food Marketing - Technology 4/2023

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4/23<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

Cover: Efficient Drives for<br />

Bakeries<br />

Future Proof<br />

Ingredients<br />

High Precision Metal<br />

Detection<br />

Turning Traceability<br />

into Gold

Join the<br />

biggest EU<br />

ingredient event<br />

this November<br />

IN-PERSON 28-30 November, Frankfurt, Germany<br />

fi-europe.eu/harnisch23<br />

Key No. 105725

Editorial<br />

Hidden in Full Sight<br />

There has always been a lot of talk<br />

about Africa, especially when it comes<br />

to <strong>food</strong>. For so many people, Africa is<br />

a large unknown. The only true way to<br />

discover what Africa has to offer is to<br />

visit and take a look.<br />

My recent trip to Ethiopia helped me<br />

to see much of what makes Africa so<br />

special. It starts with a hospitality and<br />

warmth of the people. It feels like a<br />

genuine welcome, which is not always<br />

the case in some other countries. I<br />

have experienced the same thing in<br />

other parts of Africa too.<br />

Of course, Africa is not a country,<br />

but a whole continent and it is unfair<br />

to generalise. However, the people<br />

I have personally met have shown<br />

an optimism, energy and strength to<br />

make something happen. In Africa<br />

there are many natural resources for<br />

agriculture and other industries, due<br />

to the unique climate and geographical<br />

conditions. Some parts of the<br />

continent provide such well-known<br />

<strong>food</strong>s as cacao, maize, sorghum, nuts,<br />

many fruits and acacia gum.<br />

Ethiopia is considered the birthplace<br />

of coffee, as the Arabica bean was first<br />

cultivated there. The climatic conditions<br />

and soil make the coffee plants and<br />

cherries thrive. The coffee tradition and<br />

the know-how of the coffee farmers,<br />

passed down from generation to<br />

generation, have laid the foundation for<br />

high-quality processing. Whilst much<br />

of this processing still uses traditional<br />

methods by hand, there is also support<br />

from suppliers of equipment and<br />

machinery. More details on this visit to<br />

Addis Ababa can be found on page 40.<br />

Later in this issue is a more in-depth<br />

report on Ethiopia and its resources,<br />

from the German Import Promotion<br />

Desk (IPD). It is sometimes astonishing<br />

to discover so many riches, which<br />

were simply not recognised before. Of<br />

course, I tried and enjoyed injera with a<br />

spicy sauce.<br />

Africa is proving very interesting for<br />

exporters of equipment in the <strong>food</strong><br />

and beverage sector. This will help to<br />

harvest raw materials and increase<br />

value in underdeveloped regions. The<br />

Ian Healey<br />

Editor-in-Chief<br />

German exhibition organiser fairtrade<br />

has built up experience over 30 years<br />

through their pioneering events in West<br />

and East Africa in both agro<strong>food</strong> and<br />

plastics, printing and packaging. Paul<br />

März, Managing Director of fairtrade:<br />

“Ethiopia has long been the largest<br />

<strong>food</strong> market in East and Central Africa<br />

and the F&B sector is by far the largest<br />

segment of Ethiopia’s manufacturing<br />

industry. This year’s exhibition is<br />

the largest in its history, with trade<br />

visitors from all over Ethiopia and the<br />

neighbouring countries.”<br />

As the political stability has settled<br />

most African nations, overseas investment<br />

is becoming more attractive;<br />

the hidden potential in Africa is being<br />

uncovered. As one expert recently<br />

said: “African agriculture is at the<br />

crossroads … Africa is starting to<br />

focus on agricultural innovation as<br />

its new engine for regional trade and<br />

prosperity.“<br />

Africa can be a positive answer for the<br />

rest of the world.<br />

Cheers<br />

If you like it – subscribe!<br />

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

3<br />

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

Contents<br />

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

1 Editorial<br />

50 Impressum<br />

Ingredients<br />

10 Back to Baking Basics with Future-Proof<br />

Ingredients<br />

12 “Gluten Free”, “Vegan” & “High in Fiber” Claims for<br />

Baked Goods<br />

14 Butter and Beyond - The Rise of Alternative Fats in<br />

the Bakery<br />

15 IFT FIRST Focuses on the Future of Food<br />

20 Nutritional Support for Sports Injury Prevention<br />

23 FMCG Gurus: The Sports Nutrition Market<br />

Processing<br />

6 Efficient Drives for Bakery and Bread Factories<br />

24 Accurate Humidity Measurements Improve Baking<br />

Efficiency and Consistency<br />

26 Sustainable Processing: Unlocking Big Savings by<br />

Going Green<br />

30 25 Years of NETZSCH: Interview with Felix Kleinert<br />

32 High-Precision Metal Detection for Salad Dressings:<br />

MiWave <strong>Technology</strong> Reduces Erroneous Readings<br />

Packaging<br />

34 Artisan Master Baker Selects Label Verification<br />

Data Master<br />

36 Turning Traceability into <strong>Marketing</strong> Gold<br />

Departments<br />

Key No. 102163<br />

38 Company Founder Gerhard Schubert has Passed Away<br />

38 Rico Maga, Plant Pathologist 1948-<strong>2023</strong><br />

40 Agro<strong>food</strong> Ethiopia, Addis Ababa, June <strong>2023</strong><br />

42 Still Largely Unknown: Ethiopia as an Export Country<br />

for Natural Ingredients<br />

46 Pioneering Project: Producing Milk in Mauritania<br />

48 AI, Digitalization, Food Safety: The Future of <strong>Technology</strong><br />

for the Food Industry is on Display at Cibus Tec

7/14/23 12:00 PM<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

NEW<br />

4/23<br />

Cover:<br />

Whether kneading system, conveyor<br />

belt or continuous furnace: numerous<br />

automation units are at work in modern<br />

bakeries – and all of them are equipped<br />

with individual electric drive systems.<br />

These numerous systems are an important<br />

factor in the automated baking and<br />

deserve special attention. They have to<br />

meet demanding requirements and these<br />

efficient drives can also offer significant<br />

potential for increasing energy efficiency<br />

and reducing the Total Cost of Ownership.<br />

g <strong>Technology</strong><br />

product.<br />

chel.com<br />

Cover: Efficient Drives for<br />

Bakeries<br />

Future Proof<br />

Ingredients<br />

High Precision Metal<br />

Turned Traceability into<br />

Detection<br />

Gold<br />

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


Your Recipe.<br />

Automated to Perfection.<br />

Ingredients: Bakery Ingredients<br />

A leading <strong>food</strong> producer has replaced an existing metal detector<br />

with the new metal detector Mitus® in order to best meet<br />

the strict requirements for ensuring product quality. Before<br />

the finished salad dressing is approved for order picking, the<br />

product is checked for metallic foreign objects. Thanks to its<br />

flexible MiWave Modulation, the new detector is able to detect<br />

and show the presence of even the smallest foreign objects<br />

despite an extremely high product effect. See page 10<br />

Food-focused. Global resources<br />

that deliver.<br />

Whether<br />

weighing or transferring, Shick Esteve is<br />

your complete ingredient automation<br />

systems provider.<br />

Processing: Metal Detection<br />

A leading <strong>food</strong> producer has replaced an existing metal detector<br />

with the new metal detector Mitus® in order to best meet the<br />

strict requirements for ensuring product quality. Before the finished<br />

salad dressing is approved for order picking, the product<br />

is checked for metallic foreign objects. Thanks to its flexible<br />

MiWave Modulation, the new detector is able to detect and<br />

show the presence of even the smallest foreign objects despite<br />

an extremely high product effect. The full story is on page 32<br />

Packaging: Traceability Benefits<br />

Statutory regulations have really driven the mass adoption<br />

and implementation of traceability systems for all stages of<br />

<strong>food</strong> production. Whilst the requirement for traceability is<br />

a good thing for consumer safety and market transparency,<br />

it does cause difficulties for manufacturers. There is a<br />

direct administrative cost to recording and managing all that<br />

information - and it is often difficult to achieve because recipe<br />

processing is complex. Find out more on page 36<br />

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

shickesteve.com/fr | +33 (0)2 48 66 60 60<br />

Key No. 105129

Cover Story<br />

Efficient Drives for Bakery and Bread<br />

Factories<br />

Ovens and other baking equipment are the biggest energy consumers in the baking industry. However,<br />

this does not mean that other areas do not also offer approaches for saving energy. Specialist<br />

NORD DRIVESYSTEMS supports companies with energy-efficient drive solutions that are specifically tailored<br />

to bakeries.<br />

Whether kneading system, conveyor<br />

belt or continuous furnace: numerous<br />

automation units are at work in<br />

modern bakeries – and all of them are<br />

equipped with individual electric drive<br />

systems. In a kneading machine, at<br />

least the dough hook is driven, often<br />

the vat is also rotated, lifted or tilted<br />

and the lid is lifted automatically.<br />

These numerous drive systems are<br />

an important factor in the automated<br />

bakery industry and deserve attention<br />

for several reasons. On the one<br />

hand, they have to meet demanding<br />

requirements, for example, in terms of<br />

hygiene – keyword: <strong>food</strong> safety – and<br />

reliability. On the other hand these<br />

drives can offer significant potential<br />

for increasing energy efficiency and<br />

reducing the Total Cost of Ownership<br />

(TCO).<br />

Own industry management<br />

NORD DRIVESYSTEMS specializes<br />

in efficient tailor-made drives for a<br />

wide variety of industrial applications.<br />

With its drive components – motor,<br />

gear unit, industrial gear unit and<br />

frequency inverter – the drive expert<br />

based in Bargteheide near Hamburg<br />

supplies more than 100 industries.<br />

The company has established special<br />

industry management for several key<br />

industries, including the bakery industry.<br />

“Our industry managers have in-depth<br />

Numerous drive units are used in modern bakeries and industrial bread factories.<br />

Image: AdobeStock - industrieblick<br />

knowledge of the baking industry and<br />

are highly familiar with the requirements<br />

of bakeries as well as industrial bread<br />

factories”, Jörg Niermann, Head of<br />

<strong>Marketing</strong> at NORD, points out.<br />

In addition to the drive technology<br />

expertise and familiarity with the<br />

baking industry, NORD offers its<br />

customers another advantage: The<br />

company is represented worldwide,<br />

and its international service network<br />

guarantees quick customer support<br />

around the globe. NORD is available<br />

to its customers in 36 countries with<br />

assembly facilities, service and sales;<br />

competent service partners are ready<br />

to help in 52 other countries.<br />

6 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

Cover Story<br />

Tailor-made drive solutions<br />

In consultation with the customer, the<br />

industry experts configure tailor-made<br />

drive solutions for the bakery industry<br />

from NORD’s comprehensive modular<br />

system. The powerful MAXXDRIVE®<br />

industrial gear units are used for large<br />

agitating and kneading systems. These<br />

high-performance gears with torques<br />

of up to 250,000 Nm pay off – for<br />

example, especially when preparing<br />

dough where large quantities are<br />

involved and where the viscosity is<br />

also changed by adding flour, eggs or<br />

water.<br />

For the MAXXDRIVE® industrial gear<br />

units, NORD offers the SAFOMI-IEC<br />

adapter as an option for agitators. The<br />

SAFOMI adapter does not require an<br />

oil tank and hoses as well as radial<br />

shaft seals between the gear unit<br />

and IEC cylinder. The elimination of<br />

several sealing and connection points<br />

increases the reliability with reduced<br />

maintenance effort. Furthermore, the<br />

compact design reduces the installation<br />

space.<br />

If NORD’s standard modular system is<br />

ever insufficient for the configuration<br />

of a tailor-made drive system, the<br />

company’s engineering specialists also<br />

develop customized solutions from<br />

scratch. “Customer satisfaction is our<br />

top priority, not so much the series<br />

size”, Jörg Niermann emphasises.<br />

NORD offers customized development<br />

even for small quantities.<br />

For applications with high temperature<br />

ranges, such as fermentation ovens and<br />

continuous ovens, or low temperature<br />

ranges, such as freezers and coolers,<br />

NORD can also provide applicationspecific<br />

solutions.<br />

Hygienic requirements<br />

For almost all applications, NORD offers<br />

a wide portfolio of hygiene-friendly<br />

drives. This includes asynchronous and<br />

synchronous smooth-surface motors,<br />

straight and angled gear units as well<br />

as decentralised frequency inverters.<br />

Two smooth-surfaced motor series<br />

have been designed to be hygienefriendly<br />

and are supplied without fans.<br />

The new IE5+ synchronous motor<br />

series integrates the encoder in a<br />

well-protected and compact manner<br />

in the A bearing cover whilst the IE3<br />

asynchronous series protects the<br />

encoder in an add-on housing at the<br />

B bearing cover. Both motors can<br />

also be equipped with brakes that are<br />

integrated in the IP69K add-on housing.<br />

Power and signal cables can also<br />

be designed with high-performance,<br />

hygiene-friendly plugs.<br />

By basing the hygienic series on<br />

the standard series, a large modular<br />

system with various option variants<br />

and great design flexibility is available.<br />

Consequently, it is also possible to find<br />

For large agitators, NORD DRIVESYSTEMS offers a comprehensive portfolio of MAXXDRIVE® industrial gear units with torques of up to 250,000 Nm.<br />


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


Cover Story<br />

solutions for special circumstances<br />

such as confined installation spaces.<br />

For harsh environmental conditions<br />

and also corrosion protection,<br />

NORD DRIVESYSTEMS offers its selfdeveloped<br />

nsd tupH surface treatment.<br />

The technology provides unique corrosion<br />

protection, comparable to<br />

stainless steel, with an excellent priceperformance<br />

ratio. Since it is not a<br />

paint layer, there is no surface peeling<br />

or flaking.<br />

With explosion protection as<br />

standard<br />

“We also offer many drive components<br />

with explosion protection according<br />

to the ATEX directive as standard”,<br />

Niermann highlights. Explosion<br />

protection is of special importance<br />

in the bakery industry. Flour dust and<br />

other grounded organic substances<br />

are highly flammable in their unprocessed<br />

form. The same applies to<br />

NORD also supplies the high-efficiency IE5+ synchronous motors as an easy-to-clean, smoothsurface<br />

and fanless version.<br />


alcohol used in the preparation of<br />

cake or confectionery, for example.<br />

To make the use of such ingredients<br />

safe, NORD DRIVESYSTEMS offers<br />

a wide range of ATEX-certified<br />

components.<br />

The SAFOMI-IEC adapter for agitators acts as an IEC adapter and oil expansion chamber, increases<br />

operational reliability and reduces maintenance effort.<br />


Total Cost of Ownership<br />

Whether from the modular system or<br />

individually developed: NORD drive<br />

solutions are characterised by high<br />

energy efficiency. Energy-saving individual<br />

components and integrated<br />

solutions with high system efficiency<br />

ensure efficient machine operation.<br />

For conveyor belts or cutting<br />

equipment, for example, NORD offers<br />

high-efficiency IE5+ synchronous<br />

drives. They are controlled by NORD<br />

frequency inverters which not only<br />

guarantee highest energy efficiency.<br />

Via their standard PLC (programmable<br />

logic controller), individual additional<br />

functions such as metering units<br />

and enrobing systems can also be<br />

integrated into the higher-level control<br />

system as interlinked production<br />

components.<br />

The constant torques of NORD<br />

components over a wide speed range<br />

also make it possible to significantly<br />

reduce the number of different<br />

drive units within larger systems.<br />

This variant reduction minimises<br />

administrative costs and streamlines<br />

logistics, storage and service<br />

processes. All of this helps the user to<br />

significantly reduce their Total Costs<br />

of Ownership (TCO).<br />

fmt<br />

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

Ingredients<br />

endlessly<br />

UNIQUE<br />

Your world. Your trade fair.<br />

GET YOUR<br />


More information:<br />

www.iba.de<br />

<strong>2023</strong><br />

22.–26.10.<br />

Key No. 105506<br />



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


Ingredients<br />

Back to Baking Basics with Future-Proof<br />

Ingredients<br />

With its newly relaunched Slow Milling portfolio, GoodMills Innovation enables entirely natural baking with<br />

maximum process reliability<br />

Addressing the needs of bakers who<br />

want to meet increasing consumer<br />

demand for natural, artisan-style<br />

offerings, but also provide an<br />

extensive range of products, was<br />

the driver for GoodMills Innovation’s<br />

comprehensive revision of its Slow<br />

Milling raw materials and recipe range.<br />

Philipp Münstermann, Group Manager<br />

Craft Bakery at GoodMills Innovation,<br />

explains the rationale: “With our new<br />

Slow Milling range, we are updating the<br />

concept – natural baking – and making<br />

it relevant to emerging trends. It<br />

addresses the needs of today’s bakers<br />

and their approach to bread production<br />

in terms of philosophy and technology.<br />

As Slow Milling is synonymous with<br />

the art of baking, we consciously<br />

wanted to distance ourselves from<br />

packet mixes, i.e. the usual ‘open the<br />

bag, add water and yeast, and the<br />

bread is ready’ products. Slow Milling<br />

is fundamentally different, as it is a<br />

modular system which allows bakers<br />

to create their own bread concepts<br />

from individual ingredients - or have<br />

us create them on their behalf. We<br />

are now taking this further in order to<br />

keep abreast of developing trends: i.e.<br />

pre-doughs, long-lasting and artisanal<br />

appearance.”<br />

In contrast to baking mixes, Slow<br />

Milling calls for baker expertise and<br />

craftsmanship. It therefore leaves<br />

plenty of room for baker creativity<br />

when producing goods with their own<br />

particular character.<br />

All-natural ingredients for reliable<br />

results<br />

Naturalness, enjoyment, time,<br />

aroma and dough maturation are<br />

all part of the current Slow Milling<br />

narrative. This results in safe baking<br />

with reproducible results, and also<br />

allows for fermentation tolerances.<br />

After all, baking the way it was in<br />

our forefathers’ days poses great<br />

challenges for modern-day bakers,<br />

with ever-changing environmental<br />

conditions making consistent results<br />

almost impossible. Therefore, anyone<br />

who wants to bake entirely without<br />

aids must accept limitations: Natural<br />

variations in the quality of raw<br />

materials, different temperatures,<br />

humidity levels and possible changes<br />

in personnel all mean that the dough<br />

will be subject to fluctuations.<br />

When focusing on just a few products,<br />

this is not necessarily problematic,<br />

according to Philipp Münstermann.<br />

However, he goes on to say: “I can<br />

pursue this approach if I have a small<br />

specialty bakery, but not if I have to<br />

supply branches or want to offer a<br />

full range of bakery products, as is<br />

generally expected today. If that’s<br />

the case, I need a certain degree of<br />

baking reliability. I can create that<br />

with Slow Milling, using all-natural raw<br />

materials so that the artisanal and<br />

natural character of the baked goods<br />

is preserved.” That said, Slow Milling<br />

is not ‘plug-and-play’. The baker’s<br />

craftsmanship is a prerequisite - or as<br />

Münstermann observes: It does not<br />

offer solutions for dummies but<br />

recipes from baker to baker.<br />

Authentic taste and aroma<br />

So how is the Slow Milling kit<br />

constructed? Broadly speaking, it<br />

consists of value-added ingredients<br />

for baking technology and safety, and<br />

components for taste and aroma.<br />

Naturfrisch Goldgranulat: a partially digested durum wheat semolina that is added in swollen form<br />

to the main dough to impart excellent freshness<br />

Value-added ingredients are either<br />

flavorful or visually outstanding,<br />

and give bread or pastry an extra<br />

something special. When selecting<br />

raw materials, GoodMills Innovation<br />

therefore attaches particular<br />

importance to the fact that these are<br />

not everyday ingredients that can<br />

be obtained anywhere. Instead, they<br />

offer bakers a real opportunity to<br />

differentiate their range and provide<br />

innovative new offerings such as topquality<br />

malted flakes made from rye<br />

and spelt. For the rye malt flakes, the<br />

grain is first germinated and then dried<br />

before being flaked. This requires<br />

a long manufacturing process and<br />

results in standout products that are<br />

far superior to those where rye malt is<br />

simply applied afterwards.<br />

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

Ingredients<br />

In terms of baking technology and<br />

safety, the main focus is on the<br />

consistent quality of the baked goods,<br />

their recognizability and the certainty<br />

of their success. This is achieved with<br />

natural ingredients, some of which<br />

are physically treated such as the<br />

high-protein flour Vitalweizen which<br />

enhances normal flour by making it<br />

significantly more stable to baking and<br />

fermentation, and ensures that the<br />

dough develops good volume.<br />

Taste and aroma are achieved mainly<br />

by appropriate management of the<br />

dough - a science in itself and one<br />

known to every baker. Depending on<br />

how long and under what conditions<br />

the dough rests, and the yeast is<br />

allowed to work, different dough and,<br />

thus, product properties are obtained.<br />

GoodMills Innovation mainly provides<br />

dried sourdoughs in powder form,<br />

which make production processes such<br />

as long-term leavening, fermentation<br />

and the use of pre-doughs for bakeries<br />

entirely feasible. For example, the<br />

range includes a spelt-apple-whey<br />

sourdough, or a rye-wholemeal<br />

sourdough. By using them, the baker<br />

not only achieves a first-class bread,<br />

but also saves time in its production.<br />

Moreover, implementation in the<br />

bakery is possible with less trained<br />

personnel.<br />

Another example from the Slow<br />

Milling range is Ferment’tic. For this,<br />

GoodMills Innovation produces a wheat<br />

germ sourdough. This is deactivated by<br />

drying and then converted into powder<br />

form. In the bakery, Ferment’tic is<br />

particularly suitable for baguettes and<br />

other Mediterranean pastries such<br />

as ciabatta or grilled pastries which<br />

promise a characterful aroma, as well<br />

as an open pore and hearty crust in a<br />

relatively short processing time. The<br />

time-consuming process steps are<br />

incorporated into the production of<br />

the wheat germ sourdough in advance,<br />

thus improving the quality of baked<br />

goods in a time-efficient manner.<br />

Philipp Münstermann explains:<br />

“When developing our recipes and<br />

raw materials, we always keep the<br />

workflow of a bakery in mind and adapt<br />

them accordingly. In<br />

general, real conditions<br />

play a decisive role. If a<br />

bakery is interested in<br />

one of our formulas, our<br />

sales representatives are<br />

always available for an onsite<br />

visit, where they can<br />

put it to the test in suits.<br />

The baker can then assess<br />

whether the recipe can be<br />

implemented using his or<br />

her own equipment, and<br />

with existing personnel.”<br />

Expertise at heart<br />

In addition to the modular<br />

system of ingredients,<br />

Slow Milling also includes<br />

the expertise to apply<br />

them correctly. The<br />

programme is based on<br />

a large number of basic<br />

recipes that guarantee<br />

successful application<br />

of the raw materials.<br />

However, recipes can<br />

be modified or extended according to<br />

individual needs.<br />

Philipp Münstermann says: “All recipes<br />

are based on current trends and market<br />

conditions. We have designed them so<br />

that they can be easily implemented<br />

in the bakery – but, of course, a baker<br />

can also add seeds, malts or similar<br />

ingredients to make them distinctive. A<br />

good example of a bread recipe would<br />

be our San Francisco Sourdough<br />

Bread, which is so-called “Herzstück”.<br />

Originally, this type of recipe, as the<br />

name suggests, comes from America.<br />

There, wheat sourdough is managed<br />

in such a way that it develops strong<br />

acidity, resulting in a very distinctive<br />

bread flavor. We have adapted<br />

this approach to our raw materials<br />

and developed a corresponding<br />

management scheme. For this, we use<br />

the so-called Naturfrisch Goldgranulat<br />

and a wheat malt flake, which buffers<br />

the acid peak and introduces a certain<br />

sweetness, thus ensuring a sweet-sour<br />

combination. In addition, the dough is<br />

kept for an extremely long time, with<br />

the pre-dough fermenting for several<br />

hours and the main dough then<br />

fermenting again overnight. The result<br />

is a highly aromatic bread with excellent<br />

Golden Morning: a baking agent that is free of technical enzymes<br />

yet still allows for the creation of authentic baked goods<br />

freshness retention properties and an<br />

appealing pore structure.”<br />

Another recipe example is the so-called<br />

Dinkel-Wölkchen - fluffy, light rolls<br />

made from spelt flour. They contain a<br />

natural spelt baking ferment - a clean<br />

label baking agent specially adapted<br />

to spelt. The result is rolls with a very<br />

fluffy crumb and a good freshness.<br />

Innovation, raw material use and<br />

process optimization<br />

The Slow Milling recipe catalogue<br />

includes countless other suggestions<br />

and concepts that bakeries can draw on.<br />

But they can also turn to the experts at<br />

GoodMills Innovation if they have specific<br />

questions. Philipp Münstermann notes:<br />

“We find that with new generations<br />

of owners, bakeries often look for<br />

innovative new strength. Here, we can<br />

offer advice and help with our recipes.<br />

Often, however, the question also relates<br />

to the cost of ready-to-use mixes: If it is<br />

too expensive, we look for alternatives<br />

e.g. mono-components-recipes - here,<br />

too, we can provide effective support.<br />

Fluctuations in raw materials are also a<br />

concern but we can work together with<br />

bakers to adapt ingredients and recipes<br />

accordingly.”<br />

fmt<br />

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


Ingredients<br />

“Gluten Free”, “Vegan” & “High in Fiber”<br />

Claims for Baked Goods<br />

Visit us at iba Munich <strong>2023</strong><br />

Increasing numbers of consumers<br />

are following an individualized dietary<br />

plan including gluten-free and vegan.<br />

Because of this, there’s a rise in<br />

demand for gluten-free and vegan<br />

bakery and pastry products.<br />

The demand is driven by people with<br />

celiac disease or gluten sensitivity<br />

and by the trend of consumers looking<br />

for plant based <strong>food</strong>s that are free of<br />

potential triggers for gastrointestinal<br />

discomfort such as gluten and<br />

FODMAPSs (fermentable Oligo,- D,-<br />

Mono-saccharides and Polyols).<br />

Consumers of gluten-free or vegan<br />

<strong>food</strong>s are mostly people who pay<br />

close attention to their diet. However,<br />

most people who follow a gluten-free<br />

lifestyle do not consume enough<br />

dietary fiber due to the replacement of<br />

high fiber wheat, barley and rye based<br />

flours with low fiber, high starch flours<br />

like white rice, potato and tapioca.<br />

Adding label-friendly and plant-based<br />

VITACEL® Dietary Fibers to gluten-free<br />

<strong>food</strong>s is an excellent way to increase<br />

dietary fiber levels without causing<br />

gastrointestinal discomfort. The right<br />

selection of VITACEL® Dietary Fibers,<br />

such as organic VITACEL® Apple<br />

Fiber, natural VITACEL® Citrus Fiber<br />

and VITACEL® Bamboo Fiber makes<br />

it easy to raise the fiber content up to<br />

3 g per 100 g or even 6 g per 100 g and<br />

to balance the ratio between soluble<br />

and insoluble fibers. Fiber contents<br />

in this range allow using the nutrition<br />

claims “source of fiber” or “high in<br />

fiber” and let the products stick out<br />

on the shelves.<br />

JRS offers a qualified fiber ingredient<br />

toolbox, where the innovative<br />

VITACEL® Dietary Fiber range<br />

provides clean and clear label<br />

solutions for high fiber enrichment<br />

and calorie reduction without<br />

compromising taste or consumer<br />

acceptance.<br />

Solving Formulation Challenges<br />

with VIVAPUR® Functional<br />

Ingredients<br />

VIVAPUR® HPMC, a modified cellulose<br />

and soluble dietary fiber, helps to<br />

replace the functionality of gluten,<br />

improve textural properties and<br />

structure. This hydrocolloid provides<br />

demonstrably positive effects on the<br />

viscoelasticity of the dough.<br />

VIVAPUR® HPMC contributes to<br />

evenly distributed pores, improves<br />

moisture retention and reduces dry<br />

crumbliness.<br />

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

Ingredients<br />

Moreover VIVAPUR® HPMC slows<br />

down staling of the baked goods,<br />

improves structural integrity and<br />

cohesiveness leading to improvement<br />

in mouthfeel and eating quality.<br />

Due to its exceptional properties,<br />

VIVAPUR® HPMC offers a fantastic<br />

alternative for vegan and egg-free<br />

baking. Eggs play a crucial role in<br />

baked goods, contributing to foaming,<br />

aerating, stabilizing, and emulsifying<br />

properties. However, VIVAPUR®<br />

HPMC’s capacity to gel under hot<br />

conditions, along with its impressive<br />

foam-forming and stabilizing abilities,<br />

makes it the optimal choice for<br />

replacing eggs in baked goods.<br />

As an innovative system and<br />

technology partner engaged in<br />

research and processing of plant<br />

materials worldwide, JRS combines<br />

the unique functional performance of<br />

VIVAPUR® and VITACEL® range with<br />

nutritional benefits for high-quality<br />

<strong>food</strong> products.<br />

fmt<br />

When it comes to bake-stable fillings<br />

like chocolate or fruit fillings and jams,<br />

VIVAPUR® Alginate and Pectin are the<br />

perfect solutions.<br />

By combining these two hydrocolloids,<br />

a synergistic effect is achieved,<br />

ensuring high flexibility, excellent<br />

syneresis control, a soft texture for<br />

easy handling, and an exceptional<br />

flavor release. For both bake stability<br />

and post-oven fillings, VIVAPUR®<br />

Alginate is the ideal choice. It provides<br />

exceptional bake and freeze-thaw<br />

stability. Furthermore, it is easy<br />

to prepare as it dissolves in cold<br />

liquids. With tailor-made solutions<br />

available, VIVAPUR® Alginate offers<br />

a wide range of textures, from<br />

smooth to firm, and allows for texture<br />

development from rapid to slow.<br />

Additionally, it effectively prevents<br />

syneresis, ensuring the desired<br />

consistency and quality.<br />

Bioactive Collagen Peptides:<br />

A new understanding of the role<br />

of proteins in sports nutrition<br />

Body Toning<br />

• Increases lean mass<br />

and decreases fat mass<br />

Connective Tissue<br />

Improvement<br />

• Strengthens ligaments<br />

and tendons<br />

Shorten the time to market with<br />

VIVAPUR® Functional Ingredients<br />

and VITACEL® Dietary Fibers<br />

Visit JRS Food Ingredients at iba<br />

Munich on Booth A3/ 158, from<br />

October 22nd to October 26th, <strong>2023</strong>,<br />

to learn more about the JRS bakery<br />

experts providing comprehensive<br />

application and development services<br />

from concept to market launch.<br />

With our portfolio of customized<br />

and practical VIVAPUR® Functional<br />

Systems, JRS Food Ingredients offers<br />

solutions for demanding gluten-free<br />

product development.<br />

Key No. 104787<br />

Bone Health<br />

• Increases bone mineral<br />

density and flexibility<br />

Joint Health<br />

• Recovers joint cartilage<br />

and reduces joint pain<br />

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

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com

Ingredients<br />

Butter and Beyond - The Rise of<br />

Alternative Fats in the Bakery<br />

Fat plays a crucial role in shaping our<br />

<strong>food</strong> experience, exerting a profound<br />

influence on both taste and texture.<br />

It adds depth and richness of flavor<br />

to dishes, elevating the overall<br />

sensory encounter of dining. From the<br />

flakiness of pastries to the tenderness<br />

of meat, fat impacts the texture and<br />

structure of a diverse range of culinary<br />

creations. However, in the collective<br />

strive to reduce reliance on animalbased<br />

ingredients and embrace more<br />

plant-based <strong>food</strong>s, finding the right fat<br />

is essential.<br />

Alternative proteins have garnered<br />

much interest over the last few years,<br />

but people tend to forget that fats and<br />

oils are an equally important part of a<br />

healthy diet.<br />

Identifying plant-based fats that<br />

mimic the characteristics of animal<br />

fats can help recreate familiar flavors<br />

and textures while aligning with plant<br />

orientated dietary choices. These<br />

fats contribute to the mouthfeel,<br />

creaminess, and indulgence we<br />

associate with certain dishes.<br />

Moreover, there is a demand for plantbased<br />

fats that can strike the balance<br />

between offering culinary pleasure<br />

and nutritional well-being.<br />

Itai Cohen, Gavan co-founder and CEO, with his R&D team<br />

Fat is a key ingredient<br />

in bakery<br />

products as it plays<br />

a definitive role in<br />

enhancing volume<br />

and rich flavor.<br />

Most common fats<br />

today contain high<br />

levels of saturated<br />

fatty acids; dairy<br />

butter contains 63%<br />

saturated fat.<br />

Animal-derived ingredients have been<br />

prevalent in pastries. Despite the<br />

growing use of vegetable fats instead<br />

of butter, nothing quiet matches the<br />

taste, texture, and smoothness that<br />

real butter confers. This presents a<br />

clear challenge for both the industry<br />

and its customers.<br />

Recently more and more consumers<br />

are looking for plant-based options<br />

for various reasons including nutrition,<br />

animal welfare, clean label, and<br />

sustainability. In response pastry chefs<br />

are faced with the task of adjusting<br />

ingredients to meet this demand.<br />

It starts with gaining an understanding<br />

of how fats and oils interact with<br />

the other ingredients. Once these<br />

underlying mechanisms become<br />

clear, the challenge lies in finding<br />

a plant-based fat solution with the<br />

same workability as dairy-based butter<br />

while minimizing the need for added<br />

ingredients including allergens in the<br />

reformulation process.<br />

It’s time to rethink pastry as we know it.<br />

We no longer rely solely on dairy butter<br />

to create amazing-tasting pastry<br />

applications. There is now a highly<br />

credible alternative. Our main vision<br />

is to reduce pastries’ dependency on<br />

animal-based products.<br />

Gavan is currently exploring the<br />

potential of its technology to replace<br />

the fat component in various <strong>food</strong><br />

applications beginning with butter for<br />

the bakery industry.<br />

Alternatives such as FaTRIX enable<br />

bakers to replace dairy butter without<br />

forfeiting functionality. These solutions<br />

help reduce saturated fat by 80% for<br />

each unit of fat replaced and still retain<br />

the sensory properties of saturated<br />

fats. Another advantage is the flavor.<br />

Butter tends to dominate other<br />

flavors. FaTRIX has been developed<br />

with a neutral taste, enabling chefs to<br />

highlight and bring out the flavors they<br />

desire in their creations.<br />

By exploring and experimenting with<br />

alternative fats, we can continue to<br />

enjoy delicious and satisfying cuisine<br />

while promoting a healthier sustainable<br />

and compassionate <strong>food</strong> system. fmt<br />

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

Ingredients<br />

IFT FIRST Focuses on the Future of Food<br />

by Donna Berry<br />

Pandemic, natural disasters, inflation<br />

and war, these are just some of the<br />

global crises that have impeded<br />

progress across the <strong>food</strong> science<br />

community at a time when new<br />

solutions are most needed to feed<br />

the growing global population. These<br />

challenges were addressed at IFT<br />

FIRST, the annual meeting of the<br />

Institute of Food Technologists (IFT),<br />

a nonprofit scientific organization<br />

committed to advancing the science<br />

of <strong>food</strong> and its application across the<br />

global <strong>food</strong> system, which was held<br />

on July 16 to 19, <strong>2023</strong>, in Chicago,<br />

Illinois.<br />

IFT FIRST means Food Improved by<br />

Research, Science and <strong>Technology</strong>.<br />

It is IFT’s response to the<br />

transformative nature of the global<br />

<strong>food</strong> system. This year’s theme<br />

“Innovation in a Time of Crisis: Can<br />

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

was the focus of this year’s scientific<br />

program and exposition.<br />

“Our global <strong>food</strong> supply is facing<br />

new challenges that require new<br />

solutions,” said Christie Tarantino-<br />

Dean, chief executive officer of IFT.<br />

“Our top global <strong>food</strong>-science leaders<br />

recognize this and are guiding the<br />

technology and innovation movement<br />

that is driving our <strong>food</strong> systems<br />

forward today.”<br />

The opening keynote address<br />

on “Embedding Innovation into<br />

Everyone’s DNA” was delivered<br />

by Duncan Wardle, former head of<br />

innovation and creativity at Disney.<br />

His words set the stage for the event.<br />

“Don’t let ‘no, because’ be the first<br />

words out of your mouth,” said<br />

Wardle. “When a team member<br />

presents a new idea, respond ‘yes,<br />

and’ in order to encourage innovation.<br />

“You can program AI to paint the Mona<br />

Lisa, and it might be able to recreate<br />

it perfectly stroke by stroke, but it’d<br />

be incredibly difficult to program a<br />

machine to possess the curiosity<br />

and creativity that prompted Da<br />

Vinci to paint her in the first place,”<br />

according to Wardle. “While AI may<br />

one day replicate the core human<br />

traits, I don’t believe it’s coming<br />

anytime soon. The next decade<br />

belongs to those of us who can tap<br />

into our creativity, our intuition, our<br />

curiosity and our imagination, and<br />

leverage these uniquely human skills<br />

to disrupt and innovate the next wave<br />

of incredible discoveries.”<br />

One such discovery is on the fasttrack<br />

within ingredient technology.<br />

It’s the upcycling of side streams of<br />

<strong>food</strong> manufacturing into valuable,<br />

edible products.<br />

“Agricultural and <strong>food</strong> processing<br />

by-products, such as fruit and<br />

vegetable skins, pulp, seeds and<br />

stems can be defined as low-value<br />

or scrap materials, written off in<br />

the manufacturing plant ledgers,<br />

Senior couple jogging_©BAZA Production_shutterstock_1629522379 source BENEO<br />

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


Ingredients<br />

never to be thought of again,” said<br />

Bryan Hitchcock, chief science<br />

and technology officer at IFT.<br />

“However, these by-products have<br />

other potential uses in industries<br />

or applications, such as packaging,<br />

cosmetics and pharmaceuticals.”<br />

In addition to upcycled ingredients,<br />

advancements in precision fermentation<br />

and biomanufacturing, were<br />

presented by many ingredient<br />

suppliers. These innovative products<br />

are adding value across the <strong>food</strong><br />

supply and serving as the next<br />

generation of protein solutions and<br />

sustainable ingredients.<br />

“Functional <strong>food</strong>s are exploding, and<br />

the pace of change is accelerating<br />

due to tumultuous times and shifting<br />

consumer habits and a global climate<br />

crisis,” said Hitchcock. “Despite<br />

these challenges, there are many<br />

opportunities to tap into these<br />

evolving trends via novel tech<br />

and create inspiring <strong>food</strong> product<br />

development solutions and innovate<br />

in a time of crisis.”<br />

Anna Rosales, senior director of<br />

government affairs and nutrition at<br />

IFT, added, “Increasingly, consumers<br />

are prioritizing the health of the<br />

planet in their purchasing decisions.<br />

With consumers wanting more<br />

sustainable, planet-friendly solutions<br />

or all-natural ingredient innovations,<br />

plant-based alternatives and<br />

proactive health-and-wellness trends<br />

will continue to impact new product<br />

development.”<br />

Start-ups Pitch Products<br />

More than a dozens of startups<br />

participated in a pitch competition<br />

at IFT FIRST, with Helaina, a New<br />

York-based biotechnology company<br />

producing breast milk proteins,<br />

winning the $10,000 grand prize.<br />

The company has developed human<br />

lactoferrin, a bioactive compound<br />

that “regulates iron levels, improves<br />

nutrient absorption and improves<br />

cognitive health,” said Paola Delgado,<br />

chief operating officer. The pitch<br />

event was presented in partnership<br />

with Seeding the Future Foundation,<br />

an organization committed to<br />

Muffin_©BENEO source BENEO<br />

advancing access to safe, nutritious<br />

and affordable <strong>food</strong>.<br />

“The only comparable ingredient in<br />

the market is bovine lactoferrin, that<br />

trades for up to $1,500 per kilogram,”<br />

she said. “It is supply constrained<br />

and incredibly wasteful, taking 2,000<br />

liters of milk to make 1 kilogram of<br />

lactoferrin. But the opportunity is<br />

huge. Its market has doubled in size<br />

in the past five years. We are here to<br />

take over and to expand this market<br />

with a more efficacious and costeffective<br />

ingredient.”<br />

Helaina is targeting sports nutrition<br />

and prenatal nutrition markets<br />

initially, with plans to expand into<br />

elderly nutrition and infant formula<br />

applications. The company, which<br />

has raised more than $25 million<br />

in funding to date, is performing<br />

pre-clinical and clinical studies to<br />

achieve regulatory approval for the<br />

ingredient.<br />

“Our proprietary precision<br />

fermentation platform is able to<br />

make human bioactive ingredients at<br />

a fraction of the cost,” said Delgado.<br />

“This is the future of <strong>food</strong> as medicine.<br />

This is functional ingredients 2.0.”<br />

SnapDNA, Broomfield, Colorado,<br />

and unClassic Foods, San Francisco,<br />

California, were each awarded $2,500<br />

as the runners-up in the competition.<br />

SnapDNA aims to revolutionize the<br />

<strong>food</strong> testing process by reducing the<br />

time needed to test for <strong>food</strong> pathogens,<br />

spoilage agents and allergens. Through<br />

its on-site analysis technology,<br />

SnapDNA can reduce the traditional<br />

pathogen test timeline of three to seven<br />

days to less than one hour, reducing<br />

storage costs for <strong>food</strong> companies and<br />

ensuring <strong>food</strong> safety for consumers.<br />

The second runner-up, unClassic Foods,<br />

uses oyster mushrooms to create a<br />

plant-based meat substitute.<br />

From the Expo Floor<br />

The exhibit floor featured more<br />

than 800 companies offering the<br />

latest in <strong>food</strong> science intelligence,<br />

accompanied by non-stop <strong>food</strong><br />

tastings. There were also numerous<br />

presentations on the expo floor<br />

discussing trends, ingredients and<br />

applied science.<br />

Kemin Industries, Des Moines,<br />

Iowa, launched its new fat-block<br />

topical solution for the commercial<br />

production of battered and fried<br />

<strong>food</strong>s. The clean-label functional<br />

protein acts as a micro-barrier,<br />

enabling less waste in processing<br />

and improving batter adhesion for a<br />

crispier, more enticing bite.<br />

“It’s a game changer for the industry,”<br />

said Courtney Schwartz, marketing<br />

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

Ingredients<br />

director. “Depending on the<br />

application, the protein can reduce<br />

oil uptake by 25% to 30%, while<br />

providing moisture retention and<br />

increased yield, all with a potential to<br />

reduce cost-in-use.”<br />

Pea-based ingredient manufacturer<br />

Cosucra highlighted that it is investing<br />

$210 million into a seven-year project<br />

designed to reduce the overall<br />

carbon footprint by 50% by 2030<br />

across its pea protein, fiber, starch<br />

and chicory root fiber operations.<br />

Cosucra will work with yellow pea<br />

farmers in Belgium and France to<br />

improve carbon retention in the soil.<br />

No fertilizer is needed in pea crops,<br />

which add nitrogen into the soil.<br />

Chicory root may be grown through<br />

no-till farming practices. Cosucra<br />

plans to recycle residuals from the<br />

byproducts from its pea and chicory<br />

root plants crops and then upcycle<br />

the material into biogas, which then<br />

will be transformed into renewable<br />

electricity to minimize its usage of<br />

steam. This energy transformation<br />

will increase its energy independence<br />

in Europe and contribute to achieving<br />

its corporate environmental, social<br />

and governance (ESG) objective of<br />

50% reduction in carbon footprint by<br />

2030.<br />

To showcase the functionality of<br />

its chicory root fiber, the company<br />

sampled a 30% sugar-reduced<br />

sandwich biscuit cookie and a ketofriendly<br />

wheat bread that had 11<br />

grams of carbohydrates, including<br />

8 grams of dietary fiber. There was<br />

also a plant-based butter spread<br />

containing pea protein, which<br />

provided emulsifying properties.<br />

Mannheim, Germany-based Beneo<br />

launched a whole grain barley flour<br />

with 20% beta-glucans, which are<br />

viscous and soluble dietary fibers<br />

that make <strong>food</strong> thicker and delay<br />

its passage through the large and<br />

small intestines. Beta-glucans from<br />

barley contribute to blood sugar<br />

management and cardiovascular<br />

health. Applications include baked<br />

<strong>food</strong>s, pasta, cereal and meal<br />

replacements.<br />

“This whole grain and clean label<br />

barley flour strengthens Beneo’s<br />

expertise as a leading provider of<br />

functional fibers,” said Jon Peters,<br />

sales director, Americas. “It is an<br />

economically attractive solution<br />

that supports <strong>food</strong> manufacturers<br />

in developing tasty and appealing<br />

products with added value in times of<br />

tighter consumer budgets.”<br />

BioVeritas LLC, Bryan, Texas,<br />

introduced a clean-label mold<br />

inhibitor that is a cultured vegetable<br />

oil extract. It is made through a<br />

proprietary upcycling process and<br />

replaces calcium propionate in<br />

baked <strong>food</strong>s applications with no<br />

substantial differences in texture<br />

Solutions for<br />

Gluten-free Bakery Products<br />

VITACEL ®<br />

Dietary Fibers<br />

Gluten-free and<br />

fiber enriched<br />

VISIT US<br />

22.-26.10.<strong>2023</strong><br />

Key No. 105336<br />

JRS <strong>food</strong> FOOD <strong>Marketing</strong> INGREDIENTS<br />

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

17<br />


Holzmühle 1 I 73494 Rosenberg (Germany) I T. +49 7967 152-332 I <strong>food</strong>@jrs.de<br />


Ingredients<br />

or flavor. Other applications include<br />

sauces and dressings.<br />

Angel Yeast, a China-based company<br />

showcased its sustainable yeast<br />

protein and compound seasoning<br />

solutions. The new vegan-friendly<br />

yeast-sourced protein is produced<br />

using an upcycle-based reuse<br />

methodology to comply with<br />

emerging sustainability standards.<br />

The ingredient boasts 80% protein<br />

content with 21% branchedchain<br />

amino acid content. Its protein<br />

digestibility corrected amino acid<br />

score is 1.0, which is the same as<br />

animal-based proteins and soy.<br />

“Compared to plant-based and animal<br />

proteins, natural yeast protein is a<br />

more sustainable, environmentalfriendly,<br />

gluten-free, non-GMO and<br />

nutritious <strong>food</strong> substance,” said<br />

Hang Tao, general manager of Angel<br />

Yeast’s North America business<br />

unit. “The versatile yeast as a<br />

natural ingredient will be crucial to<br />

developing novel products that best<br />

suit the needs of global customers.”<br />

AAK Adobe Stock Image bakery_spreads source AAK<br />

Dough in heart shape_©Fedorovacz_shutterstock_519400318 source BENEO<br />

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

Ingredients<br />

Barley-ears_©Elena Koromyslova_shutterstock_723678619 source BENEO<br />

R+K_AD_<strong>2023</strong>_Cups_135x210_+B_Food&<strong>Marketing</strong>_<strong>Technology</strong>.qxp_Layout 1 16.04.23 19:13 Seite 1<br />

AAK, Edison, New Jersey, a valueadded<br />

specialty vegetable fats and<br />

oils supplier, showed attendees how<br />

its ingredients can make products<br />

better tasting, healthier and more<br />

sustainable. Prototypes sampled<br />

included plant-based chipotle<br />

mayonnaise, vegan cocoa hazelnut<br />

spread and chocolate cake with<br />

caramel-flavored icing. The latter<br />

featured an emulsified shortening<br />

system in the icing for improved<br />

whippability and shelf life.<br />

The next IFT FIRST will take place July<br />

14 to 17, 2024, in Chicago, Illinois. fmt<br />

The Author<br />

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

consultant and editor with over 25 years<br />

experience in tracking trends and advancements<br />

in product development.<br />

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

Key No. 105179<br />



Ingredients<br />

Nutritional Support for Sports Injury<br />

Prevention<br />

Bioactive Collagen Peptides (BCP®) can support the musculoskeletal system from within<br />

Being physically active has a number<br />

of health benefits: Aerobic exercise<br />

such as running, cycling or swimming<br />

is good for the cardiovascular system,<br />

while resistance training helps build<br />

muscle mass and tone the body.<br />

However, despite such advantages,<br />

the risk of injury is inevitable. In<br />

addition to proper technique and<br />

adequate recovery time, targeted<br />

supplementation can provide extra<br />

support for the musculoskeletal<br />

system, which is largely composed<br />

of the structural protein collagen. To<br />

support the stability of the different<br />

parts of this system, GELITA, one of<br />

the world’s leading manufacturers<br />

of collagen peptides, has developed<br />

an extensive portfolio of specific<br />

Bioactive Collagen Peptides (BCP®).<br />

Extraordinary structure<br />

The musculoskeletal system is<br />

divided into two parts: active and<br />

passive. While the active part of the<br />

system (skeletal muscles, fasciae<br />

and tendons) is responsible for<br />

movement, the passive part (bones,<br />

cartilage, joints and ligaments)<br />

supports the skeletal muscles and<br />

helps to form the structure of the<br />

body. A strong musculoskeletal<br />

system is therefore a good basis for<br />

preventing sports injuries.<br />

Collagen makes up 30 per cent of the<br />

total protein mass in the human body,<br />

making it the most abundant protein<br />

in the musculoskeletal system. It<br />

helps to keep ligaments and tendons<br />

flexible and strong, and is essential<br />

for the proper functioning of joints.<br />

It is also a key component of bones,<br />

making up 95 per cent of the human<br />

body’s bone matrix; as such, it is<br />

essential for bone health, helping to<br />

prevent brittleness and fractures.<br />

Supplementing the diet with BCP®<br />

therefore helps to promote health of<br />

the whole musculoskeletal system<br />

and can reduce the risk of injuries,<br />

as proven by a number of clinical<br />

studies.<br />

Strong bones for a strong<br />

foundation<br />

GELITA has developed the specific<br />

FORTIBONE® collagen peptides<br />

Exercise is essential for health and wellbeing, but it is also important to be aware of sports injuries and<br />

how best to prevent them.<br />

which are optimised to improve<br />

overall bone health, with their<br />

beneficial effects confirmed by<br />

numerous studies. An observational<br />

study investigated the effect of<br />

FORTIBONE® on bone fracture<br />

healing. The study involved 28<br />

participants with bone fractures,<br />

including men and women between<br />

the ages of 17 and 87. They were<br />

randomised into two groups: The<br />

verum group supplemented with 10g<br />

of FORTIBONE®, while the placebo<br />

group was given 10g of maltodextrin.<br />

At the end of the observation period,<br />

79 per cent of the participants taking<br />

the BCP®, but only 50 per cent of<br />

the placebo group, had very good or<br />

good bone fracture healing. [1]<br />

Researchers investigated the<br />

effect of FORTIBONE® on bone<br />

mineral density in a double-blind,<br />

randomised, placebo-controlled trial<br />

conducted in 2018 in women with<br />

low bone mineral density at the spine<br />

and femoral neck for 12 months. The<br />

study included 131 women aged 46-<br />

80 who supplemented with either 5g<br />

of FORTIBONE® (intervention group)<br />

or maltodextrin (placebo group) daily.<br />

The results showed that bone density<br />

increased significantly after taking<br />

FORTIBONE®, while it decreased in<br />

the placebo group. The bone mineral<br />

density increased by 4.2 per cent in<br />

the spine and by 7.7 per cent in the<br />

femoral neck. [2]<br />

copyright_Kzenon_Fotolia<br />

Martin Walter, Category Manager<br />

Healthy Ageing and Sports Nutrition<br />

at GELITA, explains the mode of<br />

action behind these results: “Our<br />

research indicates a clear stimulating<br />

effect on bone-building cells known<br />

as osteoblasts. This anabolic effect<br />

can increase collagen synthesis and<br />

support the development of a stable<br />

bone structure, which is essential<br />

in endurance sports such as longdistance<br />

running and cycling, where<br />

micro-fractures can occur.”<br />

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

Ingredients<br />

Keeping joints flexible<br />

Pushing the body to its physical limits<br />

during exercise will, over time, probably<br />

have a negative impact on joint health.<br />

As collagen is an essential component<br />

of healthy joint cartilage, GELITA<br />

developed FORTIGEL® twenty years<br />

ago. These specific collagen peptides<br />

are optimised and scientifically<br />

proven to stimulate joint cartilage<br />

regeneration and the production of<br />

collagen and proteoglycans, the two<br />

main components of cartilage dry<br />

mass. It also combats the progressive<br />

degeneration of cartilage tissue.<br />

FORTIGEL® has been the subject<br />

of 20 studies involving around<br />

2,800 participants [3, 4] , all of which<br />

confirm its stimulating effect on<br />

the biosynthesis of the extracellular<br />

cartilage matrix. This means that<br />

these BCP® address not only the<br />

symptoms, but also the cause of joint<br />

problems thus reducing pain and<br />

improving mobility. “Due to its strong<br />

scientific background, FORTIGEL® is<br />

commercially successful in almost<br />

50 countries and allows for the use<br />

With TENDOFORTE®, AIS study participants with Achilles tendinopathy were able to return to<br />

training after just 3 months.<br />

of certain health claims too. Health<br />

Canada has approved a productspecific<br />

claim for FORTIGEL® and<br />

the Brazilian National Health Agency<br />

(ANVISA) also recently granted health<br />

claim approval. These milestones are<br />

truly a tribute to our work,” continues<br />

Martin Walter.<br />

copyright_GELITA<br />

fmt<br />

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

21<br />

Key No. 105693

Ingredients<br />

Improving the stability of<br />

tendons and ligaments<br />

Every sport requires some degree<br />

of strength, power and speed,<br />

and relies heavily on tendons and<br />

the intact composition of their<br />

extracellular matrix collagens,<br />

proteoglycans and elastic fibres.<br />

However, overuse can make tendons<br />

and ligaments more susceptible to<br />

injury. That’s why GELITA’s special<br />

TENDOFORTE® collagen peptides<br />

are optimised to strengthen them.<br />

Two studies conducted with these<br />

BCP® show efficacy with a daily<br />

dose of just 5g over 3 to 6 months.<br />

A study conducted by the Australian<br />

Institute of Sport (AIS) showed that<br />

subjects with long-term symptoms<br />

of chronic Achilles tendinopathy<br />

who had failed to respond to<br />

traditional rehabilitation methods<br />

were able to return to running within<br />

3 months when supplementing with<br />

TENDOFORTE®, and were able to<br />

continue running for the remainder<br />

of the 6-month trial period. [5]<br />

“Not only does TENDOFORTE® act as<br />

a preventive nutritional intervention<br />

to strengthen tendons and ligaments,<br />

it also helps injured athletes return to<br />

their previous levels of performance<br />

more quickly and safely. Take, for<br />

example, the young French boxer<br />

Caroline Cruveillier, who has achieved<br />

amazing results with TENDOFORTE®,”<br />

reveals Martin. The 25-year-old<br />

suffered an injury to the triangular<br />

fibrocartilage complex in her right<br />

wrist – a common injury for boxers.<br />

After surgery, she started taking 5g<br />

of TENDOFORTE® daily for several<br />

months. She returned to training after<br />

only eight months, instead of the 12<br />

months originally predicted.<br />

Multiple application possibilities<br />

Beverages are a smart way for those<br />

participating in physical activity to<br />

get the extra nutrients they need<br />

that are not provided by their regular<br />

diet, and can be consumed anywhere<br />

and at any time while exercising.<br />

GELITA’s BCP® have a neutral taste<br />

and can be used in combination<br />

with vitamins, minerals and other<br />

nutrients, making them perfect for<br />

tailor-made sports drink concepts –<br />

without compromising the sensory<br />

appeal of the end product. But the<br />

Bioactive Collagen Peptides can be<br />

incorporated into other products too.<br />

“Our range of specific collagen<br />

peptides offers almost unlimited<br />

possibilities for the development of<br />

dietary supplements and functional<br />

<strong>food</strong>s and beverages targeted at both<br />

professional and amateur athletes.<br />

They can be easily formulated into a<br />

wide range of other products such as<br />

protein bars and supplements that<br />

help strengthen the musculoskeletal<br />

system,” concludes Martin.<br />

fmt<br />

Gelita_bike_riding_copyright_ Mike Watson<br />

Images Limited_Fotolia<br />

[1] Knefeli HC, Mueller-Autz M (2018): Improved<br />

bone healing after oral application of specific<br />

bioactive collagen peptides. Nutra<strong>food</strong>s 17:185-188<br />

[2] König et al. (2018): Specific collagen peptides<br />

improve bone mineral density and bone markers<br />

in postmenopausal women - a randomised<br />

controlled trial. Nutrition. 16;10(1):97. doi: 10.3390/<br />

nu10010097.<br />

[3] Moskowitz RW, 2000: Role of collagen<br />

hydrolysate in bone and joint disease. Semin<br />

Arthritis Rheum, 30, 87 – 99.<br />

[4] McAlindon TE, et al. (2021): Change in knee<br />

osteoarthritis cartilage detected by delayed<br />

gadolinium enhanced magnetic resonance<br />

imaging following treatment with collagen<br />

hydrolysate: a pilot randomized controlled trial.<br />

Osteoarthritis and Cartilage. Apr;19(4):399-405.<br />

[5] Praet et al. (2017) Oral supplementation<br />

of specific collagen peptides accelerates<br />

improvement in Achilles tendon symptoms and<br />

function in combination with eccentric exercise.<br />

S Afr J Sports Med 29, suppl 1.<br />

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

Ingredients<br />

FMCG Gurus: The Sports Nutrition Market<br />

The Sports Nutrition market initially focused on the development of nutritional products specifically designed<br />

for fitness enthusiasts and athletes. These products have been designed to enhance and optimize performance,<br />

recovery, and overall health and wellness. However, the sports nutrition market has seen significant growth<br />

in recent years, which is a result of an increased consumer awareness and attentiveness towards their health.<br />

This has led to a rise in more health and fitness conscious consumers, and has seen sports nutrition products,<br />

such as protein powders, sports drinks, energy bars, and dietary supplements move beyond being a niche,<br />

towards a market of mass appeal.<br />

Proactive Consumers<br />

Consumers turn to <strong>food</strong> and drink for<br />

a variety of reasons beyond a boost<br />

of strength and endurance when<br />

partaking in physical activity. Now,<br />

many everyday consumers are looking<br />

for <strong>food</strong> and drink products that<br />

will offer convenient nutrition to aid<br />

their long-term health. FMCG Gurus’<br />

consumer insights reveal that 60% of<br />

global consumers have become more<br />

conscious about their health in the<br />

last two years. As a result, products<br />

with multiple health claims will appeal<br />

to consumers as this will enhance<br />

the value of the product and offer<br />

maximum efficacy.<br />

Over the last few years, consumers<br />

have re-evaluated their health and<br />

wellness. This has led to a large<br />

proportion of consumers having<br />

adopted more proactive approaches<br />

to addressing their health for the<br />

long-term. For instance, FMCG Gurus<br />

market research shows that of the<br />

consumers who are more conscious<br />

about their health, 23% of consumers<br />

state that this is because they were<br />

not suffering from any symptoms, but<br />

just wanted to take a more proactive<br />

approach. With this rise of proactive<br />

approaches and the aiding of overall,<br />

holistic health, these consumers<br />

value better-for-you products that are<br />

health-boosting and multifunctional by<br />

addressing various areas of health.<br />

The Importance of Protein<br />

Protein is a vital nutrient which plays a<br />

key role in muscle growth, repair and<br />

overall health. In the sports nutrition<br />

market, protein is incorporated into<br />

various <strong>food</strong> and drink categories<br />

to cater to the increasing consumer<br />

demand for protein-rich products. Of<br />

the consumers who have changed their<br />

diet in the last two years, 58% of global<br />

consumers increased their intake of<br />

protein.<br />

A large proportion of consumers in<br />

the mainstream market have shown<br />

interest in protein consumption in<br />

order to aid an active lifestyle, weight<br />

management, and overall wellness.<br />

Importantly, with consumers’ diverse<br />

needs and preferences, protein<br />

products are available in various <strong>food</strong><br />

and drink formats and categories.<br />

FMCG Gurus’ consumer insights<br />

reveal that 48% of global consumers<br />

have purchased high protein cookies,<br />

as well as 52% of consumers who<br />

have purchased milk protein<br />

drinks in the last six months. This<br />

demonstrates that while the sports<br />

nutrition industry has reached more<br />

of a mainstream audience of healthconscious,<br />

proactive consumers,<br />

brands should continue to focus<br />

on product innovation and the<br />

formulation of protein-enriched <strong>food</strong>s,<br />

including yoghurts, cereals, snacks,<br />

and protein-infused beverages.<br />

Highlight Sustainability<br />

Credentials of Protein Sources<br />

The environment continues to be a<br />

key concern for consumers, in which<br />

they are aware of the environmental<br />

impact of the <strong>food</strong> production industry<br />

and their own dietary, shopping, and<br />

overall lifestyle habits. Moreover,<br />

consumers are concerned about the<br />

impact of environmental damage<br />

on their health and understand<br />

that health and sustainability are<br />

interlinked.<br />

The sports nutrition market must not<br />

underestimate the appeal of plantbased<br />

protein sources. FMCG Gurus’<br />

research highlight that of those who<br />

have changed their diet in the last<br />

two years, 46% of global consumers<br />

increased their intake of plant protein.<br />

This is the case for both those who<br />

follow strict plant-based diets and<br />

those who do not follow this type of<br />

diet. While these proteins are rich<br />

in essential amino acids and can<br />

provide similar benefits to animalbased<br />

proteins in terms of muscle<br />

recovery, repair, and growth, the<br />

sports nutrition market should focus<br />

on innovating plant-based protein<br />

products through taste, texture, and<br />

functionality.<br />

Back-to-Basics Approach<br />

Many consumers have embraced<br />

the concept of positive nutrition and<br />

are looking to increase their intake<br />

of functional and natural ingredients<br />

to gain a health-boost beyond basic<br />

nutrition. To achieve this, brands<br />

should adopt a back-to-basics<br />

approach to nutrition, through natural<br />

ingredients and streamlined ingredient<br />

lists. For instance, 62% of global<br />

consumers deem a snack healthier if<br />

it contains natural ingredients. Sports<br />

nutrition products should not only<br />

be deemed better-for-you but also<br />

free-from dietary evils that will have<br />

an adverse effect on the health and<br />

wellness of the consumer.<br />

The sports nutrition market focuses on<br />

overall wellness, as opposed to solely<br />

focusing on athletic performance.<br />

Products may contain additional<br />

vitamins, minerals, and antioxidants<br />

to support immune function and<br />

recovery. This holistic approach caters<br />

to the broader lifestyle concerns<br />

of consumers who prioritize both<br />

exercise and general well-being.<br />

Scientific Evidence to Validate<br />

Transparency and sustainability are<br />

vital aspects of the natural approach<br />

in the sports nutrition market. This<br />

is because many consumers are<br />

concerned and skeptical about<br />

exaggerated and misleading health<br />

claims due to health-washing scandals.<br />

As a result, consumers are looking for<br />

evidence to offer reassurance that the<br />

product will do as it says on the label.<br />

FMCG Gurus’ findings highlight that<br />

69% of global consumers find scientific<br />

claims important when choosing<br />

sports nutrition products. Therefore,<br />

to combat skepticism, brands must<br />

use clinically-proven, scientific<br />

evidence to support health claims in<br />

sports nutrition products.<br />

fmt<br />

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


Processing<br />

Accurate Humidity Measurements<br />

Improve Baking Efficiency and Consistency<br />

Bühler, a leading producer of<br />

commercial <strong>food</strong> equipment including<br />

baking ovens, employs Vaisala<br />

technology in its Meincke Turbu<br />

ovens, including Vaisala’s dew point/<br />

temperature probes and industrial<br />

transmitters.<br />

Environmental concerns and rising<br />

energy prices are driving demands<br />

for improved efficiency across all<br />

industries. This is particularly the case<br />

in <strong>food</strong> production, and especially in<br />

processes involving baking ovens,<br />

which can run at temperatures of up to<br />

325°C. Bühler’s cutting-edge Meincke<br />

Turbu indirect-fired convection ovens,<br />

aim to increase efficiency in line with<br />

the company’s strategic commitment<br />

to help its customers make substantial<br />

savings in energy, water, and product<br />

wastage.<br />

One customer was using natural gas at<br />

an average annual cost of €10 million<br />

before ordering the ovens, but with<br />

accurate humidity measurements a<br />

reduction in gas consumption of as<br />

much as 20% was achieved.<br />

Ensuring consistent reliable<br />

baking product quality<br />

The advantages of accurate monitoring<br />

are explained by Morten Bøgild and<br />

Christoffer Bay, Senior R&D Engineers<br />

at Bühler’s biscuit business unit in<br />

Denmark. “By measuring the humidity<br />

levels inside the oven, you can control<br />

the process to maintain a consistent<br />

baking profile, even with fluctuations<br />

in other factors like ambient conditions<br />

or ingredient quality,” explains Morten.<br />

“This enables a more consistent<br />

product in terms of spread, thickness,<br />

coloring, and other important quality<br />

parameters, thereby minimizing<br />

wastage.”<br />

In addition, Christoffer says: “An oven<br />

with built-in measurement technology<br />

gives our customers the opportunity<br />

to control the humidity of their ovens<br />

themselves, as well as the temperature,<br />

which can be particularly valuable for<br />

those producing multiple products<br />

with different baking profiles.”<br />

The Vaisala DRYCAP® Dew Point and<br />

Temperature Probe DMP6 is designed<br />

for in-line humidity measurement at<br />

very high temperatures and a wide<br />

dew point range. It has a passive<br />

cooling function that draws heat<br />

away from the probe to reduce the<br />

temperature to within the sensor’s<br />

optimal range, making it ideal for the<br />

extreme environment of an industrial<br />

baking oven. This robust technology<br />

enables Bühler to offer its customers<br />

more accuracy and flexibility when<br />

setting up their ovens. In addition,<br />

the DMP6 measurement probe can<br />

be connected to a Vaisala Indigo500<br />

series transmitter, which enables<br />

real-time data visualization and probe<br />

configuration.<br />

Consistent moisture levels<br />

improve production efficiency<br />

The monitoring of moisture levels<br />

also helps to shorten the time needed<br />

to bake the perfect product. “When<br />

baking cookies, an oven typically<br />

operates with a dewpoint of 60–70 °C,<br />

but our Meincke Turbu ovens allow the<br />

humidity level to be higher,” explains<br />

Morten. “Consequently, there is less<br />

cold air to heat up, because when we<br />

regulate the moisture content, less<br />

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

Processing<br />

air exchange is necessary. In addition, a dryer oven requires<br />

higher temperatures to achieve the same heat transfer, while<br />

excessive humidity can damage the oven – so with a higher<br />

moisture level that is kept consistent and within safe limits,<br />

thanks to accurate monitoring, we can achieve substantial<br />

reductions in the energy bills of our customers.”<br />

In addition to reduced gas consumption, the conveyer carrying<br />

the baked goods can also move through the ovens at a faster<br />

rate because the products are ready sooner, resulting in a<br />

more efficient throughput.<br />

From automation to digitalization<br />

Bühler is at the forefront of the fourth industrial revolution<br />

in its industry, incorporating smart technology into existing<br />

automated production facilities to improve performance<br />

through enhanced monitoring, reporting, and artificial<br />

intelligence techniques. “The market has slowly embraced<br />

this transition, and by recognizing the efficiency benefits of<br />

having more accurate data and knowing how to use it, we<br />

are driving real change in the industry,” Christoffer explains.<br />

“Humidity measurements provide one of the most important<br />

insights when it comes to making the baking process more<br />

efficient and building an understanding of how heat flow within<br />

the oven contributes to final product quality.”<br />

Morten sees Vaisala as the ideal partner for Bühler, helping<br />

customers to achieve ambitious efficiency targets. “Vaisala<br />

technology is crucial to our efforts, because the sensors are<br />

easy to calibrate and use, and robust enough to withstand<br />

extreme conditions,” he explains.<br />

“Flemming Bøge of Brdr. Jørgensen Instruments, Vaisala’s<br />

partner in Denmark, worked closely with us to help identify<br />

the ideal solution; and we also received useful guidance from<br />

Vaisala’s own application experts on how to calculate humidity<br />

values. This greatly benefited our technicians, which use the<br />

equipment daily.<br />

“Even before we chose Vaisala as a preferred supplier, we<br />

had customers specifying the company’s equipment in their<br />

orders. With an increasing demand for digitalisation and AIenabled<br />

functionalities, this need is only going to increase, so<br />

we’re excited to see where this collaboration can take us.” fmt<br />

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

Key No. 104586<br />


Processing<br />

Sustainable Processing: Unlocking Big<br />

Savings by Going Green<br />

The cost-of-living crisis means consumers are experiencing the implications of rising prices; many are looking<br />

to make cut backs in their <strong>food</strong> shopping as they struggle with other essential living costs. Because of this,<br />

many consumers will be re-evaluating the need for convenience products such as tinned <strong>food</strong>, frozen <strong>food</strong><br />

and ready meals as they attempt to seek more affordable products.<br />

by Carlos Fernandez<br />

How can <strong>food</strong> processors achieve<br />

more sustainable processing in this<br />

era of tightening costs?<br />

For many companies, there is<br />

an acute need to maximize the<br />

efficiency of existing equipment while<br />

increasing productivity. At the same<br />

time, there is growing pressure from<br />

consumers and retailers for greater<br />

sustainability in the <strong>food</strong> industry.<br />

Food processors across a range of<br />

industries and categories – from dairy<br />

drinks and juices to canned soups<br />

and sauces to fish, poultry, and meat<br />

– share common challenges, such as a<br />

growing need to maximize efficiency<br />

and meet ever louder sustainability<br />

demands.<br />

It is perhaps unsurprising that many<br />

are looking to extend the working life of<br />

existing equipment. However, companies<br />

are equally aware that equipment must<br />

be kept up-to-date and in optimum<br />

conditions to achieve this aim. It is against<br />

this backdrop that I believe there is a<br />

need for what I call process knowledge<br />

and application knowledge.<br />

The Case for Process Knowledge<br />

Process knowledge is vital because<br />

it helps ensure products reach<br />

consumers in optimum conditions. By<br />

avoiding pitfalls such as overheating<br />

during sterilization, companies not<br />

only save energy but also prevent<br />

damage to their products. Consulting<br />

a technician with in-depth process<br />

knowledge will help your facility to<br />

meet <strong>food</strong> safety requirements and<br />

increase product shelf-life. As a<br />

result, less products going to waste,<br />

and your business will become more<br />

sustainable.<br />

Another foundation of sustainability<br />

– and one that many of my customers<br />

have mentioned – lies in the reliability<br />

Photos: JBT<br />

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

Packaging<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong> 27<br />

Key No. 104467

Processing<br />

and performance of the equipment.<br />

Key to both these factors is being<br />

able to draw on a high standard of<br />

technology, maintenance and – most<br />

importantly – knowledge of how to<br />

best operate the equipment. A lack of<br />

this knowledge can result in wasted<br />

of human resources, equipment, and<br />

operational costs.<br />

How Application Knowledge Can<br />

Help<br />

Application knowledge focuses<br />

on more practical aspects. As an<br />

example, at JBT we provide application<br />

knowledge support to customers to<br />

assess the functioning of equipment<br />

in their own facilities to make sure they<br />

don’t have a <strong>food</strong> safety problem or are<br />

unnecessarily wasting high quantities<br />

of energy or water.<br />

Application knowledge can also be<br />

seen in the fresh side of our business.<br />

For citrus processing, our technicians<br />

will recommend specific settings<br />

for citrus extraction equipment<br />

dependent on the season and variety.<br />

This allows customers to extract the<br />

maximum level of juice, pulp, and<br />

residues from their citrus volumes.<br />

Applied Sustainability<br />

Let me provide a few specific<br />

examples of process and application<br />

knowledge in action.<br />

Through our worldwide Food<br />

<strong>Technology</strong> Centers (FTCs) and Green<br />

Retrofits, JBT is already helping<br />

customers to achieve improved<br />

productivity and efficiencies while<br />

becoming more sustainable. In<br />

the process, we help customers to<br />

become more profitable, less wasteful,<br />

and more economically viable in<br />

the long term, ensuring a future for<br />

everyone involved.<br />

JBT FTCs offer a Research &<br />

Development resource for customers<br />

that focuses on maximizing the<br />

effectiveness and productivity of new<br />

or existing equipment and extending<br />

its working life. FTCs contain – often<br />

full size – replicas of JBT equipment<br />

capable of reproducing the exact<br />

same processes that <strong>food</strong> processors<br />

use when filling, canning, or mixing.<br />

Customers can draw on JBT experts’<br />

substantial <strong>food</strong> safety, <strong>food</strong> science,<br />

and application knowledge to get the<br />

best results from their equipment<br />

and the desired end results for their<br />

products. Many companies know how<br />

to weld steel or bend metal, and JBT<br />

is no exception. However, we also<br />

understand the products and the<br />

processes, ensuring that customers<br />

can confidently deliver products with<br />

the best-possible shelf-life and <strong>food</strong><br />

safety, all while aiming for optimum<br />

end results.<br />

By replicating the performance of an<br />

industrial-level processing facility, we<br />

can assess the optimum conditions<br />

necessary for achieving sought-after<br />

results with <strong>food</strong> products. JBT further<br />

utilizes the expertise of its technicians<br />

to provide customer training, maximize<br />

the handling of existing products and<br />

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

Processing<br />

processes and covering the testing<br />

of new equipment. We carry out live<br />

demonstrations for customers, so they<br />

can view in-person the workings of<br />

processes they might have previously<br />

only seen in presentations.<br />

Many customers don’t want to change<br />

their entire install base. Instead, they<br />

want to take older equipment to<br />

a performance level that matches<br />

new systems. This approach makes<br />

sense and aligns with the principles<br />

of the circular economy. JBT’s Green<br />

Retrofits allow customers to achieve<br />

this goal.<br />

Through our Green Retrofit program,<br />

we help maximize the performance<br />

of installed equipment by improving<br />

its productivity and efficiency<br />

while minimizing its impact on the<br />

environment.<br />

So, is it possible to achieve both<br />

sustainability and cost savings?<br />

Absolutely. Helping customers become<br />

more sustainable by getting the most<br />

out of their products is the essence<br />

of a good <strong>food</strong> processing technology<br />

provider. By investing in process<br />

knowledge and application knowledge,<br />

<strong>food</strong> processors can unlock significant<br />

savings while embracing sustainable<br />

practices. As companies work together<br />

to create a greener, more efficient, and<br />

profitable future for the <strong>food</strong> industry,<br />

it’s clear that sustainability and cost<br />

savings can go hand in hand. Now is<br />

the time for businesses to prioritize<br />

sustainable processing methods and<br />

unlock the benefits for their operations<br />

and the environment.<br />

fmt<br />

Want edgy<br />

shapes?<br />

The Author<br />



Carlos Fernandez, JBT EVP of Sustainability<br />

and Market Development<br />


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

Key No. 103850<br />

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


Processing<br />

25 Years of NETZSCH: Interview with<br />

Felix Kleinert<br />

After a quarter of a century as CEO<br />

of Waldkraiburg-based NETZSCH<br />

Pumpen & Systeme GmbH, Felix<br />

Kleinert looks back on the highs and<br />

lows of his time at NETZSCH ahead<br />

of his well-deserved retirement at the<br />

end of the fiscal year on June 30, <strong>2023</strong>.<br />

Before leaving the company, Mr.<br />

Kleinert reviewed his time at the global<br />

specialist for handling complex media<br />

and reported on both good and difficult<br />

moments. In the interview, he talks<br />

about the past years since he started<br />

in 1999, the future of NETZSCH, and<br />

his personal retirement plans.<br />

FMT: Thinking back to your first day,<br />

could you have imagined staying<br />

with NETZSCH for so long?<br />

Felix Kleinert: I still remember when<br />

Thomas Netzsch and I signed the<br />

contract in Selb, and he predicted a<br />

long cooperation time. I had already<br />

been with my previous employer for<br />

nine years and, therefore, couldn’t<br />

imagine staying with one company<br />

for much longer. At that time, I felt a<br />

managing director should change at<br />

least every ten years – but I was proven<br />

wrong. I have broadened my knowledge<br />

over the years, and it was great.<br />

How has the company developed<br />

since you started?<br />

The business unit Pumps & Systems<br />

faced difficult times when I joined<br />

in 1999. At that time, we employed<br />

around 1,000 people in ten sales<br />

companies. Today, there are about<br />

2,500 in almost 30 sales companies<br />

worldwide. In addition, we increased<br />

the turnover from 70 million Euros<br />

worldwide and a zero result to no<br />

less than 400 million Euros with an<br />

excellent result. In cooperation with<br />

our licensee Heishin in Japan, we<br />

also increased our world market<br />

share in the progressing cavity pump<br />

sector from 20 to over 40 percent.<br />

This was only possible thanks to the<br />

employee’s and management’s joint<br />

solid effort. We can all be proud of this.<br />

What do you remember most about<br />

the past 25 years?<br />

I always like to think back to Thomas<br />

Netzsch, who passed away much too<br />

soon. When I approached him and<br />

presented a larger project, he would<br />

ask about the costs, the value for<br />

the company and how long it would<br />

take first. After my answers, he would<br />

usually agree with me, adding that it<br />

could be done a little faster.<br />

Who has influenced you the most<br />

during your time at NETZSCH?<br />

During our time together, I was<br />

mainly influenced by Thomas Netzsch,<br />

with his winning personality and<br />

Prof. Michael Gaitanides, with his<br />

comprehensive knowledge as our<br />

mutual friend.<br />

What distinguishes NETZSCH from<br />

other comparable companies?<br />

It’s the long-term vision of the<br />

company. At NETZSCH, it’s not just<br />

about short-term incoming orders,<br />

sales and earnings but also long-term<br />

strategic orientation. In this regard,<br />

people at NETZSCH have more<br />

endurance. That’s important because<br />

only a few things always work out as<br />

quickly as you thought they would in<br />

the original planning.<br />

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

Processing<br />

NETZSCH has undoubtedly grown<br />

on you over the years. What do you<br />

wish the company for the future?<br />

We have increased our world market<br />

share in the progressing cavity<br />

pump sector to over 40 percent. We<br />

may reach 50 percent someday, but<br />

certainly only a little more. With about<br />

100 competitors worldwide, every<br />

percentage point of market share gain<br />

is becoming more complex. Therefore,<br />

a new business model has been<br />

developed. We aim to become the<br />

global expert in conveying complex<br />

fluids, offering various technological<br />

solutions and services to the world<br />

market. With this strategy, we will<br />

further expand and still have enough<br />

space to grow. Even though this path<br />

will be challenging, I am confident<br />

that my successor, Andreas Denker,<br />

can provide significant impulses with<br />

his diverse experience, especially<br />

in marketing and sales. Together<br />

with the global pump management<br />

team, he will lead the globally active<br />

business unit Pumps & Systems to<br />

further success.<br />

What are you looking forward to in<br />

the future?<br />

I look forward to more time with my<br />

wife, our children and grandchildren,<br />

more time for the house, the farm and<br />

the dog, and to private trips without<br />

time pressure because of a business<br />

trip. But I am also looking forward<br />

to further professional challenges<br />

as a member of the supervisory and<br />

advisory boards of currently three<br />

respectable industrial companies. In<br />

addition, a fourth mandate is just on<br />

the horizon. According to the plan, my<br />

future will be a mixture of professional<br />

activities and more time for private<br />

things, especially with my wife and<br />

people close to me - I am already<br />

looking forward to the future!<br />

CEO Felix Kleinert started at NETZSCH<br />

Pumps & Systems back in 1999.<br />

“We can all be proud of this”<br />

Pumps & Systems. The company has<br />

developed, produced and distributed<br />

customized and sophisticated pump<br />

solutions for over seven decades.<br />

With their NEMO® progressing<br />

cavity pumps, TORNADO® rotary<br />

lobe pumps, NOTOS® multiscrew<br />

pumps, PERIPRO® peristaltic pumps,<br />

grinders, dosing technology and<br />

accessories, innovative solutions<br />

are offered on a global scale, from<br />

the smallest dosing pump for the<br />

industry to large pumps for the oil and<br />

gas sector or mining. Even the most<br />

demanding media pose no problems<br />

for the product portfolio. With over<br />

2,500 employees, NETZSCH Pumps<br />

& Systems is the largest business<br />

unit of the NETZSCH Group, along<br />

with NETZSCH Analyzing & Testing<br />

and NETZSCH Grinding & Dispersing.<br />

Performance standards are high.<br />

NETZSCH promises their customers<br />

Proven Excellence – exceptional<br />

performance in everything we do,<br />

proven time and again since 1873. fmt<br />

Memories from almost 25 years of NETZSCH Pumps & Systems<br />

Felix Kleinert: "It's not just about short-term incoming orders,<br />

sales and earnings"<br />

We wish you all the best for these<br />

future plans, with all the strength<br />

and health you need for them. And<br />

thank you for what you have given this<br />

industry over such a long time.<br />

NETZSCH Group: The company<br />

As a global specialist in complex fluid<br />

management, customer satisfaction<br />

is the top priority at NETZSCH<br />

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


Processing<br />

High-Precision Metal Detection for Salad<br />

Dressings: MiWave <strong>Technology</strong> Reduces<br />

Erroneous Readings<br />

Highly conductive products represent a huge challenge for today’s metal detectors and significantly reduce<br />

the level of detection sensitivity that can be achieved. This was the problem faced by one German company<br />

that produces salad dressings and other products for wholesale. The company has now switched to the metal<br />

detector Mitus® with flexible MiWave Modulation in order to reduce erroneous readings and thereby increase<br />

productivity.<br />

Key facts<br />

A <strong>food</strong> producer has replaced an<br />

existing metal detector with the<br />

metal detector Mitus® in order to<br />

best meet the strict requirements<br />

for ensuring product quality.<br />

Products<br />

• Metal detector Mitus®<br />

• Metal detector belt BMK<br />

Application<br />

Before the finished salad dressing<br />

is approved for order picking, the<br />

product is checked for metallic<br />

foreign objects. Thanks to its flexible<br />

MiWave Modulation, the metal<br />

detector Mitus® is able to detect<br />

and show the presence of even the<br />

smallest foreign objects despite an<br />

extremely high product effect.<br />

Customer benefits<br />

• Significant increase in detection<br />

sensitivity in order to ensure<br />

the highest possible level of<br />

product safety for consumers<br />

• Increased productivity due<br />

to reduction of erroneous<br />

ejections<br />

• Easy to clean thanks to<br />

hygienic design<br />

Project goal and implementation<br />

The <strong>food</strong> producer in this Best<br />

Practice makes salad dressings for<br />

wholesale. Physically speaking, these<br />

dressings are highly conductive<br />

salt solutions. This conductivity<br />

represented a huge challenge for the<br />

customer’s metal detectors as they<br />

can influence the detector’s magnetic<br />

field and therefore mask the signal of<br />

foreign objects.<br />

The company was constantly experiencing<br />

erroneous rejections, which<br />

significantly curtailed productivity. In<br />

order to optimize this process, the<br />

customer decided to switch to the<br />

metal detector Mitus® from Minebea<br />

Intec. This is equipped with the<br />

flexible MiWave. MiWave generates<br />

a variety of modulated frequencies in<br />

the transmitter signal, which can then<br />

be separated and evaluated using<br />

an intelligent algorithm. Thanks to<br />

The increased detection sensitivity was demonstrated using our test cards.<br />

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

Processing<br />

The metal detector Mitus® housing<br />

leaves nothing to be desired in<br />

terms of hygiene<br />

its high level of detection sensitivity,<br />

the metal detector Mitus® is able to<br />

detect and show even the smallest<br />

metal contaminations despite a high<br />

product effect.<br />

But it’s not just the high detection<br />

sensitivity that has impressed the<br />

customers, it’s also the ease of use<br />

of the metal detector. The operating<br />

panel guides users through the<br />

teaching process for the products and<br />

“I am very happy with the Mitus® as it has a high level of detection<br />

sensitivity despite high product effects, which has also been<br />

demonstrated using our test cards. This gives me great certainty that<br />

I can quickly and reliably detect any potential metal contamination in<br />

my products.”<br />

Renowned German manufacturer<br />

the user management tool manages<br />

the rights for the various users. The<br />

metal detector Mitus® is also easy to<br />

clean thanks to it smooth and sealed<br />

surfaces. It is designed so that all<br />

fluids can simply run off.<br />

fmt<br />

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

33<br />

Key No. 104749

Packaging<br />

Artisan Master Baker Selects Label<br />

Verification Data Master<br />

When Leicestershire craft bakery Geary’s sought a retail-compliant label verification system, they called upon<br />

industry specialist Jenton Dimaco.<br />

Producing one million loaves and more than five million rolls weekly, as part of their dual-site modernisation<br />

plan, the family-run firm has now made the switch from labor and time-intensive manual verification checks<br />

to an efficient and future-proof offline Dimaco label verification system<br />

Established in 1906, Geary’s has<br />

remained family-run throughout four<br />

generations. In 2018, the master baking<br />

firm received £15m of investment to<br />

support its development of a new,<br />

purpose-built factory in Leicester.<br />

Offering a wide range of SKUs, the<br />

high-quality BRCGS-approved and AA+<br />

artisan bakery realized that in order to<br />

keep pace with its exponential growth<br />

and new retailer stockists, a robust label<br />

verification solution that could scale up<br />

alongside their expansion plans was<br />

required.<br />

Now stocked by most British supermarkets,<br />

including Tesco, Waitrose,<br />

M&S, Ocado, and its longstanding<br />

biggest customer, Aldi – in May 2022<br />

Geary’s Technical Manager Karen<br />

Walters started to scope out the<br />

company’s future label verification<br />

options. One quick web search later<br />

and Dimaco was in the door. By July, the<br />

CapEx budget was confirmed and two<br />

offline semi-automated OCR Veri-PACK<br />

label verification vision units together<br />

with a Veri-CENTRAL SQL server were<br />

installed at the Barrow-upon-Soar site.<br />

Indicative of their satisfaction, this<br />

March, a replica solution, comprising<br />

another two units and database, went<br />

live at Geary’s Glenfield site.<br />

Given the multiple variants of craft<br />

bakery products, comprising bloomers,<br />

rustics, malted loaves and the latest<br />

- Jason’s Sourdough, named after the<br />

company’s master baker and Executive<br />

Director Jason Geary - the semiautomated<br />

offline solution catered to<br />

the bakeries’ immediate needs.<br />

The risk of mislabelling is generally<br />

higher on shorter product runs involving<br />

multiple packaging types, notes Dimaco<br />

Sales Director Steve Wainwright.<br />

He expands: “Geary’s bake in small<br />

batches. Because of these short-run<br />

lines, there tends to be multiple product<br />

changeovers per day. Geary’s was also<br />

dealing with varied packaging shapes,<br />

Traditional, artisanal, and dedicated to quality over quantity, Geary’s bakery has made the switch from<br />

labor and time-intensive manual verification checks to an efficient and future-proof offline Dimaco<br />

label verification system.<br />

flexible packaging, labels on sticky bags,<br />

as well as closure tags systems. Coupled<br />

with supplying multiple products to<br />

multiple customers, manual label<br />

checks was fast becoming untenable.<br />

“Ensuring that the label used on each and<br />

every product matches the work order,<br />

printing them in real-time to ensure<br />

there’s no mix up, and linking this to the<br />

database and live MRP system, helps to<br />

significantly reduce human errors,” adds<br />

Steve.<br />

Batch checking<br />

Proofing labels, gathering physical<br />

copies at regular intervals – hourly, at the<br />

start of production and for every bread<br />

batch changeover – had reached an<br />

unsustainable tipping point for Geary’s.<br />

It was proving to be both labor intensive,<br />

challenging to resource and generated<br />

volumes of worksheets which had to<br />

be archived for years, reflects Geary’s<br />

Technical Manager Karen Walters.<br />

Simply by eliminating the paperwork<br />

element and moving to batch checks<br />

performed at the same intervals on<br />

two Veri-PACK units, Karen confirmed<br />

that both bakery sites have observed<br />

significant savings.<br />

“Paper records are always more<br />

vulnerable to being misplaced. They are<br />

also time consuming to retrieve. In the<br />

event of a label recall or audit, speed is<br />

of the essence,” adds Karen.<br />

At the first site, as well as the subsequent<br />

second location, Geary’s placed their<br />

two offline Veri-PACK units close to the<br />

product lines. Every half hour, at the start<br />

and end of each product changeover,<br />

and after a line stop exceeding 5<br />

minutes, a user inserts the pack into a<br />

Veri-PACK unit, logs in and electronically<br />

verifies all the label data against the<br />

34<br />

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

Packaging<br />

Stocked by most British supermarkets, including Tesco, Waitrose, M&S, Ocado, and its longstanding biggest customer, Aldi, Geary’s recently launched<br />

Jason’s Sourdough, named after master baker and Executive Director Jason Geary.<br />

very latest MRP production data files.<br />

An image is taken. The results are then<br />

stored in each sites’ Veri-CENTRAL<br />

database, enabling auditable records to<br />

be instantly called up when required.<br />

If the data is wrong, the line is immediate<br />

stopped and an investigation takes<br />

place.<br />

Future proofing<br />

Designed specifically to supersede<br />

manual paper-based label checks and<br />

detect label and artwork discrepancies<br />

faster and more accurately than the<br />

human eye, the Dimaco offline system<br />

could provide the stepping stone<br />

for Geary’s to automate labelling<br />

verification in the future.<br />

The rationale for selecting a Dimaco<br />

offline solution is it can accommodate<br />

all the different packaging types,<br />

reaffirms Steve. As a scalable solution<br />

comprising compatible Dimaco technology,<br />

if Geary’s packaging formats<br />

Every half hour, at the start and end of each product changeover, and after a line stop exceeding 5<br />

minutes, a Geary’s user inserts the pack into a Veri-PACK unit, logs in and electronically verifies all the<br />

label data against the very latest MRP production data files.<br />

change in the future, any modifications<br />

to the label verification process is<br />

feasible.<br />

Quality born and bread<br />

Geary’s bakery remains traditional,<br />

artisanal, and dedicated to quality over<br />

quantity. Their quest to craft, prove,<br />

bake, pack and sell the perfect bread<br />

is as evident today as it was 100 years<br />

ago. Scale has not compromised this<br />

ethos.<br />

From preparing the dough 24-hours<br />

before baking in smaller batches, to<br />

a longer prove time and fermenting<br />

its own sourdough culture, discarding<br />

quality product because its label<br />

data is non-compliant doesn’t sit<br />

comfortably with the bakeries’<br />

sustainability policies. Especially in<br />

today’s current climate of soaring<br />

energy and ingredient costs.<br />

By checking labels against robust MRP<br />

data sources and catching mislabelled<br />

products early before they exit the<br />

factory doors, the Dimaco systems<br />

are helping to prevent good products<br />

from being discarded. Consequently<br />

minimising waste and ensuring that<br />

Geary’s high-quality and hard-earned<br />

brand integrity endures for decades<br />

more to come.<br />

fmt<br />

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

Packaging<br />

Turning Traceability into <strong>Marketing</strong> Gold<br />

Digitalized traceability systems can turn a costly legal requirement into easy routines which give you<br />

and your customers peace of mind – and an opportunity to increase margins by marketing your product<br />

provenance, explains Mathew Simpson of CSB-System.<br />

“The traceability of <strong>food</strong> … shall be<br />

established at all stages of production,<br />

processing and distribution” (<br />

according to regulation EC 178/2002).<br />

Statutory regulations such as this,<br />

along with <strong>food</strong> industry standards<br />

such as Codex Alimentarius, BRC<br />

Global Standard for Food Safety and<br />

individual retailer standards have<br />

really driven the mass adoption and<br />

implementation of traceability systems<br />

for all stages of <strong>food</strong> production.<br />

Whilst the requirement for traceability<br />

is a good thing for consumer safety<br />

and market transparency, it does<br />

cause difficulties for manufacturers.<br />

There is a direct administrative cost<br />

to recording and managing all that<br />

information - and it is often difficult to<br />

achieve because recipe processing is<br />

complex.<br />

For example, ingredients such as<br />

sugar and salt are present in most<br />

recipes. A single 20kg bag of sugar<br />

could therefore find its way into ten<br />

batches of different finished products.<br />

Furthermore, flexibility in production<br />

is also reduced. Whereas previously,<br />

substituting beet sugar for cane sugar<br />

would have been a simple expedient<br />

to cover a shortfall, now a written<br />

derogation is required, or alternatives<br />

have to be written into the specification<br />

in advance.<br />

Moreover, it is now not enough to<br />

purchase sugar from any reputable<br />

supplier; instead, suppliers must<br />

be approved in advance and also<br />

written into the specification, and it<br />

is necessary to record from which<br />

supplier the sugar came for every<br />

batch.<br />

Nevertheless, as the saying goes,<br />

‘every challenge is an opportunity’.<br />

Viewed in another way, ‘traceability’<br />

is only a more technical word for<br />

provenance – or ‘knowing-where-itcame-from’.<br />

And for many consumers<br />

and many products, provenance is an<br />

important part of the buying decision.<br />

In some famous cases, the provenance<br />

of a product has been turned into<br />

commercial gold. Champagne is<br />

perhaps the most famous example,<br />

but even potatoes (Jersey Royal) and<br />

pasties (Cornish) have been granted<br />

official legal protection by the EU<br />

– which helps them to market their<br />

unique traceability.<br />

36<br />

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

Packaging<br />

Protected geographical indication<br />

(PGI) and protected designation<br />

of origin (PDO) are official EU legal<br />

terms which enshrine provenance in<br />

law. And while many products cannot<br />

meet the threshold to win PGI or PDO<br />

status, it has become commonplace<br />

to indicate geographical origin on<br />

<strong>food</strong> labels (Irish Beef; Welsh Lamb;<br />

Scottish Raspberries: Devon Custard;<br />

Madagascan Vanilla).<br />

Provenance really matters to<br />

consumers because it delivers<br />

prestige and satisfaction in perceived<br />

or real product quality. Knowing where<br />

it came from helps people to avoid<br />

bad, unsafe or poor-quality products.<br />

People want to know and believe their<br />

beef is coming from Ireland so that<br />

they can be sure they are not paying for<br />

horse meat or out of date meat.<br />

Most products may not be able to<br />

market traceability quite so effectively<br />

as Champagne, but it is clear that one<br />

of the key pillars of the commercial<br />

proposition is traceability to region.<br />

Furthermore, if you can extend this<br />

to identify the farm where a joint of<br />

beef came from or the dairy producing<br />

a particular cheese – and if this<br />

information can also be accessed by<br />

the consumer through a QR code on<br />

the packaging – you are helping to<br />

create an image of exclusivity for your<br />

product that sets it apart from its rivals.<br />

This type of traceability is clearly more<br />

about marketing than product safety<br />

– but the two things can be aligned<br />

because the same technology can<br />

deliver both.<br />

assures traceability within the process.<br />

The system instructs the operative by<br />

displaying the plan or the recipe along<br />

with work instructions. By scanning the<br />

item, the operative directly records the<br />

batch being used. In the act of weighing,<br />

the operative follows the instruction and<br />

records the weight taken.<br />

In following these steps, the operative<br />

did nothing more physically than they<br />

did in a system without traceability<br />

except scanning a barcode. Yet<br />

through this one additional procedure,<br />

it becomes easier to weigh out the<br />

right ingredients and harder to weigh<br />

out the wrong ingredients.<br />

Equally important, this means that the<br />

stock position for all the ingredients<br />

(and their approved substitutes) will<br />

be known in real time. Therefore,<br />

integrated planning functionality can<br />

calculate the exact requirements for<br />

each ingredient and flag up a shortfall<br />

- and an approved substitute - in<br />

advance.<br />

You won’t run out of the ‘right’ type of<br />

sugar if you have the right type of ERP<br />

system in place. What you will do is<br />

transform a costly legal requirement<br />

into a virtuous system of quality<br />

assurance with a potential marketing<br />

benefit – alchemy!<br />

fmt<br />

With the right ERP in place, the costs<br />

of ensuring products can be traced<br />

back to origin or forward to destination<br />

can be transformed into a virtuous<br />

system of quality assurance, product<br />

consistency and increased efficiency<br />

– which also automatically delivers<br />

traceability.<br />

Where the ERP is integrated to the<br />

weighing scales and scanners, the<br />

instructing, doing and recording steps in<br />

the production process can be combined<br />

into a single ergonomic routine which<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong> 37

Company Founder Gerhard Schubert has<br />

Passed Away<br />

Gerhard Schubert, the founder and shareholder of leading packaging machine manufacturer Schubert, passed<br />

away peacefully in Crailsheim on 4 July <strong>2023</strong> at the age of 84. With his passing, the packaging industry has<br />

lost a defining figure and an extraordinary personality.<br />

In 1966, he founded Gerhard Schubert<br />

GmbH, one of the most innovative and<br />

successful companies in international<br />

packaging machine manufacturing. To<br />

this day, his visionary ideas of a modular<br />

robot-assisted top-loading packaging<br />

machine continue to influence modern<br />

packaging technology around the<br />

world. Gerhard Schubert laid the<br />

foundation for the company in 1953<br />

with an apprenticeship as a mechanic.<br />

He then spent several years gathering<br />

experience as a design engineer at<br />

the Strunck and Kugler companies<br />

before setting up his own engineering<br />

& design office in 1964.<br />

Only two years later, Gerhard<br />

Schubert GmbH was founded in<br />

Crailsheim. With his pioneering spirit<br />

and entrepreneurial daring, Gerhard<br />

Schubert built the small company into<br />

an international group of companies<br />

over a period of decades and took<br />

the family business to the forefront of<br />

the world’s packaging manufacturers.<br />

He always remained down-to-earth<br />

and deeply connected to the region<br />

surrounding his hometown of<br />

Crailsheim. In addition to his two sons<br />

Ralf and Gerald Schubert, the next<br />

generation of grandchildren is now<br />

working in the company.<br />

Gerhard Schubert’s passing is a great<br />

loss. But on his life’s journey, he<br />

left traces that will reach far beyond<br />

his time with us. He once very aptly<br />

described himself: “Yes, I am a visionary.<br />

A designer must have vision.” And this<br />

vision – to build “the best packaging<br />

machines in the world” – is one that he<br />

brought to life with flying colors.<br />

We, the publishing team of Dr.<br />

Harnisch Publications admired<br />

Gerhard Schubert: We’ll miss him. fmt<br />

Rico Maga, Plant Pathologist<br />

1948-<strong>2023</strong><br />

We were very sad to hear of the<br />

premature passing of our friend and<br />

colleague Rico R. Magda, at the age of<br />

74 at his home in the Philippines. He<br />

worked as a Plant Pathologist at the<br />

University of the Philippines at Los<br />

Baños and wrote about many plants,<br />

fruits and vegetables over many years.<br />

Rico loved learning and had a very<br />

sharp memory, planning and writing<br />

new articles right until the end.<br />

The first article on Lemongrass<br />

was over thirty years ago and the<br />

last one on Young Jackfruit in this<br />

year’s February issue. He was a very<br />

prolific writer with a wide knowledge<br />

on a large range of plant topics. His<br />

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

style of writing was refreshing and the readers were often<br />

enthusiastic to find out more details. Over the years some<br />

of the plants he wrote about have found their position<br />

in the global <strong>food</strong> markets. These include Dragonfruit,<br />

Mangosteen, Shea and Yacon. The articles always talked<br />

about the botanical background and history, sourcing,<br />

including plant breeding and went on to describe existing<br />

and potential uses and markets. There were often recipes<br />

for readers to try out. Rico’s humor came through and<br />

sometimes very dry topics came to life.<br />

Rico loved plants and planting, and his family will dedicate<br />

some fruit trees and an orchard for him in the Philippines<br />

later this year. He actually was able to buy 10 Calamansi<br />

trees a few weeks before he passed away.<br />

Among his other interests Rico was a blackbelt at karate<br />

and he loved spending time with his grandchildren, and<br />

teaching them.<br />

Rico Magda was a part of our publishing house. We will<br />

miss him.<br />

Ian Healey<br />

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

39<br />

Key No. 105604

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

Agro<strong>food</strong> Ethiopia, Addis Ababa, June <strong>2023</strong><br />

by Ian Healey<br />

I once heard a song about Africa<br />

being shaped like a question mark. It<br />

was about Africa having the answer<br />

for many of the world’s needs. The<br />

reasons for this included the innate<br />

cheerfulness and positive thinking of<br />

so many African people, together with<br />

their unending warmth and welcoming<br />

nature. In the <strong>food</strong> industry it is also<br />

particularly true that Africa has a lot to<br />

offer the world as a whole.<br />

Following several other visits to Africa<br />

and supported by a number of friends<br />

from different parts of the continent,<br />

I was glad to accept an invitation to<br />

join the organizer fairtrade at the<br />

5th International Trade Exhibition<br />

on Agro<strong>food</strong>, Plastics, Printing and<br />

Packaging in Addis Ababa, Ethiopia.<br />

Ethiopia is a country in East Africa,<br />

which covers an area of more than 1.1<br />

million km 2 and which has a growing<br />

population currently at almost 120<br />

million people. It has great potential,<br />

especially in the <strong>food</strong> and beverage<br />

sector: not only does it have a large,<br />

unexploited land area, but it also has<br />

sufficient water and a predominantly<br />

temperate climate due to its high<br />

altitudes. Agriculture is the most<br />

important industry, providing over<br />

60% of employment and 76% of the<br />

country’s exports. Of these coffee is<br />

probably the most well-known and<br />

is sometimes called “black gold“,<br />

whereas water is known as “white<br />

gold“. Cereals, spices, legumes and<br />

other vegetables are also widely<br />

cultivated, as well as teff, or dwarf<br />

millet, which is a staple <strong>food</strong> for local<br />

tastebuds. Nevertheless Ethiopia is<br />

still a <strong>food</strong> importer, according to the<br />

latest figures from the German VDMA<br />

(Association of Mechanical and Plant<br />

Engineering).<br />

Rich in history and in resources<br />

The exhibition was opened by<br />

the Ethiopian State Minister of<br />

Industry, His Excellency Mr. Hassan<br />

Mohammed, at a high quality<br />

opening event, with speeches and<br />

greetings from Ambassadors and<br />

Representatives of 12 countries.<br />

His Excellency welcomed the<br />

participants to Ethiopia and<br />

underlined the richness of the country,<br />

being so well blessed with natural<br />

resources and a favorable climate and<br />

hard working farmers. He promised to<br />

improve the infrastructure, including<br />

irrigation and to launch a charter to<br />

resolve the financial struggles which<br />

companies have been experiencing<br />

as they look to import equipment and<br />

machinery.<br />

“Today we commemorate the<br />

beginning of a new chapter, a chapter<br />

that integrates agriculture, <strong>food</strong><br />

processing, packaging and plastics,<br />

opening up limitless possibilities<br />

for our people and our economy.<br />

By bringing together stakeholders<br />

from across the globe, agro<strong>food</strong> &<br />

plastprintpack Ethiopia serves as a<br />

paramount platform to showcase the<br />

immense potential of our nation and<br />

foster collaboration. We are eager to<br />

develop our agro<strong>food</strong> & plastprintpack<br />

industry in close cooperation with our<br />

partners from around the globe.”<br />

In total more than 130 companies<br />

from 16 countries exhibited at the<br />

event, which attracted over 4000<br />

trade visitors from all over Ethiopia<br />

and other neighboring countries.<br />

There were National Pavilions from<br />

participants from China, Germany,<br />

India, Italy, Kuwait and Türkiye. The<br />

Trade Event included a well attended<br />

conference with topics such as<br />

forming “Partnerships in Innovation<br />

in Durum Wheat“, “Networking to<br />

Strengthen the Ethiopian Beverage<br />

Industry“ and “Corporate Due<br />

Diligence in the Supply Chain“.<br />

The aim of the event is to help develop<br />

industry in Ethiopia and this region<br />

of East Africa and create opportunity<br />

and investment in <strong>food</strong> and beverage<br />

technology. This will in turn create<br />

jobs and help along the road of<br />

self sufficiency. With 120 million<br />

inhabitants (2022), which according<br />

to the World Bank will rise to 200<br />

million by 2050, Ethiopia has long<br />

been the largest <strong>food</strong> market in East<br />

& Central Africa. Expenditure in the<br />

<strong>food</strong> and beverage sector is growing<br />

steadily, and F&B production is by far<br />

the largest segment of the Ethiopian<br />

processing industry. Accordingly,<br />

the demand for <strong>food</strong> and beverage<br />

ingredients is rising continuously.<br />

So it is only natural that more and<br />

more leading international ingredient<br />

companies took part in agro<strong>food</strong><br />

Ethiopia.<br />

A professional partner<br />

Founded in 1991, fairtrade has long<br />

been one of the leading organizers of<br />

professional international agro<strong>food</strong> &<br />

plastprintpack trade fairs in Africa and<br />

the Middle East. Over the decades,<br />

more than 36,000 exhibitors and 1.5<br />

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

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

million trade visitors have expressed<br />

their confidence in the company.<br />

With a range of international trade<br />

shows, fairtrade goes innovative ways<br />

to connect emerging markets with<br />

solution providers from across the<br />

globe. Facilitating valuable business<br />

contacts between exhibitors and<br />

trade visitors – that is what fairtrade<br />

stands for. ISO 9001:2015 certified<br />

and a member of UFI The Global<br />

Association of the Exhibition Industry,<br />

the exhibition expert strives for high<br />

customer satisfaction with excellent<br />

service and innovative products.<br />

fairtrade is managed by its founder<br />

Martin März and his son Paul, who<br />

joined the company in 2016, and<br />

builds on a highly motivated team of<br />

experienced and young professionals,<br />

many of them qualified in-house. At<br />

the opening event Paul welcomed the<br />

guests and partners: “The success of<br />

this major international event would<br />

be impossible without the close<br />

cooperation and strong support of our<br />

partners. We would like to express<br />

our sincere gratitude to everybody<br />

contributing to this success, especially<br />

the Ministry of Agriculture of Ethiopia,<br />

but also including our Ethiopian coorganizer<br />

Prana Events, the official<br />

delegations, media partners and most<br />

of all the exhibitors and trade visitors.<br />

We wish many exciting talks resulting<br />

in valuable outcomes and excellent<br />

business.“<br />

Conclusions<br />

My personal impressions of the<br />

exhibition were very positive. Many<br />

exhibitors were there for the first<br />

time, ready to test the waters of a<br />

growing continent. Ethiopia was seen<br />

as an excellent strategic location<br />

in East Africa which could act as a<br />

hub between Africa and the Middle<br />

East region. The <strong>food</strong> interests are<br />

similar in the geographically close<br />

areas. Ethiopia is seen as a very safe<br />

political center with a long history<br />

of agriculture, as well as <strong>food</strong> and<br />

beverage production. It is a large<br />

country with hard working people<br />

and a good infrastructure, especially<br />

through the international airport and<br />

with connections to many significant<br />

markets.<br />

Other companies were returning to<br />

the exhibition and are now making<br />

concrete plans to build a factory in<br />

the country, either full size or small<br />

scale, whilst others were seeking local<br />

partners to develop existing facilities.<br />

The atmosphere was very constructive<br />

and the exhibitor evening, in the<br />

middle of the show, was enjoyed by<br />

all exhibitors until late into the night.<br />

Local <strong>food</strong> and beer specialties and<br />

wine from the Rift Valley were served.<br />

The bottom line for me was that the<br />

country needs support in different<br />

sectors, especially in the soft beverage<br />

area such as juice processing; also<br />

sodas and water are popular, but<br />

also in bakeries and confectionery.<br />

As more women are now working<br />

to support their family’s economic<br />

needs, more to-go opportunities are<br />

arising, such as quick, processed<br />

<strong>food</strong>s – as healthy as possible – and<br />

even coffee shops. Ethiopia’s young<br />

people are embracing education and<br />

several students helped out hosting<br />

at the exhibition. They were optimistic<br />

about the future. Both male and<br />

female students shared a vision of<br />

their country being successful, with<br />

each of them having a part in this<br />

growth. The warmth they showed to<br />

visitors was underlined in the love<br />

they felt for their own country.<br />

If we take a look at the world’s needs,<br />

we recognize that there are many who<br />

are hungry, angry or alone. However,<br />

the people I personally met on this trip<br />

have shown an optimism, energy and<br />

strength to make something happen<br />

– and this attitude is encouraging and<br />

infectious. Africa may have many<br />

natural resources for agriculture and<br />

other industries, but the combination<br />

of its people with the long traditions<br />

and history really do give an answer<br />

for the world.<br />

fmt<br />

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


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

Still Largely Unknown: Ethiopia as an<br />

Export Country for Natural Ingredients<br />

As an export country for agricultural products, Ethiopia is only known to a few experts of Africa. However,<br />

the country, which covers an area of more than 1.1 million km 2 , has great potential: not only does it have a<br />

large, unexploited land area, but it also has sufficient water and a predominantly temperate climate due to<br />

its high altitudes.<br />

The infrastructure in the country and thus the prerequisite for smooth logistics is also steadily improving.<br />

The Import Promotion Desk (IPD) has been active in Ethiopia since 2015 and supports small and mediumsized<br />

enterprises in their export ambitions. The companies in the IPD programme offer products that are<br />

in demand on the European market. In addition, they also stand out for the high quality of their natural<br />

ingredients. Many already have certificates such as HACCP and ISO 220000 or are currently working on<br />

certification – this includes the organic label, among others.<br />

Water Tower of East Africa<br />

Ethiopia is often referred to as the<br />

“water tower of East Africa” because it<br />

has extensive surface and groundwater<br />

resources. At the same time, Ethiopia<br />

has a large number of agro-ecological<br />

zones suitable for the production of a<br />

wide variety of crops throughout the<br />

year. In particular, the highlands have<br />

very favorable climatic conditions for<br />

agricultural production. Nevertheless,<br />

only about 16 million hectares are<br />

used for agriculture and this mainly by<br />

smallholder families for self-sufficiency.<br />

IPD works with companies that want<br />

to exploit Ethiopia’s natural potential<br />

and produce natural ingredients for<br />

export. They often work closely with<br />

smallholder farmers, whose raw<br />

produce they process. “A big advantage<br />

is that we link European importers<br />

directly with Ethiopian producers,” says<br />

Nicole Schauer, IPD Expert Sourcing +<br />

Markets. “This saves buyers the step<br />

of going through intermediaries and,<br />

consequently, procurement costs. At<br />

the same time, they have a partner who<br />

can transparently show the supply chain<br />

and explain its quality management or<br />

demonstrate it on site.<br />

Home country of coffee<br />

Ethiopia’s best-known product is<br />

probably coffee. The Kafa region is<br />

considered the birthplace of coffee as<br />

the Arabica bean was first cultivated<br />

there. The climatic conditions and soil<br />

make the coffee plants and cherries<br />

thrive. The coffee tradition and the<br />

know-how of the coffee farmers,<br />

passed down from generation to<br />

generation, have laid the foundation<br />

for high-quality processing.<br />

Ethiopia is Africa’s largest coffee<br />

producer and home to many innovative<br />

coffee companies. The companies<br />

in the IPD programme offer a wide<br />

range of varieties named after the<br />

different regions of origin. Besides<br />

Kafa, the Djimma region is a well-<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

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

known coffee growing area. The coffee<br />

varieties are named, for example, Kafa,<br />

Djimma, Limu, Gesha, Guji, Sidamo,<br />

Anderacha. The companies process<br />

so-called forest coffee, which grows<br />

wild and is harvested by hand in the<br />

rainforests. Drying follows naturally<br />

in the sun. The range of products<br />

offered by the IPD companies includes<br />

washed and unwashed coffee beans.<br />

Many of the companies are already<br />

Rainforest Alliance (RFA) certified<br />

with their offerings, and also provide<br />

organic certified coffee in addition to<br />

conventional coffee.<br />

Super<strong>food</strong> Teff<br />

Teff, also called dwarf millet, has been<br />

cultivated in the highlands of Ethiopia<br />

for about 5,000 years. The small grains<br />

are Ethiopia’s most important cereal.<br />

Teff flour is used, for example, to bake<br />

the typical Ethiopian flatbread, Injera.<br />

But teff is also becoming increasingly<br />

popular outside Ethiopia. Its nutritional<br />

value, taste and baking properties are<br />

appreciated. In addition, teff is glutenfree,<br />

and thus a good alternative for<br />

people with celiac disease who cannot<br />

tolerate the gluten protein.<br />

The grains of teff are tiny. Around 150<br />

teff grains together add up to about<br />

the size of a grain of wheat. But the<br />

small grains possess the necessary<br />

qualities: they are rich in proteins,<br />

fats and amino acids and provide<br />

high amounts of vitamins as well as<br />

minerals, especially calcium, iron and<br />

magnesium. The mini-grain is not<br />

shelled. Because the kernel of the<br />

grain cannot be separated from the<br />

husk, the grains are processed and<br />

milled as a whole.<br />

In Ethiopia, dwarf millet is grown at<br />

altitudes between 1,000 and 3,000<br />

meters. The plants grow quickly and<br />

are frugal in their water requirements.<br />

Teff can already be harvested about<br />

three months after sowing. Ethiopian<br />

companies export teff grains and flour.<br />

There are also product innovations<br />

such as pasta made from 100 percent<br />

teff.<br />

Variety of pulses and spices<br />

In addition to teff, many pulses are<br />

grown in Ethiopia. They are also part of<br />

the country’s traditional cuisine. Since<br />

many dishes are meatless, chickpeas,<br />

Engagement of IPD in<br />

Africa<br />

In addition to Ethiopia, IPD<br />

is also active in Egypt, Côte<br />

d'Ivoire, Ghana, Kenya,<br />

Madagascar, Morocco and<br />

Tunisia. It supports small and<br />

medium-sized enterprises<br />

that want to export to the<br />

European market. The focus is<br />

on natural ingredients for <strong>food</strong>,<br />

pharmaceuticals or cosmetics<br />

as well as fresh produce.<br />

The number of processing<br />

companies that meet European<br />

quality standards is growing<br />

steadily in the IPD partner<br />

countries, along with the share<br />

of organic farming.<br />

More information:<br />

https://www.<br />

importpromotiondesk.de/en/<br />

services/<br />

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


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

lentils, peas, etc. are important<br />

sources of protein. Many companies<br />

in the IPD programme have also<br />

specialized in growing and marketing<br />

pulses. For the European market, they<br />

produce kidney beans, mung beans,<br />

pigeon- and chickpeas, navy- and pinto<br />

beans and many more.<br />

Ethiopian cuisine also includes typical<br />

herbs, spices and spice blends. IPD<br />

companies bring this spice portfolio<br />

to the European market. The range<br />

covers dried fenugreek seeds, white<br />

and black cumin, black cardamom,<br />

Ethiopian basil and also chili pepper<br />

blends such as berbere and mitmita,<br />

as well as other Ethiopian blends.<br />

Rich Oilseeds<br />

Many IPD companies offer oilseeds<br />

such as sesame, black cumin seed,<br />

or flaxseeds for export. An Ethiopian<br />

specialty is Tahin, a sesame paste. The<br />

IPD companies process the sesame<br />

seeds without additional supplements<br />

to preserve its naturalness. In addition,<br />

the seeds are also processed into<br />

high-quality oil. Ethiopia is known for<br />

its black cumin seed oil, among other<br />

products.<br />

The fatty, dark gold-colored oil from<br />

black cumin seeds consists of up<br />

to 60 percent linoleic acid, and also<br />

contains other polyunsaturated fatty<br />

acids. In addition, black cumin seed oil<br />

has a high content of essential amino<br />

acids, vitamins of the B-complex and<br />

vitamins A, C, D and E. Even Cleopatra<br />

is said to have used the oil for her hair<br />

and Hippocrates described the oil’s<br />

effect on digestive problems. Today,<br />

health-conscious consumers from all<br />

over the world demand the oil with the<br />

spicy taste, and there is a lively interest<br />

in the European market.<br />

True black cumin is not related to<br />

cumin or caraway. For the production<br />

of the fatty oil, the seeds from the fruit<br />

capsules of the plant are used. The<br />

oil is cold pressed and filtered. This<br />

preserves all valuable ingredients.<br />

The oil content in the black cumin<br />

seeds is low compared to other seeds.<br />

Accordingly, the production is complex,<br />

good machines are needed to extract<br />

the high-quality oil.<br />

Moringa miracle tree<br />

“Shiferaw” is the name given to the<br />

Moringa tree in Ethiopia: the tree<br />

44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

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

IPD at Anuga <strong>2023</strong>: Many<br />

African companies present<br />

themselves<br />

IPD will be exhibiting with a large<br />

booth at the Anuga <strong>food</strong> trade<br />

fair in Cologne, from October 7<br />

to 11. From the African continent,<br />

companies from Egypt, Ghana,<br />

Kenya and Tunisia will come to<br />

Cologne. The suppliers will give<br />

an insight into their product<br />

world. Among them are dried<br />

spices, date products, olives<br />

and pickled vegetables, dried<br />

fruits and fruit pulps as well as<br />

specialties such as rose water<br />

or saffron. The entrepreneurs<br />

will be available to answer<br />

buyers' questions on quality<br />

management, supply chains and<br />

logistics.<br />

More information: https://www.<br />

importpromotiondesk.de/en/<br />

partner-countries/ethiopia/<br />

that can be used for more than<br />

1000 diseases. It is also called the<br />

miracle tree. It has earned this title<br />

of honor not only because of its<br />

richness in nutrients. Moreover, it is<br />

its special feature that almost all of<br />

its plant parts are used by the local<br />

population as a <strong>food</strong> or medicinal<br />

purposes. For example, the root with<br />

its horseradish-like flavor is used as<br />

a seasoning, tea is made from the<br />

blossoms of the moringa tree and<br />

the moringa leaves are traded on the<br />

markets in southern Ethiopia as a<br />

nutrient-rich vegetable.<br />

The leaves are also used to make moringa<br />

powder, which is in high demand on the<br />

European market as a <strong>food</strong> supplement.<br />

The leaves contain vitamins A, B and<br />

C, as well as minerals such as calcium,<br />

magnesium and iron. In addition, the<br />

protein content is high and most of the<br />

known essential amino acids are found<br />

in the leaves. Even after the drying<br />

process, a high proportion of nutrients is<br />

retained. The companies take care to dry<br />

the leaves gently and evenly to preserve<br />

their nutrients. The multivitamin with<br />

high protein content is offered in powder,<br />

tea and tablet form.<br />

fmt<br />

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


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

Pioneering Project: Producing Milk in<br />

Mauritania<br />

Krones has designed and built a turnkey dairy for the Mauritanian company Enazaha. Krones set up a turnkey<br />

dairy, a Mauritanian importer/exporter, in the capital Nouakchott. The entire process technology required to<br />

make milk by recombining powdered milk and milk fat is an essential element of this greenfield project.<br />

People in Mauritania like milk. It’s a drink<br />

with a long tradition in the country’s<br />

nomadic culture, and consumption of<br />

milk and dairy products is currently<br />

gaining even more in importance.<br />

However, the climatic conditions in the<br />

desert state hardly permit dairy farming.<br />

At present, four dairies in Mauritania<br />

produce fresh milk with a shelf-life of just<br />

one week, which means it can only be<br />

used to meet demand in the capital itself,<br />

with its roughly one million inhabitants.<br />

That is why the country in the northwest<br />

of Africa has so far imported most of<br />

its UHT milk and dairy products from<br />

Europe, Egypt and Saudi Arabia. In order<br />

to reduce its dependencies, Enazaha<br />

has now started to process and fill UHT<br />

milk, evaporated milk and drinking<br />

yoghurt. Powdered milk and milk fat are<br />

both imported.<br />

Milk importer turns into milk<br />

producer<br />

Enazaha is headquartered in Nouakchott<br />

and has been active in the fields of<br />

import, export and sales of <strong>food</strong>s and<br />

drinks for more than 30 years now. The<br />

company has specialized in importing<br />

rice, tea, edible oil, milk and beverages. It<br />

operates several branches in Mauritania<br />

that supply the whole of the country with<br />

a good number of its own <strong>food</strong> and drink<br />

brands. For its export business, Enazaha<br />

runs offices abroad, for example in the<br />

neighboring countries Senegal and Mali.<br />

Under the privately owned company’s<br />

new business plan, powdered milk and<br />

milk fat are to be bought on the world<br />

market, imported and processed in its<br />

own dairy to make UHT milk, evaporated<br />

milk and drinking yoghurt. The aim is to<br />

sell these products on the domestic<br />

market and to also export them.<br />

The two-stage homogenizer achieves pressures of up to 250 bar and is able to process the products<br />

either in the standard way or aseptically.<br />

“Building our own dairy, that was a big<br />

step for Enazaha, taking the plunge from<br />

an importer to a producer,” explains<br />

Cheikh Ahmed Mohamed El Moustapha,<br />

who has been the manager in charge<br />

of the construction project since 2021.<br />

Enazaha had already completed a few<br />

relatively small <strong>food</strong>-production projects<br />

before, like a biscuit factory or their own<br />

rice plantation, but this was an entirely<br />

different order of magnitude. “The<br />

market will now be watching our project<br />

with eagle eyes. If we’re successful – and<br />

we’re firmly convinced we will be – similar<br />

projects will doubtless follow in our<br />

country,” says Cheikh Ahmed Mohamed<br />

El Moustapha. Previous attempts made<br />

by competitors to produce UHT milk in<br />

Mauritania on a smaller scale had failed.<br />

Mauritania has a population of just<br />

under five million people and except<br />

for a strip of savannah along the coast<br />

essentially consists of desert, so the<br />

country is not in a position to produce<br />

a sufficient amount of milk from dairy<br />

herds itself. Thus, this project also<br />

serves to provide more independence<br />

and boost the economy of Mauritania,<br />

which is still ranked among the world’s<br />

poorest countries. That is why the<br />

German federal government supported<br />

this project.<br />

A greenfield project handled by<br />

Krones Middle East<br />

Krones Middle East drew up the plan<br />

for the greenfield project in meticulous<br />

detail andww then translated it into<br />

hands-on reality. “Our decision to opt<br />

46 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

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

for Krones came quickly and easily,”<br />

explains the project manager. “It was<br />

especially important to us to get all the<br />

kit from a single source, quite simply<br />

because we lacked the experience to<br />

handle such a project.” The first items<br />

of equipment had arrived on site in June<br />

2022, and the dairy was put in operation<br />

just under a year later, in May <strong>2023</strong>,<br />

following successful acceptance-testing.<br />

The official inauguration ceremony took<br />

place in the presence of the Mauritanian<br />

Prime Minister and the German<br />

ambassador.<br />

The new dairy in detail<br />

• The recombination system is the<br />

core of the new dairy. It consists of<br />

a powder dissolver for the imported<br />

milk powder with an output of five<br />

tons per hour and a butter-melting<br />

unit for fat standardization.<br />

• The milk is then processed at ultrahigh<br />

temperature in the VarioAsept<br />

M. That is an indirect product-UHT<br />

system featuring a shell-and-tube<br />

heat exchanger, in which the product<br />

flows through the inner tube and is<br />

heated up by hot water in the outer<br />

tube. The UHT system guarantees the<br />

requisite flexibility for working with<br />

different temperature/time programs.<br />

It also handles protein stabilization.<br />

To this end, whey protein is denatured<br />

at 92-95°C for 300 seconds. That<br />

results in a longer continuous running<br />

time of the UHT system, which was<br />

engineered to suit this specific aspect.<br />

Two aseptic buffer tanks holding 25,000 and 20,000 liters respectively were also installed.<br />

• The dairy products are processed<br />

in a homogenizer with an electrical<br />

power of 90 kilowatt. This two-stage<br />

homogenizer achieves pressures of<br />

up to 250 bar and is able to process<br />

the products either in the standard<br />

way or aseptically.<br />

• Krones’ subsidiary Evoguard supplied<br />

all of the valves and pumps: aseptic,<br />

double-seat and disk valves (butterfly<br />

valves), and centrifugal pumps.<br />

Utilities supplied and installed<br />

Needless to say, Krones’ scope of supply<br />

for the turnkey dairy also included<br />

the utilities, such as steam boilers,<br />

refrigeration system, compressor and<br />

A shell-and-tube heat exchanger serves to turn a VarioAsept M into an indirect product-UHT system<br />

a Hydronomic water treatment system<br />

rated at 35 m 3 per hour. The latter<br />

processes municipal water that has<br />

already been treated.<br />

A Scada system handles system control<br />

and also collects and records operational<br />

data, thus enabling batch tracking. That<br />

means the entire process-technology<br />

kit can be run fully automatically by only<br />

two or three operators.<br />

The new dairy already runs in multi-shift<br />

operation. Krones designed it so as to<br />

ensure it can be expanded to achieve<br />

double the output at need. According<br />

to estimates, annual demand for milk in<br />

Mauritania comes to roughly 200,000<br />

tons. Operating at capacity, the new<br />

dairy can produce about 40,000 to<br />

50,000 tons per year, that is around<br />

one quarter of the country’s demand.<br />

“As soon as we’ve reached this, we<br />

will expand the system,” emphasises<br />

Cheikh Ahmed Mohamed El Moustapha.<br />

“Enazaha has hit the bull’s eye”<br />

The project manager is very satisfied<br />

overall with how the new greenfield dairy<br />

was planned and implemented: “The<br />

project proceeded very smoothly. Our<br />

employees feel right at home with their<br />

new line, which has been up and running<br />

for several months now. There haven’t<br />

been any problems so far. What’s more,<br />

we can always directly contact Krones in<br />

an emergency. Mauritania and Enazaha<br />

have hit the bull’s eye here.”<br />

fmt<br />

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


Events<br />

AI, Digitalization, Food Safety: The<br />

Future of <strong>Technology</strong> for the Food<br />

Industry is on Display at Cibus Tec<br />

Held in Parma from 24th to 27th October, the trade show marks the comeback of China to European <strong>food</strong>tech<br />

events and confirms its long-established mission to showcase innovative solutions for the whole<br />

industry<br />

Nutrition and technology, these two<br />

intertwined concepts represent the<br />

beating heart of innovation for the <strong>food</strong><br />

industry. On the consumers’ side, the<br />

market is more varied and demanding<br />

with each passing day; <strong>food</strong> companies<br />

are asked to be up to a complex task,<br />

which is to identify and anticipate all sort<br />

of needs. Moreover, <strong>food</strong> companies<br />

are nowadays coping with the emerging<br />

necessity of developing new virtuous<br />

and efficient production models,<br />

featuring smart digital hi-tech options,<br />

innovative packaging solutions and –<br />

last but not least – new tracking systems<br />

for the industrial production. These are<br />

the very burning issues around which a<br />

crucial match is to be played for several<br />

sectors related to the <strong>food</strong> industry. All<br />

these themes represent the core focus<br />

of Cibus Tec, the well-established Italian<br />

exhibition (and authentic milestone in<br />

the European expos’ calendar of <strong>food</strong><br />

tech and innovation events), taking<br />

place in Parma from 24th to 27th<br />

October <strong>2023</strong>.<br />

The numbers<br />

40,000 visitors are coming from all<br />

over the world. Over 1,000 exhibitors<br />

(representing 30 different countries)<br />

are ready to showcase hundreds of<br />

innovative <strong>food</strong> technology solutions to<br />

the thousands of operators attending<br />

the show. Italy will be represented by all<br />

its top brands, but many other leading<br />

countries in the field of innovation,<br />

such as Germany, Spain, Netherlands,<br />

Turkey, India, USA and China, will bring<br />

their most renowned companies. With<br />

special regard to China, this edition<br />

marks its comeback to the European<br />

trade show scene, representing an<br />

enormous asset for Cibus Tec, since<br />

it strengthens its cosmopolitan vision.<br />

This is even more evident considering<br />

the importance of this year’s buyers<br />

program, involving more than 3,000<br />

VIP operators coming from the<br />

most important global hubs of <strong>food</strong><br />

processing. The program is made<br />

possible by huge targeted investments<br />

and, of course, by the long-term<br />

cooperation with both ITA – Italian<br />

Trade Agency and the Emilia-Romagna<br />

Region.<br />

48 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

Events<br />

Start-ups: Authentic added value<br />

Cibus Tec is undoubtedly the ideal<br />

stage to unveil the most interesting<br />

innovations and applications of AI.<br />

100 accurately selected start-ups<br />

from every part of the globe will offer<br />

a complete overview on topics of<br />

interest related to <strong>food</strong> processing,<br />

such as cultivation, packaging and<br />

nutritional analysis processes.<br />

Food safety: A crucial point<br />

Regarding the former topic, Cibus Tec<br />

develops a specific focus, confirming<br />

and reinforcing its positioning as the<br />

main platform for <strong>food</strong> safety in the<br />

Italian landscape. There are no doubts<br />

about the relevance of this theme,<br />

which is gaining prominence thanks<br />

to the interest of a growing number of<br />

conscious consumers, who are more<br />

and more interested in the origins<br />

and the quality of the <strong>food</strong> they daily<br />

bring on their table. This trend, that<br />

has not gone unnoticed by Cibus<br />

Tec organizers, is forcing a structural<br />

rethinking of many processes and<br />

paradigms, involving all the members<br />

of the <strong>food</strong> production chain, from<br />

producers to <strong>food</strong> processers, not to<br />

mention distributors and <strong>food</strong> tech<br />

suppliers.<br />

The main goal of all these players,<br />

meeting in Parma next October, is<br />

to offer safer and better tracked<br />

products, if possible, supported by a<br />

simple, clear communication, allowing<br />

consumers to seriously rely on the<br />

brands and build up a long-term<br />

trustful relationship with them. That is<br />

why the next edition of Cibus Tec, taking<br />

place in Parma from 24th to 27th October<br />

<strong>2023</strong>, is going to be remembered as a<br />

special occasion for <strong>food</strong> tech. Visitors<br />

will join a leading platform, where they<br />

may open a dialogue on the future of<br />

the industry and share knowledge on a<br />

bunch of complex and serious issues for<br />

the whole <strong>food</strong> sector.<br />

fmt<br />


26-28 September<br />

Nuremberg, Germany<br />

Powtech<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.powtech.de<br />

7-9 November<br />

Dubai, UAE<br />

Gul<strong>food</strong> Manufacturing<br />

Dubai World Trade Centre,<br />

P.O. Box 9292, Dubai, UAE<br />

Tel: (+971) 4 308 6124<br />

info@dwtc.com<br />

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

Let`s meet at<br />

Let`s meet at<br />


28-30 November<br />

Frankfurt, Germany<br />

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 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />

28-30 November<br />

Let`s meet at<br />

Nuremberg, Germany<br />

Brau Beviale<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08<br />

www.braubeviale.de<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> • August <strong>2023</strong><br />


Last Page<br />

Advertiser’s Index • August <strong>2023</strong><br />

Key No. Page Company Location<br />

104749 33 AZO GmbH & Co. Osterburken, Germany<br />

105129 5 ESTEVE S.A.S Rians, France<br />

105693 21 EURASANTÉ Loos - Lille, France<br />

102163 4 fairtrade GmbH & Co. KG Heidelberg Germany<br />

104787 13 GELITA AG Eberbach Germany<br />

104682 Digital Gerhard Schubert GmbH Crailsheim Germany<br />

103685 Cover 1 Getriebebau NORD GmbH & Co. Bargteheide Germany<br />

105506 9 GHM München Germany<br />

104586 25 ICF & WELKO S.P.A. Maranello (MO) Italy<br />

105725 Cover 2 Informa Markets B.V. Amsterdam, The Netherlands<br />

105336 17 J. Rettenmaier & Söhne GmbH Rosenberg Germany<br />

105604 39 KOELN PARMA EXHIBITIONS Barganzola Parma, Italy<br />

105179 19 Ringe + Kuhlmann GmbH & Co. Hamburg Germany<br />

103850 29 Schaaf Technologie GmbH Bad Camberg Germany<br />

104423 Cover 4 URSCHEL Chesterton IN USA<br />

104467 27 WENGER Manufacturing, Inc. Sabetha KS USA<br />

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

if something should be not quite right.<br />


ISSN 0932-2744<br />

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PREVIEW • OCTOBER <strong>2023</strong><br />

Fi Europe<br />

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… and lots more<br />

50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>

7/14/23 12:00 PM<br />

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