food Marketing - Technology 6/2023

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

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


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6/23<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

Cover: Vessel Weighing -<br />

Made Easy<br />

Fi Europe Award<br />

Winners<br />

Sweetening<br />

Dehydrated Fruit<br />

Improved Efficiency<br />

with AI

Every Resource Counts TM<br />

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

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

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

Resource Counts TM .<br />

TOMRA 5C<br />

For more information, visit:<br />


Editorial<br />

Let it Snow, Let it Snow<br />

Eat, Drink and be Merry<br />

When I grew up, this time of year was<br />

often very exciting. It often snowed in<br />

Yorkshire in the 1970s so we sledged<br />

and made snowmen a lot. There were<br />

many things to finish at school before<br />

the holidays, lots of events and parties,<br />

carol singing was a favourite. My mum<br />

always said she needed a Christmas<br />

Wish List on December 1st. Not<br />

before and certainly not afterwards!<br />

Nowadays everything blends into one<br />

and the internet deliveries often can<br />

come the same day they are ordered.<br />

I miss that. The waiting is part of the<br />

excitement, the tension increases<br />

the value of the gift. As I remember I<br />

mostly ordered books anyway.<br />

As <strong>2023</strong> comes to an end, I have<br />

decided to share some of my wishes<br />

with you and maybe they will inspire<br />

you to dare to have a dream of your<br />

own. First of all I wish more clarity<br />

and respect for those who choose to<br />

eat meat or choose not to. It may be<br />

easier to have specific products that<br />

are not just a copy of something else.<br />

I read an article that burgers made<br />

of a meat substitute have around<br />

13 more ingredients which serve to<br />

mimic the taste and function of the<br />

beef. That seems a lot to me. Why not<br />

make a vegan / vegetarian patty and<br />

add different flavours and colours.<br />

It doesn’t have to be called a meat<br />

replacement, just a vegetarian product.<br />

Christmas wouldn’t be Christmas<br />

for me without snacks and sweets.<br />

However I would prefer good products<br />

in small amounts to cheap chocolates<br />

with inferior ingredients. I love mint<br />

and orange flavours as well as chunky<br />

nuts.<br />

Perhaps my favourite wish this year,<br />

I would like to spend time with my<br />

family; it would be a dream for each of<br />

my four children to join me for a meal<br />

in a restaurant of their own choosing<br />

and to enjoy each other’s company for<br />

an evening, or afternoon or breakfast.<br />

With my wife, it should be all three. I<br />

would get the most precious gift of all<br />

– five times. But it is my List!<br />

For my readers, colleagues and clients,<br />

I wish your hard work is rewarded and<br />

that you find time to relax and play as<br />

well as to produce, research or sell. If<br />

Ian Healey<br />

Editor-in-Chief<br />

the weather fits, go sledging or skiing<br />

and have snowball fights; or snorkling,<br />

swimming or making sandcastles, if<br />

the climate is more suited; at least<br />

enjoy the fresh air.<br />

This year my family again asked for<br />

my Wish List. Food has become such<br />

a big part of my life, that this is also<br />

reflected in my hopes and plans for<br />

the New Year. But you can never have<br />

enough books!<br />

Cheers<br />

If you like it – subscribe!<br />

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

3<br />

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

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

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

your easy way to stay updated<br />

Contents<br />

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

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

3 Editorial<br />

50 Impressum<br />

Ingredients<br />

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

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

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

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

PetFood PRO magazine<br />

wants to emphasize the<br />

high level of quality and<br />

care in the production of pet<br />

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

ingredients, the choice of<br />

technology and the choice<br />

of packaging materials.<br />

8 Fi Innovation Awards: Recognizing Outstanding<br />

Contributions<br />

10 Clean Label and Allergen-free Protein Emulsion Wins<br />

Fi Europe Award<br />

11 Active Nutrition Market with Chickpea Protein Isolate<br />

12 Collaboration will be King in 2024<br />

14 Givaudan and Berkeley Unveil New Research on<br />

Redefining Efficiency in Alternative Protein<br />

16 Taking a Stand against Mislabeling Practices in the<br />

Sweetener Industry<br />

Processing<br />

6 Turning Vessels and Silos Into Scales Using Load<br />

Cells and Weighing Electronics<br />

18 Zarecki Grows with a Sweet New Line<br />

22 Teaming Up to Tackle Alt Proteins<br />

25 World Leading Dairy Company Switches to Food<br />

Grade Lined Hose<br />

26 New Marination System Ensures Premium<br />

Quality Ham<br />

28 Spice up Your Food QC and Enjoy the Bounty<br />

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

Packaging<br />

March 2022 ISSN 2628-5851<br />

chnology & <strong>Marketing</strong><br />

1/22<br />

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

3 4 New Recyclable MonoFlex Thermoform Packaging<br />

Unveiled<br />

36 How Food Processors and Packhouses are Improving<br />

Efficiencies with new Solutions Powered by Artificial<br />

Intelligence<br />

39 Kraft Heinz Introduces First 100% Recyclable Ketchup<br />

Cap with help from Global International Specialist<br />

Departments<br />

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

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

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

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

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

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

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

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

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

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

44 Events<br />

48 Index

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

6/23<br />

Cover:<br />

System integrators and process vessel<br />

manufacturers face ever-increasing<br />

demands for precision, efficiency and<br />

quality. The integration of load cells as<br />

an OEM solution offers a versatile and<br />

powerful way to provide process safety<br />

to customers while optimising their own<br />

products and services. Now there is a<br />

solution with innovative weighing electronics<br />

in container weighing for level control<br />

as well as in filling and dosing processes.<br />

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

Photo: Minebea Intec GmbH<br />

Cover: Vessel Weighing -<br />

Made Easy<br />

Fi Europe Award<br />

Winners<br />

Sweetening<br />

Dehydrated Fruit<br />

Improved Efficiency<br />

with AI<br />

Ingredients: Innovative Ingredients<br />

The Fi Innovation Awards celebrate the people, businesses<br />

and organizations breaking new ground and driving positive<br />

change in the F&B industry, giving them the credit they deserve<br />

for their achievements. Prof. Colin Dennis, said: “Judging<br />

the Awards is always a tough task, because the standard of<br />

entries is so high and all of the finalists are worthy contenders.<br />

Find out the results on page 8.<br />

Processing: Fruit Processing<br />

When expanding their business and introducing new products<br />

to the market last year, Zarecki from Poland designed and built a<br />

new line to sweeten and dehydrate sour cherries, blackcurrants<br />

and both cultivated and wild blueberries. Requiring a series of<br />

conveyors that could de-juice, spread product and more, they<br />

found a partner who exceeded their expectations Turn to page<br />

18 for the full story.<br />

Packaging: How AI Adds Value<br />

AI is relevant for <strong>food</strong> production because of the high level of<br />

variability in the industry, from weather and climate effects to<br />

natural variations in products. This is why having the best inspection<br />

and sensor systems matters so much: higher quality<br />

data leads to more accurate and more consistent decisions<br />

which result in less <strong>food</strong> waste and more saleable product, as<br />

well as maximizing the product’s value. See page 36<br />

Key No. 102163<br />

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

Cover Story<br />

Turning Vessels and Silos Into Scales<br />

Using Load Cells and Weighing Electronics<br />

System integrators and process vessel manufacturers face ever-increasing demands for precision, efficiency<br />

and quality in today’s industrial landscape. The integration of load cells n as an OEM (Original Equipment<br />

Manufacturer) solution offers these companies a versatile and powerful way to provide process safety to their<br />

customers while optimising their own products and services.<br />

Find out in this article what advantages integrated load cells from Minebea Intec offer in combination with<br />

innovative weighing electronics in container weighing for level control as well as in filling and dosing processes.<br />

Open, close. Open, close. Again and<br />

again, the small flaps of the containers<br />

weighing tons open for a few seconds.<br />

Fine quantities of powder quietly trickle<br />

into narrow jars. One jar after the other<br />

fills up, all at high speed. The atmosphere<br />

in the production hall is one of precision<br />

and perfection. An employee in a lab coat<br />

moves through the aisles, his gaze fixed<br />

firmly on the control screen. On it, he can<br />

reliably follow the automated filling and<br />

dosing processes. The hall is peppered<br />

with impressive production facilities<br />

and yet it is an inconspicuous element<br />

that makes this high-precision production<br />

process possible: the load cell in<br />

combination with its smart electronics.<br />

Hidden under the huge containers is<br />

this small but fine technology, which<br />

plays a decisive role not only in the<br />

production halls of the pharmaceutical<br />

industry but they also have a firm place<br />

in the <strong>food</strong>, plastics and cosmetics<br />

industries, where precision is just as<br />

important in the dosing of ingredients<br />

as in the production of medicines. From<br />

the filling of fine spices to the production<br />

of <strong>food</strong> supplements: Load cells are<br />

indispensable helpers that ensure the<br />

quality of the manufactured products.<br />

With the weighing module Novego® in hygienic<br />

design, very small quantities can be dosed to<br />

the gram from tanks with a capacity of several<br />

tonnes.<br />

The proof: High-precision<br />

weighing solution for Pharmatec<br />

An example from the pharmaceutical<br />

industry shows how successfully<br />

Minebea Intec’s weighing technology<br />

works. The Syntegon subsidiary<br />

Pharmatec from Dresden, a<br />

manufacturer of ultrapure media<br />

systems and process plants,<br />

commissioned Minebea Intec with the<br />

implementation of six hopper scales.<br />

At Pharmatec’s customer, liquid<br />

medicines were to be dosed from tanks<br />

with a capacity of several tonnes with<br />

gram accuracy and the weighing results<br />

recorded reliably and reproducibly. In<br />

addition to the process requirements,<br />

the local conditions also posed an<br />

extended task for the application and<br />

required several visits from Minebea<br />

Intec’s specialist personnel for the<br />

design planning alone.<br />

Pharmatec benefited here from<br />

the sophisticated Minebea Intec<br />

technologies: The Novego weighing<br />

module® offers an integrated,<br />

infinitely variable height adjustment<br />

of up to 8 cm, allowing different<br />

installation heights. “The most<br />

difficult part of load cell installation<br />

is mounting the load cells in the<br />

correct position and the associated<br />

protection from external forces,<br />

such as horizontal forces and the<br />

resulting lifting forces,” says Yannick<br />

Salzmann, Global Product Ma-nager.<br />

“First and foremost, it is about making<br />

the system accuracy as high as<br />

possible through our installation kits<br />

and knowhow. In addition, without<br />

secure mounting kits, the container<br />

can tip or even fall down . In many<br />

cases, installation kits also provide<br />

overload protection for the load cell.”<br />

For Pharmatec, the specialists from<br />

Minebea Intec chose the Novego®<br />

weighing module® with an integrated<br />

installation kit: 360° restraint, antilift<br />

device and antitilt protection<br />

eliminate the need for timeconsuming<br />

constrainer alignments.<br />

Further selection criteria were the<br />

weighing module’s special resistance<br />

to lateral forces and its hygienic<br />

design, which is so important for<br />

the pharmaceutical industry. In a<br />

production plant in the pharmaceutical<br />

industry, easy and residue free<br />

cleaning must be guaranteed for<br />

maximum sterility. The weighing<br />

modules from Minebea Intec are made<br />

of stainless steel 1.4418 and therefore<br />

have an extremely high corrosion<br />

resistance. This makes the weighing<br />

modules insensitive to dirt, water and<br />

even aggressive cleaning agents.<br />

Fill level under control: load cells<br />

are the optimal solution<br />

The second field of application for<br />

load cells in container weighing is<br />

level control. The choice of the right<br />

technology for this application is<br />

crucial, as it has a direct influence<br />

on the accuracy and reliability of the<br />

measurements. Compared to other<br />

technologies such as ultrasonic and<br />

freeradiating radar, load cells offer<br />

several key advantages. Firstly, load<br />

cells provide very accurate weight<br />

and level measurements regardless<br />

of the material, which is particularly<br />

important in industries with strict<br />

quality standards. Secondly, they<br />

are very robust, which leads to a<br />

long service life and thus a high level<br />

of investment security. Another<br />

advantage is that the load cells are<br />

mounted below the container, which<br />

avoids perforation of the container<br />

and thus significantly improves<br />

hygiene.<br />

6<br />

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

Cover Story<br />

Link E weight transmitter for<br />

quick and easy weight recording<br />

In order to be able to use the weight<br />

values efficiently in the production<br />

processes, the signals from the<br />

analogue load cells must be determined<br />

and passed on to the production control<br />

system. These tasks are performed<br />

by weighing transmitters. “With the<br />

Link E weighing transmitter, Minebea<br />

Intec offers simple process integration,<br />

intuitive operation and precision<br />

at an affordable price,” says Yannick<br />

Salzmann. “This weighing electronics<br />

is currently the only product on the<br />

market that has a highcontrast touch<br />

display on which the status and all<br />

functions can be read directly.” Using<br />

a standard web browser, the Link E<br />

can be easily configured by entering<br />

the IP address without any additional<br />

software installation. “For security,<br />

this data is passwordprotected and<br />

can additionally be saved on the PC.<br />

The wellknown ‘Smart Calibration’<br />

also enables adjustment completely<br />

without weights,” says Yannick<br />

Salzmann. With these functions,<br />

installation and access times are<br />

reduced to a minimum and mechanical<br />

errors are detected.<br />

The Link E weighing transmitter also<br />

impresses with its variety of interfaces.<br />

No less than nine common interfaces<br />

and fieldbuses including Profibus,<br />

ProfiNet or Ethernet/IP are available<br />

for easy integration into automation<br />

The Pancake® load cell was specially developed<br />

for easy weighing of silos and horizontal tanks.<br />

systems, so that every user worldwide<br />

can find the right connection for their<br />

production processes. For integrators<br />

and plant engineers, this has the<br />

advantage that they do not have to<br />

change manufacturers and familiarise<br />

themselves with other weighing<br />

systems. This ensures fast and direct<br />

integration into higherlevel systems<br />

and avoids errors. Three digital inputs<br />

and outputs are available for simple<br />

control tasks.<br />

Minebea Intec offers a wide<br />

portfolio of load cells<br />

Minebea Intec offers a complete range<br />

of components for weighing a wide<br />

variety of container and silo types,<br />

from very small process containers to<br />

very large outdoor silos. From entrylevel<br />

products such as the Pancake<br />

Link E weighing transmitter with intuitive touch<br />

display: robust, fast and with many interfaces.<br />

load cell® for container weighing as<br />

an alternative to level sensors to<br />

premium solutions such as the highprecision<br />

Novego weighing module® ,<br />

the company offers different solutions<br />

depending on the requirements.<br />

However, Minebea Intec not only<br />

stands for a broad and highquality<br />

product portfolio in the field of<br />

weighing and inspection technologies,<br />

but is also a competent partner<br />

for its customers throughout the<br />

entire planning process: from initial<br />

consultation to commissioning and<br />

maintenance. This holistic approach<br />

ensures that they receive the best<br />

possible solution for their individual<br />

requirements and can thus increase<br />

their efficiency and ensure the quality<br />

of their products be it cosmetics, <strong>food</strong><br />

or even medicines.<br />

fmt<br />

Minebea Intec’s weighing solutions for vessel weighing<br />

• The weighing provides precise and reliable values regardless of the<br />

vessel shape and the properties of the contents.<br />

• Weighing does not require regular maintenance or recalibration.<br />

• Vessel and silo weighing systems are extremely robust and durable.<br />

• All the necessary components come from a single source: load<br />

cells, installation kits, accessories and weighing electronics.<br />

• All components are perfectly coordinated and guarantee optimal<br />

performance.<br />

• Mechanical and electrical installation and commissioning are<br />

intuitive and quick.<br />

• With “SMART Calibration”, the scale can be calibrated in just one<br />

minute without having to weigh down the container with weights or<br />

fill it with water.<br />

• Global certifications for custody transfer and Ex applications.<br />

• Comprehensive range of data interfaces for connecting the load<br />

cells to any process management system.<br />

• Remote configuration, operation and monitoring of the weighing<br />

electronics via an Ethernet connection.<br />

Minebea Intec GmbH<br />

Meiendorfer Str. 205 A<br />

22145 Hamburg<br />

Phone +49.40.67960.303<br />

Email info@minebea-intec.com<br />

Web www.minebea-intec.com<br />

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


Ingredients<br />

Fi Innovation Awards: Recognizing<br />

Outstanding Contributions<br />

Winners of the <strong>2023</strong> Fi Innovation Awards and Startup Innovation Challenge revealed<br />

Innovators scoop top honors in the F&B ingredient industry’s most prestigious awards.<br />

Informa Markets, organiser of the Fi events portfolio, has announced the winners of this year’s Fi Innovation<br />

Awards at a ceremony held at the Panorama Hall, Messe Frankfurt. Finalists waited with bated breath for the<br />

judging panel’s verdict on which nominations were worthy of the top accolades. Earlier in the day, the Startup<br />

Innovation Challenge winners were revealed after a gripping round of live pitches at the Innovation Hub.<br />

The Fi Innovation Awards celebrate the<br />

people, businesses and organizations<br />

breaking new ground and driving<br />

positive change in the F&B industry,<br />

giving them the credit they deserve for<br />

their achievements. They are judged<br />

by a panel of esteemed industry<br />

professionals presided over by Prof.<br />

Colin Dennis, chair of the board of<br />

trustees at IFIS and the British Nutrition<br />

Foundation (BNF).<br />

This year, 20 finalists were shortlisted<br />

across six categories. At the final judging<br />

day before the Fi Europe exhibition<br />

started, each finalist was invited to<br />

present to the panel and the judges<br />

assessed each nomination behind<br />

closed doors to reach their decisions.<br />

Commenting on his experience of this<br />

year’s judging process, Prof. Colin<br />

Dennis, said: “Judging the Fi Innovation<br />

Awards is always a tough task, because<br />

the standard of entries is so high and all<br />

of the finalists are worthy contenders.<br />

What was particularly apparent this<br />

year was how much work the industry<br />

is putting into innovation that supports<br />

healthier, more sustainable eating. At<br />

a time when there is so much talk of<br />

problems and crises in the world, it is<br />

heartening to see companies pushing<br />

scientific boundaries to find solutions.<br />

The <strong>2023</strong> winners and ‘highly<br />

commended’ entrants were as follows:<br />

• Sustainability Innovation Award: ofi<br />

(winner) for its efforts to advance<br />

climate action through its Carbon<br />

Scenario Planner (CSP); KOA<br />

(highly commended) for its efforts<br />

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

Ingredients<br />

The judging team with Prof Colin Dennis, center<br />

to introduce a new ingredient to the<br />

value chain by upcycling cocoa pulp.<br />

• Plant-based Innovation Award: Hi-<br />

Food & Alianza Team (winner) for<br />

Mirror Tissue, a range of oil-based<br />

emulsions that are designed to mimic<br />

the functional, structural, and sensory<br />

attributes of animal fats; ChickP<br />

Protein (winner) for its functional pure<br />

90% isolate chickpea protein.<br />

• Sensory Innovation Award: Corbion<br />

(winner) for PURAC® Powder MAX,<br />

an ingredient range that allows<br />

manufacturers to make acid panned<br />

and tablet confections with a superior<br />

sour taste; AAK (highly commended)<br />

for CEBESTM Choco 15, an ingredient<br />

that improves the cocoa flavor in<br />

cocoa butter substitutes.<br />

• Health Innovation Award:<br />

Myco<strong>Technology</strong> (winner) for FermentIQ<br />

PTP, a shiitake fermented pea and rice<br />

protein powder that helps unlock the<br />

nutritional potential of plant proteins.<br />

• Food Tech Innovation Award:<br />

FrieslandCampina Professional<br />

(winner): for its Kievit Vana Cappa<br />

X01 Foam Booster, which produces<br />

nitrogen bubbles at high pressure in<br />

powdered form and allows consumers<br />

to create a frothy cappuccino coffee<br />

instantly; NIZO (highly commended)<br />

for its biopurification process, a novel<br />

approach to removing unwanted<br />

molecules such as off-flavors from<br />

plant-based proteins using lactic acid<br />

bacteria or yeasts.<br />

• Diversity & Inclusion Innovation<br />

Award: Solidaridad (winner) for<br />

its efforts to promote women in<br />

farming through its Feminisation of<br />

Agriculture Supply Chains; Cargill<br />

(highly commended) for its Program<br />

Awalé 2.0, which empowers women<br />

and young entrepreneurs in Côte<br />

d’Ivoire.<br />

On accepting the Food Tech<br />

Innovation Award on behalf of<br />

FrieslandCampina Professional,<br />

Carolien Roseboom, the company’s<br />

Global <strong>Marketing</strong> Lead, said: “What<br />

makes us so proud is that this<br />

award acknowledges the endless<br />

possibilities that our Foam Booster<br />

gives manufacturers to create<br />

sensory novelties and new structures,<br />

as well as to solve the pain points of<br />

unstable, thin, collecting foam. I can<br />

imagine that is going to motivate us<br />

to continue developing in this area.”<br />

Startup Innovation Challenge:<br />

giving startups a step up<br />

Now in its eighth edition, the Startup<br />

Innovation Challenge awards<br />

programme champions innovation<br />

in F&B ingredients and technology,<br />

providing a unique platform for<br />

young companies to gain exposure<br />

to a global audience, attract<br />

investment and showcase their<br />

products and ideas to influential<br />

industry players.<br />

The <strong>2023</strong> winners were as follows:<br />

• Most Innovative Food & Beverage<br />

Ingredient: EQUII<br />

• Most Innovative Plant-Based or<br />

Alternative Ingredient: Arkeon<br />

• Most Innovative Processing<br />

<strong>Technology</strong> or <strong>Technology</strong> Platform:<br />

NIUM<br />

• Most Innovative Service or AI Solution<br />

Supporting the F&B Industry: Deep<br />

Detection<br />

• Most Innovative Sustainable Solution<br />

(Jury’s Choice award): Planet A Foods<br />

and WNWN Food Labs (two winners<br />

in the same category for the first time<br />

in this competition).<br />

Michael Mitsakos, Co-Founder and<br />

President at Arkeon, said: “We are<br />

producing amino acids but we are doing it<br />

very differently - with CO 2<br />

. We are thrilled<br />

that this has been acknowledged as a<br />

valuable and viable approach for amino<br />

acid production by the judging panel.”<br />

Start preparing Innovations for 2024<br />

At Fi Europe 2024 in Frankfurt there<br />

will again be a chance to take part in<br />

the Innovation Awards. Companies<br />

interested in promoting their new<br />

products, research and developments<br />

are very welcome. Further details will be<br />

available at the beginning of 2024. fmt<br />

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


Ingredients<br />

Clean Label and Allergen-free Protein<br />

Emulsion Wins Fi Europe Award<br />

-HIFOOD and ALIANZA TEAM EUROPE win the “Plant-based Innovation Award” for MirrorTissue<br />

-The innovation award, presented at the Food Ingredients Europe exhibition, marks the first joint achievement<br />

for the two companies.<br />

On the occasion of the Food Ingredients<br />

Europe <strong>2023</strong> exhibition, HIFOOD – a<br />

CSM Ingredients company specialized<br />

in the research, development, and<br />

production of natural ingredients – was<br />

awarded together with Alianza Team<br />

Europe – the European division of the<br />

Colombian multinational company that<br />

has been in the vegetable fats and oils<br />

business for more than 7 decades – as<br />

the winners of the Fi “Plant-based<br />

Innovation Award” for MirrorTissue,<br />

Alianza Team’s all-plant-based fatty<br />

lipid solution further enhanced with<br />

HIFOOD’s proprietary proteins, plant<br />

fibers and technologies.<br />

The two companies recently announced<br />

their business relationship aimed at<br />

developing high-value, clean-label*<br />

emulsions to improve the taste and<br />

texture of plant-based products.<br />

“It is a real honor to have won the Fi<br />

Innovation Award, not only because<br />

it demonstrates the revolutionary<br />

potential of the MirrorTissue solution<br />

but also because it highlights the role<br />

of strategic business relationships<br />

in achieving significant milestones.”<br />

Aldo Uva, CEO of CSM Ingredients,<br />

commented. “I have always been a<br />

strong supporter of collaborations<br />

between companies because they allow<br />

us to combine forces and generate<br />

innovations with a significant positive<br />

impact on both the environment and<br />

people’s wellbeing. New fats, in particular,<br />

are among the most interesting areas<br />

of research and development, with the<br />

potential to significantly evolve the <strong>food</strong><br />

industry. I am convinced that this is just<br />

the beginning of a fruitful and lasting<br />

business relationship with Alianza<br />

Team, which will soon extend to other<br />

important areas.”<br />

“Receiving the Fi Innovation Award<br />

alongside HIFOOD reflects the<br />

remarkable outcomes achievable<br />

through collaborative efforts. It<br />

emphasizes the strength that<br />

emerges when two companies<br />

align.” Jesus Jaimes, Vice President<br />

of Team Solutions (a business unit<br />

of Alianza Team), commented. ”Our<br />

shared commitment to advancing<br />

plant-based solutions transcends<br />

the culinary realm, contributing to<br />

the preservation of our environment<br />

and the well-being of humanity. The<br />

award recognizes the transformative<br />

influence of groundbreaking fats and<br />

lipids, highlighting their pivotal role in<br />

ensuring an unparalleled commitment<br />

to taste excellence.”<br />

The advanced version of MirrorTissue,<br />

winner of the Innovation Award, is a<br />

concrete demonstration of what can<br />

be achieved through collaborative<br />

efforts. Born from Alianza Team’s<br />

solution based on entirely plant-based<br />

lipid fats developed to mimic the<br />

functional, structural, and sensory<br />

attributes provided by animal fats, the<br />

advanced version of MirrorTissue was<br />

further enhanced through HIFOOD’s<br />

proprietary technology, based on<br />

allergen-free plant proteins – one of<br />

the main ingredients of the emulsion –<br />

and soluble plant fiber obtained from<br />

oilseeds, which stabilizes this emulsion.<br />

The result of this combination is a cleanlabel*,<br />

allergen-free vegetable fat that<br />

does not use tropical oils.<br />

This version of MirrorTissue was<br />

specifically developed in response to<br />

a challenge in the plant-based meat<br />

alternatives industry, which traditionally<br />

relied on tropical fats (such as coconut<br />

and palm fat) to give the finished<br />

products a satisfying appearance,<br />

texture, and taste. However, this type<br />

of fat tends to melt and leak almost<br />

entirely from the products during<br />

cooking, affecting tenderness and<br />

juiciness. Moreover, the high content of<br />

saturated fats may prevent them from<br />

being considered an optimal choice<br />

from a nutritional standpoint. Protein<br />

emulsions emerged as a potential<br />

solution to this challenge, but they often<br />

include unwanted ingredients such as<br />

monoglycerides, chemically modified<br />

cellulose, gums, soy proteins (which<br />

contain allergens), or other additives.<br />

HIFOOD and Alianza Team Europe thus<br />

joined forces to develop clean-label*,<br />

allergen-free emulsions using local oils<br />

and fats to help solve this issue.<br />

The new version of MirrorTissue<br />

provides key sensory attributes such as<br />

a pleasant appearance, juiciness, and<br />

texture, making it a highly versatile and<br />

easily customizable product for various<br />

plant-based applications, from sausages<br />

and meatballs to burgers, kebabs, savory<br />

fillings, and ready-to-eat dishes. fmt<br />

*10% more natural ingredients than the regular<br />

MirrorTissue product.<br />

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

Ingredients<br />

Active Nutrition Market with Chickpea<br />

Protein Isolate<br />

Israeli <strong>food</strong>Tech innovator introduces its 90% chickpea isolate into nutrition bars and cereals to nourish active<br />

lifestyle consumers<br />

Plant protein pioneer ChickP Protein,<br />

Ltd. is forging ahead in the active<br />

nutrition market to fill the surging<br />

demand for natural, high-protein,<br />

plant-based nutrition bars and similar<br />

on-the-go, better-for-you products.<br />

The company has developed a<br />

line of prototypes, powered by its<br />

signature, 90% chickpea isolate, to fit<br />

the requirements of active lifestyle<br />

consumers and others who live life<br />

on-the-go.<br />

The company showcased protein<br />

fortified granola-based demos at the<br />

recent Fi Europe <strong>2023</strong> in Frankfurt.<br />

The display included a range of<br />

granola-based creations including<br />

chickpea protein enriched cereal<br />

and energy bars. The samples are<br />

composed of nuts, seeds, oats, and<br />

green buckwheat, infused with a<br />

minimum 30% of the proprietary, 90%<br />

chickpea isolate. They are naturally<br />

mildly sweetened with honey and<br />

agave and are rich in fiber.<br />

“Our foray into the active nutrition<br />

market was a logical next step for<br />

us,” emphasizes Liat Lachish Levy,<br />

CEO of ChickP. “We’re attuned to<br />

the thriving demand for good-for-you<br />

nutrition snacks that contain rich<br />

amounts of plant-based protein.”<br />

“The key challenge in fortifying<br />

energy snacks with vegan forms<br />

of protein, is avoiding a bitter<br />

aftertaste while retaining a crispy<br />

texture,” explains Maor Dahan, head<br />

of development and applications for<br />

ChickP. “Our chickpea isolate solves<br />

both challenges. It has a neutral<br />

flavor plus a fine consistency for<br />

seamless integration. Moreover, it<br />

is a complete protein providing all<br />

the essential amino acids, including<br />

naturally occurring branch-chain<br />

amino acids essential for building and<br />

maintaining muscle mass. This makes<br />

our 90% chickpea protein isolate the<br />

ideal choice for those seeking not<br />

just protein but a comprehensive<br />

nutritional solution.”<br />

ChickP pioneered the breakthrough<br />

patented technology for producing<br />

the flavorless and odorless 90%<br />

chickpea isolate, setting a new<br />

standard for delivering an all-natural,<br />

clean-label and highly functional<br />

ingredient uniquely tailored to suit<br />

an array of vegan, plant-based<br />

alternatives. It is easily incorporated<br />

into dairy analogs such as ice cream<br />

and barista creamers, as well as<br />

cheese and even as a replacement<br />

for eggs.<br />

Innova Market Insights has noted a<br />

market upswing in nutritional sports<br />

bars enriched with plant protein<br />

registering a CAGR of 8.4% between<br />

2020 and 2022. Moreover “high<br />

protein” takes top position for the<br />

cereal/energy/sports bars category.<br />

According to a recent report by<br />

Allied Market Research, active<br />

Lifestyle users constitute the largest<br />

consumer group of high-protein<br />

sports nutrition products, even<br />

surpassing athletes and are driving<br />

significant market growth. With the<br />

current market hovering around USD<br />

10 billion, data from Global Growth<br />

Insights published October 23<br />

estimates the active nutrition market<br />

to reach nearly USD16 billion in 2031,<br />

following a CAGR of almost 17.5%.<br />

Fi Europe Innovation Award<br />

Winner<br />

With the powerful animal-free <strong>food</strong><br />

and beverage trend driving industry<br />

toward plant-based snacks, ChickP’s<br />

sustainably sourced chickpea protein<br />

isolate was a winner at the Fi Europe<br />

innovation awards. As ChickP focuses<br />

on improving the active nutrition<br />

sector, the company remains<br />

committed to continue innovating<br />

and supplying its cutting-edge plantbased<br />

protein solutions as premium<br />

ingredients for an even broader range<br />

of <strong>food</strong> and beverage applications.<br />

About ChickP:<br />

The fast-growing <strong>food</strong>tech company<br />

is commercially producing a patented<br />

90% chickpea protein isolate for<br />

multiple plant-based applications.<br />

This functional protein is non-<br />

GMO, allergen-free, and has a high<br />

nutritional value. ChickP was founded<br />

by Ram Reifen, MD, a pediatric<br />

gastroenterologist and professor of<br />

human nutrition who was driven by<br />

a desire to create a protein that can<br />

help feed the world while benefiting<br />

consumers and <strong>food</strong> manufacturers.<br />

ChickP helps its customers to develop<br />

nutritional, plant-based products with<br />

speed-to-market and reliability. ChickP<br />

is ISO-certified, kosher and halal, and<br />

has self-affirmed GRAS status. fmt<br />

Liat Lachish Levy<br />

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


Ingredients<br />

Collaboration will be King in 2024<br />

by Defne Saral<br />

At FiE in Frankfurt, ofi took time to look<br />

ahead to what’s next for the <strong>food</strong> and<br />

beverage ingredients sector.<br />

Joining forces with customers and<br />

partners has provided us with the<br />

opportunity to drive value across our<br />

supply chain in <strong>2023</strong>, helping us to<br />

meet increasing demand for natural,<br />

traceable and sustainable ingredients,<br />

reinforced through our customer value<br />

proposition.<br />

To summarize our view on what will<br />

drive success next year: we think<br />

collaboration will matter more than<br />

ever and here are five key ways we see<br />

this taking shape in 2024.<br />

1. A recipe for innovation:<br />

Artificial intelligence + insights<br />

As businesses and governments<br />

worldwide grapple with the<br />

opportunities and risks of artificial<br />

intelligence, what will it mean for the<br />

<strong>food</strong> industry? We believe AI can play<br />

a role in supercharging our efforts<br />

to create products that surprise and<br />

delight consumers.<br />

That means keeping pace with the<br />

ever-evolving world of consumer<br />

preferences is critical to growth, and<br />

ofi’s consumer insights capabilities<br />

remain central to creating exciting<br />

product development opportunities<br />

for our customers. For example,<br />

we’re exploring how AI tools can<br />

complement the real-world expertise<br />

of our innovation teams. Our recent<br />

AI-supported study predicted a greater<br />

fusion of Eastern and Western flavors<br />

in confectionery, bakery, beverages,<br />

and snacks.<br />

2. The new-founded partnership:<br />

Plant-based & dairy<br />

Plant-based has been a focus area<br />

of <strong>2023</strong>, and we expect consumer<br />

demand to remain robust. But with<br />

a twist - ofi’s proprietary consumer<br />

research revealed that two thirds<br />

(67%) of EMENA consumers see plantbased<br />

dairy as complementary to dairy<br />

products, and ‘an opportunity to try<br />

something new’ (65%).<br />

Given we’re being hosted in Frankfurt<br />

for FiE this year, it’s worth noting that<br />

58% of German consumers expect their<br />

consumption of plant-based products<br />

will increase over <strong>2023</strong> and 2024. This<br />

evolving consumer mindset of seeing<br />

plant-based as complementary to<br />

dairy opens up a new approach for<br />

the <strong>food</strong> ingredients industry - it’s no<br />

longer a zero-sum game between dairy<br />

and plant-based.<br />

3. Turning decarbonization insight<br />

into action<br />

2024 will be another important year<br />

for our industry to accelerate the<br />

collaborative effort to tackle climate<br />

change. Addressing this challenge will<br />

rely on sharing and transferring data<br />

on emissions and reduction plans.<br />

That’s why ofi developed its Carbon<br />

Scenario Planner (CSP), built into its<br />

sustainability management system<br />

AtSource, a tool that has won the<br />

prestigious Sustainability Innovation<br />

Award for the second consecutive year<br />

at FiE.<br />

The CSP allows ofi to model the<br />

outcome of different decarbonization<br />

interventions tailored to local contexts,<br />

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

Ingredients<br />

so it can work with our customers to<br />

plan and cost climate actions. It helps<br />

customers tackle the complex and<br />

challenging issue of scope 3 emissions<br />

which occur in a company’s value chain<br />

and make up the bulk of the <strong>food</strong> and<br />

beverage industry’s carbon footprint.<br />

With this degree of data sharing and<br />

transparency, together, we can plan<br />

and cost climate actions for maximum<br />

impact.<br />

4. Regulation to support<br />

deforestation progress<br />

New EU deforestation regulation<br />

(EUDR) obligations coming into effect<br />

at the end of 2024 will help to create<br />

a level playing field and strengthen<br />

the industry’s efforts to tackle issues<br />

ranging from deforestation to carbon<br />

emissions. But its success hinges on<br />

all the stakeholders working together,<br />

from the private sector to national<br />

governments and farmer organizations.<br />

We hope that creating a clear baseline<br />

for compliance will also help stimulate<br />

more innovation in monitoring issues<br />

and encourage all industry players to<br />

go further to address deforestation.<br />

ofi is well positioned for these changes,<br />

especially given our long-term focus<br />

on reducing deforestation in cocoa<br />

and coffee smallholder supply chains<br />

through promoting agroforestry and<br />

advancing sustainability programs.<br />

Sharing our learnings and helping our<br />

customers go further and faster in their<br />

own efforts to tackle deforestation is<br />

central to our plans for 2024.<br />

5. Purpose 2.0<br />

Purpose has long been a watchword<br />

for many <strong>food</strong> ingredients businesses.<br />

Deloitte data from <strong>2023</strong> shows that<br />

purpose-driven companies have<br />

outperformed the market thanks<br />

to increasing consumer demand for<br />

transparency from the brands they<br />

choose.<br />

But with some activist investors<br />

questioning the role of purpose in<br />

company performance, and increasing<br />

consumer scrutiny about the impact<br />

claims of <strong>food</strong> brands, the industry<br />

is unpacking purpose with a fresh<br />

perspective. Does purpose need to<br />

be at the front of brand marketing?<br />

What role does it play in brand<br />

differentiation? Or should it be focused<br />

on how companies operate at an<br />

enterprise level?<br />

For ofi, our purpose to be the change<br />

for good <strong>food</strong> and a healthy future sits<br />

at the heart of our business operations.<br />

Whether it’s using data to help coffee<br />

farmers improve sustainability in<br />

Guatemala or using natural spices and<br />

nuts to create vegan plant based ice<br />

creams at our new Customer Solutions<br />

Center in Amsterdam, ofi team<br />

members are doing incredible things,<br />

working with natural ingredients to<br />

‘make it real’.<br />

Yet purpose is an ever-evolving concept<br />

and the needs and expectations of our<br />

stakeholders change – as the industry<br />

explores its purpose for the future, the<br />

key is conversation and collaboration<br />

to ensure we stay on track to deliver<br />

value for our customers, communities<br />

and the planet.<br />

And a final thought on the<br />

importance of collaboration<br />

At ofi, we’ve continued to leverage the<br />

scale and expertise from our global<br />

footprint to expand our capabilities<br />

and use our extensive network in<br />

origin countries to drive impact on<br />

the ground, collaborating with our<br />

customers to develop and implement<br />

sustainable supply chain practices and<br />

to deliver sustainability impacts. As<br />

a trusted supplier to our customers,<br />

we’ve also been able to provide<br />

support in challenging circumstances,<br />

underpinned by our surety of supply.<br />

With further challenges ahead – both<br />

industry related and from wider<br />

economic developments – our power<br />

comes in continuing to work together<br />

to create better outcomes for the<br />

whole sector.<br />

fmt<br />

The Author<br />

Defne Saral is SVP & Head of Sales at EMENA.<br />

ofi<br />

1) https://www2.deloitte.com/us/en/pages/<br />

consulting/articles/driving-business-valuewith-corporate-purpose.html<br />

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


Ingredients<br />

Givaudan and Berkeley Unveil<br />

New Research on Redefining<br />

Efficiency in Alternative Protein<br />

New white paper outlines 10 pathways to more affordable, sustainable plant-based products<br />

In their fifth annual collaboration,<br />

Givaudan and the University of<br />

California Berkeley have released<br />

transformative research paving<br />

the way for enhanced efficiency in<br />

alternative protein. The latest white<br />

paper entitled ‘10 Alternative Protein<br />

Pathways: Opportunities for Greater<br />

Efficiency’ outlines key challenges<br />

and opportunities on the journey to<br />

co-create delicious and nutritious<br />

alt-protein experiences that delight<br />

consumers.<br />

With more consumers expected<br />

to explore plant-based protein,<br />

opportunities abound for <strong>food</strong><br />

producers and retailers to develop<br />

sustainable, healthy alternatives that<br />

deliver diverse <strong>food</strong> experiences.<br />

With its deep industry knowledge,<br />

Givaudan has once again teamed<br />

up with the University of California<br />

Berkeley Product Development<br />

Program to provide practical<br />

steps on how industry players can<br />

create mouthwatering, affordable,<br />

alternative protein products.<br />

Sudhir Joshi, Professor, Board<br />

Member and Product Development<br />

Program Coach at the University of<br />

California Berkeley, said: “Alternative<br />

proteins can significantly reduce<br />

environmental impact and improve<br />

human health. Our findings identified<br />

four key areas where producers can<br />

focus on improving efficiencies and<br />

reducing costs for alternative protein<br />

products. These were further divided<br />

into specific steps companies can<br />

take to mitigate risk, while still making<br />

tasty, healthy, and cost-effective<br />

products.”<br />

The research explores the key<br />

challenges the industry faces, such<br />

as supply chain issues, resource<br />

consumption, production scale-up,<br />

and competitive pricing. It also offers<br />

10 clear and actionable pathways<br />

to help alt-protein producers<br />

address these hurdles and maximise<br />

efficiency. This includes identifying<br />

ingredient combinations that ensure<br />

the best quality and value for both<br />

<strong>food</strong> innovators and consumers, and<br />

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

Ingredients<br />

outlining ways to optimise the use<br />

of energy, water, and other natural<br />

resources. The end goal? To enable<br />

the industry to create alternative<br />

protein experiences that are good for<br />

both people and the planet.<br />

Flavio Garofalo, Global Director,<br />

Culinary & Plant Attitude, Givaudan,<br />

said: “In today’s dynamic environment,<br />

the key to gaining a competitive<br />

edge lies in strategic partnerships.<br />

Companies that team up with others<br />

to pool their knowledge, expertise<br />

and resources will be better placed<br />

to spot market opportunities, unlock<br />

efficiencies, and scale innovations<br />

more quickly. Every year, we join<br />

forces with the University of California<br />

Berkeley to investigate key topics<br />

related to alternative protein. Why do<br />

we do it? Because it helps us look at<br />

alternative protein in a more holistic<br />

way, which puts us in a better position<br />

to support our customers.”<br />

To bring the insights from its new<br />

research to life, Givaudan is also<br />

launching a Start-Up Challenge. The<br />

company will select five start-ups<br />

from around the world to reduce the<br />

costs of a standard recipe using the<br />

pathways outlined in the white paper,<br />

including raw material optimisation,<br />

hybrid products, process optimisation,<br />

and new technology and innovations.<br />

Givaudan started its alternative protein<br />

journey over a decade ago, with the<br />

knowledge that these products are<br />

pivotal to a <strong>food</strong> future that’s good for<br />

humans, animals, and the planet. The<br />

company’s global protein network<br />

includes four hubs dedicated to<br />

developing holistic alternative and<br />

plant-based <strong>food</strong> experiences. These<br />

hubs enable Givaudan customers to<br />

co-create products ensuring they have<br />

the right taste, mouthfeel, colour, visual<br />

appeal and nutrition to meet consumer<br />

preferences in their markets. They also<br />

offer access to an entire ecosystem of<br />

experts in plant-based dairy and savoury<br />

products, along with specialised products,<br />

knowledge and technical equipment. fmt<br />

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


Ingredients<br />

Taking a Stand against Mislabeling<br />

Practices in the Sweetener Industry<br />

Sweegen, a global leader in wellness ingredient and taste modulation technologies, is addressing the pressing<br />

issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims<br />

intentionally.<br />

Sweegen is the primary producer of<br />

the highly sought-after non-GMO<br />

Bestevia® Reb M, made with a<br />

proprietary clean bioconversion<br />

method. Through independent testing,<br />

the company has determined that<br />

certain third-party Reb M products<br />

sold to <strong>food</strong> and beverage companies<br />

under label claims of “Reb-M 95%,”<br />

“Bioconversion Reb-M 95%,” or<br />

“Stevia (Organic) Extract Reb-M 95%”<br />

are not made through extraction or<br />

bioconversion.<br />

These false claims have significant<br />

implications for stakeholders, including<br />

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

consumers, and the stevia technology<br />

community.<br />

Food and beverage companies are<br />

confronted with significant challenges<br />

arising from mislabeling, particularly<br />

the erosion of consumer trust and<br />

brand reputation. The authenticity of<br />

products is paramount to maintaining<br />

consumer confidence and loyalty, and<br />

any discrepancy between product<br />

labeling and actual content can<br />

significantly undermine trust. For<br />

companies that prioritize transparency<br />

and integrity, the risk of reputational<br />

damage is particularly acute if their<br />

products become associated with<br />

false claims. This underscores the<br />

critical importance of accurate<br />

labeling practices in preserving the<br />

trustworthiness of brands.<br />

Protecting Consumer Rights<br />

through Transparency and<br />

Honesty.<br />

Consumers rely on accurate <strong>food</strong><br />

labeling for making informed choices,<br />

especially when it comes to healthrelated<br />

decisions. False claims can lead<br />

to misjudgment, and consumers may<br />

unknowingly consume products that<br />

don’t meet their dietary preferences or<br />

health needs.<br />

Some consumers may choose products<br />

made through specific processes<br />

for environmental sustainability or<br />

naturalness. False claims undermine<br />

consumers’ ability to make choices<br />

aligned with their values.<br />

Respecting and Protecting<br />

Intellectual Property (IP).<br />

Sweegen places a high value on IP<br />

and innovation on its high-purity<br />

Bestevia Reb M made through<br />

bioconversion within the stevia<br />

technology community. The company<br />

is committed to upholding the integrity<br />

of its IP and respecting others’<br />

innovations. By and large, Sweegen is<br />

dedicated to IP protection, ensuring<br />

a fair and competitive landscape and<br />

encouraging continued advancements<br />

in sweetener technologies.<br />

Reiteration of Reb-M Patent for<br />

Non-Alcoholic Applications.<br />

Sweegen emphasizes its patent rights,<br />

particularly regarding its Bestevia<br />

Reb M for non-alcoholic applications.<br />

The company upholds its patents and<br />

ensures that its non-GMO Bestevia<br />

Reb M innovations are appropriately<br />

recognized and protected. Sweegen<br />

believes in fostering a climate that<br />

rewards genuine advancements and<br />

respects the IP rights of all industry<br />

stakeholders.<br />

Offering Authenticity Testing for<br />

Reb-M Samples.<br />

To further enhance transparency<br />

and provide assurance to the <strong>food</strong><br />

and beverage industry, Sweegen is<br />

extending an offer to test all Reb-M<br />

samples for authenticity. This initiative<br />

aims to assist companies in verifying<br />

the integrity of their stevia products<br />

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

Ingredients<br />

and reinforces Sweegen’s commitment<br />

to maintaining the highest stevia<br />

quality standards in the industry.<br />

Mislabeling on purpose threatens<br />

market differentiation and creates<br />

confusion about investing in cuttingedge<br />

technologies. Innovators in the<br />

industry risk losing their competitive<br />

edge if competitors intentionally<br />

make false claims about similar<br />

products. Recognizing and rewarding<br />

genuine innovations becomes crucial<br />

in fostering a marketplace that<br />

values and encourages technological<br />

advancements. Ensuring accurate<br />

labeling practices is not only a matter<br />

of compliance but also fundamental<br />

to sustaining a fair and competitive<br />

market landscape.<br />

Continued Investigation into<br />

Adulterated Reb-M.<br />

Sweegen is actively investigating<br />

reports of adulterated Reb M originating<br />

from China and entering the US and<br />

EU markets directly or indirectly. The<br />

company is committed to thorough<br />

research and plans to collaborate with<br />

relevant authorities to report findings.<br />

Sweegen is determined to address any<br />

issues related to product authenticity<br />

and maintain the highest standards in<br />

the stevia industry.<br />

In addition to consumer trust,<br />

regulatory compliance is a central<br />

concern for <strong>food</strong> and beverage<br />

companies. Regulatory bodies<br />

establish specific guidelines and<br />

standards for labeling <strong>food</strong> products,<br />

especially those incorporating novel<br />

ingredients such as stevia produced<br />

through various methods. Companies<br />

found to violate these regulations<br />

may face legal consequences.<br />

Adhering to established guidelines is<br />

a legal imperative and key to ensuring<br />

consumer safety and maintaining the<br />

industry’s integrity.<br />

It is essential to note that bioconversion<br />

stevia holds the advantage of claiming<br />

non-GMO verification. Sweegen<br />

believes that accurately labeling<br />

products as bioconversion stevia aligns<br />

with regulatory approval and provides<br />

consumers with clear information about<br />

this innovative sweetener’s unique<br />

characteristics and benefits.<br />

False claims undermine the scientific<br />

integrity of the industry. Accurate<br />

representation of research and<br />

development is crucial for advancing<br />

knowledge within the community.<br />

Sweegen remains steadfast in<br />

its commitment to innovation,<br />

transparency, and consumer safety.<br />

The company will continue collaborating<br />

with industry stakeholders, regulatory<br />

bodies, and customs authorities<br />

to uphold the highest standards in<br />

producing and labeling stevia products.<br />

Sweegen provides sweet-taste solutions<br />

for <strong>food</strong> and beverage manufacturers<br />

around the world. The company aims to<br />

reduce sugar and artificial sweeteners<br />

in the global diet. Partnering with<br />

customers, Sweegen creates delicious<br />

zero-sugar products that consumers<br />

love. With the best modern sweeteners<br />

in its portfolio, such as Bestevia® Rebs<br />

B, D, E, I, M, and N, and sweet proteins<br />

brazzein and thaumatin, along with its<br />

deep knowledge of flavor modulators<br />

and texturants, Sweegen delivers<br />

market-leading solutions that customers<br />

want, and consumers prefer.<br />

fmt<br />

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


Processing<br />

Zarecki Grows with a Sweet New Line<br />

When it comes to dehydrated fruit,<br />

Zarecki is the new kid on the block.<br />

Launched in 2017, their production<br />

facility in Sieradz, Poland utilizes the<br />

most modern manufacturing practices<br />

to process their products efficiently<br />

and with the highest quality standards.<br />

Zarecki processes over 6,000 metric<br />

tons of fresh fruit every year, which are<br />

sold as dehydrated fruit ingredients to<br />

<strong>food</strong> processors across Europe who<br />

make breakfast cereals, snack bars,<br />

confectionaries, baked goods and<br />

more.<br />

When expanding their business and<br />

introducing new products to the market<br />

last year, Zarecki designed and built a<br />

new line to sweeten and dehydrate<br />

sour cherries, black currants and<br />

both cultivated and wild blueberries.<br />

Requiring a series of conveyors that<br />

could de-juice, spread product and<br />

more, they turned to Key <strong>Technology</strong><br />

and selected five specialized Impulse®<br />

conveyors.<br />

Specialized equipment for a<br />

challenging application<br />

“Our number one goal when selecting<br />

vibratory conveyers was protecting<br />

our product quality. These shakers<br />

are installed after infusion and before<br />

the dryer, when the fruit is as delicate<br />

as jellyfish. Transporting this fragile<br />

product on a belt conveyor would<br />

be a mistake,” said Marcin Sosnicki,<br />

Managing Director at Zarecki. “It takes<br />

unique equipment and great expertise<br />

to design the right product handling<br />

system for this challenging section of<br />

the processing line.”<br />

“We also needed our conveyor<br />

system to handle a wide variety of<br />

different products with fast and easy<br />

changeovers,” said Sosnicki. “You’d<br />

be surprised how differently a cherry<br />

behaves from a blueberry. Plus, we<br />

also handle our apple products on this<br />

line for part of the year.”<br />

Production versatility and high speeds<br />

Zarecki has two processing lines – one<br />

for apples and the new one primarily<br />

for all their other fruit – which come<br />

together to share a single dryer.<br />

Running at high speeds of up to two<br />

metric tons of fruit per hour, the new<br />

line sweetens cherries, currants and/<br />

or blueberries with infusion tumblers,<br />

which discharge the syrupy product<br />

into a flume system. A series of three<br />

Impulse conveyors, one de-syruping<br />

and two de-juicing, gently drain the<br />

syrup and juice from the product as it<br />

is run over product-specific screens.<br />

Next, an Impulse transfer conveyor<br />

directs the product 90-degrees around<br />

a corner to an Impulse spreading<br />

conveyor, which prepares the product<br />

for optimal presentation to the dryer’s<br />

infeed system.<br />

When the new line runs apples, the<br />

product bypasses the de-syruping<br />

shaker and instead moves from the<br />

apple preparation line directly to the<br />

first de-juicing shaker, since the apples<br />

are not infused.<br />

“Key has a lot of experience with<br />

different kinds of <strong>food</strong> processing<br />

facilities around the world – that deep<br />

expertise contributes to their creativity<br />

in solving difficult production problems.<br />

They were able to advise us on what<br />

would work best for our challenging<br />

application,” said Sosnicki. “The Key<br />

team took extra steps to research and<br />

test our products before presenting<br />

us with their recommendations.<br />

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

Processing<br />

Everything was tailor made, because it<br />

had to fit into our existing layout and<br />

process. For example, our spreading<br />

conveyor has custom-designed lanes<br />

to perfectly spread the infused fruit at<br />

the ideal depth for presentation to the<br />

dryer. We were impressed by their toplevel<br />

support.”<br />

Transitioning between batch and<br />

continuous processes<br />

“One very interesting aspect of this<br />

conveyor system is that it forms a<br />

bridge between batch processing<br />

upstream and continuous processing<br />

downstream at the dryer, which<br />

needs to be fed constantly. Whatever<br />

equipment sits between the two has<br />

to act as a buffer between batch and<br />

continuous processing, in addition to<br />

achieving its other objectives,” said<br />

Sosnicki. “We worked closely together<br />

with Key to address the challenges<br />

inherent in this transition and configure<br />

the ideal system to maximize our line<br />

efficiency.”<br />

Impulse conveyors are designed<br />

for processing and packaging lines<br />

that require precise metering and<br />

low maintenance drives. They are<br />

ideal for product mixing, ingredient<br />

feeding, scale feeding and more<br />

because they start and stop quickly<br />

to accurately meter product. With<br />

their dedicated solid-state controls,<br />

Impulse shakers allow conveying<br />

pan amplitudes to range from zero<br />

to 100 percent.<br />

Improving product quality, efficiencies<br />

and ease of use “Our<br />

new Impulse conveyors feature<br />

electromagnetic drives, which allow<br />

us to simply adjust the speed from<br />

the control panel,” said Sosnicki.<br />

“We’ve increased line efficiency at the<br />

same time we’ve made it much easier<br />

for our operators and better for our<br />

product quality.”<br />

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

19<br />

Key No. 104546

Processing<br />

Impulse’s magnetic-powered drives<br />

also help minimize system maintenance.<br />

There are no sliding or rotating parts to<br />

wear, and there are no belts or bearings<br />

to fail. The drives are oil free, helping<br />

to protect <strong>food</strong> safety and product<br />

quality, particularly when installed<br />

above open product zones. Impulse’s<br />

rugged construction makes these<br />

conveyors ideal for 24/7 use and harsh<br />

environments. All units are dust- and<br />

moisture-resistant with controls housed<br />

in an IP66-rated enclosure to ensure<br />

years of trouble-free operation.<br />

Robust conveyers for tough conditions<br />

“Durable, top-quality equipment is a<br />

must-have in our processing facility<br />

to withstand our unusual conditions,<br />

including a production environment<br />

that’s wet and hot and a sticky product<br />

that’s high in sugar and acid,” said<br />

Sosnicki. “We benefit from machinery<br />

made of 316 stainless steel – even<br />

304 doesn’t really do it. Key offers<br />

conveyors made from a variety of<br />

different materials and with different<br />

finishing standards, so we could have<br />

exactly what’s best for us. Not only is<br />

the quality of Key’s fabrication well<br />

suited for our situation, but they have<br />

literally thought through every little<br />

detail on our behalf.”<br />

“Another consideration when selecting<br />

equipment like this is the very nature<br />

of vibratory conveyors – they vibrate<br />

all the time, especially during peak<br />

season when our lines are running<br />

24/7. Shakers need to be incredibly<br />

robust and well built, since there’s so<br />

much tension and constant motion,”<br />

said Sosnicki. “Other than changing<br />

the spring arms periodically, our<br />

Impulse shakers are incredibly low<br />

maintenance and don’t ever quit.”<br />

Partnering with a world-class supplier<br />

“A high-caliber equipment supplier<br />

understands how different types of<br />

products behave, including when<br />

their temperatures and viscosities<br />

differ. The Key team was remarkably<br />

good at identifying hidden hazards<br />

that we didn’t even see coming,” said<br />

Sosnicki. “For example, we previously<br />

thought that all stainless steel was<br />

the same. Key helped us realize that<br />

there are huge differences between<br />

the various finishes, which can change<br />

the product’s friction on a conveyor<br />

bed and more. They have so much<br />

know-how and really helped us think<br />

through all those little details to give<br />

us the perfect solution for our specific<br />

application.”<br />

“Overall, Key’s customer service<br />

and the quality of our integrated<br />

conveyors have exceeded our<br />

expectations. Their team visited us<br />

in Poland two or three times during<br />

the design stage, prior to fabrication,<br />

to fully understand our operations.<br />

Then they sent out an experienced<br />

supervisor for the line assembly,<br />

installation, commissioning and first<br />

production – we never felt like we were<br />

on our own,” concluded Sosnicki. “Our<br />

Impulse shakers have been critical in<br />

helping us expand our business to<br />

include new applications and provide<br />

the world-class dehydrated fruit that<br />

we are known for. We couldn’t have<br />

done this without Key.”<br />

fmt<br />

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

Processing<br />

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


Processing<br />

Teaming Up to Tackle Alt Proteins<br />

by Mike Jacko<br />

There are a number of universities that<br />

incorporate Urschel cutting machinery<br />

into their programs and curriculum.<br />

Urschel’s inventive, engineering<br />

culture partners with such programs to<br />

benefit the students of today who will<br />

become the <strong>food</strong> processing leaders of<br />

tomorrow.<br />

Urschel supports many different higher<br />

learning initiatives related to the <strong>food</strong><br />

processing industry. One such initiative<br />

is with Purdue University, located<br />

in West Lafayette, Indiana, U.S.A.<br />

Purdue has national and international<br />

preeminence in the area of <strong>food</strong><br />

science. Their esteemed, recognized<br />

FEMI (Food Entrepreneurship and<br />

Manufacturing Institute) is part of the<br />

Purdue College of Agriculture.<br />

HMMA<br />

Alternative proteins, commonly known<br />

as high moisture meat analogues<br />

(HMMA), is a major field in which FEMI<br />

continues to expand upon. Capital<br />

equipment involved with this area<br />

includes an extruder complete with a<br />

cooling die capable of forming fibrous<br />

meat-like textures of HMMA. In line<br />

with the extruder is an Urschel Model<br />

M6 Dicer. The flexible M6 offers a<br />

range of shreds, strips, and dices,<br />

depending on cut set-up.<br />

The M6 Dicer is a key component of<br />

our plant-based protein production<br />

facility as it allows us to create a wide<br />

range of product formats. There is a<br />

gap in available research concerning<br />

the cutting and restructuring of High<br />

Moisture Meat Analogs, so I personally<br />

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

Processing<br />

am excited to use the dicer to fill this<br />

gap. It will serve as a key component of<br />

our research here at FEMI. — Audrey<br />

Searing Hettel, PhD candidate, working<br />

with alternative proteins under the<br />

guidance of Dr. Dharmendra Mishra.<br />

Alternative proteins have been buzz<br />

words over the last few years. As<br />

the global population grows, <strong>food</strong><br />

resource sustainability remains a<br />

much-discussed topic, and this is part<br />

of the important research FEMI is<br />

exploring. Any innovations determined<br />

in the research must be deemed<br />

scalable and practical for processing<br />

implementation on an industrial scale.<br />

While taste and nutritional value are<br />

essential, texture is the most difficult<br />

diagnostic. The degree of sticky<br />

flexibility called viscoelasticity in order<br />

to have the product stay together in<br />

a certain state of cohesion to support<br />

the product without falling apart, but<br />

also maintain a certain amount of<br />

pliability for mouthfeel.<br />

Having a dicer/shredder that works<br />

ideally with the extruder is an<br />

important area when exploring a wide<br />

range of cutting applications in HMMA.<br />

The services provided by FEMI at<br />

Purdue could be helpful to companies<br />

who want to explore the alternative<br />

protein industry. Capitalizing on the<br />

opportunity to test alternative protein<br />

material using in-line equipment is a<br />

great advantage to start-ups in the<br />

industry. The team is continuing to<br />

build on their knowledge of fine-tuning<br />

the extruder and the M6 Dicer to<br />

deliver more and more options.<br />

The Urschel M6 Dicer accepts a<br />

maximum product infeed thickness<br />

of 1” (25.4 mm). Hinged access panels<br />

promote sanitation and ease of<br />

maintenance. Overall stainless steel<br />

design including motor. All grease<br />

fittings are located on the exterior<br />

of the machine to simplify routine<br />

maintenance. The machine features<br />

continuous operation for uninterrupted<br />

production. The M VersaPro® Dicer<br />

represents an upgrade from the M6<br />

with a higher production capacity and<br />

larger motor options.<br />

Operating Principles of the M6<br />

Product of predetermined thickness<br />

is delivered onto a high-speed feed<br />

belt. This belt carries the product to<br />

the dicing unit. Product is pinched<br />

between a feed roll and the drive roll at<br />

the end of the feed belt. The feed roll,<br />

which is spring loaded and adjustable,<br />

allows product of varying thicknesses<br />

to move thru the dicing unit without<br />

being crushed. Product is forced into<br />

circular knives which run in narrow<br />

grooves in the rotating feed drum. The<br />

resulting strips are then removed from<br />

the circular knives by a stripper plate<br />

which also acts as a shear edge for<br />

the crosscut knives. The strips move<br />

directly into the rotating crosscut<br />

knives producing cubes or rectangular<br />

pieces of predetermined size.<br />

The machine can also be set up for<br />

shredding. In this application, a feed<br />

spindle replaces the circular knife<br />

spindle, and a shredding spindle<br />

replaces the crosscut knife spindle.<br />

There are two types of shredding<br />

spindles. One spindle design uses<br />

shredding discs and spacers stacked<br />

on a spindle. The other spindle design<br />

uses blunt edge knives on a crosscut<br />

spindle. Both spindles will produce<br />

shreds on various alternative meat<br />

products.<br />

Soy, pea, and other plant proteins<br />

are commonly used to produce small<br />

particulates, small to medium dices<br />

or strips, as well as regular or irregular<br />

shreds/flakes. Moisture, pressure,<br />

temperature, and texture are all<br />

control characteristics that determine<br />

the recipe of the product.<br />

In addition to exploring alternative<br />

proteins, FEMI pilot plant scaled<br />

processing enables development<br />

of <strong>food</strong> and beverage products.<br />

Students benefit from participating<br />

in an immersive hands-on experience<br />

and <strong>food</strong> processing start-ups and<br />

established <strong>food</strong> processors who<br />

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


Processing<br />

participate in the program are able<br />

to explore innovative approaches.<br />

The institute has several models of<br />

Urschel machinery and is regularly<br />

in communication with Urschel to<br />

optimize the knowledge of their staff.<br />

FEMI also offers a number of<br />

processes to <strong>food</strong> processing<br />

businesses: aseptic processing and<br />

packaging, size reduction, milling,<br />

high shear mixing, retort with multimode<br />

capabilities, extrusion, freeze<br />

drying, spray drying, ultra-high/high<br />

temperature short trials, and more.<br />

Processes are backed by service<br />

and support of highly knowledgeable<br />

faculty and students who offer ideation,<br />

value added product development,<br />

identify processing parameters,<br />

benchtop trials, analytical testing,<br />

pilot plant processing, gold standard<br />

creation, regulatory assistance,<br />

validation of technology, project<br />

management, business planning,<br />

sensory evaluation, et. al.<br />

Urschel fully supports Purdue’s<br />

initiatives and works with their team<br />

to assist with any M6 Dicer and<br />

product-specific questions. In turn,<br />

the FEMI team at Purdue is able to<br />

assist <strong>food</strong> processors in discovering<br />

more and more information related<br />

to the processing of alternative<br />

proteins, as well as the many other<br />

services offered. Contact Urschel for<br />

the latest in <strong>food</strong> cutting solutions<br />

at www.urschel.com. For more<br />

information about FEMI, visit purdue.<br />

ag/FEMI.<br />

fmt<br />

The Author<br />

Mike Jacko is Vice President of Applications &<br />

New Product Development at URSCHEL<br />

6/23<br />

Vol. 37 • 31377<br />

ISSN 0932-2744<br />

Come and see for yourself:<br />

www.harnisch.com<br />

Cover: Vessel Weighing -<br />

Made Easy<br />

Fi Europe Award<br />

Winners<br />

Sweetening<br />

Dehydrated Fruit<br />

Improved Efficiency<br />

with AI<br />

Perfectly positioned.<br />

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

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

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

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

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

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

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

Our publications include:<br />

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

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

Processing<br />

World Leading Dairy Company<br />

Switches to Food Grade Lined Hose<br />

The largest dairy products group in the<br />

world, Lactalis, has switched to using<br />

FaBLINE, a <strong>food</strong> grade PTFE-lined<br />

hose from Aflex. The hoses produced<br />

by Aflex Hose, part of Watson-Marlow<br />

Fluid <strong>Technology</strong> Solutions (WMFTS),<br />

are being used to transfer milk, yoghurt<br />

and fruit filling at production facilities<br />

in Serbia and Croatia.<br />

Lactalis, which has 270 production<br />

sites in 52 countries, is using two longlife<br />

FaBLINE hoses that are two metres<br />

in length and have a bore size of two<br />

inches after replacing a competitor’s<br />

rubber hose at its factory in Sombor,<br />

Serbia.<br />

Engineering experts at Aflex have<br />

developed FaBLINE to meet the latest<br />

hygiene standards. The patented<br />

PTFE-lined hose, with standard 316<br />

stainless steel braid and EPDM cover,<br />

ensures efficient product transfer and<br />

handling with extended life over any<br />

rubber hose alternative on the market.<br />

With excellent flexibility and kink-free<br />

design requiring less force to bend<br />

than competitor smooth bore products,<br />

FaBLINE offers Lactalis a versatile<br />

hose solution throughout production<br />

processes.<br />

Aleksandar Rnjak, Maintenance<br />

Manager at Somboled, part of the<br />

Lactalis Group, said: “The hoses<br />

are exposed to CIP cleaning before<br />

production. After hanging the hoses<br />

on the fruit paste container, the hoses<br />

are rinsed and sterilised with steam at<br />

138 • C at 3.5 bar pressure in the line.<br />

“The FaBLINE hoses have shown<br />

exceptional durability and flexibility,<br />

and the safety of the operators<br />

connecting the tank with fruit paste<br />

and the system on the yoghurt line has<br />

increased.”<br />

Alan Varelija, sales engineer for the<br />

Balkans region at WMFTS, said:<br />

“Lactalis was not satisfied with the<br />

hose life of the previous rubber hose<br />

it was using, because the cover wore<br />

out every few months. The hose is<br />

dragged along the floor, so we offered<br />

a Safeguard option.<br />

“The FaBLINE hose now transfers milk<br />

and yoghurt, and it is regularly cleaned<br />

with CIP chemicals without any change<br />

almost a year after Lactalis began<br />

using it.<br />

“Even if our outer protection comes<br />

away or gets damaged when the<br />

hose is dragged along the floor, the<br />

hose doesn’t lose its integrity, which<br />

eliminates the potential of premature<br />

failure.”<br />

At another Lactalis’ production facility<br />

in Zagreb, Croatia, it has switched<br />

to using FaBLINE hoses on a filling<br />

machine which handles yoghurt and<br />

yoghurt fruit filling. Lactalis is using<br />

16 long-life FaBLINE hoses that are<br />

0.8 metres in length and have a bore<br />

size of 0.375 inches after replacing a<br />

competitor’s silicone rubber hose.<br />

FaBLINE hoses provide up to twice<br />

the flow of similar sized convoluted<br />

delivery hoses, for a faster, more<br />

efficient processing solution.<br />

Marin Ćosić, Deputy Head of<br />

Maintenance at Dukat Dairy<br />

Industry Inc, part of the Lactalis<br />

Group, said: “On the yoghurt and<br />

fruit filling machine, the working<br />

conditions are demanding in terms<br />

of high sterilization temperatures<br />

(138 • C), and exposure to acids<br />

and alkalis for washing the hoses<br />

through which the product passes.<br />

With the aim of avoiding the<br />

possibility of contamination of the<br />

product, we decided to install the<br />

FaBLINE hose on the machine for<br />

filling yoghurt and fruit yoghurts.<br />

The hoses turned out to be very<br />

good and long-lasting.”<br />

Alan Varelija, sales engineer for the<br />

Balkans region at WMFTS, added:<br />

“The existing silicone rubber hoses<br />

from another company on a filling<br />

machine were outdated, and the risk<br />

of contamination was very high. When<br />

the maintenance team saw our hose<br />

samples, they were convinced of the<br />

FaBLINE quality. FaBLINE is kink-free,<br />

and constant dynamic movement<br />

is not a problem for our hose. The<br />

customer measured its existing<br />

connectors, so we were able to offer<br />

an exact match.”<br />

FaBLINE’s key benefits include:<br />

• Reduced cost savings on chemicals<br />

• Increased service life<br />

• Reduced maintenance and CIP<br />

downtime<br />

fmt<br />

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


Processing<br />

New Marination System Ensures<br />

Premium Quality Ham<br />

Leading <strong>food</strong> technology supplier<br />

GEA has developed a system for<br />

tenderizing meat that optimizes the<br />

distribution of brine and provides<br />

ham with better sliceability – not to<br />

mention a reduction in slicing losses.<br />

By using the GEA MultiCarve, an<br />

innovative tenderizing process<br />

between the injection and tumbling<br />

stages, <strong>food</strong> manufacturers are<br />

reproducing succulent ham products<br />

that offer consistently high quality<br />

characteristics like mouthfeel, taste<br />

and texture time and time again, with<br />

pork and poultry cuts.<br />

Consumers are looking for ham that<br />

is tasty, tender and in convenient<br />

and cohesive slices. This is where<br />

the GEA MultiCarve is proving to<br />

be invaluable for pork and poultry<br />

premium-ham-on-sandwhich<br />

cold cut manufacturers. Following<br />

injection, the meat that is to be used<br />

for ham is put through a set of bladed<br />

rollers, improving protein extraction,<br />

exposing greater surface area and<br />

releasing any tension within the meat,<br />

resulting in a more succulent texture<br />

and a well bonded product later on.<br />

ham-processing-solution<br />

This releasing of tension works<br />

wonders for the meat. Being an<br />

animal product, cuts of pork do vary<br />

in terms of their fat to meat ratio, the<br />

grain of the meat in each piece, the<br />

tenderness and so on. By putting the<br />

meat through the MultiCarve stage<br />

before further processing, it can<br />

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

Processing<br />

contribute to reduce tension, so the<br />

ham can be formed more smoothly<br />

later on.<br />

The MultiCarve can be equipped with<br />

a selection of different rotating knife<br />

rollers, which can be adjusted as<br />

required either to gently follow the<br />

contours of the meat or, alternatively,<br />

more vigorous rolling can be used<br />

for tougher cuts such as shoulder<br />

ham. Putting the meat through this<br />

process also has the added benefit of<br />

reducing the time needed for curing,<br />

ramping up productivity.<br />

Using GEA’s MultiCarve as an<br />

integral part of their ham processing,<br />

<strong>food</strong> manufacturers are preparing<br />

quality products that retain the right<br />

balance of moisture, succulence<br />

and tenderness, ready for tumbling,<br />

forming, cooking and slicing &<br />

packing.<br />

Pork remains the world’s most widely<br />

eaten type of meat, with pork-based<br />

products accounting for 36% of all<br />

meat consumed. 1 Since pigs are<br />

efficient to rear and well-managed the<br />

world over, pig products are forecast<br />

to retain their hold on the market<br />

for the foreseeable future, with their<br />

popularity increasing year on year.<br />

multijector-in-use-top-sides-pork<br />

Ham is massively important in this<br />

market, given its popularity as a<br />

convenient option for sandwiches<br />

and salads. Creating products that<br />

look appealing, taste good, have the<br />

right texture and mouthfeel, and the<br />

ability to slice well has never been<br />

more important.<br />

Willem Poos, Product Group Owner<br />

for Marination at GEA added: “GEA’s<br />

technology for the preparation<br />

of ham really is best-in-class<br />

because of its reliability, speed, and<br />

consistent accuracy. As well as this,<br />

the machinery has been designed<br />

with GEA’s slogan: ‘Engineering for<br />

a better world’ in mind. When ham<br />

and poultry slicing logs are difficult<br />

to slice, there is more waste on<br />

the slicing line. The MultiCarve is<br />

addressing this issue, by treating<br />

and preparing the meat to provide<br />

products that deliver the results time<br />

and time again.”<br />

fmt<br />

1 https://ask.usda.gov/s/article/What-is-themost-consumed-meat-in-the-world<br />

multicarve-multijector-line<br />

willem-poos<br />

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


Processing<br />

Spice up Your Food QC and<br />

Enjoy the Bounty<br />

by Luca Bertona<br />

The importance of quality control<br />

(QC) in <strong>food</strong> production can never be<br />

underestimated. Contaminants – such<br />

as glass, metal, and stone – are clearly<br />

significant health risks for consumers,<br />

while even minor inconsistencies in<br />

product weights can translate to huge<br />

financial losses for manufacturers.<br />

Establishing rigorous controls within<br />

the production line is therefore<br />

essential, and can help to detect<br />

unwanted objects that can damage<br />

equipment – and a brand’s reputation<br />

– and result in costly downtime, as<br />

well as ensure packages contain the<br />

correct amount of product. Employing<br />

stricter QC measures helps producers<br />

to deliver consistent products<br />

and comply with ever-tightening<br />

regulations.<br />

Manufacturers must look at their<br />

entire operation to ensure <strong>food</strong> stays<br />

contaminant free along the supply<br />

chain – from farm to fork. This often<br />

involves adopting several detection<br />

technologies for different stages<br />

of production. For example, metal<br />

detectors can be installed at almost<br />

any stage of production to identify<br />

metal contaminants, including ferrous<br />

and non-ferrous metal fragments or<br />

wires. In contrast, x-ray systems can be<br />

used to detect both metallic and nonmetallic<br />

contaminants – such as glass,<br />

ceramic, and stones – at critical stages<br />

of production. These technologies<br />

form the core of many manufacturers’<br />

QC protocol, whether for fresh fruit<br />

and vegetables undergoing minimal<br />

processing and handling, or packaged<br />

<strong>food</strong>s that have been through multiple<br />

processing steps that increase the<br />

chances of contaminants prior to and<br />

during final packaging. All of these<br />

technologies, as well as other parts of<br />

the QC puzzle – such as checkweighers<br />

that help manufacturers bring a<br />

consistent product to market – work<br />

together to ensure protection of<br />

consumers and brand reputations, and<br />

ultimately productivity and profits.<br />

Protecting productivity<br />

Most raw <strong>food</strong>s and ingredients<br />

originate in a natural environment<br />

and, as the <strong>food</strong> is harvested, foreign<br />

objects such as stones or glass can<br />

end up commingled and transported<br />

to the processing plant. These<br />

foreign objects in <strong>food</strong> can prove<br />

troublesome long before they reach<br />

the consumer, impacting machinery<br />

and manufacturing processes. Solid<br />

items being fed into the processing<br />

machinery can lead to damage<br />

to components or to mechanical<br />

breakdowns, making it vital to monitor<br />

<strong>food</strong> components at every stage of the<br />

manufacturing process, and not just to<br />

look at the final product. For example,<br />

small pieces of bone in a meat slicer<br />

could cause damage to the blade,<br />

stopping production for at least a day,<br />

and costing thousands to replace<br />

a damaged, specialized part. Plant<br />

downtime impacts on the whole supply<br />

chain, leading to missed production<br />

targets, customer orders not being<br />

satisfied or being late, and having<br />

financial impact for the business.<br />

Protecting consumers<br />

Preventing contaminants such as<br />

plastic, metal, bone, or stones from<br />

reaching consumers is obviously<br />

essential, due to their risk to public<br />

health. From plastic in bread to<br />

metal shavings in cakes, <strong>food</strong> can be<br />

physically contaminated at any stage<br />

in the production process, which<br />

is why an effective QC program is<br />

important, monitoring everything from<br />

the raw ingredients right through to<br />

final packaging. While small metal<br />

fragments may be picked up by metal<br />

detectors, other contaminants in raw<br />

ingredients entering the plant will<br />

be missed. In these situations, x-ray<br />

detectors are useful for identifying<br />

both metallic and non-metallic<br />

contaminants based on their densities.<br />

The likelihood of foreign physical<br />

contaminants increases as <strong>food</strong>s<br />

transition to the processing and<br />

packaging facility. Automated<br />

machinery is used extensively within<br />

the <strong>food</strong> production sector and, over<br />

time, wear and tear to equipment can<br />

occur. Consequently, tiny fragments<br />

of this machinery may inadvertently<br />

find their way into the final product<br />

or its packaging on occasion. These<br />

metallic contaminants can take the<br />

form of loose components – like nuts,<br />

bolts, and washers – or they can<br />

result from the detachment of metal<br />

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

Processing<br />

fragments from machine parts, like<br />

mesh screens and filters. Detecting<br />

metal contaminants stemming<br />

from processing machinery is<br />

most effectively accomplished<br />

through the use of metal detectors<br />

at strategic locations along the<br />

production chain.<br />

Protecting profits<br />

Plant downtime and product recalls<br />

clearly impact on the bottom line<br />

of <strong>food</strong> manufacturers, but even<br />

more subtle deviations in the<br />

manufacturing plant can add up to<br />

big revenue losses. Overfilling is<br />

common in the <strong>food</strong> industry, as<br />

manufacturers must be sure to meet<br />

regulations on minimum weight of<br />

products and avoid the reputational<br />

damage associated with consumers<br />

finding underfilled products. However,<br />

every gram of additional product<br />

impacts profits, and can quickly add<br />

up to thousands of euros worth of<br />

product being effectively given away.<br />

This is particularly challenging for<br />

producers of high-value, high-volume<br />

products, such as tinned tuna.<br />

Checkweighers can help to prevent<br />

overfilling, by precisely measuring<br />

the weight of product on the line. By<br />

tracking average weight and feeding<br />

back to the filler machine, a well<br />

set-up checkweigher can carefully<br />

manage product weights to meet<br />

stringent regulatory requirements,<br />

while avoiding overfilling and product<br />

waste.<br />

Protecting reputations<br />

When defective, insufficiently filled,<br />

or unsafe products find their way<br />

onto store shelves, they must be<br />

promptly removed from the market.<br />

However, this procedure can incur<br />

substantial expenses and jeopardize<br />

the reputation of manufacturers.<br />

Consequently, it is imperative for<br />

companies to establish an effective<br />

<strong>food</strong> safety strategy rooted in the<br />

principles of Hazard Analysis Critical<br />

Control Point (HACCP). This strategy<br />

involves identifying potential hazards,<br />

minimizing the exposure of <strong>food</strong> items<br />

to contamination sources, conducting<br />

comprehensive product inspections,<br />

ensuring products are filled correctly,<br />

and formulating effective corrective<br />

measures in the event of contamination<br />

incidents.<br />

Choosing the right tools for the<br />

job<br />

Purpose-designed metal detectors<br />

– like those in the Thermo Scientific<br />

Sentinel range – use electromagnetic<br />

induction to identify ferrous, nonferrous,<br />

and stainless steel components<br />

in <strong>food</strong> products, overcoming the<br />

challenges of product effects and noise.<br />

Conversely, x-ray systems – such<br />

as those in the Thermo Scientific<br />

NextGuard range – can penetrate<br />

product packaging to produce a crosssectional<br />

image of the contents within,<br />

detecting a variety of foreign materials,<br />

such as metal, glass, plastic, stone,<br />

and bone. These dedicated, state-ofthe-art<br />

solutions offer manufacturers<br />

the tools they need to detect foreign<br />

objects in <strong>food</strong> ingredients and<br />

products, providing an added layer<br />

of confidence that all foreign objects<br />

have been identified and removed,<br />

and safeguarding consumers against<br />

harmful contamination.<br />

Inline checkweighers are capable<br />

of weighing each individual product<br />

without having to remove them from<br />

the production line. This approach can<br />

save valuable time and labor costs, and<br />

purpose-designed systems – like the<br />

Thermo Scientific Global VersaWeigh<br />

Checkweigher – can record the weight<br />

of a product with remarkable precision.<br />

Inline checkweighers must also comply<br />

with regional regulatory guidelines –<br />

such as the European Measurement<br />

Instruments Directive – which stipulate<br />

allowable error, reproducibility,<br />

and repeatability ranges to ensure<br />

accurate representation of the product<br />

being sold.<br />

Conclusion<br />

An effective QC strategy plays a<br />

critical role for <strong>food</strong> manufacturers,<br />

safeguarding product integrity<br />

and consumer well-being. Through<br />

the implementation of advanced<br />

technologies – like x-ray inspection,<br />

metal detectors, and checkweighers<br />

– robust QC ensures that <strong>food</strong><br />

products consistently meet rigorous<br />

quality and safety standards. But the<br />

advantages of stringent QC practices<br />

extend beyond consumer protection,<br />

encompassing reputational preservation,<br />

increased operational efficiency,<br />

and reduced financial risks. In<br />

today’s competitive landscape, QC<br />

is an indispensable investment for<br />

sustainable growth and adherence to<br />

regulatory requirements.<br />

fmt<br />

The Author<br />

Luca Bertona is Southern Europe Commercial<br />

Leader at Thermo Fisher Scientific<br />

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


Processing<br />

Universal and Clever: Retaining Magnets<br />

New materials, new shapes, new magnet systems and raw magnets: Ganter is expanding its repertoire to<br />

support even more clever applications.<br />

Magnets allow clever and nearly<br />

universal solutions for fastenings,<br />

closures or temporary connections.<br />

Ganter is expanding its range of<br />

magnet systems and raw magnets to<br />

include new shapes.<br />

The new highlight is the retaining<br />

magnet GN 50.8. A tight stainless<br />

steel housing surrounds the powerful<br />

SmCo magnet, making it perfect<br />

for use in corrosive environments.<br />

It also features a long service life<br />

and is temperature resistant to<br />

350°C – meaning it can be used on<br />

hot surfaces, such as oven doors.<br />

The magnet system can be ordered<br />

in diameters between 16 and 32 mm,<br />

and all sizes have an M6 threaded<br />

stud.<br />

Another new product is the magnet<br />

system GN 51.8. Its neodymium<br />

magnet is fully encapsulated by a<br />

TPE elastomer. This makes GN 51.8<br />

especially well suited for use on<br />

sensitive (such as painted) surfaces<br />

– e.g. for attaching protective covers.<br />

These are in turn connected to the<br />

magnet via the central hole, which<br />

is suitable for countersunk screws.<br />

The TPE coating also increases the<br />

static friction and thereby the force<br />

required for sliding the magnet, while<br />

the temperature resistance extends to<br />

80°C.<br />

Retaining magnet GN 52.6 also has<br />

a protective rubber contact surface.<br />

The cylindrical stainless steel housing<br />

effectively protects the neodymium<br />

magnet inside against aggressive<br />

media. The magnets GN 53.1 and<br />

GN 53.2 are designed for standard<br />

applications in offices, workshops and<br />

production environments and have<br />

powerful neodymium magnets that<br />

are embedded in round or rectangular<br />

plastic housings (available in four<br />

colors).<br />

The neodymium magnet GN 53.3<br />

was designed for easy handling and<br />

has a plastic handle, which can be<br />

either cone-shaped or flat. The flat<br />

variant additionally features an eye<br />

for securing the part. For GN 53.4,<br />

the handle is made of nickel-plated<br />

steel, optionally with a TPE coating to<br />

protect sensitive surfaces.<br />

In addition to these functionally<br />

optimized magnet systems, Ganter<br />

also offers raw magnets – of hard<br />

ferrite, neodymium, SmCo and AlNiCo,<br />

in various shapes and sizes, with<br />

or without fastening holes. These<br />

magnets of the series GN 55.1 to GN<br />

55.4 as well as GN 57.1 to GN 57.3 can<br />

be easily overmolded, glued or sewn<br />

in and are suitable, for example, for<br />

securing cables in wind turbines. fmt<br />

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

Processing<br />

Confectionery Machine Specialist<br />

at ProSweets Cologne 2024<br />

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

confectionery machines and covers the entire spectrum of moulded confectionery products with a wide<br />

variety of applications and capabilities. The WDS division sweet OTC has also established itself as a specialist<br />

in technologies for the production of active OTC confectionery, supplements and nutraceuticals.<br />

The company is pleased to be returning to ProSweets in 2024 in Cologne (January 28-31). The main topics in<br />

hall 10.1, stand 050 will be classic WDS depositing technologies as well as further developments in hygiene<br />

for sensitive application areas. As part of the SweetConnect partner network, WDS will also be demonstrating<br />

how the confectionery industry is being networked and digitalised across manufacturers.<br />

What you can expect at the WDS<br />

stand<br />

Depositor systems for all depositable<br />

and demouldable masses will be<br />

presented, reflecting the diversity of<br />

WDS plants. From the laboratory scale<br />

to the large-scale plant, WDS offers<br />

confectionery machines for all capacity<br />

and manufacturing requirements.<br />

Especially for the OTC sector, WDS<br />

presents depositor systems made<br />

of hygienic full stainless steel: a true<br />

innovation!<br />

Thanks to the EasyClean design of<br />

WDS plants and the use of adapted<br />

service trolleys, it is easy to change<br />

parts that come into contact with the<br />

mass as well as to completely replace<br />

a depositor system, e.g. for external<br />

cleaning or for a large variety of<br />

products using exchange systems.<br />

The product- and system-specific<br />

program parts demonstrate the<br />

extraordinary quality standards of<br />

Winkler and Dünnebier confectionery<br />

machines. High vertical integration<br />

and top-quality material processing<br />

are reflected in the dosing and<br />

process precision of WDS plants. Last<br />

but not least, extensive know-how<br />

WDS confectionery machines for a wide range<br />

of mass and capacity requirements<br />

and many years of experience with<br />

various masses and technologies<br />

enable WDS to process special<br />

masses with sensitive additives<br />

in the field of OTC confectionery,<br />

supplements and nutraceuticals in a<br />

way that is both gentle on the product<br />

and reproducible.<br />

Innovative solutions for the<br />

future in the OTC growth market<br />

With its sweetOTC label, WDS<br />

is an established supplier in the<br />

OTC sector and will be informing<br />

customers at ProSweets about<br />

complete customised solutions in a<br />

GMP-qualified design. This covers the<br />

entire value chain, from brainstorming<br />

and the development of individual<br />

confectionery products to specially<br />

adapted production processes.<br />

As a specialised WDS division,<br />

sweetOTC focuses on developing<br />

new depositing and moulding<br />

processes in confectionery<br />

production and has been<br />

significantly expanded to promote<br />

innovation and efficiency. WDS<br />

already significantly expanded its<br />

in-house technical centre some time<br />

ago to meet increasing demands.<br />

WDS plants feature consistent<br />

hygienic design optimisations that<br />

prevent contamination and crosscontamination.<br />

Supplemented by<br />

risk assessments (FMEA) and a<br />

comprehensive qualification concept,<br />

the plants are the ideal choice for<br />

anyone who would like to exploit the<br />

opportunity potential and growth in<br />

the area of innovative and alternative<br />

dosage forms in confectionery<br />

production.<br />

SweetConnect provides support directly at<br />

the machine, for example when searching for<br />

documents or for maintenance<br />

SweetConnect: The partner<br />

network for the digitalisation of<br />

the confectionery industry.<br />

The confectionery industry is facing<br />

multiple challenges that are difficult to<br />

overcome by individual companies alone.<br />

WDS is a founding member of the multivendor<br />

SweetConnect initiative, which<br />

will present ready-to-use digitisation<br />

solutions successfully tested by the<br />

industry at ProSweets this year. The<br />

innovative digital platform is steadily<br />

growing and driving the digitalisation of<br />

the confectionery industry.<br />

SweetConnect provides support<br />

directly at the machine, for example<br />

when searching for documents or for<br />

maintenance<br />

SweetConnect is an open initiative<br />

that offers all interested companies<br />

the opportunity to participate and work<br />

together to shape the future of the<br />

confectionery industry. At the WDS<br />

trade fair stand, the team from Winkler<br />

and Dünnebier Süßwarenmaschinen<br />

will provide information about how to<br />

benefit from SweetConnect as a user<br />

or partner.<br />

fmt<br />

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


Processing<br />

Introducing the New Cutting-Edge<br />

Carbonator and Filler<br />

The cutting-edge Armfield FT102XA<br />

miniature scale carbonator and filling<br />

system was shown at Fi Europe and<br />

is ready to amaze the industry. With<br />

a remarkable 25 years of expertise in<br />

carbonation, Armfield proudly stands<br />

at the forefront of this game-changing<br />

technology. The precision and<br />

consistency it brings to carbonation<br />

experiments in the lab promises to<br />

accelerate new product development<br />

in unprecedented ways.<br />

Tailored for carbonating and filling a<br />

wide spectrum of beverages, including<br />

soft drinks, beer, milk, and juices,<br />

this versatile system effortlessly<br />

accommodates most cans, PET, and<br />

glass bottles. Whether you’re into<br />

pre-mix or post-mix operations, this<br />

remarkable machine offers it all, with<br />

the added convenience of an optional<br />

automated syrup addition for postmix<br />

concoctions. With a new CO 2<br />

scavenging system, Carbon Dioxide<br />

can be recycled back into the product<br />

to reduce CO 2<br />

consumption.<br />

The FT102XA Carbonator boasts a<br />

user-friendly installation, setup, and<br />

operation, thanks to its intuitive<br />

touchscreen control featuring a<br />

brand-new graphical interface. This<br />

HMI empowers you to configure and<br />

store various carbonation and filling<br />

parameters with ease. The semiautomatic<br />

cleaning program has also<br />

received enhancements, ensuring<br />

swift readiness for your next product<br />

or formulation.<br />

What’s even more exciting is that<br />

combining the FT102XA with the<br />

FT104X opens doors to invaluable<br />

insights for scaling up to pilot or<br />

production plant levels, revolutionizing<br />

the pace of new product development.<br />

In the realm of carbonation and filling,<br />

Armfield is leading the way with the<br />

FT102XA, an innovation that promises<br />

to redefine your beverage creation<br />

process.<br />

Armfield Ltd make a range of<br />

miniature-scale research equipment<br />

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

including UHT/HTST processors, ice<br />

cream and margarine makers, spray<br />

dryer/chillers, rapid extractors, edible<br />

oils processors, aseptic fillers, and<br />

homogenisers.<br />

fmt<br />

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

Processing<br />

Revolutionizing Sanitization with<br />

Microwave and RF Technologies<br />

SAIREM, a leading specialist in<br />

microwave (MW) and radio frequency<br />

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

France, showcased its sanitization<br />

technologies at Food Ingredients Europe<br />

in Frankfurt. The company focussed on<br />

innovative systems designed for the<br />

decontamination of various ingredients,<br />

including powders, peppercorns, flours,<br />

nuts, and more. Additionally, these<br />

systems can be used for the disinfestation<br />

of plant-based <strong>food</strong>s and ingredients<br />

such as cereals and pulses. SAIREM<br />

has responded to client demands by<br />

developing highly efficient processes<br />

that enable the production of ingredients<br />

to meet high health and cleanliness<br />

standards. These ingredients are also<br />

fully compatible with the requirements of<br />

organic farming certification.<br />

This showcase highlights SAIREM’s<br />

commitment to providing advanced<br />

solutions for the <strong>food</strong> industry, promoting<br />

<strong>food</strong> safety, and ensuring the quality of<br />

ingredients used in various <strong>food</strong> products.<br />

Elimination of potential<br />

contamination in ingredients<br />

SAIREM RF and MW systems for thermal<br />

treatments, offer a safe and eco-friendly<br />

solution for eliminating mould, yeast, and<br />

bacteria from ingredients.<br />

SAIREM‘s systems are particularly<br />

well-suited for the production of trendy<br />

super<strong>food</strong> products and plant-based<br />

protein alternatives. Precious ingredients<br />

like nuts undergo gentle treatment,<br />

resulting in a final product of exceptional<br />

quality with a reduction of 4-5 Log in<br />

microbial load. The highly efficient RF and<br />

MW process takes only a few minutes,<br />

ensuring that each ingredient quickly<br />

reaches the required temperature<br />

uniformly. Since the processing time is<br />

so brief, there is no compromise on the<br />

physical, chemical, and organoleptic<br />

properties of the product – all its<br />

characteristics are perfectly preserved.<br />

starch powder (achieving an impressive<br />

6.87 Log reduction).<br />

Disinfestation of all forms of insects<br />

using MW technology<br />

Numerous premium ingredients face the<br />

threat of contamination. SAIREM’s MW<br />

technology presents a solution wherein<br />

parasites are deactivated through brief,<br />

homogenous exposure to a microwave<br />

field within a controlled temperature<br />

process. These processes are performed<br />

without the need of harmful<br />

chemical agents. This makes SAIREM’s<br />

decontamination systems a significant<br />

advantage for <strong>food</strong> processors and<br />

suppliers catering to health-conscious<br />

and environmentally aware consumers.<br />

In partnership with the Sweden institute<br />

RISE and the French technical institute<br />

ARVALIS, SAIREM demonstrate the<br />

efficacy of using our microwave heat<br />

treatment for eradicating weevils in<br />

soft wheat whilst also preserving the<br />

baking properties. The treatment<br />

under examination yielded outstanding<br />

disinfestation results of adult weevils and<br />

their offspring.<br />

The low maintenance and cost-effective<br />

SAIREM systems can process large<br />

amounts of product either in batches<br />

or in a continuous process in tunnels or<br />

the patented tubular system. MW energy<br />

efficiency and volumetric heating keep<br />

power consumption at a lower level than<br />

that of other processing technologies. As<br />

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

100% electric solutions, they have no CO 2<br />

emission and consume 50 % less energy<br />

compared to traditional heat treatment<br />

processes.<br />

Innovation and versatility<br />

Not only does this equipment provide<br />

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

added advantage of being very compact<br />

with a small footprint that saves space.<br />

It is extremely user-friendly, offering<br />

easy loading and unloading as well as<br />

a colour touch screen HMI, and a USB<br />

and ethernet connection for remote<br />

control. Apart from daily cleaning, there<br />

is no need for regular maintenance, and it<br />

complies with all hygiene regulations and<br />

standards.<br />

Christina Frohm Kramer, Business<br />

Development Manager at SAIREM,<br />

explains: “SAIREM systems are<br />

extremely versatile and efficient. They<br />

can be used for sanitiing in the role of<br />

decontamination and disinfestation.<br />

We have designed them to provide fast<br />

and effective processes, ensuring highperforming,<br />

cost-saving results.”<br />

SAIREM offers standardized systems as<br />

well as systems specifically adapted to<br />

customer requirements.<br />

fmt<br />

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

emissions and<br />

consumes 50% less energy compared to traditional heat treatment processes.<br />

Additionally, successful applications<br />

include the treatment of peppercorns<br />

(with a 3.4 Log reduction) and maize<br />

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


Packaging<br />

New Recyclable MonoFlex Thermoform<br />

Packaging Unveiled<br />

Leading European packaging manufacturer Coveris has made a breakthrough in thermoforming film<br />

packaging with the development of its recyclable solution, MonoFlex Thermoform. Coveris’ MonoFlex<br />

Thermoform innovation provides a sustainable alternative to non-recyclable materials currently used for<br />

thermoforming packaging in <strong>food</strong> sectors.<br />

Delivering an innovative and<br />

recyclable solution, Coveris’<br />

MonoFlex Thermoform films are<br />

developed from high performance<br />

monomaterials, enabling the switch<br />

from non-recyclable, mixed material<br />

thermoforming substrates, which<br />

achieves a carbon footprint reduction.<br />

Aligned with Coveris’ sustainability<br />

strategy, No Waste, the recyclable<br />

MonoFlex Thermoform solutions are<br />

produced from polyethylene (PE) or<br />

polypropylene (PP) and are fully nylonfree<br />

(PA). Manufactured at Coveris<br />

plants in Germany and the United<br />

Kingdom, MonoFlex Thermoform can<br />

be produced from single substrate coextruded<br />

or laminated films dependant<br />

on the product application and print<br />

requirements.<br />

MonoFlex Thermoform offers<br />

advanced EVOH barrier properties<br />

for product protection and shelf-life,<br />

which is also supported by its strong<br />

puncture resistance. Coveris’ Film<br />

Science Lab expertise and Pack<br />

Innovation Centre testing capabilities<br />

were instrumental in the innovation<br />

process, from the development of the<br />

films’ formulations to the validation of<br />

their performance, including barrier<br />

features.<br />

Developed with a wide operating<br />

window, MonoFlex Thermoform<br />

maintains packing speeds previously<br />

attained and allows a seamless switch<br />

from alternative substrates.<br />

Suitable products for MonoFlex<br />

Thermoform include a range of bakery<br />

items and other applications in meat,<br />

fish, poultry and dairy sectors.<br />

MonoFlex Thermoform is available<br />

fully unprinted or with a printed top<br />

film. The top film is available with<br />

conventional and HD flexographic or<br />

rotogravure print including matt, gloss<br />

and tactile lacquer finishing options for<br />

consumer appeal, attractive on-shelf<br />

presentation and the communication<br />

of product information. Product<br />

communication can also be achieved<br />

on unprinted films as a secondary<br />

process with Coveris’ leading labelling<br />

solutions.<br />

Christian Kolarik, Coveris CEO said: “The<br />

development of MonoFlex Thermoform<br />

is a significant development from the<br />

Coveris Group. Manufactured across<br />

multiple locations supporting our<br />

vision for No Waste, our monomaterial,<br />

recyclable MonoFlex Thermoform<br />

films are a direct replacement for nonrecyclable<br />

alternatives currently used.<br />

The launch of this material enables a<br />

significant amount of plastic packaging<br />

to be captured through recycling<br />

processes, achieving environmental<br />

benefits including carbon footprint<br />

reduction and the re-direction of<br />

materials away from landfill.”<br />

MonoFlex Thermoform is the newest<br />

addition to Coveris’ MonoFlex awardwinning<br />

range of monomaterials films<br />

developed for recyclability, aligned<br />

with their vision of No Waste. Coveris<br />

is uniquely positioned to support the<br />

switch to more sustainable materials<br />

via a vertically integrated model, from<br />

film development, material science<br />

and extrusion to print, conversion,<br />

shelf-life enhancement, and machine<br />

validation.<br />


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


Packaging<br />

How Food Processors and Packhouses<br />

are Improving Efficiencies with<br />

new Solutions Powered by<br />

Artificial Intelligence<br />

Two recent product launches have shown how AI is changing <strong>food</strong> processing. James French, Head of<br />

Innovation at TOMRA Fresh Food, explains how AI is already adding value and why its importance will grow.<br />

support even more clever applications.<br />

We’ve been hearing a lot lately about<br />

artificial intelligence. The ability of<br />

computers to mimic human thought<br />

and decision-making, to automate<br />

tasks that traditionally required<br />

human intelligence, has stirred up<br />

all sorts of sensational news stories.<br />

In confirmation of this technology’s<br />

increasing importance, TOMRA Food<br />

has just launched two new AI-powered<br />

sorting and grading solutions.<br />

One of those solutions, the all-new<br />

TOMRA Neon, pre-grades machineharvested<br />

blueberries for the fresh<br />

market. The other, the new-generation<br />

Spectrim X Series, leverages Deep<br />

Learning for unmatched sorting and<br />

grading precision of fruit. These<br />

machines are just the start of a<br />

revolution which will make the<br />

production of fresh and processed<br />

<strong>food</strong>s more efficient and profitable.<br />

Many benefits for processors<br />

The most widespread public<br />

discussions about AI have focused<br />

on the latest version of the chatbot<br />

ChatGPT. This AI-driven language<br />

processing tool can answer<br />

questions, perform tasks such as<br />

writing emails and computer code,<br />

and write essays to pass exams that<br />

many students would struggle with.<br />

Not so long ago, none of these AI<br />

capabilities existed.<br />

AI also hit the headlines recently<br />

when the technology’s godfather, the<br />

cognitive psychologist and computer<br />

scientist Geoffrey Hinton, resigned<br />

from his part-time job at Google – so<br />

that he could talk more freely about his<br />

concerns about AI disrupting the job<br />

market.<br />

36<br />

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

Packaging<br />

There’s no denying that AI-driven<br />

automation will be deployed to tasks<br />

currently handled manually, including<br />

some of the routine tasks at <strong>food</strong><br />

processors and packhouses. As<br />

we’ll see in a moment, this will be a<br />

positive development for employers,<br />

employees, and <strong>food</strong> consumers.<br />

TOMRA Food has been utilizing artificial<br />

intelligence since 2019 to make sorting<br />

and grading solutions more accurate<br />

than traditional techniques. The<br />

deployment of AI powered technology<br />

in the <strong>food</strong> production industry will<br />

continue to accelerate into the future.<br />

Some of the areas it will impact are<br />

below:<br />

• Grading and sorting more accurately,<br />

with more stability - resulting in less<br />

<strong>food</strong> loss<br />

• Finding difficult-to-detect foreign<br />

materials<br />

• Improving predictive maintenance<br />

• Intelligently diagnosing line issues<br />

• Predicting the useful storage life of<br />

products<br />

• Optimizing packouts intelligently for<br />

different customers<br />

• Optimizing supply chain operations<br />

Make no mistake: AI is bringing a big<br />

technological shift that businesses<br />

will have to keep up with to remain<br />

competitive.<br />

Well-suited to <strong>food</strong> production<br />

When AI is discussed, you might also<br />

hear the terms ‘Machine Learning’ and<br />

‘Deep Learning’. Machine Learning is<br />

a collection of techniques that allows<br />

software systems to recognize patterns<br />

in data to provide measurements and<br />

insights. Deep Learning is a subset of<br />

Machine Learning that uses artificial<br />

neural networks to solve complex<br />

problems. These technologies are well<br />

suited to <strong>food</strong> production because many<br />

tasks involve data and decision-making.<br />

AI is also relevant for <strong>food</strong> production<br />

because of the high level of variability in<br />

the industry, from weather and climate<br />

effects to natural variations in products.<br />

These factors mean that traditional<br />

systems can have a tough time making<br />

accurate predictions. It’s not enough<br />

just to have data – its quality is also a<br />

big factor in the performance of AI. As<br />

with traditional systems the better the<br />

data, the better the decisions. This is<br />

why having the best inspection and<br />

sensor systems matters so much: they<br />

can collect higher quality data which<br />

supercharges the AI system. This leads<br />

to more accurate and more consistent<br />

decisions which result in less <strong>food</strong><br />

waste and more saleable product, as<br />

well as maximizing the product’s value.<br />

AI technology can improve sorting and<br />

grading machines in a number of ways,<br />

it can help make more accurate ‘accept<br />

or reject’ decisions, recover more<br />

good product from compromised raw<br />

material through higher accuracy, and<br />

more precisely classify the products<br />

on the line into different grades to<br />

enable hands-free production. For<br />

example, heavy rain or frost has<br />

damaged so much of the incoming fruit<br />

that only 40% of it is packable: older<br />

technologies would not be accurate<br />

enough to recover this as they would<br />

mistakenly include too much damage,<br />

but AI makes it possible. As well as<br />

recovering a potentially disastrous<br />

harvest, this helps keep customers<br />

satisfied at times when the product<br />

might otherwise fail to make the grade.<br />

AI and Deep Learning in action<br />

Deep Learning is an AI method which<br />

uses pre-trained models to teach<br />

computers how to process data, such<br />

as complex patterns in photos. The<br />

newly-launched Spectrim X Series<br />

grading platform is a great example<br />

of this. Developed by a team of<br />

industry-leading scientists, engineers,<br />

researchers, and experts, Spectrim<br />

X integrates the latest development<br />

of TOMRA’s LUCAi Deep Learning<br />

technology.<br />

The Spectrim X series grading platform<br />

is equipped with LUCAi Engine<br />

Software, computing hardware, and<br />

pre-trained models which achieve<br />

unprecedented grading precision.<br />

More packing operations can now be<br />

achieved without manual intervention,<br />

targeting thresholds more closely and<br />

all while minimizing fruit loss.<br />

Spectrim X assesses thousands<br />

of high-resolution, multi-channel<br />

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

Packaging<br />

fruit images every second. Then it<br />

cross-references what it sees with AI<br />

networks that have been trained on<br />

tens of thousands of fruits to make<br />

grading decisions to meet precise<br />

market demands. This data has been<br />

captured from TOMRA machines<br />

across the globe and accurately handlabelled<br />

by TOMRA’s Data Science<br />

Team. During 18 months of real-world<br />

testing in the USA and New Zealand,<br />

sorting and grading apples, Spectrim<br />

X showed a significant leap forward<br />

in performance compared to its<br />

predecessor.<br />

AI also powers the new TOMRA Neon,<br />

to pre-grade blueberries. Automated<br />

blueberry harvesting is faster and<br />

less costly than manual harvesting<br />

but brings challenges in the form of<br />

unwanted debris and fruit clusters to<br />

fresh fruit processing and packing lines.<br />

To address these challenges, TOMRA<br />

Neon accepts and rejects fruit before<br />

transferring it directly onto TOMRA’s<br />

KATO260 optical sorter and grader.<br />

It is by using AI that TOMRA Neon<br />

is able to identify, differentiate, and<br />

remove unwanted clusters, undersize<br />

fruit, and unripe fruit. This optimizes<br />

optical grader efficiency by removing<br />

more than 95% of clusters and more<br />

than 90% of unwanted green and red<br />

berries.<br />

Reasons for optimism<br />

AI’s valuable capabilities in <strong>food</strong><br />

processing will become even more<br />

important in the near future because<br />

of the increasing challenges presented<br />

by global <strong>food</strong> scarcity and disruptive<br />

weather events – and because there’s<br />

commercial pressure to provide<br />

the highest-quality ingredients and<br />

products even when input product<br />

quality is variable.<br />

AI can also help processors and<br />

packhouses deal with other<br />

challenges, such as striving to provide<br />

products and services at the lowest<br />

cost; meeting customers’ product<br />

specifications without over- or<br />

under-delivering; and reducing or<br />

removing the problems associated<br />

with recruiting, training, and retaining<br />

skilled labor.<br />

The headaches associated with<br />

finding enough people to do seasonal<br />

work, and the ongoing challenges<br />

of managing a workforce, can be<br />

addressed by automating tasks<br />

previously done manually. It’s no<br />

secret that sorting, grading, and<br />

packing machines are faster, more<br />

accurate, consistent, reliable, and<br />

ultimately more cost-efficient than<br />

humans.<br />

This brings us back to the controversial<br />

subject of AI replacing jobs. It’s worth<br />

remembering that many processing<br />

plants, especially those not near large<br />

population centers, struggle to employ<br />

all the people they need – so rather<br />

than performing tasks previously done<br />

manually, automation often does what<br />

otherwise could not be done. Automation<br />

often handles tasks people don’t want to<br />

do because they are boring, repetitive,<br />

or strenuous. This is undoubtedly true<br />

of manual sorting and grading – and if<br />

workers are displaced from these roles,<br />

often they are redeployed to other tasks<br />

on the line, which are less monotonous<br />

and add more value.<br />

As we’ve seen here, however, reducing<br />

labor dependence is just one of many<br />

ways AI-driven automation benefits<br />

processors and packhouses. AI is<br />

set to play an increasingly important<br />

role in meeting the needs and desires<br />

of <strong>food</strong> consumers as the world’s<br />

growing middle classes increase the<br />

demand for healthy <strong>food</strong>. And most<br />

importantly of all, AI will help meet<br />

the challenge of feeding the world’s<br />

vast and growing population, which<br />

will require more <strong>food</strong> production and<br />

less <strong>food</strong> waste.<br />

fmt<br />

38<br />

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

Packaging<br />

Kraft Heinz Introduces First 100%<br />

Recyclable Ketchup Cap with help from<br />

Global International Specialist<br />

The launch by Kraft Heinz Company<br />

of its first 100% recyclable cap for<br />

its famous squeezy ketchup bottle<br />

demonstrates the collaborative<br />

achievement utilizing the innovative<br />

design and manufacturing capabilities<br />

of Berry Global in supporting retail<br />

brands with a move towards more<br />

sustainable packaging solutions.<br />

Historically, Heinz sauce bottles used<br />

a flexible silicone valve to deliver<br />

a consistent portion of sauce per<br />

squeeze, but this was often challenging<br />

to recycle. Together with Berry Global<br />

Heinz has now switched to a monomaterial<br />

cap, manufactured in PP.<br />

This means it meets requirements for<br />

recyclability.<br />

The project has been eight years, 45<br />

prototypes and more than 185,000<br />

hours in development, to ensure<br />

the optimum balance between<br />

functionality and sustainability. Berry<br />

was involved through the design and<br />

production process, from concept<br />

to the creation of the series tools in<br />

Berry’s in-house tool shop, as well<br />

as the development of the assembly<br />

equipment for industrial production.<br />

Heinz followed a rigorous testing<br />

procedure to make sure the cap met<br />

the highest quality standards. An<br />

extended consumer survey confirmed<br />

that the new concept would be well<br />

received by the public, as it dispenses<br />

the same perfect amount of sauce<br />

every time without affecting the<br />

squeezability.<br />

In fact, the study found that the new<br />

cap design helps consumers squeeze<br />

more ketchup out of the bottle when<br />

it is nearly empty – a testament to<br />

Berry’s ability to look holistically at the<br />

overall solution to improve the cap’s<br />

performance alongside its recyclability.<br />

The concept won Rigid Pack of the<br />

Year for Kraft Heinz at the <strong>2023</strong> UK<br />

Packaging Awards.<br />

Matthias Hammersen, Sales<br />

Director – Food Market at Berry<br />

Global, commented: “Heinz set us<br />

the kind of challenge that suits us<br />

and our development departments<br />

best: to reconstruct the design of<br />

the cap to make it 100% recyclable,<br />

without affecting the performance<br />

that millions of consumers know and<br />

love. We’re delighted that the finished<br />

result exceeds our initial expectations<br />

and actually improves the consumer<br />

experience.”<br />

The caps are being rolled out UKwide<br />

on 400ml and bigger top-down<br />

bottles of Heinz Tomato Ketchup,<br />

including 50% Less Sugar and Salt<br />

varieties. In the future, the cap will<br />

also be rolled out across more of the<br />

Heinz sauces range in the U.K. and<br />

Europe.<br />

Heinz claims the move to the<br />

recyclable cap will save a potential<br />

300 million plastic lids from being sent<br />

to landfill every year globally.<br />

Jojo de Noronha, President of Kraft<br />

Heinz Northern Europe, said: ““We<br />

know our consumers care about their<br />

impact on the environment and so do<br />

we, which is why we’re delighted to<br />

see our innovative, more sustainable<br />

caps on Heinz Tomato Ketchup<br />

bottles across the UK. Although a<br />

small change, this makes it easy for<br />

the millions of Heinz lovers across the<br />

country to recycle their whole squeezy<br />

bottle at once – a small action with big<br />

potential for impact.”<br />

fmt<br />

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

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

Digitalisation <strong>2023</strong>:<br />

Everything is Connected<br />

Next to the mega-trend of<br />

sustainability, digitalisation also<br />

dominated the packaging industry<br />

this year. “Digital Technologies”<br />

consequently were one of the<br />

Hot Topics at this year’s interpack.<br />

Especially the increasing use of<br />

artificial intelligence (AI) creates<br />

whole new opportunities in all areas of<br />

the industry.<br />

In October <strong>2023</strong>, for example, the<br />

first AI pilot projects of the Green AI<br />

Hub Mittelstand, an initiative by the<br />

Federal Ministry for Environment<br />

geared towards small and medium<br />

sized enterprises, have begun<br />

work. Within the project, over the<br />

course of six months, AI experts<br />

developed sustainable AI applications<br />

for at first five small and mediumsized<br />

enterprises (SME) and now<br />

implemented them right on the<br />

spot in cooperation with these<br />

companies – a special feature of this<br />

initiative. Until the end of 2025, up<br />

to 20 pilot applications are planned.<br />

The solutions developed are made<br />

available to further companies for free<br />

as open source solutions. A packaging<br />

company is among those participating<br />

in the first pilot phase: The familyowned<br />

business 4Packaging from<br />

Dissen (Lower Saxony) produces<br />

gravure cylinders for printing<br />

on packaging. The cylinders are<br />

submersed in chemical baths and<br />

coated with copper, the properties<br />

of which are a central factor for<br />

quality. The AI system is to reduce the<br />

consumption of resources during the<br />

process and avoid faults in printing.<br />

Plastics Europe, the European<br />

association of plastics producers,<br />

views artificial intelligence and<br />

digitalisation as the keys to reduce<br />

the ecological footprint in the<br />

plastics industry and to contribute<br />

to a sustainable transformation<br />

in the plastics industry’s added<br />

value chain. AI algorithms can<br />

accelerate the development of more<br />

environmentally friendly materials<br />

with improving properties like shelflife<br />

or the impact on the environment.<br />

Precise control of and communication<br />

with machines can also help optimize<br />

production processes, reducing<br />

energy consumption during the<br />

processing of plastics. And thanks<br />

to AI and digitalisation, the recycling<br />

process is also made more efficient.<br />

Modern sorting systems already use<br />

digital marking and AI algorithms to<br />

automatically sort waste plastic into<br />

different categories.<br />

“The ongoing digitalisation of the<br />

plastics industry is opening up<br />

a new chapter in innovation and<br />

sustainability. Companies making<br />

the best use of this technology will<br />

Simatic Robot Pick AI is an image processing software for robot solutions based on machine learning. Image: Siemens<br />

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

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

be able to reduce their ecological<br />

footprint while at the same time<br />

bringing competitive products to<br />

market. All in all, AI and digitalisation<br />

contribute significantly to making<br />

the entire circulation process more<br />

efficient, to designing better products,<br />

and to reducing the consumption of<br />

materials as well as waste production.<br />

Our goal is to maintain or even<br />

increase competitive performance<br />

while significantly reducing the<br />

impact which the plastics industry<br />

has on the environment.”<br />

Ingemar Bühler, Managing Director,<br />

Plastics Europe<br />

Digitalizing the added value<br />

chain<br />

Through networking, digitalisation<br />

and automation of work processes as<br />

well as switching to more sustainable<br />

packaging materials and production<br />

processes, the world of packaging<br />

is currently on its way towards a<br />

fundamental redesign, says machine<br />

manufacturer Bobst. The company is<br />

now equipping all machines delivered<br />

newly to market with its cloud-based<br />

data and remote service platform<br />

Connect, and this way wants to<br />

make it easier for customers to<br />

digitally transform their processes.<br />

Customers can access production<br />

data and further information for all<br />

machines at any time and with any<br />

manner of end user device. As a<br />

first step, the tool provided mostly<br />

control functions for the most<br />

important machine data. The newest<br />

level of expansion also adds many<br />

different options for efficient control<br />

and optimization of production in<br />

real-time.<br />

In cooperation with pilot customers,<br />

Bobst is also developing dashboards<br />

which visualize production<br />

performance as digital twins. For<br />

example, factory managers can<br />

use these dashboards to access<br />

the “virtual machines” either from<br />

their desk or using a mobile device.<br />

They can see their current operation<br />

status as well as the most important<br />

performance data in real-time,<br />

for example which order is being<br />

processed for which customer or how<br />

many packages from this order have<br />

already been produced.<br />

“The digital revolution in the packaging<br />

industry forces all companies to<br />

embark on new journeys, to question<br />

their previous ways of working, to<br />

think in holistic and digital processes<br />

and to utilise networks and platforms<br />

to develop new business models<br />

for their customers. The industrial<br />

vision by Bobst is based on the four<br />

pillars of connection, digitalisation,<br />

automation and sustainability and<br />

offers this transformation the utmost<br />

degree of support.”<br />

Jean-Pascal Bobst, CEO Bobst<br />

Logistics center’s digital twin<br />

In internal logistics, too, complete<br />

automation and digitalisation are<br />

seen as a decisive advantage over<br />

the competition. In this context,<br />

Siemens covers many aspects<br />

of warehousing with its solutions,<br />

including incoming goods, transport,<br />

storage, commissioning, packaging<br />

and shipping. This year, the company<br />

introduced the holistic digital twin<br />

of its own distribution center in<br />

Nuremberg, which services 25,000<br />

customers world-wide with 12,000<br />

orders each day, 22,000 ordered<br />

“Zero Waste Manager” lets customers see where waste can be reduced and recycling quotas increased. Image: Interzero<br />

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


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

items, 27 shelf-operation devices<br />

and three kilometers of automated<br />

conveyor belts. This real example<br />

shows how simulation scenarios can<br />

for example optimise shift planning to<br />

reach maximum productivity. Digital<br />

twins also help to identify bottle<br />

necks and peak loads in order to<br />

optimize material flow. The seamless<br />

interaction between real and digital<br />

world increases productivity and<br />

flexibility of the systems, permanently<br />

reduces costs and energy<br />

consumption and therefore also the<br />

carbon footprint.<br />

AI-based autonomous<br />

commissioning done by robots<br />

A new addition to the Siemens internal<br />

logistics portfolio is the Simatic Robot<br />

Pick AI, an image processing software<br />

for robot solutions based on machine<br />

learning. The 3D image processing<br />

software allows robots to grip any<br />

article as they perform commissioning<br />

tasks in the warehouse, regardless<br />

of the article’s shape or size. A pretrained<br />

deep-learning algorithm<br />

controls this ability in order to identify<br />

those 3D positions that are best suited<br />

for taking out and to provide these to<br />

the robot’s executive function. The<br />

application is designed to already run<br />

at the computing power of a tabletlike<br />

IPC with calculation times of less<br />

than 1.5 seconds, reaching system<br />

pick rates of more than 1,000 picks<br />

per hour. AI-controlled commissioning<br />

robots will in the future be able to<br />

work on a high variance of objects<br />

with different shapes, sizes and types<br />

of packaging, both promptly and in<br />

dynamically changing situations. This<br />

ameliorates the effects that a lack of<br />

workers has while at the same time<br />

increasing the business efficiency of<br />

storage.<br />

Digitalisation improves recycling<br />

processes<br />

The growing digitalisation also plays<br />

an important part in the recycling<br />

industry. For example, the start-up<br />

Recyda has developed a softwareas-service<br />

solution for the digital<br />

management and evaluation of<br />

packaging data. The software makes<br />

it easier for international companies<br />

to digitally manage packaging in<br />

order to reach required goals in the<br />

area of circular economy. One core<br />

part is the digital assessment of the<br />

recyclability of packaging according<br />

to international requirements.<br />

With the help of this all-in-one<br />

solution, companies can efficiently<br />

compare packaging solutions and<br />

make the best choice for each set<br />

of requirements. The software<br />

allows detailed evaluations of, for<br />

example, the prevalent recycling<br />

infrastructure, the applicable license<br />

fees and the resulting options for<br />

eco-modulation or with regard to<br />

plastics tax.<br />

“We are very familiar with the current<br />

challenges to the packaging industry<br />

and the numerous difficulties which<br />

companies have to face right how.<br />

Using this knowledge, we developed<br />

a software solution that offers<br />

focused support for implementing<br />

the requirements towards packaging<br />

Siemens has developed the digital twin of an existing logistics center. Photo: Siemens<br />

solutions for different markets, and<br />

to significantly optimise reportings.”<br />

Christian Knobloch, Co-Founder and<br />

Co-CEO of Recyda<br />

Digital disposal network<br />

When it comes to waste disposal,<br />

today work is often done using<br />

simple means of data management<br />

and without any digital networking<br />

between partners. This is<br />

supposed to change through the<br />

cooperation between Interzero<br />

and Resourcify. Customers of<br />

Interzero are being offered the<br />

digital waste management service<br />

of the Resourcify platform for waste<br />

management and recycling. The new<br />

joint service is called “Zero Waste<br />

Manager”. Recycling partners from<br />

the network receive their orders<br />

through the platform and then<br />

report their performance data back<br />

to it. By analysing the data on the<br />

platform, customers can clearly<br />

see where waste can be reduced,<br />

recycling quotas increases and the<br />

circle of valuable resources closed.<br />

Among the first customers is burger<br />

restaurant chain Five Guys. All<br />

35 restaurants in Germany are by<br />

now using the platform for waste<br />

management.<br />

“With the ‘Zero Waste Manager’ we<br />

at Five Guys have been given a<br />

reliable digital platform that uses<br />

systematic data recordings and<br />

digital connections to allow us to<br />

organize waste removal logistics and<br />

recycling of our transport packaging<br />

waste in particular in an efficient<br />

and transparent manner. This way<br />

we are constantly monitoring our<br />

waste streams, waste materials and<br />

containers, and can prove that our<br />

handling saves resources in a way<br />

that satisfies an audit.”<br />

Pia Dörner, Project Manager at Five<br />

Guys<br />

Digital technologies were the focus of<br />

many other companies at interpack<br />

<strong>2023</strong>, too. An overview is available in<br />

the exhibitor and product database at<br />

www.interpack.com.<br />

The next interpack will take place in<br />

Düsseldorf from 7 to 13 May 2026. fmt<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2023</strong>

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

www.anuga<strong>food</strong>tec.com<br />

International<br />

supplier fair for the<br />

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

COLOGNE, 19.-22.03.2024<br />



Discover innovations on the key theme Responsibility as well<br />

as further pioneering solutions at Anuga FoodTec 2024.<br />

Buy your tickets now!<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Cologne<br />

Tel. +49 1806 578 866<br />

Fax +49 221 821991020<br />

anuga<strong>food</strong>tec@visitor.koelnmesse.com<br />

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


Events<br />

Smart Intralogistics: Anuga FoodTec<br />

2024 shows New Technologies that<br />

merge Storage and Production into a<br />

Unit<br />

From 19 to 22 March 2024, intralogistics<br />

specialists at Anuga FoodTec will<br />

present innovative solutions for a fully<br />

automated supply chain in the <strong>food</strong><br />

industry. Not only racking storage and<br />

retrieval vehicles and shuttle systems<br />

for pallets will be presented on the<br />

Cologne fair grounds in Germany, but<br />

also a new generation of autonomous<br />

robots. Thanks to artificial intelligence,<br />

they become an indispensable partner<br />

in the age of Intralogistics 4.0.<br />

Almost nothing can happen in the<br />

modern warehouses and cold storage<br />

facilities of the <strong>food</strong> companies<br />

without plastic containers. Durable<br />

pallet boxes and robust containers<br />

that guarantee hygienic transport<br />

and product-compatible storage are<br />

therefore just as much in focus at<br />

Anuga Food Tec as conveyor belts and<br />

mechanisms. Around 120 exhibitors<br />

present holistic intralogistics solutions<br />

on the Cologne fair grounds, including<br />

well-known companies like Apullma,<br />

AZO, Behn+Bates, Dinnissen, Habasit,<br />

Kuka or WAM and many others.<br />

The technology providers are embarking<br />

on new paths, particularly when it’s<br />

about improving the internal material<br />

flow: the goal is the seamless transition<br />

from production to distribution.<br />

Modern automation solutions are at the<br />

same time expanding the production<br />

facilities into storage and distribution<br />

centers thanks to artificial intelligence<br />

(AI). A theme that the lectures of the<br />

Main Stage Responsibility in Hall 9 also<br />

address, for example, in the framework<br />

of the panel discussion “Process<br />

optimization in logistics” on 20 March<br />

2024. Driverless transport systems<br />

thereby play just as important a role<br />

as picking and palleting solutions or<br />

conveyor systems that ensure optimal<br />

area use.<br />

Systems for the “warehouse of<br />

tomorrow”<br />

The warehouse of tomorrow must meet<br />

high requirements for connectivity.<br />

All of the systems used must not<br />

only communicate with one another,<br />

but also with external systems and<br />

processes. The requirements actually<br />

involved in practice are shown by a<br />

project realized by Anuga FoodTec<br />

exhibitor Westfalia for Spaichinger<br />

Nudelmacher. The intralogistics<br />

specialist replaced the forklifts used to<br />

date in the warehouse area of around<br />

4,000 square meters in 2022 with an<br />

automatic storage system for more<br />

than 9,000 pallets. Thanks to compact,<br />

multi-level storage, energy-saving<br />

throughput of around 80 load units per<br />

hour is possible in two to three-shift<br />

operation. The high-bay warehouse<br />

also manages with only two corridors<br />

for each 25 meter tall racking storage<br />

and retrieval vehicle with the load<br />

handling device Hub-Satellit with chain<br />

conveyors. The warehouse equipped<br />

with energy-efficient technologies is<br />

also an important step with regard to<br />

sustainability. The roof was equipped<br />

with a photovoltaic system and the<br />

use of packaging materials has been<br />

optimized through the automated<br />

processes. Behind this is an intelligent<br />

software that ensures permanent and<br />

reliable availability of goods.<br />

A modern warehouse management<br />

system is capable of reproducing<br />

and administering all stocks of items,<br />

assortments and batches as well as their<br />

physical storage locations and units.<br />

Even the integration of pick-by-voice,<br />

pick-by-light and RFID applications as<br />

well as a forklift control system is no<br />

problem. In the context of showcases at<br />

Anuga FoodTec, exhibitors are showing<br />

how their hard and software solutions<br />

manage warehouse operations in<br />

the <strong>food</strong> industry and control the<br />

optimization of work processes.<br />

Agility and autonomy at close<br />

quarters<br />

Presuming a high degree of automation,<br />

learning AI systems in intralogistics<br />

can optimize and accelerate all<br />

processes from receiving through<br />

stock transfer and picking to shipping.<br />

New Technologies like 3D image<br />

processing for location determination<br />

allow driverless transport systems and<br />

autonomous mobile robots (AMR) to<br />

44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2023</strong>

Events<br />

make intelligent navigation decisions<br />

on the basis of their environment.<br />

Cameras recognize and follow natural<br />

features of the environment, so that<br />

the vehicles adapt dynamically to their<br />

environment and can determine the<br />

safest and most efficient route to the<br />

destination. Dispensing points can<br />

thus be approached via a driverless<br />

transport system vehicle controlled<br />

with laser navigation, which gather the<br />

raw materials weighed in accordance<br />

with the recipe. Use between static<br />

reloading stations or conveyor belts is<br />

also possible.<br />

Compact and autonomous counterbalance<br />

forklifts are an example of<br />

such a solution, which ensures smooth<br />

and error-free raw material automation.<br />

With a bearing load of up to 1,000<br />

kilograms, various scanners and<br />

adjustable forks, they can be flexibly<br />

used for the transport of europallets,<br />

racks and pallet cages both inside<br />

and outside. The autonomously<br />

navigating end-to-end solutions with<br />

which <strong>food</strong> producers can optimise<br />

their intralogistic processes also<br />

include mobile robots (AMR). Up to<br />

one and a half tons of the most varied<br />

raw materials can be transported with<br />

an AMR platform to the production<br />

process, whereby this also impresses<br />

with exact positioning accuracy.<br />

Thanks to the QR code reader on<br />

top, they can identify their load, thus<br />

considerably improving traceability<br />

and operational efficiency. 3D cameras<br />

protect platform, load and equipment<br />

by reliably recognizing obstacles in<br />

three-dimensional space.<br />

The future of logistics<br />

Scalable robotics solutions are<br />

advancing in the internal material<br />

flow. They increase efficiency and<br />

reliability and reduce operations costs.<br />

However, they currently often only play<br />

a supporting role in small parts picking.<br />

With flexible and retrofittable pick-byrobot<br />

systems, intralogistics is provided<br />

with another alternative for unburdening<br />

people in picking activities—reliably<br />

and free of fatigue. The robots are<br />

thereby connected with the warehouse<br />

management system via WiFi and are<br />

directly issued the picking order by this.<br />

Shuttle systems can supply the robots<br />

with containers in the correct sequence<br />

and the required throughput.<br />

Another solution approach to be<br />

discussed at Anuga FoodTec 2024<br />

involves collaborating robots, so-called<br />

cobots, which provide support with<br />

automated picking. Various grippers<br />

and self-learning algorithms for object<br />

recognition enable them the handling<br />

of a broad spectrum of goods and use<br />

in various areas. They can also identify<br />

and sort out defective packaging or<br />

false products.<br />

All of this shows that automating<br />

intralogistics processes can be a<br />

significant factor for the success of<br />

<strong>food</strong> and beverage producers. In the<br />

coming spring, from 19 to 22 March,<br />

Anuga FoodTec will show which<br />

trends Intralogistics 4.0 will influence<br />

in the <strong>food</strong> industry and how the<br />

solutions presented in Cologne can be<br />

optimally integrated into warehouse<br />

management systems.<br />

Anuga FoodTec is the leading<br />

international supplier fair for the global<br />

<strong>food</strong> and beverage industry. Organised<br />

by Koelnmesse, the trade fair takes place<br />

from 19 to 22 March 2024 in Cologne and<br />

places the emphasis on the key theme<br />

of Responsibility. The professional and<br />

industry sponsor is the DLG, the German<br />

Agricultural Society.<br />

fmt<br />

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


Events<br />

ProSweets Cologne 2024:<br />

More Internationality, Events and<br />

Networking with ISM<br />

+ Over 250 exhibitors awaited<br />

+ Exhibitors from 25 countries registered already<br />

+ New event formats<br />

+ More intensive exchange with the co-staged ISM<br />

ProSweets Cologne, the only supplier<br />

fair exclusively for the sweets and<br />

snacks industry, is being staged in<br />

Cologne from 28 to 31 January 2024.<br />

Over 250 exhibitors from over 25<br />

countries will bring the entire know-how<br />

of the international supplier industry for<br />

sweets and snacks together in Hall 10.1<br />

in January. ProSweets is once again<br />

being co-staged with the leading global<br />

trade fair, ISM, which will ensure many<br />

profitable synergies between the two<br />

fairs.<br />

Important industry giants are on<br />

board once again, including among<br />

others Aasted ApS, ACMA S.p.A.,<br />

Albert Handtmann Maschinenfabrik<br />

GmbH & Co. KG, Boettger Food<br />

Ingredients GmbH, Cavanna S.p.A.,<br />

Dumoulin, FUJI Packaging GmbH,<br />

Gerhard Schubert GmbH, GNT<br />

Group B.V., Hänsel Processing<br />

GmbH, Hansella GmbH, LIVE-TECH<br />

S.R.L., Loesch Verpackungstechnik<br />

GmbH + Co. KG, M.C. Automations<br />

srl, Maschinenfabrik Seydelmann<br />



Feinmahltechnik GmbH, Norevo<br />

GmbH, SACMI Packaging &<br />

Chocolate S.p.A., Sollich KG,<br />

Syntegon <strong>Technology</strong> GmbH,<br />

Theegarten-Pactec GmbH & Co. KG,<br />

Trikno AG, ULMA Packaging S.Coop.<br />

and Wilhelm Rasch GmbH & Co. KG.<br />

Many innovations await the visitors,<br />

such as an interactive event<br />

programme in the exhibition sections<br />

“Packaging & Packaging Materials” and<br />

“Raw Materials & Ingredients”: The new<br />

event experience will be heightened by<br />

the use of the senses feeling, smelling<br />

and tasting. In the course of the<br />

sustainability debate, the “Sustainable<br />

Packaging Special Show” will focus on<br />

the origin and procurement of products<br />

and their raw materials. The special<br />

“InGREENients” exhibition zone will<br />

present sustainable snack innovations<br />

from all over the globe that are made<br />

using unusual ingredients. Here, with<br />

a view to future cooperations, the<br />

exhibitors and visitors can engage in a<br />

46 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2023</strong>

Events<br />

direct exchange with selected start-ups,<br />

who will present their products within<br />

the collaboration section.<br />

Together and in close coordination with<br />

ISM, the leading global trade fair for<br />

sweets and snacks, promising synergy<br />

effects are arising in 2024 for both<br />

trade fairs: For example, the exhibitors<br />

of ISM, who are already on-site, can<br />

take part in coordinated Guided Tours<br />

across all segments of ProSweets.<br />

The emphasis here is above all on<br />

sustainable packaging concepts.<br />

Furthermore, ISM exhibitors can invite<br />

their employees, who are particularly<br />

responsible for the visitor groups<br />

relevant for ProSweets, i.e. from the<br />

production and development areas, to<br />

visit the trade fair.<br />

The programme on the Expert Stage<br />

encompasses exciting trend lectures<br />

and further industry-specific focuses.<br />

The ProSweets Cologne Party on<br />

Monday evening, which invites<br />

everyone to round the trade fair day off<br />

nicely while enjoying live music, snacks<br />

and a cool beer, is also back. ProSweets<br />

Cologne and ISM competently cover<br />

the entire value chain for sweets and<br />

snacks with the interlinked content of<br />

both trade fairs and turn Koelnmesse<br />

into the international hub of the entire<br />

industry with their unique offer.<br />

Koelnmesse – industry trade fairs<br />

for the <strong>food</strong> technology sector:<br />

Koelnmesse is an international leader<br />

in organising trade fairs in the field of<br />

<strong>food</strong> and beverage processing. Anuga<br />

FoodTec and ProSweets Cologne<br />

are established, world-leading trade<br />

fairs, hosted in Cologne/Germany. In<br />

addition to the events at its Cologne<br />

headquarters, Koelnmesse also stages<br />

further <strong>food</strong> technology trade fairs<br />

with different sector-specific areas<br />

of focus and content in key markets<br />

across the world, including India, Italy<br />

and Colombia. These global activities<br />

enable Koelnmesse to offer its<br />

customers bespoke events and leading<br />

regional trade fairs in a variety of<br />

markets, thus creating the foundation<br />

for sustainable international business.<br />

Koelnmesse is also ideally positioned<br />

in the field of <strong>food</strong> and beverages with<br />

its leading international trade fairs<br />

Anuga and ISM and its global network<br />

of satellite events.<br />

fmt<br />


19-22 March<br />

Cologne, Germany<br />

Anuga FoodTec<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Köln<br />

Tel: +49-221-821-0<br />

Fax.: +49-221-821-2574<br />

info@koelnmesse.de<br />

www.anuga<strong>food</strong>tec.com<br />

16-24 May<br />

Geneva, Switzerland<br />

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

Informa Exhibitions, 5 Howick Place,<br />

London SW1P 1WG, Great Britain<br />

Tel.: +44 20 337 73111<br />

www.vita<strong>food</strong>s.eu.com<br />

14-17 July<br />

Chicago, IL, USA<br />

IFT Food Expo<br />

Institute of Food Technologists<br />

252 W. Van Buren, Suite 1000,<br />

Chicago, IL 60607<br />

Tel.: +1-312-782-8424<br />

Fax: +1-312-782-8348<br />

www.ift.org<br />


3-6 November<br />

Chicago, IL, USA<br />

Pack Expo International<br />

PMMI, 4350 North Fairfax Drive,<br />

Suite 600,<br />

Arlington, VA 22203<br />

Tel.: +1 703 243 8555<br />

Fax: +1 703 243 8556<br />

www.packexpo.com<br />

19-21 November<br />

Frankfurt, Germany<br />

Fi Europe<br />

UBMi BV 2015<br />

PO Box 12740, de Entree 73, Toren A<br />

1100 AS Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.ubm.com<br />

27-28 November<br />

Nuremberg, Germany<br />

Brau Beviale<br />

NürnbergMesse GmbH<br />

Messezentrum,<br />

90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.brau-beviale.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> • December <strong>2023</strong><br />


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

New White Paper from IFT Examines<br />

How Processing <strong>Technology</strong> Improves<br />

Food Sustainability and Nutrition<br />

IFT Food Expo, July 14-17, McCormick Place, Chicago Illinois<br />

The Institute of Food Technologists<br />

(IFT), a non-profit scientific organization<br />

committed to advancing the science<br />

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

global <strong>food</strong> system, has released a<br />

white paper that examines how existing<br />

and novel processing technologies<br />

could help improve global <strong>food</strong> and<br />

nutrition security.<br />

Food Science and <strong>Technology</strong> Solutions<br />

to Improve Food and Nutrition Security:<br />

Sustainable Production of Nutritious<br />

Foods Through Processing <strong>Technology</strong><br />

is the result of a virtual roundtable<br />

discussion organized by IFT’s Food &<br />

Nutrition Security Steering Committee<br />

(FNSSC) that focused on utilizing existing<br />

and novel processing technologies to<br />

help better preserve nutritional quality.<br />

IFT’s Food and Nutrition Security<br />

Steering Committee (FNSSC), formed in<br />

2021, previously organized a roundtable<br />

on the biggest <strong>food</strong> loss and waste<br />

challenges, resulting in the release of a<br />

white paper earlier this year.<br />

“With the global population expected<br />

to reach nearly 10 billion by 2050,<br />

the demand for safe, nutritious, and<br />

accessible <strong>food</strong> will only continue to<br />

increase, as will the need to conserve<br />

natural resources. Processing<br />

technology can help bridge the gap<br />

between these two necessities,” said<br />

IFT Chief Science and <strong>Technology</strong><br />

Officer Bryan Hitchcock.<br />

“This white paper highlights the<br />

important role of <strong>food</strong> processing and<br />

identifies opportunities for scaling<br />

processing technologies to improve<br />

nutrition quality.”<br />

Some of the challenges outlined in<br />

the white paper that the global <strong>food</strong><br />

community must address to maximize<br />

the benefits of processing technology<br />

include a lack of up-to-date and<br />

aligned regulations, limited publicprivate<br />

funding support, unoptimized<br />

technology, and inaccurate consumer<br />

knowledge about <strong>food</strong> processing.<br />

“Sustainable processing technologies<br />

that can be used both long-term<br />

and in emergency relief situations<br />

are especially valuable in developing<br />

countries where the need for adequate<br />

nutrition and safe <strong>food</strong> are persistent<br />

concerns,” added Anna Rosales, IFT’s<br />

Senior Director of Government Affairs<br />

and Nutrition and moderator of the<br />

virtual roundtable discussion.<br />

About IFT<br />

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

is a global organization of approximately<br />

12,000 individual members from<br />

more than 100 countries committed<br />

to advancing the science of <strong>food</strong>.<br />

Since 1939, IFT has brought together<br />

the brightest minds in <strong>food</strong> science,<br />

technology and related professions<br />

from academia, government, and<br />

industry to solve the world’s greatest<br />

<strong>food</strong> challenges. IFT works to ensure<br />

that its members have the resources<br />

they need to learn, grow, and advance<br />

the science of <strong>food</strong> as the population<br />

and the world evolve. IFT believes that<br />

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Last Page<br />

Advertiser’s Index • December <strong>2023</strong><br />

Key No. Page Company Location<br />

104749 19 AZO GmbH & Co. Osterburken, Germany<br />

102163 5 fairtrade Messe GmbH & Co. KG Heidelberg, Germany<br />

106610 35 Gerhard Schubert GmbH Crailsheim Germany<br />

105336 15 J. Rettenmaier & Söhne GmbH + Co. KG Rosenberg, Germany<br />

106622 43 KölnMesse Cologne Germany<br />

106184 Cover 1 Minebea Intec GmbH Hamburg Germany<br />

105122 Cover 2 TOMRA Sorting NV Leuven Belgium<br />

104423 Cover 4 URSCHEL International Chesterton IN USA<br />

104467 21 WENGER Manufacturing, Inc. Sabetha KS USA<br />

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