food Marketing - Technology 6/2023

6/23 

Vol. 37 • 31377 

ISSN 0932-2744 

Cover: Vessel Weighing - 

Made Easy 

Fi Europe Award 

Winners 

Sweetening 

Dehydrated Fruit 

Improved Efficiency 

with AI

Every Resource Counts TM 

Transforming global food production 

to maximize food safety and minimize 

food loss by making sure Every 

Resource Counts TM . 

TOMRA 5C 

For more information, visit: 

tomra.com/food

Editorial 

Let it Snow, Let it Snow 

Eat, Drink and be Merry 

When I grew up, this time of year was 

often very exciting. It often snowed in 

Yorkshire in the 1970s so we sledged 

and made snowmen a lot. There were 

many things to finish at school before 

the holidays, lots of events and parties, 

carol singing was a favourite. My mum 

always said she needed a Christmas 

Wish List on December 1st. Not 

before and certainly not afterwards! 

Nowadays everything blends into one 

and the internet deliveries often can 

come the same day they are ordered. 

I miss that. The waiting is part of the 

excitement, the tension increases 

the value of the gift. As I remember I 

mostly ordered books anyway. 

As 2023 comes to an end, I have 

decided to share some of my wishes 

with you and maybe they will inspire 

you to dare to have a dream of your 

own. First of all I wish more clarity 

and respect for those who choose to 

eat meat or choose not to. It may be 

easier to have specific products that 

are not just a copy of something else. 

I read an article that burgers made 

of a meat substitute have around 

13 more ingredients which serve to 

mimic the taste and function of the 

beef. That seems a lot to me. Why not 

make a vegan / vegetarian patty and 

add different flavours and colours. 

It doesn’t have to be called a meat 

replacement, just a vegetarian product. 

Christmas wouldn’t be Christmas 

for me without snacks and sweets. 

However I would prefer good products 

in small amounts to cheap chocolates 

with inferior ingredients. I love mint 

and orange flavours as well as chunky 

nuts. 

Perhaps my favourite wish this year, 

I would like to spend time with my 

family; it would be a dream for each of 

my four children to join me for a meal 

in a restaurant of their own choosing 

and to enjoy each other’s company for 

an evening, or afternoon or breakfast. 

With my wife, it should be all three. I 

would get the most precious gift of all 

– five times. But it is my List! 

For my readers, colleagues and clients, 

I wish your hard work is rewarded and 

that you find time to relax and play as 

well as to produce, research or sell. If 

Ian Healey 

Editor-in-Chief 

the weather fits, go sledging or skiing 

and have snowball fights; or snorkling, 

swimming or making sandcastles, if 

the climate is more suited; at least 

enjoy the fresh air. 

This year my family again asked for 

my Wish List. Food has become such 

a big part of my life, that this is also 

reflected in my hopes and plans for 

the New Year. But you can never have 

enough books! 

Cheers 

If you like it – subscribe! 

food Marketing & Technology • December 2023 

3 

food Marketing & Technology • December 2023

Technology & Marketing 

International Magazine September 2022 ISSN 2628-5851 

your easy way to stay updated 

Contents 

Technology & Marketing 3/22 

food Marketing & Technology December 2023 

3 Editorial 

50 Impressum 

Ingredients 

Ingredients: Plant-Based Food, Black Soldier Flies, Fibers and Cellulose, Grain Acceptability 

Processing: Wet Petfood Processing, Quality Control, Heat Exchangers, Mixing 

Packaging: Pouches and Alutrays, No Waste, Weighing Investment 

Free trial issue at food@harnisch.com 

PetFood PRO magazine 

wants to emphasize the 

high level of quality and 

care in the production of pet 

food through the choice of 

ingredients, the choice of 

technology and the choice 

of packaging materials. 

8 Fi Innovation Awards: Recognizing Outstanding 

Contributions 

10 Clean Label and Allergen-free Protein Emulsion Wins 


11 Active Nutrition Market with Chickpea Protein Isolate 

12 Collaboration will be King in 2024 

14 Givaudan and Berkeley Unveil New Research on 

Redefining Efficiency in Alternative Protein 

16 Taking a Stand against Mislabeling Practices in the 

Sweetener Industry 

Processing 

6 Turning Vessels and Silos Into Scales Using Load 

Cells and Weighing Electronics 

18 Zarecki Grows with a Sweet New Line 

22 Teaming Up to Tackle Alt Proteins 

25 World Leading Dairy Company Switches to Food 

Grade Lined Hose 

26 New Marination System Ensures Premium 

Quality Ham 

28 Spice up Your Food QC and Enjoy the Bounty 

International Magazine May 2022 ISSN 2628-5851 

Packaging 

March 2022 ISSN 2628-5851 

chnology & Marketing 

1/22 

Technology & Marketing 2/22 

3 4 New Recyclable MonoFlex Thermoform Packaging 

Unveiled 

36 How Food Processors and Packhouses are Improving 

Efficiencies with new Solutions Powered by Artificial 

Intelligence 

39 Kraft Heinz Introduces First 100% Recyclable Ketchup 

Cap with help from Global International Specialist 

Departments 

Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food 

Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions 

Packaging: Recyclable Packaging and Bags, Inline Tray Sealer 

Marketing: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo 

Ingredients: Trusting Suppliers, Stress Relief, Humic Acids for Gut Health, Wheat Textures 

www.petfoodpro-mag.com 

Processing: Customized Solutions for BARF, Safe Processing, Cutting, Grinding and Mixing 

Packaging: Perfect Packs, Fastening Solutions, Bags and Pouches, Sustainable Sealing 

Marketing: Interzoo 2022, Insect Breeding, Competence in Packaging, Too Much Protein? 

40 Marketing 

44 Events 

48 Index

Vol. 37 • 31377 

ISSN 0932-2744 

6/23 

Cover: 

System integrators and process vessel 

manufacturers face ever-increasing 

demands for precision, efficiency and 

quality. The integration of load cells as 

an OEM solution offers a versatile and 

powerful way to provide process safety 

to customers while optimising their own 

products and services. Now there is a 

solution with innovative weighing electronics 

in container weighing for level control 

as well as in filling and dosing processes. 

Our Cover Story starts on page 6. 

Photo: Minebea Intec GmbH 


Made Easy 


Winners 

Sweetening 



with AI 

Ingredients: Innovative Ingredients 

The Fi Innovation Awards celebrate the people, businesses 

and organizations breaking new ground and driving positive 

change in the F&B industry, giving them the credit they deserve 

for their achievements. Prof. Colin Dennis, said: “Judging 

the Awards is always a tough task, because the standard of 

entries is so high and all of the finalists are worthy contenders. 

Find out the results on page 8. 

Processing: Fruit Processing 

When expanding their business and introducing new products 

to the market last year, Zarecki from Poland designed and built a 

new line to sweeten and dehydrate sour cherries, blackcurrants 

and both cultivated and wild blueberries. Requiring a series of 

conveyors that could de-juice, spread product and more, they 

found a partner who exceeded their expectations Turn to page 

18 for the full story. 

Packaging: How AI Adds Value 

AI is relevant for food production because of the high level of 

variability in the industry, from weather and climate effects to 

natural variations in products. This is why having the best inspection 

and sensor systems matters so much: higher quality 

data leads to more accurate and more consistent decisions 

which result in less food waste and more saleable product, as 

well as maximizing the product’s value. See page 36 

Key No. 102163 

food Marketing & Technology • February 2016

Cover Story 

Turning Vessels and Silos Into Scales 

Using Load Cells and Weighing Electronics 

System integrators and process vessel manufacturers face ever-increasing demands for precision, efficiency 

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

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

customers while optimising their own products and services. 

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

innovative weighing electronics in container weighing for level control as well as in filling and dosing processes. 

Open, close. Open, close. Again and 

again, the small flaps of the containers 

weighing tons open for a few seconds. 

Fine quantities of powder quietly trickle 

into narrow jars. One jar after the other 

fills up, all at high speed. The atmosphere 

in the production hall is one of precision 

and perfection. An employee in a lab coat 

moves through the aisles, his gaze fixed 

firmly on the control screen. On it, he can 

reliably follow the automated filling and 

dosing processes. The hall is peppered 

with impressive production facilities 

and yet it is an inconspicuous element 

that makes this high-precision production 

process possible: the load cell in 

combination with its smart electronics. 

Hidden under the huge containers is 

this small but fine technology, which 

plays a decisive role not only in the 

production halls of the pharmaceutical 

industry but they also have a firm place 

in the food, plastics and cosmetics 

industries, where precision is just as 

important in the dosing of ingredients 

as in the production of medicines. From 

the filling of fine spices to the production 

of food supplements: Load cells are 

indispensable helpers that ensure the 

quality of the manufactured products. 

With the weighing module Novego® in hygienic 

design, very small quantities can be dosed to 

the gram from tanks with a capacity of several 

tonnes. 

The proof: High-precision 

weighing solution for Pharmatec 

An example from the pharmaceutical 

industry shows how successfully 

Minebea Intec’s weighing technology 

works. The Syntegon subsidiary 

Pharmatec from Dresden, a 

manufacturer of ultrapure media 

systems and process plants, 

commissioned Minebea Intec with the 

implementation of six hopper scales. 

At Pharmatec’s customer, liquid 

medicines were to be dosed from tanks 

with a capacity of several tonnes with 

gram accuracy and the weighing results 

recorded reliably and reproducibly. In 

addition to the process requirements, 

the local conditions also posed an 

extended task for the application and 

required several visits from Minebea 

Intec’s specialist personnel for the 

design planning alone. 

Pharmatec benefited here from 

the sophisticated Minebea Intec 

technologies: The Novego weighing 

module® offers an integrated, 

infinitely variable height adjustment 

of up to 8 cm, allowing different 

installation heights. “The most 

difficult part of load cell installation 

is mounting the load cells in the 

correct position and the associated 

protection from external forces, 

such as horizontal forces and the 

resulting lifting forces,” says Yannick 

Salzmann, Global Product Ma-nager. 

“First and foremost, it is about making 

the system accuracy as high as 

possible through our installation kits 

and knowhow. In addition, without 

secure mounting kits, the container 

can tip or even fall down . In many 

cases, installation kits also provide 

overload protection for the load cell.” 

For Pharmatec, the specialists from 

Minebea Intec chose the Novego® 

weighing module® with an integrated 

installation kit: 360° restraint, antilift 

device and antitilt protection 

eliminate the need for timeconsuming 

constrainer alignments. 

Further selection criteria were the 

weighing module’s special resistance 

to lateral forces and its hygienic 

design, which is so important for 

the pharmaceutical industry. In a 

production plant in the pharmaceutical 

industry, easy and residue free 

cleaning must be guaranteed for 

maximum sterility. The weighing 

modules from Minebea Intec are made 

of stainless steel 1.4418 and therefore 

have an extremely high corrosion 

resistance. This makes the weighing 

modules insensitive to dirt, water and 

even aggressive cleaning agents. 

Fill level under control: load cells 

are the optimal solution 

The second field of application for 

load cells in container weighing is 

level control. The choice of the right 

technology for this application is 

crucial, as it has a direct influence 

on the accuracy and reliability of the 

measurements. Compared to other 

technologies such as ultrasonic and 

freeradiating radar, load cells offer 

several key advantages. Firstly, load 

cells provide very accurate weight 

and level measurements regardless 

of the material, which is particularly 

important in industries with strict 

quality standards. Secondly, they 

are very robust, which leads to a 

long service life and thus a high level 

of investment security. Another 

advantage is that the load cells are 

mounted below the container, which 

avoids perforation of the container 

and thus significantly improves 

hygiene. 

6 


Cover Story 

Link E weight transmitter for 

quick and easy weight recording 

In order to be able to use the weight 

values efficiently in the production 

processes, the signals from the 

analogue load cells must be determined 

and passed on to the production control 

system. These tasks are performed 

by weighing transmitters. “With the 

Link E weighing transmitter, Minebea 

Intec offers simple process integration, 

intuitive operation and precision 

at an affordable price,” says Yannick 

Salzmann. “This weighing electronics 

is currently the only product on the 

market that has a highcontrast touch 

display on which the status and all 

functions can be read directly.” Using 

a standard web browser, the Link E 

can be easily configured by entering 

the IP address without any additional 

software installation. “For security, 

this data is passwordprotected and 

can additionally be saved on the PC. 

The wellknown ‘Smart Calibration’ 

also enables adjustment completely 

without weights,” says Yannick 

Salzmann. With these functions, 

installation and access times are 

reduced to a minimum and mechanical 

errors are detected. 

The Link E weighing transmitter also 

impresses with its variety of interfaces. 

No less than nine common interfaces 

and fieldbuses including Profibus, 

ProfiNet or Ethernet/IP are available 

for easy integration into automation 

The Pancake® load cell was specially developed 

for easy weighing of silos and horizontal tanks. 

systems, so that every user worldwide 

can find the right connection for their 

production processes. For integrators 

and plant engineers, this has the 

advantage that they do not have to 

change manufacturers and familiarise 

themselves with other weighing 

systems. This ensures fast and direct 

integration into higherlevel systems 

and avoids errors. Three digital inputs 

and outputs are available for simple 

control tasks. 

Minebea Intec offers a wide 

portfolio of load cells 

Minebea Intec offers a complete range 

of components for weighing a wide 

variety of container and silo types, 

from very small process containers to 

very large outdoor silos. From entrylevel 

products such as the Pancake 

Link E weighing transmitter with intuitive touch 

display: robust, fast and with many interfaces. 

load cell® for container weighing as 

an alternative to level sensors to 

premium solutions such as the highprecision 

Novego weighing module® , 

the company offers different solutions 

depending on the requirements. 

However, Minebea Intec not only 

stands for a broad and highquality 

product portfolio in the field of 

weighing and inspection technologies, 

but is also a competent partner 

for its customers throughout the 

entire planning process: from initial 

consultation to commissioning and 

maintenance. This holistic approach 

ensures that they receive the best 

possible solution for their individual 

requirements and can thus increase 

their efficiency and ensure the quality 

of their products be it cosmetics, food 

or even medicines. 

fmt 

Minebea Intec’s weighing solutions for vessel weighing 

• The weighing provides precise and reliable values regardless of the 

vessel shape and the properties of the contents. 

• Weighing does not require regular maintenance or recalibration. 

• Vessel and silo weighing systems are extremely robust and durable. 

• All the necessary components come from a single source: load 

cells, installation kits, accessories and weighing electronics. 

• All components are perfectly coordinated and guarantee optimal 

performance. 

• Mechanical and electrical installation and commissioning are 

intuitive and quick. 

• With “SMART Calibration”, the scale can be calibrated in just one 

minute without having to weigh down the container with weights or 

fill it with water. 

• Global certifications for custody transfer and Ex applications. 

• Comprehensive range of data interfaces for connecting the load 

cells to any process management system. 

• Remote configuration, operation and monitoring of the weighing 

electronics via an Ethernet connection. 

Minebea Intec GmbH 

Meiendorfer Str. 205 A 

22145 Hamburg 

Phone +49.40.67960.303 

Email info@minebea-intec.com 

Web www.minebea-intec.com 


7

Ingredients 

Fi Innovation Awards: Recognizing 

Outstanding Contributions 

Winners of the 2023 Fi Innovation Awards and Startup Innovation Challenge revealed 

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

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

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

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

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

The Fi Innovation Awards celebrate the 

people, businesses and organizations 

breaking new ground and driving 

positive change in the F&B industry, 

giving them the credit they deserve for 

their achievements. They are judged 

by a panel of esteemed industry 

professionals presided over by Prof. 

Colin Dennis, chair of the board of 

trustees at IFIS and the British Nutrition 

Foundation (BNF). 

This year, 20 finalists were shortlisted 

across six categories. At the final judging 

day before the Fi Europe exhibition 

started, each finalist was invited to 

present to the panel and the judges 

assessed each nomination behind 

closed doors to reach their decisions. 

Commenting on his experience of this 

year’s judging process, Prof. Colin 

Dennis, said: “Judging the Fi Innovation 

Awards is always a tough task, because 

the standard of entries is so high and all 

of the finalists are worthy contenders. 

What was particularly apparent this 

year was how much work the industry 

is putting into innovation that supports 

healthier, more sustainable eating. At 

a time when there is so much talk of 

problems and crises in the world, it is 

heartening to see companies pushing 

scientific boundaries to find solutions. 

The 2023 winners and ‘highly 

commended’ entrants were as follows: 

• Sustainability Innovation Award: ofi 

(winner) for its efforts to advance 

climate action through its Carbon 

Scenario Planner (CSP); KOA 

(highly commended) for its efforts 

8 food Marketing & Technology • December 2023

Ingredients 

The judging team with Prof Colin Dennis, center 

to introduce a new ingredient to the 

value chain by upcycling cocoa pulp. 

• Plant-based Innovation Award: Hi- 

Food & Alianza Team (winner) for 

Mirror Tissue, a range of oil-based 

emulsions that are designed to mimic 

the functional, structural, and sensory 

attributes of animal fats; ChickP 

Protein (winner) for its functional pure 

90% isolate chickpea protein. 

• Sensory Innovation Award: Corbion 

(winner) for PURAC® Powder MAX, 

an ingredient range that allows 

manufacturers to make acid panned 

and tablet confections with a superior 

sour taste; AAK (highly commended) 

for CEBESTM Choco 15, an ingredient 

that improves the cocoa flavor in 

cocoa butter substitutes. 

• Health Innovation Award: 

MycoTechnology (winner) for FermentIQ 

PTP, a shiitake fermented pea and rice 

protein powder that helps unlock the 

nutritional potential of plant proteins. 

• Food Tech Innovation Award: 

FrieslandCampina Professional 

(winner): for its Kievit Vana Cappa 

X01 Foam Booster, which produces 

nitrogen bubbles at high pressure in 

powdered form and allows consumers 

to create a frothy cappuccino coffee 

instantly; NIZO (highly commended) 

for its biopurification process, a novel 

approach to removing unwanted 

molecules such as off-flavors from 

plant-based proteins using lactic acid 

bacteria or yeasts. 

• Diversity & Inclusion Innovation 

Award: Solidaridad (winner) for 

its efforts to promote women in 

farming through its Feminisation of 

Agriculture Supply Chains; Cargill 

(highly commended) for its Program 

Awalé 2.0, which empowers women 

and young entrepreneurs in Côte 

d’Ivoire. 

On accepting the Food Tech 

Innovation Award on behalf of 

FrieslandCampina Professional, 

Carolien Roseboom, the company’s 

Global Marketing Lead, said: “What 

makes us so proud is that this 

award acknowledges the endless 

possibilities that our Foam Booster 

gives manufacturers to create 

sensory novelties and new structures, 

as well as to solve the pain points of 

unstable, thin, collecting foam. I can 

imagine that is going to motivate us 

to continue developing in this area.” 

Startup Innovation Challenge: 

giving startups a step up 

Now in its eighth edition, the Startup 

Innovation Challenge awards 

programme champions innovation 

in F&B ingredients and technology, 

providing a unique platform for 

young companies to gain exposure 

to a global audience, attract 

investment and showcase their 

products and ideas to influential 

industry players. 

The 2023 winners were as follows: 

• Most Innovative Food & Beverage 

Ingredient: EQUII 

• Most Innovative Plant-Based or 

Alternative Ingredient: Arkeon 

• Most Innovative Processing 

Technology or Technology Platform: 

NIUM 

• Most Innovative Service or AI Solution 

Supporting the F&B Industry: Deep 

Detection 

• Most Innovative Sustainable Solution 

(Jury’s Choice award): Planet A Foods 

and WNWN Food Labs (two winners 

in the same category for the first time 

in this competition). 

Michael Mitsakos, Co-Founder and 

President at Arkeon, said: “We are 

producing amino acids but we are doing it 

very differently - with CO 2 

. We are thrilled 

that this has been acknowledged as a 

valuable and viable approach for amino 

acid production by the judging panel.” 

Start preparing Innovations for 2024 

At Fi Europe 2024 in Frankfurt there 

will again be a chance to take part in 

the Innovation Awards. Companies 

interested in promoting their new 

products, research and developments 

are very welcome. Further details will be 

available at the beginning of 2024. fmt 


9

Ingredients 

Clean Label and Allergen-free Protein 

Emulsion Wins Fi Europe Award 

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

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

for the two companies. 

On the occasion of the Food Ingredients 

Europe 2023 exhibition, HIFOOD – a 

CSM Ingredients company specialized 

in the research, development, and 

production of natural ingredients – was 

awarded together with Alianza Team 

Europe – the European division of the 

Colombian multinational company that 

has been in the vegetable fats and oils 

business for more than 7 decades – as 

the winners of the Fi “Plant-based 

Innovation Award” for MirrorTissue, 

Alianza Team’s all-plant-based fatty 

lipid solution further enhanced with 

HIFOOD’s proprietary proteins, plant 

fibers and technologies. 

The two companies recently announced 

their business relationship aimed at 

developing high-value, clean-label* 

emulsions to improve the taste and 

texture of plant-based products. 

“It is a real honor to have won the Fi 

Innovation Award, not only because 

it demonstrates the revolutionary 

potential of the MirrorTissue solution 

but also because it highlights the role 

of strategic business relationships 

in achieving significant milestones.” 

Aldo Uva, CEO of CSM Ingredients, 

commented. “I have always been a 

strong supporter of collaborations 

between companies because they allow 

us to combine forces and generate 

innovations with a significant positive 

impact on both the environment and 

people’s wellbeing. New fats, in particular, 

are among the most interesting areas 

of research and development, with the 

potential to significantly evolve the food 

industry. I am convinced that this is just 

the beginning of a fruitful and lasting 

business relationship with Alianza 

Team, which will soon extend to other 

important areas.” 

“Receiving the Fi Innovation Award 

alongside HIFOOD reflects the 

remarkable outcomes achievable 

through collaborative efforts. It 

emphasizes the strength that 

emerges when two companies 

align.” Jesus Jaimes, Vice President 

of Team Solutions (a business unit 

of Alianza Team), commented. ”Our 

shared commitment to advancing 

plant-based solutions transcends 

the culinary realm, contributing to 

the preservation of our environment 

and the well-being of humanity. The 

award recognizes the transformative 

influence of groundbreaking fats and 

lipids, highlighting their pivotal role in 

ensuring an unparalleled commitment 

to taste excellence.” 

The advanced version of MirrorTissue, 

winner of the Innovation Award, is a 

concrete demonstration of what can 

be achieved through collaborative 

efforts. Born from Alianza Team’s 

solution based on entirely plant-based 

lipid fats developed to mimic the 

functional, structural, and sensory 

attributes provided by animal fats, the 

advanced version of MirrorTissue was 

further enhanced through HIFOOD’s 

proprietary technology, based on 

allergen-free plant proteins – one of 

the main ingredients of the emulsion – 

and soluble plant fiber obtained from 

oilseeds, which stabilizes this emulsion. 

The result of this combination is a cleanlabel*, 

allergen-free vegetable fat that 

does not use tropical oils. 

This version of MirrorTissue was 

specifically developed in response to 

a challenge in the plant-based meat 

alternatives industry, which traditionally 

relied on tropical fats (such as coconut 

and palm fat) to give the finished 

products a satisfying appearance, 

texture, and taste. However, this type 

of fat tends to melt and leak almost 

entirely from the products during 

cooking, affecting tenderness and 

juiciness. Moreover, the high content of 

saturated fats may prevent them from 

being considered an optimal choice 

from a nutritional standpoint. Protein 

emulsions emerged as a potential 

solution to this challenge, but they often 

include unwanted ingredients such as 

monoglycerides, chemically modified 

cellulose, gums, soy proteins (which 

contain allergens), or other additives. 

HIFOOD and Alianza Team Europe thus 

joined forces to develop clean-label*, 

allergen-free emulsions using local oils 

and fats to help solve this issue. 

The new version of MirrorTissue 

provides key sensory attributes such as 

a pleasant appearance, juiciness, and 

texture, making it a highly versatile and 

easily customizable product for various 

plant-based applications, from sausages 

and meatballs to burgers, kebabs, savory 

fillings, and ready-to-eat dishes. fmt 

*10% more natural ingredients than the regular 

MirrorTissue product. 


Ingredients 

Active Nutrition Market with Chickpea 

Protein Isolate 

Israeli foodTech innovator introduces its 90% chickpea isolate into nutrition bars and cereals to nourish active 

lifestyle consumers 

Plant protein pioneer ChickP Protein, 

Ltd. is forging ahead in the active 

nutrition market to fill the surging 

demand for natural, high-protein, 

plant-based nutrition bars and similar 

on-the-go, better-for-you products. 

The company has developed a 

line of prototypes, powered by its 

signature, 90% chickpea isolate, to fit 

the requirements of active lifestyle 

consumers and others who live life 

on-the-go. 

The company showcased protein 

fortified granola-based demos at the 

recent Fi Europe 2023 in Frankfurt. 

The display included a range of 

granola-based creations including 

chickpea protein enriched cereal 

and energy bars. The samples are 

composed of nuts, seeds, oats, and 

green buckwheat, infused with a 

minimum 30% of the proprietary, 90% 

chickpea isolate. They are naturally 

mildly sweetened with honey and 

agave and are rich in fiber. 

“Our foray into the active nutrition 

market was a logical next step for 

us,” emphasizes Liat Lachish Levy, 

CEO of ChickP. “We’re attuned to 

the thriving demand for good-for-you 

nutrition snacks that contain rich 

amounts of plant-based protein.” 

“The key challenge in fortifying 

energy snacks with vegan forms 

of protein, is avoiding a bitter 

aftertaste while retaining a crispy 

texture,” explains Maor Dahan, head 

of development and applications for 

ChickP. “Our chickpea isolate solves 

both challenges. It has a neutral 

flavor plus a fine consistency for 

seamless integration. Moreover, it 

is a complete protein providing all 

the essential amino acids, including 

naturally occurring branch-chain 

amino acids essential for building and 

maintaining muscle mass. This makes 

our 90% chickpea protein isolate the 

ideal choice for those seeking not 

just protein but a comprehensive 

nutritional solution.” 

ChickP pioneered the breakthrough 

patented technology for producing 

the flavorless and odorless 90% 

chickpea isolate, setting a new 

standard for delivering an all-natural, 

clean-label and highly functional 

ingredient uniquely tailored to suit 

an array of vegan, plant-based 

alternatives. It is easily incorporated 

into dairy analogs such as ice cream 

and barista creamers, as well as 

cheese and even as a replacement 

for eggs. 

Innova Market Insights has noted a 

market upswing in nutritional sports 

bars enriched with plant protein 

registering a CAGR of 8.4% between 

2020 and 2022. Moreover “high 

protein” takes top position for the 

cereal/energy/sports bars category. 

According to a recent report by 

Allied Market Research, active 

Lifestyle users constitute the largest 

consumer group of high-protein 

sports nutrition products, even 

surpassing athletes and are driving 

significant market growth. With the 

current market hovering around USD 

10 billion, data from Global Growth 

Insights published October 23 

estimates the active nutrition market 

to reach nearly USD16 billion in 2031, 

following a CAGR of almost 17.5%. 

Fi Europe Innovation Award 

Winner 

With the powerful animal-free food 

and beverage trend driving industry 

toward plant-based snacks, ChickP’s 

sustainably sourced chickpea protein 

isolate was a winner at the Fi Europe 

innovation awards. As ChickP focuses 

on improving the active nutrition 

sector, the company remains 

committed to continue innovating 

and supplying its cutting-edge plantbased 

protein solutions as premium 

ingredients for an even broader range 

of food and beverage applications. 

About ChickP: 

The fast-growing foodtech company 

is commercially producing a patented 

90% chickpea protein isolate for 

multiple plant-based applications. 

This functional protein is non- 

GMO, allergen-free, and has a high 

nutritional value. ChickP was founded 

by Ram Reifen, MD, a pediatric 

gastroenterologist and professor of 

human nutrition who was driven by 

a desire to create a protein that can 

help feed the world while benefiting 

consumers and food manufacturers. 

ChickP helps its customers to develop 

nutritional, plant-based products with 

speed-to-market and reliability. ChickP 

is ISO-certified, kosher and halal, and 

has self-affirmed GRAS status. fmt 

Liat Lachish Levy 


11

Ingredients 

Collaboration will be King in 2024 

by Defne Saral 

At FiE in Frankfurt, ofi took time to look 

ahead to what’s next for the food and 

beverage ingredients sector. 

Joining forces with customers and 

partners has provided us with the 

opportunity to drive value across our 

supply chain in 2023, helping us to 

meet increasing demand for natural, 

traceable and sustainable ingredients, 

reinforced through our customer value 

proposition. 

To summarize our view on what will 

drive success next year: we think 

collaboration will matter more than 

ever and here are five key ways we see 

this taking shape in 2024. 

1. A recipe for innovation: 

Artificial intelligence + insights 

As businesses and governments 

worldwide grapple with the 

opportunities and risks of artificial 

intelligence, what will it mean for the 

food industry? We believe AI can play 

a role in supercharging our efforts 

to create products that surprise and 

delight consumers. 

That means keeping pace with the 

ever-evolving world of consumer 

preferences is critical to growth, and 

ofi’s consumer insights capabilities 

remain central to creating exciting 

product development opportunities 

for our customers. For example, 

we’re exploring how AI tools can 

complement the real-world expertise 

of our innovation teams. Our recent 

AI-supported study predicted a greater 

fusion of Eastern and Western flavors 

in confectionery, bakery, beverages, 

and snacks. 

2. The new-founded partnership: 

Plant-based & dairy 

Plant-based has been a focus area 

of 2023, and we expect consumer 

demand to remain robust. But with 

a twist - ofi’s proprietary consumer 

research revealed that two thirds 

(67%) of EMENA consumers see plantbased 

dairy as complementary to dairy 

products, and ‘an opportunity to try 

something new’ (65%). 

Given we’re being hosted in Frankfurt 

for FiE this year, it’s worth noting that 

58% of German consumers expect their 

consumption of plant-based products 

will increase over 2023 and 2024. This 

evolving consumer mindset of seeing 

plant-based as complementary to 

dairy opens up a new approach for 

the food ingredients industry - it’s no 

longer a zero-sum game between dairy 

and plant-based. 

3. Turning decarbonization insight 

into action 

2024 will be another important year 

for our industry to accelerate the 

collaborative effort to tackle climate 

change. Addressing this challenge will 

rely on sharing and transferring data 

on emissions and reduction plans. 

That’s why ofi developed its Carbon 

Scenario Planner (CSP), built into its 

sustainability management system 

AtSource, a tool that has won the 

prestigious Sustainability Innovation 

Award for the second consecutive year 

at FiE. 

The CSP allows ofi to model the 

outcome of different decarbonization 

interventions tailored to local contexts, 


Ingredients 

so it can work with our customers to 

plan and cost climate actions. It helps 

customers tackle the complex and 

challenging issue of scope 3 emissions 

which occur in a company’s value chain 

and make up the bulk of the food and 

beverage industry’s carbon footprint. 

With this degree of data sharing and 

transparency, together, we can plan 

and cost climate actions for maximum 

impact. 

4. Regulation to support 

deforestation progress 

New EU deforestation regulation 

(EUDR) obligations coming into effect 

at the end of 2024 will help to create 

a level playing field and strengthen 

the industry’s efforts to tackle issues 

ranging from deforestation to carbon 

emissions. But its success hinges on 

all the stakeholders working together, 

from the private sector to national 

governments and farmer organizations. 

We hope that creating a clear baseline 

for compliance will also help stimulate 

more innovation in monitoring issues 

and encourage all industry players to 

go further to address deforestation. 

ofi is well positioned for these changes, 

especially given our long-term focus 

on reducing deforestation in cocoa 

and coffee smallholder supply chains 

through promoting agroforestry and 

advancing sustainability programs. 

Sharing our learnings and helping our 

customers go further and faster in their 

own efforts to tackle deforestation is 

central to our plans for 2024. 

5. Purpose 2.0 

Purpose has long been a watchword 

for many food ingredients businesses. 

Deloitte data from 2023 shows that 

purpose-driven companies have 

outperformed the market thanks 

to increasing consumer demand for 

transparency from the brands they 

choose. 

But with some activist investors 

questioning the role of purpose in 

company performance, and increasing 

consumer scrutiny about the impact 

claims of food brands, the industry 

is unpacking purpose with a fresh 

perspective. Does purpose need to 

be at the front of brand marketing? 

What role does it play in brand 

differentiation? Or should it be focused 

on how companies operate at an 

enterprise level? 

For ofi, our purpose to be the change 

for good food and a healthy future sits 

at the heart of our business operations. 

Whether it’s using data to help coffee 

farmers improve sustainability in 

Guatemala or using natural spices and 

nuts to create vegan plant based ice 

creams at our new Customer Solutions 

Center in Amsterdam, ofi team 

members are doing incredible things, 

working with natural ingredients to 

‘make it real’. 

Yet purpose is an ever-evolving concept 

and the needs and expectations of our 

stakeholders change – as the industry 

explores its purpose for the future, the 

key is conversation and collaboration 

to ensure we stay on track to deliver 

value for our customers, communities 

and the planet. 

And a final thought on the 

importance of collaboration 

At ofi, we’ve continued to leverage the 

scale and expertise from our global 

footprint to expand our capabilities 

and use our extensive network in 

origin countries to drive impact on 

the ground, collaborating with our 

customers to develop and implement 

sustainable supply chain practices and 

to deliver sustainability impacts. As 

a trusted supplier to our customers, 

we’ve also been able to provide 

support in challenging circumstances, 

underpinned by our surety of supply. 

With further challenges ahead – both 

industry related and from wider 

economic developments – our power 

comes in continuing to work together 

to create better outcomes for the 

whole sector. 

fmt 

The Author 

Defne Saral is SVP & Head of Sales at EMENA. 

ofi 

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

consulting/articles/driving-business-valuewith-corporate-purpose.html 


13

Ingredients 

Givaudan and Berkeley Unveil 

New Research on Redefining 

Efficiency in Alternative Protein 

New white paper outlines 10 pathways to more affordable, sustainable plant-based products 

In their fifth annual collaboration, 

Givaudan and the University of 

California Berkeley have released 

transformative research paving 

the way for enhanced efficiency in 

alternative protein. The latest white 

paper entitled ‘10 Alternative Protein 

Pathways: Opportunities for Greater 

Efficiency’ outlines key challenges 

and opportunities on the journey to 

co-create delicious and nutritious 

alt-protein experiences that delight 

consumers. 

With more consumers expected 

to explore plant-based protein, 

opportunities abound for food 

producers and retailers to develop 

sustainable, healthy alternatives that 

deliver diverse food experiences. 

With its deep industry knowledge, 

Givaudan has once again teamed 

up with the University of California 

Berkeley Product Development 

Program to provide practical 

steps on how industry players can 

create mouthwatering, affordable, 

alternative protein products. 

Sudhir Joshi, Professor, Board 

Member and Product Development 

Program Coach at the University of 

California Berkeley, said: “Alternative 

proteins can significantly reduce 

environmental impact and improve 

human health. Our findings identified 

four key areas where producers can 

focus on improving efficiencies and 

reducing costs for alternative protein 

products. These were further divided 

into specific steps companies can 

take to mitigate risk, while still making 

tasty, healthy, and cost-effective 

products.” 

The research explores the key 

challenges the industry faces, such 

as supply chain issues, resource 

consumption, production scale-up, 

and competitive pricing. It also offers 

10 clear and actionable pathways 

to help alt-protein producers 

address these hurdles and maximise 

efficiency. This includes identifying 

ingredient combinations that ensure 

the best quality and value for both 

food innovators and consumers, and 


Ingredients 

outlining ways to optimise the use 

of energy, water, and other natural 

resources. The end goal? To enable 

the industry to create alternative 

protein experiences that are good for 

both people and the planet. 

Flavio Garofalo, Global Director, 

Culinary & Plant Attitude, Givaudan, 

said: “In today’s dynamic environment, 

the key to gaining a competitive 

edge lies in strategic partnerships. 

Companies that team up with others 

to pool their knowledge, expertise 

and resources will be better placed 

to spot market opportunities, unlock 

efficiencies, and scale innovations 

more quickly. Every year, we join 

forces with the University of California 

Berkeley to investigate key topics 

related to alternative protein. Why do 

we do it? Because it helps us look at 

alternative protein in a more holistic 

way, which puts us in a better position 

to support our customers.” 

To bring the insights from its new 

research to life, Givaudan is also 

launching a Start-Up Challenge. The 

company will select five start-ups 

from around the world to reduce the 

costs of a standard recipe using the 

pathways outlined in the white paper, 

including raw material optimisation, 

hybrid products, process optimisation, 

and new technology and innovations. 

Givaudan started its alternative protein 

journey over a decade ago, with the 

knowledge that these products are 

pivotal to a food future that’s good for 

humans, animals, and the planet. The 

company’s global protein network 

includes four hubs dedicated to 

developing holistic alternative and 

plant-based food experiences. These 

hubs enable Givaudan customers to 

co-create products ensuring they have 

the right taste, mouthfeel, colour, visual 

appeal and nutrition to meet consumer 

preferences in their markets. They also 

offer access to an entire ecosystem of 

experts in plant-based dairy and savoury 

products, along with specialised products, 

knowledge and technical equipment. fmt 


15

Ingredients 

Taking a Stand against Mislabeling 

Practices in the Sweetener Industry 

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

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

intentionally. 

Sweegen is the primary producer of 

the highly sought-after non-GMO 

Bestevia® Reb M, made with a 

proprietary clean bioconversion 

method. Through independent testing, 

the company has determined that 

certain third-party Reb M products 

sold to food and beverage companies 

under label claims of “Reb-M 95%,” 

“Bioconversion Reb-M 95%,” or 

“Stevia (Organic) Extract Reb-M 95%” 

are not made through extraction or 

bioconversion. 

These false claims have significant 

implications for stakeholders, including 

food and beverage companies, 

consumers, and the stevia technology 

community. 

Food and beverage companies are 

confronted with significant challenges 

arising from mislabeling, particularly 

the erosion of consumer trust and 

brand reputation. The authenticity of 

products is paramount to maintaining 

consumer confidence and loyalty, and 

any discrepancy between product 

labeling and actual content can 

significantly undermine trust. For 

companies that prioritize transparency 

and integrity, the risk of reputational 

damage is particularly acute if their 

products become associated with 

false claims. This underscores the 

critical importance of accurate 

labeling practices in preserving the 

trustworthiness of brands. 

Protecting Consumer Rights 

through Transparency and 

Honesty. 

Consumers rely on accurate food 

labeling for making informed choices, 

especially when it comes to healthrelated 

decisions. False claims can lead 

to misjudgment, and consumers may 

unknowingly consume products that 

don’t meet their dietary preferences or 

health needs. 

Some consumers may choose products 

made through specific processes 

for environmental sustainability or 

naturalness. False claims undermine 

consumers’ ability to make choices 

aligned with their values. 

Respecting and Protecting 

Intellectual Property (IP). 

Sweegen places a high value on IP 

and innovation on its high-purity 

Bestevia Reb M made through 

bioconversion within the stevia 

technology community. The company 

is committed to upholding the integrity 

of its IP and respecting others’ 

innovations. By and large, Sweegen is 

dedicated to IP protection, ensuring 

a fair and competitive landscape and 

encouraging continued advancements 

in sweetener technologies. 

Reiteration of Reb-M Patent for 

Non-Alcoholic Applications. 

Sweegen emphasizes its patent rights, 

particularly regarding its Bestevia 

Reb M for non-alcoholic applications. 

The company upholds its patents and 

ensures that its non-GMO Bestevia 

Reb M innovations are appropriately 

recognized and protected. Sweegen 

believes in fostering a climate that 

rewards genuine advancements and 

respects the IP rights of all industry 

stakeholders. 

Offering Authenticity Testing for 

Reb-M Samples. 

To further enhance transparency 

and provide assurance to the food 

and beverage industry, Sweegen is 

extending an offer to test all Reb-M 

samples for authenticity. This initiative 

aims to assist companies in verifying 

the integrity of their stevia products 


Ingredients 

and reinforces Sweegen’s commitment 

to maintaining the highest stevia 

quality standards in the industry. 

Mislabeling on purpose threatens 

market differentiation and creates 

confusion about investing in cuttingedge 

technologies. Innovators in the 

industry risk losing their competitive 

edge if competitors intentionally 

make false claims about similar 

products. Recognizing and rewarding 

genuine innovations becomes crucial 

in fostering a marketplace that 

values and encourages technological 

advancements. Ensuring accurate 

labeling practices is not only a matter 

of compliance but also fundamental 

to sustaining a fair and competitive 

market landscape. 

Continued Investigation into 

Adulterated Reb-M. 

Sweegen is actively investigating 

reports of adulterated Reb M originating 

from China and entering the US and 

EU markets directly or indirectly. The 

company is committed to thorough 

research and plans to collaborate with 

relevant authorities to report findings. 

Sweegen is determined to address any 

issues related to product authenticity 

and maintain the highest standards in 

the stevia industry. 

In addition to consumer trust, 

regulatory compliance is a central 

concern for food and beverage 

companies. Regulatory bodies 

establish specific guidelines and 

standards for labeling food products, 

especially those incorporating novel 

ingredients such as stevia produced 

through various methods. Companies 

found to violate these regulations 

may face legal consequences. 

Adhering to established guidelines is 

a legal imperative and key to ensuring 

consumer safety and maintaining the 

industry’s integrity. 

It is essential to note that bioconversion 

stevia holds the advantage of claiming 

non-GMO verification. Sweegen 

believes that accurately labeling 

products as bioconversion stevia aligns 

with regulatory approval and provides 

consumers with clear information about 

this innovative sweetener’s unique 

characteristics and benefits. 

False claims undermine the scientific 

integrity of the industry. Accurate 

representation of research and 

development is crucial for advancing 

knowledge within the community. 

Sweegen remains steadfast in 

its commitment to innovation, 

transparency, and consumer safety. 

The company will continue collaborating 

with industry stakeholders, regulatory 

bodies, and customs authorities 

to uphold the highest standards in 

producing and labeling stevia products. 

Sweegen provides sweet-taste solutions 

for food and beverage manufacturers 

around the world. The company aims to 

reduce sugar and artificial sweeteners 

in the global diet. Partnering with 

customers, Sweegen creates delicious 

zero-sugar products that consumers 

love. With the best modern sweeteners 

in its portfolio, such as Bestevia® Rebs 

B, D, E, I, M, and N, and sweet proteins 

brazzein and thaumatin, along with its 

deep knowledge of flavor modulators 

and texturants, Sweegen delivers 

market-leading solutions that customers 

want, and consumers prefer. 

fmt 


17

Processing 

Zarecki Grows with a Sweet New Line 

When it comes to dehydrated fruit, 

Zarecki is the new kid on the block. 

Launched in 2017, their production 

facility in Sieradz, Poland utilizes the 

most modern manufacturing practices 

to process their products efficiently 

and with the highest quality standards. 

Zarecki processes over 6,000 metric 

tons of fresh fruit every year, which are 

sold as dehydrated fruit ingredients to 

food processors across Europe who 

make breakfast cereals, snack bars, 

confectionaries, baked goods and 

more. 

When expanding their business and 

introducing new products to the market 

last year, Zarecki designed and built a 

new line to sweeten and dehydrate 

sour cherries, black currants and 

both cultivated and wild blueberries. 

Requiring a series of conveyors that 

could de-juice, spread product and 

more, they turned to Key Technology 

and selected five specialized Impulse® 

conveyors. 

Specialized equipment for a 

challenging application 

“Our number one goal when selecting 

vibratory conveyers was protecting 

our product quality. These shakers 

are installed after infusion and before 

the dryer, when the fruit is as delicate 

as jellyfish. Transporting this fragile 

product on a belt conveyor would 

be a mistake,” said Marcin Sosnicki, 

Managing Director at Zarecki. “It takes 

unique equipment and great expertise 

to design the right product handling 

system for this challenging section of 

the processing line.” 

“We also needed our conveyor 

system to handle a wide variety of 

different products with fast and easy 

changeovers,” said Sosnicki. “You’d 

be surprised how differently a cherry 

behaves from a blueberry. Plus, we 

also handle our apple products on this 

line for part of the year.” 

Production versatility and high speeds 

Zarecki has two processing lines – one 

for apples and the new one primarily 

for all their other fruit – which come 

together to share a single dryer. 

Running at high speeds of up to two 

metric tons of fruit per hour, the new 

line sweetens cherries, currants and/ 

or blueberries with infusion tumblers, 

which discharge the syrupy product 

into a flume system. A series of three 

Impulse conveyors, one de-syruping 

and two de-juicing, gently drain the 

syrup and juice from the product as it 

is run over product-specific screens. 

Next, an Impulse transfer conveyor 

directs the product 90-degrees around 

a corner to an Impulse spreading 

conveyor, which prepares the product 

for optimal presentation to the dryer’s 

infeed system. 

When the new line runs apples, the 

product bypasses the de-syruping 

shaker and instead moves from the 

apple preparation line directly to the 

first de-juicing shaker, since the apples 

are not infused. 

“Key has a lot of experience with 

different kinds of food processing 

facilities around the world – that deep 

expertise contributes to their creativity 

in solving difficult production problems. 

They were able to advise us on what 

would work best for our challenging 

application,” said Sosnicki. “The Key 

team took extra steps to research and 

test our products before presenting 

us with their recommendations. 


Processing 

Everything was tailor made, because it 

had to fit into our existing layout and 

process. For example, our spreading 

conveyor has custom-designed lanes 

to perfectly spread the infused fruit at 

the ideal depth for presentation to the 

dryer. We were impressed by their toplevel 

support.” 

Transitioning between batch and 

continuous processes 

“One very interesting aspect of this 

conveyor system is that it forms a 

bridge between batch processing 

upstream and continuous processing 

downstream at the dryer, which 

needs to be fed constantly. Whatever 

equipment sits between the two has 

to act as a buffer between batch and 

continuous processing, in addition to 

achieving its other objectives,” said 

Sosnicki. “We worked closely together 

with Key to address the challenges 

inherent in this transition and configure 

the ideal system to maximize our line 

efficiency.” 

Impulse conveyors are designed 

for processing and packaging lines 

that require precise metering and 

low maintenance drives. They are 

ideal for product mixing, ingredient 

feeding, scale feeding and more 

because they start and stop quickly 

to accurately meter product. With 

their dedicated solid-state controls, 

Impulse shakers allow conveying 

pan amplitudes to range from zero 

to 100 percent. 

Improving product quality, efficiencies 

and ease of use “Our 

new Impulse conveyors feature 

electromagnetic drives, which allow 

us to simply adjust the speed from 

the control panel,” said Sosnicki. 

“We’ve increased line efficiency at the 

same time we’ve made it much easier 

for our operators and better for our 

product quality.” 


19 

Key No. 104546

Processing 

Impulse’s magnetic-powered drives 

also help minimize system maintenance. 

There are no sliding or rotating parts to 

wear, and there are no belts or bearings 

to fail. The drives are oil free, helping 

to protect food safety and product 

quality, particularly when installed 

above open product zones. Impulse’s 

rugged construction makes these 

conveyors ideal for 24/7 use and harsh 

environments. All units are dust- and 

moisture-resistant with controls housed 

in an IP66-rated enclosure to ensure 

years of trouble-free operation. 

Robust conveyers for tough conditions 

“Durable, top-quality equipment is a 

must-have in our processing facility 

to withstand our unusual conditions, 

including a production environment 

that’s wet and hot and a sticky product 

that’s high in sugar and acid,” said 

Sosnicki. “We benefit from machinery 

made of 316 stainless steel – even 

304 doesn’t really do it. Key offers 

conveyors made from a variety of 

different materials and with different 

finishing standards, so we could have 

exactly what’s best for us. Not only is 

the quality of Key’s fabrication well 

suited for our situation, but they have 

literally thought through every little 

detail on our behalf.” 

“Another consideration when selecting 

equipment like this is the very nature 

of vibratory conveyors – they vibrate 

all the time, especially during peak 

season when our lines are running 

24/7. Shakers need to be incredibly 

robust and well built, since there’s so 

much tension and constant motion,” 

said Sosnicki. “Other than changing 

the spring arms periodically, our 

Impulse shakers are incredibly low 

maintenance and don’t ever quit.” 

Partnering with a world-class supplier 

“A high-caliber equipment supplier 

understands how different types of 

products behave, including when 

their temperatures and viscosities 

differ. The Key team was remarkably 

good at identifying hidden hazards 

that we didn’t even see coming,” said 

Sosnicki. “For example, we previously 

thought that all stainless steel was 

the same. Key helped us realize that 

there are huge differences between 

the various finishes, which can change 

the product’s friction on a conveyor 

bed and more. They have so much 

know-how and really helped us think 

through all those little details to give 

us the perfect solution for our specific 

application.” 

“Overall, Key’s customer service 

and the quality of our integrated 

conveyors have exceeded our 

expectations. Their team visited us 

in Poland two or three times during 

the design stage, prior to fabrication, 

to fully understand our operations. 

Then they sent out an experienced 

supervisor for the line assembly, 

installation, commissioning and first 

production – we never felt like we were 

on our own,” concluded Sosnicki. “Our 

Impulse shakers have been critical in 

helping us expand our business to 

include new applications and provide 

the world-class dehydrated fruit that 

we are known for. We couldn’t have 

done this without Key.” 

fmt 


Processing 


21

Processing 

Teaming Up to Tackle Alt Proteins 

by Mike Jacko 

There are a number of universities that 

incorporate Urschel cutting machinery 

into their programs and curriculum. 

Urschel’s inventive, engineering 

culture partners with such programs to 

benefit the students of today who will 

become the food processing leaders of 

tomorrow. 

Urschel supports many different higher 

learning initiatives related to the food 

processing industry. One such initiative 

is with Purdue University, located 

in West Lafayette, Indiana, U.S.A. 

Purdue has national and international 

preeminence in the area of food 

science. Their esteemed, recognized 

FEMI (Food Entrepreneurship and 

Manufacturing Institute) is part of the 

Purdue College of Agriculture. 

HMMA 

Alternative proteins, commonly known 

as high moisture meat analogues 

(HMMA), is a major field in which FEMI 

continues to expand upon. Capital 

equipment involved with this area 

includes an extruder complete with a 

cooling die capable of forming fibrous 

meat-like textures of HMMA. In line 

with the extruder is an Urschel Model 

M6 Dicer. The flexible M6 offers a 

range of shreds, strips, and dices, 

depending on cut set-up. 

The M6 Dicer is a key component of 

our plant-based protein production 

facility as it allows us to create a wide 

range of product formats. There is a 

gap in available research concerning 

the cutting and restructuring of High 

Moisture Meat Analogs, so I personally 


Processing 

am excited to use the dicer to fill this 

gap. It will serve as a key component of 

our research here at FEMI. — Audrey 

Searing Hettel, PhD candidate, working 

with alternative proteins under the 

guidance of Dr. Dharmendra Mishra. 

Alternative proteins have been buzz 

words over the last few years. As 

the global population grows, food 

resource sustainability remains a 

much-discussed topic, and this is part 

of the important research FEMI is 

exploring. Any innovations determined 

in the research must be deemed 

scalable and practical for processing 

implementation on an industrial scale. 

While taste and nutritional value are 

essential, texture is the most difficult 

diagnostic. The degree of sticky 

flexibility called viscoelasticity in order 

to have the product stay together in 

a certain state of cohesion to support 

the product without falling apart, but 

also maintain a certain amount of 

pliability for mouthfeel. 

Having a dicer/shredder that works 

ideally with the extruder is an 

important area when exploring a wide 

range of cutting applications in HMMA. 

The services provided by FEMI at 

Purdue could be helpful to companies 

who want to explore the alternative 

protein industry. Capitalizing on the 

opportunity to test alternative protein 

material using in-line equipment is a 

great advantage to start-ups in the 

industry. The team is continuing to 

build on their knowledge of fine-tuning 

the extruder and the M6 Dicer to 

deliver more and more options. 

The Urschel M6 Dicer accepts a 

maximum product infeed thickness 

of 1” (25.4 mm). Hinged access panels 

promote sanitation and ease of 

maintenance. Overall stainless steel 

design including motor. All grease 

fittings are located on the exterior 

of the machine to simplify routine 

maintenance. The machine features 

continuous operation for uninterrupted 

production. The M VersaPro® Dicer 

represents an upgrade from the M6 

with a higher production capacity and 

larger motor options. 

Operating Principles of the M6 

Product of predetermined thickness 

is delivered onto a high-speed feed 

belt. This belt carries the product to 

the dicing unit. Product is pinched 

between a feed roll and the drive roll at 

the end of the feed belt. The feed roll, 

which is spring loaded and adjustable, 

allows product of varying thicknesses 

to move thru the dicing unit without 

being crushed. Product is forced into 

circular knives which run in narrow 

grooves in the rotating feed drum. The 

resulting strips are then removed from 

the circular knives by a stripper plate 

which also acts as a shear edge for 

the crosscut knives. The strips move 

directly into the rotating crosscut 

knives producing cubes or rectangular 

pieces of predetermined size. 

The machine can also be set up for 

shredding. In this application, a feed 

spindle replaces the circular knife 

spindle, and a shredding spindle 

replaces the crosscut knife spindle. 

There are two types of shredding 

spindles. One spindle design uses 

shredding discs and spacers stacked 

on a spindle. The other spindle design 

uses blunt edge knives on a crosscut 

spindle. Both spindles will produce 

shreds on various alternative meat 

products. 

Soy, pea, and other plant proteins 

are commonly used to produce small 

particulates, small to medium dices 

or strips, as well as regular or irregular 

shreds/flakes. Moisture, pressure, 

temperature, and texture are all 

control characteristics that determine 

the recipe of the product. 

In addition to exploring alternative 

proteins, FEMI pilot plant scaled 

processing enables development 

of food and beverage products. 

Students benefit from participating 

in an immersive hands-on experience 

and food processing start-ups and 

established food processors who 


23

Processing 

participate in the program are able 

to explore innovative approaches. 

The institute has several models of 

Urschel machinery and is regularly 

in communication with Urschel to 

optimize the knowledge of their staff. 

FEMI also offers a number of 

processes to food processing 

businesses: aseptic processing and 

packaging, size reduction, milling, 

high shear mixing, retort with multimode 

capabilities, extrusion, freeze 

drying, spray drying, ultra-high/high 

temperature short trials, and more. 

Processes are backed by service 

and support of highly knowledgeable 

faculty and students who offer ideation, 

value added product development, 

identify processing parameters, 

benchtop trials, analytical testing, 

pilot plant processing, gold standard 

creation, regulatory assistance, 

validation of technology, project 

management, business planning, 

sensory evaluation, et. al. 

Urschel fully supports Purdue’s 

initiatives and works with their team 

to assist with any M6 Dicer and 

product-specific questions. In turn, 

the FEMI team at Purdue is able to 

assist food processors in discovering 

more and more information related 

to the processing of alternative 

proteins, as well as the many other 

services offered. Contact Urschel for 

the latest in food cutting solutions 

at www.urschel.com. For more 

information about FEMI, visit purdue. 

ag/FEMI. 

fmt 

The Author 

Mike Jacko is Vice President of Applications & 

New Product Development at URSCHEL 

6/23 

Vol. 37 • 31377 

ISSN 0932-2744 

Come and see for yourself: 

www.harnisch.com 


Made Easy 


Winners 

Sweetening 



with AI 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

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Our publications include: 

- Technology & Marketing - 


Processing 

World Leading Dairy Company 

Switches to Food Grade Lined Hose 

The largest dairy products group in the 

world, Lactalis, has switched to using 

FaBLINE, a food grade PTFE-lined 

hose from Aflex. The hoses produced 

by Aflex Hose, part of Watson-Marlow 

Fluid Technology Solutions (WMFTS), 

are being used to transfer milk, yoghurt 

and fruit filling at production facilities 

in Serbia and Croatia. 

Lactalis, which has 270 production 

sites in 52 countries, is using two longlife 

FaBLINE hoses that are two metres 

in length and have a bore size of two 

inches after replacing a competitor’s 

rubber hose at its factory in Sombor, 

Serbia. 

Engineering experts at Aflex have 

developed FaBLINE to meet the latest 

hygiene standards. The patented 

PTFE-lined hose, with standard 316 

stainless steel braid and EPDM cover, 

ensures efficient product transfer and 

handling with extended life over any 

rubber hose alternative on the market. 

With excellent flexibility and kink-free 

design requiring less force to bend 

than competitor smooth bore products, 

FaBLINE offers Lactalis a versatile 

hose solution throughout production 

processes. 

Aleksandar Rnjak, Maintenance 

Manager at Somboled, part of the 

Lactalis Group, said: “The hoses 

are exposed to CIP cleaning before 

production. After hanging the hoses 

on the fruit paste container, the hoses 

are rinsed and sterilised with steam at 

138 • C at 3.5 bar pressure in the line. 

“The FaBLINE hoses have shown 

exceptional durability and flexibility, 

and the safety of the operators 

connecting the tank with fruit paste 

and the system on the yoghurt line has 

increased.” 

Alan Varelija, sales engineer for the 

Balkans region at WMFTS, said: 

“Lactalis was not satisfied with the 

hose life of the previous rubber hose 

it was using, because the cover wore 

out every few months. The hose is 

dragged along the floor, so we offered 

a Safeguard option. 

“The FaBLINE hose now transfers milk 

and yoghurt, and it is regularly cleaned 

with CIP chemicals without any change 

almost a year after Lactalis began 

using it. 

“Even if our outer protection comes 

away or gets damaged when the 

hose is dragged along the floor, the 

hose doesn’t lose its integrity, which 

eliminates the potential of premature 

failure.” 

At another Lactalis’ production facility 

in Zagreb, Croatia, it has switched 

to using FaBLINE hoses on a filling 

machine which handles yoghurt and 

yoghurt fruit filling. Lactalis is using 

16 long-life FaBLINE hoses that are 

0.8 metres in length and have a bore 

size of 0.375 inches after replacing a 

competitor’s silicone rubber hose. 

FaBLINE hoses provide up to twice 

the flow of similar sized convoluted 

delivery hoses, for a faster, more 

efficient processing solution. 

Marin Ćosić, Deputy Head of 

Maintenance at Dukat Dairy 

Industry Inc, part of the Lactalis 

Group, said: “On the yoghurt and 

fruit filling machine, the working 

conditions are demanding in terms 

of high sterilization temperatures 

(138 • C), and exposure to acids 

and alkalis for washing the hoses 

through which the product passes. 

With the aim of avoiding the 

possibility of contamination of the 

product, we decided to install the 

FaBLINE hose on the machine for 

filling yoghurt and fruit yoghurts. 

The hoses turned out to be very 

good and long-lasting.” 

Alan Varelija, sales engineer for the 

Balkans region at WMFTS, added: 

“The existing silicone rubber hoses 

from another company on a filling 

machine were outdated, and the risk 

of contamination was very high. When 

the maintenance team saw our hose 

samples, they were convinced of the 

FaBLINE quality. FaBLINE is kink-free, 

and constant dynamic movement 

is not a problem for our hose. The 

customer measured its existing 

connectors, so we were able to offer 

an exact match.” 

FaBLINE’s key benefits include: 

• Reduced cost savings on chemicals 

• Increased service life 

• Reduced maintenance and CIP 

downtime 

fmt 


25

Processing 

New Marination System Ensures 

Premium Quality Ham 

Leading food technology supplier 

GEA has developed a system for 

tenderizing meat that optimizes the 

distribution of brine and provides 

ham with better sliceability – not to 

mention a reduction in slicing losses. 

By using the GEA MultiCarve, an 

innovative tenderizing process 

between the injection and tumbling 

stages, food manufacturers are 

reproducing succulent ham products 

that offer consistently high quality 

characteristics like mouthfeel, taste 

and texture time and time again, with 

pork and poultry cuts. 

Consumers are looking for ham that 

is tasty, tender and in convenient 

and cohesive slices. This is where 

the GEA MultiCarve is proving to 

be invaluable for pork and poultry 

premium-ham-on-sandwhich 

cold cut manufacturers. Following 

injection, the meat that is to be used 

for ham is put through a set of bladed 

rollers, improving protein extraction, 

exposing greater surface area and 

releasing any tension within the meat, 

resulting in a more succulent texture 

and a well bonded product later on. 

ham-processing-solution 

This releasing of tension works 

wonders for the meat. Being an 

animal product, cuts of pork do vary 

in terms of their fat to meat ratio, the 

grain of the meat in each piece, the 

tenderness and so on. By putting the 

meat through the MultiCarve stage 

before further processing, it can 


Processing 

contribute to reduce tension, so the 

ham can be formed more smoothly 

later on. 

The MultiCarve can be equipped with 

a selection of different rotating knife 

rollers, which can be adjusted as 

required either to gently follow the 

contours of the meat or, alternatively, 

more vigorous rolling can be used 

for tougher cuts such as shoulder 

ham. Putting the meat through this 

process also has the added benefit of 

reducing the time needed for curing, 

ramping up productivity. 

Using GEA’s MultiCarve as an 

integral part of their ham processing, 

food manufacturers are preparing 

quality products that retain the right 

balance of moisture, succulence 

and tenderness, ready for tumbling, 

forming, cooking and slicing & 

packing. 

Pork remains the world’s most widely 

eaten type of meat, with pork-based 

products accounting for 36% of all 

meat consumed. 1 Since pigs are 

efficient to rear and well-managed the 

world over, pig products are forecast 

to retain their hold on the market 

for the foreseeable future, with their 

popularity increasing year on year. 

multijector-in-use-top-sides-pork 

Ham is massively important in this 

market, given its popularity as a 

convenient option for sandwiches 

and salads. Creating products that 

look appealing, taste good, have the 

right texture and mouthfeel, and the 

ability to slice well has never been 

more important. 

Willem Poos, Product Group Owner 

for Marination at GEA added: “GEA’s 

technology for the preparation 

of ham really is best-in-class 

because of its reliability, speed, and 

consistent accuracy. As well as this, 

the machinery has been designed 

with GEA’s slogan: ‘Engineering for 

a better world’ in mind. When ham 

and poultry slicing logs are difficult 

to slice, there is more waste on 

the slicing line. The MultiCarve is 

addressing this issue, by treating 

and preparing the meat to provide 

products that deliver the results time 

and time again.” 

fmt 

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

multicarve-multijector-line 

willem-poos 


27

Processing 

Spice up Your Food QC and 

Enjoy the Bounty 

by Luca Bertona 

The importance of quality control 

(QC) in food production can never be 

underestimated. Contaminants – such 

as glass, metal, and stone – are clearly 

significant health risks for consumers, 

while even minor inconsistencies in 

product weights can translate to huge 

financial losses for manufacturers. 

Establishing rigorous controls within 

the production line is therefore 

essential, and can help to detect 

unwanted objects that can damage 

equipment – and a brand’s reputation 

– and result in costly downtime, as 

well as ensure packages contain the 

correct amount of product. Employing 

stricter QC measures helps producers 

to deliver consistent products 

and comply with ever-tightening 

regulations. 

Manufacturers must look at their 

entire operation to ensure food stays 

contaminant free along the supply 

chain – from farm to fork. This often 

involves adopting several detection 

technologies for different stages 

of production. For example, metal 

detectors can be installed at almost 

any stage of production to identify 

metal contaminants, including ferrous 

and non-ferrous metal fragments or 

wires. In contrast, x-ray systems can be 

used to detect both metallic and nonmetallic 

contaminants – such as glass, 

ceramic, and stones – at critical stages 

of production. These technologies 

form the core of many manufacturers’ 

QC protocol, whether for fresh fruit 

and vegetables undergoing minimal 

processing and handling, or packaged 

foods that have been through multiple 

processing steps that increase the 

chances of contaminants prior to and 

during final packaging. All of these 

technologies, as well as other parts of 

the QC puzzle – such as checkweighers 

that help manufacturers bring a 

consistent product to market – work 

together to ensure protection of 

consumers and brand reputations, and 

ultimately productivity and profits. 

Protecting productivity 

Most raw foods and ingredients 

originate in a natural environment 

and, as the food is harvested, foreign 

objects such as stones or glass can 

end up commingled and transported 

to the processing plant. These 

foreign objects in food can prove 

troublesome long before they reach 

the consumer, impacting machinery 

and manufacturing processes. Solid 

items being fed into the processing 

machinery can lead to damage 

to components or to mechanical 

breakdowns, making it vital to monitor 

food components at every stage of the 

manufacturing process, and not just to 

look at the final product. For example, 

small pieces of bone in a meat slicer 

could cause damage to the blade, 

stopping production for at least a day, 

and costing thousands to replace 

a damaged, specialized part. Plant 

downtime impacts on the whole supply 

chain, leading to missed production 

targets, customer orders not being 

satisfied or being late, and having 

financial impact for the business. 

Protecting consumers 

Preventing contaminants such as 

plastic, metal, bone, or stones from 

reaching consumers is obviously 

essential, due to their risk to public 

health. From plastic in bread to 

metal shavings in cakes, food can be 

physically contaminated at any stage 

in the production process, which 

is why an effective QC program is 

important, monitoring everything from 

the raw ingredients right through to 

final packaging. While small metal 

fragments may be picked up by metal 

detectors, other contaminants in raw 

ingredients entering the plant will 

be missed. In these situations, x-ray 

detectors are useful for identifying 

both metallic and non-metallic 

contaminants based on their densities. 

The likelihood of foreign physical 

contaminants increases as foods 

transition to the processing and 

packaging facility. Automated 

machinery is used extensively within 

the food production sector and, over 

time, wear and tear to equipment can 

occur. Consequently, tiny fragments 

of this machinery may inadvertently 

find their way into the final product 

or its packaging on occasion. These 

metallic contaminants can take the 

form of loose components – like nuts, 

bolts, and washers – or they can 

result from the detachment of metal 


Processing 

fragments from machine parts, like 

mesh screens and filters. Detecting 

metal contaminants stemming 

from processing machinery is 

most effectively accomplished 

through the use of metal detectors 

at strategic locations along the 

production chain. 

Protecting profits 

Plant downtime and product recalls 

clearly impact on the bottom line 

of food manufacturers, but even 

more subtle deviations in the 

manufacturing plant can add up to 

big revenue losses. Overfilling is 

common in the food industry, as 

manufacturers must be sure to meet 

regulations on minimum weight of 

products and avoid the reputational 

damage associated with consumers 

finding underfilled products. However, 

every gram of additional product 

impacts profits, and can quickly add 

up to thousands of euros worth of 

product being effectively given away. 

This is particularly challenging for 

producers of high-value, high-volume 

products, such as tinned tuna. 

Checkweighers can help to prevent 

overfilling, by precisely measuring 

the weight of product on the line. By 

tracking average weight and feeding 

back to the filler machine, a well 

set-up checkweigher can carefully 

manage product weights to meet 

stringent regulatory requirements, 

while avoiding overfilling and product 

waste. 

Protecting reputations 

When defective, insufficiently filled, 

or unsafe products find their way 

onto store shelves, they must be 

promptly removed from the market. 

However, this procedure can incur 

substantial expenses and jeopardize 

the reputation of manufacturers. 

Consequently, it is imperative for 

companies to establish an effective 

food safety strategy rooted in the 

principles of Hazard Analysis Critical 

Control Point (HACCP). This strategy 

involves identifying potential hazards, 

minimizing the exposure of food items 

to contamination sources, conducting 

comprehensive product inspections, 

ensuring products are filled correctly, 

and formulating effective corrective 

measures in the event of contamination 

incidents. 

Choosing the right tools for the 

job 

Purpose-designed metal detectors 

– like those in the Thermo Scientific 

Sentinel range – use electromagnetic 

induction to identify ferrous, nonferrous, 

and stainless steel components 

in food products, overcoming the 

challenges of product effects and noise. 

Conversely, x-ray systems – such 

as those in the Thermo Scientific 

NextGuard range – can penetrate 

product packaging to produce a crosssectional 

image of the contents within, 

detecting a variety of foreign materials, 

such as metal, glass, plastic, stone, 

and bone. These dedicated, state-ofthe-art 

solutions offer manufacturers 

the tools they need to detect foreign 

objects in food ingredients and 

products, providing an added layer 

of confidence that all foreign objects 

have been identified and removed, 

and safeguarding consumers against 

harmful contamination. 

Inline checkweighers are capable 

of weighing each individual product 

without having to remove them from 

the production line. This approach can 

save valuable time and labor costs, and 

purpose-designed systems – like the 

Thermo Scientific Global VersaWeigh 

Checkweigher – can record the weight 

of a product with remarkable precision. 

Inline checkweighers must also comply 

with regional regulatory guidelines – 

such as the European Measurement 

Instruments Directive – which stipulate 

allowable error, reproducibility, 

and repeatability ranges to ensure 

accurate representation of the product 

being sold. 

Conclusion 

An effective QC strategy plays a 

critical role for food manufacturers, 

safeguarding product integrity 

and consumer well-being. Through 

the implementation of advanced 

technologies – like x-ray inspection, 

metal detectors, and checkweighers 

– robust QC ensures that food 

products consistently meet rigorous 

quality and safety standards. But the 

advantages of stringent QC practices 

extend beyond consumer protection, 

encompassing reputational preservation, 

increased operational efficiency, 

and reduced financial risks. In 

today’s competitive landscape, QC 

is an indispensable investment for 

sustainable growth and adherence to 

regulatory requirements. 

fmt 

The Author 

Luca Bertona is Southern Europe Commercial 

Leader at Thermo Fisher Scientific 


29

Processing 

Universal and Clever: Retaining Magnets 

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

support even more clever applications. 

Magnets allow clever and nearly 

universal solutions for fastenings, 

closures or temporary connections. 

Ganter is expanding its range of 

magnet systems and raw magnets to 

include new shapes. 

The new highlight is the retaining 

magnet GN 50.8. A tight stainless 

steel housing surrounds the powerful 

SmCo magnet, making it perfect 

for use in corrosive environments. 

It also features a long service life 

and is temperature resistant to 

350°C – meaning it can be used on 

hot surfaces, such as oven doors. 

The magnet system can be ordered 

in diameters between 16 and 32 mm, 

and all sizes have an M6 threaded 

stud. 

Another new product is the magnet 

system GN 51.8. Its neodymium 

magnet is fully encapsulated by a 

TPE elastomer. This makes GN 51.8 

especially well suited for use on 

sensitive (such as painted) surfaces 

– e.g. for attaching protective covers. 

These are in turn connected to the 

magnet via the central hole, which 

is suitable for countersunk screws. 

The TPE coating also increases the 

static friction and thereby the force 

required for sliding the magnet, while 

the temperature resistance extends to 

80°C. 

Retaining magnet GN 52.6 also has 

a protective rubber contact surface. 

The cylindrical stainless steel housing 

effectively protects the neodymium 

magnet inside against aggressive 

media. The magnets GN 53.1 and 

GN 53.2 are designed for standard 

applications in offices, workshops and 

production environments and have 

powerful neodymium magnets that 

are embedded in round or rectangular 

plastic housings (available in four 

colors). 

The neodymium magnet GN 53.3 

was designed for easy handling and 

has a plastic handle, which can be 

either cone-shaped or flat. The flat 

variant additionally features an eye 

for securing the part. For GN 53.4, 

the handle is made of nickel-plated 

steel, optionally with a TPE coating to 

protect sensitive surfaces. 

In addition to these functionally 

optimized magnet systems, Ganter 

also offers raw magnets – of hard 

ferrite, neodymium, SmCo and AlNiCo, 

in various shapes and sizes, with 

or without fastening holes. These 

magnets of the series GN 55.1 to GN 

55.4 as well as GN 57.1 to GN 57.3 can 

be easily overmolded, glued or sewn 

in and are suitable, for example, for 

securing cables in wind turbines. fmt 


Processing 

Confectionery Machine Specialist 

at ProSweets Cologne 2024 

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

confectionery machines and covers the entire spectrum of moulded confectionery products with a wide 

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

in technologies for the production of active OTC confectionery, supplements and nutraceuticals. 

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

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

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

how the confectionery industry is being networked and digitalised across manufacturers. 

What you can expect at the WDS 

stand 

Depositor systems for all depositable 

and demouldable masses will be 

presented, reflecting the diversity of 

WDS plants. From the laboratory scale 

to the large-scale plant, WDS offers 

confectionery machines for all capacity 

and manufacturing requirements. 

Especially for the OTC sector, WDS 

presents depositor systems made 

of hygienic full stainless steel: a true 

innovation! 

Thanks to the EasyClean design of 

WDS plants and the use of adapted 

service trolleys, it is easy to change 

parts that come into contact with the 

mass as well as to completely replace 

a depositor system, e.g. for external 

cleaning or for a large variety of 

products using exchange systems. 

The product- and system-specific 

program parts demonstrate the 

extraordinary quality standards of 

Winkler and Dünnebier confectionery 

machines. High vertical integration 

and top-quality material processing 

are reflected in the dosing and 

process precision of WDS plants. Last 

but not least, extensive know-how 

WDS confectionery machines for a wide range 

of mass and capacity requirements 

and many years of experience with 

various masses and technologies 

enable WDS to process special 

masses with sensitive additives 

in the field of OTC confectionery, 

supplements and nutraceuticals in a 

way that is both gentle on the product 

and reproducible. 

Innovative solutions for the 

future in the OTC growth market 

With its sweetOTC label, WDS 

is an established supplier in the 

OTC sector and will be informing 

customers at ProSweets about 

complete customised solutions in a 

GMP-qualified design. This covers the 

entire value chain, from brainstorming 

and the development of individual 

confectionery products to specially 

adapted production processes. 

As a specialised WDS division, 

sweetOTC focuses on developing 

new depositing and moulding 

processes in confectionery 

production and has been 

significantly expanded to promote 

innovation and efficiency. WDS 

already significantly expanded its 

in-house technical centre some time 

ago to meet increasing demands. 

WDS plants feature consistent 

hygienic design optimisations that 

prevent contamination and crosscontamination. 

Supplemented by 

risk assessments (FMEA) and a 

comprehensive qualification concept, 

the plants are the ideal choice for 

anyone who would like to exploit the 

opportunity potential and growth in 

the area of innovative and alternative 

dosage forms in confectionery 

production. 

SweetConnect provides support directly at 

the machine, for example when searching for 

documents or for maintenance 

SweetConnect: The partner 

network for the digitalisation of 

the confectionery industry. 

The confectionery industry is facing 

multiple challenges that are difficult to 

overcome by individual companies alone. 

WDS is a founding member of the multivendor 

SweetConnect initiative, which 

will present ready-to-use digitisation 

solutions successfully tested by the 

industry at ProSweets this year. The 

innovative digital platform is steadily 

growing and driving the digitalisation of 

the confectionery industry. 

SweetConnect provides support 

directly at the machine, for example 

when searching for documents or for 

maintenance 

SweetConnect is an open initiative 

that offers all interested companies 

the opportunity to participate and work 

together to shape the future of the 

confectionery industry. At the WDS 

trade fair stand, the team from Winkler 

and Dünnebier Süßwarenmaschinen 

will provide information about how to 

benefit from SweetConnect as a user 

or partner. 

fmt 


31

Processing 

Introducing the New Cutting-Edge 

Carbonator and Filler 

The cutting-edge Armfield FT102XA 

miniature scale carbonator and filling 

system was shown at Fi Europe and 

is ready to amaze the industry. With 

a remarkable 25 years of expertise in 

carbonation, Armfield proudly stands 

at the forefront of this game-changing 

technology. The precision and 

consistency it brings to carbonation 

experiments in the lab promises to 

accelerate new product development 

in unprecedented ways. 

Tailored for carbonating and filling a 

wide spectrum of beverages, including 

soft drinks, beer, milk, and juices, 

this versatile system effortlessly 

accommodates most cans, PET, and 

glass bottles. Whether you’re into 

pre-mix or post-mix operations, this 

remarkable machine offers it all, with 

the added convenience of an optional 

automated syrup addition for postmix 

concoctions. With a new CO 2 

scavenging system, Carbon Dioxide 

can be recycled back into the product 

to reduce CO 2 

consumption. 

The FT102XA Carbonator boasts a 

user-friendly installation, setup, and 

operation, thanks to its intuitive 

touchscreen control featuring a 

brand-new graphical interface. This 

HMI empowers you to configure and 

store various carbonation and filling 

parameters with ease. The semiautomatic 

cleaning program has also 

received enhancements, ensuring 

swift readiness for your next product 

or formulation. 

What’s even more exciting is that 

combining the FT102XA with the 

FT104X opens doors to invaluable 

insights for scaling up to pilot or 

production plant levels, revolutionizing 

the pace of new product development. 

In the realm of carbonation and filling, 

Armfield is leading the way with the 

FT102XA, an innovation that promises 

to redefine your beverage creation 

process. 

Armfield Ltd make a range of 

miniature-scale research equipment 

for the food and beverage industry 

including UHT/HTST processors, ice 

cream and margarine makers, spray 

dryer/chillers, rapid extractors, edible 

oils processors, aseptic fillers, and 

homogenisers. 

fmt 


Processing 

Revolutionizing Sanitization with 

Microwave and RF Technologies 

SAIREM, a leading specialist in 

microwave (MW) and radio frequency 

(RF) industrial solutions based in Lyon, 

France, showcased its sanitization 

technologies at Food Ingredients Europe 

in Frankfurt. The company focussed on 

innovative systems designed for the 

decontamination of various ingredients, 

including powders, peppercorns, flours, 

nuts, and more. Additionally, these 

systems can be used for the disinfestation 

of plant-based foods and ingredients 

such as cereals and pulses. SAIREM 

has responded to client demands by 

developing highly efficient processes 

that enable the production of ingredients 

to meet high health and cleanliness 

standards. These ingredients are also 

fully compatible with the requirements of 

organic farming certification. 

This showcase highlights SAIREM’s 

commitment to providing advanced 

solutions for the food industry, promoting 

food safety, and ensuring the quality of 

ingredients used in various food products. 

Elimination of potential 

contamination in ingredients 

SAIREM RF and MW systems for thermal 

treatments, offer a safe and eco-friendly 

solution for eliminating mould, yeast, and 

bacteria from ingredients. 

SAIREM‘s systems are particularly 

well-suited for the production of trendy 

superfood products and plant-based 

protein alternatives. Precious ingredients 

like nuts undergo gentle treatment, 

resulting in a final product of exceptional 

quality with a reduction of 4-5 Log in 

microbial load. The highly efficient RF and 

MW process takes only a few minutes, 

ensuring that each ingredient quickly 

reaches the required temperature 

uniformly. Since the processing time is 

so brief, there is no compromise on the 

physical, chemical, and organoleptic 

properties of the product – all its 

characteristics are perfectly preserved. 

starch powder (achieving an impressive 

6.87 Log reduction). 

Disinfestation of all forms of insects 

using MW technology 

Numerous premium ingredients face the 

threat of contamination. SAIREM’s MW 

technology presents a solution wherein 

parasites are deactivated through brief, 

homogenous exposure to a microwave 

field within a controlled temperature 

process. These processes are performed 

without the need of harmful 

chemical agents. This makes SAIREM’s 

decontamination systems a significant 

advantage for food processors and 

suppliers catering to health-conscious 

and environmentally aware consumers. 

In partnership with the Sweden institute 

RISE and the French technical institute 

ARVALIS, SAIREM demonstrate the 

efficacy of using our microwave heat 

treatment for eradicating weevils in 

soft wheat whilst also preserving the 

baking properties. The treatment 

under examination yielded outstanding 

disinfestation results of adult weevils and 

their offspring. 

The low maintenance and cost-effective 

SAIREM systems can process large 

amounts of product either in batches 

or in a continuous process in tunnels or 

the patented tubular system. MW energy 

efficiency and volumetric heating keep 

power consumption at a lower level than 

that of other processing technologies. As 

SAIREM’s MW and RF technology are 

100% electric solutions, they have no CO 2 

emission and consume 50 % less energy 

compared to traditional heat treatment 

processes. 

Innovation and versatility 

Not only does this equipment provide 

a speedy, efficient process, it has the 

added advantage of being very compact 

with a small footprint that saves space. 

It is extremely user-friendly, offering 

easy loading and unloading as well as 

a colour touch screen HMI, and a USB 

and ethernet connection for remote 

control. Apart from daily cleaning, there 

is no need for regular maintenance, and it 

complies with all hygiene regulations and 

standards. 

Christina Frohm Kramer, Business 

Development Manager at SAIREM, 

explains: “SAIREM systems are 

extremely versatile and efficient. They 

can be used for sanitiing in the role of 

decontamination and disinfestation. 

We have designed them to provide fast 

and effective processes, ensuring highperforming, 

cost-saving results.” 

SAIREM offers standardized systems as 

well as systems specifically adapted to 

customer requirements. 

fmt 

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

emissions and 

consumes 50% less energy compared to traditional heat treatment processes. 

Additionally, successful applications 

include the treatment of peppercorns 

(with a 3.4 Log reduction) and maize 


33

Packaging 

New Recyclable MonoFlex Thermoform 

Packaging Unveiled 

Leading European packaging manufacturer Coveris has made a breakthrough in thermoforming film 

packaging with the development of its recyclable solution, MonoFlex Thermoform. Coveris’ MonoFlex 

Thermoform innovation provides a sustainable alternative to non-recyclable materials currently used for 

thermoforming packaging in food sectors. 

Delivering an innovative and 

recyclable solution, Coveris’ 

MonoFlex Thermoform films are 

developed from high performance 

monomaterials, enabling the switch 

from non-recyclable, mixed material 

thermoforming substrates, which 

achieves a carbon footprint reduction. 

Aligned with Coveris’ sustainability 

strategy, No Waste, the recyclable 

MonoFlex Thermoform solutions are 

produced from polyethylene (PE) or 

polypropylene (PP) and are fully nylonfree 

(PA). Manufactured at Coveris 

plants in Germany and the United 

Kingdom, MonoFlex Thermoform can 

be produced from single substrate coextruded 

or laminated films dependant 

on the product application and print 

requirements. 

MonoFlex Thermoform offers 

advanced EVOH barrier properties 

for product protection and shelf-life, 

which is also supported by its strong 

puncture resistance. Coveris’ Film 

Science Lab expertise and Pack 

Innovation Centre testing capabilities 

were instrumental in the innovation 

process, from the development of the 

films’ formulations to the validation of 

their performance, including barrier 

features. 

Developed with a wide operating 

window, MonoFlex Thermoform 

maintains packing speeds previously 

attained and allows a seamless switch 

from alternative substrates. 

Suitable products for MonoFlex 

Thermoform include a range of bakery 

items and other applications in meat, 

fish, poultry and dairy sectors. 

MonoFlex Thermoform is available 

fully unprinted or with a printed top 

film. The top film is available with 

conventional and HD flexographic or 

rotogravure print including matt, gloss 

and tactile lacquer finishing options for 

consumer appeal, attractive on-shelf 

presentation and the communication 

of product information. Product 

communication can also be achieved 

on unprinted films as a secondary 

process with Coveris’ leading labelling 

solutions. 

Christian Kolarik, Coveris CEO said: “The 

development of MonoFlex Thermoform 

is a significant development from the 

Coveris Group. Manufactured across 

multiple locations supporting our 

vision for No Waste, our monomaterial, 

recyclable MonoFlex Thermoform 

films are a direct replacement for nonrecyclable 

alternatives currently used. 

The launch of this material enables a 

significant amount of plastic packaging 

to be captured through recycling 

processes, achieving environmental 

benefits including carbon footprint 

reduction and the re-direction of 

materials away from landfill.” 

MonoFlex Thermoform is the newest 

addition to Coveris’ MonoFlex awardwinning 

range of monomaterials films 

developed for recyclability, aligned 

with their vision of No Waste. Coveris 

is uniquely positioned to support the 

switch to more sustainable materials 

via a vertically integrated model, from 

film development, material science 

and extrusion to print, conversion, 

shelf-life enhancement, and machine 

validation. 

fmt

Processing 

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35

Packaging 

How Food Processors and Packhouses 

are Improving Efficiencies with 

new Solutions Powered by 

Artificial Intelligence 

Two recent product launches have shown how AI is changing food processing. James French, Head of 

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

support even more clever applications. 

We’ve been hearing a lot lately about 

artificial intelligence. The ability of 

computers to mimic human thought 

and decision-making, to automate 

tasks that traditionally required 

human intelligence, has stirred up 

all sorts of sensational news stories. 

In confirmation of this technology’s 

increasing importance, TOMRA Food 

has just launched two new AI-powered 

sorting and grading solutions. 

One of those solutions, the all-new 

TOMRA Neon, pre-grades machineharvested 

blueberries for the fresh 

market. The other, the new-generation 

Spectrim X Series, leverages Deep 

Learning for unmatched sorting and 

grading precision of fruit. These 

machines are just the start of a 

revolution which will make the 

production of fresh and processed 

foods more efficient and profitable. 

Many benefits for processors 

The most widespread public 

discussions about AI have focused 

on the latest version of the chatbot 

ChatGPT. This AI-driven language 

processing tool can answer 

questions, perform tasks such as 

writing emails and computer code, 

and write essays to pass exams that 

many students would struggle with. 

Not so long ago, none of these AI 

capabilities existed. 

AI also hit the headlines recently 

when the technology’s godfather, the 

cognitive psychologist and computer 

scientist Geoffrey Hinton, resigned 

from his part-time job at Google – so 

that he could talk more freely about his 

concerns about AI disrupting the job 

market. 

36 


Packaging 

There’s no denying that AI-driven 

automation will be deployed to tasks 

currently handled manually, including 

some of the routine tasks at food 

processors and packhouses. As 

we’ll see in a moment, this will be a 

positive development for employers, 

employees, and food consumers. 

TOMRA Food has been utilizing artificial 

intelligence since 2019 to make sorting 

and grading solutions more accurate 

than traditional techniques. The 

deployment of AI powered technology 

in the food production industry will 

continue to accelerate into the future. 

Some of the areas it will impact are 

below: 

• Grading and sorting more accurately, 

with more stability - resulting in less 

food loss 

• Finding difficult-to-detect foreign 

materials 

• Improving predictive maintenance 

• Intelligently diagnosing line issues 

• Predicting the useful storage life of 

products 

• Optimizing packouts intelligently for 

different customers 

• Optimizing supply chain operations 

Make no mistake: AI is bringing a big 

technological shift that businesses 

will have to keep up with to remain 

competitive. 

Well-suited to food production 

When AI is discussed, you might also 

hear the terms ‘Machine Learning’ and 

‘Deep Learning’. Machine Learning is 

a collection of techniques that allows 

software systems to recognize patterns 

in data to provide measurements and 

insights. Deep Learning is a subset of 

Machine Learning that uses artificial 

neural networks to solve complex 

problems. These technologies are well 

suited to food production because many 

tasks involve data and decision-making. 

AI is also relevant for food production 

because of the high level of variability in 

the industry, from weather and climate 

effects to natural variations in products. 

These factors mean that traditional 

systems can have a tough time making 

accurate predictions. It’s not enough 

just to have data – its quality is also a 

big factor in the performance of AI. As 

with traditional systems the better the 

data, the better the decisions. This is 

why having the best inspection and 

sensor systems matters so much: they 

can collect higher quality data which 

supercharges the AI system. This leads 

to more accurate and more consistent 

decisions which result in less food 

waste and more saleable product, as 

well as maximizing the product’s value. 

AI technology can improve sorting and 

grading machines in a number of ways, 

it can help make more accurate ‘accept 

or reject’ decisions, recover more 

good product from compromised raw 

material through higher accuracy, and 

more precisely classify the products 

on the line into different grades to 

enable hands-free production. For 

example, heavy rain or frost has 

damaged so much of the incoming fruit 

that only 40% of it is packable: older 

technologies would not be accurate 

enough to recover this as they would 

mistakenly include too much damage, 

but AI makes it possible. As well as 

recovering a potentially disastrous 

harvest, this helps keep customers 

satisfied at times when the product 

might otherwise fail to make the grade. 

AI and Deep Learning in action 

Deep Learning is an AI method which 

uses pre-trained models to teach 

computers how to process data, such 

as complex patterns in photos. The 

newly-launched Spectrim X Series 

grading platform is a great example 

of this. Developed by a team of 

industry-leading scientists, engineers, 

researchers, and experts, Spectrim 

X integrates the latest development 

of TOMRA’s LUCAi Deep Learning 

technology. 

The Spectrim X series grading platform 

is equipped with LUCAi Engine 

Software, computing hardware, and 

pre-trained models which achieve 

unprecedented grading precision. 

More packing operations can now be 

achieved without manual intervention, 

targeting thresholds more closely and 

all while minimizing fruit loss. 

Spectrim X assesses thousands 

of high-resolution, multi-channel 

food Marketing & Technology • December 2023 37

Packaging 

fruit images every second. Then it 

cross-references what it sees with AI 

networks that have been trained on 

tens of thousands of fruits to make 

grading decisions to meet precise 

market demands. This data has been 

captured from TOMRA machines 

across the globe and accurately handlabelled 

by TOMRA’s Data Science 

Team. During 18 months of real-world 

testing in the USA and New Zealand, 

sorting and grading apples, Spectrim 

X showed a significant leap forward 

in performance compared to its 

predecessor. 

AI also powers the new TOMRA Neon, 

to pre-grade blueberries. Automated 

blueberry harvesting is faster and 

less costly than manual harvesting 

but brings challenges in the form of 

unwanted debris and fruit clusters to 

fresh fruit processing and packing lines. 

To address these challenges, TOMRA 

Neon accepts and rejects fruit before 

transferring it directly onto TOMRA’s 

KATO260 optical sorter and grader. 

It is by using AI that TOMRA Neon 

is able to identify, differentiate, and 

remove unwanted clusters, undersize 

fruit, and unripe fruit. This optimizes 

optical grader efficiency by removing 

more than 95% of clusters and more 

than 90% of unwanted green and red 

berries. 

Reasons for optimism 

AI’s valuable capabilities in food 

processing will become even more 

important in the near future because 

of the increasing challenges presented 

by global food scarcity and disruptive 

weather events – and because there’s 

commercial pressure to provide 

the highest-quality ingredients and 

products even when input product 

quality is variable. 

AI can also help processors and 

packhouses deal with other 

challenges, such as striving to provide 

products and services at the lowest 

cost; meeting customers’ product 

specifications without over- or 

under-delivering; and reducing or 

removing the problems associated 

with recruiting, training, and retaining 

skilled labor. 

The headaches associated with 

finding enough people to do seasonal 

work, and the ongoing challenges 

of managing a workforce, can be 

addressed by automating tasks 

previously done manually. It’s no 

secret that sorting, grading, and 

packing machines are faster, more 

accurate, consistent, reliable, and 

ultimately more cost-efficient than 

humans. 

This brings us back to the controversial 

subject of AI replacing jobs. It’s worth 

remembering that many processing 

plants, especially those not near large 

population centers, struggle to employ 

all the people they need – so rather 

than performing tasks previously done 

manually, automation often does what 

otherwise could not be done. Automation 

often handles tasks people don’t want to 

do because they are boring, repetitive, 

or strenuous. This is undoubtedly true 

of manual sorting and grading – and if 

workers are displaced from these roles, 

often they are redeployed to other tasks 

on the line, which are less monotonous 

and add more value. 

As we’ve seen here, however, reducing 

labor dependence is just one of many 

ways AI-driven automation benefits 

processors and packhouses. AI is 

set to play an increasingly important 

role in meeting the needs and desires 

of food consumers as the world’s 

growing middle classes increase the 

demand for healthy food. And most 

importantly of all, AI will help meet 

the challenge of feeding the world’s 

vast and growing population, which 

will require more food production and 

less food waste. 

fmt 

38 


Packaging 

Kraft Heinz Introduces First 100% 

Recyclable Ketchup Cap with help from 

Global International Specialist 

The launch by Kraft Heinz Company 

of its first 100% recyclable cap for 

its famous squeezy ketchup bottle 

demonstrates the collaborative 

achievement utilizing the innovative 

design and manufacturing capabilities 

of Berry Global in supporting retail 

brands with a move towards more 

sustainable packaging solutions. 

Historically, Heinz sauce bottles used 

a flexible silicone valve to deliver 

a consistent portion of sauce per 

squeeze, but this was often challenging 

to recycle. Together with Berry Global 

Heinz has now switched to a monomaterial 

cap, manufactured in PP. 

This means it meets requirements for 

recyclability. 

The project has been eight years, 45 

prototypes and more than 185,000 

hours in development, to ensure 

the optimum balance between 

functionality and sustainability. Berry 

was involved through the design and 

production process, from concept 

to the creation of the series tools in 

Berry’s in-house tool shop, as well 

as the development of the assembly 

equipment for industrial production. 

Heinz followed a rigorous testing 

procedure to make sure the cap met 

the highest quality standards. An 

extended consumer survey confirmed 

that the new concept would be well 

received by the public, as it dispenses 

the same perfect amount of sauce 

every time without affecting the 

squeezability. 

In fact, the study found that the new 

cap design helps consumers squeeze 

more ketchup out of the bottle when 

it is nearly empty – a testament to 

Berry’s ability to look holistically at the 

overall solution to improve the cap’s 

performance alongside its recyclability. 

The concept won Rigid Pack of the 

Year for Kraft Heinz at the 2023 UK 

Packaging Awards. 

Matthias Hammersen, Sales 

Director – Food Market at Berry 

Global, commented: “Heinz set us 

the kind of challenge that suits us 

and our development departments 

best: to reconstruct the design of 

the cap to make it 100% recyclable, 

without affecting the performance 

that millions of consumers know and 

love. We’re delighted that the finished 

result exceeds our initial expectations 

and actually improves the consumer 

experience.” 

The caps are being rolled out UKwide 

on 400ml and bigger top-down 

bottles of Heinz Tomato Ketchup, 

including 50% Less Sugar and Salt 

varieties. In the future, the cap will 

also be rolled out across more of the 

Heinz sauces range in the U.K. and 

Europe. 

Heinz claims the move to the 

recyclable cap will save a potential 

300 million plastic lids from being sent 

to landfill every year globally. 

Jojo de Noronha, President of Kraft 

Heinz Northern Europe, said: ““We 

know our consumers care about their 

impact on the environment and so do 

we, which is why we’re delighted to 

see our innovative, more sustainable 

caps on Heinz Tomato Ketchup 

bottles across the UK. Although a 

small change, this makes it easy for 

the millions of Heinz lovers across the 

country to recycle their whole squeezy 

bottle at once – a small action with big 

potential for impact.” 

fmt 

food Marketing & Technology • December 2023 39

Marketing 

Digitalisation 2023: 

Everything is Connected 

Next to the mega-trend of 

sustainability, digitalisation also 

dominated the packaging industry 

this year. “Digital Technologies” 

consequently were one of the 

Hot Topics at this year’s interpack. 

Especially the increasing use of 

artificial intelligence (AI) creates 

whole new opportunities in all areas of 

the industry. 

In October 2023, for example, the 

first AI pilot projects of the Green AI 

Hub Mittelstand, an initiative by the 

Federal Ministry for Environment 

geared towards small and medium 

sized enterprises, have begun 

work. Within the project, over the 

course of six months, AI experts 

developed sustainable AI applications 

for at first five small and mediumsized 

enterprises (SME) and now 

implemented them right on the 

spot in cooperation with these 

companies – a special feature of this 

initiative. Until the end of 2025, up 

to 20 pilot applications are planned. 

The solutions developed are made 

available to further companies for free 

as open source solutions. A packaging 

company is among those participating 

in the first pilot phase: The familyowned 

business 4Packaging from 

Dissen (Lower Saxony) produces 

gravure cylinders for printing 

on packaging. The cylinders are 

submersed in chemical baths and 

coated with copper, the properties 

of which are a central factor for 

quality. The AI system is to reduce the 

consumption of resources during the 

process and avoid faults in printing. 

Plastics Europe, the European 

association of plastics producers, 

views artificial intelligence and 

digitalisation as the keys to reduce 

the ecological footprint in the 

plastics industry and to contribute 

to a sustainable transformation 

in the plastics industry’s added 

value chain. AI algorithms can 

accelerate the development of more 

environmentally friendly materials 

with improving properties like shelflife 

or the impact on the environment. 

Precise control of and communication 

with machines can also help optimize 

production processes, reducing 

energy consumption during the 

processing of plastics. And thanks 

to AI and digitalisation, the recycling 

process is also made more efficient. 

Modern sorting systems already use 

digital marking and AI algorithms to 

automatically sort waste plastic into 

different categories. 

“The ongoing digitalisation of the 

plastics industry is opening up 

a new chapter in innovation and 

sustainability. Companies making 

the best use of this technology will 

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



be able to reduce their ecological 

footprint while at the same time 

bringing competitive products to 

market. All in all, AI and digitalisation 

contribute significantly to making 

the entire circulation process more 

efficient, to designing better products, 

and to reducing the consumption of 

materials as well as waste production. 

Our goal is to maintain or even 

increase competitive performance 

while significantly reducing the 

impact which the plastics industry 

has on the environment.” 

Ingemar Bühler, Managing Director, 

Plastics Europe 

Digitalizing the added value 

chain 

Through networking, digitalisation 

and automation of work processes as 

well as switching to more sustainable 

packaging materials and production 

processes, the world of packaging 

is currently on its way towards a 

fundamental redesign, says machine 

manufacturer Bobst. The company is 

now equipping all machines delivered 

newly to market with its cloud-based 

data and remote service platform 

Connect, and this way wants to 

make it easier for customers to 

digitally transform their processes. 

Customers can access production 

data and further information for all 

machines at any time and with any 

manner of end user device. As a 

first step, the tool provided mostly 

control functions for the most 

important machine data. The newest 

level of expansion also adds many 

different options for efficient control 

and optimization of production in 

real-time. 

In cooperation with pilot customers, 

Bobst is also developing dashboards 

which visualize production 

performance as digital twins. For 

example, factory managers can 

use these dashboards to access 

the “virtual machines” either from 

their desk or using a mobile device. 

They can see their current operation 

status as well as the most important 

performance data in real-time, 

for example which order is being 

processed for which customer or how 

many packages from this order have 

already been produced. 

“The digital revolution in the packaging 

industry forces all companies to 

embark on new journeys, to question 

their previous ways of working, to 

think in holistic and digital processes 

and to utilise networks and platforms 

to develop new business models 

for their customers. The industrial 

vision by Bobst is based on the four 

pillars of connection, digitalisation, 

automation and sustainability and 

offers this transformation the utmost 

degree of support.” 

Jean-Pascal Bobst, CEO Bobst 

Logistics center’s digital twin 

In internal logistics, too, complete 

automation and digitalisation are 

seen as a decisive advantage over 

the competition. In this context, 

Siemens covers many aspects 

of warehousing with its solutions, 

including incoming goods, transport, 

storage, commissioning, packaging 

and shipping. This year, the company 

introduced the holistic digital twin 

of its own distribution center in 

Nuremberg, which services 25,000 

customers world-wide with 12,000 

orders each day, 22,000 ordered 

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


41


items, 27 shelf-operation devices 

and three kilometers of automated 

conveyor belts. This real example 

shows how simulation scenarios can 

for example optimise shift planning to 

reach maximum productivity. Digital 

twins also help to identify bottle 

necks and peak loads in order to 

optimize material flow. The seamless 

interaction between real and digital 

world increases productivity and 

flexibility of the systems, permanently 

reduces costs and energy 

consumption and therefore also the 

carbon footprint. 

AI-based autonomous 

commissioning done by robots 

A new addition to the Siemens internal 

logistics portfolio is the Simatic Robot 

Pick AI, an image processing software 

for robot solutions based on machine 

learning. The 3D image processing 

software allows robots to grip any 

article as they perform commissioning 

tasks in the warehouse, regardless 

of the article’s shape or size. A pretrained 

deep-learning algorithm 

controls this ability in order to identify 

those 3D positions that are best suited 

for taking out and to provide these to 

the robot’s executive function. The 

application is designed to already run 

at the computing power of a tabletlike 

IPC with calculation times of less 

than 1.5 seconds, reaching system 

pick rates of more than 1,000 picks 

per hour. AI-controlled commissioning 

robots will in the future be able to 

work on a high variance of objects 

with different shapes, sizes and types 

of packaging, both promptly and in 

dynamically changing situations. This 

ameliorates the effects that a lack of 

workers has while at the same time 

increasing the business efficiency of 

storage. 

Digitalisation improves recycling 

processes 

The growing digitalisation also plays 

an important part in the recycling 

industry. For example, the start-up 

Recyda has developed a softwareas-service 

solution for the digital 

management and evaluation of 

packaging data. The software makes 

it easier for international companies 

to digitally manage packaging in 

order to reach required goals in the 

area of circular economy. One core 

part is the digital assessment of the 

recyclability of packaging according 

to international requirements. 

With the help of this all-in-one 

solution, companies can efficiently 

compare packaging solutions and 

make the best choice for each set 

of requirements. The software 

allows detailed evaluations of, for 

example, the prevalent recycling 

infrastructure, the applicable license 

fees and the resulting options for 

eco-modulation or with regard to 

plastics tax. 

“We are very familiar with the current 

challenges to the packaging industry 

and the numerous difficulties which 

companies have to face right how. 

Using this knowledge, we developed 

a software solution that offers 

focused support for implementing 

the requirements towards packaging 

Siemens has developed the digital twin of an existing logistics center. Photo: Siemens 

solutions for different markets, and 

to significantly optimise reportings.” 

Christian Knobloch, Co-Founder and 

Co-CEO of Recyda 

Digital disposal network 

When it comes to waste disposal, 

today work is often done using 

simple means of data management 

and without any digital networking 

between partners. This is 

supposed to change through the 

cooperation between Interzero 

and Resourcify. Customers of 

Interzero are being offered the 

digital waste management service 

of the Resourcify platform for waste 

management and recycling. The new 

joint service is called “Zero Waste 

Manager”. Recycling partners from 

the network receive their orders 

through the platform and then 

report their performance data back 

to it. By analysing the data on the 

platform, customers can clearly 

see where waste can be reduced, 

recycling quotas increases and the 

circle of valuable resources closed. 

Among the first customers is burger 

restaurant chain Five Guys. All 

35 restaurants in Germany are by 

now using the platform for waste 

management. 

“With the ‘Zero Waste Manager’ we 

at Five Guys have been given a 

reliable digital platform that uses 

systematic data recordings and 

digital connections to allow us to 

organize waste removal logistics and 

recycling of our transport packaging 

waste in particular in an efficient 

and transparent manner. This way 

we are constantly monitoring our 

waste streams, waste materials and 

containers, and can prove that our 

handling saves resources in a way 

that satisfies an audit.” 

Pia Dörner, Project Manager at Five 

Guys 

Digital technologies were the focus of 

many other companies at interpack 

2023, too. An overview is available in 

the exhibitor and product database at 

www.interpack.com. 

The next interpack will take place in 

Düsseldorf from 7 to 13 May 2026. fmt 



www.anugafoodtec.com 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, 19.-22.03.2024 

SETTING THE RIGHT COURSE 

FOR TOMORROW 

Discover innovations on the key theme Responsibility as well 

as further pioneering solutions at Anuga FoodTec 2024. 

Buy your tickets now! 

Koelnmesse GmbH 

Messeplatz 1, 50679 Cologne 

Tel. +49 1806 578 866 

Fax +49 221 821991020 

anugafoodtec@visitor.koelnmesse.com 


43

Events 

Smart Intralogistics: Anuga FoodTec 

2024 shows New Technologies that 

merge Storage and Production into a 

Unit 

From 19 to 22 March 2024, intralogistics 

specialists at Anuga FoodTec will 

present innovative solutions for a fully 

automated supply chain in the food 

industry. Not only racking storage and 

retrieval vehicles and shuttle systems 

for pallets will be presented on the 

Cologne fair grounds in Germany, but 

also a new generation of autonomous 

robots. Thanks to artificial intelligence, 

they become an indispensable partner 

in the age of Intralogistics 4.0. 

Almost nothing can happen in the 

modern warehouses and cold storage 

facilities of the food companies 

without plastic containers. Durable 

pallet boxes and robust containers 

that guarantee hygienic transport 

and product-compatible storage are 

therefore just as much in focus at 

Anuga Food Tec as conveyor belts and 

mechanisms. Around 120 exhibitors 

present holistic intralogistics solutions 

on the Cologne fair grounds, including 

well-known companies like Apullma, 

AZO, Behn+Bates, Dinnissen, Habasit, 

Kuka or WAM and many others. 

The technology providers are embarking 

on new paths, particularly when it’s 

about improving the internal material 

flow: the goal is the seamless transition 

from production to distribution. 

Modern automation solutions are at the 

same time expanding the production 

facilities into storage and distribution 

centers thanks to artificial intelligence 

(AI). A theme that the lectures of the 

Main Stage Responsibility in Hall 9 also 

address, for example, in the framework 

of the panel discussion “Process 

optimization in logistics” on 20 March 

2024. Driverless transport systems 

thereby play just as important a role 

as picking and palleting solutions or 

conveyor systems that ensure optimal 

area use. 

Systems for the “warehouse of 

tomorrow” 

The warehouse of tomorrow must meet 

high requirements for connectivity. 

All of the systems used must not 

only communicate with one another, 

but also with external systems and 

processes. The requirements actually 

involved in practice are shown by a 

project realized by Anuga FoodTec 

exhibitor Westfalia for Spaichinger 

Nudelmacher. The intralogistics 

specialist replaced the forklifts used to 

date in the warehouse area of around 

4,000 square meters in 2022 with an 

automatic storage system for more 

than 9,000 pallets. Thanks to compact, 

multi-level storage, energy-saving 

throughput of around 80 load units per 

hour is possible in two to three-shift 

operation. The high-bay warehouse 

also manages with only two corridors 

for each 25 meter tall racking storage 

and retrieval vehicle with the load 

handling device Hub-Satellit with chain 

conveyors. The warehouse equipped 

with energy-efficient technologies is 

also an important step with regard to 

sustainability. The roof was equipped 

with a photovoltaic system and the 

use of packaging materials has been 

optimized through the automated 

processes. Behind this is an intelligent 

software that ensures permanent and 

reliable availability of goods. 

A modern warehouse management 

system is capable of reproducing 

and administering all stocks of items, 

assortments and batches as well as their 

physical storage locations and units. 

Even the integration of pick-by-voice, 

pick-by-light and RFID applications as 

well as a forklift control system is no 

problem. In the context of showcases at 

Anuga FoodTec, exhibitors are showing 

how their hard and software solutions 

manage warehouse operations in 

the food industry and control the 

optimization of work processes. 

Agility and autonomy at close 

quarters 

Presuming a high degree of automation, 

learning AI systems in intralogistics 

can optimize and accelerate all 

processes from receiving through 

stock transfer and picking to shipping. 

New Technologies like 3D image 

processing for location determination 

allow driverless transport systems and 

autonomous mobile robots (AMR) to 


Events 

make intelligent navigation decisions 

on the basis of their environment. 

Cameras recognize and follow natural 

features of the environment, so that 

the vehicles adapt dynamically to their 

environment and can determine the 

safest and most efficient route to the 

destination. Dispensing points can 

thus be approached via a driverless 

transport system vehicle controlled 

with laser navigation, which gather the 

raw materials weighed in accordance 

with the recipe. Use between static 

reloading stations or conveyor belts is 

also possible. 

Compact and autonomous counterbalance 

forklifts are an example of 

such a solution, which ensures smooth 

and error-free raw material automation. 

With a bearing load of up to 1,000 

kilograms, various scanners and 

adjustable forks, they can be flexibly 

used for the transport of europallets, 

racks and pallet cages both inside 

and outside. The autonomously 

navigating end-to-end solutions with 

which food producers can optimise 

their intralogistic processes also 

include mobile robots (AMR). Up to 

one and a half tons of the most varied 

raw materials can be transported with 

an AMR platform to the production 

process, whereby this also impresses 

with exact positioning accuracy. 

Thanks to the QR code reader on 

top, they can identify their load, thus 

considerably improving traceability 

and operational efficiency. 3D cameras 

protect platform, load and equipment 

by reliably recognizing obstacles in 

three-dimensional space. 

The future of logistics 

Scalable robotics solutions are 

advancing in the internal material 

flow. They increase efficiency and 

reliability and reduce operations costs. 

However, they currently often only play 

a supporting role in small parts picking. 

With flexible and retrofittable pick-byrobot 

systems, intralogistics is provided 

with another alternative for unburdening 

people in picking activities—reliably 

and free of fatigue. The robots are 

thereby connected with the warehouse 

management system via WiFi and are 

directly issued the picking order by this. 

Shuttle systems can supply the robots 

with containers in the correct sequence 

and the required throughput. 

Another solution approach to be 

discussed at Anuga FoodTec 2024 

involves collaborating robots, so-called 

cobots, which provide support with 

automated picking. Various grippers 

and self-learning algorithms for object 

recognition enable them the handling 

of a broad spectrum of goods and use 

in various areas. They can also identify 

and sort out defective packaging or 

false products. 

All of this shows that automating 

intralogistics processes can be a 

significant factor for the success of 

food and beverage producers. In the 

coming spring, from 19 to 22 March, 

Anuga FoodTec will show which 

trends Intralogistics 4.0 will influence 

in the food industry and how the 

solutions presented in Cologne can be 

optimally integrated into warehouse 

management systems. 

Anuga FoodTec is the leading 

international supplier fair for the global 

food and beverage industry. Organised 

by Koelnmesse, the trade fair takes place 

from 19 to 22 March 2024 in Cologne and 

places the emphasis on the key theme 

of Responsibility. The professional and 

industry sponsor is the DLG, the German 

Agricultural Society. 

fmt 


45

Events 

ProSweets Cologne 2024: 

More Internationality, Events and 

Networking with ISM 

+ Over 250 exhibitors awaited 

+ Exhibitors from 25 countries registered already 

+ New event formats 

+ More intensive exchange with the co-staged ISM 

ProSweets Cologne, the only supplier 

fair exclusively for the sweets and 

snacks industry, is being staged in 

Cologne from 28 to 31 January 2024. 

Over 250 exhibitors from over 25 

countries will bring the entire know-how 

of the international supplier industry for 

sweets and snacks together in Hall 10.1 

in January. ProSweets is once again 

being co-staged with the leading global 

trade fair, ISM, which will ensure many 

profitable synergies between the two 

fairs. 

Important industry giants are on 

board once again, including among 

others Aasted ApS, ACMA S.p.A., 

Albert Handtmann Maschinenfabrik 

GmbH & Co. KG, Boettger Food 

Ingredients GmbH, Cavanna S.p.A., 

Dumoulin, FUJI Packaging GmbH, 

Gerhard Schubert GmbH, GNT 

Group B.V., Hänsel Processing 

GmbH, Hansella GmbH, LIVE-TECH 

S.R.L., Loesch Verpackungstechnik 

GmbH + Co. KG, M.C. Automations 

srl, Maschinenfabrik Seydelmann 

KG, MEMAK PLASTIK GIDA MAKINA 

SANAYI TIC A.S, NETZSCH- 

Feinmahltechnik GmbH, Norevo 

GmbH, SACMI Packaging & 

Chocolate S.p.A., Sollich KG, 

Syntegon Technology GmbH, 

Theegarten-Pactec GmbH & Co. KG, 

Trikno AG, ULMA Packaging S.Coop. 

and Wilhelm Rasch GmbH & Co. KG. 

Many innovations await the visitors, 

such as an interactive event 

programme in the exhibition sections 

“Packaging & Packaging Materials” and 

“Raw Materials & Ingredients”: The new 

event experience will be heightened by 

the use of the senses feeling, smelling 

and tasting. In the course of the 

sustainability debate, the “Sustainable 

Packaging Special Show” will focus on 

the origin and procurement of products 

and their raw materials. The special 

“InGREENients” exhibition zone will 

present sustainable snack innovations 

from all over the globe that are made 

using unusual ingredients. Here, with 

a view to future cooperations, the 

exhibitors and visitors can engage in a 


Events 

direct exchange with selected start-ups, 

who will present their products within 

the collaboration section. 

Together and in close coordination with 

ISM, the leading global trade fair for 

sweets and snacks, promising synergy 

effects are arising in 2024 for both 

trade fairs: For example, the exhibitors 

of ISM, who are already on-site, can 

take part in coordinated Guided Tours 

across all segments of ProSweets. 

The emphasis here is above all on 

sustainable packaging concepts. 

Furthermore, ISM exhibitors can invite 

their employees, who are particularly 

responsible for the visitor groups 

relevant for ProSweets, i.e. from the 

production and development areas, to 

visit the trade fair. 

The programme on the Expert Stage 

encompasses exciting trend lectures 

and further industry-specific focuses. 

The ProSweets Cologne Party on 

Monday evening, which invites 

everyone to round the trade fair day off 

nicely while enjoying live music, snacks 

and a cool beer, is also back. ProSweets 

Cologne and ISM competently cover 

the entire value chain for sweets and 

snacks with the interlinked content of 

both trade fairs and turn Koelnmesse 

into the international hub of the entire 

industry with their unique offer. 

Koelnmesse – industry trade fairs 

for the food technology sector: 

Koelnmesse is an international leader 

in organising trade fairs in the field of 

food and beverage processing. Anuga 

FoodTec and ProSweets Cologne 

are established, world-leading trade 

fairs, hosted in Cologne/Germany. In 

addition to the events at its Cologne 

headquarters, Koelnmesse also stages 

further food technology trade fairs 

with different sector-specific areas 

of focus and content in key markets 

across the world, including India, Italy 

and Colombia. These global activities 

enable Koelnmesse to offer its 

customers bespoke events and leading 

regional trade fairs in a variety of 

markets, thus creating the foundation 

for sustainable international business. 

Koelnmesse is also ideally positioned 

in the field of food and beverages with 

its leading international trade fairs 

Anuga and ISM and its global network 

of satellite events. 

fmt 

MARCH MAY JULY 

19-22 March 

Cologne, Germany 

Anuga FoodTec 

Koelnmesse GmbH 

Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.anugafoodtec.com 

16-24 May 

Geneva, Switzerland 

Vitafoods Europe 

Informa Exhibitions, 5 Howick Place, 

London SW1P 1WG, Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

14-17 July 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

NOVEMBER 

3-6 November 

Chicago, IL, USA 

Pack Expo International 

PMMI, 4350 North Fairfax Drive, 

Suite 600, 

Arlington, VA 22203 

Tel.: +1 703 243 8555 

Fax: +1 703 243 8556 

www.packexpo.com 

19-21 November 

Frankfurt, Germany 

Fi Europe 

UBMi BV 2015 

PO Box 12740, de Entree 73, Toren A 

1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.ubm.com 

27-28 November 

Nuremberg, Germany 

Brau Beviale 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.brau-beviale.de 

This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the 

organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections 

or completions. Please contact: food@harnisch.com 


47


New White Paper from IFT Examines 

How Processing Technology Improves 

Food Sustainability and Nutrition 

IFT Food Expo, July 14-17, McCormick Place, Chicago Illinois 

The Institute of Food Technologists 

(IFT), a non-profit scientific organization 

committed to advancing the science 

of food and its application across the 

global food system, has released a 

white paper that examines how existing 

and novel processing technologies 

could help improve global food and 

nutrition security. 

Food Science and Technology Solutions 

to Improve Food and Nutrition Security: 

Sustainable Production of Nutritious 

Foods Through Processing Technology 

is the result of a virtual roundtable 

discussion organized by IFT’s Food & 

Nutrition Security Steering Committee 

(FNSSC) that focused on utilizing existing 

and novel processing technologies to 

help better preserve nutritional quality. 

IFT’s Food and Nutrition Security 

Steering Committee (FNSSC), formed in 

2021, previously organized a roundtable 

on the biggest food loss and waste 

challenges, resulting in the release of a 

white paper earlier this year. 

“With the global population expected 

to reach nearly 10 billion by 2050, 

the demand for safe, nutritious, and 

accessible food will only continue to 

increase, as will the need to conserve 

natural resources. Processing 

technology can help bridge the gap 

between these two necessities,” said 

IFT Chief Science and Technology 

Officer Bryan Hitchcock. 

“This white paper highlights the 

important role of food processing and 

identifies opportunities for scaling 

processing technologies to improve 

nutrition quality.” 

Some of the challenges outlined in 

the white paper that the global food 

community must address to maximize 

the benefits of processing technology 

include a lack of up-to-date and 

aligned regulations, limited publicprivate 

funding support, unoptimized 

technology, and inaccurate consumer 

knowledge about food processing. 

“Sustainable processing technologies 

that can be used both long-term 

and in emergency relief situations 

are especially valuable in developing 

countries where the need for adequate 

nutrition and safe food are persistent 

concerns,” added Anna Rosales, IFT’s 

Senior Director of Government Affairs 

and Nutrition and moderator of the 

virtual roundtable discussion. 

About IFT 

The Institute of Food Technologists (IFT) 

is a global organization of approximately 

12,000 individual members from 

more than 100 countries committed 

to advancing the science of food. 

Since 1939, IFT has brought together 

the brightest minds in food science, 

technology and related professions 

from academia, government, and 

industry to solve the world’s greatest 

food challenges. IFT works to ensure 

that its members have the resources 

they need to learn, grow, and advance 

the science of food as the population 

and the world evolve. IFT believes that 

science is essential to ensuring a global 

food supply that is sustainable, safe, 

nutritious, and accessible to all. fmt 



GREEN EFFICIENT TECHNOLOGIES 

The independent media platform for 

energy supply, efficiency enhancement and 

alternative energy sources and storage 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

production process 

Topics H 2 

, Synthetic Fuels, Water, 

Solar & Photovoltaics, Wind Power, 

Bioenergy, Geothermal Energy, Battery 

Technology, System Integration and 

other alternative options 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com 


49

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106184 Cover 1 Minebea Intec GmbH Hamburg Germany 

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104423 Cover 4 URSCHEL International Chesterton IN USA 

104467 21 WENGER Manufacturing, Inc. Sabetha KS USA 

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if something should be not quite right. 

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