food Marketing

5/25 

Vol. 39 • 31377 

ISSN 0932-2744 

Cover: Heat Exchangers for 

Refining Edible Oils to 

food Viscous Marketing & Foods Technology • October Protect 2025 

Antioxidants 

Aroma Explosion 

through Gentle Drying 

Enjoying Snacks with 

Positive Pouches

food Marketing & Technology • October 2025

Editorial 

What’s in a Name? 

Plant-based nutrition is in the news 

this week. It is again a question of 

what to call things. It is a challenge for 

vegan and vegetarian marketers to 

find the right name for their products. 

Everyone knows what a burger, a steak 

or a sausage is - and the expectation 

is meat. 

It is an ongoing debate with no clear 

solution. Buying food is often an 

emotional decision. However our 

emotions – or gut feelings, as it were – 

can be steered into a certain direction. 

Colors, shapes and words are helpful 

guides. 

Different languages will certainly 

bring different challenges? 

Fleischersatzprodukt sounds more 

threatening than “plant-based meat 

product“. But if one is called “steak“ 

and the other is called “pancake“ 

or “fritter“ then everything would 

be easier? Burgers could be called 

patties. Portions can equally refer to 

meat or non-meat. Other language 

variations would make the debate 

even more interesting. Should we give 

all products Swedish names? Then 

surely consumers would study the 

contents more closely! 

A representative survey across a wide 

section of UK and US consumers 

gave clear results. The main question 

answered by 1000 respondents was 

whether non-meat products should 

have meat-related names. The vegan 

group were strongly against (33%) 

using meat names, whereas the 

vegetarian group were not as vocal 

(18%). Meat-eaters and fish-eaters 

were more understated in their 

opinions (26%). 

The survey also showed a difference 

between vegetarians and vegans on 

purchasing decisions. Almost half 

the vegetarians (49%) said they were 

more likely to buy a meat-free product 

if it was labelled with a word such as 

sausage, steak or burger. Only 19% of 

the vegans said the same, with 57% 

saying they were less likely to buy a 

product with a meat-related name. 

Many respondents said they found the 

names misleading, which I guess is the 

central point of the current debate. 

Perhaps it is not only the name which 

is a problem. Colors of packages may 

be a better solution. If a package 

is predominantly red it would be 

expected to contain meat, blue for 

Ian Healey 

Editor-in-Chief 

fish and green for vegetarian products. 

Products could also be defined by 

their shape. Both options would make 

it easier to avoid mispurchases. 

Is it really necessary to find another 

term for the non-meat versions of 

these products? I suppose the most 

important thing is to avoid mixing 

them up on the shelf. There are health 

and physical as well as moral and 

emotional reasons for choosing a 

certain lifestyle. 

Sincerely 

If you like it – subscribe! 

food Marketing & Technology • October 2025 food Marketing & Technology • October 32025

Contents 

Subscribe now… 

food Marketing & Technology October 2025 

3 Editorial 

42 Impressum 

Ingredients 

PetFood PRO magazine wants to 

emphasize the high level of quality 

and care in the production of pet food 

through the choice of ingredients, the 

choice of technology and the choice 

of packaging materials. 

International Magazine September 2022 ISSN 2628-5851 

Technology & Marketing 3/22 

6 Edible Oils: Balancing the Refining Process to 

protect Antioxidants 

10 CSR: Meeting Challenges with Resilience and 

Determination 

12 Fibers for Future 

14 Lallemand Specialty Cultures Inaugurates Its New 

Application R&D Laboratory in Rennes 

16 Fiber Boost for Baked Goods – with No Compromise 

on Taste or Texture 

Processing 

18 Aroma Explosion: Gently Drying Highly Functional 

Foods 

21 Smart Drive Solutions for Automated Production 

NORD DRIVESYSTEMS at SPS 2025 

23 No Rinse Disinfectant Reduces Cleaning Process, 

Production Downtime, and Environmental Impact 

24 Food Producers Cut Waste and Boost Productivity 

26 Choosing Heat Exchangers for Viscous Food 

Products 

30 Density or Total Solids Measurement of Collagen & 

Gelatine 

Packaging 

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

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

Packaging: Pouches and Alutrays, No Waste, Weighing Investment 

Technology & Marketing 

www.petfoodpro-mag.com 

32 Speed to Shelf and Consumer Engagement – The 

Rise of Digital Corrugated Packaging Printing 

34 Sustainable Packaging Solution with Stretch Film 

Technology 

36 Beyond Maintenance: How Outcome-based 

Partnerships are redefining F&B Manufacturing 

38 Snack with a Clear Conscience … 

Departments 

39 interpack 2026 

40 Fi Europe 2025 

41 Calendar of Events 

42 Index

food Marketing & Technology • October 2025 

Vol. 39 • 31377 

ISSN 0932-2744 

5/25 

Cover: 

Heat exchangers are key components 

in many processes in the food industry, 

from heating and cooling to pasteurization, 

sterilization and evaporation. They 

come in many forms, from the simplest 

plate heat exchangers to corrugated 

tube-in-tube and scraped surface designs. 

With so many different food and drink 

products in production across the globe, 

choosing the right heat exchanger for 

the right product and the right process 

is vital. 

Introducing high density 

granules of gum acacia 


Viscous Foods 


Protect Antioxidants 




Positive Pouches 

Our Cover Story starts on page 26. 

Photo: iStock Credit: Magone 

Edible Oils 

Swiss-based Nutriswiss AG has optimized the refining process 

for fats and oils to such an extent that it can preserve valuable 

components and remove undesirable substances without impairing 

the stability of the end product. In an exclusive interview, 

Frank Möllering, Head of R&D, discussed the role of tocopherol 

retention in product stability and how a combination of mild 

physical refining and molecular distillation is the most efficient 

strategy. See more on page 6. 

Environmental 

exemplarity with 

a low carbon footprint 

Technological 

excellence with granules 

of high density and 

dispersion ability 

Gentle Drying 

“Since Corona, end consumers have been buying food differently,” 

says Christoph Markmann, Managing Director at a leading 

plant manufacturer. “On the one hand, food should have a long 

shelf life, but on the other hand, it should also be healthy and taste 

good.” This is where Devex comes in with its drying systems 

for the gentle drying of food, in which natural color, taste, and all 

nutrients are retained. The full story is on page 18 

ALLAND ET ROBERT SA – 552 113 532 RCS Evreux – © photo Agence Odds 

We are your gum acacia expert. 

info@allandetrobert.fr 

More information: 

Reusable Packaging 

Sweet or fruity, salty or savory, soft or crunchy – when it comes 

to snacking, enjoyment is everything. But whether as an energy 

boost, comfort food, or part of a mindful diet, the packaging 

should be every bit as smart as the snack itself. For this reason, 

renowned film manufacturer SÜDPACK has consolidated its 

recyclable Pure-Line pouch films under the CarbonLite® brand 

– and improved on sustainability and performance. Read more 

on page 38. 

food Marketing & Technology • February 2016 5

Ingredients 

Edible Oils: Balancing the Refining 

Process to protect Antioxidants 

Swiss-based Nutriswiss AG has optimized the refining process for fats and oils to such an extent that it can 

preserve valuable components and remove undesirable substances without impairing the stability of the 

end product. In an exclusive interview, Frank Möllering, Head of Research & Development at Nutriswiss, 

discussed the role of tocopherol retention in product stability and how a combination of mild physical refining 

and molecular distillation is the most efficient strategy. 

by Frank Möllering 

FMT: Why do fats and oils have to 

be refined? 

Frank Möllering: Fats and oils have to be 

refined in order to remove contaminants, 

volatile compounds and unwanted 

by-products that will affect oil quality, 

shelf life, and palatability. These include 

pesticides, herbicides, insecticides, 

plasticizer impurities and mineral oil 

saturated and aromatic hydrocarbons 

(MOSH/MOAH). 

For the last 30-40 years, physical 

refining has been widely accepted as 

being the best way of achieving purity 

as it guarantees the removal of a 

certain amount of impurities as well as 

eliminating free fatty acids. 

What is the problem with 

conventional physical refining 

processes? 

Firstly, it is known that this type of refining 

introduces process contaminants such 

as 3-MCPD/glycidol and trans fatty acids. 

Secondly, during refining, a proportion 

of the naturally occurring vitamins and 

antioxidants are degraded or converted 

to other compounds through chemical 

reactions such as esterification. 

Historically, up to 50% of tocopherols 

have been lost during processing. 

δ-tocopherols have low vitamin activity 

but strong antioxidant properties. All 

four forms are present in vegetable oils 

in varying concentrations. For example, 

sunflower oil naturally contains more 

α-tocopherol and therefore has a higher 

vitamin E content, while rapeseed 

oil contains more γ and δ forms, and 

therefore has better antioxidant stability. 

Tocopherols have a positive effect on 

the storage stability of fats and oils and 

provide protection against oxidation 

when the oil is heated. Tocopherols 

are therefore valuable not only from a 

nutritional point of view, but also for 

product stability during storage and 

in specific applications, for example, 

frying oils. 

The ideal refining process would 

preserve the γ and δ forms to maintain 

the storage stability of the final product, 

and avoid the degradation of α- and 

β- forms so they can be recovered and 

used as nutritional ingredients. 

Is there an alternative to 

deodorization? What other 

technologies exist for refining oils? 

Short path distillation (SPD) or 

molecular distillation is much gentler on 

the product than deodorization. 

This technique is central to Nutriswiss 

AG’s optimized solution for refining 

oils and fats. The SPD we use is a 

continuous vacuum distillation process 

supplied by VTA Verfahrenstechnische 

Anlagen GmbH & Co. KG. A scraper 

or wiper on the cylindrical evaporator 

inside distributes the oil to be distilled 

in a thin layer on the heated wall of the 

evaporator. Because the apparatus 

operates at a vacuum of up to 10-3 

mbar, volatile components such as 

pesticides and free fatty acids, as 

well as tocopherols, evaporate more 

easily under low thermal stress. They 

are subsequently liquefied again and 

removed via the nearby condenser; the 

cleaned oil then flows off the evaporator 

wall. The evaporation rate is normally 

in the range of a few per cent; the 

temperature and pressure depend 

Pesticide levels are significantly lower after SPD treatment (Copyright: Nutriswiss) 

In addition to losses during the pretreatment 

of fats, the main reduction of 

heat-sensitive nutrients like tocopherols 

occurs during high-temperature 

deodorization, in which the free fatty 

acids are physically distilled off. 

Why is it important to safeguard 

tocopherols? 

Tocopherols, commonly known as 

vitamin E, are categorized into four 

types. α- and β-tocopherols provide the 

highest vitamin functionality, while γ- and 

6 food Marketing & Technology • October 2025

Ingredients 

on the oil to be processed and the 

substances to be separated. 

Surely the loss of antioxidants with 

the free fatty acids is still a problem 

with molecular distillation? 

It is true that with molecular distillation, 

despite the gentler conditions, the loss 

of some tocopherol content along with 

free fatty acids is unavoidable. However, 

several studies have documented the 

high recovery rates and low degradation 

of tocopherols using molecular 

distillation, making this a more efficient 

approach. 

Through our own work, we have 

discovered that storage stability is 

not affected by molecular distillation 

if the process is managed carefully to 

preserve the more heat stable γ and δ 

forms. Storage stability measurements, 

including the peroxide number (POZ) 

and the TOTOX number, which denote 

the development of primary and 

secondary oxidation products, showed 

no negative effects from molecular 

distillation compared to conventional 

processes such as deodorization. The 

Rancimat test, an accelerated oxidation 

test that measures the stability of fats, 

also yielded better results. 

What’s more, time to the onset of 

oxidation, which is characterized by 

the formation of secondary oxidation 

products such as aldehydes, ketones and 

short-chain fatty acids, is significantly 

extended. Nutriswiss conducted a 

specific comparative test with a palm 

oil fraction that had been conventionally 

processed and then either deodorized 

or subjected to a gentle short path 

distillation. This showed that the 

oxidation values of the sample from the 

short path distillation increased much 

more slowly. 

The underlying mechanism for this 

observation is not yet known, but it is 

clear that the oil or fat enters storage 

with a lower load of oxidation products 

and it appears that the formation of 

these products is delayed. 

Besides using short path 

distillation, what else can be done 

to purify oils whilst safeguarding 

their antioxidant content? 

Based on practical experience, 

Nutriswiss AG combines mild physical 

refining with SPD to maximize the 

benefits of both processes. 

Mild refining with alkaline neutralization 

of free fatty acids and subsequent 

SPD avoids the formation of process 

contaminants and yields more stable 

products in terms of shelf life and 

sensory characteristics. 

But it is not just about altering one 

process step; for the best outcomes, the 

refining process must be coordinated 

across all treatment steps. 

One of the reasons for taking a holistic 

view of the process is that while 


7

Ingredients 

tocopherols are lost in the refining 

process through separation or oxidation, 

regeneration or even an increase 

in tocopherol content is possible in 

certain process steps. This can be 

explained by cleavage of dimeric bonds 

between tocopherol molecules or ester 

bonds between tocopherols and other 

compounds. Step analyses performed at 

Nutriswiss revealed that in some cases 

even more tocopherols were found than 

were present in the original material. We 

therefore adjust the refining processes 

to take advantage of these effects. 

Our approach also takes account of the 

importance of maximizing the recovery 

of the nutritional components. It is better 

to remove these valuable components 

from the highest possible starting point 

than from a tocopherol content that has 

already been reduced by half. 

Nutriswiss AG designs its processes 

in such a way that contaminants 

and other undesirable ingredients 

are largely removed, while a higher 

proportion of natural antioxidants and 

vitamins are retained. Thanks to the 

gentle refining process, Nutriswiss 

fats and oils - depending on the type 

and batch - can be stored for as long 

as or even longer than conventionally 

refined fats and oils. By carefully 

selecting and managing the process 

parameters, the valuable antioxidant 

ingredients are optimally protected 

and preserved. 

Historically, 20-50% of tocopherols 

were lost during refining. What 

improvement does your optimized 

process deliver on this figure? 

Nutriswiss now achieves significantly 

lower losses than the 20-50% cited in 

literature; in some cases, depending on 

the material, there are no losses. 

Is there more optimization still to be 

done, or is your process now ‘perfect’? 

Whilst we have succeeded in preserving 

natural antioxidants through a 

controlled process, we are continually 

looking at how we can improve and 

advance our solution, investigating 

underlying mechanisms and gaining 

more understanding of how different 

treatments affect outcomes. 

For example, we are currently working 

with a German university to test the 

effect of our process on the quality of 

fatty acid oxidation products such as 

E,E-hydroperoxy, E,E-hydroxy, transepoxy 

and erythro-dihydroxy fatty acids. 

Initial results show that the combination 

of mild refining and SPD does not result 

in any significant changes compared 

with mild refining alone and in contrast 

to physical refining, which shows 

significant changes. 

Our ultimate aim is to preserve as 

much natural vitamin and antioxidant 

content in the oil as possible through 

carefully controlled processing. With 

our process, we have established the 

Industrial SPD plant supplied to Nutriswiss AG 

by VTA Verfahrenstechnische Anlagen GmbH & 

Co. KG (Copyright: VTA) 

optimum parameters for achieving this 

goal. 

In summary, the combination of mild 

refining and SPD results in a product of 

equivalent quality and, in some cases, 

one that is even more stable than 

obtained from mild refining alone. In 

addition, the purity of such a product is 

significantly higher and can even exceed 

the results of typical physical refining with 

its associated high temperatures. fmt 

The Author 

Frank Möllering is Head of Research and 

Development at Nutriswiss AG 

For more information: 

www.nutriswiss.ch/en 

The MOAH fraction >C25 to ≤C35 can be expected to be reduced by about 70% and the fraction >C35 to ≤C50 by approximately 30% (Copyright: Nutriswiss) 


Cover Story 

THE EUROPEAN ALMOND IS SUSTAINABLE FOOD 

The Success case of the European Almond: 

A deep dive into the quality and 

sustainability of the Iberian Peninsula’s 

ambassador product 

Among its greatest assets is the presence of varieties perfectly adapted to the environment, each with its own distinctive 

organoleptic qualities: Guara, Penta, Belona, or Lauranne, among others. 

The proximity and low environmental impact of this local nut are decisive factors for a European food industry that is 

increasingly conscious of its ecological footprint. 

Exemplary water management, quality guaranteed by the commitment 

of thousands of industry workers, and unique varieties that make it 

easily recognizable. This is the formula that has turned the European 

almond, with the Iberian Peninsula as its main production hub, into one 

of the ambassadors of our countryside. 

Increasingly in demand by both consumers and the food industry, this 

product comes from a woody crop adapted to the Mediterranean 

environment, with environmental benefits for the region: from 

capturing CO2 (the Iberian ‘groves’ are estimated to capture some 17 

million tons of CO2 annually) to preventing soil erosion and acting as a 

natural firebreak. 

Another aspect of this adaptation is reflected in its prized local 

varieties. Names such as Guara, Constantí, Belona, Lauranne, or Penta 

- just five of the more than 100 active varieties - stand out for their 

unique taste, texture, and aroma, as each possesses special characteristics 

that influence the culinary and industrial applications to which 

they are best suited. This versatility is opening up countless opportunities 

for the European almond among experts. 

This campaign targets four markets: Germany, France, and the two 

producing countries, Spain and Portugal. The message is clear: with 

European consumers increasingly demanding sustainable and locally 

sourced food, the Iberian almond positions itself as the perfect solution 

for the continent’s food industries, especially in the current climate. 

When it comes to the environment, Iberian producers go far beyond 

legal requirements. For example, in water management: 82% of 

almond trees in both countries are rainfed. Additionally, 25% of the 

almond-growing hectares in Spain and Portugal hold organic certification. 

In short: sustainability and quality are the two key “secrets” behind the 

growing success of the European almond, which continues to win over 

both palates and markets. 

A Sustainable Benchmark 

One of the pillars of this success case lies in the European production 

model and the ‘From Farm to Table’ strategy, which ensures sustainability, 

quality, and safety through a rigorous regulatory framework. 

In fact, the 800,000 hectares of almond trees in Spain and Portugal 

make the Iberian Peninsula the world’s second-largest producer and 

exporter of this nut. Both countries primarily export to the European 

market, which accounts for 31% of global almond consumption, or 

around 487,000 tons. This reality has led the Spanish organization 

SAB-Almendrave and the Portuguese Centro Nacional de Competências 

dos Frutos Secos (CNCFS) to join forces to promote the ‘Sustainable 

EU Almond’ project, co-financed by the EU. 

Do you want 

to know more? 

scan this 

QR code 

Funded by the European Union. Views and opinions expressed are however those of the author(s) 

only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). 

Neither the European Union nor the granting authority can be held responsible for them. 

THE EUROPEAN UNION SUPPORTS 

CAMPAIGNS THAT PROMOTE HIGH QUALITY 

AGRICULTURAL PRODUCTS. 


9

Ingredients 

CSR: Meeting Challenges with Resilience 

and Determination 

Today, being responsible for CSR in a company is a constant challenge. Faced with political procrastination 

and growing international reticence to prioritize environmental protection, the temptation to give up can be 

strong. However, companies that are convinced we need to act are more committed than ever to bringing 

change. 

As CSR Manager at Alland & Robert, a French company with international reach, I cannot and will not to be 

discouraged. I’m constantly looking for solutions, whether close to our sites or on the other side of the world 

– with support from the entire company. 

by Violaine Fauvarque 

Paralysing international context 

Just as global momentum seemed to 

be building, the last few months have 

marked a shift. We have gone from 

believing that the ecological transition 

was gaining ground to seeing it rapidly 

reverse since early 2025. The voices of 

those who want to strengthen measures 

to combat climate change are often 

drowned out by those who oppose them 

– whether to support global trade wars 

or make way for other pressing issues 

such as inflation and armed conflict. 

Climate change is, however, a major 

concern for all citizens around the world. 

In this context, lack of visibility prevents 

companies from making long-term 

commitments that are essential to help 

preserve the environment and combat 

climate change. 

Weakened legislation 

In Europe, it is hugely disappointing that 

the Corporate Sustainability Reporting 

Directive (CSRD), which aims to improve 

the availability and quality of sustainability 

data, is being slashed. In concrete terms, 

this means the exemption of 80% of 

companies that will no longer need to 

comply with the CSRD – including, to 

our great regret, Alland & Robert. This 

directive provided a framework to move 

forward. Standards contribute to better, 

fairer practices. This is the case for us 

at Alland & Robert. Many multinationals 

incorporate our acacia gums in their 

formulations. Customers ask us to 

meet demanding specifications. This 

encourages us to raise our standards, 

particularly in relation to the company’s 

carbon footprint and energy transition. 

Unwavering commitment 

In this context, what can we do? Each 

company needs to evaluate, plan, identify 

levers and optimise their approach. And, 

above all, continue to act – even by taking 

small steps. Nature has always been at 

the heart of Alland & Robert‘s business, 

as we specialize in tree exudates. For 

the last 10 years, we have structured 

our CSR efforts including launching a 

reforestation initiative in the Sahel as 

part of the Great Green Wall project. 

But there is still a lot to do. Close to our 

production sites in France, in 2025, we 

have joined a pilot initiative led by the 

Seine Eure urban community to plant 

hedges contributing to local biodiversity. 

Each project is important. We need to 

maintain this momentum. Remaining 

committed makes the difference and 

Violaine Fauvarque 

Anne-Sophie Alland 

Charles Alland 


Ingredients 

plays out at every level. It can be hard to 

look so far ahead and feel concerned by 

targets set for 2050. But, step by step, 

the progress made fuels motivation, 

interest and commitment. 

Rekindling the desire to 

contribute 

CSR issues are interconnected and 

require long-term thinking, which 

is undeniably a challenge in the 

current economic and geopolitical 

context. There are many cognitive 

biases that also contribute to 

inaction, from shifting responsibility 

to choosing marginal measures and 

focusing on costs. Our CSR efforts 

therefore need to focus on creating 

an appealing, hopeful vision, doing 

everything possible and highlighting 

the impact of our efforts. Our future 

depends on this. In a world with 

fewer resources, managing land, 

protecting populations, adapting to 

global warming, investing to support 

the transition will depend on our 

collective governance and political 

courage. As well as the support and 

commitment of everyone involved in 

this transition. Working in CSR means 

supporting companies that assume 

their responsibilities towards their 

stakeholders and the planet. 

commitment is at the very heart of our 

corporate governance. With the goal 

of limiting global warming to 1.5°C now 

out of reach, it is more urgent than ever 

to reinforce our efforts and ensure our 

planet remains habitable. This challenge 

is more important than anything else. 

We must do everything possible to keep 

the 2°C threshold at bay. 

fmt 

References: 

Source : https://www.novethic.fr/finance-du- 

The Author 

rable/reglementation/omnibus-propositions- 

commission-europeenne-deregulation-csrd- 

cs3d-green-deal 

Responsibility (CSR) at Alland & 

AZ_R+K 2025_RZ_FM&T_135x210+.qxp_Layout Violaine 1 22.04.25 Fauvarque 09:42 is Head Seite of Corporate 3 Social 

Robert 

THE ORIGIN OF THE 

Source : https://www.novethic.fr/finance-durable/reglementation/omnibus-propositionscommission-europeenne-deregulation-csrdcs3d-green-deal 

2 Source : https://bonpote.com/les-cartes-des- 

12-discours-de-linaction-climatique/ 


www.allandetrobert.com 

GOOD COLOURS 

This is why Alland & Robert looks beyond 

its carbon footprint. Issues such as 

ethics are interconnected, particularly 

in relation to our supply chain in Africa 

where we source raw materials. We 

have reinforced our Supplier Code of 

Conduct and work closely with local 

partners. Overcoming obstacles, such 

cultural differences and communication 

difficulties, we focus on making our dual 

mission a reality. Firstly, to preserve 

traditional know-how by supporting 

acacia gum harvesting and helping 

local communities become more 

resilient. Secondly, to develop natural, 

plant-based, low-carbon solutions 

that contribute to healthier and more 

sustainable diets. 

Our health and the health of our planet 

are closely linked. This is why we continue 

to develop nutritious solutions for all, 

helping manufacturers replace synthetic 

ingredients with plant-based acacia 

gum. At Alland & Robert, this ongoing 

food Marketing & Technology • 

Bright ideas in natural food colours 

Since 1899 

11

Ingredients 

Fibers for Future 

by Dr. Bernhard Noll 

Fibers should be everywhere in food 

products – but they are not. 

The intake of dietary fibers is still way 

under the recommended quantity. 

The daily intake recommendation 

differs from country to country, but 

generally settles in the neighborhood 

of 30 g per day while the actual intake 

is less than 20 g. 

While there are many studies pointing 

out the health benefit of fibers, the 

actual use of added fibers in industrial 

food is still not standard and fibers 

are probably the most underutilized 

healthy ingredients. 

Gut health, digestion, constipation 

reduction, positive influence of blood 

glucose level (especially interesting 

for people suffering from diabetes), 

reduction of colon cancer are the main 

well accepted advantages of fibers. 

The company CFF GmbH & Co KG, 

located in Thuringia, Germany (figure 

1), is specialized exclusively in the 

manufacturing of fibers. While the 

fibers go into different applications, the 

SANACEL® range of fibers is produced on 

dedicated production lines under strict 

quality control. Therefore SANACEL® 

is very safe to use, especially because 

they have very low microbiological load, 

by the factor 1000 lower compared to 

standard wheat flour. 

Backbone of most fibers is cellulose. 

As a very well defined food additive 

it is specified regarding ash content, 

pH value and residues of heavy 

metals. The quantities which can be 

used in food is not restricted, but the 

declaration is not “clean label” for it has 

an E-number (E460ii). 

fibers. Technically, they are very similar 

to cellulose, but they contain also 

quantities of hemicellulose. 

They are especially suitable to increase 

fiber level to 3 % (claim “contains fiber”) 

or even to 6 % (claim “rich in fiber”). 

Other fibers with similar properties 

are bamboo fibers (surprisingly, 

bamboo is not a tree but a grass plant) 

and sugarcane fiber. For SANACEL® 

sugarcane fibers had been introduced 

after the Novel Food regulation in 

1997, it therefore had been approved 

as Novel Food and it is permitted in 

many applications including meat 

processing, bakery products and 

processed cheese. 

Besides these pure insoluble fibers 

there are “complex fibers” (figure 2), 

basically upcycled products from food 

processing. This comprises SANACEL® 

apple fiber, SANACEL® potato fiber, 

SANACEL® pea fiber and the latest 

fiber introduced is SANACEL® citrus 

fiber with excellent emulsifying 

properties. Even egg replacement in a 

vegan mayonnaise is possible! 

Because complex fibers contain 

insoluble fibers as well as soluble 

fibers (like pectin) and everything 

from the origin, it also can contain 

protein, starch, sugars (apple fiber) and 

minerals. 

A highly interesting field is the 

application of SANACEL® add blends. 

They are blends of soluble and 

insoluble fibers, often more than just 

2 different fibers. They are tailored to 

specific applications and take benefit 

from a synergistic effect of soluble and 

insoluble fibers. While soluble fibers 

increase viscosity, the embedded 

CFF Facility, Ilmenau 

Since food additives can only be used 

in food to accomplish a technological 

effect, alternatives based on food 

plants had been developed (remember: 

cellulose is derived from wood). 

So SANACEL® wheat fibers are 

available as well as SANACEL® oat 


Ingredients 

XXI International Trade Fair 

for Savoury Snacks & Nuts 

FIL EXPO 

Lisbon 

Portugal 

17–18 June 

2026 

Move your 

business 

forward 

at the worldwide fair 

for savoury snacks 

➝ Trends 

➝ Tastes 

➝ Technologies 

➝ Suppliers 

➝ Decision-makers 

➝ Distributors 

Enquiries 

➝ Trade Partners 

veronica@esasnacks.eu 


13 

➝ Customers 

snackex.com

Ingredients 

Portfolio of SANACEL® fibers 

insoluble fibers form a 3-dimensional 

network and stabilize any food matrix. 

A popular example is a blend for meat 

injection. The fibers are added to the 

brine, the soluble fibers increase the 

viscosity while the insoluble fibers 

seal the holes made by the needles. 

So the yield is significantly higher after 

tumbling and heating. 

Range of applications for fibers 

Another add blend is used as a fat 

replacer, as it mimics the consistency 

of solid fat while having no calories. It 

is used in meat products like salami 

as well as in bakery products like 

muffins. 

Other add blends are especially 

suitable for gluten free breads. While 

the soluble fibers improve the gas 

retention of the gluten free dough, 

the insoluble fibers improve the fiber 

level but also keeps it fresh longer 

due to its water-binding capability. 

From a technological point of view, the 

outstanding properties of insoluble 

fibers are water and oil retention 

(figure 3). For water retention is 

mainly a function of fiber length, all 

different kinds of fibers are produced 

in different fiber structures. While 

they are chemically identical, they 

differ a lot in properties. 

As an example, the water-binding 

capacity of wheat fiber can be as low 

as 4.5 g water / g fiber (still much 

higher than wheat flour!) for a fiber 

length of 30 µm and can be as high 

as 12.5 g water / g fiber for the longest 

grade with a fiber length > 250 µm. 

Surprisingly, insoluble fibers are also 

used as anticaking agents to prevent 

particles from sticking together. This 

works well with grated cheese, but also 

for spice blends or sensitive products 

like onion powder. These grades are 

optimized for good flowability during 

dosing and low dust. 

Vegan products are a perfect 

application for fibers. Here, the health 

aspect combined with the structureproviding 

properties of fibers come 

together to create unbeatable product 

quality (figure 4). 

The CFF food team is globally active 

and has collected a lot of knowledge 

over the years which is shared with 

customers in food industry. Also a 

pilot plant is implemented to run 

tests on customer request or to gain 

more insights in the use of fibers and 

to figure out the best solutions. fmt 

The Author 

Dr. Bernhard Noll is Product Manager Food 

Internationalwith CFF in Ilmenau, Germany 


www.cff.de 


Ingredients 

Lallemand Specialty Cultures Inaugurates 

Its New Application R&D Laboratory in 

Rennes 

On September 15th, we inaugurated 

our new Application R&D laboratory 

in Rennes (Ille-et-Vilaine), marking a 

strategic milestone in the growth of our 

business unit. This relocation from La 

Ferté-sous-Jouarre (Seine-et-Marne) 

to a newly designed 400 m2 facility 

reflects our commitment to fostering 

innovation, collaboration, and closer 

ties with our partners. 

„This laboratory is intended as a 

meeting point between science and 

application, between our internal teams 

and external partners, and between 

development and the concrete needs 

of the market,“ said Lauriane Fillous, 

President of Lallemand Specialty 

Cultures business unit. 

Founded in 2012, our business unit 

specializes in food cultures for the dairy, 

meat, and plant-based sectors. This 

new R&D site was designed to promote 

agility, cross-functional collaboration, 

and innovation. It enables us to develop 

microorganism-based solutions 

that address tomorrow’s challenges: 

sensory differentiation, technological 

performance, food safety, and 

sustainability. 

„This relocation project is fully aligned 

with our ambition to advance R&D 

in an environment that encourages 

exchange and collaboration,“ added 

Pablo Alvarez Martin, our R&D Director. 

The site features 200 m2 of laboratories 

dedicated to the formulation and 

testing of microorganism- based 

solutions, as well as the evaluation of 

their effects on finished product models 

under conditions similar to industrial 

production. These activities leverage 

the latest advances in biotechnology 

and applied microbiology. The site also 

includes offices and meeting rooms, 

providing a comprehensive space for 

research, innovation, and knowledge 

sharing. 

It is also part of a broader initiative to 

strengthen connections with leading 

agri-food training centers, with the aim 

of attracting new talent and reinforcing 

our teams. 

A strain collection of several 

thousand microorganisms 

Our strain collection of over 2,000 

bacteria, yeasts, and molds has also 

been relocated to the new site. Initiated 

more than 100 years ago, this collection 

is a valuable resource for developing 

future solutions across a wide range of 

food applications. 

Bioprotection of dairy and cured meat 

products remains a key focus of our 

research and development, aimed at 

enhancing food safety and optimizing 

shelf life. We also develop innovative 

solutions for plant- based alternatives, 

with a particular focus on matrix 

fermentation to improve taste and 

sensory acceptance, as well as on the 

development of bloomy rinds. 

This new laboratory will continue 

its close collaboration with our 

Blagnac site, which specializes in 

fermentation processes, and will 

further strengthen our ability to meet 

tomorrow’s challenges in the field of 

food cultures. 

About Lallemand 

Lallemand Inc. is a privately held 

Canadian company. With more than 

6,000 employees located in over 45 

countries across five continents, 

Lallemand is a global leader in the 

development, production, and 

marketing of yeasts, bacteria, fungi, 

and their derivatives for the bakery, 

winemaking, distilling, brewing, animal 

nutrition, human health and nutrition, 

and agriculture markets. 

About Lallemand Specialty 

Cultures 

The Lallemand Specialty Cultures 

(LSC) business unit is dedicated to 

developing innovative and customized 

solutions for the production of dairy 

products, fermented meats, and plantbased 

alternatives. The LSC range of 

surface, ripening, and bioprotection 

cultures offers unique appearances, 

colors, flavors, textures, and food safety 

for better product differentiation. fmt 


www.lallemandspecialtycultures.com 


15

Ingredients 

Fiber Boost for Baked Goods – with No 

Compromise on Taste or Texture 

High-MAC brans: micronised, stabilised brans from GoodMills Innovation support sensory- neutral fiber 

enrichment 

With its new High-MAC brans, GoodMills Innovation allows bakeries and industrial manufacturers to enrich 

their baked goods with fiber – without compromising on texture, volume or flavour. The finely milled 

and physically stabilised brans made from wheat, rye and spelt can be incorporated into a wide range of 

applications, from classic breads and rolls to toast, sandwich loaves, pizza bases, crispbreads and cookies. 

The new ingredient solution has been developed in response to growing demand for high-fiber, nutritionally 

sound baked goods that are light, of consistent quality and free from coarse and other undesirable sensory 

components. 

Even distribution for additional appeal 

Thanks to a special micronisation 

process, more than 90% of the High-MAC 

particles are smaller than 200 μm. This 

allows them to be combined with higherextraction 

flours to increase mineral and 

fiber content without affecting standard 

processing behaviour. The result is 

baked goods with significantly improved 

nutrient density that still promise 

appealing taste and appearance. The 

bran is evenly distributed throughout the 

crumb, thus avoiding the typical coarse 

spots associated with conventional bran. 

Easy to use – adaptable to 

individual needs 

High-MAC brans can be easily 

incorporated into existing formulations. 

Depending on the desired nutritional 

claim – such as „source of fiber“ or 

„high in fiber“ – the dosage can be 

flexibly adjusted. There is also minimal 

impact on processing: the brans are 

added directly during dough mixing. 

GoodMills Innovation’s product 

development team supports clients 

with formulation and application – 

either at its in-house test bakery or onsite 

at the customer’s facility. 


Ingredients 

Clean label and extended shelf life 

Thanks to thermal stabilisation, High- 

MAC brans offer significantly longer 

shelf life compared to native products. 

Furthermore, they consist solely of 

cereal ingredients – wheat, rye and 

spelt – and thus fulfil clean label 

requirements. No non-cereal fibers are 

used. 

High-MAC specifically utilises grain 

components that are typically 

discarded in the so-called “after-flour” 

in conventional milling – parts that are 

not usually used in bread production. 

“We are essentially replicating a 

component of the milling process that 

is otherwise inaccessible – creating 

a basis for rustic baked goods with 

distinctive color and a high fiber 

content,” explains Sebastian Stolze, 

Manager Product Development & 

Application at GoodMills Innovation. 

Sensory-neutral, technologically 

effective 

Unlike conventional wholegrain 

brans, the High-MAC variants have 

a mild, well-balanced flavour. Baking 

properties are preserved - even 

in recipes based on white flour - 

allowing manufacturers to improve 

the nutritional profile of their products 

without compromising consumer 

appeal. “With High-MAC, we’re offering 

the baking industry a fiber enrichment 

tool that works – both technologically 

and in terms of taste. It allows our 

customers to develop products that 

meet today’s nutritional expectations 

without overwhelming the consumer,” 

adds Max Weber, Category Manager at 

GoodMills Innovation. 

About GoodMills Innovation 

GmbH 

Based in Hamburg, Germany, 

GoodMills Innovation develops 

clean label ingredients based on 

cereals and pulses for a wide range 

of applications in the food, bakery, 

snack, nutraceutical and bakery 

industries. The aim is always to 

combine maximum enjoyment 

with one or more added benefits: 

for the consumer‘s health, for 

example with selected dietary fibers 

and an improved Nutri-Score; for 

a sustainable planet with plantbased 

meat substitutes; or for more 

economical production by actively 

exploiting potential savings. 

With expertise along the entire value 

chain, from raw material sourcing and 

processing to understanding market 

and consumer needs, the cereal 

expert supports its customers with 

innovative product concepts, tailormade 

solutions and expert advice on 

application, food law and marketing 

issues. As part of the GoodMills 

Group, Europe‘s largest milling group, 

GoodMills Innovation stands for the 

highest quality, (supply) security, 

sustainability and innovation. fmt 


www.goodmillsinnovation.com 


17

Processing 

Aroma Explosion: Gently Drying Highly 

Functional Foods 

Plant manufacturer Devex supports companies in the food industry from the product idea to the customized 

drying plant 

“Since Corona, end consumers have been buying food differently,” says Christoph Markmann, Managing 

Director at plant manufacturer Devex. “On the one hand, food should have a long shelf life, but on the other 

hand, it should also be healthy and taste good.” This is where Devex comes in with its drying systems for the 

gentle drying of food, in which natural color, taste, and all nutrients are retained. 

“Since the pandemic, the shelf life of 

food has played a role in preparing 

for shortages if necessary. And just 

as important: since then, there has 

been a new awareness of healthy 

eating.” And Markmann should know, 

because his company Devex builds 

drying systems for the food industry. 

“Since 2020, demand has noticeably 

increased; we have installed massive 

new capacities for our customers 

worldwide to dry every conceivable 

type of food.” This makes sense, as 

nutritional trends toward enjoyment, 

health, and longevity are rapidly 

spreading via social media. “What 

used to take 20 years to go from the 

upper crust to the common citizen is 

now passed on in less than a year,” 

Markmann satirizes. 

Highly functional foods as tasty 

snacks 

A glance at supermarket and drugstore 

shelves shows that while the selection 

of dried fruit was still quite limited 

before the pandemic, today you can 

find everything from local apples to 

exotic mangoes and everything in 

between. End consumers eat dried 

fruit as an addition to healthy muesli, 

for example, but also simply as a snack 

between meals. “The development in 

the drying of fruit and vegetables has 

not only preserved all the nutrients, 

but also has an aesthetic component,” 

says Devex’s MD Markmann. 

“In the past, all dried fruits looked 

like raisins. Thanks to our gentle 

drying concepts, however, our 

systems preserve the shape and 

color of the original product. We 

only remove the water from the raw 

materials. This makes the products 

look almost as good as fresh.” The 

gentle drying processes used in 

Devex systems preserve almost 

all vitamins, antioxidants, and 

especially the polyphenols in the 

product. “Dried fruit provides a real 

explosion of flavor for consumers, as 

it is concentrated by the removal of 

water, but still fresh and fruity,” says 

Christoph Markmann. 

“Unlimited shelf life” – drying at 

room temperature 

Devex dries food using vacuum dryers 

and freeze dryers. Vacuum drying is a 

process used to manufacture ready to

Processing 

eat products such as instant soups or 

instant drinks – from classic peach iced 

tea to trendy matcha lattes. But Devex 

can also dry a wide variety of fruits 

and vegetables using vacuum drying 

to increase their shelf life. “‘Highest 

shelf life’ is a slogan we always like to 

give our customers,” says Markmann. 

“It is always very well received in 

all areas of the food industry.” The 

drying process works as follows: The 

product is placed under vacuum in the 

chamber of the drying system. Due to 

the reduced air pressure (10–20 mbar), 

the vapor pressure within the water in 

the product, becomes greater than the 

pressure in the chamber. This causes 

it to evaporate – even below room 

temperature. As a result, the valuable 

constituents are not destroyed, as 

is the case with conventional spray 

dryers. 

Gold standard freeze drying: 

hardly distinguishable from 

freshly harvested fruit 

Freeze drying is a special type of 

vacuum drying and is even gentler 

than pure vacuum drying. Markmann 

explains the advantage as follows: “The 

very careful pre-freezing of the product 

causes tiny ice crystals to form. These 

ensure that the cell structure and color 

are completely preserved after drying. 

As a result, the product is visually 

almost indistinguishable from its 

freshly harvested counterparts after 

drying.” In the drying chamber, which is 

evacuated to around 1 mbar, the water 

in the raw material changes its state 

at around minus 20 degrees Celsius 

through sublimation, the transition of 

HRS Heat Exchangers operates at 

the forefront of thermal technology, 

offering innovative and effective heat 

transfer products and systems for highly 

viscous applications worldwide, focusing on 

managing energy efficiently. 

Pasteurisation 

Sterilisation 

Heating & Cooling 

Evaporation 

CIP Systems 

Process Skids 

ENERGY MOVES US 

HRS Heat Exchangers 

info@uk.hrs-he.com | +44 (0)1923 545 625 

www.hrs-heatexchangers.com 


19

Processing 

water from ice to gas. The water vapor 

is extracted from the chamber. What 

remains is visually appealing dried 

material. 

“Freeze drying is the gold standard 

for preserving important properties 

of a product. Our customers want to 

preserve the nutritional properties 

of their fruit, vegetables, or other 

raw materials at reasonable costs. 

Because that‘s what the end consumer 

appreciates when buying a highvalued 

product,” says drying expert 

Markmann. „In addition, fruit juice 

concentrates from the freeze dryer 

can be perfectly reconstituted. This is 

particularly important for beverages so 

that consumption by the end consumer 

is as easy as simply adding water. 

Exotic applications possible in 

addition to foodstuffs 

Devex drying systems are also used in 

exotic applications. “We are currently 

working on using the slightly lessexpensive 

vacuum drying process 

to dry plant components from which 

our customer wants to produce a 

sustainable adhesive that is virtually 

chemical-free,” reveals Markmann. 

About DEVEX 

DEVEX Verfahrenstechnik GmbH is a 

global provider of process engineering 

solutions with a focus on extraction, 

evaporation, and drying. The company‘s 

areas of expertise are already reflected 

in its name: Drying – Evaporation – 

Extraction – DEVEX. DEVEX services 

and DEVEX systems are used in 

a wide variety of industries and 

companies, particularly in the food and 

pharmaceutical industries. For many 

years, DEVEX has been supporting its 

customers with tailor-made solutions 

for all requirements relating to thermal 

process engineering. 

fmt 


www.devex-gmbh.de 


Processing 

Smart Drive Solutions for Automated 

Production 

NORD DRIVESYSTEMS at SPS 2025 

Move smarter: At SPS 2025, 

NORD DRIVESYSTEMS will 

present itself as the solution 

provider for intelligent drive 

concepts in smart production. 

Visitors can experience live 

how drive systems from NORD 

can solve any motion task. The 

focus is on multivariable drive 

electronics, effective NXD tupH® 

surface protection and digital 

NORD services ranging from 

virtual commissioning to 

predictive maintenance. 

At SPS – Smart Production Series from 

25 to 27 November 2025, NORD will 

demonstrate how the system provider 

implements smart drive solutions for 

automated production. One key element 

is intelligent control via decentralized 

and centralized drive electronics that 

are in focus at NORD’s stand 431 in Hall 

3A at the trade fair center in Nuremberg, 

Germany. 

SPS visitors can see the effectiveness of NORD’s NXD tupH® surface protection for 

themselves during a live demonstration 

Image: NORD DRIVESYSTEMS 

Drive electronics for any system 

architecture 

“With the product families NORDAC 

PRO, NORDAC ON, NORDAC FLEX and 

NORDAC LINK, NORD has a portfolio 

that benefits drive systems in automated 

production”, says Jörg Niermann, Head 

of Marketing at NORD DRIVESYSTEMS. 

This enables the inverters to be flexibly 

used in any system architecture: They 

allow installation both in a control cabinet 

and in the field – directly mounted on the 

motor or close to the motor. In addition, 

they support all common Ethernet 

protocols, in some cases via multiprotocol 

Ethernet interfaces. 

Want edgy 

shapes? 

USE OUR TECHNOLOGIES 

TO BOOST YOUR SUCCESS! 

Another advantage of the NORDAC 

frequency inverters are their numerous 

added-value functions: Thanks to 

embedded features such as the 

POSICON positioning mode or the 

on-board PLC, drive solutions are also 

VISIT US AT 

GULFOOD MANUFACTURING 

04/11/2025 – 06/11/2025 • DUBAI 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


21

Processing 

With the IIoT solution NORD DRIVE MONITOR, 

NORD provides operating values of electronic 

drive systems for further processing 

Image: NORD DRIVESYSTEMS 

able to perform tasks that are normally 

carried out by the higher-level control 

unit. At SPS, NORD will also present 

drive-based functional safety of its 

drive electronics, which includes local 

fail-safe sensors and actuators such as 

emergency stops or safety lights grid. 

Live demonstration: NXD tupH® 

surface speeds up cleaning 

process 

Visitors can see the effectiveness of 

the NXD tupH® surface protection for 

themselves during a live demonstration. 

NXD tupH® is the surface protection for 

extreme conditions in wash-down areas. 

It makes aluminum housings resistant 

to acids and alkalis. A treatment that 

creates a very hard, inert surface forms 

the basis. For NXD tupH®, the treated 

housing parts are coated with a strongly 

adhesive high-performance sealer 

and then hardened. The structure and 

adhesion of the sealer prevents flaking 

– minor damages cannot spread. This 

makes NXD tupH® the ideal surface 

protection for hygienically sensitive 

applications such as food processing 

or pharmaceutical manufacturing. 

“At the trade fair stand, we will use 

wash-down models to demonstrate 

how components with NXD tupH® 

or smooth surfaces also facilitate 

and speed up cleaning, thereby 

saving valuable process times”, says 

Niermann. 

Data-based for optimal results: 

Digital services increase efficiency 

and availability 

Another NORD topic at SPS: The 

data-based services used by the 

solution provider to enable optimum 

performance of its drive systems 

in every life cycle phase. For the 

operational phase, NORD offers its 

NORD ECO service. The NORD ECO 

box records permanent loads, load 

peaks and irregular conditions. The 

evaluation of the data reveals savings 

potential and forms the basis for drive 

optimization. “We often encounter drive 

systems that are oversized”, reports 

Niermann. “Our NORD ECO service 

almost always results in lower total cost 

of ownership.” 

With its IIoT solution NORD DRIVE 

MONITOR, the drive expert also supports 

users in the maintenance phase with 

condition monitoring for predictive 

maintenance. NORD DRIVE MONITOR 

continuously provides dynamically 

calculated and sensor-recorded 

operating values from electronic drive 

systems for further processing. Users 

can thus identify any anomalies or wear 

at an early stage, and plan maintenance 

measures. “Downtimes are therefore 

reduced effectively, and the service life 

of machines and systems as well as the 

overall system efficiency are increased”, 

explains Niermann. 

As a new service for the planning 

phase, NORD is presenting simulation 

models for the virtual commissioning 

of its components for the first time 

at SPS. The digital twins can be 

comprehensively tested in a simulated 

system, allowing errors to be corrected 

at an early stage of development. Once 

the drive system has been validated 

by the customer, it is manufactured 

by NORD. The fact that the drives are 

then already functionally integrated 

into the system control accelerates 

the actual commissioning process. 

The entire process, from configuration 

to commissioning, is thus reduced 

from several months to just a few 

weeks. 

With approx. 4,800 employees 

today, NORD DRIVESYSTEMS has 

developed, produced and sold drive 

technology since 1965, and is one of 

the leading global full-service providers 

in the industry. In addition to standard 

drives, NORD delivers applicationspecific 

concepts and solutions for 

special requirements such as energysaving 

drives or explosion-protected 

systems. NORD has 48 subsidiaries in 

36 countries and further sales partners 

in more than 50 countries. 

fmt 


www.nord.com 


Processing 

No Rinse Disinfectant Reduces Cleaning 

Process, Production Downtime, and 

Environmental Impact 

Diversey (A Solenis Company) the 

leading global hygiene and cleaning 

company, has developed Divosan 

Protect, an innovative new ‘no 

rinse’ disinfectant solution that 

helps optimize cleaning in the food 

processing industry. 

residues and by-products associated 

with traditional biocides based on 

QACs, Hypochlorite or Alkylamines. 

Beyond initial rinse water savings, its 

rinse-free process also reduces the 

environmental impact on wastewater 

streams. 

Divosan Protect’s unique formula, 

containing sustainable plant-based 

materials, is designed to meet the 

specific demands of the Food and 

Beverage (F&B) industry. It removes 

the post-disinfection rinsing step to 

reduce cleaning time and production 

downtime. 

With EU-wide Biocidal Products 

Regulation (BPR) compliance, Divosan 

Protect is very effective against a 

range of micro-organisms including 

bactericidal, virucidal (enveloped 

viruses), and yeast. 

Delivers significant savings safely 

Diversey’s Divosan Protect contains 

plant-based ingredients from 

renewable sources that are readily 

biodegradable and decomposed by 

natural processes. It is suitable for 

cleaning and disinfection of all surfaces 

in F&B without leaving a film, and can 

be used with standard pressure, wall 

mounted foaming systems to deliver 

results you can rely on. 

New Divosan Protect provides peace of 

mind, removing the requirement for a 

final rinse, without the risk of chemical 

Reduces your cleaning window for 

enhanced efficiency 

Fabrizio Tardioli – Associate 

Director, Global Sector 

Marketing - Processed Food at 

Diversey - states: “New Divosan 

Protect is another innovative addition 

to our growing ‘no rinse’ disinfectant 

portfolio. Its formulation benefits 

businesses as they look to satisfy 

increasingly tough environmental and 

sustainability goals. Divosan Protect 

reduces the cleaning window, with no 

compromise on your existing highquality 

food safety standards. It can 

be seamlessly integrated into your 

cleaning protocols with the minimum 

of extra expenditure, or disruption.” 

Divosan Protect provides superior 

disinfection in less time. It provides 

excellent spreading effect, without 

the excessive foaming associated with 

other disinfectants to deliver the right 

environmental cleaning of contact 

surfaces with proven efficacy. 

Remain competitive, reduce costs, 

unlock production capacity 

Using Divosan Protect can help 

contribute to time, water and chemical 

savings, while delivering operational 

efficiency gains which can translate 

into reduced operating costs - 

depending upon your circumstances 

and production strategy. 

Tardioli concludes: “Our customers 

look to us for innovative solutions that 

respond to their day-to-day concerns. 

The challenges of resource scarcity, 

higher costs, supply chain issues, 

and narrow margins are constant. 

New Divosan Protect provides an 

innovative alternative, where simply 

replacing a disinfectant and removing a 

rinse unlocks benefits. In combination 

with Diversey’s unrivalled solutions 

portfolio, this can help contribute to 

business resilience. 

fmt 


www.diversey.com 

HYGIENIC SECURE 

Discover our outstanding new vacuum 

industrial bowl cutters for your outstanding products. 

Made in Germany! 


23 

www.kgwetter.de 

M A D E I N 

G E R M A N Y

Processing 

How Metal Detection Is Helping Frozen 

Food Producers Cut Waste and Boost 

Productivity 

by Rob Stevens 

Frozen food production is a high 

volume, high speed business. Pizzas, 

ready meals, chips and vegetables 

all travel quickly from processing to 

packing, destined for cold storage and 

supermarket freezers. But along this 

fast-paced journey, one small variable 

can have a big impact: temperature. 

As frozen products move through 

production lines and can begin to 

thaw, even slightly, their behaviour 

in metal detection fields can change. 

This often results in false rejects or a 

loss of sensitivity. The consequences 

are not just technical. They are 

commercial. Wasted product, rework 

and unnecessary downtime all hurt the 

bottom line. 

False rejects remain one of the most 

persistent and expensive problems 

in frozen food inspection. While the 

products themselves may be perfectly 

safe, small temperature shifts alter the 

products signal when passing through 

the metal detector which can trigger 

unnecessary rejections. This does not 

reflect a fault in the metal detector 

but a mismatch between changing 

conditions and the normal inspection 

parameters. 

Advanced metal detection systems 

with adaptive signal processing 

are changing this. Systems like the 

Profile Advantage from Mettler-Toledo 

use Multi-Simultaneous Frequency 

technology with multiple inspection 

modes and an intelligent inspection 

algorithm (3S) which eliminates the 

active product signal in real time. This 

enables the metal detector to maintain 

accurate detection sensitivity without 

increasing false reject rates. The result 

is increased brand protection, less 

waste, more reliability and improved 

productivity. 

Reducing giveaway in frozen fries 

One frozen French fries manufacturer 

faced exactly this issue. Running at a 

rate of one hundred packs per minute, 

they needed to detect all metals 

down to two millimeters or less while 

minimizing false rejects to a level of 

less than 1 in a million. Temperature 

fluctuations caused by occasional 

line stoppages were interfering with 

detection levels and increasing waste. 

To tackle the challenge, the 

manufacturer installed the Mettler- 

Toledo Profile Advantage metal 

detection system and trialled the unit 

over a 4-week period to assess how the 

technology handled signal variation. 

One of the Multi-Simultaneous 

Frequency modes proved most 

effective, achieving detection levels 

of 1.4 millimeters for ferrous, 1.8 

millimeters for non-ferrous and 2.0 

millimeters for stainless steel with zero 

false rejects. 

A key factor for the customer was the 

system’s built in histogram screen, 

which displays the product signal 

in real time. This feature helped 

operators visualise the product signal 

and track changes and respond quickly 

if required. The system also includes 

a thawing product alarm feature that 

triggers an alarm should signal levels 

move outside expected parameters, 

allowing the team to intervene before 

waste occurs. 

Smarter technology for a 

changing environment 

Frozen food production is subject to 

a wide range of variables. Moisture 

levels, packaging formats and 

environmental conditions all influence 

how products interact with metal 

detection equipment. Today’s metal 

detection systems are built to manage 

these changes. 

Automatic moisture monitoring, 

Multi-Simultaneous Frequency that 

incorporates high frequency operation 

and adaptive signal processing help 


Processing 

manufacturers maintain high levels of 

sensitivity across varying conditions. 

This reduces the risk of over rejection 

and supports a more stable production 

process. 

In many facilities, metal detection 

is integrated into a wider product 

inspection strategy. Combination 

inspection systems combine metal 

detection with weight verification, 

label checks and package integrity 

inspection. This provides a compact, 

multi-function solution well suited to 

frozen food lines with limited space or 

varied packaging formats. 

Accurate reject mechanisms are also 

critical. Audible and visual signals guide 

teams to the affected product quickly, 

reducing the time and disruption 

caused by contaminant events. These 

systems make it easier to keep lines 

moving and focus interventions where 

they are needed. 

Real world impact 

Across frozen categories from bakery 

to vegetables, inspection control is 

evolving. Metal detection is no longer 

just about removing risk. It is about 

creating a more efficient, consistent 

and profitable operation. Sensitivity 

remains important, but consistency 

and adaptability are now just as critical. 

Systems that adjust to thawing and 

other environmental changes without 

compromising performance are key to 

helping manufacturers stay ahead. 

False rejects do more than waste 

product. They demand more from 

staff, slow down production and 

create unnecessary cost. Better signal 

processing reduces the number of good 

packs mistakenly rejected, supporting 

both yield and sustainability. 

Frozen lines often run multiple product 

types. The ability to switch quickly 

between settings while maintaining 

high performance is essential. Metal 

detection solutions like the Profile 

Advantage offer flexible setup, intuitive 

controls and detailed reporting tools. 

This supports traceability, continuous 

improvement and performance 

benchmarking across sites. 

Conclusion 

In an industry where margins are 

tight and speed is critical, the right 

inspection technology delivers more 

than compliance. It supports uptime, 

quality and smarter decision making. 

Frozen products will always be subject to 

temperature changes. But with adaptive 

metal detection, false rejects do not 

have to follow. This offers manufacturers 

a clear way to combat rising costs, 

boost productivity and protect brand 

reputation with confidence. 

fmt 


www.mt.com/pi-profile-pr 

fmt 

The Author 

Rob Stevens is Market Manager, Mettler-Toledo 

Safeline Metal Detection 


25

Processing 

Choosing Heat Exchangers for Viscous 

Food Products 

Heat exchangers are key components in many processes in the food industry, from heating and cooling 

to pasteurization, sterilization and evaporation. They come in many forms, from the simplest plate heat 

exchangers to corrugated tube-in-tube and scraped surface designs. With so many different food and drink 

products in production across the globe, choosing the right heat exchanger for the right product and the right 

process is vital, not only to ensure effective processing and optimum product quality, but also to maximize 

operational and energy efficiency. 

by Antonio Guillermo Jara Ponce 

This is particularly true when dealing 

with viscous foodstuffs (such as honey, 

mayonnaise, syrups, purees and nut 

butters). They require more energy to 

pump and move and often have a higher 

potential to foul pipework and heat 

exchangers, reducing heat transfer 

and operational efficiency. However, 

as their texture and viscosity are also 

important quality characteristics, it is 

important that processing equipment, 

including heat exchangers, does 

not change or disrupt them during 

production. 

What is meant by viscosity? 

When considering different sorts of 

viscous food and drink materials, it 

is useful to clarify what we mean by 

viscosity. It is normally defined as a 

measure of a substance’s resistance to 

motion under an applied force, based 

on the amount of force required to 

remove one layer in relation to another 

(shear stress) and the change in speed 

of the layers relative to each other (the 

shear rate). It is measured in units 

called centipoise (cP) with one cP being 

equal to 1 mPa sec-1 (millipascal per 

second). For example, depending on 

temperature, milk may have a typical 

viscosity between one and 20 cP, 

while molasses may be 5,000 – 10,000, 

ketchup (which thins when sheared) 

10,000 – 18,000 cP, and peanut butter 

as much as 250,000 cP. 

However, the viscosity of different 

products can change as they are 

subjected to different levels of sheer 

stress and temperature. Because of 

this, most fluids are classified as being 

either Newtonian, or non-Newtonian. 

Newtonian fluids have the same 

viscosity irrespective of changes in 

temperature or shear stress – the 

Viscous foodstuffs may require more energy to pump and move, and have a higher fouling potential 

Corrugated tubes help minimise fouling and 

increase thermal efficiency 

most common example of this is water. 

Non-Newtonian fluids (which can 

then be sub-divided into five different 

categories) have viscosities which 

fluctuate depending on the shear rate 

applied. 

In practice, this means that when 

dealing with non-Newtonian products 

(such as cheese, cream, batter or 

custard, and certain fat-free products), 

elements of the processing operation 

– including pumping, heating, cooling 

and passing through pipework – all 

have the potential to affect a product’s 

viscosity and end quality if not handled 

correctly. 

Corrugated tube heat exchangers: 

design & selection 

Choosing the correct type of heat 

exchanger, together with careful 


Processing 

system design, helps avoid such 

problems. Corrugated tube heat 

exchangers, such as those designed 

and produced by HRS, ensure that 

delicate products such as cream can be 

processed efficiently without damage. 

This is because the corrugated 

tube design helps minimize fouling, 

increasing thermal efficiency during 

operation, and extending operational 

periods between cleanings. In addition, 

corrugated tube heat exchangers have 

a lower pumping requirement than 

smooth tubular heat exchangers due 

to their compact nature, which results 

in a lower pressure drop. This helps to 

increase operational life while reducing 

maintenance costs compared with 

other types of heat exchanger. 

Products with low or medium 

viscosities, such as milk, thin sauces, 

soups and creams, fruit and vegetable 

juices and purees, can usually be 

efficiently processed in multi-tube 

corrugated heat exchangers, like the 

HRS MI Series. These feature multiple 

tubes that carry the product within 

a large vessel which contains the 

The speed of the scrapers in the HRS Unicus Series can be optimised for the product being processed 

service fluid. Where products contain 

pieces or particulates, such as fruit 

and vegetable dices, then a doubletube 

heat exchanger, like the HRS DTA 

Series, is recommended. In a doubletube 

heat exchanger, one large tube 

carries the product, so there is less 

chance of blockage and fouling by 

the particles contained in the food 

product. 

For products such as thick sauces, 

honey and syrups, an annular-space 

heat exchanger like the HRS AS Series 

is preferable. These consist of three or 

four concentric tubes, with the product 

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Processing 

flowing through the annular space 

between the tubes and the service 

fluid flowing through the inner and 

outer tubes to ensure even heating and 

cooling. This arrangement increases 

both heat transfer and energy efficiency 

and minimizes potential fouling. 

Scraped surface heat exchangers 

for the toughest challenges 

For the most viscous products, the 

use of corrugated tubes will not 

be sufficient to prevent fouling or 

maintain movement through the 

exchanger. In these cases, scraped 

surface heat exchangers (SSHEs) are 

ideal, particularly for evaporation. At 

HRS we produce two types of SSHE: 

the rotating HRS R Series, which 

includes a unique spiral scraper bar 

system and baffle placement; and 

the HRS Unicus Series, which uses 

a reciprocating movement to mix the 

fluid whilst cleaning the heat exchange 

surface. 

For extremely viscous products and 

demanding applications, such as nut 

butters, a heavy-duty version of the 

R Series, the HRS RHD Series has 

been developed. This comprises all the 

features and benefits of the standard 

R Series but with increased motor size 

and scraping rods, together with extra 

mounting supports for the scrapers 

and motor. 

The HRS AS Series is ideal for products such as 

thick sauces, honey and syrups 

The HRS RHD Series has been developed such as nut butters 

The separate hydraulic action of the 

Unicus Series means that the speed 

of the scrapers (which are available in 

a number of different designs) is highly 

controllable and can be optimised 

for the product being processed. 

Materials which are susceptible to 

shear stress or pressure damage can 

therefore be handled gently to prevent 

such damage while still providing high 

levels of heat transfer. 

Between our range of corrugated tube 

heat exchangers, and the three models 

of SSHE, HRS has a heat transfer 

solution for any viscous food product, 

including condensed milk, tomato 

paste, purees, juice concentrates, 

honey, butter, margarine, nut butters, 

chocolate, sauces, minced meats, and 

many more. 

corrugated tubular and scraped 

surface heat exchanger technology, 

HRS products are compliant with global 

design and industry standards. HRS 

has a network of offices throughout the 

world: Australia, Canada, New Zealand, 

UK, Spain, USA, Malaysia and India; 

with manufacturing plants in India, 

Spain and Canada. 

fmt 


www.hrs-heatexchangers.com 

The Author 

For more information, please contact 

your local representative or our food 

systems specialists today. 

About HRS Heat Exchangers 

Located in the UK, HRS Heat 

Exchangers is part of the EIL Group 

(Exchanger Industries Limited) which 

operates at the forefront of thermal 

technology. HRS offers innovative heat 

transfer solutions worldwide across 

a diverse range of industries. With 

more than 40 years’ experience in the 

food and drink sector, specialising 

in the design and manufacture of an 

extensive range of turnkey systems 

and components, incorporating our 

Antonio Guillermo Jara Ponce is Systems 

Sales Manager, HRS Heat Exchangers 


Processing 

Kalibers 

24 up to 120 mm 

Poly Clip TSCA 120-18 

Bowl Cutter LASKA KU 200 Vac 

Laska Frozen meat Cutter 

Poly Clip ICA 8700 


29 

+43 664 44 33 22 1 www.tichytrading.at

ISSN 1433-1594 Vol. 29 No. 3 September 2025 US $ 12 · € 12 

Processing 

Density or Total Solids Measurement 

of Collagen & Gelatine 

Collagen and gelatine are essential 

proteins derived from animal tissues, 

widely used in various industries, 

including food, pharmaceuticals, 

and cosmetics. Collagen is the 

primary structural protein found in 

skin, bones, and tendons, providing 

strength and flexibility. Gelatine, 

on the other hand, is a denaturized 

form of collagen obtained through 

controlled hydrolysis, allowing it to 

dissolve in hot water and form a gel 

structure upon cooling. The industrial 

production of collagen and gelatine 

involves several stages, including raw 

material selection, pre-treatment to 

extraction, purification, and drying. 

These processes ensure high-quality 

end products with properties suitable 

for the intended applications. A clear 

understanding and optimization of 

production steps, such as dry matter 

measurement, are essential for 

improving efficiency and ensuring 

quality control. 

 

These are the advantages of Berthold‘s 

measurement solutions for microwave 

measurement: 

• Online total solids or density 

measurement 

• Optimization & control of the 

production process 

• Cost reduction through optimized 

use of resources 

• Optimised pump utilization avoids 

blockages and ensures optimum 

efficiency 

• Non-optical measurement, 

not sensitive to contamination 

therefore no cleaning required 

• Not sensitive to film build-up 

Typical applications: 

• Food Industry (gummy bears, 

fruit gummy, jelly deserts, dairy, 

beverages) 

• Pharmaceutical industry (gelatine 

capsules, tablet coatings, blood 

clotting agents) 

• Cosmetic industry (collagen antiaging 

creams, serums, powder, 

shampoos make up) 

The measuring principle 

The microwaves pass through 

the product to be measured, 

causing rotation of the free water 

molecules. They have excellent 

dielectric properties. This rotation 

causes the microwaves to slow 

down (phase shift) and decrease in 

amplitude (attenuation), resulting 

in a very accurate measurement of 

the water content. Thanks to the 

multi-frequency technique used 

by Berthold, the measurements 

are highly reliable and stable and 

are not affected by reflectance or 

resonance. The integrated reference 

line provides excellent compensation 

of the influence of environmental 

parameters. As the device generates 

very low power microwaves (about 

0.1 mW), the measured product does 

not undergo any temperature rise or 

changes. The radio licenses for the 

system have been approved by the 

FCC, IC and ETSI 

fmt 


www.berthold.com 

5/25 

Vol. 39 • 31377 

ISSN 0932-2744 

ZKZ 62006 

Please visit Dr. Harnisch Publications at Food 

Ingredients Europe in Paris, France, 

December 2-4: Is it a date? 

food@harnisch.com 


Viscous Foods 








Cover: Fermentation Monitor Enhances Efficiency and Quality 

Sugar Reduction for Natural Beverages 

Water Saving Benefits Many 

Versatile Cap Closures 



Vol. 39 • 31377 

ISSN 0932-2744 

5/25 

+49 (0)911 2018-100 

or mail us to: food@harnisch.com 


Viscous Foods 



Issue 5/2025 





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Packaging 

Speed to Shelf and Consumer Engagement 

– The Rise of Digital Corrugated Packaging 

Printing 

Shifts in consumer habits continue to have a considerable impact on FMCG brands and their supply chains. 

From the continuing rise of ecommerce and personalisation to product diversification in response to a more 

health-conscious, environmentally aware, and socially responsible demographic, brands are continually 

adapting, and agility is key. 

Digitally-printed packaging not only supports brand storytelling and consumer personalization but also 

enhances supply chain efficiency through shorter lead times, reduced waste, and improved inventory 

management. 

Michael Strehlow, Account Manager – Corrugated EMEA, Domino Printing Sciences, explores the value-added, 

digitally enabled corrugated packaging that converters can offer brands – boosting speed to shelf and driving 

consumer engagement. 

Innovative corrugated packaging 

– more than just a box 

One could be forgiven for having a 

somewhat staid view of corrugated 

packaging. It’s easy to think of it as 

simply protecting products in transit, 

but today, full-color printed corrugated 

packaging is proving to be a powerful 

asset in terms of efficiency, branding, 

and sustainability. 

Corrugated packaging has evolved 

significantly beyond its traditional 

application, enabled by technological 

advancements in areas such as 

design software and QR codes, with 

corrugated packaging printing driving 

a change in mindset for brand owners. 

Indeed, brands are now recognizing 

corrugated packaging’s potential 

to enhance brand image, improve 

customer experience, and provide 

agility and efficiency within supply 

chain management. 

The blank canvas of corrugated 

packaging is ideal for transforming 

into stunning, brand-defining designs 

that provide a unique and engaging 

unboxing experience. Designs can 

be customized to particular market 

segments or customers, as well as 

adapted into a multitude of shapes, 

sizes, and models, for eye-catching, 

innovative corrugated packaging 

solutions. And, of course, for those 

brands still seeking durable packaging, 

corrugated packaging offers almost 

unparalleled benefits over other 

materials, with high levels of costeffectiveness 


Speed to shelf – how digital 

printing supports responsive 

packaging 

In today’s hyper-competitive consumer 

landscape, speed to shelf is a crucial 

factor in achieving brand success. 

As highlighted by McKinsey’s “State 

of the Consumer 2025” report, 

consumers are demanding more 

personalized, timely experiences, and 

brands must be able to adapt swiftly 

to shifting preferences and trends. 

For converters, digital corrugated 

packaging printing is emerging as a key 

differentiator, empowering brands to 

respond with unprecedented agility. 

Unlike traditional methods, digital 

32 


Packaging 

printing significantly reduces lead 

times and eliminates the need for 

costly setup processes, such as plate 

making. This means that a run can be 

composed of many variations or even 

personalized boxes, without additional 

printing costs. This enables converters 

to streamline workflows and move 

packaging from concept to shelf more 

rapidly than ever before, in as little as 

a week. The result is a faster go-tomarket 

strategy, allowing brands to 

capitalize on time-sensitive campaigns 

or seasonal opportunities with minimal 

delay. 

Speed to shelf isn’t just about urgency – 

it’s also about precision. Digital printing 

enables small-batch customization, 

allowing for the creation of shelf-ready 

packaging, point-of-sale displays, and 

ecommerce-ready boxes that visually 

and emotionally appeal to target 

consumers. This flexibility helps brands 

test designs, update messaging, and 

roll out campaign-specific packaging – 

all while reducing waste and inventory 

costs. 

Furthermore, digital presses offer 

”just-in-time” production capabilities, 

ensuring converters can meet tight 

deadlines without overstocking or 

disrupting traditional production. Even 

for conventional corrugated producers, 

digital capabilities can be integrated to 

absorb short runs, manage late-stage 

edits, or fulfil last-minute promotional 

pushes. 

Consumer engagement – 

packaging as a conversation 

enabler 

Packaging often provides the first 

physical interaction between brand 

and consumer, and first impressions 

are everything. Corrugated packaging, 

particularly in retail and ecommerce 

settings, has become a crucial 

touchpoint for consumer engagement. 

For brands seeking to stand out on 

crowded shelves or create memorable 

unboxing experiences at home, digital 

printing provides a dynamic and 

versatile solution. The combination 

of corrugated packaging and digital 

printing enables not only highresolution, 

eye-catching designs that 

elevate the consumer experience 

but also quick and cost-effective 

production of packaging variations, 

empowering brands to tell their unique 

stories. Limited-edition designs, for 

example, add a sense of exclusivity and 

collectability, which can strengthen 

emotional connections with consumers 

and inspire brand loyalty. 

Moreover, digital technology enables 

the integration of connected packaging 

through features like 2D codes. These 

digitally printed QR codes serve 

as gateways to an extended brand 

experience, guiding consumers to 

interactive and informative digital 

content. As Merkle’s 2025 Connected 

Experience Research report highlights, 

QR code engagement has surged – 

87% of consumers now interact with 

them, up from 64% in 2024. Many do 

so out of curiosity, seeking deeper 

insights into the product. 

Through QR codes powered by GS1 or 

augmented reality (AR), consumers can 

access a wide range of content – from 

promotional games to vital information 

on provenance, sustainability, and 

recycling. This interactive bridge 

between the physical and digital 

realms enhances brand storytelling, 

offers a platform for brands to gather 

vital consumer feedback, and builds 

lasting relationships. 

Finally, digital presses with variable 

data printing and late-stage 

customization capabilities enable 

converters to help brands provide 

better distinction of product variants, 

delivering additional shelf impact 

and enabling more efficient picking. 

Messaging can be tailored to specific 

customer segments for a localized 

or even personalized experience, 

boosting relevance and engagement. 

For converters, embracing digital print 

to produce innovative corrugated 

packaging is not just an upgrade; it’s 

a strategic tool enabling the next level 

of consumer connection in a more 

sustainable and efficient process. 

Conclusion 

In-store and at home, packaging is the 

silent salesperson – the first touchpoint 

that shapes consumer perception – 

and in an era of personalization and 

Michael Strehlow, Domino Printing Sciences 

speed, it’s about connecting when it 

matters most. 

Digital corrugated packaging print not 

only complements traditional analogue 

solutions but also unlocks new value 

for converters, giving brands the tools 

to accelerate shelf presence, stay 

relevant, react in real time to market 

dynamics, and facilitate consumer 

loyalty. In a world where speed and 

accuracy define success, digital’s role 

in enabling faster, more flexible, and 

more relevant packaging solutions is a 

powerful competitive advantage. 

By embracing digital corrugated 

packaging printing as a value-added 

service, converters can offer their 

brand partners more than speed – 

they can deliver measurable savings, 

reduced waste, and packaging that 

truly engages. 

To bring their interactive packaging 

ambitions to life, converters should 

look to a digital press partner with 

proven expertise in advanced variable 

data printing – a partner who can help 

them elevate the consumer experience 

and stay ahead of the competition in a 

continuously evolving market. fmt 


www.domino-printing.com 

food Marketing & Technology • October 2025 33 

33

Packaging 

Sustainable Packaging Solution with 

Stretch Film Technology 

A practical example with MOVI-C® at Sidel 

With the EvoFilm® stretch packer, Sidel has developed a forward-looking solution for secondary packaging 

that sets new standards in efficiency and sustainability. The machine operates entirely without a shrink 

tunnel, uses significantly less film to pack the same batch of products and impresses with its compact design. 

This significantly reduces energy consumption, saves valuable production space, and actively contributes to 

resource conservation. 

“Designed for cans, PET and glass 

bottles, EvoFilm Stretch offers clear 

advantages over conventional shrink 

packers,” explains Giorgio Rocca, 

Product Manager at Sidel. “Film 

consumption is reduced by over 50%, 

and energy usage drops by more than 

90%. The ability to use recycled film 

further supports the sustainability 

goals of our customers. The solution 

is also greatly appreciated for collating 

multipacks where the logistic and 

supply chain needs have to be 

answered at a very reduced cost.” 

Material usage noticeably reduced 

Designed for cans, PET and glass 

bottles, the solution excels especially 

in grouping multipacks. Thanks to 

the characteristics of the stretch 

film, material usage is noticeably 

reduced while pack and pallet stability 

and resistance are increased. The 

modular machine architecture enables 

processing of up to 80 packaging 

units per minute and can be flexibly 

integrated into existing production 

lines. Additionally, transparency and 

brilliance are also preserved to answer 

the highest aesthetic market needs. 

Ten drives operate in highly 

synchronized motion 

At the heart of the automation lies the 

modular MOVI-C® system from SEW- 

EURODRIVE – a seamless platform 

that precisely controls all drives and 

enables maximum flexibility with 

minimal energy consumption. Ten 

drives operate in highly synchronized 

motion, seamlessly interacting and 

supported by powerful software 

modules that make complex motion 

sequences intuitively configurable. The 

architecture allows scalable integration 

into various machine concepts 

and significantly reduces hardware 

requirements through intelligent 

energy buffering and compact control 

cabinet technology. 

From initial concept to commissioning, 

SEW-EURODRIVE supports the project 

with comprehensive engineering 

34 


Packaging 

expertise – delivering automation that 

not only works, but truly moves. 

SEW-EURODRIVE drive technology 

takes on key functions such as 

bundle wrapping, film unwinding, 

bundle handling, and transfer to 

downstream processes. The system 

features low backlash BS.F servo 

gear units, the efficient MOVIGEAR® 

performance drive unit, the compact 

multi-axis MOVIDRIVE® modular 

system, dynamic CMP.. series servo 

motors, and the intelligent MOVI-C® 

CONTROLLER UHX. 

Future-proofing through durable, 

next-generation technology 

The benefits for customers are clear: 

future-proofing through durable, 

next-generation technology; high 

flexibility in machine design with a 

consistent look and feel thanks to a 

unified technology platform; and fast, 

comprehensive support from industry 

and automation experts – from 

engineering to after-sales service. With 

MOVI-C®, SEW-EURODRIVE offers 

end-to-end automation solutions from 

a single source, including smart control 

systems, servo drives, centralized and 

decentralized servo motors, and a 

powerful software platform. 

This project impressively demonstrates 

how collaborative partnerships, 

modern automation, and sustainable 

packaging technology go hand in hand 

– and how SEW-EURODRIVE supports 

customers worldwide with holistic, fast 

solutions. 

MOVI-C® provides the flexibility 

and precision needed 

“For Sidel, it was crucial to find a 

partner capable of fully automating 

our EvoFilm stretch machine,” says 

Chiara Federici, Testing Engineer at 

Sidel. “Thanks to MOVI-C®, we were 

able to shorten development times 

and perfectly meet our customers’ 

requirements.” 

“Our partnership with Sidel is built 

on mutual trust and strengthened by 

technological innovation, sustainable 

production, and top-tier quality,” says 

Fabio Dalmonte, Sales Consultant at 

SEW-EURODRIVE Italy. “MOVI-C® 

provides the flexibility and precision 

needed to implement this innovative 

packaging technology efficiently.” 

With EvoFilm Stretch and MOVI-C®, 

a future-oriented solution for 

secondary packaging is emerging – 

efficient, flexible, and consistently 

sustainable. Sidel demonstrates how 

modern packaging technology can 

unite ecological responsibility with 

economic efficiency. SEWEURODRIVE 

once again proves that it is far more 

than a gearmotor supplier – it is a fullservice 

automation partner, enabling 

true innovation through integrated 

platform technology and engineering 

expertise. 

fmt 


www.sew-eurodrive.de 

food Marketing & Technology • October 2025 35

Packaging 

Beyond Maintenance: How Outcomebased 

Partnerships are redefining F&B 

Manufacturing 

by Sasha Ilyukhin 

The food and beverage manufacturing 

industry is in a period of transition. 

Inflationary pressures and global 

supply chain volatility are forcing 

manufacturers to reassess how they 

run their operations. When resources 

are stretched, outcomes such as 

improved efficiency and reduced total 

cost of ownership rise to the top of the 

agenda. 

Traditionally, manufacturers have 

responded to these changing 

environments with short-term fixes. 

This includes upgrading equipment 

components, scheduling one-off 

service interventions or implementing 

localized process improvements. 

While these actions are essential to 

maintaining day-to-day operations, 

they don’t tend to support long-term 

outcomes. And within a marketplace 

that is complex and rapidly 

evolving, these one-off, incremental 

improvements simply aren’t enough. 

Food and beverage manufacturers 

must adopt a more strategic approach 

that addresses operational challenges 

while also delivering measurable 

outcomes. 

From products to outcomes 

One way in which this can be achieved 

is through servitization, a business 

model that moves the focus from 

specific products to delivering results 

through collaborative, outcomebased 

partnerships. 

Servitization builds a partnership 

where both the manufacturer 

and service provider are aligned 

to common goals and share 

responsibility for performance. Both 

sides agree to deliver measurable 

results, whether that’s minimizing 

product loss, optimizing energy use or 

increasing overall line efficiency. 

To put this approach into practice, 

manufacturers need to create a 

partnership that aligns on objectives, 

distributes risk fairly and establishes 

clear accountability. At Tetra Pak 

we are embracing servitization by 

working with customers to do exactly 

that: build long-term partnerships 

based on shared objectives. This 

means supplying food and beverage 

manufacturers with equipment and 

services but also committing to deliver 

performance improvements together 

over time. Our Advanced Agreements 

are one way we put this into practice, 

with structured partnerships that 

create clear accountability and focus 

on measurable outcomes. 

Embracing the servitization 

mindset 

Servitization requires a mindset 

shift. For decades, the industry has 

viewed the sale of products and the 

delivery of services as transactions 

and has structured itself accordingly. 

But these traditional manufacturing 

methods cannot keep pace with the 

current rate of change. 

36 


Packaging 

Predictive_Maintenance_with_Tetra_Pak®_Plant_Care 

Supply chains are fragile, there are new 

regulatory pressures, and consumers 

are expecting greater transparency 

and responsibility from the brands 

they buy. Manufacturers can no 

longer afford to treat efficiency, cost 

control and sustainability as separate 

priorities. They do not all need to be 

tackled at once, but they must be 

addressed as part of one connected 

strategy so that progress in one area 

reinforces gains in the others. 

Al Rabie Saudi Foods Company, 

one of Saudi Arabia’s largest dairy 

and juice companies, is testament 

to the benefits of such integration. 

By optimizing plant-wide processes 

under a long-term agreement, the 

company improved line efficiency 

by 13%, saved €300,000 annually, 

cut water usage by 14,000 liters and 

reduced CO₂ emissions by 19,000 

tons. All of these outcomes combined 

delivered financial returns for the 

company, while embedding better 

environmental performance into its 

core operations. 

To put it plainly, servitization 

transforms a transactional 

relationship into a two-way 

partnership where success is based 

on delivering outcomes. It requires 

a unified ambition, agreement on 

measurable targets and collaboration 

to achieve them. 

How does servistization work in 

practice? 

Outcome-based agreements are 

flexible by design: they focus on 

the outcomes that matter most to 

each manufacturer, whether that 

is improving operational reliability, 

ensuring cost predictability or 

advancing sustainability targets. Over 

time, these priorities may overlap. For 

instance, cutting waste lowers costs, 

while also reducing environmental 

impact - but the starting point depends 

on the customer’s primary needs. 

The shift to servitization requires 

a whole-plant perspective. Instead 

of optimizing single machines in 

isolation, servitization looks at the 

entire plant lifecycle, from equipment 

availability to process efficiency, 

energy use and product loss. By 

leveraging advanced analytics, 

remote monitoring and predictive 

maintenance, manufacturers can 

move from being reactive to proactive 

and ultimately, strategic. 

The difference this makes is clear 

in practice. In Mexico, one of the 

country’s largest juice producers, 

Jumex was struggling with declining 

equipment efficiency at a time when 

demand for its products was rising. 

By entering into an outcome-based 

agreement with us, Jumex increased 

overall equipment effectiveness by 

more than 11% and cut operational 

costs by 7%. That allowed the business 

to meet consumer demand profitably, 

while building a more resilient 

production system for the future. 

The future of F&B manufacturing 

is outcome-based 

Ultimately, servitization represents 

more than a service offering. It 

signals a fundamental change in 

how value is created and shared 

in the food and beverage industry. 

By moving beyond maintenance 

and embracing outcome-based 

partnerships, manufacturers can 

unlock cost savings and operational 

improvements alongside long-term 

resilience and competitive advantage. 

In an industry where 9 in 10 supply 

chain executives report ongoing 

supply chain challenges, servitization 

provides the key differentiator of 

adaptability and resilience, leading to 

greater efficiency, reduced business 

risk and a stronger foundation for 

growth. 

fmt 

The Author 

Sasha Ilyukhin is SVP Global Processing 

Services and Services Solutions, Tetra Pak 


www.tetrapak.com 

food Marketing & Technology • October 2025 37

Packaging 

Snack with a Clear Conscience … 

Sweet or fruity, salty or savory, soft or crunchy – when it comes to snacking, enjoyment is everything. 

But whether as an energy boost, comfort food with a twist, or part of a mindful diet, the packaging should 

be every bit as smart as the snack itself – and as eco-friendly as possible. For this reason, renowned film 

manufacturer SÜDPACK has consolidated its recyclable Pure-Line pouch films under the CarbonLite® brand – 

and taken them to the next level in terms of sustainability and performance. 

Made from PP and PE mono-materials, 

these high-performance films offer 

a more eco-friendly alternative to 

conventional non-recyclable composites 

and aluminum-based films. Whether 

processed into lightweight flowpacks, 

practical doypacks, or robust blockbottom 

pouches, they offer an ideal 

packaging concept for nuts, bakery 

products, dried fruit, and other snacks 

– while also conserving resources and 

reducing environmental impact. And 

with excellent product protection and a 

long shelf life – thanks to superior barrier 

properties and secure sealing – they 

guarantee maximum flavor and crunch 

down to the very last bite. 

The demanding requirements for 

snack packaging … 

… are fully satisfied by SÜDPACK’s 

sustainable material structures. To 

ensure a long shelf life and maximum 

flavor, the films are equipped with the 

necessary oxygen and water vapor 

barriers. Delicate dried fruits are 

optimally shielded from UV light and 

discoloration through high-opacity white 

pigmentation. 

With their extensive co-extrusion 

know-how and decades of project 

experience, SÜDPACK’s experts 

have created mono-materials that 

run smoothly on standard packaging 

machines – producing a wide variety 

of pouch formats with the same 

efficiency, process reliability, and 

packaging security as conventional 

film structures. 

Thanks to their high thermal 

resistance, the films also guarantee 

secure sealing for reclose systems. 

To maximize consumer convenience, 

zippers are available in both PP and 

PE versions, allowing for a monomaterial-based 

end-of-life recycling 

concept. 

Sustainability at SÜDPACK – 

holistic and future-proof 

CarbonLite® represents a new 

generation of sustainable films: 

aluminum-free, highly recyclable, 

and designed to meet the strict 

requirements of the upcoming PPWR. 

A Pure PP flowpack, for example, 

achieves a recycling rate of 92% as 

certified by cyclos-HTP. In addition, 

SÜDPACK’s pioneering SPQ printing 

technology significantly reduces ink 

and solvent consumption in package 

printing – while simultaneously 

enhancing color brilliance. 

And the benefits for customers go 

even further: With its advanced LCA 

service, SÜDPACK provides a powerful 

tool for making fact-based decisions 

on the most sustainable packaging 

solutions. The service assesses the 

eco-balance of different concepts 

across the value chain, including a 

range of end-of-life options. 

By switching their packaging concepts 

to the sustainable solutions offered 

by the family-owned company group, 

manufacturers and packagers can 

typically achieve a shorter time-tomarket 

– supported by SÜDPACK’s 

comprehensive services and in-house 

application center. 

fmt 


www.suedpack.com 

38 


Events 

interpack 2026: More Important Than Ever 

Artificial intelligence, innovative materials, new functionalities and future skills: the major themes of change 

in the industry won‘t wait. Market leaders from every stage of the value chain are preparing to attend 

Anticipation is growing as interpack 

reaches the next milestone on the 

way to its 2026 edition, which will take 

place from 7 to 13 May. Around 2,800 

exhibitors from all over the world are 

preparing to showcase their latest 

innovations in Düsseldorf next year, 

setting important trends for the future 

of a globally connected industry. 

“interpack 2026 is more important than 

ever,” says interpack director Thomas 

Dohse. “Against the backdrop of 

profound transformation across many 

sectors, a wide range of topics are on 

the agenda, including AI, automation, 

new regulations, the need for future 

skills, and innovative materials. Now is 

the time to take action together.” 

Global dynamics, challenges and 

opportunities 

Due to population growth, rapid 

urbanization, rising incomes and 

changing consumer behavior, the 

processing and packaging industry is 

in high demand now and will continue 

to be so in the future. At the same 

time, however, companies face major 

challenges: raw materials are limited and 

expensive; regulations are becoming 

increasingly complex, creating an 

enormous administrative burden; 

supply chains are uncertain; skilled labor 

is scarce; and the pace of innovation is 

high. Added to this are geopolitical risks. 

“In such a dynamic market situation, 

a global summit like interpack is a 

central source of impetus and therefore 

of particular value,” says Richard 

Clemens, Managing Director of the Food 

Processing and Packaging Machinery 

Association within the VDMA. “Here, 

solutions are presented that contribute to 

conserving resources, making processes 

more efficient, and securing long-term 

competitiveness along the entire value 

chain. Those who want to actively shape 

change need innovative technologies and 

a smart strategic orientation because only 

in this way can ecological and economic 

challenges be successfully overcome.” 

The outlook is positive, particularly in 

the core markets of food and pharma. 

In 2024, global sales of packaged 

food reached 872 million tonnes, and 

this figure is expected to rise by 11.1 

% to 968 million tonnes by 2029. The 

pharmaceutical market is also growing, 

with an increase in production value 

from €1.9 trillion in 2024 to €2.4 trillion 

projected by 2029. 

The exhibitors at interpack 2026 

recognize the potential of personal 

encounters for their business. Among 

the approximately 2,800 companies 

from over 60 countries, many market 

leaders will be presenting impressive 

displays. In the confectionery and 

bakery sector, for example, Aasted, 

Sollich, Theegarten-Pactec and 

SACMI Packaging & Chocolate will be 

present. This sector will span Halls 1, 

3 and 4. 

Across six halls (11–14 as well as 5 and 

6), the extensive exhibition area for 

food, beverages, consumer goods and 

industrial products will see companies 

including the COESIA Group, 

Duravant, Gerhard Schubert, Ishida, 

KHS, Krones, MULTIVAC, Syntegon 

Technology and ULMA Packaging set 

benchmarks in automation, efficiency 


Halls 7, 7a, 8a, 9 and 10 play a central 

role for the industry at interpack. Around 

1,000 exhibitors will present materials 

and finished packaging products there. 

With its cross-industry offering of 

packaging materials, packaging means 

and packaging auxiliaries, this segment 

is the world‘s largest trade fair for 

packaging materials. Companies such 

as BERICAP, Jokey, Metsä, Sappi Europe 

and SCHÜTZ will be present. Bluhm 

Systeme, Domino Printing Sciences and 

Totani will be showcasing labelling and 

marking technology in Halls 8a and 8b. 

interpack is already engaging the 

industry through its digital channels 

with analyses, trends and insights. This 

means that exhibitors and trade visitors 

alike can benefit from the interpack 

community‘s expertise all year round. 

The interpack magazine provides news, 

interviews and reports both at the trade 

fair and online throughout the year. With 

‚Let‘s Talk Processing & Packaging‘, 

interpack also offers a concise LinkedIn 

newsletter that showcases the latest 

industry insights alongside content from 

interpack and the interpack alliance, 

connecting followers worldwide. fmt 


www.interpack.com 


39

Events 

Fi Europe 2025 Content Program Unveiled: 

Industry Intelligence, Strategic Connections 

Fi Europe, the world‘s leading food 

ingredients event, has unveiled its 

comprehensive content program for 

2025, designed to bring attendees 

strategic insights, creative inspiration 

and meaningful connections across the 

global food and beverage landscape. 

Taking place 2-4 December at Paris 

Expo Porte de Versailles, the expanded 

program features industry leaders, 

academics and analysts from leading 

organizations including Innova Market 

Insights, Mintel, Kline & Company, 

Good Food Institute Europe and the 

Everest Group. 

The schedule addresses the evolving 

needs of food, beverage and pet food 

professionals through six distinct 

formats, spanning free-to-attend 

conferences and innovation sessions 

to premium networking events. 

Yannick Verry, Brand Director — Fi 

Events Portfolio, at Informa Markets, 

said: „The global food and beverage 

industry faces unprecedented 

transformation, from regulatory 

pressures and sustainability demands 

to breakthrough technologies that 

are redefining what‘s possible in 

food innovation. Our 2025 content 

program provides the strategic 

intelligence and expert analysis 

that industry leaders require to 

navigate these changes successfully, 

while also creating the networking 

opportunities essential for building 

the partnerships that drive profitable 

progress and growth.“ 

Science-led insights drive 

strategic decision-making 

The Fi Europe Conference delivers 

a focused, science-backed program 

for R&D, product development, 

innovation and strategy professionals 

across 2.5 days. The conference will 

explore five core themes addressing 

the industry‘s most pressing 

challenges: reformulation, plant-based 

and alternatives, health and wellness, 

tech-led innovations & solutions and 

functional food and beverages. 

Among these themes, reformulation 

is a historic and ongoing challenge, 

where reducing sugar without sacrificing 

consumer acceptance requires 

innovative solutions, like precision fermentation 

technologies. Dr Elizabeth 

Thundow, Vice President of Food 

& Nutrition at Kline & Company, 

will address the practical realities 

manufacturers face when cutting 

sugar, revealing barriers that extend far 

beyond simple ingredient substitution 

to encompass functional roles in recipes 

and consumer psychology. Her insights 

connect directly with the work of Carlotte 

Lucas, Head of Industry at the Good 

Food Institute Europe, who will examine 

which fermentation-derived ingredients 

offer genuine commercial viability. 

This intersection of challenge and 

opportunity extends through the Innovation 

Hub program, which brings 

together diverse voices from marketing, 

procurement, sustainability and regulatory 

affairs to explore the forces 

reshaping the global food and beverage 

landscape. Richie Gray, VP and Global 

Head of SnackFutures Ventures at 

Mondelēz International, is set to reveal 

how global CPG producers identify and 

nurture the disruptive technologies that 

will reshape food manufacturing, while 

Lu Ann Williams, Global Senior Vice 

President of Research and Co-Founder 

at Innova Market Insights, will unveil 

the top 10 F&B trends for 2026 that will 

drive innovation over the coming year. 

Premium networking enhance 

professional connections 

Professional development opportunities 

go beyond technical insights with a 

panel discussion addressing different 

stages of career advancement and 

sector specialization. Senior executives 

requiring strategic foresight can access 

the inaugural Future of Nutrition Lunch 

& Learn, where „Future-proofing 

food: surviving, adapting & thriving 

in uncertainty“ combines keynote 

presentations, expert discussions 

and interactive workshops to explore 

resilient food system strategies over the 

next three to five years. 

Meanwhile, sector-specific expertise 

drives the debut of Fetch the Future: 

Pet Food Edition (3 December, 16:30- 

18:00), creating targeted networking 

opportunities for professionals 

capitalizing on the convergence of 

human food technologies with pet 

nutrition innovations. 

fmt 


www.figlobal.com 


Events 

OCTOBER 

19-21 October 

Baghdad Iraq 

Irag Agrofood 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

NOVEMBER 

25-27 November 

Nuremberg, Germany 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

Tel. +49 711 61946-0 

Fax +49 711 61946-91 

info@mesago.com 

mesago.com 

NOVEMBER 

28 - 30 October 

Chicago, IL 

EATS – The Equipment and 

Technology Show for Food & 

Beverage, formerly Process Expo 

Food Production Solutions 

Association 

1451 Dolley Madison Blvd., Suite 101 

McLean, VA 22101-3850 

703.761.2600 

info@fpsa.org 

28-30 October 

Accra, Ghana 

Agrofood Ghana 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



4-6 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

24-27 November 

Iraq, Erbil, 

Agro Pack 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



DECEMBER 

2026 FEBRUARY - MARCH 

2-4 December 

Paris, France 

Fi Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 

www.figlobal.com 

1-4 February 

Cologne, Germany 

ISM / ProSweets 

Koelnmesse GmbH 

Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.prosweets.com 

February 10-13 


Biofach 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.biofach.de 

24-26 March 

Lagos, Nigeria 

Agrofood Nigeria 


Kurfürsten Anlage 36, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



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

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

or completions. Please contact: food@harnisch.com 


41

Last Page 

Advertiser’s Index • October 2025 

Page Company Location 

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Cover 2 Amandus Kahl GmbH & Co. KG Hamburg, Germany 

25 autoVimation Rheinstetten, Germany 

4 

Dr. Harnisch Publications - 

PetFood PRO 


Digital Gerhard Schubert GmbH Crailsheim, Germany 

Cover + 19 HRS Heat Exchangers, Watford, UK Watford, UK 

Cover 3 Fi Europe - Informa Exhibitions Amsterdam, the Netherlands 

7 J. Rettenmaier & Sons Rosenheim, Germany 

24 K+G Wetter Biedenkopf, Germany 

29 Karl Tichy Haag, Austria 

27 Minebea Intec Hamburg, Germany 

11 Ringe + Kuhlamnn Neutraubling, Germany 

21 Schaaf Technologie Bad Camburg, Germany 

13 Snackex Brussels, Belgium 

9 Sustainable European Almond Madrid, Spain 

Cover 4 Urschel Chesterton IN, USA 

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

if something should be not quite right. 

IMPRESSUM FMT 

ISSN 0932-2744 

Publishing Company: 

Dr. Harnisch Publications 

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Tel: +49-911-2018-0 

Fax: +49-911-2018-100 

E-mail: food@harnisch.com 

Internet: www.harnisch.com 

Editor-in-Chief: Ian D. Healey 

Tel: +49-911-2018-215 

E-mail: ihealey@harnisch.com 

Publisher: Benno Keller 

Editorial Team: Sebastian Martinek, 

Steve Max, Silke Watkins, 

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Subscription Information: 

Qualified Readers, executives in 

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Copyright © 2025 by Dr. Harnisch 

Verlag, Nuremberg, Germany 

PREVIEW • DECEMBER 2025 

Confectionery Confectionery and Baked Goods 

Color Color Sorting Sorting 

Aseptic Packaging 

Review: 

Conveying 

Food Ingredients 

Europe Fi Europe Review 

… and lots more 

… and lots more 

42 


Enquire 

about a stand 

The unmissable 

ingredients event 

Fi Europe is where the 

F&B ingredients industry 

comes together to connect, 

innovate and drive the 

future of food.

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