Akzente News from Nordzucker | Issue 1 | September 2016

Nordzucker in the starting blocks Preparing. Changing. Improving.

“Too soon to sit back Into the new financial year LEAN management and relax” with positive figures Small things lead to big Interview with Hartwig Fuchs Interview with Dr Michael Noth improvements Page 6 Page 10 Page 11 2017 … is looming on the horizon

2 | EDITORIAL |

“Our main priority is to ensure that our employees, as well as our shareholders, ­suppliers and customers, are on board for a journey that will undoubtedly bring uncertainties, but also many opportunities.”

Dear readers,

Autumn is fast approaching and with it, the campaign. Things are looking good out in the fields at the moment. We estimate an average­ of 110 days across the group when we will process beet – significantly longer than in the previous­ year. This year’s campaign will be the last under the old sugar market regime. ­Nordzucker is ready for the systemic change that will happen in October 2017 ­ and is actively shaping the transition – in all areas of the company. This includes new flexible and market-driven beet contracts as well as sustainable investments and the introduction of efficiency measures in our plants or the successful continuation of our 20 · 20 · 20 project to increase beet cultivation yields. Last but not least, we are addressing the critical debate on “sugar and nutrition” and actively focusing on educational work. The EU will be the only fully liberalized internal market in the global sugar world. This will lead to many changes. Our main priority here is to ensure that our employees, as well as our shareholders, suppliers and customers, are on board for a journey that will undoubtedly bring uncertainties, but also many opportunities. We are already seeing a significant increase in competition for customers and market shares. We do not believe that expanding cultivation in order to provide our farmers with short-term opportunities for income is a sustainable strategy. Our plan- ning is driven by the market – sales volumes are determined by the customer. This is the only way to achieve adequate prices in the long term. Nordzucker is in a solid position financially and in terms of its human resources. We are one of the major players in the European sugar market and will continue to grow, develop and play to our strengths. Please enjoy reading this issue of Akzente. It looks at what is currently happen- ing at Nordzucker and provides a bit of inspiration to try out some autumnal recipes using our sugar products.

Best regards,

Hartwig Fuchs

Akzente September 2016 3 | CONTENTS |

Annual General Meetings 2016: 08 20 · 20 · 20: 18 Shaping the transition – 5T team – closing the yield gap “Standing still is not enough” in the field

PANORAMA 18 20 · 20 · 20: New additions to the 5T team in Germany

6 Cover story – Hartwig Fuchs: “Too soon to sit back 20 Flexible contracts well received by beet growers and relax” 21 Staff changes at Nordzucker Agribusiness 8 Shaping the transition: Annual General Meetings 2016 22 Nordzucker puts several new plants into operation 10 Starting the new financial year with positive figures – for the campaign interview with Dr Michael Noth 23 New plant managers in Schladen and Örtofta 11 LEAN management: “It’s often the small things that lead to big overall improvements” 24 Construction begins at the Örtofta plant in Sweden: New sugar silo to go online in 2017 12 Penalty tax on sugar is the wrong approach 24 “Welcome to Nordzucker” – sugar plant as a visitor 13 Book review: Detlef Brendel and Sven-David Müller – magnet “Die Zucker-Lüge” (“The Sugar Lie”) 25 Ambitious new energy and climate targets 13 “Whipping Boy” campaign: Successful pro-sugar campaign in Poland CLOSE-UP 14 Sugar – A multifunctional ingredient 26 New on the horse feed market: BETFOR from 16 “Baking is the new yoga” sugar beet cossettes

4 Tasty ingredients: 28 High-quality animal feed: 26 Illuminated pumpkins, sugar-sweet BETFOR from sugar beet cossettes plums, crunchy apples – autumnal add variety to horses’ diets recipes from SweetFamily and Dansukker

Successful photo competition at Nordzucker

SWEET STORIES

28 A tasty autumn! Wonderfully fruity temptations made with SweetFamily and Dansukker

Tommi Haikonen // Säkylä IN BRIEF

Szymon Kusmierek // Chełmża 30 Company news

PEOPLE AT NORDZUCKER

34 Patrick Heuer, Packaging Shift Leader, Nordzucker Boris Kuster // Klein Wanzleben Service Center Uelzen (NSC)

CLICKED ON

A look online 35 Sandra Ulbricht // Schladen

Peter Sünder // Klein Wanzleben RECIPE Lots of employees took part in the Nordzucker photo competition for 36 Mini coconut peaks with chocolate the campaign in December 2015. More than 100 photos were submitted with a diverse range of themes: beet fields at sunrise, brightly illuminated plants at night time and staff members doing their jobs. The pictures clearly show a certain pride in the campaign and production at Nordzucker, and picking the winners was a very difficult task. You can see the five winning photos here. Many of the photos were so good that they are used again and again in our publications. � ed

Akzente September 2016 5 | PANORAMA |

“Too soon to sit back and relax”

2017: Nordzucker in the starting blocks

The beet contracts are signed and I am particularly pleased that we have optimize workflows and organizational sealed, sugar prices are showing a been able to agree on sustainable con- structures. The whole company contin- slight upward trend, programmes to tract models for the 2017 cultivation year, ues to be fully focused on preparing, increase efficiency and implement and in some cases beyond then, with our changing and improving. I have the change are taking hold, the company’s farmers in almost all countries – admittedly greatest admiration for this level of financial basis is solid and a significant after at times difficult negotiations. We dedication and perseverance. improvement in earnings is expected. offered our beet farmers attractive condi- Nordzucker is ready for the liberaliza- tions based on a combination of variable The sugar market seems to be recov- tion of the market next year. We asked and fixed beet prices as well as long and ering slightly at present. What are the Hartwig Fuchs how the company is short-term contract durations, which were predictions in terms of earnings for positioned and which challenges the well received. This is good news for beet the current year and – no doubt more company will face in the future. cultivation and represents an important interestingly – for the 2017/2018 milestone. We strongly believe that the transition year? Hartwig Fuchs, after a tough year, best way to keep beet included in crop Nordzucker has made important rotation is with a good price – and not Things are looking up. We increased our preparations and laid the necessary by expanding cultivation. In addition, we revenues in the first quarter and record- groundwork for the period after the have managed to set the entire company ed quarterly earnings of around EUR 16 market is liberalized. What were the in motion in recent months. I would like million. We expect to close 2016/2017 main challenges for you during this to draw particular attention to the exten- with clearly positive earnings up signifi- demanding phase? sive measures to increase efficiency and cantly on the previous year.

6 In the current circumstances, it is difficult What do you believe is crucial to the gional market for wheat, rapeseed and to make more long-term predictions about company’s success going forward? other crops that compete with beet. We the future. The sugar market is facing are working intensively on this. It’s too systemic change. It will presumably take Companies with production facilities soon to sit back and relax. a while until a new market equilibrium in the favourable regions for beet culti- We will benefit from the antici- is established. Nevertheless, the global vation in Europe should actually have a pated consolidation in the EU market. market is producing less sugar than it is clear competitive advantage in the future. We are debt-free and have capital to consuming and so we are seeing a slight Unfortunately, however, this situation is invest. Our aim is to grow in our core rise in prices. On the other hand, higher undermined by linked payments in some business – inside and outside of Europe prices are an incentive for increased ex- EU countries. Germany is not one of them or into related agricultural markets. We ports from Brazil as well as investments and is therefore currently among the will closely examine opportunities that in cultivation. What we know is that the disadvantaged producers in the EU. A arise here from a commercial perspective EU will be one of the most liberal sugar lot will be decided by the cost structures. and try to take advantage of them where markets in the world after 2017, and this We have made very good progress here it makes sense and where possible under is directly linked to increasing volatility with our projects to increase efficiency competition law. � bdl in volumes and prices. It can also be ex- and create clear cost awareness. But the pected that price changes in the global key factor will be who can assess the market will have a stronger and more market the best – by which I mean the direct impact on the EU sugar market. global sugar market, as well as the re-

Expected production growth in Europe

Current deficit areas

Significant production growth expected

Production growth expected

Production stable

Akzente September 2016 7 | PANORAMA |

Shaping the transition Annual General Meetings 2016: “Standing still is not enough”

Hans-Christian Koehler “Lean processes and fast decision- making are more important than ever in the work of the Supervisory Board members.”

The market environment in the 2016/2017 economic efficiency were the key in all of the other presentations. These financial year was strained and compe- points,” continued Koehler. included the new contract system for tition intensified as expected. Under beet cultivation from 2017, the planned the motto of “Shaping the transition”, Extensive package of measures to investments of some EUR 82 million to Nordzucker has been rigorously prepar- prepare Nordzucker for 2017 expand storage capacities and save en- ing for the new era after the current The joint presentation by the four mem- ergy, and the further streamlining of sugar market regime expires. bers of the Nordzucker Executive Board processes and workflow optimization. began by addressing the situation in the “From 2017, there will be no more mini- sugar market in Europe and worldwide Taking advantage of growth mum beet prices set by the EU or any and the considerable impact this had opportunities sugar quotas,” emphasized the Chairman on the company’s performance. Having In his detailed outlook, Chief Executive of the Supervisory Board of Nordzucker remained profitable in 2016/2017 as a Officer Hartwig Fuchs presented the AG, Hans-Christian Koehler, to share- result of extensive optimization and cost- company’s clear growth strategy and holders at the very start of the Annual saving measures and a slight stabilization emphasized that standing still would General Meeting on 7 July 2016. Plan- in the market at the end of the financial not be enough for the company to suc- ning and preparations in the company year, Nordzucker’s outlook for the current ceed in the long term in a sugar market in recent months have centred on the financial year was much more positive. that is becoming more global. The com- upcoming changes: “Safeguarding beet The measures to prepare for the new pany should therefore closely examine cultivation and continuously improving market situation were a recurring theme growth opportunities in its core business

8 inside as well as outside of Europe and take advantage of them if this makes commercial sense to do so. He said that potential expansion into related agricul- tural areas where Nordzucker’s expertise can be transferred is also a possibility.

Annual General Meeting approves ­creation of authorized share capital Growth also requires the necessary ­financial flexibility. As Chief Financial ­Officer Dr Michael Noth explained, ­Nordzucker is debt-free and has the necessary capital for investments. The creation of authorized share capital will boost the company’s flexibility, and there is the option of increasing the share capital of Nordzucker AG by 11.1 per cent if needed. This ensures that Nordzucker Holding AG will continue to hold significantly more than 75 per cent and Union-Zucker Südhannover GmbH will have a share of more than ten per cent in Nordzucker AG. In the event that an actual capital increase is needed, this will be resolved by the ­Supervisory Board and Executive Board on the basis of the authorization grant- ed by the Annual General Meeting.

Supervisory Board of Nordzucker AG to be reduced in size “Leaner processes and faster decision- making are more important than ever in the highly professional work of the Supervisory Board members,” said Hans- Christian Koehler. The proposal to amend the Articles of Association, which includes some adjustments and modernizations to the Articles of Association as well as a reduction in the size of the Supervisory Board from 21 members to 15 from 2017 onwards, was approved by a clear majority. � bdl

Dr Carin-Martina Tröltzsch joins the Supervisory Board

Gerhard Borchert (farmer, Brome), Hans Theo Jach- Supervisory Board. She is Managing Director of mann (agricultural engineer) and Matts Rosendahl ­DuPont Deutschland Holding GmbH & Co.KG and (consultant) stepped down from the Supervisory DuPont de Nemours (Deutschland) GmbH and is Board at the Annual General Meeting as scheduled. head of DuPont’s crop protection business in Ger- Gerhard Borchert and Hans Theo Jachmann offered many and Austria. She has a PhD in phytomedicine their services for another year and were re-elected. and studied agricultural science at the University of Dr Carin-Martina Tröltzsch is a new member of the Bonn.

Akzente September 2016 9 | PANORAMA |

Starting the new financial year with positive figures Interview with Dr Michael Noth

Nordzucker closed the first quarter efficiency. We have already achieved a lot of 2016/2017 with healthy revenue with our FORCE project and the intro- growth of around six per cent and duction of LEAN management. A large significantly improved net income for number of projects are in the implemen- the period of EUR 16.3 million. In the tation phase, having been developed same quarter of the previous year, the from good ideas provided by employees Dr Michael Noth company recorded a loss of almost on the ground. We need to embed cost EUR 7 million. Chief Financial Officer awareness even further at all levels. There Dr Michael Noth outlines the company’s may also be market distortions, particularly financial expectations and plans. in the period immediately after the sugar market regime ends – we simply have to Earnings in the first Dr Noth, we already saw signs of wait and see what happens here. If we quarter of 2016/2017 an improvement in earnings in the rigorously implement all of the measures, final quarter of the last financial we will continue to enjoy long-term suc- year. The result from the first quarter cess – with a strong agricultural base and Consolidated revenues Consolidated net of 2016/2017 point to an upward an efficient company. in EUR m income for the period in EUR m trend. What are your predictions? 398 374 Nordzucker is debt-free and the last We are16 expecting substantially positive Annual General Meeting approved earnings that should be much better authorized share capital by a large than last year. The market has stabilized majority. Why do we need author- as a result of the restriction on acreage ized share capital? in the EU last year and the more upbeat trend in the global market. The current Authorized share capital allows us to re- low energy prices and the savings from spond much more flexibly if capital is -7 our FORCE efficiency programme will needed or we have an opportunity to lead to a further improvement in earn- work together with a strategic partner. It 3 month 3 month 3 month 3 month 2016/17 2016/17 2016/17ings.2016/17 So we can be optimistic for the ensures that we are even better prepared current financial year, even though it will for potential growth opportunities that be a long time before we are as profitable arise from market consolidation in the as in recent years. EU or in the global market. Authorized Consolidated revenues Consolidated net share capital makes it possible to include in EUR m income for the period Part of the next financial year our own shareholders or third parties as in EUR m 398 2017/2018 will fall under the old shareholders. This gives us leeway when it 374 16 period and part of it, from 1 October comes to specific projects. The Executive 2017, in the new period without Board and Supervisory Board have to minimum beet prices and quotas. jointly decide on the actual implementa- What do you expect to happen? tion of the capital increase. It goes with- out saying that the interests of all the We have to assume that the cards will existing shareholders are protected by be reshuffled once again at that stage. law. Incidentally, authorized share capital -7 As soon as volumes are uncapped, there is an instrument commonly used by listed will be an increase in production, leading companies. It has already been used once 3 month 3 month 3 month 3 month to greater price pressure. We have been at Nordzucker but expired in 2010. The 2016/17 2016/17 2016/17 2016/17 working intensively on our competitive- newly authorized share capital is a further ness at Nordzucker in recent years – and step as we prepare for the future. � must continue to do so. We will redouble Interview conducted by Bianca Deppe-Leickel our efforts to reduce costs and increase

10 LEAN management: “It’s often the small things that lead to Axel Aumüller Sven Buhrmann big overall improvements”

Nordzucker’s stated aim is to strengthen Buhrmann, whose job is to establish The LEAN approach means strictly focus- the company for more competitiveness LEAN methods in the company through ing on the benefits for external or internal and uncertainties of the market from training and workshops together with a customers, involving all employees in the 2017 onwards. For this to happen, a small team. improvement processes and creating long-term­ optimization and improvement “Responsibility is the key word transparency and clarity with regard to process is needed. The willingness and here,” says Chief Operating Officer Axel workflows and the division of tasks. The ability to methodically rethink existing Aumüller, and adds: “Everyone in the aim is to cast off old ways of thinking structures and adopt new, simpler and company has to have a common under- and routines, rethink priorities, make more resource-efficient approaches standing of and commitment to their ­decision-making processes leaner and should become second nature for all own working practices and to continu- question existing structures. employees. The instruments of LEAN ally improving these across all areas – and “The advantage of LEAN methods management will help us to achieve this applies equally to administrative and is that they make it possible to easily hone this. technical processes. It is essentially about in on problem areas and find solutions. creating awareness of cost savings and It’s important to remember that it’s often “LEAN management gives us the tools optimal workflows. It is not about gener- the small things that lead to big overall to analyse, review and improve work- ating further cost savings through addi- improvements,” summarizes Sven Buhr- flows in a simple way,” explains Sven tional investments.” mann. � bdl

An overview of our LEAN principles 1. Increasing value for external and internal customers 2. Having a customer orientation 3. Focusing on people 4. Understanding and improving the provision of services on site 5. Thinking holistically 6. Fighting the causes not the symptoms 7. Striving for improvement The fishbone analysis. LEAN offers simple and effective methods 8. Valuing small and continuous improvements for improving work methods. 9. Realizing large initiatives and measures

Akzente September 2016 11 | PANORAMA |

Axel Aumüller

“A penalty tax on sugar will not make anyone thin. It patronizes and misguides consumers.”

Penalty tax on sugar is the wrong approach Information is needed, not pseudo-solutions

It’s about the calories, not any one indi- on sugar will not make anyone thin. It large sections of the population has vidual ingredient – this sentence cannot patronizes and misguides consumers.” changed considerably in the last 40 years. be repeated often enough. And even Based on the experiences of other coun- What is certain, however, is that we are though scientists have confirmed this tries, there is no evidence that special not eating more sugar. On the contrary, and there is absolutely no evidence that taxes on individual food substances, in per-capita consumption has fallen by sugar is responsible for obesity or illness, particular sugar, are effective. over 15 per cent. public debate often focuses on one thing: “There has to be the right balance making sugar the scapegoat. Energy balance is what matters between energy intake and energy con- Instead, information is needed. Together sumption. There is no point in demonizing All of the self-appointed saviours and with the Sugar Trade Association (WVZ), sugar,” is his summary. Consumers in par- prophets are jumping on this bandwag- Nordzucker is working to increase aware- ticular must be made more aware of the on. So it is no wonder that Foodwatch ness of the issues based on facts and importance of their personal energy bal- recently called for the introduction of scientific findings with its “Schmeckt ance. The debate about sugar is not just a a penalty tax on soft drinks containing Richtig!” (“Tastes Great!”) initiative German phenomenon. In Scandinavia and sugar in an effort to cajole consumers (www.schmecktrichtig.de). “The focus Eastern Europe, too, similar discussions are in the right direction via their wallets. needs to be on solid, scientifically based taking place. Nordzucker is rising to this Axel Aumüller, Chief Operating facts if progress is to be made in prevent- challenge: “We are being pro-active on Officer and Chairman of the Sugar Industry ing obesity and other lifestyle illnesses,” this issue in all of the Nordzucker Group’s Association (VdZ), stresses that demands stresses Aumüller. It is also important to countries,” says Aumüller. � tsd like these are merely pseudo-solutions in talk about lifestyle in conjunction with the fight against obesity. “A penalty tax nutrition, since the exercise pattern of

12 Book review: Detlef Brendel und Sven-David Müller: Die Zucker-Lüge (The Sugar Lie)

Don’t let scaremongers scare you talk about a group of opinion-makers In their book “Die Zucker-Lüge” (“The who claim to know the truth about Sugar Lie”), Detlef Brendel and co-author ­precisely this. Detlef Brendel and Sven- Sven-David Müller confront the trend to David Müller challenge them using portray sugar as a drug, a fattening in- common sense and fact-based research, gredient and a health hazard. Alarming exposing the strategies and interests of studies about the supposed dangers of the opinion-makers. The authors say food appear relentlessly: wheat makes that their aim is to inform so that con- people stupid, and sugar is addictive. sumers can form an opinion based on But who decides which foods are good information and facts. � tsd and which are bad? The two authors

Informing readers using fact-based research.

“Whipping Boy” campaign: Successful pro-sugar campaign in Poland

followed by 29 million clicks in the ­second phase. The banners directed many users to the campaign website (www.chlopiecdobicia.pl), which ­features expert articles by doctors, ­nutritionists and researchers from the Institute of Life Sciences at the University­ of Warsaw. It also has tips and publica- Debunking myths about sugar. tions that debunk the myths about sugar. The lead articles that were accompanied Innovative and bold – Poland’s verdict by the campaign advertisements caught of the “Whipping Boy” information cam- the ­attention of almost half a million paign, which was launched in February users. The primary aim was to create a by the Polish Association of Sugar Pro- positive image of sugar and appeal to ducers (Związek Producentów Cukru the common sense of the Polish people. w Polsce). It focuses on the reputation In addition to other successful PR activi- problems that sugar has faced for many ties in women’s magazines such as the years and achieved a high level of aware- Polish edition of Cosmopolitan, Claudia ness from the beginning. The advertis- and others, partnerships with cooking ing banners generated a lot of interest and lifestyle bloggers resulted in original from the outset. articles about the characteristics of sugar. Record number of clicks for bold “Whipping Boy” The campaign received more than � tsd ­pro-sugar campaign in Poland. 32 million clicks during its initial phase,

Akzente September 2016 13 | PANORAMA |

Sugar – A multifunctional ingredient Over the years, we have learned that sugar offers many advantages besides the sweet taste. Sugar has a range of unique properties that, either individually or in combination, make it an important ingredient in modern food production.

Sweetness Volume The primary functions of sugar in food Sugar gives weight and volume to food. products are to provide sweetness and In bread it increases the volume as the energy. Sugar has a uniquely clean yeast breaks down all or part of the sug- sweetness that is entirely free from ar/syrup and transforms it into various off-taste or aftertaste. components, including carbon dioxide. This carbon dioxide increases the volume of the bread and makes it more porous.

Fermentation Sugar is a raising agent. In breadmaking, a small quantity of sugar added to the dough kick-starts the yeast as it begins creating carbon dioxide. In baking, sugar feeds the yeast; the yeast’s enzymes transform the sugar into alcohol and carbon dioxide. For this reason, sugar is not always present in the end product. A little sugar (or syrup) makes the yeast ferment faster and more effectively than when no sugar is added. The car- bon dioxide makes the dough raise and the bread porous. Texture Sugar gives texture - the sensation in Moisture retention the mouth- by providing volume and Sugar prolongs shelf life. In products consistency in many products such as such as biscuits and boiled sweets, bread, jam and beverages. which contain small amounts of water In bread, it affects the volume of and large amounts of sugar, the relative dough by speeding up the fermentation moisture level is lower than the ambient process. This gives the bread a more humidity. porous structure and softer crumb. Because sugar binds water, reactions When combined with the fruit that need water are delayed if sugar is pectin and acids in the correct propor- present. The shelf life of bread is extended tions, sugar brings the jelly, marmalade because sugar causes water to be retained or jam to the correct consistency. for longer in the bread. Sugar also gives body to bever- Bread and cakes baked with syrup ages. This affects the sensation in the will be more moist and have a longer shelf mouth, and hence the sense of taste. life than products made with sugar.

14 Shelf life The preservative properties of sugar are exploited in products such as jams, juices and pickling solutions. Foods are preserved to avoid or in- hibit the growth of microorganisms. Microorganisms need water in order to grow. If the concentration of sugar in food is raised to a certain level, all water is bound by the sugar. This in- hibits the growth of microorganisms, Taste & Aroma because the availability of water is Sugar is a flavor enhancer. It enhances reduced and water activity drops. tastes and aromas both above and below the sweetness threshold value. For example, a small amount of added sugar can enhance the taste of nutri- tious, but sour or bitter foods. A small amount of added sugar can enhance the taste of cooked vegetables and meat without making them sweet. In other words, sugar as Reducing the freezing point a flavouring can be used in such low Sugar affects the freezing point of concentrations that it falls below the foods. The higher the concentration sweet taste threshold value, i.e. below of sugar, the lower the freezing point. approx. 1per cent sugar. A low freezing point is important in ice cream and frozen desserts as it reduces the risk of large crystals of ice forming. Small ice crystals have a positive effect on the sensation in the mouth, and hence on the taste.

Colour Sugar gives an appetising colour. This may be through caramelisation, the Maillard reaction, or because sugar is So, without sugar, jam would soon able to preserve colour. The Maillard go off, ice cream would crystallise, reaction gives rise to browning and and bread would lose its freshness flavouring in products such as bread, and dry out. In addition, the taste of coffee, heated desserts and cakes. foods would be disappointing without Caramel browning is a food color- the ability of sugar to round off and ant used in soft drinks, beer, confection- enhance natural taste components. The ery products, soups and sauces. A certain big range of positive sugar properties content of sugar ensures that jams and often is neglected in the discussion about marmalades retain their colour. sugar and nutrition. It’s Nordzucker’s concern to provide awareness training for this topic too. � mm

Akzente September 2016 15 | PANORAMA |

“Baking is the new yoga” Make-it-yourself is more popular than ever

There is no doubt: baking is in fashion The results should look good and be Ask mum, Google or a book and has got “younger”. It is fun, relaxing individual in some way,” stresses Ulrich Recipes and suggestions for baking come and the results are perfect for sharing Stieler, a market researcher at Nordzucker. from many sources. Cookery books are with family and friends. The new zeal for baking represents frequently consulted. Younger target a clear shift compared with findings groups use online sources almost as These were the recent findings of made a few years ago. While baking was frequently, while older target groups Nord zucker’s own research as well defined by simplicity, speed and ingredi- usually have a tried and trusted reper- as a study by mafowerk. The surveys ent price in 2011, these very factors are toire. Recommendations from friends showed that all age groups, the 18 becoming less and less important. The are also in hot demand. More and more to 29-year-olds as much as the 60 to focus is on high-quality, fresh ingredients, baking enthusiasts also download recipes 69-year-olds, want to experiment in particularly fruit. Special equipment also from corresponding portals. Even those the kitchen and spend more time features and bakers are increasingly using in the 60 to 69-year-old group google doing so in the future. Baking is seen alternative sweeteners like honey and recipes. Online channels are also catching as a hobby and a challenge that some- cane sugar. “In addition to conventional up for another reason: in conjunction times requires a little more effort. white sugar, our product range includes with the purchase of essential baking “Of course, it can be creative and brown sugar and cane sugar, providing dishes and utensils, online channels are a little challenging. However, we are consumers with the freedom to choose becoming increasingly popular and con- also seeing that difficult things such depending on their tastes,” emphasizes venient. In addition to the usual baking as puff pastry can easily be purchased. Ulrich Stieler. dishes such as baking trays, springform

16 How often do you bake during the year?

2011 2013 2015

21.7 % 28.7 % 33.0 % Every week

1 to 3 times pans and loaf pans, a seemingly endless a month number of attractive baking dishes in all Less than once a sizes and materials are now available. month Social media platforms are also becom- ing much more relevant in this context. 22.5 % 55.8 % 9.5 % 61.8 % 7.1 % 59.9 %

Weekend time is baking time. It’s little surprise that the most popular Do you bake more often now than in the last few years? time to bake is on (long) weekends. Most 2011 2013 2015 goodies are created between Friday and Sunday. It doesn’t necessarily have to I bake more 35.1 % 48.3 % 54.4 % often be a special occasion, like the traditional holidays of Christmas and Easter. “For no particular reason,” “when guests visit” or “for my family” are the most commonly mentioned reasons for heating up the oven. Christina Kahrs, product manager On what occasions do you bake most often or prefer to bake? at Nordzucker, emphasizes: “Tradition- (Multiple answers possible) Figures as % of respondents; 1,000 people were surveyed ally, the period around Christmas is a strong sales period for castor sugar, as For my family or for well as icing sugar, of course. We are no particular reason 93.1 % increasingly seeing the preferences of hobby bakers, such as the use of cocoa On birthdays 75.2 % and cane sugar, and we are developing When guests visit 74.2 % special products here.” Normal-sized cakes continue to be At Christmas 62.5 % a favourite, although smaller baked goods are also seeing a surge in popularity. At Easter 41.5 %

At Pentecost Taste is important 23.5 % It goes without saying that the baker and Mother’s Day 23.2 % their guests want to enjoy the finished product. The perception that there are many more clever baking ideas out there Which particular baking ingredients do you use? has grown thanks to Google and YouTube. (Top 2 box; often / very often) Figures as % of respondents No trick or tip stays secret for long; it is quickly shared and further developed by the community. Cocoa 77.4 % “Baking has become much more Chocolate 75.4 % attractive in the last five years, and peo- Quark ple are baking much more frequently. 74.4 % It is no longer a chore that needs to be Flavourings (Bourbon 73.0 % vanilla, etc.) done quickly, but rather it offers relaxa- 72.7 % tion – a new type of yoga, you could Nuts / almonds say,” emphasizes Christina Kahrs. Pudding 56.4 % Which recipes quicken bakers’ Orange / lemon zest 53.8 % pulses? Sponge cake and tray bake cake are the clear front-runners. A little further Marzipan 36.8 % behind them are fruit cake and cheese Coconut 34.9 % cake, followed by muffins. Cup cakes Rum / arrack 33.9 % have also established themselves on the list of the most popular baking creations. Poppy seed 25.0 % You will find some sweet treats Aniseed 11.1 % in this issue of Akzente and at www.sweet- family.de or www.dansukker.co.uk. � tsd

Akzente September 2016 17 | PANORAMA |

Dr Kathrin Bornemann is cultivation adviser at the AgriCenter Clauen. Her duties include intensive management of two selected farms which grow sugar beet in Rössing and Salzgitter-Reppner. All of the farmers who work under similar conditions will benefit from the extensive analysis results in the future.

20 · 20 · 20: New additions to the 5T team in Germany Closing the yield gap in the field using every tool available

5T is short for “together to twenty four farms and sows 280 hectares in the Calculating the potential yield tonnes in twenty twenty”. “5T is an Rössing area. Wheat, maize, rapeseed “We collect data and use it to calculate ­exciting 20 · 20 · 20 project that was and sugar beet make up the crop rotation the theoretically possible yield. A com- launched in 2013 by Nordic Sugar, the on the good-quality loamy soil. Since parison with the actual yield results reveals farmers’ associations in Sweden and spring 2016, his sugar beet fields have the yield gap,” explains Katrin Bornemann, Denmark as well as the Nordic Beet been under special observation. The aim who worked on a sugar beet research ­Research Foundation in Scandinavia,” is to increase the yields among selected project for two years in the USA after explains Dr Andreas Windt, Manager good farmers using everything in the obtaining a PhD at the Institute for Sugar of Agri Consulting. Eleven beet farmers sugar beet researchers’ tool box. Beet Research. “Our aim is to close this from Sweden and Denmark are long- yield gap by working closely with our standing members of the 5T team. In Weather station, soil tests, interim 5T growers. That means calculating the 2016, Nordzucker added two German harvests and crop analyses area yield and maximizing it by keeping farms to the project, which are coached “As well as Stephen Baumgarten, we have cultivation-related losses to a minimum. by cultivation adviser Dr Kathrin Borne­ been able to secure Birgit Lütgering and This involves close observation: what mann at the AgriCenter Clauen. her farm in Salzgitter-Reppner as a 5T impact do weather and crop cultivation team partner,” says Kathrin Bornemann measures have on yields?” “We have been growing sugar beet here from the AgriCenter Clauen, pleased. for 150 years,” says 5T newcomer Stephen The 5T set-up includes a solar-powered Exchanging experiences – sharing Baumgarten, nodding towards the chim- weather station that records the wind, successes­ ney of the nearby Nordstemmen sugar precipitation and temperature, nutrient The aim of this work is to share successes plant. Together with his father, the farmer analyses, soil-borne diseases and various on the 5T farms with all of the farmers runs his farm as part of a civil law part- types of nematodes, three interim harvests who produce under similar conditions. nership (GbR). The company consists of up to the main harvest, and crop analyses. The data from all 13 5T farms is collated

18 ▲ Göran Olsson is one of our Swedish 5T farm- ers. His farm is located in southern Sweden. Last year, more than 500 farmers visited his farm and test fields.

▲ Membership of the 5T team places considerable demands on the farms: in addition to regular field inspections, the ­focus is on cultivation techniques and the acreage index.

Hier steht eine Bildunterschrift.

by the Swedish 5T coordinator Robert duct regular field inspections. A “field The 30-year-old agricultural scientist has Olsson, Senior Project Manager at the day” was held on Birgit Lütgering’s field not finished with sugar beet just yet. At Nordic Beet Research Foundation (NBR) in Reppner in May. And, of course, the the Institute for Agricultural Technology (www.nordicbeet.nu). NBR is the link focus is on economic efficiency,” he in Göttingen, he focused on hoeing tech- to the German ARGE NORD (www.arge- stresses. He must also be prepared to nology and mechanical weed control. After nord.com) and operates stations in Holeby, open his acreage index to the 5T experts. three years in sales at a sugar beet seed Denmark and in Bjärred, Sweden. “The University of Osnabrück also visited company, Stephen Baumgarten works recently,” reports Stephen Baumgarten. alongside Kathrin Bornemann since 1 As well as English, openness is required “They were here to calculate a leaf area September as a cultivation adviser in the 5T places considerable demands on the index, which should make it possible to Nordzucker AgriCenter Nordstemmen. � participating farms, including the require- draw conclusions about the yield.” He sdp ment that they converse in English in the is waiting with anticipation for the first 5T WhatsApp group and allow regular meeting with the 5T team members visits by its cultivation adviser. “I make from Denmark and Sweden, which will cropland available for cultivation trials,” be held in France in autumn as part of reports Stephen Baumgarten. “We con- BeetEurope.

Akzente September 2016 19 | PANORAMA |

Majority of contracts signed and sealed

Dr Lars Gorissen, Flexible contracts well received by beet growers Chief Agricultural Officer

“We are leaving the old The negotiating partners in the coun- as no surprise to the experienced nego- era behind us. In the new tries of the Nordzucker Group have had tiator: “The departure from the current a challenging few months. Their task, sugar market regime is a radical systemic era, we must remain flexi- ­after all, was to negotiate robust new change that will involve losses. Different ble, alert and agile.” supply contracts for beet farmers from opinions are therefore only normal. The 2017. Not an easy undertaking for Jannik important thing was to have an attractive Olejas, Head of Raw Materials Procure- new contract on offer in the end. And ment. All of the new contracts under we and our negotiating partners man- ­negotiation had to be based on flexible aged to do this.” and fixed models as well as durations of Overall, Jannik Olejas is confident one and more years. “We were certain that the farmers will continue to show a from the outset that, despite all the strong interest in beet cultivation: “They ­cultural differences, our farmers would have the necessary expertise, beet is a welcome a high degree of flexibility valuable crop with many advantages for for their own farm,” explains Olejas. farms, and our new contract models Most of the new sugar beet supply have enabled us to fulfil expectations.” contracts are now signed and sealed. Dr Lars Gorissen, Chief Agricultural The contract systems in Germany, Den- Officer, emphasizes that Nordzucker’s Jannik Olejas Head of Raw Materials Procurement, mark, Lithuania and Poland have been overall priority is sustainable, market-­ Nordzucker negotiated. In Sweden, they will soon be oriented production and that the old finalized. In Finland and Slovakia, other era of set quotas is a thing of the past. “We have passed the litmus underlying conditions mean slightly more “We have now entered a new era. How- generous timeframes, putting­ Nordzucker ever, we must continue to be flexible, test. The real success is that in a good position as regards timing. alert and agile.” This includes taking the our farmers have signed the The contract models offered were right steps, remaining open to new things new contracts and were able well received in all of the countries. In and making readjustments where neces- to make their choice.” Germany, the volume offered for the sary. � tsd three-year contract as well as for the free volume was oversubscribed. In Lithuania, the preference among farmers was for the one-year variable contract and the volume was also oversubscribed, while in Poland, the one-year fixed contract came out on top. Across all countries, all versions were generally well received. “We have passed the litmus test. The real success is that our farmers have signed the new contracts,” says Olejas. The fact that it took longer to finalize the contract systems in some countries – such as Germany and Denmark – came

20 Baton change at Nordzucker Agribusiness

Claus Friso Gellermann (38) will succeed Dr Gerd Jung (58) as Head of Grower Relations & Agri Consulting on 1 No- vember. Gellermann studied agricultur- al science in Osnabrück and has been working for Nordzucker since 2007. Having held positions as Assistant to the Chief Agricultural Officer, at Hold- ing Management and as AgriLog and AgriBackend Project Manager, his most recent role was as Head of AgriCenter Deutschland. “I am very much looking forward to the new role,” says Claus Friso Gellermann, whom the AgriCenters in all Nordzucker countries will report to in future. His responsibilities will include managing the AgriCenters, enhancing communication with farmers, coordi- nating beet-related consultation and Claus Friso Gellermann (left) will take on the responsibilities of Dr Gerd Jung as Head of research and development activities Grower Relations & Agri Consulting. across all countries and ensuring that the requirements of the Sustainable Agriculture Initiative (SAI) are met. zucker plants in Germany. In 2003, he As part of the reorganization, he man- After 21 years at Nordzucker, Gerd moved to Nordzucker International, where aged the agricultural part of the sugar Jung is entering the passive phase of his he was in charge of M&A projects as cane project in Zambia. In 2014, he partial early retirement at the end of the well as beet management for the Nord- assumed the new Group position of year. The farmer’s son from Rheinhessen zucker plants in Poland, Slovakia, Hun- Head of Grower Relations & Agri Con- was Head of the Beet Management divi- gary and Serbia. In 2012, Gerd Jung sulting, which his successor will now sion for over eight years, where he was became Managing Director of Nord- take up. ultimately responsible for twelve Nord- zucker Eastern Europe GmbH in Vienna. Claus Nørgaard (43), currently Head of Agri Center Denmark, will succeed Christer Sperlingsson (67) as Head of Agri Sourcing Negotiations in Denmark, Finland, Lithuania and Sweden on 1 Oc- tober. Claus Nørgaard obtained his Mas- ter of Agriculture in 2000 in Copenhagen. He worked in crop cultivation consulta- tion, before moving to Nordic Sugar in 2012 and holding the position of Head of AgriCenter Denmark for four years. Christer Sperlingsson began his career in sugar as Manager of Beet Trials and Beet Growing Development in 1975 at the Swedish sugar company Sockerbolaget. After more than 40 successful years, he is leaving Nordic Sugar to begin his ­retirement at the end of the year. � sdp

Claus Nørgaard (left) will succeed Christer Sperlingsson (right) as Head of Agri Sourcing Negotiations in Denmark, Finland, Lithuania and Sweden.

Akzente September 2016 21 | PANORAMA |

Going into operation in 2016: the new white sugar VCT in Clauen. Extended: multi-year programme to modernize the process control technology.

Litmus test for efficiency and customer benefits Nordzucker puts new equipment into operation for the campaign

It’s early September and excitement is ment which will quickly pay for itself has been renovated. The multi-year growing in the sugar plant: Bit by bit, the through greater energy efficiency – like programme to modernize the process red and white cordons, scaffolding, tools the newly installed pulp press units in control technology has also been ex- and old equipment parts are disappear- Uelzen and Nakskow. tended. The mandatory programme, ing. The construction companies are which Nordzucker had to implement moving out of the plant buildings and off Finished: new beet processing facility in 2016 in order to comply with legal the premises. It’s time for final trial runs, in the Opalenica plant requirements, included continued meas- inspections, hygiene and safety checks, The biggest sub-project this year was ures to optimize noise protection, compo- and cleaning and test cycles. The transi- the foundation work for the new sugar nent parts for water basins and extensive tion from maintenance and repair work silo at the Örtofta site. With an investment fire protection measures. An additional to 24-hour campaign operation is a con- volume of EUR 20 million, Sweden’s new sugar cooling facility has also been in- centrated routine. The first beet deliveries 80,000-tonne silo will come online for stalled in the Nakskov plant to prevent will be a litmus test for newly installed the 2017 campaign. At the Opalenica dangerous clumps and bridges from equipment in particular. plant in Poland, Nordzucker is complet- forming in the silo. ing another two-year construction pro- Particularly good news is that the Sustainable investments ject and putting the new beet process- number of workplace accidents at Nord- Nordzucker is investing a total of EUR 82 ing facility into operation. All of the zucker fell for a fourth year in a row. In million in 13 sugar plants this year. That’s equipment parts have been renovated terms of health and safety, Nordzucker’s EUR 22 million more than last year. – from the beet pre-washing facility to performance is very good by industry Efficiency and customer benefits will the beet washing facility – including all standards. “However, this does not happen be the priorities in the future. In 2016, of the transport belts up to the slicer. by itself,” emphasizes Nordzucker’s Chief almost a quarter of the capital is being At the Clauen plant, the vertical crystal- Operating Officer, Axel Aumüller, and used for profitable investments: Equip- lization tower (VCT) for white sugar stresses the need for continuous vigilance.

22 New pulp press units increase energy efficiency at the Nakskov plant. After two years of construction, the completely renovated beet ­processing facility at the Opalenica plant is to go into operation.

New plant managers in Schladen and Örtofta

Dr Jörg Vietmeier became the new Head of Sugar Factory Schladen on 1 September. The 44-year-old process technician has a PhD in ­exhaust gas purification from TU Dortmund University and started his Nordzucker career in 2003 at InnoCenter Braunschweig. After ten years as Manager of Production & Technology at the Schladen plant, he moved to the Investment & Maintenance department, where he was in charge of Major Investment Projects for Nordzucker. Jörg Viet- meyer is replacing Burkhard Jahn (63), who is retiring in autumn 2016 after 40 sugar campaigns. Burkhard Jahn began his career in sugar in Switching to campaign mode Dr Jörg Vietmeier 1971 at the Haldensleben plant in Saxony-Anhalt and has worked in “The sugar warehouses have been various positions for Nordzucker AG since the reunification of Germany. cleared. In calendar week 37, we switch to campaign mode,” says Axel Aumüller. “Nordzucker currently estimates that processing will last for an average of 110 Olof Dahlgren succeeded Bengt Högberg (65) as Head of Sugar days.” While employees in the Nordzucker­ Factory Örtofta on 1 March. The 42-year-old studied mechanical en- plants are moving into their campaign gineering in Linköping, Sweden and started his career in sugar in stations, the engineering team is already 2003 at the Köpingebro plant in Sweden. Having worked at the planning investments for 2017. “In every­ Örtofta plant, as Investment & Maintenance Manager for Nordzucker thing we do, our focus is on the benefits Eastern Europe in Vienna and for Nordic Sugar in Copenhagen, his that can be achieved for our external most recent role was Production & Project Manager at the Nykøbing and internal customers,” he emphasizes. plant in Denmark, which he held for two years. Bengt Högberg “Nordzucker wants to perform well against ­retired after more than 40 years at Nordic Sugar and its predecessor its competitors, while also continuing to Olof Dahlgren company. He became a Plant Manager as far back as 1985, was Pro- systemically increase awareness of the duction Director of all Swedish plants for six years from 1992, and held potential for cost savings at Nordzucker.” the position of Plant Manager in Örtofta from 1998, and then also The question must be asked of every the position of Managing Director in Sweden from 2014. He played ­activity: “Can we manage without it?”. a key part in shaping the restructuring and future sugar production � sdp in Sweden by implementing numerous important investments for the energy-efficient expansion of the Örtofta sugar plant. � sdp

Akzente September 2016 23 | PANORAMA |

Construction begins on the big Swede: At the Örtofta plant, a new sugar silo is to come online in 2017

At the Örtofta site in spring, Nordzucker began building the largest sugar silo in the whole of Scandinavia. With an internal diameter of 48 metres, the big Swede will hold 80,000 tonnes of sugar and come online for the 2017 campaign. “With this investment, Nordzucker is increasing security of sup- ply for its customers in Scandinavia,” says Dr Thomas Mörle-Heynisch, Head of Major Investment Projects in the Nordzucker Group. The short transport routes by truck and via the rail link at the Örtofta plant will benefit customers in the Copenhagen/Malmö area in particular, whom Nordzucker serves from Örtofta and from the Danish plants in Nakskov and Nykøbing. “We are con- necting the new silo to the existing silo and loading facilities via a bridge,” says Thomas Mörle-Heynisch. A ventilation system inside the silo will ensure that the sugar is continuously flowing. All of the component parts have to meet Nordzucker’s stringent requirements. Work on the foundations is almost complete. 260 stakes are currently being driven deep into the ground amid a large volume of concrete for the base plate. The concrete mixers will be removed in time for the start of the campaign, before work on the slip forming for the silo wall resumes in spring. � sdp

Well grounded for the campaign: Work on the new silo will continue in spring.

“Welcome to Nordzucker” – sugar plant as a visitor magnet

curious visitors start to gather at the gate local budget. The open gate of the plant is like clockwork: As well as groups interested a tradition at all sites. In the age of Whats - in agricultural or domestic matters, they App, YouTube, Twitter and others, direct include local associations, schools, uni- contact with plant visitors is more impor- versities, government agencies and poli- tant than ever. Anyone who sees Nord- ticians. Sugar customers, neighbouring zucker in action understands the company companies, local fire services and Nord- better, and therefore develops an under- zucker employees and their families also standing of what the company does. contact the plant management to request This helps to promote the strong local visits. Depending on the location, between relationship. 35 and 140 groups take the guided tour from beet to sugar. The Uelzen plant is New video: “From beet to sugar” the biggest visitor magnet, receiving up Dedicated employees and veteran tour to 3,500 visitors during the campaign guides provide lasting experiences at months. Nordzucker. Tips and media equipment for the two-hour visitor tour are provided Seeing Nordzucker in action by the media kit that the Nordzucker Did you know? Nordzucker welcomes The strong interest is easy to understand: Communications Team currently uses up to 20,000 visitors a year for tours In the rural communities where they are for the plant tours. In 2016, this includes of its plants. In other words, a medium- usually based, Nordzucker plants are seen the new information video “From beet to sized town that wants to know more – not just as an attractive employer. They sugar” with the latest pictures from the about sugar, about the work done in are also a strong partner for the agricul- world of Nordzucker. In addition to visual, the plant and about Nordzucker. tural sector and a committed trainer of tasting and olfactory experiences, visitors’ qualified experts. Their contracts with questions about the sustainability of sugar As soon as production is up and running local businesses strengthen the economy extraction and beet cultivation as well as smoothly, it’s time to say “Welcome to in the region. And as an important tax sugar and nutrition are a central part of the Nordzucker”. From October onwards, payer, they are a major contributor to the plant tours. � sdp

24 Ambitious new energy and climate targets Cutting costs – improving the climate

Sugar production is energy-intensive. Reducing energy ­consumption is therefore both an environmental and a cost issue for Nordzucker. Producing sugar will inevitably involve

the emission of CO2, which has a direct impact on the climate. A fundamental aspect of Nordzucker’s sustainability strategy is to continuously reduce emissions and conserve natural ­resources.

Extensive investment, for example in energy-efficient evapora- tion dryers, has enabled Nordzucker to massively cut energy consumption per tonne of sugar in recent years. As a result, the target set for 2020 was already reached in 2014. Now Nordzucker has set an ambitious new course: It is aiming to reduce energy consumption per tonne of sugar by a further ten per cent by 2020 compared with 2014. Ten per

cent is also the target for CO2 emissions in the same period. A specific investment plan is expected to make a considerable contribution here. Since a reduction in energy is closely linked

to a decrease in CO2 emissions, it is possible to make a great deal of progress in both areas. Axel Aumüller, Chief Operating Officer, views the chal- lenge ahead as positive: “It will allow us to play our part in protecting the global climate and in meeting the EU climate targets. And we firmly believe that every financial and organi- zational effort in the area of sustainability will have a positive impact on our competitiveness.” � bdl

Energy targets achieved ahead of schedule – CO2 emissions falling simultaneously

CO2 emissions Energy consumption index CO2 emissions Energy consumption index 2010 –2015, kg per tonne of sugar 2011–2015, index 100 per cent (2010 = 100 per cent) 2010 –2015, kg per tonne of sugar 2011–2015, index 100 per cent (2010 = 100 per cent)

500 495 105 500 495 105

475 100 475 100 446 446 450 434 95 92 450 434 95 92 428 90 428 90 89 88 89 88 425 436 90 425 436 90 397 397 Target for 2020: 88 Target for 2020: 88 400 85 82 400 85 82 Target for 2020: 380 Target for 2020: 380 375 80 375 80

350 75 350 75

325 70 325 70 2010 2011 2012 2013 2014 2015 2011 2012 2013 2014 2015 2010 2011 2012 2013 2014 2015 2011 2012 2013 2014 2015

Source: xxxxxx Source: xxxxxx

Akzente September 2016 25 | CLOSE-UP |

▲ Handy package: BETFOR in a 15-kg sack.

▲ ▲ Sugar beet cossettes are an exceptional animal feed that provides horses with a varied diet.

▲ As a 15-kg sack, ­BETFOR is easy to carry and transport by car.

New on the horse feed market BETFOR from sugar beet cossettes in a handy paper sack

Handy, practical and packed full of unpelleted sugar beet cossettes from in a handy package. There is a growing high-quality ingredients – it’s Betfor, ­local sugar beet during the campaign demand among consumers for smaller Nordzucker’s new animal feed for from September to January. They are package sizes. The Betfor brand was suc- horses. It recently hit the shelves in particularly low in molasses and are cessfully introduced in Scandinavia a bright green 15-kilogramme sacks. carefully dried in their own steam in number of years ago. A top seller at Nordic Sugar for many evaporation dryers. The animal feed “The practical aspects of the new years, it is now available in the attractive is GMP+-certified. Horse owners can package size in particular are a key selling market for animal feed in Germany. therefore be assured of a high level of point. As a 15-kilogramme sack, Betfor is quality and safety when feeding their easy to carry and transport by car. Inside Andreas Tollkühn There is no doubt that the dried pulp animals. the green sack is an exceptional animal Market Manager of the beet is a high-quality animal feed, feed that provides horses with a varied including for horses. That’s because sugar Growing niche market for animal feed diet with a combination of top product beet cossettes are ideal as part of a com- The animal feed market is also a grow- qualities,” says Market Manager Andreas bined diet for these discerning animals. ing market that offers strong margins. Tollkühn. Sugar beet cossettes are also a regional Nordzucker is deliberately venturing The benefits of feeding hoofed product: The Uelzen plant produces the into new territory with Betfor for horses ­animals with a product made from

26 ▲ The daily portion is easy to prepare in the evening for the morning and vice versa.

▲ Sugar beet cossettes which are low in molasses are an ideal horse feed.

▲ The GMP+ certification means that horse owners can be assured of a high level of quality and safety when feeding their animals.

sugar beet cossettes are clear: With and makes it easier to prepare the feed,” their easily digestible fibres and carbo- recommends Tollkühn. hydrates, they taste great and increase The green sacks of pellets are the horse’s performance. They also already available on the market. Andreas stimulate the horse’s appetite and con- Tollkühn is certain that the product will Nutritional information tribute to its hydration balance, since become quickly established. “The key (analysis values) the feed must be soaked before use. factors will be distribution and the sales ● Digestible energy 10.72 MJ/kg This can be very helpful during compe- network. Partnerships with retailers will titions and physical exertion or during help us a lot in this regard.” ● Water 10.10 % transport. In addition, targeted marketing ● Crude protein 7.60 % Due to the particular swelling measures such as flyers and trial packets, ● Raw fat 1.60 % properties of the sugar beet cossettes, which will be distributed in stalls, at tour- ● Calcium 7,100 mg/kg they cannot be fed dry and must be naments and at points of sale, will help ● Potassium 5,500 mg/kg soaked in water first. Since Betfor is not to make customers aware of the new ● Magnesium 1,600 mg/kg pelleted, the soakage time is far shorter product. � tsd than for pellets. “This is a major benefit ● Phosphorous 735 mg/kg

Akzente September 2016 27 | SWEET STORIES | A tasty autumn Wonderfully fruity temptations made with SweetFamily and Dansukker

Illuminated pumpkins, sugar-sweet plums, crunchy apples – a little whipped cream or some custard. It takes next to no these are just some of the delicious vitamin bombs from the time to bake and – we are certain – will quickly find fans. abundant fruit and vegetable garden. Our second recipe will add some variety to meal As the days get shorter again and the summer tans slowly times and is just the thing for those with a sweet tooth. start to fade once more, autumn begins its charm offensive with It is a unique marriage of fruit and vegetables, provides juicy fruit and vitamin-packed vegetables. A beautiful season, some much-needed vitamins and simply tastes great. This when the last sunny days give way to cool, damp evenings, mist sweet bake can also be prepared as a creative dessert. sets in and the leaves start to fall. Colourful and resplendent, If you are looking for even more recipe ideas for loud and quiet, stormy and calm – all of this can now be felt. autumn and want to whip up some fruity cakes, sweet- However, autumn means one thing in particular: more leisure and-sour chutneys or delicious jams and pre- time spent at home. A wonderful opportunity to get busy in serves, simply go to www.sweet-family.de or the kitchen. We would like to recommend two delicious recipes www.dansukker.co.uk. � tsd to you here that are easy to follow. Plum cake from Scandinavia, with its fully ripened fruit that slowly melts on the tongue, tastes great with icing sugar,

Sweet pumpkin and apple bake

Ingredients (for four people): Preparation: 20 g butter 1. Grease an ovenproof dish 80 g rusks (around 1.5 litres) with 50 g raisins butter. Place rusks inside. 150 g apples Sprinkle with raisins. Peel 150 g pumpkin (Hokkaido apples and pumpkin and or Muscat pumpkin) remove the core. Cut apples 3 eggs into slices ½ cm thick and 400 ml milk pumpkin into cubes around 50 g SweetFamily caster sugar 2 cm big. Place both in the Pulp of a vanilla pod dish. 1 tsp lemon zest (organic) 2. Whisk eggs with milk, sugar, 50 g almond slivers vanilla pulp and lemon zest 3 tbsp SweetFamily and pour on top of the ingre- Zuckerträume dients. Sprinkle with almonds cinnamon flavour and cinnamon sugar and

place on middle rack in pre- heated conventional oven at 180°C. Bake for around 45 minutes until golden brown. Tip: Dust the sweet bake with SweetFamily Zuckerträume cin- namon flavour and serve with custard.

28 Plum cake

Ingredients (makes around 10 portions): Filling Dough 150 g blanched almonds 140 g caster sugar 125 g soft butter or margarine 2 eggs 180 g flour 300 ml crème fraîche 25 g cane sugar Zest of half a lemon 30 ml water Covering 500 g fresh plums Decoration Icing sugar Preparation: Mix butter or margarine, sugar and water place the mixture on the dough. Press the Perfect for autumnal delicacies: briskly to form a smooth dough. Roll out plum halves into the filling and bake for Zuckerträume cinnamon and the dough and place in a greased cake tin 30 minutes at 225°C in the lower half of caster sugar. with a diameter of 28 cm, covering the the oven. Lightly dust the finished cake side of the tin as well. Pierce the dough with icing sugar and serve lukewarm with with a fork. Leave to cool for 30 minutes. custard, ice cream or lightly whipped cream. Meanwhile, finely grind the almonds. De- stone the plums and halve them. Mix all Damsons or other fruit or berries can be the ingredients for the filling together and used instead of plums.

Akzente September 2016 29 | IN BRIEF |

Seminar Nutrition seminar focuses on blood sugar and glycaemic index

In the debate on nutrition, it is sometimes difficult even for experts to decide which discussions are scientifically based and which are not. Nordzucker wants to play a part in clarifying these issues and therefore regularly invites nutritional experts, customers, associations and industry organizations to seminars where current information about nutrition is discussed.

On 2 November, a nutrition seminar organized by Nordzucker will take place in Copenhagen. The main topics are blood sugar levels and glycaemic index (GI). The topics will be presented under the headings of “Blood sugar – correct and incorrect statements” and “Glycaemic index and its sig- nificance for weight and weight control – preventing diabetes”. The experts are PhD Kasper Aaboe, Departmental Doctor at Copenhagen Hospital, and Professor Anne Raben, Chairwoman of the Adipositas Site visit at test farm Group at the University of Copenhagen. Successful summer event about beet Metabolism is an important topic in the debate on nutrition. Foods with a low GI are often seen as healthy because they only increase blood sugar levels slightly. However, in contrast to what many people There was a lot of interest in the performance of beet at believe, sugar is not one of the carbohydrates that cause the biggest the Swedish summer event. Around 400 beet farmers, beet rise in blood sugar, due to the fact that sugar is a combination of glucose advisers and sales staff visited the test farm in Gretelund and fructose. While glucose causes a sharp rise in blood sugar, the during the two-day event in June. increase with fructose is low. The Head of Agri Center Sweden, Ola Cristiansson, “Blood sugar fluctuations are natural, and nothing for people opened the meeting with a presentation on the Swedish to worry about if they are otherwise healthy. That’s because the body sugar market and the regional performance of the crop and regulates the fluctuations by producing insulin. Only diabetics, who its production. His summary was that the Swedish beet cannot regulate their sugar levels, have to make a conscious effort to farmers, the production facilities in Örtofta and the growing keep them stable,” says Anne-Mette Nielsen, who is in charge of the demand for locally produced sugar form a strong basis for a seminars and nutrition communication at Nordzucker, and adds: “I am competitive and sustainable sugar business in the future. delighted to welcome two respected researchers in this field to our As the event continued, the latest research findings by seminar, who will provide us with scientific explanations for the subject Nordic Beet Research were presented, and best practice matter of this debate.” demonstrations on weed control, crop rotation and fertilizer were held, followed by fruitful discussions about the various Well-attended new ideas presented. � mm seminars The seminars have been held since 2003, alter- nating between Copen- hagen and Stockholm, and are usually very well attended. Around 100 participants are expected this time. � mm

30

Education Tracing the production of sugar – educational activities at International Schulbauernhof Hardegsen

During year-round educational events and topic-related class trips, students can find out all about sugar beet cultivation, from sowing to harvest, at International Schulbauernhof Hardegsen (Hardegsen International School Farm). Local Pop-up store beet farmers are also involved, ensuring that an authentic picture about production methods is provided. In discus- The “little sugar plant” sions with the farm managers, the students learn about things such as sowing densities and potential harvest yield. Sugar enriched the streetscape of Helsinki city centre in May They also find out about the agricultural technology used thanks to the “Pieni sokeritehdas” (“little sugar plant”) pop-up and how it has developed in recent years. In addition, they store. The aim of the pop-up store, a small temporary busi- obtain first-hand information about increased sugar con- ness, is to stage and present sugar in a way that gets people’s tent as well as the successes and purposes of plant strains, attention. This unusual idea wasn’t just being used to market as seen from the farmers’ perspective. Dansukker’s new, Finnish granulated sugar, but the long history In the adjoining learning kitchen, sugar is used in the of the Finnish sugar industry is also presented in the showroom. context of a balanced diet. Students learn about its preserva- Creative ideas focusing on sugar were also passed on through tive properties while making marmalade. In addition, baking workshops. The initiative was a great success and several hun- takes place on an almost daily basis. dred people visited the “little sugar plant” in the course of the In the stall, the students learn about the use of beet five-day campaign. cossettes as animal feed. On an excursion to the nearby Coffee and muffins for free, baking tips from the confec- biogas facility, they find out how beet is used as an energy- tioner as well as displays of old packaging and an exhibition producing plant in a variety of forms. on the history of sugar enticed lots of people in from the street. The activity-based holistic approach at the school farm On the family day, children could also add sugar decorations to is centred on the objectives of sustainable development, Mother’s Day biscuits and enjoy tasty candy floss. � ed which is implemented directly on an interdisciplinary and integrated basis by closely linking it to the curriculum. Each week, students learn specific details about sugar beet at the school farm, depending on what type of school they are attending and what form they are in. Since many consumers no longer see for themselves how food is produced, we believe that our extra-curricular activity helps to support school education in this regard. The school farm team has been supported by Nord- zucker for many years, and without this involvement many educational activities would not be offered with this activity- based approach and level of authenticity. Further information is available at: www.internationaler-schulbauernhof.de. � ed

Akzente September 2016 31 | IN BRIEF |

Competition Sugar Cup 2016

Sugar Cup 2016 was again this year a big success. 450 young riders from all over Sweden have been compet- ing in races in several places during summer. The final took this year place at Skurups Country Club in the Scania- region where five best riders received the precious Bet- for-blankets. � mm

Fairs Sweet eye opener for bakers and confectioners

Syrup-inspiration in focus at Nordzucker’s stand at the Scandinavian Bakery Fair Nordzucker participated earlier this year and for the first time at the Scandinavian Bakery Fair in Copenhagen, Denmark. The fair offered Nordzucker alongside the 80 other exhibitors plenty of opportunities to meet and discuss with the close to 1,800 professional bakers and confectioners visiting the fair. “As Nordzucker markets several products and solutions for the bakery and confectionary segments a fair like this provides a good platform for showing our full product palette and also for talking directly to our customers, in this case the bakers and con- fectioners, about their needs and how we can contribute to make their work easier”, says Ulrik Hvidt, Industry sales in Denmark.

Focus on syrup At the Nordzucker stand our six varieties of bakery syrups each with its own flavor, colour and application was presented and demonstrated by our dedicated team. “As an add up”, says Louise Stenberg, marketing, “we had engaged Denmark’s most talented pastry apprentice 2016 Blyp Knudsen who created a beautiful sugar creation”. The Scandinavian Bakery Fair is organized by the association of Master Bakers and Confectioners in Denmark (BKD) and two supplier associations for the Danish bakers and pastry industry. � mm

32

AgriLog Step by step to peak performance

In Germany, Nordzucker is coordinating more and more beet transportation using AgriLog. Following the project launch three years ago, the new Nordzucker logistics portal AgriLog is making great progress. “In 2016, we will plan around half of our beet transportation in Ger- many using AgriLog,” reports Project Manager Markus Reiners, who is developing Nordzucker’s new logistics portal together with the IT team. Together with its first supplier communities, Nordzucker has been obtaining valuable user experience in live operation for two years. “The group of participating supplier communities has grown rapidly in 2016,” says Reiners. All of the partners are now linked into the new system via mobile tablets, including when they are on the road. To ensure that the switch is easy, Nordzucker conducts AgriLog training courses for all participants up until the start of the harvest. The smart MIR successor AgriLog aims to achieve one thing above all else: to perfectly interlink all participants and all processes from the field to the plant so that har- vesting, clamp maintenance and loading activities as well as transportation can be coordinated with each other more conveniently and efficiently than before. � sdp

Rally Nordzucker takes part in the Baltic Sea Circle

On 18 June 2016, two Nordzucker staff members, Frank Kruppe 750 to selected charities. Nordzucker supported its “team to and Thomas Gehrecke, both of whom work at the Klein Wanzleben beet” – who competed with the number 113 – in this regard. plant, set out on a very special kind of rally. A classic car rally took Half of the starting fee went to charitable organizations that the “Sugar” team to every country with a Baltic Sea coast and are permanent charity partners of the organizer (e.g. Autonome therefore through almost all of the countries where Nordzucker Jugendwerkstätten Hamburg e.V., Moebius Syndrom Deutschland operates: Denmark, Sweden, Norway, Finland, Russia, Estonia, e.V. and Sage Hospital e.V.) and the other 50 per cent went directly Latvia, Lithuania, Poland – with the entrants themselves left to to two institutions chosen by Frank Kruppe and his team (50 per cent work out the route. The competitors crossed the finish line in each to Verein Moebius Syndrom Deutschland e.V. and Arche e.V.) Hamburg on 3 July. The Baltic Sea Circle Rally 2016 generated a total of EUR 382,000 The vehicles used in the rally had to be at least 20 years old. in donations from the starting fees. � ed As an entry fee, the competitors agreed to raise and donate EUR

Akzente September 2016 33 | PEOPLE AT NORDZUCKER |

Patrick Heuer, Packaging Shift Leader, Nordzucker Service Center Uelzen (NSC)

To become Packaging Shift Leader at 27, having started your career as an apprentice retailer, is certainly unusual. Patrick Heuer set out on this path at Nordzucker in June 2011 and is now Shift Leader in the NSC. His position involves a wide range of duties and challenges: “My job is incredibly varied. Each day is differ- ent. This means that it is difficult at times to keep track of everything, but that is what I enjoy about it and how I succeed. I wouldn’t have it any other way.” Patrick Heuer’s duties include coordinating and planning the production orders at the packaging machines, ensuring that enough sugar is available in the correct grain sizes to fulfil each individual order, and responding to difficulties that arise: “When problems occur, I have to quickly find solutions together with my team to ensure that production is not interrupted. Working together, we usually manage to do this very well.” � bdl

34 | CLICKED ON | A look online

Sugar Academy – educational program Ann-Louise Hallgren, marketing, project the teachers a solid platform to work for professionals to be leader for Sugar Academy says: “The from in their class rooms. To support and continuously improve ­material is developed to increase the the knowledge around sugar and its knowledge about sugar and its’ func- Improved looks functional properties Nordzucker pro- tionality properties”. The material focus’ As the ambition, in the long run, is that vides educational material for students “round the beet” highlighting the prop- students and teachers use the sugar­ within the food, baking, chefs and con- erties, taste and nutritional aspects com- academy-website in an as large extent as fectionary segments. Starting around ten bined with information about the produc- possible, the web site’s user friendliness is years ago Nordzucker developed an edu- tion of sugar. crucial. The teaching material had a make- cational program around sugar to promote Nordzucker also provides training over some years ago and a new and more the knowledge around sugar amongst for teachers. The trainings are conducted modern version of the Sugar Academy-film food professionals to be within the food as a “train the trainer concept” giving was launched earlier this summer. � mm service segment. The program – Sugar Academy – has been running for ten years in Denmark and 7 years in Sweden and it is very popular, as far 11 266 students in Sugar Academy – a training programme in sugar Denmark and Sweden have run the pro- gram.

Student- and teacher’s courses Knowledge about sugar is a part of the schools ordinary education program and it is in these classes the Sugar Academy- material is used. The material consists of a study book, a film, sugar samples for sensory use and teaching material and can be retrieved from our web page www.sugaracademy.com.

Imprint Published by: Nordzucker AG, Küchenstrasse 9, 38100 Braunschweig, Germany, Tel. +49 (0)531 2411 0, [email protected]; Editorial team (ed): Bianca Deppe-Leickel (bdl), Susanne Dismer-Puls (sdp), Lubomir Fischer, Mariann Mellström (mm), Tanja Schneider-Diehl (tsd), Marion Stumpe, Björn Windfall; Layout: Sieler Kommunikation und Gestaltung GmbH, Frankfurt; Printed by: Leinebergland Druck GmbH & Co. KG, Alfeld Image credits: CEFS, Boris Kuster, Nordic Sugar (Apelöga, Sebastian Åkesson, Lasse Davidsson, Falkenbergs Foto, Thomas Hägnefelt , Victoria Johansson, Christer Kristiansson, Ulrik Larsen, Åke Månsson, Ingrid Riis, Guoda Šulcaitê, Lars Thornblad), Nordzucker, Nordzucker Polska, Shutterstock, Sandra Ulbricht

Akzente September 2016 35 Mini coconut peaks with chocolate

Ingredients makes about 40 ❱ 75 g butter, warmed to room temperature ❱ 225 g Dansukker Cane Sugar Granulated ❱ 245 g desiccated coconut ❱ egg whites from 3 large eggs ❱ grated peel of 1 lime

Topping ❱ 100 g dark chocolate ❱ coconut flakes

Preparation 1. Set the oven temperature to 200°C. 2. Beat the margarine and sugar together until soft. 3. Add the coconut and egg whites and mix thoroughly. Stir in the lime peel. 4. Spoon the mixture out onto a parchment- lined baking sheet, forming into small peaks. Bake in the middle of the oven for 8 – 12 minutes. 5. Remove from the oven and leave to cool. Melt the chocolate and dribble over, and finally sprinkle with coconut.

www.dansukker.co.uk