food Marketing - Technology 2/2024

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2/24<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

Cover: Health Benefits<br />

of Avocados<br />

Hydrocolloids:<br />

Consumer Perceptions<br />

Proteins for a<br />

Growing World<br />

Saving Cheese<br />


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Editorial<br />

Clean Eating for a Healthy Future?<br />

A phrase has been buzzing around<br />

in the USA for a while now and which<br />

is finding a larger following in Europe.<br />

“Clean Eating“ is a <strong>food</strong> fad somewhere<br />

between a complete return to nature<br />

and a demonisation of all things<br />

processed. There are variations to the<br />

definition, but basically, Clean Eating<br />

means staying as close to nature as<br />

possible, including the preparation of<br />

meals from scratch, using local and<br />

regional ingredients.<br />

Of course there are many reasons for<br />

this, starting with health. Supporters<br />

claim that Clean Eating nourishes your<br />

body with healthy and nutrient-dense<br />

<strong>food</strong>s. Clean <strong>food</strong>s fill your body with<br />

plentiful vitamins and minerals, highquality<br />

protein and healthy fats, which<br />

improve heart and brain health, assist<br />

with weight management, build a<br />

stronger immune system and increase<br />

energy levels, among other benefits.<br />

How nice this would be.<br />

Because there is no science<br />

background to Clean Eating, the<br />

variations to the theme are sometimes<br />

unclear, and without a sound basis. For<br />

example, it’s often recommended that<br />

dairy and wheat are excluded from<br />

the diet, even for those who have not<br />

been diagnosed with an intolerance or<br />

allergy. Coconut oil is often promoted,<br />

despite being high in saturated fat,<br />

which is linked to high cholesterol.<br />

Butter is avoided by some clean eaters,<br />

but not by others, while most who<br />

eat it suggest it should be organic<br />

and grass-fed – attributes that don’t<br />

change the fact it is high in saturated<br />

fat. There is inconsistency over sugar.<br />

Although white sugar is definitely not<br />

viewed as ‘clean’, honey, maple syrup<br />

and juices, which are also sources of<br />

free sugars, are usually included and<br />

even encouraged by some clean eating<br />

gurus.<br />

What is often forgotten, in some extreme<br />

circles, is that processed <strong>food</strong>s grew<br />

from a need for convenience, as well<br />

as the wish for increased <strong>food</strong> safety<br />

and variety – and here there is plenty of<br />

scientific proof. It is unquestionably true<br />

that there are some <strong>food</strong>s we should be<br />

eating less of and others we should eat<br />

more of, but it is not helpful to define a<br />

world of <strong>food</strong> in terms of clean and dirty.<br />

The Clean Eating community would<br />

present an image of perfection that<br />

isn’t realistic. The majority of families<br />

(including families of one or two) simply<br />

do not have the time or money to spend<br />

in the garden or kitchen and being given<br />

a feeling of inferiority or guilt is not a<br />

good association.<br />

Ian Healey<br />

Editor-in-Chief<br />

In real life, some days there will be<br />

time to cook and being flexible in your<br />

diet is important if there is going to be<br />

a pattern of eating for the long term,<br />

rather than a continuous cycle of ups<br />

and downs.<br />

Nowadays people simply need to find<br />

what is right for themselves. Food can<br />

be fun, preparation and cooking can<br />

be a communal experience. And, as<br />

always, there needs to be a balance.<br />

And respect for others who choose<br />

differently.<br />

Cheers<br />

If you like it – subscribe!<br />

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

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

Contents<br />

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

3 Editorial<br />

42 Impressum<br />

Ingredients<br />

6 Avocados: Health Benefits and Sustainable Cultivation<br />

10 Molding and Demolding Consumer Perceptions of<br />

Hydrocolloids<br />

13 Continued Growth in the Food Supplements<br />

14 How to make High Fat Foods Healthier with Fat Layers<br />

and Marbling<br />

18 Study Reveals Pomegranate’s Potential to Slow<br />

Progression of Age-related Frailty<br />

Processing<br />

20 The Evolution of the Protein Value Chain –<br />

Sustainable Protein Systems for a Growing World<br />

24 Angle Grinder for Fresh and Frozen Meat Blocks with<br />

Well Thought-out <strong>Technology</strong><br />

26 Real-time Monitoring Solution for Food Processing<br />

<strong>Technology</strong> Launched at Anuga FoodTec<br />

28 Sustainable, Efficient Process Security with ‘Just Clip It’<br />

System<br />

Key No. 102163<br />

Your<br />

Ingredient<br />

Ideas.<br />

Packaging<br />

30 Going Digital for Greater Efficiency<br />

33 Safe, Attractive, and Resource-Saving Packaging<br />

Solutions in the Cheese Industry<br />

Departments<br />

37 New White Paper Examines How Processing <strong>Technology</strong><br />

Can Improve Food Sustainability and Nutrition<br />

38 Discover the Latest in Nutraceutical Innovation at<br />

Vita<strong>food</strong>s Europe <strong>2024</strong> in Geneva<br />

40 Calendar of Events<br />

42 Index

10/30/23 1:57 PM<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

2/24<br />

Cover:<br />

Avocado consumption is increasing<br />

worldwide by around 3% every year. In the<br />

EU, growth of as much as 15% is expected<br />

over the next five years. This makes<br />

Europe the second largest growth market<br />

for avocados after the USA. Avocados are<br />

healthy and versatile, they are easy to prepare<br />

and can be enjoyed on any occasion.<br />

Whether in salads, as dips or traditionally<br />

on bread - there are many ways to integrate<br />

them into our daily diet.<br />

uty parts<br />

ficult-to-cut<br />

ucts.<br />

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

ur product.<br />

rschel.com<br />

Cover: Health Benefits<br />

of Avocados<br />

Hydrocolloids:<br />

Consumer Perceptions<br />

Proteins for a<br />

Growing World<br />

Saving Cheese<br />

Packaging<br />

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

Photo: WAO - World Avocado Organisaton<br />

Ingredients: Hydrocolloids, A Consumer Perspective<br />

There are many forces and influences generating consumer<br />

perceptions about <strong>food</strong> ingredients including hydrocolloids. Social<br />

media, personal friends, family members, health concerns,<br />

environmental awareness, nutritional magazines and many<br />

others. In some cases there is a mystery over what caused the<br />

perception (or misperception) in the first place. Take a look at<br />

page 10 for a full analysis of this complex challenge.<br />

Our<br />

Extrusion Cooking<br />

and Drying<br />

Expertise.<br />

The Possibilities are Endless.<br />

Processing: <strong>Technology</strong> for New Proteins<br />

Over the past five years, the protein value chain has undergone<br />

significant transformation with plant-based proteins rising<br />

in popularity and consumer acceptance. Despite this progress,<br />

formidable challenges remain to further advance the industry.<br />

The <strong>food</strong> industry is tasked with designing more efficient processes<br />

that use less energy and water to extract and purify<br />

plant-based proteins. The full story can be found on page 20.<br />

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

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

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

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

snacks, and many more.<br />

And our world-class process<br />

experts can help you develop<br />

whatever shape, size, color,<br />

fi brous structure, or moisture<br />

level required.<br />

Packaging: Reduced Packaging for Cheese<br />

Whether it concerns a technical improvement of the packaging<br />

process at an artisan Swiss cheese factory, which gives its valuable<br />

skilled workers more time for cheese production, or global<br />

branding at a Portuguese cheese manufacturer that wants<br />

to significantly boost its export business, the high-tech traysealers<br />

and thermoformers from a leading packaging specialist<br />

support the goals of these companies. Two success stories<br />

from the world of dairy are shown on page 33.<br />

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

Key No. 102163<br />


Cover Story<br />

Avocados: Health Benefits and<br />

Sustainable Cultivation<br />

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

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

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

appearance and is a nutritionally balanced <strong>food</strong>. The nutritional benefits are quite clear: avocados contain<br />

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

and are available throughout the year. The cultivation of avocados is becoming increasingly sustainable and<br />

their reputation is growing in all cases.<br />

eggs. Avocados are mainly eaten for<br />

their healthiness, but also for their flavor<br />

and enjoyment. As a nutritious suby<br />

Sabine Straka<br />

Attractive growth segment<br />

In only a few years, the avocado has developed<br />

from being a rather exotic fruit<br />

into a real <strong>food</strong> trend and has become<br />

an integral part of modern cuisine and<br />

in restaurants throughout Europe and<br />

beyond. More and more nutritionconscious<br />

consumers integrate this<br />

popular fruit into their daily diet. Particularly<br />

during the last four to six years,<br />

the consumption of avocados in the<br />

EU has increased significantly. According<br />

to the World Avocado Organization<br />

(WAO), around 150,000 tonnes of<br />

avocados were consumed in France<br />

last year, 110,000 tonnes each in Germany<br />

and the UK, 60,000 tonnes in<br />

Scandinavia and 45,000 tonnes in Italy.<br />

The cultivation and trade of avocados<br />

is an attractive growth sector. Avocado<br />

consumption is increasing worldwide<br />

by around 3 % every year. In the EU,<br />

growth of as much as 15 % is expected<br />

over the next five years. This makes Europe<br />

the second largest growth market<br />

for avocados after the USA.<br />

High-demanding consumers<br />

For around 50 years, avocados have<br />

been available in supermarkets. In Germany,<br />

40 % of households regularly eat<br />

avocados, with 1.3 kg per capita consumed<br />

last year. This puts Germany in<br />

the second place after France in terms<br />

of avocado consumption. In Europe,<br />

Millennials and Generation Z are particularly<br />

fond of avocados, a discerning<br />

target group with a conscious lifestyle<br />

who like to share their dietary preferences<br />

on social media. Avocados are<br />

popular in salads and are mostly eaten<br />

for breakfast, often with bread and<br />

Zac Bard, President World Avocado Organization<br />

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

Cover Story<br />

per<strong>food</strong>, avocados are an alternative to<br />

animal products. Avocados are available<br />

all year round. Most avocados come<br />

from countries such as Peru, Mexico,<br />

Colombia, Chile, South Africa, Kenya,<br />

Spain and Israel. More and more consumers<br />

are therefore concerned about<br />

the carbon footprint and whether they<br />

can eat avocados with a clear conscience.<br />

We asked Zac Bard, Chairman of the<br />

World Avocado Organization (WAO)<br />

some of these specific questions.<br />

Founded in 2016 as a non-profit organization,<br />

the WAO is made up of the<br />

largest avocado producers, exporters<br />

and importers from around the world.<br />

The aim of the organization is to educate<br />

people about the health benefits of<br />

avocados, to raise awareness of avocados<br />

in selected international markets,<br />

especially in Europe, and thus promote<br />

the consumption of avocados. It also<br />

provides information on the sustainable<br />

cultivation of avocados and supports<br />

retailers with sales. For this purpose,<br />

WAO runs large-scale marketing and<br />

communication campaigns.<br />

Nutritious super<strong>food</strong><br />

Most avocados are eaten for health<br />

reasons. In various educational campaigns,<br />

the WAO informs about the<br />

nutritional and physiological benefits<br />

of avocados. They hardly contain any<br />

sugar, but many essential vitamins<br />

and minerals, including magnesium,<br />

copper, potassium, vitamins C, E, K<br />

and some B vitamins, as well as other<br />

essential nutrients that are important<br />

for a healthy immune system and for<br />

the prevention of many diseases. The<br />

health benefits of avocados have also<br />

been proven in numerous clinical studies.<br />

With their high content of monounsaturated<br />

fatty acids, avocados can<br />

help to lower the LDL cholesterol level<br />

in the blood and thus reduce the risk of<br />

a stroke. A study in the „Journal of American<br />

Heart Association“ found that<br />

eating just two portions of avocado a<br />

week can reduce the risk of cardiovascular<br />

disease. With their high proportion<br />

of unsaturated fatty acids, avocados<br />

are also a healthy alternative to<br />

animal-based <strong>food</strong>s. Replacing saturated<br />

fats with unsaturated fats can also<br />

improve insulin sensitivity and reduce<br />

the risk of type 2 diabetes. Avocados<br />

have a high satiety value and contain<br />

few calories (approx. 250 calories per<br />

avocado). They can help losing weight<br />

and reducing the risk of obesity. Avocados<br />

are rich in fiber, which regulates<br />

appetite and is important for intestinal<br />

health and digestion. The nutrients and<br />

bioactive compounds in avocados can<br />

reduce the risk of metabolic syndrome<br />

(high cholesterol, high blood pressure,<br />

obesity). In older people, eating avocados<br />

can have a positive effect on brain<br />

function and eye health. The carotenoid<br />

lutein contained in avocados can<br />

protect the eye from damage caused<br />

by ultraviolet light from the sun and<br />

reduce the risk of macular degeneration.<br />

Finally, avocados can also be used<br />

externally. The combination of monounsaturated<br />

fatty acids, carotenoids,<br />

vitamins with the antioxidants vitamin<br />

C and E and phenolic compounds can<br />

improve skin firmness. The WAO is running<br />

various information campaigns<br />

about the health benefits of avocados.<br />

Precise irrigation systems<br />

The cultivation of avocados is mainly criticized<br />

for its high water consumption.<br />

However, in the past ten years much has<br />

been achieved in the irrigation of avocados.<br />

Producers throughout the World<br />

Avocado Organization have also been<br />

able to reduce their water consumption<br />

significantly. Irrigation primarily depends<br />

on the amount and frequency of<br />

precipitation in the growing area. Avocados<br />

grow in tropical and Mediterranean<br />

climates. Countries such as Ethiopia<br />

and Tanzania, for example, have almost<br />

ideal climatic conditions for cultivation.<br />

In areas with high rainfall, avocados can<br />

obtain almost all of their water requirements<br />

directly from the rain. The use<br />

of rainwater is a sustainable method of<br />

irrigation allowing farmers a certain degree<br />

of self-sufficiency so that they can<br />

water their crops regularly even when<br />

water is scarce. Rainwater harvesting<br />

systems consist of a network of collection<br />

mechanisms, filtration processes<br />

and storage facilities. In countries such<br />

as Kenya, Colombia, Mexico, Brazil and<br />

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


Cover Story<br />

the Dominican Republic, the additional<br />

irrigation for 1 kilogram of avocados<br />

requires less than 10 liters, approximated.<br />

Where additional irrigation is<br />

required, water consumption has been<br />

significantly reduced thanks to modern,<br />

precise irrigation methods. This also<br />

happened at Three Farms in South Africa,<br />

for example, which exports around<br />

half of its 3,500 tonnes of avocados to<br />

Europe. Here, the water is channelled<br />

directly into the soil in the right quantity<br />

and at the right time using a new drip irrigation<br />

system, so that each plant gets<br />

exactly what it needs without wasting<br />

water. “Drip irrigation does not only reduce<br />

water consumption, but also improves<br />

crop yields. Thanks to intelligent<br />

irrigation systems, the average global<br />

water footprint of avocados is much lower<br />

than that of other everyday <strong>food</strong>s,<br />

such as beef, chocolate, coffee or butter,“<br />

explains Zac Bard.<br />

Smart agriculture<br />

Innovative technologies for digital agriculture<br />

use agronomic algorithms,<br />

sensors and artificial intelligence to<br />

monitor plants and to deliver the exact<br />

amount of water required. With<br />

the help of new agricultural technology,<br />

water consumption on smaller<br />

farms in Chile has been reduced by<br />

30 % and in Spain by up to 50 %. Intelligent<br />

sensors monitor soil moisture<br />

and ensure that water is only<br />

applied where it is needed. This minimizes<br />

waste through evaporation<br />

and prevents overwatering. Soil<br />

moisture monitoring systems provide<br />

precise data in real time and enable<br />

well-founded decisions to be made<br />

about irrigation systems. Fertigation<br />

systems are also frequently used, allowing<br />

fertilizer to be applied at the<br />

same time as irrigation. The nutrient<br />

mixture can be tailored precisely according<br />

to the needs of the individual<br />

avocado plant and delivered directly<br />

to the roots of the trees. In this way,<br />

the nutrients can be used more efficiently<br />

and excess fertilizer can be<br />

avoided. The use of new technologies<br />

can reduce water consumption,<br />

improve plant health, increase yields<br />

and make avocado cultivation more<br />

sustainable.<br />

Carbon footprint significantly<br />

lower than other <strong>food</strong>s<br />

Many consumers are also concerned<br />

about the long transport distances.<br />

With over 300,000 tonnes, Peru is the<br />

largest supplier of avocados to Europe,<br />

followed by Colombia, Chile, Kenya and<br />

South Africa. “Most of the avocados<br />

consumed in Europe are transported<br />

by ship from Latin America and Africa.<br />

This is more environmentally friendly<br />

and produces fewer CO 2<br />

emissions<br />

compared to air and road transport.<br />

These avocados therefore perform<br />

even better than avocados produced in<br />

Europe, which are usually transported<br />

by car or plane,“ Zac Bard adds. The CO 2<br />

emissions of avocados are significantly<br />

lower than those of other everyday<br />

<strong>food</strong>s such as milk, cheese or eggs and<br />

are comparable to those of other fruits<br />

such as apples. Avocados grow on perennial<br />

trees that can absorb up to 20 kg<br />

of carbon per year from the atmosphere<br />

and produce 2.4 kg of CO 2<br />

equivalents<br />

per kilogram. Compared to many other<br />

<strong>food</strong>s, avocados have a smaller ecological<br />

footprint overall.<br />

Economic impact on the growing<br />

countries<br />

Avocado production is often associated<br />

with negative economic impacts<br />

in the countries where they are grown.<br />

In various projects supported by the<br />

WAO, however, the cultivation of avocados<br />

has helped to improve the living<br />

conditions of people in the respective<br />

regions. In the Olmos Valley in Peru, for<br />

example, water intended for the Atlantic<br />

Ocean was diverted through the Andes<br />

to an automatic irrigation system. This<br />

turned a former desert into 24,000 hectares<br />

of fertile land for growing fruit and<br />

vegetables, including avocados. This<br />

project has created over 25,000 jobs<br />

in agriculture and many other indirect<br />

jobs, securing the livelihoods of many<br />

people. Avocado cultivation thus makes<br />

an important contribution to the<br />

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

Cover Story<br />

economy in many growing countries, where the majority of<br />

production still takes place on small farms. In Peru, growth<br />

in the agricultural sector has helped to reduce poverty significantly,<br />

particularly in rural communities. The example<br />

of Three Farms also shows that sustainable avocado cultivation<br />

can have a positive impact on local communities.<br />

The farm pays competitive wages to its 300 employees and<br />

also promotes vocational skills and training.<br />

Photo: Three Farms<br />

In recent years, the cultivation of avocados has also increased<br />

significantly in other countries with suitable climatic<br />

conditions, such as Kenya, Ethiopia and Tanzania, where<br />

the up-coming avocado industry benefits small local<br />

farmers and boosts the local economy. In Chile, the third<br />

largest avocado supplier to Europe, the avocado industry<br />

has created around 35,000 new jobs and reduced poverty,<br />

particularly in rural regions. Here, there are programs to<br />

support organic avocado cultivation as well.<br />

The cultivation of avocados is becoming more and more<br />

environmentally friendly and the ecological CO 2<br />

footprint<br />

is already reduced compared to other products. Farmers<br />

are continuing to improve production methods. This makes<br />

avocados - together with their high nutritional value - to sustainable<br />

and healthy alternative to animal products. As Zac<br />

Bard says: “Transport distance, retail, packaging or special<br />

cultivation methods per kilo are very small compared to<br />

their high nutritional value.“<br />

More information:<br />

The WAO expects a worldwide increase in avocado consumption<br />

in the coming years, especially in Europe and Asia,<br />

particularly in India, where the avocado is still a very new<br />

fruit.<br />

fmt<br />

The Author:<br />

Sabine Straka, Editorial Team, Food <strong>Marketing</strong> & Technoloy<br />

For more information:<br />

www.avocadofruitoflife.com<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Ingredients<br />

Molding and Demolding Consumer<br />

Perceptions of Hydrocolloids<br />

There has been a quantum leap if not a paradigm shift in the level of detail and complexity in <strong>food</strong> label<br />

declarations. Consumer perceptions and label interpretations now have an immense effect on <strong>food</strong> choices.<br />

Understanding consumer perceptions is essential in addressing their concerns. How do consumers make up<br />

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

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

influence them at least in the world of hydrocolloids.<br />

by Dennis Seisun<br />

There are many forces and influences<br />

generating consumer perceptions<br />

about <strong>food</strong> ingredients including hydrocolloids.<br />

Social media, personal<br />

friends, family members, health concerns,<br />

environmental awareness, nutritional<br />

magazines and many others.<br />

In some cases there is a mystery over<br />

what caused the perception (or misperception)<br />

in the first place. Take gelatin,<br />

for example. Many consumers believe<br />

it comes from animal hoofs and/<br />

or horns. Few have any idea why or how<br />

they came to this conclusion. Try this<br />

little gelatin quiz on friends who are not<br />

in the <strong>food</strong> business and see what percentage<br />

believe it comes from hoofs<br />

and/or horns. What are the origins of<br />

that perception? As you know, virtually<br />

all <strong>food</strong> gelatin is produced from beef<br />

hide or pork skin and NOT from hoofs<br />

or horns. The gelatin industry has done<br />

a good job of pre-empting concerns<br />

about gelatin by associating it with human<br />

health and relating it to collagen<br />

which has a very positive consumer<br />

image. Let us consider now some consumer<br />

perception molding and de-molding<br />

strategies which could be applied<br />

to improve consumer acceptance of<br />

these unique ingredients. The science<br />

supporting their safety is there, but<br />

that is sadly and often, not enough.<br />

The list of hydrocolloids which IMR covers<br />

in its “Quarterly Review of Food<br />

Hydrocolloids” includes: Agar, Alginates,<br />

Acacia gum, Carrageenan (refined<br />

and semi-refined), Cassia Gum, Gelatin,<br />

Guar, Locust Bean Gum, Carboxy<br />

Methyl Cellulose (CMC), Methyl Cellulose<br />

(MC), Hydroxy Propyl Methyl<br />

Cellulose (HPMC), Micro-crystalline<br />

cellulose, Pectin, Xanthan, Tara Gum,<br />

Konjac and Starches. There are many<br />

ways in which these hydrocolloids can<br />

be grouped some of which are better<br />

than others. Three hydrocolloid grouping<br />

systems could be as follows:<br />

1) Classifying by raw material origin<br />

2) Classifying by stability of availability<br />

and price<br />

3) Classifying by “Pantry Friendliness”.<br />

1) Classifying them by raw material<br />

origin was used in the early days of<br />

analysing market value and size by hydrocolloid<br />

group or category.The main<br />

hydrocolloid groups are:-<br />

• seaweed extracts (agar, alginates,<br />

carrageenan, furcelleran)<br />

• seed gums (Locust bean gum/carob<br />

bean gum, guar, tara gum, fenugreek<br />

gum)<br />

• cellulosics (carboxy methyl cellulose,<br />

micro-crystalline cellulose,<br />

methyl cellulose/hydroxy propyl<br />

methyl cellulose.<br />

• plant exudates (gum acacia, karaya,<br />

tragacanth)<br />

• plant extracts (pectin, konjac)<br />

• biogums (xanthan gum, gellan<br />

gum, curdlan)<br />

• starches (corn, potato, wheat, rice,<br />

tapioca)<br />

This method of grouping is mainly for<br />

market analysis purposes. Consumers<br />

do not view and evaluate hydrocolloids<br />

by this type of grouping.<br />

2) From a B2B point of view, suppliers<br />

and buyers are more interested<br />

in the stability (or instability) of<br />

price and availability. For this purpose,<br />

IMR has categorized hydrocolloids<br />

in terms of cyclic vs non-cyclic<br />

availability and price. Starches, cellulosics<br />

and xanthan, for example,<br />

were traditionally categorized as<br />

steady in price and always available.<br />

Other hydrocolloids such as LBG,<br />

gum acacia, guar and tara were notoriously<br />

cyclic in price and availability<br />

depending on weather and annual<br />

rainfall. These old rules of cyclic vs<br />

non-cyclic differentiation no longer<br />

apply. Starch, xanthan and cellulosics<br />

have been through dramatic<br />

cycles of high price and low availability<br />

in recent years. In any case,<br />

these considerations are of little importance<br />

to consumers and to their<br />

perception of hydrocolloids. So, we<br />

can ignore this method of grouping<br />

hydrocolloids when considering consumer<br />

perceptions.<br />

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

Ingredients<br />

A pantry friendly profile for a given hydrocolloid<br />

can be subject to regional consumer<br />

customs and preferences. Konjac<br />

for example is more widely known<br />

and accepted in China, Japan and Indonesia,<br />

than in most other parts of the<br />

world. Gum acacia is a standard of excellence<br />

in confectionery especially in<br />

Italy and France. In Egypt acacia gum<br />

is sold at the retail level for therapeutic<br />

teas. Some of the largest volumes of<br />

gracilaria agar are sold in single serve<br />

sachets in Indonesia to make therapeutic<br />

beverages. In Japan agar in powder<br />

or strips is widely sold at the retail<br />

level and is a staple of Japanese home<br />

cooking. In Ireland, Irish Moss contains<br />

carrageenan and has been sold at the<br />

retail level for centuries. Carrageenan<br />

is pantry friendly not only in Ireland but<br />

in other countries including Indonesia<br />

and the Philippines where much of the<br />

carrageenan raw material is grown. In<br />

India, guar is literally a staple crop for<br />

home use. Guar pods are sold at vegetable<br />

markets or in the frozen <strong>food</strong><br />

section of Indian supermarkets. Guar is<br />

very pantry friendly in these countries.<br />

In Germany, locust bean gum is declared<br />

as “Johannisbrotkernmehl” literally<br />

a biblical reference meaning “St. John’s<br />

3) A more recent hydrocolloid grouping<br />

method promoted by IMR is to<br />

consider hydrocolloids in terms of<br />

their “Pantry Friendliness”. Which hydrocolloids<br />

are likely to be found in a<br />

consumer’s pantry. If a hydrocolloid is<br />

commonly found in a consumer’s pantry<br />

and is used in home cooking, then<br />

it is “Pantry Friendly” and more likely<br />

to be accepted on a processed <strong>food</strong><br />

label. Pectin, starch and gelatin are all<br />

“Pantry Friendly” in Western homes.<br />

Consumers have a long history of using<br />

them in home cooking. “Grandma used<br />

pectin to make jam”. Gelatin is found<br />

in most home pantries with multiple<br />

home recipe applications. The healthy<br />

connotations of collagen are also associated<br />

with gelatin to increase its<br />

“Pantry Friendliness”. Corn starch is<br />

a standard ‘go-to’ thickener in homecooked<br />

sauces, gravies and even dairy<br />

desserts. Pectin is a complex chemical<br />

extraction but its consumer image is so<br />

positive that it is sometimes used simply<br />

because ‘it looks good on the label’.<br />

The faba fix for a greener, tasty future.<br />

Milk the texture opportunity of dairy-free.<br />

Make your applications future proof and dairy-free to answer both stricter nitrogen<br />

policies and changing consumers’ wishes. The ever-increasing percentage of consumers<br />

who believe that going dairy-free provides multiple health benefits must be acknowledged.<br />

Offering dairy alternatives that provide a luscious taste and airy texture is a challenge,<br />

but with BENEO’s ingredients it becomes a breeze. Discover our alternative solution with<br />

faba bean for a traditional whipping cream. It will have consumers mouth-watering over<br />

their favourite dessert with a piece of dairy-free heaven. Seize the moo-ment and go for<br />

plant-based alternatives with faba bean.<br />

Want to know more about BENEO?<br />

Scan here!<br />

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

www.beneo.com<br />


Ingredients<br />

Bread Seed Flour”. Pectin and starches<br />

don’t need an introduction at the retail<br />

consumer level.<br />

The not so Pantry Friendly hydrocolloids<br />

include the likes of methyl cellulose,<br />

carboxy methyl cellulose and xanthan<br />

gum. These hydrocolloids are unlikely<br />

to be found in consumer pantries with<br />

the exception of xanthan gum in the<br />

pantries of celiac and gluten intolerant<br />

consumers. Using these hydrocolloids<br />

in recipes is complicated and a small<br />

error in measurement gives a big error<br />

in the final product. Xanthan has recently<br />

come to be scrutinized by consumers,<br />

would you believe, because of<br />

how it is spelled; it starts with an X!!.<br />

Cellulosics are referred to as “They’re<br />

serving us wood pulp or wood chips” by<br />

less informed consumers. They don’t<br />

realize that cellulose is one of the most<br />

abundant raw material and they are<br />

eating it in every day <strong>food</strong>s. Admittedly<br />

<strong>food</strong> cellulosics are modified but they<br />

have passed the test of time and regulatory<br />

scrutiny.<br />

So what does the preceding have to<br />

do with molding and de-molding perceptions?<br />

Consumers are far less suspicious<br />

of things they are familiar with<br />

and which they use themselves. Familiarity<br />

overcomes fear of the unknown.<br />

One of the perception molding and demolding<br />

strategies could simply be to<br />

“Make the unfamiliar familiar”. Easier<br />

said than done of course, but the challenge<br />

is worth it. In fact, it is a ‘Do or<br />

die’ challenge in some cases. If consumer<br />

mis-perceptions are allowed to go<br />

rampant it could mean the end of a perfectly<br />

safe and suitable hydrocolloid.<br />

An effort should be made collectively<br />

by the hydrocolloid industry to counter<br />

some of the outlandish social media<br />

claims about the “dangers” of some hydrocolloids.<br />

There are opportunities to<br />

transfer “Pantry Familiarity” of a given<br />

hydrocolloid from one region/culture<br />

to another part of the world. Recipes<br />

that use hydrocolloids in one part of<br />

the world can be promoted in other<br />

parts of the world. In this age of <strong>food</strong><br />

experimentation, there is every opportunity<br />

to promote a novel <strong>food</strong> and recipe.<br />

For example, consumers could be<br />

enticed to make their own “Asian noodles”<br />

with konjac, topped with imitation<br />

surimi with curdlan and served with a<br />

dressing thickened with xanthan gum.<br />

All followed by a dessert made creamy<br />

with MCC. It is beyond the scope of this<br />

article to come up with specific recipes<br />

but the concept of ‘Breeding Familiarity’<br />

is worth pursuing.<br />

Another strategy to promote a positive<br />

image of many hydrocolloids could<br />

be based on the IMR concept of “Employment<br />

Factor”. A dollar’s worth of<br />

one hydrocolloid may well employ up<br />

to 300 or even 400 times as many individuals<br />

as the same dollar’s worth of<br />

another hydrocolloid. Consumers are<br />

increasingly sensitive to the social as-<br />

pects of the <strong>food</strong>s they purchase. Last<br />

but not least, the sustainability of all<br />

hydrocolloids is assured based on the<br />

renewable raw material source for all of<br />

them. Another tool for molding a positive<br />

image of hydrocolloids.<br />

Some industry observers advocate<br />

doing little, if anything, about consumer<br />

perceptions of hydrocolloids.<br />

“Don’t rock the boat” they say. “You<br />

may do more damage than good by<br />

raising awareness”. We at IMR, do not<br />

agree. Being proactive is a lot more efficient<br />

than being reactive. “A stitch in<br />

time….”.<br />

The topic of consumer perceptions of<br />

hydrocolloids is sure to be one of the<br />

many hot topics discussed at the forthcoming<br />

IMR conference on <strong>food</strong> hydrocolloids<br />

in Savannah, GA April 28-30,<br />

<strong>2024</strong>. More information about this gathering<br />

of “Who’s Who in Hydrocolloids”<br />

at www.hydrocolloid.com.<br />

fmt<br />

The Author:<br />

Dennis Seisun founded IMR International a hydrocolloid<br />

consulting company in 1984. Nesha<br />

Zalesny joined IMR in 2019 and brings a much<br />

needed, technical and scientific content to The<br />

Quarterly Review of Food Hydrocolloids. Together,<br />

Nesha and Dennis bring over 55 years<br />

of hydrocolloid expertise in their consulting<br />

and market research activities.<br />

For more information:<br />

www.hydrocolloid.com<br />

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

Ingredients<br />

Continued Growth in the Food<br />

Supplements<br />

The French manufacturer Laboratoire<br />

PYC continues to grow in the European<br />

<strong>food</strong> supplements segment. At<br />

Vita<strong>food</strong>s Europe Stand M169 in the<br />

French Pavilion, the company will be<br />

showcasing new <strong>food</strong> supplement<br />

formulas. In May will also be the<br />

inauguration of its industrial site, which<br />

has been completely redesigned to<br />

support its growth.<br />

Discovery box of 10 <strong>food</strong><br />

supplements<br />

At Vita<strong>food</strong>s, Laboratoire PYC will<br />

showcase 10 <strong>food</strong> supplement concepts<br />

in a recyclable box. Each formula<br />

addresses a key promise of the<br />

<strong>food</strong> supplement market: sleep,<br />

stress, vitality, immunity, circulation,<br />

digestion, weight-management and<br />

nutricosmetics. These 10 <strong>food</strong> supplement<br />

formulas come in the form of<br />

powders packaged in stick-packs. 8<br />

formulas are intended to be rehydrated<br />

and 2 formulas are orodispersible.<br />

These formulas are ready for sale.<br />

Laboratoire PYC also develops tailormade<br />

<strong>food</strong> supplements. The contractmanufacturer<br />

supports brands in the<br />

production of their <strong>food</strong> supplements,<br />

from ingredient sourcing to packaging.<br />

“For this <strong>2024</strong> edition of Vita<strong>food</strong>s,<br />

Laboratoire PYC has chosen to<br />

focus on innovative formulas, French<br />

origin, naturalness and pleasure”,<br />

explains Aurélie DE SCHUYTENEER,<br />

<strong>Marketing</strong> and Communications<br />

Manager. “Each concept in the box<br />

is supported by clinical studies, and<br />

all the formulas are clean label. In<br />

addition, we monitor market trends<br />

and keep a close eye on ingredients<br />

to offer the most up-to-date and<br />

innovative formulas possible. On the<br />

flavor side, our R&D teams worked<br />

for several months to select new<br />

natural flavors and create pleasant<br />

combinations of fruit and floral notes.<br />

One of the strengths of Laboratoire<br />

PYC lies in formulating <strong>food</strong><br />

supplements that are very pleasant<br />

to consume. All our formulas are<br />

developed in our laboratory in Aix-en-<br />

Provence and manufactured in the<br />

French department of Ain.”<br />

New nutricosmetic concepts to<br />

taste<br />

The company is also the first French<br />

contract-manufacturer to have<br />

developed a complete range of<br />

nutricosmetics. “Our first nutricosmetic<br />

formula was developed in 2009.<br />

Laboratoire PYC is celebrating 15 years<br />

in this sphere. Since then, we have<br />

developed a complete, specific range<br />

for the skin and hair,” says Aurélie DE<br />


To celebrate the occasion, the<br />


nutricosmetic formula will be available<br />

for free tasting at the TASTING BAR<br />

at Vita<strong>food</strong>s. This area is dedicated to<br />

discovering the latest developments<br />

in the nutraceuticals sector. The<br />

French collagen-based formula has<br />

been specifically developed for the<br />

event. Laboratoire PYC‘s R&D teams<br />

have created a fresh, fruity taste with<br />

natural strawberry and elderflower<br />

flavors. Strawberry is one of the TOP<br />

3 most popular and growing flavors in<br />

beauty supplements worldwide. The<br />

formula benefits from clinical studies<br />

on hydration, elasticity and wrinkles. Its<br />

composition is clean label.<br />

Laboratoire PYC‘s Manziat plant in the<br />

Ain region has undergone a complete<br />

makeover! After 18 months of work,<br />

the company will inaugurate its new<br />

production site at the end of May. It<br />

has been completely redesigned to<br />

meet the company‘s growing business<br />

and customer expectations. The plant<br />

occupies a new surface area of 4,600<br />

m2. It has been equipped with the<br />

latest generation equipment, including<br />

a new powder blending unit relocated<br />

on the existing site.<br />

This project is a major milestone in<br />

the company‘s history. More than 20<br />

new jobs have been created, including<br />

around 15 on the production site itself.<br />

Qualified operators, administrative staff<br />

and engineers are joining the existing<br />

teams. The production capacity has<br />

also been significantly expanded to<br />

support business growth.<br />

The teams took advantage of this<br />

industrial investment to modernize the<br />

infrastructure, meet CSR challenges<br />

and further improve employee safety<br />

and <strong>food</strong> safety. Laboratoire PYC is ISO<br />

22000 certified.<br />

fmt<br />

For more information:<br />

www.laboratoire-pyc.com<br />

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


Ingredients<br />

How to make High Fat Foods Healthier<br />

with Fat Layers and Marbling<br />

by Jennifer Zamanifar<br />

Epidemiological data show a strong<br />

relationship between dietary fat intake<br />

and body weight, blood cholesterol<br />

levels, cardiovascular disease,<br />

and some cancers. High fat intakes<br />

are habitually accompanied by increased<br />

saturated fat, cholesterol and<br />

energy density.<br />

At a time when unhealthy eating habits<br />

and obesity are causing problems<br />

for both adults and children, choosing<br />

a diet with fewer sweet and fatty<br />

<strong>food</strong>s could be a battle at any age but<br />

is especially challenging for children.<br />

The more important it should be for<br />

the <strong>food</strong> industry to support a healthy<br />

lifestyle. To reduce dietary fat consumption<br />

of an average individual, it<br />

is important to identify factors that<br />

influence their <strong>food</strong> choices. A major<br />

determinant of <strong>food</strong> selection is the<br />

degree of liking of the <strong>food</strong>s. Raynor<br />

et al. (2004) suggested that liking, especially<br />

for high-fat <strong>food</strong>s, is a stronger<br />

predictor of dietary fat intake than<br />

the availability of high- and low-fat<br />

products in the home. High-fat <strong>food</strong>s<br />

in this study were defined mainly as<br />

meat products, cheeses, butter &<br />

margarine, ice cream and salty snack<br />

with fat contents more than 50%, lowfat<br />

<strong>food</strong>s were mostly vegetables and<br />

fruits, cereals and products made out<br />

of it. The author stated that a greater<br />

liking of high fat <strong>food</strong>s, regardless of<br />

environmental controls varying the<br />

availability of high- and low-fat <strong>food</strong>s<br />

in the household, is associated with<br />

greater fat intake.<br />

Thus he suggested interventions designed<br />

to reduce dietary fat intake<br />

should target changing the liking of<br />

high-fat <strong>food</strong>s means to reduce the<br />

liking and increase the liking of lowfat<br />

<strong>food</strong>s, because only if individuals<br />

living in a household containing many<br />

low-fat relative to high-fat <strong>food</strong>s leads<br />

to low-fat intake if these individuals<br />

have a greater liking for low-fat <strong>food</strong>s.<br />

But what if we can do low-fat <strong>food</strong>s<br />

such as delicious as high-fat <strong>food</strong>s?<br />

Should this not be the target of any<br />

<strong>food</strong> producing corporation?<br />

SANACEL® add 035 fibre blend<br />

as fat replacement (fat mimetic)<br />

Fibre blends can be used as an excellent<br />

fat substitute. Together with<br />

water, SANACEL® add fibre blends<br />

replace the functionality of fat and<br />

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

Ingredients<br />

imitate its mouthfeel. From a chemical and nutritional<br />

point of view, however, the fibre blend remains a<br />

dietary fibre, including its positive effect on digestion.<br />

In contrast, conventional fat substitutes, which are<br />

chemically and physically similar to triglycerides, have<br />

half the calories of fat. As this fat substitute is not broken<br />

down by intestinal bacteria, it retains its physical<br />

properties. Excess fat substitute also forms an oily<br />

texture in the feces, which can lead to problems with<br />

bowel movements or atypical oily stool composition.<br />

In contrast, the calories for dietary fibre are calculated<br />

at only 2 kcal/g.<br />

SANACEL® add 035 is a complex fibre combination of<br />

bamboo, potato and a soluble fibre, which is very well<br />

able to imitate the properties of fat. Besides that it<br />

brings a natural color, tasty flavor and important dietary<br />

fibres into the <strong>food</strong> product.<br />

In comparison to other fat replacement systems it has<br />

some important advantages:<br />

• manufactured from natural raw materials<br />

• free from allergens<br />

• E- number free, clean label<br />

• easy to prepare, no activating by high<br />

shearing forces required<br />

SANACEL® add 035 in boiled sausages<br />

CFF GmbH & Co. KG developed a fat reduced and fibre<br />

enriched boiled sausage. The recipe for the sausage<br />

is based on 60 % pork meat, made of shoulder and<br />

knuckle meat, 18 % neck fat and 22 % ice. In the trial<br />

the standard basic recipe is modified by exchanging<br />

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

SANACEL® add 035.<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

CMY<br />

K<br />

Go discover<br />

what’s new in<br />

nutraceuticals<br />

and take advantage of the latest innovations<br />

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

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

The aim is to produce a product with the same taste,<br />

texture and mouth feeling like the standard sausage<br />

with full fat. In the trial (V1) the fat is just replaced by<br />

the fibre blend SANACEL® add 035. The fibre concentrate<br />

SANACEL® wheat 200 was additionally added to<br />

reach the status of an fibre enriched product.<br />

1. Standard (without fat replacer)<br />

2. V1, fat reduced with SANACEL® add 035 and<br />

fibre enriched with SANACEL® wheat 200<br />

After their production the sausages are examined<br />

concerning their nutritional value, sensory properties<br />

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


Ingredients<br />

and texture. For analysing and comparing<br />

the boiled sausages there are<br />

different methods in use.<br />

Nutritional values<br />

First the nutritional value of the sausages<br />

is measured by the Food GmbH<br />

Jena Analytic-Consulting:<br />

• fat content according to<br />

method ASU §64 LFGB L<br />

06.00-6<br />

• fibre content according to<br />

method ASU §64 LFGB<br />

L 00.00-18<br />

• calorific value calculated<br />

according to Art. 31 Abs.<br />

1 EU regulation No. 1169/2011<br />

The results in table 1 show that the<br />

aim is reached by decreasing the fat<br />

content down to 10 % and increasing<br />

the fibre content up to 3 %. By replacing<br />

the fat, the whole calorific value<br />

is decreasing.<br />

Sensorial test & texture analysis<br />

Secondly the sensorial test “sensory<br />

preference test”, which is focussing<br />

on the evaluation of the consumers,<br />

has been performed. The consumers<br />

received the two different sausages<br />

marked with a code for a blind test.<br />

Afterwards the products were scored<br />

from 1 to 5 while 1 means “very good“<br />

and 5 “very bad“. At strong deviations<br />

a comment was added. Requirement<br />

for the blind test were healthy conditions<br />

of the test panel, since an infection<br />

could always have impacts on<br />

the sensory system of the test consumers.<br />

Figure 1 shows the results after 21<br />

consumers have tested the sausages<br />

and evaluated the texture, the taste,<br />

the odor and the look of the products.<br />

Odor and look are almost the same for<br />

both products - for the odor the result<br />

is at average 2,3 and for the appearance<br />

at 2,2. The taste of the Standard<br />

and V1 is nearly the same, at average<br />

2,25 and V1 has a taste with 2,28.<br />

The texture has been the attribute<br />

with a slight difference between the<br />

sausages. The Standard is at average<br />

2,1, V1 is a little higher.<br />

Hence the third test performed has<br />

been the texture analysis by using<br />

the TexturePro CT V1.8 Build 31<br />

from Brookfield. The bite becomes<br />

imitated by running the measuring<br />

body into the sausage with constant<br />

speed. When the sausage is breaking<br />

apart, the graph is showing a<br />

peak. The higher the peak, the more<br />

weight the TexturePro needs to break<br />

through. Figure 2 shows the results of<br />

the break through to imitate the bite.<br />

For the standard sausage up to 550 g of<br />

weight are necessary, for V1 a bit more<br />

than 550 g and for V2 around 525 g.<br />

Trial evaluation & conclusion<br />

The results of the analytical tests are<br />

displaying that the goal is reached, a<br />

healthy boiled sausage with a reduced<br />

fat content down to 10 % and an<br />

increased fibre content up to 3 % is<br />

accepted by consumers. This aim is<br />

easy to achieve by using SANACEL®<br />

add 035 instead of neck fat.<br />

Therefore SANACEL® add 035 is a<br />

perfect solution for the replacement<br />

of fat in sausages without losing the<br />

attributes that make the product delicious.<br />

Even the consumers who tested<br />

the boiled sausages during the<br />

sensory test could not find a difference<br />

between the products. The only<br />

deviation they found was the texture.<br />

But even the texture analyser could<br />

just measure small differences between<br />

the standard sausage and the<br />

V1- sausage with SANACEL® add 035.<br />

With regard to a healthy diet and good<br />

weight management, the replacement<br />

of fat is also possible in bakery<br />

products. Trials have shown that fat<br />

reduction in muffins or sponge cakes<br />

can easily be achieved with dietary<br />

fibre. With a fat reduction of 30 % without<br />

fibres and additional water, the<br />

muffin loses its shape and airy, fluffy<br />

texture. Using the fibre mixture SAN-<br />

ACEL® add and water, the volume and<br />

moistness is retained. The gel-like fat<br />

substitutes of the SANACEL® add fib-<br />

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

Ingredients<br />

re mixtures are versatile. Further information<br />

on fat reduction with SANA-<br />

CEL® add can be found at: www.cff.de<br />

CFF GmbH & Co. KG, one of the<br />

world‘s largest manufacturers of dietary<br />

fibres, regularly supports the<br />

<strong>food</strong> industry with new ideas to improve<br />

the health and quality of <strong>food</strong>.<br />

The natural <strong>food</strong> fibres are produced<br />

from renewable raw materials<br />

in a gentle process. Sustainability<br />

is part of CFF‘s corporate philosophy.<br />

Responsible use of resources<br />

is therefore a matter of course, as is<br />

certification in accordance with DIN<br />

EN ISO 55001 for sustainable energy<br />

management.<br />

fmt<br />

The Author<br />

Jennifer Zamanifar; Nutritionist,<br />

Team Leader Food International Sales<br />

For more information:<br />

www.cff.de<br />

Come and see for yourself:<br />

www.harnisch.com<br />

Perfectly<br />

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


Ingredients<br />

Study Reveals Pomegranate’s Potential to<br />

Slow Progression of Age-related Frailty<br />

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

independent research study conducted at the University of Valencia (Spain).<br />

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

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

the part of the brain responsible for coordination. Falling and subsequent bone fractures are one of the<br />

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

the problem by addressing balance and stance, which are controlled by the cerebellum.<br />

The cerebellum is also responsible for<br />

coordination of voluntary movements,<br />

motor learning and cognitive tasks.<br />

During the ageing process, most of<br />

these functions deteriorate, resulting<br />

in falls and accidents. In the study,<br />

Pomanox® was able to maintain antioxidant<br />

levels in elderly mice after<br />

four months of supplementation. This<br />

effect was particularly evident in the<br />

cerebellum. Moreover, the standardised<br />

pomegranate extract influenced<br />

gene expression related to the apoptosis<br />

pathway, suggesting support for<br />

healthy ageing. Although no changes<br />

in grip strength and endurance were<br />

found, the results showed that pomegranate<br />

extract supplementation<br />

improved the motor skills in terms of<br />

coordination and neuromuscular function,<br />

and helped prevent age-related<br />

weight loss. Thus, the researchers<br />

believe that Pomanox® may provide<br />

practical nutritional support for common<br />

health problems, such as frailty,<br />

in later life.<br />

Pomegranate’s health benefits come<br />

from punicalagins, which are among<br />

nature’s strongest antioxidants. Po-<br />

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

Ingredients<br />

manox® contains up to 30 per cent<br />

punicalagins and is a well-researched<br />

botanical ingredient from Euromed’s<br />

Mediterranean fruit and vegetable extracts<br />

range. It is obtained via a quality-controlled,<br />

transparent and sustainable<br />

local supply chain, and gently<br />

processed with an eco-friendly, proprietary<br />

technology.<br />

Andrea Zangara, Head of Scientific<br />

Communication and Medical Affairs at<br />

Euromed, says: “Pomanox® is already<br />

well known to provide benefits for cardiovascular<br />

and metabolic health, satiety,<br />

sports performance, mood, skin<br />

and cognitive health. The novelty of<br />

this work focuses on the fact that the<br />

pomegranate extract could be used to<br />

help prevent deterioration associated<br />

with normal ageing. The authors of this<br />

independently conducted study have<br />

observed for the first time that the<br />

cerebellum is the area where ageing<br />

is first noticed in a model without pathology.<br />

As Pomanox® acted efficiently<br />

here, it could be a helpful tool to reduce<br />

the risk of falls so common in ageing,<br />

and other functional impairments.”<br />

fmt<br />

1 Verdú, D. et al. Pomegranate Extract Administration<br />

Reverses Loss of Motor Coordination<br />

and Prevents Oxidative Stress in Cerebellum<br />

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

For more information:<br />

www.euromedgroup.com<br />

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


Processing<br />

The Evolution of the Protein Value Chain<br />

– Sustainable Protein Systems for a<br />

Growing World<br />

As the world’s population is on<br />

course to surpass ten billion by<br />

2050, our <strong>food</strong> systems face the<br />

challenge of providing sustainable<br />

nutrition without further harming<br />

the planet. Animal-based diets and<br />

the reliance on animal-derived proteins<br />

are significant contributors<br />

to environmental degradation and<br />

public health issues. Not only is the<br />

global population increasing, but<br />

the expanding middle class in developing<br />

nations is driving a surge<br />

in protein demand, intensifying the<br />

strain on our environment. Animal<br />

proteins are a principal factor in cliby<br />

Dr. Christian Kern<br />

mate change, biodiversity loss, and<br />

the draining of freshwater resources,<br />

with the agricultural <strong>food</strong> sector<br />

responsible for approximately 25%<br />

of all greenhouse gas emissions. To<br />

address these issues, we must diversify<br />

protein sources and reduce<br />

<strong>food</strong> loss and waste, ensuring that<br />

alternatives are not only accessible,<br />

but also desirable to consumers.<br />

Over the past five years, the protein<br />

value chain has undergone significant<br />

transformation with plant-based<br />

proteins rising in popularity and consumer<br />

acceptance. Despite this progress,<br />

formidable challenges remain<br />

to further advance the industry. The<br />

<strong>food</strong> industry is tasked with designing<br />

more efficient processes that use less<br />

energy and water to extract and purify<br />

plant- based proteins. Additionally,<br />

there is an urgent need for a new wave<br />

of protein concentrates and isolates<br />

to support specific market demands.<br />

This includes the development of specific<br />

fractionation processes crucial<br />

for preserving or enhancing protein<br />

functionalities for use in plant- based<br />

<strong>food</strong>s, where taste profiles and textural<br />

properties are vital for consumer<br />

acceptance.<br />

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

Processing<br />

Bühler’s state-of-the-art Application<br />

Centers are hubs where research is<br />

conducted to enhance the protein<br />

value chain through advanced technologies.<br />

The transformation begins<br />

at the Grain Innovation Center, where<br />

raw materials such as pulses or grains<br />

undergo cleaning, de-hulling, and dry<br />

grinding, before being purified in process<br />

steps like dry fractionation.<br />

Dry fractionation, which capitalizes on<br />

physical properties to separate protein-rich<br />

from starch- rich fractions, is<br />

an eco-friendly method due to its low<br />

energy requirements and lack of wastewater<br />

generation. The starch-rich<br />

fractions, or side streams, from pulses<br />

or grains can be used in products<br />

including snack bars, baked goods,<br />

pasta, or pet <strong>food</strong>, thus, supporting<br />

the concept of a circular economy. By<br />

contrast, wet fractionation processes<br />

are employed to achieve high-purity<br />

protein concentrates or isolates that<br />

are vital for their versatility in the <strong>food</strong><br />

industry. The Protein Application Center<br />

is dedicated to wet fractionation<br />

processing, beginning with wet grinding<br />

and/or dispersion to initiate protein<br />

purification.<br />

In addition to well-known methods like<br />

solid-liquid separation and isoelectric<br />

precipitation using decanter centrifuges,<br />

the Protein Application Center<br />

provides the advanced option of using<br />

membrane filtration technology.<br />

Beyond purification, the membrane<br />

system fosters the development of<br />

sophisticated methods, such as the<br />

separation and purification of specific<br />

protein fractions, to customize the<br />

techno-functional properties of protein<br />

ingredients. After extraction, prote-<br />

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


Processing<br />

in powders are produced using drying<br />

technologies such as spray drying<br />

to ensure stability. This is where the<br />

unique advantage of the Bühler Application<br />

Centers comes into play. If the<br />

protein obtained in the Protein Application<br />

Center is to be used in an extrusion<br />

process, the energy-intensive<br />

spray-drying process can be suspended<br />

and the purified protein slurry can<br />

be dosed directly into the extruder<br />

next door.<br />

Those described integrated approaches<br />

also include comprehensive application<br />

testing – ranging from meat<br />

analogs utilizing extrusion techniques<br />

to plant-based beverages and dairy<br />

alternatives – to guarantee that these<br />

plant-based proteins meet, and often<br />

exceed, market standards for taste,<br />

texture, and nutritional value. Through<br />

ongoing innovation and collaboration,<br />

Bühler is committed to scaling up sustainable<br />

protein production to meet<br />

the global demand while caring for our<br />

planet.<br />

fmt<br />

The Author<br />

Dr. Christian Kern is Process Engineer R&D<br />

with Bühler AG in Uzwil Switzerland. He specializes<br />

in Extrusion <strong>Technology</strong> for Human<br />

Nutrition.<br />

For more information:<br />

www.buhlergroup.com<br />

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

Processing<br />






SNACKS<br />

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



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

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

23<br />

Stockholmsmässan<br />


TRENDS<br />

TASTES<br />







Processing<br />

Angle Grinder for Fresh and Frozen Meat<br />

Blocks with Well Thought-out <strong>Technology</strong><br />

K+G Wetter spent four well-attended<br />

trade fair days at Anuga FoodTec in<br />

Cologne. "We are highly satisfied with<br />

Anuga. Our sales staff and technicians<br />

were in conversation from early to late<br />

- with long-standing customers from all<br />

over the world, but also with companies<br />

that do not yet work with our machines,"<br />

reports K+G Wetter Managing<br />

Director Andreas Wetter.<br />

The new WW 200 angle grinder was always<br />

surrounded by interested trade<br />

fair visitors - and impressed <strong>food</strong> industry<br />

professionals with its useful<br />

machine technology. "We always listen<br />

carefully to our customers when they<br />

talk about their work with the machines.<br />

Our team then devises technology<br />

that truly proves itself in practice," says<br />

Volker Schlosser, Sales Manager International<br />

at K+G Wetter. What makes<br />

the powerful Angle Grinder WW 200<br />

special is its ability to process not only<br />

fresh products but also frozen meat<br />

blocks without pre-cutting. This makes<br />

it unrivaled in flexibility and perfect<br />

for companies that work with a mix of<br />

fresh and frozen meat.<br />

This is made possible by well thoughtout<br />

technology: the 500-liter hopper of<br />

the WW 200 has a special, asymmetrical<br />

shape - this ensures that meat and<br />

other ingredients are fed evenly to the<br />

feeder worm after loading. The special<br />

frozen meat feeder worm with cutting<br />

edge cuts up the blocks during transportation<br />

to the meat worm: the meat<br />

is cut precisely from the block and not<br />

squashed. The temperature increase<br />

is also minimal due to the low product<br />

stress. This ensures a clear cut of the<br />

finished minced product.<br />

Thanks to clever hygienic-secure features,<br />

the WW 200 can be cleaned in a<br />

timesaving and perfectly hygienic manner,<br />

as is standard with all K+G Wetter<br />

machines. The expertly hand-polished<br />

stainless-steel surfaces are easy to<br />

keep clean, and the angled arrangement<br />

allows cleaning water to run off<br />

without forming puddles. The feeder<br />

and meat worms can be removed and<br />

replaced in a few simple steps without<br />

the need for tools. This also facilitates<br />

hygienically safe cleaning. The single-stage<br />

folding step makes the WW<br />

200's grinder hopper quickly and safely<br />

accessible with minimal space requirement<br />

– cleverly designed for both<br />

handling and hygiene.<br />

The cleaning chamber prevents a typical<br />

hygiene risk due to hidden contamination<br />

inside the machine behind<br />

the seals of the drive shaft and feeder<br />

worm. Daily cleaning is carried out<br />

from the outside by simply holding<br />

the standard cleaning lances or spray<br />

nozzles against the easily accessible<br />

rinsing ports. The seals that come into<br />

contact with the product are thus cleaned<br />

on both sides and do not provide<br />

a breeding ground for microorganisms.<br />

Thanks to this ingenious technology,<br />

the additional cleaning effort is negligible<br />

with maximum effectiveness.<br />

The loading options for the WW 200<br />

are extremely flexible, whether column<br />

loader or hydraulic loading device<br />

using meat trolleys: how and from<br />

which side the raw materials are loaded<br />

into the angle grinder can be individually<br />

adapted to the customer's space<br />

and workflow. A big plus thanks to a<br />

machine that is optimally adapted to<br />

the respective production.<br />

The optional large touch panel provides<br />

the operator with lots of practical<br />

information, clearly displayed in<br />

graphics and text: for example, about<br />

possible cutting set configurations or<br />

optimum machine settings for different<br />

applications. This makes operation<br />

simple and safe and ensures the best<br />

product quality.<br />

fmt<br />

For more information:<br />

www.kgwetter.de<br />

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

Processing<br />


The independent media platform for<br />

energy supply, efficiency enhancement and<br />

alternative energy sources and storage<br />

Sustainable opportunities in process<br />

technology<br />

Circular economy in the industrial<br />

production process<br />

Topics H 2<br />

, Synthetic Fuels, Water,<br />

Solar & Photovoltaics, Wind Power,<br />

Bioenergy, Geothermal Energy, Battery<br />

<strong>Technology</strong>, System Integration and<br />

other alternative options<br />

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

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


Processing<br />

Real-time Monitoring Solution for Food<br />

Processing <strong>Technology</strong> Launched at<br />

Anuga FoodTec<br />

GEA, a global leader in engineering<br />

solutions for the <strong>food</strong>, beverage, and<br />

pharmaceutical industries, is launching<br />

a new cloud-based web application<br />

for <strong>food</strong> processing and packaging<br />

lines at the Anuga FoodTec<br />

trade show, taking place in Cologne,<br />

Germany, from March 19 to 22, <strong>2024</strong>.<br />

GEA InsightPartner for the <strong>food</strong> processing<br />

industry is the latest addition<br />

to its digital product family and uses<br />

machine data to provide flexible responses<br />

to production challenges.<br />

GEA InsightPartner is designed to<br />

support all <strong>food</strong> processing and packaging<br />

plants in achieving key production<br />

goals: maximize machine availability,<br />

minimize downtime, prevent<br />

unplanned shutdowns, and manage<br />

resources efficiently. This service enhances<br />

efficiency and productivity,<br />

reduces costs, and lowers the Total<br />

Cost of Ownership for plant equipment.<br />

By providing immediate access<br />

to historic and real-time equipment<br />

data, InsightPartner enables better<br />

production management through advanced<br />

analytics and insights from<br />

continuous monitoring. It helps identify<br />

performance improvements and<br />

extend asset longevity.<br />

Digital innovations are transforming<br />

the <strong>food</strong> industry, enabling it to increase<br />

production while reducing<br />

energy consumption and waste. GEA<br />

supports customers with its high-performance<br />

systems, advanced sensor<br />

technologies, cloud connectivity and<br />

sophisticated analytics to help them<br />

produce more efficiently and achieve<br />

their ambitious sustainability goals.<br />

Key Features of GEA InsightPartner<br />

at a glance:<br />

• Data-Driven Decision-Making: Facilitates<br />

optimal machine utilization<br />

through immediate, 24/7 access to<br />

live information.<br />

• Maintenance and Troubleshooting<br />

Support: Aids in maintenance planning<br />

and execution, minimizing<br />

downtime and allowing for quick<br />

fault identification and resolution.<br />

• Tracking relevant KPIs: Maintains<br />

an optimal production level through<br />

collected data.<br />

User-Friendly Data Access and<br />

Real-Time Monitoring<br />

The web application offers a userfriendly<br />

interface, allowing technical<br />

and operations managers to access<br />

historic and real time machine data.<br />

This capability ensures that performance<br />

can be tracked against key performance<br />

indicators (KPIs), promoting<br />

an optimization of productivity. The<br />

system also alerts to maintenance<br />

needs and uses trend analysis to prevent<br />

potential downtime.<br />

Solution provides detailed performance<br />

monitoring<br />

InsightPartner simplifies the troubleshooting<br />

process, dramatically reducing<br />

the time it takes to diagnose and<br />

resolve problems. This improvement<br />

directly contributes to enhanced<br />

maintenance efficiency and reduced<br />

production downtime. Its comprehensive<br />

monitoring dashboards provide a<br />

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

Processing<br />

fmt<br />

detailed view of equipment operation,<br />

helping users preemptively tackle potential<br />

issues.<br />

GEA offers comprehensive digital<br />

product family<br />

GEA‘s suite of digital solutions, including<br />

InsightPartner, RemotePartner,<br />

and the GEA Cloud®, represents a<br />

holistic approach to supporting equipment<br />

throughout its lifecycle. These<br />

offerings prioritize security and transparency,<br />

ensuring that data is securely<br />

stored and analyzed.<br />

Retrofit existing machines or order<br />

with new machinery<br />

InsightPartner is available for a wide<br />

range of new GEA <strong>food</strong> processing<br />

and packaging machines and can be<br />

retrofitted to existing equipment. It<br />

is part of GEA‘s Service Agreements<br />

program, which combines various<br />

service products for added value. The<br />

„Starter Package“ for new machines<br />

integrates InsightPartner as a foundational<br />

element, providing customers<br />

with advanced analytics, improved<br />

KPI transparency, and proactive maintenance<br />

recommendations.<br />

For more information:<br />

www.gea.com<br />

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


Processing<br />

Sustainable, Efficient Process Security<br />

with ‘Just Clip It’ System<br />

Small clip, maximum impact: at Anuga FoodTec <strong>2024</strong> Poly-clip System presented secure and material-saving<br />

packaging solutions for a wide variety of <strong>food</strong>s. The world leader for clipping machines and provider of complete<br />

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

were applications for the skilled trades as well as industrial <strong>food</strong> processing operations. With machines from<br />

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

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

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

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

that successfully combines innovation and sustainability.<br />

„Just Clip It“ is the trade fair slogan<br />

of Poly-clip System, a specialist in<br />

reliable, versatile clipping machines<br />

that enable secure and sustainable<br />

packaging solutions. The packaging<br />

consists of natural or artificial casings,<br />

flow packs, or nets and is sealed with a<br />

metal clip. Whether packaging cheese,<br />

sausages in stick or ring form, poultry,<br />

fruits and vegetables, or even non<strong>food</strong><br />

products - these innovative clipping<br />

machines enable the production<br />

of material-saving packaging solutions.<br />

Furthermore, the unique, bacteria-tight<br />

R-ID clip-closures developed<br />

by Poly-clip System meet the highest<br />

<strong>food</strong> safety requirements. At Anuga<br />

FoodTec, the company showed a wide<br />

range of products for applications of<br />

all sizes - from handheld devices enabling<br />

manual clipping for skilled trades<br />

businesses to fully automatic machines<br />

for industrial applications, to the<br />

clip-pak® clip-closure solution, a combination<br />

of clips and various flow pack<br />

alternatives.<br />

With high-quality components, sophisticated<br />

technologies, and a hygiene-<br />

and maintenance-friendly design,<br />

the German company delivers machines<br />

that ensure exceptional process<br />

reliability and the highest machine<br />

availability. In addition to clipping machines<br />

of every performance class,<br />

labelling and pouch machines complement<br />

the range.<br />

clip-pak® clip-closure solutions<br />

provide optimum sustainability<br />

Alongside hygiene, efficiency, costeffectiveness,<br />

and appealing aesthetics,<br />

sustainability has become a<br />

crucial criterion in choosing the right<br />

<strong>food</strong> packaging. clip-pak®-based solutions<br />

from Poly-clip System, tailored<br />

to liquid, paste-like, and highly viscous<br />

products, can fully leverage their<br />

strengths here: compared to conventional<br />

packaging such as tins or<br />

plastic trays, they are just as reliable<br />

while being particularly space-saving<br />

and leaving very little packaging waste.<br />

The 2019 UMSICHT study by the<br />

Fraunhofer Institute confirms the<br />

positive environmental aspects. According<br />

to the study, clip-closure solutions<br />

for packaging sausages generate<br />

up to 81 percent less greenhouse<br />

gas emissions than thermoforming<br />

packaging, and 64 percent less than<br />

an injection-moulded cup. With the<br />

transformation of the FCA product family<br />

into the „Green Series,“ Poly-clip<br />

System also supports its customers<br />

by delivering clip machines that are<br />

particularly energy-efficient and that<br />

contribute to greater resource conservation<br />

through reduced energy<br />

consumption - thus aiding in the effective<br />

reduction of their customers’<br />

CO2 footprint.<br />

At Anuga FoodTec, Poly-clip System<br />

exhibited a representative crosssection<br />

of the company portfolio,<br />

including the following products, representing<br />

industrial or skilled trades<br />

applications:<br />

Automatic Double-Clipper: even<br />

greater sustainability with jumbo<br />

spool<br />

Ensuring an easy entry into automatic<br />

clipping, the robust, user-friendly<br />

double-clipping machine FCA 80<br />

provides reliable closure for collagen<br />

casings up to 80 mm, fiber<br />

casings up to 100 mm, or plastic<br />

casings up to caliber 160 mm,<br />

achieving up to 125 cycles/minute.<br />

The highly flexible double<br />

clipper, offering four different<br />

spreads, is easy to operate. The<br />

integrated linear displacer ensures<br />

visually perfect products,<br />

producing symmetrical sausage<br />

ends with uniform pleating.<br />

Similarly to various other models<br />

from the Poly-clip System<br />

portfolio, this fully automatic,<br />

energy-saving FCA 80 machine<br />

from the new „Green Series“<br />

can be equipped with<br />

the new jumbo spool for a<br />

more sustainable use of consumables.<br />

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

Processing<br />

With up to 50 percent more clips on<br />

just one spool, fewer changes are required.<br />

This ensures more efficient<br />

processes, less machine downtime<br />

- and ultimately, reduced waste production.<br />

Clip machine SCD 700: <strong>food</strong> safety<br />

optimized for semi-automatic<br />

clipping<br />

The SCD 700 clip machine not only<br />

makes the semi-automatic sealing<br />

of various types of cut-to-size goods<br />

highly efficient but also safer. The<br />

easy-to-use single-clip machine seals<br />

plastic and natural casings up to caliber<br />

120 mm, as well as bags and nets.<br />

With a hygiene design upgrade, Polyclip<br />

System now also ensures an even<br />

greater optimization of <strong>food</strong> safety.<br />

By using laser technology instead of<br />

punching during the machine‘s manufacturing<br />

process, completely even,<br />

easier-to-clean surfaces are achieved,<br />

further enhancing hygiene properties.<br />

Following the modular principle, the<br />

semi-automatic clip machine can be<br />

supplemented with optional features,<br />

including, for example, clip coding for<br />

batch traceability.<br />

Innovation meets sustainability<br />

– ushering in a new era with CEO<br />

Dr. Alexander Giehl<br />

Dr. Alexander Giehl, an experienced<br />

business leader, assumed the position<br />

of Chief Executive Officer (CEO) at the<br />

family-owned company in 2023. He<br />

is focusing on the strategic advancement<br />

of the clipping machine provider<br />

through a combination of innovation,<br />

automation, and sustainability. The<br />

conditions for this endeavor are excellent,<br />

according to Dr. Alexander Giehl:<br />

„Poly-clip System boasts a long-standing<br />

tradition, a strong market position,<br />

highly automated production, and<br />

an impressive number of patents. With<br />

the award of the PRIMAKLIMA seal<br />

(primaklima.org) as a carbon-neutral<br />

site, the company has also taken an<br />

important step towards internal sustainability.<br />

I look forward to driving the<br />

continuous development of our product<br />

portfolio with the experience and<br />

creativity of our employees in order<br />

to continue providing our customers<br />

with the best solutions.“<br />

fmt<br />

Dr. Alexander Giehl, Chief Executive Officer,<br />

Poly-clip System<br />

For more information:<br />

www.polyclip.com<br />

State-of-the-art<br />

Explosion Protection<br />

for the Food Industry<br />

Photos: Copyright Poly-clip System GmbH & Co. KG<br />

Self-reclosing and reusable explosion vents<br />

offer comprehensive, technologically advanced<br />

protection for drying, filtering and stora ge applications.<br />

A key design feature is the prevention<br />

of condensate during the production process.<br />

On request, all explosion vents are available<br />

with trace heating.<br />

Would you like to increase product safety and<br />

plant availability? The certified, patented explosion<br />

vent from Thorwesten Vent offers you<br />

significant advantages.<br />


Daimlerring 39, 59269 Beckum / Germany<br />

thorwesten.vent@thorwesten.com<br />

www.thorwesten.com<br />

TWV_<strong>food</strong><strong>Marketing</strong><strong>Technology</strong>_02_<strong>2024</strong>_184x124_4c_Anz_Food_EN.indd 1 15.03.24 08:54<br />

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


Packaging<br />

Going Digital for Greater Efficiency<br />

How digital solutions help identify improvement potentials in <strong>food</strong> and pharmaceutical production<br />

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

<strong>food</strong> and pharmaceutical industries are looking for ways to increase their production efficiency. The key to<br />

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

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

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

Digitalization is quite the buzz word<br />

these days. Let’s put it into context for<br />

<strong>food</strong> and pharmaceutical manufacturing<br />

processes. How is this trend shaping<br />

these two industries?<br />

Elisa Hein: Both industries have invested<br />

significantly in automating<br />

processes over the past years and<br />

making them even safer. In the <strong>food</strong><br />

industry, the focus is on maximizing<br />

output rates, often with the help of<br />

pick-and-place robots, which work tirelessly<br />

at high speeds. Pharmaceutical<br />

manufacturers are concentrating<br />

on reducing product loss – particularly<br />

when producing costly and highly<br />

specialized drugs in small batches, for<br />

example for individual cancer treatment.<br />

Both industries have one important<br />

requirement in common: they<br />

need ever higher flexibility to remain<br />

competitive in quickly changing market<br />

environments. They must be able<br />

to produce varying products in quick<br />

Synexio all devices<br />

succession, switching between formats<br />

and pack styles, or formulations<br />

and containers. At the same time, the<br />

lack of skilled workforce (especially<br />

the <strong>food</strong> industry) is further increasing<br />

the need for automation and digitalization.<br />

With all these challenges<br />

ahead, manufacturers must be able<br />

to rely on easy-to-operate equipment<br />

with as little downtime and as few malfunctions<br />

as possible. This is where<br />

new digital solutions come into play<br />

Syntegon Elisa Hein<br />

30<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Packaging<br />

to increase performance and product<br />

quality.<br />

How exactly can digital solutions<br />

help increase OEE?<br />

Hein: Digital solutions can help to<br />

identify improvement potentials for<br />

cost reduction, productivity increase,<br />

or resource savings. Software lays the<br />

groundwork for data-based decisions.<br />

It collects, evaluates, and visualizes<br />

production and machine data– and<br />

provides full performance transparency.<br />

Let’s take a look at some application<br />

examples of digital solutions: The<br />

most frequent reasons for machine<br />

downtimes can be identified by evaluating<br />

alarms, which are then visualized<br />

by quantity and time, e.g., in a pareto<br />

chart. Another example is the close<br />

monitoring of the equipment’s power<br />

consumption to identify saving potentials<br />

– a huge advantage when aiming<br />

for more sustainable production<br />

processes. Finally, software increases<br />

overall process transparency. It enables<br />

manufacturers to compare production<br />

data from different machines<br />

at varying time periods to identify parameters<br />

for increased productivity –<br />

even across multiple production sites.<br />

Sounds like digital solutions offer<br />

a range of benefits. So why aren’t<br />

more manufacturers using them<br />

already?<br />

Hein: Many manufacturers are reluctant<br />

to invest in digital solutions since<br />

they are not aware of the huge potential<br />

they offer in terms of performance<br />

improvement and cost reduction. The<br />

first implementation also comes with<br />

quite a few challenges: many manufacturers<br />

have equipment from different<br />

suppliers, of different types and<br />

age on their shopfloor. Often, they<br />

do not have standardized interfaces.<br />

Connecting all machines to one platform<br />

requires the right partner who<br />

offers expert support during implementation.<br />

Is there a solution for this connectivity<br />

issue?<br />

Hein: It depends whether we are talking<br />

about new or existing equipment.<br />

Uptime Sustainability power monitoring<br />

Our new machines are all IoT-ready:<br />

they have a standardized digital interface<br />

that facilitates connecting<br />

the machines with each other, to the<br />

Syntegon software solution or to a<br />

customer’s own Manufacturing Execution<br />

System (MES). Additionally,<br />

we are retrofitting legacy equipment<br />

and offer an edge device that is compatible<br />

with older machines. We are<br />

also working on a sensor-based solution<br />

for third-party equipment that will<br />

allow us to collect information on the<br />

output rate and the machine status.<br />

Why should your customers<br />

invest in digital solutions from a<br />

machine manufacturer instead of<br />

turning to a software specialist?<br />

Hein: Machine manufacturers know<br />

their own equipment best. This expertise<br />

is invaluable if you want to exploit<br />

the full potential in production.<br />

With our new cloud-based software<br />

solution Synexio, for example, our<br />

clients benefit from our industry expertise.<br />

But even more importantly,<br />

we work together with our customers<br />

in a true partnership. Our experts are<br />

available to help interpret the data,<br />

support with required machine modernizations<br />

or provide operator<br />

training.<br />

Tell us a bit more about Synexio.<br />

Hein: Synexio comes in three packages:<br />

Monitor, Uptime, and Empower.<br />

Synexio Monitor visualizes various<br />

KPIs and provides a secure data<br />

connection to ensure that the production<br />

and machine data is stored in an<br />

ISO-certified management system.<br />

With Synexio Uptime, manufacturers<br />

gain access to additional features to<br />

boost their productivity. For example,<br />

they can identify reasons for unplanned<br />

downtimes and benchmark<br />

various machines and time periods.<br />

Additionally, Uptime’s sustainability<br />

monitoring provides data on energy<br />

consumption and waste production,<br />

supporting customers to reduce their<br />

carbon footprint. At this year’s Pack<br />

Expo in Las Vegas from September 11-<br />

13, visitors can experience the benefits<br />

of Uptime firsthand and get a first<br />

glimpse of Synexio Empower, the third<br />

and most comprehensive upcoming<br />

Synexio package. Empower reduces<br />

unplanned downtime with condition<br />

and time-based maintenance and empowers<br />

customers’ workforce with ondemand<br />

training content and improved<br />

troubleshooting.<br />

What was customer feedback<br />

like, and how did you go about<br />

the implementation?<br />

Hein: We really wanted customers to<br />

explore the benefits of Synexio Monitor,<br />

so we offered a free trial-period.<br />

Many were eager to go ahead with<br />

long-term implementation even before<br />

the trial period ended. Our customers’<br />

feedback was very positive,<br />

and many were seeing tangible results<br />

from the beginning. One manufacturer,<br />

for example, identified incorrect<br />

film reel changes on his machines as a<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong> 31

Packaging<br />

source of unplanned downtimes – and<br />

was able to take action straight away.<br />

Monitor’s intuitive design and easy-touse<br />

interface made it easy to train his<br />

operator teams and ultimately increase<br />

productivity. In fact, he was really<br />

impressed with the results and decided<br />

to upgrade to Synexio Uptime.<br />

Sounds like Monitor had a good<br />

start indeed. What’s next for<br />

Synexio? How will you keep pace<br />

with the ongoing trend towards<br />

even more digitalization?<br />

Eisenmann Claude left Dietzel Jan right Syntegon Testimonials Betrieb Foto Stephen Petrat<br />

Hein: Now it is all about bringing<br />

Synexio’s benefits to even more of our<br />

customers. And we will continue to<br />

work with those who are already using<br />

Synexio in a true partnership. This includes<br />

taking into consideration their<br />

specific requirements, feedback and<br />

experience for the next releases of<br />

our software to design a tool that optimizes<br />

user experience. Furthermore,<br />

we are already developing further features<br />

for monitoring the condition of<br />

critical components in the machines,<br />

which will minimize downtimes even<br />

further by notifying manufacturers<br />

when reaching critical thresholds. fmt<br />

For more information:<br />

www.syntegon.com<br />

The magazine PetFood PRO has grown out of a conviction and wish<br />

to underline the high level of quality and care in the manufacture<br />

of pet <strong>food</strong>, through the choice of ingredients, choice of<br />

technology and choice of packaging materials. We will<br />

endeavour to present this in an informative way,<br />

through a reader-friendly style and with a<br />

marketing perspective.<br />

www.harnisch.com<br />

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

32<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Packaging<br />

Safe, Attractive, and Resource-Saving<br />

Packaging Solutions in the Cheese<br />

Industry<br />

Swiss and Portuguese manufacturers celebrate success with SEALPAC packaging technology<br />

Whether it concerns a technical improvement<br />

of the packaging process at an<br />

artisan Swiss cheese factory, which<br />

gives its valuable skilled workers more<br />

time for cheese production, or global<br />

branding at a Portuguese cheese manufacturer<br />

that wants to significantly<br />

boost its export business, the hightech<br />

traysealers and thermoformers<br />

from packaging specialist SEALPAC<br />

support the goals of these companies.<br />

Here are two success stories from the<br />

world of dairy.<br />

The European Union has the world‘s<br />

largest annual consumption of cheese<br />

(source: https://www.statista.com/<br />

statistics/868231/global-annual-consumption-of-cheese-by-<br />

country/).<br />

Manufacturers are competing for the<br />

hand of the consumer with their own<br />

specialty products. Regardless of whether<br />

it is a small craft company with a<br />

regional customer base or a large-scale<br />

cheese producer for export markets: to<br />

ensure the quality of cheese specialties<br />

on their way to the end user, and to<br />

offer such products in an attractive and<br />

eye-catching manner to stand out from<br />

the competition, suitable and innovative<br />

packaging is required. The solutions<br />

Wildberg Käserei produces handcrafted cheeses in around 25 different varieties<br />

here are just as diverse as the product<br />

offerings on the shelves of any dairy<br />

section at retail.<br />

A true specialist in this area is the packaging<br />

expert SEALPAC. With its<br />

renowned traysealers and thermoformers,<br />

the company has adapted to the<br />

needs of the dairy segment and offers<br />

producers innovative applications that<br />

combine optimal product protection<br />

with efficient production, as well as<br />

simplified logistics and an attractive<br />

presentation whilst using less consumables.<br />

Two examples from Switzerland<br />

and Portugal show how SEAL-<br />

PAC supports cheese manufacturers<br />

throughout Europe and beyond with<br />

the right packaging solutions in distributing<br />

and marketing their products.<br />

Material-saving thermoformer<br />

packaging at artisanal Swiss<br />

company<br />

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

based in the Swiss<br />

Roland Rüegg, CEO at Wildberg Käserei in<br />

Switzerland<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong> 33

Packaging<br />

canton of Zürich, positions itself in<br />

the luxury segment with handcrafted<br />

cheeses in around<br />

25 different varieties. The company<br />

primarily produces in smaller quantities<br />

for local customers, including<br />

specialist retailers and delis. The<br />

products are delivered in volumes<br />

ranging from small portions to complete<br />

cheeses. Buyers are primarily<br />

consumers that value conscious nutrition,<br />

prefer handmade products, and<br />

appreciate added value over price.<br />

When the company wanted to improve<br />

product appearance by enhancing<br />

the packaging, Wildberg chose a PRO<br />

thermoformer from SEALPAC.<br />

This compact thermoformer is<br />

tailored to small and medium-sized<br />

companies, such as Wildberg with its<br />

16 employees, as it offers maximum<br />

flexibility and performance on a small<br />

footprint. The space-saving PRO,<br />

which uses consumables and energy<br />

extremely economically, has a modular<br />

design. The basic PRO machine<br />

is suitable to run flexible and rigid<br />

film, both for vacuum packaging and<br />

sealing only applications. Depending<br />

on the customer’s wishes, various modules<br />

can be added to run other packaging<br />

solutions, such as MAP, skin,<br />

or shrink packaging.<br />

The excellent peelability of the new packs offers the end consumer more convenience<br />

The PRO thermoformer provides a consistent high quality of each individual pack whilst using significantly<br />

thinner films<br />

CEO Roland Rüegg at Wildberg Käserei<br />

describes the improvements achieved:<br />

“Previously, we sold our cheese<br />

in pre-formed vacuum bags. The packaging<br />

did not look very professional<br />

and required a lot of plastic. We wanted<br />

a more attractive, material-saving<br />

solution and at the same time a more<br />

efficient packaging process.” With the<br />

new PRO thermoformer, the pieces<br />

of cheese are now packaged from a<br />

reel of highly transparent bottom film<br />

using Rapid Air Forming. The machine<br />

reliably manages particularly thin<br />

film that is easy to print, for example<br />

with product information, an organic<br />

label, or a brand logo. Today, various<br />

products of Wildberg Käserei are presented<br />

in an attractive and appetizing<br />

manner. The excellent peelability of<br />

the packs also offers the end consumer<br />

more convenience.<br />

The PRO thermoformer is equipped<br />

with an innovative tooling quick exchange<br />

system, which reduces changeover<br />

times. This is perfect for the<br />

artisan cheese factory, which now<br />

produces two or three different formats<br />

every day in quick rotation on<br />

the new machine. In general, time is<br />

one of the decisive advantages for<br />

Roland Rüegg‘s business: “Our processes,<br />

which are still predominantly<br />

manual, have become faster thanks to<br />

the technical improvement. We used<br />

João Santiago, CEO at Queijos Santiago in Portugal<br />

34<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Packaging<br />

Queijos Santiago uses FlatSkin® both for round cheeses and cheese wedges<br />

to require five people, each working<br />

four hours, to package 1,000 pieces<br />

of cheese. Now, only two employees<br />

can achieve the same amount in just<br />

one hour. Packaging has therefore become<br />

a secondary job and we can use<br />

our valuable specialist staff primarily<br />

for the cheese production.” What he<br />

also appreciates about his new thermoformer<br />

is the consistent high quality<br />

of each individual pack and the<br />

progress in terms of sustainability: in<br />

contrast to the previous bag solution,<br />

significantly thinner films are now<br />

used, which saves a large amount of<br />

plastic and reduces the space required<br />

for material storage.<br />

The operator-friendly PRO thermoformer,<br />

with which Wildberg was able to<br />

Pablo Kerner, Key Account Manager at EMO S.A.<br />

run just one week after delivery thanks<br />

to SEALPAC’s comprehensive support,<br />

has been in operation since June 2023.<br />

The response from retailers regarding<br />

the new packaging of the various Wildberg<br />

cheeses has been extremely positive.<br />

As owner Roland Rüegg confirms:<br />

“Our artisanal products are produced<br />

with maximum care. The packaging<br />

must adequately represent the value<br />

of our products and make that tangible.<br />

We have achieved this with the new<br />

machine. The change has attracted<br />

attention in the market and the even<br />

more appealing presentation of our<br />

products has noticeably increased the<br />

sales of our high-quality cheeses. As<br />

such, the commitments and our subsequent<br />

expectations for this project<br />

were completely fulfilled by SEALPAC!”<br />

Portuguese cheese specialties,<br />

attractively packaged in FlatSkin®<br />

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

founded<br />

in 1918 and headquartered in Malveira,<br />

just 33 kilometres from Lisboa in<br />

Portugal, is run by João Santiago as<br />

fourth-generation manager. It produces<br />

Portuguese cheese specialties,<br />

categorized as fresh, cured / dried, or<br />

sliced / shredded, at three production<br />

sites, all of which have high-level certification<br />

according to the IFS standard.<br />

This underlines the company’s focus<br />

on sustainability in production, ranging<br />

from animal welfare to reduced<br />

plastic content and minimizing <strong>food</strong><br />

waste. It is also clearly mirrored in the<br />

company’s slogan: saber que sabe<br />

bem (to know what tastes good).<br />

The Portalegre site, which was opened<br />

in 2022 and employs around 130<br />

people, produces regional specialties<br />

made from goat or sheep milk under<br />

the Queijos Santiago umbrella brand.<br />

Recently, the Portuguese company<br />

chose SEALPAC’s innovative FlatSkin®<br />

solution to highlight an important<br />

product range of cured cheeses.<br />

With this packaging system, a highly<br />

transparent barrier skin film fixates<br />

the cheese directly onto the flat cardboard<br />

carrier, which is coated with<br />

a polymeric protective layer. A peel<br />

tab simplifies the opening of the skin<br />

pack. After taking out the product, the<br />

thin polymeric layer is easily removed<br />

from the cardboard to allow for separate<br />

disposal. FlatSkin® combines<br />

extended shelf life and an attractive<br />

product presentation with a significant<br />

reduction in plastics. It also offers<br />

excellent branding opportunities,<br />

because the cardboard carrier can be<br />

fully printed on both sides.<br />

It all started in 2021, when Queijos<br />

Santiago had the opportunity to package<br />

its actual products at an open<br />

doors event in Barcelona, organized<br />

by EMO S.A., SEALPAC’s exclusive<br />

distributor in Spain and Portugal. Excited<br />

about the results, EMO offered<br />

Queijos Santiago a SEALPAC A4 traysealer<br />

on a one-year trial period to<br />

start the production of this innovative<br />

packaging solution. As such, the com-<br />

<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong> 35

Packaging<br />

pany became the first ever worldwide<br />

user of FlatSkin® for dairy products.<br />

The machine was delivered in December<br />

2022 with production already starting<br />

in January 2023. João Santiago remembers:<br />

“Just four months later, we<br />

had to contact Pablo Kerner at EMO.<br />

Our products in the new packaging<br />

were so successfully received by retailers<br />

that we needed to quickly double<br />

capacity. Already in May, we placed an<br />

order to switch to a SEALPAC A6 traysealer<br />

with higher capacity. This machine<br />

was delivered in October.”<br />

The traysealer now packages three selections<br />

of traditional, regional cheese<br />

products. Each selection consists<br />

of three different types of cheese in<br />

quantities of 100g, which are carefully<br />

placed on the cardboard carrier<br />

and reliably sealed by the SEALPAC<br />

A6 traysealer using the FlatSkin® process.<br />

Queijos Santiago started with<br />

two selections of round cheeses, but<br />

now also uses FlatSkin® for a selection<br />

of cheese wedges. João Santiago<br />

likes the sustainable impact of the<br />

new packs: “Due to the tight skin film,<br />

it even seems as if there is no plastic<br />

around the product at all!”<br />

The lifting system of the A6 traysealer<br />

is servo driven, which ensures particularly<br />

smooth production runs and a<br />

consistently high output. In addition,<br />

the traysealer is particularly low wear,<br />

because it is operated completely without<br />

lubrication. This ensures low service<br />

and maintenance costs at Queijos<br />

Santiago. In addition, the SEALPAC<br />

A6 traysealer is characterized by a<br />

particularly efficient use of energy. It<br />

is currently used at Queijos Santiago<br />

to produce FlatSkin® packaging, but<br />

offers the possibility to add other applications<br />

in the future. João Santiago:<br />

“We are considering adding a new tool<br />

for a whole new range of snack products.”<br />

João Santiago is highly satisfied with<br />

the new solution for his top-quality<br />

range of Portuguese cheese specialties.<br />

“Our brand image stems from<br />

our premium products that require a<br />

long maturation period and are treated<br />

with particular care by us, but<br />

we also emphasize this with the packaging<br />

that we selected. The special<br />

FlatSkin® solution preserves the<br />

aroma and sensory properties of the<br />

cheese, hence extending its shelf life.<br />

In addition, the packaging is a true<br />

eye-catcher. We designed the product<br />

carriers of the current cheese<br />

selections with typical Portuguese<br />

tile prints, which have attracted a lot<br />

of attention at retail. We also use the<br />

fully printable cardboard carriers for<br />

The SEALPAC A6 traysealer produces striking FlatSkin® packs based on product carriers with<br />

typical Portuguese tile prints<br />

detailed product information about<br />

our cheese specialties.”<br />

Queijos Santiago supports its sales<br />

with eye-catching displays and tastings<br />

at retail, as well as the use of<br />

influencers on social media. The company<br />

is extremely optimistic that it will<br />

be able to further boost the export<br />

business by means of these FlatSkin®<br />

products. They are currently not only<br />

available at leading <strong>food</strong> retailers, but<br />

are also sold at all Portuguese airports.<br />

Safe and attractive packaging<br />

has therefore become<br />

a popular souvenir from Portugal,<br />

which helps grow the cheese<br />

manufacturer’s business. After launching<br />

the FlatSkin® products, Queijos<br />

Santiago has seen an increase in<br />

turnover every month. In the festive<br />

December period of 2023, sales figures<br />

even went up by an impressive<br />

20 percent compared to the previous<br />

month. João Santiago concludes: “It<br />

has exceeded even our most optimistic<br />

expectations!”<br />

fmt<br />

For more information:<br />

www.sealpacinternational.com<br />

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

Events<br />

New White Paper Examines How<br />

Processing <strong>Technology</strong> Can Improve<br />

Food Sustainability and Nutrition<br />

by Dennis Van Milligen<br />

Despite ensuring families were fed<br />

during the pandemic‘s most difficult<br />

moments, processed <strong>food</strong>s are often<br />

portrayed as a villain in the vast global<br />

<strong>food</strong> picture. Yet, <strong>food</strong> processing has<br />

enabled delivery of more nutritious and<br />

safe <strong>food</strong> than at any time in human history<br />

and <strong>food</strong> processing helps preserve<br />

<strong>food</strong> and extend shelf life, helping reduce<br />

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

And while many may prefer to focus on<br />

the ongoing debate over ultraprocessed<br />

<strong>food</strong>s, a lack of understanding of <strong>food</strong><br />

processing and why it is so important<br />

to addressing global <strong>food</strong> and nutrition<br />

security demands equal attention, as<br />

noted in the new white paper from the<br />

Institute of Food Technologists (IFT).<br />

The Institute of Food Technologists (IFT),<br />

a nonprofit scientific organization committed<br />

to advancing the science of <strong>food</strong><br />

and its application across the global <strong>food</strong><br />

system, has released a white paper that<br />

examines how existing and novel processing<br />

technologies could help improve<br />

global <strong>food</strong> and nutrition security. This<br />

applies equally to pet <strong>food</strong> as well as human<br />

nutrition, since the pet population is<br />

growing even faster.<br />

Sustainable Production of Nutritious<br />

Foods Through Processing <strong>Technology</strong><br />

explores how existing and novel<br />

processing technologies can improve<br />

global <strong>food</strong> and nutrition security while<br />

touching upon the difference between<br />

<strong>food</strong> processing and <strong>food</strong> formulation;<br />

how <strong>food</strong> processing technologies, such<br />

as fermentation, can improve nutrient<br />

bioavailability and supplement plantbased<br />

diets; as well as why up-to-date<br />

and aligned regulations must be considered<br />

to accelerate the creation and<br />

adoption of sustainable <strong>food</strong> processing<br />

technologies.<br />

Food Science and <strong>Technology</strong> Solutions<br />

to Improve Food and Nutrition Security:<br />

Sustainable Production of Nutritious<br />

Foods Through Processing <strong>Technology</strong><br />

is the result of a virtual roundtable discussion<br />

organized by IFT’s Food & Nutrition<br />

Security Steering Committee (FNS-<br />

SC) that focused on utilizing existing and<br />

novel processing technologies to help<br />

better preserve nutritional quality. IFT’s<br />

Food and Nutrition Security Steering<br />

Committee (FNSSC), formed in 2021,<br />

previously organized a roundtable on the<br />

biggest <strong>food</strong> loss and waste challenges,<br />

resulting in the recent release of a white<br />

paper.<br />

“With the global population expected to<br />

reach nearly 10 billion by 2050, the demand<br />

for safe, nutritious, and accessible<br />

<strong>food</strong> will only continue to increase, as will<br />

the need to conserve natural resources.<br />

Processing technology can help bridge<br />

the gap between these two necessities,”<br />

said IFT Chief Science and <strong>Technology</strong><br />

Officer Bryan Hitchcock. “This white paper<br />

highlights the important role of <strong>food</strong><br />

processing and identifies opportunities<br />

for scaling processing technologies to<br />

improve nutrition quality.”<br />

Some of the challenges outlined in the<br />

white paper that the global <strong>food</strong> community<br />

must address to maximize the<br />

benefits of processing technology include<br />

a lack of up-to-date and aligned regulations,<br />

limited public-private funding<br />

support, unoptimized technology, and<br />

inaccurate consumer knowledge about<br />

<strong>food</strong> processing.<br />

“Sustainable processing technologies<br />

that can be used both long-term and in<br />

emergency relief situations are especially<br />

valuable in developing countries<br />

where the need for adequate nutrition<br />

and safe <strong>food</strong> are persistent concerns,”<br />

added Anna Rosales, IFT’s Senior Director<br />

of Government Affairs and Nutrition<br />

and moderator of the virtual roundtable<br />

discussion.<br />

About Institute of Food Technologists<br />

The Institute of Food Technologists (IFT)<br />

is a global organization of approximately<br />

12,000 individual members from more<br />

than 100 countries committed to advancing<br />

the science of <strong>food</strong>. Since 1939,<br />

IFT has brought together the brightest<br />

minds in <strong>food</strong> science, technology and<br />

related professions from academia,<br />

government, and industry to solve the<br />

world’s greatest <strong>food</strong> challenges. IFT<br />

works to ensure that its members have<br />

the resources they need to learn, grow,<br />

and advance the science of <strong>food</strong> as the<br />

population and the world evolve. IFT believes<br />

that science is essential to ensuring<br />

a global <strong>food</strong> supply that is sustainable,<br />

safe, nutritious, and accessible to all.<br />

The next IFT FIRST Food Expo will take<br />

place in Chicago, 14-17 July <strong>2024</strong>. Dr.<br />

Harnisch Publications will be at Booth<br />

S 2381<br />

fmt<br />

The Author<br />

Dennis Van Milligen, Director, Public and Media<br />

Relations, Institute of Food Technologists (IFT),<br />

Chicago Illinois, USA<br />

For more information:<br />

www.ift.org<br />

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


Events<br />

Discover the Latest in Nutraceutical<br />

Innovation at Vita<strong>food</strong>s Europe <strong>2024</strong> in<br />

Geneva<br />

In September last year, Informa Markets<br />

announced that the world’s nutraceutical<br />

event, Vita<strong>food</strong>s Europe, would take<br />

place in Geneva for the final time in <strong>2024</strong><br />

before heading to its new home of Barcelona.<br />

Taking place 14-16 May, Vita<strong>food</strong>s<br />

Europe <strong>2024</strong> is set to be the biggest and<br />

best edition of the show yet, with new<br />

must-see content and features addressing<br />

the whole supply chain, as well as<br />

returning fan favorites.<br />

Alongside the debut of a new <strong>Technology</strong><br />

& Equipment Area and R&D Pavilion, as<br />

well as an expanded Finished Products<br />

Area, the Future of Nutrition Summit (13<br />

May, Marriott Hotel) and Vita<strong>food</strong>s Europe<br />

Conference (14-15 May) are back by<br />

popular demand. The latter will be free<br />

to attend for <strong>2024</strong> as a thank you to the<br />

nutraceutical community for its support<br />

over more than two decades, providing<br />

access to industry-leading content for<br />

all. Registration is now open for the<br />

event’s 26th and final year in Geneva and<br />

around 20,000+ visitors and 1,100 exhibitors<br />

are expected to attend at the Palexpo<br />

exhibition center.<br />

Go discover what lies ahead at the<br />

Future of Nutrition Summit<br />

The Future of Nutrition Summit (13 May,<br />

Marriott Hotel, Geneva) is back! Designed<br />

for independent futurist thinkers,<br />

in <strong>2024</strong> the exclusive paid-for one-day<br />

summit will dive deep into the future of<br />

health, product development and retail.<br />

Answering the question „What will the<br />

nutraceutical industry look like in 5 years’<br />

time?“, delegates can expect key insights<br />

on everything from artificial intelligence,<br />

personalized nutrition, precision fermentation<br />

and more. Featuring experts<br />

from the industry’s top brands, speaker<br />

highlights include Huel, Nuritas, Holland<br />

& Barrett, Kline & Company. The Summit<br />

will also provide opportunities to<br />

network with experts from a range of diverse<br />

disciplines, including <strong>food</strong> science,<br />

sustainability, retail, nutrition and public<br />

health, as well as start-ups, scale-ups<br />

and investors.<br />

Get free expert insights on the<br />

Vita<strong>food</strong>s Europe show floor<br />

This year, the Vita<strong>food</strong>s Europe Conference<br />

(14-15 May) is free to attend! This<br />

two-day conference will see experts<br />

gather for insights and conversations<br />

across a range of health benefit areas,<br />

including sports nutrition, immune<br />

and gut health, cognitive and emotional<br />

health, and healthy ageing. Expect datadriven<br />

content, evidence-based insights<br />

and discussions on the latest research<br />

and ingredients from companies such as<br />

Mintel, TNO, Yakult, and SPINS, as well<br />

as leading academic researchers. Plus,<br />

get the chance to discover new innova-<br />

38 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Events<br />

tions and formulation strategies to tap<br />

into the industry’s biggest trends.<br />

The Vita<strong>food</strong>s Insights Theatre has always<br />

been a favorite of the attendees<br />

and will return this year, hosting a range<br />

of free expert-led content. This renowned<br />

theater will be located on the show<br />

floor, where attendees can discover ways<br />

to help their businesses overcome the<br />

real-world challenges facing the industry<br />

today, with sessions on sustainability,<br />

regulatory, market challenges and more.<br />

Discover innovation opportunities<br />

with new show areas<br />

In <strong>2024</strong>, Vita<strong>food</strong>s Europe will be introducing<br />

two new areas, designed to tap<br />

into two of the fastest-growing verticals<br />

in the nutrition industry. The debut<br />

of the <strong>Technology</strong> & Equipment Area<br />

marks the first ever areas exclusively<br />

dedicated to the technology and equipment<br />

innovations driving the industry<br />

forward. Created in response to visitor<br />

demand, it will bring together leading<br />

players in technology innovation (– such<br />

as IMA, OMAG and Marchesini Group –)<br />

to showcase their cutting-edge solutions<br />

in action. In addition, the new R&D Pavilion<br />

will provide a platform for networking<br />

and discovering business opportunities<br />

in everything from clinical trials, laboratory<br />

testing, regulatory services, certifications<br />

and market research.<br />

Finished products – back and bigger<br />

than ever<br />

The expanded <strong>2024</strong> Finished Product<br />

Area will offer even more opportunities<br />

for manufacturers to connect with leading<br />

brands, retailers and distributors.<br />

With the likes of Nestlé, Mars, Holland<br />

& Barrett and Whole<strong>food</strong>s attending the<br />

event each year, the Finished Products<br />

Area is the go-to place to discover the<br />

latest innovative concepts and marketready<br />

products on offer. Visitors can<br />

scout out the industry’s latest innovations<br />

in the New Product Zone and sample<br />

some of them for themselves at the<br />

Tasting Centre.<br />

Go discover what’s next<br />

Over the course of two decades, Vita<strong>food</strong>s<br />

Europe has become the go-to annual<br />

event in the nutraceutical calendar<br />

– and <strong>2024</strong> is set to be no exception. Not<br />

only does the event mark the final chapter<br />

in the show’s time in Geneva, but<br />

organizer Informa Markets expects that<br />

the <strong>2024</strong> event will be the biggest yet.<br />

With new and returning show features<br />

dedicated to pushing the boundaries of<br />

innovation, encouraging knowledge sharing<br />

and providing quality networking opportunities,<br />

Vita<strong>food</strong>s Europe is the only<br />

nutraceutical event to bring together the<br />

entire supply chain, helping key players<br />

reach new audiences and make meaningful<br />

connections.<br />

fmt<br />

For more information:<br />

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

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


Events<br />

MAY JUNE<br />

14-16 May<br />

Geneva, Switzerland<br />

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

Informa Exhibitions,5 Howick Place,<br />

London SW1P 1WG Great Britain<br />

Tel.: +44 20 337 73111<br />

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

16-18 May<br />

Addis Ababa Äthiopia<br />

Agro<strong>food</strong> Ethiopia<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36, 69115 Heidelberg,<br />

Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

www.fairtrade-messe.de<br />

8-11 June<br />

Tehran Iran<br />

fairtrade Iran<strong>food</strong> + bevtec<br />

fairtrade Messe GmbH & Co. KG<br />

Kurfürsten Anlage 36,<br />

69115 Heidelberg, Germany<br />

Tel.: +49-6221/4565-0<br />

Fax: +49-6221/4565-25<br />

info@fairtrade-messe.de<br />

ww.fairtrade-messe.de<br />


14-17 July<br />

Chicago, IL, USA<br />


Institute of Food Technologists<br />

252 W. Van Buren,<br />

Suite 1000, Chicago, IL 60607<br />

Tel.: +1-312-782-8424<br />

Fax: +1-312-782-8348<br />

www.ift.org<br />

6-8 August<br />

Sao Paulo, Brazil<br />

Fi South America,<br />

Informa Markets<br />

PO Box 12740, de Entree 73, Toren A,<br />

100 AS Amsterdam Zuid Oost, The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<br />

24-26 September<br />

Birmingham, UK<br />

PPMA Ltd. <strong>2024</strong><br />

PPMA Ltd.<br />

New Progress House,<br />

34 Stafford Road, Wallington,<br />

Surrey SM6 9AA<br />

Tel.: +44 (0)20 8773 8111<br />

www.ppmashow.co.uk<br />

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

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

Please contact: <strong>food</strong>@harnisch.com<br />

2/24<br />

ZKZ 62006<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

ISSN 1433-1594 Vol. 28 No. 4 March <strong>2024</strong> US $ 12 · € 12<br />

olutions.<br />

d<br />

Cover: Using AI for Sustainability<br />

Heavy-duty parts<br />

handle difficult-to-cut<br />

products.<br />

Natural Whiskey Flavors<br />

High Demands in Mixing<br />

Challenges for Filling and Marking<br />

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

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www.urschel.com<br />

Cover: Health Benefits<br />

of Avocados<br />

Hydrocolloids:<br />

Consumer Perceptions<br />

Proteins for a<br />

Growing World<br />

Saving Cheese<br />

Packaging<br />

10/30/23 1:57 PM<br />

To find out more about Dr. Harnisch Publications<br />

subscribe to our newsletters at<br />

https://harnisch.com/<strong>food</strong>/newsletter/ and look<br />

out for us at the upcoming exhibitions<br />

40 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

Events<br />


NOVEMBER 2022<br />

24-26 September<br />

Nuremberg, Germany<br />

Fachpack<br />

NürnbergMesse GmbH<br />

Messezentrum, 90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.fachpack.de<br />

30-31 October<br />

Paris, France<br />

Fi North America<br />

Informa Markets, PO Box 12740,<br />

de Entree 73,<br />

Toren A, 1100 AS<br />

Amsterdam, Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<br />

3-6 November<br />

Chicago, IL, USA<br />


Pack Expo International<br />

1451 Dolley Madison Blvd.,<br />

Ste 101 McLean, VA 22101 USA<br />

Tel.: +1 703 761 2600<br />

info@fpsa.org<br />

5-7 November<br />

Dubai, UAE<br />

Gul<strong>food</strong> Manufacturing<br />

Dubai World Trade Centre,<br />

P.O. Box 9292, Dubai, UAE<br />

Tel: (+971) 4 308 6124<br />

info@dwtc.com<br />

www.gul<strong>food</strong>.com<br />

19-21 November<br />

Frankfurt, Germany<br />

Fi Europe,<br />

Informa Markets, PO Box 12740,<br />

de Entree 73,<br />

Toren A, 1100 AS,<br />

Amsterdam Zuid Oost,<br />

The Netherlands<br />

Tel.: +31-20-409 9544<br />

Fax: +31-20-363 2616<br />

www.figlobal.com<br />

26-28 November<br />

Nuremberg, Germany<br />

BrauBeviale<br />

NürnbergMesse GmbH<br />

Messezentrum, 90471 Nuremberg<br />

Tel.: +49 911 86 06 49 09<br />

Fax: +49 911 86 06 49 08<br />

www.braubeviale.de<br />

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


Last Page<br />

Advertiser’s Index • April <strong>2024</strong><br />

Key No. Page Company Location<br />

107839 9 Alland & Robert S.A. Paris, France<br />

107167 11 BENEO GmbH Mannheim, Germany<br />

106608 Cover 2 Bühler AG Uzwil, Switzerland<br />

105693 39 EURASANTÉ Loos Lille, France<br />

105896 23<br />

European Snack<br />

Association<br />

Brussels, Belgium<br />

107354 39 fairtrade GmbH & Co. Heidelberg, Germany<br />

107002 Digital Gerhard Schubert GmbH Crailsheim, Germany<br />

107451 19 I.C.F. & WELKO S.p.A Maranello, Italy<br />

104845 41 Informa Exhibitions London, Great Britain<br />

106998 29 Thorwesten Vent GmbH Beckum, Germany<br />

106855 Cover 4 URSCHEL Chesterton, IN, USA<br />

106754 4-5 WENGER Sabetha, KS, USA<br />

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

if something should be not quite right.<br />


ISSN 0932-2744<br />

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Dr. Harnisch Publications<br />

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PREVIEW • JUNE <strong>2024</strong><br />

Confectionery<br />

Meat Aromas<br />

Color Dairy Sorting Processing<br />

Conveying<br />

Skin Packaging<br />

Fi IFT Europe FIRST Review <strong>2024</strong><br />

… and lots more<br />

42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2024</strong>

10/30/23 1:57 PM<br />

Vol. 38 • 31377<br />

ISSN 0932-2744<br />

2/24<br />

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Cover: Health Benefits<br />

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Issue 2/<strong>2024</strong><br />

Proteins for a<br />

Growing World<br />

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