food Marketing - Technology 2/2023

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2/23<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

Cover: High-barrier<br />

Sustainable Package<br />

Authentic Meat-like<br />

Texture<br />

Reducing Waste through<br />

Steam Peeling<br />

interpack <strong>2023</strong>:<br />

Simply Unique

We understand how you strive for constant<br />

product quality and optimized costs.<br />



You are poised to meet your safety and quality requirements<br />

while optimizing resources and securing process repeatability.<br />

Endress+Hauser helps you to improve your processes:<br />

• With a hygienic, robust product portfolio that meets international standards<br />

• With access to traceable, reliable and real-time data<br />

• With a network of industry application experts that help you ensure greater<br />

plant availability throughout the product life cycle<br />

Key No. 103856<br />

Do you want to learn more?<br />


Editorial<br />

Many sides to sustainable <strong>food</strong> packaging<br />

Food packaging today is about more<br />

than protecting the product. This may<br />

still be the most important function.<br />

However, design and material also have<br />

a large influence on buying decisions,<br />

because more consumers want <strong>food</strong><br />

that comes in a sustainable package.<br />

Without any packaging, however, most<br />

<strong>food</strong>s cannot be transported, stored<br />

or sold, and in their unpackaged state<br />

they would prematurely spoil. The<br />

protective wrapping keeps harmful<br />

influences like light, oxygen or humidity<br />

away and prevents soiling or damage.<br />

But packaging is not only there to<br />

extend freshness and shelf-life.<br />

Consumers are increasingly demanding<br />

environmentally friendly packaging. It is<br />

supposed to be recyclable or made from<br />

sustainable materials, yet offer optimal<br />

protection for perishable products. And<br />

this means that especially today <strong>food</strong><br />

packaging is a real high-tech product.<br />

For aroma-proof <strong>food</strong> packaging,<br />

suitable materials are polyamide films<br />

with so-called bi-axial orientation,<br />

used for example to package oily, fatty<br />

<strong>food</strong>s or frozen <strong>food</strong>s. The demand for<br />

these films, which owe their special<br />

properties to a certain stretching<br />

process, continues to rise and so does<br />

the demand for relevant film stretching<br />

lines.<br />

Packaging manufacturers in the <strong>food</strong><br />

industry are obliged to follow strict<br />

legal regulations which among other<br />

things demand a high level of hygiene.<br />

But hygiene is more than just cleaning<br />

and disinfecting. Many applications,<br />

for example in the <strong>food</strong> sector, use<br />

compressed air. If this comes into<br />

direct contact with <strong>food</strong> or is used for<br />

cleaning, it must not be contaminated<br />

with germs, either.<br />

The upcoming interpack event in<br />

Dusseldorf, Germany, will cover all<br />

these packaging topics and many more!<br />

interpack is an important building block<br />

in the innovation cycle of the packaging<br />

and related process industries. After a<br />

six-year break, numerous innovations<br />

for all user areas will be on display,<br />

including <strong>food</strong>, beverage, confectionery<br />

and bakery products.<br />

Megatrends such as sustainability and<br />

digitalization, numerous economic<br />

and ecological, but also political and<br />

social changes and challenges are of<br />

concern for companies and provide<br />

a boost to innovation this year. The<br />

circular economy will be a top issue:<br />

seemingly a simple model but also<br />

all-encompassing and posing major<br />

challenges in many areas. In the<br />

age of climate change, the goal is to<br />

Ian Healey<br />

Editor-in-Chief<br />

produce as little unrecyclable waste<br />

as possible. Hand in hand with this<br />

goes the need to conserve resources.<br />

When it comes to transformation<br />

processes, little can be done<br />

without digital technologies. Big<br />

data, augmented reality and remote<br />

machine maintenance have long since<br />

found their way into assembly shops<br />

and machine fleets.<br />

Whatever your special focus, the<br />

interpack is a must for industry leaders.<br />

We look forward to seeing you there!<br />

Photo: GS<br />

Cheers<br />

If you like it – subscribe!<br />

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

3<br />

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

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

International Magazine September 2022 ISSN 2628-5851<br />

your easy way to stay updated<br />

Contents<br />

<strong>Technology</strong> & <strong>Marketing</strong> 3/22<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> April <strong>2023</strong><br />

1 Editorial<br />

58 Impressum<br />

Ingredients<br />

8 Black Swan Hydrocolloid Events<br />

11 Bespoke Solutions for Soothing Colic<br />

12 Easy Way to an Authentic, Meat-Like Texture<br />

15 Variety of Chilies: Something for Every Taste<br />

Ingredients: Plant-Based Food, Black Soldier Flies, Fibers and Cellulose, Grain Acceptability<br />

Processing: Wet Pet<strong>food</strong> Processing, Quality Control, Heat Exchangers, Mixing<br />

Packaging: Pouches and Alutrays, No Waste, Weighing Investment<br />

Free trial issue at <strong>food</strong>@harnisch.com<br />

PetFood PRO magazine<br />

wants to emphasize the<br />

high level of quality and<br />

care in the production of pet<br />

<strong>food</strong> through the choice of<br />

ingredients, the choice of<br />

technology and the choice<br />

of packaging materials.<br />

Processing<br />

24 Behind the Scenes of Your Favorite Sweets: The<br />

Intricate Process to Create Classic Desserts<br />

28 How the Best Steam Peelers can Significantly Reduce<br />

Food Waste on Vegetable Processing Lines<br />

34 New Micropilot Radar Level Sensor: Designed for<br />

Special Demands<br />

38 Bag Intake and Control Screening Machine Vib &<br />

Press – New Generation Even More Efficient<br />

39 New Advanced Benchtop Meter Series Extended with<br />

3 New Models<br />

Packaging<br />

ine March 2022 ISSN 2628-5851<br />

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

1/22<br />

International Magazine May 2022 ISSN 2628-5851<br />

<strong>Technology</strong> & <strong>Marketing</strong> 2/22<br />

6 A ‘Fruitful’ Collaboration to Sustainably Package<br />

Healthy Organic Snacks New High-Barrier Paper<br />

Delivers Great Impact for Wallaroo Foods<br />

44 The Pinnacle of Food Packaging<br />

52 Consolidated Competence for the Process Industry<br />

54 Baked Goods: Automated Packaging for Sensitive<br />

Goods<br />

Departments<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 />

Ingredients: Trusting Suppliers, Stress Relief, Humic Acids for Gut Health, Wheat Textures<br />

www.pet<strong>food</strong>pro-mag.com<br />

Processing: Customized Solutions for BARF, Safe Processing, Cutting, Grinding and Mixing<br />

Packaging: Perfect Packs, Fastening Solutions, Bags and Pouches, Sustainable Sealing<br />

<strong>Marketing</strong>: Interzoo 2022, Insect Breeding, Competence in Packaging, Too Much Protein?<br />

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

22 CFIA<br />

40 Firms<br />

44 Interpack

1/20/23 1:31 PM<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

ting <strong>Technology</strong><br />

ur product.<br />

rschel.com<br />

Cover: High-barrier<br />

Sustainable Package<br />

Authentic Meat-like<br />

Reducing Waste through<br />

Texture<br />

Steam Peeling<br />

2/23<br />

interpack <strong>2023</strong>:<br />

Simply Unique<br />

Cover:<br />

Wallaroo Foods was driven by its conviction<br />

to being sustainable in every respect<br />

and to package its products using only<br />

paper-based material. “We’ve seen other<br />

small brands attempt to master the<br />

transition, but they soon run out of steam<br />

on their quest to find paper-based packaging<br />

material. However, going down<br />

the plastic route was never an option for<br />

us,” remembers Abhisek Kanoi. The OPM<br />

Group, Wallaroo’s label and packaging<br />

partner, introduced the company to<br />

Sappi’s Guard Gloss 4-OHG paper-based<br />

high-barrier product.<br />

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

Photo: SAPPI Europe<br />

Ingredients: Meat-free texture<br />

There’s no denying that the market for plant-based meat<br />

alternatives is booming. Entering the segment may still feel like<br />

a huge step for meat-processing companies, or <strong>food</strong> manufacturers.<br />

That’s because, the ease with which plant-based<br />

alternatives can be produced may not be immediately obvious.<br />

However, it’s entirely possible for the processing of meatalternative<br />

ingredients to closely resemble that of conventional<br />

meat mixtures. See page 12<br />

Processing: Steam peeling success<br />

Food waste is financial waste, yet when processing lines peel<br />

vegetables, they often throw away huge amounts of raw material.<br />

Food losses can be as high as 30% during mechanical<br />

peeling and 20% with low-tech steam peelers – and much of<br />

this lost revenue is preventable. Rather than accepting this,<br />

vegetable processors can do something about it. There are<br />

four compelling reasons to do this. Eamonn Cullen shares his<br />

experience on page 28<br />

Packaging: Simply Unique<br />

The <strong>food</strong> sector is among the most favored target groups of<br />

visitors to interpack, and this shows in the breadth of their<br />

presentation. The global demand for packaged <strong>food</strong>s is increasing.<br />

In saturated markets with strong incomes, conscious<br />

consumption and consumer behavior also shifts towards<br />

sustainability, regional produce, organic <strong>food</strong> or fair trade,<br />

and this includes packaging. Find out what the Exhibition<br />

Director, <strong>food</strong> Thomas <strong>Marketing</strong> Dohse, & <strong>Technology</strong> has to say, • on February page 46 2016<br />

Key No. 102163

Cover Story<br />

A ‘Fruitful’ Collaboration to Sustainably<br />

Package Healthy Organic Snacks<br />

New High-Barrier Paper Delivers Great<br />

Impact for Wallaroo Foods<br />

One hundred percent product-safe packaging, meeting high consumer expectations in terms of sustainability<br />

and the need for appealing, high-impact design were the challenges Oxfordshire-based Wallaroo Foods<br />

was up against. Sappi, the leading manufacturer of packaging and specialty papers, contributed to an ideal<br />

solution with its Guard Gloss 4-OHG high-barrier paper.<br />

Sustainable through and through<br />

“To encourage young people to make<br />

better <strong>food</strong> choices by questioning<br />

where their <strong>food</strong> comes from, what<br />

it is made of and its impact on our<br />

environment,” is Wallaroo Foods’ stated<br />

mission. The producer of organic<br />

tropical fruit snacks creates tasty, fun<br />

<strong>food</strong> for kids that is healthy, nutritious<br />

and guilt-free.<br />

Since it was established in 2018,<br />

Wallaroo has focused on sustainability<br />

throughout its entire production<br />

process. The company works with<br />

small community producers in Africa to<br />

ensure that their organic fruit is grown<br />

with respect for the environment, and<br />

to guarantee a fair and sustainable<br />

livelihood for growers. Only perfectly<br />

ripe fruit is harvested and moved<br />

directly to a certified drying facility<br />

located right next to the fields. This<br />

ensures that only the freshest fruit<br />

is used and that <strong>food</strong> waste during<br />

transportation is reduced to a minimum.<br />

The fruit is cut and then dried using<br />

solar power in state-of-the-art drying<br />

facilities. No sugar, salt, preservatives<br />

or sulphites are added and consumers<br />

can enjoy the pure taste of fruit. To keep<br />

the company’s carbon footprint as low<br />

as possible, the dried and packed fruit<br />

is forwarded by ship.<br />

Sustainability in content and<br />

packaging<br />

Wallaroo had been searching for a<br />

packaging solution for its dried fruit<br />

snacks to meet its exceptionally high<br />

standards. This turned out to be<br />

quite a challenge. Wallaroo wanted<br />

Abhisek Kanoi, Co-Founder of Wallaroo<br />

Foods<br />

an affordable recyclable solution<br />

avoiding the use of any synthetic<br />

materials. “It was a difficult process for<br />

us,” says Abhisek Kanoi, Co-Founder of<br />

Wallaroo Foods. “In the UK, there are<br />

no common standards and so many<br />

differences between the many options<br />

After three months of trials, the quality offered by the 91 g/m² grammage proved to be the perfect choice. The pouches demonstrated excellent stability<br />

while filling. Sappi’s Guard Gloss also excelled in terms of barriers and sealing.<br />

6<br />

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

Cover Story<br />

we investigated. Even some of the<br />

best recyclable solutions we examined<br />

contained a large share of plastics –<br />

something we wanted to pare down to<br />

the absolute minimum.”<br />

Wallaroo was driven by its conviction<br />

to being sustainable in every respect<br />

and to package its products using only<br />

paper-based material: “Four years ago,<br />

this was a rarity in the UK,” remembers<br />

Abhisek Kanoi. “We’ve seen other small<br />

brands attempt to master the transition,<br />

but they soon run out of steam on their<br />

quest to find paper-based packaging<br />

material. However, going down the<br />

plastic route was never an option for<br />

us.” The OPM Group, Wallaroo’s label<br />

and packaging partner, introduced the<br />

company to Sappi’s Guard Gloss 4-OHG<br />

paper-based high-barrier product.<br />

Impeccable printing, processing<br />

and sealing results<br />

Arnie Ellison, New Business Development<br />

Director at OPM, was<br />

immediately impressed with Sappi’s<br />

Guard Gloss: “We were surprised to<br />

experience outstanding runnability<br />

using normal inks or matt finish. With<br />

its glossy premium look and feel,<br />

Sappi’s one side single-coated paper<br />

made quite an impression on us.”<br />

Guard Gloss’ processing properties<br />

are also exceptional. The small,<br />

irregularly shaped fruit pieces proved<br />

difficult to process and it took some<br />

time to adjust the machines. Wallaroo<br />

never lost sight of its goal and finally<br />

succeeded in packaging the fruit<br />

snacks in paper at a processing<br />

speed of 40 bags a minute. “Initially,<br />

Oxfordshire-based Wallaroo Foods had<br />

been searching for an affordable recyclable<br />

packaging solution for its dried fruit snacks to<br />

meet its exceptionally high standards.<br />

we tested only one line with dried<br />

fruit such as mango and pineapple,”<br />

remembers Abhisek Kanoi. “After<br />

three months of trials, the quality<br />

offered by the 91 g/m² grammage<br />

proved to be the perfect choice.” The<br />

pouches demonstrated excellent<br />

stability while filling. Sappi’s Guard<br />

Gloss also excelled in terms of sealing.<br />

“The high-barrier paper is significantly<br />

better than all other materials we<br />

tested. It not only prevents the<br />

package from popping open, it can<br />

also be sealed using less heat, which<br />

saves energy during the process,”<br />

confirms Parminder Singh, Director<br />

of Complete Packaging Solutions<br />

Ltd., carrying out the packaging for all<br />

Wallaroo products.<br />

An Aha moment for consumers<br />

with Guard Gloss<br />

Wallaroo’s customers, who can now<br />

purchase the fruit snacks in selected<br />

organic supermarkets in the UK and<br />

Switzerland, online, in cafes, offices and<br />

hotels, as well as in venues targeted to<br />

The OPM Group, Wallaroo’s label and<br />

packaging partner, introduced the company to<br />

Sappi’s Guard Gloss 4-OHG paper-based highbarrier<br />

product.<br />

children such as zoos, were initially<br />

sceptical about the sustainability of the<br />

solution due to the glossy premium look<br />

of the packaging: “They were surprised<br />

to find out that the package is entirely<br />

paper-based. They literally experienced<br />

an Aha moment – especially when<br />

tearing open the package,” remembers<br />

Abhisek Kanoi.<br />

After successfully deploying the<br />

high-barrier paper for its fruit snacks,<br />

Wallaroo now has ambitious plans<br />

to use it for even more challenging<br />

applications: “We are currently<br />

testing Guard Gloss with naturally oily<br />

products such as roasted corn, beans<br />

and nuts, which usually leave greasy<br />

spots on paper. If everything works<br />

out as planned, we will be introducing<br />

a new generation of pouches to our<br />

customers by early next year,” confirms<br />

Abhisek Kanoi. A promise Wallaroo<br />

Foods is confident it can keep thanks<br />

to Sappi’s Guard Gloss paper-based<br />

solution featuring a heat-sealable, highbarrier<br />

coating that also guarantees<br />

effective grease barrier properties.<br />

grease barrier properties.<br />

fmt<br />

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


Ingredients<br />

Black Swan Hydrocolloid Events<br />

by Dennis Seisun & Nesha Zalesny<br />

Some developments in hydrocolloids<br />

are hard to believe even if there is no<br />

question that we are living them. Some<br />

prices have reached levels unheard or<br />

undreamt of. There is tightness if not<br />

outright shortage in supply of some<br />

key hydrocolloids. The pandemic and<br />

other factors have resulted in delivery<br />

delays of many months, not to mention<br />

shipping charges increased by a factor<br />

of 10 or more in 2020-2021. Regulatory<br />

issues combined with political<br />

actions have resulted in nightmarish<br />

documentation and compliance<br />

requirements. These were a fact<br />

of life over several recent years for<br />

both, a supplier of hydrocolloids and<br />

a user/buyer of hydrocolloids. They<br />

can be considered black swan events<br />

which, until they happened would have<br />

been deemed highly improbable if<br />

not impossible. For those not familiar<br />

with the term, swans were believed<br />

to be ONLY white. Black swans were<br />

thought to be non-existent until they<br />

were discovered in Australia. What<br />

was deemed impossible for many<br />

hydrocolloids became reality. The<br />

years 2020-2022 are the peak of ‘covid<br />

19’ years with special considerations.<br />

The covid pandemic itself, cannot<br />

really be called a Black Swan event.<br />

Similar if not worse pandemics<br />

have been experienced and a future<br />

one has been forecast with some<br />

certainty. The pandemic, however, did<br />

enable and accelerate the advent of<br />

several hydrocolloid Black Swans. An<br />

interesting book on the subject of Black<br />

Swans is titled, “The Black Swan: The<br />

Impact of the Highly Improbable” by<br />

Nassim Taleb. Let us consider in more<br />

detail now, some Black Swan events in<br />

hydrocolloids.<br />

Pricing is a key factor of interest to<br />

buyers and producers of hydrocolloids.<br />

Producers wonder, “How much can<br />

I get for my hydrocolloid….” And<br />

buyers think, “How little can I offer to<br />

get the hydrocolloid I need?”. Several<br />

years ago at one of IMR’s hydrocolloid<br />

conferences, the theme of “Open<br />

Innovation” was the buzz phrase du jour.<br />

Closer co-operation between supplier<br />

and buyer would not only result in a<br />

better business model for both parties,<br />

it would offer stability in supply and<br />

price. Most important, it would foster<br />

an environment of innovation on both<br />

sides of the transaction. Dynamics of<br />

today’s supply chain have changed this<br />

short lived philosophy. Negotiations<br />

are back to more traditional adversarial<br />

negotiations. Of course, contracts<br />

continue to be negotiated but they are<br />

not set in stone and indeed are not set<br />

at all in cases of force majeur. Annual<br />

contracts and multi-year contracts<br />

were common in the past. Now many<br />

Table 1: Source: IMR Quarterly Review of Food Hydrocolloids – Tableau Analysis<br />

contracts, if offered are for 6 months<br />

or 3 months only.<br />

A few black swans in pricing have<br />

appeared for several hydrocolloids<br />

including for example, LBG, xanthan<br />

gum and some of the more popular<br />

starches. LBG is used nearly exclusively<br />

in <strong>food</strong> and pet <strong>food</strong> applications.<br />

Xanthan gum and starches, however,<br />

have very large industrial and oilfield<br />

applications. The historical pricing<br />

of these three key hydrocolloids was<br />

relatively steady until a few years ago.<br />

Nothing in past pricing trends could<br />

have allowed a supplier or user to<br />

envision the dramatic changes which<br />

occurred in 2020-2022 and continue<br />

into <strong>2023</strong>.<br />

Each hydrocolloid ‘Black Swan’ is<br />

discussed below:<br />

There was an LBG crisis in 1994-1995<br />

which was a first in the history of LBG<br />

until then. Previous prices tripled<br />

and quadrupled. In Q1-1993 LBG enduser<br />

prices were about US$6.50/kg<br />

(roughly 2 ½ kg of seeds are needed<br />

per kg of LBG). By Q1-1994, the price<br />

of LBG had more than quadrupled to<br />

US$12.75/kg. (Source IMR’s Quarterly<br />

Review of Food Hydrocolloids). There<br />

was a dramatic drop by 1996 and<br />

then a continued price drop. By early<br />

1999, market pressures had driven<br />

LBG prices back down to $6.60/kg<br />

and even a little below the pre-crisis<br />

levels of 1993. Things remained<br />

steady for several years. Although<br />

there was some fluctuation, LBG<br />

prices never exceeded US$10.00/kg.<br />

Never until 2020 that is. Starting in<br />

2017-2018 a steady price increase led<br />

to a crescendo of increases in 2020<br />

through 2022. The LBG situation of<br />

2020-2022 made the prior “crisis”<br />

of 1994-1995 seem like a blip. The<br />

situation for LBG became so dire in<br />

2020-2022 that spot prices reached<br />

a peak of €100.00/kg ($105/kg) IF one<br />

could get it. Of course prices have<br />

since crashed albeit remaining well<br />

above the $6.60/kg of decades ago. A<br />

black swan event which no producer<br />

8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Ingredients<br />

The world’s most successful IBC system.<br />

Now with double protection.<br />


Dual leakage protection through liner and inner bottle<br />

Delivered “ready to fill” for the highest<br />

degree of user friendliness<br />

The liner automatically unfolds as the container is filled<br />

The irradiated liner protects the filling product<br />

against contact with oxygen or condensate<br />

Prevents oxidation, vitamin depletion<br />

and microbial contamination<br />

Extends product shelf life – without<br />

the need for preservatives<br />

Secure protection of the filling product quality<br />

Key No. 104139<br />


4 – 10 MAY <strong>2023</strong><br />


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

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Ingredients<br />

or user of LBG would have forecast<br />

the 2020-2022 scenario for LBG. LBG<br />

prices are heading back down as<br />

shown in table 1.<br />

Another Black Swan event was the<br />

case of guar gum in 2011-2013 when<br />

it’s use in fracking combined with<br />

horizontal drilling resulted in undreamt<br />

of prices. Tara gum has always been<br />

viewed as a lower priced cousin of LBG.<br />

The guar crisis, however, seemed to<br />

have caused a temporary inversion<br />

between LBG and tara prices during<br />

2011-2013. Tara is now back at its<br />

trailing LBG position as shown in table<br />

2 below.<br />

Xanthan prices have been through<br />

strong cycles since its introduction to<br />

<strong>food</strong> users in the early 1970’s. Prices<br />

were very firm in the 1970’s and ‘80’s<br />

when there was only one supplier in the<br />

world and it’s use started to become<br />

ubiquitous. Then came European<br />

competition in the 1980’s and then<br />

came Chinese competition in the<br />

late 1990’s which drove prices down<br />

even further. Prices plummeted from<br />

over $13.00/kg in the 1980’s to about<br />

$4.00/kg in mid-2000’s. One Chinese<br />

producer had a ‘xanthan special’<br />

sign at an FIE exhibition around that<br />

time, offering xanthan at $2.00/KG!!<br />

By 2020 xanthan prices had slowly<br />

edged back up to around $10.00/kg<br />

before starting a rapid increase to the<br />

current $20.00/kg, again, IF supply<br />

can be found. Different reasons for<br />

this difficult situation to those which<br />

caused the LBG scenario. The net<br />

result, however, is the same, very high<br />

prices and poor availability, neither of<br />

which was expected or forecast by any<br />

of the players in this market.<br />

In the case of starches and to<br />

quote past IMR reports, “There are<br />

hydrocolloid of cyclic availability<br />

and price, and those with assured<br />

availability and steady price.”<br />

Starches of all types have always,<br />

until now, been in the latter category<br />

i.e. no problem in availability and<br />

steady in price. Indeed, starches and<br />

starch supply was so reliable that<br />

some contracts were established on<br />

verbal agreements based on historical<br />

past use. This is no longer the case<br />

for several workhorse starches, a<br />

shortage of which would have been<br />

unthinkable until it happened, another<br />

Black Swan event in hydrocolloids.<br />

The reasons for these unpredictable<br />

scenarios are varied, and now in<br />

hindsight may seem evident, but then<br />

hindsight is always much clearer than<br />

the hazy future. In the case of LBG<br />

an increase in demand in plant based<br />

beverages, poor raw material harvests<br />

and production issues which caused<br />

a reduction in supply. For xanthan<br />

gum the explanation is primarily<br />

related to Chinese supply issues<br />

combined with regulatory and political<br />

considerations. Lack of investment<br />

in capacity by Western producers left<br />

them ill prepared to satisfy a rapid<br />

increase in demand. The reason(s) for<br />

Table 2: Source: IMR Quarterly Review of Food Hydrocolloids – Tableau Analysis<br />

Dennis Seisun and Nesha Zalesny are partners<br />

with IMR International LLC and authors of the<br />

Quarterly Review of Food Hydrocolloids, as well<br />

as hosts of the annual Global Food Hydrocolloid<br />

Conference, this year in Malta<br />

the tight situation in some starches<br />

is more difficult to explain. Lack of<br />

capacity increases perhaps. A strong<br />

demand in industrial packaging, the<br />

Amazon effect. Poor crop harvests.<br />

Reduced raw material from Ukraine.<br />

The net result is a tightness which has<br />

forced some supply agreements to be<br />

cancelled or re-negotiated.<br />

These events in hydrocolloids over<br />

the last few years, have taken a<br />

market estimated at about $7.0-8.0<br />

billion in value to over $15.0 billion. Of<br />

course, much of this value increase is<br />

directly related to price and is likely to<br />

decline as sky high prices abate. There<br />

are, however, dynamics of volume<br />

increases that have contributed to this<br />

unpredictable growth in market value.<br />

With this brief look at a few hydrocolloid<br />

Black Swans, is it possible to look to<br />

the future and predict any other similar<br />

events that could upend the status<br />

quo? One can try but the very concept<br />

of Black Swans is that they are deemed<br />

improbable or impossible, until that is,<br />

they happen. A safer strategy would be<br />

a closer and more trusting association<br />

between supplier and buyer whereby<br />

the pain AND the gain, when Black<br />

Swans arrive, are shared equitably. An<br />

idyllic concept but worth aspiring to. Do<br />

you have any Black Swan hydrocolloid<br />

stories? Please share.<br />

fmt<br />

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

Ingredients<br />

Bespoke Solutions for Soothing Colic<br />

Laïta Nutrition are putting their expertise to good use<br />

New-born babies have very specific<br />

nutritional requirements, in order to<br />

help them grow and develop. Parents<br />

are increasingly demanding when it<br />

comes to the quality and <strong>food</strong> safety<br />

credentials of the products they give to<br />

their children. They are looking for real<br />

solutions capable of soothing the most<br />

common ailments suffered by babies,<br />

such as reflux and colic. Studies<br />

show that between 20% and 25% of<br />

babies suffer from colic in their first<br />

four months, with 66% experiencing<br />

problems with regurgitation. Acutely<br />

aware of the impact these conditions<br />

can have on babies and their families,<br />

the experts at Laïta Nutrition has a<br />

range of special recipes designed to<br />

help reduce colic in infants.<br />

Chief among these solutions is<br />

Laïta’s AC milk, available in a range<br />

of formulation options. The formula<br />

may include FOS and GOS for their<br />

prebiotic properties, Omega 3 oils,<br />

not always found in baby formula and<br />

a low-lactose formula, which helps<br />

limit fermentation and gas production<br />

in the intestine, another common<br />

symptom of colic.<br />

Laïta Nutrition’s breadth of expertise<br />

is also reflected in the company’s<br />

anti-reflux solutions. Laïta’s AR<br />

powdered milk (FSMP) is designed<br />

for infants displaying symptoms<br />

of gastro-oesophageal reflux or<br />

regurgitation. This product uses<br />

carob as a thickening agent, and can<br />

be combined with starch to delay the<br />

onset of hunger between feeds. It can<br />

be customized as required, with the<br />

addition of probiotics, FOS and GOS.<br />

• Reduced-lactose formulations are<br />

available, with the option to include<br />

partially hydrolysed whey protein.<br />

All in all, Laïta Nutrition offers a wide<br />

range of products designed to help<br />

reduce regurgitation and colic and<br />

improve the digestive comfort of infants.<br />

The many customization options on<br />

offer ensure that clients can choose the<br />

right forms, textures and compositions<br />

to suit their exact requirements. fmt<br />

Take your Gummy<br />

to the Next Level<br />

Beauty gummies<br />

Sugar reduction and<br />

protein enrichment<br />

Starch-free gelatin<br />

gummy production<br />

Laïta also help industrial partners to<br />

create specialized products such as<br />

milk formulas thickened with starch.<br />

Laïta has the flexibility and knowhow<br />

to tailor formulations to clients’<br />

precise requirements, incorporating:<br />

• DHA, EPA, ARA, Vitamins A, C<br />

and D, plus Iron, FOS/GOS to help<br />

reduce reflux and ensure maximum<br />

digestive comfort.<br />

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

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com<br />

Key No. 104787

Ingredients<br />

Easy Way to an Authentic, Meat-Like<br />

Texture<br />

How texturates made from wheat, soy and pea proteins can be used to produce authentic plant-based meat<br />

alternatives<br />

There’s no denying that the market<br />

for plant-based meat alternatives<br />

is booming. However, entering the<br />

segment may still feel like a huge<br />

step for meat-processing companies,<br />

butchers or other <strong>food</strong> manufacturers,<br />

who have not previously considered<br />

expanding their offerings to include<br />

vegan and vegetarian products. That’s<br />

because, the ease with which plantbased<br />

alternatives can be produced<br />

may not be immediately obvious to<br />

traditional processors. Yet, depending<br />

on the raw material, it’s entirely possible<br />

for the processing of meat-alternative<br />

ingredients to closely resemble that of<br />

conventional meat mixtures.<br />

Meat-like processing<br />

With GoodMills Innovation’s VITATEX®<br />

line of texturates made from wheat,<br />

soy and pea proteins, this process is<br />

particularly straightforward. That’s<br />

because the texturates have many<br />

similarities to a conventional meat<br />

mass, which means manufacturers<br />

can use machines commonly used in<br />

the meat industry to produce plantbased<br />

ground beef, patties, nuggets or<br />

cutlets as they do for meat processing.<br />

The texturates pre-swell with<br />

water. In a mixer, for example, the<br />

binding system, oil, flavoring and, if<br />

required, further water is added until<br />

a homogeneous and pleasant-tasting<br />

mass is obtained. In a similar manner<br />

to minced meat mass, the mixture is<br />

processed in a cutter or mincer until<br />

it is the appropriate size for the final<br />

application. The resulting basic mass<br />

is now ready to be formed.<br />

As VITATEX® can be used to produce<br />

vegetable products in meat processing<br />

plants, there’s no need to invest in<br />

new machinery and, in addition, the<br />

manufacturer benefits from the<br />

processing know-how of the product<br />

developers and application engineers<br />

at raw material stage. The range<br />

is suitable for various vegan and<br />

vegetarian applications, replicating<br />

the authentic sensory profile of<br />

conventional pork, beef, poultry and<br />

fish-based products.<br />

Why texture is key<br />

Consumers – especially flexitarians –<br />

still expect a realistic meat-like culinary<br />

experience from meat substitutes.<br />

The task for <strong>food</strong> manufacturers,<br />

therefore, is to authentically replicate<br />

the original product in terms of<br />

texture, sensory characteristics and<br />

appearance. This is called “meat<br />

mimicking”. Texture plays a vital<br />

role in this process, is crucial for<br />

an authentic meat alternative and<br />

decisive in consumer purchasing<br />

decisions: If the texture is not right,<br />

the product will not be perceived to<br />

be a realistic meat alternative and will<br />

have no ‘shelf appeal’ as a result. So<br />

there is no room for compromise and<br />

special attention to the fibrousness<br />

of the components used is therefore<br />

vital for processors.<br />

In the production of the VITATEX®<br />

range, GoodMills Innovation has drawn<br />

on more than 20 years of experience<br />

in the texturization of vegetable<br />

proteins. These insights are a crucial<br />

part of the company’s texturizing<br />

expertise, for example when it comes<br />

to authentically recreating a chicken<br />

nugget with long fibers or a burger<br />

patty with short fibers. The bite and<br />

mouthfeel are completely different<br />

for each product and so, accordingly,<br />

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

Ingredients<br />

Innovation in a<br />

Time of Crisis:<br />

Can We Future-Proof the Food System?<br />

IFT FIRST Registration Is Now Open!<br />

Be FIRST to<br />

Save Your Seat!<br />

Register today at iftevent.org.<br />

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

13<br />

Key No. 104910

Ingredients<br />

carefully selected flavors and spices,<br />

convincing results can be achieved.<br />

the texturate used must be<br />

carefully selected. Its fibrousness is<br />

determined in part by the properties<br />

of the protein, which affect elasticity,<br />

structure-forming capabilities and<br />

general texture. Some texturates are<br />

particularly suitable for short-fibered<br />

masses such as minced meat, while<br />

others are perfect for fibrous end<br />

products such as poultry or cutlets.<br />

Long-fiber protein structures are best<br />

achieved with wheat and soy proteins.<br />

Nevertheless, it is not just the starting<br />

material that’s important, as expertise<br />

in the extrusion process determines<br />

bite, texture and mouthfeel, which are<br />

all vital too.<br />

Convincing results<br />

Even though VITATEX® texturates<br />

are particularly convincing with their<br />

texture and fiber-like mouthfeel, taste<br />

and appearance are also key. That’s<br />

why it’s important to realize that<br />

off-flavors of vegetable texturates<br />

can be a challenge. Depending on<br />

the raw material, cereal and earthy<br />

notes must be minimized or masked.<br />

VITATEX® texturates have a neutral<br />

to raw material-typical taste. However,<br />

depending on customer expectations<br />

and product concept, this can be<br />

masked.<br />

Careful pre-selection of raw materials<br />

enables higher product quality.<br />

GoodMills Innovation works with<br />

selected farmers across projects to<br />

source the best raw materials with<br />

defined quality characteristics. But an<br />

almost “real” imitation meat product<br />

will not work without flavor. Yet with<br />

Whether <strong>food</strong> manufacturers choose<br />

the wheat, soy or pea variety, or a<br />

mixture, depends largely on the<br />

product concept and positioning<br />

they are aiming for. Wheat and soy<br />

extrudates are already established,<br />

and the fact that the products are also<br />

available with EU origin brings obvious<br />

advantages. Peas combine regionality,<br />

sustainable cultivation and tradition,<br />

and are thus particularly suitable for a<br />

target group that makes its purchasing<br />

decisions very consciously. With all<br />

three raw materials, common meat<br />

and fish applications can be faithfully<br />

imitated.<br />

Recognizing demand, retaining<br />

customers<br />

Demand for alternative products<br />

based on vegetable proteins has<br />

been rising steadily in recent years,<br />

and further growth is foreseeable.<br />

The most relevant target group<br />

is “flexitarians” - people who want<br />

to reduce their meat consumption<br />

for health, ethical or environmental<br />

reasons, but do not follow a consistent<br />

vegan or vegetarian diet and<br />

are open to new product concepts.<br />

Accordingly, in multi-person households,<br />

statistically there are almost<br />

always people who prefer to reach for<br />

plant-based alternatives. So, in order<br />

to offer the right solution for everyone<br />

at the dinner table, <strong>food</strong> and meat<br />

manufacturing companies should<br />

seriously consider expanding their<br />

portfolios to include authentic plantbased<br />

concepts.<br />

fmt<br />

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

Ingredients<br />

Variety of Chilies:<br />

Something for Every Taste<br />

Anyone who enjoys spicy <strong>food</strong> likes to reach for chili peppers. But not all chilies are the same: there are<br />

countless chili varieties and offshoots. They differ in color, shape, taste and degree of spiciness. Hotness<br />

is measured on a scale of 0 to 10, or in Scoville units, which range from 0 to the millions. Chili peppers are<br />

therefore very rich in variation, and their range of application in the kitchen and in the <strong>food</strong> industry is also<br />

diverse. In dried form, chili peppers are used to spice up seasonings, frozen <strong>food</strong>s and convenience <strong>food</strong>s.<br />

In addition, chili peppers are an important ingredient in many sauces and pastes. Import Promotion Desk<br />

(IPD), a project of the German Federal Ministry for Economic Cooperation and Development, supports<br />

chili producers from South America in bringing their products to the European market. One of them is the<br />

company “Uchu Spice” from Ecuador, which specializes in the cultivation and production of a wide range of<br />

chili varieties.<br />

Hot peppers<br />

Both chili peppers and sweet peppers<br />

are descended from the bell pepper<br />

plant genus (Capsicum). Chili peppers<br />

grow on shrubby plants that can reach<br />

a height of up to one and a half feet. We<br />

usually call the fruit a pod, even though<br />

botanically it is a berry. Chili peppers<br />

are rich in vitamins – especially vitamin<br />

C and B1.<br />

The best known characteristic of the<br />

chili pepper is its spiciness. However,<br />

it not only dominates the taste, it also<br />

has an antibacterial effect. Capsaicin<br />

and other substances in the flesh of the<br />

fruit are responsible for the spiciness<br />

of chili. A particularly high proportion<br />

of capsaicin is found in the placenta, i.e.<br />

in the somewhat lighter flesh to which<br />

the seeds are attached. The seeds, on<br />

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

15<br />

Key No. 102618

Ingredients<br />

the other hand, which mistakenly have<br />

the reputation of being “particularly<br />

hot”, contain no capsaicin.<br />

Wide range of varieties and<br />

flavors<br />

Chili peppers come in a variety of<br />

colors – e.g. yellow, orange, green,<br />

red – and in different color intensities.<br />

The shapes also vary – narrow or<br />

bulbous, short or long. Depending on<br />

the variety, there are also differences<br />

in taste, aroma and pungency. The<br />

spiciness is joined by different flavors,<br />

such as fruity, floral, sweet, tangy,<br />

smoky, etc.<br />

Spicy <strong>food</strong> makes you happy<br />

Capsaicin irritates the nerve cells<br />

of the oral mucosa. The cells also<br />

warn us if we burn our mouth<br />

with something too hot. This<br />

is where the burning sensation<br />

comes from when eating a chili<br />

pepper. The body reacts to<br />

capsaicin with increased blood<br />

flow and hot flashes. The pain<br />

stimulus can cause the release<br />

of the happiness hormone<br />

endorphin.<br />

The origin of peppers and chili<br />

peppers is in Central and South<br />

America, and Christopher Columbus<br />

is said to have brought the chili bell<br />

pepper to Europe. Today, there are<br />

a large number of varieties and new<br />

chilies are constantly being created<br />

through breeding. Most commonly<br />

used varieties are descended from<br />

five families of species: Sweet<br />

peppers, as well as “Cayenne” and<br />

“Jalapeño,” belong to the most<br />

common species, Capsicum anuum.<br />

Capsicum baccatum includes the<br />

citrus-flavored chili pepper “Lemon<br />

Drop”. The very hot chili peppers<br />

“Carolina Reaper”, “Scorpion” and<br />

“Habanero” are Capsicum chinense<br />

varieties. The “Tabasco” pod, known<br />

through the sauce of the same name,<br />

is of the Capsicum frutescens species.<br />

The fifth species Capsicum pubescens<br />

is rarely cultivated. “Rocota” is one of<br />

its varieties and very popular among<br />

chili connoisseurs.<br />

+ Markets. “This one-stop chili variety<br />

was met with great demand at recent<br />

trade shows to which we accompanied<br />

the company.”<br />

Developing a high-quality seed<br />

The richness of chili varieties is the<br />

result of cultivation and breeding.<br />

Accordingly, the production of highquality<br />

chili varieties begins with seeds.<br />

“Uchu Spice” puts special emphasis<br />

on seed production, handling and<br />

control in its development center.<br />

The company does not resort to<br />

hybrid seeds but has established<br />

its own seed bank and takes care of<br />

seed management itself. 68 different<br />

varieties of the five Capsicum species<br />

families are currently in the seed<br />

bank. Seed development is a lengthy<br />

process. Each variety goes through<br />

a special development process. For<br />

the development of the “Carolina<br />

Reaper”, for example, five seeds were<br />

available and the company needed<br />

2 ½ years. During the research and<br />

development process, the fruits with<br />

the best genotype and phenotype are<br />

selected to ensure that the chilies<br />

are bred that are the most flavorful,<br />

have the best shape and have the<br />

best organoleptic characteristics.<br />

“Many chili producers don’t pay<br />

enough attention not to mix varieties,”<br />

explains Imelda Echavarria, cofounder<br />

and CEO of Uchu Spice. “We,<br />

on the other hand, take special care<br />

to manage the gene bank so that we<br />

have the best ‘habanero’ or that the<br />

‘scorpion’ pod always has the shape of<br />

a scorpion. Our quality control starts<br />

with the seed.”<br />

The company “Uchu Spice” offers 15<br />

different chili varieties. Among them<br />

are the rather mild “Jalapeño” to the<br />

very hot “Habanero” pods. Many<br />

well-known and often used varieties<br />

are included, such as “Tabasco” and<br />

“Cayenne”, as well as specialties like<br />

“Rocota” and “Scotch Bonnet” chilies.<br />

For the European <strong>food</strong> industry, the<br />

chilies are available in dried form, in<br />

flakes, as powder, puréed or pickled,<br />

depending on their intended use. “The<br />

range of chili varieties, flavors, heat<br />

levels and processing options is very<br />

wide for ‘Uchu Spice’” explains Maria<br />

Paula Gomez, IPD expert for Sourcing<br />

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

Ingredients<br />

Cultivating a diversity of varieties<br />

For cultivation, “Uchu” works with<br />

about 600 small farmers in Ecuador<br />

and also in Peru. The company itself<br />

has no cultivated land of its own. The<br />

model involves close cooperation with<br />

local growers. They are part of the chili<br />

network with long-term contracts. In<br />

addition to special seeds, the farmers<br />

receive ongoing training and technical<br />

support to further develop quality and<br />

yields - and thus also to secure and<br />

improve their livelihoods.<br />

Engagement of the Import Promotion Desk (IPD) in Ecuador.<br />

The IPD has been active in Ecuador since 2018 and is primarily<br />

involved in the rural and structurally weak regions of Ecuador.<br />

Ecuador's natural wealth holds great potential for the export industry.<br />

For example, pineapples, passion fruits, pitahayas, passion fruit,<br />

mangos, physalis, granadillas are grown in Ecuador. They are offered<br />

both as fresh fruit and in processed form, and the demand for tropical<br />

and subtropical fruits is high. The portfolio of natural ingredients also<br />

includes grains such as amaranth, quinoa and chia, which have found<br />

their way into European cuisine.<br />

By cultivating in different regions,<br />

the company ensures year-round<br />

production. In addition, differences<br />

in climate and soil conditions benefit<br />

varietal diversity and high quality: the<br />

“Escabeche” chili, for example, thrives<br />

well in the sandy soils of northern<br />

Peru, while the “Charapita” pod<br />

“prefers” the moist clay soils of the<br />

Amazon basin.<br />

fmt<br />

The goal is to work with small and medium-sized enterprises to<br />

harness the country's natural potential, as well as to open up Europe<br />

as a new sales market and win partners for sustainable business<br />

relationships. The IPD is supported by the German Federal Ministry for<br />

Economic Cooperation and Development (BMZ).<br />

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

17<br />

Key No. 102979

Events<br />

Experience the World’s Nutraceutical<br />

Event: Registration is open for<br />

Vita<strong>food</strong>s Europe <strong>2023</strong><br />

The much-loved nutraceutical event returns both in person and online this May with an expanded offering<br />

including new, premium content<br />

Registrations are now open for<br />

Vita<strong>food</strong>s Europe <strong>2023</strong>, the leading<br />

global platform for nutraceutical,<br />

functional <strong>food</strong> and beverage, and<br />

dietary supplement professionals.<br />

The event, which features Title<br />

Sponsor KSM-66 Ashwagandha, is<br />

set to welcome over 15,000 attendees<br />

from around the globe to the Palexpo<br />

Convention Centre in Geneva (9-11<br />

May) and online (1-12 May). Visitors<br />

can experience exclusive expertled<br />

content on consumer trends,<br />

market opportunities and scientific<br />

innovations, as well as connect with<br />

like-minded peers and suppliers<br />

to inspire new collaborations and<br />

finished products.<br />

In addition to returning favorites,<br />

this year’s event will offer brand new<br />

show features – such as the new<br />

Sustainability Resource Centre and<br />

the Startup Innovation Challenge –<br />

plus premium content offerings via the<br />

Future of Nutrition Summit (8 May)<br />

and the Vita<strong>food</strong>s Europe Conference<br />

(9-10 May) which are designed to keep<br />

businesses at the leading-edge of the<br />

industry.<br />

Speaking on the return of the event<br />

and the addition of new premium<br />

content offerings, Andy Mather,<br />

Brand Director of Vita<strong>food</strong>s Europe<br />

at Informa Markets, said, “Vita<strong>food</strong>s<br />

Europe <strong>2023</strong> aims to create a unique<br />

experience that visitors will not<br />

just find valuable, but that they will<br />

also really enjoy. This year, we are<br />

introducing a host of new content,<br />

designed to inspire, engage and<br />

provide the spark to propel the<br />

industry forward.<br />

The new Sustainability Resource<br />

Centre will feature innovations and<br />

insights from passionate experts<br />

dedicated to driving sustainable<br />

change in the nutrition industry.<br />

Meanwhile, the Startup Innovation<br />

Challenge provides an opportunity<br />

for upcoming nutraceutical stars to<br />

make their mark on the industry and<br />

develop their innovative projects<br />

through a through a specialized<br />

support programme. We are excited<br />

to welcome everyone in the Vita<strong>food</strong>s<br />

community back for <strong>2023</strong> both<br />

in Geneva and online – including<br />

those joining us for the first time<br />

– to experience the creativity and<br />

collaborations on offer.”<br />

Show highlights<br />

Offering a huge range of new and<br />

returning content for visitors to<br />

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

Events<br />

explore, including a mix of premium<br />

paid-for and free-to-attend sessions,<br />

the Vita<strong>food</strong>s Europe <strong>2023</strong> agenda<br />

will explore everything from market<br />

trends, sustainability, women in<br />

nutraceuticals, and more. Highlights<br />

of this year’s event include:<br />

• NEW: Future of Nutrition Summit (8<br />

May, Marriott Hotel, Geneva) – join<br />

a diverse range of C-suite industry<br />

leaders and futurist thinkers for<br />

an exclusive, paid-for one-day<br />

summit discussing the trends and<br />

technologies that will shape the<br />

nutrition industry in 5+ years’ time<br />

– from precision nutrition and the<br />

digitalization of health management<br />

to sustainable supply chain<br />

solutions.<br />

• NEW: Vita<strong>food</strong>s Europe Conference<br />

(9-10 May) – this premium, two-day<br />

conference returns in a new format,<br />

focused on current challenges and<br />

opportunities in sports and active<br />

nutrition; cognitive and emotional<br />

health; metabolic and immune<br />

health; life stages and healthy<br />

ageing. Now located in a purposebuilt<br />

theater on the Vita<strong>food</strong>s<br />

Europe show floor, visitors can<br />

easily combine attending the<br />

conference alongside their regular<br />

show floor and expo experience.<br />

• The Vita<strong>food</strong>s Insights Theater –<br />

returning for <strong>2023</strong>, the Vita<strong>food</strong>s<br />

Insights Theater offers free-toattend<br />

expert sessions diving into<br />

current global consumer trends,<br />

updates on regulatory and supply<br />

chain issues, as well as insights into<br />

delivery formats and packaging.<br />

• NEW: Startup Innovation Challenge<br />

– discover cutting-edge innovations<br />

from the most exciting health and<br />

nutraceutical startups as they<br />

pitch their ideas live. Together<br />

with the popular Startup Pavilion,<br />

this challenge provides a unique<br />

opportunity for companies to<br />

find innovative ingredients,<br />

technologies, services, and finished<br />

products to help their businesses<br />

grow.<br />

• NEW: Sustainability Resource<br />

Center – dedicated to driving<br />

sustainable change in the nutrition<br />

industry, this resource center<br />

offers expert presentations and<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April<br />

insights into the full spectrum of<br />

sustainability issues, including<br />

supply chain traceability, regulatory<br />

compliance, certifications, carbon<br />

offsetting, alignment with the UN<br />

Sustainable Development Goals,<br />

and gender and LGBTQ+ inclusivity.<br />

Experience innovations, ideas<br />

and insights yourself<br />

“Standing still simply isn’t an option<br />

in this industry; people return to<br />

Vita<strong>food</strong>s Europe year-after-year to<br />

drive their businesses forward and<br />

be inspired.” says Mather. “This year,<br />

we are offering another lively agenda,<br />

packed full of exciting opportunities to<br />

Key No. 104845<br />

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

connect and gather knowledge. This<br />

includes both new and re-imagined<br />

premium, paid-for events that will dive<br />

deeper into current trends and future<br />

industry predictions; the Vita<strong>food</strong>s<br />

Europe Conference and the Future of<br />

Nutrition Summit. The latter joins the<br />

Vita<strong>food</strong>s Europe <strong>2023</strong> family after<br />

being a huge success at previous<br />

Food Ingredients Europe events. We<br />

truly believe that Vita<strong>food</strong>s Europe<br />

<strong>2023</strong> in Geneva, Switzerland, has<br />

something for everyone, and that this<br />

year’s attendees will experience the<br />

very best in industry innovations and<br />

insights to keep their businesses at<br />

the leading-edge of nutrition.” fmt<br />

Every year, thousands of nutraceutical experts look forward to joining friends,<br />

colleagues and suppliers at Vita<strong>food</strong>s Europe. They love tasting new<br />

products, listening to world-class speakers, discovering new ingredients and<br />

connecting with fantastic people from across our industry.<br />

Experience it for yourself<br />

9-11 May Geneva<br />

1-12 May Online<br />

Register now at vita<strong>food</strong>s.eu.com

Events<br />

Supporting both Human Health and that<br />

of the Planet<br />

AstaReal at Vita<strong>food</strong>s Europe <strong>2023</strong>, booth H100<br />

AstaReal continues its mission to<br />

be a planet-friendly and sustainable<br />

business by launching Astaxin®<br />

VEGAN. The new product containing<br />

natural algal astaxanthin aims to<br />

promote good health while alleviating<br />

environmental concerns.<br />

With its scientifically proven<br />

antioxidant and anti-inflammatory<br />

properties, natural microalgaederived<br />

AstaReal® astaxanthin is well<br />

positioned to satisfy current consumer<br />

demands: supporting health via<br />

effective and sustainable solutions.<br />

Demand for vegetarian- and vegancompliant<br />

supplements is increasing<br />

globally. To complement daily diets<br />

and maintain well-being, many people<br />

seek plant-based supplements that<br />

promote both physical and mental<br />

health. Meanwhile, consumers are<br />

increasingly concerned about the<br />

origins of their purchases and their<br />

impact on climate and ecosystems.<br />

At Vita<strong>food</strong>s Europe, AstaReal will<br />

exhibit its extended product range,<br />

and demonstrate how supplement<br />

manufacturers can better address the<br />

current consumer concerns.<br />

An innovative finished formulation will<br />

also be launched at the show. Astaxin®<br />

VEGAN, an antioxidant formula that<br />

taps into the plant-based market,<br />

with the content mirroring Astaxin®<br />

Original – including vitamin C and<br />

natural vitamin E – but in a vegan<br />

softgel made of carrageenan and<br />

modified starch. Astaxin® VEGAN will<br />

be available in bulk from June and as a<br />

retail product from October <strong>2023</strong>.<br />

In addition, expo visitors can try<br />

samples of the next-generation vegan<br />

starch-based astaxanthin gummies<br />

that are sugar-free. Moreover, they<br />

will get to know about AstaReal’s bulk<br />

products that are registered with the<br />

Vegan Society and that are applicable<br />

in various supplement dosage forms,<br />

including but not limited to, hard<br />

capsules, softgels, sachet/stick<br />

powder mixes and gels, gummies, and<br />

liquid shots.<br />

AstaReal is a global pioneer in<br />

microalgae cultivation, and the<br />

first producer of human nutritional<br />

supplements containing natural<br />

astaxanthin. The company believes<br />

in transparency that better enables<br />

informed choices, especially with<br />

regards to sustainability. Peter Ahlm,<br />

Head of <strong>Marketing</strong> and Sales at<br />

AstaReal, says: “Sustainability is not<br />

only a core value for us at AstaReal,<br />

but also one of the key considerations<br />

among today’s consumers. This is<br />

reflected in the supplements market,<br />

with environmentally sound products<br />

growing in popularity. Also, in terms<br />

of ecosystem preservation, natural<br />

astaxanthin is a promising ingredient,<br />

as it is derived from fast-regrowing<br />

microalgae which are planet-friendly,<br />

natural resources. Our mission is to<br />

offer the carotenoid in its natural,<br />

purest and most stable form to pave<br />

the way for truly healthy products with<br />

proven sustainability credentials.” fmt<br />

Gut Health Innovations<br />

FrieslandCampina Ingredients at Vita<strong>food</strong>s Europe <strong>2023</strong>, booth H270<br />

FrieslandCampina Ingredients, a<br />

global leader in protein and prebiotics,<br />

will return to Vita<strong>food</strong>s Europe (9 – 11<br />

May) in Geneva, Switzerland. The<br />

company is launching a brand-new<br />

ingredient at the New Product Zone,<br />

with details to be revealed closer<br />

to the show, as well as showcasing<br />

its latest prebiotic and sustainable<br />

ingredient innovations.<br />

In <strong>2023</strong>, people overwhelmingly<br />

see living and eating well as a top<br />

priority and gut health remains high<br />

on the consumer agenda for <strong>2023</strong>.<br />

But with increasingly busy schedules,<br />

consumers are looking for convenient<br />

gut health applications to meet their<br />

health goals with ease.<br />

To inspire brands to create convenient<br />

gut health solutions,<br />

FrieslandCampina Ingredients will<br />

showcase its recently launched<br />

Biotis® GOS-OP High Purity, including<br />

its new gummy concept. Designed<br />

to help manufacturers overcome<br />

common challengers associated with<br />

formulating prebiotic supplements,<br />

this ingredient is efficacious in doses<br />

as low as two grams, opening up a<br />

range of new opportunities for brands<br />

to develop effective and convenient<br />

holistic health solutions.<br />

Sustainably feeding the future<br />

Health and planet-conscious consumers<br />

are actively looking for more<br />

environmentally-friendly products –<br />

and reducing carbon is a top priority,<br />

with 63% of consumers having taking<br />

action to reduce their personal carbon<br />

footprint.<br />

FrieslandCampina Ingredients is<br />

committed to helping brands create<br />

sustainably nutritious solutions and<br />

will be showcasing its new suite of<br />

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

Events<br />

carbon-neutral solutions at Vita<strong>food</strong>s<br />

Europe – including its new carbonneutral<br />

protein powder.<br />

Vicky Davies, Global Senior <strong>Marketing</strong><br />

Director, Performance and Active<br />

Nutrition at FrieslandCampina<br />

Ingredients, said:<br />

“This year’s Vita<strong>food</strong>s Europe is going<br />

to be a big one for FrieslandCampina<br />

Ingredients! We’ll be launching a<br />

brand-new ingredient at the show<br />

and it’s one that breaks new ground<br />

for us and the industry. We can’t wait<br />

for brands to discover our newest<br />

offering, as well as our wider portfolio<br />

of nutritious and sustainable proteins<br />

and prebiotics. I’m looking forward<br />

to collaborating with our customers<br />

in person. Vita<strong>food</strong>s Europe gives us<br />

a great opportunity to work together<br />

with our customers and partners to<br />

create tasty, efficacious and sustainable<br />

solutions, so that people can<br />

get the most out of life, always.” fmt<br />

Solutions for Well-being Benefits and<br />

Innovative Delivery<br />

Rousselot at Vita<strong>food</strong>s <strong>2023</strong>, booth I114<br />

Darling Ingredients’ Health Brand<br />

Rousselot®, a global leader in collagen<br />

peptides and gelatin solutions, invites<br />

Vita<strong>food</strong>s <strong>2023</strong> attendees to discover<br />

the ‘game-changing’ benefits and<br />

trending applications of its full range of<br />

collagen and gelatin solutions.<br />

Maintaining a healthy lifestyle remains<br />

a priority for consumers worldwide and<br />

the use of supplements for enhancing<br />

health and wellness is becoming<br />

an increasingly popular solution to<br />

achieve this goal. As a more holistic<br />

view of health and well-being gains<br />

momentum, brands are placing a<br />

greater emphasis than ever before<br />

on adding ingredients with multiple<br />

benefits into their products.<br />

Among the key solutions Rousselot<br />

will spotlight, collagen peptides brand<br />

PEPTAN® is the ingredient to watch<br />

to tap into this trend. From helping<br />

shoppers stay active and mobile at<br />

every stage of life, to boosting beauty<br />

from within, or improving sports<br />

recovery, this premium ingredient<br />

combines multiple science-backed<br />

benefits with versatile formulation<br />

properties.<br />

COLARTIX®, a unique hydrolyzed<br />

cartilage matrix for joint health, made of<br />

naturally occurring collagen peptides<br />

and glycosaminoglycans (GAGs) will<br />

also be a key highlight at the event.<br />

In a recently published consumer<br />

study, performed in a real-life setting,<br />

Colartix was shown to decrease joint<br />

discomfort across gender, age and<br />

sport intensity.<br />

Attendees will experience the endless<br />

versatility of these ingredients firsthand<br />

thanks to a range of samples from<br />

Rousselot’s application center. These<br />

include a peach-flavored “Beyond<br />

Beauty” drink featuring Peptan and<br />

probiotics, as well as mobility gummies<br />

featuring Colartix.<br />

In addition to the collagen products<br />

on display, Rousselot will showcase<br />

its world-class gelatin solutions;<br />

Stabicaps, specifically designed<br />

to achieve more stable softgels and<br />

SiMoGel, a unique gelatin technology<br />

solution which enables the production of<br />

nutraceutical gummies in a starch-free<br />

environment. Rousselot’s formulation<br />

experts will be available to discuss with<br />

supplement, capsule, and confectionery<br />

manufacturers how these solutions<br />

unlock the innovative delivery forms<br />

needed to meet the ‘pillars’ of consumer<br />

experience: good taste, convenience,<br />

new shapes and naturalness.<br />

fmt<br />

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


Events<br />

Sobriety and Performance on the Menu,<br />

at CFIA - Food Exhibition in France<br />

The CFIA is a major <strong>food</strong> fair in France, the crossroads of suppliers to the <strong>food</strong> industry. It takes place every<br />

year in Rennes, Brittany, core region of French agricultural <strong>food</strong> production. But this has become a major<br />

meeting place, gathering 1600 exhibitors and nearly 20,000 visitors. For its 26th edition, on everyone’s lips,<br />

there was talk of sobriety, frugality and innovation in manufacturing processes as well as in ingredients and<br />

packaging. This report from Dominique Huret, Cape Decision, who was on the spot for Food <strong>Marketing</strong> &<br />

<strong>Technology</strong>.<br />

“Essentially manufacturers who come<br />

here are looking for either the recipe of<br />

tomorrow, the machine that will allow<br />

them to improve their production while<br />

saving energy, or a better package<br />

for their products or to finalize their<br />

projects”, explains Sébastien Gillet<br />

CFIA director.<br />

Between hygiene constraints and<br />

growing environmental challenges,<br />

suppliers of solutions for the quality<br />

department are stepping up their<br />

efforts to reconcile sobriety and <strong>food</strong><br />

safety. This is evidenced by about 100<br />

new products put forward by exhibitors<br />

at this <strong>2023</strong> edition.<br />

Innovations in process , quality<br />

and with sobriety<br />

The specialist in industrial water<br />

treatment ChemDoc Water is<br />

deploying a project to recycle wash<br />

water. In <strong>food</strong> production processes,<br />

tanks and lines are washed with<br />

softened water. This water is then<br />

loaded with organic matter and sent<br />

for biological purification before<br />

being discharged into the natural<br />

environment. ChemDoc offers a<br />

process that allows total recycling (or<br />

zero liquid discharge) of manufacturing<br />

washing water. Two processes are<br />

combined: a recycling unit for the salt<br />

(up to 85% recovery) and a membrane<br />

separation unit of the effluents which<br />

allows a reuse of the water for cleaning<br />

with <strong>food</strong> contact guarantee.<br />

Cabinplant automates the dosing of<br />

sticky or even liquid products. Called<br />

MHW SF Extreme, this multi head<br />

weigher weighs and packages products<br />

that are still often added manually,<br />

such as mixed salads, coleslaw, tuna<br />

flakes or even sauces. These products<br />

often stick to the transfer bins or<br />

transfer chutes. With this patented<br />

equipment, the difference between<br />

the displayed weight and the actual<br />

weight is less than 2.5%. Developed<br />

with an industrialist specialized in<br />

poultry, it allows to reduce the manual<br />

work by 70%.<br />

Ishida also presents equipment that<br />

improves weighing but also dosing. The<br />

new CCWAS range embodies the 11th<br />

generation of its multi head weighers.<br />

The manufacturer is also targeting<br />

sticky products. Thanks to a conveying<br />

power and an automatic adjustment<br />

of the opening and closing intervals<br />

of the hoppers. Power consumption is<br />

therefore reduced by 20% compared to<br />

previous models and noise is reduced<br />

by 16dB when operating at full speed.<br />

Pall Corporation flaunts its nextgeneration<br />

vapor filter. Filtering steam<br />

is a very common operation in <strong>food</strong><br />

production. The Pall PSS Plus Premium<br />

is a 3D printed metal filter. It meets<br />

3A culinary steam recommendations<br />

and all other <strong>food</strong> contact standards.<br />

Compared to competing products on<br />

the market, it has twice the filtration<br />

area thanks to a strongly corrugated<br />

design. According to the manufacturer,<br />

its lifespan is therefore 50% longer. A<br />

regeneration cost study done with<br />

customers (filter, chemicals and labor)<br />

account for a 20% reduction.<br />

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

Events<br />

Finally, Kaeser Compresseurs, a<br />

specialist in compressed air, is also<br />

focused on reducing energy costs. The<br />

SIGMA AIR MANAGER (c) 4.0 is an<br />

override controller that coordinates<br />

compressors and compressed air<br />

components to optimize energy<br />

efficiency. The ISO 50001 standard<br />

offers a framework for companies to<br />

continuously improve their energy<br />

efficiency with the benefit of energy<br />

saving certificates and tax advantages.<br />

The control takes place thanks to a<br />

dashboard with indicators in real time.<br />

The future of our plates with<br />

“clean label”, please<br />

Many exhibitors showcased natural<br />

flavors, innovative ingredients to give<br />

flavor to <strong>food</strong> without using sugar, salt<br />

or fat and plant-based <strong>food</strong>s. French<br />

company AMI Ingredients introduced<br />

its Incredo© Sugar. It is a patented<br />

sugar reduction solution based on<br />

real cane sugar. A “clean label”, gluten<br />

free and vegan solution that offers<br />

the same sweet experience, the<br />

same mouth feel while reducing the<br />

sugar concentration. The Incredo©<br />

solution improves the efficiency of the<br />

dissolution of sucrose to the sweet<br />

taste receptors. It is therefore not an<br />

artificial substitute.<br />

The acquisition of the Dutch company<br />

Meatless in 2022, has enabled<br />

Beneo to complete its plant-based<br />

portfolio with new texturizers.<br />

BeneoPro W-Tex offers a range of<br />

textured wheat proteins to develop<br />

the best alternatives to meat and<br />

fish. Available in different particle<br />

sizes, they allow a wide variety of<br />

textures, and applications: from<br />

ground beef substitutes to chicken<br />

nuggets, sausages, rillettes and other<br />

prepared meals. Also on display, were<br />

BeneoPro FB bean proteins that can<br />

replace animal proteins (milk, egg)<br />

as well as soy proteins in a number<br />

of applications. With a good amino<br />

acid profile, a high degree of solubility<br />

and nice emulsifying properties,<br />

bean proteins are also suitable for<br />

dairy alternatives and certain savory<br />

preparations.<br />

Global market leader in chemicals<br />

and ingredients Brenntag, announced<br />

end of last year an agreement with<br />

US-based Myco<strong>Technology</strong>. The<br />

company creates products from<br />

mushroom mycelia for a wide range<br />

of <strong>food</strong> applications, including an<br />

innovative plant-based protein called<br />

FermentIQ, a mix of pea and rice<br />

protein powered by fermentation.<br />

At the fair, it was the ClearIQ that<br />

was presented and selected for the<br />

innovations awards. Instead of adding<br />

ingredients to overpower off-notes,<br />

the product boasts a new approach<br />

to a cleaner flavor profile and to flavor<br />

modulation by temporarily occupying<br />

the taste receptor sites on the tongue,<br />

so that negative flavors are unable<br />

to bind with them. ClearIQ natural<br />

flavor, allows to block bitterness and<br />

clarify taste.<br />

French packaging company FPC has<br />

joined forces with Dutch partner Bema<br />

for an interesting range of casings. The<br />

company presented a variety of edible<br />

collagen casings for processed, fresh,<br />

pre-cooked fried sausages or drycured<br />

snacks. Every edible collagen<br />

casing is a tailor-made product fitting<br />

processing on all machines. The<br />

casings are now offered pre-flavored,<br />

with aromatic herbs, in order to<br />

facilitate the work of the producers.<br />

French Prova is a medium-sized,<br />

family-owned company that specializes<br />

in the production of sweet brown<br />

extracts and flavors. With about 300<br />

people it exports all over the world. At<br />

the CFIA, focus was on organic and<br />

fair trade vanilla through its “Care and<br />

Act Vanilla”, sustainable program in<br />

Madagascar. Whatever the finished<br />

product, yoghurt, ice cream or cookie,<br />

a QR code affixed to the packaging<br />

makes it transparent, from the planter<br />

to the consumer. This favors the<br />

environment, the people and the local<br />

economy.<br />

fmt<br />

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


Processing<br />

Behind the Scenes of Your Favorite<br />

Sweets: The Intricate Process to Create<br />

Classic Desserts<br />

Finding the Right OEM Partner: Six Production Trends to Consider in Chocolate Production<br />

By Chris Sinutko<br />

From candy to ice cream to cookies,<br />

the process of creating many of your<br />

favorite chocolate <strong>food</strong>s is more<br />

intricate than you might imagine.<br />

Beyond the perfect recipe, the<br />

equipment to make the components<br />

of a seemingly simple confection<br />

needs to be specialized, calibrated and<br />

maintained to precise specifications<br />

for the product texture and taste to be<br />

just right. Companies like SPX FLOW,<br />

with a global team that has worked<br />

in the <strong>food</strong> and beverage sector for<br />

decades, works with manufacturers<br />

and processors worldwide, whether to<br />

maintain a classic recipe or innovate<br />

something new.<br />

It is amazing how many products<br />

have a hand in helping to make<br />

chocolate. Whether it’s consistency<br />

in a product consumers already love<br />

or brainstorming and testing new<br />

ideas, dedicated, sophisticated and<br />

knowledgeable equipment partners<br />

can help.<br />

Chocolate’s unique processes<br />

have much to do with temperature<br />

and mixing, requiring specialized<br />

equipment honed for specific uses.<br />

Here are six factors — and the<br />

equipment that goes with them — that<br />

help shape the chocolate-making<br />

process.<br />

1. Temperature<br />

The heating and cooling of chocolate is<br />

a significant determining factor in the<br />

end product.<br />

For example, the filling for a sandwich<br />

cookie needs a specific cooling process<br />

to ensure the taste customers love.<br />

The scraped surface heat exchanger<br />

(SSHE) is a crucial component of the<br />

job. Likewise, bakery filling creams<br />

and frostings, including the heavier<br />

versions for cookies or lighter for<br />

chocolate bars, nougat paste or<br />

coverings, rely on SSHEs.<br />

Even the type of chocolate itself,<br />

whether white, dark, milk, etc., affects<br />

the temperate needs. Chocolates with<br />

a higher cacao content (>70%) require<br />

high temperatures to mix the product<br />

well.<br />

The temperature needs of chocolate<br />

are delicate and specialized. Keeping it<br />

heated and cooled play a large role in<br />

the consistency, which in many cases,<br />

is what a brand has come to be known<br />

for.<br />

2. Blending<br />

Temperature affects blending needs as<br />

well. Cacao mass and liquid chocolate<br />

are challenging media to agitate due<br />

to their high viscosity, non-Newtonian<br />

behavior and sensitivity to local<br />

overheating.<br />

Liquid chocolate is the base for<br />

many favorites, including ice creams,<br />

confectioneries, pastries, beverages<br />

and more. Yet, the production needs<br />

can be particular to the customer’s<br />

needs. The chocolate end product and<br />

ingredients like fat, oil, lecithin and<br />

cacao require pumps, like those from<br />

Waukesha Cherry-Burrell, Johnson<br />

Pump, or APV, to facilitate the process.<br />

Completely blended ingredients,<br />

maintaining a truly homogeneous<br />

mixture and good heat transfer are<br />

essential for the quality of the end<br />

product.<br />

Traditionally, customers in the<br />

chocolate processing industry use top<br />

entry agitators or, even more often,<br />

horizontal blenders consisting of<br />

plough impellers or a combination with<br />

helical ribbon impellers. Disadvantages<br />

include extremely high power<br />

consumption of the blenders has a<br />

negative impact on the overall energy<br />

balance of the process. Furthermore,<br />

these units have an enormous space<br />

requirement that leaves limited plant<br />

floorspace for future expansions.<br />

One solution to this problem is using a<br />

vertical mixer, like the Stelzer Sigma.<br />

It generates forced counterflow<br />

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

Processing<br />

Food production in 3D:<br />

www.vega.com/<strong>food</strong>-industry<br />

Simple. Hygienic. Safe.<br />

Measurement technology for the <strong>food</strong> industry<br />

For over 60 years, VEGA has been making significant efforts to increase the reliability<br />

and efficiency of level and pressure measurement technology.<br />

With materials and hygienic designs tailored to the industry, VEGA instruments are well<br />

equipped for the complex measuring tasks and diverse media found in process automation:<br />

from light liquids to fine powders and abrasive bulk solids, right through to viscous pastes.<br />

Key No. 104521<br />

<strong>food</strong> <strong>Marketing</strong> www.vega.com<br />

& <strong>Technology</strong> • April <strong>2023</strong><br />


Processing<br />

circulation with good wall velocity. As<br />

a result, the equivalent blending time<br />

can be achieved with less power due to<br />

more efficient circulation. In addition,<br />

its smaller footprint and lighter design<br />

make for an easier fit within the<br />

confines of a plant’s design.<br />

In one specific instance, SPX FLOW’s<br />

team worked with a chocolate producer<br />

who was having issues using traditional<br />

methods. The team developed a<br />

smooth overall tank mixing utilizing<br />

their specially shaped Sigma elements<br />

plus close-to-the-wall running frames.<br />

The units are welded completely inside<br />

the tanks, making for a smooth surface<br />

which is easier to clear and run at low<br />

circumferential speeds.<br />

Similarly, some puddings and liquid<br />

chocolates require unique mixers<br />

or agitators that mix and heat the<br />

product by circulating it through a heat<br />

exchanger. It also holds and cools it for<br />

packing.<br />

3. Specialty Flavors<br />

Many of our favorite chocolate recipes<br />

would not be the same without<br />

specialty flavors, like hazelnut. These<br />

require specific blending packages,<br />

such as the Bran & Luebbe dosing<br />

system. These are set up to optimize<br />

the system by saving customers on<br />

raw material, time and product waste.<br />

Benefits of a good dosing system<br />

include:<br />

• Metering pumps that accurately<br />

dose the expensive flavorings, mass<br />

flowmeters verify the exact amount,<br />

and the control system auto-adjusts<br />

in real time if required.<br />

• Precise addition of flavor into<br />

tempered chocolate just before<br />

the filler to minimize cleanout on<br />

product changeover<br />

• Quick changeover onto new flavors<br />

allows short runs of specialty flavors,<br />

like pumpkin spice or peppermint.<br />

“From your holiday favorites to new,<br />

limited edition flavors, our dosing<br />

system helps with the unique flavors<br />

and colors into tempered chocolate,”<br />

said Mike Scott, Process Systems<br />

Manager for SPX FLOW.<br />

“We are here to ensure our partners<br />

can create the unique, delicious and<br />

decadent chocolate their customers<br />

crave.”<br />

4. Powders and Dried Products<br />

Every end product has its own unique<br />

set of challenges and needs. Your<br />

favorite hot chocolate mix needs to go<br />

through an extra step of drying before<br />

complete.<br />

Powders go through a specialized<br />

drying process using a fluid bed for<br />

drying and cooling powder. Using<br />

intimate air-to-product contact, fluid<br />

beds are designed to ensure good<br />

heat transfer coefficients and to avoid<br />

degradation reactions in heat-sensitive<br />

products. Processing is performed in a<br />

single step or as part of a multistage<br />

drying operation.<br />

Whether it’s traditional favorites or<br />

new choices, having the equipment<br />

to help with the complex process of<br />

making sweet treats is a special job.<br />

“The process of making these desserts<br />

has definitely evolved, but one thing<br />

is the same: the passion, detail and<br />

expertise that it takes to make even<br />

a single ingredient require true<br />

dedication,” said Michael Christensen,<br />

SPX FLOW Global Technical Sales<br />

Director Dry Evaporation & Market<br />

Manager Ingredients.<br />

5. Cleaning, Plant Maintenance<br />

and Energy Savings<br />

Chocolate-based ambient products<br />

can be both high-value and, in many<br />

cases, highly viscous as well. Its thicker<br />

consistency can cause problems<br />

with cleaning. Without the proper<br />

equipment, a process uses more<br />

energy and water than needed, with<br />

less product yield. A “pigging system”<br />

is required to optimize the project yield<br />

and reduce waste drastically.<br />

SPX FLOW recently introduced a new<br />

Rapid Recovery System designed<br />

to clear products from process<br />

pipes more sustainably — using<br />

approximately 60 to 70 percent less<br />

water compared to other cleaning<br />

systems.<br />

“Customers no longer need to flush<br />

valuable products down the drain,”<br />

said Pranav Shah, SPX FLOW Process<br />

Category Director for Fresh Dairy and<br />

Plant-based products. “This exciting<br />

new offering for our customers can<br />

help across the board — from a more<br />

sustainable process to less plant<br />

downtime to higher yields for neutral<br />

pH, low acidic products.”<br />

Suppose an operating system has<br />

multiple models for pumps that could<br />

be replaced with a single brand, model<br />

and size. In that case, operatives can<br />

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

Processing<br />

standardize their maintenance while<br />

getting a more optimized output.<br />

In one instance, a customer who makes<br />

candy and protein bars was having<br />

issues with pump capabilities, as they<br />

were using four different brands of<br />

pumps.<br />

By standardizing the customer’s<br />

transfer pumps down to one brand, one<br />

model and three sizes to handle their<br />

entire pump needs — in this case, the<br />

Waukesha Cherry-Burrell Universal<br />

3 Series of positive displacement<br />

Pumps — the number of spare items<br />

was greatly reduced since two of the<br />

three sizes share common spare parts.<br />

Additionally, technician maintenance<br />

is streamlined, as well.<br />

6. Using the right partner<br />

Given the intricacies of chocolate and<br />

the components that go along side it,<br />

finding an equipment supplier that you<br />

can work with as a partner that you trust.<br />

Experience and expertise mean that<br />

you’ll have the guidance to help your<br />

company perform at the highest level.<br />

The industry is constantly evolving,<br />

and with change comes the need for<br />

innovation. Equipment developers<br />

must harness the latest technology<br />

while meeting the highest quality<br />

standards.<br />

SPX FLOW has a suite of brands that<br />

covers chocolate, with hundreds of<br />

years of combined experience.<br />

From project conception to design to<br />

operations and beyond, choosing the<br />

right partner is the key ingredient. fmt<br />

The Author<br />

Chris Sinutko is SPX FLOW Global Director of<br />

Product Management – Nutrition & Health<br />

Key No. 104749<br />

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


Processing<br />

How the Best Steam Peelers can<br />

Significantly Reduce Food Waste<br />

on Vegetable Processing Lines<br />

When peeling vegetables, many processing lines waste huge amounts of <strong>food</strong> – and potential revenue. With<br />

modern peeling machines, however, this can be prevented, while also reducing energy costs and water<br />

consumption. Eamonn Cullen, <strong>Marketing</strong> Manager Peeling at TOMRA Food, explains how.<br />

Food waste is financial waste, yet when<br />

processing lines peel vegetables, they<br />

often let huge amounts of raw material<br />

get thrown away. Food losses can<br />

be as high as 30% during mechanical<br />

peeling and 20% with low-tech steam<br />

peelers – and much of this lost revenue<br />

is preventable.<br />

Rather than accepting this, vegetable<br />

processors can do something about<br />

it. Instead of sticking with outdated<br />

peeling machines or buying lowcost<br />

peelers with low efficiency,<br />

processors can reduce waste<br />

significantly by investing in more<br />

effective technologies. There are four<br />

compelling reasons to do this.<br />

One reason is that many vegetable<br />

processing lines around the world are<br />

now 20 to 30 years old. They need<br />

modernizing, and this is the perfect<br />

opportunity to install machinery that’s<br />

more reliable and more efficient,<br />

including the best modern steam<br />

peelers.<br />

Another reason is that vegetable<br />

processing has changed over the<br />

years. More big businesses are now<br />

participating in the industry, and<br />

more are responding to the growing<br />

demand for peeled vegetables as<br />

an ingredient for prepared meals.<br />

This has led to lines increasing both<br />

the volume and the variety of the<br />

vegetables they handle. Whereas<br />

low-volume processing lines might<br />

operate only for a few months each<br />

year during the harvesting season of<br />

one type of vegetable, medium- and<br />

large-volume lines handle different<br />

kinds of vegetables with harvesting<br />

seasons at different times of the<br />

year. Waste that’s tolerated for a few<br />

months annually is intolerable when<br />

seen every day of the year.<br />

The third reason is that huge<br />

advances have been made in peeling<br />

technologies. It remains true that<br />

mechanical peelers are wasteful and<br />

lower-tech steam peelers are also<br />

inefficient – but the more sophisticated<br />

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

Processing<br />

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

29<br />

Key No. 104467

Processing<br />

steam peelers are something else.<br />

Technical innovations have greatly<br />

improved operating speed, peeling<br />

efficiency, controllability, energy use,<br />

and safety. Peeling quality is higher,<br />

uniformity greater, <strong>food</strong> waste usually<br />

lower than 10% and sometimes as low<br />

as 6.5%. On some lines this prevents<br />

the loss of an estimated 1,000 kg of<br />

vegetable material every hour. That’s<br />

an estimated saving of €200,000 per<br />

year.<br />

And the fourth reason? Taking action<br />

to reduce <strong>food</strong> waste demonstrates<br />

a commitment to sustainability. This<br />

matters both for economic and<br />

environmental reasons. Because<br />

the global population is growing so<br />

fast, <strong>food</strong> production will need to<br />

increase by 70% by 2050, according<br />

to the United Nations’ Food and<br />

Agriculture Organization (FAO). Yet<br />

the <strong>food</strong> sector already accounts for<br />

about 30% of the world’s total energy<br />

consumption and 22% of greenhouse<br />

gas emissions. To make matters<br />

worse, some 14% of <strong>food</strong> produced<br />

is lost between harvest and retail.<br />

And it’s not only the UN that cares<br />

about these things: <strong>food</strong> buyers do,<br />

too. Consumers increasingly expect<br />

<strong>food</strong> businesses to adopt sustainable<br />

practices, and <strong>food</strong> retailers expect<br />

the same from their suppliers.<br />

Peeler versatility is a big<br />

advantage<br />

The standard-setter in designing and<br />

manufacturing steam peeling machines<br />

is TOMRA Food, best-known for its<br />

world-leading optical sorting and<br />

grading technologies. The unmatched<br />

effectiveness of TOMRA’s solutions<br />

results from the company’s significant<br />

ongoing investment in research and<br />

development, a deep-rooted culture of<br />

innovation, and decades of experience<br />

working closely with processors to<br />

truly understand their operational<br />

challenges.<br />

More than 500 TOMRA steam peelers<br />

are currently in operation around the<br />

world. Approximately two-thirds of<br />

these process potatoes and one-third<br />

process other vegetables – mostly<br />

carrots, but also beetroot, butternut<br />

squash, kohlrabi, parsnip, pumpkin,<br />

and root celery. Some processors<br />

peel all of these products in the same<br />

factory, sometimes on the same line.<br />

This is made possible by the versatility<br />

of TOMRA’s sorters and steam-peelers;<br />

by these machines being designed to<br />

be easy to clean, which helps prevent<br />

cross-contamination; and by the<br />

machine controls having menus which<br />

allow operators to switch easily from<br />

one type or size of vegetable to another.<br />

Machine versatility is also important<br />

on lines that process only one type of<br />

vegetable because the crops coming<br />

out of the ground can be so variable.<br />

It’s not easy achieving consistent<br />

product quality when vegetables are<br />

irregular in size, shape, and quality.<br />

This challenge has become tougher<br />

in recent years because of climate<br />

change: once-predictable seasonal<br />

temperatures and rainfall are now<br />

erratic, affecting crops. This makes<br />

it even more important to have a<br />

peeler with processing flexibility – an<br />

advantage that has to be designed into<br />

the peeler’s batch weighing module,<br />

pressure vessel, steam exhaust<br />

system, and control program.<br />

Peeler performance depends on<br />

design<br />

In addition to versatility, another key<br />

for unlocking greater yields is peeler<br />

performance. Best performance is<br />

attained by peeling at high steam<br />

Eco Peeling Line Vanmark With Platform<br />

30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Processing<br />

pressure for a short time. Low-cost,<br />

low-tech steam peelers simply can’t<br />

do this: steam can only be delivered<br />

to their thin-walled vessels at low<br />

pressure and the vegetables have<br />

to be steamed for as long as 40-100<br />

seconds. This wastes more than twice<br />

as much raw material as the best hightech<br />

steam peelers and consumes far<br />

more energy and water.<br />

As a designer and manufacturer<br />

of the best-performing high-tech<br />

steam peelers, TOMRA offers three<br />

alternatives: the Orbit, the Odyssey,<br />

and the Eco steam peeler. Since<br />

2020, each of these machines has<br />

been equipped with fully automated<br />

control programs, making it easy<br />

to switch between different types<br />

and sizes of vegetables, optimizing<br />

process efficiency and yield. But each<br />

of these machines also differs slightly,<br />

in purpose, capabilities, and cost.<br />

The Orbit steam peeler is the number<br />

one choice for vegetable processors. It<br />

is popular for its versatility and because<br />

it straddles the middle ground between<br />

the entry-level Odyssey and the highperformance<br />

Eco steam peeler. The<br />

Orbit was developed following extensive<br />

testing of steam pressure, exhaust<br />

systems, and different vessel shapes,<br />

and when launched in 2000, it brought a<br />

step-change to the industry. It provides<br />

the fast steam supply and exhaust design<br />

of the ECO peeler with a vegetableoptimized<br />

pressure vessel design. Highly<br />

efficient at processing baby carrots and<br />

small red beets (and potatoes), the Orbit<br />

can also accommodate large vegetables<br />

such as pumpkin, butternut squash, and<br />

root celery.<br />

The Odyssey steam peeler is for<br />

users who want to peel efficiently but<br />

have a smaller budget for investing<br />

in equipment. This machine’s longer<br />

pressure vessel is intended primarily<br />

for larger vegetables. Steam delivery<br />

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

31<br />

Key No. 104586

Processing<br />

and extraction is fast, thanks to a large<br />

steam pipe, and mixing-and-lifting<br />

plates inside the vessel – a unique,<br />

patented design – ensure that as<br />

the vessel rotates at high speed, the<br />

vegetables are moved continuously for<br />

even steam exposure.<br />

The Eco steam peeler, launched in 2012,<br />

introduced sophisticated automation<br />

software to optimize steam usage and<br />

achieve similar throughput capacities<br />

with a smaller vessel. This machine<br />

is mostly used for peeling potatoes,<br />

but the advantages of its design – the<br />

round vessel, extra-large steam pipe,<br />

and high rotation speed – are also wellsuited<br />

to some types of vegetables,<br />

such as carrots and red beets. This is<br />

the ‘Formula 1’ model of steam peelers,<br />

unsurpassed in its performance, offering<br />

more than some processors need<br />

but the optimum solution for others.<br />

Post-peeling processes can also<br />

reduce waste<br />

TOMRA also supplies and integrates<br />

post-peeling equipment. To take care<br />

of dry peel separation and washing,<br />

the company has developed a number<br />

of different products for large and<br />

small vegetables, and for low and high<br />

capacities.<br />

The most commonly used of these<br />

products, the TOMRA 8/30 Brusher,<br />

has unique features for dry peel<br />

separation, wet peel separation,<br />

washing, quick and easy cleaning to<br />

remove potential sources of crosscontamination,<br />

and easy changeover<br />

to different vegetables. Another<br />

notable tool is the TOMRA Barrel<br />

Washer: handling vegetables more<br />

gently than other machines has made<br />

product damage during washing a<br />

thing of the past.<br />

This post-peeling equipment also<br />

improves sustainability. When<br />

wet-washing, water filtration (with<br />

a reusable rotary screen filter)<br />

reduces water consumption; with dry<br />

separation, water consumption at this<br />

stage of the process is eliminated.<br />

Processors who haven’t yet experienced<br />

TOMRA’s peeling solutions<br />

can trial them with examples of<br />

their own produce (or similar) at<br />

the company’s peeling process<br />

development laboratory. This is located<br />

in Ireland, but customers don’t have to<br />

visit in person: demonstrations can also<br />

be seen through live broadcasts made<br />

securely over the internet. It is here<br />

that TOMRA continues the research<br />

and development that will keep on<br />

bringing efficiency improvements<br />

to vegetable peeling, benefiting the<br />

profitability of processors and <strong>food</strong><br />

security of the planet.<br />

fmt<br />

Eamonn Cullen, <strong>Marketing</strong> Manager Peeling at TOMRA Food<br />

32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Processing<br />

Complete solutions<br />

for <strong>food</strong> of the future<br />

End-to-end solutions to product meat<br />

substitutes with high-moisture extrusion.<br />

The PolyCool cooling die provides<br />

high-performance for a wide range of<br />

products in various shapes and structures,<br />

while meeting industrial-scale production<br />

standards of up to 1000 kg of wet textured<br />

proteins per hour. The hygienic design and<br />

excellent accessibility allows fast and easy<br />

cleaning between production batches for<br />

maximum <strong>food</strong> safety.<br />

Scan to learn more and visit us<br />

at Interpack! Hall 3, booth C47<br />

Key No. 104121<br />

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

Innovations for a better world.<br />


Processing<br />

New Micropilot Radar Level Sensor:<br />

Designed for Special Demands<br />

The new Micropilot FMR63B 80 GHz radar level sensor satisfies the strictest hygiene requirements of the<br />

pharmaceutical and <strong>food</strong> industries while also meeting your demands for efficiency, precision, compliance,<br />

simplicity, and safety.<br />

The new generation of Micropilot 80 GHz radar sensors meets the requirements of many process industries<br />

for greater simplicity, product safety and efficiency in relation to plant processes. For users of level<br />

measurement technology in the life sciences or <strong>food</strong> industry, other factors include uncompromising levels of<br />

hygiene, turbulent surfaces, foam formation or narrow tanks. With the Micropilot FMR63B, Endress+Hauser<br />

pledges to meet your unique requirements. A hygienic stainless-steel housing, improved measuring speed,<br />

Heartbeat <strong>Technology</strong> with Radar Accuracy Index (RAI), Ethernet-APL, an antenna with a narrow beam<br />

angle, optimized algorithms and operating assistants are features that make the Micropilot the ideal<br />

measuring device for a wide range of hygienically challenging applications.<br />

Optimal measurement performance<br />

and predictive maintenance without<br />

process interruptions are key<br />

benefits of the new Micropilot<br />

FMR63B (tracking link: https://<br />

eh.digital/3DsDglS) that can increase<br />

profits and reduce costs. They include<br />

early detection of anomalies with realtime<br />

data via Heartbeat <strong>Technology</strong><br />

with foam and buildup detection, as<br />

well as a high level of process safety<br />

and extended calibration cycles<br />

thanks to Endress+Hauser’s patented<br />

Heartbeat <strong>Technology</strong> Radar Accuracy<br />

Index (RAI). These features increase<br />

productivity and efficiency.<br />

Customers with sensitive plants and<br />

processes in the life sciences, <strong>food</strong> or<br />

beverage industries, for example, can<br />

now also enjoy these benefits thanks<br />

to the new hygienic design of the<br />

Micropilot FMR63B, which is approved<br />

for even the most rigorous compliance<br />

requirements, such as EHEDG, 3-A<br />

or ASME BPE (in the latest available<br />

version from 2022). Measurement is<br />

contactless, i.e. there is no contact<br />

with the medium. In addition, since<br />

the sensor comprises one single piece,<br />

the need for additional seals, which<br />

could become damaged or fall into the<br />

medium, is eliminated.<br />

The latest member of the large 80 GHz<br />

radar range from Endress+Hauser<br />

is therefore suited to a wide range<br />

of applications, from bioreactors to<br />

mixing tanks to storage or fermentation<br />

tanks. The Micropilot FMR63B also<br />

proves reliable in hygienic solids<br />

applications, such as milk powder.<br />

Compatibility with external cleaning<br />

systems, such as H2O2, means that<br />

it can be easily installed even in<br />

cleanrooms and similar environments,<br />

such as ultrapure water tanks for<br />

injection solution, where strict levels of<br />

hygiene apply. The automatic creation<br />

of checksum parameters (CRC) also<br />

assists with compliance. Unintentional<br />

changes to configuration parameters<br />

are detected immediately, inspections<br />

Increased productivity thanks to process monitoring, verification and diagnostics in the running<br />

process with Heartbeat <strong>Technology</strong>.<br />

Micropilot FMR63B – The solution<br />

for continuous non-contact level<br />

measurement in hygienic applications.<br />

Photos: Endress+Hauser<br />

34 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Processing<br />

Materials<br />

Handling<br />

Performance<br />

Flexibility<br />

Simplicity<br />

Controls & AI<br />

Processing<br />

Project<br />

Management<br />

Coating &<br />

Seasoning<br />

Cooling<br />

& Freezing<br />

Distribution<br />

Packaging<br />

End of Line<br />

We put a lot into<br />

this one perfect fry.<br />

Come see us at<br />


May 4 – 10 | Hall 14 / C56 – D56<br />

Düsseldorf, Germany<br />

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

35<br />

Scan me for<br />

more details<br />

Key No. 104940

Processing<br />

are faster and system errors are<br />

effectively eliminated. Tampering is<br />

prevented by locking the device.<br />

Bluetooth® connectivity in conjunction<br />

with the SmartBlue app not<br />

only facilitates efficient use of the<br />

measuring technology, but also<br />

significantly reduces systematic<br />

failures. This means that the entire<br />

range of radar devices can be used to<br />

perform commissioning, parameter<br />

configuration and monitoring tasks<br />

remotely by means of guided set-up<br />

sequences (wizards), thus ensuring<br />

safe operation. These devices offer<br />

simplicity and safety down to the last<br />

detail. For example, when connecting<br />

via Bluetooth®, the display of the<br />

connecting device flashes; in cases<br />

where there are several devices<br />

installed in production, this makes it<br />

easy to identify the desired measuring<br />

device.<br />

Increased efficiency and<br />

exceptional measurement<br />

performance<br />

The 80 GHz Micropilot range increases<br />

the efficiency and productivity of<br />

industrial processes thanks to the<br />

exceptional measurement performance<br />

of its newly developed sensor chip<br />

and thanks to Heartbeat <strong>Technology</strong><br />

with patented Radar Accuracy Index<br />

(RAI), which was developed by<br />

Endress+Hauser. Another significant<br />

upgrade to the new 80 GHz sensor<br />

is a notable increase in accuracy in<br />

the case of rapid level changes and<br />

turbulent surfaces, such as those that<br />

occur in mixing processes. Combined<br />

with the narrow beam angle of the<br />

80 GHz antenna, the measuring<br />

technology can thus be used in a<br />

wide range of applications, such as<br />

small mixing tanks for pharmaceutical<br />

products.<br />

Apart from measurement performance,<br />

Heartbeat <strong>Technology</strong> developed by<br />

Endress+Hauser is key to unlocking<br />

potential increases in productivity.<br />

It provides reliable data on process<br />

conditions and the device condition<br />

and enables predictive maintenance<br />

Simple device integration into asset management systems through digital communication.<br />

Simple Display of device status – A change in the backlighting from green to red highlights errors<br />

immediately.<br />

thanks to continuous real-time<br />

monitoring of anomalies such as<br />

foam or buildup. Foam formation (in<br />

fermentation tanks in breweries) or<br />

buildup (in production vessels for dairy<br />

products such as yoghurt) is detected<br />

at an early stage, thus increasing<br />

process reliability. This allows, for<br />

example, the right amount of antifoaming<br />

agent to be added at just the<br />

right time, which in turn saves costs<br />

and regulates processes.<br />

Heartbeat <strong>Technology</strong> with Radar<br />

Accuracy Index<br />

The ability of Heartbeat <strong>Technology</strong><br />

to detect foam and buildup increases<br />

process safety, while the Heartbeat<br />

<strong>Technology</strong> Radar Accuracy Index (RAI)<br />

achieves significant savings in terms<br />

of time, cost and labor. It enables<br />

documentable device verification<br />

without interrupting the process. Here,<br />

the RAI compares the factory-set<br />

parameters of the measuring device<br />

to the actual status, thus ensuring<br />

that the instrument detects the level<br />

within a precisely defined accuracy<br />

range. Using Heartbeat <strong>Technology</strong><br />

and RAI to perform verification<br />

regularly while the process is running<br />

ensures an optimal degree of process<br />

safety and significantly reduces<br />

the workload associated with wet<br />

calibrations. Verification is performed<br />

directly in the measuring point in less<br />

than three minutes, without having<br />

to remove the device or interrupt the<br />

process. Calibration cycles can thus be<br />

36 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Processing<br />

extended significantly and confidence<br />

in measurement results increased,<br />

especially since the test method is fully<br />

traceable (DIN-ISO-9001-compliant)<br />

and certified by the TÜV.<br />

State-of-the-art-communication<br />

State-of-the-art communication<br />

options such as Profibus PA, HART<br />

and innovative Ethernet-APL, further<br />

increase plant availability. The new<br />

two-cable technology makes it possible<br />

to use Ethernet directly in the harsh<br />

environment of process automation.<br />

Plant operators can access their data<br />

seamlessly with less hardware and<br />

protocol conversion. This makes<br />

Ethernet-APL particularly relevant when<br />

it comes to the construction of entire<br />

new plants.<br />

This technology meets all the<br />

requirements of process plants<br />

and means that the field of process<br />

automation can now avail of Ethernet<br />

and all its benefits. The fact that<br />

it is easily integrated into asset<br />

management systems and features<br />

smart self-monitoring means that<br />

plant shutdowns are largely avoided.<br />

Thanks to more process variables with<br />

increased accuracy compared to 4 to<br />

20 mA, productivity levels are increased.<br />

Finally, Ethernet-APL also makes for<br />

easier control of plants. Communication<br />

via APL enables access to the device<br />

and its parameter configuration via the<br />

integrated web browser, without any<br />

need for physical access.<br />

Easy to use<br />

The Micropilot FMR63B for noncontact<br />

level measurement in hygienic<br />

applications forms part of the range<br />

of new 80 GHz radar sensors from<br />

Endress+Hauser, creating a complete<br />

range of radar instruments to meet<br />

virtually any application requirement.<br />

The new measuring device interface<br />

is used in many Endress+Hauser<br />

measuring devices, thus enabling<br />

cross-functional compatibility. At the<br />

same time, the new interface makes the<br />

operation of each individual measuring<br />

device extremely easy and intuitive,<br />

with the result that no major training is<br />

required to use the technology.<br />

Its intuitive operation is also evident<br />

in how easy the interface is to access.<br />

It can be accessed via the SmartBlue<br />

app on any mobile device, or via control<br />

systems such as HART communication.<br />

Wizards prevent errors during commissioning<br />

or proof tests, which also<br />

results in significant time savings.<br />

Inefficient or faulty device functions are<br />

also displayed in the SmartBlue app,<br />

thanks to Heartbeat <strong>Technology</strong>. For<br />

example, in the case of loop diagnostics,<br />

it detects a deterioration in the power<br />

supply, changes in loop resistance due<br />

to corroded terminals, faulty wiring or<br />

moisture in the housing.<br />

Maximum safety for staff, plants,<br />

and processes<br />

Between systematic errors, unintentional<br />

incorrect operation or<br />

process anomalies in sensitive applications,<br />

each plant has its own unique<br />

requirements. With their industry<br />

knowledge and technological expertise,<br />

Endress+Hauser has been delivering<br />

appropriate solutions for a wide range<br />

of applications for many years. The<br />

new Micropilot for hygienic applications<br />

meets the specific requirements of<br />

the life sciences and <strong>food</strong> & beverage<br />

industries.<br />

The new radar range, and therefore the<br />

Micropilot FMR63B, features smart<br />

safety features such as HistoROM,<br />

alternating background lighting or<br />

touch control. If the entire device<br />

needs to be replaced, parameters<br />

can be transferred securely and easily<br />

via the HistoROM mobile data unit.<br />

A change in the backlighting from<br />

green to red immediately indicates<br />

process anomalies and malfunctions<br />

and furthermore highlights defective<br />

units. Touch control eliminates the<br />

need to open the device in hygienic<br />

environments: by means of infrared<br />

optical sensors, the device can be<br />

controlled quickly and safely with the lid<br />

closed, without the need for any tools.<br />

To ensure that you are always aware of<br />

the device condition and able to take<br />

whatever action is needed, the device<br />

condition is displayed in accordance<br />

with NAMUR NE 107.<br />

The convenient, wireless remote access<br />

itself also meets the highest safety<br />

requirements. To protect passwords,<br />

Endress+Hauser has developed an<br />

additional safety layer for Bluetooth®,<br />

the core component of which is<br />

CPace. CPace prevents attacks during<br />

Bluetooth® pairing. The protection level<br />

provided by this security enhancement<br />

was rated “high” by the Munich-based<br />

Fraunhofer Institute AISEC.<br />

To sum up, the Micropilot FMR63B<br />

delivers increased efficiency, even<br />

in hygienic applications<br />

The new generation of 80 GHz radar<br />

sensors has been developed using<br />

Endress+Hauser’s in-depth application<br />

and industry knowledge of the<br />

life sciences and <strong>food</strong> & beverage<br />

industries. The Micropilot FMR63B<br />

offers the latest technologies, such<br />

as Heartbeat <strong>Technology</strong> with RAI<br />

or Ethernet-APL, which enable noncontact<br />

measurements in sensitive<br />

environments coupled with exceptional<br />

measurement performance.<br />

The hygienic design made entirely of<br />

stainless steel and the significantly<br />

improved measuring speed of the 80<br />

GHz sensor increase the productivity<br />

and efficiency of plant processes, even<br />

in the case of turbulent surfaces. The<br />

compact design, combined with the<br />

narrow beam angle of the antenna<br />

and optimized algorithm, mean that<br />

it can be used in small tanks where<br />

fittings could otherwise interfere with<br />

the measurement. The new, intuitive<br />

interface and the many wizards for<br />

mounting, commissioning, operation,<br />

and troubleshooting ensure maximum<br />

process safety. Finally, thanks to Heartbeat<br />

<strong>Technology</strong>, anomalies such as<br />

foam formation are detected early on<br />

and without interrupting the process,<br />

with the result that plant shutdowns<br />

can be avoided and maintenance cycles<br />

extended thanks to the patented RAI. fmt<br />

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


Processing<br />

Bag Intake and Control Screening<br />

Machine Vib & Press – New Generation<br />

Even More Efficient<br />

The Vib & Press bag intake and control screening machine from Daxner is the most efficient solution when<br />

it comes to control screening sensitive and difficult products as well as their product intake. Now Daxner is<br />

launching an optimized version that scores with higher throughput and improved cleanability.<br />

More throughput for increased<br />

efficiency<br />

The new Vib & Press has an enlarged<br />

intake opening and a larger screening<br />

area of 850 mm diameter for higher<br />

throughput. In addition, the Vib &<br />

Press is now equipped with a vibration<br />

spring system, which also has a<br />

positive effect on efficiency. Two vibro<br />

motors on the screen optimize the<br />

performance.<br />

Removable cone and focus on<br />

Hygienic design<br />

The operator can remove the cone<br />

of the new version of the Vib & Press<br />

conveniently in just a few steps. This<br />

makes cleaning easier and contributes<br />

to the concept of Hygienic Design. As<br />

with the predecessor model, the entire<br />

top of the new Vib & Press can be<br />

removed by a simple tilting mechanism<br />

for fast and easy cleaning. The round<br />

design prevents material residues in<br />

corners and edges.<br />

Optional ultrasonic technology for<br />

enhanced results<br />

Daxner once again demonstrates<br />

its strength as a provider of flexible<br />

solutions for the bulk solids industry.<br />

The new version of the Vib & Press can<br />

optionally be supplied with ultrasonic<br />

technology.<br />

fmt<br />

The new Vib & Press achieves high throughput rates thanks<br />

to its 850 mm screening area.<br />

Photo: Daxner GmbH<br />

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

Processing<br />

New Advanced Benchtop Meter Series<br />

Extended with 3 New Models<br />

Hanna Instruments, Inc. (Hanna)<br />

announces its new Advanced<br />

Benchtop Meter Series. There are<br />

three new models available with one<br />

benchtop meter for testing pH, another<br />

dedicated to Conductivity, and lastly,<br />

there is one for measuring Dissolved<br />

Oxygen.<br />

Providing fast, accurate, and<br />

repeatable measurements, Hanna’s<br />

New Advanced Benchtop Meters are<br />

perfect for various applications and<br />

testing in many different industries.<br />

This new line of benchtops is ideal for<br />

laboratories, research and education,<br />

<strong>food</strong> manufacturing, and the industrial<br />

industry to name a few.<br />

Users can expect an easy, intuitive,<br />

and personalized testing experience<br />

with Hanna’s New Advanced Benchtop<br />

Meters. A customizable touch screen<br />

allows users to only show the data<br />

that they need. Other top features<br />

like the Ethernet and Wi-fi connection<br />

capabilities make transferring data<br />

convenient via FTP or email.<br />

“We are very excited to introduce our<br />

New Advanced Benchtop Meters.<br />

Improving the testing experience for<br />

our customers and the industries<br />

that they serve is at the core of<br />

everything that we do at Hanna. This<br />

new line of benchtop meters delivers<br />

reliable results, is user-friendly, and<br />

customizable,” states Kevin Stein,<br />

Vice President of Global <strong>Marketing</strong> for<br />

Hanna Instruments, Inc.<br />

fmt<br />

DER<br />


Reliable Versatile Global<br />

04.05.– 10.05.<strong>2023</strong><br />

Hall: 6<br />

Booth: C26<br />

®<br />

Advanced<br />

Simple installation in the field thanks to all<br />

connections being pluggable<br />

Can be individually configured to suit application<br />

Networking with all common Bus Systems<br />



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

Getriebebau NORD GmbH & Co. KG | F: +49 4532 289-0 | info@nord.com | www.nord.com<br />

39<br />

Key No. 104555

Firms<br />

Swiss Can Machinery: From Startup to<br />

Well Respected Specialized Provider<br />

Just in time for the 10th company anniversary Swiss Can Machinery AG presents itself at interpack in<br />

Düsseldorf (Hall 7A, Booth B11) as an international successful supplier of can filling and seaming machines<br />

Within a remarkably short time of nearly ten years, Swiss Can Machinery AG (SCM) has succeeded in<br />

positioning itself internationally as a leading specialist in manufacturing machines and complete lines to<br />

fill and close cans and jars with powder or dry products. That could be achieved not only by a deliberate<br />

successive build-up of its manufacturing capacities, but also by a consistent orientation of the machine<br />

program to the needs of quite ambitious customers.<br />

The retrospective on the history of<br />

the Swiss company shows a strategic<br />

planning as well as a continuous<br />

growth. Established mid 2013 in Au/<br />

St Gallen, a first step of expansion<br />

was realized by moving to neighboring<br />

Berneck/St Gallen in the autumn<br />

of 2016 into a considerably larger<br />

production site including office building<br />

and showroom. A short time later, this<br />

location was further extended to 2,000<br />

sqm in total by an upgrading of an<br />

existing final assembly hall, another<br />

hall for pre-assembly and a new office<br />

for the automation division.<br />

According to the dynamics of SCM<br />

the two managing directors Michael<br />

and Marc Grabher have acquired a<br />

predominant young team of currently<br />

27 employees. While Bsc. ME Michael<br />

Grabher (39), who successfully studied<br />

production and process technology,<br />

leads the commercial sector as CEO,<br />

his brother Marc (38), a graduate<br />

engineer, is responsible for the<br />

technical side as CTO.<br />

From the beginning, it was the declared<br />

aim of the enterprise, to accommodate<br />

the fast changing developments in view<br />

of “Industry 4.0“. So a great part of the<br />

seed capital was invested in software<br />

and a research and development<br />

department was established already<br />

early.<br />

„We see enormous potential<br />

concerning digitalisation and we are<br />

well prepared to master the challenges<br />

of the future“, emphasises Michael<br />

Grabher. Therefore the staff includes<br />

a lot of mechanical and electrical<br />

engineers. To intensify continuous<br />

development of the machines a new<br />

office for the automation department<br />

was installed at the beginning of this<br />

year. Six highly qualified specialists<br />

View into the final assembly hall where - at this time – a complete filling and seaming line was built<br />

in order of a Romanian producer of baby <strong>food</strong> . Photos: Kimberly Wittlieb<br />

The two managing directors of Swiss Can<br />

Machinery AG: CEO Michael Grabher (left) and<br />

his brother Marc as CTO<br />

work there. Moreover there is a close<br />

cooperation with Siemens and other<br />

suppliers of high technology.<br />

In spite of all innovatic strength<br />

company philosophy is conservative in<br />

some way. “Our investments are well<br />

thought out and the slogan ´cobbler<br />

stick to your trade´ seems to be quite<br />

reasonable. You should always keep<br />

a healthy economic basis in mind and<br />

for this reason, we are in a certain<br />

consolidation phase now“, explains<br />

Michael Grabher. He shows himself<br />

very satisfied with achieved growth,<br />

not excluding the constant effort to<br />

technical improvements.<br />

Machine program with several<br />

USPs<br />

The result is a homogeneous as well<br />

as modular portfolio with some unique<br />

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

Firms<br />

selling propositions. In strict differentiation to competitors, there<br />

is a general focus on lower running machines. So SCM might<br />

have a leading market position concerning can filling and seaming<br />

facilities within a capacity range up to 100 pieces per minute.<br />

In this segment the series V-Matic is offered, allowing processing<br />

under modified atmosphere. The type name indicates the<br />

additional function of evacuating. It should be another USP of the<br />

Swiss company that with the help of its innovative gassing system,<br />

cans with less than 0.5 per cent residual oxygen are produced.<br />

Numerous additional modules<br />

Beside diverse can filling and seaming machines, the production<br />

program includes semi-automatic can seaming machines, UV- or<br />

Pulsed Light-disinfection systems, cappers, spoon dispensers,<br />

conveyors and other peripheral components. Moreover numerous<br />

additional modules are in the portfolio. Such as a cleaning system,<br />

working with ionized compressed air and rotating nozzles.<br />

Furthermore laser marking of cans – even from above and below<br />

at the same time – and a camera system to control and serialize<br />

products can be integrated. Generally SCM uses only high-grade<br />

aggregates and materials such as best steel qualities. To fulfill high<br />

hygienic standards the machines possess all necessary permits<br />

and are certified according to FDA and EHEDG regulations.<br />

Your Recipe.<br />

Automated to Perfection.<br />

Food-focused. Global resources<br />

that deliver.<br />

Whether it’s storing, sifting, metering,<br />

weighing or transferring, Shick Esteve is<br />

your complete ingredient automation<br />

systems provider.<br />

International cross-industry customers<br />

Often the facilities are installed in clean rooms, because the<br />

most important customer group are producers of milk powder<br />

respectively baby <strong>food</strong>. Other clients come out of the dietary<br />

supplements, sweets, snacks, pharmaceutical and coffee<br />

industries. Meanwhile, even some well-known can producers are<br />

supplied. Within all branches SCM generally concentrates on<br />

high-quality individual goods while neglecting mass products.<br />

It is not astonishing that the Swiss company has a high export<br />

rate of more than 90 per cent. Worldwide there are about 20<br />

representations. The Asian region is still very expansive, not only<br />

China. Currently the Japanese market is fast developing for SCM.<br />

In cooperation with a Nippon specialized German commercial<br />

agency the delivery of two filling and seaming lines to a prestigious<br />

baby <strong>food</strong> producer is planned in <strong>2023</strong>. But also a pleasing strong<br />

demand in Europe can be registered. At present a complete line<br />

for a Romanian customer is built in Berneck, consisting of a MAP<br />

closing unit as main component and all important peripheral<br />

modules from depalletizer up to capper.<br />

Enormous trade fair presence<br />

From the beginning SCM has been very active at trade fairs,<br />

participating in all important <strong>food</strong> and packaging industry<br />

shows. At this year´s Interpack the company will present itself<br />

at an enlarged booth of nearly 140 sqm. In Dusseldorf a V-Matic<br />

seaming machine in combination with a multihead weigher is to<br />

be seen, demonstrating the filling of smaller pieces of chocolate<br />

into cans.<br />

Within a get together at second event day, the 10th company<br />

anniversary will also be highlighted at the booth. The official<br />

jubilee celebration will take place at Berneck headquarter in the<br />

beginning of June.<br />

fmt<br />


HALL 04 / BOOTH 4C23<br />

shickesteve.com/fr | +33 (0)2 48 66 60 60<br />

Key No. 105127<br />

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


Firms<br />

GEA opens State-of-the-Art <strong>Technology</strong><br />

Center in Wallau, Germany<br />

GEA opened the doors of its new<br />

1500-sqm <strong>Technology</strong> Center (XLAB)<br />

in Biedenkopf-Wallau for the first time<br />

on March 20. From now on, the new<br />

XLAB will be available to customers<br />

for product testing and training.<br />

During the opening ceremony, guests<br />

had the opportunity to be the first to<br />

get acquainted with the new location<br />

and technological developments of<br />

the internationally operating group<br />

for the <strong>food</strong> processing industry.<br />

“We are very excited to open our new<br />

<strong>Technology</strong> Center, after a short sixmonth<br />

construction phase. With the<br />

XLAB, we are taking product testing<br />

for our national and international<br />

customers to a whole new level. A<br />

special feature is the new 500-sqm<br />

air-conditioned hall, which can<br />

be cooled down to freezing point<br />

and enables customer tests under<br />

realistic conditions,” says Moritz<br />

Krunke, Managing Director of GEA’s<br />

Wallau site.<br />

During the opening week, automation,<br />

digitization, sustainability, as<br />

well as training and performance<br />

support workshops were offered<br />

to customers. Plant tours and live<br />

demonstrations on the slicing and<br />

packaging line, SmartPacker and<br />

CutMaster rounded off the program.<br />

Individual machines and complete,<br />

highly digitalized production lines are<br />

on display on the exhibition floor, and<br />

the business unit’s entire product<br />

portfolio is available. This includes<br />

technically complex thermoforming<br />

and vertical packaging machines,<br />

high-speed cutting and loading<br />

GEA Food Solutions Germany GmbH at Biedenkopf-Wallau (Germany) opens the doors for its new<br />

<strong>Technology</strong> Center for the business unit Slicing & Packaging. Source: GEA<br />

systems for meat, sausage, ham/<br />

bacon, cheese, frozen <strong>food</strong>s and<br />

vegetables, as well as highly flexible<br />

bowl cutters for the production of<br />

sausages, cheese, fish and meat<br />

substitute products. In addition, this<br />

business unit of GEA offers solutions<br />

for the production and packaging of<br />

lollipops and other confectionery and<br />

<strong>food</strong> products. The XLAB combines<br />

expertise from across the GEA<br />

business unit at one location.<br />

GEA offers technology transformation<br />

“Our new <strong>Technology</strong> Center<br />

underscores our partnership-based<br />

customer relations on a national and<br />

international level. Together with<br />

our customers we develop tailored<br />

solutions that will play a decisive role<br />

in the technological transformation<br />

of the respective production area,”<br />

adds Jörg Kuhn, Vice President of the<br />

Slicing & Packaging Business Unit.<br />

GEA has been active in the <strong>food</strong><br />

segment for many years and has<br />

since developed into a full liner that<br />

offers expert knowledge to support<br />

its customers throughout the entire<br />

process. GEA is not only a supplier,<br />

but also a consultant for customers<br />

just entering the industry. These are<br />

integrated into the processes and<br />

planning at an early stage. In addition<br />

to consulting, GEA stands out as a<br />

full-line supplier of machines for the<br />

entire process line, automation and<br />

software, which is a huge plus in<br />

terms of efficiency.<br />

fmt<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

Firms<br />

Provisur Continues to Push Boundaries<br />

as one of Most Innovative Companies<br />

Provisur Technologies is a leading industrial processing equipment manufacturer headquartered in Chicago,<br />

with a global network of manufacturing, sales, and service locations. Their motto, ‘Pushing Boundaries’,<br />

highlights Provisur’s drive to constantly develop innovative technologies for <strong>food</strong> processing machines.<br />

Innovation at its core<br />

Innovation is at the heart of what<br />

Provisur does. The company has two<br />

Innovation Centers - one in Chicago,<br />

Illinois, and another in Paris, France,<br />

where customers, in collaboration with<br />

Provisur engineers, product specialists<br />

and <strong>food</strong> scientists, can experiment<br />

with new formulations, brainstorm,<br />

and explore the processing options<br />

to develop tailored applications and<br />

solutions.<br />

Collaboration between Provisur experts<br />

and customers is a mainstay of<br />

the innovation process. The company<br />

develops patented technology to meet<br />

the ever-changing needs for the <strong>food</strong><br />

processing industry, often originating<br />

from creating tailored solutions that<br />

solve customer challenges.<br />

Innovations from Provisur made it all<br />

the way to the top ten of Crain´s List of<br />

Chicago’s Most Innovative Companies<br />

for 2022. The list is compiled by Ocean<br />

Tomo, a consultancy specialized in<br />

intellectual property (IP) and comprises<br />

twenty high-performing innovators.<br />

The list recognized Provisur for 16<br />

patents in 2022.<br />

Beehive RSTD06: State of the art<br />

patented technology proves drive<br />

for innovation<br />

The Beehive RSTD06, widely recognized<br />

as one of the most versatile<br />

protein separators in the industry,<br />

was featured as an example of the<br />

company’s spirit of innovation. It is just<br />

one example of the over 350 patented<br />

technologies the company has globally<br />

throughout its range of equipment.<br />

“The versatile machine processes a<br />

wide variety of raw products including<br />

pork, chicken, beef, turkey,<br />

fish, mutton as well as<br />

fruits and vegetables and<br />

can be used to debone,<br />

desinew, and defat,”<br />

says Dave Schumacher,<br />

The Beehive RSTD06, widely recognized as one of the most versatile protein separators in the<br />

industry, is one example of the over 350 patented technologies Provisur has globally throughout<br />

its range of equipment.<br />

General Manager for the Separation<br />

Business at Provisur. “This new<br />

technology further expands the<br />

machine’s application range to include<br />

high-performance beef separation as<br />

well.”<br />

Versatility in action<br />

“The core of our business is to<br />

support our customers in providing<br />

safe, affordable and high quality <strong>food</strong><br />

products to the world,“ explains<br />

Brian Perkins, President of Provisur.<br />

“The growing demand for higher<br />

sustainability on the one hand and cost<br />

efficiency on the other, can only be met<br />

by innovative ideas and technologies.<br />

Our R&D teams are constantly striving<br />

for better solutions.”<br />

fmt<br />

More edgy<br />

shapes wanted?<br />




Key No. 103850<br />


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

fmt<br />

Hall 3<br />

Booth 3D96<br />

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


Packaging<br />

The Pinnacle of Food Packaging<br />

Welcome Home: interpack, May 4-10, is Simply Unique<br />

In just a few weeks, the global<br />

processing and packaging industry<br />

will finally meet again in Düsseldorf,<br />

Germany. At interpack, the industry’s<br />

hot topics meet the latest technologies<br />

and innovations. Thomas Dohse,<br />

Director of interpack found time to talk<br />

with Ian Healey about this year’s event<br />

and what to expect next month.<br />

IDH: How are you feeling Thomas,<br />

just a few weeks to go to interpack?<br />

Thomas Dohse: We are ready. All our<br />

exhibitors and partners are ready to go<br />

and we look forward to providing the<br />

industry with another great trade fair.<br />

What is the difference to 2020 and<br />

2021?<br />

Thomas Dohse: We were ready then as<br />

well. All the preparations were made<br />

and the decision to postpone and then<br />

cancel the show was not taken easily.<br />

You have been responsible for<br />

interpack since the beginning of<br />

2020? You have had to wait a long<br />

time for the start.<br />

TD: Yes, that’s true, but it makes it<br />

all the more special. I have been part<br />

of the interpack team for many years<br />

before that, so I know the show and the<br />

exhibitors very well. Virtually my first<br />

decision was to accept the decision to<br />

postpone the 2020 interpack. Around<br />

70% of our visitors come from outside<br />

Germany. The Corona pandemic left us<br />

with no alternative. In such a case, the<br />

priority has always to be the safety of<br />

the visitors and exhibitors.<br />

The second decision to also cancel the<br />

2021 edition and return to the regular<br />

schedule of the fair in <strong>2023</strong> was also<br />

made bearing the industrial sector<br />

in mind. In springtime 2021 there<br />

were still too many uncertainties to<br />

guarantee a completely trouble-free<br />

show. In addition to this was the bigger<br />

picture since other events had also<br />

been postponed. We felt it best to stay<br />

with our original three year rhythm<br />

and wait until <strong>2023</strong> and avoid even<br />

more chaos to the Trade Fair calendar.<br />

Our exhibitors have understood<br />

and applauded this plan and the<br />

expectations for this year are high.<br />

Will previous visitors find a lot of<br />

changes since 2017?<br />

TD: Six years is a long time in this<br />

industry. You and I know the show<br />

well, but there is a new generation<br />

ready to take part for the first time.<br />

We have new topics and new ideas<br />

and we have refreshed the hall<br />

structures.<br />

interpack is an important building<br />

block in the innovation cycle of<br />

the packaging and related process<br />

industries. After a six-year break,<br />

numerous innovations for all user<br />

areas will be on display: Food,<br />

beverage, confectionery and<br />

bakery products, pharmaceuticals,<br />

cosmetics, non-<strong>food</strong> and industrial<br />

goods. Even pet<strong>food</strong> is a growing area<br />

for the packaging and processing<br />

industry as a whole. Requirements<br />

44<br />

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

Packaging<br />

and framework conditions are<br />

constantly changing and now the<br />

focus is on digital technologies and<br />

sustainable products and processes.<br />

There is a great determination of the<br />

industry itself to actively shape this<br />

transformation process.<br />

Visitors can expect numerous<br />

premieres and fascinating solutions<br />

from the world of packaging in 18 fully<br />

booked exhibition halls.<br />

The <strong>food</strong> sector is among the most<br />

favored target groups of visitors<br />

to interpack, and this shows in the<br />

breadth of their presentation. The<br />

global demand for packaged <strong>food</strong>s<br />

is increasing. In saturated markets<br />

with strong incomes, conscious<br />

consumption and consumer<br />

behavior also shifts towards<br />

sustainability, regional produce,<br />

organic <strong>food</strong> or fair trade, and<br />

this includes packaging. Like the<br />

current challenges posed by energy<br />

management and conservation of<br />

resources, this causes a process of<br />

transformation within the sector. A<br />

similar observation can be made for<br />

beverages and non-<strong>food</strong> products,<br />

which are presented together with<br />

the <strong>food</strong> sector in halls 5 and 6,<br />

as well as in 11 and 14. Around 20<br />

percent of visitors to interpack are<br />

especially interested in solutions for<br />

industrial goods. These, too, are to<br />

be found in the same halls. In hall 13,<br />

there is a special focus on bottling<br />

and packaging solutions for the<br />

beverages sector.<br />

Halls 7 and 7a, 8a, 9 and 10 of interpack<br />

are of the highest importance for<br />

innovations in packaging materials.<br />

This is where visitors can view<br />

more than a third of all exhibitors<br />

with all their materials and their<br />

finished packaging products. This<br />

presentation, which is not only<br />

for users of packaging, packaging<br />

materials and packaging aids is<br />

already the largest packaging trade<br />

fair in the world. This also makes<br />

interpack unique. Here is where all<br />

packaging materials are represented<br />

and there is an especially high<br />

number of innovations in the field<br />

of sustainability and conservation<br />

of resources, for example in using<br />

new materials, sustainable raw<br />

materials, or increasing the amount<br />

of recyclates used in packaging.<br />

Will there be a conference<br />

programme or other presentations?<br />

We have thought long and hard<br />

about the most important topics<br />

in the processing and packaging<br />

industry. We are putting tomorrow’s<br />

opportunities and challenges<br />

on the agenda. That is why we<br />

have redesigned our supporting<br />

programme. We look forward to<br />

numerous voices from experts as<br />

well as ground-breaking innovations<br />

and projects. I can share some of<br />

these highlights with you.<br />

“Spotlight talks & trends” at interpack<br />

means seven days of input around<br />

the most important topics and<br />

trends in the industry, best practices,<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 45<br />

Key No. 104857

Packaging<br />

exciting applications and their<br />

drivers for innovation and growth.<br />

Each day of the trade fair will have a<br />

different focus topic and will feature<br />

presentations, case studies and<br />

interactive sessions with top industry<br />

experts. The focus will be on topics<br />

related to logistics, circular economy,<br />

reusable packaging, sustainability,<br />

digital technologies, product safety<br />

and e-commerce. Companies such<br />

as Siemens, Schütz and Markem-<br />

Imaje have already announced their<br />

attendance for presentations.<br />

Like no other trade fair, interpack<br />

stands for major product launches,<br />

technological news and packaging<br />

innovations. These will be<br />

highlighted again this year through<br />

award ceremonies. The “WorldStar<br />

Packaging Awards” <strong>2023</strong>, which<br />

will be presented by the World<br />

Packaging Organisation, WPO, at<br />

interpack, will be of particular appeal.<br />

The award is considered the most<br />

prestigious packaging award in the<br />

world. A total of 228 award winners<br />

demonstrate the innovative strength<br />

of the industry. This year’s edition<br />

also features new and exciting<br />

categories: Gift Packaging, Digital<br />

Packaging and the special category<br />

Accessible Packaging. Around<br />

400 participants are expected to<br />

attend the award ceremony on May<br />

6. The “PackTheFuture Award” of<br />

the German IK Industrievereinigung<br />

Kunststoffverpackungen and its<br />

French partner ELIPSO will also<br />

be handed out during interpack.<br />

The award honors innovative and<br />

sustainable packaging solutions made<br />

of plastic. The aim is to promote and<br />

publicize the contribution of plastic<br />

packaging to climate protection, the<br />

circular economy and responsible<br />

consumption. Awards are given<br />

for the best designs for recycling,<br />

sustainable material sourcing or<br />

consumer benefits, among others.<br />

Is there a place for smaller<br />

companies at such a large show?<br />

Yes, innovations and innovators<br />

are welcome to the interpack Startup<br />

Zone. Every year, new start-up<br />

companies enrich the world of<br />

packaging. Ten of them will make their<br />

first major appearance at interpack<br />

<strong>2023</strong> and present themselves to an<br />

international trade audience in the<br />

Start-up Zone in Hall 15, including<br />

Recyda, Easy2cool, Packwise and<br />

Releaf Paper. They bring exciting<br />

innovations from software solutions<br />

for recycling or the supply chain,<br />

sustainable materials or packaging.<br />

I remember the launch of the Save<br />

Food Initiative in 2011. Is that still<br />

on-going?<br />

Absolutely: Around 30 exhibitors at<br />

interpack are also members of the<br />

SAVE FOOD Initiative, which since<br />

2011 has been dedicated to fighting<br />

the global loss and waste of <strong>food</strong>.<br />

The “SAVE FOOD Highlight Route”<br />

offers visitors an insight into new<br />

technologies that help reduce <strong>food</strong><br />

losses and increase product safety.<br />

The SAVE FOOD booth in the North<br />

Entrance Area will also provide<br />

information about the initiative and<br />

show initial results of the joint study<br />

with Istanbul Bahçeşehir University<br />

(BAU) on the production of biobased<br />

packaging materials from <strong>food</strong><br />

waste or <strong>food</strong> by-products. For more<br />

information on the fight against <strong>food</strong><br />

loss and waste, the “Product Safety”<br />

theme day on May 9 in the “Spotlight<br />

talks & trends” lecture forum is a<br />

valuable place to start.<br />

Do you have a personal favorite new<br />

programme for this interpack? Or is<br />

there a highlight we haven’t covered<br />

so far?<br />

Of course not! Every part of the show<br />

will be different; we aim to offer plenty<br />

for everyone who comes. That’s what<br />

makes interpack Simply Unique.<br />

We haven’t previously talked about<br />

Women in Packaging. There are still<br />

too few women in our industry, and<br />

too few make it to the executive levels.<br />

Especially in times of a shortage of<br />

skilled workers, valuable potential<br />

often remains untapped. Many<br />

women also seek contact with likeminded<br />

people. So there are many<br />

good reasons for a women’s network.<br />

This year, interpack is promoting an<br />

exchange for the first time with an<br />

event by women for women. Together<br />

with the WPO, we are hosting a panel<br />

discussion followed by networking<br />

on May 8. Female participants have<br />

the opportunity to expand their<br />

professional network, get inspired by<br />

other women and share experiences.<br />

All women who are already working in<br />

the industry as well as interested junior<br />

staff, trainees and students are invited.<br />

Another première will be the “Late<br />

Night TV Studio”, but during the day:<br />

We aim to present Live TV from the<br />

trade fair. The Tightly Packed TV<br />

Studio from interpack and packaging<br />

journal will create the atmosphere<br />

of a “late night” studio, there will be<br />

exciting talk shows with well-known<br />

heads of the industry, discussions<br />

on the most important topics and live<br />

broadcasts from the exhibition halls.<br />

The studio is located in the transition<br />

area from the North Entrance to Hall<br />

9 on the second floor. All broadcasts<br />

are also transmitted on the Internet.<br />

So, to summarize: the interpack<br />

is raring to go. Exhibitors will<br />

be presenting packaging and<br />

processing technology for<br />

tomorrow. Visitors will find<br />

information on all aspects of<br />

trending topics of the industry.<br />

That’s right! Start planning your visit<br />

now, to get the most from your trip.<br />

We are looking forward to welcoming<br />

the world to Düsseldorf in May.<br />

Thanks for your time Thomas. All the<br />

best to you and your team. The Dr.<br />

Harnisch team is also ready to meet<br />

with the packaging industry. fmt<br />

46<br />

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

Packaging<br />

Compact Packing<br />

Solutions give<br />

Maximum<br />

Flexibility<br />

MULTIVAC at interpack <strong>2023</strong> (Hall 5, Stand<br />

A23)<br />

At interpack <strong>2023</strong> MULTIVAC will be showing<br />

practical and needs-based solutions for packing<br />

small and medium-sized batches, as well as<br />

complete processing and packaging lines for the<br />

<strong>food</strong> industry. These small-batch solutions enable<br />

hand-craft businesses and smaller processors to<br />

make the entry into automatic packaging - with<br />

the aim of achieving maximum flexibility and costeffectiveness.<br />

In addition to chamber machines of<br />

different sizes, the exhibits will also include compact<br />

thermoforming packaging machines and traysealers.<br />


“This year we are very consciously putting our<br />

smaller and more compact models center stage<br />

as well. They are very versatile in their use, as well<br />

as being cost-effective, efficient, very sustainable,<br />

and a resilient link in virtually every production<br />

process,” emphasizes Dr Tobias Richter, Director<br />

and CSO of the MULTIVAC Group.<br />

ConfecECO<br />

Line solution for thermoforming packaging<br />

The heart of the line for applications in the<br />

Food service sector is the R 085 e-concept<br />

thermoforming packaging machine, which is<br />

designed for packing small batches very efficiently.<br />

This proven entry-level model can run sustainable<br />

materials as well as conventional flexible and rigid<br />

films. Another benefit: This compact allrounder<br />

requires only a small footprint, and it operates with<br />

electricity only, and does not need compressed air<br />

or cooling water. This means that it can be used very<br />

flexibly within the production area. In Düsseldorf<br />

the R 085 e-concept will be shown in conjunction<br />

with a Handtmann dosing system, which is used to<br />

dose <strong>food</strong> directly into the thermoformed packs.<br />

Stand-alone machine for thermoforming<br />

packaging<br />

The R 105 MF thermoforming packaging machine<br />

is an entry-level model for packing a wide range<br />

of <strong>food</strong> products, such as for example steaks or<br />

salmon cuts, in attractive MultiFresh vacuum<br />

skin packs. This enables maximum shelf life and<br />

perfect product presentation to be achieved even<br />

in small batches. The quality, freshness, color and<br />

texture of the product are presented in a natural<br />

G u m<br />

&<br />

le s s<br />

J elly st a r c h<br />

s w e e t O TC<br />

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

G u m<br />

la t e<br />

C h o c o<br />

&<br />

J e<br />

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

s w e e t O TC<br />

Confec<br />

weetOTC<br />

Key No. 103806<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 47

Packaging<br />

way, and the content is held without<br />

any tension within the pack. The<br />

special packaging materials, which<br />

are optimised for the MultiFresh<br />

process, are also available from<br />


Semi-automatic and fully<br />

automatic tray packing in the<br />

smallest space<br />

Sealing only, vacuum or skin packing,<br />

modified atmosphere packaging,<br />

or even trays with high product<br />

protrusion? The T 255 traysealer is<br />

a space-saving, free-standing unit,<br />

which enables many different types<br />

of tray packing to be produced on the<br />

one machine in small and mediumsized<br />

batches. The visitors to the<br />

MULTIVAC stand will be able to<br />

convince themselves during regular<br />

demonstrations of the die change,<br />

how highly flexible this efficient<br />

traysealer is, and how it offers<br />

maximum machine availability. The<br />

machine can be converted in a very<br />

short period of time and with just a<br />

few hand movements from producing<br />

MultiFresh packs to MAP packs.<br />

The T 305 is the smallest fully<br />

automatic traysealer from MULTIVAC,<br />

which can be fully integrated into<br />

lines. It is way ahead in its class as<br />

regards output performance, and<br />

it can accommodate formats from<br />

one to four tracks. Thanks to its<br />

range of available loading areas,<br />

this allrounder can be perfectly<br />

matched to the individual production<br />

environment, and it can run trays<br />

up to a depth of 110 mm. Recently<br />

it has also become possible to<br />

have PaperBoard applications<br />

and MultiFresh trays with 50 mm<br />

product protrusion.<br />

An optional DP 115 direct web<br />

printer from MULTIVAC Marking &<br />

Inspection is available for marking<br />

the packs. The film is printed by<br />

means of the thermal transfer<br />

process, and the printer is situated<br />

at the film infeed on the packaging<br />

machine.<br />

Packaging in film pouches<br />

With its B 425 compact chamber<br />

belt machine, MULTIVAC is showing<br />

a model, which offers a very high<br />

output, particularly when packing<br />

smaller products such as ham,<br />

cheese, poultry and fish. The main<br />

features of the machine are its<br />

durability, very easy operation and<br />

the highest level of hygiene. The<br />

new B 425 will also be appreciated<br />

by cost-conscious companies, who<br />

are looking for a higher product<br />

throughput when packing small<br />

products, since the 1,300 mm long<br />

sealing bar makes it possible to load<br />

many products. Another benefit of<br />

its compact design is the small space<br />

requirement of the machine, and<br />

this means that it can even be used<br />

in small production environments.<br />

When packing products on chamber<br />

belt machines, the filling of the film<br />

pouches and the loading of the<br />

machine are often a bottleneck<br />

in the process. By using the new<br />

MULTIVAC Pouch Loader (MPL) and<br />

MULTIVAC Pouch Rack (MPR), the<br />

loading of the chamber belt machine<br />

is performed semi-automatically,<br />

enabling a significant efficiency<br />

increase and cost<br />

reduction to be achieved.<br />

In Düsseldorf the chamber<br />

belt machine will be combined<br />

with a SE 320 shrink unit, which<br />

thanks to precisely controlled heat<br />

exposure produces shrink packs in<br />

a way that is particularly reliable and<br />

gentle on the product.<br />

MULTIVAC tabletop machines are<br />

an ideal solution for the quick and<br />

easy packaging of smaller products.<br />

They can be used very flexibly due<br />

to their compact dimensions. They<br />

provide the highest output and also<br />

offer outstanding pack quality, even<br />

when operated in commercial nonstop<br />

mode. With its C 200 tabletop<br />

chamber machine, MULTIVAC is<br />

showing at interpack a proven<br />

model, which is also suitable for<br />

larger products, such as for example<br />

cheese portions, ham or fresh meat,<br />

thanks to its chamber size of 465 x<br />

355 x 150/220 mm.<br />

Flexible flowpacker for <strong>food</strong><br />

products<br />

The W 500 being shown by MULTIVAC<br />

is a universal flowpacking solution,<br />

which offers a high level of flexibility<br />

for packing a wide range of <strong>food</strong><br />

products, and it supports the use of<br />

sustainable films and paper-based<br />

materials. The robust machine, which<br />

is built to MULTIVAC’s Hygienic<br />

Design, is characterized by its high<br />

level of efficiency and precision, as<br />

well as its user-friendliness, reliability,<br />

cost-effectiveness and high output.<br />

Precise servo drive technology<br />

ensures that maximum output<br />

and optimum process control are<br />

achieved. Products with a maximum<br />

width of 200 mm and a height of up<br />

to 120 mm can easily be packed - with<br />

or without a tray. The other features<br />

include the independent speed<br />

setting of the rollers for crease-free<br />

longitudinal sealing, the extremely<br />

reliable cross sealing thanks to<br />

precise and recipe-based control of<br />

sealing temperature and pressure,<br />

as well as an integrated gas analysis<br />

system for MAP packing with<br />

modified atmosphere.<br />

When it comes to labelling or<br />

marking the packs on a flowpacker,<br />

MULTIVAC offers a wide choice of<br />

solutions. These range from inline<br />

labellers to direct web printers and<br />

even combined systems. All these<br />

solutions are characterised by their<br />

extremely compact construction and<br />

optimum hygiene features. They are<br />

perfectly matched to the MULTIVAC<br />

flowpacker in terms of their control<br />

technology and mechanical functions.<br />

A DP 207 printing solution will be<br />

shown at interpack on the W 500. fmt<br />

48<br />

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

Packaging<br />

Visit TOMRA at:<br />

ProSweets<br />

Boulevard - Segment C-F Stand A002<br />

23 - 25 April<br />

Cologne<br />

Interpack<br />

Hall 5, Stand A41<br />

4-10 May<br />

Düsseldorf<br />

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

TOMRA 5C<br />

TOMRA 5B<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 49<br />

Key No. 105122

Packaging<br />

Ultra Hygienic Pump Metal Detector<br />

for Meat Processors<br />

Fortress <strong>Technology</strong> at interpack <strong>2023</strong> (HALL 11, BOOTH E30)<br />

Returning to Interpack <strong>2023</strong>, <strong>food</strong> safety inspection specialist Fortress <strong>Technology</strong> will unveil how its ultrahygienic<br />

in-line Meat Pump Pipeline Metal Detector attaches to clippers and stuffers on sausage, pork, beef<br />

and poultry processing lines.<br />

With meat processing compliance<br />

demanding the highest levels of<br />

sanitation, the new Fortress Meat<br />

Pump Pipeline Metal Detector features<br />

an ultra-hygienic, <strong>food</strong>-safe Delrin<br />

removable plastic tube. Constructed<br />

with no metal ends, it is completely<br />

clear of crevices that could hide<br />

bacteria. Also included are customised<br />

Delrin wrenches stored on the machine<br />

to loosen and tighten threads without<br />

damaging the pipe.<br />

IP69K-rated and internationally<br />

compliant to meet EU and Germany’s<br />

Federal Health & Food Safety (BVL)<br />

requirements, the slimline machine<br />

is fitted to a mobile frame for fast<br />

attachment to meat stuffers and<br />

clippers. The machine also has a unique<br />

rail mounted reject valve design for fast<br />

removal of the pipe for cleaning and<br />

reassembly.<br />

Designed specifically for sausage<br />

and red meat and poultry burger<br />

applications, the reduced system<br />

length requires less space between<br />

meat processing machinery, including<br />

stuffers and clippers, than traditional<br />

pipeline metal detectors.<br />

Its mobile frame is easy to roll out. A Clean<br />

in Place mode is also available. In less<br />

than three minutes, meat processing<br />

staff can blast high pressure water<br />

jets through the system, eliminating<br />

bacteria and product residue to prevent<br />

cross contamination in industrial meat<br />

processing environments.<br />

Not being fixed to ceilings or frames<br />

enables easy reconfiguration on<br />

upstream processing lines. Being a<br />

balanced system mitigates the risk of<br />

the machine tipping over when being<br />

manoeuvred around. To accommodate<br />

facilities with sloped floors, adjustable<br />

casters allow the pipe angles to be<br />

easily corrected.<br />

For workforce safety, an extension<br />

pipe on the reject output helps to<br />

prevent injury during sanitation and<br />

maintenance. Featuring ergonomic<br />

electric powered height adjustment<br />

controlled via the HMI, the unit, which<br />

is three foot in height and length also<br />

includes an automatic air dump when<br />

the valve is disassembled, as well<br />

as a visible stop pushbutton to halt<br />

production.<br />

To save waste and labour, there are<br />

two performance testing options.<br />

Halo automatically runs performance<br />

verification tests, challenging the centre<br />

of the pipeline metal detector aperture<br />

without the mess of inserting and<br />

retrieving test balls. The other optional<br />

manual testing process comprises a<br />

test ball insertion and retrieval kit to<br />

prevent contaminating meat products<br />

with the test samples.<br />

Sophisticated data capture and Contact<br />

Reporter Software documents the<br />

numerical value of signal strength for<br />

each reject event and replaces paper<br />

records documenting performance<br />

verifications. Satisfying the most<br />

stringent GFSI/SQF, BRC and HACCP<br />

meat, poultry and <strong>food</strong> processing<br />

Quality Assurance codes of practice.<br />

The Meat Pump Pipeline can be easily attached to meat stuffers and clippers, reliably detecting<br />

metal contaminants in a variety of sausage, pork, beef and poultry <strong>food</strong>s<br />

The Fortress Meat Pump Pipeline can<br />

also be used to inspect pates, broths,<br />

gravies and sauces, as well as soft<br />

viscous pet <strong>food</strong>s. Visit Hall 11, booth<br />

E30 for a full demo.<br />

fmt<br />

A single piece of ultra-hygienic removable Delrin<br />

tube on the Meat Pump eliminates crevices that<br />

may harbour bacteria.<br />

50<br />

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

Packaging<br />

Custom Tailoring for Weighing Systems<br />

MULTIPOND at interpack <strong>2023</strong> hall xx booth xx<br />

MULTIPOND Wägetechnik GmbH<br />

serves the <strong>food</strong> and non-<strong>food</strong> industry<br />

by drawing on decades of expertise. The<br />

focus is on achieving greater efficiency<br />

and economy by customizing the entire<br />

weighing process.<br />

In the run-up to interpack we asked,<br />

Philipp Kapser, Head of European Sales,<br />

how MULTIPOND helps its customers<br />

meet both current and future market<br />

requirements.<br />

What are the challenges customers<br />

approach you with and why?<br />

I would like to answer that question<br />

with an example from the clothing<br />

industry. Ready-to-wear clothing is<br />

designed to fit as large a cross-section<br />

of the population as possible. It stands<br />

to reason, then, that compromises<br />

have to be made in terms of the fit<br />

itself. A tailored suit, on the other hand,<br />

is created for your own body shape<br />

and any particular needs it may have.<br />

The individual details are a constant<br />

reminder that it was made exclusively<br />

for me.<br />

MULTIPOND can be likened to a<br />

bespoke tailor, in that we do not offer<br />

a standard solution. Our weighing<br />

systems are precisely like this suit: It<br />

fits like a glove, fulfills the customer’s<br />

requirements for the best quality and<br />

may well be with him for life.<br />

The growing demand tells us that this<br />

is exactly what customers appreciate<br />

about us.”<br />

Supply bottlenecks and difficulties<br />

in procurement are a major burden<br />

for most companies. Some might<br />

think that custom products are hard<br />

to make. Why, then, is MULTIPOND<br />

achieving such growth?<br />

“We have more people on our<br />

development team than most similar<br />

medium-sized machine construction<br />

companies. Most manufacturers are<br />

currently looking for alternatives and<br />

short-term solutions to ensure their<br />

ability to deliver. We, on the other hand,<br />

score points with our high degree of<br />

development and vertical integration<br />

throughout the entire production<br />

process. This independence from the<br />

procurement market gives us not only<br />

more calculable costs. We are able to<br />

adapt to changes in that market with<br />

the highest degree of flexibility and<br />

agility.<br />

Especially in these difficult times,<br />

we believe in the importance of a<br />

dependable and long-term partnership<br />

of equals. The increased machine sales<br />

of over 40% in 2022 is testimony to this<br />

approach.”<br />

The packaging industry often equates<br />

MULTIPOND with high prices. How<br />

do you explain this perception?<br />

“Quite often, only the acquisition costs<br />

are considered when comparing offers.<br />

At first glance, a customized product<br />

is usually more expensive than the<br />

standard solution.<br />

But if we take a closer look, several<br />

other factors play a key role as well. For<br />

example, our J-generation multihead<br />

weighers are set apart by their all-round<br />

hygienic design. This is the basis for<br />

fast and straightforward cleaning of<br />

the entire system while maintaining<br />

the highest hygiene standards. The<br />

fully automated calibration function<br />

and associated adjustment of the load<br />

cells ensure maximum availability. The<br />

significantly reduced downtimes this<br />

achieves lead to maximum utilization<br />

of production times for our customers.<br />

Our weighing systems, then, ensure<br />

an output that far outstrips the dump<br />

performance of a competitor product.<br />

In addition, MULTIPOND is brilliant<br />

when it comes to accuracy. Our<br />

newly developed 18-head weighing<br />

system is considered a high-precision<br />

weigher and will be making its debut at<br />

Interpack. With a target weight of 5g, for<br />

example, we can guarantee a maximum<br />

deviation of 0.5%. This is equivalent to a<br />

difference of 0.025g – in effect, nothing<br />

“Your products are too valuable not to be<br />

weighed by MULTIPOND.”<br />

Philipp Kapser, Head of European Sales<br />

at all. This allows our customers to<br />

minimize the amount of give-away and<br />

significantly increase the return on their<br />

investment.<br />

Our high quality standards mean that<br />

we are often unable to compete with the<br />

price of cheaper suppliers. That said, a<br />

MULTIPOND weighing system usually<br />

pays for itself in the first year of use.”<br />

And finally: You are talking about<br />

MULTIPOND weighing systems,<br />

which you compared to a tailor-made<br />

suit. What happens when that suit<br />

no longer fits? If the size or style<br />

changes?<br />

“If the initial requirements do change,<br />

we adapt our weighers to the new<br />

production conditions. We talk<br />

to our customer to find the best<br />

possible solution that suits the new<br />

circumstances to perfection. No<br />

compromises are needed, because<br />

every weighing system can be converted<br />

to the new conditions through a wide<br />

variety of modifications.<br />

Even machines that have been in<br />

operation for decades can be modified<br />

and the availability of spare parts is<br />

guaranteed. Of that we are especially<br />

proud!”<br />

Thanks for your time and best wishes<br />

fmt<br />

for the show!<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 51

Packaging<br />

Consolidated Competence for the<br />

Process Industry — Smart Solutions for<br />

Manufacturing Meat Substitutes and<br />

Confectionery<br />

Strong Together: Coperion, Coperion K-Tron and Gabler Engineering at Interpack <strong>2023</strong><br />

At this year’s Interpack (4-10 May<br />

<strong>2023</strong>, Dusseldorf), Coperion, Coperion<br />

K-Tron and Gabler Engineering will<br />

jointly present their efficient process<br />

solutions for <strong>food</strong> manufacturing. New<br />

at booth 4D25 in hall 4 at this year’s<br />

Interpack is Gabler Engineering. With<br />

the acquisition and integration of<br />

Gabler in 2022 Coperion expanded<br />

its <strong>food</strong> manufacturing portfolio. For<br />

over 115 years, Gabler Engineering has<br />

represented the perfect combination<br />

of experience and innovation,<br />

offering machines and systems<br />

for the development, construction<br />

and manufacture of complex, tailormade<br />

processing systems for the<br />

confectionery and pharma industries.<br />

The company provides innovative<br />

technology and highly flexible machinery<br />

such as extruders, molding lines, coating<br />

machines and spray cabinets. At<br />

interpack, Gabler will exhibit the KM-40<br />

extruder for manufacturing viscous<br />

masses, used for the manufacturing of<br />

chewing gum or chewable candy.<br />

Visitors can also learn about the<br />

technologies and process expertise<br />

for manufacturing plant-based meat<br />

substitutes. Coperion’s ZSK Food<br />

Extruder in Hybrid Design provides one<br />

solution for manufacturing various TVP<br />

and HMMA-based meat substitutes on<br />

a single machine. Together with highaccuracy<br />

Coperion K-Tron feeders<br />

and efficient bulk material handling<br />

solutions, Coperion offers not only<br />

the ideal technical foundation for the<br />

production process but also supports<br />

companies in developing new recipes<br />

using various proteins.<br />

Additionally, Coperion will be showing<br />

products for gentle and hygienic<br />

conveying of powdered ingredients<br />

with the WYK dual channel diverter<br />

valve as well as the ZRD 150 rotary<br />

The Gabler Engineering extruder is ideally suited for manufacturing high-viscosity masses<br />

that are used in chewing gum manufacturing.<br />

Photo: Gabler Engineering, Malsch, Germany<br />

valve. The rotary valve is equipped<br />

with intelligent RotorCheck 5.0<br />

technology which provides reliable<br />

contact monitoring for greater safety<br />

in the conveying process. Coperion<br />

K-Tron will present two intelligent<br />

feeding solutions for high-accuracy<br />

ingredient feeding into the process:<br />

the QT20 twin screw loss-in-weight<br />

feeder as well as a representative of<br />

the new vibratory feeder line.<br />

Extruder for manufacturing<br />

viscous masses<br />

The Gabler Engineering twin<br />

screw extruder is ideally suited for<br />

manufacturing and molding highviscosity<br />

mass strands, such as those<br />

used in chewing gum production. Each<br />

extruder is developed according to<br />

individual customer requirements<br />

to ensure the best possible process<br />

and resultant high product quality.<br />

Depending upon the product, Gabler<br />

extruders achieve throughputs<br />

between 5 and 5000 kg/h (11-11023<br />

lb/h). In chewing gum production, the<br />

KM-40 extruder’s output typically<br />

achieves about 40 kg/h (88 lb/h).<br />

Every process section can be opened<br />

manually or automatically for cleaning,<br />

allowing for rapid product changes<br />

as well as flexibility in screw handling.<br />

The extruder conforms to the GMP<br />

requirements of equipment design,<br />

featuring smooth surfaces and fulfilling<br />

the <strong>food</strong> industry’s hygiene standards.<br />

Depending upon the application,<br />

the extruder can be integrated into<br />

a complete line or be used as a<br />

standalone machine.<br />

Proven components and<br />

innovative technology for more<br />

safety in the conveying process<br />

At this year’s Interpack, Coperion<br />

is presenting the proven ZRD 150<br />

52<br />

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

Packaging<br />

the K3-PH loss-in-weight feeder line<br />

is optimized for multi-feeder clusters<br />

around a process inlet. The D4 platform<br />

scale with high-accuracy Smart Force<br />

Transducer (SFT) weighing technology,<br />

together with the latest generation<br />

of controls, ensures high feeding<br />

accuracy. Furthermore, the modular<br />

“Quick Change” design simplifies and<br />

accelerates recipe modifications,<br />

cleaning and maintenance.<br />

The proven Coperion WYK dual channel diverter valve is suited for the highest hygienic demands<br />

in the <strong>food</strong> industry.<br />

Photo: Coperion, Weingarten, Germany<br />

The Coperion K-Tron P-Series central<br />

receivers for vacuum sequencing are<br />

intended for conveying a broad palette<br />

of bulk materials; they fulfill the strict<br />

hygienic requirements of the <strong>food</strong> and<br />

pharmaceutical industries. All of the<br />

P-Series models are constructed of<br />

stainless steel and feature steep cone<br />

angles for reliable product discharge,<br />

as well as band clamps for quick<br />

disassembly.<br />

rotary valve outfitted with intelligent<br />

RotorCheck 5.0 technology. With<br />

this functionality, Coperion offers<br />

manufacturers reliable contact<br />

monitoring for rotary valves. This<br />

solution avoids unwanted contact<br />

between the rotor and the housing to<br />

reliably prevent metallic abrasion and<br />

thus any possible contamination of<br />

the product being conveyed. Thanks<br />

to its flexible control, the device can<br />

be modified to accommodate changes<br />

in production conditions. The device’s<br />

parameters can be adapted to different<br />

product characteristics or varying<br />

cleaning cycles with no difficulty at<br />

all. Food manufacturers with high<br />

product quality and safety demands<br />

will especially benefit from this add-on<br />

solution for Coperion rotary valves.<br />

In addition, Coperion will be showing<br />

its proven WYK dual channel diverter<br />

valve, optimized in numerous ways and<br />

suited to meet the highest demands<br />

in the <strong>food</strong> industry. It is ideal for<br />

conveying powders with high hygienic<br />

requirements, such as powdered<br />

milk, lactose, and infant <strong>food</strong>s, and<br />

is CIP (Clean-In-Place) capable. Even<br />

with no additional disassembly or<br />

manual intervention, it is absolutely<br />

clean following wet cleaning and free<br />

of impurities, saving time, effort and<br />

costs. The diverter valve’s compact<br />

design and its high surface quality are<br />

further advantages. All materials in its<br />

construction fulfill EU1935/2004 <strong>food</strong><br />

regulations and are FDA compliant.<br />

Gentle, high-accuracy feeding<br />

solutions<br />

With the K3-HD-CL-SFS-V100 vibratory<br />

feeder, Coperion K-Tron presents a<br />

solution for gentle gravimetric feeding<br />

of sensitive bulk solids. Coperion<br />

K-Tron K3 vibratory feeders use<br />

an innovative patent-pending drive<br />

system. This new generation of lossin-weight<br />

feeders with vibratory trays<br />

provides gentle bulk material handling,<br />

higher feeding accuracy, and shorter<br />

changeover times which in turn lead<br />

to less waste, shorter downtimes, and<br />

higher product quality, and markedly<br />

higher process efficiency. K3 vibratory<br />

feeders are modularly constructed<br />

and are available in Standard Design,<br />

easy-to-clean Hygienic Design, and a<br />

specialized Pharma Version.<br />

For the ever-increasing demands<br />

of manufacturing processes in the<br />

pharmaceutical industry, Coperion<br />

K-Tron is showing its K3-PH-ML-D4-<br />

QT20 twin screw loss-in-weight feeder<br />

in combination with a P10 vacuum<br />

sequencing sanitary receiver for refill.<br />

Thanks to the trapezoid scale shape<br />

and significantly smaller footprint,<br />

To offer comprehensive solutions for<br />

<strong>food</strong> manufacturers, Coperion has<br />

created the Food, Health and Nutrition<br />

Division. Since October 2022, the<br />

LINXIS Group is part of this division.<br />

The LINXIS Group’s six industry-leading<br />

brands - Bakon, Diosna, Shaffer, Shick<br />

Esteve, Unifiller and VMI - will also be at<br />

interpack in hall 4, booth C23, directly<br />

opposite the Coperion booth. Peerless<br />

Food Equipment has been part of this<br />

group since December 2022. fmt<br />

Coperion K-Tron’s newest generation of lossin-weight<br />

feeders with vibratory trays enables<br />

gentle bulk material handling, higher feeding<br />

accuracy, and shorter changeover times.<br />

Photo: Coperion K-Tron, Niederlenz, Switzerland<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 53

Packaging<br />

Baked Goods: Automated Packaging for<br />

Sensitive Goods<br />

Baked goods are popular, which lends<br />

them their enormous variety worldwide.<br />

Whether from the supermarket shelf<br />

or as frozen delivery – bread, bread<br />

rolls, croissants, pastries and cakes<br />

are sensitive <strong>food</strong>stuffs that place high<br />

demands on production processes<br />

and packaging. Therefore, automation<br />

and digitalization are also becoming<br />

increasingly important issues for the<br />

bakery industry. And the issue of<br />

sustainability has long since arrived in<br />

the sector.<br />

Without any form of packaging, bread,<br />

bread rolls etc., are usually only available<br />

in a bakery. Freshly bought products<br />

should however also be promptly<br />

consumed. By contrast, industrially<br />

produced baked goods cannot do<br />

without packaging. Soft croissants or<br />

cakes, for example, are very sensitive<br />

to pressure, biscuits are often fragile.<br />

Robust trays are needed, while other<br />

baked goods can be safely packed<br />

inside tube bags. But packaging not<br />

only protects against mechanical<br />

hazards: Certain barrier properties allow<br />

packaging to extend shelf life without<br />

compromising on high quality. Growing<br />

mobility, an increase in single households<br />

and increasing consumption outside<br />

the home make reusable packaging<br />

for use to-go or smaller packaging<br />

sizes very attractive. Sustainable<br />

packaging materials must meet all<br />

these requirements as well, which are<br />

increasingly in demand by the market<br />

– a real challenge for the producers<br />

of baked goods and packaging. But<br />

recyclability, reduced usage of material<br />

and less packaging have long become<br />

trends within the baked goods sector,<br />

and so, monomaterial film, paper-based<br />

solutions and cardboard packaging with<br />

biobased coatings have already become<br />

industry staples.<br />

Europe dominates the<br />

consumption of baked goods<br />

Statista has determined the turnovers<br />

for the production of baked goods<br />

within the European Union: According<br />

to the results, Germany with a turnover<br />

of 22.7 billion euros and France with<br />

21.5 billion euros are at the top, followed<br />

by Italy (6.7 billion euros), Spain<br />

(5.8 billion euros) and Poland (4.7 billion<br />

euros). On the global market for baked<br />

goods, according to Mordor Intelligence,<br />

Europe generates the largest share<br />

of turnover. According to the market<br />

This flow packer with flexible lateral sealing can process different recyclable wraps on the same<br />

system.<br />

Image: Gerhard Schubert GmbH<br />

researchers’ information, the developed<br />

markets in Western Europe are mature<br />

and saturated when it comes to baked<br />

goods, while the developing countries<br />

in Eastern Europe drive sales of biscuits<br />

and bread due to their high demand<br />

for convenience <strong>food</strong> products. The<br />

European baked goods market is said<br />

to be well established in terms of the<br />

supply chain, the product range, the<br />

sales channels and the preferences of<br />

consumers.<br />

Automated solutions for the<br />

bakery industry<br />

Things are not easy right now for the<br />

baked goods industry: High cost<br />

pressure, increasing variety of products,<br />

a change in consumers’ habits and the<br />

demand for more sustainability result<br />

in new requirements towards both<br />

production and packaging processes.<br />

In order to remain competitive,<br />

manufacturers of baked goods need<br />

flexible systems with which to react to<br />

market trends. In the future, it will be<br />

almost impossible to avoid a higher<br />

degree of automation. Digital processing<br />

and packaging machines are therefore<br />

of great importance, as is the growing<br />

integration of robots. These automated<br />

assistants have become an integrated<br />

part of the bakery industry as well. Pickand-place<br />

robots, equipped with suitable<br />

gripping tools, are even packaging<br />

sensitive products like biscuits, bars<br />

or other baked goods. If the product<br />

or format changes on the packaging<br />

line, only the associated gripping tool<br />

needs to be changed. Long downtimes<br />

are avoided this way. For example,<br />

Syntegon has developed a proprietary<br />

Intelligent Direct Handling (IDH) pickand-place<br />

system for cookies, crackers<br />

and biscuits, which uses linear motor<br />

technology for an especially gentle<br />

handling of the sensitive products. The<br />

system also enables faster production<br />

speeds, as it can grip several products<br />

at the same time and place them on<br />

feeding belts or into trays in a single<br />

work step.<br />

54<br />

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

Packaging<br />

Packaging machine manufacturer<br />

R.Weiss Packaging offers complete<br />

packaging systems for the bakery<br />

industry, which are based on a modular<br />

system. This system uses standard<br />

modules for all packaging processes, like<br />

righting, top loading, closing, marking<br />

and palletizing. The picker lines consist<br />

of several cells in a row, which, depending<br />

on the requirements, are equipped with<br />

several delta pickers mounted one after<br />

the other. They are designed for sorting<br />

and packaging unpacked products and<br />

products in primary packaging. Products<br />

pre-grouped in a line or fed chaotically<br />

are recognized by a camera system and<br />

fed into the top loading area through a<br />

transport system.<br />

Robots are also used in final packaging:<br />

A strudel dough manufacturer from<br />

Vienna, for example, uses two Stäubli<br />

robots to meet the increasing demand.<br />

Among the special properties of the<br />

line are the hanging arrangement of the<br />

two robots as well as the absence of a<br />

safety guard. The Swiss manufacturer’s<br />

robots package strudel dough for the<br />

<strong>food</strong> industry in a 1.5-second-rhythm:<br />

four packages wrapped in foil, each<br />

containing two sheets weighing<br />

A newly developed picker technology based on linear motors guarantees an especially gentle<br />

handling due to even movement.<br />

Image: Syntegon <strong>Technology</strong><br />

125 grams each, are packed inside a box.<br />

One robot grips the units wrapped in foil,<br />

while the other prepares the box.<br />

Cobots are fast learners<br />

Collaborative robots, also known as<br />

cobots, make production even faster<br />

and more flexible. Packaging machine<br />

manufacturer Gerhard Schubert uses<br />

cobots in their machine concepts for fast<br />

feeding of different products. The new<br />

Schubert cobots tog.519 are ready for<br />

serialized production and are optimally<br />

suited for retrieving light-weight<br />

products via pick-and-place from a<br />

disordered feed and processing them<br />

with a frequency of 90 cycles per minute.<br />

The AI-supported programming and<br />

image processing has been designed in<br />

such a way that customers can easily<br />

carry out a format change without any<br />

necessary programming and in a very<br />

Baked goods are sensitive products that need safe packaging.<br />

Image: GHM<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong> 55

Packaging<br />

short time. In principle, the only thing<br />

that needs to be done is to hold the<br />

new product up in front of the cobot.<br />

According to the manufacturer, the<br />

advantages of this cobot solution<br />

are flexible application sites, a large<br />

variety of pick-and-place tasks, a high<br />

processing speed and its very simple<br />

operation.<br />

Using different recyclable types of<br />

wrap on one system<br />

Depending on their consistency<br />

and ingredients, baked goods need<br />

packaging with different barrier properties.<br />

If products change frequently,<br />

manufacturers often have to quickly<br />

change between tube wraps with<br />

different properties. To solve this<br />

problem, Schubert offers a flow packer<br />

with matching sealing technology in their<br />

portfolio. This makes it possible to use<br />

both recyclable mono-plastic wraps and<br />

paper-based tube wraps on the same<br />

machine.<br />

Interpack exhibitor Multivac, too, is<br />

able to fall back on their experience<br />

from a wide range of different projects<br />

for the bakery industry. These include<br />

handling very different products, for<br />

example, toasties, bread or pancakes –<br />

and individually designed line concepts<br />

to match. For example, the company<br />

has developed a full wrap labelling<br />

solution for foldable plastic trays.<br />

Pressure-sensitive baked goods like<br />

cookies, muffins, donuts, pieces of pie<br />

or entire cakes are often packaged<br />

in such transparent foldable trays,<br />

which are then usually wrapped with a<br />

cardboard package band. The conveyor<br />

belt labeller by Multivac is said to save<br />

up to 70 percent of material compared<br />

to labelling with a cardboard package<br />

band. The model features servo-driven<br />

pressure brushes, which allow for C-<br />

and D-labelling of up to 120 packages<br />

per minute at a label width of up to<br />

500 millimetres. Other than as a simple<br />

top label, a label can be placed in a<br />

C-shape over three sides or in a D-shape<br />

over all four sides of the packaging. Both<br />

the C- and D-labels have the advantage<br />

of sealing the package at the same time<br />

according to the manufacturer. With the<br />

new full wrap labelling solution, Multivac<br />

has expanded their portfolio for the<br />

baking trade and the bakery industry.<br />

Producing baked goods at high<br />

speed<br />

Many systems in the bakery industry<br />

work at very high speeds, but at the same<br />

time, there is an expectation of constant<br />

high quality. Mixing and kneading<br />

systems for constant operation, like<br />

those of interpack exhibitor Zeppelin,<br />

are the tools needed for the job and<br />

can produce 20,000 pretzels per hour,<br />

two million bread rolls a day or three<br />

tons of biscuit dough per hour. Before<br />

packaging, many baked goods must be<br />

precisely cut to size. Döinghaus offers<br />

A full wrap solution reduces the materials used<br />

when labelling foldable trays.<br />

Image: Multivac<br />

individual solutions for cutting that utilise<br />

ultrasound, among them the universal<br />

cutter Ultracut Nado, which cuts both<br />

round and angular products. The size of<br />

individual pieces and segments, as well<br />

as different cutting speeds, are freely<br />

selectable using a touch panel with<br />

intuitive operation.<br />

And igus GmbH from Cologne,<br />

manufacturer of plastic bearings made<br />

entirely of plastic as well contributes to<br />

seamless operations in the production<br />

of baked goods. A greaseless linear<br />

system, for example, is being used in<br />

an industrial wafer baking system made<br />

by specialised mechanical engineering<br />

company Walterwerk. The system<br />

bakes standardised wafers for the<br />

industrial production of ice cream, which<br />

are fed into a rolling station and rolled up<br />

while still warm. Afterwards, they are<br />

transported to the cooling tower over a<br />

conveyor belt, before the wafer is given a<br />

paper cone in the confection area. In this<br />

area, the linear bearings made of tribooptimised<br />

high-performance polymers<br />

by igus are used during separating and<br />

feeding.<br />

fmt<br />

The Syntegon IDH pick-and-place solution offers a high grade of flexibility for both products and packaging style.<br />

Image: Syntegon <strong>Technology</strong><br />

56<br />

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

Events<br />


JUNE<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 />

28-30 November<br />

Frankfurt, Germany Let`s meet at<br />

Food ingredients Europe<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 />

28-30 November<br />

Nuremberg, Germany<br />

Brau Beviale<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.braubeviale.de<br />

Let`s meet at<br />

Let`s meet at<br />

Let`s meet at<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> • April <strong>2023</strong><br />


Last Page<br />

Advertiser’s Index • April 2022<br />

Page Company Location<br />

27 AZO GmbH & Co. Osterburken, Germany<br />

33 Bühler AG Uzwil, Switzerland<br />

Cover 2 Endress+Hauser Group Services Reinach, Switzerland,<br />

41 ESTEVE S.A.S Rians, France<br />

17 EURASANTÉ Loos - Lille, France<br />

5 fairtrade GmbH & Co. KG. Heidelberg, Germany<br />

11 GELITA AG Eberbach, Germany<br />

Digital Gerhard Schubert GmbH Crailsheim, Germany<br />

39 Getriebebau NORD GmbH & Co. Bargteheide, Germany<br />

31 ICF & WELKO S.P.A. Maranello (MO)<br />

19 Informa Exhibitions London, Great Britain<br />

13 Institute of Food Technologists Chicago, USA<br />

15 J. Rettenmaier & Söhne GmbH Rosenberg, Germany<br />

45 Messe Düsseldorf GmbH Düsseldorf, Germany<br />

Cover 1 Sappi Europe Alfeld GmbH Alfeld, Germany<br />

41 Schaaf Technologie GmbH Bad Camberg, Germany<br />

9 Schütz GmbH & Co. KGaA Selters (Westerwald)<br />

35 TNA EUROPE Ltd. Birmingham, Germany<br />

43 TOMRA Sorting NV Leuven, Belgium<br />

Cover 4 URSCHEL Chesterton, USA<br />

25 VEGA Grieshaber KG Schiltach, Germany<br />

29 WENGER Manufacturing, Inc Sabetha, USA<br />

49 Winkler & Dünnebier Rengsdorf, Germany<br />

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

if something should be not quite right.<br />


ISSN 0932-2744<br />

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PREVIEW • JUNE <strong>2023</strong><br />

Big bad processed <strong>food</strong><br />

Confectionery colors<br />

Dairy processing<br />

Cartons & recycling<br />

… and lots more<br />

58 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>

ies, Inc. U.S.A.<br />

1/20/23 1:31 PM<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

2/23<br />

e,<br />

ofit<br />

g<br />

ors<br />

to<br />

for<br />

es.<br />

ers<br />

n<br />

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