and contribute to overall better health.<br />

Anke Sentko, Vice President Regulatory<br />

Affairs & Nutrition Communication at<br />

BENEO comments, “For the first time,<br />

the health benefits of our ingredients<br />

that have already been proven in numerous<br />

clinical studies under controlled<br />

circumstances, are now confirmed<br />

in complex real-life situations. These<br />

recent study results show that <strong>food</strong><br />

choices matter and demonstrate<br />

how functional ingredients can help<br />

to support health. The study design<br />

also demonstrates that both BENEO’s<br />

Palatinose TM and Orafti®Synergy1<br />

deliver health benefits in the context<br />

of personalized nutrition by addressing<br />

individual dietary needs, a diet approach<br />

that is appreciated by more and more<br />

consumers when it comes to topics such<br />

as weight management and ensuring a<br />

healthy body and mind.<br />

“Furthermore, the demonstration<br />

of the synergetic effect of the<br />

two ingredients related to the<br />

decrease in glycaemic variability<br />

over time was particularly exciting<br />

for us: it finally confirms that<br />

microbiota composition and blood<br />

sugar management are closely<br />

interrelated. Therefore BENEO’s<br />

functional ingredients Palatinose TM<br />

and Orafti®Synergy1 offer a holistic<br />

approach.”<br />

fmt<br />

i Kordowski A, Künstner A, Schweitzer L, Theis S,<br />

Schröder T, Busch H, Sina C, Smollich M (<strong>2022</strong>)<br />

PalatinoseTM (Isomaltulose) and Prebiotic<br />

Inulin-Type Fructans Have Beneficial Effects<br />

on Glycemic Response and Gut Microbiota<br />

Composition in Healthy Volunteers - A Real-<br />

Life, Retrospective Study of a Cohort That<br />

Participated in a Digital Nutrition Program.<br />

Frontiers in Nutrition 9. DOI: 10.3389/<br />

fnut.<strong>2022</strong>.829933, published 07 March <strong>2022</strong>.<br />

Link: https://www.frontiersin.org/article/10.3389/<br />

fnut.<strong>2022</strong>.829933<br />

ii Orafti®Synergy1 is an oligofructose inulin<br />

combination containing shorter chain inulin<br />

(oligofructose DP < 10) and longer chain inulin<br />

(inulin DP ≥ 10) in an approximate 50:50 ratio ±<br />

10% each. Beneo Orafti, Tienen, Belgium<br />

Come and see for yourself:<br />

www.harnisch.com<br />

Perfectly positioned.<br />

The international specialist magazines from Dr. Harnisch Publications<br />

You can now explore our newly designed website, with a<br />

clear focus on responsive design and easily usable applications.<br />

Alongside the free-to-use digital magazine editions, you will<br />

find bonus news coverage, events, subscription and<br />

general information on all our magazines. Take a look at<br />

www.harnisch.com for all relevant content.<br />

Our publications include:<br />

- <strong>Technology</strong> & <strong>Marketing</strong> -<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

7


Ingredients<br />

Beverages Get Juicy<br />

by Donna Berry<br />

A lot has changed in the juice beverage<br />

business in the past 25 years, much out<br />

of necessity. The category needed a<br />

makeover to stay competitive and keep<br />

consumers drinking juice, as many<br />

learned to think of fruit and vegetable<br />

extractions as concentrated sources of<br />

empty-calorie sugars.<br />

Today juices are being used in<br />

combination with other fluids<br />

and better-for-you ingredients to<br />

improve their nutritional value. Many<br />

emphasize their sourcing while others<br />

promote the juicing process. In some<br />

instances, the juice serves as a flavor<br />

or sweetening ingredient to a different<br />

base beverage. It’s even getting<br />

boozed up.<br />

Molson Coors Beverage Company, for<br />

example, is expanding its Vizzy Hard<br />

Seltzer portfolio with the introduction<br />

of Vizzy Mimosa Hard Seltzer. Inspired<br />

by the mimosa cocktail, the hard seltzer<br />

is made with real orange juice, mimosainspired<br />

flavors and antioxidant vitamin<br />

C from the acerola fruit. The new<br />

product is available in four different<br />

flavors: Peach Orange, Pineapple<br />

Orange, Pomegranate Orange and<br />

Strawberry Orange.<br />

Fruit juice helps “naturally” sweeten<br />

caffeinated beverages, such as<br />

Starbucks Refreshers, where the<br />

caffeine comes from green coffee<br />

extract. There’s also MTN DEW<br />

KICKSTART from PepsiCo, which is a<br />

fusion of Mountain Dew soda, real fruit<br />

juice and a kick of caffeine. Both lines<br />

have been around for almost a decade,<br />

with flavors coming and going. It’s all<br />

about switching up the juice component.<br />

Some of the trendy offerings in the<br />

KICKSTART line now include Blood<br />

Orange, Blueberry Pomegranate and<br />

Watermelon.<br />

Watermelon juice has been gaining<br />

traction among health aficionados<br />

for its high antioxidant (lycopene)<br />

and electrolyte (potassium) content.<br />

In the U.S., Frey Farms—one of the<br />

largest processors of watermelon<br />

juice in the country--is responding<br />

to growing interest in watermelon<br />

juice through a major expansion to its<br />

cold-pressed processing center. It will<br />

yield 6,000 gallons of cold-pressed,<br />

unpasteurized watermelon juice per<br />

day. Each watermelon undergoes a<br />

proprietary process that uses minimal<br />

processing techniques to cold extract<br />

the juice and chill it to near freezing<br />

within minutes. This innovative process<br />

helps to maintain superior flavor while<br />

retaining its natural color, as well as<br />

nutrients. In addition to the original<br />

watermelon juice, the company now<br />

offers a watermelon juice and coconut<br />

water blend, with more concepts in the<br />

works.<br />

Cold-press processing is a key to many<br />

of the newer 100% juice products<br />

entering the marketplace. The more<br />

traditional method of extracting liquid<br />

from fruits and vegetables is centrifugal<br />

juicing. This is where fast-spinning<br />

blades expel the juices, as compared to<br />

the slow pulverizer with hydraulic press<br />

used in cold-pressed technology. Most<br />

of the bottled juice brands driving sales<br />

in the category fall into the category of<br />

cold pressed, with many of these juices<br />

further undergoing high-pressure<br />

processing (HPP) in order to obtain<br />

about a 30-day refrigerated shelf life.<br />

The HPP technology uses very high<br />

pressure and no heat to kill potentially<br />

harmful microorganisms to ensure a<br />

safe and good-tasting product.<br />

Consumer interest in cold-pressed juice<br />

is fueled by research showing that this<br />

type of juicing preserves the integrity of<br />

8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Ingredients<br />

vitamins, minerals and enzymes. This<br />

is because the blades encountered<br />

in centrifugal juicing generate heat<br />

and circulate air, both of which have<br />

a deleterious effect on nutrients.<br />

With cold-pressed processing, these<br />

elements are negligible.<br />

Kayco Beyond is debuting Wonder<br />

Lemon, a first-of-its-kind, 100% organic<br />

cold-pressed juice with zero added<br />

sugar. Lemon juice, the primary fruit in<br />

the beverages, is rich in vitamins A and<br />

C, as well as calcium, potassium and<br />

beta-carotene, positioning lemon as<br />

being helpful for immunity, fatigue, and<br />

mood. The drink comes in three flavors:<br />

Lemon Basil Jalapeño, Lemon Ginger<br />

and Lemon Mint, each made with only<br />

five to six ingredients, with less than<br />

110 calories per bottle and made up<br />

of 100% natural fruits and vegetables<br />

and no added sugar, artificial flavors,<br />

preservatives, additives or artificial<br />

coloring.<br />

new soft drink that is truly delicious,”<br />

he said.<br />

Each of Gunna’s drinks are named after<br />

the location of the inspiration behind<br />

each recipe. Sundowner, for example,<br />

is inspired by lemon, lime and bitters,<br />

a concoction widely enjoyed across<br />

Australia. Turtle Juice is inspired by a<br />

specific mango daiquiri cocktail enjoyed<br />

in St. Lucia.<br />

“Turtle Juice is packed with sweet<br />

mangos, a zesty twist of lime and a hint<br />

of coconut,” said Prowting. “Adding a<br />

new dimension to traditional mango<br />

drinks, we’ve incorporated the sourness<br />

of lime to cut through the sweet mangos<br />

and a hint of coconut to add a tropical<br />

complexity without overpowering it.”<br />

Garden of Flavor markets a range of<br />

cold-pressed juices. The brand’s newest<br />

offering is Pear Reishi Energy Elixir,<br />

which includes two super<strong>food</strong>s: Lion’s<br />

Mane and Chaga mushrooms. Both are<br />

known to support brain health, promote<br />

better sleep and help the body adapt to<br />

stress. These super<strong>food</strong>s, along with<br />

reishi, another mushroom, get blended<br />

with ingredients like organic pear juice,<br />

lemon juice, guayusa and probiotic<br />

cultures to help support mental clarity<br />

and energy levels even further.<br />

Adding probiotics to juices is not new,<br />

but really only in the past few years<br />

have consumers caught on that not just<br />

milk and yogurt can be a carrier of these<br />

beneficial live and active bacteria. Juice<br />

can, too.<br />

PepsiCo has been doing it the past few<br />

years under its Naked Juice brand, which<br />

also includes a line of cold-pressed<br />

juices. The brand’s newest offerings are<br />

two vegan smoothies: Orange Vanilla<br />

Crème and Key Lime. They combine<br />

almond milk with fruit juices and are<br />

sweetened with monkfruit.<br />

“Lemon has been a popular drink flavor<br />

forever, but most people don’t realize<br />

how much benefit lemons actually<br />

provide,” said Laura Morris, associate<br />

marketing director at Kayco Brands.<br />

“Unlike many other fruits, a lot of people<br />

don’t want to just bite into a tart, sour<br />

lemon, so they just squeeze it into some<br />

water, losing a lot of the great flavor.<br />

That’s why we created Wonder Lemon,<br />

to give our customers those incredible<br />

health benefits while maintaining the<br />

full, delicious flavor of the lemon.”<br />

Gunna Craft Soft Drinks uses real<br />

lemon juice concentrate, along with<br />

other fruits juices, to make its craft<br />

lemonades. Two of the company’s<br />

newest offerings are Sundowner Lime<br />

Lemonade and Turtle Juice Tropical<br />

Lemonade.<br />

When co-founder Chris Prowting<br />

was asked to describe the flavor<br />

development process in three words,<br />

he went with “exciting, fruity and tiring.”<br />

The process involves refining the flavors<br />

from an idea to an excellent drink.<br />

“Having new ideas and inspiration is<br />

relatively easy, but the fun (and hard<br />

work) is in finding the right type and<br />

combinations of flavors to create a<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

9


Ingredients<br />

Evive, makers of the blender-less<br />

smoothie, is rolling out three “Super<br />

Functional” offerings. Each super<strong>food</strong>packed,<br />

certified organic and vegan<br />

smoothie is offered in frozen cubes.<br />

Simply pop into a bottle, add water,<br />

juice or plant-based milk and shake.<br />

“Energy” is a combination of raspberry,<br />

blackberry and mint that helps boost<br />

energy without any caffeine thanks<br />

to the addition of panax ginseng, goji<br />

berries, medium chain triglyceride oil,<br />

pitaya powder and moringa. Banana,<br />

mango and beet round out the<br />

energizing effects.<br />

“Zen” has a calming lavender hue and<br />

boasts the subtly sweet flavors of<br />

blueberry, peach, vanilla and lavender.<br />

Light and creamy on the palate, the<br />

drink is packed with super<strong>food</strong>s<br />

that support mindfulness, including<br />

ashwagandha, vanilla bean, flaxseed<br />

and wild blueberries. Zen also includes<br />

banana, edamame and avocado, which<br />

amplify the calming effects.<br />

“Immunity” combines cherry, orange,<br />

elderberry and hibiscus into a potent<br />

brew packed with 17 vitamins and<br />

minerals. It also carries super<strong>food</strong>s<br />

with key nutrients for immunity,<br />

including camu camu, sea buckthorn<br />

and rosehip; and antioxidant-rich fruits<br />

and vegetables, such as strawberries,<br />

carrots and red bell peppers.<br />

Immunity is a key attraction with many<br />

of today’s juices. Old Orchard Brands<br />

now offers Old Orchard’s Immune<br />

Health Blends, which are 100% fruit<br />

juice fortified with vitamins A, B6, C<br />

and E, along with zinc.<br />

Less sugar also increases a juice’s<br />

market appeal. Uncle Matt’s Organic<br />

is rolling out Matt50 Orange Juice<br />

Beverage. It contains half the sugar<br />

and calories as regular orange juice and<br />

is boosted with vitamin C for immunity,<br />

plus prebiotics and probiotics for gut<br />

health and immune support.<br />

“You can now have your juice and drink<br />

it too with just 50 calories per serving,”<br />

said Susan McLean, vice president of<br />

marketing and innovation. “Sweetened<br />

with organic stevia, Matt50 delivers on<br />

taste and nutrition.”<br />

Another fruit gaining attraction postpandemic<br />

is the Montmorency tart<br />

cherry, which is grown largely in the<br />

U.S. and Canada. These cherries are<br />

abundant in anthocyanins, the natural<br />

flavonoid compounds that contribute<br />

to the ruby-red color and distinctive<br />

sour-sweet taste. The fruit has become<br />

the source of more than 50 studies<br />

supporting varied health and wellness<br />

qualities. It’s most well-recognized<br />

benefit is as an anti-inflammatory<br />

agent. It has been shown to assist with<br />

general pain relief, reducing muscle<br />

soreness after exercise and easing<br />

arthritic or gout pain.<br />

Through the presence of melatonin, a<br />

human sleep regulating hormone, tart<br />

cherries have also gained notoriety<br />

as a natural sleep aid. In addition, as a<br />

concentrated source of vitamin C, tart<br />

cherries serve as a natural immune<br />

system regulator.<br />

FruitHaven’s Super Fruit Juice blends<br />

Montmorency cherries with sweet<br />

cherries, pomegranate, cranberries,<br />

blueberries and currants. With<br />

no added sweeteners, the juice is<br />

described as helping an energy boost<br />

for increased mental and physical<br />

strength.<br />

Dole Packaged Foods has entered the<br />

tropical juice category with beverages<br />

with benefits. New Dole Fruitify Glow<br />

combines pineapple and mango juice<br />

with turmeric. Dole Fruitify Energize<br />

is pineapple juice with green tea<br />

extract and Dole Fruitify Replenish is<br />

pineapple juice and coconut water.<br />

Longtime juice category player Ocean<br />

Spray has been busy keeping cranberry<br />

relevant to consumers. New Frutas<br />

Frescas is a line of light beverages<br />

containing fewer calories and sugar<br />

than leading juice drinks. Available<br />

in three flavor offerings rooted in<br />

the cranberry--Cranberry Pineapple<br />

Passion Fruit, Cranberry Lemon<br />

Raspberry and Cranberry Raspberry<br />

Pear--Frutas Frescas are made with<br />

real fruit juice, no artificial sweeteners<br />

and boosted with vitamin C. In addition,<br />

Ocean Spray has introduced two<br />

new flavors of 100% Juice: Cranberry<br />

Elderberry and Cranberry Watermelon.<br />

Graasi Barley Water is a new concept<br />

designed to satisfy consumer cravings<br />

for more hydration, immunity and overall<br />

wellness. The line of ready-to-drink<br />

organic waters has organic barley grass<br />

juice powder as a key ingredient. It comes<br />

from the tender young grass grown from<br />

barley seed. Barley grass is harvested at<br />

the peak of its chlorophyll, protein and<br />

vitamin concentration, before the grass<br />

produces any grain. In addition to the<br />

wellness benefits provided from barley<br />

grass juice powder (fiber, vitamins and<br />

antioxidants), each bottle contains<br />

vitamin C, D and zinc. It comes in three<br />

flavors: Citrus Mint, Cucumber Lime and<br />

Lemongrass Ginger.<br />

“When developing a new line of<br />

functional waters, we focused on unique<br />

ingredients that would promote overall<br />

wellness and self-care,” said Chris<br />

LaCorata, founder of Graasi. “Barley<br />

water has been consumed by cultures<br />

around the world for thousands of<br />

years as a general wellness drink. We’re<br />

bringing it back and making it better<br />

with organic ingredients and immunityboosting<br />

vitamins and minerals.”<br />

Speaking of hydration, pickle juice is<br />

now getting bottled for its benefits.<br />

Pickle juice is loaded with electrolytes in<br />

the form of sodium (from the brine), as<br />

well as some potassium and magnesium,<br />

making it a natural way to rehydrate<br />

after exercise. Pickle juice also contains<br />

probiotics from the natural fermentation<br />

that turns cucumbers into pickles.<br />

Mt. Olive has been offering its pickle<br />

juice in 2-ounce shot-style bottles for a<br />

few years. The company recently rolled<br />

out a 64-ounce jug for extra thirsty<br />

people.<br />

As consumers learn the benefits of<br />

whole <strong>food</strong> nutrition, and prioritize<br />

health and wellness, expect to see more<br />

innovations in the fruit and vegetable<br />

juice space.<br />

fmt<br />

The Author<br />

Donna Berry is a <strong>food</strong> and beverage industry<br />

consultant and editor with over 25 years<br />

experience in tracking trends and advancements<br />

in product development.<br />

10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Ingredients<br />

Versatile and Functional Mineral<br />

Solutions<br />

Natural ingredients with added health and processing benefits<br />

Omya, a global producer of mineral<br />

ingredients, recently showcased<br />

natural solutions that boost health<br />

benefits and nutritional values, while<br />

improving processability. For powder<br />

handling, Omya<strong>food</strong>® 120 and Omya<br />

Calcipur® are two new non-nano flow<br />

aids that offer superb anticaking<br />

functionalities. The highly porous<br />

Omya<strong>food</strong>® 120 perfectly supports<br />

<strong>food</strong> powders and intermediates with<br />

its high moisture binding capacity,<br />

while the very fine Omya Calcipur®<br />

particles can reduce mechanical<br />

interlocking in powdered products<br />

and also act as white pigment in<br />

various formulations.<br />

Market demand for powders in<br />

convenience <strong>food</strong>s, drinks, sports<br />

nutrition and nutraceuticals<br />

continues to rise, as does the desire<br />

for safe, natural and clean label<br />

ingredients. Processing powders is<br />

challenging because they cake easily<br />

due to temperature or moisture. This<br />

results in a loss of product quality<br />

and higher energy demand. Highly<br />

porous and non-nano Omya<strong>food</strong>®<br />

120 particles counteract these issues<br />

thanks to their strong absorption<br />

and moisture-binding capabilities.<br />

Their advanced porous structure<br />

also means reduced mechanical<br />

interlocking. The low-dust ingredients<br />

not only enhance flow but also allow<br />

for improved storage and product<br />

quality throughout the supply chain,<br />

resulting in better performance for<br />

the end-user. At the show, freshly<br />

prepared hot chocolate drinks and<br />

wafers will demonstrate the ease<br />

of use and versatility of all Omya<br />

solutions. Furthermore, delicious<br />

chocolate lentils will demonstrate<br />

the performance of the company’s<br />

white pigment solution in the finest<br />

marble grades.<br />

Also new is Omyanutra® 300 DC<br />

and Omyanutra® 300 Flash, two<br />

innovative excipients for overcoming<br />

processing challenges related to<br />

dietary supplements. Both allow for<br />

free-flowing, directly compressible<br />

blends and provide better<br />

compactability at low compression<br />

forces compared to benchmark<br />

excipients such as lactose and<br />

microcrystalline cellulose. In<br />

addition, the minerals enable<br />

fast disintegration thanks to their<br />

particles’ porous structure which<br />

supports the safe carrying and release<br />

of active ingredients. As it contains a<br />

superdisintegrant, Omyanutra® 300<br />

Flash is a perfect all-in-one solution<br />

for tablet manufacturers. It delivers<br />

fast disintegration in orally and<br />

fast-dissolving tablets (ODTs/FDTs)<br />

regardless of the hardness of the<br />

solid dosage form.<br />

Matching the company’s own<br />

innovations, the holistic distribution<br />

portfolio now includes a new range<br />

of apple fiber, oat fiber blend and<br />

cocoa fiber – all-natural, clean<br />

label ingredients without chemical<br />

treatment or E numbers. By<br />

increasing the healthy fiber content<br />

of the formulation, the micronized<br />

powders allow a health or nutrition<br />

claim to be made for the final product.<br />

Moreover, the ingredients serve as<br />

binders, colorants and anti-caking<br />

agents, and therefore support a<br />

smooth production process.<br />

Further specialities such as yeast<br />

protein and extracts, vitamins and<br />

natural colorant powders are suitable<br />

for natural and vegan clean label<br />

applications. Used in conjunction<br />

with the company’s own high-quality<br />

calcium minerals, these open up<br />

endless possibilities for easy to<br />

process, all-round solutions. fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

11


Ingredients<br />

Enriched Gummies: Highly Flexible Apple<br />

Pectin for More Tolerance<br />

A newly developed apple pectin<br />

provides a simple solution in the<br />

production of enriched confectionery<br />

that is suitable for numerous functional<br />

ingredients. An additional buffer is not<br />

required. Only the pH value of the<br />

recipe concerned must be adjusted<br />

using the quantity of edible acid.<br />

To manufacture vegan fruit gummies<br />

with pectin, a sweet mass is cooked,<br />

poured into moulds and then cooled<br />

until it gelatinizes in just a couple of<br />

minutes. The advantages of pectin<br />

compared with other hydrocolloids<br />

include its low boiling viscosity and<br />

fast gelification. This is combined<br />

with easy manufacturability and high<br />

efficiency. If the sweets are to be<br />

enriched with functional ingredients,<br />

they can be added to the hot mass<br />

during the cooking process before<br />

gelification. The choice and options<br />

for these ingredients are seemingly<br />

limitless: minerals, vitamins, fiber,<br />

plant extract, cider vinegar and<br />

much more. The problem: Acids and<br />

minerals in particular can interact<br />

with pectin and thus impact the<br />

gelification.<br />

New pectin with significantly<br />

increased tolerance<br />

Confectionery pectins supplied<br />

by Herbstreith & Fox are already<br />

famous for their high tolerance to<br />

recipe parameters. With their latest<br />

12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Ingredients<br />

creation, Pectin Classic AS 519, H&F<br />

is again exceeding this benchmark.<br />

By selecting special apple pectins,<br />

they have managed to significantly<br />

increase tolerance towards cations.<br />

The additional multifunctional, strong<br />

buffer system makes the newly<br />

developed apple pectin extremely<br />

tolerant towards minerals, acids,<br />

vitamins and plant extracts. The<br />

pectin texture is smooth and can be<br />

conveniently and quickly made into<br />

a firm or gum-like chewable sweet. It<br />

can even be used to make sugar-free<br />

gum confectionery, as the new H&F<br />

pectin is sugar-free.<br />

Classic AS 519 pectin<br />

• Flexible apple pectin<br />

• Multifunctional buffer system<br />

• Very tolerant towards functional<br />

ingredients<br />

• No additional buffer necessary<br />

• Versatile use<br />

• Slow gelification<br />

• Excellent castability<br />

• Sugar-free<br />

fmt<br />

Apple pectin: The optimal<br />

solution for sugar-reduced<br />

confectionery<br />

The demand for sugar-reduced<br />

or sugar-free confectionery is<br />

increasing along with consumers’<br />

awareness of nutrition.<br />

However, the production of<br />

such confectionery can be very<br />

challenging. Many trials are<br />

often necessary to figure out the<br />

influence on texture and storage<br />

stability.<br />

Herbstreith & Fox offers solutions<br />

that meet these challenges with<br />

its versatile and flexible pectins,<br />

such as the already buffered and<br />

slow-gelling apple pectins. Pectin<br />

Classic AS 519 gels reliably<br />

with sugar substitutes such as<br />

maltitol syrup, xylitol, isomalt,<br />

erythritol, polydextrose, maltitol,<br />

sorbitol, inulin and allulose. In<br />

addition, apple pectin can be<br />

used excellently in combination<br />

with functional additives and<br />

sugar reduction.<br />

Join us in<br />

our next:<br />

Hydrocolloid Information Center<br />

Publisher of:<br />

The Quarterly Review of Food<br />

Hydrocolloids<br />

Food Hydrocolloid Conference<br />

MALTA<br />

April 23-25, 2023<br />

Nesha Zalesny – nzalesny@hydrocollid.com<br />

Dennis Seisun – dseisun@hydrocollid.com<br />

www.hydrocolloid.com<br />

Key No. 102333<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

13


Ingredients<br />

FMCG Gurus: Top Ten Trends in 2023<br />

by Mike Hughes<br />

For the third year in a row, consumers<br />

will enter the New Year in a high state<br />

of uncertainty. This time it is not worry<br />

over the course of the pandemic, but<br />

the economic downturn and rising cost<br />

of living that people are facing. This<br />

result in consumers wanting to continue<br />

to seek out products that satisfy<br />

various needs, while at the same time,<br />

engaging in recessionary shopping<br />

habits and being more attentive to<br />

value. The key implication of this is that<br />

consumers will be reluctant to give up<br />

products that they deem essential and<br />

small luxuries but at the same time,<br />

must be more mindful of spend. FMCG<br />

Gurus has launched its Top Ten<br />

Trends for 2023, highlighting<br />

opportunities to<br />

enhance perceptions<br />

of value.<br />

The first trend for 2023 is Inflationary<br />

Driven and focuses on how consumers<br />

are looking to make their money go<br />

further without sacrificing their need<br />

states, such as becoming less brand<br />

loyal and shopping around, being<br />

more resourceful, and looking to<br />

save money on certain products to<br />

spend more elsewhere. It must be<br />

remembered that few households<br />

have adequate savings, meaning<br />

any deterioration in the economy,<br />

financial well-being, or job security<br />

will hit many people hard and fast,<br />

meaning brands must be seen to<br />

be as responsive as possible. While<br />

consumers accept some form of<br />

compromise over the next twelve<br />

months, value will be more important<br />

than the cheapest price when seeking<br />

out products.<br />

As in previous years, health and<br />

wellness has shaped a number of<br />

trends, as consumers continue to take<br />

a proactive and holistic approach to<br />

well-being. The first health-orientated<br />

trend is Fuel my Mood which describes<br />

how consumers will place greater<br />

emphasis on happiness, emotional<br />

wellness, and energy levels,<br />

especially as they realize<br />

the impact that fatigue<br />

can have on longterm<br />

wellness.<br />

Another trend<br />

related to<br />

health is<br />

Finding<br />

14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Ingredients<br />

Balance which emphasizes how<br />

consumers will look to step back from<br />

daily pressures and re-evaluate what<br />

is important to them, prioritizing their<br />

health, self-educating themselves<br />

about wellness issues, and doing their<br />

best to ensure they are not overawed<br />

by daily pressures and stresses.<br />

Proactive Profiles highlights how<br />

consumers are continuing to take a<br />

long-term approach to wellness and<br />

stay fit and active until as late in life<br />

as possible. Linked to this, consumers<br />

are also recognizing the link between<br />

digestive health and immunity, a trend<br />

that will continue to become more<br />

prevalent as awareness of the gut<br />

microbiome grows. Finally, for health<br />

and wellness, Technolution looks at<br />

how technology will be seen as the<br />

way forward for offering new forms of<br />

innovation in the market, ranging from<br />

personalized products to fermentation<br />

and fortification, to cultivated products.<br />

However, consumers do have other<br />

priorities beyond health and wellness,<br />

and in an era of austerity, more<br />

emphasis will be placed on brands<br />

reassuring people that they have their<br />

best interests at heart and are putting<br />

maximum care and attention into the<br />

formulation of products. The Eagle<br />

Eyes trend looks at how consumers are<br />

being more attentive to information<br />

as they continue to demonstrate<br />

elements of risk aversion, meaning<br />

authenticity and transparency are<br />

crucial, with brands expected to<br />

provide the story behind the products<br />

that they have made. Concerns will<br />

continue to exist around the state of<br />

the environment, and the Blue Planet<br />

trend showcases how people expect<br />

brands to take a holistic and proactive<br />

approach to sustainable practice<br />

along the whole of the supply chain,<br />

especially as people make changes to<br />

their diets and lifestyles to behave in a<br />

more environmentally friendly manner.<br />

This is something that creates new<br />

opportunities around technology, with<br />

the Age of Innovation highlighting how<br />

consumers expect brands to be as<br />

resourceful as possible, avoid waste,<br />

develop new farming practices that<br />

are natural, and address issues such<br />

as <strong>food</strong> waste and carbon emissions.<br />

Self-expression is something that<br />

is also synonymous with value, and<br />

the Inclusive Era trend shows that<br />

consumers want products that mirror<br />

their attitudes and outlook on life,<br />

irrespective of whether the individual<br />

wants to actively challenge societal<br />

norms, or whether they feel that<br />

society is changing at too fast a rate.<br />

Finally, Taste Temptation looks at<br />

how consumers will continue to seek<br />

out small indulgences for reward and<br />

escapism purposes, especially as they<br />

reduce spending on big-ticket items,<br />

and hedonistic products positioned<br />

either nostalgia or experimentation<br />

will appeal to those who seek out small<br />

moments of indulgence.<br />

Irrespective of the trend being<br />

targeted, at a time when reduced<br />

financial confidence means that brand<br />

loyalty will likely decline, it is crucial<br />

to ensure maximum transparency<br />

when targeting a trend and reassuring<br />

consumers that products align with<br />

their need states.<br />

fmt<br />

The Author<br />

Mike Hughes is Head of Research and<br />

Insight at FMCG Gurus<br />

MIAVIT Food with a New Logo<br />

MIAVIT Food GmbH launched its first<br />

very own logo this week. The logo picks<br />

up the colors of the vitamins contained<br />

in the premixes. MIAVIT Food relies on<br />

the know-how of its employees and the<br />

reliability of the raw material suppliers<br />

in order to establish long-term<br />

relationships with customers.<br />

Since 2004 MIAVIT GmbH in Essen<br />

(Oldb.) produce premixes for the<br />

<strong>food</strong> industry. As a result of the fastgrowing<br />

market, MIAVIT Food GmbH<br />

was founded in 2010 as a fully-fledged<br />

subsidiary of the MIAVIT Group. “But<br />

now, the time has come for us to<br />

raise our profile over the next few<br />

years, internationalise and access<br />

new markets,” says current Managing<br />

Director Jan Westerkamp. “For us to do<br />

this, it is important that customers see<br />

us as a reliable partner for customised<br />

premixes in the <strong>food</strong> industry right from<br />

the start.” And we would like to achieve<br />

this in future with the MIAVIT Food logo<br />

featuring the different vitamin colors.<br />

The logo should reflect the individuality<br />

of the premixes that are produced from<br />

a wide variety of vitamins. But despite<br />

all this, the new logo can be derived<br />

from the logo of the parent company.<br />

The logo shows the traditional idea of<br />

the family business and also reflects<br />

the modernity of the company.<br />

MIAVIT Food already offers premixes<br />

as powder and liquid for a wide range<br />

of applications in the <strong>food</strong> industry<br />

and has recently started producing<br />

gelling agent premixes. Vitamin, energy<br />

and mineral mixtures form the core<br />

business. MIAVIT Food enables shortterm<br />

implementation of customer<br />

projects through a qualified support<br />

of the development process and a<br />

customer-oriented way of thinking.<br />

The customised premixes are the main<br />

priority at all times.<br />

fmt<br />

jan-westerkamp<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

15


Processing<br />

Industrial Machines for Artisanal Family<br />

Butchers<br />

VCM 360 and MWW 160 from K+G Wetter<br />

Is artisanal craftsmanship in the<br />

butcher’s shop reconcilable with<br />

the use of industrial machines? The<br />

Lowis butcher’s shop in the town of<br />

Setterich-Baesweiler thinks so! In the<br />

rural area of the Aachen city district,<br />

master butcher Hans Lowis and his<br />

son Niklas, together with eleven<br />

employees, produce liver sausage,<br />

ham sausage (Schinkenwurst) and<br />

many other traditional specialities<br />

just as they did in the first Lowis shop<br />

founded in 1955 – but now supported<br />

by machines that are also used by<br />

industrial companies.<br />

VCM 360 and MWW 160<br />

Vacuum cutters and angle grinders are<br />

delivered by K+G Wetter in Biedenkopf.<br />

These two companies share a long<br />

history. Hans Lowis took over the<br />

business from his parents in 1988 and<br />

was one of the first customers of meat<br />

processing machine manufacturer K+G<br />

Wetter, which itself was established in<br />

1990. “We started with a small 65-liter<br />

bowl cutter and a 130-millimetre angle<br />

grinder,” says Hans Lowis, who has<br />

since handed butchery down to his<br />

son Niklas. “That bowl cutter was in<br />

service for 17 years. We then expanded<br />

to 120, 200 and now 360 liters.” Since<br />

May <strong>2022</strong>, the VCM 360 Hygienic<br />

Secure and the MWW 160 mixer angle<br />

grinder have been performing reliably<br />

in the butchery. The Lowis family has<br />

constructed a new building on an<br />

industrial estate – with high-tech hiding<br />

behind a modern wooden façade.<br />

The new machines have been standing<br />

in the new factory building since spring.<br />

Now, early in this late autumn morning,<br />

several batches of the popular<br />

Christmas liver sausage have already<br />

been chopped – a truly gourmet<br />

variety that contains cream and other<br />

fine ingredients according to the family<br />

recipe. “Liver sausage is our absolute<br />

best seller,” explains Niklas Lowis,<br />

who sells products made by the family<br />

business via two regional branches.<br />

Together with a wholesale partner, he<br />

also sells nationwide through <strong>food</strong><br />

retailers and to the Benelux region.<br />

Optimized cooking system for better<br />

quality and lower energy consumption<br />

When it comes to the sausage meat<br />

used for the liver sausage, the<br />

optimised cooking system of the K+G<br />

Wetter cutters comes to the fore: The<br />

cutter bowl is a completely enclosed,<br />

double-walled system. Hans Lowis<br />

is fully convinced of the advantages<br />

this offers for his speciality butchery<br />

product: “There is less deposition<br />

of the sausage meat and lower<br />

caramelization in the bowl. This has<br />

made our liver sausage even better. In<br />

the past, product deposits forming on<br />

the cooking bowl made intermediate<br />

cleaning of the bowl common after<br />

every ten batches approximately.<br />

Today, practically nothing remains in<br />

the bowl cutter after unloading. This<br />

is clearly due to the double-walled<br />

bowl. Previously, the bowl was heated<br />

far less evenly via steam nozzles.<br />

Now the steam is evenly distributed<br />

in the intermediate space.” “On top<br />

of this comes the machine’s design:<br />

We have achieved an extremely low<br />

vibration level thanks to the cast iron<br />

machine base and can bring the bowl<br />

and blade very close together,” adds<br />

Heiko Schneider, Area Sales Manager<br />

at K+G Wetter. “Talking to customers<br />

has taught me that product becoming<br />

baked on is a bigger problem when the<br />

bowl/blade spacing is greater. These<br />

are issues that you might not associate<br />

with product quality at first glance, but<br />

they have a massive impact.” Product<br />

Undesired components such as bone splinters<br />

or pieces of sinew are automatically and reliably<br />

removed during the grinding process and<br />

ejected to the side. Simultaneously, the working<br />

area in front of the machine remains free –<br />

giving the sorting device of K+G Wetter grinders<br />

decisive advantages.<br />

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

behind the modern wooden façade using high-tech machines.<br />

Photos: K+G Wetter<br />

16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

quality that delights customers<br />

also benefits from sophisticated<br />

technology.<br />

A further advantage: Whereas the<br />

entire vacuum vessel area used to heat<br />

up during the cooking process, now<br />

only the small space between the cutter<br />

bowl walls is heated, thereby saving<br />

time and energy. The issue of energy is<br />

huge. Niklas Lowis has prepared some<br />

figures: “The machine has one-and-ahalf<br />

times the capacity of the VCM 200,<br />

but its peak current load has actually<br />

been reduced. If you add to this the<br />

fact that we could already produce 400<br />

kilogrammes of Mettwurst sausage<br />

meat in the 360-liter bowl without<br />

anything overflowing, the machine’s<br />

economical consumption of precious<br />

energy resources becomes even<br />

clearer.” “This is only possible thanks<br />

to the raised bowl rim and special bowl<br />

geometry,” explains Heiko Schneider.<br />

But Niklas Lowis also occasionally<br />

uses the VCM 360 for smaller special<br />

production batches. “I also make 40<br />

kilogrammes of stuffing mix in the<br />

cutter. So it’s also possible to make<br />

small quantities with it, the product is<br />

well processed and it makes financial<br />

sense.” It was therefore unnecessary<br />

for the Lowis butcher’s shop to<br />

purchase a separate small bowl cutter<br />

for such tasks.<br />

Grinder and bowl cutter hygiene<br />

and quality<br />

Meanwhile, in the bright and airy<br />

production area, Lowis employee<br />

Moris Porkert cleans the cutter for<br />

processing the next batch. A further<br />

regional specialty, Rheinische<br />

Schinkenwurst (Rhineland ham<br />

sausage), is also on the production<br />

schedule. Fleischwurst or Lyoner is the<br />

name of the fine boiled sausage found<br />

in other regions of Germany. Thanks<br />

to the innovations offered by K+G<br />

Wetter’s Hygienic Secure range, Lowis’<br />

employees spend significantly less<br />

time on the absolute hygienic cleaning<br />

of the bowl cutter. “I am absolutely<br />

convinced of the benefits of Hygienic<br />

Secure,” says Niklas Lowis. “It wasn’t<br />

even on my radar when I was shopping<br />

for a machine, but it’s phenomenally<br />

easy to clean and really good – for<br />

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

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

example, because you can remove the<br />

knife cover strips. In our experience,<br />

Hygienic Secure consistently saves us<br />

20 per cent in terms of cleaning time!”<br />

The meat for the Schinkenwurst<br />

initially passes through the MWW 160<br />

mixer angle grinder, which took its<br />

place in Lowis’ premises at the same<br />

time as the industrial bowl cutter. “The<br />

MWW 130 we had before had started<br />

to show its age and couldn’t cope<br />

with the increased demands we were<br />

placing on it,” says Hans Lowis. The<br />

master butcher also places particular<br />

importance on the Easy Access<br />

feature. “The design with a door in the<br />

grinder’s hopper was indispensable for<br />

us when we bought the new machine.<br />

We would have really regretted not<br />

having it, because it’s so ingenious to<br />

use – it’s right at the top in a class of its<br />

own. No other grinder offers such ease<br />

of access.” Despite its industrial size,<br />

practical experience shows that all<br />

Lowis employees are able to operate<br />

the machine perfectly and remove and<br />

refit the mixing paddle and meat worm<br />

very easily, quickly and effortlessly<br />

during cleaning.<br />

Of course, the Lowis butchery produces<br />

minced meat using the grinder – “The<br />

cutting pattern has become even<br />

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

batches without losses caused by overflowing.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

17


Processing<br />

clearer”, Niklas Lowis is pleased to say<br />

– and minces meat before cutting: “We<br />

don’t put anything in the cutter that<br />

hasn’t first been ground”. This is due<br />

to the sorting device, which reliably<br />

removes unwanted components in<br />

the meat, such as sinews and bone<br />

splinters. “We already have the sorting<br />

device in our third machine from K+G<br />

Wetter. It was always fantastic, but<br />

has been greatly improved thanks<br />

to various technical innovations and<br />

especially by the new sorting knife.”<br />

Lowis also finds the lateral unloading<br />

of the sorted material a convincing<br />

feature. “There’s nothing to obstruct<br />

the cutting set housing which allows it<br />

to be cleaned easily and quickly.”<br />

Thanks to the stick mixing shaft, the<br />

butchery also processes frozen<br />

material using the MWW 160: “Our cold<br />

store operates at -4 degrees (Celsius).<br />

This delivers slightly frozen blocks<br />

which we chop and mince perfectly<br />

using the mincer and special mixing<br />

shaft,” reports Niklas Lowis.<br />

Moreover, the MWW 160 from K+G<br />

Wetter also offers sophisticated<br />

solutions in terms of hygiene – for<br />

example, the rinsing chamber, which<br />

allows the area behind the meat<br />

worm, feeder worm and mixing paddle<br />

seals to be simply rinsed from the<br />

outside on a daily basis: Even if tiny<br />

particles penetrate these seals as a<br />

result of the grinding pressure, they<br />

cannot form deposits which provide<br />

a breeding ground for germs. “The<br />

rinsing chamber is so good that<br />

it’s completely unobtrusive in daily<br />

operations,” smiles Hans Lowis. “We<br />

just rinse it through and that’s it.”<br />

Disassembling the worms and mixing<br />

shafts for cleaning is also extremely<br />

easy thanks to the easy-access door<br />

in the grinder’s hopper and the quickrelease<br />

fasteners. “You have access to<br />

all parts of the machine and it’s always<br />

sparkling clean,” says senior boss<br />

Lowis.<br />

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

efficient production machines save the company time and money – and deliver enhanced quality.<br />

minced meat into the cutter bowl.<br />

Gradually, more ingredients are added<br />

– spices, salt, ice, more meat. Niklas<br />

Lowis starts each work step by hand.<br />

“Two-four?” he calls out to his father in<br />

between – it’s about the right speed<br />

for the next production step. Lowis<br />

senior signals his agreement – he has<br />

all the recipes along with quantities,<br />

ingredients and work processes in his<br />

head. So sausage production at Lowis<br />

is still real artisanal craftsmanship, even<br />

using the large industrial bowl cutter.<br />

After just a few minutes, the sausage<br />

meat is ready and Niklas Lowis ejects it<br />

with the unloader into the waiting meat<br />

trolleys. A few months ago the cutter<br />

would still have been in the middle of<br />

production, but now it is already ready<br />

for the next batch. “Our experience<br />

shows that the time saving is around<br />

40 per cent. It was previously ten<br />

minutes, now it’s six – that’s already an<br />

insane gain from an economic point of<br />

view.” Another advantage: “Like many<br />

other companies, we are also suffering<br />

from a shortage of staff. That’s why we<br />

search out every opportunity for saving<br />

working time while maintaining or<br />

improving quality,” says Niklas Lowis.<br />

The small company therefore relies on<br />

large bowl cutters and grinders from<br />

K+G Wetter.<br />

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

of butchery products.<br />

A fine sense for perfect artisanal<br />

sausages<br />

Niklas Lowis opens the noise protection<br />

lid of the neighbouring VCM 360. The<br />

excellently-guided hydraulic loading<br />

system precisely doses the previously<br />

18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

Key No. 101822<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

19


Processing<br />

The company does not save time<br />

by using higher speeds: According<br />

to Hans Lowis, “This only increases<br />

power consumption and causes<br />

bearing wear; there is simply no<br />

benefit.” On the other hand, the<br />

master butcher relies on careful<br />

preparation, for example prior<br />

grinding, and on artisanal tricks such<br />

as knowing the right time to add salt.<br />

Niklas Lowis describes the finished<br />

Schinkenwurst as follows: “The<br />

sausage has an artisanal structure.<br />

We could of course cut the sausage<br />

meat absolutely finely and smoothly,<br />

but it would then have a completely<br />

different texture. Our method using<br />

the industrial cutter – by chopping<br />

more slowly and for longer rather<br />

than quickly and at top speed – gives<br />

the sausage a texture like the one<br />

from the butcher’s shop next door.<br />

It’s something that becomes clearly<br />

apparent when you eat it.”<br />

Customized touch panel<br />

A special feature programmed by<br />

the K+G Wetter team to address the<br />

specific needs of the Lowis butcher’s<br />

shop is the control panel that has<br />

been customised to provide the<br />

functions needed by the business<br />

every day. For example, all nine knife<br />

speed buttons have been assigned<br />

twice, which means that Niklas<br />

Lowis only has to double tap to set<br />

the perfect speed. The touch fields<br />

for vacuum, temperature and bowl<br />

revolutions have received similar<br />

treatment.<br />

Service experts and customer<br />

relations on an equal footing<br />

In order to ensure the machine is<br />

maintained in perfect condition at<br />

all times, customer service is an<br />

important background issue. Senior<br />

boss Hans Lowis enthuses about<br />

his many years of experience: “K+G<br />

Wetter is as family-oriented as we are.<br />

With them we have a direct line to the<br />

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

customer requirements – thereby facilitating optimal workflows.<br />

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

business from the district of Aachen.<br />

management and don’t get tied up in<br />

a call centre when there’s a problem<br />

to be solved. Like us, they are fully<br />

grounded. Their customer service<br />

staff are simply unbeatable too. They<br />

always endeavor to find a direct<br />

solution. It’s something money can’t<br />

really buy.”<br />

“With them, the boss – in fact both<br />

bosses – are still directly involved<br />

in production and are fantastic role<br />

models for their employees. I am<br />

able to talk to them directly, not to a<br />

department head. That’s what I call<br />

a customer relationship on an equal<br />

footing,” adds Heiko Schneider.<br />

Ideas derived from practice for<br />

the perfect machine<br />

After finishing the current batch of<br />

boiled sausage meat, Hans Lowis<br />

and K+G Wetter area sales manager<br />

Heiko Schneider meet at the machine<br />

to discuss ideas, just as they have<br />

during the entire duration of their<br />

long-standing collaboration. “We<br />

are always really pleased to accept<br />

suggestions derived from practical<br />

experience and pass them on to<br />

our design department,” says Heiko<br />

Schneider. It’s all about the details:<br />

“From my perspective, the VCM 360<br />

is currently the absolutely perfect<br />

machine,” says Hans Lowis with<br />

complete conviction.<br />

fmt<br />

20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

Scraped Surface Heat Exchanger Helps<br />

Reduce Energy Costs and Emissions<br />

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

emissions annually per production line<br />

SPX FLOW, Inc., a leading provider<br />

of process solutions, reports that<br />

customers who use its latest scraped<br />

surface heat exchanger (SSHE),<br />

Nexus, in margarine and shortening<br />

production are better able to meet<br />

sustainability and business goals by<br />

reducing emissions and cost. Nexus<br />

is a critical piece of equipment in<br />

forming the correct crystal struct-ure<br />

in margarine, shortenings and other<br />

fats and oils products. Nexus uses<br />

carbon dioxide (CO 2<br />

) as a refrigerant<br />

rather than the traditional freon (HFC<br />

or HCFC) or ammonia (NH 3<br />

).<br />

“While most companies still use<br />

ammonia or freon, SPX FLOW has<br />

pushed for innovation by switching<br />

to carbon dioxide,” said Alf Sievers,<br />

Global Product Manager. “We pride<br />

ourselves on being solution makers,<br />

and our customers’ data proves how<br />

much Nexus makes a difference as we<br />

find the safest, most sustainable way to<br />

help them.”<br />

Data shows that when customers began<br />

using the Nexus, each line improved its<br />

heat transfer by approximately 30%<br />

compared to other refrigerants. The<br />

data also confirms that the product<br />

quality improved compared to lines<br />

using other refrigerants.<br />

Each line also reduces the annual<br />

CO 2<br />

emissions to the environment by<br />

about 200 tons annually when using<br />

CO 2<br />

compared to other refrigerants<br />

because of the higher efficiency.<br />

SPX FLOW recommends CO 2<br />

refrigerant<br />

because it’s safer and more<br />

sustainable than traditional refrigerants<br />

used in SSHE. Ammonia (NH 3<br />

) is toxic<br />

— leaks can harm workers. And if freon<br />

leaks, it is harmful to the environment.<br />

CO 2<br />

refrigerant is considered “cleaner”<br />

due to its Global Warming Potential<br />

(GWP) of one, according to the<br />

California Air Resources Board. Some<br />

types of freon, meanwhile, have a GWP<br />

potential of almost 4,000.<br />

“Businesses are looking for more ways to<br />

be sustainable and meet climate goals,<br />

and results like this are an important<br />

step that helps do that,” said Sievers.<br />

“We will continue to work to innovate<br />

and create new ways to partner with our<br />

customers on this front.”<br />

fmt<br />

Is your production flexible<br />

and sustainable enough?<br />

#MakeitOMRON<br />

fmt<br />

Meet changing customer demand and surpass<br />

sustainability targets with our range of integrated<br />

manufacturing solutions.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

Make it flexible. Make it sustainable. Make it OMRON.<br />

21


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Cover Story<br />

Transforming global <strong>food</strong><br />

production to maximize<br />

<strong>food</strong> safety and minimize<br />

<strong>food</strong> loss by making sure<br />

TM<br />

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www.tomra.com/<strong>food</strong><br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

23


Processing<br />

Precise Results: New Analytical<br />

Instrument Unites 3 Measuring Tasks in<br />

1 Instrument<br />

The new instrument analyzes liquid, translucent samples for their optical spectrum, color, and water<br />

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

using Easy VIS. They, therefore, save money, time, and space.<br />

The instrument takes over the<br />

measuring tasks of up to three<br />

instruments: a colorimeter, a<br />

spectrophotometer, and special<br />

measuring methods for water testing,<br />

such as titration. All this power rests<br />

in one instrument about the size<br />

of a notebook. The results appear<br />

on screen in trustworthy accuracy,<br />

precision, and repeatability – within<br />

seconds. That saves money, time,<br />

and space. The instrument’s name is<br />

Easy VIS, one of the next-generation<br />

EasyPlus UV/VIS spectrophotometers<br />

produced by METTLER TOLEDO.<br />

The compact Easy VIS by METTLER TOLEDO<br />

efficiently analyzes fluid and translucent<br />

samples. As a true all-rounder, it covers three<br />

measuring tasks in one instrument.<br />

Manufacturers benefit in many<br />

ways<br />

A typical place for Easy VIS is the QC<br />

lab at small manufacturers in the <strong>food</strong><br />

and beverage industry, environmental<br />

testing labs, or any industry needing<br />

quality control and supervising their<br />

process- or wastewaters. The Easy VIS<br />

is used during multiple steps of the<br />

production process: For inspection of<br />

raw materials, quality control of semifinished<br />

and finished products, or<br />

testing the water quality of wastewater.<br />

This streamlines the production<br />

processes considerably. Those who<br />

used to send their samples to an<br />

external laboratory profit even more,<br />

as they can now analyze most samples<br />

independently at an internal cost.<br />

The visual user interface with workflow<br />

guidance allows you to simply scan<br />

and measure. Even untrained staff<br />

can operate Easy VIS intuitively.<br />

This increases the integrity and<br />

repeatability of the analysis and saves<br />

training time.<br />

Easy VIS operates within a wavelength<br />

range of 330 to 1,000 nm. The light<br />

source is an easy-to-replace tungsten<br />

lamp, which any operator can replace<br />

within no time.<br />

The partner device, Easy UV, covers<br />

the full UV/Vis spectrum with a<br />

wavelength range from 190 to 1,000<br />

nm to cover additional applications in<br />

the UV range. Plus: The Easy UV runs<br />

with a power-saving and maintenancefree<br />

xenon-flash lamp.<br />

Analytic precision in three fields<br />

of expertise<br />

25 standard-compliant color scales in<br />

the visible range come pre-installed<br />

and can easily be used. Some examples<br />

are ICUMSA for sugar color, ESBC for<br />

beer quality analysis, or OIV CIELab for<br />

wine color determination. The results<br />

reveal the quality of the product within<br />

seconds.<br />

Water analysis shows, for example,<br />

the concentration of Aluminum,<br />

Ozone, Chlorine, or Polyphenol.<br />

This reveals whether the water is fit<br />

for human consumption or can be<br />

used in further production. Is the<br />

wastewater safe to release? With<br />

its numerous built-in water testing<br />

24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

methods, the spectrophotometer<br />

can quickly provide the answer.<br />

For spectrophotometry, the sample<br />

is analyzed at the wavelengths where<br />

the sample has its characteristic<br />

absorption of light. The Easy VIS<br />

measures the transmitted or absorbed<br />

light and the reading reveals the<br />

sample’s concentration or purity.<br />

A typical analysis with the Easy VIS<br />

The testing procedure is very<br />

simple: One cuvette holds the<br />

blank measurement, and another<br />

is prepared with the sample. After<br />

choosing the desired analysis<br />

method, the cuvette is placed in the<br />

cuvette holder. The PathDetect<br />

function recognizes which path<br />

length is measured. Closing the<br />

lid automatically starts the blank<br />

measurement. (By the way, the blank<br />

measurement is stored for seven<br />

days. So, this step can be neglected<br />

during the rest of the week unless the<br />

measurement parameters change).<br />

After determining the blank, the sample<br />

The PathDetect function of the compact Easy VIS spectrophotometer produced by METTLER<br />

TOLEDO recognizes which path length is measured and reduces errors.<br />

cuvette is brought into the measuring<br />

position. The measurement starts<br />

again automatically after closing the<br />

lid. Within seconds, the results show<br />

up on the screen. Now Easy VIS is<br />

free to analyze other samples or to<br />

start a different analysis method.<br />

With the EasyDirect software, these<br />

results may be automatically saved<br />

or exported to an external storage<br />

device or exchanged with a data<br />

management system (e.g., LIMS). fmt<br />

Key No. 102492<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

25


Processing<br />

Independent, Artisan Cheesemaker<br />

Chooses Certa to Reduce Energy Costs,<br />

Optimize Operations and Ensure Product<br />

Integrity<br />

• Artisan cheese producer switches from centrifugal pump to MasoSine Certa 400 and wins international<br />

award<br />

• Assurance of no damage to the product due to gentle pumping action<br />

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

When Greenfields Dairy Products Ltd<br />

needed to replace an ageing pump<br />

from another supplier, the family-run<br />

cheesemaker contacted Watson-<br />

Marlow Fluid <strong>Technology</strong> Solutions<br />

(WMFTS) to discover its options.<br />

Greenfields, which specializes in the<br />

craft of award-winning traditional<br />

cheese, decided to introduce a<br />

MasoSine Certa 400 pump from<br />

WMFTS into its operation which<br />

processes up to 10,000 liters of milk<br />

per batch of cheese.<br />

Lancashire, England, Greenfields won<br />

gold for several of its cheeses at the<br />

International Cheese Awards (summer<br />

<strong>2022</strong>).<br />

Steven Procter, Managing Director at<br />

Greenfields, said, “We had been using<br />

the same pump since 1985. We need a<br />

pump to transfer the curds and whey<br />

across the facility because we are<br />

on one level, whereas a lot of cheese<br />

making facilities are on different levels<br />

and can rely on gravity to transfer<br />

curds and whey.<br />

The MasoSine Certa pump has<br />

improved reliability and yield in<br />

Greenfields’ cheese production, while<br />

also reducing energy at a time of rising<br />

costs.<br />

After adding the energy efficient<br />

MasoSine Certa pump for the transfer<br />

of curds and whey across its facility in<br />

“It was a massive task to find a new<br />

pump and we looked at all the different<br />

types. It’s a big investment for a<br />

company of our size and it only gets<br />

used for between one and four hours<br />

per week.<br />

“It was all about the technology. It’s a<br />

lot safer for us to use the MasoSine<br />

Certa because if you damage the<br />

product it can lose yield and that could<br />

affect the quality and certainly our<br />

profitability. By using the MasoSine<br />

Certa it has made our operation<br />

better. If we were to damage the curds<br />

and whey, we would lose some of the<br />

solids, so we have to be gentle with<br />

the pumping.<br />

26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

“The MasoSine Certa works on a<br />

variable speed supply, but we couldn’t<br />

alter the speed of the previous pump.<br />

Now we can speed up or slow down<br />

the transfer of curds and whey with<br />

no damage. The Clean in Place (CIP)<br />

is brilliant too — it’s really easy to use<br />

and is suitable for our business.<br />

“We are only a small family business,<br />

and I would recommend the MasoSine<br />

Certa to other independent artisan<br />

cheesemakers because it’s working<br />

for us. It should last for a lifetime and<br />

gives us an assurance of quality of<br />

product and reliability.<br />

“We make about 25 different varieties<br />

of cheeses. We were winning awards<br />

for our cheese before we introduced<br />

the MasoSine Certa pump, and we<br />

have continued to win awards after<br />

installing the MasoSine Certa pump<br />

for our cheeses.”<br />

Greenfields’ continued success<br />

illustrates how MasoSine Certa pumps<br />

from WMFTS can be successfully<br />

utilised by independent, artisan or<br />

farmhouse dairies, as well as the big<br />

producers.<br />

The MasoSine Certa 400 offers greater<br />

energy efficiency over other pump<br />

technologies, which gave Greenfields’<br />

added value and improved ROI.<br />

MasoSine pumps typically require up<br />

to 50% less power than conventional<br />

pumps used in viscous fluid handling<br />

duties.<br />

Dave Cole, Food and Beverage Sector<br />

Specialist, North, at WMFTS UK, said,<br />

“When I first met Steven at Greenfields<br />

he was looking to renew his equipment<br />

and it was evident he had already done<br />

his research and knew the technical<br />

benefits of our MasoSine Certa pump.<br />

His concerns were now around any<br />

product quality impact the new pump<br />

would have on his proven artisan<br />

process, compared to his long-trusted<br />

existing equipment.<br />

“Through Steven’s own pump trials,<br />

our technical expertise to guide his<br />

final specification selection and our<br />

mutual understanding of his business<br />

needs, he gained the confidence to<br />

press ahead with his purchase of the<br />

MasoSine Certa 400.”<br />

In 2015 Greenfields won the Supreme<br />

Champion at the International Cheese<br />

Awards and seven years later won<br />

another award at the same event<br />

for its Crumbly Lancashire Cheese.<br />

Greenfields produces a wide range<br />

of territorial and specialty cheeses<br />

all of which are produced from locally<br />

sourced milk, with over 20 different<br />

varieties.<br />

WMFTS supplies pumping solutions<br />

to cheesemakers of all sizes. From<br />

producing 2,000 liter vat production<br />

rates through to 100,000 tonnes of<br />

cheese per year from 830 million<br />

liters of milk, WMFTS has a solution to<br />

meet the needs of <strong>food</strong> and beverage<br />

manufacturers.<br />

fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 27<br />

Key No. 103201<br />

27


Processing<br />

Giacovelli Goes for Cutting-Edge<br />

Electronics for its Premium Cherries<br />

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

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

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

and monitor workflow for unprecedented quality.<br />

In May <strong>2022</strong>, the cherry season at<br />

Giacovelli Srl’s plant in Turi (Bari) got<br />

underway in high gear, thanks to the<br />

new Small Fruit Sorter (SFS) with<br />

InVision2 and TotalView Plus from<br />

TOMRA Food, installed by its Italian<br />

partner Icoel.<br />

Anna and Anna Rita Giacovelli are the<br />

new generation of the Locorotondo<br />

fruit and vegetable company, which<br />

was founded in 1954. Anna is the<br />

daughter of Raffaele, who runs<br />

Giacovelli with his brother Piero. She<br />

is deeply attached to the company’s<br />

lengthy history: “We started out in<br />

local markets with stands where we<br />

sold directly to the consumer. The<br />

first product we sold was citrus<br />

fruit and bit by bit we added others,<br />

including cherries, which are now one<br />

of the most important fruits for us.<br />

We process several tons each year<br />

for European markets (central and<br />

northern Europe) and Italy. Precisely<br />

because cherries are becoming more<br />

and more important, we decided to<br />

K<br />

invest in technology from TOMRA and<br />

Icoel”.<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

CMY<br />

28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December October <strong>2022</strong> <strong>2022</strong><br />

29<br />

29


Processing<br />

This is the first time the Italian company<br />

has worked with an optical sorter. Until<br />

2021 it had always relied on mechanical<br />

sorters. Today, in order to better cope<br />

with the increasingly demanding retail<br />

and wholesale markets, it has opted<br />

for automation. The difference was<br />

obvious right from the start. “Thanks<br />

to the new sorting machine, we have<br />

really improved everything related<br />

to diameter selection and quality of<br />

the end product: we are now able to<br />

obtain a more accurate gauge. The<br />

machine learns with us every day what<br />

the problems or perhaps even the<br />

advantages of each variety of cherry<br />

are, detecting defects for the best<br />

quality end product”, explains Anna.<br />

<strong>Technology</strong> that guarantees a<br />

clean, homogeneous end product<br />

Carlos Eyheralde, the company’s<br />

agronomist and quality control<br />

manager, boasts extensive experience<br />

with sorting machines and optical<br />

grading systems. After over a month<br />

using TOMRA Food’s InVision2 at<br />

the Giacovelli packaging plant, he<br />

comments, “This machine is different<br />

because it really does come much closer<br />

to achieving a clean and homogenous<br />

end product. I really appreciate the<br />

quality of the electronics, the sensors<br />

and the precision of the optical<br />

cameras that reject both external<br />

and internal problems with the fruit.<br />

Even when the cherries come onto<br />

TOMRA Food’s InVision2accurately<br />

sorts the tons of cherries processed<br />

each day at Giacovelli’s Turi plant<br />

according to size, shape and color. In<br />

addition, the Total View Plus module,<br />

thanks to its 7 different views of<br />

the cherry, accurately identifies<br />

a wide range of defects without<br />

affecting processing speed or hourly<br />

productivity.<br />

30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Processing<br />

the line, it is all handled mechanically<br />

and electronically, and the process is<br />

really gentle. The machine could still<br />

be improved, and I am sure it will be,<br />

in making defect selection even more<br />

accurate”.<br />

In fact, despite the speed of production,<br />

the fruit is not hit or damaged and<br />

the transfers all take place in water<br />

to ensure good individualisation and<br />

distribution of the fruit to one of the 30<br />

outlets in the plant.<br />

For TOMRA Food, every cherry<br />

counts and so does every fruit<br />

and vegetable enterprise<br />

“Every resource counts” is not just a<br />

slogan for TOMRA Food, but a serious<br />

commitment to minimising <strong>food</strong> waste<br />

as part of a real <strong>food</strong> “revolution”<br />

involving the entire supply chain.<br />

It leverages the latest technology<br />

developed from the real needs of the<br />

fruit and vegetable industry.<br />

Benedetta Ricci Iamino, Global<br />

Category Director Cherry, at TOMRA<br />

Food, explains the approach to this<br />

particular sector. “Over the past 12<br />

months, a team of our experts has<br />

travelled to all the world’s major cherry<br />

production areas, working side by<br />

side with our customers to try and<br />

understand how to help them improve<br />

yields, minimise waste, lower labor<br />

costs and find answers to ongoing<br />

Anna continues, “What you can see at a<br />

glance is the automation of processing,<br />

which optimises and specialises the<br />

role of the staff themselves”.<br />

She concludes, “We are totally<br />

convinced that investing in technology<br />

and automation is a key aspect and<br />

the TOMRA and Icoel installation was<br />

the cherry on top of the cake this<br />

year. Without a doubt, automating,<br />

innovating and streamlining processes<br />

helps everyone a little bit, on a business<br />

level and on a processing level”.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

31


Processing<br />

challenges, future market needs and<br />

increased quality requirements”.<br />

This focus on the customer is always<br />

appreciated – “The human side is also<br />

really important. The team is always<br />

ready to help you find solutions for any<br />

kind of need”, say Anna and Carlos.<br />

“Italy is definitely one of the most<br />

significant markets for TOMRA Food’s<br />

cherry category and will remain our<br />

main focus”, explains Benedetta<br />

Ricci Iamino. “Thanks to our solid<br />

partnership with Icoel, over half the<br />

electronic sorting systems in the<br />

country come from TOMRA. We expect<br />

to increase this number over the<br />

next two years, thanks to the growing<br />

interest in our technology from Italian<br />

customers, who know they can count<br />

on TOMRA and Icoel to take care of<br />

their cherries”.<br />

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The <strong>food</strong> industry relies on accurate<br />

data when it comes to supporting<br />

a robust environmental monitoring<br />

(EM) program to ensure <strong>food</strong><br />

safety. However, this data comes<br />

from disparate sources and must<br />

be compiled and analyzed to make<br />

informed decisions regarding<br />

environmental and product testing.<br />

With advances in technology and<br />

the addition of new regulatory<br />

requirements, it is even more vital<br />

to have all EM and <strong>food</strong> testing data<br />

compiled in a single, easily accessible<br />

location. The best solution today is to<br />

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Today, data can become siloed<br />

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32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Packaging<br />

the organization would provide a new opportunity to<br />

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business need improvement with respect to overall<br />

<strong>food</strong> safety and product quality.<br />

Fortunately, integrating testing data into a single intelligent<br />

platform has become much easier in the past few years.<br />

One such solution, SureTrend Cloud, offers an intuitive<br />

platform for users to collate environmental and product<br />

data in one location, with the ability to analyze and<br />

visualize results. This, in turn, allows the team to develop<br />

processes based on actionable insights obtained.<br />

Designed originally for capturing hygiene monitoring<br />

data, SureTrend started as a cloud-based solution<br />

for Hygiena® EnSURE Touch users, storing ATP<br />

values as RLUs (relative light units) for reporting and<br />

identification of trouble spots. However, SureTrend<br />

Cloud does much more than that, as it is designed<br />

for tracking and trending data, data analysis, and<br />

reporting. It also can store data from multiple devices,<br />

allowing facilities with multiple locations to analyze<br />

all plant sites from a single software database. This<br />

enables data access from any location globally with<br />

the added assurance of world-class data security.<br />

It also allows for remote configuration of each<br />

luminometer device and access to preprogrammed<br />

reports within the software.<br />

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More recently, SureTrend Cloud has evolved,<br />

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Key Nr. 100619<br />

33


Packaging<br />

A Perfect Product Created with Passion<br />

Ankerkraut Puts its Trust in Label<br />

Equipment Specialist<br />

In 2013, company founders Anne and<br />

Stefan Lemke from Hamburg took<br />

a leap of faith and designed their<br />

own brand - and, in 2016, appeared<br />

on the German TV network VOX’s<br />

programme “Die Höhle der Löwen”<br />

(Dragons’ Den) with their Ankerkraut<br />

flavor manufacturing company. They<br />

impressed the investor, Frank Thelen,<br />

with their concept to develop unique<br />

spices and present them in an appealing<br />

jar with a cork stopper. The start-up<br />

quickly gained momentum and now<br />

enjoys international recognition. With<br />

catchy product names like Pull That<br />

Piggy, Teufelskerl (Son of a Gun) or<br />

Bang Boom Bang, this company from<br />

Hamburg has become a true rockstar<br />

of the <strong>food</strong> scene.<br />

The tremendous demand was<br />

not only reflected in a continually<br />

growing product range, but also in<br />

higher production figures. It was<br />

therefore no surprise that, in <strong>2022</strong>,<br />

the time had come to modernise<br />

their machinery. The success of<br />

Ankerkraut products is not only down<br />

to their quality and taste, but also a<br />

result of their extraordinary design<br />

and packaging. The iconic corked jar<br />

with a tamper-evident seal above the<br />

front and back label are its hallmark.<br />

To ensure that the consumers of<br />

the future are also provided with<br />

a perfectly centred seal, this taste<br />

manufacturer chose a new labeller<br />

from the Bavarian manufacturing<br />

company, Gernep.<br />

Best equipped for precise<br />

labelling<br />

The collaboration ran like clockwork<br />

right from the beginning. “In fact, it<br />

was a veritable coming together of<br />

two companies who shared a passion.<br />

Several months of talks containing<br />

mutual recommendations lay between<br />

the initial joint discussions and the<br />

ultimate configuration of the machine,”<br />

Martin Hammerschmid, Managing<br />

Director of Gernep GmbH, remembers.<br />

Customised to meet the requirements<br />

of the taste manufacturer, a Gernep<br />

Soluta 9-720 3SK SD with three<br />

self-adhesive label dispensers was<br />

produced. The Soluta is a true allrounder<br />

and handles both the familiar<br />

corked jars and PET shakers filled<br />

34<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Packaging<br />

mainly with dry marinades – the<br />

so-called BBQ rubs. The rubs are<br />

decorated with a front and back label,<br />

with the jars additionally receiving<br />

a tamper-evident label over the<br />

cork. The Soluta can also be used to<br />

apply promotional labels for special<br />

marketing campaigns.<br />

During the label development stage,<br />

the focus was on the visual appearance<br />

of the iconic Ankerkrauf corked jar, a<br />

factor which will be further optimised in<br />

the future. The objective was to apply<br />

the tamper-evident label in a perfectly<br />

centred position in relation to the<br />

corked jar’s front and back labels. To<br />

do so, Gernep designed an orientation<br />

device which was perfectly tailored<br />

to the customer’s needs and which<br />

aligns the label using the embossing<br />

on the jars as a guide. Two infeed<br />

starwheels were planned to position<br />

the tamper-evident label right in the<br />

middle. The orientation is performed in<br />

the first starwheel with the subsequent<br />

starwheel used for the application<br />

of the tamper-evident label onto the<br />

container closure from above. The<br />

containers are then held in place with a<br />

clamping mechanism and transferred<br />

to the machine’s labelling carrousel.<br />

There, a centring cup is lowered onto<br />

the corked jar and securely clamped<br />

for the precise transfer of the front and<br />

back labels.<br />

All of the labels are applied with cab<br />

IXOR self-adhesive label applicators.<br />

The labelling devices were developed<br />

in a joint collaboration between<br />

Gernep and cab, and have since<br />

optimally established themselves on<br />

the market. At Ankerkraut, up to 8,000<br />

containers per hour are handled both<br />

continuously and fully automatically. A<br />

P.E. sensor registers every container,<br />

which then starts each individual<br />

label application procedure. The<br />

containers brought onto the market<br />

by the taste manufacturer thus<br />

conform to state and <strong>food</strong>-industry<br />

regulations. Consumer protection,<br />

quality assurance and traceability are<br />

important arguments. With this in<br />

mind, variable data such as the shelf<br />

lives and batch identification numbers<br />

are printed into the back labels of the<br />

Ankerkraut products directly in the<br />

labeller.<br />

In addition to the taste, the role<br />

played by product labels remains an<br />

increasingly important factor and<br />

the spice market is greatly disputed<br />

nowadays. In Gernep, Ankerkraut<br />

has found a reliable partner to help it<br />

cater to consistently newly emerging<br />

market trends. The products are<br />

available from the online shop,<br />

Amazon, the extensive range found<br />

in retail outlets and specialist stores<br />

in Germany, Austria and Switzerland,<br />

as well as in their own flagship stores.<br />

Armed with a great deal of enthusiasm,<br />

the Ankerkraut taste manufacturing<br />

company has progressed from<br />

being an outstanding start-up to a<br />

successful, mature company with<br />

revenues in the double-digit million<br />

range.<br />

fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 35


Packaging<br />

Vetipak Enjoys the Sweet Taste of<br />

Success Thanks to Robotics<br />

A packaging solution with robotics integrated control from OMRON and B Electrical Engineering ensures<br />

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

luxury home & body care products, and confectionery.<br />

With changing consumer needs and<br />

increasing labor scarcity, robotics<br />

technologies are a welcome addition<br />

to packaging processes. Product<br />

life cycles are getting shorter, and<br />

manufacturers are looking for<br />

more flexibility. A leading contract<br />

manufacturer Vetipak responded<br />

to these challenges with an<br />

innovative automation solution<br />

that combines the strengths of<br />

people and technology. Vetipak<br />

needed to automate the packaging<br />

process for confectionery and luxury<br />

cosmetics, whilst ensuring speed,<br />

scalability, and quality. They opted<br />

for automating three new packaging<br />

lines with industrial robotics from<br />

OMRON, implemented together with<br />

OMRON Solution Partner B Electrical<br />

Engineering.<br />

Vetipak is a Dutch family company,<br />

established in 1997, that has since<br />

become one of the largest contract<br />

manufactures in Europe, working with<br />

major <strong>food</strong> and commodities brands.<br />

The company provides innovative and<br />

scalable solutions for leading FMCG<br />

companies designed specifically<br />

to their needs. From automating a<br />

highly complicated packaging process<br />

that would not be feasible without<br />

automation, to ensuring high output<br />

or scalability into the future, Vetipak<br />

offers its clients a complete production<br />

and packaging solution: from design<br />

and engineering through to production.<br />

An innovative approach to<br />

contract manufacturing<br />

Mark van der Burgt, Chief Commercial<br />

Officer at Vetipak comments: “We<br />

recently made a considerable<br />

investment to develop our facilities<br />

in the Netherlands, including a fully<br />

controlled building with temperature,<br />

air pressure and humidity control, as<br />

well as state-of-the-art automated<br />

production lines with robotics<br />

technology.”<br />

Thanks to the updated facilities,<br />

Vetipak can serve various markets<br />

from <strong>food</strong>, confectionery, pet <strong>food</strong>s,<br />

consumer electronics to personal care<br />

products, as well as plans to expand<br />

to new markets such as life sciences<br />

and health. Ensuring safety and quality,<br />

the new facilities enable Vetipak to<br />

package a large variety of products<br />

that arrive in huge numbers. Vetipak<br />

is responsible for ensuring that these<br />

products are put in the right packages<br />

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

36<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Packaging<br />

– such as retail and promotional packages, luxury<br />

gift boxes as well as special versions for seasonal<br />

promotion or duty-free zones.<br />

Assembling a team of experts<br />

Van der Burgt continues: “To meet the needs of<br />

our customers, our new packaging lines needed<br />

to be able to handle the volume and the diversity<br />

of products being packaged. We also looked for<br />

solutions that would be easy to use, working safely<br />

and seamlessly together with our staff. The three<br />

projects each had their own specific criteria for<br />

success.”<br />

Van der Burgt explains: “In the first project, we<br />

needed to create a beautiful gift set, with complicated<br />

paper folding, similar to the art of origami. However,<br />

if we had carried this out as a manual process, this<br />

would have required 15 workers per line, and the<br />

project came down to feasibility and cost. Thanks to<br />

robotics, we have made it possible to automate the<br />

numerous manual handling steps, ensure quality,<br />

and made that project feasible with an immediate<br />

return on investment.”<br />

“In the other two projects with confectionery<br />

packaging, one required a large output and the<br />

other needed to be scalable for future needs. For<br />

us, and for the business cases, it was important<br />

to find a flexible solution that can meet changing<br />

consumer demand in terms of different volumes<br />

and designs. It is also important for us to be able<br />

to repurpose the robots later for other needs. For<br />

example, if we would redesign one line, we can use<br />

the same robots and technology on the new line,”<br />

Van der Burgt concludes.<br />

Vetipak works with a team of software- and hardware<br />

engineers including their long-term partner B<br />

Electrical Engineering to build customer-dedicated<br />

solutions. Based in Ravels, Belgium, the system<br />

integrator specialises in designing control cabinets<br />

and providing programmable logic controller<br />

(PLC) solutions, as well as vision, motion, sensors,<br />

robotics and safety solutions.<br />

G u m<br />

&<br />

J elly st a r c h<br />

s w e e t O TC<br />

le s s<br />

la t e<br />

C h o c o<br />

Guy Beyens, Managing Director of B Electrical,<br />

says: “When I first learned about the new Robotics<br />

Integrated Controller from OMRON, I thought it<br />

would be a perfect fit to Vetipak’s needs, as not<br />

only did it provide the right performance, it was also<br />

easy to program. This naturally saves programming<br />

time. With one controller, you can achieve seamless,<br />

smooth integration of sequence, motion, and robot<br />

control, i.e., synchronized control of the robots as<br />

well as other devices.”<br />

The system integrator and Vetipak’s LAB51 team<br />

installed the OMRON Viper robots, the Robotics<br />

www.w-u-d.com<br />

G u m<br />

&<br />

J e<br />

ll y in s t a r c h<br />

s w e e t O TC<br />

Key No. 101525<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 37


Packaging<br />

Integrated Controllers, the conveyors,<br />

and also built the control cabinet. The<br />

Vipers are articulated, 6-axis robots<br />

with a maximum payload of 5kg. The<br />

OMRON NJ501-R Robotics Integrated<br />

Controller has been developed for<br />

applications that require high-speed<br />

processing for machine control,<br />

safety, reliability and maintainability.<br />

It enables users to increase the speed<br />

and accuracy of production, whilst<br />

reducing maintenance and time-tomarket.<br />

Key benefits of the new robotics<br />

approach<br />

Guy Beyens continues: “The user<br />

interface for the new system is very<br />

easy and user-friendly. For example,<br />

you can make minute adjustments<br />

in the movement using the touch<br />

panel, that were not possible with<br />

other systems. Thanks to the Robotics<br />

Integrated Controller, the position<br />

of the robot is updated in real time,<br />

which is especially important in the<br />

gluing process. The solution makes<br />

it possible to react to environmental<br />

factors and adjust as needed, enabling<br />

the in-house technicians and operators<br />

A packaging solution with robotics integrated control from OMRON and B Electrical Engineering<br />

ensures scalable processes and high-quality contract manufacturing of fast-moving consumer goods<br />

(FMCG)<br />

to be more independent. It is now for<br />

example possible to adjust a date on<br />

the package, or the gluing position<br />

of the robot directly from the touch<br />

panel.”<br />

Mark van der Burgt adds: “Having<br />

very precise gluing was an additional<br />

benefit to the end customer as it<br />

improves the quality of the packaging.<br />

Luxury products must look good, so<br />

they must be glued neatly, completely,<br />

and precisely. For the <strong>food</strong> industry,<br />

it’s important that everything is<br />

safe, so precision is also extremely<br />

important there. This is all possible<br />

thanks to OMRON’s robotics<br />

technology.“<br />

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

the conveyors, and also built the control cabinet.<br />

38<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Packaging<br />

OMRON’s role included solving any<br />

problems that arose; discussing<br />

potential solutions; and sharing their<br />

technical robotics expertise. Sylvie<br />

Van De Weghe, OMRON’s Sales<br />

Manager for Belgium and Luxembourg,<br />

comments: “We’ve worked closely<br />

with B Electrical Engineering for over a<br />

decade, and they were the first partner<br />

in Europe to test and install the new<br />

Robotics Integrated Controller. They<br />

are currently expanding and investing<br />

in a new building so that they can<br />

provide even stronger support for<br />

our robotics solutions. Our goal is<br />

to inspire the end customer, whilst<br />

providing support and service, and<br />

passing our innovations and technical<br />

knowledge onto the partner.”<br />

For Vetipak, the flexibility of the<br />

new lines was key. The company<br />

particularly wanted to make easy<br />

changeovers to different packaging<br />

formats, lowering the entry barriers<br />

for technical solutions. Van De<br />

Weghe adds: “Vetipak has added<br />

another 17 new robots to their<br />

installed base together with OMRON<br />

Robotics Integrated Controllers.<br />

Vetipak’s investment is not tied<br />

only to producing confectionery<br />

retail packages or the assembly of<br />

luxury gift sets. The flexibility of the<br />

Vetipak needed to automate the packaging process for confectionery and luxury cosmetics, whilst<br />

ensuring speed, scalability, and quality.<br />

technology ensures that also future<br />

needs can met by reprogramming<br />

and repurposing the robots for new or<br />

other lines if necessary.”<br />

Mark van der Burgt continues: “We<br />

have been very pleased with the<br />

solution and the collaboration. This<br />

is a great example of our slogan:<br />

Together we make the difference. We<br />

want to contribute to the success<br />

of our customers by becoming a co-<br />

production partner as well as contract<br />

manufacturer, and provide them the<br />

benefit of the factory of the future. We<br />

believe that we can achieve the best<br />

results by developing solutions that<br />

involve people and technology working<br />

in harmony together, ensuring even<br />

greater flexibility, scalability, and quality.<br />

I’m sure that our partners B Electrical<br />

and OMRON will continue to inspire us<br />

and share the latest knowledge with us<br />

to realize those goals.<br />

fmt<br />

Sign up now for our newsletter<br />

www.harnisch.com/<strong>food</strong>/newsletter<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 39


Packaging<br />

Green Layer IBC and PE Drums:<br />

Quality and Safety with a High<br />

Recyclate Content<br />

Saving CO 2<br />

is becoming increasingly important in the packaging industry. With the European Green Deal and<br />

the Action Plan for the Circular Economy, the European Union has defined the future framework conditions<br />

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

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

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

processes.<br />

The Green Layer series is the latest<br />

development in Schütz’s Green<br />

Lifecycle Management. With this<br />

programme, the packaging specialist<br />

supports customers in meeting<br />

their sustainability goals and further<br />

reducing the overall CO 2<br />

footprint of<br />

their packaging. The aim is to ensure<br />

the broadest possible and most<br />

cost-effective supply of eco-friendly<br />

packaging. Ultimately, sourcing the<br />

volume of recyclate required for this<br />

is a task for all partners along the<br />

supply chain. Only if users return<br />

emptied packaging to Schütz will<br />

the manufacturer have sufficient<br />

quantities available for plastic recovery<br />

and be able to supply customers<br />

with new recycled packaging. Schütz<br />

created the necessary infrastructure<br />

for this many years ago: with the<br />

Schütz Ticket Service, the company<br />

collects emptied industrial packaging<br />

worldwide and reconditions it<br />

according to the highest environmental<br />

and safety standards.<br />

Further development of<br />

production technology and<br />

material recycling<br />

Schütz has always focused on<br />

achieving maximum environmental<br />

friendliness in the entire life cycle of its<br />

packaging. The manufacturer achieves<br />

this with smart product design,<br />

advanced production processes, longlasting<br />

product quality and closed<br />

material cycles. Schütz continuously<br />

invests in state-of-the-art production<br />

technology as well as in research<br />

40<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Packaging<br />

and development. For example, the<br />

company has consistently reduced<br />

the weight of its packaging in recent<br />

years and has refined the material<br />

recycling processes so that even<br />

heavily contaminated material can<br />

now be reconditioned with the help<br />

of special process technology and<br />

expertise. Schütz can recycle HDPE<br />

in different grades depending on the<br />

desired application; the recycled<br />

HDPE is used to produce packaging<br />

and components.<br />

The forerunner of the circular<br />

economy in industrial packaging<br />

underscores<br />

its pioneering role with the Green<br />

Layer product series. As the leading<br />

manufacturer, Schütz uses 3- or<br />

6-layer extrusion blow moulding<br />

lines in its factories across Europe.<br />

This allows the company to use 30<br />

per cent highquality, natural-colored<br />

recycled material to produce inner<br />

bottles.<br />

What makes this process special is<br />

that the recyclate is used exclusively<br />

to make the middle layer of the inner<br />

bottle. Schütz uses new HDPE to<br />

make the inner and outer layers,<br />

meaning that the filling product and<br />

environment only come into direct<br />

contact with virgin material. This<br />

design means that users save virgin<br />

plastic as well as CO 2<br />

and at the same<br />

time make an important<br />

Contribution to achieving the<br />

goals of the European Green Deal.<br />

The quality of the Green Layer<br />

packaging is identical to Schütz’s<br />

other product ranges. Whether IBC or<br />

plastic drums – Green Layer products<br />

are ideally suited as eco-friendly<br />

packaging for numerous applications.<br />

With this product range, customers<br />

benefit from a high content of recycled<br />

material, low weight and maximum<br />

safety. The majority of the containers,<br />

and especially Schütz plastic drums,<br />

have UN approvals. The new Green<br />

Layer series will initially be launched<br />

in the European markets. After a<br />

successful start, we will gradually<br />

roll out this environmentally friendly<br />

packaging in other regions.<br />

fmt<br />

2023<br />

14-17 February<br />

Nuremberg, Germany<br />

Biofach<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.biofach.de<br />

Let`s meet at<br />

23-25 April<br />

Cologne, Germany<br />

Let`s meet at<br />

ISM + ProSweets Cologne<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Cologne<br />

Tel: +49 1806 002 200<br />

www.ism-cologne.de<br />

prosweets-cologne@koelnmesse.de<br />

4-10 May<br />

Dusseldorf, Germany<br />

interpack<br />

Let`s meet at<br />

Messe Düsseldorf GmbH<br />

Postfach 10 10 06, 40001 Düsseldorf,<br />

Germany<br />

Tel.: +49 211 45 60 01<br />

Fax: +49 211 45 60 6 68<br />

www.interpack.com<br />

2023<br />

8-11 May<br />

Milano, Italy<br />

Let`s meet at<br />

TUTTO FOOD<br />

Camera di Commercio Italo-Tedesca<br />

Italienische Handelskammer München-<br />

Stuttgart e.V.<br />

Landaubogen 10<br />

D-81373 München<br />

Tel.: +49-89-961661-86<br />

messner@italcam.de<br />

www.italcam.de<br />

9-11 May<br />

Geneva Switzerland<br />

Vita<strong>food</strong>s Europe<br />

Let`s meet at<br />

Informa Exhibitions, 5 Howick Place, London<br />

SW1P 1WG, Great Britain<br />

Tel.: +44 20 337 73111<br />

www.vita<strong>food</strong>s.eu.com<br />

16-19 July<br />

Chicago, IL, USA<br />

Let`s meet at<br />

IFT Food Expo<br />

Institute of Food Technologists<br />

252 W. Van Buren,<br />

Suite 1000, Chicago, IL 60607<br />

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348<br />

www.ift.org<br />

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

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

or completions. Please contact: <strong>food</strong>@harnisch.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 41


Events<br />

Successful Production with Efficient<br />

Filtration<br />

Filtration processes are an indispensable part of the production processes for all types of <strong>food</strong> and beverages.<br />

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

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

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

place for the next time.<br />

Whether it’s naturally cloudy juices,<br />

craft beer or orange wine: Unfiltered<br />

beverages are highly in favor with<br />

consumers. This is because dispensing<br />

with one or more steps of filtration in<br />

the manufacturing processes serves<br />

the trend towards naturalness and the<br />

desire for <strong>food</strong>s and beverages that<br />

are as “unprocessed” as possible.<br />

The fact is, however, that even<br />

products advertised with properties<br />

such as “unfiltered” are rarely<br />

manufactured without a single<br />

separation step. Industry insiders<br />

know that unfiltered juices can have<br />

turbidity substances such as pectin<br />

added after they have been filtered –<br />

thus ensuring homogeneity and high<br />

quality. Even from natural wines, at<br />

least the coarsest impurities must be<br />

removed by sieving or raking, and in<br />

the case of beer, it depends above all<br />

on the step in the brewing process at<br />

which a filtration process is dispensed<br />

with in order to be able to advertise it<br />

as unfiltered brew.<br />

There is a good reason why hardly<br />

any manufacturer does without the<br />

separation of undesirable ingredients<br />

from its products: Filtration stands<br />

for quality. As a decisive process<br />

step, it ensures high product quality,<br />

the best possible hygiene and shelf<br />

life, and in many cases is what makes<br />

the desired taste possible in the first<br />

place.<br />

The necessity of filtration, but also the<br />

wide range of possibilities offered by<br />

filter media for beverage production,<br />

can be seen in the number of different<br />

processes used in production alone.<br />

These include:<br />

• Desalination plants for water<br />

treatment<br />

• Reverse osmosis for drinking water<br />

• Air filters for clean ambient air<br />

• Compressed air treatment<br />

• Sterile filtration<br />

• Clarifiers and decanter centrifuges<br />

for juices<br />

• Layer filters for breweries<br />

• Solid-liquid separation<br />

• Mash filter presses<br />

• Lye filtration for bottle cleaning<br />

• Wastewater treatment<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


Events<br />

• Membrane filtration for<br />

dealcoholization of beer and wine<br />

Equipment and components, services,<br />

and know-how for all these processes<br />

and more are offered by FILTECH<br />

exhibitors. The combination of trade fair<br />

and congress offers visitors industryspecific<br />

expertise and opportunities<br />

for personal exchange on filtration and<br />

separation of all types of media.<br />

Focused trade fair with over 440<br />

exhibitors<br />

From February 14 to 16, 2023, FILTECH<br />

will again open its doors to visitors at the<br />

Cologne exhibition center – less than<br />

a year after the previous date in spring<br />

<strong>2022</strong>. Due to the Corona pandemic,<br />

it was necessary to deviate from the<br />

usual one-and-a-half-year interval. “The<br />

innovative power of the filtration industry<br />

is very strong,” explains Suzanne Abetz<br />

from organizer FILTECH Exhibition<br />

Germany. “At FILTECH 2023, the trade<br />

audience will again be presented with<br />

numerous innovations – also from many<br />

new exhibitors who will be taking part for<br />

the first time.”<br />

Visitors to FILTECH 2023 will again<br />

be able to experience a wide range of<br />

products and services: In addition to<br />

separation and separation technology,<br />

the program also includes measuring<br />

technology, analytics, and laboratory<br />

supplies, as well as news from science<br />

and research. Industry leaders such as<br />

ANDRITZ and MANN+HUMMEL will be<br />

represented, as will specialists such as<br />

Haver & Boecker and Lehmann & Voss.<br />

In addition, there will be numerous<br />

research and development institutes.<br />

Operators from the <strong>food</strong> and beverage<br />

industry will benefit from the presence<br />

of suppliers for both solids separation<br />

and solid-liquid separation, as well<br />

as manufacturers from the solid-gas<br />

separation sector.<br />

with energy-efficient solutions for all<br />

HVAC applications in factory buildings.<br />

Whether air purification or filtration<br />

processes in production: The fact that<br />

the demand for new products and<br />

services remains high is also proven<br />

by the large number of exhibitors.<br />

according to the current status, the<br />

organizer is already expecting over<br />

440 companies at FILTECH 2023 –<br />

more than ever before.<br />

Personal exchange at the heart of<br />

the congress<br />

Traditionally, the FILTECH exhibition<br />

area is also complemented by a strong<br />

congress. Visitors thus not only have<br />

the opportunity to experience the latest<br />

products and services live but can also<br />

find out about current trends in research<br />

and development in the congress<br />

area. The FILTECH Scientific Advisory<br />

Board, chaired by Dr. Harald Anlauf<br />

(Karlsruhe Institute of <strong>Technology</strong>) and<br />

Prof. Eberhard Schmidt (Bergische<br />

Universität Wuppertal), guarantees<br />

the high quality of the presentations:<br />

Experts from international universities,<br />

research institutions and companies<br />

review the submitted contribution<br />

proposals and compile a program that<br />

guarantees valuable information from<br />

all areas of the industry. The organizer<br />

expects more than 200 presentations<br />

for FILTECH 2023.<br />

The congress at the event is divided<br />

into units covering all relevant topics.<br />

Seven thematic areas will be in focus:<br />

• Solid-liquid separation<br />

• Solid-gas separation<br />

• Filter media<br />

• Testing, instrumentation, and control<br />

• Simulation and modeling<br />

• product related processes<br />

• Membrane processes<br />

In addition, the congress at FILTECH<br />

2023 will be dedicated to current<br />

industry trends such as selective<br />

separation, microprocess technology<br />

and nanofluidics, mist and droplet<br />

separation, and biological waste<br />

gas treatment with biofilters. Two<br />

focused day-long courses will be<br />

held on February 13, 2023, the day<br />

before the exhibit area opens, and will<br />

also specifically address engineers,<br />

scientists, managers and other<br />

technical personnel who need applied<br />

knowledge on topics related to solidliquid<br />

separation and fine particle<br />

removal.<br />

Filtration processes for beverages<br />

with taste and quality<br />

In all areas of beverage production,<br />

quality and <strong>food</strong> safety are the most<br />

important factors for successful<br />

production. Efficient filtration methods<br />

covering all manufacturing processes<br />

support operators in complying with<br />

applicable specifications and provide<br />

them with the means to not only meet<br />

but exceed consumer expectations for<br />

quality and taste.<br />

At FILTECH, manufacturers will find<br />

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As the desire for clean, hygienic ambient<br />

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on products such as stationary air<br />

purifiers and systems in a wide range<br />

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exhibitors achieve capture rates of over<br />

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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />

43


Last Page<br />

Advertiser’s Index • December <strong>2022</strong><br />

Key No. Page Company Location<br />

101794 29 Ashworth Bros., Inc. Winchester USA<br />

102492 23 AZO GmbH & Co. Osterburken, Germany<br />

102163 5 fairtrade GmbH & Co. KG Heidelberg, Germany<br />

100619 33 Forbo Siegling GmbH Hannover, Germany<br />

102333 11 IMR - International Market Research San Diego, CA, USA<br />

104147 21 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands<br />

102483 digital TOMRA Sorting NV Leuven Belgium<br />

101181 Cover 4 URSCHEL Chesterton, IN, USA<br />

101822 19 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />

101525 35 Winkler & Dünnebier Rengsdorf Germany<br />

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

if something should be not quite right.<br />

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PREVIEW • FEBRUARY <strong>2022</strong><br />

Exotic Flavors<br />

Sports Nutrition<br />

Testing <strong>Technology</strong><br />

Carton Packaging<br />

… and lots more<br />

44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>


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