food Marketing - Technology 1/2023

food Marketing & Technology is the international magazine for executives and specialists in the food industry.

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1/23<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

Cover: The Multiple Value<br />

of Almonds<br />

The Trend to<br />

Jackfruit<br />

Optical<br />

Potato Sorting<br />

Confectionery<br />

Packaging Future

lit modular casing<br />

UMPE<br />

less steel,<br />

n request<br />

Differenzdruck-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 24.01.2022 15:23:40<br />

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:24:33<br />


The independent media platform for<br />

energy supply, efficiency enhancement and<br />

alternative energy sources and storage<br />

y<br />

0<br />

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ETY.<br />

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

Energy Oil Gas Hydrogen<br />

Automotive PROZESSTECHNIK Shipbuilding Heavy Industry & KOMPONENTEN 2022<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 />

2022<br />

2022<br />

The hygienic solution<br />

WANGEN VarioTwin NG<br />

Hygienisch fördern<br />

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

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

Healthy Diet and Healthy Planet<br />

Pulses – or legumes – are receiving a<br />

lot of global attention at the moment.<br />

And this is a good thing. They are a<br />

great source of protein and fibre and<br />

are beneficial for health in people,<br />

animals and the environment. Using<br />

the initiatives around World Pulse<br />

Day, a conference has been launched<br />

for later this year, which will discuss<br />

policy and behavioural change to<br />

move forward to a positive future in<br />

<strong>food</strong> systems.<br />

Scientists and experts speaking<br />

at the conference “Extinction or<br />

Regeneration” in London this May<br />

are advising that pulses are not only<br />

highly nutritious and cheap, they<br />

are also a healthy source of protein<br />

and sustainable. Shifting diets away<br />

from reliance on meat, fish and dairy,<br />

and towards proteins like lentils,<br />

chickpeas and beans would have<br />

multiple benefits.<br />

Vandana Shiva, activist, academic<br />

and campaigner, was very positive:<br />

“The Indian diet is based on pulses,<br />

as they are nutritious and affordable.<br />

They also have a wider environmental<br />

benefit; the harvesting of pulses<br />

leaves behind nitrogen-rich crop<br />

residues that help maintain and<br />

increase soil fertility – a far more<br />

sustainable process than using<br />

synthetic fertilisers. This also helps<br />

tackle <strong>food</strong> insecurity. I would<br />

encourage people to grow pulses<br />

for sustainability and to eat pulses<br />

for their health. I’m looking forward<br />

to speaking at the Extinction or<br />

Regeneration conference and playing<br />

a part in developing a policy roadmap<br />

towards a global <strong>food</strong> system that<br />

benefits the health of people, animals<br />

and our planet.”<br />

Philip Lymbery, Global CEO of<br />

Compassion in World Farming, the<br />

conference organisers, told us: “A<br />

common myth we hear perpetuated<br />

is that we need to continue intensive<br />

animal agriculture in order to feed the<br />

world. However, we already produce<br />

enough <strong>food</strong> to feed almost twice<br />

the current world population but<br />

much of it is wasted. The Extinction<br />

or Regeneration conference will<br />

explore solutions including shifting to<br />

regenerative <strong>food</strong> systems and more<br />

plant-based diets, including pulses.”<br />

Shireen Kassam, Professor in<br />

plant-based nutrition, University<br />

of Winchester, also commented:<br />

“Pulses are a great addition to the diet.<br />

Not only are they associated with<br />

a lower risk of heart disease, type 2<br />

Ian Healey<br />

Editor-in-Chief<br />

diabetes and a healthier weight, they<br />

have shown to improve both health<br />

span and lifespan. The majority of<br />

people are not eating nearly enough<br />

to reap the benefits, yet they can be<br />

incorporated into all traditional and<br />

cultural diet patterns and are a great<br />

source of healthy nutrients such as<br />

protein and fibre.”<br />

At Fi Europe in Paris we saw a lot of<br />

pulse and similar products and there<br />

will be increased innovation this year<br />

as well. Improving health, saving<br />

money and helping the planet. What<br />

is not to like!<br />

Photo: GS<br />

Cheers<br />

If you like it – subscribe!<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />

3<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

International Magazine March 2022 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> February <strong>2023</strong><br />

1 Editorial<br />

42 Impressum<br />

Ingredients<br />

6 The “Morally Minded” Consumer Unwilling to<br />

Compromise on Values Drives <strong>2023</strong> Food Trends<br />

10 Battling the Challenges in Texturizing Ingredients<br />

12 Young Jackfruit: The Hottest Trending Vegan Ingredien<br />

16 Unlocking the Future of Nutrition: 5 key trends for <strong>2023</strong><br />

Processing<br />

18 Maximize Productivity and Reliability with Visibly<br />

Simple Foodborne Pathogen Detection<br />

20 R.S. Cockerill Relies on New Optical Sorters for Whole<br />

Potatoes<br />

22 Eco-Friendly, Energy Saving, Hygienic: Efficient<br />

Sanitisation with Microwave and Radio Frequency<br />

Systems<br />

24 Gears and Gear Racks made from Polyamide<br />

25 Home of Confectionery Diversity: Production lines for<br />

all capacity requirements<br />

28 Top Tips to Reduce Food Waste During Processing<br />

Packaging<br />

30 Confectionery market: High Turnovers and Highly<br />

Competitive<br />

34 Artisan Pork Snacks Win US Consumer Hearts<br />

36 Save Foods – Stock with Potential: Green Agricultural<br />

<strong>Technology</strong> Conquers the Market Demand for Probiotic<br />

Departments<br />

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

38 ADM Opens $30 Million Stateof-the-Art Production<br />

Facility in Spain to Meet Growing Demand<br />

41 Events<br />


Vol. 37 • 31377<br />

ISSN 0932-2744<br />

1/23<br />

Cover:<br />

Trends for a new year will always include<br />

improving health, saving resources<br />

and underlining taste benefits. This<br />

year is no different. Almonds tick all<br />

the boyes. Almonds are packed with<br />

nutrients and bring a health halo to<br />

products without sacrificing on taste<br />

or convenience thanks to their texture<br />

and various forms. They are not only<br />

a great low waste ingredient thanks<br />

to their long shelf life, almonds are<br />

also grown in a zero-waste way, where<br />

everything is put to good use.<br />

Cover: The Multiple Value<br />

of Almonds<br />

The Trend to<br />

Jackfruit<br />

Optical<br />

Potato Sorting<br />

Confectionery<br />

Packaging Future<br />

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

Photo: Almond Board of California<br />

Ingredients: Jackfruit meat replacer<br />

Meat replacement products have been projected to provide<br />

more than 60% of the worldwide protein market by year 2040.<br />

Jackfruit have the same likeness and texture to pulled meat.<br />

This is why jackfruit has become popular in western cuisines as<br />

a <strong>food</strong> base for vegan meals like sandwiches, barbecues, tacos<br />

and the likes as meat replacement. We take a closer look in<br />

the article on page 12<br />

Processing: Potato processing<br />

The UK company R.S. Cockerill has become one of the largest<br />

independent potato packers in the country. The top-quality<br />

and budget-friendly prices are linked to their sorting equipment.<br />

The sorters automatically recognize surface abnormalities<br />

and diseases such as bumps and notches, skin discoloration,<br />

green colors and other defects reducing a reliance on<br />

manual labor. Read the full story on page 20<br />

Packaging: Confectionery solutions<br />

Most people enjoy a sweet tooth, but with the trend towards<br />

more sustainability, there is also an increase in demand<br />

for sweets, chocolate, biscuits, etc. with more eco-friendly<br />

packaging. This puts pressure on the confectionery industry<br />

to adopt packaging processes and materials which are gentle<br />

to natural resources. Many packaging producers already offer<br />

sustainable solutions. Find out more on page 30<br />

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

Cover Story<br />

The “Morally Minded” Consumer<br />

Unwilling to Compromise on Values<br />

Drives <strong>2023</strong> Food Trends<br />

Innova Market Insights has revealed its top <strong>food</strong> and beverage trends for <strong>2023</strong>. As tough and uncertain times<br />

push consumers to make hard choices, manufacturers need to get creative as cost, values, comfort and new<br />

experiences are priorities. Almonds, with their multiple health benefits, forms and formats are the perfect<br />

ingredient to do more with less.<br />

With the current economic environment<br />

forcing <strong>food</strong> price rises across<br />

the globe, many consumers will find<br />

themselves having to tighten their<br />

belts. But while people will be looking<br />

for ways to economise, cost still meets<br />

conscience and few will be willing to<br />

compromise on their morals to save<br />

money.<br />

According to Innova Market Insights,<br />

’redefining value’ is now the top global<br />

concern for consumers. This means<br />

that consumers are seeking brands<br />

that listen, understand and respond to<br />

their core values while providing quality,<br />

trust and confidence through product<br />

formulations, communications and<br />

wider sustainability actions. As a result,<br />

demand for plant-based products<br />

remains - but this sits alongside the<br />

need for moments of luxury and<br />

personal health which continue to be a<br />

big driver in <strong>food</strong> innovation.<br />

As a responsibly-grown, plant-based<br />

ingredient with 14 different forms to<br />

aid innovation and a strong nutritional<br />

profile, product manufacturers can<br />

feel reassured that almonds are a<br />

future-proof ingredient with sustained<br />

relevance when it comes to evolving<br />

consumer demand.<br />

Innova Market Insights’ key trend<br />

predictions for <strong>2023</strong> are:<br />

Redefining value<br />

Times are tough and consumers are<br />

having to weigh up product costs<br />

against the wider benefits they deliver.<br />

It’s important that manufacturers<br />

understand that sustainability remains<br />

a high priority in purchase decisions.<br />

Lu Ann Williams, Global Insights<br />

Director at Innova Market Insights,<br />

highlighted: “Combatting the impacts<br />

of an unstable economic climate<br />

requires a deep understanding of<br />

where consumers draw the line<br />

on compromise, and this year’s<br />

findings make it clear that brands<br />

must continue to demonstrate their<br />

sustainability credentials to market a<br />

product that consumers perceive to be<br />

truly ‘valuable’ beyond just price.”<br />

Dariela Roffe-Rackind, Director<br />

Europe & Global Public Relations at the<br />

6<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Cover Story<br />

Almond Board of California, comments:<br />

“When it comes to California almonds,<br />

manufacturers don’t need consumers<br />

to compromise as they deliver on value<br />

and values. Almonds are packed with<br />

nutrients and bring a health halo to<br />

products without sacrificing on taste<br />

or convenience thanks to their texture<br />

and various forms.<br />

“What’s more, as consumers continue<br />

to prioritise sustainability in their<br />

<strong>food</strong> choices, manufacturers can<br />

use California almonds in good<br />

conscience. Farmers have reduced<br />

the amount of water it takes to grow<br />

an almond by almost 50% since the<br />

1990s to the present day. Thanks also<br />

to widespread adoption of climatesmart<br />

regenerative ag methods such<br />

as whole orchard recycling, current<br />

almond farming practices offset<br />

about 50% of almond farming’s<br />

carbon emissions. What’s more the<br />

industry continues to be committed<br />

to finding new and innovative<br />

ways to reduce its impact on the<br />

environment.”<br />

Innova’s Market Insights in fact cited<br />

minimizing <strong>food</strong> waste as one of the<br />

top three actions consumers are taking<br />

when it comes to reducing costs in a<br />

conscious way and California almonds<br />

are a great choice for manufacturers<br />

who want to align with this consumer<br />

priority.<br />

Roffe-Rackind added: “There’s a lot<br />

of innovation happening when it<br />

comes to almonds and waste. Not<br />

only are almonds a great low waste<br />

ingredient thanks to their long shelf<br />

life, California almonds are also<br />

grown in a zero-waste way, where<br />

everything is put to good use. The<br />

nutritious almonds we eat are grown<br />

in a shell which is protected by a hull;<br />

the hulls then become livestock feed<br />

and the shells are used as livestock<br />

bedding. What’s more, almond<br />

hulls contain significant amounts of<br />

extractable sugar and antioxidants<br />

that can be used to make products<br />

such as nutraceutical bars, dietary<br />

supplements, skincare products or<br />

even for brewing beer and we are<br />

continually looking at more and more<br />

ways to use almond co-products.”<br />

Revenge spending<br />

With luxury spending under pressure,<br />

‘revenge spending’ is a new addition to<br />

the <strong>2023</strong> trends.<br />

This year’s report shows an elevation of<br />

the role <strong>food</strong> plays when it comes to joy,<br />

excitement and comfort. It revealed that<br />

global consumers have spent more on<br />

<strong>food</strong> and beverages post-lockdown to<br />

lift their mood. Despite 3 in 5 consumers<br />

saying they have a worsened financial<br />

situation; they are also likely to still<br />

make a one-time impulse purchase for<br />

a product that offers innovative flavor<br />

or taste benefits.<br />

Williams noted: “We are seeing brands<br />

and manufacturers respond to shopper<br />

demand for something a bit different,<br />

demonstrated by 35% average<br />

annual growth in <strong>food</strong> and beverage<br />

launches with a limited-edition claim<br />

over the past three years. There’s a<br />

clear opportunity for manufacturers<br />

to introduce products that can deliver<br />

a trendy, innovative twist on familiar<br />

<strong>food</strong>s that consumers are looking for.”<br />

Roffe-Rackind highlights: “Almonds<br />

can support manufacturers looking to<br />

develop products with more innovative<br />

and niche flavors as they are a great<br />

Photos: Almond Board of California<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Cover Story<br />

flavor carrier and pair well with so<br />

many sweet and savory ingredients.<br />

We’re already seeing this reflected in<br />

almond NPD with exciting products<br />

such as blueberry-flavored almond<br />

milk cheese and katsu curry nut and<br />

seed clusters.”<br />

“Another example of how almonds can<br />

help bring joy and comfort is through<br />

chocolate. Making consumers happy<br />

was the top reason for increased<br />

chocolate consumption from 2020 to<br />

2021. Almonds can elevate chocolate<br />

products as they are the number<br />

one ingredient choice globally when<br />

it comes to consumers’ chocolate<br />

preferences, with consumers believing<br />

they make chocolate tastier,<br />

more satisfying and more indulgent 1 .”<br />

Unpuzzle health<br />

The ability to prioritize personal health<br />

and wellness remains key at a time<br />

when so much can’t be controlled,<br />

and <strong>food</strong> continues to play a vital role.<br />

This year’s “unpuzzle health” trend<br />

demonstrates an ongoing need to<br />

know how <strong>food</strong> delivers on personal<br />

health goals.<br />

With an ever-evolving range of diets<br />

and lifestyles, Innova Market Insights<br />

noted that on-pack messaging is a<br />

go-to source for busy consumers<br />

wanting to understand the health and<br />

nutritional value of a product. 1 in 2<br />

consumers globally said they would<br />

refer to “on-pack claims” over the<br />

ingredients lists or nutritional labels.<br />

Williams highlighted: “Consumers<br />

globally believe health claims<br />

represent the actual healthiness of a<br />

product, which is a key consideration<br />

when it comes to product packaging.<br />

In a complex health communication<br />

landscape, reinforcing belief in<br />

these claims is also key – so using<br />

ingredients that can support these<br />

claims is also more important than<br />

ever.”<br />

Roffe-Rackind noted: “Almonds<br />

are suitable for a whole range of<br />

dietary and lifestyle choices from<br />

vegetarian to keto to free-from.<br />

Manufacturers can feel confident<br />

when using almonds to respond to<br />

a wide variety of consumers’ health<br />

goals as they are one of the world’s<br />

most researched <strong>food</strong>s with over<br />

200 scientific publications to date<br />

evidencing their positive impact on<br />

heart health, gut health, cognitive<br />

function, weight management and<br />

skin health to name a few. In fact,<br />

globally, product introductions with<br />

almonds lead to a higher likelihood<br />

of health claims 2* due to their high<br />

nutrient content which support a<br />

variety of health needs.<br />

Plant-based: Unlocking a new<br />

narrative<br />

Momentum for plant-based<br />

continues, which is no surprise, but<br />

increasingly, demand for stand-alone<br />

plant-based innovation is driving this<br />

trend. Beyond substitutes for meat<br />

and dairy, consumers are looking<br />

for more variety and seeking real<br />

culinary creativity and worldwide<br />

flavor profiles, whether in prepared<br />

products, meal kits or inventive<br />

recipe combinations.<br />

Taste and texture have long been key<br />

challenges in plant-based <strong>food</strong>. This<br />

year’s research revealed that 32% of<br />

global consumers would still like to<br />

see improved texture in plant-based<br />

products, and almost one-third would<br />

like to see improved taste, flavor and<br />

texture in dairy alternative drinks.<br />

Williams highlights: “Whilst the<br />

texture challenge remains, the<br />

appeal is there and we’re seeing<br />

growing demand for plant-based in<br />

ethnic <strong>food</strong> categories that offer new<br />

flavor experiences. This opens up an<br />

exciting opportunity for plant-based<br />

<strong>food</strong> manufacturers. Cooking aids<br />

such as sauces or meal kits are great<br />

ways to allow consumers to recreate<br />

these flavors at home.”<br />

Roffe-Rackind adds: “Almonds are<br />

a great ingredient when it comes to<br />

standalone plant-based innovation<br />

because of their ability to deliver<br />

on multiple fronts - health, taste<br />

and texture - all key factors for<br />

consumers. In addition to their<br />

protein content (6g per 30g serving),<br />

almonds pair well with other plant<br />

proteins like legumes and lentils<br />

and their extensive portfolio of<br />

formats - including whole, sliced,<br />

slivered, flour, paste, butter, oil<br />

and milk – means there are endless<br />

possibilities for creating new and<br />

exciting plant-based products. For<br />

example, defatted almond flour,<br />

which is higher in protein than<br />

regular almond flour or meal, has an<br />

extra-fine texture and clean taste<br />

which allows other ingredients to<br />

shine through when used in product<br />

formulation so flavors can really<br />

stand out.”<br />

Williams concluded “Overall, it’s clear<br />

that complex times shouldn’t mean<br />

complete compromise, and the need<br />

for innovation and exploration in<br />

<strong>food</strong> and drink for both health and<br />

enjoyment is more important than<br />

ever.”<br />

fmt<br />

1 2022 Global Chocolate Study, Almond Board<br />

of California<br />

2 Innova Market Insights, Global New Product<br />

Introductions Report, 2021. May 2022.<br />

*Please note that Innova’s use of the term<br />

“health claims” refers to nutrient or ingredient<br />

claims e.g. “high source of protein” or “no<br />

preservatives”. There are no official health<br />

claims for almonds.<br />

8<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Cover Story<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Ingredients<br />

Battling the Challenges in<br />

Texturizing Ingredients<br />

by Nesha Zalesny<br />

Does anyone else feel like the pandemic<br />

has been like dropping a rock into a<br />

pond? There was the initial shock of the<br />

actual pandemic; but the ripple effects<br />

of that rock to the smooth surface of<br />

the water keep impacting the world. To<br />

most industries, the ripple effects on<br />

the supply chain have been tsunamilike.<br />

The <strong>food</strong> and beverage industry<br />

has been especially affected. Prior to<br />

2020, most ingredients were available<br />

and lead times were reasonable. The<br />

current situation is not nearly as<br />

optimal. The pandemic exposed a lot<br />

of vulnerability within many industries,<br />

but the <strong>food</strong> industry was perhaps one<br />

of the most visible. In many regions,<br />

grocery store shelves have sat empty<br />

for long periods. Within the <strong>food</strong><br />

hydrocolloid business, buyers and<br />

suppliers alike have all faced little to<br />

no availability of many ingredients.<br />

Among the hardest hit, carob bean<br />

gum, starch and xanthan gum. In fact,<br />

few hydrocolloids remain as available<br />

as they were pre-pandemic.<br />

Carob Bean Gum Crisis<br />

Carob bean gum, used extensively<br />

in the beverage and dairy industries,<br />

has recently faced a major crisis. This<br />

incredibly useful hydrocolloid, also<br />

known as locust bean gum, is used<br />

extensively in <strong>food</strong>s. In ice cream it<br />

helps control ice crystal formation,<br />

slow melting characteristics, and<br />

provide a creamy mouthfeel. It is<br />

considered an essential ingredient<br />

in many dairy formulations. In plantbased<br />

milks and beverages, it provides<br />

a creamy mouthfeel more similar to<br />

full-fat dairy milk. Consumer concerns<br />

about climate change, animal welfare<br />

and their own health has led to<br />

incredible growth for plant-based milks.<br />

According to the Good Food Institute,<br />

retail sales of these beverages have<br />

experienced double digit growth in the<br />

US for the past four years. US sales<br />

in 2020 were estimated at $2.5 billion<br />

and accounted for 15% of the fluid-milk<br />

sold. West European sales of plantbased<br />

beverages were $3.5 billion in<br />

2020 which was an increase of 15%<br />

over the prior year.<br />

An examination of the label of most<br />

plant-based milks reveals two nearly<br />

ubiquitous ingredients; gellan gum and<br />

carob/locust bean gum. Carob bean<br />

gum is a natural ingredient derived from<br />

carob trees that grow in coastal regions<br />

along the Mediterranean. Morocco,<br />

Spain, Portugal, Italy, and Turkey have<br />

thriving carob industries. Prior to 2018,<br />

the seeds used to produce carob bean<br />

gum averaged between €2-3/kg. IMR<br />

International estimates the carob<br />

bean gum industry is growing at a rate<br />

of 3.3%. Demand for carob bean gum<br />

far outpaced the industry’s ability to<br />

supply’ Seed prices went from €2/kg<br />

to €25/kg in the course of a year. To<br />

remain profitable, suppliers had to<br />

increase the price of carob been gum.<br />

In the first quarter of 2021, the price<br />

reached as high as €100/kg. During the<br />

height of the crisis, very few suppliers<br />

were offering contracts and buyers<br />

were forced to spot purchase, at spot<br />

purchase prices.<br />

A further ripple in the supply crisis,<br />

a batch of carob bean gum sold in<br />

Europe was found to be contaminated<br />

with Ethylene Oxide (EtO). The legal<br />

limit for EtO in Europe is 0.1 mg/kg.<br />

This resulted in an European Union<br />

(EU) rapid alert (RASFF) to be issued.<br />

Unfortunately, the contaminated carob<br />

bean gum was used in a very popular<br />

ice cream texturizing and stabilizing<br />

blend used by several European ice<br />

cream manufacturers, all of whom had<br />

to issue their own alerts and/or recalls<br />

to consumers.<br />

Understandably, manufacturers<br />

started looking for ways to reduce<br />

or eliminate carob bean gum in their<br />

formulations. A major hydrocolloid<br />

supplier has developed a differentiated<br />

gellan gum that they claim stabilizes<br />

protein and provides mouthfeel. In<br />

essence replacing the gellan and<br />

carob gum blends usually found in<br />

these products. Guar manufacturers<br />

have created modified guar products<br />

that more closely resemble the<br />

performance of carob bean gum. Guar<br />

modification can be done by either a<br />

physical process, or by enzymatically<br />

treating guar gum. These remain a<br />

low-cost option for formulators looking<br />

for alternatives. The reformulation<br />

efforts, while slow are beginning to be<br />

felt. There is some controversy over<br />

the regulatory status of enzymatically<br />

modified products in the EU. These<br />

efforts, along with reformulating, has<br />

had an impact on the carob bean gum<br />

market. Some buyers have reported a<br />

drop in demand by as much as 75% of<br />

normal.<br />

Stiff Starch Situation<br />

One of the hardest hit texturizers<br />

in the <strong>food</strong> industry is also one of<br />

the most universal. Starch can be<br />

manufactured from a wide variety of<br />

raw ingredients, from corn, potato<br />

and wheat to rice and tapioca. Starch<br />

is comprized of long chains of glucose<br />

molecules which plants create to<br />

store energy. It is used throughout<br />

the <strong>food</strong> industry for mouthfeel<br />

and thickening. It is unique in that<br />

it is a bulk thickener, meaning that<br />

use levels for starch average 2-4%<br />

in most applications (most other<br />

hydrocolloids are well below 1% with<br />

some exceptions such as gum acacia<br />

and gelatin). Starch is also very widely<br />

used in a multitude of industrial<br />

applications such as paper, textiles<br />

construction and even oilfield. Prior<br />

to the pandemic, buyers of starch in<br />

<strong>food</strong> and/or non-<strong>food</strong> applications<br />

rarely, if ever, experienced shortages,<br />

and the average price for <strong>food</strong> starch<br />

was under €1.00/kg, although some<br />

specialty grades could be found at<br />

€2.00-3.00/kg.<br />

For the starch industry, one of the first<br />

ripples began in the second quarter<br />

of 2020. Starch buyers first started<br />

reporting not being able to purchase<br />

their usual starch. The ripple gained<br />

10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Ingredients<br />

momentum when a weather pattern<br />

caused a freeze in Texas which further<br />

reduced availability of some of the<br />

ingredients used to produce modified<br />

starches. Drought in Europe and the<br />

war in Ukraine have diminished the<br />

availability of many of the traditional<br />

starch raw materials such as waxy<br />

maize and wheat. For most of 2022,<br />

modified starches have been difficult<br />

if not impossible to get. Most buyers<br />

have found themselves put on<br />

allocation, and very few are getting all<br />

the material they need.<br />

Putting further pressure on an already<br />

tight starch market, demand for<br />

paper grade starch for the packaging<br />

industry is also growing. According to<br />

Emarket, ecommerce sales grew 25%<br />

in 2021. While growth slowed to 9.7%<br />

in 2022 ecommerce remains a fastgrowing<br />

market. Imagine the paper<br />

packaging required to ship the number<br />

of groceries and packages ordered<br />

during the pandemic. Demand for<br />

paper grade starch higher than it has<br />

been in several years.<br />

As a result, <strong>food</strong> companies are<br />

scrambling to find alternatives to<br />

their usual starches. Formulators<br />

are having to switch from traditional<br />

waxy maize-based modified starch<br />

to more available native starches or<br />

alternative starches such as tapioca.<br />

Tapioca starch is a great choice for<br />

many applications. However, it is<br />

manufactured primarily in Thailand<br />

and historically costs nearly double<br />

that of waxy maize starch. There is<br />

also an increase in shipping costs.<br />

Because so many end users are having<br />

to find alternative starches, demand<br />

for tapioca is increasing. A higher<br />

demand will likely force an increase in<br />

the price. Other users are looking for<br />

alternative manufacturers. Qualifying<br />

new starches and new manufacturers<br />

takes time and adds expense of the<br />

finished product.<br />

Xanthan Gum Challenges<br />

Xanthan gum is another widely used<br />

texturizing hydrocolloid. Since its<br />

introduction to the <strong>food</strong> market in<br />

the late 1960s, <strong>food</strong> formulators have<br />

used it to add thickness to dressings<br />

and sauces, improve aeration in baked<br />

goods and stabilize foams in whipped<br />

products. Xanthan gum was largely<br />

patent protected until the early 1990s.<br />

When it went off-patent, many new<br />

manufacturers began producing it,<br />

including a few European and several<br />

Chinese companies. From the mid<br />

1990s, western buyers enjoyed low<br />

priced xanthan gum. This was largely<br />

due to lots of competition from<br />

manufacturers. Chinese producers<br />

were especially competitive. Chinese<br />

produced xanthan gum can cost less<br />

than half the price of western produced.<br />

Subsequently, Chinese manufacturers<br />

have grown rapidly. Unfortunately,<br />

there is now a mismatch in the<br />

geographic location of capacity and<br />

demand. Much xanthan gum capacity<br />

is in China, and most of the demand is<br />

in the west.<br />

Conditions in China have been very<br />

rocky for all industries including<br />

xanthan gum. Chinese energy prices<br />

increased significantly in 2021.<br />

When energy prices first increased,<br />

manufacturers were monitored not<br />

only for total usage, but also the<br />

intensity of energy usage. Production<br />

plants that generally ran three shifts<br />

a day, six to seven days a week,<br />

were suddenly reduced to running<br />

2 shifts a day, five days a week. In<br />

addition, shipping between China<br />

and Europe or the US ground to<br />

nearly a halt during the pandemic. On<br />

top of this, Chinese manufacturers<br />

were forced to shut down if any<br />

worker tested positive for COVID.<br />

An added problem occurred when<br />

some Chinese produced xanthan<br />

gum was found to have excess levels<br />

of ethylene oxide (EtO). The EU has<br />

added testing requirements for any<br />

Chinese manufactured xanthan gum<br />

imported into Europe. This adds time,<br />

compliance complexity, and cost<br />

to any xanthan gum shipment from<br />

China. All these factors have resulted<br />

in a deficit in the availability of xanthan<br />

gum that western producers cannot<br />

completely cover. Chinese xanthan<br />

production accounts for 60-70% of<br />

world production. Consequently, the<br />

average price of xanthan gum has<br />

increased over 200% in the past year<br />

and there is no immediate end in sight<br />

for these upward price pressures.<br />

Nesha Zalesny is a Food Scientist and Partner at<br />

IMR International SanDiego, CA, USA<br />

What to Expect in <strong>2023</strong><br />

Other hydrocolloids than those<br />

mentioned above, have faced their<br />

own challenges. Two back-to-back<br />

super typhoons in the Philippines<br />

reduced seaweed availability for<br />

producing carrageenan. The lack of<br />

paper packaging material has made<br />

harvesting lemons difficult, so the price<br />

of lemon peel for pectin production<br />

has increased. Shipping by both sea<br />

and land has seen massive price<br />

fluctuations. New regulations such as<br />

the Uygur Forced Labor Prevention<br />

Act (UFLPA) in the US are creating<br />

waves. Buyers and suppliers alike are<br />

facing very rough waters in the coming<br />

year.<br />

The decrease in demand for carob<br />

bean gum has meant that prices are<br />

starting to correct and availability is<br />

improving. This may be a bright spot<br />

for buyers of LBG that will continue<br />

to use it. Unfortunately for starch<br />

and xanthan gum buyers things aren’t<br />

likely to improve. For starch, the<br />

addition of capacity to keep up with<br />

current demand is unlikely given the<br />

looming recession which has caused<br />

a reluctance to launch big capital<br />

investment projects. Chinese xanthan<br />

gum manufacturers are coming<br />

back, but progress is slow. It is very<br />

unlikely that prices for these very<br />

useful hydrocolloids will return to prepandemic<br />

levels anytime soon. fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Ingredients<br />

Young Jackfruit: The Hottest Trending<br />

Vegan Ingredient<br />

by Rico R. Magda<br />

One of the effects of Covid 19 pandemic<br />

is the awareness of <strong>food</strong> consumers<br />

to healthy <strong>food</strong> eating. The results<br />

are the responsive replies of some<br />

<strong>food</strong> companies to search and supply<br />

the markets with some fresh and<br />

exotic fruits and vegetables. At this<br />

phase, so many meat consumers have<br />

begun turning the table to plant-based<br />

alternatives because of an increasing<br />

focus on health and environmental<br />

issues. They include wide lines of<br />

products like coconut, frozen and<br />

organic fruits and the surfacing of<br />

popular young jackfruit consumable as<br />

salad, smoothie, and vegan meals.<br />

One of the manufacturers is a Dutch<br />

company called “Explosive Fruits” that<br />

offers organic fruits, coconut products,<br />

and young jackfruits since 2016. This<br />

export-import company started in<br />

2016 with handful of imports from<br />

Thailand like frozen coconut water<br />

and coconut flesh.With the onset of<br />

Covid 19 pandemic, explosive <strong>food</strong><br />

supply direction has been changed<br />

by supplying the processing sections,<br />

which supply hotels through out<br />

Europe. They timed this with the<br />

reopening of hospitality industry in<br />

many countries with the expectation<br />

of getting the needed boost to surpass<br />

the previous purchasing level.<br />

Recently, this <strong>food</strong> importer has added<br />

frozen young jackfruit to their assorted<br />

lines. They agree that that young<br />

jackfruit fantastically substitutes real<br />

meat, resembling its structure calling it<br />

a real meat substitute when prepared<br />

in right way. This is one thing among<br />

other, that vegans are getting more<br />

attention about it.<br />

Why Thailand young jackfruit?<br />

The <strong>food</strong> quality and the superior<br />

taste definitely give this company the<br />

reason picked the Thailand variety.<br />

Results from their tests show that<br />

their clients prefer the Thai immature<br />

jackfruit. And there’s no problem with<br />

the supply since Thai growers harvest<br />

and freeze young jackfruit for storage,<br />

which makes the supply available the<br />

year round.<br />

The popularity of young jackfruit is<br />

attached to the growing consumer’s<br />

health and environmental awareness.<br />

Consumers now want not just<br />

something organic, which points<br />

something to ‘environment-friendly’.<br />

Consumers rather want more <strong>food</strong>s<br />

that are unprocessed with less or no<br />

animal meat. This gives fruits and<br />

vegetables a good entry for this trade.<br />

And why market to Europe?<br />

There’s an overwhelming demand<br />

for exotic <strong>food</strong> products in Europe,<br />

though there are also demands for<br />

local produce. Exotics like banana<br />

hearts, immature young jackfruits, etc<br />

do not grow in Europe, so we need<br />

to import them elsewhere, Explosive<br />

Fruit managers reasoned out. This<br />

company exports to almost all parts of<br />

Europe. Some of its leading European<br />

consumers are from Spain, Czech<br />

Republic, France, and England to<br />

name a few. These countries are well<br />

ahead going to a healthier vegan style.<br />

England, for example, purchase a<br />

substantial amount of coconut water<br />

and flesh in pure form. These are not<br />

heated or treated and healthier than<br />

the pasteurized products.<br />

Tofu is one of the vegetarian staples<br />

used mostly in East Asian cuisines.<br />

And many years after its discovery,<br />

tofu inches its way into westernized<br />

dish as a meat and dairy substitute.<br />

Now, for our new trending ‘tofu’ comes<br />

this young immature jackfruit that<br />

chefs and culinary people adds to their<br />

cuisines as a plant-based substitute<br />

with a big success.<br />

In reality, many are unfamiliar with this<br />

vegan ingredient. Jackfruit is somewhat<br />

related to ‘camansi’ or breadfruit, or<br />

fig and found abundantly in India as a<br />

native species. Now this species has<br />

spread far and wide to Southeast Asia<br />

and the Pacific.<br />

Jackfruit is a versatile fruit<br />

Jackfruit grows massively, averaging<br />

10 to 20 lbs but exceptional species<br />

can yield heavily with 100 lbs or more.<br />

The versatility of the fruit comes from<br />

the fact it can be fried, consumed raw,<br />

steamed or canned. If you don’t know<br />

how to prepare the immature fruit for<br />

cooking, you’ll be thinking the whole<br />

stuff is useless. That said, its heaviness,<br />

spiky, pungent characteristics serve<br />

as a drawback for those adventuring<br />

in this ingredient. But when prepared<br />

nicely, it becomes a savory dish<br />

that explodes into meat-like texture<br />

as a meat substitute. In India and<br />

Bangladesh, immature fruit known as<br />

‘gaacha pasha’ (tree goat) is used as<br />

an inexpensive substitute to mutton.<br />

Some botanists, indeed, believe that<br />

the fruit is less exploited due to its<br />

intrinsic nutritional load. It has high<br />

protein, fiber, potassium, Vitamin B,<br />

lower calorie and carb than corn or rice.<br />

Unlike avocado, jackfruit grows on less<br />

irrigation water, which is a good plant<br />

to combat world hunger.<br />

Who introduced this to the<br />

Western restaurant market?<br />

After meticulously learning about<br />

the versatile jackfruit nutritional<br />

properties and amazing uses, a certain<br />

Annie Reyes has formed the Jackfruit<br />

Company. To make a stronger steps<br />

in helping local farmers in India, Reyes<br />

built a distribution channel from India<br />

to the USA, thus, making the stuff<br />

always available for the American<br />

consumers.<br />

Aside from the Jackfruit Company,<br />

another company called Kanara<br />

has tinkered on this low-impact yet<br />

versatile crop. They add some twists<br />

to the distribution chain by adding<br />

chefs and restaurants because they<br />

know that chefs can further create<br />

12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Ingredients<br />

fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Ingredients<br />

new recipes or improve the existing<br />

recipes. An example of this is<br />

developing a recipe to taste like classy<br />

meaty dishes like ‘pulled pork’. Both<br />

Karana and the Jackfruit Company<br />

make the ingredients available<br />

through out the year by fashioning it<br />

into pre-cut, cleaned and ready-touse<br />

ingredient.<br />

Meanwhile, the continuing use of<br />

young jackfruit, some surprising<br />

creative dishes, as they appear in<br />

menus and cookbooks, developments<br />

have surfaced. To mention some<br />

of them, these include taco filling,<br />

meatball base, menudo ingredients,<br />

and teriyaki bowlpart.<br />

Young jackfruit’s nutrition<br />

Raw and young jackfruit have the<br />

same likeness and texture to pulled<br />

meat. This is why jackfruit becomes<br />

popular in western cuisines as a <strong>food</strong><br />

base for vegan meals like sandwiches,<br />

barbecues, tacos and the likes as meat<br />

replacement. As a base replacement<br />

to meat, jackfruit does not promise to<br />

give you the same amount of protein<br />

you get in meat. Let’s see what one cup<br />

(165g) of sliced, raw jackfruit can give<br />

you. This amount provides 157 calories,<br />

3 g of carbohydrates, 1g of fat and 2.8g<br />

protein. Besides, it gives excellent<br />

source of vitamin C and potassium.<br />

To wit, the United States Department<br />

of Agriculture (USDA) has provided<br />

the following nutrition data: Calories<br />

(157g), Fat (1.1g), Sodium (3.3mg),<br />

Carbohydrates (38.3g), Fiber (2.5g),<br />

Sugars (32g) Protein (2.8g), Vitamin C<br />

(22.6mg), and Potassium (739mg).<br />

Most of the fruit’s calories come<br />

from carbs. A cup serving has 38.3g<br />

of carbs. From this carbs, 32g comes<br />

from sugar and 2.5g come from<br />

dietary fibers. Jackfruit has a glycemic<br />

score of 75 and a medium glycemic<br />

load. Score of 70 or over is considered<br />

glycemic that can raise blood sugar<br />

levels. The score gives an estimate of<br />

how <strong>food</strong> may influence the levels of<br />

blood sugar.<br />

Due to its very low level of fat content,<br />

jackfruit is considered as a hearthealthy<br />

<strong>food</strong>.It has only 1g of fat per<br />

cup; no saturated and transfat.<br />

Jackfruit acts only as a replacement<br />

for chicken or pork and doesn’t give<br />

high amount of protein that you can<br />

find in animal meat.<br />

For every cup of young jackfruit, it has<br />

only about 3g protein while the same<br />

cup of meat contains 20+g. Some<br />

micronutrients also abound in raw<br />

jackfruit like potassium. A cup of this<br />

raw, young fruit gives 739mg, which is<br />

about 15.7% of the daily value. It is also<br />

rich in Vitamin C, A, copper, manganese,<br />

and magnesium. Vitamin C is about<br />

23mg or 25% of daily value. The same<br />

cup of sliced young jackfruit gives 157<br />

calories carbs, protein, and fat.<br />

For the reason that raw jackfruit has<br />

fiber content and no saturated fats,<br />

this makes the stuff a good dietary<br />

pattern, according to the American<br />

Heart Association. And this pattern<br />

can lower cholesterol levels by 10%.<br />

So consider it adding to your shopping<br />

list and reduce the risk of heart stroke.<br />

Vitamin C is supportive of the immune<br />

system, repairing damaged cells and<br />

in absorbing essential nutrients like<br />

iron. If you add jackfruit seeds to<br />

your dishes, you get a protein called<br />

jacalin. Studies have shown that<br />

this protein protects the immune<br />

system from HIV infection. Some<br />

of you, especially older adults who<br />

have poor quality sleep due to lack<br />

of magnesium, may take a serving of<br />

young (cooked) jackfruit. It contains<br />

about 48mg magnesium, although the<br />

recommended allowance is from 300<br />

to 350mg to top up your daily target.<br />

A cup of raw jackfruit has 0.07mg<br />

manganese. This micronutrient is<br />

valuable in bone formation, mineral<br />

density, and risk of fractures. When<br />

you substitute jackfruit for meat,<br />

you lower the risk of having type 2<br />

diabetes. Why is this so? When you<br />

do this, you cut more calories and<br />

saturated fats while ingesting more<br />

fiber and beneficial micronutrients.<br />

With this fat and more fiber, insulin<br />

sensitivity is thus improved, with<br />

gains on the positive side in reducing<br />

type 2 diabetes.<br />

Having allergy to jackfruit is uncommon,<br />

though some people show allergy to<br />

latex exudates from some tropical fruits.<br />

Though it is not yet well-established,<br />

some chemicals in jackfruit may pose<br />

interference with medication during<br />

surgery, which may give drowsiness<br />

to patients. So have consultation with<br />

your doctor before surgery.<br />

As a meat substitute for fries, wraps,<br />

pies, and other dishes, you can<br />

prepare fresh unripe jackfruit this way.<br />

Unripe jackfruits are also available<br />

in ethnic stores or groceries canned,<br />

salted, or preserved. For fresh green<br />

jackfruit, cut it into halves or smaller<br />

without removing the skin. When you<br />

have the ideal size, boil for 30 to 60<br />

minutes the chunks until soft and<br />

have a stringy texture like pulled pork<br />

or chicken. Finally, peel off the skin<br />

and separate seeds and pods.<br />

Aside from Dutch companies, some<br />

Korean <strong>food</strong> companies have been<br />

joining the scene aimed at targeting<br />

some meat-alternative markets.<br />

This meat replacement venture has<br />

been projected to have more than<br />

60% of world-wide protein market by<br />

year 2040.<br />

fmt<br />

The Author:<br />

Rico R. Magda is a Plant Pathologist at the<br />

University of the Philippines at Los Baños<br />

and a regular contributor to FMT<br />

14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Ingredients<br />

A Sustainable Lifestyle through a Sensory<br />

Co-operation: New Research Project<br />

• Symrise 4-year research consortium established with Wageningen University & Research (WUR) and<br />

other industry partners<br />

• Partners are examining factors that influence flavor release and sensory quality of meat alternatives<br />

• The project will help to develop meat alternative products with improved sensory quality<br />

Burger patties with soy protein,<br />

nugget with pea protein or fish sticks<br />

with Mycoprotein – consumers are<br />

increasingly switching to plant-based<br />

versions of popular meat-based<br />

products. As the market is growing<br />

exponentially, it also offers considerable<br />

potential to develop further products.<br />

Some consumers reject plant-based<br />

alternatives because they are put off by<br />

the taste and texture of these products.<br />

Symrise has therefore partnered with<br />

scientists from Wageningen University<br />

& Research in the Netherlands, and<br />

other industry specialists. The share<br />

an aim of better understanding how<br />

to improve the sensory quality of<br />

meat alternatives and win over new<br />

consumers.<br />

“Appetite comes with eating,” as<br />

the saying goes. After all, many<br />

factors, such as the texture of <strong>food</strong>,<br />

exist beyond taste and play an<br />

important role in creating the feeling<br />

of enjoyment as one eats. This and<br />

other topics form the subject of a<br />

public-private partnership between<br />

Symrise and Wageningen University<br />

& Research (WUR) and other industry<br />

companies. The research will provide<br />

the <strong>food</strong> industry with findings on how<br />

to create tastier alternatives for meat<br />

products – a crucial step on the path to<br />

more sustainable nutrition with more<br />

plant-based products.<br />

How do components that are<br />

released while eating influence<br />

taste?<br />

Clearly, there is still a difference in the<br />

taste and mouthfeel of products from<br />

strictly plant-based proteins compared<br />

to animal proteins. For this reason, the<br />

Taste, Nutrition & Health segment at<br />

Symrise is working on this topic.<br />

“As part of the consortium project, we<br />

are looking into finding the relationship<br />

between the structure and the inherent<br />

characteristics of meat alternatives<br />

and are examining them. We want to<br />

understand how the product structure<br />

changes when people chew <strong>food</strong><br />

and how it affects the perception of<br />

taste and mouthfeel. Our team of<br />

researchers can contribute their wealth<br />

of application expertise with this to<br />

enable customers to create greattasting<br />

plant-based products,” said<br />

Katja Tiitinen, Sensory & Consumer<br />

Insights Director F&B in EAME.<br />

Symrise is also supporting the joint<br />

project with WUR in the following three<br />

key areas:<br />

• Understanding of sensory<br />

characteristics of products on the<br />

markets<br />

• Optimizing the sensory performance<br />

and release of taste and flavor during<br />

chewing<br />

• Providing taste recipes<br />

“As the first team of researchers on<br />

this topic worldwide – to the best<br />

of our knowledge – the consortium<br />

studies how the characteristics<br />

of meat alternatives change while<br />

chewing by combining in vitro and<br />

in vivo evaluations with sensory<br />

tests,” Tiitinen added. “This research<br />

cooperation thus represents an<br />

important initiative for a sustainable<br />

lifestyle,” she concluded.<br />

The consortium comprises Symrise and<br />

Wageningen University & Research,<br />

as well as the companies Nissin Food<br />

Holdings, Starfield Food & Science<br />

<strong>Technology</strong>, AAK, Vivera and GoodMills<br />

Innovation.<br />

Symrise is a global supplier of<br />

fragrances, flavors, <strong>food</strong>, nutrition<br />

and cosmetic ingredients. Its clients<br />

include manufacturers of perfumes,<br />

cosmetics, <strong>food</strong> and beverages,<br />

pharmaceuticals and producers of<br />

nutritional supplements and pet<br />

<strong>food</strong>. Headquartered in Holzminden,<br />

Germany, the Group is represented<br />

by more than 100 locations in Europe,<br />

Africa, the Middle East, Asia, the<br />

United States and Latin America.<br />

Symrise works with its clients to<br />

develop new ideas and market-ready<br />

concepts for products that form<br />

an integral part of everyday life.<br />

Economic success and corporate<br />

responsibility are inextricably linked<br />

as part of this process.<br />

fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Ingredients<br />

Unlocking the Future of Nutrition:<br />

5 key trends for <strong>2023</strong><br />

FrieslandCampina Ingredients launches a new consumer trends magazine, outlining the key nutrition trends<br />

driving the <strong>food</strong>, drink and supplement industries in <strong>2023</strong> and beyond.<br />

FrieslandCampina Ingredients, the<br />

global innovator in healthy and<br />

functional ingredients, has announced<br />

the release of its third annual magazine<br />

detailing five key trends that will<br />

drive the evolution of <strong>food</strong>, drink and<br />

supplement industries in <strong>2023</strong>. The<br />

magazine, titled ‘Shaping the future of<br />

Nutrition <strong>2023</strong>’, offers expert insights<br />

into current consumer drivers to help<br />

brands identify new areas for innovation<br />

and new product development (NPD) in<br />

the adult nutrition sector.<br />

While 2022 saw several seismic shifts in<br />

consumer behaviours, like health of the<br />

planet beating health of the population<br />

to the top consumer priority for the first<br />

time, <strong>2023</strong> looks set to be an evolution<br />

of these macro trends. This year,<br />

FrieslandCampina Ingredients believes<br />

brands that focus of building credibility<br />

and truly helping consumers get the<br />

most out of life, at every stage, will stand<br />

out from the crowd.<br />

The five key trends shaping consumer<br />

habits in the specialized adult nutrition<br />

sector are:<br />

Building trust for planet-first nutrition –<br />

The health of the planet has cemented<br />

itself as the top consumer priority. And<br />

while this looks set to continue for the<br />

foreseeable, consumers are becoming<br />

increasingly sceptical – 38% do not trust<br />

companies to be honest about their<br />

environmental impact.i However, 83%<br />

of consumers are more likely to trust<br />

sustainability claims that are verified<br />

by a third party.ii Working together as<br />

a cohesive industry to lower our impact<br />

on the environment will help companies<br />

big and small meet their sustainability<br />

targets and bolster trust among<br />

consumers at the same time.<br />

Resilience and the power of positive<br />

nutrition – As the world adjusts to post-<br />

COVID life and the global cost of living<br />

crisis, consumers are feeling stressed,<br />

and are increasingly seeking out a sense<br />

of balance to build resilience. To do this,<br />

many are turning to positive nutrition –<br />

or focusing on adding beneficial <strong>food</strong>s,<br />

drinks and supplements to their diets,<br />

rather than removing less nutritious<br />

<strong>food</strong>s. As a result, consumers are<br />

looking for solutions that offer healthy<br />

indulgence – and fortified and nutritious<br />

16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Ingredients<br />

desserts, drinks and snacks that satisfy both body and<br />

mind will be high on the consumer agenda in <strong>2023</strong>.<br />

Alternative proteins find their own feet – As plant-based<br />

becomes more mainstream, consumers increasingly<br />

expect high-quality, highly nutritional products that go<br />

beyond recreating animal-based applications. Emerging<br />

technologies, such as precision fermentation, are<br />

opening up new opportunities in <strong>2023</strong> for brands – but<br />

mastering taste and texture remains paramount. In <strong>2023</strong><br />

and beyond, FrieslandCampina Ingredients believes that<br />

the protein market will continue to evolve; combining<br />

animal, plant-based and novel proteins to keep up<br />

with consumer lifestyle choices and to feed a growing<br />

population.<br />

Going for gut health – In an era defined by uncertainty,<br />

it’s no surprise that consumers are turning their<br />

focus inwards and prioritising overall well-being. With<br />

rising consumer awareness of the gut microbiome’s<br />

role in supporting improved mental health, stress<br />

and sleep, brands can attract consumer attention by<br />

creating accessible self-care moments. And thanks<br />

to ingredient innovations in the space, unique and<br />

trending formats can be created, such as teas, shots<br />

and fortified gummies using good-for-gut ingredients<br />

such as prebiotics.<br />

Vita<strong>food</strong>s Europe is<br />

The era of active ageing – Out planet is now home to<br />

8 billion people, including a growing number of older<br />

individuals. As healthcare evolves, global emphasis is<br />

shifting from ‘healthy’ to ‘active’ ageing, with older adults<br />

focused on getting the most out of life. This offers a wealth<br />

of opportunities for brands to create solutions targeting<br />

emerging markets like Japan and South Korea with<br />

products that support long-term strength, balance and<br />

mobility.<br />

“We’re living in tumultuous times. So, it can be difficult<br />

to predict exactly what the future will hold. However,<br />

what’s clear is that in <strong>2023</strong> consumers will continue<br />

to prioritise health – both their own and that of the<br />

planet,” says Vicky Davies, global marketing director<br />

for Performance, Active and Medical Nutrition at<br />

FrieslandCampina Ingredients. “Despite several market<br />

challenges, there is huge opportunity for brands to tap<br />

into these evolving trends. From mood-boosting gut<br />

health supplements to edible moments of indulgence,<br />

new ingredient innovations are inspiring product<br />

development across the adult nutrition space.”<br />

“But to truly stand out from the crowd,” Vicky continues,<br />

“brands will need to bolster trust and credibility to<br />

win the faith of consumers, especially when it comes<br />

to sustainability. At FrieslandCampina Ingredients,<br />

collaboration is our DNA. Using our latest insights, our<br />

experts can work with brands to create on-trend nutritious,<br />

efficacious and sustainable solutions to help support<br />

consumers at all stages of life.”<br />

fmt<br />

Every year, thousands of nutraceutical<br />

experts look forward to joining friends,<br />

colleagues and suppliers at Vita<strong>food</strong>s<br />

Europe. They love tasting new<br />

products, listening to world-class<br />

speakers, discovering new ingredients<br />

and connecting with fantastic people<br />

from across our industry.<br />

Experience it for yourself<br />

9-11 May Geneva<br />

1-12 May Online<br />

Register now at<br />


Processing<br />

Maximize Productivity and Reliability<br />

with Visibly Simple Foodborne<br />

Pathogen Detection<br />

Following consultation with customers, Thermo Fisher Scientific’s innovative enhancements to its SureTect<br />

<strong>food</strong> pathogen PCR system include the use of ergonomic tools and color-coded plates and reagents to drive<br />

confidence in right-first time results<br />

Thermo Fisher Scientific has simplified<br />

the workflow for the SureTect PCR<br />

System, by introducing streamlined<br />

handling and fail-safe color-coded<br />

plates and reagents, to smart, intuitive<br />

software and instrumentation.<br />

In the pursuit of <strong>food</strong> safety, every<br />

test matters. There’s no room for<br />

uncertainty and no time for retests.<br />

When Thermo Fisher experts asked its<br />

customers to share their challenges,<br />

they put streamlining staff training and<br />

eradicating human error at the top of<br />

the list.<br />

The enhanced SureTect PCR System<br />

workflow, part of Thermo Fisher’s<br />

commitment to continual improvement<br />

and leadership through innovation,<br />

has been designed to help laboratories<br />

the world over protect public safety<br />

their own reputation and profitability.<br />

Features include:<br />

Streamlined handling: Ready-to-use<br />

reagents and ergonomic tools provide<br />

a streamlined workflow and ease-ofhandling,<br />

simplifying staff training and<br />

boosting laboratory productivity.<br />

• Pre-dispensed lysis and PCR<br />

reagents reduce hands-on time<br />

• Clearly oriented lysis and<br />

assay plates reduce the likelihood of<br />

human error<br />

• Pierceable lysis tube seals<br />

reduce handling steps and risk of<br />

cross-contamination<br />

• Workflow tools to simplify the<br />

workflow and reduce risk of operator<br />

error for a superior user-handling<br />

experience<br />

• Internal positive control (IPC)<br />

in every PCR well provides confidence<br />

in each and every result<br />

Fail safe: Color-coded plates and<br />

reagents reduce the likelihood of<br />

human error, enhancing confidence in<br />

right-first time results.<br />

• Color indicator in Proteinase<br />

K reagent enables pipetted wells to be<br />

visually tracked, quickly and easily<br />

• Assay strips color-coded<br />

to target pathogen for simple, rapid<br />

identification<br />

Smart instrumentation: The updated<br />

features are supported by fully<br />

automated amplification, detection,<br />

data collection, analysis and<br />

interpretation, using Thermo Scientific<br />

RapidFinder Analysis Software v2.0 or<br />

later.<br />

Validated for a broad range of targets<br />

and matrices according to ISO 16140-<br />

2:206 by AFNOR and AOAC certification<br />

requirements, the SureTect PCR Assay<br />

workflows provide the ultimate solution<br />

for any <strong>food</strong> laboratory’s pathogen<br />

detection requirements.<br />

fmt<br />

18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Processing<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Processing<br />

R.S. Cockerill Relies on New<br />

Optical Sorters for Whole Potatoes<br />

From humble beginnings growing<br />

vegetables for hungry neighbors<br />

during the Great Depression, R S<br />

Cockerill has grown to become one<br />

of the largest independent potato<br />

packers in the United Kingdom today.<br />

They credit much of this success to<br />

their top-quality potatoes and budgetfriendly<br />

prices. These often-conflicting<br />

goals are both addressed with the help<br />

of Key <strong>Technology</strong>’s Herbert OCULUS<br />

optical sorters for whole potatoes,<br />

which automate defect removal to<br />

improve production efficiencies while<br />

ensuring final product quality.<br />

“Before Herbert OCULUS, we were<br />

sorting by hand, but that was getting<br />

increasingly difficult as the labor<br />

market got tighter and extreme<br />

weather began making incoming<br />

product quality more variable. We<br />

wanted to automate sorting to take<br />

some pressure off our workforce at the<br />

same time we wanted to improve the<br />

consistency of our final product quality<br />

when incoming defect loads would<br />

spike,” said David Elvidge, Operations<br />

Manager at Cockerill. “We’ve been<br />

so happy with our first OCULUS, we<br />

bought four more last year.”<br />

Installed at Cockerill’s retail packing<br />

facility in York, UK, five Herbert<br />

OCULUS sorters inspect whole,<br />

washed potatoes – finding and<br />

removing those with defects to ensure<br />

Cockerill achieves their final product<br />

quality specifications. The sorters<br />

recognize surface abnormalities and<br />

diseases such as bumps and notches,<br />

skin discoloration, green colors and<br />

defects like mechanical damage, scab,<br />

cracks and black dot. They can also<br />

be programmed to reject potatoes<br />

with dimensions above or below the<br />

desired length and width.<br />

“Over the years, we’ve spoken with<br />

different optical sorter suppliers and<br />

visited sites across Europe to see a<br />

variety of technologies in action,” said<br />

John Robinson, Engineering Manager<br />

at Cockerill. “For whole potatoes, it’s<br />

clear to us that OCULUS is the winner.<br />

In addition to delivering reliable results,<br />

it’s well-built and easy to operate.<br />

Among other things, we appreciate the<br />

straightforward user interface.”<br />

“We’ve always enjoyed working with<br />

Key. Whenever we have a question,<br />

it’s easy for us to get in touch with<br />

them,” said Nick Larmour, Technical<br />

Manager at Cockerill. “If needed, Key<br />

technicians can even access our<br />

OCULUS sorters remotely, which<br />

helps us operate continuously at peak<br />

performance.”<br />

Herbert OCULUS conveys product<br />

over a series of rollers to present<br />

a complete 360-degree view of<br />

each tuber to the color cameras.<br />

Compared to traditional cascade<br />

bulk sorters, this unique method<br />

of sorting offers gentler handling<br />

and provides 20 percent more<br />

surface inspection to maximize<br />

defect removal. In addition to<br />

capturing images of all ‘good’ and<br />

‘bad’ potatoes, Herbert OCULUS<br />

can collect detailed data about the<br />

throughput and grading results,<br />

including what percentage of the<br />

potatoes rejected had each type of<br />

defect and the size of the potatoes.<br />

“Thanks to OCULUS, we’ve reduced<br />

our reliance on manual labor. We<br />

used to have four to eight workers<br />

dedicated to manual inspection<br />

on each line. We struggled to hire<br />

enough people and we struggled to<br />

achieve consistent defect removal<br />

since workers get tired and tend to<br />

remove either too much or too little,”<br />

explained Larmour. “OCULUS makes<br />

objective, black-and-white sorting<br />

decisions hour after hour so we’ve got<br />

more consistent final product quality.<br />

At the same time, we’ve been able to<br />

increase our line throughput by 20 to<br />

25 percent.”<br />

Cockerill produces more than 1,500<br />

metric tons of potatoes in retail packs<br />

for supermarkets every week and even<br />

more in bulk to <strong>food</strong> processors. They<br />

selected midsize Herbert OCULUS<br />

20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Processing<br />

systems from Key’s five available<br />

models to handle their line capacities<br />

of two to eight metric tons of product<br />

per hour.<br />

“Every customer always wants to<br />

remove all critical and major defects,<br />

but different SKUs allow for various<br />

amounts of minor defects, so we<br />

program the sorter at the beginning<br />

of each product run to meet the exact<br />

specifications required,” said Bartosz<br />

Wozniak, Production Manager<br />

at Cockerill. “During a product<br />

changeover, it takes just a couple<br />

of taps on the sorter’s touchscreen<br />

to recall a recipe saved to memory.<br />

Or, when we’re running a brand-new<br />

SKU, an operator can create a new<br />

sort recipe in less than five minutes<br />

by selecting from a list of defect types<br />

and choosing the allowable amount of<br />

each.”<br />

“At the end of the day, our success<br />

depends on the success of our<br />

customers, so providing a reliably<br />

high-quality product on time and<br />

at an affordable price is vital. Our<br />

Herbert OCULUS sorters achieve<br />

consistent defect removal at<br />

increased throughputs while lowering<br />

labor requirements. Plus, they’re easy<br />

to run and maintain,” said Elvidge.<br />

“This technology has transformed<br />

the nature of our business – we can’t<br />

imagine having to operate without our<br />

OCULUS sorters again.”<br />

fmt<br />

HRS Heat Exchangers operates at<br />

the forefront of thermal technology,<br />

offering innovative and effective heat<br />

transfer products and systems for highly<br />

viscous applications worldwide, focusing on<br />

managing energy efficiently.<br />

Pasteurisation<br />

Sterilisation<br />

Heating & Cooling<br />

Evaporation<br />

CIP Systems<br />

Process Skids<br />


<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />

HRS Heat Exchangers<br />

info@uk.hrs-he.com | +44 (0)1923 336 313<br />


Processing<br />

Eco-Friendly, Energy Saving, Hygienic:<br />

Efficient Sanitization with Microwave and<br />

Radio Frequency Systems<br />

SAIREM, a world-leading specialist in<br />

microwave (MW) and radio frequency<br />

(RF) industrial solutions based in Lyon,<br />

France, showcase the company’s<br />

sanitisation technologies at Food<br />

Ingredients Europe. The company<br />

innovative systems which are<br />

suitable for either decontamination of<br />

ingredients such as powders, spices,<br />

peppercorns, flours, and nuts etc. or<br />

as disinfestation of plant-based <strong>food</strong><br />

and ingredients such as, cereals, soft<br />

wheat and many more. Responding to<br />

client needs, the French company has<br />

developed highly efficient processes to<br />

produce ingredients that are healthy,<br />

clean, and fully compatible with the<br />

requirements of organic farming<br />

certification.<br />

Chemical free destruction<br />

of potentially contaminated<br />

ingredients<br />

Decontamination with Sairem RF and<br />

MW systems enable the complete<br />

destruction of mould, yeast, and bacteria,<br />

without the use of toxic chemical<br />

products. The use of not allowed gas<br />

was one of the most cited reasons for<br />

product withdrawal in Europe the last<br />

years. This is a major advantage for <strong>food</strong><br />

processors and suppliers serving the<br />

health -and environment- conscious<br />

consumers of today. Sairem’s systems<br />

are ideal for super<strong>food</strong> trend products<br />

and ingredients to produce plantbased<br />

protein alternatives. Valuable<br />

ingredients such for example nuts are<br />

treated with extreme care, therefore<br />

resulting in a high-quality end product<br />

and reduction of 4-5 Log. The efficient<br />

RF and MW process, which only lasts<br />

a few minutes, ensures that each<br />

ingredient is quickly and uniformly<br />

brought to the required temperature. As<br />

the processing time is so short, there is<br />

no alteration of the physical, chemical,<br />

and organoleptic properties - all product<br />

characteristics are perfectly preserved.<br />

Other successful applications include<br />

peppercorns (3.4 Log reduction)<br />

or maize starch powder (6,87 Log<br />

reduction).<br />

RF and MW technology for<br />

disinfestation from egg to insect<br />

Many high-quality ingredients are<br />

exposed to the risk of contamination<br />

SAIREM's MW and RF technology is 100% electric and therefore produces no CO 2<br />

emissions and consumes 50% less energy compared to traditional heat<br />

treatment processes.<br />

22 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

31377<br />

Processing<br />

by parasites, and in particular<br />

larvae, moths, and beetles. By the<br />

implementation of Sairem’s RF and<br />

MW technology, parasites and microorganisms<br />

are deactivated by short,<br />

homogenous exposure to a microwave<br />

field in a temperature-controlled<br />

processing cavity. For example,<br />

products such as dates, whose high<br />

sugar content makes them particularly<br />

vulnerable to moths and beetle larvae,<br />

the speed of the process ensures<br />

perfect disinfestation while preserving<br />

all organoleptic properties.<br />

Sairem assigned French technical<br />

institute ARVALIS to conduct a study on<br />

the effectiveness of weevil eradication<br />

by applying Sairem’s microwave heat<br />

treatment. The treatment tested had<br />

excellent disinfestation results of adult<br />

weevils and their offspring.<br />

Fast, energy-saving, cost-efficient<br />

The low maintenance and costeffective<br />

Sairem systems can process<br />

large amounts of product either in<br />

batches or in a continuous process<br />

in tunnels or the patented tubular<br />

system. MW energy efficiency and<br />

volumetric heating keep power<br />

consumption at a lower level than that<br />

of other processing technologies. As<br />

Sairem’s MW and RF technology are<br />

100% electric solutions, they have no<br />

CO 2<br />

emission and consume 50 % less<br />

energy compared to traditional heat<br />

treatment processes.<br />

SAIREM equipment: innovation<br />

and versatility in action<br />

Not only does this equipment provide<br />

a speedy, efficient process, it has the<br />

added advantage of being very compact<br />

with a small floor footprint that saves<br />

space. It is extremely user-friendly,<br />

offering easy loading and unloading<br />

as well as a color touch screen HMI,<br />

and a USB and ethernet connection<br />

for remote control. Apart from daily<br />

cleaning, there is no need for regular<br />

maintenance, and it complies with all<br />

hygiene regulations and standards.<br />

Sylvain Tissier, Business Development<br />

Manager at Sairem, explains: “Sairem<br />

Sylvain Tissier, Business Development Manager<br />

at SAIREM<br />

systems are extremely versatile and<br />

efficient. They can be used for sanitising<br />

in the role of decontamination and<br />

disinfestation. We have designed them<br />

to provide fast and effective processes,<br />

ensuring high-performing, cost-saving<br />

results.”<br />

SAIREM offers standardized systems<br />

as well as systems specifically adapted<br />

to customer requirements.<br />

fmt<br />

1/23<br />

Vol. 37 •<br />

ISSN 0932-2744<br />

Come and see for yourself:<br />

www.harnisch.com<br />

Cover: The Multiple Value<br />

of Almonds<br />

The Trend to<br />

Jackfruit<br />

Optical<br />

Potato Sorting<br />

Confectionery<br />

Packaging Future<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>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />

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


Processing<br />

Gears and Gear Racks made from<br />

Polyamide<br />

Gears and gear racks used for transmitting torque and forces within gearboxes are typically made of<br />

hardened steel. For many other uses and applications, gears and racks made from plastic are the better<br />

choice. These generally require no lubrication and are cheaper, lighter, quieter, and more resistant to<br />

corrosion than metal gears. That is why Ganter is expanding its range with polyamide gears and racks that<br />

can transmit high forces and torques.<br />

Gears and racks made from polyamide<br />

are preferred in mechanisms that must<br />

transmit high torques at low speeds. This<br />

includes packaging machines, chemical<br />

and pharmaceutical manufacturers as<br />

well as <strong>food</strong> production. The components<br />

are combined to convert rotational<br />

movements into linear movements or<br />

vice versa. Synchronous, symmetrical,<br />

or even proportional movements can be<br />

easily achieved when used with clamping<br />

jaws, grippers, or assemblies.<br />

Standard parts specialist Ganter<br />

has considered the basic principles<br />

of gearing and introduced the spur<br />

gears GN 7802 and gear racks<br />

GN 7822 made from strong and<br />

long-lasting polyamide. Due to<br />

their low coefficients of friction,<br />

these require no lubrication, and<br />

are made of FDA-compliant glass<br />

fiber-reinforced plastic suitable for<br />

use in <strong>food</strong>-processing applications.<br />

The components are also available<br />

in grey or blue for better visual<br />

detectability.<br />

The polyamide gears and racks from<br />

Ganter are designed for temperatures<br />

up to 120 °C and for contact with<br />

aggressive media such as acids, gases,<br />

and saltwater. Plastic gears are lighter<br />

and more economical than metal<br />

gears and therefore lower the weight<br />

and cost of devices, systems, and<br />

machines.<br />

The gears and racks are designed<br />

as an involute gear with a 20° angle,<br />

the design structure helps to reduce<br />

torque variation and allow for greater<br />

assembly flexibility. Ganter offers spur<br />

gears GN 7802 designed in module<br />

sizes from 0.5 to 3. The polyamide gear<br />

racks GN 7822 can be ordered with<br />

module sizes from 1 to 3 and feature a<br />

steel core to prevent deformation.<br />

fmt<br />

24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Processing<br />

Home of Confectionery Diversity:<br />

Production lines for all capacity<br />

requirements<br />

Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) is one of the world’s leading manufacturers of<br />

confectionery machines. The company is continuously developing its production facilities and has a range of<br />

machines and plants that covers the entire spectrum of moulded sweets. WDS stands for the highest quality<br />

and reliability.<br />

Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) is looking forward to finally returning to the<br />

leading trade fair interpack (May 4 - 10) in Düsseldorf in <strong>2023</strong>. The main slogan this year is “WDS – Home of<br />

Confectionery Diversity: Production lines for all capacity requirements.”<br />

At the trade fair, WDS will present<br />

tailor-made production lines from<br />

laboratory scale to high-performance<br />

plants and demonstrate the trendsetting<br />

use of technologies and<br />

advantages of production lines for<br />

chocolate, gum and jelly, toffee,<br />

fondant and hard candy. On display will<br />

be the WDS plants ConfecECO and<br />

ConfecVARIO, which enable the flexible<br />

manufacturing of chocolate or jelly<br />

products. The expandable ConfecECO<br />

is the entry-level line for series<br />

production. With orderly demoulding<br />

and product post-treatment on a<br />

small scale, a complete jelly plant will<br />

be presented at interpack <strong>2023</strong>. The<br />

innovative ConfecVARIO machine<br />

concept enables unprecedented<br />

production possibilities with variable<br />

line configurations and a new type of<br />

drive system.<br />

The multimedia-equipped exhibition<br />

stand covering 650 m 2 also offers<br />

plenty of space for the WDS<br />

“sweetOTC” division and a new<br />

generation of laboratory depositor<br />

machine that enables product<br />

development and production of<br />

innovative dosage forms for OTC<br />

sweets or supplements.<br />

Other WDS focal points at interpack<br />

are the WDS ConfecPRO, with its<br />

modular system concept presented<br />

using the depositor section as an<br />

example, and the time-tested quality<br />

of WDS mogul plants, which will be<br />

presented in an exciting virtual setting.<br />

ConfecECO: The entry line into<br />

series production<br />

ConfecECO is the entry line into serial<br />

production and is aimed at aspiring<br />

ConfecECO trade fair plant: entering series production successfully<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Processing<br />

companies and smaller manufactures.<br />

In addition to the production of<br />

chocolate products, the ConfecECO<br />

series is also suitable for pectin,<br />

toffee and fondant products. With a<br />

production capacity of up to 600 kg/<br />

hour for chocolate and 300 kg/hour<br />

for jelly products depending on the<br />

mass type, product size and weight,<br />

ConfecECO is the ideal machine to<br />

fulfil the special requirements of the<br />

target group. The range of products<br />

that can be produced on this line<br />

includes solid and filled sweets of<br />

different sizes along with the use of<br />

silicone or polycarbonate moulds. This<br />

machine type is also suitable for the<br />

production of gum and jelly products<br />

with added <strong>food</strong> supplements. A<br />

ConfecECO in jelly configuration with<br />

post-treatment will be on display at<br />

interpack. Orderly demoulding will be<br />

demonstrated live.<br />

ConfecVARIO: Chocolate products,<br />

jelly products & OTC sweets with<br />

just a single machine<br />

ConfecVARIO is a new, highly<br />

innovative machine concept for the<br />

production of chocolate products, gum<br />

and jelly sweets as well as OTC sweets.<br />

With ConfecVARIO, WDS has moved<br />

beyond concepts of conventional<br />

confectionery machines and is setting<br />

standards in the production of today<br />

and tomorrow. The novel, chainless<br />

drive system with switch technology<br />

enables maximum flexibility and a<br />

ConfecVARIO: an ingenious machine concept<br />

The state-of-the-art Product <strong>Technology</strong> Lab of Winkler und Dünnebier Süßwarenmaschinen<br />

variety of new plant layouts. Variable<br />

production of different products<br />

and masses in different line sections<br />

is also possible. To cool, heat and<br />

hold the polycarbonate moulds,<br />

ConfecVARIO is equipped with the<br />

innovative, chainless VarioCABINET<br />

multifunctional cabinet.<br />

The excellent accessibility of the plant<br />

enables optimal and accelerated<br />

maintenance and cleaning work, which<br />

can often be carried out partially<br />

and during operation thanks to the<br />

innovative control concept.<br />

Taking into account all relevant<br />

hygienic aspects, the ConfecVARIO is<br />

also available as a qualified production<br />

plant for OTC sweets according to<br />

customer requirements. Customers<br />

and visitors at interpack will be able<br />

to see the advantages for themselves<br />

on a fully assembled ConfecVARIO in<br />

chocolate configuration.<br />

sweetOTC – Complete solutions<br />

for actively effective sweets<br />

With the WDS division “sweetOTC”, the<br />

company is one of the leading suppliers<br />

of technologies and machines for the<br />

production of actively effective OTC<br />

sweets and supplements.<br />

In this area, WDS offers its customers<br />

complete solutions in a customized,<br />

GMP-qualified design. This includes<br />

brainstorming, the development of<br />

individual confectionery products,<br />

The new WDS depositor machine: qualified<br />

product development<br />

26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Processing<br />

customized production processes,<br />

ensuring the exact and reproducible<br />

dosing of active ingredients as well as<br />

a comprehensive after-sales service.<br />

To meet the requirements from this<br />

area as well as others, the WDS<br />

technical centre, specialized in<br />

the development of new and the<br />

optimization of existing depositing and<br />

moulding processes in confectionery<br />

production, has been expanded<br />

considerably.<br />

In addition to the latest laboratory<br />

depositor machines and pilot<br />

equipment, the technical center also<br />

houses a showroom with production<br />

plants such as a ConfecECO and a<br />

ConfecVARIO.<br />

Product development and<br />

manufacturing for new (growth)<br />

markets<br />

The latest WDS laboratory depositor<br />

machine for product development<br />

and manufacturing in the sweetOTC<br />

environment will also be presented<br />

at interpack. To avoid contamination<br />

and cross-contamination, the<br />

EasyClean concept has been further<br />

developed and optimized. Together<br />

with risk assessment (FMEA) and a<br />

qualification concept in accordance<br />

with applicable GMP regulations, this<br />

new generation of WDS laboratory<br />

depositor machines is ideal for<br />

anyone who wants to tap into the<br />

opportunities and growth potential of<br />

new markets in the field of innovative<br />

and alternative dosage forms.<br />

Starch-free WDS production<br />

technology for manufacturing<br />

gum and jelly products with<br />

functional properties<br />

One of the key topics for WDS<br />

at interpack will be starch-free<br />

production under GMP conditions.<br />

Fruit gums and jelly products have<br />

OTC products: Starch-free dosing<br />

a very high acceptance among<br />

consumers. The market for such<br />

dietary supplements and OTC<br />

products has developed equally<br />

rapidly. Since the conventional<br />

production of fruit gum confectionery<br />

with mould starch does not meet the<br />

strict hygienic GMP regulations, WDS<br />

has developed a new and innovative<br />

plant technology for depositing and<br />

demoulding in polycarbonate moulds<br />

especially for the production of OTC<br />

fruit gum products.<br />

Like this<br />

shape?<br />



The most important aspects of this<br />

technology include the high-precision<br />

spraying of the mould cavities prior<br />

to depositing, a particularly precise<br />

dosing process for the mass and the<br />

orderly demoulding of the products<br />

from the mould in a way that is gentle<br />

on the product.<br />

The WDS trade fair team is already looking<br />

forward to the leading trade fair in May<br />

and invites all customers and visitors to<br />

visit the WDS stand in Hall 1, B 66. fmt<br />

Orderly demoulding is mandatory for starchless<br />

moulding processes<br />

Hall 3<br />

Booth 3D96<br />


www.<strong>food</strong>extrusion.de<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Processing<br />

Top Tips to Reduce Food Waste During<br />

Processing<br />

By Matt Hale<br />

According to some estimates, over a third of all the <strong>food</strong> produced globally is wasted. The UK generates<br />

around 9.5 million tonnes of <strong>food</strong> waste a year, of which some 1.5 million tonnes (16%) comes from<br />

manufacturing 1 . While not all of this material is edible, in terms of efficiency and reducing greenhouse gas<br />

(GHG) emissions, prevention of this waste is preferable to other methods such as <strong>food</strong> redistribution or use<br />

as animal feed, or recycling, energy generation or disposal via anaerobic digestion, composting, incineration<br />

or landfill.<br />

Waste <strong>food</strong> is <strong>food</strong> which cannot be<br />

consumed by somebody. With large<br />

numbers of people going hungry across<br />

the globe, and increasing pressure<br />

on land, there is a moral imperative<br />

to maximize the amount of produced<br />

<strong>food</strong> which is actually consumed. Food<br />

production is also a significant source of<br />

global GHGs, and waste <strong>food</strong> generates<br />

further emissions without any nutritional<br />

benefit. Reducing <strong>food</strong> waste is a key<br />

factor to mitigate climate change.<br />

Waste <strong>food</strong> also has significant financial<br />

costs for businesses. Not only does<br />

the raw material have a cost, but<br />

additional costs are associated with<br />

the redistribution or disposal of waste<br />

<strong>food</strong> products. As <strong>food</strong> and energy<br />

costs have undergone massive inflation<br />

over the last 12-18 months, the need to<br />

control costs and maximize utilization<br />

of expensive ingredients has also<br />

increased.<br />

There are a number of approaches<br />

which businesses can use to assess and<br />

reduce <strong>food</strong> waste, and in most cases<br />

a mixture of valorization, utilization and<br />

process improvement (or implementing<br />

LEAN processes) will be required.<br />

Some key areas to consider include:<br />

1. Improve packaging<br />

Good quality packaging improves<br />

the shelf life of <strong>food</strong> and therefore<br />

reduces waste in the distribution chain<br />

and in households. However, there is<br />

increasingly a balance between reducing<br />

the use of plastics and non-recyclable<br />

materials, while increasing product shelf<br />

life (wrapping cucumbers in plastic is a<br />

classic example).<br />

Choosing the right packaging during the<br />

manufacturing process can improve<br />

shelf life and reduce handling, improving<br />

efficiencies and reducing waste. Accurate<br />

and consistent weighing is also<br />

important, as even a few grams surplus<br />

in each pack can quickly add up to large<br />

sums of money.<br />

2. Improve forecasting<br />

Inaccurate forecasting can mean you<br />

waste raw materials and ingredients.<br />

Don’t assume that you need to produce<br />

a certain number of products unless<br />

you have clear evidence for such<br />

Careful equipment choice can help to reduce <strong>food</strong> waste<br />

28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Processing<br />

demand (such as agreed orders or<br />

demand modelling). Ordering enough<br />

ingredients to produce a certain volume<br />

of product but actually producing less, is<br />

one of the biggest sources of waste in<br />

<strong>food</strong> businesses, particularly when using<br />

fresh or perishable ingredients.<br />

The HRS R Series can be run in reverse,<br />

effectively emptying the heat exchanger<br />

tube(s) of product<br />

Better and more accurate forecasting<br />

models allow you to guess less and<br />

maximize the use of ingredients.<br />

3. Measure and plan<br />

Without measuring waste, you can’t<br />

tell if you are reducing it, or adequately<br />

calculate what it is costing you. Feeding<br />

this data into company-wide systems so<br />

that it can be analysed centrally helps to<br />

identify areas of inefficiency and waste,<br />

allowing manufacturers to streamline<br />

processes and reduce waste.<br />

Having systems in place to measure<br />

waste and efficiently plan production<br />

can greatly reduce the amount of waste<br />

generated. For example, producing<br />

subsequent or similar batches of<br />

product may reduce the need to empty<br />

processing lines between production<br />

runs.<br />

4. Review quality control systems<br />

Quality control is vital to maintain<br />

standards and <strong>food</strong> safety, but there is<br />

a need to avoid overzealous standards<br />

which may result in ingredients which<br />

are perfectly usable being discarded.<br />

Likewise, under- or overcooking-<strong>food</strong>,<br />

or having unnecessary trimmings or offcuts<br />

results in unnecessary waste.<br />

As well as making sure that the quality<br />

standards and specifications being<br />

applied are appropriate for the product,<br />

it is also important to make sure that the<br />

processes used for quality assurance<br />

are operating correctly, whether that is<br />

calibrating equipment or training staff.<br />

5. Involve staff<br />

As with other areas, staff awareness,<br />

education and involvement play a huge<br />

role in minimizing waste. Employees<br />

should be invested and committed<br />

to reducing waste and building it into<br />

company culture.<br />

As well as educating staff about the<br />

impacts of waste, they should be<br />

encouraged to take part in a full dialogue<br />

as employees often have useful insights<br />

into the manufacturing processes.<br />

Recognizing and rewarding innovative<br />

ideas can help waste prevention become<br />

an ingrained habit and a key value within<br />

the organization.<br />

6. Improve ‘disposal’ of<br />

unavoidable waste<br />

Even with the best will in the world,<br />

some ‘waste’ is likely to be generated.<br />

This should be dealt with in a way which<br />

maximizes its usefulness or value.<br />

According to the <strong>food</strong> waste hierarchy,<br />

in order of preference these disposal<br />

options are:<br />

a. Redistribution to people<br />

b. Use for animal feed<br />

c. Anaerobic digestion<br />

d. Composting<br />

e. Incineration with energy recovery<br />

f. Incineration, landfill or disposal via<br />

sewerage systems<br />

It may also be possible to utilize certain<br />

products in novel ways, for example<br />

vegetable oils and animal by-products<br />

(ABPs) can be converted into biodiesel<br />

where facilities allow.<br />

7. Use technology to reduce waste<br />

during production<br />

New technology or equipment may<br />

help increase utilization, for example<br />

by recovering more usable protein from<br />

meat carcases. Another option is to<br />

optimize existing production processes,<br />

particularly when it comes to production<br />

changes or cleaning-in-place (CIP).<br />

Depending on the product, such cleaning<br />

is handled and product complexity this<br />

may be required several times a day<br />

between production batches. If product<br />

remaining in equipment is ‘flushed’<br />

using pigging systems, large quantities<br />

of otherwise usable product could be<br />

lost. Careful product design can also<br />

recover product. For example, the<br />

HRS R Series of heat exchangers uses<br />

a scraper bar within the inner tube to<br />

enhance product flow, prevent fouling<br />

and minimize pressure drop. It has the<br />

unique feature is that when configured<br />

correctly, the unit can be run in reverse,<br />

effectively emptying the heat exchanger<br />

tube(s) of product without damaging it or<br />

changing its characteristics, so it can be<br />

recovered and utilized.<br />

Due to the amount of product saved,<br />

and the fact that it is often unnecessary<br />

to install additional product recovery<br />

systems, the R Series heat exchanger<br />

can quickly pay for itself, and in the long<br />

term can be a more economic option<br />

than alternative systems which have<br />

lower capital costs.<br />

1 WRAP: Food surplus and waste in the UK –<br />

key facts at https://wrap.org.uk/sites/default/<br />

files/2021-10/<strong>food</strong>-%20surplus-and-%20wastein-the-%20uk-key-facts-oct-21.pdf<br />

The Author<br />

Matt Hale, International Sales & <strong>Marketing</strong><br />

Director, HRS Heat Exchangers<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


Packaging<br />

Confectionery market: High Turnovers<br />

and Highly Competitive<br />

Most people enjoy a sweet tooth,<br />

but with the trend towards more<br />

sustainability, there is also an increase<br />

in demand for sweets with more<br />

eco-friendly packaging. This puts<br />

severe pressure on the confectionery<br />

industry to adopt packaging processes<br />

and materials which are gentle to<br />

natural resources. Many producers<br />

of packaging already are able to offer<br />

sustainable solutions for chocolate,<br />

biscuits, etc.<br />

The European confectionery industry<br />

is one of the most dynamic and<br />

largest sectors in terms of production<br />

and export. More than 12,000<br />

companies produce 14.7 million tons<br />

of confectioneries each year, says<br />

the European association Caobisco.<br />

Worldwide, however, the USA are the<br />

biggest producers of confectionery<br />

with a predicted turnover of 264 billion<br />

Euro in <strong>2023</strong> and the largest absolute<br />

growth, according to Euromonitor<br />

International, over the next five years.<br />

Chocolate especially is what<br />

consumers prefer above all. In the<br />

European ranking by Chocosuisse in<br />

2020, Switzerland led the per-capita<br />

consumption of chocolate with<br />

more than eleven kilograms per year,<br />

followed by Germany (9.2 kg), Estonia<br />

(8.3 kg) and Denmark (8.2 kg). Estonia<br />

even had the highest per-capita<br />

consumption of confectionery in 2022,<br />

according to Euromonitor – every<br />

inhabitant statistically ate a total of<br />

13.6 kg. Prognostics say that this trend<br />

in the Baltic country will experience a<br />

large growth over the next five years.<br />

A current survey by the German online<br />

platform Statista shows: Women<br />

eat more sweets. In the year 2022,<br />

about 34 percent of women said they<br />

consume sweets or savory snacks<br />

every day. The number for men was<br />

23 percent. In a different study, one<br />

quarter of the participants told the<br />

market investigators of POSpulse, that<br />

since the pandemic they have been<br />

consuming more sweets and snacks.<br />

Manufacturers source the main raw<br />

ingredients for confectionery and<br />

snack <strong>food</strong>s mostly from Germany<br />

or the EU, according to the German<br />

Federal association BDSI. This makes<br />

the confectionery industry not only an<br />

important partner for the German and<br />

European agriculture, short transport<br />

distances also mean that it contributes<br />

to saving resources. International<br />

trade is of course important for the<br />

confectionery industry, too. Using<br />

roughly 400,000 tons of cocoa, the<br />

most important raw ingredient for<br />

chocolate, German manufacturers<br />

of confectionery process 10 percent<br />

of the global annual crop. All in all,<br />

European manufacturers use about<br />

half of the world’s available cocoa,<br />

according to Caobisco.<br />

Currently, the industry like many<br />

others faces an existential crisis:<br />

Exploding costs for energy and raw<br />

materials, but also disruptions to<br />

delivery chains and the availability of<br />

raw materials disproportionately affect<br />

small and mid-size family businesses.<br />

For example, in autumn 2022, the cost<br />

increase for sugar was 100 percent,<br />

butter was 57 percent more expensive,<br />

and wheat 60 percent. “For our<br />

companies, the enormous pressure<br />

30<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Packaging<br />

from rising costs leads to them<br />

questioning production sites or even<br />

their very existence. This is not only<br />

caused by the soaring cost of energy<br />

and raw materials in 2022, but also<br />

by negative pressure dependent on<br />

location, which in Germany has been<br />

higher than average for a long time.<br />

This includes expenditures on wages,<br />

taxes and the growing lack of qualified<br />

personnel”, says Dr. Carsten Bernoth,<br />

CEO of the German Federal association<br />

of German producers of confectionery<br />

(BDSI). ‘”For our producers, it is<br />

impossible to compensate for these<br />

considerably rising costs by saving or<br />

by proportionately raising sales prices.”<br />

In spite of the crises, confectionery<br />

is one of the segments of the <strong>food</strong><br />

industry with the highest turnover;<br />

this segment achieves the fourth<br />

highest. It is therefore no surprise that<br />

the confectionery market is one of the<br />

most competitive within the German<br />

retail market. And the industry is<br />

facing new requirements. Especially<br />

the growing awareness of consumers<br />

regarding health and the environment<br />

is creating a new demand for<br />

sugarfree varieties and packages that<br />

are more environmentally friendly.<br />

For manufacturers of confectionery<br />

this also means they have to create<br />

their packaging processes to be more<br />

flexible and more efficient. There is<br />

a growing trend towards automated<br />

production and packaging processes,<br />

and their sweet delicacies more<br />

often come in a sustainable wrap. For<br />

example, we have the first chocolate<br />

bars that are not wrapped in an inner<br />

aluminum foil and are just packaged<br />

in cardboard – however, as this is in<br />

direct contact with <strong>food</strong>, it needs<br />

a coating. Confectionery producer<br />

Fazer now uses a light, dispersion<br />

coated cardboard from Metsä Board<br />

for its advent calendars. Switching<br />

to the new material has reduced the<br />

use of plastics by 1,200 kg each year<br />

compared to the previous PE coated<br />

cardboard, says the company. The<br />

advent calendar is now also fully<br />

able to be recycled, the light weight<br />

and the new material’s efficient use<br />

of resources also cut its carbon<br />

footprint by one quarter. “Virgin fiber<br />

cardboard offers the necessary safety<br />

for advent calenders, especially where<br />

chocolate and cardboard come into<br />

direct contact. Our dispersion coated<br />

cardboard also has neutral sensory<br />

properties, which means the taste<br />

of the chocolate is preserved for a<br />

long time”, says Olli Haaranoja, Sales<br />

Director at Metsä Board.<br />

Packaging chocolate at high<br />

speeds<br />

An output of 250 bars of chocolate per<br />

minute is the rate of a new wrapping<br />

machine, marketed by Sacmi as part<br />

of the brand Carle & Montanari. It also<br />

processes new eco-friendly packaging<br />

materials. The machine is the result<br />

of a new approach to machine<br />

construction at Sacmi Packaging<br />

& Chocolate, which goes beyond<br />

traditional mechanical concepts and<br />

makes it possible to package sensitive<br />

products at high speeds and with<br />

constantly high quality. The wrapping<br />

machine produces chocolate bars with<br />

an inner and outer wrapping, where<br />

the inner wrapping is sealed on three<br />

sides while the outer wrapping is<br />

made of precut cardboard or paper.<br />

Sensors attached to the system<br />

monitor the consumption, work hours<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong> 31

Packaging<br />

and efficiency indicators. In case of<br />

inconsistencies within the packaging<br />

process, the machine automatically<br />

issues an alert message and opens<br />

a remote connection to the service<br />

department.<br />

A newly developed multi-style wrapping<br />

machine for chocolate truffles by<br />

Sacmi also processes eco-friendly<br />

foils. Using a top twist configuration, it<br />

wraps up to 500 chocolate truffles per<br />

minute, including sensitive products<br />

or those with irregular shapes. It is<br />

said to be the first wrapping machine<br />

with hybrid technology and not only<br />

uses mechanical, but also powerful,<br />

energy efficient servo drives. Other<br />

than that, the wrapping machine is<br />

equipped with real-time maintenance<br />

functions. As soon as the ideal settings<br />

for each motion have been defined,<br />

live diagnostics assure that deviations<br />

are immediately noticed and downtime<br />

can be avoided.<br />

Confectionery packaging for the<br />

circular economy<br />

Consumers increasingly expect<br />

sustainable packaging for confectionery.<br />

In a shared project, interpack exhibitors<br />

Sabic, confectionery manufacturer<br />

Mars and recycling service provider<br />

Landbell have recently developed<br />

flexible packaging for a snack bar. The<br />

monomaterial used is made up of<br />

certified, circular polypropylene from<br />

the Trucircle portfolio by Sabic. The<br />

circle starts with collecting mixed old<br />

plastics, coordinated by the Landbell<br />

Group. The mixed material is then<br />

changed by a thermal anaerobic<br />

process into pyrolysis oil, which serves<br />

as an alternative raw material for a<br />

novel PP polymer which is suitable for<br />

contact with <strong>food</strong>. From pellets made of<br />

this substance, manufacturer Taghleef<br />

then makes BOPP films.<br />

Chocolate popular in Europe<br />

According to CAOBISCO, the chocolate<br />

and confectionery association<br />

in the European Union, Finland is<br />

among the top five when it comes to<br />

chocolate consumption in Europe.<br />

Only Switzerland, Germany and<br />

Estonia consume more chocolate, the<br />

UK comes fifth.<br />

The northern European confectionery<br />

manufacturer Orkla has recently<br />

invested in a new packaging machine<br />

especially for chocolate products<br />

with different folding varieties by<br />

Theegarten-Pactec, to increase<br />

packaging capacity at the Finnish<br />

production site Vaajakoski. The<br />

investment was preceded by a<br />

lengthy testing phase. “For us it was<br />

the perfect opportunity to test our<br />

packaging machine CHS first under<br />

real conditions in confectionery<br />

production. An endless stream<br />

of products, constant operation,<br />

different packaging materials and<br />

product qualities, cleaning and<br />

maintenance work during operation<br />

or even difficulties like a shutdown<br />

of processing systems – there is<br />

much that cannot be fully covered<br />

by a simulation. In the end, such<br />

tests are indispensable to give a<br />

new development the final touches<br />

and bring it to market readiness”,<br />

says Daniel Schibur, Head of Sales<br />

at Theegarten-Pactec. Alongside<br />

general function tests, special focus<br />

was placed on the two-track feed<br />

of the machine – a specialty of the<br />

CHS. The challenge: Divert a portion<br />

of the products from the endless<br />

product stream of the main belt into<br />

the two-track feed of the CHS while<br />

32<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Packaging<br />

at the same time making sure that an<br />

even exchange happens between the<br />

two tracks. Each of the two feeding<br />

tracks must continually receive 900<br />

products per minute, which are then<br />

combined in the packaging process<br />

into a one-track stream of 1,800<br />

products per minute. An integrated<br />

camera system and effective<br />

placement of sensors now constantly<br />

check the product stream arriving at<br />

the main belt. This guarantees that<br />

the two product streams in front of<br />

the machine do not differ by more<br />

than five products. The machine<br />

can be flexibly switched to nine<br />

different folding varieties: Double<br />

twist, protected twist, top twist, side<br />

twist, tin foiling, bottom fold, side<br />

fold, Vienna fruit fold and – right now<br />

– envelope fold.<br />

bag or sealing machines, which are<br />

used in the confectionery industry<br />

for packaging individual products,<br />

says the manufacturer. Even very<br />

small foreign bodies are detected<br />

with a high degree of accuracy. And<br />

as individual bars rather than entire<br />

sales units are checked right after<br />

leaving the tubular bag machine, and<br />

are then if necessary ejected, there is<br />

also a saving of costs.<br />

fmt<br />

Theegarten-Pactec has also partly<br />

acquired the Turkish mechanical<br />

engineering company Makrev<br />

Packaging. The company based in<br />

Istanbul produces clocked wrapping<br />

machines for chocolates and jellies, as<br />

well as entire automated and feeding<br />

systems. Through the acquisition,<br />

Theegarten-Pactec wants to add to<br />

their portfolio and attract customers<br />

in the medium performance and price<br />

segment, below the high performance<br />

machines manufactured in Dresden.<br />

Inspection system for snacks and<br />

sweets<br />

As everywhere in the <strong>food</strong> industry,<br />

foreign bodies are absolutely not<br />

wanted in sweets or snacks. Modern<br />

inspection systems therefore<br />

guarantee safety at today’s packaging<br />

machines. A new X-ray inspection<br />

system by Mettler-Toledo, for<br />

example, was developed especially<br />

to detect foreign bodies in small,<br />

individually wrapped snacks and<br />

sweets at high production speeds.<br />

It makes a cost efficient inspection<br />

possible right after flow wrapping<br />

or sealing individual products. The<br />

compact inspection system is<br />

equipped with an integrated ejection<br />

mechanism and supports operation<br />

at belt speeds up to 120 meters per<br />

minute. This makes it possible for the<br />

first time to adjust X-ray inspection<br />

to the high speeds of many tubular<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong> 33

Packaging<br />

Artisan Pork Snacks Packs Win US<br />

Consumer Hearts<br />

Benestar Brands benefits from efficient collaboration with tna solutions<br />

tna solutions worked in collaboration<br />

with the US pork snack company<br />

Benestar Brands to develop a highly<br />

efficient processing and packaging<br />

line for its bespoke rinds and cracklins.<br />

Installed in 2019, the complete solution<br />

from tna matched Benestar Brands’<br />

ethos of delivering extremely satisfying<br />

products perfectly. The new line helped<br />

Benestar Brands improve its product<br />

quality tenfold, while significantly<br />

reducing energy use and enhancing<br />

efficiency.<br />

“tna solutions has been a fantastic<br />

partner throughout the process,”<br />

commented Jose Gomez, Chief<br />

Technical Officer at Benestar Brands.<br />

“The company’s experts have a deep<br />

understanding of our industry, while<br />

being open to listening to our specific<br />

challenges and finding out-of-thebox<br />

solutions. The accommodation<br />

of our specific needs, from footprint<br />

restrictions and frying demands to<br />

intricate seasoning, helped facilitate<br />

our partnership with tna and develop<br />

an excellent product to satisfy every<br />

pork fan.”<br />

From feeding to baggers –<br />

complete line solution<br />

Working collaboratively since 2005,<br />

Benestar Brands and tna’s engineers<br />

have developed the world’s most<br />

advanced approach to pork rind<br />

manufacturing. Every piece of the<br />

process, from feeding & frying to<br />

distribution systems & packaging, is<br />

optimized to ensure better products and<br />

a faster return on investment. The tna<br />

batch-pro 12 frying technology reduces<br />

rejects to less than 3%, while unique fryer<br />

design minimises oil use, contributing to<br />

product and material savings.<br />

In addition, the tna batch-pro 12 fryer<br />

system provides direct-fire heating for<br />

improved energy efficiencies and lower<br />

operating costs, while the accurate<br />

and flexible tna intelli-flav® OMS 5.1<br />

seasoning system allows for consistent<br />

coverage without costly ingredient<br />

losses, further contributing to a healthy<br />

bottom line. Last but not least, the tna<br />

robag® 3e, high-performance vertical<br />

form fill and seal (VFFS) packaging<br />

system enabled Benestar Brands to<br />

efficiently pack both pork rinds and<br />

cracklins on the same line at a high<br />

speed.<br />

“I have witnessed tna’s cutting-edge<br />

approach to innovations first-hand,”<br />

Gomez continued. “The company is a<br />

technological trailblazer, outperforming<br />

other suppliers on the market. What’s<br />

more, the partnership doesn’t stop there.<br />

tna’s exceptional training program and<br />

remote support ensures staff receive<br />

detailed instruction from an industry<br />

expert – something other vendors can’t<br />

deliver.”<br />

Quality first<br />

With a wide portfolio of natural, proteinrich<br />

and keto-friendly snacks, Benestar<br />

Brands puts specific emphasis on<br />

delivering consistently high product<br />

quality to its loyal customer base.<br />

Investing in tna technology has helped<br />

the company to extend snack shelf life,<br />

while improving the quality with an eye<br />

on continuous improvement.<br />

tna was involved in the optimization<br />

of processing and packaging from the<br />

outset, with the pork rinds and cracklins<br />

being fully tested at its technical<br />

centrer facility in Texas, U.S., prior to<br />

the equipment purchase. The toughest<br />

products were put to the test to ensure<br />

a consistent texture, seasoning and<br />

flavor. tna provided guidance and<br />

technical support throughout the entire<br />

manufacturing process, ensuring the<br />

product could be brought to market<br />

quickly and efficiently.<br />

“Our partnership with Benestar Brands<br />

has been very exciting and has fuelled<br />

the engineering innovation of our team,”<br />

says Adam Holloway, tna Regional<br />

Sales Manager, North America. “Pork<br />

rinds have very different product<br />

characteristics to traditional snacks<br />

we have been working with, such as<br />

potato and tortilla chips. We brought<br />

the years of processing experience<br />

in terms of treating <strong>food</strong> products<br />

in oil baths, while Benestar Brands<br />

contributed specific application<br />

knowledge – two key ingredients for a<br />

successful outcome.”<br />

Resource efficiency<br />

Achieving efficiency gains and reducing<br />

environmental impact were high on<br />

the agenda for Benestar Brands when<br />

selecting a new production line, driven<br />

by regulatory changes and increasing<br />

pressures from retailers and consumers.<br />

tna helped Benestar Brands to replace<br />

direct heating with heat exchanger<br />

technology, reducing energy use in the<br />

most energy intensive process – frying.<br />

tna installed a LO NOx burner, reducing<br />

harmful nitrogen oxides (NOx) emissions<br />

and helping the company comply with<br />

Californian regulatory requirements.<br />

Thanks to its three-stage oil filtration<br />

system, the continuous frying technology<br />

from tna ensures efficient oil<br />

management and turnover, eliminating<br />

the need to discard oil on a daily basis<br />

after every single production run, saving<br />

costly material. The new fryer also lowers<br />

fatty acids levels, enabling nutritionally<br />

appealing, consistent end-product that<br />

tastes great and has a desirable color<br />

and texture.<br />

34<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Packaging<br />

Achieving the highest quality levels<br />

whilst driving sustainable processes was<br />

of great significance to Benestar Brands,<br />

which is keen to stay true to its values<br />

and its customers.<br />

What the future holds<br />

Hitting existing production targets is<br />

critical. However, new assets must<br />

not only have the capacity to take<br />

on current output demands but also<br />

handle any forecasted production<br />

requirements. Able to handle both<br />

pork rinds and cracklins, as well as<br />

multiple bag sizes from 1.5 oz to 8<br />

oz, multipurpose equipment from<br />

tna safeguards Benestar Brands’<br />

future operations with its inherent<br />

flexibility.<br />

With increasing pressures throughout<br />

the entire supply chain to do more to<br />

protect the environment, Benestar<br />

Brands is looking to further collaborate<br />

with tna experts on ways to reduce<br />

energy consumption, film and product<br />

waste, achieving a more sustainable<br />

production.<br />

“The opportunities for future<br />

collaborations are endless,” adds<br />

Holloway. “To meet market demands<br />

for energy-efficient and sustainable<br />

processing and packaging technologies,<br />

tna continuously invests in technological<br />

innovation, and we look forward to<br />

building a greener, more sustainable<br />

snacks industry together with Benestar<br />

Brands and Jose Gomez personally.” fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong> 35

Packaging<br />

Save Foods – Stock with Potential:<br />

Green Agricultural <strong>Technology</strong> Conquers<br />

the Market<br />

The take-away from Berlin’s International Green Week: Sustainability in agriculture and <strong>food</strong> is more than<br />

just a passing trend. It is a megatrend. The market is characterized by high and dynamic growth. Save Foods<br />

is an emerging supplier of green agricultural technology. Its solutions help to reduce the use of pesticides<br />

and sustainably reduce <strong>food</strong> waste.<br />

The <strong>food</strong> industry is facing massive<br />

challenges. “We want to bring together<br />

goals that sound contradictory: <strong>food</strong><br />

security, climate adaptation, climate<br />

protection and farms with a future.”<br />

This call was issued by Cem Özdemir,<br />

the Federal Minister of Food and<br />

Agriculture. On the occasion of the<br />

International Green Week in Berlin,<br />

which ended on January 29, he called<br />

for a sustainable transformation: “We<br />

need pragmatic solutions together<br />

with agriculture, the <strong>food</strong> industry and<br />

society”.<br />

Save Foods is a company that offers<br />

pragmatic innovations for the entire<br />

value chain “from farm to fork”, from<br />

farmers to end consumers. The<br />

American agricultural technology<br />

company is developing green, costeffective<br />

and safe solutions to extend<br />

the shelf life of retail fresh <strong>food</strong> by up to<br />

50 percent and prevent contamination<br />

with pathogens.<br />

“The fight against <strong>food</strong> waste is the<br />

order of the day, because a frightening<br />

46 percent of the world’s fruit and<br />

vegetables never reach people’s<br />

plates, but spoil on the way to retail,”<br />

explains Dan Sztybel. He is the CEO<br />

of the Israeli subsidiary of the US<br />

agricultural technology company<br />

Save Foods, which was founded in<br />

2009 as a research and development<br />

institute. Since May 2021, Save Foods<br />

has been listed on the US technology<br />

exchange.<br />

Trend: Green substitute for<br />

pesticides<br />

Save Foods works with natural<br />

fruit acid mixtures and oxidantsthat<br />

are particularly healthy and<br />

environmentally friendly. These costeffective<br />

solutions, of which ten are<br />

now patented, reduce pesticides in the<br />

plug-and-play process and are easy to<br />

implement in existing systems. After<br />

successfully completing numerous<br />

pilot projects worldwide, the<br />

company’s position is now excellent.<br />

Save Foods is already commercially<br />

active in the USA, Mexico and Israel.<br />

On the occasion of Green Week,<br />

Christoph Minhoff, Managing Director<br />

of the Federation for Food Law and<br />

Food Science e.V., pointed out that<br />

for consumers, sustainability, taste<br />

and – especially in view of inflation<br />

– affordable prices were essential<br />

decision-making criteria.<br />

Save Foods solutions meet all of these<br />

criteria consistently. They are not only<br />

ecologically friendly and safe, but also<br />

economically sustainable. These are<br />

all aspects that are increasingly being<br />

demanded by capital market investors.<br />

Against this backdrop, Save Foods’<br />

stock is an interesting growth stock<br />

for anyone looking for new investment<br />

opportunities within the green<br />

technology sector.<br />


<strong>Marketing</strong><br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong><br />


<strong>Marketing</strong><br />

ADM Opens $30 Million State-of-the-<br />

Art Production Facility in Spain to Meet<br />

Growing Demand for Probiotic<br />

ADM one of the world’s leaders in<br />

science-backed nutrition solutions,<br />

announced today that it has opened<br />

a new production facility in Valencia,<br />

Spain to help meet rising global<br />

demand for probiotics, postbiotics and<br />

other products that support health<br />

and well-being.<br />

The production facility represents an<br />

investment north of $30 million and a<br />

more than five-fold increase in ADM’s<br />

production capacity, increasing it to 50<br />

metric tons per year. The facility will<br />

allow ADM to supply growing markets<br />

for probiotics and postbiotics in the<br />

U.S., Asia-Pacific and Europe. ADM<br />

expects its customer base will more<br />

than triple over the next five years<br />

as more people recognize the links<br />

between the gut microbiome and many<br />

aspects of health and look for products<br />

tailored to their specific needs.<br />

The facility, the world’s first to produce<br />

both probiotics and postbiotics at the<br />

same site, will help the company fulfill<br />

its expansion strategy in the health and<br />

well-being sector. ADM is on its way<br />

to realizing its ambition to increase<br />

health and wellness revenue from over<br />

$500 million in 2022 to $2 billion within<br />

10 years.<br />

“Health and well-being is one of the<br />

three enduring trends powering<br />

ADM’s growth strategy: Consumers<br />

are increasingly aware of the role<br />

their gut microbiome can play in their<br />

everyday lives, and they’re seeking<br />

nutrition solutions that are backed up<br />

by science-based research,” said Mark<br />

Lotsch, president, Global Health &<br />

Wellness. “ADM is a leader in meeting<br />

this growing global demand, and we’re<br />

continuing to invest in the cutting edge<br />

of health and nutrition,” he said.<br />

The site will produce ADM’s awardwinning<br />

probiotic BPL1* and the<br />

heat-treated BPL1 postbiotic, as<br />

well as other ADM proprietary strains,<br />

supplying a broad range of customers.<br />

It will also be able to support further<br />

growth in ADM’s UK-leading Bio-Kult<br />

brand of products.<br />

The new facility is located close<br />

to ADM’s pioneering research and<br />

development center in the University<br />

of Valencia Scientific Park, where ADM<br />

scientists undertake activity including<br />

next-generation genome sequencing<br />

38 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Packaging<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong> 39

<strong>Marketing</strong><br />

and early-stage testing of new bacterial<br />

strains.<br />

Market research estimates that the<br />

probiotic supplements retail market<br />

could surge to $10.4 billion by 2027<br />

from about $8.3 billion in 20221.<br />

That growth is being driven by rising<br />

demand for science-based probiotic<br />

formulas that are used in dietary<br />

supplements, and also dairy products,<br />

<strong>food</strong>, healthy snacks and beverages,<br />

as well as pet and animal well-being<br />

products.<br />

fmt<br />

*BPL1® is a trademark registered for Biopolis S.L.<br />

in the EU and other countries.<br />

1Euromonitor – Passport Data <strong>2023</strong><br />

40 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Events<br />


28-30 March<br />

Lagos, Nigeria<br />

<strong>food</strong> + bev tec<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<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 • Fax: +49 211 45 60 6 68<br />

www.interpack.com<br />

8-11 May<br />

Milano, Italy<br />


Camera di Commercio Italo-Tedesca<br />

Italienische Handelskammer München-Stuttgart e.V.<br />

Landaubogen 10, 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 />

Let`s meet at<br />

Vita<strong>food</strong>s Europe<br />

Informa Exhibitions, 5 Howick Place,<br />

London SW1P 1WG, Great Britain<br />

Tel.: +44 20 337 73111<br />

www.vita<strong>food</strong>s.eu.com<br />

28-30 May<br />

Cairo, Egypt<br />

Food ingredients Africa<br />

Informa Markets<br />

PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />


8-10 June<br />

Addis Abada, Ethiopia Let`s meet at<br />

Agro<strong>food</strong><br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<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<br />

Fax: +1-312-782-8348<br />

www.ift.org<br />

26-28 September<br />

Nuremberg, Germany<br />

Powtech<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.powtech.de<br />

7-9 November<br />

Dubai, UAE<br />

Gul<strong>food</strong> Manufacturing<br />

Dubai World Trade Centre,<br />

P.O. Box 9292, Dubai, UAE<br />

Tel: (+971) 4 308 6124<br />

info@dwtc.com<br />

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

Let`s meet at<br />

Let`s meet at<br />

8-30 November<br />

Frankfurt, France<br />

Food ingredients Europe Let`s meet at<br />

Informa Markets<br />

PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<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> • February <strong>2023</strong><br />


Last Page<br />

Advertiser’s Index • December 2022<br />

Page Company Location<br />

5 Fairtrade GmbH & Co. KG Heidelberg, Germany<br />

21 HRS Heat Exchangers Ltd. Watford, UK<br />

17 Informa Exhibition London, UK<br />

27 Schaaf Technologie GmbH Bad Camberg, Germany<br />

9 Symrise AG Holzminden, Germany<br />

Cover 2 Urschel Laboratories Inc. Chesterton, IN, USA<br />

19 WENGER Manufacturing, Inc. Sabetha, KS, USA<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 />


ISSN 0932-2744<br />

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PREVIEW • APRIL <strong>2023</strong><br />

interpack <strong>2023</strong><br />

Meat Replacers<br />

Drying <strong>Technology</strong><br />

Paper Packaging<br />

… and lots more<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2023</strong>

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

1/23<br />

+49 (0)911 2018-100<br />

or mail us to: <strong>food</strong>@harnisch.com<br />

Cover: The Multiple Value<br />

of Almonds<br />

The Trend to<br />

Jackfruit<br />

Issue 1/<strong>2023</strong><br />

Optical<br />

Potato Sorting<br />

Confectionery<br />

Packaging Future<br />

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The subscription is prolonged automatically for one year unless it is cancelled 6 weeks before expiry.

Less Waste,<br />

Increased Profit<br />

As the #1 European and<br />

Global Leader in Food Cutting<br />

<strong>Technology</strong>, successful processors<br />

depend on Urschel’s expertise to<br />

deliver optimal cutting solutions for<br />

all types of fruits and vegetables.<br />

Urschel cutting equipment delivers<br />

a full spectrum of size reduction<br />

capabilities. Explore dicing, slicing,<br />

or pureeing to achieve your<br />

processing goals.<br />

#1 Best selling provider of<br />

industrial cutting machinery<br />

throughout the world.<br />

The Global Leader in Food Cutting <strong>Technology</strong><br />

Set up a free test-cut of your product.<br />

www.urschel.com<br />

® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting <strong>Technology</strong> are registered trademarks of Urschel Laboratories, Inc. U.S.A.

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