Stay in Tune Ingredients • Packaging • Transportation

Flexible & Innovative Dairy & Food Production Processing • Hygiene • Analysis Stay in Tune Ingredients • Packaging • Transportation

21 June 2011

Denmark - June 2011 Stay in Tune! “Stay in Tune” is the major theme running through Danish Dairy & Food In- dustry … worldwide this year. With the musical term “Stay in Tune”, we focus on how the dairy industry constantly must stay in tune on market conditions to meet trade and customer requirements. The global consumer preferences for dairy products are in fact multifaceted and cover besides disposable income also expectations of the industries high CSR-profiles along with a lot of other implicit food qualities such as: natural, environmentally friendly, ecology, functional, convenience, health and wellness, indulgence, gourmet and inexpensive etc. Thus, the dairies sharpen their demands on the supplying industry to stay in tune on innovative solutions and equipment enabling the industry to produce dairy products on market demands. How do suppliers navigate through the dairy and food companies as well as the modern consumers constantly changing preferences for novelties? Flexi- The cover shows a lure. This instru- ble machinery easy adjustable for making different and often small scale prod- ment dates from the Danish Bronze Age (about 600 B. C.). It has only been uct series are just one of the answers. Innovative and/or functional ingredients found in Denmark and the former Dan- and packaging are others. Further also new and highly advanced analytical ish territories. Today it forms part of the Danish Quality sign known as the and hygienic concepts are needed to guarantee that the complex foods are of “Lure-brand”, used on dairy products. the highest quality. Background picture by Colourbox.

A large number of supplier companies, educational and research institutions Circulation: 10.000 copies in the dairy area participate in Danish Dairy & Food Industry, which this year Readership: Leading personnel in the is introduced by the Danish Agricultural Minister Henrik Hoegh along with dairy and food industry in more than 120 countries as well as employees at one of the world's leading dairy companies, Arla Foods. Danish embassies and consulate- Besides studying this magazine our readers are offered the opportunity to generals, Government advisers and meet representatives from the Danish dairy and food industry at large inter- representatives of marketing councils. national exhibitions in 2011-12 as for example: World Food Moscow in Mos- The editorial staff of Danish Dairy & Food cow 13-16 September, GIDA in Istanbul 22-25 September, World Dairy Expo Industry ... worldwide: in Madison 4-8 October, ANUGA in Cologne 8-12 October, IDF World Dairy Chief Editor, M. Sc. Anne-Sofi Christiansen Summit in Parma 15-19 October, The New Danish Food Contest in Herning Editor, M. A. 8-9 November, WorldFood India in New Delhi 9-11 November, Food Ingredi- Anna Marie Thøgersen ents Europe in Paris 29 November - 1 December, and further in 2012 Anuga Litographed by: FoodTec in Cologne 27-30 March. Gitte Kristiansen, Mediegruppen Jorn Thomsen / Elbo A/S, The Danish Dairy Managers Association and the Danish Dairy Engineers Kolding, Denmark Association own and publish Danish Dairy & Food Industry ... worldwide. We Printed by: have published the magazine since 1976 and this issue is the 21st in succession Jorn Thomsen / Elbo A/S informing you about Danish dairy and food industry. Kolding, Denmark Danish Dairy & Food Industry ... worldwide is distributed in more than Editorial office and distribution: 120 countries in 10.000 copies. Furthermore, the magazine is available at our Danish Dairy & Food homepage: www.ddfi.dk or www.maelkeritidende.dk. Our experience tells us Industry ... worldwide Munkehatten 28 that about 100.000 dairy, food and marketing specialist worldwide study this 5220 Odense SØ journal every year. Denmark Tel.: +45 66 12 40 25 You are always welcome to contact us for further information. ■ Fax: +45 66 14 40 26 www.maelkeritidende.dk Anne-Sofi Christiansen Anna Marie Thøgersen [email protected] www.ddfi.dk Chief Editor Editor ISSN 0904-4310

Reprint permission to interest publications providing their credit and tear sheets to the publisher. Contents

16 Akzo Nobel: The Simple 42 KKA Partners: Danish Index to Answer to Sodium Reduction, Equipment - Value for Money, Advertisers by Eric Huisman by Keld K. Andersen 27 Alectia: How to Stay in Tune, 10 Kold College: 17 Akzo Nobel by Rolf Pedersen Tailor-made Dairy Courses at KOLD College, 64 Alectia 8 Arla Foods: Closer to by Hans Skjerning and 29 Alvibra Nature™, Bjarne Vagn Larsen by Anna Marie Thøgersen Arla Foods 26 60 Scan-Vibro: 22 Au2mate: Dairy Applications 5 Au2mate Vibration Technology - and Customer Owned Multifunctional Possibilities, Chr. Hansen 38 Automation Framework, by Lars Valentin Peters 35 Dairy Books by Klaus Dam 14 SPX Flow Technology: 57 Dairy Fruit 52 Chr. Hansen: Perfectly Sustainable Solutions for Food Healthy Drinking Yougurts, Danish Food Exhibition & Dairy Processing 33 by Helle Rexen 36 - Join & Visit 24 Tetra Pak HOYER: Tetra Dairy Fruit: 49 DSM 56 Pak Feeds an Ice Cream Trend, Constantly Changing by Cath Mersh 32 DSS Silkeborg Consumer Preferences, 9 Elopak by Crispin Gell 30 Tetra Pak: For Premium Quality Dairy Products, 55 FH Scandinox 33 Danish Food Exhibition: by Keith Goodby - Plants for Sale 36 Join and Visit the new Fair 6 The Danish Ministry for 21 FH Scandinox 48 DSM: Food, Agriculute and 37 GEA Niro We Want a Brighter Future Fisheries: A visionary and Innovative 47 Hans Jensen Engineering 34 DSS Silkeborg: Danish Agro-Food Sector, Membrane Filtration for 23 Keofitt by Minister Henrik Høegh Recovery in Dairies, 19 Kerry Ingredients & by Karsten Lauritzen 39 Trepko: Three Pillars of the Flavours Denmark Packaging Process, 20 FH Scandinox: by Agnieszka Libner 43 KKA Partners Working on three Continents, 11 KOLD College by Anna Marie Thøgersen 12 University of Copenhagen, Dairy Technology 41 LOGSTOR 50 GEA Niro: SprayEye™, Department: Dairy by Martin Skanderby 7 Palsgaard Education & Research in Tune, by Richard Ipsen 61 Scan-Vibro 46 Hans Jensen Engineering: State-of-the-art Conveyor VM Tarm: Efficiency and 15 SPX Flow Technology System, 58 Safety on the Agenda, Tetra Pak by Anna Marie Thøgersen 63 by Anna Marie Thøgersen 45 Tetra Pak HOYER 54 Keofitt: New Keofitt Aseptic Who is behind Danish Dairy & Sampling Bag™, 44 2 Trepko Food Industry? by Henrik Salomon 13 University of Copenhagen, Faculty of Life Science 18 Kerry Ingredients & Flavours Denmark: Many 59 VM Tarm Different Tasty Cheese Tastes, by Anna Marie Thøgersen annonce danish dairy1504trykklar.pdf 1 4/15/2011 4:00:53 PM

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www.au2mate.com NR. 21 Danish Dairy & Food Industry … worldwide 2011 5 A Visionary and Innovative Danish Agro-Food Sector

The Danish agro-food sector faces both great possibilities and challenges in the years to come.

tributed to the growth of high-qual- By Mr. Henrik Høegh, ity food and placed Denmark on the Minister for Food, gastronomic world map. Best known Agriculture and Fisheries (Foto: Anette Sønderby) is the nomination of the Copenha- gen restaurant Noma as “Best restaurant of the world” (2010), and the re- sent nomination of the Danish chef Rasmus Kofoed as “Best chef of the world”. To support this development, the Danish Government has decided to establish an ambitious culinary institute. By combining the knowledge and competences of the food industry and food science with consumer wishes More than 60 percent of the Dan- tion - is increasingly being copied by and the work of Danish chefs, the ish area is used for agriculture. This other countries and competition from new institute is expected to act as a means that agriculture and the as- other countries with lower produc- melting pot and a Danish lighthouse sociated food industry play an im- tion costs is steadily getting stronger to promote further growth and devel- portant role in the Danish economy which makes it harder to compete on opment of quality foods. when measured on GDP, employ- price alone. ment, the balance of payments, etc. However, a growing world popula- The Common Agricultural A recent analysis based on data from tion and middleclass, mainly in China Policy Monitor Group’s Global Cluster Da- and India, provide opportunities for Debates on the future outline of the tabase demonstrates that the agri- Danish food producers to place goods Common Agricultural Policy (CAP) cultural and food cluster in Denmark outside the borders. The opportuni- after 2013 will continue over the next is the third biggest in Europe. The ties are particularly prosperous be- two years. Danish cluster is unique because it is cause these consumers are increas- It is of outmost importance that broadly based across various agricul- ingly conscious consumers focusing the sector is able to further develop tural and food areas, e.g. production on food safety, health, quality and an- its production, export possibilities as of perishable goods. imal welfare etc. well as contribute to cope with the so- It is of great importance to the cietal challenges, e.g. on climate, en- Danish Government to provide the Better products vironment and energy. We need to best possible business environment New opportunities arise both on the ensure the best possible business en- for the agro-food sector - not only global, home, and close-by markets. vironment for the agro-food sector in for the benefit of the sector itself, but Organic production and locally grown order for it to stay competitive, inno- also for the benefit of the Danish so- food with special characteristics are vative and sustainable. This will al- ciety. receiving much attention. This devel- low for both the large export oriented opment has in recent years been sup- food producers and the small food Global presence ported by the great success of Danish producers to be present locally and One of the characteristic and com- gastronomy. globally. Hence, we need to invest in petitive advantages of the Danish The culinary scene in Denmark the development of the future agri- agro-food sector - its ability to opti- has over the years expanded remark- cultural production in Europe - not in mize traditional agricultural produc- ably - a development that has con- the production of the past. ■

6 Danish Dairy & Food Industry … worldwide 2011 NR. 21 dairy

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NR. 21 Danish Dairy & Food Industry … worldwide 2011 7 Arla Foods Closer to Nature™

As one of the worlds’ largest dairies, Arla Foods constantly stay in tune on customers’ and consumers’ demands for dairy products in more than 100 countries. The global brands Arla®, Lurpak® and Castello® include hundreds of dairy goods suited every potential preference for taste and purpose: Basic, luxury, innovative, mainstream, culinary, less-fat, indulgence, organic, lactose-free, good for you, for babies, for elderly, lower/high- priced … You name it - Arla Foods has it!

By Anna Marie Thøgersen, Editor

Also the dairy plants are becom- tose content. These LactoFree® prod- ing bigger, and Arla Foods is now ucts are marketed under the Arla constructing the world’s largest fresh brand. This brand, of course is used milk plant just outside London, and equally on the very broad range of the ready for production in 2012. - Not Arla goods within milks, cheeses, but- only are we building the world’s first ters, milk powders etc. billion liter liquid milk dairy, it will Further, Arla is well-established also be the first zero carbon milk pro- on the organic platform. Way back cessing facility, tells Mr. Peter Lau- in the 1980’ies, Arla Foods - as well “House of Castello®” is pure indulgence! ritzen, CEO of Arla Foods UK. He as other Danish frontrunner dairies - adds: - The potential impact on the launched the very first organic milks. environment of each element of the The organic food palette has grown new mega-dairy has been evaluated steadily ever since - despite the global Closer to Nature and the best available construction financial crisis. The organic prod- Part of the Arla brand is the compa- techniques, advanced process tech- uct portfolio caries all three brands: ny’s slogan: Closer to Nature™ - and nologies and renewable energy op- Arla®, Lurpak® and Castello®. by this the cooperative dairy does not portunities will be utilized. mean the “the good old days” - on the More or less contrary! Arla® - Lurpak® - Castello® Arla Foods is of course fully aware of The dairy farmers, who own Arla, But, back to the dairy products! The the core-product; milks position in are constantly expanding their farm- international dairy company succes- the forever on-going health discus- yards, as for instance the Swedish sively launches new products under sions about recommended milk and organic milk farm, Vadsborg with the global brands Arla®, Lurpak® and calcium intake, saturated fats etc. 1.000 dairy cows. This number of Castello®. Some of the new-comers Thus, the global dairy company di- cows gives a more efficient but yet are e.g. within the lactose-free and alogs with consumers and experts - sustainable milk production. Further organic ranges. Although most con- and not least cover the entire spec- the milk trucker, driving eco-friendly sumers in Northern Europe, Arla’s trum of dairy foods containing more even, can collect the organic milk at core market, have no problems with or less fat, lactose, proteins etc. Vadsborg in just one load full. In ad- drinking milk, there are consumer In the less-fat-category we find a dition, Arlas cooperative farmers are groups suffering from lactose-intol- brand-new blended spread with only striving to get closer to nature by in- erance. To accommodate these con- 43% fat content, and this spread is creased focus on greater use of farm- sumers - also in other parts of the valued by health-conscious consum- yard manure to produce biogas in re- world - Arla Foods has launched a ers. In the more-protein-category we placement of fossil fuels. range of milk products without lac- find the Arla Protin® products, con-

8 Danish Dairy & Food Industry … worldwide 2011 NR. 21 taining extra proteins and calories - meant for and increasingly valued by small-eating consumers. On the other hand, the fabulous Castello® cheeses belong to the eat-less-but-good-category. For cheese lovers “House of Castello®” is pure indulgence.

Egg-replacement in muffins Arla Foods is also the world largest producer of highly-refined and functional milk ingredients used in both dairy products as well as other goods, Sketch of the new UK Arla plant: The mega dairy will be the largest and most environmentally-friendly fresh milk plant in the world. including baby-foods. And more ingredients are in the tube! - Thanks to new technology, we just last year Arla Foods World-wide facilities in 14 countries and sales of- launched an innovative permeate in- Arla Foods is no. 7 on the world’s fices in further 20. The core markets gredient, deproteinised lactose, tells Top-10 dairy list, and last year the are the UK, Sweden, Denmark, Fin- CEO Henrik Andersen, Arla Foods company had a total milk amount land, the Netherlands and Germany. Ingredients. He adds: - This ingredi- of 8.7 billion kg. The dairy giant is In the last two mentioned Arla has ent is a functional breakthrough, as it owned by 7.180 Danish and Swed- fairly recently purchased two dairy can not only be used in e.g. ice cream ish milk farmers. The company has companies, and are thus running pro- and chocolate, but even replace eggs 16.200 employees world-wide, and duction in the actual countries. Other in bakery products like biscuits and the net turnover was 49 billion DKK primary markets are Russia, Poland, muffins. in 2010. Arla Foods has production USA, China, and the Middle East. ■

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NR. 21 Danish Dairy & Food Industry … worldwide 2011 9 Tailor-made Dairy Courses About KOLD at KOLD College College

• All educations and courses at KOLD College is an expert within tailor-made courses for the KOLD College are based on international dairy and food industries. the concept “from soil to table”. • 180 employees, of which 110 lecturers have vocational or academic backgrounds. • 1,150 full time equivalent students and course participants. By Hans Skjerning, Principal, • 6,500 students attend educa- and Bjarne Vagn Larsen, Vice- tions or courses each year. Principal, KOLD College • Buildings covering 38,000 square meters. Dalum becomes KOLD • 12-week course: Participants from Areas of education at KOLD Col- In 1889, KOLD College was founded Nicaragua. Subject: General Dairy lege: as part of Dalum Agricultural College. Technology. • Agriculture, horticulture, ani- In 1979 the college was separated • 2-week course: Participants from mal keeper, forestry from Dalum Agricultural College and India: Subject: Milk Powder. • Catering (Chef, Waiter, became the independent dairy col- • 1-week course: Participants from Butcher, Baker) lege: Dalum Technical College. The Japan. Subject: Danish Cheese Col- • Dairy technology (Dairyman, college got its own board and princi- lege. Dairy Operator) pal, and focused fully on all educa- • 1-week course, a KOLD/AEDIL co- • Technical gymnasium (3-year tions from soil to table. operation: Participants from Eu- pre-university study course) In January 2004 Dalum Technical rope. Subject: Cheese Making by • Academy (Laboratory tech- College merged with the horticulture Ultra Filtration. nologist, Process technologist college Soehus, under the merging within food, dairy or process- name Dalum Education Centre. International cooperation ing), Service economist (hotel On December 1st in 2008 the Dalum KOLD College has participated at a and restaurant, service man- name changed to KOLD College. transverse development project. Var- ious dairy companies and other ed- agement, event and tourism) Global outlook ucation centres with parallel prob- • Bachelor (in Dairy, Labora- At KOLD College’s Dairy Training lems have been involved, as well as tory, Food, Process) Centre the international aspect is in- organizations within the dairy indus- • In-service tailor made training tegrated and has played a major role try. This cooperation has resulted in and courses (Photo by: Ole Friis). for years. Numerous courses and innovative and more flexible train- contacts worldwide bring inspira- ing programs as e.g. “split courses”, tion to the college - and demand high in which the participants have home standards of flexibility and quality. assignments at their work. Results Our staff successively participates in from these assignments will be pre- international activities, and each year sented at the following course. The the dairy department teachers visit new courses consist of e.g.: European dairy companies to catch • Process and energy optimization up on new trends and tendencies (water, waste water, energy, CIP- within dairy production. cleaning) • Specific Process Control Courses for dairy drivers International Dairy Courses • Optimization of safe working con- In cooperation with another educa- Each year KOLD College arranges a ditions tion centre, KOLD College each year number of tailor-made courses for • Optimizing CO2 results arranges a number of tailor-made Danida and international compa- • Supplying the participants with an courses for drivers from different nies, e.g.: understanding of the optimizations dairy companies:

10 Danish Dairy & Food Industry … worldwide 2011 NR. 21 • Day 1-3 deals with the EU-certifi- Join the November cation for drivers within the dairy 2011 Course! industry. The drivers will com- In November 2011, week 45- ply with the legislation to hold the 48, KOLD College organizes a job as freight drivers based on the one month Theoretical & Prac- knowledge about traffic regula- tical Dairy Training Course. tions, working hours regulations, The course will be held in Eng- driving and resting time, transport lish and focuses on the follow- legislation as well as knowledge to ing subjects: Milk treatment secure driving, defensive and en- in general, and production ergy saving. The participant will be of dairy goods as; fermented able to do heart-lung rescuing and milk, special milk products, emergency treatment. cheese, butter, ice-cream and • Day 4-6 is a complementary giv- milk powder. There will also ing the driver knowledge of the mi- be sessions within: Labora- crobiological composition of milk, tory control of milk and dairy methods and values of relevant products. measurements and milk product types. Further the driver can carry out transportation in connection More information about this dairy course is available at with reception and distribution www. koldcollege.dk - A detailed program for this up- of milk according to the coming November 2011 one-month Dairy Course is avail- principles of HACCP, able at www.koldcollege.dk or by contacting education ISO and local quality coordinator Sten Holmgaard Sørensen on e-mail: control programs. ■ [email protected] (Photo by: Ole Friis).

Kold College is the new name of Dalum UddannelsesCenter

Kold College offers tailor-made courses for the global dairy sector and food industry.

The high standard of Danish dairy and food technology We houses the only dairy college in Scandinavia: The is recognised and appreaciated worldwide. Kold college Dairy Training Centre of Denmark, which special- has played an important part in developing and main- ises in courses in dairy technology • laboratory tech- taining this exellence. Our international activities focus niques • maintenance of dairy equipment • environ- on the integration of food education and are based on mental engineering • energy saving • quality control our fundamental concept “from soil to table” . management • the operation of dairy plants.

Our mission is to continue the to expand our international courses and contacts. Please contact os for futher information.

landbrugsvej 55, dK-5260 odense s • t: +45 63 13 20 43 • cvr-nr:86572028 Koldcollege.dK • [email protected]

NR. 21 Danish Dairy & Food Industry … worldwide 2011 11 All teaching at M. Sc. Level Dairy Education & is conducted in English, and 50% of the students come Research in Tune from abroad.

Education and research tuned to benefit the dairy and food industry - worldwide

global producer of highly specialized ent that has numerous uses in the By Richard Ipsen, milk-based ingredients and the new dairy and food industry and that can Professor, Research agreement will strengthen the already be tailor-made to suit specific appli- Group Leader, Dairy Technology, existing research in this area. cations. Microparticulation is a pro- Dept. Food Science, cess where the whey protein, by us- University of Multi-disciplinary research ing simultaneous heating and shear, Copenhagen At University of Copenhagen we per- can be aggregated into particles of form multi-disciplinary research and a size equivalent to the fat globules Close to the centre of Denmark’s busy aim at obtaining insight that benin milk (approximately 10 microm- capital students from all over the efits science as well as industry and eters). Such particles have excellent world gather to study dairy technol- consumers. An example of this is the properties in terms of acting as fat re- ogy guided by a diverse group of re- work we are presently conducting in placers in various food systems. They searchers who not only teach but also close collaboration with Arla Foods enhance the creaminess in low-fat yo- closely collaborate and interact with on the application of microparticu- ghurt and ice cream and can even be industry on research projects tuned lated whey protein in dairy products. used in the production of cheese. Our to benefit the global dairy and food Whey protein is a versatile ingredi- research has focused on understand- industry. This is the Research Group for Dairy Technology at Department of Food Science, which is part of the Faculty of Life Sciences (LIFE) at University of Copenhagen.

Research collaboration Recently the University of Copenha- gen and the major Danish dairy company Arla Foods entered into a new strategic research collaboration. The university and Arla will make researchers, technology and skills available to each other in projects dealing with areas such as food safety, nutrition, milk composition, consumer science, packaging and sustainable manufacturing. Arla is also a leading

For students not able to travel to Copenhagen, the Dairy Technology Research Group offer a course based on e-learning thus making it possible for students to attend from anywhere in the world. The course is a nine week Introduction to Dairy Technology, aimed at students with a B. Sc. of Food Science or a similar background, and will run for the first time from September 2011.

12 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Dairy Technology – In a Global Classroom

Take a course that provides you with Successful completion of the course all the basic knowledge on dairy is based on a final written exam as technology - and take it anywhere well as on finishing each e-learning ing how the properties of the micro- in the world! module, i.e. participation in on-line particulated whey protein affect the From September 2011 we offer a discussions, fulfillment of individual quality of yoghurt and similar prod- course: ”Introduction to Dairy assignments, group work and ques- ucts, thus enabling an optimal pro- Technology” as e-learning, so all tionnaires. cessing of the whey. This in turn se- you need to attend is access to the internet and a webcam. Teachers cures a final, all natural ingredient The teachers are from the Depart- that for example provides the best Content ment of Food Science, Faculty of possible creaminess in low fat yo- The course will cover: Life Sciences, University of Copen- ghurt for the benefit of dairy compa- • Milk production and biosynthesis hagen. They are all experienced nies as well as consumers. • Basic dairy chemistry researchers with a comprehensive • Microbiology of raw milk and knowledge of the science and prac- Global dairy technology dairy products tice of dairy technology. network • Quality assurance of raw material The Research Group for Dairy Tech- and product Schedule th nology is also responsible for the two- • Processing of dairy products: The course will start on Monday 5 Fluid milk products, Fermented th year specialization in Dairy Tech- September and end on Friday 11 milks, cheese, Butter and Powder November 2011. nology, which is part of the M. Sc. • Cleaning and hygiene We plan to offer the course every Programme in Food Science offered year. at LIFE. All teaching at M. Sc. Level is The course is based on a series of conducted in English and 50% of the e-learning modules integrating students come from countries out- literature studies, exercises relating About the side Denmark. However, not all po- to theory and case studies. Department of Food Science: tential students are able to travel to The Department of Food Science, Copenhagen and for those students, Requirements? Faculty of Life Sciences, University of Copenhagen performs research at universities or in industry, we of- We have designed the course to fit and conducts teaching at the highest fer a course based on e-learning thus students with a background equiva- academic level in the area of food lent to a B. Sc. in Food Science. science. More at making it possible for students to at- http://www.en.ifv.life.ku.dk/ tend from anywhere in the world. The course is a nine week Introduction to Dairy Technology, aimed at students with a B. Sc. of Food Science or a similar background, and will run for the first time from September 2011. We are looking forward to serving the More information: needs of the global dairy industry by For more informa- teaching students in a virtual class- tion contact the course responsible, Professor room and aiding in creating an inter- Richard Ipsen at national network on dairy technol- [email protected] ogy. Stay in tune! ■

NR. 21 Danish Dairy & Food Industry … worldwide 2011 13 SPX Flow Technology Sustainable Solutions for Food & Dairy Processing Food, beverage and dairy processing have never been more challenging. Margins are being squeezed, food safety is paramount and consumer demands for new products make formulation changes a regular occurrence.

Partnership in challenges • Waste prevention and loss reduc- About SPX To meet these challenges head on, tion SPX Corporation (NYSE: SPW) you need a partner with a deep un- • Reuse of resources is a Fortune 500 multi-industry derstanding of process engineering • Improved value of raw materials manufacturing leader that pro- and a broad portfolio of equipment. • Water and energy reduction vides its customers with highly- Look to SPX and its industry leading • Product safety and security specialized, engineered solutions brands to provide unparalleled tech- • Social responsibility to solve critical business issues. nical support, equipment versatility SPX products and technologies and food processing expertise. Recog- Comprehensive portfolio play an important role in the ex- nizing our customers are under pres- It’s difficult to find a more compre- pansion of global infrastructure sure to remain competitive, our so- hensive portfolio of processing equip- to help meet increased demand lutions address key business drivers, ment anywhere else. Many of our de- for power and energy and sup- such as product flexibility, waste and signs incorporate patented features port many different sources of energy management and regulatory and our research and development power generation, including coal. compliance. efforts continue to produce ground- breaking technologies. When you Sustainable solutions specify SPX equipment, you get more SPX is highly committed to delivering than a product - you get a partner. include training, consulting, remote sustainable based solutions which ex- We listen to your goals and design diagnostics, repairs and much more. ceed customer expectations in value the best solution to help you achieve Explore the endless solutions that and return through a focus on: them. By testing your formulations at SPX has to offer. You’re sure to find one of our many application centers answers that will improve plant per- worldwide - you’ll have a proven pro- formance, increase profitability and About SPX Flow cess before you implement it in your enhance the value of your brand. ■ Technology plant. SPX’s food technologist can SPX Flow Technology designs, help you with process optimization manufactures and markets en- services and our Innovation Cent- gineered solutions and products ers and Pilot Plants are available to used to process, blend, meter and support you further with new prod- transport fluids in addition to air uct or process innovations and im- and gas filtration and dehydra- provements in the development tion. Recognized for its brands of financially attractive and like Anhydro, APV, Gerstenberg sustainable food and bever- Schröder, Johnson Pump, Light- age products. nin and Waukesha Cherry-Bur- Your partnership with rell and turnkey systems capa- us doesn’t end at the sale. Our bility, SPX Flow Technology has supportive After-Sales Services global operations which serve the Food & Beverage, Power & En- ergy and Industrial markets. Visit www.spxft.com. The scraped surface heat exchanger, the Nexus, which

uses CO2 as cooling medium.

14 Danish Dairy & Food Industry … worldwide 2011 NR. 21 NR. 21 Danish Dairy & Food Industry … worldwide 2011 15 OneGrain Technology and biological attributes of the ma- ture cheese. The Simple Answer to There are various methods of salting cheese: Direct addition and mixing of dry salt to broken or milled Sodium Reduction curd pieces, e.g. Cheddar, Chesh- ire and cottage cheeses. Rubbing or spraying dry salt or a salt slurry on By Eric Huisman, Akzo Nobel to the surface of the moulded curds, e.g. blue cheeses, Stilton. Immersion Reducing sodium levels up to 50 percent sodium reduction of moulded cheese in brine solution, Reducing sodium levels in food isn’t by combining regular salt, a ‘salt re- e.g. Gouda. easy. As well as the taste salt provides placer’ and taste-enhancing flavours By substituting AkzoNobel’s Supra- it has many practical functions that in single salt grains, as illustrated in sel Loso A30 or A50 for salt, it is pos- must be met. While developers have the OneGrain figure. sible to produce a reduced sodium a range of solutions at their disposal, cheese product with similar taste, finding the right mix takes time and OneGrain in cheese texture and preservation profiles (Ta- effort. Introducing new ingredients Salt plays a vital role in cheese mak- ble 1). By use of AkzoNobel’s Suprasel into production brings fresh chal- ing for flavour, moisture control, and Loso A30 and A50 no differences in lenges and there can be problems re- preservation. Salt is a natural pre- microbiological data were detected! lated to dust formation, contamina- servative with few natural alterna- tion of equipment by hygroscopic tives. 50% sodium reduction materials, transport and dosing. Su- The reasons for salting cheese, be- OneGrain technology from Akzo- prasel Loso OneGrain offers a direct, sides enhancing taste and flavour, Nobel Salt Specialties can achieve one-to-one replacement for regular are: Control of undesirable microbial up to 50 percent sodium reduction salt with products that look, taste, growth and activity, Control of en- by combining regular salt, a ‘salt re- flow, blend and dissolve in exactly zyme activities, Syneresis of the curd, placer’ and taste-enhancing flavours the same way. OneGrain technol- Reduction of moisture and water in single salt grains. Table 2 shows ogy from AkzoNobel Salt Spe- activity (Aw value), Influence on the ‘replacer’ and flavouring details cialties can achieve the physical, chemical for Suprasel Loso OneGrain A30 and OneGrain A50.

Strict claim rules The European Food Safety Authority (EFSA) has given a positive, scientific view on health claims related to potassium. Potassium is important for maintaining normal blood pressure levels and to help muscles and nerves function properly. There will no doubt be a raft of

Reference, Suprasel Loso Suprasel Loso food products aimed at this new nu- regular salt OneGrain A30 OneGrain A50 tritional issue. However, this doesn’t Potassium 0.369 0.573 mean manufacturers can say what Sodium 0.732 0.501 0.385 they like about the potential bene- Total salt based on chloride in cheese 1.83 1.67 1.63 fits of potassium. European Claims Total fat 15.1 15.1 15.4 Regulations means there are controls Moisture 48.17 48.05 48.88 and very strict rules around what is Table 1: Example, results in half fat Cheddar cheese. All data in g/100 g. classed as a health claim or nutritional claim. As an ingredient, potas- Salt Salt replacer Flavour sium chloride can be listed on labels Suprasel Loso 70% NaCl 26% KCl Natural flavour (yeast extract) OneGrain A30 as either potassium chloride, potas- Suprasel Loso Yeast extract based nature-identical sium salt (KCl) or E508 - so naming 50% NaCl 46% KCl OneGrain A50 flavour the E number is not obligatory. ■ Table 2: OneGrain sodium reduction.

16 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Up to 50% less sodium

OneGrain easy and effective 1-to-1 salt replacement

AkzoNobel Salt Specialties’ revolutionary new OneGrain technology turns salt into a free-flowing, easy-to-handle carrier of flavours, of nutrients, of anything.

Suprasel Loso OneGrain can achieve up to 50% sodium reduction while still tasting like regular salt. Using AkzoNobel Salt Specialties’ OneGrain technology, these salts can be handled and stored just like regular salt, making them a convenient replacement in food manufacturing.

www.suprasel.com/onegrain [email protected] +45 96 68 78 88 NR. 21 Danish Dairy & Food Industry … worldwide 2011 17

15811010 WT Adv. UK Suprasel_185x270.indd 1 07-04-11 15:19 Kerry’s Danish state-of-the-art plant in Glamsbjerg on the island Funen employs 100 highly skilled experts within developing and producing functional and tasty cheese powders to be used in other foods - upon customers requests.

Kerry Ingredients & Flavours Many Different Tasty Cheese Tastes

The Irish based company Kerry is the global leader within A cheddar-cheese sauce for instance food ingredients and flavours. Kerry offers end-user solutions packed in cardboards for either re- for improving foods, whether it is e.g. applications within frigerating, UHT-display or in glasses requires different mix recipes to pro- coatings, breadcrumbs, bouillons or cheese. In the cheese vide the expected cheddar taste. segment Kerry Denmark is a major subsidiary offering many - As all cheese powder blends are different natural cheese combinations to enrich sauces, soups, standardized, the customers can already meals, snacks, crackers … ways be certain, that these ingredients retain the desired cheese taste in whatever food or snack they are used, By Anna Marie Thøgersen, Editor Lars Daugaard underlines. He adds that the factory is certified according Ducklings become swans Value-adding cheese to several standards e.g. ISO and the - Based on H.C. Andersen’s fairy tale ingredients British BRC as well as approved for I like to introduce Kerry Denmark - The Kerry cheese ingredients are typ- the market in Japan. located on H.C. Andersen’s native is- ically used to improve and optimize land, Funen - as a company trans- taste, mouthfeel and texture in other Cheese crackers to Japan forming commodity cheeses into a foods such as ready-meals, breads, - Speaking of Japan - did you know, large variety of the most wonder- soups and sauces, snacks and crack- that Kerry actually taught Japa- ful cheese powders composed to add ers. nese consumers to eat cheese crack- value to other food products. So tells Kerry in Denmark has excellent ers? Well we did, Lars Daugaard tells. Kerry Denmark’s director, Lars Dau- access to all types of cheeses as raw - The significant cheese taste is far gaard poetically. material. In the refining process the from the Japanese sweet/sour cui- The Danish cheese powder plant cheeses are minced and melted and sine, but during our year long con- has decades of experiences, and was afterwards pasteurised and heat- tacts in Japan we assisted in intro- acquired by the Irish Kerry company treated before the drying and pow- ducing crackers and other fine foods in 2004. So during the last seven dering processes. All powder prod- with cheese ingredients a few years years the factory on Funen has been ucts are standardized and undergo ago. Within just one year, consumer part of the worldwide Kerry Group chemical analysis and taste profile demands for cheese crackers rose that among other runs several global tests. Further the cheese powders dramatically and nowadays we coop- food ingredients companies and cor- are mixed according to the specific erate with Japanese food companies responding R&D centres. type of foods they are intended for. developing an increasingly broader

18 Danish Dairy & Food Industry … worldwide 2011 NR. 21 range of crackers with exiting new customers in the seafood and meat cheese tastes - even Blue Cheese! sectors, prepared foods, dairy, ice- The Japanese food producers, as all cream, confectionery, breakfast other customers off course, are taken products, bakery, beverage and well care of by the Kerry Ingredients foodservice sectors. The ingredi- experts. The Danish Kerry company ents portfolio extends approx. nine develop cheese powders with spe- thousand products to food pro- cific functionalities regarding taste cessor and foodservice markets and texture, but also functionalities in over 120 countries. The portfo- in terms of the shape and thin/thick- lio includes e.g.: Coatings systems, ness of the cracker. In this matter the breadcrumb applications, cheese cheese-team consults and cooper- applications, functional ingredi- ates with the other Kerry food experts Lars Daugaard, Director of the Irish ents, savoury dairy flavourings, at one of Kerry’s international R&D Kerry Ingredients subsidiary in convenience foods, nutritional Denmark. Centres - in this case placed in Spain. foods, infant formula applications, dairy based systems for the con- Facts about the Kerry Group prox. 5.4 billion Euros in 2010, and fectionery industry, plus bouillons, The Irish based Kerry Group was the staff is 20,000. marinades, glazes, and textured as founded in 1972 and is today a world • Kerry Foods: operates in Ireland well as functional proteins. leader in food ingredients and fla- and the UK marketing own brands vours serving the international food across a wide range of categories Kerry Ingredients & Flavours’ annual and beverage industry, and also and further the food group supply turnover is 3.6 billion Euros, and a leading supplier of added value supermarket with private labels in this business segment is organized brands and customer branded foods selected areas. in three geographic sectors: Ameri- to the Irish and UK markets. The to- • Kerry’s Ingredients & Flavours: cas, Asia Pacific - and Europe, where tal turnover of Kerry Group was ap- service the requirements of major Kerry Denmark is placed. ■

KERRY Ingredients & Please contact the Cheese Expert: Flavours Glamsbjerg, www.kerrydairy.com Denmark offer the cheese that adds Kerry Ingredients & Flavours • EMEA Region Toftegaardsvej 3 • DK-5620 Glamsbjerg optimal taste and Phone: +45 63 72 15 12 • Fax: +45 63 72 15 68 mouthfeel in industrial prepared foods …

NR. 21 Danish Dairy & Food Industry … worldwide 2011 19 FH Scandinox Working on Three Continents

Quite impressive the smaller Danish company, FH Scandinox recently obtained three global dairy contracts and thus for the time being works on three continents around the world: Europe, Africa and the Far East. But projecting and building an ice-cream plant in Ireland, a mixing plant in Nigeria, respectively a shortening plant in Malaysia is not surprisingly. - But of course it is very welcomed, underlines the company’s Sales Manager, Torben From.

By Anna Marie Thøgersen, Editor

Small dairies or giant plants Kerry plant in Ireland - Although we are indeed a smaller company in global FH Scandinox doesn’t have a large marketing budget, terms, we have great expertise in planning, constructing and often the company is recommended by former and and implementing various food plants of various capaci- present customers. But how they won the task of build- ties. Just last year, FH Scandinox was the main contrac- ing a new Kerry ice-cream plant is nevertheless quite ex- tor on restoring a small Danish dairy, and a few years ago, ceptionally! Torben From explains: - Last year, I was we completed a new ice-cream unit worth several million stranded in Dublin during the volcanic outbreak in Ice- Euros in Teheran. So, we do have great experiences within land, and instead of touring - I decided to pay the Kerry all sizes of contracting, explains the company’s Sales Man- headquarter a visit. As the Irish dairy was just planning ager, Torben From. to expand the company’s ice cream production in Omag, I

FH Scandinox - New or refurbished FH Scandinox holds three decades of experience in engineering technical solutions, enabling dairy and Fan Milk Nigeria: Ice cream plant food customers continuously to stay in tune on the The capacity of the Fan Milk mixing plant is 10.000 ever changing consumer demands worldwide. l/h. Supervised by FH Scandinox technicians the Rumor has it, that FH Scandinox only oper- plant will be installed this summer in extended pro- ates with refurbished equipment. But the company duction facilities at the Fan Milk premises in Nigeria. equally performs projects including refurbished as FH Scandinox is in charge of projecting the flow/ well as new equipment - always by customers’ re- production on the mixing plant, purchase of needed quirements. equipment and engineering of production units. FH Scandinox employs 40 highly skilled and dedi- The total order includes: Debagging, mixers, various cated professionals that have great experience within tanks, pumps and valves, plate heat exchangers and projecting, planning, building and implementing flow plates, automation and pipe mounting to exist- dairy, food and other industrial processing plants all ing freezers. (Photo kindly made available by Fan over the world. Milk).

20 Danish Dairy & Food Industry … worldwide 2011 NR. 21 cream products are very popular among its consumers, the company was looking for a contractor to build a new mixing plant in Nigeria. The company’s Deputy Direc- tor Einar Mark Christensen paid FH Scandinox a visit and he soon learned that the engineering company was able to project, built and install a state-of-the-art mixing plant at Fan Milk’s dairy in Nigeria. - The FH Scandinox team is highly professional, and I am impressed by their skills. Furthermore, the company size is attractive, neither too small nor too large, it’s easy to get - and keep in touch on our Fan Milk project in Nigeria, Einar Mark Christensen Sales Manager Torben From, FH Scandinox (in the middle), underlines. visiting Mewah Oils in Malaysia. FH Scandinox in the Far East asked permission to offer them a complete plan for plant For several years FH Scandinox has served customers in projecting, equipment and installation. Back in Denmark the Far East. Right now the Danish company is finish- our skilled staff drafted the accurate plant dimensions ing a task for Mewah Oils in Malaysia. This company is a and required space, listed the needed equipment for a huge market player within vegetable and palm oils, and complete technical solution and in particular included de- FH Scandinox has projected, built and installed a shorten- tailed plant designs on 3D AutoCAD. This comprehensive ing plant as well as a pilot plant for developing innovative plan was crucial, and FH Scandinox won the contract! products at one of Mewah Oils plants. - We received this order through our agent in the Indo- Fan Milk plant in Nigeria nesian capital Djakarta. The Far East is a booming mar- Recently, FH Scandinox received another large contract ket, also within milk and vegetable oils, and as we often placed by Fan Milk International A/S. This company owns operate in this region, we recently established this FH a number of dairies in West Africa and is represented in Scandinox Far Eastern sales office to serve our customers, seven countries in the region. As Fan Milk’s dairy and ice Torben From informs. ■

Giving you the whole package

The partner in food process engineering

World-wide supplier

27 years of experience as total supplier of process systems for the dairy- and food industry. From need analysis to final commissioning.

We also have Scandinavia’s largest stock of second-hand machinery and stainless steel tanks.

Kærhusvej 4, Hoven · DK-6880 Tarm · tlf.: +45 7534 3434 · www.fhscandinox.com

NR. 21 Danish Dairy & Food Industry … worldwide 2011 21 Stay in Tune with Au2mate Dairy Applications and Customer Owned Automation Framework

The intensified global competition increases demands for development and fast transition to new products, minimized resource use, highly skilled employees, quality and traceability. Individual product specifications place new By Klaus Dam, demands on production equipment including automation of Managing Director, Au2mate A/S dairies and minimization of costs.

Food security means increased demands for reduc- product. The challenge for automa- Product breeding is increasing as the tion in the production time, inline tion systems here is to ensure stable boundaries between medicine and measurements and a shorter deliv- and reliable measurements and re- dairy products are degrading; thus ery time for plant changes and imple- porting in a cost-conscious manner. the requirements for product quality ment of new projects. The conse- and food safety are increased. Central quence for the automation systems Automation with open licensed product specifications, reci- are increasing demands for advanced standards pes, and reporting on actual produc- measurement and regulation, inte- Moreover, there must be free choice tion processes are becoming require- grated systems for planning and fast when choosing the supplier and the ments. processing, alignment and commis- ability to integrate highly specialized sioning of software solutions. process equipment from a wide pal- Quality documentation ette of different vendors into a cohe- The consequences for the automation Cost optimization sive system. systems are increased documentation Pricing and management of costs as- The challenge for the automa- requirements for the basic function- sociated with increased value-added tion industry in this regard is to fu- ality of the plant and processes, val- products and a wider product range ture-proof systems with a high level idation and tracking of the product will be key parameters. The conse- of documentation, modular design of going through the entire plant. quences for the automation systems both hardware and software. In addi- are requirements to measure and al- tion, the platforms must be based on Rapid product development locate raw materials, resources and open standards that are readily avail- Shorter time for product develop- environmental pressures in connec- able and where the dairy has free dis- ment and more customized products tion with the preparation of each posal of the source software.

Figure 1: Customer owned automation framework => Free choice of vendors.

22 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Free choice of provider is precisely lar in our continuous process to de- what Au2mate values highly; Au- velop future operating systems is the 2mate supplies software within the professional skills of the dairy em- leading PLC, Scada and DSC systems ployees. and platforms. The free choice allows Combined with modern and fu- the customer ownership and freedom ture-oriented IT-solutions for manu- to choose other solutions later. facturing, we can jointly achieve the competitive advantages required for Free choice of vendors all food producers who want to be One of the parameters that provide among the most competitive and flex- greater opportunity to optimize and ible in the industry and who want to improve the competitiveness is a cus- ongoing adjustments during produc- future-proof their business. tomer owned automation frame- tion of new dairy products. work from Au2mate. The framework Training and Service is a tool that allows dairies to choose Future flexibility Au2mate provides a complete range among vendors of process equip- requirements of training and services via modem ment, while maintaining a homoge- However, this will put more demand and Internet connections. This makes neous automation system across all on dairy employees for deeper insight it possible to diagnose software prob- process sections (Figure 1). into the dairy automation system. lems quickly and then implement the Consistent automation system The entire production flow from relevant measures rapidly and eco- across all process sections provides cow to consumer will be automated nomically. ■ optimum opportunity for uniform and recorded. The fundamental pil- documentation, reporting, scheduling and fine tuning of the entire process 4 quick facts about Au2mate A/S plant at the highest level. 1. Founded in 2001 by Carsten G. Jensen & Klaus Dam, both with multiple years of experience in dairy automation. Flexible dairy plants 2. Has 40 employees at offices in Silkeborg, Dubai and in the UK, and Dairy plants and process equipment holds more than 400 man years of experience in dairy automation. have longer lifetime than the prod- 3. Project-oriented, has delivered more than 800 projects, PLC, SCADA, ucts. To secure the investment in the MIS / MES and ERP integration to dairies throughout the world includ- capital plant the requirements of the ing Nordic countries, Europe, Middle East and Africa, America and Asia. production equipment must be quick 4. Delivers solutions based on open standard platforms and internationally and inexpensive transition with mini- recognized methods for software development and project management. mal downtime in connection with the

NR. 21 Danish Dairy & Food Industry … worldwide 2011 23 About Tetra Pak - Tetra Pak Feeds an Specialists in Ice Cream Processing Ice cream machinery with a Ice Cream Trend Tetra Hoyer label is a common sight at ice cream process- Customer dialogue shapes the ingredient feeder for a new ing plants all over the globe. The ability to combine performance ice cream favourite with profitability has made Tetra Pak ice cream processing machinery the first choice of many By Cath Mersh, British Journalist, Denmark of the world’s leading manufacturers. Many consumers will have tried one consumer trends, but about stay- Based in Denmark, Tetra Pak’s by now - a premium ice cream richly ing ahead of them. When the market ice cream specialists match com- infiltrated with delicious chunks of started to demand processing equip- ponents and processing lines to fruit, nut, cookie dough or other ap- ment capable of handling inclusions, individual needs for ice cream pealing morsels. And, if one thing is Tetra Pak was already able to sup- mix processing, freezing, filling, sure, very few will have even consid- ply it. extrusion, packaging, carton- ered the advanced processing tech- The new Tetra Hoyer Addus FF re- ing and hardening. All the equip- nology that goes into making it. inforces Tetra Pak’s leading position. ment is characterised by the lat- As the world’s leading supplier of Along with an overall improved de- est, most advanced processing ingredient feeders, Tetra Pak knows sign that reduces maintenance costs, functions - accompanied by high all about the challenges involved in the machine features a novel trans- reliability, extreme clean-ability ensuring the accurate dosing and portation system for gentler handling and dedicated lifetime support. even distribution of large, often frag- of ice cream inclusions. This prevents The ice cream business unit ile inclusions in ice cream. sticky ingredients, such as cookie is part of the Tetra Pak Group, This summer the company will dough, from being compressed into which has more than 20,000 be ready to field test its new genera- lumps that are difficult to separate employees in more than 170 tion Tetra Hoyer Addus FF ingredient on addition to the ice cream mix. At countries. Net group sales in feeder - a machine designed to make the same time, the system maintains 2010 totalled EUR 9,980 mil- the production of ice cream with the integrity of, for example, candied lion. large inclusions easier, more efficient walnuts and other fragile inclusions. and more reliable. “We have focused on ensuring both a high level of dosing precision and Ahead of the trends more even distribution of individ- Over the years, Tetra Pak has shown ual ingredients throughout the mix,” Easier to optimise that developing ice cream machin- says Per Henrik Hansen, Innovation Another major improvement lies in ery is not about keeping up with Manager. the level of operator friendliness. New guides incorporated in the control software make lighter work of setting the production parameters. “Operators have previously had to do some guesswork when setting the parameters for a new product. The new machine makes recommenda- tions based on the ingredients in the recipe and provides more information about operational status. Opti-

The Tetra Hoyer DeepBlue linie including the new Tetra Hoyer Addus FF. The new Addus FF ingredient feeder is designed to produce ice creams with large inclusions.

24 Danish Dairy & Food Industry … worldwide 2011 NR. 21 mal production is easier to achieve,” Hansen adds.

Customer-driven innovation To identify the principal improvement areas for the new generation Tetra Hoyer Addus FF, the project team has drawn on the expertise of Tetra Pak’s international sales companies - a far-reaching network with a finger right on the pulse of ice cream industry needs. Dialogue with key customers in Europe and North America has also played a defining role. Per Henrik Hansen (Innovation Peter Gonon (Portfolio Manager, “After we presented our ideas to Manager, Tetra Pak Hoyer A/S). Freezing and Inclusion, Tetra Pak Hoyer customers, we listened to their needs A/S). for optimising their own production. Our response to them is strongly re- “If a blockage occurs that impedes Ready for the field test flected in the machine design,” says the flow of inclusions into the ice Close customer involvement is not Peter Gonon, Portfolio Manager. cream, the new software also docu- only beneficial during the design pro- One such need relates to traceabil- ments the time so the affected prod- cess. It means Tetra Pak already has ity in production. Should a problem ucts can be quickly identified. That a customer ready and willing to con- arise on the line, the ability to point way it is not necessary to withdraw duct the field test, starting in June. out the exact part of a process where half a days’ production,” Gonon General release of the new Tetra it occurred is crucial for fast rectifi- states. Hoyer Addus FF is expected during cation. 2012. ■

Join the New Danish Food Exhibition

Exiting events Join the upcoming Danish Food Exhibition to be held in MCH During the two-day exhibition there Herning, Denmark 8-9 November 2011. The organizers invite will be dairy and food ratings, con- suppliers of food technology to book a fair stand and meet tests, awards and several other representatives from the Danish food industry as well as from events: Danish Dairy Contest, Scan- dinavian Dairy Contest, Danish Food the Danish and Scandinavian dairy companies. Contest, Food theme presentations, The supplying food technology industry can be certain of Chefs preparing foods dishes, Confer- visits paid only by representatives from the food producing ences, and Evening get-together for industry, as the exhibition is for professionals exclusively. exhibitors etc.

How to rent a stand Manufacturers, distributors, wholesalers and exporters of food and food technology can rent a stand starting from 3 x 3 meters at a prize per square meter DKK 1,145 (ex. Danish (Photo: Colourbox). VAT). For further information contact: Team Manager Mr. Sven Aal- borg by phone +45 3339 4815, mobile +45 4043 5125, e-mail [email protected] or visit www.DanishFoodContest.dk ■

NR. 21 Danish Dairy & Food Industry … worldwide 2011 25 Read more about how to join the New Danish Food Exhibition on page 33! We strive to make natural products available to everyone

www.arla.com 26 Danish Dairy & Food Industry … worldwide 2011 NR. 21 We strive to make natural products available to everyone

ALECTIA offers a wide range of services - from business consulting, planning & logistics to process, utilities and building design to improvement of operational performance, including environment, health and safety.

The future and the consequences for Dairy & Food business How to Stay in Tune

time there is a rising concern for the • Supporting wealth development in future of our planet. local communities The food and dairy industries along • Helping people to healthier prod- By Rolf Pedersen, with other businesses must acknowl- ucts and making the products more M.Sc. Dairy edge that the issue is not a matter of attractive Technology, choosing between growth and sus- • Developing growth together with Account Manager Dairy, Alectia tainability, but rather a discussion as sustainable suppliers to how we can secure both. We are not in a position where we can choose We can help you ensure growth in a between the two. So how do we en- controlled and sustainable environ- sure a higher productivity and at the ment for the benefit of future genera- Possibilities and challenges same time also a sustainable produc- tions and ourselves. According to some experts, the de- tion. Actually, sustainability is part mand for food will rise by up to 70 of the solution. By becoming more Optimizing operations & pct. until 2040, driven by population sustainable the business will also be- projects growth and increasing wealth of the come more productive. Thus, the The individual company will also consumers. The growth of the world food and dairy business must define strive to improve the business and population and the development of strategic goals that satisfy not only the project portfolio, and this opera- the world economy can be seen as a the growth of the business but also tion can be categorized on three lev- possibility but also as a threat. The ensure a sustainable business. els: higher income drives an increasing • Supply Chain Level; for the entire demand for high quality food and Examples of potential goals: business that analyses the produc- processed food products, including • Halving the environmental impact tion and logistic structure: Number convenience products. At the same from products of processing sites within the com- www.arla.com NR. 21 Danish Dairy & Food Industry … worldwide 2011 27 The food and dairy business must define strategic goals that satisfy not only growth of the business but also ensure a sustainable production.

pany, product portfolio at different • Can we speed up the maturation model with clearly defined delivera- sites, optimal capacities and capa- process using new cultures or en- bles in the different project phases. bilities, milk collection and product zymes, and thereby reduce ware- Together with our clients we find the distribution systems. housing requirements? right mix of resources from the cli- • Site Level; a master plan for the ents own staff, ALECTIA consult- company describing how and in Despite the complexity, these pro- ants and local suppliers - resulting in which steps the company can be jects are attractive with potential a project building on the maximum transformed and expanded to its large savings and a broad environ- utilization of the knowledge of the in- maximum capacity at the site. mental impact. The main drivers for volved parties. • Department Level; containing ex- implementing the projects are effi- ALECTIA offers a wide range of pansion, refurbishment and opti- cient processes, sustainable utilities, services - from business consulting, mization projects within the de- maximum utilization of processing planning & logistics to process, utili- partment. capacities, and buildings designed ties and building design to improve- with efficient flows and layout for fu- ment of operational performance, Environmental ture expansion. including environment, health and considerations safety. Our contracts varies from The projects can contain a significant ALECTIA as consultant short term assignments, e.g. perform- environmental impact, being on en- ALECTIA has a unique position as ing a supply chain audit and deliver- ergy consumption, water usage and/ consultant for the international dairy ing a master plan to project assign- or product losses. Thus, the key issue and food industry, based on more ments taking the idea all the way to is a structured approach that spans than 60 years of experience. The implementation including investment all three levels of projects making it company has its roots in the Scandi- in processing equipment and devel- possible to balance investments, sav- navian traditions for pure and high oping the site and buildings. ■ ing total costs of ownership and envi- quality food and dairy products, and ronmental impact. has developed a specialized knowl- Projects at site and supply chain edge in combining hygiene and opti- level are often complex to analyze: mized operations resulting in highly • Can we merge several sites into effective production facilities. one? ALECTIA consultancy services are • Should we consider a green field based on dialogue and understand- project at a new location? ing. We offer advice during the entire • Can we increase the supply grid by process - from the very first idea un- using local concentration of raw til the project is completed and a new milk, reduce transport cost and in- processing line or facility is in oper- crease the raw material supply? ation. We use a structured delivery

28 Danish Dairy & Food Industry … worldwide 2011 NR. 21 NR. 21 Danish Dairy & Food Industry … worldwide 2011 29 Tetra Pak new Ultra-Efficient UHT Unit For Premium Quality Dairy Products

The new generation Tetra Therm Aseptic VTIS unit cuts losses and costs

Features of the VTIS ucts,” said David Pomeroy, Food Cat- The new Tetra Therm Aseptic VTIS egory Director. unit: By Keith Goodby, Dairy Category • Cuts products losses by up to 40% Innovations drive Manager, Tetra Pak compared to current industry efficiencies Processing North standards Tetra Therm Aseptic VTIS introduces Europe • Boosts running time up to 60 hours a range of design innovations to drive • Reduces heat load to minimise im- efficiencies: pact on properties such as taste • A new double balance tank sys- Premium quality and colour tem, with one tank for product and Tetra Pak has recently launched its • Offers the highest operational effi- one for water, making it possible new Tetra Therm Aseptic VTIS, a di- ciency of any direct UHT system on to completely empty the main bal- rect heating unit for UHT dairy pro- the market. ance tank of water before filling it duction which incorporates inno- with product, reducing losses in vative design to deliver significant “Tetra Pak focuses its innovation on efficiencies. Thanks to instantaneous developing more effective and effi- heating and cooling, Tetra Pak’s di- cient solutions. It means our custom- rect UHT technology minimises ther- ers can maximise production whilst About Tetra Pak mal impact on the product, thus ena- cutting waste and costs. In devel- Tetra Pak is the world’s lead- bling premium quality. oping the new Tetra Therm Asep- ing food processing and packag- The unit gently treats heat-sensi- tic VTIS unit, we have explored every ing solutions company. Work- tive products such as milk, enriched stage and examined every component ing closely with our customers milk, cream, ice cream mixes, other to deliver better ways of processing and suppliers, we provide safe, dairy desserts and soy milk products heat-sensitive premium dairy prod- innovative and environmentally - whilst cutting operating costs by sound products that each day 15% compared to the previous gener- meet the needs of hundreds of ation of direct UHT systems. millions of people in more than 170 countries around the world. With almost 22,000 employees based in over 85 countries, we believe in responsible industry leadership and a sustainable approach to business. Our motto, “PROTECTS WHAT’S GOOD™,” reflects our vision to make food safe and available, everywhere. More information about Tetra Pak is available at www.tetrapak.com

The new generation Tetra Therm Aseptic VTIS unit cuts losses and costs.

30 Danish Dairy & Food Industry … worldwide 2011 NR. 21 the mix phase, adding also pos- ning times - up to 60 hours be- production requirements for highly sibilities for more frequent prod- tween cleanings compared to 30 versatile and efficient product-opti- uct changeovers with a minimal of hours with previous generation mised operation. product loss. units. Savings on cleaning and pre- Tetra Therm Aseptic VTIS is avail- • A unique flash cooling system com- sterilisation reduce production cost able as a separate unit or as part of a bines a new conically topped ves- per unit. Tetra Lactenso Aseptic dairy produc- sel and built-in spray condenser, tion solution, with guaranteed per- rather than a conventional exter- Tetra Therm Aseptic VTIS solutions formance on key indicators such as nal condenser, to reduce product can also be configured to match each running time, energy consumption, carry-over during cooling to 0.01%. customer’s specifications for one or product losses, cleaning times, pre- The new chamber design, with eas- more individual products, as well as sterilisation time and more. ■ ier access for inspection, maintenance and service, helps ensure un- compromising food safety. • The preheating now enables product/product regeneration, using the heat-treated product, rather than hot water, to transfer heat to the cool inlet product. This reduces steam consumption by 5% compared to previous models and provides significant cost savings over time. • An improved steam injector and holding cell design prevents hot- Tetra Pak Lactenso. spots and minimises fouling in the system. This enables longer run- Visit the New Danish Food Exhibition Dairy and food professionals from all over the world are invited to visit the upcoming Danish Food Exhibition in MCH Herning, Denmark 8-9 November 2011.

Visit the exhibition vian dairy goods will be on display at and food industry are very welcome The Danish Food Exhibition is a the large exhibition centre MCH in to visit the Danish Food Exhibition in new professional event, but yet dat- Herning. MCH Herning, Denmark 8-9 Novem- ing more than a hundred years back, The organizers invite all colleagues ber 2011. Opening hours will be from when the Danish dairies held their worldwide to visit the fair, indulge 9 am to 5 pm both days. Tickets are first product evaluations and compe- in tastings and meet representatives available at DKK 100 per day. titions at national fairs, also attended from the Danish/Scandinavian food - Further information about the by the supplying industry. During the and the supplying industries. Dairy and Food Exhibition on www. last decades the Danish Dairy Contest DanishFoodContest.dk Further in- has included the Scandinavian Dairy Opening hours formation about accommodation in Contest, and this year the entire Dan- During the two-day exhibition there Herning etc. on www.mch.dk ■ ish food industry is invited. Thus, will be dairy and food ratings, con- at the beginning of November this tests, awards and several other social Read more about how to year, hundreds of Danish food prod- events and possibilities for network- visit the New Danish Food ucts as well as Danish and Scandina- ing. All professionals within the dairy Exhibition on page 36!

NR. 21 Danish Dairy & Food Industry … worldwide 2011 31 Competent

Membrane filtration is our Accessible core competence. We ensure utilisation of all milk constituents, optimis- Dedicated ing your yield and profit.

DSS Silkeborg AS Bergsøesvej 17 DK-8600 Silkeborg Tlf. +45 8720 0840 32 Danish Dairy & Food Industry … worldwide 2011 Hotline +45NR. 7070 21 1661 [email protected] GREENGREEN technologytechnology forfor aa GREENGREEN industryindustry www.dss.eu

Competent helside bleed 4f .indd 1 12-04-2011 11:56:53 (Photo: Colourbox).

Competent Join the New Danish Food Exhibition Membrane filtration is our core competence. Join the upcoming Danish Food Exhibition to be held in MCH Herning, Den- • Equipment suitable for processing Accessible mark 8-9 November 2011. The organizers invite suppliers of food technology to dairy as well as meat products? We ensure utilisation of all book a fair stand and meet representatives from the Danish food industry as • Equipment for packaging sliced milk constituents, optimis- well as from the Danish and Scandinavian dairy companies. cheese as well as chicken? Dedicated ing your yield and profit. The supplying food technology industry can be certain of visits paid only by • Automation/optimization solutions representatives from the food producing industry, as the exhibition is for pro- for dairy dessert and fish factories? fessionals exclusively. • Healthy ingredients for yoghurts and breads? Dairy & Food Products by the supplying industry. During the • Analyzing equipment for milk and At the beginning of November this last decades the Danish Dairy Contest juice? year, hundreds of Danish food prod- has extended to include the Scandi- • Hygiene concepts for dairies and ucts as well as Danish and Scandina- navian Dairy Contest as well - and fur- the rest of the food industry? vian dairy goods will be on display at ther this year, the entire Danish food • Or any other solutions for one, the large exhibition centre MCH in industry is invited. two, more or the entire food pro- Herning. ducing industry? The Danish Food Exhibition is a new Come meet them all professional event, but yet dating Thus, the new Danish Food Exhibi- Then sign up for the upcoming Dan- more than one hundred years back, tion is a golden opportunity for the ish Food Exhibition to be held in when the Danish dairies held their supplying industry to meet the entire MCH Herning, Denmark 8-9 Novem- first product evaluations and compe- food producing industry. Is your com- ber 2011. titions at national fairs, also attended pany for instance an expert within:

Exiting events How to rent a stand If you need further During the two-day exhibition there Manufacturers, distributors, wholesalers information please contact: will be dairy and food ratings, contests, and exporters of food and food technology Team Manager awards and several other events: can rent a stand starting from 3 x 3 meters Mr. Sven Aalborg at a prize per square meter DKK 1,145 (ex. by phone +45 3339 4815, • Danish Dairy Contest Danish VAT). mobile +45 4043 5125, • Scandinavian Dairy Contest e-mail [email protected] or visit • Danish Food Contest www.DanishFoodContest.dk • Food theme presentations • Chefs preparing foods dishes Who’s behind? The organizations behind the new Danish Food Exhibition are: • Conferences The Danish Agriculture & Food Council, The Danish Dairy Managers Association, The • Evening get-together for exhibitors DSS Silkeborg AS Association of Denmark’s Private Dairies, and Danish Cheese & Butter Association. Bergsøesvej 17 DK-8600 Silkeborg Tlf. +45 8720 0840 Hotline +45 7070 1661 NR. 21 Danish Dairy & Food Industry … worldwide 2011 33 [email protected] GREENGREEN technologytechnology forfor aa GREENGREEN industryindustry www.dss.eu

Competent helside bleed 4f .indd 1 12-04-2011 11:56:53 Membrane Filtration for Recovery in Dairies

By Karsten Lauritzen, Manager R&D, DSS Silkeborg

For more than 10 years DSS has been the leading supplier of membrane filtration technology to the dairy industry world-wide. We are 35 employees with up to 25 years’ individual DSS BrineClearTM System. experience with membrane filtration and dairy processes. Our focus is custom-made equipment, service and replacement membranes/ spare parts, and we have a fleet of pilot plants for demonstration and development of new membrane based dairy ingredients and applications. Protection of the environment and the reuse of resources are in great focus these days, and environmental awareness has become essential to the dairy industry, who is putting still more attention to green image and sustainability. Focus can be on many different factors in the production, such as raw materials, water, chemicals, and waste. Membrane filtration has proven to be a powerful technology for solving many of the challenges facing the dairy industry. This Caustic before and after recovery. article will cover four different recovery applications where membrane covery of condensate from evapora- trated by removing water, which can technology is used. tors is a well documented application, be used for cleaning or other process which enables the dairy to reduce the steps. Like condensate recovery, this Water Recovery intake of well water by running con- process will reduce the intake of well Today, water is an important but not densate through an RO system. water and will have a significant im- unlimited resource in the dairy in- RO technology has also proven pact on reduction of transportation dustry. In consequence, reverse os- helpful for concentration of prod- costs, if the product is to be trans- mosis (RO) has become an important uct prior to evaporation or trans- ported to another production site. technology for recovery of water from portation. In this case the product, products or streams. In addition, re- which can be whey or milk, is concen-

34 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Milk Recovery egory of membrane based recovery and eventually spoil the brine. For Milk Recovery is defined as concen- technologies from DSS. Focus is on this reason the brine has tradition- tration of the intermediate phase of dairy ingredient installations where ally been pasteurized or discarded. a flush, where flush water and milk large volumes of caustic are used Today, DSS has a membrane based is mixed. The intermediate phase is every day for cleaning of evaporators technology (Brine Clear), in which therefore diluted milk that ends up and dryers. bacteria, fines and some of the nutri- in the waste water, wasting the value The principle of the technology is ents are removed by microfiltration. of the solids contained. DSS has de- to collect all the spent caustic in a silo The system operates like a “kidney” veloped a membrane based technol- and send it through a filtration unit, and is very flexible. Some dairies op- ogy, where the intermediate phase is where suspended solids and some erate Brine Clear on a continuous ba- collected in a silo and the total solids of the dissolved solids are removed. sis; some only run the system when content is concentrated to that of the Clear caustic is recovered and fed needed. original milk (approx. 9-13 % DM) back into the clean caustic. Recovery By use of the Brine Clear system by removing water by means of RO. can be up to 95 %, depending on the from DSS the brine can remain in Consequently, the dairy optimises volume of suspended solids. production longer than before, sav- use of the raw material (milk), and Caustic Recovery will reduce the ing time and money otherwise spent reduces the environmental load by consumption of caustic and reduce on renewing and pasteurizing the not wasting the dry matter and mak- the need for heating, as the filtration brine. ■ ing it possible to reuse the recovered process can run at 70°C. water. So Milk Recovery will save you Brine Recovery money and protect the environment A brine bath is continuously being at the same time. polluted by the cheese. Proteins, fines and other nutrients accumulate in Caustic Recovery the brine when the cheese is leaving The Caustic Recovery technology is the process step. This makes it pos- the latest development in the cat- sible for micro organisms to grow

International Dairy Books

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NR. 21 Danish Dairy & Food Industry … worldwide 2011 35 Bluebusiness.comD-Gen 3 Complete Milk Powder Factories

Visit the New Danish Food Exhibition Why risk working with several suppliers, when you can entrust your dairy factory to just one? Dairy and food professionals from all over the world are invited to visit the processing technology they should GEA Niro unites innovation with proven industry upcoming Danish Food Exhibition in MCH Herning, Denmark 8-9 November visit this fair." So tells the Chairman experience in dairy processing, including milk, 2011. The organizers hope that also colleagues from abroad want to indulge of the Danish Food Exhibition, Søren whey, and formulated products. in tastings and meet representatives from the Danish/Scandinavian dairy and Jensen, and adds: "The dairy and We bring superior and reliable quality to every food industries. food companies and their supplying part of a successful processing line, from reception industries are enlarging and becom- and storage over pasteurisation, evaporation, and ing more global and this will be re- Dairy & Food Products titions at national fairs, also attended spray drying, to powder handling, storage, and bag flected at the new Danish Food Ex- At the beginning of November this by the supplying industry. During the ﬁ lling systems. year, hundreds of Danish food prod- last decades the Danish Dairy Contest hibition. But at the same time the ucts as well as Danish and Scandina- has included the Scandinavian Dairy fair has a regional approach and of- So stay away from unnecessary risks – choose one vian dairy goods will be on display at Contest, and this year the entire Dan- fers opportunities for profession- process supplier. als to meet and network on a corpo- the large exhibition centre MCH in ish food industry is invited. Choose GEA Niro. Herning. rate culture within the dairy and food The Danish Food Exhibition is a new Come visit the exhibition world by means of supplementary professional event, but yet dating "If our colleagues from abroad want training, professional pride, product more than a hundred years back, to learn more about the wide range knowledge, quality assessment and when the Danish dairies held their of Danish/Scandinavian dairy and building positive images internally as first product evaluations and compe- food products as well as the required well as public."

Exiting events Opening hours Further information about accommodation During the two-day exhibition there All professionals within the dairy and food in Herning etc. on www.mch.dk will be dairy and food ratings, contests, industry are very welcome to visit the Chairman of the Danish awards and several other events: Danish Food Exhibition in MCH Herning, Food Exhibition, Søren Denmark 8-9 November 2011. Opening Jensen invites professional • Danish Dairy Contest and awards hours will be from 9 am to 5 pm both days. colleagues from the global • Scandinavian Dairy Contest and awards Tickets are available at DKK 100 per day. dairy and food industry • Danish Food Contest and awards Further information about the Dairy and to visit the new food and • Food theme presentations Food Exhibition on technology fair in MCH • Chefs preparing foods dishes www.DanishFoodContest.dk Herning 8-9 November 2011. • Conferences • Social events • Networking Who’s behind? The organizations behind the new Danish Food Exhibition are: The Danish Agriculture & Food Council, The Danish Dairy Managers Association, The GEA Process Engineering Association of Denmark’s Private Dairies, and Danish Cheese & Butter Association. GEA Niro Gladsaxevej 305, PO Box 45, DK-2860 Soeborg, Denmark Tel: +45 39 54 54 54 Fax: +45 39 54 58 00 E-mail: [email protected] www.niro.com 36 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Bluebusiness.comD-Gen 3 Complete Milk Powder Factories

Why risk working with several suppliers, when you can entrust your dairy factory to just one? GEA Niro unites innovation with proven industry experience in dairy processing, including milk, whey, and formulated products. We bring superior and reliable quality to every part of a successful processing line, from reception and storage over pasteurisation, evaporation, and spray drying, to powder handling, storage, and bag ﬁ lling systems. So stay away from unnecessary risks – choose one process supplier. Choose GEA Niro.

GEA Process Engineering GEA Niro Gladsaxevej 305, PO Box 45, DK-2860 Soeborg, Denmark Tel: +45 39 54 54 54 Fax: +45 39 54 58 00 E-mail: [email protected] www.niro.com NR. 21 Danish Dairy & Food Industry … worldwide 2011 37 Dairy products mean healthy business

Health and Wellness is the strongest trend in the food industry today – and nowhere is it stronger than in dairy. From low fat to probiotics to heart health, the healthy dairy products lead the way. Consumers recognize yoghurt, milk drinks and cheese as safe and natural products, and they are hungry for more.

Chr. Hansen is the world’s leading supplier of healthy ingredients for the dairy industry. We believe that a close partnership with our customers is the natural forum for creating new and innovative solutions. Let’s meet, discuss recipes and inspire each other on how to create tasty, healthy and safe dairy products for today’s and tomorrow’s consumers.

38 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Chr. Hansen A/S - Bøge Allé 10-12 - DK-2970 Hørsholm - Phone: +45 4574 7474 - www.chr-hansen.com Three pillars of the packaging process The TREPKO concept

All three pillars can be perfectly illus- response to the market changes. In trated by the projects recently real- terms of product innovations it has By Agnieszka Libner, MSc, ised by the TREPKO Group. two major meanings: Vice-President, • Fast and easy change-over to other Marketing & Sales Case: Australia packaging dimensions and shapes Director, One of the projects is a 232 KSP ma- • Product creation by a packaging TREPKO Sp. z o.o. chine delivered to an Australian sub- machine. sidiary of a dairy worldwide leader. The three pillars For a long time there was a convic- The systems used in all TREPKO fill- The philosophy behind the TREP- tion that the high hygienic level re- ing & closing machine are prepared KO’s activity was always to listen to quires a large in-line machine. This for changing the container within the food producers’ changing needs two-lane turntable machine proves very narrow time limits and with- and requirements. These ideas have that a rotary construction can fea- out using specialised tools. However been translated to an engineering ture a number of hygienic options state-of-the-art technology allows for language and reflected in numerous thus enhancing product safety. The even more than just changing con- installations of packaging machines solutions installed include e.g. cups’ tainers. TREPKO offers solutions, and lines. Both the TREPKO experi- deionization combined with vacuum where the same machine works with ence, present and future development cleaning of the cups prior to UVC two different packaging sizes at the can be summarised in three main pil- radiation. Considering the limita- same time with an additional option lars that support the packaging pro- tions of the standard UVC radiation, of turning-off one of the lanes. An al- cess: TREPKO has developed a system de- ternative solution is the filling & clos- • Safe product: Hygienic environ- signed especially for effective decon- ing machines with changeable num- ment and conditions of packaging tamination of deep and large contain- ber of lanes, depending on the size of as well as the final product safety ers. This rotary machine offers also containers. • Flexibility: The machines provide a seal check with an automatic elimina- variety of possible applications and tion of defective packaging. The pro- Case: South Africa take part in the creation of an inno- ject shows that even small or medium On the other hand, variety of the dos- vative product size production can respond to the ing systems combined with mod- • Comprehensive delivery: Inte- most stringent hygienic expectations. ern drive technology allow of of- grated solutions for all phases of Flexibility of the packaging ma- fering filling machines for even the the packaging process chines is a tool that accelerates the most sophisticated products. A per-

Seal-check station installed on a TREPKO 6-lane rotary Product filled on a TREPKO rotary machine (223 KSP). machine (246 KSP).

NR. 21 Danish Dairy & Food Industry … worldwide 2011 39 Vacuum cleaning of cups on a 232 KSP machine. fect example of such a machine hensive suppliers and offers the in- solution - for smaller production size is a 223 KSP (a three-lane rotary tegrated solutions for all phases of - is using semi-automatic brick stack- unit) installed at Fair Cape Dairy in the packaging process. This developers delivered as an option with the South Africa. Thanks to special dos- ment results in fully automated pack- forming and wrapping machines. ing systems with separated servo- aging lines: from a single container drives the machine manages differ- or brick to a pallet. Several solutions Relationships with ent types of multi-layer products, of this type have recently been deliv- customers including twisted desserts, products ered to the subsidiaries of the Rus- The adjective „comprehensive” ap- with whipped cream on top or pud- sian Wimm-Bill-Dann holding, in- plies not only to the delivered ma- ding with top decoration. All of these cluding high-speed rotary machines, chinery types. For TREPKO it has a products can be created by the same tray erectors, pick & place and sweep larger meaning - it is an overall ap- machine. palletizing units as well as product proach to relationships with custom- transportation system. Also brick ers, more than just supply of ma- Case: Russia packaging can be solved in a similar chines. From the basic idea to the During the years TREPKO has in- way - by using the TREPKO’s brick ready and successful product for the corporated new packaging technolo- forming & wrapping machines to- consumer - TREPKO’s three pillars gies into its market proposal. Now, gether with wrap-around cartoners support the whole way. ■ the Group is one of the most compre- and palletizing robots. An alternative

Product filled on a TREPKO rotary machine (223 KSP). Complete line for bricks: PMG 4 (forming & wrapping machine), 710 (wrap-around cartoner), 740 (palletising robot).

40 Danish Dairy & Food Industry … worldwide 2011 NR. 21 The right gear for the job … 19589 16759 PindPromotor.dk PindPromotor.dk pindpromotor.dk pindpromotor.dk

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LOGSTOR AS Division Industry Danmarksvej 11 · DK-9670 Løgstør Tel. +45 9966 1000 · Fax +45 9966 1548 NR. 21 Danish Dairy & Food Industry … worldwide 2011 [email protected] · www.logstor.com 41

19589 Annonce Dairy and Food Industry.indd 1 19/04/11 14.19 Danish Equipment - Value for Money

The proud dairy traditions in Denmark go way back, and it is profitable to look this way when expansion and shopping is on the agenda. KKA Partners have the knowledge needed when a dairy company wants to buy equipment in Denmark, - second By Keld K. Andersen B. Sc. hand and/or new. In order to be successful, a project needs (Mech. Eng), good coordination and cooperation between the partners Owner and CEO, KKA Partners involved. Here KKA Partners is the key.

From Denmark to South Yoghurts filling machine from America DK arriving at LALA in Mexico. In 2007 the Danish dairy company Arla Foods amba closed its cheese factory in the town of Aars in Den- mark. Halfway around the world in Chile in South America, this came to the benefit of one of the large players in that region, Watt’s, who were looking to expand one of their factories. Here KKA Partners came in. A quick reaction from the partners together with KKA Partners’ project management led to a successful outcome. The facility was set up and ready to run only a year after the disassembling in Denmark, and according to the chief Mulpulmo, preparing a project for with the network of the business. In of production in Watt’s, Henning expansion and modernization of their a project, KKA Partners are partners Nielsen, who has his roots in Den- cheese plant. The most recent activ- with everyone and works as the an- mark, the equipment is now running ity of KKA Partners is with the grand chorman, who coordinates and makes at its full capacity. dairy company LALA in Mexico. In sure that all information goes out to September 2010 Arla Foods amba the right people. This way the network Chile and Mexico contacted KKA Partners because they is kept together in the project. The Before, KKA Partners has worked were selling three yoghurt packing network within the dairy business is with another Chilean dairy company, lines to LALA. The lines were packed of great value as well. Among others, in seven containers and two special KKA Partners collaborated with the The process of implementing boxes, and by the coordination of Danish based company Kekmia Ltd. second hand and/or new dairy KKA Partners, the lines will be imple- in the Chilean projects of Watt’s. The equipment mented and ready to use during the combination of Kekmia Ltd.’s grand spring of 2011. knowledge of dairy products and KKA • Disassembling the machinery Partners’ know-how of dairy equip- • Labeling and packing all Know-how and networking ment and production was the key to • Transportation and control when When Arla Foods amba sold the the success of the project. shipping/receiving the equipment cheese factory of Aars to Watt’s the • Installation and testing keywords were know-how, coordina- The proud Danish tradition • Final transfer to production tion and cooperation. These are also Because of the great tradition within • KKA Partners is with you all the way the keywords of KKA Partners, along the sector, the Danish dairy indus-

42 Danish Dairy & Food Industry … worldwide 2011 NR. 21 The process of buying second hand and/or new dairy equipment • Contacting KKA Partners and their network • Deciding which type of facility: UHT/milk for consumption, yoghurt, butter, milk powder, cheese, whey powder etc. • Figuring out the needed capacity • Drawing up an investment budget and a time schedule • Making the decision to buy • KKA Partners is with you all the way

Why buy Danish second hand Second hand cheese plant installed at Watt´s in Chile. and/or new dairy equipment? - To stay in tune via process technology, flexibility, hygiene try has a lot of valuable knowledge. you will find gear from the old firms and innovation! The automation of the machinery, of DDMM, Paasch & Larsen Petersen the hygiene aspect (CIP for example) and Silkeborg Maskinfabrik, which dersen, worked in APV for 15 years and the high degree of maintenance were turned into Pasilac and together as project engineer and project man- in the dairy industries are the rea- with Danish Turnkey Dairies (DTD) ager, where I among many other sons that Danish equipment is a re- bought by APV, today SPX. Before things worked on the building of the ally good investment. The machinery the founding of KKA Partners eight large green field cheese plant in Tau- is build to last, and around the world years ago, the author, Keld Kragh An- lov, Denmark. ■

Technical support and consulting services

Within a great network, KKA Partners collaborates with a large number of Danish and foreign based dairy companies and suppliers to the dairy business. KKA Partners by the director, Mech. Eng. Keld Kragh Andersen, offer: KKA Partners • Project development Calvinsvej 36 DK-7000 Fredericia • Budgeting/evaluation of price Denmark • Time and activity scheduling www.kkapartners.dk • Disassembling and installation [email protected] • Transfer and initiation of used dairy equipment Phone: +45 20 51 15 40

NR. 21 Danish Dairy & Food Industry … worldwide 2011 43 Who is behind Danish Dairy & Food Industry … worldwide?

The Danish Dairy Managers Association and the Danish Dairy Engineers Association own and publish Danish Dairy & Food Industry ... worldwide. The associations have published the magazine since 1976 and this issue is the 21st in succession informing you about Danish dairy and food industry.

Danish Dairy Managers Association The prehistory of the Danish Dairy Managers Association dates almost 125 years back to the time when the very first Danish cooperative dairy 80-year anniversary. Way back in was established in 1882. In the the 1920-ties the very first M.Sc. in years to come several hundreds of Dairy Technology graduated from co-operative dairies were built all The Royal Veterinary and Agricul- over Denmark by the Danish milk tural University, today University of farmers. The managers of these Copenhagen, KU-Life. In 1934, these co-operative dairies founded their university graduates founded their organization “Danish Dairy Manag- Danish Dairy Engineers Association ers Association” on October 21st in among others the dairy manag- in order to handle the professional 1887. Thus, the Association can ac- ers working conditions, technologi- interests of the members. Today the tually celebrate its 125-year anniver- cal developments within equipment members are typically employed as sary next year! for production of milk, butter and managers, supervisors, researchers The present several hundred mem- cheese. The magazine also focuses on and teachers within the dairy sector, bers of Danish Dairy Managers Asso- dairy educations and research. supplying industry, universities and ciation are trained and skilled profes- Mælkeritidende is the world’s ear- colleges in Denmark and abroad. sionals, of whom most are graduates liest professional dairy journal. The from Kold College (former “Dalum”). magazine is still published - every Danish Dairy & Food Today the members are typically em- second week, and in 2013 Mælkeriti- Industry ... worldwide ployed as managers, line managers, dende can celebrate its 125-year an- In 1975, the Danish Dairy Manag- supervisors, teachers etc. within the niversary. ers Association and the Danish Dairy dairy sector, the supplying industry Engineers Association decided to es- and colleges in Denmark and abroad. Danish Dairy Engineers tablish a joint secretariat and run the Association shared member magazine Mælkeriti- Mælkeritidende In April 2012 the Danish Dairy En- dende. In 1976 the two associations On January 15th in 1888, the Danish gineers Association can celebrate its for the first time published the maga- Dairy Managers Association founded zine Danish Dairy & Food Industry ... the member magazine, Mælkeriti- worldwide, and this issue is the 21st in dende. Over time, many topics have succession informing you about Dan- been debated in Mælkeritidende, ish dairy and food industry. ■

44 Danish Dairy & Food Industry … worldwide 2011 NR. 21 YOUR PROFITABILITY

Profitable ice cream production is directly related to the performance of your production line. At Tetra Pak, the link between performance and profitability is key to our designs.

Our knowledgeable specialists will ensure you choose components and processing lines that match your needs – from ice cream mix processing to freezing, filling, extrusion, packaging, cartoning and hardening.

In all our equipment, you will find the best and most advanced processing functions, accompanied by high reliability, extreme cleanability and dedicated lifecycle support.

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You’re welcome to visit us at www.tetrapak.com/icecreeam

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NR. 21 Danish Dairy & Food Industry … worldwide 2011 45 Hans Jensen Engineering State-of-the-art Conveyor System

Tunnel freezers from Hans Jensen Engineering is well known and in operation throughout the world. However, the Danish company constantly develops new equipment to the benefit of food producers. Thus, the new HJ50 Conveyor was launched in early 2011. - We offer the new HJ50 as a stand-alone solution, but of course it is also suitable for conveying food products to/from our HJ40 cooling/freezing tunnels, underlines Olaf Møller, CEO and owner of Hans Jensen Engineering.

By Anna Marie Thøgersen, Editor

The new HJ50 conveyor is built in Completing the HJ-Line in the Unichain plastic conveyor belt electro-polished 2B stainless steel and The new HJ50 Conveyor is con- joints. As a final finish the 2B stain- equipped with plastic conveyor belt - structed to meet Hans Jensen Engi- less steel frame is electro-polished, both steel and belt is constructed with no cavities. neering’s own preferences, respec- and the conveyor is designed accord- tively on demand from many of the ing to EHEDG rules. These condi- company’s international food cus- tions make the HJ50 top-hygienically ing plant in Saudi Arabia, tells Olaf tomers. - Our HJ50 can be deployed and extremely easy to clean. - We in- Møller. anywhere in an existing production, troduced the conveyor at a large ex- but the conveyor is designed and hibition last year, and besides some HJ40 for all food products built to suit our HJ40-MRT freezing/ minor corrections, we were praised Actually, shrimp producers have be- refrigerating tunnel. This way we can by the dairy and food industry for our come a major customer group for program and control the transport innovation, tells the company’s Sales HJ Engineering. Years ago, the com- to and from our tunnels, explains Manager, Niels E. Thomsen. pany established itself as an expert Olaf Møller. During the last 15 years The conveyor can be designed and within freezing/refrigeration tunnels, Mr. Møller has owned and headed built with curves in all desirable angle and several HJ40’s are on work in the company Hans Jensen Engineer- and slope degrees on the drive-ups ice cream factories and fish plants all ing, located just west of Aarhus, Den- and descents. Further, the HJ50 can over the world. mark. be fitted with drum motor or exter- The HJ40 freezing/cooling tunnel nal gear, on customer requirements. - features several advantages, e.g.: Features of HJ50 Also the desired length is constructed • Built and designed to fit the size of The HJ50 steel frame is con- on demand, and recently we built and the customer rectangular produc- structed without cavities, and like- delivered a 60 meters long HJ50 to tion facilities. wise there are no dangerous cavities the world’s largest shrimp process- • Shelf tunnel can be varied in length, height and number of trays. • Horizontal layer switch using syn- chronized chain wheels. • Shelves with perforated plates fitted with rollers and pin bolts in a 3 “main chain. • IT control built into easily accessible stainless steel cabinet. • Control on finger-touch color screen, displaying the complete production. • Handles different product sizes si-

Owner and manager of Hans Jensen Engineering, Olaf Møller (left) along with the multaneously. company's Sales Manager, Niels E. Thomsen. • Suitable as buffer night/weekend.

46 Danish Dairy & Food Industry … worldwide 2011 NR. 21 The HJ40 Tunnel is suitable for ice cream manufacturing as well as freezing/cooling of other applications such as cheese, yoghurt/cultured products, fish, meat, bread etc.

Nothing too big or small Hans Jensen Engineering is an expert in solving any assignment from the international food industry, and has e.g. constructed huge refrigerating tunnel solutions for an interna- HJ40 Tray Tunnel behind the isolated white walls, and the front shows the stainless tional food giant as Iranian Solico steel enclosure with electrical controls easy to operate on a finger-touch screen. The and Saudi Arabian Robian/National picture to the right gives a peek into one of the turning stations in HJ40. Prawn Company. At the other end of the competence scale, the company Certainly, Hans Jensen Engineer- industries in general, Hans Jensen holds a number of agencies including ing meets the company’s own slogan Engineering is specialized in custom- filling equipment from Grief Velox “Nothing is too big or small”. ized solutions. The company employs and palletizing system from Möller. a staff of highly skilled engineers and Further, Hans Jensen Engineering Hans Jensen Engineering stainless steel smiths, and moreover also serves and repairs food equip- Hans Jensen Engineering was co-operates with a wide range of sub- ment supplied by others. - We design founded in 1939 by Mr. Hans Jensen. contractors, e.g. in the Middle East. and produce all kinds of equipment In 1995 the company was bought by Sales and services in this region will in stainless steel - from minor fit- Mr. Olaf Møller, the present CEO and soon be reinforced by a local Hans tings - to complete, turnkey systems sole owner of the company. Jensen Engineering Sales Office in including motors and IT control sys- As manufacturer of machinery and cooperation with a local partner in tems, Olaf Møller underlines. equipment for the ice cream and food Jeddah, Saudi Arabia. ■

Hans Jensen Engineering launches New Flexible HJ50 Conveyors ♦ In 2B electrical polished stainless steel ♦ Efficient pin-less and easy snap- together belt ♦ No cavities in construction or conveyors ♦ Individual angels and gradients ♦ Drum motor or external gearing ♦ Hygienic design according to EHEDG guidelines

No task is too big - or too small Østergårdsvej 23-25 • DK-8464 Galten • Tlf. +45 86 94 33 88 www.hj-galten.dk • [email protected]

NR. 21 Danish Dairy & Food Industry … worldwide 2011 47 Living™”, we will help create shared value for and with our customers. We have many of the answers, but not all of them. To create shared value, we develop an in-depth and sophisticated understanding of the challenges and opportunities our customers face. This open and collaborative innovation is fundamental to our ap- We Want a proach. Sustainability is fundamental to everything we do. As a recognized Brighter Future leader in this field, our long-term focus is delivering sustainable products and processes. We help improve the planet by reducing carbon emis- Join us in creating a lution and introduces its new brand sions and resource use throughout Brighter World promise: Bright Science, Brighter the value chain. When you think of a corporate brand, Living.™ Innovation is the vehicle through the first thing that springs to mind is, which we enable sustainability, per- more often than not, a company logo. Rebranding: the rationale formance and value creation. We re- But a corporate brand is much more DSM has transformed in recent main focused on improving perfor- than that. It is a manifestation of a years. From our roots in chemicals, mance and creating value through company’s mission, culture, behav- we have gradually evolved to become new and enhanced functionalities iors and values - both internal and a leading Life Sciences and Material and processes. We are solution-ori- external - expressed through a logo, Sciences company, creating solutions entated and draw on our scientific visual identity, brand promise etc. that nourish, protect and improve expertise to innovate in health, nu- but also through its employees. performance. We have used science trition and materials. For exam- A company brand cannot, however, to serve our customers and society, ple, Maxilact®, our solution for eas- remain static. Companies are contin- and our focus has grown increasingly ily digestible milk and dairy products ually evolving and adapting to chang- external. serves the lactose intolerance mar- ing market conditions. Brands must We are committed to respond- ket. Maxilact® makes it possible for be actively managed to reflect this. In ing to major world challenges, such lactose intolerant consumers to con- this article, Martin Larkenas, Senior as health and wellness, climate, en- sume dairy products as part of a bal- Account Manager, DSM Food Spe- ergy and other global shifts. Our anced diet, without digestive side ef- cialties, examines the company’s evo- “old” brand simply did not commu- fects. nicate this. Launching a new brand was therefore the next logical step in Summary our evolution. We wanted to confirm We are excited about where we are the changes that have already taken as a company, and our ability to help place and highlight our goal of creat- customers successfully address chal- ing brighter lives - both for people to- lenges and opportunities. We’d love day and generations to come: Bright to discuss how we can apply Bright Science. Brighter Living™. Science. Brighter Living™ for you and your customers. Together, we Bright Science in action can build a better, greener world. ■ We believe that by looking through the lens of “Bright Science. Brighter

Companies are continually evolving and adapting to changing market conditions, and thus brands must be actively managed to reflect this. So tells Senior Account Manager, Martin Larkenas, DSM Food Specialties about the new DSM logo.

48 Danish Dairy & Food Industry … worldwide 2011 NR. 21 I want a brighter world.

What will we want in the future? Who can tell? We may not value what we value today. But we will certainly expect a happier, healthier, safer world. At DSM we believe Bright Science can take us there. It’s our name for an approach that brings together ideas, sustainable solutions and innovation from across Life Sciences and Materials Sciences. And it could make all our lives brighter.

Learn more at dsm.com

NR. 21 Danish Dairy & Food Industry … worldwide 2011 49 About GEA Niro GEA Niro is a core technology centre in GEA Process Engineering, a Keeping an Eye on Spray Drying Performance business segment in GEA Group. The technology centre is a world TM leader in industrial drying and maintains a focus on its core tech- SPRAYEYE nologies that count spray, freeze, and flash drying as well as fluid- bed processing. GEA Niro supplies haust air system are often introduced process units and complete pro- into the drying chamber in the atomi- cess lines for powder production zation zone. By Martin to the food, dairy, pharmaceutical, The atomization nozzle plays a cru- Skanderby, Sales and chemical industries. The tech- cial role in the spray drying process, Group Manager, nology centre is headquartered in Food & Dairy since this is where the most common, Denmark with close to 500 em- Division, GEA Niro costly and time-consuming compli- ployees. cations often occur. Leaks, blocks, product build-ups and uneven spray Visual camera systems dispersals can lead to expensive op- Both technologies offer different Safety and plant performance has al- erational downtime, and if left un- advantages, but used in combination ways been a key area for GEA Niro. treated might even cause destructive they secure optimum effectiveness, In 2007 the company launched its fires or explosions. reliability and results. first new generation of visual camera systems for the surveillance of at- Monitoring the spray nozzle Monitoring for optimal omization nozzle performance. Since SPRAYEYETM uses specially designed quality then, the original system has under- cameras to give a highly detailed, un- The SPRAYEYETM’s visual cameras gone further development and a new impeded and real time view of the help customers keep a close eye on SPRAYEYETM visual monitoring sys- spray nozzle located inside the criti- quality while at the same time deliv- tem, using infrared detection has cal area of the drying chamber at any ering a host of benefits for manually been launched. time during the process. Typically, monitoring the spray drying chamber: From a safety point of view, one several cameras are installed to en- • Real time, continuous image of the of the most critical areas in a spray sure an optimal view of all nozzles spray zone dryer is the atomization zone where and making sure that no nozzle is im- • Quickly identifying product build- liquid concentrate of product is atom- peding the view of another. up and inconsistent spray pattern ized to droplets while simultaneously SPRAYEYETM uses two types of • Monitoring start-up and shutdown being exposed to the hot air driving camera technology in order to cover problems for fast and accurate the drying process. Furthermore, in all angles - visual monitoring for maintenance the case of agglomeration, the prod- quality control and infrared scanning • Instantly checking high pressure uct fines recovered in the dryer’s ex- for absolute safety. shut-off valves for leaks

Infrared scanning: Infrared scanning technology eliminates With safety, quality and reliability as our paramount concerns, the need for an operator to watch the monitor to detect we’ve fitted all our camera casings with PPSU food grade abnormalities. protection windows instead of standard glass.

50 Danish Dairy & Food Industry … worldwide 2011 NR. 21 • Reducing the risk of dangerous • Accurate, reliable surveillance for greater safety when drying food prod- temperature fluctuations total safety and control ucts. • PPSU camera housing for image • No extra housing costs to the visual SPRAYEYETM is easy to use and clarity and safety cameras. due to the uniqueness of its design, • Greatly improving overall quality requires no maintenance except the and efficiency. The combination of visual and in- replacement of small parts every frared cameras makes it possible to third year. The camera system is highly valued check the nozzle performance while among operators and plant manag- simultaneously making sure that no SPRAYEYETM on any spray ers worldwide because it makes quick surfaces get overheated, which might dryer corrective action possible. lead to the product getting burned or The camera system is optional for all eventually causing bigger fires and new GEA Niro spray dryers, which Infrared scanning for explosions. use nozzle atomization. However it uncompromised safety can also be installed in existing GEA Most fires start due to spray nozzles Safety comes first Niro spray dryers within 3-4 days, as operating incorrectly. The SPRAY- With safety, quality and reliability well as spray dryers of other manufac- EYETM patent pending infrared scan- as our paramount concerns, all GEA turers. However, installing SPRAY- ning technology delivers: Niro camera casings are equipped EYETM on other manufacturers’ dryers • Pre-warning system to highlight with a PPSU food grade protection might require that the air disperser is problems before they can be seen window instead of standard glass. changed to the GEA Niro type DDD. by the human eye PPSU creates images that are particu- Installing a SPRAYEYETM camera • Full reliability and hardly any larly vivid and clear thanks to a sun- system in your spray dryer is an in- maintenance glasses-like quality that dampens the vestment which will pay for itself, • Automated monitoring to free up reflections from stainless steel com- while at the same time ensuring spray operators’ time ponents. dried products of the highest qual- • Adequate time for operators to Furthermore, the material is not ity under the safest possible condi- solve a problem before it escalates prone to chipping, which allows for tions. ■

Are you looking for new Markets for your Products or Highly Skilled Dairy Employees? Contact:

New markets or employees? The topics of Mælkeritidende are scientific, Are you looking for markets to launch your products, technical, and political information about the such as new dairy plants, ingredients, packaging, analy- dairy industry and related areas. Furthermore, sis or sanitary equipment? Dairy R&D, dairy product information, company profiles Or are you looking for highly skilled dairy employees and exhibition information are accepted by the journal. with international experience such as dairymen, dairy technicians or M.Sc. in Dairy Technology? No matter Further information what, you can always advertise in Mælkeritidende! If you want further information about Mælkeritidende For more information please visit www.maelkeriti- and Danish Dairy & Food Industry … worldwide, please dende.dk contact Chief Editor, M.Sc. in Dairy Technology, Anne- Sofi Christiansen or Editor, M.A., Anna Marie Thøgersen. Mælkeritidende Mælkeritidende and Danish Dairy & Food Industry, “Mælkeritidende” as well as “Danish Dairy & Food Indus- Munkehatten 28, 5220 Odense SØ, Denmark. Phone: +45 try ... worldwide” is owned and published by the Danish 66 12 40 25, Fax: +45 66 14 40 26, www.maelkeritidende. Dairy Managers Association and the Danish Dairy Engi- dk - www.ddfi.dk - [email protected] neers Association.

NR. 21 Danish Dairy & Food Industry … worldwide 2011 51 Innovative Cultures for Perfectly Healthy Drinking Yoghurts

Chr. Hansen has joined Two years of thorough research and development have resulted the Industrial Platform of the Netherland’s Kluyver in the first range of cultures specifically for drinking yoghurt. Centre for Genomics of Industrial Fermentation. The Kluyver Centre (www. kluyvercentre.nl) is a Dutch ini- tiative at university level, which aims to use the techniques of By Helle Rexen, Communications genomics to understand and im- Consultant, prove industrial fermentation Chr. Hansen processes. The use of genomics informa- Chr. Hansen has introduced a series efit provided by the probiotic BB-12®, tion - the study of all gene se- of YoFlex® and probiotic nu-trish® but this must be in combination with quences in living organisms - cultures specifically developed to good taste and texture, and this is ex- helps to further improve the manufacture drinking yoghurt, one actly what the new cultures ensure,” enzyme and culture production of the fastest growing sectors of the says Sarita Bairoliya, Global Market- and to gain new fundamental dairy market according to www.dairy ing Manager, Probiotics, Chr. Hansen. knowledge about the production foods.com (global sales of yoghurt According to the global market in- strains. By entering the Indus- drinks topped 7.2 billion liters in telligence agency Mintel, the main trial Platform of the Kluyver 2008 - and the trend is rising). trends within drinking yoghurts are Centre, Chr. Hansen obtains The new products scale make it health considerations (low fat, low early access to research results possible to ensure optimum quality in sugar), functional benefits (health ef- within this Centre. terms of smoothness and a pleasant fects above nutrition), natural, clean “Our involvement will allow mouthfeel, with the potential of re- label (without addition of unneces- us to gain important insight into moving starch/thickeners, which are sary ingredients and fortifications the developments in genomics, currently used, at extra cost for the (added vitamins and mineral). The which is a strategic focus area for producer, in the majority of drinking new cultures enable dairy produc- us. The strengths and focus of yoghurts. ers to manufacture products that are the Kluyver Centre can be used Available in three different flavor lower in fat and sugar whilst at the to generate an important knowl- profiles the cultures “Mild”, “Classic” same time offering a top-of-the-range edge and technology base for and “Twist” make it easier for dairy flavor and texture. our future research activities,” producers to meet consumer expec- says Eric Johansen, Associate tations by enabling production of low Eliminates need for Vice President, Innovation, Chr. fat products with a short ingredient thickeners Hansen. list, which are tasty, smooth and with Chr. Hansen relied on its strong in- Chr. Hansen maintains a close probiotic health benefits from Bifio- ternational development organization relationship with academia on dobacterium BB-12®. in combination with its competence a global scale. The company en- level within selection and characteri- gages in more than 200 scientific Meet predominant health zation of lactic acid bacteria and com- partnerships with universities, trend posing of unique cultures. This has research institutions, PhD stu- ”Drinking yoghurts are a great vehicle been the backbone in the develop- dents etc. every year and is rep- for providing probiotics to consum- ment of the company’s first range for resented in over 20 scientific as- ers, as they can be provided in an ad- drinking yoghurt. sociations, advisory boards etc. equate daily dosage in a convenient “In addition to the benefits deform. Consumers want the health ben- scribed our new cultures address a

52 Danish Dairy & Food Industry … worldwide 2011 NR. 21 number of problematic areas tradi- The result is new cultures with ex- range we have introduced a premium tionally linked to producing drinking cellent smoothness and mouthfeel solution for producers of drinking yo- yoghurt such as graininess and off- properties that are robust enough to ghurts worldwide. To our knowledge flavor from thickeners,” adds Morten withstand the harsh production pro- ours is the first range specifically de- Boesen, Marketing Manager, Fer- cesses needed to obtain homogene- veloped for this purpose,” Boesen mented Milk Cultures, Chr. Hansen. ous drinkable products. With the new concludes. ■ Today the majority of drinking yoghurts are stabilized to improve tex- Chr. Hansen has launched ture indicating that texture is indeed the first range of cultures important and not satisfactorily cov- specifically for drinking yoghurt. The cultures are ered by the current cultures in the available in three different market. As a forerunner in the global flavor profiles “Mild”, dairy industry, Chr. Hansen set out “Classic” and “Twist”. to develop new cultures to serve the growing market for yoghurt cultures.

Understanding leads to innovation “The first step was to build a foun- dation of knowledge based on sampling a huge amount of drinking yoghurts world-wide. This enabled us to establish specific quality parameters from which we could work our way back in the development chain.

Join & Visit the New Danish Food Exhibition

Join and visit the upcoming Danish Food Exhibition to All dairy and food professionals are be held in MCH Herning, Denmark 8-9 November 2011. very welcome to visit the Danish The organizers invite colleagues from all over the world - Food Exhibition! and suppliers of food technology to visit and join the new • Takes place in MCH Herning, Denmark: 8-9 November 2011. professional exhibition. Opening hours: 9 am to 5 pm. • Further information about the Exiting events Join & Visit the Fair Dairy and Food Exhibition on During the two-day exhibition there All manufacturers, distributors, www.DanishFoodContest.dk will be dairy and food ratings, con- wholesalers and exporters of food • Further information about accom- tests, awards and several other and food technology are welcome to modation in Herning etc. on events: Danish Dairy Contest, Scan- rent a stand. For further informa- www.mch.dk ■ dinavian Dairy Contest, Danish Food tion contact: Team Manager Mr. Sven Contest, Food theme presentations, Aalborg by phone +45 3339 4815, Read more about how to Join Chefs preparing foods dishes, Confer- mobile +45 4043 5125, e-mail saa@ & Visit the New Danish Food ences, Social events, and Networking. lf.dk Exhibition on page 33 & 36!

Identifying ten weak links in the sampling chain - and eliminating a few.

tentially weak - links that need our utmost attention. If not, we will surely jeopardize every subsequent step in our quality control. By Henrik Salomon, Managing Director, Link no. 1 to 4 Keofitt A/S We all know that “the proper use of sanitary and sterile sampling equipment is the precondition for true sample testing”. But this general guide-line and statement (often Don’t jeopardize sampling referred to in ISO standards etc.) is not operational at all. Being able to sample your products during their process- We need to be more specific and break the sampling chain ing stages - what would quality control be without it? down into links. You might say that identifying the loca- Well, maybe we should rephrase the question: Does it tion of the sampling points is Link no. 1. Link no. 2 would make any sense to put so much emphasis on lab tests for be selecting the appropriate and proven sampling equip- quality control, HACCP and traceability, if the sample we ment. Link no. 3 is the physical installation of the sam- are using for it is not representative in the first place? Of pling device while no. 4 is the maintenance of the sam- course not. It would be like using inexpensive diesel fuel pling equipment. These first initial steps constitute the for an expensive jet engine; we may be able to document primary links in our sampling chain. Based on experience we have a full tank, but it will not take us to our destina- poor sampling and, consequently, false conclusions can tion. Sampling, too, is a chain of interdependent - and po- often be derived from link no. 2, 3, and 4.

Remove safety foil Lock fitting Remove safety seal Open sampling valve Seal sample bag Close pinch clamp Snap fitting onto Sterilize Push valve into sample- and fill bag Unlock fitting sampling valve taking Release sample

54 Danish Dairy & Food Industry … worldwide 2011 NR. 21 4 Dairy plants For sale in 2012

Complete cheese production line. Manufacturer Tebel. 3.000 kg/h. Round & rectangular traditional white cheese production.

Complete cheese production line. Manufacturer Tebel. 3.000 kg/h. Indeed, the identification of these first weak links Traditional white cheese production. has driven the success and development of the original KEOFITT sampling valves for more than 30 years now. Complete cheese production line. Manufacturer More than 150.000 valves are in operation. Whether APV & Sulbana. 1000 kg/h Cheddar and steam-sterilisable (SIP), sanitary (CIP) or double-seat, 2000 kg/h Mozzarella production. KEOFITT offers the world’s biggest sampling valve range facilitating the correct selection, installation and mainte- Complete powder plant, incl. spray dryer. nance for any application. But please watch out for copies! Manufacturer Anhydro & Niro. Capacity depending on requested dry solid matter. Link no. 5 to 10 So does that mean the sampling chain is secure now, provided you use KEOFITT sampling valves? No, not nec- Several milk & whey pasteurizing lines, essarily. The chain does not end with the proper equip- incl. self- cleaning separators. ment installed and maintained. It goes on with link no. 5 being the standard operating procedure for sampling. CIP stations - Butter equipment - RO plants Link no. 6 is the education and instruction of the sam- - UF plants - Membrane filtration - SS Tanks. pling equipment operators. Physically receiving the sample is no. 7 and containing it no. 8. Link no. 9 is the trans- The dairy plants will be sold ”in as it is port of the sample to the laboratory for testing. The final working condition” ex works Norway. Inspection & Sale during Autumn/Winter link is the quality control of the quality control, i.e. the ca- 2011. Dismantling during 2012. pacity to not only focus on testing procedures, but constantly question the sampling equipment, the sampling For company registration with statement of procedures and their execution. This completes the loop equipment interest, please send e-mail or fax of weak links. to the following responsible contact:

Handling weak links The new Keofitt Aseptic Sampling Bag (pat.pend) is simply the best way to address the weak links 7, 8 and 9: Re- ceiving, containing and transporting the sample. It is a pre-sterilised and tamperproof disposable plastic bag system designed to be connected via quick-fittings or mini- clamps to sampling valves of all styles and brands - including KEOFITT. An integrated and patented 3-way valve enables the operator to sterilize the connection to the bag before opening it, thus eliminating the risk of air- borne contamination of the sample. Extremely easy to FH SCANDINOX A/S • DENMARK (Sales- & Engineering Department) use, this new and unique product also serves the need for Phone: +45 75343434 • Fax: +45 86944800 transport and any subsequent sampling. Also available: Hjaltevej 2, Skovby • DK-8464 Galten/Aarhus are simpler versions without the 3-way valve. E-mail: [email protected] Web: www.fhscandinox.com More information on: www.keofitt.com ■

NR. 21 Danish Dairy & Food Industry … worldwide 2011 55 Stay in Tune Constantly Changing Consumer Preferences!

‘it’ ingredients, will the consumer de- with the recent global financial diffi- mand a new yogurt tasting of chilli- culties we have all experienced. chocolate with a crispy texture using At Dairy Fruit we have devel- stevia for sweetness? May be, may oped products to fit these product be not! However, we must be ready groups by working with our custom- By Crispin Gell, Sales Director, and fully aware of the new trends and ers, our suppliers and understand- Dairy Fruit consumer demands. As a B2B coming the market changes, and striving pany we are working very closely with to achieve the consumer’s needs and our customers trying to anticipate the desires. consumers every move, not always But trends can come from all sorts Fast changing preferences the easiest task as trends can be un- of areas, during the past few years we How do we meet the demand of the predictable, quick to market and can have seen an increasing interest for consumer who is, more than ever, possibly disappear as fast. these specialised products, the con- changing their food preferences on a sumers wanting the basic products, regular basis? New trends but at the same time they want the In October 2010 Relaxnews re- As soon as the market starts showing choice of more unique, exotic, healthy ported from the Sial exhibition: signs of the consumers wanting these products, many having some kind of “Some of the major food and drink types of new tastes then our first step benefit for your body and health. It manufacturers believe innovation is is to work together with our suppliers means functional products are still a going to serve up new tastes, textures to find and secure the relevant ingre- growing market with a huge potential and “it” ingredients, could they be”; dients. For us it is vitally important in the future, and the origin of raw • Tastes: Spiciness, fruit & spice we work closely with them, they are a materials is of great interest to both combinations, chilli chocolate, valuable asset, they can offer support, retailers and the consumers. honey, wasabi, ginger suggestions, and indeed information • Textures: Frothy, crispy/crunchy and advice on trends they are experi- Chefs and TV shows (with bits), multi-texture encing and seeing around the world. Another area where trends have • Ingredients: Seeds, super-fruits These are valued relationships, and grown is with celebrity chefs and TV (acai berry, acerola, cranberry, ultimately our customers reap the shows. In recent years some of the wolfberry, guarana, noni, yum- benefits of these. UK retailers have secured the signa- berry, blueberry, guava, morello The trends we have recently seen tures of well known celebrity chefs cherry), natural sweeteners (ste- are Natural, Organic, Fair Trade, who will endorse various products via), ewe›s and goat›s milk, flow- Health (healthy and nutritious prod- which are subsequently priced very ers. ucts), Convenience (on the go, fast competitively in the relevant super- foods, semi and finished meals), In- market and in addition to this menu As a business do we focus on all of dulgence (Luxury, quality, pleasure), cards are written to help the con- these potential tastes, textures and and importantly, price, especially sumer understand the product and

56 Danish Dairy & Food Industry … worldwide 2011 NR. 21 how to cook it, plus the retailer pro- trends, especially within the fruit motes ‘in store’ and through TV ad- business can be something of a chal- vertising, newspaper’s and food mag- lenge. Not only do we work with our azines. customer and their consumers needs In addition to this there has also but also when working with our sup- been a boom in ‘TV food programs’; pliers we have to consider the envi- a vast range of chefs having their ronmental aspects both within actual own TV shows; and the highly popu- production, as well as transportation lar Come Dine With Me TV show has of goods. been a huge success. This is a pro- With today’s ever changing world, gram based on every day consumers all our suppliers will firstly have to cooking for each other at their own adhere to our CSR policy (Corporate houses and even celebrities enter- Social Responsibility). Companies We look forward to being your natural choice! taining other celebrities by cooking at have to demonstrate they are socially home, all this has resulted in a ‘Culi- responsible within their own organi- nary Expansion’ for eating at home. zations as well as their partners and suppliers to grow our position of be- This could be viewed as two trends, suppliers. All these aspects are affect- ing Northern Europe’s leading sup- one- a rising interest in home cooking the demand for new products on plier of flavored preparations to the ing and the return of more traditional many markets and it is definitely be- dairy and food industry. We deliver kitchen skills and secondly- retailers coming an important part in the de- more than 700 different aseptic fruit wanting their own ‘versions’ of the velopment of tomorrow’s new prod- and liquid spice products, both con- chefs /TV’s products. ucts. ventional and organic, in particu- So with the consumers constantly lar to the Northern European dairies. Sourcing raw materials changing their preferences, we must The products we develop are in close As previously mentioned sourc- ‘stay in tune’, and therefore con- cooperation with our customers and ing raw materials suitable for these tinue to work very closely with our our vision is quite clear: ■

Nature’s Taste

Dairy Fruit A/S offers our customers Nature’s Taste, by developing and offering healthy and good tasting products. We believe in looking forward, using our technical and innovation skills. Dairy Fruit’s expertise: • Clean label • Health and quality • Environmentally awareness • Organic • Nature guides our innovation • Joint working partnerships ... The driving force behind today’s new developments • 30 years experience of providing custom solutions, using our team of experts to inspire creation • Working together we can design your next product based on … … Nature’s Taste

DAIRY FRUIT A/S • HESTEHAVEN 3 DK-5260 ODENSE S • DENMARK Phone: +45 66 13 13 70 • WWW.DAIRY-FRUIT.COM

NR. 21 Danish Dairy & Food Industry … worldwide 2011 57 work more efficiently, as all opera- Efficiency and Safety tions are now placed on ground level.

on the Agenda Safe milk tankers to TINE - Actually this new feature is devel- Successively, VM Tarm launches new features to optimize the oped on request form the Norwegian dairy company TINE, as they want to company’s wide range of milk tanker solutions. Recently, the avoid accidents amongst truck driv- Danish company has constructed innovative man lids placed ers climbing milk tankers in severe on the tank side. This solution improves both efficiency and icy and cold weather, explains Knud working conditions for the truck driver, explains VM Tarm’s Lauritsen. From Norway, TINES Transport new Sales Manager, Kristian Olsen. Manager Inge Letnes informs: We chose VM Tarm, as one of our milk By Anna Marie Thøgersen, Editor tanker suppliers, to construct our newest milk tankers for several reasons. First and foremost the com- Safe and more efficient The side placed man lids ensures pany could meet our demands for - Our new solution with man lids the working conditions of the truck safer working conditions for our placed on the tanker side is inspired driver, as he no longer has to stand truck drivers. Further VM Tarm is by similar features on beverage on the narrow tank walkway - not to very constructive and offers func- tanks, Kristian Olsen tells, whereas mention has to climb the several me- tional tanker solutions easy to oper- he leaves the technical explanation ters high milk tanker - in all kinds of ate on the uneven Norwegian roads. to one of VM Tarm’s innovators, di- weather. Besides improved working VM Tarm is very service minded, and ploma engineer Knud Lauritsen, conditions, the truck driver can even least but not last the craftsmanship of whose father actually founded the the stainless steel tankers is excellent company almost 50 years ago. But with an impressive finish. that’s another story. About the side placed man lids, Innovations on demand Knud Lauritsen explains: This new Also the Danish-Swedish dairy giant, type of man lids are constructed and Arla Foods called on VM Tarm’s ex- built directly into the tank wall, pro- pertise as the dairy company a cou- tected by a stainless steel door, and further equipped with a valve for New Sales Manager at VM Tarm A/S, sterile sampling to ensure ultimate Kristian Olsen (42) is a trained engineer, quality control. Further, special kip and he holds 10 years of experience in the sector. Kristian Olsen will be the co- valves are constructed and placed on coordinator of the VM Tarm sales team and top of the tank to prevent under-pres- also responsible for the milk tanker sales in sure in the milk tanker system. both Denmark and at the export markets.

58 Danish Dairy & Food Industry … worldwide 2011 NR. 21 Box 1: VM Tarm Milk Tankers ple of years ago ordered eight new • Designed by customers re- Facts about VM Tarm milk tankers to operate on Arlas UK quests • Founded in 1962 market. VM Tarm constructed a com- • Flexible choice of vehicle, ax- • Employs 120 highly skilled en- pact and aerodynamic vehicle easy les and trailers gineers, constructors, stainless maneuverable on the narrow roads • Quality craftsmanship on the steel smiths, IT specialists and and farm gateways in UK. These milk stainless steel tankers electricians tankers too, were equipped with spe- • Flexible choice of pumps, • Designs and constructs com- cially constructed man lids placed in valves, meters and registration plete stainless steel tanker so- cabins on the side of milk tankers to • Pumping and metering equip- lutions for transportation of the benefit of the tank driver. In com- ment in easy cleanable stain- milk, beer, fodder, manure, bination with this lid solution, VM less steel cabinet chemicals, oil and petrol. Tarm’s high performing pumping • Advanced two pump system system lead to an overall increased for gentle milk intake efficiency of approx. 30%. • Up to 1.300 liters of milk pr. Indeed, this “innovations on de- the tankers were ordered and built minute mand” approach to customers is sig- solely for Danish dairies. But dur- • IT solutions for metering, milk nificant for VM Tarm. The coming the last three decades the com- data receipts, reporting pany offers a very wide range of milk pany has constructed, built and sent • IT communication and plan- tanker solutions designed by custom- dozens of milk tankers on the roads ning of milk collection routes ers’ requests as mentioned in box 1. in Northern Europe, especially in • IT reporting on GPRS/3G or Scandinavia, UK, Germany, and The SMS On the roads in North Netherlands, but also in The Mid- • 24-hour hot-line on VM Tarm Europe dle East. Each and every one of the IT solutions VM Tarm holds decades of experi- tankers is constructed by the highly • Robust tanker solutions - Long ence in building milk tankers. In the skilled technicians at VM Tarm - on durability early days of the company’s history dairy customers’ demands. ■

Special Milk Tanker Solutions tailored to your needs …

Compact and easy maneuverable Side placed man lids improves … ... safety and efficiency

Feel free, to contact us for further information

Tværvej 25 • DK 6880 Tarm - Denmark • Phone + 45 97 37 16 44 • Fax +45 97 37 12 04 • [email protected] • www.vmtarm.dk

NR. 21 Danish Dairy & Food Industry … worldwide 2011 59 Vibration Technology - Multifunctional Possibilities

Scan-Vibro A/S is an expert and global partner within vibration technology. Custom-designed sifters, conveyors and feeders are built - and in operation at many food plants all over the world. Our company offers multifunctional vibration equipment for: Sorting, spreading, draining, conveying, cooling, heating

Lars Valentin Peters, Business Development Manager, M.Sc. Dairy Science, Scan-Vibro A/S

The food industry is constantly improving existing products through the application of new technologies and innovations. Consumer demands are often directly channeled to the manufacturer of food processing equipment. And thus, also Scan-Vibro experience increased demands in different areas of food processing. Reversible vibration Conveyors TRS with two outlets for babyfood. Large size vibration equipment tion, “vibration know-how” becomes structed in easy cleanable stainless These demands reflect food manufac- even more important. steel surfaces with a minimum of cor- tures efforts to become more cost and ners. From an environmental point partly also environment efficient. An In-line CIP-able equipment of view, this implies a minimum of example of this is the production of Large-scale production increases the energy and water consumption dur- bulk milk powders, where the spray need for process traceability, and ing cleaning. drying plants become larger and food manufactures look for automatic Also, Scan-Vibro’s conveyors type hereby also the downstream equip- cleanable process equipment - true TRS and TRS-R can be supplied with ment like vibration sifters and -con- CIP. During recent years, Scan-Vibro CIP equipment making the conveyors veyors. has indeed strengthened our focus on part of a total CIP-solution. Today, Scan Vibro SRS-Sifters sup- developing top-hygienic equipment, plied to the milk powder industry and we now offer fully CIP-able SRS Extreme environments handle up to 24 tons of milk powder Sifters, and thus it is no longer nec- We also experience food produc- by the hour. We also see an increase essary to inspect the interior of the tion growth within extreme environ- in processing capacity from manu- sifter after CIP. The CIP-able SRS re- ments, as e.g. freeze dried coffee, facturers of specialized food prod- mains closed at all times, and possi- which takes place in an environment ucts like food ingredients, baby food ble exterior contaminations are pre- of minus 45-60°C. This requires spe- and others, following the consumer vented. cial designed vibration conveyors demands of more functional foods. Further, our vibration technology and sifters regarding for instance the When designing the large size vibra- - for use in the food industry, is con- bearings, electrical cablings, flex con-

60 Danish Dairy & Food Industry … worldwide 2011 NR. 21 nections etc. Many components have the very gentle vibration transport it to be made in special materials to re- also has a very low foot print and en- sists the extreme operation condi- ergy use. tions. Vibration conveyors TRS and CER The rising number of single house- Spiral Elevators are often use for gen- holds and the increasingly mobile so- tle conveying: Corn flakes, instant ciety is changing consumption pat- coffee, cheese cubs, hamburgers, terns in favor of convenience foods, French fries, onions, vegetables, fruit, like for instance healthy drinks, ready chewing gum, and candy etc. meals and frozen vegetables. In addition, production of freeze dried bac- Scan-Vibro A/S teria cultures for the dairy and food Scan-Vibro’s technological solution industry often takes place under very superiority rests on knowledge and cold conditions. Requirements from the employees’ year-long high tech- these industries are off course accom- nical experience. The staffs count 65 modated by Scan-Vibro’s vibration CER Spiral highly skilled engineers, smiths, CAD technology. Elevator gently draughtsmen and other technicians. transports The company is engaged in long products from Streamlining production bottom to the top. lasting and innovative relation- We also experience request from the ships with large international plant- dairy and food industry regarding and engineering companies. When equipment capable of handling more it comes to collaboration with these functions (unit operations) in one- process tasks, but similar important companies, Scan-Vibro contributes as process-step. This is part of the over- to the customer, they have replaced a subcontractor within the field of vi- all process optimization focusing on personnel and increased efficiency. bration technology expertise. How- product safety, efficiency and envi- ever, Scan-Vibro also works alone, ronmental impact. Conveying of fragile product when customers worldwide learn Scan-Vibro has, in co-operation Conveying of fragile products is also a about the company’s expertise and with customers, developed vibra- specialty of Scan-Vibro A/S. If a frag- want to either replace or expand their tion machines to convey chicken fil- ile product needs to be elevated gen- plants with new types of vibration lets and other poultry cuts in an even tly to another level in the produc- equipment. and adjusted layer, feeding the fol- tion process - e.g. to the packaging Scan-Vibro, founded in 1949 un- lowing processing equipment and machine, standard equipment is not der the name Vester Åby Vibrator for spreading out/separation of the adequate, in general. For these spe- (VAV), operates two production facil- same poultry cuts before freezing. cial tasks the Scan-Vibro CER Spiral ities and serves customers all over the The machines contributes to solve Elevator is the right choice. Besides world. ■

Sanitary sifter type Processing and Handling SRS CIP 1540 Vibration Equipment Vibration sifters, conveyors and feeders for the dairy and food industry - World-wide! Based on our wide range of standardised products and our expertise and know-how in products and processes we develop tailor-made and innovative solutions in close cooperation with our customers. For a general view please visit our website.

Sørup Kirkevej 74 • 5700 Svendborg • Denmark • Phone: +45 62 21 16 20 Fax: +45 62 22 37 30 • [email protected] • www.scan-vibro.com Sanitary reversible conveyor type TRS-R

NR. 21 Danish Dairy & Food Industry … worldwide 2011 61 ”Danish Dairy & Food Industry ... worldwide” is distributed in the following countries:

Africa: Algeria, Belize, Benin, Europe: Austria, Belarus, Belgium, Botswana, Burkina Faso, Cameroon, Bosnia, Bulgaria, Croatia, Cyprus, Congo, Ethiopia, Gabon, Gambia, Denmark, Eire, Estonia, Faeroe Ghana, Guinea, Kenya, Lesotho, Islands, Finland, France, Germany, Liberia, Libya, Madagascar, Greece, Greenland, Holland, Malawi, Mali, Morocco, Mauritius, Hungary, Iceland, Italy, Latvia, Mozambique, Niger, Nigeria, Lithuania, Luxembourg, Malta, Senegal, Sierra Leone, Somalia, Macedonia, Norway, Poland, Sudan, Swaziland, South Africa, Portugal, Rumania, Russia, Serbia, Togo, Tunisia, Tanzania, Uganda, Slovakia, Slovenia, Spain, States Zambia and Zanzibar. of CIS, Sweden, Switzerland, The Czech Republic, Ukraine and United Asia: Bangladesh, Bhutan, Burma, Kingdom. Montserrat, Nicaragua, Paraguay, China, Cyprus, Hong Kong, India, Peru, Puerto Rico, Tobago, Trinidad, Indonesia, Japan, Laos, Malaysia, North America: Bermuda, Canada, Uruguay and Venezuela. Mongolia, Nepal, North Korea, Mexico, Panama and USA. Philippines, Singapore, South Korea, The Middle East: Afghanistan, Sri Lanka, Taiwan, Thailand and South America: Argentina, Bahrain, Egypt, Iran, Iraq, Israel, Vietnam. Barbados, Bermuda, Bolivia, Brazil, Jordan, Kazakhstan, Kuwait, Chile, Columbia, Costa Rica, Cuba, Lebanon, Oman, Pakistan, Qatar, Australasia: Australia, Fiji and Ecuador, El Salvador, Guatemala, Saudi Arabia, Syria, Turkey and New Zealand. Guyana, Haiti, Honduras, Jamaica, Yemen.

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Danish Dairy & Food Street Industry ... worldwide Munkehatten 28 Postal code 5220 Odense SØ • Denmark Fax: +45 66 14 40 26 City E-mail: [email protected] Country

62 Danish Dairy & Food Industry … worldwide 2011 NR. 21 MORE DAIRY OUTPUT, LESS INPUT

Aseptic dairy solutions that give you greater control of UHT production than ever before. The lowest product loss levels in the industry. Consistent, optimal product quality with no compromise on food safety. Greater efﬁ ciency and lower production costs. Easy operation. Lower resource consumption to minimize environmental impact. It all adds up to long- term sustainable growth for your business. We’re talking about a new equation for the dairy industry – a new generation of aseptic technology that enables you to get more output from less input. It’s an entire, customized aseptic production solution that helps you gear up your performance. What’s more we guarantee – and validate – what we deliver. We call this new production solution Tetra Lactenso Aseptic. We’d like to tell you more about what it can mean for your dairy business!

You’re welcome to visit us at www.tetrapak.com – or get in touch directly: [email protected]

Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Lactenso are trademarks belonging to the Tetra Pak Group.

NR. 21 Danish Dairy & Food Industry … worldwide 2011 63

Tetra Lactenso ad1.indd 1 08-05-16 14.52.17 Dialogue and understanding in focus

ALECTIA has a unique position as consultant to the international dairy and food industry, based on more than 60 years of experience. The company has its roots in the Scandinavian traditions for pure and high quality food and dairy products, and has developed a specialized knowledge in combining hygiene and optimized operations resulting in highly effective production facilities.

ALECTIA consultancy services are based on dialogue and understanding. We offer advice during the entire process – from the very first idea until the project is completed and a new processing line or facility is in operation. We use a structured delivery model with clearly defined deliverables in the different project phases.

ALECTIA offers a wide range of services – from business consulting, planning & logistics over process, utilities and design to improvement of operational performance, including environment, health and safety.

Visit us at www.alectia.com to learn more about our services and references.