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 />
Photo: NORD DRIVESYSTEMS<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 />
Image: NORD DRIVESYSTEMS<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong><br />
7
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 />
Image: NORD DRIVESYSTEMS<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 />
Image: NORD DRIVESYSTEMS<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 />
TICKET NOW!<br />
More information:<br />
www.iba.de<br />
<strong>2023</strong><br />
22.–26.10.<br />
Key No. 105506<br />
THE WORLD’S LEADING TRADE FAIR FOR<br />
THE BAKING AND CONFECTIONERY INDUSTRY<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong><br />
9
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 />
11
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 />
15
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 />
J. RETTENMAIER & SÖHNE GMBH + CO KG<br />
Holzmühle 1 I 73494 Rosenberg (Germany) I T. +49 7967 152-332 I <strong>food</strong>@jrs.de<br />
www.jrs<strong>food</strong>.net
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 />
THE NATURAL COLOUR CHALLENGE<br />
19
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 />
23
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 />
25
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 />
USE OUR TECHNOLOGIES<br />
TO BOOST YOUR SUCCESS!<br />
Carlos Fernandez, JBT EVP of Sustainability<br />
and Market Development<br />
SCHAAF TECHNOLOGIE GMBH<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 />
29
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 />
31
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 />
41
<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 />
43
<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 />
45
<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 />
47
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 />
SEPTEMBER NOVEMBER<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 />
NOVEMBER<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 />
49
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 />
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PREVIEW • OCTOBER <strong>2023</strong><br />
Fi Europe<br />
Functional Foods<br />
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50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2023</strong>
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