food Marketing - Technology 2/2024

2/24 

Vol. 38 • 31377 

ISSN 0932-2744 

Cover: Health Benefits 

of Avocados 

Hydrocolloids: 

Consumer Perceptions 

Proteins for a 

Growing World 

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Editorial 

Clean Eating for a Healthy Future? 

A phrase has been buzzing around 

in the USA for a while now and which 

is finding a larger following in Europe. 

“Clean Eating“ is a food fad somewhere 

between a complete return to nature 

and a demonisation of all things 

processed. There are variations to the 

definition, but basically, Clean Eating 

means staying as close to nature as 

possible, including the preparation of 

meals from scratch, using local and 

regional ingredients. 

Of course there are many reasons for 

this, starting with health. Supporters 

claim that Clean Eating nourishes your 

body with healthy and nutrient-dense 

foods. Clean foods fill your body with 

plentiful vitamins and minerals, highquality 

protein and healthy fats, which 

improve heart and brain health, assist 

with weight management, build a 

stronger immune system and increase 

energy levels, among other benefits. 

How nice this would be. 

Because there is no science 

background to Clean Eating, the 

variations to the theme are sometimes 

unclear, and without a sound basis. For 

example, it’s often recommended that 

dairy and wheat are excluded from 

the diet, even for those who have not 

been diagnosed with an intolerance or 

allergy. Coconut oil is often promoted, 

despite being high in saturated fat, 

which is linked to high cholesterol. 

Butter is avoided by some clean eaters, 

but not by others, while most who 

eat it suggest it should be organic 

and grass-fed – attributes that don’t 

change the fact it is high in saturated 

fat. There is inconsistency over sugar. 

Although white sugar is definitely not 

viewed as ‘clean’, honey, maple syrup 

and juices, which are also sources of 

free sugars, are usually included and 

even encouraged by some clean eating 

gurus. 

What is often forgotten, in some extreme 

circles, is that processed foods grew 

from a need for convenience, as well 

as the wish for increased food safety 

and variety – and here there is plenty of 

scientific proof. It is unquestionably true 

that there are some foods we should be 

eating less of and others we should eat 

more of, but it is not helpful to define a 

world of food in terms of clean and dirty. 

The Clean Eating community would 

present an image of perfection that 

isn’t realistic. The majority of families 

(including families of one or two) simply 

do not have the time or money to spend 

in the garden or kitchen and being given 

a feeling of inferiority or guilt is not a 

good association. 

Ian Healey 

Editor-in-Chief 

In real life, some days there will be 

time to cook and being flexible in your 

diet is important if there is going to be 

a pattern of eating for the long term, 

rather than a continuous cycle of ups 

and downs. 

Nowadays people simply need to find 

what is right for themselves. Food can 

be fun, preparation and cooking can 

be a communal experience. And, as 

always, there needs to be a balance. 

And respect for others who choose 

differently. 

Cheers 

If you like it – subscribe! 

food Marketing & Technology • April 2024 

food Marketing & Technology • April 2024 3

Contents 

food Marketing & Technology April 2024 

3 Editorial 

42 Impressum 

Ingredients 

6 Avocados: Health Benefits and Sustainable Cultivation 

10 Molding and Demolding Consumer Perceptions of 

Hydrocolloids 

13 Continued Growth in the Food Supplements 

14 How to make High Fat Foods Healthier with Fat Layers 

and Marbling 

18 Study Reveals Pomegranate’s Potential to Slow 

Progression of Age-related Frailty 

Processing 

20 The Evolution of the Protein Value Chain – 

Sustainable Protein Systems for a Growing World 

24 Angle Grinder for Fresh and Frozen Meat Blocks with 

Well Thought-out Technology 

26 Real-time Monitoring Solution for Food Processing 

Technology Launched at Anuga FoodTec 

28 Sustainable, Efficient Process Security with ‘Just Clip It’ 

System 

Key No. 102163 

Your 

Ingredient 

Ideas. 

Packaging 

30 Going Digital for Greater Efficiency 

33 Safe, Attractive, and Resource-Saving Packaging 

Solutions in the Cheese Industry 

Departments 

37 New White Paper Examines How Processing Technology 

Can Improve Food Sustainability and Nutrition 

38 Discover the Latest in Nutraceutical Innovation at 

Vitafoods Europe 2024 in Geneva 

40 Calendar of Events 

42 Index

10/30/23 1:57 PM 

Vol. 38 • 31377 

ISSN 0932-2744 

2/24 

Cover: 

Avocado consumption is increasing 

worldwide by around 3% every year. In the 

EU, growth of as much as 15% is expected 

over the next five years. This makes 

Europe the second largest growth market 

for avocados after the USA. Avocados are 

healthy and versatile, they are easy to prepare 

and can be enjoyed on any occasion. 

Whether in salads, as dips or traditionally 

on bread - there are many ways to integrate 

them into our daily diet. 

uty parts 

ficult-to-cut 

ucts. 

tting Technology 

ur product. 

rschel.com 


of Avocados 




Growing World 

Saving Cheese 

Packaging 

Our Cover Story starts on page 6. 

Photo: WAO - World Avocado Organisaton 

Ingredients: Hydrocolloids, A Consumer Perspective 

There are many forces and influences generating consumer 

perceptions about food ingredients including hydrocolloids. Social 

media, personal friends, family members, health concerns, 

environmental awareness, nutritional magazines and many 

others. In some cases there is a mystery over what caused the 

perception (or misperception) in the first place. Take a look at 

page 10 for a full analysis of this complex challenge. 

Our 

Extrusion Cooking 

and Drying 

Expertise. 

The Possibilities are Endless. 

Processing: Technology for New Proteins 

Over the past five years, the protein value chain has undergone 

significant transformation with plant-based proteins rising 

in popularity and consumer acceptance. Despite this progress, 

formidable challenges remain to further advance the industry. 

The food industry is tasked with designing more efficient processes 

that use less energy and water to extract and purify 

plant-based proteins. The full story can be found on page 20. 

Wenger pioneered twin screw extrusion for food applications 

nearly 40 years ago. Today, our leading-edge technology is 

used to create diverse food products and ingredients such as 

protein crisps, textured proteins, cereals, breadings, starches, 

snacks, and many more. 

And our world-class process 

experts can help you develop 

whatever shape, size, color, 

fi brous structure, or moisture 

level required. 

Packaging: Reduced Packaging for Cheese 

Whether it concerns a technical improvement of the packaging 

process at an artisan Swiss cheese factory, which gives its valuable 

skilled workers more time for cheese production, or global 

branding at a Portuguese cheese manufacturer that wants 

to significantly boost its export business, the high-tech traysealers 

and thermoformers from a leading packaging specialist 

support the goals of these companies. Two success stories 

from the world of dairy are shown on page 33. 

food Marketing & Technology • February 2016 

Key No. 102163 

Wenger.com

Cover Story 

Avocados: Health Benefits and 

Sustainable Cultivation 

Avocados are healthy and versatile, they are easy to prepare and can be enjoyed on any occasion. Whether 

in salads, as dips or traditionally on bread - there are many ways to integrate them into our daily diet. The 

avocado offers a special sensory experience due to its slightly nutty flavor, creamy texture, aroma and 

appearance and is a nutritionally balanced food. The nutritional benefits are quite clear: avocados contain 

almost no sugar, but lots of vitamins, important minerals and healthy fats. They are part of a balanced diet 

and are available throughout the year. The cultivation of avocados is becoming increasingly sustainable and 

their reputation is growing in all cases. 

eggs. Avocados are mainly eaten for 

their healthiness, but also for their flavor 

and enjoyment. As a nutritious suby 

Sabine Straka 

Attractive growth segment 

In only a few years, the avocado has developed 

from being a rather exotic fruit 

into a real food trend and has become 

an integral part of modern cuisine and 

in restaurants throughout Europe and 

beyond. More and more nutritionconscious 

consumers integrate this 

popular fruit into their daily diet. Particularly 

during the last four to six years, 

the consumption of avocados in the 

EU has increased significantly. According 

to the World Avocado Organization 

(WAO), around 150,000 tonnes of 

avocados were consumed in France 

last year, 110,000 tonnes each in Germany 

and the UK, 60,000 tonnes in 

Scandinavia and 45,000 tonnes in Italy. 

The cultivation and trade of avocados 

is an attractive growth sector. Avocado 

consumption is increasing worldwide 

by around 3 % every year. In the EU, 

growth of as much as 15 % is expected 

over the next five years. This makes Europe 

the second largest growth market 

for avocados after the USA. 

High-demanding consumers 

For around 50 years, avocados have 

been available in supermarkets. In Germany, 

40 % of households regularly eat 

avocados, with 1.3 kg per capita consumed 

last year. This puts Germany in 

the second place after France in terms 

of avocado consumption. In Europe, 

Millennials and Generation Z are particularly 

fond of avocados, a discerning 

target group with a conscious lifestyle 

who like to share their dietary preferences 

on social media. Avocados are 

popular in salads and are mostly eaten 

for breakfast, often with bread and 

Zac Bard, President World Avocado Organization 

6 food Marketing & Technology • April 2024

Cover Story 

perfood, avocados are an alternative to 

animal products. Avocados are available 

all year round. Most avocados come 

from countries such as Peru, Mexico, 

Colombia, Chile, South Africa, Kenya, 

Spain and Israel. More and more consumers 

are therefore concerned about 

the carbon footprint and whether they 

can eat avocados with a clear conscience. 

We asked Zac Bard, Chairman of the 

World Avocado Organization (WAO) 

some of these specific questions. 

Founded in 2016 as a non-profit organization, 

the WAO is made up of the 

largest avocado producers, exporters 

and importers from around the world. 

The aim of the organization is to educate 

people about the health benefits of 

avocados, to raise awareness of avocados 

in selected international markets, 

especially in Europe, and thus promote 

the consumption of avocados. It also 

provides information on the sustainable 

cultivation of avocados and supports 

retailers with sales. For this purpose, 

WAO runs large-scale marketing and 

communication campaigns. 

Nutritious superfood 

Most avocados are eaten for health 

reasons. In various educational campaigns, 

the WAO informs about the 

nutritional and physiological benefits 

of avocados. They hardly contain any 

sugar, but many essential vitamins 

and minerals, including magnesium, 

copper, potassium, vitamins C, E, K 

and some B vitamins, as well as other 

essential nutrients that are important 

for a healthy immune system and for 

the prevention of many diseases. The 

health benefits of avocados have also 

been proven in numerous clinical studies. 

With their high content of monounsaturated 

fatty acids, avocados can 

help to lower the LDL cholesterol level 

in the blood and thus reduce the risk of 

a stroke. A study in the „Journal of American 

Heart Association“ found that 

eating just two portions of avocado a 

week can reduce the risk of cardiovascular 

disease. With their high proportion 

of unsaturated fatty acids, avocados 

are also a healthy alternative to 

animal-based foods. Replacing saturated 

fats with unsaturated fats can also 

improve insulin sensitivity and reduce 

the risk of type 2 diabetes. Avocados 

have a high satiety value and contain 

few calories (approx. 250 calories per 

avocado). They can help losing weight 

and reducing the risk of obesity. Avocados 

are rich in fiber, which regulates 

appetite and is important for intestinal 

health and digestion. The nutrients and 

bioactive compounds in avocados can 

reduce the risk of metabolic syndrome 

(high cholesterol, high blood pressure, 

obesity). In older people, eating avocados 

can have a positive effect on brain 

function and eye health. The carotenoid 

lutein contained in avocados can 

protect the eye from damage caused 

by ultraviolet light from the sun and 

reduce the risk of macular degeneration. 

Finally, avocados can also be used 

externally. The combination of monounsaturated 

fatty acids, carotenoids, 

vitamins with the antioxidants vitamin 

C and E and phenolic compounds can 

improve skin firmness. The WAO is running 

various information campaigns 

about the health benefits of avocados. 

Precise irrigation systems 

The cultivation of avocados is mainly criticized 

for its high water consumption. 

However, in the past ten years much has 

been achieved in the irrigation of avocados. 

Producers throughout the World 

Avocado Organization have also been 

able to reduce their water consumption 

significantly. Irrigation primarily depends 

on the amount and frequency of 

precipitation in the growing area. Avocados 

grow in tropical and Mediterranean 

climates. Countries such as Ethiopia 

and Tanzania, for example, have almost 

ideal climatic conditions for cultivation. 

In areas with high rainfall, avocados can 

obtain almost all of their water requirements 

directly from the rain. The use 

of rainwater is a sustainable method of 

irrigation allowing farmers a certain degree 

of self-sufficiency so that they can 

water their crops regularly even when 

water is scarce. Rainwater harvesting 

systems consist of a network of collection 

mechanisms, filtration processes 

and storage facilities. In countries such 

as Kenya, Colombia, Mexico, Brazil and 


7

Cover Story 

the Dominican Republic, the additional 

irrigation for 1 kilogram of avocados 

requires less than 10 liters, approximated. 

Where additional irrigation is 

required, water consumption has been 

significantly reduced thanks to modern, 

precise irrigation methods. This also 

happened at Three Farms in South Africa, 

for example, which exports around 

half of its 3,500 tonnes of avocados to 

Europe. Here, the water is channelled 

directly into the soil in the right quantity 

and at the right time using a new drip irrigation 

system, so that each plant gets 

exactly what it needs without wasting 

water. “Drip irrigation does not only reduce 

water consumption, but also improves 

crop yields. Thanks to intelligent 

irrigation systems, the average global 

water footprint of avocados is much lower 

than that of other everyday foods, 

such as beef, chocolate, coffee or butter,“ 

explains Zac Bard. 

Smart agriculture 

Innovative technologies for digital agriculture 

use agronomic algorithms, 

sensors and artificial intelligence to 

monitor plants and to deliver the exact 

amount of water required. With 

the help of new agricultural technology, 

water consumption on smaller 

farms in Chile has been reduced by 

30 % and in Spain by up to 50 %. Intelligent 

sensors monitor soil moisture 

and ensure that water is only 

applied where it is needed. This minimizes 

waste through evaporation 

and prevents overwatering. Soil 

moisture monitoring systems provide 

precise data in real time and enable 

well-founded decisions to be made 

about irrigation systems. Fertigation 

systems are also frequently used, allowing 

fertilizer to be applied at the 

same time as irrigation. The nutrient 

mixture can be tailored precisely according 

to the needs of the individual 

avocado plant and delivered directly 

to the roots of the trees. In this way, 

the nutrients can be used more efficiently 

and excess fertilizer can be 

avoided. The use of new technologies 

can reduce water consumption, 

improve plant health, increase yields 

and make avocado cultivation more 

sustainable. 

Carbon footprint significantly 

lower than other foods 

Many consumers are also concerned 

about the long transport distances. 

With over 300,000 tonnes, Peru is the 

largest supplier of avocados to Europe, 

followed by Colombia, Chile, Kenya and 

South Africa. “Most of the avocados 

consumed in Europe are transported 

by ship from Latin America and Africa. 

This is more environmentally friendly 

and produces fewer CO 2 

emissions 

compared to air and road transport. 

These avocados therefore perform 

even better than avocados produced in 

Europe, which are usually transported 

by car or plane,“ Zac Bard adds. The CO 2 

emissions of avocados are significantly 

lower than those of other everyday 

foods such as milk, cheese or eggs and 

are comparable to those of other fruits 

such as apples. Avocados grow on perennial 

trees that can absorb up to 20 kg 

of carbon per year from the atmosphere 

and produce 2.4 kg of CO 2 

equivalents 

per kilogram. Compared to many other 

foods, avocados have a smaller ecological 

footprint overall. 

Economic impact on the growing 

countries 

Avocado production is often associated 

with negative economic impacts 

in the countries where they are grown. 

In various projects supported by the 

WAO, however, the cultivation of avocados 

has helped to improve the living 

conditions of people in the respective 

regions. In the Olmos Valley in Peru, for 

example, water intended for the Atlantic 

Ocean was diverted through the Andes 

to an automatic irrigation system. This 

turned a former desert into 24,000 hectares 

of fertile land for growing fruit and 

vegetables, including avocados. This 

project has created over 25,000 jobs 

in agriculture and many other indirect 

jobs, securing the livelihoods of many 

people. Avocado cultivation thus makes 

an important contribution to the 


Cover Story 

economy in many growing countries, where the majority of 

production still takes place on small farms. In Peru, growth 

in the agricultural sector has helped to reduce poverty significantly, 

particularly in rural communities. The example 

of Three Farms also shows that sustainable avocado cultivation 

can have a positive impact on local communities. 

The farm pays competitive wages to its 300 employees and 

also promotes vocational skills and training. 

Photo: Three Farms 

In recent years, the cultivation of avocados has also increased 

significantly in other countries with suitable climatic 

conditions, such as Kenya, Ethiopia and Tanzania, where 

the up-coming avocado industry benefits small local 

farmers and boosts the local economy. In Chile, the third 

largest avocado supplier to Europe, the avocado industry 

has created around 35,000 new jobs and reduced poverty, 

particularly in rural regions. Here, there are programs to 

support organic avocado cultivation as well. 

The cultivation of avocados is becoming more and more 

environmentally friendly and the ecological CO 2 

footprint 

is already reduced compared to other products. Farmers 

are continuing to improve production methods. This makes 

avocados - together with their high nutritional value - to sustainable 

and healthy alternative to animal products. As Zac 

Bard says: “Transport distance, retail, packaging or special 

cultivation methods per kilo are very small compared to 

their high nutritional value.“ 

More information: 

The WAO expects a worldwide increase in avocado consumption 

in the coming years, especially in Europe and Asia, 

particularly in India, where the avocado is still a very new 

fruit. 

fmt 

The Author: 

Sabine Straka, Editorial Team, Food Marketing & Technoloy 

For more information: 

www.avocadofruitoflife.com 

food Marketing & Technology • April 2024

Ingredients 

Molding and Demolding Consumer 

Perceptions of Hydrocolloids 

There has been a quantum leap if not a paradigm shift in the level of detail and complexity in food label 

declarations. Consumer perceptions and label interpretations now have an immense effect on food choices. 

Understanding consumer perceptions is essential in addressing their concerns. How do consumers make up 

their minds? What has molded these perceptions (or mis-perceptions)? Can they be “De-molded and remolded”? 

Let’s delve into the muddy waters of consumer decision making and strategize on how to possibly 

influence them at least in the world of hydrocolloids. 

by Dennis Seisun 

There are many forces and influences 

generating consumer perceptions 

about food ingredients including hydrocolloids. 

Social media, personal 

friends, family members, health concerns, 

environmental awareness, nutritional 

magazines and many others. 

In some cases there is a mystery over 

what caused the perception (or misperception) 

in the first place. Take gelatin, 

for example. Many consumers believe 

it comes from animal hoofs and/ 

or horns. Few have any idea why or how 

they came to this conclusion. Try this 

little gelatin quiz on friends who are not 

in the food business and see what percentage 

believe it comes from hoofs 

and/or horns. What are the origins of 

that perception? As you know, virtually 

all food gelatin is produced from beef 

hide or pork skin and NOT from hoofs 

or horns. The gelatin industry has done 

a good job of pre-empting concerns 

about gelatin by associating it with human 

health and relating it to collagen 

which has a very positive consumer 

image. Let us consider now some consumer 

perception molding and de-molding 

strategies which could be applied 

to improve consumer acceptance of 

these unique ingredients. The science 

supporting their safety is there, but 

that is sadly and often, not enough. 

The list of hydrocolloids which IMR covers 

in its “Quarterly Review of Food 

Hydrocolloids” includes: Agar, Alginates, 

Acacia gum, Carrageenan (refined 

and semi-refined), Cassia Gum, Gelatin, 

Guar, Locust Bean Gum, Carboxy 

Methyl Cellulose (CMC), Methyl Cellulose 

(MC), Hydroxy Propyl Methyl 

Cellulose (HPMC), Micro-crystalline 

cellulose, Pectin, Xanthan, Tara Gum, 

Konjac and Starches. There are many 

ways in which these hydrocolloids can 

be grouped some of which are better 

than others. Three hydrocolloid grouping 

systems could be as follows: 

1) Classifying by raw material origin 

2) Classifying by stability of availability 

and price 

3) Classifying by “Pantry Friendliness”. 

1) Classifying them by raw material 

origin was used in the early days of 

analysing market value and size by hydrocolloid 

group or category.The main 

hydrocolloid groups are:- 

• seaweed extracts (agar, alginates, 

carrageenan, furcelleran) 

• seed gums (Locust bean gum/carob 

bean gum, guar, tara gum, fenugreek 

gum) 

• cellulosics (carboxy methyl cellulose, 

micro-crystalline cellulose, 

methyl cellulose/hydroxy propyl 

methyl cellulose. 

• plant exudates (gum acacia, karaya, 

tragacanth) 

• plant extracts (pectin, konjac) 

• biogums (xanthan gum, gellan 

gum, curdlan) 

• starches (corn, potato, wheat, rice, 

tapioca) 

This method of grouping is mainly for 

market analysis purposes. Consumers 

do not view and evaluate hydrocolloids 

by this type of grouping. 

2) From a B2B point of view, suppliers 

and buyers are more interested 

in the stability (or instability) of 

price and availability. For this purpose, 

IMR has categorized hydrocolloids 

in terms of cyclic vs non-cyclic 

availability and price. Starches, cellulosics 

and xanthan, for example, 

were traditionally categorized as 

steady in price and always available. 

Other hydrocolloids such as LBG, 

gum acacia, guar and tara were notoriously 

cyclic in price and availability 

depending on weather and annual 

rainfall. These old rules of cyclic vs 

non-cyclic differentiation no longer 

apply. Starch, xanthan and cellulosics 

have been through dramatic 

cycles of high price and low availability 

in recent years. In any case, 

these considerations are of little importance 

to consumers and to their 

perception of hydrocolloids. So, we 

can ignore this method of grouping 

hydrocolloids when considering consumer 

perceptions. 


Ingredients 

A pantry friendly profile for a given hydrocolloid 

can be subject to regional consumer 

customs and preferences. Konjac 

for example is more widely known 

and accepted in China, Japan and Indonesia, 

than in most other parts of the 

world. Gum acacia is a standard of excellence 

in confectionery especially in 

Italy and France. In Egypt acacia gum 

is sold at the retail level for therapeutic 

teas. Some of the largest volumes of 

gracilaria agar are sold in single serve 

sachets in Indonesia to make therapeutic 

beverages. In Japan agar in powder 

or strips is widely sold at the retail 

level and is a staple of Japanese home 

cooking. In Ireland, Irish Moss contains 

carrageenan and has been sold at the 

retail level for centuries. Carrageenan 

is pantry friendly not only in Ireland but 

in other countries including Indonesia 

and the Philippines where much of the 

carrageenan raw material is grown. In 

India, guar is literally a staple crop for 

home use. Guar pods are sold at vegetable 

markets or in the frozen food 

section of Indian supermarkets. Guar is 

very pantry friendly in these countries. 

In Germany, locust bean gum is declared 

as “Johannisbrotkernmehl” literally 

a biblical reference meaning “St. John’s 

3) A more recent hydrocolloid grouping 

method promoted by IMR is to 

consider hydrocolloids in terms of 

their “Pantry Friendliness”. Which hydrocolloids 

are likely to be found in a 

consumer’s pantry. If a hydrocolloid is 

commonly found in a consumer’s pantry 

and is used in home cooking, then 

it is “Pantry Friendly” and more likely 

to be accepted on a processed food 

label. Pectin, starch and gelatin are all 

“Pantry Friendly” in Western homes. 

Consumers have a long history of using 

them in home cooking. “Grandma used 

pectin to make jam”. Gelatin is found 

in most home pantries with multiple 

home recipe applications. The healthy 

connotations of collagen are also associated 

with gelatin to increase its 

“Pantry Friendliness”. Corn starch is 

a standard ‘go-to’ thickener in homecooked 

sauces, gravies and even dairy 

desserts. Pectin is a complex chemical 

extraction but its consumer image is so 

positive that it is sometimes used simply 

because ‘it looks good on the label’. 

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11

Ingredients 

Bread Seed Flour”. Pectin and starches 

don’t need an introduction at the retail 

consumer level. 

The not so Pantry Friendly hydrocolloids 

include the likes of methyl cellulose, 

carboxy methyl cellulose and xanthan 

gum. These hydrocolloids are unlikely 

to be found in consumer pantries with 

the exception of xanthan gum in the 

pantries of celiac and gluten intolerant 

consumers. Using these hydrocolloids 

in recipes is complicated and a small 

error in measurement gives a big error 

in the final product. Xanthan has recently 

come to be scrutinized by consumers, 

would you believe, because of 

how it is spelled; it starts with an X!!. 

Cellulosics are referred to as “They’re 

serving us wood pulp or wood chips” by 

less informed consumers. They don’t 

realize that cellulose is one of the most 

abundant raw material and they are 

eating it in every day foods. Admittedly 

food cellulosics are modified but they 

have passed the test of time and regulatory 

scrutiny. 

So what does the preceding have to 

do with molding and de-molding perceptions? 

Consumers are far less suspicious 

of things they are familiar with 

and which they use themselves. Familiarity 

overcomes fear of the unknown. 

One of the perception molding and demolding 

strategies could simply be to 

“Make the unfamiliar familiar”. Easier 

said than done of course, but the challenge 

is worth it. In fact, it is a ‘Do or 

die’ challenge in some cases. If consumer 

mis-perceptions are allowed to go 

rampant it could mean the end of a perfectly 

safe and suitable hydrocolloid. 

An effort should be made collectively 

by the hydrocolloid industry to counter 

some of the outlandish social media 

claims about the “dangers” of some hydrocolloids. 

There are opportunities to 

transfer “Pantry Familiarity” of a given 

hydrocolloid from one region/culture 

to another part of the world. Recipes 

that use hydrocolloids in one part of 

the world can be promoted in other 

parts of the world. In this age of food 

experimentation, there is every opportunity 

to promote a novel food and recipe. 

For example, consumers could be 

enticed to make their own “Asian noodles” 

with konjac, topped with imitation 

surimi with curdlan and served with a 

dressing thickened with xanthan gum. 

All followed by a dessert made creamy 

with MCC. It is beyond the scope of this 

article to come up with specific recipes 

but the concept of ‘Breeding Familiarity’ 

is worth pursuing. 

Another strategy to promote a positive 

image of many hydrocolloids could 

be based on the IMR concept of “Employment 

Factor”. A dollar’s worth of 

one hydrocolloid may well employ up 

to 300 or even 400 times as many individuals 

as the same dollar’s worth of 

another hydrocolloid. Consumers are 

increasingly sensitive to the social as- 

pects of the foods they purchase. Last 

but not least, the sustainability of all 

hydrocolloids is assured based on the 

renewable raw material source for all of 

them. Another tool for molding a positive 

image of hydrocolloids. 

Some industry observers advocate 

doing little, if anything, about consumer 

perceptions of hydrocolloids. 

“Don’t rock the boat” they say. “You 

may do more damage than good by 

raising awareness”. We at IMR, do not 

agree. Being proactive is a lot more efficient 

than being reactive. “A stitch in 

time….”. 

The topic of consumer perceptions of 

hydrocolloids is sure to be one of the 

many hot topics discussed at the forthcoming 

IMR conference on food hydrocolloids 

in Savannah, GA April 28-30, 

2024. More information about this gathering 

of “Who’s Who in Hydrocolloids” 

at www.hydrocolloid.com. 

fmt 

The Author: 

Dennis Seisun founded IMR International a hydrocolloid 

consulting company in 1984. Nesha 

Zalesny joined IMR in 2019 and brings a much 

needed, technical and scientific content to The 

Quarterly Review of Food Hydrocolloids. Together, 

Nesha and Dennis bring over 55 years 

of hydrocolloid expertise in their consulting 

and market research activities. 


www.hydrocolloid.com 


Ingredients 

Continued Growth in the Food 

Supplements 

The French manufacturer Laboratoire 

PYC continues to grow in the European 

food supplements segment. At 

Vitafoods Europe Stand M169 in the 

French Pavilion, the company will be 

showcasing new food supplement 

formulas. In May will also be the 

inauguration of its industrial site, which 

has been completely redesigned to 

support its growth. 

Discovery box of 10 food 

supplements 

At Vitafoods, Laboratoire PYC will 

showcase 10 food supplement concepts 

in a recyclable box. Each formula 

addresses a key promise of the 

food supplement market: sleep, 

stress, vitality, immunity, circulation, 

digestion, weight-management and 

nutricosmetics. These 10 food supplement 

formulas come in the form of 

powders packaged in stick-packs. 8 

formulas are intended to be rehydrated 

and 2 formulas are orodispersible. 

These formulas are ready for sale. 

Laboratoire PYC also develops tailormade 

food supplements. The contractmanufacturer 

supports brands in the 

production of their food supplements, 

from ingredient sourcing to packaging. 

“For this 2024 edition of Vitafoods, 

Laboratoire PYC has chosen to 

focus on innovative formulas, French 

origin, naturalness and pleasure”, 

explains Aurélie DE SCHUYTENEER, 

Marketing and Communications 

Manager. “Each concept in the box 

is supported by clinical studies, and 

all the formulas are clean label. In 

addition, we monitor market trends 

and keep a close eye on ingredients 

to offer the most up-to-date and 

innovative formulas possible. On the 

flavor side, our R&D teams worked 

for several months to select new 

natural flavors and create pleasant 

combinations of fruit and floral notes. 

One of the strengths of Laboratoire 

PYC lies in formulating food 

supplements that are very pleasant 

to consume. All our formulas are 

developed in our laboratory in Aix-en- 

Provence and manufactured in the 

French department of Ain.” 

New nutricosmetic concepts to 

taste 

The company is also the first French 

contract-manufacturer to have 

developed a complete range of 

nutricosmetics. “Our first nutricosmetic 

formula was developed in 2009. 

Laboratoire PYC is celebrating 15 years 

in this sphere. Since then, we have 

developed a complete, specific range 

for the skin and hair,” says Aurélie DE 

SCHUYTENEER. 

To celebrate the occasion, the 

COLLAGEN BEAUTY BOOSTER® 

nutricosmetic formula will be available 

for free tasting at the TASTING BAR 

at Vitafoods. This area is dedicated to 

discovering the latest developments 

in the nutraceuticals sector. The 

French collagen-based formula has 

been specifically developed for the 

event. Laboratoire PYC‘s R&D teams 

have created a fresh, fruity taste with 

natural strawberry and elderflower 

flavors. Strawberry is one of the TOP 

3 most popular and growing flavors in 

beauty supplements worldwide. The 

formula benefits from clinical studies 

on hydration, elasticity and wrinkles. Its 

composition is clean label. 

Laboratoire PYC‘s Manziat plant in the 

Ain region has undergone a complete 

makeover! After 18 months of work, 

the company will inaugurate its new 

production site at the end of May. It 

has been completely redesigned to 

meet the company‘s growing business 

and customer expectations. The plant 

occupies a new surface area of 4,600 

m2. It has been equipped with the 

latest generation equipment, including 

a new powder blending unit relocated 

on the existing site. 

This project is a major milestone in 

the company‘s history. More than 20 

new jobs have been created, including 

around 15 on the production site itself. 

Qualified operators, administrative staff 

and engineers are joining the existing 

teams. The production capacity has 

also been significantly expanded to 

support business growth. 

The teams took advantage of this 

industrial investment to modernize the 

infrastructure, meet CSR challenges 

and further improve employee safety 

and food safety. Laboratoire PYC is ISO 

22000 certified. 

fmt 


www.laboratoire-pyc.com 


13

Ingredients 

How to make High Fat Foods Healthier 

with Fat Layers and Marbling 

by Jennifer Zamanifar 

Epidemiological data show a strong 

relationship between dietary fat intake 

and body weight, blood cholesterol 

levels, cardiovascular disease, 

and some cancers. High fat intakes 

are habitually accompanied by increased 

saturated fat, cholesterol and 

energy density. 

At a time when unhealthy eating habits 

and obesity are causing problems 

for both adults and children, choosing 

a diet with fewer sweet and fatty 

foods could be a battle at any age but 

is especially challenging for children. 

The more important it should be for 

the food industry to support a healthy 

lifestyle. To reduce dietary fat consumption 

of an average individual, it 

is important to identify factors that 

influence their food choices. A major 

determinant of food selection is the 

degree of liking of the foods. Raynor 

et al. (2004) suggested that liking, especially 

for high-fat foods, is a stronger 

predictor of dietary fat intake than 

the availability of high- and low-fat 

products in the home. High-fat foods 

in this study were defined mainly as 

meat products, cheeses, butter & 

margarine, ice cream and salty snack 

with fat contents more than 50%, lowfat 

foods were mostly vegetables and 

fruits, cereals and products made out 

of it. The author stated that a greater 

liking of high fat foods, regardless of 

environmental controls varying the 

availability of high- and low-fat foods 

in the household, is associated with 

greater fat intake. 

Thus he suggested interventions designed 

to reduce dietary fat intake 

should target changing the liking of 

high-fat foods means to reduce the 

liking and increase the liking of lowfat 

foods, because only if individuals 

living in a household containing many 

low-fat relative to high-fat foods leads 

to low-fat intake if these individuals 

have a greater liking for low-fat foods. 

But what if we can do low-fat foods 

such as delicious as high-fat foods? 

Should this not be the target of any 

food producing corporation? 

SANACEL® add 035 fibre blend 

as fat replacement (fat mimetic) 

Fibre blends can be used as an excellent 

fat substitute. Together with 

water, SANACEL® add fibre blends 

replace the functionality of fat and 


Ingredients 

imitate its mouthfeel. From a chemical and nutritional 

point of view, however, the fibre blend remains a 

dietary fibre, including its positive effect on digestion. 

In contrast, conventional fat substitutes, which are 

chemically and physically similar to triglycerides, have 

half the calories of fat. As this fat substitute is not broken 

down by intestinal bacteria, it retains its physical 

properties. Excess fat substitute also forms an oily 

texture in the feces, which can lead to problems with 

bowel movements or atypical oily stool composition. 

In contrast, the calories for dietary fibre are calculated 

at only 2 kcal/g. 

SANACEL® add 035 is a complex fibre combination of 

bamboo, potato and a soluble fibre, which is very well 

able to imitate the properties of fat. Besides that it 

brings a natural color, tasty flavor and important dietary 

fibres into the food product. 

In comparison to other fat replacement systems it has 

some important advantages: 

• manufactured from natural raw materials 

• free from allergens 

• E- number free, clean label 

• easy to prepare, no activating by high 

shearing forces required 

SANACEL® add 035 in boiled sausages 

CFF GmbH & Co. KG developed a fat reduced and fibre 

enriched boiled sausage. The recipe for the sausage 

is based on 60 % pork meat, made of shoulder and 

knuckle meat, 18 % neck fat and 22 % ice. In the trial 

the standard basic recipe is modified by exchanging 

5/6 of the neck fat through a fat replacer made out of 

SANACEL® add 035. 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

Go discover 

what’s new in 

nutraceuticals 

and take advantage of the latest innovations 

14-16 May 2024 Geneva 

vitafoods.eu.com 

The aim is to produce a product with the same taste, 

texture and mouth feeling like the standard sausage 

with full fat. In the trial (V1) the fat is just replaced by 

the fibre blend SANACEL® add 035. The fibre concentrate 

SANACEL® wheat 200 was additionally added to 

reach the status of an fibre enriched product. 

1. Standard (without fat replacer) 

2. V1, fat reduced with SANACEL® add 035 and 

fibre enriched with SANACEL® wheat 200 

After their production the sausages are examined 

concerning their nutritional value, sensory properties 


15

Ingredients 

and texture. For analysing and comparing 

the boiled sausages there are 

different methods in use. 

Nutritional values 

First the nutritional value of the sausages 

is measured by the Food GmbH 

Jena Analytic-Consulting: 

• fat content according to 

method ASU §64 LFGB L 

06.00-6 

• fibre content according to 

method ASU §64 LFGB 

L 00.00-18 

• calorific value calculated 

according to Art. 31 Abs. 

1 EU regulation No. 1169/2011 

The results in table 1 show that the 

aim is reached by decreasing the fat 

content down to 10 % and increasing 

the fibre content up to 3 %. By replacing 

the fat, the whole calorific value 

is decreasing. 

Sensorial test & texture analysis 

Secondly the sensorial test “sensory 

preference test”, which is focussing 

on the evaluation of the consumers, 

has been performed. The consumers 

received the two different sausages 

marked with a code for a blind test. 

Afterwards the products were scored 

from 1 to 5 while 1 means “very good“ 

and 5 “very bad“. At strong deviations 

a comment was added. Requirement 

for the blind test were healthy conditions 

of the test panel, since an infection 

could always have impacts on 

the sensory system of the test consumers. 

Figure 1 shows the results after 21 

consumers have tested the sausages 

and evaluated the texture, the taste, 

the odor and the look of the products. 

Odor and look are almost the same for 

both products - for the odor the result 

is at average 2,3 and for the appearance 

at 2,2. The taste of the Standard 

and V1 is nearly the same, at average 

2,25 and V1 has a taste with 2,28. 

The texture has been the attribute 

with a slight difference between the 

sausages. The Standard is at average 

2,1, V1 is a little higher. 

Hence the third test performed has 

been the texture analysis by using 

the TexturePro CT V1.8 Build 31 

from Brookfield. The bite becomes 

imitated by running the measuring 

body into the sausage with constant 

speed. When the sausage is breaking 

apart, the graph is showing a 

peak. The higher the peak, the more 

weight the TexturePro needs to break 

through. Figure 2 shows the results of 

the break through to imitate the bite. 

For the standard sausage up to 550 g of 

weight are necessary, for V1 a bit more 

than 550 g and for V2 around 525 g. 

Trial evaluation & conclusion 

The results of the analytical tests are 

displaying that the goal is reached, a 

healthy boiled sausage with a reduced 

fat content down to 10 % and an 

increased fibre content up to 3 % is 

accepted by consumers. This aim is 

easy to achieve by using SANACEL® 

add 035 instead of neck fat. 

Therefore SANACEL® add 035 is a 

perfect solution for the replacement 

of fat in sausages without losing the 

attributes that make the product delicious. 

Even the consumers who tested 

the boiled sausages during the 

sensory test could not find a difference 

between the products. The only 

deviation they found was the texture. 

But even the texture analyser could 

just measure small differences between 

the standard sausage and the 

V1- sausage with SANACEL® add 035. 

With regard to a healthy diet and good 

weight management, the replacement 

of fat is also possible in bakery 

products. Trials have shown that fat 

reduction in muffins or sponge cakes 

can easily be achieved with dietary 

fibre. With a fat reduction of 30 % without 

fibres and additional water, the 

muffin loses its shape and airy, fluffy 

texture. Using the fibre mixture SAN- 

ACEL® add and water, the volume and 

moistness is retained. The gel-like fat 

substitutes of the SANACEL® add fib- 


Ingredients 

re mixtures are versatile. Further information 

on fat reduction with SANA- 

CEL® add can be found at: www.cff.de 

CFF GmbH & Co. KG, one of the 

world‘s largest manufacturers of dietary 

fibres, regularly supports the 

food industry with new ideas to improve 

the health and quality of food. 

The natural food fibres are produced 

from renewable raw materials 

in a gentle process. Sustainability 

is part of CFF‘s corporate philosophy. 

Responsible use of resources 

is therefore a matter of course, as is 

certification in accordance with DIN 

EN ISO 55001 for sustainable energy 

management. 

fmt 

The Author 

Jennifer Zamanifar; Nutritionist, 

Team Leader Food International Sales 


www.cff.de 

Come and see for yourself: 

www.harnisch.com 

Perfectly 

positioned. 

The international specialist magazines from Dr. Harnisch Publications 

In addition to the haptic charm of 

classic print magazines, we also 

offer newsletters, news, events and 

subscriptions on our magazine 

websites in addition to the digital 

editions that can be read free of charge. 

Take a look at www.harnisch.com 

for all relevant content. 

Our publications include: 

- Technology & Marketing - 


17

Ingredients 

Study Reveals Pomegranate’s Potential to 

Slow Progression of Age-related Frailty 

Euromed extract reverses loss of motor coordination and prevents oxidative stress in ageing mice, according to 

independent research study conducted at the University of Valencia (Spain). 

A recently published study shows that Euromed’s pomegranate extract Pomanox® can promote healthy ageing in 

mice. 1 The substance was found to prevent frailty, improve motor skills and reduce oxidative stress in the cerebellum, 

the part of the brain responsible for coordination. Falling and subsequent bone fractures are one of the 

major health risks in elderly people. Therefore, the researchers of this model study looked at how to overcome 

the problem by addressing balance and stance, which are controlled by the cerebellum. 

The cerebellum is also responsible for 

coordination of voluntary movements, 

motor learning and cognitive tasks. 

During the ageing process, most of 

these functions deteriorate, resulting 

in falls and accidents. In the study, 

Pomanox® was able to maintain antioxidant 

levels in elderly mice after 

four months of supplementation. This 

effect was particularly evident in the 

cerebellum. Moreover, the standardised 

pomegranate extract influenced 

gene expression related to the apoptosis 

pathway, suggesting support for 

healthy ageing. Although no changes 

in grip strength and endurance were 

found, the results showed that pomegranate 

extract supplementation 

improved the motor skills in terms of 

coordination and neuromuscular function, 

and helped prevent age-related 

weight loss. Thus, the researchers 

believe that Pomanox® may provide 

practical nutritional support for common 

health problems, such as frailty, 

in later life. 

Pomegranate’s health benefits come 

from punicalagins, which are among 

nature’s strongest antioxidants. Po- 


Ingredients 

manox® contains up to 30 per cent 

punicalagins and is a well-researched 

botanical ingredient from Euromed’s 

Mediterranean fruit and vegetable extracts 

range. It is obtained via a quality-controlled, 

transparent and sustainable 

local supply chain, and gently 

processed with an eco-friendly, proprietary 

technology. 

Andrea Zangara, Head of Scientific 

Communication and Medical Affairs at 

Euromed, says: “Pomanox® is already 

well known to provide benefits for cardiovascular 

and metabolic health, satiety, 

sports performance, mood, skin 

and cognitive health. The novelty of 

this work focuses on the fact that the 

pomegranate extract could be used to 

help prevent deterioration associated 

with normal ageing. The authors of this 

independently conducted study have 

observed for the first time that the 

cerebellum is the area where ageing 

is first noticed in a model without pathology. 

As Pomanox® acted efficiently 

here, it could be a helpful tool to reduce 

the risk of falls so common in ageing, 

and other functional impairments.” 

fmt 

1 Verdú, D. et al. Pomegranate Extract Administration 

Reverses Loss of Motor Coordination 

and Prevents Oxidative Stress in Cerebellum 

of Aging Mice. Antioxidants 2023, 12, 1991. https://doi.org/10.3390/antiox12111991. 


www.euromedgroup.com 


19

Processing 

The Evolution of the Protein Value Chain 

– Sustainable Protein Systems for a 

Growing World 

As the world’s population is on 

course to surpass ten billion by 

2050, our food systems face the 

challenge of providing sustainable 

nutrition without further harming 

the planet. Animal-based diets and 

the reliance on animal-derived proteins 

are significant contributors 

to environmental degradation and 

public health issues. Not only is the 

global population increasing, but 

the expanding middle class in developing 

nations is driving a surge 

in protein demand, intensifying the 

strain on our environment. Animal 

proteins are a principal factor in cliby 

Dr. Christian Kern 

mate change, biodiversity loss, and 

the draining of freshwater resources, 

with the agricultural food sector 

responsible for approximately 25% 

of all greenhouse gas emissions. To 

address these issues, we must diversify 

protein sources and reduce 

food loss and waste, ensuring that 

alternatives are not only accessible, 

but also desirable to consumers. 

Over the past five years, the protein 

value chain has undergone significant 

transformation with plant-based 

proteins rising in popularity and consumer 

acceptance. Despite this progress, 

formidable challenges remain 

to further advance the industry. The 

food industry is tasked with designing 

more efficient processes that use less 

energy and water to extract and purify 

plant- based proteins. Additionally, 

there is an urgent need for a new wave 

of protein concentrates and isolates 

to support specific market demands. 

This includes the development of specific 

fractionation processes crucial 

for preserving or enhancing protein 

functionalities for use in plant- based 

foods, where taste profiles and textural 

properties are vital for consumer 

acceptance. 


Processing 

Bühler’s state-of-the-art Application 

Centers are hubs where research is 

conducted to enhance the protein 

value chain through advanced technologies. 

The transformation begins 

at the Grain Innovation Center, where 

raw materials such as pulses or grains 

undergo cleaning, de-hulling, and dry 

grinding, before being purified in process 

steps like dry fractionation. 

Dry fractionation, which capitalizes on 

physical properties to separate protein-rich 

from starch- rich fractions, is 

an eco-friendly method due to its low 

energy requirements and lack of wastewater 

generation. The starch-rich 

fractions, or side streams, from pulses 

or grains can be used in products 

including snack bars, baked goods, 

pasta, or pet food, thus, supporting 

the concept of a circular economy. By 

contrast, wet fractionation processes 

are employed to achieve high-purity 

protein concentrates or isolates that 

are vital for their versatility in the food 

industry. The Protein Application Center 

is dedicated to wet fractionation 

processing, beginning with wet grinding 

and/or dispersion to initiate protein 

purification. 

In addition to well-known methods like 

solid-liquid separation and isoelectric 

precipitation using decanter centrifuges, 

the Protein Application Center 

provides the advanced option of using 

membrane filtration technology. 

Beyond purification, the membrane 

system fosters the development of 

sophisticated methods, such as the 

separation and purification of specific 

protein fractions, to customize the 

techno-functional properties of protein 

ingredients. After extraction, prote- 


21

Processing 

in powders are produced using drying 

technologies such as spray drying 

to ensure stability. This is where the 

unique advantage of the Bühler Application 

Centers comes into play. If the 

protein obtained in the Protein Application 

Center is to be used in an extrusion 

process, the energy-intensive 

spray-drying process can be suspended 

and the purified protein slurry can 

be dosed directly into the extruder 

next door. 

Those described integrated approaches 

also include comprehensive application 

testing – ranging from meat 

analogs utilizing extrusion techniques 

to plant-based beverages and dairy 

alternatives – to guarantee that these 

plant-based proteins meet, and often 

exceed, market standards for taste, 

texture, and nutritional value. Through 

ongoing innovation and collaboration, 

Bühler is committed to scaling up sustainable 

protein production to meet 

the global demand while caring for our 

planet. 

fmt 

The Author 

Dr. Christian Kern is Process Engineer R&D 

with Bühler AG in Uzwil Switzerland. He specializes 

in Extrusion Technology for Human 

Nutrition. 


www.buhlergroup.com 


Processing 

MOVE YOUR 

BUSINESS 

FORWARD 

AT THE WORLDWIDE 

FAIR FOR SAVOURY 

SNACKS 

XX International Trade Fair for Savoury Snacks & Nuts 

STOCKHOLMÄSSEN 

STOCKHOLM 

19-20 JUNE 2024 


23 

Stockholmsmässan 

SNACKEX.COM 

TRENDS 

TASTES 

TECHNOLOGIES 

SUPPLIERS 

DECISION-MAKERS 

DISTRIBUTORS 

TRADE PARTNERS 

CUSTOMERS

Processing 

Angle Grinder for Fresh and Frozen Meat 

Blocks with Well Thought-out Technology 

K+G Wetter spent four well-attended 

trade fair days at Anuga FoodTec in 

Cologne. "We are highly satisfied with 

Anuga. Our sales staff and technicians 

were in conversation from early to late 

- with long-standing customers from all 

over the world, but also with companies 

that do not yet work with our machines," 

reports K+G Wetter Managing 

Director Andreas Wetter. 

The new WW 200 angle grinder was always 

surrounded by interested trade 

fair visitors - and impressed food industry 

professionals with its useful 

machine technology. "We always listen 

carefully to our customers when they 

talk about their work with the machines. 

Our team then devises technology 

that truly proves itself in practice," says 

Volker Schlosser, Sales Manager International 

at K+G Wetter. What makes 

the powerful Angle Grinder WW 200 

special is its ability to process not only 

fresh products but also frozen meat 

blocks without pre-cutting. This makes 

it unrivaled in flexibility and perfect 

for companies that work with a mix of 

fresh and frozen meat. 

This is made possible by well thoughtout 

technology: the 500-liter hopper of 

the WW 200 has a special, asymmetrical 

shape - this ensures that meat and 

other ingredients are fed evenly to the 

feeder worm after loading. The special 

frozen meat feeder worm with cutting 

edge cuts up the blocks during transportation 

to the meat worm: the meat 

is cut precisely from the block and not 

squashed. The temperature increase 

is also minimal due to the low product 

stress. This ensures a clear cut of the 

finished minced product. 

Thanks to clever hygienic-secure features, 

the WW 200 can be cleaned in a 

timesaving and perfectly hygienic manner, 

as is standard with all K+G Wetter 

machines. The expertly hand-polished 

stainless-steel surfaces are easy to 

keep clean, and the angled arrangement 

allows cleaning water to run off 

without forming puddles. The feeder 

and meat worms can be removed and 

replaced in a few simple steps without 

the need for tools. This also facilitates 

hygienically safe cleaning. The single-stage 

folding step makes the WW 

200's grinder hopper quickly and safely 

accessible with minimal space requirement 

– cleverly designed for both 

handling and hygiene. 

The cleaning chamber prevents a typical 

hygiene risk due to hidden contamination 

inside the machine behind 

the seals of the drive shaft and feeder 

worm. Daily cleaning is carried out 

from the outside by simply holding 

the standard cleaning lances or spray 

nozzles against the easily accessible 

rinsing ports. The seals that come into 

contact with the product are thus cleaned 

on both sides and do not provide 

a breeding ground for microorganisms. 

Thanks to this ingenious technology, 

the additional cleaning effort is negligible 

with maximum effectiveness. 

The loading options for the WW 200 

are extremely flexible, whether column 

loader or hydraulic loading device 

using meat trolleys: how and from 

which side the raw materials are loaded 

into the angle grinder can be individually 

adapted to the customer's space 

and workflow. A big plus thanks to a 

machine that is optimally adapted to 

the respective production. 

The optional large touch panel provides 

the operator with lots of practical 

information, clearly displayed in 

graphics and text: for example, about 

possible cutting set configurations or 

optimum machine settings for different 

applications. This makes operation 

simple and safe and ensures the best 

product quality. 

fmt 


www.kgwetter.de 


Processing 

GREEN EFFICIENT TECHNOLOGIES 

The independent media platform for 

energy supply, efficiency enhancement and 

alternative energy sources and storage 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

production process 

Topics H 2 

, Synthetic Fuels, Water, 

Solar & Photovoltaics, Wind Power, 

Bioenergy, Geothermal Energy, Battery 

Technology, System Integration and 

other alternative options 


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

25

Processing 

Real-time Monitoring Solution for Food 

Processing Technology Launched at 

Anuga FoodTec 

GEA, a global leader in engineering 

solutions for the food, beverage, and 

pharmaceutical industries, is launching 

a new cloud-based web application 

for food processing and packaging 

lines at the Anuga FoodTec 

trade show, taking place in Cologne, 

Germany, from March 19 to 22, 2024. 

GEA InsightPartner for the food processing 

industry is the latest addition 

to its digital product family and uses 

machine data to provide flexible responses 

to production challenges. 

GEA InsightPartner is designed to 

support all food processing and packaging 

plants in achieving key production 

goals: maximize machine availability, 

minimize downtime, prevent 

unplanned shutdowns, and manage 

resources efficiently. This service enhances 

efficiency and productivity, 

reduces costs, and lowers the Total 

Cost of Ownership for plant equipment. 

By providing immediate access 

to historic and real-time equipment 

data, InsightPartner enables better 

production management through advanced 

analytics and insights from 

continuous monitoring. It helps identify 

performance improvements and 

extend asset longevity. 

Digital innovations are transforming 

the food industry, enabling it to increase 

production while reducing 

energy consumption and waste. GEA 

supports customers with its high-performance 

systems, advanced sensor 

technologies, cloud connectivity and 

sophisticated analytics to help them 

produce more efficiently and achieve 

their ambitious sustainability goals. 

Key Features of GEA InsightPartner 

at a glance: 

• Data-Driven Decision-Making: Facilitates 

optimal machine utilization 

through immediate, 24/7 access to 

live information. 

• Maintenance and Troubleshooting 

Support: Aids in maintenance planning 

and execution, minimizing 

downtime and allowing for quick 

fault identification and resolution. 

• Tracking relevant KPIs: Maintains 

an optimal production level through 

collected data. 

User-Friendly Data Access and 

Real-Time Monitoring 

The web application offers a userfriendly 

interface, allowing technical 

and operations managers to access 

historic and real time machine data. 

This capability ensures that performance 

can be tracked against key performance 

indicators (KPIs), promoting 

an optimization of productivity. The 

system also alerts to maintenance 

needs and uses trend analysis to prevent 

potential downtime. 

Solution provides detailed performance 

monitoring 

InsightPartner simplifies the troubleshooting 

process, dramatically reducing 

the time it takes to diagnose and 

resolve problems. This improvement 

directly contributes to enhanced 

maintenance efficiency and reduced 

production downtime. Its comprehensive 

monitoring dashboards provide a 


Processing 

fmt 

detailed view of equipment operation, 

helping users preemptively tackle potential 

issues. 

GEA offers comprehensive digital 

product family 

GEA‘s suite of digital solutions, including 

InsightPartner, RemotePartner, 

and the GEA Cloud®, represents a 

holistic approach to supporting equipment 

throughout its lifecycle. These 

offerings prioritize security and transparency, 

ensuring that data is securely 

stored and analyzed. 

Retrofit existing machines or order 

with new machinery 

InsightPartner is available for a wide 

range of new GEA food processing 

and packaging machines and can be 

retrofitted to existing equipment. It 

is part of GEA‘s Service Agreements 

program, which combines various 

service products for added value. The 

„Starter Package“ for new machines 

integrates InsightPartner as a foundational 

element, providing customers 

with advanced analytics, improved 

KPI transparency, and proactive maintenance 

recommendations. 


www.gea.com 


27

Processing 

Sustainable, Efficient Process Security 

with ‘Just Clip It’ System 

Small clip, maximum impact: at Anuga FoodTec 2024 Poly-clip System presented secure and material-saving 

packaging solutions for a wide variety of foods. The world leader for clipping machines and provider of complete 

clipping closure solutions showcased the company’s broad range of products at the trade fair. There 

were applications for the skilled trades as well as industrial food processing operations. With machines from 

the highly energy-efficient FCA product family ‚Green Series‘, which are equipped with an environmentally 

friendly jumbo spool, and the material-saving clip-pak® clip-closure solution for liquids, paste-like, and highly 

viscous products, the company is focusing on resource conservation. The new CEO, Dr. Alexander Giehl, 

aims to further expand this course and is looking to continuously develop a cutting-edge product portfolio 

that successfully combines innovation and sustainability. 

„Just Clip It“ is the trade fair slogan 

of Poly-clip System, a specialist in 

reliable, versatile clipping machines 

that enable secure and sustainable 

packaging solutions. The packaging 

consists of natural or artificial casings, 

flow packs, or nets and is sealed with a 

metal clip. Whether packaging cheese, 

sausages in stick or ring form, poultry, 

fruits and vegetables, or even nonfood 

products - these innovative clipping 

machines enable the production 

of material-saving packaging solutions. 

Furthermore, the unique, bacteria-tight 

R-ID clip-closures developed 

by Poly-clip System meet the highest 

food safety requirements. At Anuga 

FoodTec, the company showed a wide 

range of products for applications of 

all sizes - from handheld devices enabling 

manual clipping for skilled trades 

businesses to fully automatic machines 

for industrial applications, to the 

clip-pak® clip-closure solution, a combination 

of clips and various flow pack 

alternatives. 

With high-quality components, sophisticated 

technologies, and a hygiene- 

and maintenance-friendly design, 

the German company delivers machines 

that ensure exceptional process 

reliability and the highest machine 

availability. In addition to clipping machines 

of every performance class, 

labelling and pouch machines complement 

the range. 

clip-pak® clip-closure solutions 

provide optimum sustainability 

Alongside hygiene, efficiency, costeffectiveness, 

and appealing aesthetics, 

sustainability has become a 

crucial criterion in choosing the right 

food packaging. clip-pak®-based solutions 

from Poly-clip System, tailored 

to liquid, paste-like, and highly viscous 

products, can fully leverage their 

strengths here: compared to conventional 

packaging such as tins or 

plastic trays, they are just as reliable 

while being particularly space-saving 

and leaving very little packaging waste. 

The 2019 UMSICHT study by the 

Fraunhofer Institute confirms the 

positive environmental aspects. According 

to the study, clip-closure solutions 

for packaging sausages generate 

up to 81 percent less greenhouse 

gas emissions than thermoforming 

packaging, and 64 percent less than 

an injection-moulded cup. With the 

transformation of the FCA product family 

into the „Green Series,“ Poly-clip 

System also supports its customers 

by delivering clip machines that are 

particularly energy-efficient and that 

contribute to greater resource conservation 

through reduced energy 

consumption - thus aiding in the effective 

reduction of their customers’ 

CO2 footprint. 

At Anuga FoodTec, Poly-clip System 

exhibited a representative crosssection 

of the company portfolio, 

including the following products, representing 

industrial or skilled trades 

applications: 

Automatic Double-Clipper: even 

greater sustainability with jumbo 

spool 

Ensuring an easy entry into automatic 

clipping, the robust, user-friendly 

double-clipping machine FCA 80 

provides reliable closure for collagen 

casings up to 80 mm, fiber 

casings up to 100 mm, or plastic 

casings up to caliber 160 mm, 

achieving up to 125 cycles/minute. 

The highly flexible double 

clipper, offering four different 

spreads, is easy to operate. The 

integrated linear displacer ensures 

visually perfect products, 

producing symmetrical sausage 

ends with uniform pleating. 

Similarly to various other models 

from the Poly-clip System 

portfolio, this fully automatic, 

energy-saving FCA 80 machine 

from the new „Green Series“ 

can be equipped with 

the new jumbo spool for a 

more sustainable use of consumables. 


Processing 

With up to 50 percent more clips on 

just one spool, fewer changes are required. 

This ensures more efficient 

processes, less machine downtime 

- and ultimately, reduced waste production. 

Clip machine SCD 700: food safety 

optimized for semi-automatic 

clipping 

The SCD 700 clip machine not only 

makes the semi-automatic sealing 

of various types of cut-to-size goods 

highly efficient but also safer. The 

easy-to-use single-clip machine seals 

plastic and natural casings up to caliber 

120 mm, as well as bags and nets. 

With a hygiene design upgrade, Polyclip 

System now also ensures an even 

greater optimization of food safety. 

By using laser technology instead of 

punching during the machine‘s manufacturing 

process, completely even, 

easier-to-clean surfaces are achieved, 

further enhancing hygiene properties. 

Following the modular principle, the 

semi-automatic clip machine can be 

supplemented with optional features, 

including, for example, clip coding for 

batch traceability. 

Innovation meets sustainability 

– ushering in a new era with CEO 

Dr. Alexander Giehl 

Dr. Alexander Giehl, an experienced 

business leader, assumed the position 

of Chief Executive Officer (CEO) at the 

family-owned company in 2023. He 

is focusing on the strategic advancement 

of the clipping machine provider 

through a combination of innovation, 

automation, and sustainability. The 

conditions for this endeavor are excellent, 

according to Dr. Alexander Giehl: 

„Poly-clip System boasts a long-standing 

tradition, a strong market position, 

highly automated production, and 

an impressive number of patents. With 

the award of the PRIMAKLIMA seal 

(primaklima.org) as a carbon-neutral 

site, the company has also taken an 

important step towards internal sustainability. 

I look forward to driving the 

continuous development of our product 

portfolio with the experience and 

creativity of our employees in order 

to continue providing our customers 

with the best solutions.“ 

fmt 

Dr. Alexander Giehl, Chief Executive Officer, 

Poly-clip System 


www.polyclip.com 

State-of-the-art 

Explosion Protection 

for the Food Industry 

Photos: Copyright Poly-clip System GmbH & Co. KG 

Self-reclosing and reusable explosion vents 

offer comprehensive, technologically advanced 

protection for drying, filtering and stora ge applications. 

A key design feature is the prevention 

of condensate during the production process. 

On request, all explosion vents are available 

with trace heating. 

Would you like to increase product safety and 

plant availability? The certified, patented explosion 

vent from Thorwesten Vent offers you 

significant advantages. 

THORWESTEN VENT GmbH 

Daimlerring 39, 59269 Beckum / Germany 

thorwesten.vent@thorwesten.com 

www.thorwesten.com 

TWV_foodMarketingTechnology_02_2024_184x124_4c_Anz_Food_EN.indd 1 15.03.24 08:54 


29

Packaging 

Going Digital for Greater Efficiency 

How digital solutions help identify improvement potentials in food and pharmaceutical production 

While prices for raw materials and energy costs are rising at an unprecedented pace, manufacturers in the 

food and pharmaceutical industries are looking for ways to increase their production efficiency. The key to 

higher overall equipment effectiveness (OEE) lies in the vast amount of production data that accumulates 

daily – if manufacturers know how to use it to their advantage. Elisa Hein, Product Manager Expert Services 

at Syntegon, explains how digital solutions help to unfold the full potential of this data treasure. 

Digitalization is quite the buzz word 

these days. Let’s put it into context for 

food and pharmaceutical manufacturing 

processes. How is this trend shaping 

these two industries? 

Elisa Hein: Both industries have invested 

significantly in automating 

processes over the past years and 

making them even safer. In the food 

industry, the focus is on maximizing 

output rates, often with the help of 

pick-and-place robots, which work tirelessly 

at high speeds. Pharmaceutical 

manufacturers are concentrating 

on reducing product loss – particularly 

when producing costly and highly 

specialized drugs in small batches, for 

example for individual cancer treatment. 

Both industries have one important 

requirement in common: they 

need ever higher flexibility to remain 

competitive in quickly changing market 

environments. They must be able 

to produce varying products in quick 

Synexio all devices 

succession, switching between formats 

and pack styles, or formulations 

and containers. At the same time, the 

lack of skilled workforce (especially 

the food industry) is further increasing 

the need for automation and digitalization. 

With all these challenges 

ahead, manufacturers must be able 

to rely on easy-to-operate equipment 

with as little downtime and as few malfunctions 

as possible. This is where 

new digital solutions come into play 

Syntegon Elisa Hein 

30 


Packaging 

to increase performance and product 

quality. 

How exactly can digital solutions 

help increase OEE? 

Hein: Digital solutions can help to 

identify improvement potentials for 

cost reduction, productivity increase, 

or resource savings. Software lays the 

groundwork for data-based decisions. 

It collects, evaluates, and visualizes 

production and machine data– and 

provides full performance transparency. 

Let’s take a look at some application 

examples of digital solutions: The 

most frequent reasons for machine 

downtimes can be identified by evaluating 

alarms, which are then visualized 

by quantity and time, e.g., in a pareto 

chart. Another example is the close 

monitoring of the equipment’s power 

consumption to identify saving potentials 

– a huge advantage when aiming 

for more sustainable production 

processes. Finally, software increases 

overall process transparency. It enables 

manufacturers to compare production 

data from different machines 

at varying time periods to identify parameters 

for increased productivity – 

even across multiple production sites. 

Sounds like digital solutions offer 

a range of benefits. So why aren’t 

more manufacturers using them 

already? 

Hein: Many manufacturers are reluctant 

to invest in digital solutions since 

they are not aware of the huge potential 

they offer in terms of performance 

improvement and cost reduction. The 

first implementation also comes with 

quite a few challenges: many manufacturers 

have equipment from different 

suppliers, of different types and 

age on their shopfloor. Often, they 

do not have standardized interfaces. 

Connecting all machines to one platform 

requires the right partner who 

offers expert support during implementation. 

Is there a solution for this connectivity 

issue? 

Hein: It depends whether we are talking 

about new or existing equipment. 

Uptime Sustainability power monitoring 

Our new machines are all IoT-ready: 

they have a standardized digital interface 

that facilitates connecting 

the machines with each other, to the 

Syntegon software solution or to a 

customer’s own Manufacturing Execution 

System (MES). Additionally, 

we are retrofitting legacy equipment 

and offer an edge device that is compatible 

with older machines. We are 

also working on a sensor-based solution 

for third-party equipment that will 

allow us to collect information on the 

output rate and the machine status. 

Why should your customers 

invest in digital solutions from a 

machine manufacturer instead of 

turning to a software specialist? 

Hein: Machine manufacturers know 

their own equipment best. This expertise 

is invaluable if you want to exploit 

the full potential in production. 

With our new cloud-based software 

solution Synexio, for example, our 

clients benefit from our industry expertise. 

But even more importantly, 

we work together with our customers 

in a true partnership. Our experts are 

available to help interpret the data, 

support with required machine modernizations 

or provide operator 

training. 

Tell us a bit more about Synexio. 

Hein: Synexio comes in three packages: 

Monitor, Uptime, and Empower. 

Synexio Monitor visualizes various 

KPIs and provides a secure data 

connection to ensure that the production 

and machine data is stored in an 

ISO-certified management system. 

With Synexio Uptime, manufacturers 

gain access to additional features to 

boost their productivity. For example, 

they can identify reasons for unplanned 

downtimes and benchmark 

various machines and time periods. 

Additionally, Uptime’s sustainability 

monitoring provides data on energy 

consumption and waste production, 

supporting customers to reduce their 

carbon footprint. At this year’s Pack 

Expo in Las Vegas from September 11- 

13, visitors can experience the benefits 

of Uptime firsthand and get a first 

glimpse of Synexio Empower, the third 

and most comprehensive upcoming 

Synexio package. Empower reduces 

unplanned downtime with condition 

and time-based maintenance and empowers 

customers’ workforce with ondemand 

training content and improved 

troubleshooting. 

What was customer feedback 

like, and how did you go about 

the implementation? 

Hein: We really wanted customers to 

explore the benefits of Synexio Monitor, 

so we offered a free trial-period. 

Many were eager to go ahead with 

long-term implementation even before 

the trial period ended. Our customers’ 

feedback was very positive, 

and many were seeing tangible results 

from the beginning. One manufacturer, 

for example, identified incorrect 

film reel changes on his machines as a 


Packaging 

source of unplanned downtimes – and 

was able to take action straight away. 

Monitor’s intuitive design and easy-touse 

interface made it easy to train his 

operator teams and ultimately increase 

productivity. In fact, he was really 

impressed with the results and decided 

to upgrade to Synexio Uptime. 

Sounds like Monitor had a good 

start indeed. What’s next for 

Synexio? How will you keep pace 

with the ongoing trend towards 

even more digitalization? 

Eisenmann Claude left Dietzel Jan right Syntegon Testimonials Betrieb Foto Stephen Petrat 

Hein: Now it is all about bringing 

Synexio’s benefits to even more of our 

customers. And we will continue to 

work with those who are already using 

Synexio in a true partnership. This includes 

taking into consideration their 

specific requirements, feedback and 

experience for the next releases of 

our software to design a tool that optimizes 

user experience. Furthermore, 

we are already developing further features 

for monitoring the condition of 

critical components in the machines, 

which will minimize downtimes even 

further by notifying manufacturers 

when reaching critical thresholds. fmt 


www.syntegon.com 

The magazine PetFood PRO has grown out of a conviction and wish 

to underline the high level of quality and care in the manufacture 

of pet food, through the choice of ingredients, choice of 

technology and choice of packaging materials. We will 

endeavour to present this in an informative way, 

through a reader-friendly style and with a 

marketing perspective. 

www.harnisch.com 

Technology & Marketing 

32 


Packaging 

Safe, Attractive, and Resource-Saving 

Packaging Solutions in the Cheese 

Industry 

Swiss and Portuguese manufacturers celebrate success with SEALPAC packaging technology 

Whether it concerns a technical improvement 

of the packaging process at an 

artisan Swiss cheese factory, which 

gives its valuable skilled workers more 

time for cheese production, or global 

branding at a Portuguese cheese manufacturer 

that wants to significantly 

boost its export business, the hightech 

traysealers and thermoformers 

from packaging specialist SEALPAC 

support the goals of these companies. 

Here are two success stories from the 

world of dairy. 

The European Union has the world‘s 

largest annual consumption of cheese 

(source: https://www.statista.com/ 

statistics/868231/global-annual-consumption-of-cheese-by- 

country/). 

Manufacturers are competing for the 

hand of the consumer with their own 

specialty products. Regardless of whether 

it is a small craft company with a 

regional customer base or a large-scale 

cheese producer for export markets: to 

ensure the quality of cheese specialties 

on their way to the end user, and to 

offer such products in an attractive and 

eye-catching manner to stand out from 

the competition, suitable and innovative 

packaging is required. The solutions 

Wildberg Käserei produces handcrafted cheeses in around 25 different varieties 

here are just as diverse as the product 

offerings on the shelves of any dairy 

section at retail. 

A true specialist in this area is the packaging 

expert SEALPAC. With its 

renowned traysealers and thermoformers, 

the company has adapted to the 

needs of the dairy segment and offers 

producers innovative applications that 

combine optimal product protection 

with efficient production, as well as 

simplified logistics and an attractive 

presentation whilst using less consumables. 

Two examples from Switzerland 

and Portugal show how SEAL- 

PAC supports cheese manufacturers 

throughout Europe and beyond with 

the right packaging solutions in distributing 

and marketing their products. 

Material-saving thermoformer 

packaging at artisanal Swiss 

company 

Wildberg Käserei (https://www.wildbergkaese.ch/), 

based in the Swiss 

Roland Rüegg, CEO at Wildberg Käserei in 

Switzerland 


Packaging 

canton of Zürich, positions itself in 

the luxury segment with handcrafted 

cheeses in around 

25 different varieties. The company 

primarily produces in smaller quantities 

for local customers, including 

specialist retailers and delis. The 

products are delivered in volumes 

ranging from small portions to complete 

cheeses. Buyers are primarily 

consumers that value conscious nutrition, 

prefer handmade products, and 

appreciate added value over price. 

When the company wanted to improve 

product appearance by enhancing 

the packaging, Wildberg chose a PRO 

thermoformer from SEALPAC. 

This compact thermoformer is 

tailored to small and medium-sized 

companies, such as Wildberg with its 

16 employees, as it offers maximum 

flexibility and performance on a small 

footprint. The space-saving PRO, 

which uses consumables and energy 

extremely economically, has a modular 

design. The basic PRO machine 

is suitable to run flexible and rigid 

film, both for vacuum packaging and 

sealing only applications. Depending 

on the customer’s wishes, various modules 

can be added to run other packaging 

solutions, such as MAP, skin, 

or shrink packaging. 

The excellent peelability of the new packs offers the end consumer more convenience 

The PRO thermoformer provides a consistent high quality of each individual pack whilst using significantly 

thinner films 

CEO Roland Rüegg at Wildberg Käserei 

describes the improvements achieved: 

“Previously, we sold our cheese 

in pre-formed vacuum bags. The packaging 

did not look very professional 

and required a lot of plastic. We wanted 

a more attractive, material-saving 

solution and at the same time a more 

efficient packaging process.” With the 

new PRO thermoformer, the pieces 

of cheese are now packaged from a 

reel of highly transparent bottom film 

using Rapid Air Forming. The machine 

reliably manages particularly thin 

film that is easy to print, for example 

with product information, an organic 

label, or a brand logo. Today, various 

products of Wildberg Käserei are presented 

in an attractive and appetizing 

manner. The excellent peelability of 

the packs also offers the end consumer 

more convenience. 

The PRO thermoformer is equipped 

with an innovative tooling quick exchange 

system, which reduces changeover 

times. This is perfect for the 

artisan cheese factory, which now 

produces two or three different formats 

every day in quick rotation on 

the new machine. In general, time is 

one of the decisive advantages for 

Roland Rüegg‘s business: “Our processes, 

which are still predominantly 

manual, have become faster thanks to 

the technical improvement. We used 

João Santiago, CEO at Queijos Santiago in Portugal 

34 


Packaging 

Queijos Santiago uses FlatSkin® both for round cheeses and cheese wedges 

to require five people, each working 

four hours, to package 1,000 pieces 

of cheese. Now, only two employees 

can achieve the same amount in just 

one hour. Packaging has therefore become 

a secondary job and we can use 

our valuable specialist staff primarily 

for the cheese production.” What he 

also appreciates about his new thermoformer 

is the consistent high quality 

of each individual pack and the 

progress in terms of sustainability: in 

contrast to the previous bag solution, 

significantly thinner films are now 

used, which saves a large amount of 

plastic and reduces the space required 

for material storage. 

The operator-friendly PRO thermoformer, 

with which Wildberg was able to 

Pablo Kerner, Key Account Manager at EMO S.A. 

run just one week after delivery thanks 

to SEALPAC’s comprehensive support, 

has been in operation since June 2023. 

The response from retailers regarding 

the new packaging of the various Wildberg 

cheeses has been extremely positive. 

As owner Roland Rüegg confirms: 

“Our artisanal products are produced 

with maximum care. The packaging 

must adequately represent the value 

of our products and make that tangible. 

We have achieved this with the new 

machine. The change has attracted 

attention in the market and the even 

more appealing presentation of our 

products has noticeably increased the 

sales of our high-quality cheeses. As 

such, the commitments and our subsequent 

expectations for this project 

were completely fulfilled by SEALPAC!” 

Portuguese cheese specialties, 

attractively packaged in FlatSkin® 

Family company Queijos Santiago (https://queijossantiago.pt/), 

founded 

in 1918 and headquartered in Malveira, 

just 33 kilometres from Lisboa in 

Portugal, is run by João Santiago as 

fourth-generation manager. It produces 

Portuguese cheese specialties, 

categorized as fresh, cured / dried, or 

sliced / shredded, at three production 

sites, all of which have high-level certification 

according to the IFS standard. 

This underlines the company’s focus 

on sustainability in production, ranging 

from animal welfare to reduced 

plastic content and minimizing food 

waste. It is also clearly mirrored in the 

company’s slogan: saber que sabe 

bem (to know what tastes good). 

The Portalegre site, which was opened 

in 2022 and employs around 130 

people, produces regional specialties 

made from goat or sheep milk under 

the Queijos Santiago umbrella brand. 

Recently, the Portuguese company 

chose SEALPAC’s innovative FlatSkin® 

solution to highlight an important 

product range of cured cheeses. 

With this packaging system, a highly 

transparent barrier skin film fixates 

the cheese directly onto the flat cardboard 

carrier, which is coated with 

a polymeric protective layer. A peel 

tab simplifies the opening of the skin 

pack. After taking out the product, the 

thin polymeric layer is easily removed 

from the cardboard to allow for separate 

disposal. FlatSkin® combines 

extended shelf life and an attractive 

product presentation with a significant 

reduction in plastics. It also offers 

excellent branding opportunities, 

because the cardboard carrier can be 

fully printed on both sides. 

It all started in 2021, when Queijos 

Santiago had the opportunity to package 

its actual products at an open 

doors event in Barcelona, organized 

by EMO S.A., SEALPAC’s exclusive 

distributor in Spain and Portugal. Excited 

about the results, EMO offered 

Queijos Santiago a SEALPAC A4 traysealer 

on a one-year trial period to 

start the production of this innovative 

packaging solution. As such, the com- 


Packaging 

pany became the first ever worldwide 

user of FlatSkin® for dairy products. 

The machine was delivered in December 

2022 with production already starting 

in January 2023. João Santiago remembers: 

“Just four months later, we 

had to contact Pablo Kerner at EMO. 

Our products in the new packaging 

were so successfully received by retailers 

that we needed to quickly double 

capacity. Already in May, we placed an 

order to switch to a SEALPAC A6 traysealer 

with higher capacity. This machine 

was delivered in October.” 

The traysealer now packages three selections 

of traditional, regional cheese 

products. Each selection consists 

of three different types of cheese in 

quantities of 100g, which are carefully 

placed on the cardboard carrier 

and reliably sealed by the SEALPAC 

A6 traysealer using the FlatSkin® process. 

Queijos Santiago started with 

two selections of round cheeses, but 

now also uses FlatSkin® for a selection 

of cheese wedges. João Santiago 

likes the sustainable impact of the 

new packs: “Due to the tight skin film, 

it even seems as if there is no plastic 

around the product at all!” 

The lifting system of the A6 traysealer 

is servo driven, which ensures particularly 

smooth production runs and a 

consistently high output. In addition, 

the traysealer is particularly low wear, 

because it is operated completely without 

lubrication. This ensures low service 

and maintenance costs at Queijos 

Santiago. In addition, the SEALPAC 

A6 traysealer is characterized by a 

particularly efficient use of energy. It 

is currently used at Queijos Santiago 

to produce FlatSkin® packaging, but 

offers the possibility to add other applications 

in the future. João Santiago: 

“We are considering adding a new tool 

for a whole new range of snack products.” 

João Santiago is highly satisfied with 

the new solution for his top-quality 

range of Portuguese cheese specialties. 

“Our brand image stems from 

our premium products that require a 

long maturation period and are treated 

with particular care by us, but 

we also emphasize this with the packaging 

that we selected. The special 

FlatSkin® solution preserves the 

aroma and sensory properties of the 

cheese, hence extending its shelf life. 

In addition, the packaging is a true 

eye-catcher. We designed the product 

carriers of the current cheese 

selections with typical Portuguese 

tile prints, which have attracted a lot 

of attention at retail. We also use the 

fully printable cardboard carriers for 

The SEALPAC A6 traysealer produces striking FlatSkin® packs based on product carriers with 

typical Portuguese tile prints 

detailed product information about 

our cheese specialties.” 

Queijos Santiago supports its sales 

with eye-catching displays and tastings 

at retail, as well as the use of 

influencers on social media. The company 

is extremely optimistic that it will 

be able to further boost the export 

business by means of these FlatSkin® 

products. They are currently not only 

available at leading food retailers, but 

are also sold at all Portuguese airports. 

Safe and attractive packaging 

has therefore become 

a popular souvenir from Portugal, 

which helps grow the cheese 

manufacturer’s business. After launching 

the FlatSkin® products, Queijos 

Santiago has seen an increase in 

turnover every month. In the festive 

December period of 2023, sales figures 

even went up by an impressive 

20 percent compared to the previous 

month. João Santiago concludes: “It 

has exceeded even our most optimistic 

expectations!” 

fmt 


www.sealpacinternational.com 


Events 

New White Paper Examines How 

Processing Technology Can Improve 

Food Sustainability and Nutrition 

by Dennis Van Milligen 

Despite ensuring families were fed 

during the pandemic‘s most difficult 

moments, processed foods are often 

portrayed as a villain in the vast global 

food picture. Yet, food processing has 

enabled delivery of more nutritious and 

safe food than at any time in human history 

and food processing helps preserve 

food and extend shelf life, helping reduce 

food waste. 

And while many may prefer to focus on 

the ongoing debate over ultraprocessed 

foods, a lack of understanding of food 

processing and why it is so important 

to addressing global food and nutrition 

security demands equal attention, as 

noted in the new white paper from the 

Institute of Food Technologists (IFT). 

The Institute of Food Technologists (IFT), 

a nonprofit scientific organization committed 

to advancing the science of food 

and its application across the global food 

system, has released a white paper that 

examines how existing and novel processing 

technologies could help improve 

global food and nutrition security. This 

applies equally to pet food as well as human 

nutrition, since the pet population is 

growing even faster. 

Sustainable Production of Nutritious 

Foods Through Processing Technology 

explores how existing and novel 

processing technologies can improve 

global food and nutrition security while 

touching upon the difference between 

food processing and food formulation; 

how food processing technologies, such 

as fermentation, can improve nutrient 

bioavailability and supplement plantbased 

diets; as well as why up-to-date 

and aligned regulations must be considered 

to accelerate the creation and 

adoption of sustainable food processing 

technologies. 

Food Science and Technology Solutions 

to Improve Food and Nutrition Security: 

Sustainable Production of Nutritious 

Foods Through Processing Technology 

is the result of a virtual roundtable discussion 

organized by IFT’s Food & Nutrition 

Security Steering Committee (FNS- 

SC) that focused on utilizing existing and 

novel processing technologies to help 

better preserve nutritional quality. IFT’s 

Food and Nutrition Security Steering 

Committee (FNSSC), formed in 2021, 

previously organized a roundtable on the 

biggest food loss and waste challenges, 

resulting in the recent release of a white 

paper. 

“With the global population expected to 

reach nearly 10 billion by 2050, the demand 

for safe, nutritious, and accessible 

food will only continue to increase, as will 

the need to conserve natural resources. 

Processing technology can help bridge 

the gap between these two necessities,” 

said IFT Chief Science and Technology 

Officer Bryan Hitchcock. “This white paper 

highlights the important role of food 

processing and identifies opportunities 

for scaling processing technologies to 

improve nutrition quality.” 

Some of the challenges outlined in the 

white paper that the global food community 

must address to maximize the 

benefits of processing technology include 

a lack of up-to-date and aligned regulations, 

limited public-private funding 

support, unoptimized technology, and 

inaccurate consumer knowledge about 

food processing. 

“Sustainable processing technologies 

that can be used both long-term and in 

emergency relief situations are especially 

valuable in developing countries 

where the need for adequate nutrition 

and safe food are persistent concerns,” 

added Anna Rosales, IFT’s Senior Director 

of Government Affairs and Nutrition 

and moderator of the virtual roundtable 

discussion. 

About Institute of Food Technologists 

The Institute of Food Technologists (IFT) 

is a global organization of approximately 

12,000 individual members from more 

than 100 countries committed to advancing 

the science of food. Since 1939, 

IFT has brought together the brightest 

minds in food science, technology and 

related professions from academia, 

government, and industry to solve the 

world’s greatest food challenges. IFT 

works to ensure that its members have 

the resources they need to learn, grow, 

and advance the science of food as the 

population and the world evolve. IFT believes 

that science is essential to ensuring 

a global food supply that is sustainable, 

safe, nutritious, and accessible to all. 

The next IFT FIRST Food Expo will take 

place in Chicago, 14-17 July 2024. Dr. 

Harnisch Publications will be at Booth 

S 2381 

fmt 

The Author 

Dennis Van Milligen, Director, Public and Media 

Relations, Institute of Food Technologists (IFT), 

Chicago Illinois, USA 


www.ift.org 


37

Events 

Discover the Latest in Nutraceutical 

Innovation at Vitafoods Europe 2024 in 

Geneva 

In September last year, Informa Markets 

announced that the world’s nutraceutical 

event, Vitafoods Europe, would take 

place in Geneva for the final time in 2024 

before heading to its new home of Barcelona. 

Taking place 14-16 May, Vitafoods 

Europe 2024 is set to be the biggest and 

best edition of the show yet, with new 

must-see content and features addressing 

the whole supply chain, as well as 

returning fan favorites. 

Alongside the debut of a new Technology 

& Equipment Area and R&D Pavilion, as 

well as an expanded Finished Products 

Area, the Future of Nutrition Summit (13 

May, Marriott Hotel) and Vitafoods Europe 

Conference (14-15 May) are back by 

popular demand. The latter will be free 

to attend for 2024 as a thank you to the 

nutraceutical community for its support 

over more than two decades, providing 

access to industry-leading content for 

all. Registration is now open for the 

event’s 26th and final year in Geneva and 

around 20,000+ visitors and 1,100 exhibitors 

are expected to attend at the Palexpo 

exhibition center. 

Go discover what lies ahead at the 

Future of Nutrition Summit 

The Future of Nutrition Summit (13 May, 

Marriott Hotel, Geneva) is back! Designed 

for independent futurist thinkers, 

in 2024 the exclusive paid-for one-day 

summit will dive deep into the future of 

health, product development and retail. 

Answering the question „What will the 

nutraceutical industry look like in 5 years’ 

time?“, delegates can expect key insights 

on everything from artificial intelligence, 

personalized nutrition, precision fermentation 

and more. Featuring experts 

from the industry’s top brands, speaker 

highlights include Huel, Nuritas, Holland 

& Barrett, Kline & Company. The Summit 

will also provide opportunities to 

network with experts from a range of diverse 

disciplines, including food science, 

sustainability, retail, nutrition and public 

health, as well as start-ups, scale-ups 

and investors. 

Get free expert insights on the 

Vitafoods Europe show floor 

This year, the Vitafoods Europe Conference 

(14-15 May) is free to attend! This 

two-day conference will see experts 

gather for insights and conversations 

across a range of health benefit areas, 

including sports nutrition, immune 

and gut health, cognitive and emotional 

health, and healthy ageing. Expect datadriven 

content, evidence-based insights 

and discussions on the latest research 

and ingredients from companies such as 

Mintel, TNO, Yakult, and SPINS, as well 

as leading academic researchers. Plus, 

get the chance to discover new innova- 


Events 

tions and formulation strategies to tap 

into the industry’s biggest trends. 

The Vitafoods Insights Theatre has always 

been a favorite of the attendees 

and will return this year, hosting a range 

of free expert-led content. This renowned 

theater will be located on the show 

floor, where attendees can discover ways 

to help their businesses overcome the 

real-world challenges facing the industry 

today, with sessions on sustainability, 

regulatory, market challenges and more. 

Discover innovation opportunities 

with new show areas 

In 2024, Vitafoods Europe will be introducing 

two new areas, designed to tap 

into two of the fastest-growing verticals 

in the nutrition industry. The debut 

of the Technology & Equipment Area 

marks the first ever areas exclusively 

dedicated to the technology and equipment 

innovations driving the industry 

forward. Created in response to visitor 

demand, it will bring together leading 

players in technology innovation (– such 

as IMA, OMAG and Marchesini Group –) 

to showcase their cutting-edge solutions 

in action. In addition, the new R&D Pavilion 

will provide a platform for networking 

and discovering business opportunities 

in everything from clinical trials, laboratory 

testing, regulatory services, certifications 

and market research. 

Finished products – back and bigger 

than ever 

The expanded 2024 Finished Product 

Area will offer even more opportunities 

for manufacturers to connect with leading 

brands, retailers and distributors. 

With the likes of Nestlé, Mars, Holland 

& Barrett and Wholefoods attending the 

event each year, the Finished Products 

Area is the go-to place to discover the 

latest innovative concepts and marketready 

products on offer. Visitors can 

scout out the industry’s latest innovations 

in the New Product Zone and sample 

some of them for themselves at the 

Tasting Centre. 

Go discover what’s next 

Over the course of two decades, Vitafoods 

Europe has become the go-to annual 

event in the nutraceutical calendar 

– and 2024 is set to be no exception. Not 

only does the event mark the final chapter 

in the show’s time in Geneva, but 

organizer Informa Markets expects that 

the 2024 event will be the biggest yet. 

With new and returning show features 

dedicated to pushing the boundaries of 

innovation, encouraging knowledge sharing 

and providing quality networking opportunities, 

Vitafoods Europe is the only 

nutraceutical event to bring together the 

entire supply chain, helping key players 

reach new audiences and make meaningful 

connections. 

fmt 


www.vitafoods.eu.com 


39

Events 

MAY JUNE 

14-16 May 

Geneva, Switzerland 

Vitafoods 

Informa Exhibitions,5 Howick Place, 

London SW1P 1WG Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

16-18 May 

Addis Ababa Äthiopia 

Agrofood Ethiopia 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 69115 Heidelberg, 

Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

8-11 June 

Tehran Iran 

fairtrade Iranfood + bevtec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

ww.fairtrade-messe.de 

JULY AUGUST SEPTEMBER 

14-17 July 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

6-8 August 

Sao Paulo, Brazil 

Fi South America, 

Informa Markets 

PO Box 12740, de Entree 73, Toren A, 

100 AS Amsterdam Zuid Oost, The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

24-26 September 

Birmingham, UK 

PPMA Ltd. 2024 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, Wallington, 

Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

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

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

Please contact: food@harnisch.com 

2/24 

ZKZ 62006 

Vol. 38 • 31377 

ISSN 0932-2744 

ISSN 1433-1594 Vol. 28 No. 4 March 2024 US $ 12 · € 12 

olutions. 

d 

Cover: Using AI for Sustainability 

Heavy-duty parts 

handle difficult-to-cut 

products. 

Natural Whiskey Flavors 

High Demands in Mixing 

Challenges for Filling and Marking 

The Global Leader in Food Cutting Technology 

Set up a free test-cut of your product. 

www.urschel.com 


of Avocados 




Growing World 

Saving Cheese 

Packaging 

10/30/23 1:57 PM 

To find out more about Dr. Harnisch Publications 

subscribe to our newsletters at 

https://harnisch.com/food/newsletter/ and look 

out for us at the upcoming exhibitions 


Events 

SEPTEMBER 2022 OCTOBER 

NOVEMBER 2022 

24-26 September 

Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 

30-31 October 

Paris, France 

Fi North America 

Informa Markets, PO Box 12740, 

de Entree 73, 

Toren A, 1100 AS 

Amsterdam, Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 


3-6 November 

Chicago, IL, USA 

PACK EXPO 

Pack Expo International 

1451 Dolley Madison Blvd., 

Ste 101 McLean, VA 22101 USA 

Tel.: +1 703 761 2600 

info@fpsa.org 

5-7 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

19-21 November 

Frankfurt, Germany 

Fi Europe, 

Informa Markets, PO Box 12740, 

de Entree 73, 

Toren A, 1100 AS, 

Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 


26-28 November 

Nuremberg, Germany 

BrauBeviale 

NürnbergMesse GmbH 

Messezentrum, 90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.braubeviale.de 


41

Last Page 

Advertiser’s Index • April 2024 

Key No. Page Company Location 

107839 9 Alland & Robert S.A. Paris, France 

107167 11 BENEO GmbH Mannheim, Germany 

106608 Cover 2 Bühler AG Uzwil, Switzerland 

105693 39 EURASANTÉ Loos Lille, France 

105896 23 

European Snack 

Association 

Brussels, Belgium 

107354 39 fairtrade GmbH & Co. Heidelberg, Germany 

107002 Digital Gerhard Schubert GmbH Crailsheim, Germany 

107451 19 I.C.F. & WELKO S.p.A Maranello, Italy 

104845 41 Informa Exhibitions London, Great Britain 

106998 29 Thorwesten Vent GmbH Beckum, Germany 

106855 Cover 4 URSCHEL Chesterton, IN, USA 

106754 4-5 WENGER Sabetha, KS, USA 

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections 

if something should be not quite right. 

IMPRESSUM FMT 

ISSN 0932-2744 

Publishing Company: 

Dr. Harnisch Publications 

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Tel: +49-911-2018-0 

Fax: +49-911-2018-100 

E-mail: food@harnisch.com 

Internet: www.harnisch.com 

Editor-in-Chief: Ian D. Healey 

Tel: +49-911-2018-215 

E-mail: ihealey@harnisch.com 

Publisher: Benno Keller 

International Communications Director: 

Gabriele Fahlbusch 

Editorial Team: Sebastian Martinek, 

Steve Max, Silke Watkins, 

Pamela Almenara Cabrera 

Digital: Britta Steinberg 

Copy Editing: Sabine Straka 

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Advertising: Sabrina Maasberg 

Subscriptions: Marta Bletek-Gonzalez 

Art Director: Bruno Bozic 

Reader Service: Sabrina Maasberg 

Subscription Information: 

Qualified Readers, executives in 

the food industry, are put on the 

mailing list free of charge. Regular 

delivery by subscription only. 

€ 102 per year, 6 issues (surface mail) 

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printed by: 

AKONTEXT s.r.o 

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Copyright © 2024 by Dr. Harnisch 

Verlag, Nuremberg, Germany 

PREVIEW • JUNE 2024 

Confectionery 

Meat Aromas 

Color Dairy Sorting Processing 

Conveying 

Skin Packaging 

Fi IFT Europe FIRST Review 2024 

… and lots more 


10/30/23 1:57 PM 

Vol. 38 • 31377 

ISSN 0932-2744 

2/24 

lutions. 



products. 

+49 (0)911 2018-100 

or mail us to: food@harnisch.com 

e Global Leader in Food Cutting Technology 

a free test-cut of your product. 

www.urschel.com 


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Issue 2/2024 


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