food Marketing - Technology 1/2024

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1/24<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Challenge<br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery

We understand how you strive for constant<br />

product quality and optimized costs.<br />



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

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

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Do you want to learn more?<br />


Editorial<br />

Alternative Trends for Meat Lovers<br />

Even though global meat consumption<br />

is still very high, future trends and hot<br />

topics seem to focus more on meat<br />

alternatives. Statistics show that the<br />

European market for meat substitutes<br />

is expected to top EUR 3.5 billion by<br />

2027, compared to EUR 1.4 billion in<br />

2019. This represents a compound<br />

annual growth of 7.9 %, which is more<br />

than enough to pique our interest.<br />

This is certainly good news for<br />

vegetarian and vegan diets, since the<br />

plant-based <strong>food</strong> sector is currently<br />

very creative. Many consumers are<br />

actively deciding to reduce their<br />

meat intake for health, ethical or<br />

environmental reasons. This has led<br />

to a new buzzword – the flexitarian.<br />

These are people who have decided<br />

to eat less meat, but not to remove it<br />

from their menu completely. Typically<br />

these consumers like the taste and<br />

texture of meat products, but are open<br />

to trying something else. In this case it<br />

is important for meat alternatives to be<br />

available, tasty and affordable to reach<br />

these discerning diners.<br />

Indeed, the EU-finded Smart Protein<br />

Project found that 30% of Europeans<br />

consider themselves flexitarian.<br />

Across different meat options, the<br />

results are similar, with 38% of survey<br />

respondents claiming to eat plantbased<br />

beef at least one to three times<br />

a month, 34% for poultry and 31% for<br />

pork and sea<strong>food</strong> alternatives.<br />

Many consumers want to embrace a<br />

new dietary lifestyle, whilst keeping the<br />

freedom of taste and their old favourite<br />

meals. The technology involved in<br />

reproducing an original product in<br />

such a way that no significant texture<br />

differences can be noticed is called<br />

“meat mimicking“ and encompasses<br />

bite and mouthfeel with particular<br />

attention to fibrosity and other<br />

important sensory characteristics.<br />

We were recently convinced by trying<br />

products from the VITATEX range<br />

of a German ingredient supplier at<br />

an event, where conventional beef,<br />

poultry, pork and fish applications<br />

were mimicked. The texturates<br />

are pre-swollen and added to the<br />

processing mass in a regular cutter or<br />

mincer. The savings in raw materials<br />

are also reflected in savings in<br />

equipment investment. In fact other<br />

Ian Healey<br />

Editor-in-Chief<br />

sensory parameters in colour and<br />

flavour can also be reproduced.<br />

Food processors looking for alternatives<br />

to meat products have many<br />

options and this will surely benefit the<br />

consumer, as she has a much wider<br />

choice.<br />

Cheers<br />

If you like it – subscribe!<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 3

Contents<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> February <strong>2024</strong><br />

3 Editorial<br />

50 Impressum<br />

Ingredients<br />

10 Challenge Accepted: Start-Ups on a Mission<br />

16 Steak 2.0: Plant-Based Meat Alternatives With<br />

Fat Layers and Marbling<br />

18 Plant-based Ingredients for Healthy Aging<br />

20 First Global Edible Oil Supplier Meets WHO’s<br />

Best Practice on Eliminating iTFAs<br />

Processing<br />

Your<br />

Ingredient<br />

Ideas.<br />

6 Low Price, High Performance: Revolutionizing Food<br />

Quality Control with Cost-Effective 3D Sensors<br />

22 Dairy Products: The Application of Texture Analysis<br />

on the Latest Developments<br />

24 Resource Savings in Cheese Processing thanks to<br />

Optimization of CIP Cleaning Swiss dairy company<br />

Züger optimizes the cleaning-in-place process<br />

27 South African Citrus Leader Sitrusrand expands<br />

capacity and opens new Selling Opportunities with<br />

new Platforms<br />

30 Accurate Filling and Contamination Elimination for<br />

Casa Mendes Gonçalves with Vinegar and Sauce Filling<br />

Packaging<br />

42 HAK is the first Vegetable Producer to use Terra<br />

Forest-based Polymers<br />

43 For a High-impact Premium look in Coffee and<br />

Confectionery Packaging<br />

44 Flexible Packaging Machines Support Confectionery<br />

Manufacturers when it comes to Sustainability<br />

46 Flexible Film Range unlocks Recycling of<br />

Protein Packaging<br />

Departments<br />

Key No. 102163<br />

32 Anuga FoodTec <strong>2024</strong><br />

48 Calendar of Events<br />

50 Index

utting <strong>Technology</strong><br />

1/10/24 12:18 PM<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

1/24<br />

Cover:<br />

The <strong>food</strong> industry is constantly facing<br />

new challenges that require innovative<br />

solutions to increase efficiency, quality<br />

and customer satisfaction. A significant<br />

breakthrough in terms of performance<br />

and cost-effectiveness has now be<br />

achieved with the development of 3D<br />

sensors. Thanks to their compact design,<br />

cost efficiency and ease of integration,<br />

ECS sensors are ideal for applications in<br />

the <strong>food</strong> industry that do not require highperformance<br />

technology.<br />

your product.<br />

.urschel.com<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Challenge<br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery<br />

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

Photo: AT – Automation <strong>Technology</strong> GmbH<br />

Ingredients: Innovations in Ingredients<br />

The recent Startup Innovation Challenge at Fi Europe has become<br />

more than just an awards scheme - it has become an<br />

important platform for advancing tech-forward solutions to the<br />

<strong>food</strong> industry’s biggest challenges. There are many ‘next generation’<br />

technologies being conceived by university spin-offs,<br />

research projects, biotech startups and entrepreneurs. But no<br />

matter how brilliant they are, these fledgling solutions will only<br />

be adopted by industry if they can be scaled up successfully.<br />

Take a look at page 10<br />

Our<br />

Extrusion Cooking<br />

and Drying<br />

Expertise.<br />

The Possibilities are Endless.<br />

Processing: Texture Analysis<br />

To survive in today‘s competitive environment and retain consumer<br />

satisfaction and market share, manufacturers must<br />

invest in the quality of their existing products as well as innovations.<br />

Texture analysis is a key element in the production of<br />

high-quality dairy products and the development of new ideas.<br />

Different methods, processing parameters, the need for potential<br />

ingredient substitution all need to be considered as to their<br />

contribution to change in finished product texture. See page<br />

22 for some solutions<br />

Wenger pioneered twin screw extrusion for <strong>food</strong> applications<br />

nearly 40 years ago. Today, our leading-edge technology is<br />

used to create diverse <strong>food</strong> products and ingredients such as<br />

protein crisps, textured proteins, cereals, breadings, starches,<br />

snacks, and many more.<br />

And our world-class process<br />

experts can help you develop<br />

whatever shape, size, color,<br />

fi brous structure, or moisture<br />

level required.<br />

Packaging: Flexible Confectionery Packaging<br />

Be it consumer wishes or legal regulations – the issue of sustainability<br />

is playing an important role for confectionery manufacturers.<br />

Martin Sauter, Head of Sales at Schubert: “We are<br />

continuously developing our innovative packaging machines,<br />

especially in terms of sustainability. Last year, for example, we<br />

equipped our Flowpacker with Box Motion sealing technology,<br />

which enables cross-sealing using ultrasound. The seal is also<br />

ideal for recyclable flowpacks made from monofilms or paperbased<br />

films.“<br />

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

More on<br />

&<br />

page<br />

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

44<br />

• February 2016<br />

Key No. 102163<br />


Cover Story<br />

Low Price, High Performance:<br />

Revolutionizing Food Quality Control<br />

with Cost-Effective 3D Sensors<br />

• AT offers optimum price-performance ratio for high-tech 3D technology with new ECS series<br />

• New AT sensors impress with simple integration and compact design<br />

• Powerful 3D sensor technology enables significantly greater efficiency<br />

by Nina Claassen<br />

The <strong>food</strong> industry is constantly facing<br />

new challenges that require innovative<br />

solutions to increase efficiency, quality<br />

and customer satisfaction. AT – Automation<br />

<strong>Technology</strong>, a northern German<br />

technology company from Bad Oldesloe<br />

near Hamburg, has achieved a significant<br />

breakthrough in terms of performance<br />

and cost-effectiveness with<br />

the development of the ECS series of<br />

3D sensors. Thanks to their compact<br />

design, cost efficiency and ease of integration,<br />

the ECS sensors are ideal<br />

for a wide range of applications in the<br />

<strong>food</strong> industry that do not require highperformance<br />

technology. With an output<br />

of 2,048 points per profile and a<br />

high speed of up to 43 kHz, the ECS<br />

sensors offer fast and precise data acquisition<br />

based on the principle of laser<br />

triangulation. In addition, various fields<br />

of view are available, such as 100 or 160<br />

mm (others are planned), which enable<br />

adaptation to a wide range of detection<br />

ranges and requirements.<br />

Eye Vision GmbH together with AT for<br />

a global leader in bottling machines.<br />

This involves first inspecting beverage<br />

containers using a 3D scan and then<br />

using the 3D data to assess whether<br />

the filling quantity and filling pressure<br />

The 3D sensor from AT can check 40 cans per second.<br />

comply with the specified standard.<br />

The challenge here is that the cans are<br />

pressure-tested directly on the conveyor<br />

belt. It was therefore necessary to<br />

find a 3D sensor that was able to scan<br />

at maximum speed and react flexibly to<br />

Successful Use of the ECS Series<br />

in the Beverage Industry<br />

One application in which AT's ECS sensors<br />

are already being used successfully<br />

in 24/7 operation is can pressure<br />

control, which was developed by EVT<br />

The curvature of the can can be used to check whether it has been filled correctly.<br />

The cans are inspected directly on the conveyor<br />

belt.<br />

6 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Cover Story<br />

the position of the can on the conveyor<br />

belt thanks to its wide field of view. The<br />

solution: the 2040 ECS sensor from<br />

AT. This impresses with a wide field of<br />

view of 100 millimeters, inspects the<br />

cans with a resolution of 2,048 points<br />

per profile and at the same time checks<br />

whether the can has been filled correctly<br />

at an enormous speed of 25,000<br />

profiles per second. Finally, the extremely<br />

high cadence of the application is<br />

particularly worth mentioning: 40 cans<br />

per second, 2400 cans per minute, 3.5<br />

million cans per day.<br />

Reliable Quality Control During<br />

Can Inspection<br />

"Although the 3D sensors from AT have<br />

to deliver high performance due to<br />

their 24/7 use, a high-end sensor is not<br />

required for this application. The ECS<br />

series fulfills exactly the purpose that<br />

EVT needs for the quality control of the<br />

cans and we are glad that we were able<br />

to offer our customer an economical<br />

option with our latest 3D series. We<br />

have thus created a win-win situation<br />

for both sides," says Dr. Athinodoros<br />

Klipfel, Sales Manager at AT.<br />

Incidentally, can inspection works so<br />

flawlessly with the ECS sensor that in<br />

normal operation, at most one can per<br />

day has to be rejected due to a faulty<br />

surface condition. The conveyor belt<br />

has been specially fitted with a tracker<br />

With the help of AT’s new ECS 3D sensor it is possible to decorate cakes directly in the supermarket.<br />

for pressure control, which in turn is<br />

connected to the 3D sensor. If this<br />

transmits a 3D point cloud that deviates<br />

from the standard, the can disappears<br />

from the conveyor belt within<br />

milliseconds using compressed air.<br />

Compact Standard Sensor Offers a<br />

Wide Range of Applications<br />

Another outstanding feature of the ECS<br />

series is its compact design. The sensors<br />

can be easily integrated into almost<br />

any application without the need for extensive<br />

customization. Thanks to the<br />

GigE-Vision / Genicam data interface,<br />

the software connection can be quickly<br />

implemented in machine vision applications.<br />

They can also be used in almost<br />

any industrial environment thanks to<br />

their IP65 protective housing, making<br />

them an ideal choice for projects where<br />

cost and efficiency are paramount without<br />

having to compromise on quality.<br />

Perfect Cake Decorations in the<br />

Supermarket<br />

The American company Beehex, which<br />

has used AT's 3D technology to develop<br />

a machine for the automatic decoration<br />

and labeling of cakes that can<br />

The ECS sensor enables 3D high-tech<br />

technology for every budget.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Cover Story<br />

be used in any supermarket, benefits<br />

from precisely these advantages.<br />

However, the challenge here was twofold:<br />

on the one hand, Beehex wanted<br />

to bring an application to the market<br />

that was as uncomplicated as possible,<br />

reacted flexibly to the size, texture<br />

and substrate and worked absolutely<br />

reliably. On the other hand, the components<br />

for this application also had<br />

to be inexpensive in order to make the<br />

cake marking machine affordable for<br />

supermarkets and keep the purchase<br />

price as low as possible. The solution:<br />

the use of the ECS-2040 sensor. "We<br />

decided to work with AT because we<br />

have extremely demanding requirements<br />

due to the different cakes to be<br />

labeled, which not every component<br />

manufacturer can meet. However,<br />

with its ECS sensor, AT has a 3D solution<br />

in its portfolio that is compatible<br />

with our software for evaluating the<br />

data and can also be used flexibly," explains<br />

Benjamin Feltner, Managing Director<br />

of Beehex, for whom AT's many<br />

years of expertise in the field of image<br />

processing was also a decisive argument<br />

in choosing a partner.<br />

Bildunterschrift ?<br />

And AT CEO Daniel Seiler adds: "Our<br />

intention was to launch a 3D sensor<br />

that would be ground-breaking in its<br />

combination of performance and costeffectiveness<br />

- and that is exactly what<br />

we have achieved with the new ECS<br />

series." In addition, there is no loss of<br />

quality due to the use of lower quality<br />

With the application for <strong>food</strong> branding about 100.000 fruit and vegetable products can be marked<br />

per hour.<br />

To offer a constant quality assurance, the baked goods must have the same size and form which can<br />

be controlled via 3d technology.<br />

optics or a laser that is not highly precise,<br />

meaning that Beehex and AT are<br />

still creating real cake sensations in<br />

some American supermarkets today<br />

with their cooperation.<br />

Quality Control in Baked Goods<br />

Production<br />

Baked goods manufacturers also know<br />

how important the aesthetic appearance<br />

of <strong>food</strong> is. Whether rolls, bread<br />

or pretzels, the products must always<br />

have the same shape in order to ensure<br />

continuous customer satisfaction<br />

and create trust. This promise of quality<br />

requires a reliable baked goods inspection<br />

system that not only inspects<br />

the volume of the individual products,<br />

but also checks their shape - ideally<br />

automatically and at high speed. The<br />

challenge: rolls that do not meet the<br />

visual standards should not only be<br />

identified, but also immediately sorted<br />

out to ensure product quality and<br />

customer satisfaction. The solution:<br />

the implementation of an ECS-2040<br />

sensor with a field of view of 1060 millimeters,<br />

which is not only able to react<br />

flexibly to the position of the bread rolls<br />

across the entire width of the conveyor<br />

belt and then determine them, but also<br />

impresses with its speed. As with the<br />

8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Cover Story<br />

can application, the 2040 sensor also<br />

enables a 3D scan at a speed of up to<br />

43 kHz. As a result, the customer also<br />

benefits from more efficient production<br />

and can check significantly more<br />

rolls than before.<br />

"We already support several bakery<br />

producers and therefore not only know<br />

the requirements, but also the needs<br />

of our customers, so that we can offer<br />

them an optimal solution. Both GigE<br />

Vision and GenICam are standardized<br />

data interfaces that enable simple software<br />

integration. With our AT Solution-<br />

Package, we also offer a comprehensive<br />

software package for all our sensors<br />

so that our customers can set them up<br />

and use them quickly," reports Sales<br />

Manager Klipfel.<br />

Food Branding with Precision<br />

The focus of <strong>food</strong> branding is on<br />

speed, but above all on accuracy. In<br />

this application for the customer Eco-<br />

Mark, fruit and vegetable products<br />

are labeled directly on the tray using<br />

a marking laser. Similar to the application<br />

for marking cakes, there were<br />

also several challenges to overcome<br />

during the development phase: AT<br />

needed to offer a 3D sensor that was<br />

not only precise and fast, but also sent<br />

reliable data to the marking laser despite<br />

changing measuring widths and<br />

different positions of the fruit and vegetables.<br />

The solution from AT: a product<br />

from the new ECS sensor family.<br />

The 2040 sensors not only combine<br />

speed and accuracy, they also allow<br />

a measuring width of up to one meter<br />

with a high resolution of 2,048 measuring<br />

points. Furthermore, they are virtually<br />

maintenance-free and require<br />

hardly any support, as they are already<br />

factory-calibrated and can be easily<br />

integrated into any existing system<br />

via Plug&Play using their GigEVision<br />

interface without much installation<br />

effort.<br />

The ECS sensor sends the information about the position of the fruits and vegetables on the conveyor<br />

belt to the marking laser so that they can be marked directly on the peel.<br />

"EcoMark is a perfect example of<br />

many years of successful collaboration.<br />

Based on the customer's technical<br />

data, we were able to deliver the right<br />

3D sensor that exactly meets the requirements.<br />

We always offer the best<br />

possible product for each of our customers<br />

in order to implement their application<br />

effectively," explains CEO Daniel<br />

Seiler.<br />

Sustainability Pays Off<br />

In addition to the impressive technology<br />

of the <strong>food</strong> branding application, the<br />

focus is also on the cost-effectiveness<br />

of this process optimization. "We are<br />

very optimistic that the trend of <strong>food</strong><br />

labeling directly on the tray will prevail<br />

in the future. Ultimately, this method<br />

is significantly cheaper than previous<br />

plastic solutions, as the packaging<br />

costs are completely eliminated. We<br />

only incurred costs at the start of production<br />

due to the purchase of the labeling<br />

system, further follow-up costs<br />

are very low," says Markus Rosch, Managing<br />

Director of EcoMark.<br />

For the application that EcoMark has<br />

developed with the AT sensors, it makes<br />

no difference whether there is a<br />

kiwi or a cucumber on the conveyor<br />

belt. The 3D sensor scans the fruit and<br />

vegetables flexibly and creates a 3D<br />

point cloud for each product within milliseconds,<br />

which is then used to align<br />

the marking laser. To date, AT EcoMark<br />

has already supplied numerous ECS<br />

sensors for the <strong>food</strong> branding application,<br />

and further sensors are planned,<br />

as they have been used continuously<br />

since the first integration into the labeling<br />

system when flexibility and productivity<br />

are required.<br />

Always Staying One Step Ahead<br />

with a Constant Pioneering Spirit<br />

The ECS series from AT – Automation<br />

<strong>Technology</strong> is a prime example of how<br />

innovative technology can revolutionize<br />

the <strong>food</strong> industry. With its flexibility,<br />

efficiency and precision, it offers solutions<br />

to a wide range of challenges and<br />

contributes significantly to increasing<br />

product quality and process efficiency.<br />

AT confirms its reputation as a leader<br />

in the development of advanced technologies<br />

specifically tailored to the<br />

needs of the <strong>food</strong> industry.<br />

fmt<br />

The Author<br />

Nina Claassen is Head of <strong>Marketing</strong> with<br />

AT – Automation <strong>Technology</strong>, based in Bad<br />

Oldesloe near Hamburg, Germany.<br />

For further information:<br />

www.at-sensors.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Ingredients<br />

Challenge Accepted:<br />

Start-Ups on a Mission<br />

by Martyna Halas, Content Producer, Food EMEA, Informa Markets<br />

The Startup Innovation Challenge at Fi<br />

Europe in Frankfurt, just a few weeks<br />

ago, has become more than just an<br />

awards scheme - it has become an important<br />

platform for advancing techforward<br />

solutions to the <strong>food</strong> industry’s<br />

biggest challenges.<br />

The global <strong>food</strong> production system<br />

faces fundamental challenges that<br />

require decisive action. Chief among<br />

these is the urgent need to reduce<br />

its environmental impact whilst meeting<br />

rising global demand for <strong>food</strong> and<br />

addressing the double burden of obesity<br />

and malnutrition. The key lies in<br />

producing more from less - a strategy<br />

that will necessitate a sea change in<br />

how we do business at all stages of the<br />

value chain - from ingredient selection<br />

and sourcing to product processing,<br />

packaging and transportation.<br />

Sandra Einerhand, head of Einerhand Science<br />

& Innovation and founder of the Fi SUIC, ©Informa<br />

Markets<br />

<strong>Technology</strong> will undoubtedly make a<br />

powerful contribution towards achieving<br />

secure, healthy and sustainable<br />

<strong>food</strong> production. This is already apparent<br />

in some areas of the <strong>food</strong> industry.<br />

In the alternative proteins space, for<br />

example, a raft of novel technologies,<br />

from precision fermentation to ohmic<br />

heating, shear-cell technology and<br />

electrospinning, are taking plant-based<br />

innovation to the next level.<br />

There are many more ‘next generation’<br />

technologies being conceived by<br />

university spin-offs, research projects,<br />

biotech startups and entrepreneurs.<br />

But no matter how brilliant they are,<br />

these fledgling solutions will only be<br />

adopted by industry if they can be scaled<br />

up successfully.<br />

This is where the Fi Europe Startup Innovation<br />

Challenge (SUIC) has a role<br />

to play. Now in its eighth edition, the<br />

awards programme provides a unique<br />

platform for promoting and developing<br />

potentially transformational solutions<br />

from young companies. Open to<br />

startups who are less than five years<br />

old, the SUIC gives innovators the opportunity<br />

to pitch their ideas to a jury<br />

of industry experts and investors. All<br />

applicants benefit from the experience<br />

and exposure, and winners can<br />

choose from a selection of high-value<br />

business support and mentoring packages.<br />

Martyna Halas, Content Producer Food EMEA<br />

at Informa Markets, ©Informa Markets<br />

The programme recognizes that funding<br />

is just one element of a successful<br />

scale up - mentorship, market access<br />

and collaboration with other industry<br />

stakeholders are just as important.<br />

“To scale those solutions, startups<br />

need more than investors. It’s more<br />

a question of support from the value<br />

chain and about corporates being<br />

open to these new solutions,” noted<br />

Kevin Camphuis, co-founder of Parisbased<br />

ShakeUp Factory and SUIC<br />

judge.<br />

But he emphasized that this is a twoway<br />

street - the major <strong>food</strong> & beverage<br />

players also need startups to access<br />

new ways of working that will enable<br />

them to meet their sustainability ambitions.<br />

“Corporates won’t be able to achieve<br />

the sustainability goals they need to<br />

without those technologies,” he said.<br />

Einerhand agreed that there is a mutual<br />

benefit, saying: “The Startup Innovation<br />

Challenge creates some great<br />

opportunities for startups to connect<br />

corporates and potential investors, but<br />

also for corporates to see where innovation<br />

is headed.”<br />

During the 2023 SUIC, which took place<br />

at Fi Europe in November, Sandra Einerhand,<br />

head of Einerhand Science &<br />

Innovation and founder of the Fi SUIC,<br />

explained the purpose of the scheme:<br />

“One of the main reasons Informa Markets<br />

organizes the Startup Innovation<br />

Challenge is to give startups exposure<br />

by pitching here,” she said. “There are<br />

many investors in this room and also<br />

in the exhibition hall. Hopefully, this<br />

will help them obtain the funding they<br />

need for the next steps of their product<br />

development.”<br />

The 2023 SUIC awards attracted 60<br />

entries, of which 20 were shortlisted<br />

to pitch their innovations to the judges<br />

at Fi Europe. From these, six winners<br />

were selected to benefit from a highvalue<br />

business support package.<br />

Sustainability is a common theme<br />

It was noteworthy that all entrants demonstrated<br />

inherently strong sustainability<br />

credentials, and a record number<br />

of applicants presented technologies<br />

that could support the industry’s sustainability<br />

ambitions.<br />

10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>


CONFERENCE <strong>2024</strong><br />

Ingredients<br />

Savannah, Georgia, USA<br />


April 28-30, <strong>2024</strong><br />

Confirmed Speakers:<br />

• Angela Gelena<br />

Agrana Fruit Services GMB<br />

• Brandon Roa<br />

Ingredion<br />

• Dennis Seisun<br />

IMR International<br />

• Lara Niemann-Gelita/<br />

• Leo Manning-Nitta<br />

• Lynn Dornblaser<br />

Mintel<br />

• Liz Presnell<br />

Food Industry Counsel,<br />

LLC.<br />

• Nesha Zalesny<br />

IMR International<br />

Testimonials:<br />

“Invaluable education & networking opportunities”, “If you<br />

use hydrocolloids - this is a must!”, “The best and only arena<br />

for hydrocolloids with innovation, technical, commercial and<br />

management touch”, “The best hydro-networking for Hydrocolleagues<br />

by far”, “To remain current with hydrocolloids, IMR<br />

is intrinsic”.<br />

The #1 Networking Event<br />

Join us!<br />

Gold Sponsor:<br />

• Sanyasi Gaddipati<br />

Nestlé<br />

• Sowmya Balendiran<br />

Sea6 Energy<br />

• Uday Merchant<br />

Lucid Colloids Ltd.<br />

More to be announced soon!<br />

* Plus, Two-Panel Discussions<br />

with Audience Participation.<br />

Conference location: Bardo<br />

Hotel in the historic District<br />

www.staybardo.com<br />

+1-912-2385-158, 1-800-745-8883<br />

Group Code: 2404HYDROC<br />

Bronze Sponsor:<br />

www.hydrocolloid.com<br />

+1 619 871 1415 &<br />

+1 858 776 2930<br />

info@hydrocolloid.com<br />

IMR International<br />

Publisher of “The Quarterly Review of Food Hydrocolloids”<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Ingredients<br />

“It was super exciting to see sustainability<br />

as a key role across all of the startups,”<br />

said Theresa Hingsammer, head<br />

of digital at Food Campus Berlin and<br />

jury member, adding that “right now<br />

it is a base level that is needed for all<br />

startups.”<br />

She said this was the reason why the<br />

judges found it so hard to choose the<br />

‘Most Sustainable Solution’, resulting<br />

in, for the first time ever, two winners<br />

in this category. This demonstrates<br />

that sustainability-driven innovation is<br />

coming thick and fast in the <strong>food</strong> & beverage<br />

industry, led by a rising tide of<br />

<strong>food</strong>-tech pioneers.<br />

Here we take a look at some of the innovations<br />

that have come out of the<br />

latest SUIC series, and how they have<br />

the potential to change the <strong>food</strong> & beverage<br />

industry for the better.<br />

Planet A Foods and WNWN Food<br />

Labs: alternatives to unsustainable<br />

cocoa<br />

As well as being associated with unethical<br />

labor practices, cocoa has driven<br />

deforestation in nearly every country<br />

where it is produced, as rainforests<br />

are cut down to make way for cocoa<br />

monoculture. This unsustainable situation<br />

has prompted innovators such as<br />

Planet A Foods and WNWN Food Labs<br />

to develop locally grown, sustainable<br />

alternatives to cocoa. These two companies<br />

were jointly awarded the ‘Most<br />

Innovative Sustainable Solution’ for<br />

the plant-based ingredients they have<br />

developed to replace cocoa in confectionery,<br />

baked goods and other <strong>food</strong><br />

products.<br />

At German-based startup Planet A<br />

Foods, brother-sister team Maximilian<br />

and Sara Marquart are using a fermentation<br />

technique that converts locally<br />

grown ingredients like oats and sunflower<br />

seeds into cocoa powder and chocolate<br />

ingredients for B2B markets. The<br />

company says that allows it to produce<br />

<strong>food</strong> ingredients that are decoupled<br />

from limited land and labor resources.<br />

Sara Marquart said that the two most<br />

compelling arguments that convince<br />

<strong>food</strong> manufacturers to consider its cocoa-free<br />

ingredients are the price and<br />

CO 2<br />

savings.<br />

“I think it is important in a B2B environment<br />

that alternative solutions are no<br />

more expensive than existing ones. We<br />

can offer both price parity and CO 2<br />

savings,”<br />

she said.<br />

Planet A Foods’ ingredients are already<br />

in 15 products on supermarket shelves<br />

in Germany, Austria and Switzerland,<br />

and the startup is eyeing the UK market.<br />

“We want to be in more products so<br />

that we can save even more CO 2<br />

and be<br />

an even more reliable and sustainable<br />

partner for our customers,” said Sara.<br />

WNWN’s cocoa-free chocolate is produced<br />

via a proprietary traditional fermentation<br />

process which mimics ancient<br />

methods of chocolate production<br />

but replaces cocoa beans with sustainably<br />

sourced whole <strong>food</strong> ingredients,<br />

such as legumes and cereals.<br />

The result is a product that looks, tastes,<br />

and acts identically to traditional<br />

chocolate, the company claims.<br />

“My company makes cocoa-free chocolate.<br />

We do that because of the ethical<br />

and sustainability issues in the chocolate<br />

industry that most people don’t<br />

know about,” said Johnny Drain, CTO<br />

and co-founder of the London-based<br />

venture.<br />

“We are trying to convince bakeries<br />

and the biggest chocolate companies<br />

EQUII uses microbial protein sources high in nutrition to ferment grains and develop protein-rich grain flours for formulating nutritionally enhanced<br />

staples.<br />

©TiBine / pixabay.com<br />

12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Ingredients<br />

in the world that we are the future and<br />

that we are doing something that’s going<br />

to change the world,” he said.<br />

Arkeon: converting CO 2<br />

into functional<br />

protein ingredients<br />

Sustainability-focused solutions were<br />

in evidence in other categories too.<br />

Arkeon won the ‘Most Innovative Plant-<br />

Based or Alternative Ingredient’ accolade<br />

for its technology, which captures<br />

CO 2<br />

from industry and converts it into<br />

amino acids that can be used by the<br />

<strong>food</strong> & beverage industry.<br />

Archaea - a group of micro-organisms<br />

similar to but distinct from bacteria -<br />

are central to Arkeon’s revolutionary<br />

approach to producing protein ingredients.<br />

Colonies of archaea are fed industrial<br />

waste gases, and amino acids<br />

are produced through a proprietary<br />

patent-pending gas fermentation process.<br />

“We can produce all 20 amino acids,<br />

which are the building blocks of protein.<br />

So it’s not a new ingredient as such,<br />

but a new way of producing it,” explained<br />

Michael Mitsakos, co-founder and<br />

president of the Austrian biotech startup.<br />

The potential benefits of this are significant,<br />

from reducing the amount of<br />

CO 2<br />

emitted into the atmosphere to<br />

creating local ingredient supply chains.<br />

Monica Bhatia, Co-Founder and Co-CEO at EQUII, ©Informa Markets<br />

“It’s a solution to decarbonize the planet<br />

while at the same time producing<br />

sustainable ingredients,” Mitsakos explained.<br />

He said the company is currently<br />

raising series A funding to set<br />

up its demo site, obtain US GRAS approval,<br />

establish partnerships with CO 2<br />

emitting industries and build its first<br />

production site.<br />

EQUII: reimagining staples by<br />

converting carbs to protein<br />

“One thing we have noticed over again is<br />

that there is a lot of sustainable innovation<br />

around us, yet it is not making it onto<br />

the plate of the consumer on a daily basis,”<br />

said Monica Bhatia, co-founder and<br />

Co-CEO of EQUII, San Leandro, California,<br />

USA, which won the ‘Most Innovative<br />

Food & Beverage Ingredient’ award.<br />

She said this is the problem that EQUII<br />

is seeking to solve with its technology,<br />

which uses microbial protein sources<br />

high in nutrition to ferment grains and<br />

develop protein-rich grain flours for formulating<br />

nutritionally enhanced staples.<br />

“We have developed a technology platform<br />

that allows us to ferment grains<br />

and convert what I call the ‘extra carbs’<br />

in grains into healthy and complete<br />

protein. So it’s a win-win for the consumer<br />

as they are eating the same products<br />

- bread, pasta and tortilla - but<br />

they get so much more nutrition from<br />

them,” explained Bhatia.<br />

The technology works by adding microbes,<br />

in this instance yeast, to grains<br />

such as wheat. The microbes then<br />

break down the starch, causing some<br />

of the grain’s carbohydrates to release<br />

sugar. The process converts these<br />

grains into protein.<br />

EQUII’s bread contains 10g of protein<br />

per slice and the startup is about<br />

to launch a pasta that provides 25g of<br />

protein per serving.<br />

“We are launching in retail stores in the<br />

US, which will help consumers to try<br />

our product. The next step is to ramp<br />

up our marketing to build consumer<br />

awareness around the benefits of our<br />

product,” said Monica.<br />

NIUM: supporting health-focused<br />

development<br />

NIUM, winner of the ‘Most Innovative<br />

Processing <strong>Technology</strong> or <strong>Technology</strong><br />

Platform’, has developed a model to replicate<br />

the conditions in the intestine.<br />

When combined with computational<br />

models, it can be used to test the impact<br />

of new formulations on gut health.<br />

“We try to help companies design<br />

healthier products by predicting what<br />

impact they will have on gut health,”<br />

explained Alberto Noronha, co-founder<br />

and CEO of NIUM.<br />

“At the moment we are mainly working<br />

with companies to give an overview of<br />

what the general response will be for a<br />

specific <strong>food</strong> product, but the goal is to<br />

increase the complexity of the model<br />

to better capture individual responses<br />

and even think in terms of clinical applications<br />

and how we can use <strong>food</strong> to<br />

help treat and prevent diseases,” he<br />

said.<br />

A spin-off from the University of Luxembourg,<br />

the startup has been selffunded<br />

from the beginning, and has<br />

now reached the stage where it is opening<br />

its own lab so that it can scale up<br />

the services it offers <strong>food</strong> companies.<br />

Deep Detection: pushing contaminant<br />

inspection performance<br />

Food safety will always be a priority for<br />

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

the inspection of products for foreign<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Ingredients<br />

bodies is a major aspect of safety and<br />

quality assurance.<br />

Catalonian startup Deep Detection makes<br />

multispectral X-ray cameras to analyse<br />

products on high speed continuous<br />

production lines. The advantage it offers<br />

over existing inspection methods is that<br />

it can detect lightweight contaminants,<br />

a breakthrough that earned it the title of<br />

‘Most Innovative Service or AI Solution<br />

Supporting the F&B Industry’.<br />

David Ciudad Rodriguez, CEO and cofounder<br />

of the IFAE (Institut de Física<br />

d´Altes Energies) spin-off, said: “Current<br />

technology has a serious problem<br />

when it tries to detect low density foreign<br />

bodies like plastic, bones or glass.<br />

We can do it and we can do it simultaneously<br />

for different materials.”<br />

Alberto Noronha, Co-Founder & CEO at NIUM, ©Informa Markets<br />

The company has industry prototypes<br />

and is almost ready to launch its first cameras<br />

in the <strong>food</strong> & beverage industry.<br />

Conclusion: Startups need to be<br />

nurtured<br />

The <strong>food</strong> industry knows it has much<br />

work to do in terms of building more<br />

ethical supply chains, tackling climate<br />

change and feeding a growing global<br />

population healthily and sustainably.<br />

Emerging technologies from young<br />

companies offer one of the most promising<br />

routes to addressing these urgent<br />

challenges and it is evident that the pace<br />

of innovation is accelerating - particularly<br />

when it comes to sustainability-driven<br />

solutions. However, these concepts will<br />

only come to fruition if startups can access<br />

the necessary support, which is<br />

why nurturing next generation technologies<br />

has to be a top priority.<br />

To this end, the next round of the<br />

SUIC will take place as part of Fi Europe<br />

(19-21 November <strong>2024</strong>, Frankfurt),<br />

giving a new cohort of <strong>food</strong>tech<br />

startups a step-up in building<br />

scalable enterprises. The deadline<br />

for entries will be announced in due<br />

course.<br />

fmt<br />

For further information:<br />

www.figlobal.com<br />

Planet A Foods and WNWN Food Labs were jointly awarded the ‘Most Innovative Sustainable Solution’ for cocoa replacement in different <strong>food</strong> products.<br />

©AlexanderStein / pixabay.com<br />

14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Ingredients<br />






SNACKS<br />

XX International Trade Fair for Savoury Snacks & Nuts<br />



19-20 JUNE <strong>2024</strong><br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />

15<br />

Stockholmsmässan<br />


TRENDS<br />

TASTES<br />







Ingredients<br />

Steak 2.0: Plant-Based Meat Alternatives<br />

With Fat Layers and Marbling<br />

Planteneers and Handtmann Combine Capabilities<br />

Marbled steaks and bacon with meat<br />

and fat layers are standards in the<br />

classic meat segment. However, offerings<br />

in the plant-based alternatives<br />

category are still very limited. This is<br />

even more the case for plant-based<br />

products that feature not just marbling<br />

or fat layers, but also an authentic,<br />

fibrous structure. To change this,<br />

plant-based pioneer Planteneers and<br />

filling and portioning system manufacturer<br />

Handtmann are joining forces.<br />

With functional systems from Planteneers<br />

and equipment from Handtmann,<br />

manufacturers of plant-based<br />

meat alternatives can now produce<br />

marbled pieces with a fine fibrous<br />

structure. The only requirements are<br />

a newly developed attachment for<br />

Handtmann’s familiar filling and portioning<br />

systems, and the appropriate<br />

system solutions from Planteneers’<br />

fiildMeat and fiildTex series. The latter<br />

are the basis for these meat and fat alternatives,<br />

which are produced with a<br />

flexible coextrusion system. The products<br />

can be plant-based alternatives<br />

to steak, filet strips, or bacon. The size<br />

and shape of the final products can be<br />

adjusted to customer desires, as can<br />

the definition of the fat layers. Depending<br />

on the fat ratio and the machine<br />

setting, asymmetrical fat marbling is<br />

possible.<br />

Another major advantage over existing<br />

production processes for marbled<br />

meat alternatives, such as 3D<br />

printing, is the high output. With a<br />

throughput of over a ton per hour,<br />

manufacturers can turn out large<br />

quantities of steak alternatives and<br />

thus meet the demand from larger<br />

trade partners.<br />

fmt<br />

For further information:<br />

www.planteneers.com<br />

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

16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Ingredients<br />

Collaboration + Innovation:<br />

How Can Food Science and <strong>Technology</strong><br />

Transform the Food System?<br />

Registration Opens March 1, <strong>2024</strong><br />

Subscribe to our email list<br />

for advanced notifications.<br />

Interested in exhibits and sponsorships?<br />

Learn more at iftevent.org<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Ingredients<br />

Plant-based Ingredients for Healthy<br />

Aging<br />

Euromed presents innovative natural solutions for the nutraceutical, functional <strong>food</strong> and cosmetics industries<br />

At the Nutraceuticals Europe Summit & Expo <strong>2024</strong>, to be held in Barcelona (Spain), March 6-7, <strong>2024</strong>, Euromed<br />

will highlight its growing range of Mediterranean fruit and vegetable extracts. Mediterranean plants naturally<br />

contain valuable nutrients that have been proven to support cardiovascular, metabolic, digestive, immune and<br />

skeletal muscle functions, all of which are vital for healthy ageing. In addition, the botanical ingredients manufacturer<br />

will showcase its well-researched milk thistle seed extract for liver support and saw palmetto fruit extract<br />

for male health formulations, and potential hair health applications. Visitors to the event will be able to explore<br />

Euromed’s innovative ingredients in the Premium Substances Area.<br />

Andrea Zangara, Head of Scientific<br />

Communication and Medical Affairs at<br />

Euromed, says: “Growing older gracefully<br />

is no longer enough. Today’s consumers<br />

want products with functional<br />

benefits to actively support healthy<br />

ageing. With a portfolio of more than<br />

40 standardised botanical extracts,<br />

our company is well equipped to meet<br />

this demand, whether it’s for nutraceuticals,<br />

functional <strong>food</strong>s or beauty-fromwithin<br />

applications.”<br />

Pomanox® is a flagship product from<br />

the Mediterranean fruit and vegetable<br />

extracts range. With more than 12 published<br />

studies and several ongoing clinical<br />

trials, the pomegranate extract, which is<br />

rich in polyphenols including punicalagin,<br />

meets growing consumer demand for<br />

healthy ageing and wellbeing. Furthermore,<br />

Spisar® and CuberUp®, derived from<br />

spinach and cucumber respectively, are<br />

scientifically substantiated for their joint<br />

and muscle benefits. Published human<br />

studies show that both extracts play an<br />

important role in active ageing. In addition,<br />

as the world’s first manufacturer of<br />

standardized milk thistle extract since<br />

1971, Euromed will introduce Ethis-094,<br />

a brand offering pharmaceutical-grade<br />

milk thistle extracts in various standardizations<br />

for the nutraceutical and pharmaceutical<br />

industries.<br />

Research suggests that its main active<br />

component, silibinin, may have bene-<br />

18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Ingredients<br />

fits that go beyond liver support, and that it may also play a role<br />

in immunity, weight management and cardiovascular health.<br />

Meanwhile, thanks to its impressive bioavailability, lemonbased<br />

extract Wellemon® offers numerous application possibilities<br />

for various health and wellness products, from metabolic<br />

and immune support to nutricosmetics. For digestive<br />

health, Euromed has created Cynamed® – a natural artichoke<br />

extract with published prebiotic potential. With inulin and caffeoylquinic<br />

acids, Cynamed® may contribute to a well-balanced<br />

gut flora and a normal digestive tract. Last but not least,<br />

Prosterol® saw palmetto extract has been extensively studied<br />

and found to be effective for urinary problems associated with<br />

benign prostatic hyperplasia.<br />

All Mediterranean fruit and vegetable extracts are obtained<br />

from a quality controlled, transparent and sustainable local<br />

supply chain, and gently processed with an eco-friendly, proprietary<br />

technology that uses only purified water as a solvent.<br />

In recognition of its environmental efforts, Euromed recently<br />

received the EcoVadis platinum medal for sustainability. fmt<br />

For further information:<br />

www.euromedgroup.com<br />

Go discover<br />

what’s new in<br />

nutraceuticals<br />

and take advantage of the latest innovations<br />

14-16 May <strong>2024</strong> Geneva<br />

vita<strong>food</strong>s.eu.com<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

CMY<br />

K<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Ingredients<br />

First Global Edible Oil Supplier<br />

Meets WHO’s Best Practice on<br />

Eliminating iTFAs<br />

Cargill meets 2021 commitment; removes iTFA from fats and oils even in countries without legislative mandates<br />

As of Jan. 1, <strong>2024</strong>, every Cargill <strong>food</strong><br />

customer, no matter where they are<br />

in the world, can be confident that<br />

the company’s fats and oils comply<br />

with the World Health Organization’s<br />

(WHO) recommended maximum tolerance<br />

level for industrially produced<br />

trans-fatty acids (iTFA) in fats and oils.<br />

Cargill has achieved this milestone<br />

by becoming the first global supplier<br />

whose entire worldwide edible oils<br />

portfolio meets the WHO’s best practice<br />

standard on iTFAs, limiting iTFA<br />

content to no more than two grams<br />

per 100 grams of fats/oils, including in<br />

countries where there is currently no<br />

legislative mandate.<br />

While Cargill announced its commitment<br />

to removing iTFAs from its fats<br />

and oils portfolio in December 2021,<br />

the achievement reflects decades<br />

of work. The company’s iTFA journey<br />

spans more than a quarter century<br />

including early innovation, millions of<br />

dollars of investments in capital expenses<br />

and resources, and thousands<br />

of R&D hours. Along the way, Cargill<br />

has helped more than 400 customers<br />

create nutritious and tasty products<br />

that contribute to happier, healthier<br />

lives, removing more than 1.5 billion<br />

pounds of products containing iTFAs<br />

from the global <strong>food</strong> supply.<br />

“We’re pleased to see Cargill’s continued<br />

commitment to reduce industrially<br />

produced trans fats in all their oils,<br />

recently achieving their goal to align<br />

with the World Health Organization’s<br />

recommended standards,” says René<br />

Lammers, PepsiCo’s chief science officer.<br />

“This move aligns with PepsiCo’s<br />

successful reduction of iTFAs in our<br />

<strong>food</strong>s to meet this same standard, and<br />

we encourage our fellow industry partners<br />

to join us in this important initiative<br />

to evolve our <strong>food</strong> and beverage<br />

portfolio to be better for the planet<br />

and people.”<br />

In the past two years alone, Cargill<br />

has invested an additional $8.5 million<br />

to upgrade facilities to reduce the<br />

amount of transfat produced during<br />

oil processing, while working closely<br />

with more than 100 additional customers<br />

in two dozen countries to reformulate<br />

new product solutions that<br />

meet their needs.<br />

iTFAs are most often formed through<br />

the partial hydrogenation of vegetable<br />

oils (PHOs) but can also be created by<br />

high thermal treatment during edible<br />

oil refining. In 2018, the WHO called<br />

for the global elimination of iTFAs by<br />

2023, noting that trans fats intake greater<br />

than 1 percent of total energy intake<br />

is associated with coronary heart<br />

disease events and mortality.<br />

„We’re extremely proud that we’ve<br />

met our commitment and helped fulfill<br />

our purpose -- nourishing the world<br />

in a safe, responsible and sustainable<br />

way,” said Natasha Orlova, Cargill vice<br />

president for edible oils and managing<br />

director for North America. “Taking<br />

this industry-leading step, even in<br />

countries without current iTFA legislation,<br />

helps ensure consistency in their<br />

supply chain for larger <strong>food</strong> manufacturers,<br />

while offering Cargill’s breadth<br />

20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Ingredients<br />

of innovation and experience to smaller<br />

manufacturers.”<br />

To ensure compliance, Cargill has added<br />

iTFAs to its larger <strong>food</strong> safety and<br />

quality assurance program. This systems-based<br />

approach includes multiple<br />

layers of monitoring, compliance<br />

and auditing.<br />

In its latest progress report, the WHO<br />

noted that policies limiting the use of<br />

iTFAs have only been implemented in<br />

60 of the world’s countries, covering<br />

approximately 43% of the global population.<br />

This leaves the majority of<br />

the world’s consumers at risk for continued<br />

iTFA consumption. The report<br />

called on major suppliers of oils and<br />

fats to “follow the pioneering effort<br />

of Cargill to remove industrially produced<br />

TFA from the products that are<br />

sold to <strong>food</strong> manufacturers globally.”1<br />

“We are the first and only global edible<br />

oil supplier to commit to and meet<br />

the WHO standards consistently and<br />

across the board for our full global<br />

portfolio, and while we are understandably<br />

proud of this milestone,<br />

the WHO report highlights that much<br />

work remains,” Orlova said. “We have<br />

proven it is not only feasible to meet<br />

the iTFA recommendations while<br />

being mindful of saturated fat levels,<br />

but it can also be done without discernably<br />

changing the taste or texture<br />

of consumers’ favorite <strong>food</strong>s. We<br />

call upon other industry players to follow<br />

our lead and remove iTFAs from<br />

all their products, too.”<br />

Cargill has also taken steps to help<br />

advance industry-wide reformulation<br />

during the past two years, particularly<br />

in countries that did not have iTFA regulation<br />

at the time of the company’s<br />

commitment. Among its actions, in<br />

Pakistan, Cargill partnered with the<br />

Sustainable Development Policy Institute<br />

on a public awareness campaign.<br />

In Malaysia and Mexico, the company<br />

interacted with industry, academic<br />

and government stakeholders to raise<br />

awareness of WHO best practices,<br />

while sharing experiences and expertise<br />

in iTFA reformulation.<br />

fmt<br />

Reference:<br />

1 “Countdown to 2023: WHO Report<br />

on Global Trans Fat Elimination,” World<br />

Health Organization, 2022. Download<br />

at: https://www.who.int/publications/i/<br />

item/9789240067233<br />

For further information:<br />

www.cargill.com<br />

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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />

NETZSCH Pumpen & Systeme GmbH<br />


Processing<br />

Dairy Products:<br />

The Application of Texture Analysis on<br />

the Latest Developments<br />

Application of Texture Analyser in<br />

dairy product development<br />

The application of a texture analyser in<br />

dairy product research and development<br />

offers multifaceted benefits. Firstly, it facilitates<br />

product development by analyby<br />

Jo Smewing, Business Development Director<br />

The dairy industry has witnessed a surge<br />

in innovation over recent years due<br />

to shifting consumer preferences, dietary<br />

needs, sustainability concerns, and<br />

technological advancements.<br />

To survive in this competitive environment<br />

and retain consumer satisfaction<br />

and market share, manufacturers must<br />

invest in the quality of their existing<br />

products as well as new product development<br />

and innovation. Texture analysis<br />

is a key element in the production<br />

of high-quality dairy products and the<br />

development of new ideas. However,<br />

production methods, processing parameters,<br />

the need for ‘dairy-free’, no/low<br />

fat, 3D printing applications and potential<br />

ingredient substitution will all need to<br />

be considered as to their contribution to<br />

change in finished product texture.<br />

Non-dairy alternatives to yoghurt, for example,<br />

are available including yoghurts<br />

based on soy, almond, and coconut<br />

milks. However, the available non-dairy<br />

Figure 1: Typical cheese extensibility test and the resulting graph<br />

alternatives to yoghurt often suffer from<br />

poor texture, poor flavor, and/or low protein<br />

content. Plant-based cheese alternatives<br />

containing, for example, zein are<br />

also under investigation and there is an<br />

interest in work to find improved nondairy<br />

alternatives to yoghurt such as fermented/cultured<br />

products.<br />

There has also been a tremendous boom<br />

in the fortification of dairy products in recent<br />

years with the aim to often enhance<br />

the ability of consumers to prevent or<br />

combat numerous non-communicable<br />

diseases such as diabetes, high blood<br />

pressure, hypercholesterolemia and<br />

cancer. Additionally, fortified dairy products<br />

are suitable for supplying children<br />

and teenagers with extra minerals that<br />

are essential for growth or aimed at older<br />

people where calcium plays a major part.<br />

Active ingredients used in the formulation<br />

of functional <strong>food</strong>s giving such health<br />

benefits include vitamins such as vitamin<br />

B and D, minerals such as calcium<br />

and iron, plant derived ingredients such<br />

as phenolic compounds or extracts, essential<br />

oils and dietary fiber, and animal<br />

derived ingredients such as omega-3<br />

fatty acids. Various challenges, however,<br />

have to be overcome in the fortification<br />

of dairy products. For example, the use<br />

of soluble mineral salts (especially calcium)<br />

can lead to coagulation reactions<br />

with milk proteins, taste can be impaired<br />

and sedimentation can occur. All of the<br />

above can lead to negative consumer<br />

impact and therefore need to be investigated.<br />

As with any manufacturing innovation, a<br />

large amount of research takes place during<br />

development, and the end product<br />

must go through a quality control process<br />

to assess its physical properties.<br />

22 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Processing<br />

sing the textural attributes of dairy items,<br />

aiding in the optimization of ingredient<br />

formulations to achieve desired mouthfeel<br />

and consistency. Once the perfect<br />

texture is achieved the texture analyser<br />

ensures quality control by maintaining<br />

consistent texture across production<br />

batches, thereby upholding product<br />

standards. It also plays a role in shelf-life<br />

analysis, enabling the monitoring of texture<br />

changes over time to ascertain shelf<br />

life and comprehend the impact of diverse<br />

storage conditions on product quality.<br />

In cases of ingredient substitution,<br />

where traditional dairy components are<br />

replaced with alternatives, the Texture<br />

Analyser ensures the preservation of the<br />

intended texture in the new formulation.<br />

Moreover, through the amalgamation<br />

of texture analyser data and sensory<br />

evaluations, researchers gain insights<br />

into consumer texture preferences. This<br />

technology supports dairy businesses in<br />

comparing their product textures with<br />

those of competitors, identifying market<br />

differentiators and avenues for enhancement.<br />

Additionally, the texture analyser‘s<br />

application extends to investigating the<br />

influence of various processing techniques<br />

such as pasteurization, fermentation,<br />

or homogenization on the texture<br />

of dairy products, thus contributing to a<br />

comprehensive understanding of product<br />

characteristics.<br />

All of these measurements and textural<br />

properties are possible by the correct<br />

choice of test for the Texture Analyser<br />

to perform. The sample is placed under<br />

the arm of the Texture Analyser and a<br />

suitable attachment selected in order to<br />

test the sample in a specific way by the<br />

choice of the following test types: compression,<br />

penetration, shearing, tension,<br />

bending, extrusion or adhesion. Examples<br />

of typical tests and their resulting<br />

graphs are shown below.<br />

Figure 2: Typical back extrusion test and resulting comparative graphs<br />

Figure 3: Typical spreadability test and resulting graph<br />

New ingredient and product ideas<br />

in dairy product research, development<br />

and production<br />

• Plant-based dairy alternatives:<br />

With increasing lactose intolerance<br />

and dietary preferences, there‘s a rise<br />

in plant-based dairy alternatives like almond,<br />

oat, soy, cashew, coconut, hemp,<br />

and pea milks and proteins.<br />

• Functional dairy products:<br />

Probiotic-rich yoghurts, kefirs, and fermented<br />

milk products that promote gut<br />

health are becoming popular.<br />

• High protein products: Greek<br />

yoghurt, Icelandic skyr, and proteinfortified<br />

dairy drinks cater to health and<br />

fitness-conscious consumers.<br />

• Low or reduced sugar products:<br />

As health concerns around sugar consumption<br />

grow, there‘s a push towards<br />

dairy products with reduced sugar or<br />

natural sweeteners like stevia and monk<br />

fruit.<br />

• A2 milk: Dairy products made<br />

specifically from cows producing A2<br />

protein, believed to be easier to digest<br />

for some people.<br />

• Lactose-free products: Lactosefree<br />

milk, yoghurt, and cheese products<br />

for lactose-intolerant consumers.<br />

• Dairy snacks: Portable dairy<br />

snacks, like cheese sticks or yoghurt<br />

pouches, suitable for on-the-go consumption.<br />

• Sustainability: Grass-fed, organic,<br />

and non-GMO dairy products appeal<br />

to consumers concerned about animal<br />

welfare and the environment.<br />

• Flavored dairy products: Exotic<br />

and novel flavors, like lavender, matcha,<br />

or rose, being introduced in yoghurts, ice<br />

creams, and milk drinks.<br />

• Plant-based cheese: Development<br />

of plant-based alternatives to dairy<br />

cheese provides a delicious and sustainable<br />

substitution for those with allergies<br />

and plant-based dietary preferences.<br />

• Probiotic-enhanced yoghurts and<br />

drinks. Dairy products fortified with vitamins,<br />

minerals, and Omega-3.<br />

By integrating the insights from a Texture<br />

Analyser with innovative ingredients<br />

and product ideas, dairy businesses can<br />

optimize product quality, meet evolving<br />

consumer preferences, and maintain a<br />

competitive edge in the market. fmt<br />

For further information:<br />

www.stablemicrosystems.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Processing<br />

Resource Savings in Cheese Processing<br />

thanks to Optimization of CIP Cleaning<br />

Swiss dairy company Züger optimizes<br />

the cleaning-in-place process<br />

Swiss dairy company Züger optimizes the cleaning-in-place process with the help of Baumer.<br />

by Thomas Schneider, Product Market Manager<br />

Züger Frischkäse AG is one of<br />

Switzerland’s largest dairy manufacturers.<br />

Legal requirements as well as the<br />

sustainability approach of Züger’s corporate<br />

culture result in constant production<br />

improvements. In the past few<br />

years, Züger has been able to achieve<br />

considerable savings in water and<br />

cleaning media with CIP cleaning. A key<br />

factor of this success is the conductivity<br />

sensor CombiLyz® AFI from Swiss<br />

sensor expert Baumer.<br />

The <strong>food</strong> industry is an important pillar<br />

of the Swiss economy, and Swiss dairy<br />

products in particular are very popular<br />

within the country and abroad. Züger<br />

Frischkäse AG is one of the country’s<br />

largest dairy product manufacturers.<br />

At its main plant in Oberbüren, around<br />

300 employees turn approximately<br />

2.8 million liters of milk into more than<br />

150 different types of cream cheese<br />

products, including cottage cheese,<br />

mozzarella, and mascarpone. Züger’s<br />

sales markets not only include Switzerland<br />

and its European neighbors such<br />

as Germany, Italy, and France – China<br />

and Japan also import the company’s<br />

cheese products. Since the turn of the<br />

millennium, Züger has enjoyed rapid<br />

growth.<br />

“Compared to 1996, when I first started<br />

working for Züger, we now process<br />

around 50 times the amount of milk”,<br />

explains Urs Koster, head of technical<br />

maintenance and new systems at Züger.<br />

The produced quantity increases<br />

further every year. Accordingly, the<br />

production system must be constantly<br />

adjusted and expanded. In addition to<br />

this rapid growth, Züger is increasingly<br />

facing another challenge – Swiss legal<br />

regulations regarding water consumption<br />

and environmental regulations are<br />

At its production site in Oberbüren, Switzerland, 2.8 million liters of milk are being processed by<br />

Züger. Picture: Baumer<br />

constantly being tightened. What is<br />

more, the corporate culture of Züger,<br />

which also produces a number of organic<br />

products, contains internal requirements<br />

for sustainable production. As a<br />

result, Züger launched an optimization<br />

process for its CIP procedure to lower<br />

the consumption of water and cleaning<br />

agents.<br />

A key factor for saving resources was<br />

more precise phase separation, for<br />

which Züger installed the conductivity<br />

sensor CombiLyz® AFI from Swiss<br />

sensor expert Baumer. The success<br />

of this measure is very notable – today<br />

the CIP process consumes up to 30<br />

percent less cleaning agent, up to 50<br />

percent less disinfectant, and up to 100<br />

000 liters less water per day.<br />

Quick measuring signal for reduced<br />

resource consumption<br />

The CombiLyz® conductivity sensor<br />

from Baumer offers optimal prerequisites<br />

for the phase separation of <strong>food</strong><br />

materials, water, and cleaning agents<br />

during CIP: It measures the electric<br />

conductivity of the flowing medium<br />

very precisely and uses this as the basis<br />

to deduce the type of medium and<br />

its concentration. Thanks to the short<br />

reaction time of the temperature compensation,<br />

the system control of Züger<br />

receives an exact measured value<br />

within only 15 seconds. This way, the<br />

control can react quickly to precisely<br />

separate the individual phases by<br />

actuating valves. This is of essential<br />

importance as the consequences of a<br />

faulty or delayed measuring signal can<br />

be quite dramatic: “In the worst case,<br />

out CIP tank is flooded and the system<br />

goes down”, says Urs Koster.<br />

24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Processing<br />

“However, our aim was not only to<br />

avoid this but also to use resources<br />

considerably more efficiently. This is<br />

why a quick and reliable reaction of<br />

the sensor is important to us.” Its lid<br />

made of PEEK plastic with a one-piece<br />

hygienic design is responsible for the<br />

quick temperature compensation of<br />

the CombiLyz® AFI. It contains the<br />

inductive sensor elements for measuring<br />

the electric conductivity and the<br />

temperature sensor. The sensor tip<br />

has a low thermal mass and a low thermal<br />

transition resistance, allowing<br />

the temperature sensor to react very<br />

quickly even to great temperature<br />

fluctuation. Sensors with two-part<br />

lids, in which the temperature sensor<br />

is located underneath metal, are a little<br />

faster. However, the frequent temperature<br />

fluctuations that often occur<br />

in practical application put a thermal<br />

strain on the transition between plastic<br />

and metal, resulting in frequent<br />

cracks in these sensors, which cause<br />

them to fail and make them unsafe for<br />

use with <strong>food</strong>.<br />

In order to save resources, Züger implemented an optimization of the CIP process with fast and<br />

reliable Baumer sensors. Picture: Baumer<br />

A long-term reliable solution<br />

“Züger has relied on conductivity sensors<br />

from Baumer for a long time”, reports<br />

Urs Koster. They are used, for<br />

example, to determine the salt content<br />

in melt water as well as in the end product<br />

of mozzarella production, when<br />

separating the cream phase from water,<br />

or when recovering water. When it<br />

came to optimizing the CIP process,<br />

Urs Koster therefore quickly decided<br />

to use to the CombiLyz® AFI for this<br />

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Processing<br />

Züger Frischkäse AG with its headquarter in Oberbüren is one of the largest milk processors in<br />

Switzerland. Picture: Züger Frischkäse AG<br />

application as well. Nevertheless, this<br />

decision was not primarily based on<br />

brand loyalty. “Whatever I buy is completely<br />

benefit-oriented”, says Urs Koster.<br />

“I know what I need and then I simply<br />

look for the solution that matches<br />

my needs. And the CombiLyz® AFI is<br />

simply the best conductivity sensor<br />

on the market.” The savings from the<br />

successful optimization process allow<br />

Züger to comply with the legal specifications<br />

for resource consumption as<br />

well as its own requirements for sustainable<br />

production. When it comes to<br />

long-term reliability, Urs Koster is also<br />

satisfied with the Baumer sensor: “We<br />

have tried many things, because on<br />

paper all sensors perform the same.<br />

And in the first week usually everything<br />

functions as it should. However, what<br />

actually counts is the reliability over<br />

many years.”<br />

By optimizing the CIP cleaning process, up to 100 000 liters of water can be saved per day thanks to<br />

the Baumer conductivity sensor CombiLyz ® AFI. Picture: Baumer<br />

“The collaboration with Züger is demanding<br />

and exciting”, says Thomas<br />

Schneider, who is responsible for Züger<br />

at Baumer. “The long-term perspective<br />

with which projects are implemented<br />

is especially positive. This is in<br />

line with the philosophy of Baumer to<br />

not only sell products but to be a reliable<br />

partner for many years.” The benefits<br />

of this approach are felt by customers<br />

directly: “They understand what I need,<br />

offer advice when it comes to challenges,<br />

and recommend good solutions<br />

on their own initiative”, confirms Urs<br />

Koster. This is a major advantage, especially<br />

when it comes to continuous<br />

optimization projects, which Züger will<br />

continue to implement in the future,<br />

judging from its growth.<br />

fmt<br />

The Author:<br />

Thomas Schneider, Product Market Manager<br />

Urs Koster is division manager for technical<br />

maintenance and new plants and was jointly<br />

responsible for the optimization of CIP<br />

cleaning. Picture: Baumer<br />

Thomas Schneider, Product Market Manager<br />

Baumer AG. Picture: Baumer<br />

For further information:<br />

www.baumer.com/combilyz<br />

www.baumer.com/dairy<br />

26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Processing<br />

South African Citrus Leader Sitrusrand<br />

expands capacity and opens new Selling<br />

Opportunities with new Platforms<br />

This family-owned business in South African has gone global by matching consistent product quality with<br />

dependable supply.<br />

Located in South Africa’s Eastern<br />

Cape province, Sitrusrand is one of<br />

the citrus industry’s great success<br />

stories. What started as a 10-hectare<br />

mixed farm now stretches for 60 kilometers<br />

along the Sundays River, with<br />

1,400 hectares dedicated to citrus<br />

fruits which the business packs itself.<br />

Employing 1,500 people, Sitrusrand<br />

exports citrus fruit to many countries<br />

around the world. International sales<br />

have been built on a reputation for<br />

continuous supply and consistent product<br />

quality.<br />

Sitrusrand has expanded massively<br />

since Pieter Nortje, grandson of the<br />

farm’s founder, joined his father at the<br />

business in 1994. “Fortune favors the<br />

brave,” says Pieter, “and I always knew<br />

I wanted to farm on a bigger scale. I<br />

bought more farms and by travelling<br />

the world I was able to see the needs<br />

of different markets. It became my<br />

strategy to be able to supply supermarkets<br />

with a continuous presence<br />

of our fruit, and of the same quality.”<br />

Within a year Pieter joining the business,<br />

he had decided to build the<br />

farm’s first packhouse. This, he admits,<br />

“was a bit primitive. I was spending<br />

every single minute of the day in<br />

there, and I remember how tough it<br />

was sorting fruit by hand, making decisions<br />

between four classes of fruit.<br />

So I looked at packhouses in Europe<br />

with the latest technology. Then, when<br />

it became financially viable, we fitted<br />

the latest equipment.<br />

“Through mechanical sorting it became<br />

possible to eliminate human<br />

error and deliver consistent quality.<br />

Now the quality decisions were made<br />

instantly by computer and we were in<br />

full control of quality settings. Optical<br />

sorting made it possible for us to<br />

pack the same quality into a carton,<br />

and to adapt to market requirements,<br />

whether it’s packing better quality or<br />

lesser quality. Also, these days <strong>food</strong><br />

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our ability to pack fruit with lower or<br />

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Processing<br />

customers what’s in the carton, and<br />

through that we’ve been able to create<br />

a brand.”<br />

As Sitrusrand grew, Pieter opened a<br />

second packhouse, then a third. This<br />

made it possible to dedicate one packhouse<br />

exclusively to oranges, another<br />

to lemons, and another to soft citrus.<br />

But still production grew faster than<br />

packing capacity – and so, in 2020,<br />

the business opened its fourth packhouse.<br />

This is equipped with TOMRA’s<br />

Spectrim sorter and grader, plus the<br />

Inspectra² platform for internal defect<br />

grading.<br />

The Spectrim and Inspectra²<br />

sorting and grading platforms<br />

You need the best equipment to get<br />

the best results,” says Pieter, “and<br />

with Spectrim and Inspectra², that’s<br />

what we’ve got. These machines have<br />

opened up new opportunities - especially<br />

the brix grading with Inspectra².”<br />

The Spectrim sorter and grader is the<br />

world’s most powerful fresh produce<br />

grading platform. With consistent lighting,<br />

powerful imaging, two infrared<br />

wavelengths, and machine learning,<br />

its accuracy is industry-leading. Spectrim<br />

sorts and grades minor and major<br />

defects, including surface blemishes,<br />

insect damage, misshapen fruit, bruising,<br />

and abrasions, and can identify<br />

hard-to-find product defects, including<br />

clear rot. Sorting parameters can<br />

be configured to grade for differing<br />

levels of defects, giving line operators<br />

the control to match product grades<br />

to different markets.<br />

The Inspectra² platform for internal<br />

defect grading utilizes a near-infrared<br />

spectrometer, mainly to detect brix,<br />

but also to provide valuable information<br />

about other properties important<br />

to citrus growers and packers. These<br />

detection capabilities keep bad fruit<br />

out of a good box, ensure fruit with<br />

the preferred taste profile goes to the<br />

right market, and help growers adjust<br />

their practices in the field to optimize<br />

internal fruit quality.<br />

Dependable for quantity as well<br />

as quality<br />

Sitrusrand Estate’s Production Manager,<br />

Attie Janse van Rensburg, explains:<br />

“We specialize in packing exactly<br />

what the customer needs. Our goal is<br />

to deliver quality <strong>food</strong> to markets all<br />

over the world, and we need the best<br />

machinery money can buy to get the<br />

best quality. Spectrim and Inspectra²<br />

have met our expectations, and then<br />

some. TOMRA understands what we<br />

need to see on a piece of fruit, what<br />

we need to do with it, and what we can<br />

do with it.<br />

“Spectrim is a lot better than our previous<br />

sorting equipment – we can<br />

sort-out a lot of blemishes with it,<br />

things we previously couldn’t sort-out.<br />

Whatever you want taken out, the machine<br />

can do it – not only according to<br />

blemishes, but with Inspectra², also<br />

according to the fruit’s sugar content.<br />

This has opened up new trading possibilities<br />

for us.<br />

“Traceability is also very important.<br />

We have to be able to trace our <strong>food</strong><br />

back to the orchard where it was packed.<br />

TOMRA has played a vital role<br />

in this. This is important, not only for<br />

the market’s sake, but for ours as well:<br />

if <strong>food</strong> is picked-up in the packhouse<br />

28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Processing<br />

that we think was handled incorrectly,<br />

can sort out that problem in the orchard<br />

to prevent it happening again.”<br />

Attie observes that it is not only consistency<br />

of product quality that matters.<br />

He explains: “We also need consistency<br />

in our ability to deliver the<br />

fruit. And Spectrim helps with this too,<br />

because there is very little machine<br />

downtime. Spectrim and Inspectra²<br />

are very user-friendly, and TOMRA’s<br />

training was excellent. This means<br />

TOMRA’s help is not needed much –<br />

but when it is, they are there, whether<br />

it’s with remote support or visiting in<br />

person.”<br />

When Attie Janse van Rensburg is<br />

asked to sum-up his experience since<br />

investing in Spectrim and Inspectra²,<br />

his answer comes without hesitation:<br />

“TOMRA Food is an amazing company<br />

to work with. And these are amazing<br />

machines. At Sitrusrand we pride ourselves<br />

on doing the best for our fruit,<br />

and TOMRA is the best we can do for<br />

our fruit.”<br />

TOMRA Food designs and manufactures<br />

sensor-based sorting machines<br />

and integrated post-harvest solutions<br />

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

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

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

CountsTM.<br />

The company has more than 13,800<br />

units installed at <strong>food</strong> growers, packers<br />

and processors around the<br />

world for Confectionery, Fruit, Dried<br />

fruit, Grains and Seeds, Potatoes,<br />

Proteins, Nuts, and Vegetables. These<br />

solutions include advanced grading,<br />

sorting, peeling and analytical technology<br />

to help businesses improve<br />

returns, gain operational efficiencies,<br />

and ensure a safe <strong>food</strong> supply.<br />



Like this<br />

shape?<br />

Today, TOMRA is leading the resource<br />

revolution to transform how the planet’s<br />

resources are obtained, used and reused<br />

to enable a world without waste. fmt<br />

19-20 JUNE 24<br />

BOOTH 545<br />

For further information:<br />

www.tomra.com<br />


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

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 29

Processing<br />

Accurate Filling and Contamination<br />

Elimination for Casa Mendes Gonçalves<br />

with Vinegar and Sauce Filling<br />

• Filling accuracy and Clean In Place (CIP) qualities of ultra-hygienic FaBLINETM hose are vital for Casa<br />

Mendes Gonçalves in production of vinegars, sauces and seasonings<br />

• Two-year warranty gave Casa Mendes Gonçalves assurance of a reliable hose<br />

• Maintenance downtime, cleaning costs and energy costs are all reduced due to FaBLINE benefits<br />

FaBLINETM PTFE lined hose is ensuring<br />

filling accuracy, easy cleaning and<br />

lower maintenance downtime time for<br />

Casa Mendes Gonçalves in its production<br />

of vinegar and sauces.<br />

Casa Mendes Gonçalves is a Portuguese<br />

company which creates vinegars,<br />

sauces and seasonings and sells to<br />

over 40 countries. Its brands include<br />

PALADIN, Peninsular and Dona Pureza,<br />

and also produces the sauces and<br />

mayonnaise for McDonald’s in Portugal<br />

and Israel.<br />

As well as product innovation and sustainability,<br />

Casa Mendes Gonçalves<br />

prioritizes technological and productive<br />

optimization of their production<br />

site in Golegã, Santarém, to ensure it<br />

can continue expanding its business.<br />

Casa Mendes Gonçalves uses flexible<br />

hoses for connections in filling machi-<br />

nes for sauces and vinegars, to connect<br />

flowmeters and filling nozzles.<br />

Consistent filling accuracy, reliability<br />

and cleanability are critical requirements<br />

in all components of the process<br />

for Casa Mendes Gonçalves.<br />

FaBLINE, a specialty <strong>food</strong> and beverage<br />

PTFE lined hose with kink-free<br />

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

Fluid <strong>Technology</strong> Solutions,<br />

has the properties and benefits<br />

Casa Mendes Gonçalves needed<br />

for this application. Aflex’s PTFE liner<br />

does not suffer from volumetric expansion<br />

(a regular cause of inaccurate<br />

dosage), while the patented design of<br />

the liner supports a significant improvement<br />

in number of dosing cycles in<br />

a dynamic application such as filling<br />

machine flexibles.<br />

FaBLINE is backed by European Food<br />

Contact and FDA certification and is<br />


in place at Casa Mendes Gonçalves in Portugal<br />

an ultra-hygienic hose product with<br />

full compatibility with Clean In Place<br />

(CIP) and Steam In Place (SIP) process<br />

media and temperatures.<br />

Carlos Prino, Head of Maintenance at<br />

Casa Mendes Gonçalves, said: “In addition<br />

to enabling stable filling, Aflex<br />

FaBLINE are hygienic hoses and protect<br />

our products, preventing crosscontamination<br />

in terms of odor and<br />

color for the next product.<br />

Casa Mendes Gonçalves Paladin 2: PALADIN is one of the products available from Casa Mendes Gonçalves<br />

30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Processing<br />

“FaBLINE hoses replaced the existing<br />

hoses, which were fitted using typical<br />

hose clamps. Because FaBLINE<br />

hoses are crimped and hygienic, they<br />

allow for better cleaning through the<br />

CIP process that is carried out in this<br />

equipment. From the maintenance<br />

records we maintain we can also see<br />

that these FaBLINE hoses have a longer<br />

service life.”<br />

The hoses Casa Mendes Gonçalves<br />

previously used were <strong>food</strong> grade<br />

rubber and silicone, which displayed<br />

hold-up points at the end-fittings as<br />

well as being made from materials<br />

which are known to commonly absorb<br />

and leach particles between<br />

processes. This resulted in extensive<br />

cleaning cycles, which reduced productivity<br />

through lost time in operation<br />

and increased maintenance duties<br />

for operators.<br />

For tomato sauces, color absorption<br />

shows in silicone hose lines and crosscontamination<br />

is likely. But FaBLINE’s<br />

PTFE liner does not absorb product<br />

since it is an inert material, with easy<br />

cleanability and resistance to all common<br />

cleaning agents which reduces<br />

cleaning cycles in frequency and duration.<br />

This ultimately reduces cost in<br />

maintenance downtime – disconnecting<br />

and reinstalling hoses - and energy<br />

and chemical usage for cleaning.<br />

Matthew Coultas, International Sales<br />

Engineer at Aflex, said: “Aside from the<br />

benefits in process of the decision to<br />

use FaBLINE hoses, all Aflex Hose products<br />

come with an industry leading<br />

Casa Mendes Gonçalves Paladin 1: PALADIN is one of the products available from Casa Mendes<br />

Gonçalves<br />

24-month manufacturer’s warranty<br />

which gives a customer assurance of a<br />

reliable product. The longevity of Aflex<br />

Hose products surpasses direct competitor<br />

products due to its highly engineered,<br />

patented designs, in-house assembly<br />

and expert technical support.<br />

“Volumetric expansion happens in<br />

rubber and silicone hoses like those<br />

used by Casa Mendes Gonçalves before<br />

moving to Aflex. Pumping cycles<br />

and pressure causes the hoses to expand<br />

and contract between each dosage.<br />

Over quite a short time this expansion<br />

of these materials becomes<br />

permanent and therefore the amount<br />

of product which flows through the<br />

tube is permanently affected. It can be<br />

only 1-5 mL as an example, but when<br />

you are producing thousands of bottles<br />

per day it adds up.<br />

MANGUEIRAS CASA MG 2: Aflex FaBLINE hose<br />

in place at Casa Mendes Gonçalves in Portugal<br />

“Due to its inert nature, the PTFE tube<br />

of FaBLINE is not affected by pressure<br />

cycles, nor temperature or chemicals<br />

commonly used in <strong>food</strong> and beverage<br />

cleaning processes, therefore a customer<br />

can be sure that Aflex hoses will<br />

keep a consistent, accurate dosage<br />

throughout its lifetime.”<br />

fmt<br />

For further information:<br />

www.wmfts.com<br />


Discover our outstanding new vacuum<br />

industrial bowl cutters for your outstanding products.<br />

Made in Germany!<br />

A N U GA<br />

<strong>2024</strong><br />

H A L L 6 .1 ,<br />

B O OT H A 0 1 0<br />

www.kgwetter.de<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Events<br />

Process <strong>Technology</strong> Advancing:<br />

Anuga FoodTec <strong>2024</strong> Revolutionizes<br />

Food Production<br />

++ Best Practice technologies ++ Three big trends in focus: digitalization,<br />

sustainability and individualization ++<br />

Whether it is about complete production lines or individual process<br />

systems for milk products, cheese, beverages and viscous <strong>food</strong> – Best<br />

Practice technologies are currently called for that ensure both efficiency<br />

and product quality. At the same time, these systems must be<br />

scalable and flexible, in order to also be able to process new ingredients<br />

in future. In advance of Anuga FoodTec, which is taking place from 19<br />

to 22 March <strong>2024</strong> in Cologne, it is becoming clear that the latest generation<br />

of process technology systems distinguishes itself through three<br />

important trends – digitalization, sustainability and individualization.<br />

Matthias Schlüter, Director of Anuga FoodTec<br />

The goal of sustainably redesigning<br />

the <strong>food</strong> and beverage industries has<br />

never been as urgent as it is today. All<br />

the more important is it for producers<br />

to efficiently and flexibly use systems<br />

that are appropriate for this task. Not<br />

least, the consistently high quality of<br />

<strong>food</strong> and <strong>food</strong> safety is in the focus of<br />

developments. “Globally, we are seeing<br />

innovations of completely different<br />

kinds in process technology. This diversity<br />

is also reflected on the Cologne<br />

fair grounds at the stands of the exhibitors“,<br />

says Matthias Schlüter, Director<br />

of Anuga FoodTec. More than a third of<br />

the around 1,350 exhibitors from Germany<br />

and abroad present solutions in<br />

the field of process technology. And<br />

these already start with mixing – a<br />

complex process that often takes place<br />

at the start of production.<br />

Efficient in every production step<br />

Mixers are the workhorses of the <strong>food</strong><br />

industry and are indispensable for the<br />

standardization of product masses.<br />

Where a simple batch mixer was sufficient<br />

15 years ago to process standard<br />

recipes with few ingredients, the situation<br />

has fundamentally transformed.<br />

The market is now more dynamic than<br />

ever before. Manufacturers change recipes<br />

several times per day in order to<br />

adapt their production to the changing<br />

wishes of consumers. A modern mixer<br />

must be able to master this complexity<br />

and be capable of mixing varied raw<br />

materials equally wet and dry, and that<br />

without making the process more difficult.<br />

At Anuga FoodTec, visitors will<br />

find a great variety of models that can<br />

be adapted to the respective requirements.<br />

An example of this are trajectory<br />

mixers. They introduce the shear<br />

forces by way of the inertia of the mass<br />

through the use of programmable trajectories.<br />

The highlight: the product<br />

found in the process container processes<br />

itself gently with itself, entirely without<br />

stirring tools.<br />

However, there is more than one process<br />

step behind the manufacture of<br />

<strong>food</strong>. The stirrers, kneaders, mixers,<br />

extruders, homogenizers and heat exchangers<br />

on the Cologne fair grounds<br />

are flanked by a large number of digital<br />

solutions that are<br />

specifically coordinated to the processes<br />

and network these to form a<br />

complete line. Recipe and batch management<br />

software makes it possible<br />

to plan and control fully-automated<br />

production. Thanks to central terminals,<br />

all functions, such as rotational<br />

speeds, vacuum values, exposure to<br />

gas or the speed of the conveyor systems,<br />

can be monitored and operated<br />

by one person. User-friendly designs<br />

ensure process-safe and intuitive operation<br />

and are also a response to the<br />

lack of skilled workers in the industry.<br />

32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Events<br />

www.anuga<strong>food</strong>tec.com<br />

International<br />

supplier fair for the<br />

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

COLOGNE, 19.-22.03.<strong>2024</strong><br />



Discover innovations on the key theme Responsibility as well<br />

as further pioneering solutions at Anuga FoodTec <strong>2024</strong>.<br />

Buy your tickets now!<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 Cologne<br />

Tel. +49 1806 578 866<br />

Fax +49 221 821991020<br />

anuga<strong>food</strong>tec@visitor.koelnmesse.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Events<br />

Digital and networked along the<br />

entire line<br />

The optimization of production processes<br />

occupies a lot of space at Anuga<br />

FoodTec. It is primarily the digital<br />

technologies that provide insights<br />

into the processes that were not so<br />

available in the past. Food manufacturers<br />

use this as the foundation for<br />

elevating their own production to the<br />

latest standard and to optimize the<br />

harmonisation of human being, machine<br />

and processes. With their portfolio,<br />

the exhibitors in Cologne begin<br />

at precisely this point – for example,<br />

with intelligent sensor and web-based<br />

process control systems that can also<br />

be retrofitted on existing systems.<br />

They enable comprehensive sustainability<br />

management at the central point<br />

of the plant control system.<br />

This enables cross-process automation<br />

from the preparation of raw materials<br />

with mixing and reduction through<br />

processing with portioning, dispensing,<br />

molding or extrusion to options like<br />

gripping and insertion of the products<br />

into the packaging. Intelligent feeds<br />

and precise sorting then subsequently<br />

ensure that the products are finally<br />

packaged and ready for shipping. With<br />

such an integrated complete solution,<br />

the individual product components for<br />

ready-made meals pass without interruption<br />

through the weighing and filling<br />

stations and are subsequently filled<br />

cleanly into bowls and sealed.<br />

Gentle processing for higher<br />

quality<br />

Food manufacturers face not only the<br />

challenge of continually improving<br />

the efficiency of their processes. They<br />

must at the same time ensure the durability<br />

and the quality of their products.<br />

Against this background, non-thermal<br />

preservation processes remain the<br />

trend. The solutions to be found in<br />

Cologne are bundled under the term<br />

”Minimal Processing“. These include,<br />

for example, high pressure processing<br />

(HPP). This enables the gentle preservation<br />

of <strong>food</strong> at 6,000 bar, without<br />

heat or additives. The products are<br />

treated directly in the final packaging.<br />

Because high temperatures are unnecessary,<br />

the products remain fresh<br />

and of a high quality. That works as well<br />

for vacuum and modified atmosphere<br />

packaging (MAP) as it does with PET<br />

bottles.<br />

New application areas in <strong>food</strong> processing<br />

are also always arising for pulsed<br />

electric fields (PEF). The technology is<br />

primarily used to date with vegetables<br />

and fruit.<br />

When producing French fries, PEF pretreatment<br />

has become the standard in<br />

the meantime. It results in a better cut<br />

appearance, reduced loss of raw material<br />

and starch losses for manufacturers.<br />

The process can be combined with<br />

conventional drying methods like hot<br />

air, freeze, vacuum, microwave or infrared<br />

drying and increases the attractiveness<br />

of the dried products – with reduced<br />

consumption of water and energy.<br />

The technology has recently promised<br />

great potential for the manufacture of<br />

wine or native olive oil. The principle<br />

of electroporation and the resulting<br />

discharge of cell sap is applied here to<br />

extract valuable ingredients.<br />

The future of <strong>food</strong> production<br />

From 19 to 22 March <strong>2024</strong>, Anuga<br />

FoodTec will show what levers <strong>food</strong><br />

producers can apply to elevate their<br />

production processes to the next level<br />

of resource efficiency and product<br />

quality. The exhibition programme will<br />

be complemented by conferences<br />

with prominent guests, interactive forums,<br />

panel discussions and lectures,<br />

special events, guided tours as well as<br />

the presentation of the International<br />

FoodTec Award <strong>2024</strong>. The Main Stage<br />

Responsibility (Hall 9, B080/C081) and<br />

the Innovation Stage (Hall 5.2, C100/<br />

D119) revolve around themes like automation,<br />

digitalisation, robotics, sustainability<br />

and process optimization.<br />

”This overarching perspective of Anuga<br />

FoodTec on developments of the<br />

industry thereby helps with reaching<br />

investment decisions for new technologies“,<br />

according to Matthias Schlüter.<br />

The Best Practice technologies shown<br />

at the trade fair offer trade visitors valuable<br />

stimuli in this regard.<br />

Anuga FoodTec is the leading international<br />

supplier fair for the <strong>food</strong> and<br />

beverage industries. Organized by Koelnmesse,<br />

the trade fair takes place<br />

from 19 to 22 March <strong>2024</strong> in Cologne,<br />

Ger,any and places the emphasis on<br />

the key theme of Responsibility. The<br />

professional and industry sponsor is<br />

the DLG, the German Agricultural Society.<br />

fmt<br />

For further information:<br />

www.anuga<strong>food</strong>tec.com<br />

34 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Events<br />

Meet the Packaging Experts at Anuga<br />

FoodTec <strong>2024</strong><br />

SEALPAC presents its full range of highly efficient traysealers and thermoformers, from semi-automatic solutions<br />

with smallest footprint to high-output lines<br />

GO sustainable!, the motto of<br />

SEALPAC’s trade show appearance<br />

at Anuga FoodTec <strong>2024</strong>, is more relevant<br />

than ever, as resource-saving packaging<br />

systems are in great demand<br />

within the <strong>food</strong> industry. At the event In<br />

Cologne, Germany, the packaging expert,<br />

and leading manufacturer of hightech<br />

traysealers and thermoformers,<br />

will be presenting contemporary solutions.<br />

Whether it concerns high-performance<br />

lines or entry-level concepts,<br />

at stand C40/D41 in hall 9 the trade<br />

visitors will find innovative packaging<br />

machines that set the tone with their<br />

particularly economical use of materials<br />

and energy.<br />

SEALPAC’s all-round, semi-automatic<br />

M-Flex traysealer<br />

Aluminum and stainless-steel containers<br />

in GastroNorm (GN) format, which<br />

are used by artisan butcher shops, suppliers<br />

of out-of-home meals, and community<br />

caterers, can now be sealed<br />

under modified atmosphere in a highly<br />

efficient manner. With its new, semiautomatic<br />

M-Flex traysealer, SEALPAC<br />

enables these companies with smaller<br />

production volumes and frequent product<br />

changes to enter the professional<br />

world of tray-sealing.<br />

The M-Flex traysealer takes up little<br />

space and can be used for various<br />

applications, formats, and materials.<br />

At the SEALPAC stand in Cologne, visitors<br />

will experience semi-automatic<br />

packaging at the example of the innovative<br />

FlatSkin® application, which<br />

uses a high proportion of fibre and as<br />

little plastic as possible, as well as modified<br />

atmosphere packaging of standard<br />

plastic trays. They can convince<br />

themselves of the user-friendly operation<br />

and flexibility of the SEALPAC M-<br />

Flex. Its tooling quick exchange system<br />

enables product changeovers with minimum<br />

downtime.<br />

A6max trayszealer: resource-saving<br />

packaging with optimal appearance<br />

SEALPAC will prove at the trade fair<br />

that fresh <strong>food</strong> products, such as<br />

minced meat, can be packaged safely<br />

and in a resource-saving way, yet still<br />

be presented appetizingly, on any<br />

Amax-series traysealer. Based on a<br />

SEALPAC A6max, you will see that<br />

the trays are reliably sealed under<br />

MAP at highest speeds. This is done<br />

using ultra-light trays in an optimized<br />

format of 190 x 144 mm. The weight<br />

of these trays has been reduced by<br />

up to 20% compared to conventional<br />

plastic trays. The solution not only<br />

saves materials, but it also offers<br />

logistical advantages thanks to the<br />

standardized format. The ultra-light<br />

trays can be easily stacked and will<br />

present any product in an appetizing<br />

and attractive way on the retail shelves,<br />

whilst keeping those shelves<br />

neat and tidy.<br />

The Amax-series traysealers are characterized<br />

by their particularly lowwear<br />

and low- maintenance design.<br />

They are driven by high-quality servomotors<br />

that allow for extremely<br />

smooth production runs, unrivalled in<br />

the market until today. As a standard,<br />

any Amax traysealer is equipped with<br />

the so-called EnergyManager module,<br />

which minimizes energy consumption.<br />

Naturally, these innovative machines<br />

are also suitable for producing hybrid<br />

packaging concepts with a reduced<br />

plastic and high cardboard content,<br />

such as eTray®, FlatMap® or FlatSkin®.<br />

Packaging innovations that<br />

inspire<br />

The Supermarket of Innovations has<br />

become an integral part of the SEAL-<br />

PAC stand at any trade show presence.<br />

This time, there will be no less than six<br />

refrigerators filled with an abundance<br />

of international product samples. Make<br />

sure to look at this exciting selection of<br />

brand-new, creative packaging concepts<br />

from all over the world, which will<br />

inspire any expert.<br />

fmt<br />

For further information:<br />

www.sealpacinternational.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Events<br />

Award-Winning Extraction <strong>Technology</strong><br />

International technology group ANDRITZ will present its comprehensive range of solutions for dewatering,<br />

drying and automation in the <strong>food</strong> industry at Anuga FoodTec in Cologne. Among the highlights is ANDRITZ’s<br />

innovative extraction system, which will receive the prestigious International FoodTec Award.<br />

Turbex to receive gold medal<br />

ANDRITZ recently developed the highly<br />

efficient Turbex extraction system for the<br />

production of functional nutrients. Using<br />

patented technology, it extracts highquality<br />

nutrients from botanicals and<br />

natural products and turns side streams<br />

such as orange peel or brewer’s spent<br />

grain into revenue-generating materials.<br />

Turbex delivers up to 50% higher yields<br />

and consumes up to 30% less energy<br />

than conventional extraction methods.<br />

On March 19, at Anuga FoodTec, Turbex<br />

will be awarded a gold medal under the<br />

International FoodTec Award from the<br />

German Agricultural Society, which has<br />

recognized groundbreaking developments<br />

in innovation, sustainability and<br />

efficiency in the <strong>food</strong> technology sector<br />

since 1994.<br />

Leading the way in innovation with Food<br />

Innovation Xperience center<br />

Another highlight ANDRITZ will present<br />

at Anuga is the recently opened Food<br />

Innovation Xperience center for <strong>food</strong><br />

and feed processing including alternative<br />

proteins. This development and<br />

technology center offers customers and<br />

research institutes the opportunity to<br />

conduct feasibility studies and pilot plant<br />

tests for scale-up or R&D activities under<br />

<strong>food</strong> grade or even ATEX conditions.<br />

Meeting the growing demand for<br />

alternative proteins<br />

In response to the growing global demand<br />

for alternative proteins, ANDRITZ<br />

leverages its comprehensive product<br />

portfolio to provide customers with<br />

tailored end-to-end solutions and support<br />

in scaling up production. Visitors to<br />

Anuga can explore ANDRITZ’s wide range<br />

of process solutions for the production<br />

of alternative proteins, in particular<br />

from sources such as peas, pulses, lentils,<br />

insects and animal by-products.<br />

ANDRITZ’s solutions for the <strong>food</strong> industry<br />

are complemented by state-of-the art<br />

automation and digitalization technologies<br />

for maximum efficiency and a comprehensive<br />

service offering that includes<br />

upgrades, rental machines, service<br />

agreements, process optimization and<br />

training programs.<br />

fmt<br />

For further information:<br />

www.andritz.com<br />

A mobile Turbex unit will be showcased at the ANDRITZ stand (B091) in Hall 5.1.<br />

36 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

1/10/24 12:18 PM<br />

31377<br />

Events<br />

Modular Hygienic Cleaning<br />

Semi-active Wheel and roller cleaning for industrial forklifts<br />

With the new CLEAN-FIELD HD-Line<br />

model series, Kohlhoff Hygienetechnik,<br />

Unna, is expanding its range of<br />

cleaning fields with a further variant<br />

that has been designed for a total load<br />

of up to 5000 kg. These systems can<br />

therefore also be used by industrial<br />

forklifts in order to avoid the entry of<br />

contaminants or the carry-over of dirt<br />

when transporting goods.<br />

All CLEAN-FIELD models can be adapted<br />

to individual hygiene requirements.<br />

If, for example, access control is required,<br />

the additional equipment with<br />

an automatic swivel gate is possible.<br />

For increased hygiene requirements,<br />

further components are available - ran-<br />

On-floor variant CLEAN-FIELD SL-Line<br />

ging from hand disinfection or entrance<br />

control devices with turnstile to a<br />

complete compact hygiene lock. fmt<br />

For further information:<br />

www.kohlhoff-hygiene.de/en/<br />

Simply by driving or walking onto the<br />

CLEAN-FIELD, the self-swinging brush<br />

elements integrated in cassettes are<br />

immediately set in motion and semiactively<br />

(mechanically) clean both<br />

wheels and rollers as well as shoe soles<br />

- optionally wet or dry. With the wet<br />

cleaning option, the system is additionally<br />

equipped with an automatic dosing<br />

system. It ensures that sufficient<br />

cleaning or disinfecting liquid is always<br />

available.<br />

CLEAN-FIELD HD-Line cleaning field including automatic swing gate, automatic dosing and<br />

hand disinfection<br />

The modular cleaning fields are available<br />

as built-in or surface-mounted<br />

versions in various dimensions. The<br />

variants designed for floor installation<br />

require an installation depth of only approx.<br />

60 mm. Only the CLEAN-FIELD<br />

SL-Line model series, which was designed<br />

for a total load of up to 500 kg, can<br />

be used as an on-floor variant.<br />

To clean the tubs and brush elements,<br />

the individual cassettes can simply be<br />

folded up and locked. If necessary, they<br />

can also be completely removed. When<br />

hung in a specially developed cleaning<br />

trolley, brushes can be cleaned easily<br />

and thoroughly.<br />

1/24<br />

Vol. 38 •<br />

ISSN 0932-2744<br />

Hall 10.1<br />

#C030<br />

March<br />

19-22<br />

er<br />

e &<br />

Profit<br />

ood Cutting<br />

processors<br />

xpertise to<br />

solutions for<br />

vegetables.<br />

ent delivers<br />

e reduction<br />

icing, slicing,<br />

ieve your<br />

oals.<br />

Please visit Dr. Harnisch Publications<br />

at Anuga FoodTec,<br />

Boulevard Central Stand A048<br />

The Global Leader in Food Cutting <strong>Technology</strong><br />

Set up a free test-cut of your product.<br />

www.urschel.com<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Cha lenge<br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery<br />

rademarks of Urschel Laboratories, Inc. U.S.A.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Events<br />

Facing up to Production Challenges<br />

Krones at Anuga FoodTec <strong>2024</strong><br />

What are the challenges faced by beverage<br />

and <strong>food</strong> producers worldwide?<br />

One is certainly ensuring security<br />

across the entire production process<br />

– because, of course, only products of<br />

impeccable quality should ever roll off<br />

the line and make their way to consumers.<br />

Another is sustainability, a factor<br />

that applies along the entire value<br />

chain. As we approach the end of certain<br />

finite resources, society has an<br />

obligation to do everything in its power<br />

to protect the natural environment<br />

and our planet as a whole. Of course,<br />

it goes without saying that these topics<br />

also play a central role in the vision and<br />

mission of the Krones Group, whether<br />

for new and continuing developments<br />

or for its many overarching concepts<br />

and services.<br />

At Anuga FoodTec <strong>2024</strong>, Krones, together<br />

with its subsidiaries Steinecker,<br />

Milkron, Evoguard and HST, will be<br />

presenting plant and engineering solutions<br />

for beverage and <strong>food</strong> production.<br />

One main focus will be on showcasing<br />

customized, holistic sustainability<br />

concepts, especially those designed to<br />

save water and energy in the production<br />

process.<br />

Integrated modular sustainability<br />

concepts<br />

Krones plant engineering looks at a<br />

customer’s entire value chain and offers<br />

advice for recovering and recycling<br />

energy and water across the<br />

production operation. Steinecker and<br />

Milkron also offer a variety of ap-proaches<br />

to optimize sustainability in the<br />

production of milk and dairy products<br />

and plant-based alternatives, juices<br />

and soft drinks. Specific applications<br />

include HydroCircle, a complete concept<br />

for wastewater recycling, and<br />

specially designed heat exchanger<br />

systems or heat pumps for sustainable<br />

energy recovery.<br />

Bioreactors for the “new <strong>food</strong>”<br />

sector<br />

When it comes to leveraging synergies,<br />

Krones doesn’t limit itself to<br />

simply choosing solutions for customers.<br />

Instead, the company seeks to<br />

use them to develop new systems and<br />

technologies, drawing on decades of inhouse<br />

expertise in process technology<br />

and plant engineering and applying it<br />

to new and different product categories.<br />

The latest example of this comes<br />

from Steinecker, whose knowledge of<br />

Steinecker’s bioreactor was premiered at the BrauBeviale 2023. It holds 500 liters and is used to<br />

produce ten to twenty per cent biomass.<br />

and technology for fermenting beer,<br />

combined with Krones’ aseptic expertise,<br />

can be adapted to accomplish the<br />

cell-based manufacturing of new <strong>food</strong><br />

products. Steinecker’s bioreactor is<br />

suitable for both precision fermentation<br />

and cell cultivation, making it possible<br />

to manufacture new <strong>food</strong> products<br />

like alternative proteins for meat substitutes<br />

and whey and egg proteins. Krones<br />

recently launched a partnership<br />

with the Swiss startup Food Brewer,<br />

and now the two companies are testing<br />

various applications and sharing the<br />

results with other companies to develop<br />

their own recipes and trials.<br />

Equipment for the production and<br />

preservation of beverages and<br />

<strong>food</strong>s<br />

For further process technology, Krones<br />

also offers a diverse range of solutions,<br />

from the plant planning and engineering<br />

expertise of Milkron to HST’s<br />

HLI90 high-pressure homogenizer and<br />

the VarioAsept D direct-heating system<br />

from Krones right through to the broad<br />

portfolio of pumps and valves from Evoguard<br />

and Ampco, for both standard<br />

and aseptic applications. Krones is also<br />

driving security and sustainability in<br />

other filling and packaging processes.<br />

For instance, by offering filling valves<br />

specially designed for the respective<br />

final product, we are ensuring the highest<br />

quality when filling milk and dairy<br />

products and plant-based alterna-tives,<br />

juices and sauces. Meanwhile, LitePac<br />

Top is one of the most sustainable packaging<br />

concepts available today for<br />

PET containers and cans.<br />

Integrated concepts and solutions<br />

are among the greatest strengths of<br />

Krones process technology and of the<br />

entire group. And the group’s 18,000+<br />

employees around the world are doing<br />

everything they can to make bev-erage<br />

and <strong>food</strong> plants even more sustainable<br />

and ready for a better future.<br />

fmt<br />

For further information:<br />

www.krones.com<br />

38 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

c. U.S.A.<br />

Events<br />

Fresh, Sustainable Packaging Solutions<br />

At the upcoming Anuga FoodTec <strong>2024</strong>,<br />

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

hotspot, in Cologne, Germany,<br />

Coveris will present its sustainable<br />

packaging solutions, including its latest<br />

BarrierFresh MAP skillet, proven<br />

MonoFlex films and block bottom bag<br />

range. Offering enhanced shelf-life and<br />

point-of-sale presentation, all these<br />

solutions answer the <strong>food</strong> market’s<br />

growing demand for environmentally<br />

friendly solutions.<br />

“At Coveris we built our entire sustainability<br />

strategy around the vision of<br />

No Waste as we believe that fighting<br />

waste in all its forms is the driving force<br />

of a more sustainable future. Our packaging<br />

fits into this strategy well and<br />

offers the market what it has been looking<br />

for years –sustainable yet highly<br />

effective and protective solutions’,<br />

summarized Katja Killian, BU Flexibles<br />

Business Development Director from<br />

Coveris.<br />

Enhanced product protection while<br />

boosting shelf appearance<br />

The highlight of the show will be Coveris’<br />

longest shelf-life sandwich packaging,<br />

BarrierFresh MAP skillets, which keep<br />

sandwiches fresher for longer by controlling<br />

pack atmosphere, supporting <strong>food</strong><br />

waste reduction targets. With excellent<br />

product visibility, Coveris’ BarrierFresh<br />

MAP skillets deliver great branding opportunities<br />

and shelf-presentation whilst<br />

robustly protecting the product.<br />

Visitors to Anuga FoodTec <strong>2024</strong> will also<br />

be able to see Coveris’ extended range<br />

of recyclable PE and PP MonoFlex<br />

films and laminates available in various<br />

formats and sizes. Providing a direct replacement<br />

for non-recyclable or difficultto-recycle<br />

plastics, MonoFlex packaging<br />

has been developed to maintain product<br />

shelf-life, performance, functionality,<br />

and packing efficiency for a range of markets<br />

including fresh produce, meat, fish<br />

Photo: Coveris’ packaging solutions which<br />

visitors to Anuga FoodTec show will be able to<br />

learn more about.<br />

and poultry, dairy, ambient <strong>food</strong>s and bakery<br />

goods.<br />

Last, but not least, 100% paper-based<br />

block bottom premade bags are an alternative<br />

solution for bakery, dried <strong>food</strong>s,<br />

confectionery, and snack brands which<br />

are looking for attractive shelf appearance<br />

while ensuring barrier protection<br />

against external factors.<br />

fmt<br />

For further information:<br />

www.coveris.com<br />

1/24<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

Come and see for yourself:<br />

www.harnisch.com<br />

Global Leader in Food Cutting <strong>Technology</strong><br />

a free test-cut of your product.<br />

www.urschel.com<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Challenge<br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery<br />

1/10/24 12:18 PM<br />

Perfectly positioned.<br />

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

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

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

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

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

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

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

Our publications include:<br />

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

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong><br />


Events<br />

State-of-the-Art Filling <strong>Technology</strong><br />

Feige FILLING, leading supplier of filling machines for liquid and pasty products, will present itself at ANUGA<br />

FOODTEC together with technology brands BEHN & BATES, NEWTEC BAG PALLETIZING and QUAT²RO.<br />

New semi-automatic pallet filling<br />

station for liquid and pasty products<br />

From the semi-automatic product<br />

series, FEIGE presents the new ELE-<br />

MENTRA®16 with second scale base,<br />

which comes in a fresh stainless steel<br />

design, equipped with the new FEIGE<br />

web HMI. This machine gives an insight<br />

into the semi-automatic product portfolio<br />

of FEIGE, with its large selection<br />

of product-specific designs. The semiautomatic<br />

pallet filling station advertises<br />

with the feature of servotechnology<br />

FEIGE ePower, where former pneumatic<br />

components are now replaced by<br />

electrically operated components, e.g.<br />

the base height adjustment and the<br />

lifting unit. This feature is sustainable<br />

and forward-looking for energy-saving<br />

components. Notable feature of the<br />

ELEMENTRA®16 is the second scale<br />

base, enabling both large and small<br />

containers on one filling machine.<br />

Highly user-friendly: the FEIGE<br />

Web HMI<br />

The FEIGE web HMI has particularly<br />

been adapted to the customers requirements<br />

and convinces as interface<br />

between operator and machine with<br />

multi-touch operation and gesture control.<br />

The intuitive design ensures quick<br />

orientation and smartphone-like operation<br />

for higher productivity and shorter<br />

training times. Web technologies support<br />

tailored visualizations for highest<br />

demands. In addition, the new recipe<br />

management with grouped parameters<br />

provides an improved overview. Photos<br />

and videos now support alarm-related<br />

help texts for easy understanding. FEI-<br />

GE also offers visitors a very special experience<br />

with the possibility to present<br />

further products up close and in detail<br />

in 360° presentations. A virtual booth<br />

gives an exclusive insight into the latest<br />

developments and projects, which are<br />

presented in many perspectives.<br />

industrial applications over the years,<br />

particularly for filling a variety of <strong>food</strong><br />

products. At ANUGA FOODTEC, the<br />

packaging experts are showcasing the<br />

latest version of the packer. This variant<br />

ensures a uniform product discharge<br />

from the filling vessel with high filling performance,<br />

low air consumption, and reduced<br />

maintenance and cleaning effort.<br />

Furthermore, the latest development<br />

in the RADIMAT® family, the RADIMAT-<br />

PATHFINDER, will be introduced: This<br />

solution is distinguished by its secure,<br />

reliable, and automated transportation<br />

of individual empty bags over longer distances<br />

to the filling spout for placement.<br />

In addtion, the BEHN + BATES stand will<br />

feature a BESPOKE Shop presenting<br />

the entire range of possible packaging as<br />

well as services related to the bags.<br />

Bag palletizer from NEWTEC BAG,<br />

digital product innovations from<br />

QUAT²RO<br />

With the introduction of TERRAM<br />

800 G, NEWTEC BAG has revolutionized<br />

the palletizing of 5 to 50 kg<br />


BAG will show the latest orientation<br />

clamp – one of the essential modules<br />

of the TERRAM palletizer for optimal<br />

and swift bag alignment before palletizing.<br />

QUAT²RO debuts QUAT²RO® Connect,<br />

an intelligent system taking<br />

data analysis across the production<br />

cycle to a new level. The platform offers<br />

cross-manufacturer insights into<br />

manufacturing status and is designed<br />

for future adaptability and compatibility<br />

with web-based devices. Furthermore,<br />

QUAT²RO introduces the<br />

upgraded QUAT²RO® Batch software<br />

with enhanced user interface and<br />

features as well as QUAT²RO® Production,<br />

a digital system streamlining<br />

packaging, loading, and mixing. fmt<br />

For further information:<br />

www.behnbates.com<br />

www.www.feige.com<br />

Pivoting pallet filling equipment ELEMENTRA 16 with 2nd scale base for small containers<br />

Pneumatic packer, new bag applicator<br />

and packaging material<br />

BEHN+BATES‘ pneumatic packer has<br />

proven itself as a reliable solution in<br />

40 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Packaging<br />





MAR 19 - 22, <strong>2024</strong><br />

HALL 7.1 BOOTH C-071<br />


Being fl exible is good, being fast and fl exible is even better. Schubert packaging machines are<br />

leading the way. Intelligent control and precise robotics can now replace complex mechanics to<br />

ensure maximum fl exibility in all packaging processes. In fact, 80% of the leading FMCG companies<br />

count on us and our fl awless packaging combined with the lowest possible consumption. In line<br />

with our Mission Blue Sustainability Initiative: A winning proposition – for our planet and for you.<br />

www.schubert.group/en/<strong>food</strong>.html<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 41

Packaging<br />

HAK is the first Vegetable Producer to<br />

use Terra Forest-based Polymers<br />

SIG carton packaging modernizes the conventional ambient vegetable aisle in the Netherlands<br />

As demand for more innovation and sustainable<br />

packaging continues to grow<br />

from manufacturers, retailers and consumers,<br />

SIG carton packaging continues<br />

to meet these needs. The traditional long<br />

life vegetable aisle, made up of mainly<br />

cans and glass, is now being disrupted<br />

by SIG carton packs, with its many convenience,<br />

efficiency, and sustainability<br />

benefits.<br />

HAK, the leading Dutch plant-based<br />

<strong>food</strong> producer, has recently opted to<br />

use SIG SafeBloc carton packs – a more<br />

sustainable packaging option compared<br />

to cans or glass jars* – to ensure its<br />

pulses products are optimally protected<br />

to retain their high quality over a prolonged<br />

period. The high share of renewable<br />

materials and resource-efficient carton<br />

packaging results in a significantly lower<br />

CO2 footprint*.<br />

HAK is the first vegetable producer<br />

among SIG's customers to use the sustainable<br />

packaging material SIG Terra<br />

Forest-based polymers. 90% of the pa-<br />

ckaging material is forest-based – including<br />

polymers linked to forest-based<br />

renewable sources via a certified massbalance<br />

approach. They are a move away<br />

from conventional fossil-based polymers.<br />

Nicole Freid, CEO at HAK: “As we strive<br />

to accelerate the protein transition from<br />

animal to healthier and environmentally-kind<br />

pulses, we aim to set a new<br />

packaging standard in this category<br />

which makes eating pulses even more<br />

accessible. By offering our consumers<br />

the latest sustainable packaging solution<br />

from SIG, we ensure the packaging<br />

perfectly complements our plant-based<br />

<strong>food</strong> portfolio in a contemporary and refreshing<br />

way.”<br />

The convenient carton pack is perceived<br />

by consumers as a modern solution that<br />

is lightweight and handy. Its space-saving<br />

shape makes it easy to carry, handle,<br />

store, and dispose of for recycling at<br />

home. Manufacturers and retailers benefit<br />

from SIG carton pack’s logistical<br />

and storage efficiency, both in transportation<br />

and retail.<br />

José Matthijsse, President & General<br />

Manager Europe at SIG: “Vegetables and<br />

pulses in carton packaging fit with the<br />

efforts of <strong>food</strong> companies such as HAK,<br />

who reduces its ecological footprint by<br />

investing in organic products, reducing<br />

CO2 emissions, and choosing pulses as<br />

an alternative protein source. We continue<br />

to work closely with HAK to support<br />

them in delivering the latest sustainable<br />

packaging solutions and I’m convinced<br />

our partnership will put them in an excellent<br />

position for market penetration and<br />

volume growth, as well as improving the<br />

company’s environmental standing in<br />

the category.”<br />

fmt<br />

* based on the results of a comparative<br />

ISO-compliant, critically reviewed LCA of<br />

retort <strong>food</strong> carton versus other substrates:<br />

https://cms.sig.biz/media/14543/lca-<strong>food</strong>_<br />

sig-final_report_incl-critical-review.pdf<br />

For further information:<br />

www.sig.biz<br />

HAK, the leading Dutch plant-based <strong>food</strong> producer, has recently opted to use SIG SafeBloc carton packs – a more sustainable packaging option compared<br />

to cans or glass jars* – to ensure its pulses products are optimally protected to retain their high quality over a prolonged period. Photo: HAK/SIG<br />

42<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Packaging<br />

For a High-impact Premium look<br />

in Coffee and Confectionery Packaging<br />

Sappi’s “Algro Finess C” flexible packaging<br />

paper for <strong>food</strong> items<br />

Flexible packaging paper manufacturer<br />

Sappi Europe has further optimized its<br />

well-established Algro Finess product<br />

portfolio and is now offering “Algro Finess<br />

C”, a coated flexible packaging paper<br />

specially developed for coffee packaging.<br />

It excels with its high-quality<br />

appearance and superior printing and<br />

converting properties. The new paper<br />

also effectively reduces fold and color<br />

cracking which negatively impacts<br />

the packaging’s appearance at POS.<br />

Sappi is the market leader in the field<br />

of coated flexible packaging papers. In<br />

recent years, the innovation driver has<br />

continuously advanced its portfolio<br />

and customized its solutions to meet<br />

its customers’ very unique product requirements.<br />

• Sappi “Algro Finess C” with a<br />

high-gloss surface<br />

• For wrapper applications such as<br />

coffee, snacks and confectionery<br />

• Effectively reduces fold and<br />

color cracking<br />

• Outstanding printing and<br />

converting properties<br />

Passionate coffee drinkers cannot<br />

imagine beginning the day without<br />

their favorite hot beverage. For real<br />

coffee connoisseurs, both the quality<br />

of the packaging content as well<br />

as its image – i.e. the design and packaging<br />

– play a decisive role. To impress<br />

them in-store, packaging and<br />

speciality paper manufacturer Sappi<br />

Europe has developed the new “Algro<br />

Finess C”, a paper that manufacturers<br />

and brand owners can use to further<br />

motivate consumers to buy their products.<br />

“Algro Finess C” – for that extra<br />

touch of finesse<br />

The new MGBK (Machine Glazed<br />

Bleached Kraft) paper, which is double-coated<br />

on one side, was specially<br />

developed for flexible packaging applications<br />

and is ideally suited for<br />

many wrapper applications in the coffee<br />

and <strong>food</strong> sector, such as snacks<br />

and confectionery. Especially coffee<br />

packaging tends to exhibit fold and<br />

color cracking after printing and folding,<br />

exposing white areas. “Algro Finess<br />

C” was developed to reduce and<br />

prevent these unsightly cracks. The<br />

paper features a high-gloss surface<br />

and a treated reverse side. Available<br />

in grammages of 80 g/m² and 90 g/<br />

m², it is also suitable for direct contact<br />

with <strong>food</strong> thanks to its unique<br />

properties.<br />

Superb printing and finishing<br />

The flexible packaging paper also excels<br />

with its outstanding properties<br />

in printing and finishing. Thanks to its<br />

high-gloss surface and outstanding<br />

printability, you can achieve excellent<br />

printing results with “Algro Finess C”<br />

using flexographic or gravure printing<br />

processes. Exceptionally high-quality<br />

color and tonal value reproduction<br />

ensure a striking appearance with<br />

which manufacturers and brand owners<br />

can make an impression at POS.<br />

“Algro Finess C” also leaves nothing<br />

to be desired in terms of its strength.<br />

Thanks to its exceptional rigidity, the<br />

paper can be easily processed as a<br />

wrapper in the packaging line – even<br />

at high speeds.<br />

fmt<br />

For further information:<br />

www.sappi.com.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 43

Packaging<br />

Flexible Packaging Machines Support<br />

Confectionery Manufacturers<br />

when it comes to Sustainability<br />

Confectionery needs to be packaged hygienically, efficiently and, to an ever increasing extent, sustainably. At<br />

ProSweets <strong>2024</strong>, Gerhard Schubert GmbH will be demonstrating how it is supporting confectionery manufacturers<br />

on their journey towards more sustainable processes and packaging with robot technology developed<br />

in-house and comprehensive consulting services.<br />

Be it consumer wishes or legal regulations<br />

– the issue of sustainability is<br />

playing an important role for more and<br />

more confectionery manufacturers.<br />

Gerhard Schubert GmbH, a packaging<br />

specialist who is very much aware of its<br />

responsibility, has always placed great<br />

importance on environmental awareness.<br />

The company has clearly defined<br />

extensive goals and measures with its<br />

Mission Blue Sustainability Initiative.<br />

In order to provide companies with<br />

the best possible advice on tackling<br />

this multi-faceted challenge, Schubert<br />

experts provide support with its Packaging<br />

Perspectives services in the<br />

selection of materials and the design<br />

of packaging solutions that are both<br />

machine-compatible and environmentally<br />

friendly.<br />

Schubert’s flexible, modular and easily<br />

converted packaging machines process<br />

both conventional and fully recyclable<br />

packaging. Robot-based TLM<br />

technology handles a wide range of<br />

carton formats, trays, plastic crates as<br />

well as standard and paper-based flowpack<br />

films without compromising on<br />

quality. Martin Sauter, Head of Sales at<br />

Schubert, adds: “We are continuously<br />

developing our innovative packaging<br />

machines, especially in terms of sustainability.<br />

Last year, for example, we<br />

equipped our Flowpacker with Box Motion<br />

sealing technology, which enables<br />

cross-sealing using ultrasound. The<br />

seal is also ideal for recyclable flowpacks<br />

made from monofilms or paperbased<br />

films.“<br />

Optimised packaging sizes save<br />

on materials<br />

In addition to using more sustainable<br />

materials, packaging size also plays<br />

a decisive role in environmental protection.<br />

A few millimetres saved per<br />

pack can lead to considerable material<br />

savings all told. However, smaller<br />

packaging sizes can only be achieved<br />

if they can be filled with confectione-<br />

The Bahlsen company saves 112 tons of plastic per year with new packaging developed by Schubert for its “PiCK UP” biscuit bar.<br />

44<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Packaging<br />

ry without compromising on quality.<br />

This is ensured by Schubert’s pick &<br />

place robots which play an important<br />

role in the packaging process. They<br />

pick up confectionery such as bars or<br />

chocolates and place them into trays,<br />

cartons or thermoformed packaging<br />

with millimetre precision. They can do<br />

so thanks to the vision system developed<br />

by Schubert which also serves as a<br />

quality control for the products before<br />

packaging.<br />

Cardboard packaging without<br />

glue and a hybrid solution with<br />

extremely thin film<br />

Although Gerhard Schubert’s main focus<br />

is on modular, digital, robot-based<br />

packaging machines, the company<br />

also selectively develops sustainable<br />

packaging processes. Last year, the<br />

Crailsheim-based company introduced<br />

two environmentally friendly solutions<br />

they developed in house: Dotlock, a<br />

technology that makes cardboard packaging<br />

entirely glue-free, and a cardboard-monofilm<br />

hybrid solution – also<br />

without glue – that greatly minimises<br />

the use of plastic.<br />

Dotlock is based on so-called ‘clinching’<br />

technology used for joining metals.<br />

The cardboard layers are pierced<br />

with a needle from one side, forming<br />

a collar on the other side. This is then<br />

pressed onto the cardboard to create<br />

a stable force & form fit. As a 100 per<br />

cent glue-free packaging solution, Dotlock<br />

is completely recyclable via the<br />

paper cycle. The new hybrid packaging<br />

consists exclusively of cardboard and<br />

very thin monofilm, both of which are<br />

very easy to separate after use and<br />

therefore fully recyclable.<br />

For further information:<br />

www.schubert.group/en/<br />

The pick & place robots ensure exact, millimetre-precise placement of confectionery into the packaging.<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 45

Packaging<br />

Flexible Film Range unlocks Recycling of<br />

Protein Packaging<br />

In response to the increased demand<br />

for sustainability in fresh protein packaging,<br />

Klöckner Pentaplast (kp),<br />

global leader in rigid and flexible packaging<br />

and specialty film solutions,<br />

has shown how packaging can rise to<br />

the challenge through increased recyclability.<br />

kp has highlighted its new recyclable<br />

Flexible range, which comprises kp FlexiLid®<br />

EH 145 R, kp FlexiFlow® EH 145<br />

R and kp FlexiVac® R, as an example of<br />

how flexible packaging can be created<br />

with recyclability at the forefront of design<br />

- a significant step-change for the<br />

protein industry.<br />

Christophe Rossé, <strong>Marketing</strong> Director,<br />

Flexibles, at kp, explains: “While sustainability<br />

has been topping the priority<br />

list for many <strong>food</strong> businesses, flexible<br />

films for the protein market have had<br />

a tougher road to packaging circularity.<br />

For a long time, the plastic film packaging<br />

used with fresh meat products<br />

has been non-recyclable and destined<br />

for linear waste streams and ultimately,<br />

incineration or landfill. However, businesses<br />

like kp have been relentless in<br />

pushing the boundaries, and our new<br />

flexible film range shows the fruits of<br />

that work.<br />

“At the heart, it’s testament to our commitment<br />

to environmental stewardship<br />

and circular economy principles in <strong>food</strong><br />

packaging. By ensuring our designs<br />

perform as well as – or better than – incumbent<br />

non-recyclable films, we are<br />

showing that today’s protein businesses<br />

don’t need to choose between recyclability<br />

and performance; they can<br />

have both.”<br />

kp FlexiLid® EH 145 R is one of the<br />

world’s thinnest barrier lidding films.<br />

Designed following Ceflex guidelines<br />

for D4ACE PE mechanical recycling,<br />

it exceeds packaging guideline specifications,<br />

with more than 90% PE content.<br />

kp FlexiLid® EH 145 R offers high<br />

barrier properties, anti-fog features,<br />

and easy printing, for shelf standout.<br />

Its outstanding sealability ensures<br />

performance even when sealing<br />

through contamination. Combining<br />

this top film with recyclable trays,<br />

such as kp Elite®, customers achieve<br />

a fully recyclable and single-supplier,<br />

case-ready solution.<br />

Certified and validated by third party<br />

organisations as fully recyclable, kp<br />

FlexiFlow® EH 145 R barrier flow wrap<br />

film solution delivers high levels of product<br />

protection, while reducing plastic<br />

weight by 75%. This high barrier film<br />

extends shelf life, preserves product<br />

quality and for supply chain versatility,<br />

is compatible with all FFS and vertical<br />

flow pack machines.<br />

Completing the recyclable film trio is<br />

kp FlexiVac® R. This fully certified 100%<br />

recyclable vacuum film represents a<br />

major engineering achievement in multi-layer<br />

recyclable packaging. Developed<br />

in collaboration with Dow Chemical<br />

using its FUSABOND technology,<br />

kp FlexiVac® R offers exceptional clarity,<br />

puncture resistance and maximum<br />

<strong>food</strong> protection through best-in-class<br />

hermetic sealing performance. Ensuring<br />

suitability for a wide range of applications,<br />

it is available in thicknesses<br />

ranging from 70-300 microns.<br />

Christophe Rossé adds: „We are<br />

proud to operate with a ‘Packaging<br />

with integrity’ ethos, so whether our<br />

customers are looking to reduce <strong>food</strong><br />

waste through shelf- life-extending<br />

packaging, or to switch to recyclable<br />

packaging solutions to support business-wide<br />

environmental goals, our<br />

<strong>food</strong> packaging team is ready to assist.<br />

Of course, all backed by our extensive<br />

expertise and global presence, which<br />

46<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Packaging<br />

includes 20 Food Packaging production<br />

plants in 14 countries around the<br />

world.”<br />

For more Information about kp and its<br />

recyclable flexible packaging film products,<br />

www.kpfilms.com/en/<br />

About Klöckner Pentaplast<br />

Focused on delivering its vision: The<br />

Sustainable Protection of Everyday<br />

Needs, kp is a global leader in rigid and<br />

flexible packaging and specialty film<br />

solutions, serving the pharmaceutical,<br />

medical device and protein markets,<br />

amongst others. With a broad and innovative<br />

portfolio of packaging and<br />

product films and services, kp plays<br />

an integral role in the customer value<br />

chain by safeguarding product integrity,<br />

protecting brand reputation and<br />

improving sustainability. kp’s “Investing<br />

in Better” sustainability strategy<br />

solidifies its commitment to achieving<br />

ten clear targets for long-term improvement.<br />

kp has earned a gold rating<br />

from EcoVadis, the leading platform for<br />

environmental, social and ethical performance<br />

ratings, putting kp in the top<br />

3% of companies rated in the manufacturing<br />

of plastics products sector.<br />

Founded in 1965 kp has 30 plants in 18<br />

countries and employs over 5,600 people<br />

committed to serving customers<br />

worldwide in over 60 locations.<br />

For further information:<br />

www.kpfilms.com/en/<br />

fmt<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> 47

Events<br />


19-22 March<br />

Cologne, Germany<br />

Anuga FoodTec<br />

Koelnmesse GmbH<br />

Messeplatz 1, 50679 K ln<br />

Tel: +49-221-821-0<br />

Fax.: +49-221-821-2574<br />

info@koelnmesse.de<br />

www.anuga<strong>food</strong>tec.com<br />

26-28 March<br />

Lagos, Nigeria<br />

Agro<strong>food</strong> Nigeria<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<br />

14-16 May<br />

Geneva, Switzerland<br />

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

Informa Exhibitions,5 Howick Place,<br />

London SW1P 1WG Great Britain<br />

Tel.: +44 20 337 73111<br />

www.vita<strong>food</strong>s.eu.com<br />


16-28 May<br />

Addis Ababa Äthiopia<br />

Agro<strong>food</strong> Ethiopia<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36, 69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<br />

18-21 June<br />

Tehran Iran<br />

fairtrade Iran<strong>food</strong> + bevtec<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

ww.fairtrade-messe.de<br />

14-17 July<br />

Chicago, IL, USA<br />


Institute of Food Technologists<br />

252 W. Van Buren,<br />

Suite 1000, Chicago, IL 60607<br />

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348<br />

www.ift.org<br />

48 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

Events<br />


SEPTEMBER 2022 NOVEMBER 2022<br />

6-8 August<br />

Sao Paulo, Brazil<br />

Fi South America,<br />

Informa Markets<br />

PO Box 12740, de Entree 73, Toren A,<br />

100 AS Amsterdam Zuid Oost, The Netherlands<br />

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />

24-26 September<br />

Birmingham, UK<br />

PPMA Ltd. <strong>2024</strong><br />

PPMA Ltd.<br />

New Progress House,<br />

34 Stafford Road, Wallington, Surrey SM6 9AA<br />

Tel.: +44 (0)20 8773 8111<br />

www.ppmashow.co.uk<br />

24-26 September<br />

Nuremberg, Germany<br />

Fachpack<br />

NürnbergMesse GmbH<br />

Messezentrum, 90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08<br />

www.fachpack.de<br />

30-31 October<br />

Paris, France<br />

Fi North America<br />

Informa Markets, PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS Amsterdam, Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />

3-6 November<br />

Chicago, IL, USA<br />


Pack Expo International<br />

1451 Dolley Madison Blvd., Ste 101 McLean, VA<br />

22101 USA<br />

Tel.: +1 703 761 2600<br />

info@fpsa.org<br />

19-21 November<br />

Frankfurt, Germany<br />

Fi Europe,<br />

Informa Markets, PO Box 12740, de Entree 73,<br />

Toren A, 1100 AS, Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />

www.figlobal.com<br />

08 - 11<br />

25 - 28<br />

November<br />

This list of events is accurate, to the best of<br />

our knowledge. However potential visitors are<br />

recommended to check with the organizer since some<br />

details are subject to change. We make no claims to<br />

be complete and are grateful for any corrections or<br />

completions. Please contact: <strong>food</strong>@harnisch.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong> ft<strong>2024</strong>-advert_92x244mm_vect.indd 1<br />

49<br />

ft<strong>2024</strong>-advert_92x244mm_vect.indd 1 12.02.24 14:29

Last Page<br />

Advertiser’s Index • February <strong>2024</strong><br />

Key No. Page Company Location<br />

106874 Cover 1 AT Automation <strong>Technology</strong> GmbH Bad Oldesloe, Germany<br />

106638 Cover 2 Endress+Hauser Group Services Reinach, Switzerland<br />

105693 48 EURASANTÉ Loos - Lille, France<br />

105896 15 European Snack Association Brussels Belgium<br />

107354 49 fairtrade GmbH & Co. KG Heidelberg, Germany<br />

106610 41 Gerhard Schubert GmbH Crailsheim, Germany<br />

106693 25 HRS Heat Exchangers Ltd Watford, Great Britain<br />

107355 11 IMR - International Market Research San Diego, CA, USA<br />

104845 19 Informa Exhibitions London, Great Britain<br />

104910 17 Institute of Food Technologists Chicago, IL, USA<br />

107101 27 Jung Process Systems GmbH Kummerfeld, Germany<br />

106648 33 Koelnmesse GmbH Cologne, Germany<br />

106401 31 Kutter- und Gerätebau Wetter GmbH Biedenkopf-Breidenstei, Germany<br />

106706 21 NETZSCH Pumpen & Systeme Waldkraiburg, Germany<br />

106558 29 Schaaf Technologie GmbH Bad Camberg, Germany<br />

106855 Cover 4 URSCHEL Chesterton, IN, USA<br />

106754 4-5 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections<br />

if something should be not quite right.<br />


ISSN 0932-2744<br />

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Internet: www.harnisch.com<br />

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Copyright © <strong>2024</strong> by Dr. Harnisch<br />

Verlag, Nuremberg, Germany<br />

PREVIEW • APRIL <strong>2024</strong><br />

Confectionery<br />

Color Sorting<br />

Conveying<br />

Fi Europe Review<br />

… and lots more<br />

50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February <strong>2024</strong>

tting<br />

ies, Inc. U.S.A.<br />

1/10/24 12:18 PM<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

Hall 10.1<br />

#C030<br />

March<br />

19-22<br />

1/24<br />

fit<br />

ors<br />

to<br />

s for<br />

es.<br />

vers<br />

n<br />

ing,<br />

+49 (0)911 2018-100<br />

or mail us to: <strong>food</strong>@harnisch.com<br />

The Global Leader in Food Cutting <strong>Technology</strong><br />

t up a free test-cut of your product.<br />

www.urschel.com<br />

Cover: Revolution in<br />

Food Quality Control<br />

The Ingredient<br />

Innovation Challenge<br />

Issue 1/<strong>2024</strong><br />

Texture Analysis in<br />

Dairy Developments<br />

Sustainable Packaging<br />

in Confectionery<br />

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Hall 10.1<br />

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March<br />

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Discover<br />

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As the Global Leader in Food Cutting<br />

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depend on Urschel’s expertise to<br />

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