I nt e rnational

Vol. 28 No. 1
February 2014
US $ 10 · 10
ISSN 0932-2744
31377

WE WELCOME THE EU GUIDANCE NOTES OF COLORING FOODSTUFFS!

The EU Guidance Notes for classifica-

tion of Coloring Foodstuffs were pub-
lished by the European commission on
the 9th of December 2013. This frame-
work includes clear principles to what
will be classified as a coloring foodstuff
in the EU - this is great news for all:
producers and consumers!
Natural Colors
By the 29th of November 2015 no food Coloring Foodstuffs
products can be launched containing
non-conforming coloring foodstuffs.
Cover: Food Coloring Update
CHR. HANSEN already ensures, that our
FruitMax®- Range fully complies with
the EU Guidance Notes. The complete Delicious Whipping Creams
documentation will be available soon.

Looking for solutions? Steam Peeling Success

CONTACT US!
desgr@chr-hansen.de Packaging for Men
phone +49 5021 963 180

International Publications
Northern Europe’s leading
Food Tech Event
28-30 October 2014, Denmark

Scandinavia:
Mr. John Jensen
+45 9926 9938 or jj@mch.dk
Outside Scandinavia:
Mr. Simon Reay
+44 1732 762761
simon@reay5.freeserve.co.uk

BOOK YOUR
STAND TODAY

Key No. 83162


Boosting your Brand
Wouldn’t it be helpful if our customers
were as convinced about our products
as we are? After all, we put so much
time and effort, sweat and tears into
what we do, that the result has to be a
success, right? (Well, perhaps not so
much sweat and tears, bearing in mind
hygienic regulations, but you get what
I mean.)
As it happens, help is on
its way in the form of a re-
cent book by Klaus-Dieter
Koch. An internationally
active brand strategy con-
sultant and successful
author, Koch is absolutely
convinced that the attrac-
tiveness of a brand is the
key factor for making a
sale and thus for long-term
success. In his new book
“101 Triggers to Boost
Your Brand”, the German
brand expert offers 101 international,
well-founded and inspiring examples
for B2C and B2B brands which are on
their way to being attractive brands and
are helping secure the future of their
organisations by being the engines of
their growth. Each of these cases show
how to boost brand attractiveness.
Koch asks the question: What motivates
customers to buy a particular brand?
The answer is both complex and simple
at the same time and the author presents
the brand as more than an object. The
brand needs to be attractive, but has to
offer a complete “economical valuation
system” to find long-term success.
food Marketing & Technology • February 2014
Editorial
The Value of a product is made up of
many factors. One of these is Trust. An-
other is Perception. The uniqueness of a
brand can be built up out of the follow-
Photo: BK
ing aspects: Production, Attitude, Style,
Scarcity, Marketing, Communication
and Pricing. These are the chapters that
Koch uses to give different examples to
different factors of brand awareness.
Price, for example, only
becomes the sole criterion
when there is no differen-
tiation whatsoever from
what the competition
has to offer. Klaus-Dieter
Koch finds differentia-
tion potential not in mere
superficialities like visual
Ian Healey
appearance, packaging
Editor-in-Chief
and marketing. The book
fosters a new appreciation
for the power of brands
and gives entrepreneurs
and brand managers inspiration for the
development of their own brands. The
examples illuminate consumer brands
as well as service brands and B2B
brands. The technically sound expertise
is presented in a refreshingly conversa-
tional tone.
I found the book entertaining and in-
formative – and I’m telling you: Food
Marketing & Technology is absolutely
the best magazine on the market, so
read it, subscribe, advertise and tell all
your friends!
Sincerely, If you like it – subscribe!
1
 T H E C R O S S R OA D S F O R T H E F O O D I N S D U S T R I E S

21- 24 APRIL 2014 / ALGIERS - ALGERIA

SAFEX EXHIBITION PARK

A N E X P E R T T R A D E F A I R:
Y O U R E X P O R T S O L U T I O N!
Contents
food Marketing & Technology · February 2014
  1 Editorial
48 Impressum

Ingredients
4 Manufacturing Delicious Imitation
Whipping Creams
10 EU Guidance Compliance for Coloring
Foodstuffs
13 On Track for New Trends and Innovations
17 Winning Solutions for the Baking Sector
18 Smaller Fat Cells in New Chocolate Ingredients
Bring Big Benefits for Manufacturers.

Processing
22 Revolutioning Steam Peeling with
the New Eco Steam Peeler
24 Single-Use Quaternary Diaphragm Pumps
with Injected Molded PE Pump Chambers
25 Testing the Grateness of Ingredients
28 Weighing: A Key Factor in the Success
A ANNUAL MEETING FOR THE WHOLE PROFESSION! of Confectionery Products

524 +21%
31 New Flexible Packaging Film Launched

EXHIBITORS FROM 28 COUNTRIES vs 2012

Packaging
A COMPREHENSIVE SHOWCASE
FOR THE FOOD INDUSTRIES SECTOR: 32 ITENE Joins the SAVE FOOD Initiative
• Ingredients, flavors, 34 Thank Your Lucky Straws
• Bakery, pastry, food service, 36 Filling, Palletizing and Packaging Systems
• Food processing, conditioning, packaging, Expert Advice
• Food products & beverages. 37 Yoghurt Packaging Developed specifically for Men
38 German Design Award for ClearLine Filling and

18 412 +30%
Packaging System

TRADE VISITORS vs 2012

HIGH-QUALITY VISITORS:
Departments
• Food and beverage manufacturers, 40 Calendar of Events
• Equipment distributors, importers,
42 Invest in Africa. Invest in Algeria.
• Bakers, pastry cooks,
• Restaurant owners, catering, 44 Gulfood Manufacturing 9th – 11th November 2014
• Distributors, importers of food products, 46 AUTOMATICA 2014: Solutions for the Food Industry
• Traders, retailers and wholesalers. Key No. 82359 Food in Focus

djazagro @ comexposium . com www . djazagro . com

an event by
 Cover: Chr. Hansen
I N T E R NAT I O NAL

Vol. 28 No. 1
February 2014
US $ 10 · 10

The new EU Guidance Notes for

ISSN 0932-2744
31377

coloring foodstuffs confirm that

the popular FruitMax® products
WE WELCOME THE EU GUIDANCE NOTES OF COLORING FOODSTUFFS!
comply with the required criteria.
The EU Guidance Notes for classifica-
tion of Coloring Foodstuffs were pub-
lished by the European commission on
Now there is a clear definition
to distinguish between food
the 9th of December 2013. This frame-
work includes clear principles to what
will be classified as a coloring foodstuff
in the EU - this is great news for all:
producers and consumers!
Natural Colors
Coloring Foodstuffs

color additives and coloring

By the 29th of November 2015 no food
products can be launched containing
non-conforming coloring foodstuffs.
Cover: Food Coloring Update
CHR. HANSEN already ensures, that our
FruitMax®- Range fully complies with
the EU Guidance Notes. The complete Delicious Whipping Creams

Foodstuffs.
documentation will be available soon.

Looking for solutions? Steam Peeling Success

CONTACT US!
desgr@chr-hansen.de Packaging for Men
phone +49 5021 963 180

International Publications
Our Cover Story starts on page 10
Key No. 83135

Ingredients: Imitation whipping creams

Over the past years imitation whipping creams have
become increasingly popular due to a number of
benefits. However, producing successful imitation
whipping creams requires not only the right fats but
the right combination of emulsifiers and stabilizers.
The story on page 4 gives more details

Processing: Revolutionizing Steam Peeling

The addition of a completely new process sequence
and a new automatic batch control program, enables
the steam peeler to peel batches faster than before. The
Eco steam peeler will be the new standard for steam
peeling products for the future.
On page 22 you can find the full story.

Packaging: Packaging for Men

Danone’s new yoghurt pot was aimed at men: Deep
black – a symbol of strength and dominance – domi-
Key No. 83022

nates the look. The masculine need for clear structures

is reflected in a unique cup shape. Straightforward,
minimalist graphics appeal to the male aesthetic sense.
Page 37 has more.
Ingredients

Manufacturing Delicious
Imitation Whipping Creams
Over the past years imitation whipping creams have become increasingly popular due to a number of
benefits, such as reduced fat content, better cost-in-use calculations and better foam stability which
makes them easy to use and hence attractive bakers and caterers. However, producing successful
imitation whipping creams requires not only the right fats but the right combination of emulsifiers
and stabilizers. This article explains the science behind imitation whipped creams and the effect of
the emulsifiers and stabilizers.

by Hanne K. Ludvigsen

Whipped creams
Whipped creams are widely used for
cooking in households and in the catering
sector, especially for desserts and cake
decorations. The whipped creams may
be in the form of dairy whipping cream or
imitation whipping cream. Dairy whipping
cream with above 35% fat is the original
product; however, nowadays creams
based on vegetable fat are commonly
seen. These vegetable fat based products
are called e.g. imitation creams, non dairy
creams, topping creams or confectionery
creams.
The whippability of dairy whipping cream
depends on the fat content as well as on
the fat globule structure. The fat content
should be above 35%, as dairy creams
with lower fat contents do not whip into
a stable foam. Further, the original fat
globule structure should be maintained,
meaning that the cream, in contradiction
to most other dairy products, are not
homogenized. If high shear is applied
during processing the whippability is
diminished, which can, however, be re-
established by application of emulsifiers.
There are several advantages of using
imitation whipping cream compared to
dairy whipping cream.
• Products with a fat content down to
20% can be whipped into a firm foam
meaning that healthier products may
be developed.
• Imitation whipping creams are less
sensible to overwhipping and conse-
quently more flexible in use.
• Higher overrun can be obtained with
imitation whipping cream compared
to dairy whipping cream resulting in
improved cost in use calculation.
• Vegetable fat is lower priced than but-
terfat also resulting in better cost in
use calculation.
• Even though dairy proteins are com-
monly used in production of imita-
tion whipping cream it is possible
to produce 100% vegetable products
avoiding allergens and supporting
veganism.
Production of imitation
whipping cream
Imitation whipping cream is a liquid oil
in water emulsion, which is whipped
into a stable foam. The foam is air
bubbles dispersed in the serum phase
stabilized by destabilized fat.
Imitation whipping cream normally
contains vegetable fat, milk proteins,
sweeteners, water and emulsifiers and
stabilizers. The milk protein is often
sodium caseinate as whey proteins
tend to induce agglomeration in the
liquid cream during storage. As the
fatty acid composition of the vegetable
fat tend to influence the viscosity
of the liquid cream as well as the
foam structure, firmness end eating
properties, the manufacturer must
ensure that the fat chosen is suitable
for the application.
Likewise the choice of emulsifier and
stabilizer has great importance for
the quality of the cream. Emulsifiers
and stabilizers are important in the
formation of a stable liquid emulsion
and in the whipping process for
formation of a stable foam with a high
overrun. This will be described in more
details below.

Photos/Diagrams: Palsgaard

4 food Marketing & Technology • February 2014

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Key No. 83237

Ingredients
Imitation whipping cream is commonly
produced by means of the UHT-process as
this ensures a long shelf life of the product.
With the right choice of emulsifiers and
stabilizers the cream may be stored at
room temperature. The design of the UHT-
plant should be downstream with 2 stage
homogenization ensuring the formation
of a stable emulsion.
The effect of emulsifiers on imitation
whipping cream
Emulsifiers are surface active ingredients
due to their hydrophilic-lipophilic
properties. In competition with the proteins
it locates in the interface between the oil
droplets and the serum phase, or in the case
of foam, in the air serum interface. Hereby
it lowers the interfacial tension between
two phases. Proteins and emulsifiers also
interact altering the fat globule membrane
and its emulsion stability and resistance
towards mechanical interactions. The effect
depends on the hydrophilic and lipophilic
groups as well as the ionic properties.
The main functionality of emulsifiers
in imitation cream is to destabilize
the fat globule membrane covering
the fat globules formed during
homogenization of the cream. During
storage of the liquid cream the proteins
covering the fat globule are displaced
by emulsifiers. Hereby agglomeration
and partially coalescence of the fat
globules is facilitated. This is important
for the structure formation and air cell
distribution formed during whipping.
Further emulsifiers are important for
the stability of the formed air cells i.e.
the strength of the air cell walls.
Figure 1: Texture of 25% fat whipped imitation cream with 2 different
emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440.
6 food Marketing & Technology • February 2014
For imitation whipping cream there is
a conflict between formation of a stable
liquid emulsion with good storage stability
and an easy whippable emulsion with
good foam stability. During whipping the
fat globules needs to be broken and release
fat which then agglomerates and coats the
air cells and thereby builds a stable foam
skeleton.
In production of imitation whipping cream
several types of emulsifiers are used in
combination: Lactic acid esters of mono-
and diglycerides (Lactem) improves the
whippability and overrun of the product
due to its α-tending properties. α-tending
emulsifiers strengthen the foam skeleton
due to increased fat agglomeration. Lactem
is often used in combination with mono-
and diglycerides. Mono- and diglycerides
are added for their destabilizing effect on
the emulsion improving the foam stiffness
and stability, an effect increasing with
increased iodine value of the emulsifier.
The combination of the high fat content in
the cream and the fat destabilizing effect
of the added mono- and diglycerides,
leads to increased viscosity in the cream,
sometimes to an extent so that the liquid
cream is becoming a paste which isn’t
attractive for the consumer.
Figure 2: Overrun of 25% fat whipped imitation cream with two different
emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440.
This viscosity increase may be inhibited
by adding the more polar emulsifier
lecithin, or an anionic emulsifier like
diacetyl tartaric acid esters of mono- and
diglycerides (Datem) or sodium stearolyl
lactylate (SSL) acting as strong oil in water
emulsifiers. They interact with proteins
in the interphase by hydrophobic and
electrostatic interactions forming an
emulsifier/protein film. Hereby the
negative net charge of the fat globules
is increased and the emulsion stability
increased. The increased emulsion stability
counteracts the whipping properties,
which is why a balance in the use of
different emulsifiers is important.
The effect of stabilizers on imitation
whipping cream
Emulsifiers are used in combination with
stabilizers. Stabilizers are hydrocolloids
which bind and immobilize water. In
imitation cream stabilizers are working
in water phase improving the emulsion
stability in the liquid cream, improving the
foam stiffness and preventing drainage in
the whipped cream. By combining the
emulsifiers and stabilizers in different
levels imitation whipping creams with
good piping definition but different body
and mouth feel but can be produced.
At our application lab in Denmark creams
were produced according to the following
composition:
• 25% vegetable fat
• 0.8% sodium caseinate
• 10% sugar,
• 1% sorbitol
• 0.6% stabilizer – Palsgaard® Cream-
Whip 415
• 1% emulsifier – respectively Palsgaard®
Event dates: June 21-24, 2014
Expo dates: June 22-24, 2014
New Orleans Morial Convention Center
New Orleans, LA USA

Plan Now to Attend the

2014 IFT Annual Meeting & Food Expo
More than 18,000 of the world’s top food science and technology professionals,
representing the most prominent organizations in the global food sector,
will come to New Orleans this year.

Join them to…

• See, touch, taste, and experience the newest ingredient and technology developments
• Discover emerging trends that will shape the industry
• Meet with current suppliers and form new vendor relationships
• Acquire insights, ideas, innovations, and connections that will directly impact your work

Join u
s in th
e
Visit ift.org/IFT14 for more information “Big Ea
about this year’s event, and don’t forget
to budget to attend! Registration opens
sy”
March 3.

Extend Your Education Experience

Take advantage of pre-meeting Short Courses on a variety of focused topics, as
well as a Certified Food Scientist Prep Course and a traceability workshop offered
by IFT’s Global Food Traceability Center. Learn more at ift.org/IFT14.

Key No. 83347

Ingredients
Figure 3: Comparison of overrun in 25% fat whipped imitation cream
with two different emulsifier solutions.
CreamWhip 440 or Palsgaard® Cream-
Whip 451.
Both of the mentioned emulsifier blends
include Lactem as the whipping agent.
The cream was produced by means
of UHT. After whipping in a Hobart
whisper the hardness was analyszd in
a TaXT2 texture analyser.
From Figure 1 it can be seen that simply
by changing the composition of emulsifier
it is possible to influence the hardness of
the foam giving the hardness/softness
needed by the application or desired
by the customers. This even at the same
overrun in the cream as demonstrated
in Figure 2.
From Figure 2 it is also evident that imitation
creams with Palsgaard® CreamWhip 440
and Palsgaard®CreamWhip 451 have a
good stability against overwhipping.
After the maximum overrun is reached
continuous whipping for 30 to 60 seconds
won’t influence the overrun. This is an
important parameter for employees in
8 food Marketing & Technology • February 2014
Figure 4: Comparison of hardness of standard and high overrun
solution in a 25% fat whipped imitation cream.
catering and bakeries as they are hand-
ling more tasks at the same time. Here
flexibility is a must. It’s important also
to notice that by changing the emulsifier
composition e.g. by addition of polysorbate
(PS) or mono- and diglycerides (MDG) it
is possible to obtain the higher overrun
and still have a good foam structure and
stability – see Figures 3 and 4.
In Figure 4 results of the hardness
analyzed by means of the TaXT2 texture
analyser are shown and it is evident that
the measured hardness is at the same
level for the standard and high overrun
solution. This opens an opportunity for
cost saving in e.g. bakeries.
Protein free UHT imitation
whipping creams
Palsgaard® CreamWhip 440 and
Palsgaard® CreamWhip 451 are applicable
in imitation creams with protein in the
water phase. However, sometimes a
protein free product is requested either for
nutritional or for technological reasons.
As a technological advantage talking for
protein free imitation cream it can be
mentioned that the cream is pH stable.
In confectionery applications fruit or fruit
flavored ingredients are often mixed into
the cream. If proteins are present the risk
of denaturation of the proteins is present
resulting in a separated product with
texture and sensory properties which
will not be accepted by the consumers.
As the protein, when available, is an
important functional ingredient in
the emulsion formation and structure
building, the types of emulsifiers and
stabilizers have to be modified and
other ingredients added in production
of protein-free alternatives to obtain the
same overrun and stability in the liquid
cream as well as in the whipped product.
Palsgaard is now offering a solution
for protein free whipping cream
called Palsgaard ® CreamWhip
453. This combined emulsifier and
stabilizer solution makes it easy for
the manufacturer to produce a high
quality protein free UHT imitation
whipping cream. The emulsifier uses
polyglycerol esters of fatty acid (PGE) as
the main emulsifier. PGE is a hydrophilic
emulsifier improving whippability and
foam stability of emulsions.
Key No. 83290
The Author
Hanne K. Ludvigsen is Product & Application
Manager, Ice Cream and Dairy, Palsgaard A/S.
 Ingredients

Technical Innovation for

Aerated Confectionery
IMCD the Dutch company was delighted
to participate in the FiE exhibition in
Frankfurt, utilizing the opportunity
to present a new and delicious Belgian
praline developed by their own European
technical team. As the result of IMCD’s
Michel Faes, Technical Manager IMCD
Food & Nutrition, commented: “This
product is the result of major ingredient
innovation together with a passion
for recipe development, application
understanding and knowledge of the latest

Photos: IMCD Group

initiative to create an innovative product market trends. Attracting the attention
using ingredients sourced from various of patissier chefs, product developers
principal partners, this confectionery and marketers, IMCD will continue to
treat contains an aerated, allergen-free R+K AZ 2014the
demonstrate 133x196 E Foodit Marketing
added-value can bring & Tech_Layout 1 20.01.14 13:09 Seite 1
praline filling that has never been seen to its partners.”
before. The rationale behind choosing Key No. 83291
praline in particular, was in response to

APPETIZING
IMCD’s effort to offer a product that was
universally appealing and commercially

TRUE
marketable across as many cultures
possible. Both booth visitors and trade
media showed considerable interest in
this project.

Following the formulation of the new

praline filling in the company’s Technical
Centre, the team of experts worked
in partnership with a Belgian praline
manufacturer, using their facility to
complete the product with high-quality
chocolate. During this stage, IMCD’s
flavor specialist Martien Segers directed
her efforts specifically towards selecting

COLOUR
the optimum taste for the final praline,
presenting a product that was not only
totally new to the market and showcased
an exemplary technical offering, but
delivered a premium flavor too.

IMCD firmly believes that com-prehensive

application expertise is vital to bringing
together the latest ingredient technologies
developed as complementary solutions
that fit the local market needs. The value of
this approach was especially demonstrated
with the Belgian praline development.
The technical team proved that through
continuous collaboration with suppliers,
universities, and institutes, we can gain
both an in-depth understanding of their
ingredients and a valuable insight into
current market demands to help us
formulate the most effective combinations.
In the case of this particular example,
IMCD was even able to provide our
customers’ R&D departments with a
reliable, innovative recipe.
Key No. 82881

food Marketing & Technology 9

Ingredients
EU Guidance Compliance for
Coloring Foodstuffs
Following many years of controversial
discussions, the Guidance Notes on
the classification of food extracts with
coloring properties were endorsed
during the meeting of the European
Commission’s Standing Committee on
the Food Chain and Animal Health
(SCFCAH, Section Toxicological Safety
of the Food Chain) on 29 November
2013 and published by the European
commission on 9 December 2013.
The EU Commission has endorsed
a new set of guidelines for coloring
foodstuffs, an E number free alternative
to natural colors. The EU Guidance
Notes, which include clear principles
as to what will classify as a coloring
foodstuff, are effective from January
1st, 2014 and by November 29th, 2015
no new food products can be launched
containing non-compliant coloring
foodstuffs.
Technically the EU Guidance Notes
are guidelines but they are expected to
have a de facto regulation status in the
marketplace. In brief, the EU Guidance
Notes, which have been under revision
for several years, define a coloring
foodstuff like this:
• Concentrate/extract with coloring
properties retaining the characteristics
of the food source material
• Derived from fruits, vegetables, herbs
or other edible materials consumed to a
significant degree in the EU before 1997
Photos: Chr. Hansen
10
• Processed with simple, traditional food
preparation processes without selective
extraction of pigments
• Formulated only with ingredients or
food additives permitted for use in
vegetable juices and processed food “This is very encouraging for con-
sumers who are looking for more
FruitMax® products will comply naturality and transparency and for
“We have carefully followed the industry players who now have a
revision process to ensure compliance clear environment with same rules for
with the EU Guidance Notes and it is all. We see this as a strong business
with great pleasure that we can confirm opportunity for Chr. Hansen. We are
to our customers that our popular the leading supplier of natural color
FruitMax ® coloring foodstuffs will solutions to the global food industry
comply fully with the EU Guidance and, in line with our strategy “Nature’s
Notes. Further, FruitMax ® offers No. 1”, it is our intention to become the
effective alternatives to some of the leading supplier of coloring foodstuffs
current market solutions which no solutions.”
longer comply, for example most of the
oleoresin-based coloring foodstuffs. We It is quite a challenge for yellow,
will of course offer full technical and orange and green pigments, which
regulatory support to our customers have been oil-based, to comply with
in this change process,” says Chr. the criteria laid down in the Guidance
Hansen’s Luc Ganivet, Senior Director, Notes. However, we are able to offer
Natural Colors Division. FruitMax® products delivering these
shades that comply with the required
A clear framework to the benefit of all criteria.
“This is great news for consumers, Key No. 83292
the food industry as well as the
coloring foodstuffs suppliers as the EU
Guidance Notes clarify a field where
some uncertainty has existed due to
the lack of 100% clear guidelines from
the authorities. Now there is a clear
EU definition to distinguish between
food color additives and coloring
foodstuffs,” says Luc Ganivet.
food Marketing & Technology • February 2014
 A range of fruit, vegetable and plant concentrates to bring
colouring solutions to your recipes

We grow your colour solutions

www.diana-colourimpact.com

Meet DIANA, top sponsor of the Natural Colour Summit

DIANA, FOOD DIVISION is a division of DIANA Group

represented by Diana Naturals SAS & Map Technologies.
Key No. 82933

For advises in your applications,

contact us : colourimpact@diana-food.com / +44 1406 490 764 (UK)
Ingredients

Attractive New Color Shades

with Clean Label Option
Sensient Food Colors Europe has
extended its CardeaTM range with an
even wider choice of bright new color
shades. Sensient’s CardeaTM product
line is completely composed of natural
ingredients and concentrates meeting
growing clean labelling demands and
fits perfectly with the new EU guidance
notes on coloring food.
The CardeaTM concept unlocks nature’s
full color potential with carefully
selected raw materials processed with
proprietary technologies offering bright
shades and strong natural positioning.
“Through screening a wide choice of
ingredients, our scientists defined their
characteristic functionality to optimize
superior performance in food and
beverage applications. This allows
protection against both oxidation and
fading in order to safeguard the intense
natural color shades available. These
new shades are especially suitable for
sweet and fruity applications such as
yoghurt, dairy and fruit preparations
as well as confectionery and other
food and beverage use.”,
says Dr. Roland Beck,
Managing Director.
The unique
composition
of CardeaTM
enables food
manufacturers
to claim the
total formulation of
the coloring preparation as
natural and complies with the new EU
guidance notes. Together with superior
coloring performance and consistent
color shades, the CardeaTM range is a
winning combination.
Sensient Colors brings life to products,
adding color and visual enjoyment
to food and beverage applications
worldwide. Offering unparalleled color
innovation and proprietary technologies
for over 100 years, Sensient Food Colors
applies industry defining color expertise,
enhancing brand value through premium
sensory appeal and performance.
Sensient Food Colors Europe is a unit
of Sensient Technologies Corporation,
a leading global manufacturer and
marketer of colors, flavors and fra-
grances. Sensient employs advanced
technologies at facilities around the
world to develop speciality food
and beverage systems, cosmetic
and pharmaceutical systems, inkjet
and speciality inks and colors, and
other speciality and fine chemicals.
The company’s customers include
major international manufacturers
representing many of the world’s best-
known brands.
Key No. 83293

Photos: Sensient Food Colors

12 food Marketing & Technology • February 2014

 Ingredients

On Track for New Trends and Innovations

Which developments will drive consumers’ choices in 2014 and what does this imply for flavor suppliers? Mirjam van
Veldhuizen, Marketing Manager at Frutarom Savory Solutions, provides some insights

Everyone who’s involved in the food
industry knows about the pace of this
business: It’s the industry’s challenge to
monitor, analyze and interpret consumers’
dietary and shopping habits and to
translate these insights into products
which meet consumers’ wishes. Suppliers
have to be one step ahead when it comes
to detecting upcoming developments and
transferring these into product concepts at
an early stage so that manufacturers can
gain a pioneering position in the market.
As the new year is still relatively young,
Mirjam van Veldhuizen, Marketing
Manager at Frutarom Savory Solutions,
explores the trends that could drive
the industry in 2014 and highlights
potential opportunities for suppliers and
manufacturers alike.
Mixing up the conventional
Consumers remain experimental
and curious about new sensory food
experiences. Conventional borders are
blurring so that, for example, sweet
ingredients and flavors are no longer
confined to typical applications such as
cookies and cakes. The reverse is also
true, with spices and savory flavors now
being increasingly integrated into the
sweet segment. Unconventional flavors
are becoming widely accepted. While
this is nothing new within the chocolate
category – a good example is chocolate
with chili – the mix of savory and sweet
is intriguing in the salty snack and meat
sectors. I am sure that there will be a move
towards more extreme flavors and more
unconventional combinations in 2014 and
beyond.
What is also interesting is that there
is a trend towards multi-sensorial
experiences. This is good news for
creative product developers, as there are
numerous possibilities for devising multi-
sensorial properties and experimenting
with combinations of different textures
and flavors. For instance, by incorporating
wasabi, fresh horseradish or szechuan

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Key No. 82978

food Marketing & Technology • February 2014 13

Ingredients
Mirjam van Veldhuizen, Marketing
Manager Frutarom Savory Solutions
pepper, food items take on an extra
dimension of sensorial experience by
triggering the trigeminal senses.
And it’s not just about the mixing of flavors
– the creation of the “Cronut” as a hybrid
between the donut and the croissant
shows that there’s huge potential to create
extraordinary innovations from ordinary
products. Cupcakes with ham or bacon
are a good example. We believe that the
snack category is particularly interesting
for this kind of creativity. Savory flavors
are well accepted in the snack sector, but
there are as yet relatively few meat snacks
on the market. We have therefore created
several innovative meat snack concepts
which are characterized by their high
protein and low carbohydrates contents.
Responding to conscious lifestyle
choices
The awareness of health and wellbeing
and therefore taking care of the whole
body remains important for consumers.
Nutrition is a crucial pillar in maintaining
an active life, and consumers want to
know that what they are eating is good
for them. Whether manufacturers target
this approach by fortifying foods or by
cutting down on unwanted ingredients
such as fat, salt or sugar, it is vital to
bear in mind consumer expectations
for natural ingredients and simple
nutritional labelling. We mustn’t forget,
however, that taste is still king. So, with
many products that are reduced in fat,
sugar or salt being perceived as less tasty,
demand remains high for solutions that
compensate for these sensory drawbacks.
14
Inspired by cereal bars, Frutarom
Savory Solutions developed a  meat
snack bar with different layers.
Photos: Frutarom
This is a particularly interesting field for
us as a company. Our R&D teams work
continuously to research value-adding
ingredients. When it comes to salt, for
example, besides having a taste component,
this ingredient also possesses an important
functional role. You can’t reduce or replace
salt completely as it has not only preserving
properties but drives texture significantly
in various food applications. We have
managed to develop a salt reduced brine
for ham, for the French and Italian market.
Based on natural ingredients, this product
enables the salt content to be significantly
reduced without compromising taste and
texture. After launching it in Italy and
France, we are continuing to develop it
for other markets.
Another developing trend in terms of
conscious lifestyles is the increasing
number of vegetarians and flexitarians, and
the growing interest in organic foods. We
hold the right cards to enable us to respond
to these changes in consumer behavior. We
have a long history in organic seasonings
and functional ingredients for the meat,
fish and convenience industry. And since
a common complaint about vegetarian
products is that they don’t taste very good,
our expertise in the development of taste
sensations, spices and seasonings gives
us an advantage here. We understand
what flexitarians are looking for. As an
innovative supplier, we know that our
task is to respond to market demands
and to be as flexible as possible. We have
therefore strengthened our R&D emphasis
on using our spice and flavor formulation
experience in the field of meat alternatives
food Marketing & Technology • February 2014
– because of course soy, wheat texturates
and tofu products also have to convince
when it comes to taste. Products such as
spices, condiments and marinades have
to be adjusted for vegetable substrates,
but the time has almost come for us to
present our solutions – and we are looking
forward to this.
Authentic taste sensations
from around the world
We expect consumers to continue to
embrace “Ethnic” flavors. In the past
few years, however, we have detected
significant movement in this area.
Authentic Ethnic food has become the
norm as consumers are keen to have
taste experiences that are as realistic as
possible and don’t want to be provided
with products that have been over-
adapted for European palates. This
trend can be linked to our growing love
of travelling to more distant destinations.
To meet these demands, we have been
carefully exploring foreign cultures
and cuisines to create product lines that
pick up on typical regional dishes and
flavors. Adjusted to European tastebuds
but still respecting the essence of the
original, some of our recent developments
feature the taste of North African cuisine.
And our latest launch ties in with the
forthcoming World Cup Championship
with its comprehensive range of spices,
dips and marinades inspired by Brazilian
culinary specialties.
Summary
In a saturated market where approx-
imately 70 percent of newly launched
products disappear from supermarket
shelves within the first year, developing
innovative products that really catch the
consumer’s interest might seem to be an
impossible task. But sometimes all it takes
is a dash of creativity and passion to come
up with products that consumers crave
– many products we take for granted
nowadays were laughed at when they
first appeared.
There will always be new developments.
At Frutarom, we continuously monitor the
market so that we know what these are
and can develop solutions that give our
customers the best chance of capitalizing
on them. 2014 will be full of new ideas and
solutions – prepare to be surprised!
Key No. 83294
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Key No. 82106

37261-FMT014-HsIM-FP.indd 1 1/17/2014 12:48:41 PM

Ingredients
Foods A Natural Outcome for Coloring
The European commission has published new guidelines on coloring foods which are know effective. As a leader in
coloring foods, Diana has naturally contributed to the development of these guidance notes in conjunction with the
natural colour association (NATCOL).
From January 1st 2014, the legal position
of coloring foods (CF) is clarified and
manufacturers will have to follow the
Photo: DIANA
USDA Approval for Salt Reduction in
Whole Muscle Poultry and Meat
The U.S. Department of Agriculture
(USDA) has approved the use of
sub4salt® in whole muscle poultry and
meat in order to reduce sodium content
of processed meat products. The Food
Safety and Inspection Service (FSIS) has
completed its review of data provided
and has no objection to the suitability
and safety of sub4salt® in whole muscle
poultry and meat such as ham, turkey
or corned beef.
Jungbunzlauer’s sub4salt ® is suc-
cessfully used worldwide, as a salt
replacer in processed food such as meat
products. Consisting of salt, potassium
chloride and sodium gluconate a 1:1
replacement enables food manufacturer
to reduce sodium by 35%, without
compromising taste or functionality.
Especially in meat products where
sodium reduction often affects water
binding capacity and microbiological
16
guidelines (deadline: end of November on nutrients and pigments collected for
2015). Indeed, to be classified as CF, one many years on the colouring foods the
of the conditions is to retain the essential company produces.
characteristic properties of the raw
material (color, aromatic and nutritive As Olivier Cima, in charge of DIANA’s
profiles). The other key point is to prove color strategy, explains: «These guidance
the non-selective extraction. In a pratical notes represent a great opportunity for
way, the ratio between the pigment and DIANA. It clarifies the colouring foods
the nutritive constituents content in raw definition and highlights the importance
materials and in the final concentrate of agronomy. It reinforces the interest for
must be below 6 to be classified as CF. end-product manufacturers to work with
All products within the DIANA producers of primary fruit and vegetables
Clean’Impact1 and Juice’Impact2 ranges juices».
comply with these guidance notes and
therefore are considered colouring DIANA remains at customer’s disposal
foods (purple carrot, pumpkin, beetroot, to provide information about specific
elderberry, orange carrot...). As part of products in relation to the new guidelines
the NATCOL for more than 10 years, and also by supporting their projects
DIANA has contributed to help define where a CF solution is required.
the new guidelines by providing data Key No. 83295
spoilage, functionality of salt replacers laboratory accredited by USDA. The
plays a crucial role. sub4salt® is test results were favorable so that the
successfully used in emulsified sausage approval was just a matter of time. Since
in the US, such as Bologna, without any today, sub4salt® can be used in the US in
adverse effects on shelf-life, texture or emulsified sausages and whole muscle
taste profile. To leverage these successes poultry and meat.
and to make the product viable for other Key No. 83296
meat categories,
Jungbunzlauer
verified the
microbiological
safety using
sub4salt ® in
bone-in-ham,
corned beef
and turkey.
The trials were
carried out in
cooperation
with an US
based meat
company and
an independent
Photo: Jungbunzlauer
food Marketing & Technology • February 2014

Winning Solutions for the Baking Sector
FiE 2013: Kampffmeyer Food Innovation’s ingredients lead to outstanding baked goods with valuable benefits
At FiE 2013, Kampffmeyer Food
Innovation GmbH demonstrated its
competence in creating highly natural
and functional ingredients based on
grain. Purafarin HydroSoft® functional
flour allows manufacturers to replace
additives during dough processing.
Slow Milling Ferment’tic®, a fermented
wheat germ flour, enables production
to be speeded up significantly, while
Optigrain Snow®Wheat combines the
nutritional advantages of the whole
Photos: Kampffmeyer
food Marketing & Technology • February 2014
grain with the characteristics of white
wheat flour.
Purafarin HydroSoft® is a novel alternative
to baking agents, such as emulsifiers and
thickeners. These additives are commonly
used when processing baked goods on an
industrial scale and have to be declared
as additives. The functional flour imparts
good volume, extended freshness and a
soft texture in a natural way. Purafarin
HydroSoft® can be used in versatile ways
Ingredients
– for example, in fine baked goods, Danish
pastries, white breads, snacks and frozen
pizzas.
When it comes to process simplification,
Kampffmeyer Food Innovation’s Slow
Milling Ferment’tic® scores well. The
wheat ferment provides Mediterranean
style baked goods in particular with
a full, aromatic taste as well as the
‘holes in the crumb’ appearance that is
so characteristic. In terms of process
efficiency, the ingredient’s biggest
advantage becomes obvious by applying
straight dough processing. With Slow
Milling Ferment’tic®, lengthy sponge and
proving processes are not required. Thus,
production flow can be improved and
quantities can be flexibly planned. The taste
and appearance of finished products are
comparable with baked goods produced
with traditional time-consuming dough
manufacturing methods.
The combination of pleasure and health
are the focus of Kampffmeyer Food
Innovation’s Optigrain Snow®Wheat line.
This ingredient gives baked goods the
nutritional value of the whole grain and
the sensory profile of products made with
conventional wheat flour. Additionally,
end products are characterized by an
extended shelf life and excellent volume.
Key No. 83297
17
Ingredients
Smaller Fat Cells in New Chocolate Ingredients
Bring Big Benefits for Manufacturers
by Steve Pearce
As everyone knows chocolate is an
incredibly popular ingredient, with its
broad variety of applications for food
and beverages ranging from instant
drinks to snack foods and baked
goods. Here at Omega Ingredients we
specialize in creating and supplying
natural ingredients and flavors for food
and beverage manufacturers, and we
have recently introduced a new range of
spray crystallized real Belgian chocolate
powder ingredients.
These are relatively new ingredients
in the market that are produced using
specialist technology to spray crystallise
real Belgian chocolate with liquid
nitrogen. Getting the process correct for
this is very important as it is key to spray
crystallise at the right temperature to get
the cocoa butter fat cells in the right
form to give the best flavor, texture and
appearance. When done properly like
this  the cocoa butter fat cells in the
chocolate freeze dry in the form of tiny
Photos: Omega
18
crystals, which maximises the surface
area of the ingredient and prevents
issues with poor quality. Because of
this manufacturers can now add lower
levels of chocolate to their products
with confidence about consistent quality
to give their customers products with a
much enhanced real Belgian chocolate
flavor.
Why use the spray
crystallized method?
With the growth of the use of chocolate
ingredients by food and beverage
manufacturers due to its popularity
with customers, one of the key issues the
industry faces is poor quality resulting
from the inadequate control of the
crystal structure of the cocoa butter fat
cells in the end product.
Poor control of the crystal structure
of cocoa butter fat cells results in
unstable crystal mixtures with a marked
tendency to exhibit unsightly chocolate
food Marketing & Technology • February 2014
fat bloom, which is a white coating that
can appear on the surface of chocolate.
Whilst it is still safe to eat, chocolate
that has bloomed may have an off
putting and unappetizing appearance
and surface texture for customers, and
thus needs to be tackled to consistently
produce products that are appealing to
customers.
Chocolate bloom is caused by the
transition of lower melting point
polymorphs of chocolate to the more
stable form V in an uncontrolled manner
(cocoa butter can exist in any one of
six crystal structures or polymorphs).
See figure 1 showing the cocoa butter
polymorphs.
Spray crystallization process
Producing the spray crystallized
chocolate involves the very rapid
cooling of the atomized particles using
liquid nitrogen in a specialist spray
crystalliser machine that can produce
up to one tonne of spray crystallized
chocolate per hour. After a suitable
period in store this produces a material
which is nearly 100% form V, which is
the crystal structure most resistant to
chocolate bloom. At the first stage of
the cryogenic process the particle has
a thin outer shell which is in form IV
which encapsulates the super-cooled
liquid centre which is in form I – see
Figure 1. When the product has been
stored for seven days the particles
undergo a further transition to almost
exclusively form V. When the product
has been stored for 28 days the particles
undergoes a final transition which is
still exclusively form V but the physical
structure has been modified.
Why use spray crystallized
chocolate powder?
The spray crystallized real Belgian
chocolate powder from Omega
Ingredients is available in milk, dark
and white chocolate varieties, and
food and beverage products made
with it now include a variety of retail
 Ingredients

assist with tempering. Products can

FIGURE 1: COCOA BUTTER be produced under contract to allow a
MELTING POINT chocolate maker to claim the addition
POLYMORPH
(DEGREES C) of real chocolate to a dry mix retail
product. The crystals have a unique
I 17,3
taste, texture and mouthfeel that allows
food and beverage manufacturers to
II 23,3
develop new and exciting confectionery
III 25,5 products.

IV 27,5 The crystals can be added to syrups,

V 33,8
VI 36,3
chocolate drinks, cereals, bakery, ice
cream, desserts, cream liquors, roux
mixes and encapsulated minerals. The
main benefits of this product range are
as follows:
They are produced from real Belgian
chocolate. It has fast melting properties
that mean it can be added directly to
mix tanks without any pre melting
and the associated melt tank/pipeline
losses incurred. The cocoa butter
can be added to melted chocolate to
ice cream, yogurts before or after the
processing stage to produce novel
products with a new taste profile.
The ingredient range can provide food
and beverage manufacturers with a
more cost effective way of including
real chocolate in their products. This
includes cold water/milk soluble
products.
Innovative flavor combinations
Not only does this product break new
ground in itself due to its technical
properties, but it can also be used
with a range of truly innovative
flavor combinations in tandem with
other flavors. A full range of exciting
flavors have been developed by
Omega Ingredients specifically for
use in chocolate confectionery as
manufacturers continue to seek new,
exciting and original flavor ideas in
order to develop new product ranges.
Key No. 83298
The Author
Steve Pearce is CEO at Omega Ingredients,
Ipswich, UK

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Key No. 83321
Processing
Energetically Intelligent Crushing of Cocoa,
Sugar & Co.
Agitator bead mills with intelligent design lower critical process temperatures - a prerequisite for efficient
production and long-term economic viability.
Whether it’s a creamy mousse, a fruity,
nutty or exotic filling, whether a bread
spread or aromatic chocolate: increasingly
sophisticated recipes and creations
are meant to continuously whet the
consumer’s appetite anew for chocolate
and sweets that contain cocoa. At the same
time, profitability and efficiency must add
up on the production side, especially for
processing essential commodities such as
sugar and cocoa. The agitator bead mills
from Netzsch set the standard for design
and features – and facilitate a variety of
applications with just one machine.
As flavor enhancers for chocolate and
fillings containing chocolate, sugar,
cocoa and milk powder delight the
taste-buds. And the lower the processing
temperature, the better the taste
experience. Generally, temperatures of
50 to 75 degrees Celsius are generated
when grinding confectionery masses with
traditional agitator bead mills.
In contrast, depending on the application
and requirements, agitator bead mills from
the Netzsch LME Chocolate Refiner series
operate in the range of 40 degrees Celsius
and are easy on the valuable feedstock -
to the benefit of the flavor quality as well
as the economic efficiency. In numbers: if
the conventional production process for a
chocolate mass requires a total of around
250 kilowatt hours per ton, for example,
Photos: Netzsch
20
a comparable Netzsch plant requires only
140 kilowatt hours.
An energetically ingenious design
makes the difference
This is based not least on the ingenious
design and features of the separator system
and grinding media with a bead diameter
of only a few millimeters. As a result, the
agitator bead mills can achieve an efficient,
high throughput even for the fine grinding
of sugar, cocoa or milk powder in highly-
viscous confectionery masses. During
the grinding process, the DCC separator
system mechanically prevents the beads
from creating unnecessary frictional
pressure at the grinding chamber outlet.
Combined with optimized grinding tools,
this reduces the energy expenditure by up
to 40 percent, thus considerably lowering
the process temperature for the very same
production capacity.
Broad range of recipes and products
with only one machine
This essential advantage for energy-efficient
production is not the only advantage of
the Netzsch agitator bead mills by far.
“This concept and design opens not only
a broader window of temperatures but
a broader range of product properties as
well,” explained Theron Harbs, Managing
Director of Netzsch Confectionery. With
one and the same machine, the user can
expand his variety of applications and
food Marketing & Technology • February 2014
products with respect to fat content and
viscosity.” In addition, the mills can be
equipped with the Samba pre-grinding
system, which increases the hourly output
of the LME6, for example, from 20 to 36
kilograms per hour.
In this way, the most varied recipes
can be run and frequent, rapid product
changeover cycles are possible - a
prerequisite for continuous utilization
during contract production. A
manufacturer that produces fillings for
waffles today can make chocolaty spreads
with the same plant tomorrow. “Thus,”
stresses Theron Harbs, “manufacturers
can meet customer requirements and
emerging taste preferences far into the
future.”
Stable product quality included
The concept of the Netzsch agitator
bead mills, optimized for confectionery
products in design and features, delivers
another advantage in addition to the
expanded application range: the risk, that
high temperatures during the grinding
of confectionery masses could result in
undesired caramelization and compromise
the quality of the end product, belongs
once and for all in the past in a well-run
production process. This creates reliability
for a consistent flavor profile and ensures
stable product quality.
Key No. 83299
 Only
Ishida
X - r a y
Inspection
s y s t e m s
d e t e c t
c o n t a m i n a n t s
a n d q u a l i t y i s s u e s
r i g h t d o w n t o

t h e s m a l l e s t d e t a i l

Contamination Detection
Easily generates customised algorithms to detect the
most challenging contaminants.
Quality Control
Identifies broken and missing items, voids in products,
products in seal and many other quality issues.
Food Safety
Protects your customers, your brand
and your reputation.

www.ishidaeurope.com

Ishida Europe Limited, Head Office: 11 Kettles Wood Drive, Woodgate Business Park, Birmingham B32 3DB, UK.
Tel: +44 (0)121 607 7700, Fax: +44 (0)121 607 7888. Email: info@ishidaeurope.com

Key No. 82158

Processing

Revolutioning Steam Peeling

with the New Eco Steam Peeler
The latest development in steam
peeling from TOMRA Sorting is
the ODENBERG Eco Steam Peeler.
The Eco steam peeler is designed to
provide further reductions in steam
usage and improvements in peeling
efficiency. The new Eco Steam Peeler
was recently launched at the NW Food
Processors Expo in Portland Oregon.
With over 35 years of experience
TOMRA Sorting, ODENBERG has
focused on continuously improving
the efficiency, yield and quality of
the steam peeling process through
the development of steam peelers
and peel separation solutions for
root vegetables and potatoes. TOMRA
Sorting has more than 500 steam
peelers installed worldwide. Their
investment in R&D has achieved
proven results and today there are
already Eco steam peelers operating
in major processing plants in the
USA and Europe. “Due to intensive
testing in industry leading processing
environments, we have proven
performance of the new technology.
It has confirmed the 'ECO' label and
demonstrated major reductions in
steam usage, while achieving a further
reduction in peel loss,” explains
Eamonn Cullen, Market Unit Manager
Peeling, TOMRA Sorting Solutions.
the surface of the potatoes. The vessel
is also equipped with a new unique
parallel motion vessel door. These
new design features allow for even
better process control and shorter
steam peeling times.
The addition of a completely new
process sequence and a new automatic
batch control program, enables the
steam peeler to peel batches faster
than before. The Eco steam peeler will
be the new standard for steam peeling
products for the future.
Steam valve technology is another
crucial part of the process. The
ODENBERG XPT valve that was
launched in 2012, has demonstrated
real savings in this area and continues
to outperform other valves on the
market. The XPT valve is a “T” valve
that uses a unique design of spindle
and seat to achieve long lifetime of
internal parts and lower customer’s
maintenance costs. The XPT valve
is available for both the Eco and the
Orbit steam peelers.
The new Eco Steam Peeler has a major
focus on processors who process
15,000 kg/hr and above.
TOMRA, through the acquisition
of ODENBERG, has always been
a leader in the peeling industry.
Last year more than 30 new steam
peelers have been sold to customers
worldwide. “TOMRA is proud to
say that is has the lowest loss and
highest yield in the industry. We are
constantly investing in technology to
remain the innovator and have the
best technological solutions available
for our customers.”
Key No. 83300

The new Eco technology changes

the nature of the steam peeling
process from fixed steam supply to
a new controlled steam management
system, using new vessel design,
new advanced pressure transmitter
arrangement and new process
automation. The result is a substantial
improvement in processing efficiency
and major savings in steam.

The new Eco steam peeler also

includes a new steam peeling vessel
design with the ODENBERG patented
design features. The new high
pressure vessel includes an innovative
product mixing design that enables
Photo: TOMRA Sorting
rapid heat transfer from the steam to

22 food Marketing & Technology • February 2014

Ultrasonic Rodent
Removal Device
No chance for rats and mice !

The ultrasonic system,DEKUR 6000-4,has been developed for

the use in larger spaces and premises,such as factories,stores
and warehouses. Up to 20 especial satellites (loudspeakers) can
be connected to the central device (amplifier).Thus,an area up
to approximate 3.000 m² can be effectively exposed to acoustic
radiation for the permanent repulsion of rats,mice and other
rodents.The facility can also be distributed over several separate
rooms and buildings.

Photo: Dekur
The damages inflicted on the general economy by rats and
mice every year are staggering.The nuisance is equally
serious all over the world and is on the increase. The
devastation is especially severe for the food industry,
countless tons of food are thereby destroyed.

Since these pests preferably ingest rubber and synthetic

fabrics as an aid to digestion,they also gnaw on electric
cables and cause dangerous short circuits.Recently, even
magnetic tape and other storage media at computer facilities
have been damaged by rodents.

To gain access to closed spaces,the animals merely require an

opening as large as their heads,which explains how sometimes
infestation can occur overnight. The system operates with a
frequency generator.The satellite stations are connected to the
central amplifier by simple electric cable. The combination of
the sound pressure (105 decibel) and modulation, also known
as “wobble effect” causes a state of irritation and stress, as
revealed by scientific results.

The rodents are put to flee and avoid the protected area. On the
basis of a lay-out drawing, DEKUR prepares an installation plan
upon request without charge or obligation for the placement
of the individual satellite stations. Life expectancy of the
complete system is approximately 12-15 years while permanent
operation. Once installed,there is no service required in the
future at all. 2 years full works guarantee. Other models are
available with effective ranges of approx. 150m², 300m², 500m²,
800m² and 20.000 m² (!!) for the largest industrial item.
Key No. 83301

food Marketing & Technology • February 2014

Key No. 82946
Processing
Single-Use Quaternary Diaphragm Pumps
with Injected Molded PE Pump Chambers
Quattroflow™, a leading brand of
positive displacement quaternary
diaphragm pumps, is pleased to
announce that its 1200SU-M Series
Single-Use Quaternary Diaphragm
Pumps are now available with plastic
pump chambers engineered with
injected molded polyethylene (PE).
Manufactured to be a more cost-
effective alternative to standard solid
plastic pump chambers, these injected
molded PE pump chambers are
assembled under controlled and clean
conditions to accommodate a wide
variety of pharmaceutical and biotech
systems.
Equipped with a product wetted plastic
pump chamber that can be replaced as
a complete unit, Quattroflow 1200SU-
M Series single-use pumps have been
Photos: QuatroflowTM
24
specifically designed to meet the
needs within demanding biotech and
pharmaceutical applications. The simple
disposal of the pump chamber saves
time and money, removing the need
for extensive cleaning, sterilization and
complex cleaning validation. In addition,
1200SU Series pumps reduce downtime
between batches and are quick and easy
to change.
“The use of Quattroflow single-use
pumps create a quicker production
process, as well as one that delivers the
required levels of product purity and
sterility with no harm to the product
and no chance for costly cross-batch or
cross-product contamination,” said Dr.
Andreas Frerix, Applications Manager
Biotech/Biopharma for the Quattroflow
brand.
food Marketing & Technology • February 2014
Additional features and benefits of the
new injected molded PE pump chamber
includes:
• About one-third lower in price than
standard solid plastic pump cham-
bers
• Available with ¾” TC, front connec-
tions
• Maximum pressures up to 58 psi (4
bar)
• Maximum temperatures up to 122°F
(50°C)
• Wide flow range from 1.6 to 317 gph
(6 to 1200 lph)
• Conforms to USP Class VI, FDA
• Gamma irradiation possible
New for 2014 are the injected molded
single-use pump chambers for use in
the QF1200 Series. These new pump
chambers reduce waste material and
lower costs, making it possible to further
expand the use of Quattroflow pumps in
single-use applications.
The incorporation of Single-Use
Quaternary Pumps in biologic-handling
applications is gaining wider acceptance
among pharmaceutical and biotech
manufacturers because they can help
optimize end-product speed-to-market.
Also characterized as “disposable,”
single-use pumps feature a replaceable
wetted pump chamber. Notable is that
Quattroflow pumps are also easily
convertible from single use plastics to
fully cleanable/sterilizable stainless
heads as needed by the application.
Quattroflow positive displacement
pumps are ideal for biopharmaceutical
processes because they incorporate a
quaternary (four-piston) diaphragm
technology with no mechanical seals to
provide very linear flow characteristics
with high turn down capability required
for critical applications. This design
helps Quattroflow pumps transfer shear-
sensitive media of aqueous solutions and
biological products without damage,
ultimately ensuring product safety,
efficiency, reliability and viability.
Key No. 83302
 Processing

Testing the Grateness

of Ingredients
Stable Micro Systems, one of the world’s leading food texture
analysis experts, has announced the launch of a unique
grating rig that accurately measures the force needed to grate
food products into shreds. For the first time, manufacturers
can scientifically, objectively and repeatedly measure
shredability and sliceability, enabling them to identify the
most appropriate ingredients for their end products and to
optimize their equipment specifications and settings.

In a food production environment, cheese, for example, must

be able to withstand intense processing without clogging
up machinery and texture analysis helps manufacturers
evaluate the mechanical properties that will influence its
BLAUDIECK® Hoses
performance and processability. The best for the food
The new grating rig is used in conjunction with the renowned and beverage industry
TA.XTplus texture analyser and comprises a grating platform
consisting of interchangeable grating faces, and a sample
block holder which acts as a sample template and, during The ideal high-quality hoses for the hygienic transport of a
the test, holds the sample in place. The texture analyser is wide range of media for the food and beverage production:
used in a horizontal position to ensure a constant application
q Lining and cover resistant to oil, fats and liquor
of force onto the sample. This configuration also means that
q Working pressure up to 12 bar
samples can be tested repeatedly over several cycles without q Temperature resistant up to +95 °C
the need for reloading. Similarly, the location of a weight q Lining rubber or UPE
above the sample allows the product to maintain constant q Optionally with or without steel wire helix
contact with the grating platform face for a consistent q Meet the recommendation XXI / III of BfR and FDA
measurement. The rig is adaptable, with the provision of
two types of grating face and a mandoline blade for the
measurement of sliceability. This ensures realistic testing
conditions and provides valuable information about the
quality and performance of the cheese as well as how it is
best processed.

Jo Smewing, Applications Manager says, “In food

manufacturing, it is vital that ingredients can be processed
smoothly and effectively. Our new grating rig allows
manufacturers to test many types of cheese, for example, the Fluid Technology
Key No. 82935

results of which can help guide research and development info@fluid.contitech.de

plans, optimise processing parameters and inform and
facilitate quality control.”
www.contitech.de/ih ContiTech
Key No. 83303

Continental Anzeige 257x85 Blaudieck GB 01-2014.indd 1 29.01.14 14:01

food Marketing & Technology • February 2014 25
Processing
The Best Way to Gain Carotenoids from Algae
NATECO2 presents ultrahigh-pressure carbon dioxide extracted ingredients at the FIE
At the Food Ingredients Europe
show 2013 at Frankfurt, the German
extraction service provider NATECO2
showed how to produce by ultra-high
pressure extraction up to 1.000 bar from
algae
About one year ago NATECO 2
announced the production start of its
first and largest CO2 ultrahigh pressure
extraction plant, which can operate at
a pressure of up to 1.000 bar. Thus
even very sensitive substances such
as carotenoids, like astaxanthin from
algae, omega-3 fatty acids or vitamins,
now can be gained with outstandingly
high quality results. Additionally also
hardly soluble substances, amongst
which are long-chain waxes for the
cosmetics industry and other large
molecules, now can be extracted with
CO2 gently. For comparison: classical
extraction with supercritical CO2 was
run at a pressure of 300 bar.
26
NATECO2, the company from the
Bavarian hop region Hallertau, is a highly
experienced service extraction provider
for the food & beverage, nutraceuticals
and cosmetic industry. By using CO2-
extraction tea can be decaffeinated,
waxes can be produced even out of press
cakes, odors can be taken out of valuable
substances, or very high quality oil can be
processed with yields of over 90 percent
- kosher, organic, ecologically friendly
by using biogenic CO2 - and absolutely
solvent-free.
Dr. Andreas Wuzik, managing director
of NATECO2, describes the focus of the
company as follows: “It is our specialty to
accompany and implement the extraction
processes of our customers from first lab
tests to an industrial scale. We certainly
prove this ability with our worldwide
Phone:
Fax:
food Marketing & Technology • February 2014
probably unique ultrahigh-pressure plant
of such dimensions.” NATECO2 has been
a subcontractor of CO2 extraction for more
than 30 years and operates plants with
up to 16.000 liters production capacity.
CO2-Extraction: The process
CO2 enables a very environmental
friendly, sustainable and gentle
extraction of products. Simple physical
transport processes replace chemical
reactions. With the help of pressure and
temperature the compressed, so-called
supercritical CO2 resolves the desired
substances from the raw material. If the
pressure is decreased, the CO2 again
releases the valuable extracts. The single
process parameters are individually
adjusted to the raw material. The biogenic
CO2 used for extraction has the GRAS
(generally recognized as safe) status of the
US authorities and can be used for food
and cosmetics right away without any
limitations - even for organic products.
The oils and extracts gained with the CO2
technology are not contaminated by this
process at all. They can be used without
any further treatment by manufacturers
of natural products or consumers. Add
on, even the CO2 used is recovered within
closed, sustainable circles.
In addition to extraction, NATECO2
offers a variety of possibilities for product
preparation, completion and refinement.
Key No. 83304
 ContaCt us today
sCan here

InvestIng In the future

of your daIry?

If you are planning to invest in the future of your dairy do it today with tomorrow’s
technology. As a leading global supplier of the dairy industry, SPX offers a comprehensive
selection of flexible and cost-effective solutions. From engineered components to
customised systems, SPX helps you make dairy products your way. SPX and its industry
leading brands provide continued equipment, dependability, support and process
expertise. To find out more about our recently launched solutions that can help you meet
the challenges you face email us at ft.enquiries@spx.com or visit us at www.spx.com.

Seital Separation Technology

Key No. 81128

Processing
Weighing: A Key Factor in the Success of
Confectionery Products
In confectionery manufacture you
need the right tools for the job at every
stage, including packing. Sánchez Cano,
celebrating 60 years in the business and
still growing dynamically, shares some
important insights.
Sánchez Cano is Spain’s leading manu-
facturer of gummi confectionery,
marshmallows, liquorice, hard candies
and bubble gum, and is rapidly expanding
in overseas markets. Still 100% owned by
the founding family, it has a reputation
for innovation, regularly adding to its
existing 4,000 product variants.
The company now has 12 Ishida
multihead weighers at its main Spanish
manufacturing site at Molina de Segura
in Murcia.
From wiggly worms to fried eggs and
cola bottles
Chewy jellies come in a huge variety
of shapes and sizes. For weighing and
packing purposes, however, they fall into
two main categories. On separation from
their moulds, the jellies can be oiled, to
give that wonderful shine that so appeals
to children, or sugar-sanded for a more
traditional look.
Photos: Ishida
28
“The sugared jellies are relatively
easy to handle”, says Antonio Gambin
Balsalobre, Director of Engineering at
Sánchez Cano.
“We’ve tended to favor 16-head double
discharge multihead weighers because
you basically get two fast weighers into
the space of one. They’re very flexible,
and you can for example run one side
while cleaning the other.”
The oiled jellies are much more inclined
to stick, especially in the case of products
such as ‘fried eggs’ or ‘rings’, where
there are relatively large flat surfaces.
“Here we favor dedicating a whole
weigher to each product, where the
number of heads helps to make up for
a relatively slow-moving product.”
Among the weighers used for the oiled
jellies are single-discharge 14-head
weighers with anti-stick contact parts,
including metal mesh in the hopper
gates.
Liquorice and marshmallows
Glazed liquorice is comparable to oiled
jelly in stickiness. At Sánchez Cano,
food Marketing & Technology • February 2014
mixtures of liquorice candies are also
weighed on 14-head weighers with
special contact parts.
Marshmallows, dusted with sugar or
cornflour, are handled on a 16-head
double discharge weigher mounted
over twin bagmakers, filling 500g and
1.25kg bags. The weigher has spacious
three liter hoppers to accommodate this
bulky product.
Chewing gum:
a relatively fragile product
Sánchez Cano’s latest Ishida multi-
head weighers include a 16-head
double outlet model selected to fill
resealable doypacks with chewing
gum pieces.
It fills 180g packs for the EU as well
as 142g for the US market. It can also
handle smaller packs for the home
market, 28 pieces per pack, at 120 packs
per minute (60ppm each side).
Fast, accurate packing machinery is
essential for efficient production at
such small pack sizes. But there is
another reason why this particular
weigher was chosen.
 Processing

“Chewing gum begins to lose moisture

as soon as it’s made”, comments
Antonio Gambin, which means that
harsh treatment could easily cause innovaTion DisTinguishes BeTween a leaDer anD a follower.
pieces of the outer coating to break —Steve Jobs
off: that is why we have selected an
Ishida weigher with bancollan linings
to reduce impact damage and the force
of collisions.”

Here today, and here tomorrow

“A primary reason for working with
Ishida is the fact that they have a full
range of fast and reliably accurate
machines for confectionery packing,
at a time when we are increasingly
dedicating individual machines to
specific products”, says Antonio
Gambin.
“However, equally important is the
level of support. Between Ishida and
CIMA (Ishida’s Spanish distributor)
they have six engineers available
locally, which makes for a very
responsive service. Unlike many new
arrivals in the market, Ishida support
will be here tomorrow as well as
today.”
Antonio Gambin points to a weigher
acquired by Sánchez Cano back in 1987,
still weighing 1kg bags of liquorice
at 36ppm. “Despite the age of this
machine, it is still working at a good
speed and I am even able to predict
and plan my spares costs for it: there
are not many machinery brands about
which you can say that!”
Key No. 83305
What will tomorrow bring
food Marketing & Technology
How are you going to navigate the ever-changing dietary landscape?
Today’s dietary demands are literally all over the board. While some consum-
ers are demanding nutritious foods that are quick and easy to prepare, others
desire protein-rich food that fits a low-carb or vegetarian lifestyle. Still others
are simply looking for enough affordable food to feed a growing population.
Yet, Wenger has been addressing challenges like these for decades. Wenger
was the first, for example, to develop extrusion processes for high-protein
foods, meat extenders and meat substitutes made from soy proteins. And we
were the first to develop quick-cooking extruded and fortified rice, utilizing
broken grain and lower-cost cereal blends to feed hungry nations. Now, we
partner with food companies to develop the processes and products they re-
quire to meet world consumer’s specific nutrition demands. Within our world-
renowned Technical Center, we provide unmatched expertise for development
challenges, whether it be for foods that are ready-to-eat, gluten-free, protein
enhanced, heart healthy or have a low-glycemic index. And the list
goes on.
Contact us now. With new concepts and fresh initiatives, we’re
ready to help you meet the ever-changing requirements of the
food industry.
Turning ideas into opportunities.
Progressive fooD ProCessing
wenger.com

Key No. 83036 Belgium Taiwan Brasil China Turkey inDia

Processing

Optimal for Comminution

with Minimal Cleaning Effort
Ideal for size reduction of soft to medium-hard, tough-elastic and fibrous materials as well as for heterogeneous
mixtures. They are indispensable in the areas of plastics, textiles, agriculture, forestry, environment, construction
materials, chemistry and foodstuffs as well as for analytic and sample preparation for RoHS-analysis like Mobile phone
LCD glass, mobile phone keypads, electronic chips, circuit boards.

Unmatched ease of cleaning – a secure protection against cross

A particularly important criterion for contaminations!
a Cutting Mill is the question how fast
and easy it can be cleaned in daily By the way:
laboratory use. Therefore the company FRITSCH Cutting Mills are available
has placed particular value on easy in different configurations – for each
cleaning when they developed the application the perfect Mill!
FRITSCH PULVERISETTE 19. Key No. 83308

Unbeatable fast, simple and

efficient cleaning!
The entire grinding chamber can be
opened easily in seconds and both
the rotor and the sieve can simply be
removed with simple motions. Only at
FRITSCH Cutting Mills it is possible
to lift open the entire top part of the
housing as well as the door – in fact, the
door can be completely removed. And
that’s not all: The rotor of the FRITSCH
Cutting Mills can be removed easily
without tools for quick cleaning in
between and it can be turned by hand,
when the mill is open.

The result:
A completely open and empty
grinding chamber with minimal dead
space for easy and quick cleaning

Photos: Fritsch GmbH

30 food Marketing & Technology • February 2014


New Flexible Packaging Film Launched
Photos: Clondalkin Group
The internationally recognized leader
in film and foil packaging manufacture
Clondalkin Wentus has introduced a new
skin-tight film for the food processing
industry.
The long shelf life and high barrier
properties of the WENTOPRO-SkinTight®
film makes it suitable for a wide range
of food products including fresh, frozen
and processed meat, poultry, fish and
sea food products, as well as cheese and
ready meals.
Manufactured at the company’s site
in Höxter, Germany the high vacuum
properties of the film guarantees products
a long shelf life.
The invisible film surrounds the product
like a second skin, giving a natural look
Industrial Drying Oven Provides
Temperature Uniformity
Benko Products, Inc., a leading innovator
in the process heating industry,
announces its Sahara Industrial Drying
Oven which is ideal for applications
where temperature uniformity is needed.
The oven was designed for a food
manufacturer who needed a method
to dry moisture from small pellets on
removable trays. Gentle airflow was
necessary to avoid product displacement,
but temperature uniformity was critical.
Internal plenums with properly sized
food Marketing & Technology • February 2014
for maximum shelf appeal, as well
as providing a safe and secure seal
preventing against contamination and
leakage.
Christian Claes, New Business
Development Director at Clondalkin
Wentus, said: “At Wentus we invest
heavily in research and development and
are committed to developing innovative
packaging solutions that meet the needs
of our customers. We believe that we’ve
achieved this through WENTOPRO-
SkinTight®. Unlike similar products in
the market it’s formulated to seal on all
widely available films and trays and is
combatible with all types of converting
machines.
“It has an easy peel corner for consumer
convenience and because of its long shelf
air circulation and properly placed
heating elements provided the perfect
solution.
Sahara Drying Ovens are available in a
range of sizes and heating arrangements
to meet a variety of drying applications.
Temperatures can range from room
temperature to 500˚F. Benko Products
is not restricted to standard model
sizes and instead, will custom build an
industrial oven to your specifications.
Key No. 83306
Processing
life properties it helps retailers reduce
waste and keep products fresh and
looking attractive for longer.”
Wentus is an extrusion and integrated
converting company offering mono, co-ex
and multilayer barrier films, as well as cast
polypropylene and fully biodegradable
films. Wentus is a leading supplier of
hygiene film, foils and laminates servicing
the food, convenience goods, hygiene,
agricultural and horticultural markets.
Its biodegradable product range is the
most developed and comprehensive in
the market place.
Clondalkin Group operates in a wide
range of packaging product sectors
across international markets with over
35 production facilities in Europe and
North America.
Key No. 83307
Photo: Benko Products
31
Packaging

ces
ur

so
r e o f it s r e
awa
ol r

ld
u ti wo

s
ons
• for a

Photos: ITENE
ITENE Joins the SAVE FOOD Initiative
About 90 million tons of food is annually wasted in Europe, and about a third of the food for human consumption is
wasted globally, according to FAO. ITENE has recently joined the SAVE FOOD initiative to help it to fight against global
food loss and waste reduction through the development of innovative packaging technologies able to extend food shelf
life and give valuable information about food products spoilage, and also through smart recycling systems that make
food waste suitable for a wide range of valorizing processes.

SAVE FOOD initiative was launched in 2011 by partners FAO and Messe Düsseldorf. Currently, the initiative has 90
stakeholders took from the food supply chain, food industry, retail, packaging, and logistics sectors.

The Spanish Research Center specialized
on packaging technologies, ITENE, has
recently joined the SAVE FOOD initiative
to help it to find solutions to reduce food
losses and waste reduction in a world of
limited resources.
One of the main aims of the initiative
is that food is packaged properly on
its way from the field to the market.
Packaging plays a vital role in
minimizing food waste along the supply
chain: first protecting fresh produce and
processed food in transit, and after in
storage, at point of sale and prior to
consumption.
The EU points out that inadequate
packaging, confusion about “best
before” and “use by” labels, the lack
of awareness, stock management
inefficiencies, overproduction and
inadequate storage, among others, as the
main causes of food waste. According
to EU published data, about 90 million
tonnes of food is wasted annually in
Europe and about a third of the food for
human consumption is wasted globally,
what means around 1.3 billion tons per
year, according to FAO.
Another controversial data is that
Food waste in industrialized countries
is as high as in developing countries,
the only difference is that while in
developing countries, over 40% of food
losses happen after harvest and during
processing, in industrialized countries,
over 40% occurs at retail and consumer
level.
ITENE´s commitment
to SAVE FOOD
ITENE´s research is committed to food
loss and waste reduction through the
research and development of advanced
packaging technologies in the Save Food
context.
ITENE works on Active Packaging
technologies, able to extend food shelf
life even twice as much as conventional
packaging do. These innovative solutions
avoid food losses not only in households
but also in the industry and commercial
sectors.
Consequently to these reductions, active
packaging contributes to a smarter
management of world limited food
resources.
The research center is also focused on
Smart Packaging technologies able
to provide valuable information to
the user and consumer about current
product spoilage and help them to
make decisions rather than an uncertain
expiration date. Colorimetric indicators
(labels) are incorporated onto packaging
and change their color to show product
freshness level, product exposure to
unsuitable temperatures, etc. So these

32 food Marketing & Technology • February 2014

 Packaging

Visit us!
interpack 2014, Düsseldorf, Germany
May 8 – 14, 2014
Hall 12, stand D36

smart indicators give reliable information about foodstuffs

to avoid unnecessary food loss along the whole supply chain.

Smart recycling systems developed by ITENE are able to separate

food fractions from packaging in order to make them suitable

SOME THINK
for a wide range of valorizing processes. This means a reduction
of food waste sent to landfill to make it available for new uses,

OPTIMAL LOAD
for example, in cattle feed production.

Regarding legislation and food safety, ITENE develops testing

STABILITY
and methodologies to assure the best quality and safety of
packaging in contact with foodstuffs, in accordance to the
legislation requirements, and also in accordance to the highest

COSTS MORE.
quality standards required by the food sector. ITENE also
develops efficient packaging systems and transport simulation

WE THINK
testing in the lab to reduce distribution risks and minimize food
waste due to an inadequate packaging.

DIFFERENT.
The Save Food initiative
In December the headquarters of FAO hosted the SAVE FOOD
partnership event in Rome, Italy. This meeting connected a
unique group of public, private and civil society organizations
involved at all stages of food production, processing and
At BEUMER we have a reputation for making things a little
consumption. It presented opportunities to collaborate, good
different. Take the BEUMER stretch hood® transport packaging
practices on food loss and waste reduction and help direct the
system. In a sector where energy-intensive shrink hooding or
future of SAVE FOOD.
stretch wrapping is the norm, the stretch hood method represents
the state-of-the-art sustainable alternative. The result: better load
Mrs. Vanessa Delmer, Business Development Manager of ITENE,
stability, higher throughput and environmental protection, up to
has participated in the panel “Food Production and Trade” to
10 times less film consumption and 90% energy savings.
approach the present and future of packaging in the context of
SAVE FOOD.
For more information, visit:
www.beumergroup.com
The SAVE FOOD initiative was launched in January 2011 by
partners FAO and Messe Düsseldorf to make a contribution
to the fight against global food losses. The initiative aims at
encouraging the dialogue on food losses between industry,
research, politics and civil society. For this purpose, the initiative
regularly brings them together for conferences and projects and
supports them in developing effective measures. Raising the
awareness of consumers is another major goal.
Key No. 83309

food Marketing & Technology • February 2014

Key No. 83037

Packaging
Thank Your Lucky Straws
Gourmet cheese straw manufacturer wins a conveyor and cuts clean-up time in half.
When Scott Thibault, President of J&M
Foods, received an email notification
that he won a conveyor he thought he
was being scammed. Although Thibault
had registered to win the conveyor
weeks before while killing time waiting
for a report to run at his computer, he
didn’t expect to win. He responded to
the email with, ‘what’s the catch?’ but
he says, “there was no catch. We won
a custom conveyor.”
Family owned and operated J &M
Foods, producer of natural gourmet
cookies and cheese straws, began 25
years ago in a kitchen with a hundred
year old family recipe for cheese straws
and simple equipment like pasta
extruders, pizza cutters, and french fry
scoops—back then the conveyors were
human. Today, the bakery resides on
21 acres in a 35,000 square foot facility
producing 20 specialty foods that are
distributed internationally to retailers
and consumers.
The bakery utilizes a band oven to
produce its products. Product is mixed,
put into large rolling troughs, dumped
into hoppers where it is wire cut and
then pushed onto a belt that moves
product through the oven. When the
product exits the oven it transitions
onto several conveyors to cool before
it gets to the scale system which is a
combination weigher, vertical point fill
and seal.
Originally, Thibault considered using
the new conveyor on the packaging line;
however, after speaking to the conveyor
manufacturer about its features, it was
decided that the system would provide
the greatest benefit on the production
line to transfer tea cookies, that have a
packed sugar coating, and cookie straws,
produced with a light sugar coating,
from the band oven conveyor into
the 6-foot stainless steel tumbler that
coats the cookies with powdered sugar
before sending them to the weighing
machine. The reasoning was that the
new conveyor was engineered from
the bottom up to be a food conveyor,
34
and most importantly for Thibault,
“designed for ease of cleaning,” he says.
Manufactured by Dynamic Conveyor
Corp of Muskegon, MI, every piece
of the DynaClean line of custom food
conveyor systems, down to the color
(blue), was selected specifically for
food industry needs. Designed and
built to meet NSF, FDA, USDA, and
BISCC standards, the conveyors are
fabricated with stainless steel and
heavy-duty plastic segments. Segments
are engineered to quickly connect with
each other, making it ideal for use in the
rapidly changing food industry.
Although the company’s modular
conveyor line for packaging has been
employed in food manufacturing plants,
including dairy, confection, bakery,
condiments, and food vending products
for many years, President, Jill Batka
says, “this is an entirely new conveyor
design, engineered specifically for this
industry, and we decided to give one
away because we were so excited about Photos:Dyna Clean
the new design and we wanted to get
feedback as soon as possible in use at a the tumbling motion, some of the sugar
production facility.” gets airborne and lands on the conveyor.
“If it’s not cleaned right after production
J&M Foods designed and purchased it can get kind of nasty,” he says.
the old feeder conveyor system that
delivered the tea cookies to the tumbler With the previous system, the cleaning
years ago, but as the company grew and process was cumbersome. The belt
“got smarter,” says Thibault, they learned was removed with tools and washed
that “maybe there was a better design, in a dishwasher while the conveyor
and so be it, it is the new conveyor.” frame was sent to a washroom to be
pressure washed and wiped down
Powdered sugar is abrasive. “It’s carefully due to the many points where
not dissimilar to the effect water has standing water could accumulate and
running across rocks. Over time, if it become an incubator for many types
continues to go across that surface it of bacteria and parasites. 
wears and sugar does that too,” says
Thibault. So thorough cleaning is “The DynaClean is a very open design
essential to protect equipment. with no place for anything to hide and
is much easier to clean. We can do that
When products that require the tumbler with one person much faster than how
are produced, one conveyor is moved we used to do that,” says Thibault.
out of the way and the tumbler and The new conveyor is equipped with
feeder conveyor are put in its place. belt lifters that can be placed anywhere,
The sugar is added at the entrance ensuring easy cleaning without tools or
end of the tumbler where the feeder belt removal. “With this system we no
conveyor discharges the product. With longer need to remove the belt to clean
food Marketing & Technology • February 2014

it, and it takes half the time it did with
the old system,” he says.
Another feature that Thibault noted
about the conveyor was the one-
dimensional design of the legs as
opposed to the traditional enclosed
tubing that equip most conveyors.
According to Thibault, there are two
schools of thought about the traditional
design; one is, welded properly, water
and bacteria won’t accumulate in the
tubing, and the other is no matter how
good the weld, the tubing is susceptible
to debris. Eliminating the tube and the
weld points eliminates those concerns.
The legs of the new conveyor are also
equipped with adjustable feet, similar to
those found on stoves and refrigerators,
and proved useful when the discharge
Hazmax Hazardous Containment Work Area
Protects Workers and the Environment
Specifically designed for isolating
hazardous materials, the HAZMAX
Containment Work Area from HEMCO
Corporation is engineered to isolate
applications including large equipment
distillation procedures, pilot plant
requirements, and sampling/ weighing/
dispensing operations.
Protection from hazardous fumes is
ensured by the varaflow baffle system and
by-pass inlets, to safely vent vapors, odors
and powders for maximum work safety.
The ventilated work area is constructed of
corrosion resistant composite resin surface
food Marketing & Technology • February 2014
height of the shoot where the cookies
discharge was too high. “It’s not
often when an issue like that is easily
resolved by simply turning a part,” say
Thibault. “The DynaClean is efficiently
designed,” he says.
The conveyor is designed to be taken
apart without tools. “When you want
a more thorough cleaning, it is easy to
break down, lift off the retaining walls,
lift out the rollers, clean underneath it,
pressure wash it or dry wipe it and put
it back together,” he says. “Eliminating
the tool makes several steps much
easier, especially being BSQF certified.”
J&M is poized for growth and is
expansion capable to roughly 200,000
square feet under one roof. When
conveying needs change, there will be no
panels. Tempered glass horizontal sliding
door panels, provide convenient access to
the work area. Vapor proof or explosion
proof lighting is provided
A secondary containment basin, constructed
of seamless composite polyresin, has coved
corners and a sloped bottom to facilitate
draining and cleaning of any accidental
spillage. A raized fiberglass grate deck
floor allows spillage to flow through.
Specific requirements can be met through
a variety of safety and service accessories,
also available through HEMCO.
Key No. 83311
Packaging
need to throw the entire food conveyor
into the conveyor bone yard because
conveyors in the DynaClean  food
conveyor line can be rebuilt to create
the new desired conveyor layout. 
Existing conveyor segments can be re-
used in combination with new segments
to build a conveyor that works with the
new process. 
When asked if Thibault would actually
purchase the DynaClean conveyor
over a more traditional conveyor if
he had not won it, he said, “If you’re
in a bakery and the products you run
contain allergens this is a much better
design to ensure you’re getting things
cleaned up in between. It saves time; the
parts come off and on with no tools. It’s
a better gig.”
Key No. 83310
Photo: Hazmax
35
Packaging
Filling, Palletizing and Packaging Systems
Expert Advice
At the 22nd UPAKOVKA international trade fair for packaging systems, packaging manufacturing machines and
packaging materialin Moscow the BEUMER Group demonstrated its expertise in filling, palletizing and packaging
technology.
The BEUMER Group, with head-
quarters in Beckum, Germany,
showcased on the BEUMER fillpac
rotary packer. The machine is designed
for capacities from 300 to 6,000 bags
per hour. The system is capable of
processing all types of bag. When fitted
with a special bag placer, the BEUMER
fillpac even fills HDPE bags. This filling
machine is fitted with an automatic
bag weight correction system which
automatically measures the weight
of the bags and fills them with great
accuracy. Furthermore, with the
BEUMER robotpac, the intralogistics
specialist’s range includes a space-
saving articulated arm robot which
can carry out even complex palletizing
and depalletizing tasks reliably and
efficiently. The BEUMER robotpac
stacks various containers such as bags,
cartons, boxes, canisters and trays
safely and economically. BEUMER
has developed appropriate, flexibly
exchangeable gripper systems for
every packaged product. With the
paletpac range, BEUMER provides a
high-performance layer palletizer for
The BEUMER Group has included the
BEUMER fillpac rotary filling machine
in its product portfolio.
36
bags. The geometrical accuracy and
stability of the palletized stacks make
for problem-free storage and safe
transportation to the downstream
BEUMER stretch hood packaging
system. This packaging solution is
deployed in many different sectors
– for example in the beverage and
foodstuffs industry as well as in the
building materials, electronics and
pharmaceutical industries. It can
also be used for the final packaging
of animal feedstuffs and fertilizers
as well as in distribution centers for The BEUMER stretch hood high-performance
mixed picked goods for the retail trade. packaging machine secures the goods on the
The stretch film fixes and secures the pallet, minimizes film consumption and
goods reliably on the pallet, at the same protects the product from external influences.
time protecting them against the effects
of the environment and providing a WMS has an interface to all common
highly effective display. customer ERP systems. It includes the
warehouse management, the material
BEUMER also be presented its flow system and the process controllers
Warehouse Management System for the individual machines. The user
(WMS). This system fulfills all the therefore has a continuous overview
main requirements such as the of his production and storage facilities
storage of sensitive substances, batch at all times and can match them to the
tracking and space-saving and cost- prevailing requirements.
efficient warehouse management. The Key No. 83312
The fully automatic BEUMER robotpac The BEUMER paletpac ensures a high
carries out complex palletizing and geometrical accuracy of palletized stacks.
depalletizing tasks reliably and economically. Photos: BEUMER Group GmbH & Co. KG
food Marketing & Technology • February 2014
 BERICAP

Yoghurt Packaging Developed VALVE

T E C H N O LO G Y
specifically for Men To dispense squeezable products
Danone for Men product line aimed at masculine taste preferences.
Giant food company Danone launched its own yogurt product line for men in
Bulgaria in summer 2013. The successful concept is currently being expanded
to other markets. Packaging partner Greiner Packaging emphasizes its clear
positioning with stylish, sleeved cups.

In a number of studies, Danone with respect to the filling process.

Bulgaria concentrated on the taste
preferences of Bulgarian men in
yoghurt consumption. The major
findings revealed that men in Bulgaria
particularly like yoghurt products with
thick consistency, high fat content, and
a distinctive taste. Natural ingredients
were also sought after. These insights
influenced the creation of the product
line, Danone for Men, which has been
a success in the Bulgarian market since
summer 2013.
Masculine packaging design
Greiner Packaging was commissioned
with the packaging concept for Danone
for Men. Deep black – a symbol of
strength and dominance – dominates
the look. The masculine need for clear
structures is reflected in a unique cup
shape. Straightforward, minimalist
graphics appeal to the male aesthetic
sense. “The shape of the cup presented
a huge technical challenge, especially
We’re glad we were able to meet these
high demands,” explains Kenneth
Boldog, Head of Division K at Greiner
Packaging International. The cups for
Danone for Men contain 190 or 370
grams and are decorated with a sleeve.
Content and promotion according
to masculine taste
Danone for Men fulfills the desire for
high fat content in the form of a natural
yoghurt with five percent fat. Fresh
slices of peach and real walnuts are the
natural ingredients that also provide
flavor. Danone for Men yoghurt
products are so thick that they may
even be consumed with a fork. This
feature was also played up as a key
message in advertising through the
use a fork display as tall as 2.5 meters.
Danone Bulgaria also supports the new
product line with its own specially
designed refrigerators in supermarkets.
Key No. 83313

Targeting the preferences

of Bulgarian men: Danone
for Men in sleeved cups
from Greiner Packaging.

• Made from TPE

• Soft dispensing start
• Suitable to dispense products
with pieces
• No contamination of recycling
stream
• Large diameter valves feasible
Key No. 81818

Photo: Greiner Packaging International

food Marketing & Technology • February 2014

www.bericap.com
Packaging
German Design Award for ClearLine Filling
and Packaging System
A very special award: KHS has won a special mention for the exceptional design quality of its ClearLine system in the
Industrial Goods and Materials category at the 2014 German Design Award.
The KHS ClearLine machine design
has won a special mention for its
exceptional design quality in the
Industrial Goods and Materials
category at the 2014 German Design
Award.
The German Design Award, highly
esteemed both within and outside
Germany, is awarded once a year by
the German Design Council, a body
which has been helping mold the face
of German design for 60 years. A total
of 1,900 entries were submitted to the
2014 German Design Award committee
and judged by 30 design experts from
the fields of commerce, education and
science.
The German Design Award is normally
presented to individual products
which makes KHS’ ClearLine system
winning a prize all the more unusual.
Michael Schlegel from Product Strategy
at KHS GmbH says; “In ClearLine we
have a uniform design concept which
covers all the machines on a beverage
filling and packaging system, visually
underlining KHS’ line expertise.”
Thomas Berger, project manager
for ClearLine, adds, “Before we
implemented the ClearLine project
we carried out a full analysis of all
of our machines. We went into
the greatest detail to come up
with a convincing result
regarding function and
38
design. Winning the 2014 German
Design Award has confirmed that
our great effort was worthwhile. In
the future our existing machinery
and all new KHS developments will
be supplied in the ClearLine machine
design.”
When developing the uniform
ClearLine design for KHS machinery
great importance was attached to
producing a design which fully met
various aesthetic, tactile and ergonomic
specifications. The focus was also on
simplifying functions and reducing the
number of parts to improve clarity, cut
down on the maintenance and cleaning
effort, optimize the hygienic design
and enhance transparency.
KHS ClearLine was first presented with
all its various aspects at drinktec 2013,
the world’s leading trade show for the
beverage and liquid food industry. All
of the new developments exhibited at
the KHS booth had the stylistic traits of
ClearLine machine design pertinent to
machine operation, haptics and visuals.
food Marketing & Technology • February 2014
One feature of the ClearLine design
concept is a new machine operating
system known as the Human
Machine Interface or HMI. In
cooperation with the Fraunhofer IAO
Institute an operating unit has been
conceived which meets the needs and
requirements of people with various
backgrounds and qualifications.
Role-based control and monitoring
of machines and production lines is
now combined on a uniform interface
with identical hardware and software.
The result is user-friendly machine
operator prompting that employs
simple buttons, colored graphics, easy-
to-remember icons and interactive
handling instructions. The concept
can also be readily understood and
processes easily grasped by new
operators. The ClearLine operating
concept has already won a number of
awards, these being the red dot: best of
the best, the iF product design award
and the iF gold award.
Thomas Detemple, managing director
of ergon3Design and KHS partner
in the development of
ClearLine, says, “We paid
very special attention to
making the features
of a machine or a line
 Packaging

easy to understand, thus again boosting
user friendliness and at the same time
producing a design that meets KHS’ high-
tech standards and creates an atmosphere
people are happy to work in.”
As regards the tactile aspects of the
machinery, ClearLine uses identical
handles on all KHS machines. So that
the outward appearance of the design
is consistent certain components are
always included, such as identical
lighting and specific colors, with
a simple, subdued color scheme
deliberately chosen. The main
element here is a gray stripe which
always encircles the machine at the
same height. Prof. Dr.-Ing. Matthias
Niemeyer, Chief Executive Officer/
Chief Technical Officer of KHS GmbH,
explains. “The combination of stainless
steel and white, dark gray and silver
for the lettering creates a sense of value,
underlines the innovative design of the
machine, has a clear design vocabulary
and makes for transparency. The focus
is on the product; this combination
stands for premium quality and the
design also integrates functional
aspects. The neutral gray also provides
the perfect background for colorful
customer logos. By implementing our
ClearLine design philosophy, as one
of the world’s leading manufacturers
of filling and packaging technology
for the beverage industry we’re once
again illuminating KHS’ vision of being
first choice in technology and service.”
Key No. 83314

Connecting Global Competence

New exhibition sector:

professional service robotics

Key No. 82955

OPTIMIZE YOUR PRODUCTION

6th International Trade Fair for Automation and Mechatronics
food Marketing & Technology • February 2014 June 3–6, 2014 | Messe München 39
www.automatica-munich.com
Events

MARCH 2014

May 2014
4-6 March 8-14 May
Ho Chi Minh City, Vietnam Duesseldorf, Germany
ProPack Vietnam 2014 Interpack 2014
Vietnam National Trade Fair & Advertising Messe Düsseldorf GmbH
Company, 9 Dinh Le, Hoan Kiem, Ha Noi Postfach 10 10 06, 40001 Düsseldorf, Germany
Tel: (84-4) 3855 5546 / 3826 7515, Fax: (84-4) 3825 5556 Tel.: + 49(0)211/ 45 60-01,
info@vinexad.com.vn, www.vinexad.com.vn Fax + 49(0)211/ 45 60-6 68
www.messe-duesseldorf.de
5-6 March
Mainz, Germany 17-20 May
12th International Fresenius Conference on “Food Chicago, USA
Safety and Dietary Risk Assessment” NRA-Show 2014
Die Akademie Fresenius GmbH National Restaurant Association Convention Office
Alter Hellweg 46, 44379 Dortmund 150 N. Michigan Avenue, Suite 2000
Phone: +49 231 75896-74, Fax: +49 231 75896-53 Chicago, IL 60601-7569
akoterba@akademie-fresenius.de Tel.: +312-853-2525, Fax: +312-853-2548
www.akademie-fresenius.com www.restaurant.org/show

JUNE 2014
11-13 March 11-14 June
Rennes, France Bangkok, Thailand
CFIA Expo ProPak Asia
B.P. 223, 47305 Villeneuve-sur-Lot Cedex, France Overseas Exhibition Services Ltd. (OES)
Tel.: +33(0)5 53 36 78 78, Fax : +33(0)5 53 36 78 79 12th FL. Westminster Tower, 3 Albert Embankment,
www.cfiaexpo.com London SE1 7SP, United Kingdom
Tel.: +44-(0)-20-7840-2108, Fax: +44-(0)-20-7840-2111
18-19 March www.propakasia.com
Johannesburg, South Africa
food & drink technology Africa 21-24 June
MMI South Africa (Pty) Ltd New Orleans, USA
P.O. Box 4367 IFT Food Expo
Cresta 2118, South Africa Institute of Food Technologists
Tel.: +27 (0)11/476-8093 252 W. Van Buren, Suite 1000, Chicago, IL 60607
elaine.crewe@mmi-southafrica.co.za Tel.: +1-312-782-8424, Fax: +1-312-782-8348
www.ift.org
April 2014

8-9 April
São Paulo, Brazil 5-7 August
August 2014

Vitafoods South America São Paulo, Brazil

IIR Exibitions Maple House, 149 Tottenham Food ingredients South America
Court Road, London, W1T 7AD, Great Britain UBMi BV
Tel.:+44 (20) 337 73111 PO Box 12740, de Entree 73, Toren A
www.vitafoodssouthamerica.com 1100 AS Amsterdam Zuid Oost, The Netherlands
Tel.: +31-20-409 9544, Fax: +31-20-363 2616
21-24 April www.ingredientsnetwork.com
Algiers, Algeria
September 2014

Djazagro 2014 3-4 September

COMEXPO Paris – Filiale de COMEXPOSIUM Hong Kong, China
Immeuble Wilson Vitafoods Asia
70 Avenue du Général de Gaulle IIR Exibitions Maple House, 149 Tottenham Court
92058 Paris la Défense Cedex, France Road, London, W1T 7AD, Great Britain
Tel.: +01-7677-1397, Fax: +01-5330-9562 Tel:+44 (20) 337 73111
www.djazagro.com www.vitafoodsasia.com
May 2014

6-8 May 25-27 September

Geneva, Switzerland Mumbai, India
Vitafoods 2014 drink technology India 2014
IIR Exibitions Maple House, 149 Tottenham Court Messegelände, 81823 München, Deutschland
Road, London, W1T 7AD, Great Britain Tel. (+49 89) 9 49-2 07 20,
Tel.:+44 (20) 337 73111, Fax: (+49 89) 9 49-2 07 29
www.vitafoods.eu.com www.drinktec.com

40 food Marketing & Technology • February 2014

 PROCESSES AND PACKAGING
OCTOBER 2014

23-24 October
LEADING TRADE FAIR
Paris, France
Healthy Ageing 2014 DüsselDorf, Germany
Bridge2Food
08 –14 may 2014
Jan van Eijcklaan 2
3723 BC Bilthoven The Netherlands
food.interpack.com
Tel.: + 31 30 225 2060 Fax: + 31 84 832 7225
NoURISHMENT FoR THE

Food
info@bridge2food.com,
www.bridge2food.com

28-30 October
Herning, Denmark
Food Pharma Denmark
MCH Messecenter Herning Kongrescenter
Vardevej 1, DK-7400 Herning
Tel.: +45 (0)99 269926, Fax: +45 (0)99 269900
www.mch.dk
InDUsTry
NOVEMBER 2014

2-5 November
Chicago, USA
Pack Expo International
PMMI, 4350 North Fairfax Drive Suite 600
VA 22203 Arlington, USA
Tel.: +1-7-03-2438555,
Fax: +1-7-03-2438556
expo@pmmi.org
www.pmmi.org

9-11 November
Dubai, UAE
Gulfood Manufacturing
Dubai World Trade Center Corporation
P.O. Box 9292, Dubai
Tel.: +971 (4) 332 1000,
Fax: +971 (4) 331 6640
www.gulfood.com

11-13 November
Nuremberg, Germany
BRAU Nürnberg
NürnbergMesse GmbH
Messezentrum, 90471 Nuremberg
Tel.: +49-911-8606-0,
Fax: +49-911-8606-8228
www.brau-beviale.de

17-20 November
Paris, France
Emballage Paris
Comexposium/Emballage
70 Avenue du Général de Gaulle
92058 Paris la Défense Cedex, France
Tel.: +33-1-176771170,
Fax: +33-1-5330-9521
Emballage@comexposium.com, en.emballageweb.com
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-events@harnisch.com
Key No. 81994
Messe Düsseldorf GmbH
Postfach 10 10 06 _ 40001 Düsseldorf _ Germany
food Marketing & Technology • February 2014
Tel. + 49(0)2 11/ 45 60-01 _ Fax + 49(0)2 11/ 45 60-6 68

www.messe-duesseldorf.de
Events

Invest in Africa. Invest in Algeria.

The food manufacturing industry in Algeria has a huge potential. Since 2003, the DJAZAGRO exhibition has been helping to
meet these needs with exponential growth in both exhibitors and visitors. Ian Healey talked with M. Christophe Painvin,
Director of the DJAZAGRO Exhibition, about the country, the exhibition and the food industry needs.

FMT: What is your role within the
DJAZAGRO exhibition? What are the
expectations for 2014?
Painvin: My role as Director is to find
out what the exhibitors are looking for.
I travel a lot in Algeria’s 20 provinces,
as well as parts of Morocco and Tunisia,
listening to agriculturalists as well as
buyers for food equipment and products.
One challenge is to increase visitors from
different regions. This year’s target is
20,000.
DJAZAGRO is a very professionally
organized international exhibition.
This year we expect 600 exhibitors
from around the globe. They will
mostly be manufacturers of machines
and include pavillions from France,
Italy, Turkey, China, Poland and
Argentina.
FMT: How do things compare with
previous years?
Since 2003 there have been many changes
in the Algerian food industry. The
exhibition then had 100 exhibitors with
no machines on only 1000 square meters.
The exhibition grew out of exhibitors
looking to supply the food industry
and the Algerian food industry has
grown accordingly. Both sides benefit
considerably. DJAZAGRO is the only
exhibition where such a high density of
qualified visitors with a strong buying
power can attend.
DJAZAGRO has registered an
exponential growth in recent years: the
number of exhibitors over the last three
editions has increased by 57%, with 524
exhibitors in 2013, whilst the number of
visitors has increased by 72% (10,700 vs
18,412 in 2013).
The visitors are 95% from Algeria. Most of
the country’s population is in the North,
which makes travel to the fair in Algiers,
the capital city, within reach. The main
market is also in this geographical area.
FMT: Are there any specific highlights
planned for 2014
The 12th DJAZAGRO International
Agro-Food Exhibition will be held

42 food Marketing & Technology • February 2014


from 21 to 24 April 2014 at the SAFEX
Exhibition Centre in Algiers. Building
on the success of the previous editions
and in a positive context supported by
a promising market, DJAZAGRO 2014
is setting its sights on the future, in
line with its stated goals. As a leading
exhibition in the sector it provides
an ideal environment in which all
agro-food players can meet and do
business.
Four months prior to opening, we are
feeling very optimistic: “DJAZAGRO
is continuing to expand for this
12th edition, with over 15,000 m² of
exhibition space. We are expecting
600 exhibitors with an increasingly
important presence of national
pavilions. On the visitors side,
we are aiming to welcome 20,000
professionals. DJAZAGRO is once
again positioning itself as The meeting
point for all players in the agro-food
sector.
Our aims for DJAZAGRO 2014:
• To present a comprehensive offer so
as to meet a complete range of needs
As the trade exhibition for the agro-
food sector in Algeria, DJAZAGRO
offers a comprehensive selection of the
food industry: Processes, packing and
packaging, ingredients, bakery/pastry
and food service, food products and
beverages. New in 2014: The exhibition
has increased in size, with a dedicated
hall for food products and beverages.
• To be a forum for discussion and
business
Algeria is now the largest agro-food
market in North Africa. For four days,
food Marketing & Technology • February 2014
Events
large interest in growing this sector. 65%
of Algerian food needs are imported. With
a population of almost 38 million, and a
industrial backbone of oil and gas, Algeria
has plenty of ideas to further develop its
food industry. The country is very large,
with most of the area as desert, which
brings specific challenges. Fortunately
most of the population is in the North, in
the coastal regions.
FMT: What is your vision for Algeria?
The government is planning to help
investors with interest free loans and
the aim of reducing food imports and
developing their own industry by 2020.
DJAZAGRO will provide a unique Early investors include producers of
opportunity to meet clients and partners juice and other beverages, including
and enhance your visibility in a fast- a manufacturer of energy drinks. It is
growing market. exciting to be part of the team which
is making history in developing a
FMT: Why Algeria? What are the significant industry in a growing nation,
particular strengths of this region? which is already marked with a long
history.
The staple foods in Algeria include a lot of
fruit, grains, rice, cous cous and less meat FMT: Thanks for sharing these
than other nations. The market for bread thoughts. I’m sure it will be a great
and baked goods is reflected in the special show –April 21-24 in Algiers.
sector for bakery machinery. There is a Key No. 83315
4th Sports & Performance
Nutrition 2014
Great combo with
3 - 6 April 2014
1 & 2 April 2014, Cologne (Germany)
4th Platform focussing on:
Business & Market Opportunities | Innovation & Research
PARTNERS
Key No. 83350
For information on partnerships & exhibiting, contact: Sandra Roefs
sroefs@bridge2food.com | ph: +31 30 225 2060 | www.bridge2food.com
43
Events
Gulfood Manufacturing
9th – 11th November 2014
– The new home for ingredients, processing & packaging, food logistics.
Over the last few months the Dubai
World Trade Centre Corporation,
organizers of Gulfood have been
consulting with the industry about the
future of the exhibition and how the
exceptional visitor growth and exhibitor
demand can be met.
To put this in context:
• 4,200 exhibiting companies
• 1,200 companies on waiting list
• 113,000m² surface area. 16,000m² of
purpose built temporary hall
• Hotel occupancy at record levels –
finding a room was difficult indeed!
• 65-70,000 passengers per day alighted
at the DWTC metro station
• Total unique visitor attendance 77,609,
up 13% from 2012.
Of course these are great numbers
to report and indicative of a market
that is really good place to be right
now. The Middle East food industry is
fluorishing. Rapid population growth,
booming foodservice and re-export
markets, diverse and affluent consumers
demanding new trends, tastes and
products....the drivers behind the regions
accelerating investment in the food
44
supply chain are many. But they all add
up to the same thing – demand will only
increase.
The organizers believe, as many food
industrialists also do, that it is time to
realign the show to better meet these
exceptional market conditions and
that the next logical step in Gulfood’s
evolution is to divide and create two
mega shows at opposite ends of the
calender.
They are therefore pleased to announce a
new, two format for 2014 with each event
focused on quite different and distinct
buyer groups:
“Gulfood Manufacturing” for the
industrial producer and food processing
industry, 9th – 11th November 2014.
This event will be the new home for
ingredients, processing and packaging
equipment. Logistics will also be included
in the profile to address warehousing,
transportation, refrigeration, materials
handling and supply chain management
software. Buying decisions in this group
are focused on innovation, efficiency,
investment and are typically large
food Marketing & Technology • February 2014
capital expenses with long lead times
requiring engagement with research,
development, plant and production
engineers. Products here mix, make or
move food.
“Gulfood” will in future focus on the
retail, hospitality, trade and foodservice
industries, 23rd – 27th February 2014.
Buying motivators here are focused on
price, quality, availability, service delivery
and continuity. These are operating rather
than capital expenses with much higher
order frequency. The Gulfood profile
will therefore be amended to focus on
finished and packaged food, catering and
hospitality equipment.
Key facts:
• Gulfood Manufacturing will be held
9th-11th November 2014.
• 30,000m² of exhibition hall occupying
Sheikh Saeed Halls 1,2,3, The Arena.
• 1,200 exhibitor companies.
• Dubai International Food Safety
Conference held alongside. A 1,500
delegate event attracting regulators,
food technologists, R&D teams etc.
• Co-located events Halls 1-6 include
Seafex, Speciality Sweets and WOP
– respectively seafood, gourmet,
sweets and snacks, and perishables.
• Dedicated conference programme
to focus on each of the major show
verticals – ingredients, processing,
packaging, logistics.
• Hosted buyer programme that will
fly and accommodate 300 interna-
tional buyers.
• Free entry to visitors.
• Lower participation costs AED 1,425
per m²
In making this profile adjustment, it is
important to note that Gulfood no longer
accepts exhibits that better fit the Gulfood
Manufacturing profile. The changes are
made in the best interest of the market,
and will considerably enhance the visit
experience for buyers as the space can be
provided to accommodate new exhibits
concentrated on their investment needs.
 8-9
APRIL
2014
PARIS / PORTE
DE VERSAILLES
PAVILION 3

Individual events will include:

Ingredients Middle East.
If you cultivate, extract, process or supply raw materials and
ingredients to the food and beverage industry, this sector
is for you. Ingredients Middle East is the showcase for the
essential ingredients that improve taste, aroma, color, texture,
nutrition, production, storage, transport and shelf life.

ProPack Middle East.

If you supply materials or machinery and equipment to the
food and beverage processing and packaging industries
then ProPack Middle East is for you. The event covers all
food manufacturing sectors with special focus on meat, fish
processing, dairy, beverage, bakery and sweet and snack
industries. Packaging suppliers represent the entire value
chain from raw material suppliers through convertors to
finished product.

Food Logistics Middle East.

If your solutions help move ingredients, food and beverages
to, through and from the factory then Food Logistics is
for you. Exhibitors represent five trend themes: materials
handling; transport and commercial vehicles; IT and
technology; warehousing; operators, facilitators and service
providers.

Visitor Profile
Food and beverage manufacturing, processing and
packaging industries, including dairy, milling, bakery,
meat, pasta, snack foods, seafood, pulses nuts, vegetables
oils, juices and soft drinks. Transportation and logistics
industries including distribution, cargo handling, import,
export, wholesale and retail industries.

The show will run November 9th to 11th and expects around
20,000 visitors and 800 exhibitors.
Key No. 83316

food Marketing & Technology • February 2014

MDD-EXPO@GL-EVENTS.COM
Key No. 82880 WWW.MDD-EXPO.COM
Events

AUTOMATICA 2014: Solutions for the Food

Industry Food in Focus
The food industry is one of the biggest growth markets of the automation sector. Regardless of whether
manufacturing of food, primary or secondary packaging, automation is the trend. At AUTOMATICA from June 3 to 6,
exhibitors are going to present the latest developments and pioneering solutions for efficient and controlled, safe
production methods for food.

A look at the numerously implemented

projects shows how far automation has
progressed in the food sector. Robots milk
cows, slice cheese, sort bakery goods,
pack lettuce, palletize beverages – to put it
short, there is hardly any process that can
be imagined without them. Regardless
of whether bakery goods, pasta,
confectionery, meat, fish, dairy products,
frozen food, fruit and vegetables, whether
filling, dosing, cutting, labeling or
during picking, packing and palletizing,
automated solutions ensure output and
savings.

The innovative force and dynamics

of the industry are surprizing in this
respect. The comparison of state-of-the-
art systems, which have already been in
operation for several years, with that of
current high-performance lines, as they
can be seen at AUTOMATICA, make
it clear: significant improvements have
been achieved in all relevant criteria such
as cycle times, availability and energy
efficiency thanks to development work.
Delta robot kinematics and ultrafast
pickers score with more than 200 picks
per minute. Modern production lines
achieve output that was considered
inconceivable only a few years ago.
Yaskawa: Robot have mastered very varied applications in secondary packaging.
Photo: Ralf Högel
There are almost exactly 100,000 units
per hour there too, which are packed
via four production lines, all equipped
with Fanuc robots. ASA Managing
Director Mario Krämer is filled with
enthusiasm about the performance
of the newest robot generations:
“The robot manufacturers did their
homework. Robot solutions available
today handle many requirements of the
food industry.”
Manfred Hübschmann, Managing
Director of Stäubli Robotics, can
underscore that: “Only thanks to
pioneering developments in robotics
has automation of food applications
employing the strictest hygiene standards
become possible at all. The introduction
of the completely encapsulated Stäubli
six-axis robot in HE design was a
genuine milestone here. These machines
cope optimally with the prescribed

100,000 units per hour

In the Dutch Bavaria brewery, a combined
system of 10 Motoman robots handles
picking, packing and palletizing of
approx. 100,000 beer cans in one hour.
Dirk Franken, Managing Director of the
system integrator Robertpack stated
about this: “At this output, the system
has to handle approx. 80 different variants
– all of them with retrofitting expenses of
almost zero. Such solutions can only be
achieved with consistent use of robots.”

Modern food lines are catching up in

performance with those of the beverage
industry, proved by a packaging system
Kuka: Palletizing tasks are standard applications in the food sector. Photo: Kuka
from ASA GmbH for hot dog buns.

46 food Marketing & Technology • February 2014


cleaning processes in the food industry,
while conventional robots would fail
immediately during cleaning with
strong water jets. We are going to exhibit
additional innovations for the food sector
at AUTOMATICA.”
The right robot for every application
Most robot manufacturers can look back
on many years of experience in the food
sector and have scara, articulated arm
and special robot kinematics in their
product range, which do justice to specific
industry requirements. The largest range
of machines offers is for the wide-ranging
spectrum of secondary packaging and
uses, in which robots do not come directly
into contact with food.
“Kuka Roboter has also been successful in
the area of end-of-line palletizing for quite
some time and is one of the key players in
the market with a large product range for
palletization applications,” according to
Joachim Melis, Market Division Manager
for Consumer Goods at Kuka Roboter
GmbH. “However, because the need for
flexible, robot-supported automation is
food Marketing & Technology • February 2014
Events
also increasingly continually in other
food applications, Kuka has added
staff in this area and plans to cultivate
the market strategically. The goal is to
automate applications in the areas of
cartonizing, loading and unloading of
packaging machines as well as primary
packaging using Kuka robots in addition
to conventional palletization.”
High hurdles for use with
unpacked food
Special hygiene regulations especially
apply in primary packaging, during
which machines come in contact with
unpacked food. Robots in standard design Stäubli: The strictest hygiene standards must
are inadmissible here, and special designs be observed in primary packaging, e.g., as
are required. In this context, factors such in filling ice cream here. Photo: Big Drum
as clean room suitability, filling with oils Engineering.
suitable for food as well as continual
availability despite aggressive cleaning sector. Manufacturers are announcing
are primary. The offer of suitable robots new software solutions, which structure
for these demanding applications is still management of sorting, packing or
considerably smaller than for standard palletizing applications more efficiently
applications. However, industry insiders and more simply. Programming skills are
are certain that this will quickly change no longer required for this. Everyone will
given the increasing significance of be able to master automation in the future.
the food industry for the automation Key No. 83317
Key No. 82457
47
Last Page

Advertiser’s Index • February 2014

Key No. Page Company Location
81818 37 Bericap GmbH & Co. KG Budenheim, Germany
83037 33 BEUMER Group GmbH & Co. KG Beckum, Germany
82946 23 Bosch Industriekessel GmbH Gunzenhausen, Germany
83350 43 Bridge2Food Bilthoven, Netherlands
83135 Cover 1 Chr. Hansen GmbH Nienburg, Germany
82359 2 Comexposium Paris La Défense, France
82935 25 ContiTech Schlauch GmbH Korbach, Germany
83055 26 DEKUR Electronic-Geräte GmbH St. Goar - Fellen, Germany
82933 11 Diana Food Rennes Cedex, France
83162 Cover 6 Exhibition Center Herning Herning, Denmark
82880 45 GL events Exhibitions Villeneuve Sur Lot Ced, France
83321 19 IIR Exhibitions London, Great Britain
83347 7 Institute of Food Technologists Chicago, IL, USA
82158 21 Ishida Europe Ltd. Birmingham, Great Britain
83022 3 Jung Process Systems GmbH Kummerfeld, Germany
82944 Cover 2 Key Technology Inc. Walla Walla, WA, USA
81994 41 Messe Düsseldorf GmbH Düsseldorf, Germany
82955 39 Messe München GmbH Munich, Germany
82978 13 Palsgaard A/S Juelsminde, Denmark
82881 9 Ringe + Kuhlmann GmbH & Co. K Hamburg, Germany
81128 27 SPX Flow Technology London, Great Britain
82457 47 TAITRA - Taiwan External Trade Taipei, Taiwan R.O.C.
83237 5 Tate & Lyle Hoffman Estates, IL, USA
82106 15 Virgo Health & Nutrition Phoenix, AZ, USA
83036 29 WENGER Manufacturing, Inc. Sabetha, KS, USA

Whilst every effort is made to ensure the accuracy of this information, we appreciate your
comments and corrections if something should be not quite right.
IMPRESSUM FMT

PREVIEW •April 2014

ISSN 0932-2744 Copy Editing: Nicholas Somers

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… and lots more

48 food Marketing & Technology • February 2014

 I N T E R NAT I O NAL

Vol. 28 No. 1
February 2014
US $ 10 · 10
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WE WELCOME THE EU GUIDANCE NOTES OF COLORING FOODSTUFFS!

The EU Guidance Notes for classifica-

tion of Coloring Foodstuffs were pub-

+49 (0)911 2018-100

lished by the European commission on
the 9th of December 2013. This frame-
work includes clear principles to what
will be classified as a coloring foodstuff
in the EU - this is great news for all:
producers and consumers!
Natural Colors
By the 29th of November 2015 no food Coloring Foodstuffs

or mail us to: food@harnisch.com

products can be launched containing
non-conforming coloring foodstuffs.
Cover: Food Coloring Update
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FruitMax®- Range fully complies with
the EU Guidance Notes. The complete Delicious Whipping Creams
documentation will be available soon.

Looking for solutions? Steam Peeling Success

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 Distributor  Confectionery  Beverages, alcoholic  Production
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