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food Marketing & Technology • December 2012 1 Contents

food Marketing & Technology · December 2012

1 Editorial 56 Impressum

Be part of the fastest- Ingredients 04 The Chunky, Crunchy Auricularia growing market for (Jelly and Rat Ear) Mushrooms 08 Off the Shelf Chocolate Nutraceuticals | Functional Drinks 10 Blueberries: Dessert with Benefits! Functional Foods | Dietary Supplements 14 Better Bacon on the Table! Pharmaceutical Ingredients | Nutricosmetics 18 New Ingredients and Solutions for Sodium Reduction

Processing

26 Mixing and Dispersion Innovation 28 Coating Solution for Crispies 30 Syrup System Coating with Flavors and Sugar Enhances Consumer Appeal 26 - 27 March 2013 32 Solving a Sticky Problem Transamerica Expo Center | São Paulo, Brazil 34 Automation Solution for Fragile Confectionery

72% of stands already sold. Packaging Book your stand today. Contact Alice Domenis 38 Carton Packs are Top Performers for UHT Milk Packaging Tel: +44 (0)20 3377 3122 41 Design Possibilities Email: [email protected] 42 Introducing the New Wet Spinach Sorting System 43 SAVE FOOD Exhibition goes on World Tour vitafoodssouthamerica.com/ad1fmt Departments Portfolio includes Join us on 20 Passion for Food Technology 25 Firms 51 Calendar of Events 53 Successful 10th Djazagro Show

Key No. 70000 food Marketing & Technology · October 2011 food Marketing & Technology • December 2012 INTERNATIONAL Cover: Zeppelin Reimfelt

Vol. 26 No. 6 December 2012 US $ 10 · 10 ISSN 0932-2744 B 31377 XXXX Our Cover Story starts on page 00 Key No. 79961

Cover: Biscuits at their Best

Clean Label Starch

Gentle Egg Feeding

School Milk Packaging

International Publications

Ingredients: XXX The message to eat real food and healthy ingredients has put blueberries in the spotlight. People associate blueberries with natural goodness, good times, happy days, health and wellness as well as the positive associations of comfort foods. See page 10 for guilt free indulgence.

STA-LITE® Polydextrose Helps you keep consumers Processing: XXX A new solution for processing so-called “crispies” in healthier and your business a Ploughshare® Mixer demonstrates that complex coating tasks can be implemented by comparatively in shape ... cost-effective solutions with precise control of the process parameters. The full story is on page 28. Looking for an easy and cost-effective way to create fibre-rich foods and beverages that can help manage weight and maintain digestive health? Tate & Lyle’s STA-LITE® Polydextrose contains just 1 kcal per gram and delivers versatile bulking properties to keep great taste and texture when full calorie carbohydrates are removed. STA-LITE® Polydextrose also adds prebiotic fibre Packaging: XXX functionality to no-added sugar and reduced-calorie Most frozen and canned spinach processors have not products, so you can position them for digestive health automated sorting because the application is so dif- benefits. ficult and the quality improvements didn’t justify the high yield loss. That’s changed. A new system can in- As a clean-tasting, multi-functional ingredient it is crease yields by up to 7% while maximizing product available in convenient dry and liquid forms and is easy quality. Full details on page 42. to use in all formulations, with high solubility, clarity and process stability.

Please find more information at www.tateandlyle.com/keepinshape or email: [email protected] food Marketing & Technology • December 2012 food Marketing & Technology · October 2011 © 2012 Tate & Lyle Key No. 78473 Ingredients

European Expectations of Clean Label

The study found that 72 per cent of Benefits of natural foods consumers accept higher prices for naturally produced foodstuffs without 74 per cent of respondents are convinced additives. This is especially true for chil- that natural or naturally produced food- dren’s products: 17 per cent would pay stuffs are healthier. 60 per cent associate a surcharge of about one third for baby them with higher quality – an important food. Overall, every third consumer aspect when it comes to the buying deci- would be willing to pay 10 per cent sion, since for 96 per cent of consumers, more for widely consumed products, good quality is the most important such as baked goods, pasta sauces and characteristic of a foodstuff. convenience meals. “This study draws a clear picture of the Perceptions of naturalness changing dietary habits and nutrition- consciousness of consumers across Eu- One of Kampffmeyer Food Innovation’s rope”, says Michael Gusko, Managing aims with this study was to gain an Director of Kampffmeyer Food Innova- insight into what consumers associ- tion GmbH. “It’s a very positive sign ate with naturalness in terms of both for food manufacturers that consumers ingredients and manufacturing pro- appreciate quality and are thus willing cesses. Apparently, consumers classify to pay more for high grade natural ingredients as natural if they know them foods. And because the study allows us from their own kitchens. Thus, products to detect regional-specific attitudes, we perceived to be natural include wheat can advise our customers on marketing New study reveals European flour, yeast, cream and sugar. in different regions even more specifi- consumer attitudes to natural cally now”. foodstuffs Findings are quite similar when it comes to processing methods, with Kampffmeyer Food Innovation GmbH How important are natural foodstuffs cooking, baking and milling top of the sponsored the Clean Labelling module for European consumers, and which list of naturally assessed manufacturing within the HiE conference programme expectations are associated with processes. In general, it is apparent that in Frankfurt last month. As part of this naturalness? These and further ques- consumers’ familiarity with the pro- module, the company provided copies tions are answered by Kampffmeyer cesses and end products from their own of the “How to make Clean Label” re- Food Innovation’s recent consumer households plays an important role in port. The publication contains all of the study, conducted by market research terms of naturalness. This is reflected in study results, as well as further infor- company e-Research24.de within eight perceptions of the drying process: 70 per mation on Clean Labelling in terms of European countries. The results show cent of respondents perceive the drying regulatory issues, marketing activities that naturalness is a decisive buying of pasta as natural. However, using the and NPD. Customers from industry can incentive and that most consumers are same process to turn cream or milk into request the report by download it. willing to pay more for products with powder is thought to be unnatural. Key No. 70000 a clean label. Almost three-quarters of respondents perceive a close connec- tion between “natural” and “healthy”. The study also shows that both ingredients and manufacturing processes are perceived as natural if they are familiar to consumers as part of their everyday lives.

77 per cent of respondents want foods that are free from chemical additives. These expectations are not just limited to retail, but also apply to the catering market: More than 80 per cent look for natural products in bakeries, restaurants and canteens. Photos: Kampffmeyer Food Innovation

4 food Marketing & Technology • December 2012 Experience the purest chocolate ever created

Explore a new generation of chocolate made from nature’s best cocoa fruits, carefully grown and handpicked. This chocolate will differentiate your products with its sublime purity, revealing even the most delicate natural aromas. Experience Terra CacaoTM

– a tribute to the collaboration between nature and human expertise. Key No. 79657 Discover the full story at www.terracacao.com

12-5731 Terra Cacao Ad A4 Kennedy Confectionery.indd 1 11/16/12 12:01 PM Ingredients

E Number Free (Dietary) Fiber Combinations as Replacement for Guar by Stefan Hopfauer

Natural approach to a solution in the baked goods sector

After an enormous price increase for guar gum over the last months, food producers are desperately looking for alternatives – even after the current price stabilization. One thing is clear, finding a quick solution is not easy. ties are always moving to the fore. Many functional aspect. The very good and However, J. Rettenmaier & Söhne is producers have therefore discovered the very quick water uptake property, even currently offering a possible approach VITACEL® fibers as a natural solution at small doses, achieves improved fresh- to a solution which is based on a target- for themselves, in particular the water- ness, which leads to quality stabilisation oriented fiber combination. This not binding properties and therewith also over the storage period. only offers the opportunity of distanc- the ability of improving the freshness ing oneself from the high price for guar of their baked goods. Due to the large Fiber combinations offer a natural but also to formulate an E number from choice of fiber concentrates there is also solution approach the recipe. the option of combining individual fibers specifically for their applications. The BBL Compounds developed by Many are familiar with the term “(di- Using the existing synergies creates new J. Rettenmaier & Söhne specifically etary) fiber“ in particular in the context technological options which go beyond for guar replacement are made up of of nutritional advantages. VITACEL® the benefit of the individual compo- different, mainly insoluble fibers. This products have been used as fiber enrich- nents. It is particularly in this area that balanced dietary fiber spectrum binds ment particularly in baked goods, to e.g. J. Rettenmaier & Söhne has established similar quantities of water and can also enrich white bread with a similar per- its reputation as a competent, solution- be included in the list of ingredients centage as one can find in breads made oriented partner. Due to the extreme without an E number. The very reason- of whole-grain flour. In addition to these roller coaster ride of market prices for ably priced and natural solution also has nutritional aspects, functional proper- guar gum over the last months, many high dietary fiber content and therefore producers of baked goods are looking does not disregard nutritional aspects. for efficient alternative solutions. As the The example of an American recipe for application areas are highly diversified, whole-grain bread (see photo) shows tailor-made solutions are mandatory. how the VITACEL® BBL Compound The just stated option of combining fi- can be used as replacement for guar. bers opens up new and hopeful ap- Despite the slightly higher dose, the proaches to solutions especially in this overall cost calculation results in a area. favorable price. With the further addition of the insoluble fiber VITACEL® Reasons for using guar gum oat fiber HF 600-30 one achieves a fiber in baked goods concentration which offers an additional distinctive feature to standard whole- Guar gum is vegetable mucilage which grain. is won from the seeds of the guar bean Key No. 70000 by means of a grinding process. This hydrocolloid is classified in the EU as food additive E 412. The galactomannan, which is to be classed with the polysac- charides, has a high affinity of binding water, serves as thickener and is used as viscosity provider in many applica- The Author: tions. Particularly the aspect “additional Dipl.-SpOec. Stefan Hopfauer is Area Sales water binding” is of great significance Manager with J. Rettenmaier & Söhne for the baked goods industry from the GmbH und Co. KG, Rosenberg, Germany

6 food Marketing & Technology • December 2012

Ingredients For youdown weupside turn everything

New Heat Sensation

Line of Pepper ideas

for food food for

Extracts Innovations

Kalsec® is increasing an already extensive portfolio of

peppers with the addition of Szechuan pepper extract. Szechuan (or Sichuan) peppers have a unique citrus and

herbal aroma and flavor that is distinctly different from

black, white or chili peppers. Its active ingredient – san- shools -- delivers a tingling, numbing sensation in the mouth. The Szechuan plant belongs to the citrus family and is not botanically related to the black pepper or chili peppers. Szechuan peppers are commonly used in Asian cuisine.

“Due to its unique ability to enhance other flavors, Szechuan has significant potential beyond traditional

flavoring,” says Polly Barrett, Director of R & D Applied Flavors Technology.

Additional heat management innovations from Kalsec®

include HeatSync™ Systems (designed to control the t a

r e c

v h

timing, intensity and palate location of heat delivery) t a

n FREE

and a line of encapsulated extracts that include black

LACTOSE

pepper, capsicum, horseradish, mustard and wasabi. a t h b

Kalsec® Inc. is a privately held producer and marketer of natural extracts for use in food, beverage and pharmaceutical applications. Selling and marketing in more

than 70 countries worldwide, Kalsec® is dedicated to

providing consistent and reliable products backed with www.fmt.warmsener.com unparalleled technical expertise. Founded in 1958, the 03-0 96 (0)5767 +49 Phone company is headquartered in Kalamazoo, Michigan,

with facilities in the United States, Europe and Asia. Warmsen D-31606 Bohnhorster Strasse 17 Strasse Bohnhorster

Key No. 70000 Key No. 80007

Hier ist unten food Marketing & Technology • December 2012 7 Ingredients

Cognition Food & Business Opportunities by Gunter P. Eckert and Gerard Klein Essink

The global trend of the and nucleic acids. Especially mitochon- risks. There is considerable evidence phenomenon of popu- dria have been suggested to play a major from animal and initial evidence from lation ageing has dra- role in ageing in view of their central first human studies that suggest neu- matic consequences on role in energy production, as major roprotective actions of polyphenols, public health and the source of ROS and as critical regulators promising the ability to prevent or even incidence of neurode- of apoptosis. Physiological changes that reverse changes in cognitive and motor generative diseases. occur during normal ageing of the brain functions in normal ageing and AD. Ageing affects the may exacerbate and initiate pathological Currently, it is not clear if the different brain, manifested processes that may lead to neurodegen- compounds in the fruits and vegetables as decline in several erative disorders, especially Alzheimer`s act in an independent, synergistic, physiological abilities, disease (AD). Hence, the risk of AD additive or even antagonistic manner. Gunter P. Eckert including sensory, rises exponentially with age. While However, recommendations of a daily motor and cognitive there is no cure currently available, suf- intake of polyphenols need to consider Gerard functions. On the cel- ficient intakes of certain micronutrients, functional active doses and the issue Klein Essink lular level, impaired secondary plant metabolites, and long- of polyphenol bioavailability. Con- function of signalling chain unsaturated fatty acids (lc-PUFA) centrations of polyphenols in animal mechanisms, altered may prevent disease onset or modify its brains following oral administration gene expression and progression. have been consistently reported to be perturbed energy very low, thus eliciting controversial production have been Polyphenols and Omega-3-Fatty acids discussion on their neuroprotective reported. On the mo- effects and potential mechanisms. lecular level, oxidative Polyphenols are highly abundant in Whether polyphenols exert any direct stress is believed to the human diet, and several experi- antioxidant effects in the brain or rather cause accumulation mental and epidemiological evidences act by evoking alterations in regulatory of damaged proteins, indicate that these secondary plant systems of the brain or even the body lipids, carbohydrates products have beneficial effects on AD periphery is still unclear. To understand Photo: Fotolia

8 food Marketing & Technology • December 2012 Try inside!

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• Consumer research & concept development • Expertise on health claims • Regulatory support

Optimised taste and mouthfeel

BENEO develops pioneering food ingredients that optimise taste, texture and nutritional benefits:

• Inulin and oligofructose • ISOMALT and Palatinose™ • Rice derivatives • Vital wheat gluten

In addition, BENEO offers the relevant support to realise Come and visit us at your ideas, to innovate and access new markets. 27. – 30. Jan 2013

Köln Messe, Germany Hall 10.2 – Stand #F62 BENEO · [email protected] · www.beneo.com Key No. 79116 Ingredients

the mechanisms behind the protective over 65 years of age, although the less- the study. They found that as the trial abilities of polyphenol-rich foods, an prevalent early-onset Alzheimer’s can went on, the brains of patients receiv- overall understanding of the biotransfor- occur much earlier. As of 2010, there are ing the supplements started to shift mation of polyphenols and identification an estimated 35.6 million people with from patterns typical of dementia, to of the various metabolites arising in the dementia worldwide. This number will more normal patterns. Because EEG human body is also urgently needed. nearly double every 20 years, to an es- patterns reflect synaptic activity, this Moreover, bioavailability of polyphenol timated 65.7 million in 2030, and 115.4 suggests that synaptic function in- compounds has to be considered in million in 2050. Although Alzheimer’s creased following treatment, according nutrition-based and brain-directed strat- disease develops differently for every to the researchers. Patients entering egies to improve mitochondrial function, individual, there are many common this study were in the early stages of and may include new formulations such symptoms. Early symptoms are often Alzheimer’s disease, averaging around as micro-encapsulation or liposomes. mistakenly thought to be “age-related” 25 on a scale of dementia that ranges concerns, or manifestations of stress. from 1 to 30 (with 30 being normal). A Lc-PUFA are required for the normal Recently, the MIT Institute (US) pub- previous trial found that the supple- development of the central nervous sys- lished the results of a clinical trial of an ment cocktail does not work in patients tem, but especially docosahexaenoic acid Alzheimer’s disease treatment. It was with Alzheimer’s at a more advanced (DHA) seems to be involved in neuro- found that the nutrient cocktail can stage, as these patients have probably psychiatric disorders, such as depression improve memory in patients with early already lost many neurons, so they or dementia. Lc-PUFA deficiency can Alzheimer’s. The results confirm and can’t form new synapses. A two-year impair cerebral functions and alter the expand the findings of an earlier trial trial involving patients who don’t have course of brain development, perturbs of the nutritional supplement, which is Alzheimer’s, but who are starting to the composition of brain cell membranes designed to promote new connections show mild cognitive impairment, is of neurons, oligodendrocytes and astro- cytes, as well as of myelin, synaptosomes and mitochondria. Clinical evidence indicates that lc-PUFA may also have beneficial effects on brain functions in older humans. Epidemiological studies linked insufficient intake of lc-PUFA with an increased risk for AD and preclinical studies showed that DHA improved mitochondrial dysfunction in AD models. However, the majority of preclinical data indicate beneficial effects of n-3 PUFA in neurodegenerative diseases, whereas most controlled clinical trials did not meet the expectations. Regarding the prevention of neurodegenerative diseases the high half-life of DHA in the human brain has to keep in mind. Thus, clinical studies on lc-PUFA will likely need to be initiated much earlier in the course of disease and have to last much between brain cells. The supplement now underway. If the drink appears to longer to be more efficacious. This may mixture, known as Souvenaid, appears be helpful, it could be used in people also holds true for other disease modify- to stimulate the growth of new syn- who test positive for very early signs of ing strategies, e.g. polyphenols. apses. The nutrient mixture consists of Alzheimer’s, before symptoms appear. a mixture of three naturally occurring Alzheimer and Parkinson dietary compounds: choline, uridine Brain Health Portfolio Investments breakthroughs and the omega 3 fatty acid DHA. It seems that all three precursors must be Last July, Accera, Inc., a privately-held, The interest in food and supplements administered together to be effective. commercial-stage, healthcare company for brain development, concentration, MIT has patented the mixture of nu- focused on the discovery and develop- memory improvement and retarding trients used in the study, and Nutricia, ment of innovative clinical applications the development for neuro-diseases the specialized health care division of to address acute and chronic neurode- like Alzheimer’s and Parkinson’s have Danone, holds the exclusive license on generative diseases, ventured into a increased tremendously during the the patent. In this new study, the re- partnership with Nestlé Health Science. past decade. Alzheimer’s disease (AD) searchers used electroencephalography Nestlé will invest in Accera to further is the most common form of dementia. (EEG) to measure how patients’ brain- support clinical development and com- Most often, AD is diagnosed in people activity patterns changed throughout mercialization of Axona, a prescription

10 food Marketing & Technology • December 2012 medical food intended for the clinical dietary management of the metabolic processes associated with mild to moder- CREATING TOMORROW’S SOLUTIONS ate Alzheimer’s Disease (AD). This investment is part of the Nestlé vision to build a portfolio in brain health nutrition. Accera has completed four clinical trials with similar compounds in elderly volunteers and in patients with memory impairment or mild-to-moderate AD. In these trials, pa- DO YOU WANT A tients with mild-to-moderate AD receiving Axona for up to 90 days experienced cognitive improvement compared FIBER THAT LOWERS with placebo. Axona is marketed as a medical food. In the US, medical foods are dietary supplements that help man- THE GLYCAEMIC age a disease or condition that causes nutritional deficien- cies. Neurodyn Inc., a Canadian biotechnology company, RESPONSE? identifies, validates and develops natural bioactives for the early treatment of neurological diseases. Utilizing a slowly progressive model of Parkinson’s disease, a novel extract of ginseng was shown to provide near complete protection of nigral dopaminergic neurons and striatal innervation. This confirms earlier work from the company demonstrating the potential of this extract as a neuroprotective therapy for Parkinson’s disease and introduces a novel model for screening neuroprotective candidates. Neurodyn is conducting a natural product drug development program with progranulin, a secreted growth factor-like protein with demonstrated neuroprotective activity, for the treatment of Parkinson’s disease. Studies have demonstrated that decreased neuronal progranulin (PGRN) expression is an early event in the development of its’ patented animal model of Amyotrophic lateral sclerosis- Parkinsonism dementia complex (ALS-PDC), suggesting that PGRN may have some involvement in the neurodegenerative process. Natural products can play a significant role in de-risking of the drug discovery and commercialization process and offer a number of advantages over traditional drug development programs. Often these natural products have a known safety profile and traditional evidence of efficacy in certain disease conditions. The medical food industry is a tipping point of going to market with products that can help in delaying the onset of neurodegenerative diseases. Key No. 80221 The Authors Dr. Gunter P. Eckert is associate professor at the German Goethe-Universität. Gerard Klein Essink MSc is the Director of Are you looking for a soluble fiber with positive effects on Bridge2Food. the glycaemic response? Talk to us. We have the solution. WACKER can offer you a soluble dietary fiber that is sci- Further reading entifically proven and acknowledged by EFSA to have a 1: Eckert GP, Lipka U, Muller WE. Omega-3 fatty acids in neu- significant effect on reducing the post-prandial glycaemic rodegenerative diseases: Focus on mitochondria. Prostaglandins response. This fiber, branded under the trademark Leukot Essent Fatty Acids. 2012 Jun 22. [Epub ahead of print] CAVAMAX® W6, is an alpha-cyclodextrin, a carbohydrate PubMed PMID: 22727983. enzymatically derived from starch. Clinical trials showed that consumption of CAVAMAX® W6 alpha-cyclodextrin 2: Schaffer S, Asseburg H, Kuntz S, Muller WE, Eckert GP. Ef- contributes to the reduction of the blood glucose rise after fects of Polyphenols on Brain Ageing and Alzheimer’s Disease: starch-containing meals. Further clinical trials showed a Focus on Mitochondria. Mol Neurobiol. 2012 Jun 17. [Epub positive effect of CAVAMAX® W6 alpha-cyclodextrin on the ahead of print] PubMed PMID: 22706880. blood lipid level. 3: Eckert GP, Renner K, Eckert SH, Eckmann J, Hagl S, Abdel- CAVAMAX® W6 alpha-cyclodextrin is highly stable to heat Kader RM, Kurz C, Leuner K, Muller WE. Mitochondrial and acidic conditions, non hygroscopic and non-browning. Dysfunction-A Pharmacological Target in Alzheimer’s Disease. Furthermore it is ideally suited for beverage applications, as it is colorless, neutral tasting and yields haze-free Mol Neurobiol. 2012 May 3. [Epub ahead of print] PubMed solutions with a very low level of viscosity. PMID: 22552779. Wacker Chemie AG, Tel. +49 89 6279-1346 [email protected] food Marketing & Technology • December 2012 www.wacker.com/dietaryfiber Key No. 77820

Food_MT_Fiber_108x297mm_021112_RZ.indd 1 02.11.12 14:45 Ingredients Photos: Ingredion

Process Tolerant Clean Label Starches

The Ingredion group of companies is allow food manufacturers to create a research commissioned by Ingredion launching a revolutionary addition wider variety of thick, glossy food and indicates that nearly 80 per cent of con- to its Novation® range of clean label beverage products with indulgent tex- sumers think a short, simple ingredients (no E number) starches – the Novation tures while maintaining a clean label, listing is important or very important Endura series. The first product to be boosting consumer appeal. They can when considering their purchases, dem- launched within this new range is No- also be used to provide process toler- onstrating the continuing importance of vation Endura 0100 starch offering the ance and stability in other applications the clean label trend across the world. highest process tolerance ever available, such as dips, sauces and ready meals. as well as maximum stability. This new “The UK has spearheaded the evolution series of clean label starches enables Aaron Edwards, Director, Global of the clean label trend, with consumers food manufacturers to create a wider Wholesome Ingredients, Ingredion UK demanding simple ingredient listings range of appealing, additive-free and Limited, comments, “We’re excited and driving new product development. natural food products than ever before, to be offering the most technically ad- In recent years we’ve also seen huge de- including dairy desserts, fruit prepara- vanced clean label starches to the global mand for clean label food and beverage tions, sauces and salad dressings. food and beverage market. Reflecting products throughout the EMEA region, our advanced clean label capabilities, particularly in France and Germany. As one of the first new product and as a result of continued strategic Novation Endura starches make it launches, Novation Endura starch development efforts, Novation Endura easier than ever for food manufactur- pushes the boundaries in clean label starches offer food manufacturers even ers to reformulate their products, for food formulation, and demonstrates greater process tolerance and stability example custard in the UK and Vla in the company’s commitment to creating for their clean label products. We un- the Netherlands, to deliver the simple pioneering ingredient solutions. Nova- derstand how important the clean label ingredient listings that European con- tion Endura starches have the ability to trend is, and are dedicated to offering sumers demand.” withstand higher cooking temperatures best-in-class technologies and ingredi- and shear conditions, offering optimal ents, as well as key market insights and As the world’s leading supplier of func- performance in a broader number of technical formulation expertise to assist tional native starches to the food and applications than ever before. food manufacturers. With Novation beverage industry, Ingredion has been Endura starches, food manufacturers actively involved in the clean label trend Novation Endura starches are particu- can easily reformulate products to since its inception over two decades larly suited to dairy-based products, achieve high quality additive-free food ago. Novation Endura starches are the traditionally a challenging area for and beverages that still deliver on taste, latest addition to its clean label portfo- clean label reformulation due to high texture and appearance.” lio which includes over 25 clean label temperature process conditions. They starches to deliver superior functionality also deliver great stability throughout Simply labelled as ‘starch’, Novation and performance with an additive-free a product’s shelf-life, even through Endura starches contribute to the simple positioning. freeze/thaw cycles during storage. The ingredient listings that are increasingly neutral color and texturizing properties popular among consumers. The latest Key No. 80222

12 food Marketing & Technology • December 2012 Ingredients

Top Trends for 2013 – Aware Shopper Forces Manufacturer Accountability

As the US food industry awaits a vote from California on including the move of well established medical brands into the mandatory labelling of GMO ingredients and several mainstream aisles and the increasing promotion of inherent manufacturers face regulatory challenges over “natural” nutrients on an aging well platform. product claims, two of the key trends for 2013 are The Aware Shopper and “Natural” Cracks Emerge. 4. Just Say “No.” Free-from claims are becoming increasingly prevalent. Gluten-free is now relatively mainstream, Innova Market Insights’ ongoing analysis of trends and with lactose-free set to follow suit as awareness of problems developments in new product activity has resulted in its associated with nutrient intolerance rises and technological identification of 10 key emerging trends likely to impact the advances improve the quality and availability of a whole range food and drinks market through 2013 and beyond. Success- of products. “No” products also encompass meat-free lines, ful previous predictions from Innova Market Insights have with technology allowing the development of innovative veg- included the emergence of interest in naturalness and sus- etarian foods, as well as fat-, sugar- and salt-free alternatives. tainability as long ago as 2008 and the return to softer claims for 2011. 5. “Natural” Cracks Emerge after years of solid growth for products marketed on a natural platform. Lawsuits and regu- 1. The Aware Shopper, who is more informed and knowl- latory pressure are rising over concerns about the definition of edgeable about value and health, is increasingly influencing “natural” and whether highly processed foods should be using the market, supported by mounting pressure from lobby that description. As a result, some companies are switching to groups, NGOs and celebrities, calling for transparency, cred- “additive-/preservative-free” positionings, while the use of ibility and accountability for the industry. Meanwhile, social- GM-free claims is also growing in popularity. media-driven campaigns are also make companies more Key No. 80223 susceptible to negative publicity. Innova Market Insights has reported a recent surge in products marketed on an “ethical” platform. Products with this type of positioning accounted for over 14% of global launches tracked in each half year period since H2 2010.

2. Health Traffic Jam. A lack of innovation in functional foods has resulted from the December 2012 deadline for the YOUR EXPORT PARTNER IN ALGERIA ! removal of EU non-approved claims from packaging labels. 9/12 APRIL 2013 Companies are focusing on switching marketing messages PALAIS DES EXPOSITIONS DE LA SAFEX-ALGIERS behind approved claims, with a greater emphasis on the inherent benefits of certain foods and ingredients and a longer term investment in future personalized nutrition products.

3. Gray but Healthy will be a focus for an aging population, driven by rising consumer understanding of the role of a healthy diet in extending the active years. This will be reflected in greater interest in cleverly-marketed anti-aging products,

WWW.DJAZAGRO.COM Photo: Innova Market Insights’ Key No. 80014

food Marketing & Technology • December 2012 13 Publicite_djazagro_85x128_GB.indd 1 15/11/12 10:25 Ingredients

Hi Europe Success Shows that the Nutrition and Wellness Industry is in Good Health!

Not least the meteoric rise of Stevia ABC Audit) and with packed aisles, proves that food ingredients with busy seminar theaters, bustling exhibi- multifunctional benefits are the big- tor stands and full conference rooms, gest drivers of innovation in the food the mood of the event and the industry industry. Consumers now more than was clearly upbeat. ever actively seek out fortified foods, enriched with natural ingredients or Natasha Berrow, UBM’s Brand Direc- suitable ingredient replacements that tor, commented, “last week’s event re- they can trust. Today’s food needs to ally did surpass even our expectations! be innovative and offer immediate The positive response to the NuW solutions, additional health benefits or branding and show floor innovations easy to open packaging to minimize the provided the innovative environment impact of their often hectic or chang- that such an innovative industry de- ing lifestyles. 441 exhibitors from 82 serves.” She continued “to achieve a Salt Microspheres in today’s public countries and 7200 visitors met at Hi double digit increase in attendance was health environment and the potential Europe/Ni/NuW in Frankfurt, Ger- always going to be challenging and so extraordinary value that it delivers to many for a 360-degree perspective of we are absolutely delighted with the food manufacturers,“ said Andy Hoff- the future of this global market with an results. The record re-bookings are man, Director of Health and Wellness estimated value of one trillion dollars. further indication that exhibitors see Innovation, Tate & Lyle. Hi Europe/Ni/ NuW as the place to As Europe’s leading event for the continue to meet their customers and Other event highlights included the health, natural and nutritional com- to secure new business leads. I’d like 3 day seminar and industry insight munity, the highly successful event to express our appreciation for the programme. Taking place at the heart demonstrates that the industry is tremendous, ongoing support of all our of the exhibition, not a seat was free thriving and thirsty for the very latest customers.” throughout the programme with over ingredients, solutions, trends, innova- 1600 visitors gaining supplier updates tions, education and networking op- “HiE is one of the most important nutri- and industry insight on a vast array of portunities. tion + wellness platforms. It targets an topics including healthy ageing, what’s experienced group of visitors and the new in natural, sustainable packaging, The organizer is clearly delighted to high quality of attendees enhances our health claim regulations and the ‘free announce an impressive 10% increase business. That’s why it’s an important from’ market. in attendance. Compared to the last part of our European Marketing strat- event, HiE, NiE and NuW attracted a egy” Jens Böhm, Marketing Manager, The modular conference programme at- staggering 7,127* attendees (*pending BENEO. tracted speakers from leading food and beverage manufacturers, ingredients “The best of HiE is the quality of the suppliers and research organizations, event; really selective visitors with speakers included managers from purchasing power looking to continue Nestlé, DSM, the Coca-Cola Company or create new businesses.” Stephanie and EFSA. Parra, Service Marketing, Plantex. “DuPont was very excited to partici- The NuW Innovation Excellence pate as a major sponsor. Following the Awards united industry thought acquisition of Danisco in 2011 and with leaders and provided the opportunity Solae now wholly part of DuPont, HiE to discover innovation as well as the 2012 was a great platform to present our upcoming market leading ingredients. integrated offer and broad portfolio of The much coveted award the “most nutritional ingredients and solutions to innovative health ingredient” went to the industry,” Sarah-Jane Jumppanen, Tate & Lyle for their new salt reduction Global Marketing Communications ingredient Soda-Lo. The overall win- Leader, DuPont Nutrition & Health. ner, Tate & Lyle commented ‘We are proud that a jury of experts recognized Health Ingredients Europe is part of the both the relevance of SODA-LO™ world-leading Food ingredients, Natu-

14 food Marketing & Technology • December 2012 Key No. 79948

210x297_INT_foodMarketing_AG.indd 1 28.11.12 07:33 Ingredients

ral ingredients and Health ingredients ness Solutions in 2012, creating a new taking place at the Messe Frankfurt series of ingredients trade shows. powerhouse exhibition that provides in Germany on 19-21 November 2013. These highly professional trade shows a complete 360-degree perspective Early signs strongly indicate that it have been successfully held since of the entire nutrition and wellness will once again secure its position as 1986. Health ingredients Europe was industry. the world’s leading food ingredients first launched in 2000. At the 7th edi- event attracting over 25 000 food and tion of Health ingredients/ Ni Europe Hi Europe/ Ni/ NuW’s big sister beverages professionals from across joined forces NuW Nutrition + Well- event, Food Ingredients Europe, is the globe. Key No. 80234

Highly Bioavailable Functional Food Ingredients

WACKER presented its solutions for cyclodextrin is scientifically proven to Cyclodextrin technology allows me to fiber-enriched foods and health-promot- regulate blood sugar after high-starch accommodation other hydrophobic sub- ing food ingredients. As a water-soluble meals – an effect that has recently been stances. Lipophilic curcumin, in other fiber in beverages, dairy products or confirmed by the European Food Safety words, can slip inside the cyclodextrin breakfast cereals, alpha-cyclodextrin, Authority (EFSA). Other studies show a ring. The hydrophilic surface of the for example, has a demonstrably posi- positive effect on blood lipids. resulting complex increases bioavail- tive effect on an individual’s glycemic ability and, as such, makes curcumin index, as confirmed by the European This makes alpha-cyclodextrin par- more soluble within the human body. Food Safety Authority (EFSA). Bioen- ticularly suitable as a beverage addi- The effect has been demonstrated gineered from starch, these ring-shaped tive – and it also works well in other experimentally: solubility of the molecules are furthermore well suited traditional applications for fiber, such cyclodextrin-curcumin complex was for increasing the bioavailability of as dairy products, baked goods and determined in a simulated digestive hydrophobic food supplements, such breakfast cereals. Alpha-Cyclodextrin is fluid. Subsequently, CaCo-2 cells were as curcumin. Cyclodextrins are purely a natural degradation product of starch, used to examine absorption. The study vegetarian-grade, non-allergenic and for example, corn or potato starch. showed that the cyclodextrin-curcumin are produced entirely from renewable WACKER produces alpha-cyclodextrin complex dissolved five times more raw materials. enzymatically from renewable raw readily in the synthetic digestive fluid materials. than commercially available curcumin Cyclodextrin envelops lipophilic sub- nutritional supplements and pure stances such as curcumin, improving Cyclodextrins Increase Bioavailability curcumin extract. At the same time, their solubility, and, in so doing, signifi- absorption efficiency in human CaCo-2 cantly increasing their bioavailability. In addition to their use as water-soluble cells increased by a factor of ten. Because it is a free-flowing powder, the fiber, cyclodextrins also do an excellent cyclodextrin-curcumin complex is job of increasing the bioavailability of As this demonstrates, complexing particularly suitable for use in tablets, ingredients such as curcumin, which is compounds such as curcumin with capsules, power bars and beverages. hydrophobic, i.e. not readily soluble in cyclodextrins significantly improves water. Curcumin, the biologically active the solubility of hydrophobic sub- While nutritionists recommend a daily compound in turmeric, is a powerful stances, and thus their bioavailability. intake of 25 to 30 grams of dietary fiber, antioxidant that has been shown to Because they are free-flowing powders, most people in western industrial coun- exhibit anti-inflammatory, antibacterial cyclodextrin-based formulations are tries eat much less fiber. Unfortunately, and hypoallergenic properties. Because particularly suitable for use in dry or low solubility and potential discolor- curcumin is very hydrophobic, how- powdered nutritional supplements, ation of the final product frequently ever, it is not readily absorbed in the such as tablets, capsules and power discourage the use of fiber additives in human bloodstream. Curcumin’s use in bars. Their ability to disperse readily in beverages and food. nutritional supplements has often been aqueous systems also enables the use of One solution is alpha-cyclodextrin, a limited, as a result. these powders in beverages. water-soluble source of fiber with a very low viscosity that remains stable Key No. 80235 even at high temperatures and low pH. Irrespective of the pH, no undesirable browning reactions or discoloration occur – even in complex food systems. And because it dissolves to form a clear solution, alpha-cyclodextrin can also be

used in beverages. Additionally, alpha- Photo: Wacker Chemie AG

16 food Marketing & Technology • December 2012 Ingredients

Next Generation Stevia Solution

On the anniversary of the EU approval from PureCircle’s focused expertise of stevia, PureCircle, the world’s leading and innovation with stevia, from leaf to producer and marketer of high purity final product. stevia ingredients showcased Stevia 3.0 PureCircle expects EU launches to at Health Ingredients Europe 2012. “Stevia is not a singular ingredient, account for 50% of the world’s stevia With their technical and applications and with PureCircle’s expertise and launches by year’s end, with at least expertise, PureCircle expands the stevia proprietary blends, stevia is a unique 165 of these launches occurring in the solutions available for manufacturers calorie reduction solution for the EU. Our beverage category, where stevia has seeking to formulate with superior stevia expertise harnesses the best of stevia in been showing the most promise for performance, improving upon Reb A’s Stevia 3.0 through extensive applications strong development. Germany has capabilities. Just one year after Reb A work and a deep understanding of stevia seen the highest number of launches, was introduced to the EU region, the to help customers reach the best tasting and the market shows strong growth in company offers the next generation of formulations with their stevia launches,” consumer awareness which more than stevia with Stevia 3.0 for great tasting commented Jason Hecker, VP of Global doubled from 22 to 55% in Germany. stevia products with even deeper calorie Marketing and Innovation. PureCircle Similar growth was seen in other major reductions. presents the versatility of their expertise markets, including the UK, where via stevia 3.0 in several applications, consumer awareness more than tripled PureCircle showcased the latest stevia from a No-Sugar Added black currant from 8 to 25%. innovations with proprietary stevia in- flavored water and an orange nectar gredients and blends for superior taste in with a 55% sugar reduction to a vanilla With growing consumer awareness and applications from flavored water, juice, dessert with a 30% sugar reduction. Be- launches in the EU, PureCircle’s stevia iced teas to ice cream, desserts, ketchups yond application samples, the company 3.0 presents manufacturers with solu- and candies, which range from no added exhibits the global growth of stevia in tions and expertise to support accelerated sugar to 50% sugar reduction formula- the industry with a showcase of over 150 launches in this growing market. Pure- tions. These applications only represent successful stevia products from around Circle has even expanded their approach a selection of the 200 plus ready-to-go the world. The company expects that to stevia development by partnering with formulations that PureCircle’s applica- optimal formulations with Stevia 3.0 will customers for hands-on applications tion experts have developed to support accelerate stevia development in Europe development and knowledge-sharing manufacturer’s formulations. Stevia 3.0 as in other markets. program. provides a host of solutions, derived Key No. 80236

The Latest Developments in Miniature-scale R&D Technology

Armfield Ltd, manufacturers of a wide range of research and development equipment for the food, beverage, dairy, ingredients and pharmaceutical industries, introduced several unique of large batches of product for extensive product testing. The innovations in laboratory-scale processing technology at Health system can be linked to an Armfield In-line Homogeniser and ingredients Europe in Frankfurt. Sterile Filler to create a complete sterile process line in the laboratory. Due to the increased demands from marketing departments, The new FT94LT is capable of throughputs of 30 to 100 L/H, food and beverage manufacturers’ R&D teams are required and process temperatures up to 150°C, yet can operate with as to prepare increasingly larger volumes of sample product. As little as 10 liter process batches. The system is PLC controlled, a result, Armfield Ltd has developed the new FT94LT Mini with a high resolution 8” color touch screen panel with multiple Pilot System. FT94LT is a cost-effective HTST/UHT process- pre-set programs, making it extremely user-friendly to config- ing system, based on a tubular heat exchanger, with a range ure and monitor processing parameters at every stage. of options including data logging, to tailor the product to your requirements. Ideal for Low Volume/High Value products, culture media applications, as well as increased R&D processing, the FT94LT Pre-heating by vacuum steam and final heating by indirect Mini Pilot System is suitable for a wide range of applications, steam enables you to work with a range of products varying from fruit juices to ice cream, and pet food to pharmaceuticals. in viscosity with ease. The higher flow rate allows processing Key No. 80237 food Marketing & Technology • December 2012 17 Ingredients

It’s Time to Think Newtrition™

BASF showcases its innovative portfolio at Health Ingredients Europe

BASF Human Nutrition presents products, concepts and for the intake of long-chain Omega-3 fatty acids: “Crispy Ar- services for the food, beverage and dietary supplements in- row” is crisp bread fortified with EPA (Eicosapentaenoic acid) dustries and DHA (Docosahexaenoic acid), fatty acids with proven health benefits for organs including heart, brain and eyes. At this year’s Health Ingredients Europe trade fair in Frankfurt, Germany, BASF’s Human Nutrition business unit presented BonBone™ Kids: innovative vitamin D and new concepts and solutions from its Think Newtrition™ calcium supply for children market initiative. The initiative involves a unique combination of collaborating closely with customers and using consumer Both calcium and vitamin D play an essential role in bone me- insights to develop value-added solutions. This enables BASF tabolism. This is especially true for children and adolescents, to support its customers by transforming consumers’ unmet whose bones are still growing. BASF presented its BonBone™ needs into products with marketable claims and benefits. Kids chewable milk tablets, a practical and effective solution that helps provide children and adolescents with their recom- “Our Think Newtrition market initiative represents our com- mended daily intake of calcium and vitamin D. The innovative mitment to be in close dialogue with our customers – to iden- dosage form facilitates quick and convenient intake of the two tify their essential demands and to develop new solutions that substances, wherever children are, including at kindergarten support them in leveraging opportunities for growth,” said Ed- or at school. ward Gallagher, Vice President Human Nutrition Europe. “To “Wellness at heart” with phytosterols ensure that our products are highly relevant, we are constantly looking at international nutritional trends including people’s Cholesterol is vitally important to the human body. However, habits, preferences and value perceptions. The products and high cholesterol levels in the blood can pose a serious threat to concepts we showcased at this year’s Health Ingredients Eu- health and are classified as a risk factor for heart attacks. Many rope event clearly reflect our holistic, integrated approach.” clinical studies have shown that the ingestion of phytosterols, in combination with a healthy diet, can help lower cholesterol BASF’s health and food performance ingredients on display levels. As part of its “Wellness at Heart” concept, BASF pres- included a wide range of solutions targeted, for example, at ents a solution that makes health-boosting phytosterols avail- promoting wellbeing, inner balance or vitality and fitness. able in an appealing dosage form: a milk drink that comes in convenient 60-ml bottles. “Sweet Arrow” fruit gums: Coloration with natural and nature-identical alternatives “Shape Up”: daily dose of Tonalin® CLA supplied in ampoules

Consumers’ ever-increasing demand for natural ingredients Weight control and body-fat reduction continue to be of key in- poses a constant challenge to manufacturers of nutritional terest to many consumers. Tonalin® CLA can help reduce body products. Substituting synthetic coloring agents with natural fat and is currently the most-researched conjugated linoleic acid or nature-identical alternatives is an important tool when available on the market. BASF’s 25-ml “Shape Up” ampoules it comes to developing products that meet these demands. containing Tonalin® CLA are perfect for body-conscious con- BASF presented a wide array of natural and nature-identical sumers who live busy lives and want to maintain or improve coloring agents, none of which compromise on brightness or their health by convenient yet effective means. The ampoules intensity. “Sweet Arrow” fruit gums, for example, present the do not require refrigeration and can easily be taken while on full range of colors that can be obtained using beta-carotene, the go. lycopene and lutein. These fruit gums combine exciting colors and tastes with additional health benefits, and are available in Energy Chewing Gum: energy in a pocket-sized format lemon, orange and raspberry flavors. In many markets, energy drinks remain a strong growth seg- “Crispy Arrow”: Omega-3 fatty acid ment. Consumers’ desire to combine an active lifestyle with supplement in crisp bread peak performance continues to spark demand for products that enable the quick intake of high-energy substances in appealing Public awareness of the profound health benefits of Omega-3 dosage forms. BASF has responded to this trend with its new fatty acids is continuously growing and is especially wide- Energy Chewing Gum, which helps to enhance concentration spread in the leading economies. With its Omevital™ range with a combination of caffeine, vitamin B5 and menthol. One BASF Human Nutrition offers high-quality products and inno- piece of Energy Chewing Gum contains 50 percent of the body’s vative concepts for Omega-3 fatty acids supplementation. At recommended daily intake of vitamin B5. this year’s show, the business unit showcases its latest solution Key No. 80239

18 food Marketing & Technology • December 2012 Ingredients

New Ingredient Cuts Sodium Without Compromising Taste

Tate & Lyle’s ground-breaking, new salt-reduction ingredient, SODA-LO™ Salt Microspheres, was recognized as the “Heart Health and Circulatory Innovation of the Year” and as the overall “Most Innovative Health Ingredient of the Year” at the NuW Excellence Awards. These awards recognize excellence and innovation in ingredient and solutions for health, natural and nutritional food solutions. Tate & Lyle, the global ingredients and food solutions provider, announced the global launch at the exhibition of SODA-LO™ Salt Microspheres, that tastes, labels and functions like salt because it is salt. With SODA-LO™, food manufacturers can reduce salt levels by 25 to 50 per cent in various applications without sacrificing taste.

SODA-LO™ Salt Microspheres has been created using a patent-pending technology that turns standard salt crystals into free-flowing crystalline microspheres. These smaller, lower-density crystals efficiently deliver salty taste by maximizing surface area relative to volume. SODA-LO™ makes it possible to enjoy the same salt taste while consuming lower levels of salt. Because SODA-LO™ is made from real salt, it has none of the bitter aftertaste or off-flavors associated with some other salt compounds or substitutes.

“As public health advocates continue to call for a reduction in salt intake worldwide, studies show that consumers associate products labelled as low-salt as having inferior taste,” said Andy Hoffman, Director of Health and Wellness Innovation, Tate & Lyle. “Having a salt reduction alternative that’s made from real salt and delivers on that taste expectation could be the first step towards breaking that link in people’s minds that a low-salt product is a bland one.”

“Salt is a staple in food production – not just because of taste, but function, as well. It acts as a preservative and texturizing aid, for example. Through advanced technology, Tate & Lyle has produced salt microspheres to give manufacturers an ingredient that functions as well as, if not better, than salt,” said David Lewis, Director, Health and Wellness Product Management, Tate & Lyle.

SODA-LO™ Salt Microspheres has been tested and shown to work well in a wide variety of foods including baked goods, breading and coatings, salty snacks and work continues to assess its suitability in a number of other applications.

“We are proud that a jury of experts recognized both the relevance of SODA-LO™ Salt Microspheres in today’s public health environment and the potential extraordinary value that it delivers to food manufacturers,” said Andy Hoffman.

Key No. 80238 Key No. 79528 food Marketing & Technology • December 2012 19 Processing

Gentle Egg Feeding

HYGHSPIN 125 for feeding whole egg

For the challenging task of gentle products without shells are normally with mixing function because of the feeding of egg products Jung Process pasteurized and packed under aseptic specific power input, thus destroying Systems obtained this summer the sec- conditions. In Germany pasteurizing is the structure of the egg white. ond important order for a HYGHSPIN regulated by law. 125 from one of the leading French The HYGHSPIN 125 now supplied to producers of egg products. With this Gentle transport of the egg products is the customer in France feeds 90 m³ / h new pump the customer achieves con- more than essential in order to main- of egg product at 7 bar. HYGHSPIN siderably higher capacities at constant tain the most important characteristics 125 Pumps are the most powerful excellent product quality. of the highly sensitive egg products pumps manufactured by Jung Process during production process – such as Systems, achieving a capacity up to Egg products belong to the food indus- emulsifying capability of the yolk resp. 300 m³ / h. The double-acting flushed try and form an integral part since long the thermally inducing coagulation mechanical seal of the pump avoids for many foods. For example, whole ability of the egg white. This means ex- that product gets outside and that dirt egg is used predominantly for bakery tremely high demands for the machines and microbiological contaminations and dough products, royale, omelettes and makes the axial feeding principle come inside the product. At the same and scrambled eggs and quite often of the HYGHSPIN twin screw pumps time these mechanical seals serve for it is also utilized as binder for fill- considerably superior compared with optimum cleaning. As a standard ings and desserts. Specially in the rotating displacement pumps such the pump is equipped with the new large-scale industrial production egg as rotary piston pumps. The media is revision opening in the gear casing, products are the more favorable mi- not beaten but fed gently towards flow facilitating considerably maintenance crobiological and practical alternative direction. At higher circumferential of pump. compared with eggshell eggs. All egg speeds rotating pumps often operate Key No. 80224

Photo: HYGHSPIN 125 for gentle feeding of egg products

20 food Marketing & Technology • December 2012 Processing

Cyclone Mills – Ideally Suited for Temperature-sensitive Samples

For the grinding of solids the use of a 200 can be optionally equipped with which is characterized by excellent cyclone can be beneficial, depending a cyclone and collecting vessels of performance, operating convenience, on the material properties. The rota- various sizes. For the RETSCH Cutting safety and a long lifetime. tion of the mill’s rotor or a connected Mills a combination of cyclone and Key No. 80225 vacuum cleaner produces a rotating vacuum cleaner is available. air flow inside the cyclone, thus opti- mizing the air throughput. As a result, Benefits at a glance: sample and grinding tools are cooled • Optimized air throughput and material discharge is improved. • Cooling of sample and These effects are particularly beneficial grinding tools when grinding temperature-sensitive • Improved material discharge result- materials. Further advantages are the ing in less cleaning complete recovery of the sample mate- • Complete recovery of rial as well as the possibility to process sample material larger sample volumes. Retsch is the leading solution provider RETSCH’s line of laboratory mills for neutral-to-analysis sample prepara- includes various models which can be tion and characterization of solids. On equipped with a cyclone. Whereas the the basis of more than 90 years of ex- rotor mill TWISTER has an integrated perience RETSCH develops innovative cyclone, the Ultra Centrifugal Mill ZM size reduction and sieving equipment Key No. 78299 food Marketing & Technology • December 2012 21 Processing

Optical Sorting Technology Underpins Walnut Success Moldova’s Maestro-Nut – Eastern Europe’s leading walnut exporter

Located between Romania to the west and Ukraine to the north, east and south, the Republic of Moldova‘s wonderfully rich soil and temperate continental climate, which brings warm summers and mild winters, have made it one of south-eastern Eu- rope’s most productive nations when it comes to agriculture.

You might be surprised to find out what many Moldovans already know, that the country’s naturally abundant walnuts are among the world’s most delicious. That fact is becoming much more widely known thanks to Chişinău-headquartered Maestro-Nut. The business was established in 1992 as an import and export company of foodstuff and grains. Steadily the company increased walnut kernel exports Photo: Bühler Sortex and it now proudly stands as Eastern Europe’s leading exporter, packer and “In 2008 we bought a SORTEX Z+V or the fantastic customer service we processor of walnut kernels. monochromatic sorter. Three years receive from Bühler. We always get a later we bought a SORTEX Z+3RBL with quick response to our inquiries and the “Being exposed to global walnut Enhanced InGaAs and PROfile (shape) maintenance we receive when we need market trends has helped us to be- technology, which is fantastic at remov- it offers good value for money. Further- come a leading walnut exporter,” ing color and shape defects, as well as more, it’s delivered by highly-skilled explains Tarek Rahmo, founder and shell, as I’ve mentioned. We sort by color engineers from our region, so language general director of Maestro-Nut, “and [ie amber, light amber and light] as well isn’t an issue either.” we continue to set benchmarks in our as size [ie halves, quarters and broken industry way beyond our national pieces].” Like Bühler, Maestro-Nut is commit- borders. Our customers include large, ted to continuous improvement and highly successful businesses through- Rahmo says, that without doubt, the the business continues to attract new out the world – retailers and food sorting capability provided to his busi- customers from Europe and elsewhere. producers in more than 30 countries, ness by Bühler, has enabled Maestro-Nut “We’re focused on our client’s needs in fact. And that’s testimony to the to win customers in some of the world’s and will invest when necessary to en- high-quality produce we deliver time largest and most successful walnut- sure we continue to deliver extremely after time.” buying companies. “They know that high-quality walnut kernels each and when it comes to product quality they every time. We’re always looking for As well as an unfailing commitment can count on us and the cutting-edge ways to reduce delivery lead times and to stringent quality control through- equipment in which we’ve invested. The provide the products and packaging out the process, Rahmo is in no doubt sorting rate and working speed suits solutions our customers require when as to why Maestro-Nut has been so our internal manufacturing pace. The they need them. Bühler provides the successful. “Apart from the natural machinery performs excellently under technology, we provide the expertise high quality and deliciousness of a heavy, daily, 24-hour workload and and Moldova provides the walnuts, Moldovan walnuts, our sorting capa- we’ve found it ultra-reliable, which is and that keeps smiles on our clients’ bility is world-class – thanks to Büh- essential, especially in peak season. faces, which is how it should be,” he ler’s advanced technologies, which is concludes. particularly good at removing tiny “We couldn’t be happier with the fragments of shell. performance of our sorting technology Key No. 80226

22 food Marketing & Technology • December 2012 Processing

Food Grade Lubricants Now with ISO 22000

Certification is one of the most stringent for manufacturers in the food processing sector

ExxonMobil Lubricants & Petroleum able sustainability-related benefits. For Specialties Company, a division of instance, in extensive laboratory and Exxon Mobil Corporation, today an- field testing, Mobil SHC Cibus dem- nounced that it is the first lubricant onstrated the ability to deliver energy demonstrated their ability to last up to provider to garner ISO 22000:2005 cer- efficiency savings of up to 3 percent* in two times longer than comparable min- tification for facilities that manufacture gear oil applications when compared eral oils, allowing for extended drain NSF H1-registered lubricants. to conventional, mineral-based oils. intervals, depending on the severity of In proprietary rig testing, Mobil SHC the application. This accreditation is for facilities Cibus Series synthetic lubricants also Key No. 80227 that produce ExxonMobil’s popular Mobil SHC™ Cibus Series of high- performance NSF H1 registered food machinery lubricants. The ISO 22000 certification is one of the most stringent innovaTion DisTinguishes BeTween a leaDer anD a follower. and comprehensive food and beverage —Steve Jobs safety standards. Established by the In- ternational Organization of Standard- ization, ISO 22000 is a food safety management system with a set of specified requirements that ensure a company’s ability to control food safety at every step of the manufacturing process.

“ExxonMobil is committed to the highest standards of manufacturing hygiene and safety, and we are proud to again How are you going to navigate the ever-changing dietary landscape? lead our peers in the lubricant industry by becoming the first company to pro- Today’s dietary demands are literally all over the board. While some consum- duce in facilities which have achieved ers are demanding nutritious foods that are quick and easy to prepare, others desire protein-rich food that fits a low-carb or vegetarian lifestyle. Still others ISO 22000 certification,” said Yan Côté, are simply looking for enough affordable food to feed a growing population. global business development advisor, Yet, Wenger has been addressing challenges like these for decades. Wenger ExxonMobil Lubricants & Petroleum was the first, for example, to develop extrusion processes for high-protein Specialties Company. “In addition to foods, meat extenders and meat substitutes made from soy proteins. And we protecting product integrity during were the first to develop quick-cooking extruded and fortified rice, utilizing manufacturing, Mobil SHC Cibus lu- broken grain and lower-cost cereal blends to feed hungry nations. Now, we bricants can help companies improve partner with food companies to develop the processes and products they require to meet world consumer’s specific nutrition demands. Within our world- the energy efficiency and productivity renowned Technical Center, we provide unmatched expertise for development of their operations.” challenges, whether it be for foods that are ready-to-eat, gluten-free, protein enhanced, heart healthy or have a low-glycemic index. And the list Ideal for a wide range of applications, goes on. such as food, beverage and pharma- Contact us now. With new concepts and fresh initiatives, we’re ceutical processing, and animal feed ready to help you meet the ever-changing requirements of the manufacturing, Mobil SHC Cibus food industry. lubricants are suitable under Halal and Kosher dietary law and are designed to Turning ideas into opportunities. be gluten-, nut- and wheat-free. They Progressive fooD ProCessing are formulated to deliver excellent wear and rust protection, long-term oxidation stability and can help food What will tomorrow bring and beverage processors realize valu-

December 2012 wenger.com Key No. 77634 Belgium Taiwan Brasil China Turkey inDia

Wenger12_FOOD-GPS_135x191.indd 1 11/20/12 10:02 AM Processing

Biscuits at their Best by Sabine Mühlenkamp

Increased flexibility and improved quality with the Codos continuous mixing and kneading system by Zeppelin Reimelt

Nowadays, it is commonplace for many sectors of the food industry to work continuously around the clock. This is because the benefits with regard to quality and energy cost savings are simply too good to ignore. However, the confectionery baking industry has long been employing batch production strategies for biscuits and crackers. It was only when Zeppelin Reimelt introduced its Codos continuous mixing and kneading system that the industry started to adopt other options.

Installed Codos System for production of chocolate biscuits as 3D model

Shortbread, pretzel sticks, muesli bars system can even deal with gingerbread which means that the required mixing or cookies - up to a few years ago dough and its variations, which“, says quality can only gradually be achieved there were no alternatives to the batch Ismar, „frequently overload and stall over time. In the end, the dough tem- process for the confectionery baking the massive kneading machine“. perature can only be controlled via production. ”Nobody in the industry was willing to let go of the experience of the dough maker, or more precisely, his feeling for getting the dough‘s consistency exactly right,“ remembers Thomas Ismar, Product Manager at the company. The big change came with the Codos system, which has been continuously developed by Zeppelin Reimelt. With its intelligent combination of raw material conditioning and a kneading system, Codos revolution- ized conventional confectionery baking manufacturing. ”Examinations have shown that the addition of the raw materials to the kneading process, for example the exact location of the addition as well as the quantity and the solid or liquid state, etc., can have a significant Installed Codos System influence on the end product,“ explains Ismar. The system always manufac- Familiar batch production the mixing time. The measures that tures according to the same pre-set are required in order to achieve even conditions. Ismar states the system‘s Batch processes are widely employed tempering states, in particular, result in main advantage: „Using Codos, we are in the confectionery baking industry high energy costs. At the same time, the achieving highly uniform baking re- and many users are familiar with it. batch process often makes it difficult sults“. Another benefit is the high flex- However, batch processing has several to moisturize the flour evenly. Also, ibility of the Codos system, which can disadvantages: In general, batch mix- dosing of further components such as process almost all dough types. ”Our ers process a very large batch volume, sugar solutions, oils, butter or raisins is

24 food Marketing & Technology • December 2012 DESIGNED for sorting

You may process a variety of products: round, long, whole, cut, wet, dry. Key Technology knows that you can’t risk lett ing FM, EVM or other critical defects reach a consumer’s plate. Whatever your application or capacity requirements, we have a sorting solution for you.

Tegra® Cameras and Raptor or FluoRaptor™ lasers Optyx® 3000 Optyx® 6000 Manta® 1600 Manta® 2000 work together to ﬁ t your application. FMAlert™ 6 12 15 28 can provide a digital time-stamped image of Metric tons/hour (depending on product/defect load) each foreign material event.

Call today: +1 (509) 529 2161 (USA) or +31 (0) 345 50 99 00 (Europe). Or visit us online at www.key.net for a look at quality, safety and yield like you’ve never seen them before.

unsatisfactory. Either the mixture has to be started with all of the ingredients Made in Rödermark: manufacturing, at the same time or the raw materials pre-assembly, control system, etc. can only be added within a maximum of two stages. All in all it is difficult to achieve an evenly good dough quality and thereby high quality end products.

An initial step towards continuous production was the extruder, but that piece of machinery can only be used to produce hard biscuits. This process has been established for a long time, and users put up with its disadvantages, such as high energy consumption and a time-consuming cleaning process during product changes.

Investment in the future

The continuous Codos system does not only have the benefits of a continuous process, but also offers new possibilities due to its flexibility - from raw material allocation to an easy and hygienic product change. produces a pre-mixture. A gravimetric Easy product change ingredient dosing system monitors Depending on the application, Codos the continuous addition of all recipe Further benefits of the Codos system can be implemented as a single-stage or ingredients including liquids. Inside are its ”hygienic design”, which is more dual-stage concept. There are various the mixer the interlocking coils ensure than merely the hygienic construc- options for process management. ”For the thorough and gentle mixing of tion of a single piece of equipment. example, the Codos system allows the all dough ingredients as well as the Hygienic design means the holistic optimum addition of all raw materi- dough‘s optimum wetting. At the end design of the entire line. This includes, als,“ says Ismar. The open workflow of the process the Codos mixer outputs for example, easy access to the system of the Codos system allows the user the homogenized raw materials on a to enable efficient cleaning methods as to add chocolate flakes, raisins or fruit transfer conveyor, which transports the well as material-related aspects, such as flexibly at the kneader outlet, and - due mixture to the Codos kneader. the design of surfaces with easy clean- to the gentle kneading mechanism - al- ing in mind. The Codos system has most free from damage. The system is completed with a control only a few movable mechanical parts, system, which is also which means that the system requires supplied by Zeppelin very little maintenance as well as show- Reimelt. The Codos ing little wear. Cleaning – routinely or kneader allows a during a recipe change – is quick and targeted energy input, effortless. which is controlled by the tool speed. Growing confidence The kneading arms ensure that the dough ”In the beginning, most users were is gently treated sceptical,“ admits Ismar, ”but they have without being cut. come to trust us“. Users will always be Other designs avail- convinced when they see a demonstra- A comparison between the continuous kneading process able are for example tion using genuine raw materials and and batch operation a double casing. The the original recipe at the Institute for double-walled trough Grain Processing (IGV e.V.) in Nuthetal The core components of the extremely construction allows to keep the specified near Potsdam, Germany. IGV operates compact system are the Codos mixer temperature within narrow limits due a small-scale version of the Codos and Codos kneader. Typically, a dry to the tempering process, without influ- system with throughputs of approx. matter mixer is installed upstream of encing the kneaded material by the use 250 kg/h. After the dough has been the mixer. This screw conveyor mixer of directly impacting tempering media. produced, it is baked so that its consis-

26 food Marketing & Technology • December 2012 Processing

The user‘s biggest benefit is the in every respect uniform dough quality. This ensures consistently high product quality, because variations during subsequent processing, for example due to different dough batches and waiting times, are either excluded or minimised. ”In the past, with batch production, it often took a long time to ensure that a dough had the right consistency and a production line was really ready to start. With the Codos system you can produce right from the start,“ explains Ismar. This way the entire process is much more efficient. That also has a positive effect on energy efficiency - the Codos system uses up to 30 percent less energy compared to conventional batch systems. Key No. 80228 The Author: tency and taste can be checked by the adjacent laboratory is used for detailed Dipl.-Ing. Sabine Mühlenkamp (graduate watchful audience. ”The results are analyses and measurements. This way engineer) is a specialized journalist in always convincing,“ says Ismar and it is ensured that users will get a sys- chemistry, food and technology points to the success of the companies tem that is specifically tailored to their who are using his system. ”Once the requirements. Visit us at: ProSweets Cologne 2013, change-over to continuous processing Hall 10.1 / Booth A-020/B-021 has been made, no user will ever want Outlook to return to batch production.“ The benefits of a continuous and The experts of Zeppelin Reimelt sup- widely automated workflow are now port customers from the start of the convincing the confectionery baking design and development with the industry. Up to date, more than 40 tailored construction of their system. Codos systems have been installed in Also, difficult raw materials or de- all parts of the world. Manufactured manding system layouts as well as all products range from hard biscuits, questions regarding the handling of such as shortbread, Danish butter raw materials can be investigated in cookies, crackers and savoury biscuits the recently opened Food Technology to muesli bars. Systems made by Center on the company‘s premises in Zeppelin Reimelt are also used suc- Rödermark. Depending on the require- cessfully by the fresh bakery products ment, Zeppelin Reimelt will design industry (amongst other things for a tailored test system for the client‘s the production of Hamburger buns, filling, sieving, dosing, conveying, tortillas, ciabattas, baguettes, bread Anz_image_Layoutweighing 1 08.10.12 and mixing 11:19 processes. Seite 1 The and rolls).

Quality German Engineering Performance at its peak.

Specialized in thermal processing technology, GEMMER cooking, cooling, or conveying. We provide customized soluti- develops and manufactures cutting-edge systems for the ons that will allow you to attract new customers – from de- processing and refinement of foodstuffs and a wide range manding individual solutions to complex production facilities. of industrial products. GEMMER Custom-Fit® technologies are individually configured to fulfill the most demanding Find out more at: www.gemmer-process-partners.com specifications. or www.gemmer-group.com Our solutions are a step ahead of the competition thanks to our comprehensive technical know-how, many years of industry experience, and ongoing innovation. Our engineers look forward to collaborating with you to develop innovative product ideas based on GEMMER techno- PROCESS PARTNERS www.nolimits-werbeagentur.de

logies – whether it be for drying, roasting, toasting, coating, An enterprise of the Gemmer Process Technology Group Key No. 77634 pro sweets Cologne

Nothing Tastes Sweeter Than Success

ProSweets Cologne 2013, January 27-30

The supporting programme for ProSweets Cologne 2013

for themes in the weeks leading up to the trade fairs. „Futurelab 2013“ will take place each day of the fair in the center of the ProSweets Cologne exhibition space (Hall 10.1, Stand H 080 / J 089).

The Robotik Pack-Line will also be located in Hall 10.1. A fully automated snack-packaging line will provide exhibitors and visitors with a close up look at robotics and automation in action. This event will be presented in cooperation with K-Robotix (Hall 10.1, Stand F 090 / G 090). As a supplement to the Robotik Pack-Line, a presentation on the theme „Robots in the confectionery industry“ will take place on Tues- day, 29th January 2013 at 10:30 a.m. The presentation is being organized in Robotik Pack-Line, Futurelab, DLG from 27th to 30th January 2013 in paral- cooperation with the DLG - German sensor seminars, the 3rd ProSweets lel with the International Sweets and Agricultural Society (Hall 10.1, Stand B Cologne Conference on Ingredients, a Biscuits Fair (ISM). The event, which 070 / C 079). The DLG will also orga- presentation on the US confectionery will take place for the sixth time, will be nize two sensor seminars on Monday, market - many themes and concen- staged in the Cologne Exhibition Cen- trated expertise. tre. About 350 companies from around 30 countries are expected to exhibit at A supporting programme that includes the fair. a wide range of themes will complement ProSweets Cologne in January At events held during the last Pro- 2013. Featured events will include Sweets Cologne, parts of the supporting the Robotik Pack-Line special show, programme already took place in the the ideas workshop „Futurelab 2013“ halls in the midst of trade fair activities. that is open to the public, DLG sensor In addition to the Robotik Pack-Line, seminars, an expert presentation about they included presentations and work- the US confectionery market and the shops. In other words, the content of 3rd ProSweets Cologne Conference on the supporting programme optimally Ingredients. The wide range of content enhanced the products on show and will enrich and enhance the information stimulated additional dialogue. available at the trade fair. ProSweets Cologne presents the entire range of One new feature at the upcoming Pro- suppliers that provide the products Sweets Cologne is the ideas workshop and services needed to produce, pro- „Futurelab 2013“, which is open to the cess and package confectionery and public. Several teams of students from snack items. The following themes will the Köln International School of Design be addressed: raw materials and other will work here on new packaging, ingredients, confectionery packaging displays and products. The students and packaging technology, machines will carry out their activities under the and equipment for the confectionery guidance of Professor Jenz Großhans. industry, food safety and quality man- Exhibitors at ProSweets Cologne and agement. ProSweets Cologne will run ISM are invited to submit suggestions

28 food Marketing & Technology • December 2012 pro sweets Cologne

www.prosweets-cologne.com

CONFECTIONERY PRODUCTION

28th January 2013. These seminars will provide information about sensory methods and their application. (10:30 a.m. and AT ITS BEST 2:00 p.m., Hall 10.1, Stand B 070 / C 079). 4 days The ProSweets Cologne Conference on Ingredients will take place for the third time at the upcoming fair. This renowned in parallel to specialized event on ingredients in confectionery and snack ISM ! items will be presented in cooperation with Herbertz Dairy Food Service. This year, the conference will have the subtitle „Market developments for ingredients in the confectionery industry - will the markets be served with adequate quantities and reasonable prices in 2013?“ The conference will take place on Tuesday, 29th January 2013 from 1:00 p.m. to 5:00 p.m. in the Congress Centre East. The conference will be held in English and there is a fee for participation.

„The US American market for suppliers to the confectionery industry. Introduction and market entry strategies for manufacturers from abroad.“ is the title of a lecture that will be presented in cooperation with the American trade publisher THE INTERNATIONAL SUPPLIER FAIR MC (Manufacturing Confectioner / Candy Buyers Directory) FOR THE CONFECTIONERY INDUSTRY on Tuesday, 29th January 2013, (2:00 p.m., Hall 10.1, Stand B 070 / C 079). COLOGNE, Key No. 80229 27. 01 – 30. 01. 2013

Efficient processes, smart solutions, creative ideas, attractive packaging and selected ingredients – ProSweets Cologne will present the confectionery industry’s concentrated supplier expertise. Here you will find inspiration and innovations for your future market success.

Save time and money ! Register online now and order admission tickets free of charge at www.prosweets-cologne.com

Koelnmesse GmbH Messeplatz 1, 50679 Köln, Germany Phone +49 180 538 3763, Fax +49 221 821-99 1360 [email protected] www.prosweets-cologne.com Key No. 79959

PSC13_85x257_INT-Food Marketing.indd 1 14.11.12 09:09 food Marketing & Technology • December 2012 29 pro sweets Cologne

Innovative Plant Concept Maximizes Value Added and Flexibility in Chocolate Production

Hall10.1, Stand G-40/H-49

The best way to predict the future is to create cesses mixing, pre-grinding, refining, dry How is this possible? it! (Abraham Lincoln) and wet conching, but without neglect- ing or reducing any of them. The result The secret of this provocative concept Intelligence used for value added solu- is a fully enclosed, integrated and high comes primarily from the process tion, space saving, hygiene and flexibility utilization level system can be selected sequence, the final refining of the mass are the needs for modern chocolate mass for the chocolate mass production. being done after the conching gives the and premium compound production. As producer a lot of freedom in process the number of products and specialties Chocolate Process “by NETZSCH” parameters like lower fat content during increase, confectionery mass manufactur- In this modern concept of a totally conching, no need for a high shear / ing becomes less and less a commodity enclosed production line, all the main energy consuming conch to disperse the and demands more flexible solutions for equipment can work on their specific particles, as this is done in the subsequent example in product variation, exchange steps simultaneously, reducing signifi- process step. and for new products in the same line; cantly the losses in time and process ad- justment when one piece of equipment is “Refining by NETZSCH”: with a mod- not in operation or must be adjusted for ern line of refiners specially developed other product. for the Confectionery Application, the worldwide known NETZSCH enclosed Due to the revolutionary “Conching by bead mills are successfully employed for NETZSCH” concept, which employs a the refining of the high quality Chocolate very low fat content during the exclu- or Premium Compound Mass after the sive dry conching step, it is possible to conching. Due the high performance ma- achieve the whole flavor and rheological Figure 1: NETZSCH Conch U-6000 development in a much shorter time whilst saving energy. The acids from the feature of cleaning in place and fully cocoa fermentation, like acetic acid, are enclosed equipment with a wide applica- volatized in a very efficient way on this tion range are preferred. step giving the mild flavor desired for chocolate mass. This is obtained through NETZSCH-Feinmahltechnik GmbH, the exclusive thoroughly volumetric represented by the NETZSCH Confec- aeration of the dry chocolate mass under tionery Division, has developed a plant slow agitation. The surface chemical design which is firmly based on the reactions and flavor diffusion between Figure 2: NETZSCH CE 6000 II pillars of flexibility and efficiency. The the main raw materials cocoa, sugar and Plant Configuration project was defined a few years ago as milk, as well the reduction of the starting • Feeding, optional pre-reduction plant follows: design a confectionery mass moisture, occur efficiently in a suitable and interim storage for sugar and other preparation system that is fast, user environment due the perfect temperature dry ingredients friendly, hygienic, compact, highly en- control and controlled porous aeration • Melting plants and storage tanks ergy efficient and capable of producing of the conch. It is the result of intelligent for cocoa mass and cocoa butter all kinds of sweet treats, even in smaller combination of temperature, time and • U-Conch for flavor development, quantities – a plant with which the imagi- process sequence, no need for complex dry and wet conching nation of the user knows no bounds. machinery adjustments for each product • Agitator bead mill LME for refining of The company Confectionery engineers variation or high energy agitator to dis- the chocolate performed a contemporary redesign of perse the cocoa-sugar-milk particles at • Complete control concept for the plant, the classic traditional production pro- this moment of the process. including temperature control

30 food Marketing & Technology • December 2012 pro sweets Cologne

terials employed and the very high pro- make production of the perfect chocolate cess efficiency with lower specific energy even more efficient, even faster and even demand, the product is preserved. Addi- easier. The latest successful innovation is tionally the flavor development achieved the production of the new SAMBA com- in the conch is even improved in the bead ponents, which facilitate direct feeding of mill due to high mixture and contact Figure 3: ChocoEasy® in the NETZSCH granulated crystal sugar into the agitator forces acting in the turbulent grinding Confectionery WhiteLab in Selb, Bavaria bead mill. This has made the production and mixing chamber. The process, which (photo on the right) process even more flexible. is slightly modified in comparison to the traditional manufacturing process, also reach new target groups or to surprise Everyone interested on really modern- facilitates very easy and accurate adjust- existing ones. izing the chocolate mass production and ment of fineness and quality going down getting the most efficient and flexible to an extreme fineness below 10 microns However, it must be clear whether and solution with hygienic enclosed systems, (µm). NETZSCH offers the modular how new varieties can be produced per- or the same for Premium Compound plant in six different sizes. In this way, fectly from a technical standpoint before masses and wanting to try out a new requirements from 750 kg all the way up mass production can begin. After all, recipe quickly and easily prior to mass to 6,000 kg batch size and over 100 Tons/ variables such as temperature, aeration production, can find all the information day can be met precisely. The NETZSCH and processing time are crucial to the they need about the technology, the Plant machine like the CHOCOEASY® well-balanced desired flavor of the end possibilities and the advantages of the U-Conch and LME Bead Mill series can product. In order to achieve the optimum, NETZSCH Process in early 2013 at booth be scaled up with high accuracy. Flex- NETZSCH has established a WhiteLab in G40/H49 in hall 10.1 at ProSweets in ibility is the primary advantage common Germany, specifically dedicated for dem- Cologne. There will be live demonstra- to every model. Each model can easily onstrating and testing all possible recipes tions of chocolate production – from produce white, milk and dark chocolate and machine configurations in advance. addition of the raw ingredients through and even allows the production of Thanks to customers who continuously to packaging and distribution of the fin- lecithin-free chocolate. In addition, all bring new challenges the components ished product. You can make no mistake kinds of flavorings and additives can be of the NETZSCH System are being by tasting the product that can be yours mixed into the recipe anytime in order to refined on an ongoing basis in order to soon. Key No. 80230

Hall 10.1 Booth no. 049 TECHNOLOGY FOR THE 27.01. – 30.01.2013 CONFECTIONERY INDUSTRY VISIT US AT www.prosweets-cologne.com

AB S L D As one of the leading international manufactur- Mogul lines W · ers of confectionery machines, we understand the Chocolate moulding lines E V constantly changing demands of the markets and I Hard candy lines T their dynamics. The name WDS stands for qual- A Starchless plants for V

ity „Made in Germany“, enduring innovation and fondant, toffee and jelly O

worldwide customer service. That way, we manu- N Extruder I facture high-performance and economical quality Lab depositors machinery tailored to the individual needs of our Retroﬁ ts of depositors satisﬁ ed customers. for all product ranges Customer services

WDS WINKLER und DÜNNEBIER Süßwarenmaschinen

Ringstraße 1 56579 Rengsdorf · Germany Tel. +49 2634 9676-200 Fax +49 2634 9676-269 [email protected] Key No. 79911

For further information please visit: www.w-u-d.com pro sweets Cologne

Unlimited Flexibility with the Transmodule

Hall10.1, Stand F-20/G-029

Schubert at the ibility is only possible when using the Flexibility results when simple me- ProSweets 2013, Cologne TLM transmodule. Transmodules are chanical systems, intelligent control intelligent vehicles which are driven by systems and interchangeable tools At the Gerhard Schubert GmbH trade a servomotor and carry out numerous are used. The transmodule is the first fair stand F-20/G-029 fair visitors can transport tasks. transport robot worldwide and was view a picker line for chocolate bars. developed based on these criteria. The Six TLM-F4 robots pick up 600 bars per Schubert transmodules have been interchangeable tool is a transport plate minute from the product belt and place integrated in packaging machines with which was designed based on the prod- them onto the transmodule in non-stop great success since September 2008. uct‘s requirements. When changing the operation. In the meantime, transmodules are size, it is docked onto the transmodule equipped with a path control and can in just seconds, either manually or fully Ranging from chocolate bars, cookies be used for both, continuous operation automatically, as desired. A vacuum to pralines and from bottles, tubes, and for a combination of cyclical and function is integrated to fix the product sachets and cans, the line processes continuous movement. Therefore, they or packaging being transported on the any product and packages them in any especially lend themselves to be used transmodule. conceivable packing pattern. This flex- as a transport system for picker lines. Thanks to the transmodule, the flexibility of the packaging machines has increased to a degree that a bright future can already be predicted for the transmodule. With the transmodule, redundancy also becomes a part of packaging machines and will make the machines significantly simpler and clearer in the future.

Many more extremely flexible packaging solutions will be displayed on a three-meter-wide video wall at the Ger- hard Schubert GmbH trade fair stand.

Key No. 80232 New High-Speed Weighing System

Hall10.1, Stand H-029

At ProSweets 2013, being held in Cologne, MULTIPOND will pers by the radially positioned feed trays and then to the weigh be presenting its new 22-head combination weigher of type hoppers underneath. Using the partial portions, a computer MP 22-1000/400-H. The background for the development was determines the best combination to achieve or comes closest the request from MULTIPOND`s most important key account to the target weight. Then, the finished portions are delivered from the jelly products area (confectionery) for a solution that to the timing hopper, which discharges it in the exact center of could offer high-speed and high accuracy simultaneously at the forming tube in the FFS. higher target weights. The problem was complicated by the need for the equipment to fit in a small space with limited The weigher is controlled and operated using a user-friendly headroom. color touchscreen monitor. Product changes are possible without great complexity, as all product contact parts can be It covers weight ranges up to 300 g. In combination with MUL- replaced easily and without tools. Product-specific design TIPOND’s patented SB-DSE timing hopper, speeds between of the product contact parts makes it possible to weigh even 150 (200 g – 300 g) and 180 weighings per minute (< 200 g) can the most difficult products with optimum performance and be achieved. The multihead weigher operates on the principle highest possible accuracy. The extremely compact size en- of combining partial portions. Once it has arrived at the top on sures high production output together with a minimal space the weigher, the product is first conveyed to the prefeed hop- requirement.

32 food Marketing & Technology • December 2012 » Engineering your success «

Mixing

C o n t ro l g in r e t e e g D M ra i o s t c h S MULTIPOND is the sales and service division of the Ger- a r man based manufacturing company ATOMA which has g

e been established since 1946. The first automatic weighing

system for the packaging industry was launched in 1963.

C i

Headquarters and manufacturing facilities are in Wald- s o

kraiburg, Germany, about 65km east of Munich. Beside c e

P i

n g g g g the global network of sales and service representatives, g

there are four wholly owned sales and service subsidiaries in the UK, the Netherlands, France and the US

Key No. 80233 Confectionery

Technology Second to none Hall10.1, Stand O-49 process technology With its comprehensive machine and systems program WDS covers the entire spectrum of deposited sweets with different applications and throughputs. Throughout the world WDS production lines represent highest quality and reliability. WDS attaches great importance to the hygienic design and flexibility of the lines and the ability to quickly change the types of product. It is the overall concept of the WDS moulding lines which guarantees its The whole range of solutions – high level of availability, also in three-shift operations. from one single source

The focus is the WDS ribbon extruder type 352 which When handling of high quality raw materials is concerned, is capable of processing highly viscous product masses such as marzipan, nougat and fondant or even pastry perfection should have highest priority. If it is complete systems goods. This extruder was developed for the economic production of one- or two-coloured ribbons of mal- or well proven components: for various processes, leable masses. bulk materials and liquids we apply our technology and A special technical feature which carries a lot of advantages in practice is the so-called Easy Clean execution. our know-how above all for one thing: your success! All parts which need to be cleaned, such as for example the depositing plate, the depositing unit and even the whole pump system can be easily and quickly disas- Key No. 78929 sembled and then moved with a service cart to the wash- ing or cleaning area. Thereby a depositing system can be Zeppelin Reimelt GmbH exchanged in less than 15 minutes without unnecessary Messenhäuser Str. 37-45 long inter-ruptions of production. 63322 Rödermark Key No. 80231 Germany Hall 10.1 [email protected] Booth www.zeppelin-systems.com

A-020/B-021 www.lake-of-consens.com food Marketing & Technology • December 2012

026401203_AZ-Food-Marketing-Technology_13-01_RZ.indd 1 04.12.12 15:25 Packaging

Look What Caught My Eye…at Pack Expo by Donna Berry

Nestled among lots IML is a one-step package decorating retail marketplace. The behind-the- of stainless steel- method that helps manufacturers save scenes story is that this technology conveyors, fillers and time and money by integrating the la- is becoming more economical thanks palletizers at Pack beling process directly into the forming to advancements in digital printing, Expo 2012 in Chicago, process. The process involves the inser- as previously most flexible packages there were a number tion of a pre-decorated label that can be were printed using the more expen- of exhibitors showcas- made from a variety of materials and sive rotogravure process. ing technologies that printing processes into a mold prior to promise to make a visual difference injecting the resin. The label bonds to Today, a number of printers have in the world of food and beverage the surface of the molded part when started offering flexographic flexible packaging. From innovative printing a thin layer of the label re-melts and printing options. In fact, the Flexible technologies to interactive and even solidifies with the resin. Some labels Packaging Association honored Tesco flavorful packaging, suppliers continue are made from a micro-porous material Finest Soups retort pouch with a silver to create exciting ways for packages to and the resin flows into the pores of the award for printing achievements. Sold catch the consumer’s eye. label, bonding the label to the part. Re- by the namesake U.K. retailer, the gardless of how the label adheres, IML pouch represents a marked departure Advanced printing technologies often contributes to a more durable from standard retort pouches, as this container, allowing for a reduction flexographic printing provides excep- When it comes to package graphics, in total resin. And, if the label is the tional graphics with high-shelf impact. in-mold labeling (IML) of resin con- same material as the container, IML tainers is a growing trend among food also offers recycling advantages over The flexographic 8- to 10-color pro- and beverage manufacturers who are separately applied labels that often use cess printed design uses a urethane turning to this printing technology to adhesives. ink system. The matt look and style improve product visibility in a cost- of the pouch has a high shelf impact effective manner. IML is the process Suppliers continue to innovate is this and replaces the more traditional rigid of decorating injection-molded, blow- area, with some now offering metallic, formats for retort soups. Through molded and thermoformed plastic color changing and textured laminated engineering and technical expertise, products. Injection and blow in-mold labels. Others offer uniquely shaped the supplier was able to overcome the labeling has been used in personal care labels that allow for product visibility demands of the retort process without and general merchandise for several when used with clear resin, or can be sacrificing print quality. years. Thanks to recent advances in au- designed to reinforce a brand or pro- tomation and thermoforming equip- vide other imagery. Interactive and flavorful ment, thermoforming in-mold labeling is now becoming available and is being Separately, a brand new, patent- In order to stay competitive with new embraced by the food industry. pending printing technology allows printing and labeling options, shrink- for direct-to-plastic printing prior sleeve suppliers are also getting to thermoforming. The technology creative. For example, the Jose Cuervo includes specialty heat-tolerant inks Tradicional Tequila line now uses that dry instantly when applied to thermochromatic ink, a type of dye roll-fed plastics, yet remain malleable that changes color when temperatures during forming. Eye-mark indexing increase or decrease, on its shrink- ensures that the thermoforming step sleeve labels. The bottle comes to life does not distort or deform the graphics when the liquid is chilled to tempera- when the plastic expands into place. tures between 32F and 42F, because This technology provides substantial during the drop in temperature, the cost savings, as it eliminates the need tattoo-like imagery of skeletal and for label application. It works with all floral beauty becomes more striking types of printing methods, allowing for and defined as the colors turn deeper high-definition, full-color printing. shades. When the design is fully revealed, Jose Cuervo Tradicional Flexible packaging printing has come Tequila has reached optimal tempera- a long way, as is apparent with a ture and is ready to deliver a smooth growing number of products in the experience.

34 food Marketing & Technology • December 2012 Packaging

At the Innovation Stage at Pack Expo, it leaves behind a consistent layer of popular TV Chef Rick Tarantino pro- flavor without waste or mess. The sheets vided insight to an innovative ingredi- also work on cheese loaves and butter. ent-packaging application process that works on all types of protein, as well The technology is an easy, one-step pro- as cheese and butter. It’s a patented cess that results in a perfect amount of seasoning transfer technology, which seasoning every time, giving consistent involves seasonings that are pre-applied flavor to each bite. It eliminates the mess to packaging using a food-grade adhe- and waste of applying topical season- sive. The technology comes in a number ings, as well as extra wash downs and of forms, including casings, roasting changeover times. Depending on the bags, nettings and sheets. application and the desired end result, other ingredients can be included in For example, the seasoned casings are the seasoning, such as antimicrobials, used in the manufacture of deli-style ground nuts and even dehydrated gran- The company works with designers, loaves of luncheon meat. The meat ules of fruits and vegetables. engineers and production teams to pro- slurry goes into the seasoned casing, just vide insight into material solutions that like it would a regular casing. The sea- And finally, when it comes to interactiv- enhance the performance, sustainabil- soning gets transferred onto the surface ity, package designers can touch, feel ity and aesthetics of a finished product. of the meat and over time, penetrates and connect with any package material From idea to solution, the library helps the luncheon meat. The sheets make it imaginable thanks to the Material Con- a designer find the right materials to easy to add flavor to steaks, chops and nexion. This one-of-its kind library of create the best package. filets. The individual sheets have sea- packaging materials is headquartered in soning applied to one side. The butcher New York City, with offices throughout And the right package might be just simply lays the sheet on the protein and the world. (They exhibited a sample of what your product needs to catch my the moisture in the protein transfers the their library at Pack Expo, and the expe- eye…and your customers. seasonings. When the sheet is removed, rience was incredible.) Key No. 80240

Sidebar: Project Carton “I deconstructed the face of the cow and reconstructed it with a Picasso influence,” explains Ahern. “I never really Pack Expo served as the forum to unveil the winning thought of how much opportunity there is when design- carton design in Project Carton, a competition sponsored ing a milk carton, but I discovered that the four panels by Evergreen Packaging to show the industry that pa- provide a creative use of space and enable you to be fun perboard cartons are alive and thriving in the beverage and interactive.” category…and beyond. The business value of packaging design has become an important priority for consumer This project was more than design, as the students had to packaged goods makers as companies increasingly develop and brand a product concept. With Ahern’s entry, recognize that attractive, appealing packaging impacts it was Good Grazes protein-fortified skim milk. They also increased sales. had to define the target demographic, which with Good Grazes was married, college-educated, working moms More than 24 packaging design students from the inter- who seek out convenient, affordable healthful foods that nationally recognized design college–the Fashion Institute complement their increasingly “green” lifestyle. of Technology—in New York City participated in the competition as part of the fall curriculum, bringing fresh The judging criteria included the designer’s adherence new perspectives to the world of packaging design. There to legal considerations and technical specifications. This were four categories to enter–Milk, Milk Substitute, Juice included a properly designed and placed Nutrition Facts, and Other—with a single category winner and one overall as well as claims and other declarations. grand prize winner. (The “Other” category showed how granulated sugar can be packaged and readily dispensed using a paperboard carton with recloseable spout.)

And the grand prize goes to…Jennifer Ahern of Phila- delphia, a junior who competed in the milk category. Ahern’s winning entry featured an abstract approach to the iconic cow image, focusing on an appeal to contemporary shoppers.

food Marketing & Technology • December 2012 35 Packaging

Milk is one of the most nutritious foods children can drink, containing 18 of 22 of the nutrients they need, including vitamins, minerals proteins, fats, sugars, and carbohydrates. Many studies have established a clear link between improved nutrition and better educational performance.

For example, a University of Medical Sciences and Technol- ogy health study looking at the impact of the school milk programme in Sudan found nutritional and educational improvement in those children who received school milk. The findings found that:

• IQ results rose by 20 per cent • Thinness fell from 32 per cent to 22 per cent • The number classified as underweight halved, from 16 per cent to 8 per cent • The number classified as stunted fell from 11 per cent to 5 per cent

In many developing regions, milk can be the main source of nutrition and so plays a critical part in a child’s healthy diet. In developing markets where a chilled supply chain cannot School Milk Programs: be assured, using the aseptic packaging techniques pioneered by Tetra Pak can keep milk safe, tasty and nutritious for many Important for months without needing to be refrigerated. In areas where other foodstuffs may be in short supply this can be invaluable.

Children and Industry Supporting the dairy industry

Development School milk programmes do not just sustain children at school but also provide a guaranteed source of demand to local dairies, by Ulla Holm while also encouraging investment, expansion and economic growth in underdeveloped rural communities. The United Nations World Food Programme (WFP) estimates that 115 million school-aged children do not go to school. Nine- A long-term and proactive view of school milk programmes ty seven per cent of these children live in developing countries. is essential for progress. While nutritional benefits can be For poor families the food that the child gets at school means achieved relatively quickly, economic impacts will be more that the family gets at least one meal a day, and in many cases gradual so a long-term approach is essential. In China, school this is a good enough reason to send a child to school. milk programmes have long been seen as a way to expand dairy capacity, both locally and nationally. Projects require that Tetra Pak has been involved in school milk feeding pro- the milk provided to schools is locally produced, processed grammes around the world for the past 50 years. In 2011, 6.7 and packed. Investment is made in better farming and manage- billion packages of milk and other nutritious drinks in Tetra ment practices as well as infrastructure to enable local sources Pak packages were provided to 50.8 million school children in of supply to meet demand, helping to create a far more efficient 55 countries. As part of our work in this area, we develop pro- national dairy industry. gramme initiatives as well as providing technical support by sharing expertise and best practices on programme implementation. The importance of school milk and school feeding programmes more generally is two-fold. In the first instance, the programmes deliver health and educational benefits but they are also an important catalyst for economic growth, technology transfer and job creation. I will use this article to explore these two facets to school milk programmes in more detail, explain- ing why, as an industry it is important we continue to invest.

Importance of milk

The case for supplying milk to children at school in developing countries for health and educational reasons is compelling.

36 food Marketing & Technology • December 2012 World’s Leading Trade Fair for the Beverage and Liquid Food Industry Processing + Filling + Packaging + Marketing

Also in Hall B0:

drinktec is the pacemaker for the beverages and liquid food industry. The whole industry comes together at drinktec—companies large and small, regional and global. This is the place to find solutions. September 16–20, 2013 Be inspired by innovations, world premieres and new thinking. drinktec—Go with the flow. Messe München, Germany

D [email protected] | Tel. +49 89 949-11318 | Fax +49 89 949-11319 Key No. 79458

dt13of_FoodMarTechn_210x297_E.indd 1 14.11.12 09:38 Packaging Photos: Tetra Pak Tetra Photos:

Kenya is another example of where the government has has supported the roll out of RTD packages around the world. utilised the school milk programme concept to re-invigorate From the Tetra Pak portfolio, the Tetra Brik® Aseptic package a declining dairy industry and generate new jobs. A school is the most popular package for school feeding programmes milk programme that ran from 1979 to 1998 reached 4.3 mil- due to its low cost and resource efficiency. The 200ml portion lion Kenyan children, helped to increase classroom attendance, package is the most popular choice, and 125ml and 250ml grew dairy herd sizes and increased the production of liquid packages are often used while the packages can be designed dairy products from 1 million tons to 2.5 million tons during to carry messages promoting important health and education that period. Since it ended, however, milk consumption has messages for children. fallen and the dairy industry has suffered significant job losses. In an effort to reverse this, Tetra Pak has partnered with the Looking to the future Kenyan government on a school milk programme to reinvigo- rate the industry which has grown to include around 80,000 Our latest Dairy Index earlier this year revealed that children with plans for further expansion. This example goes around 2.7 billion low-income people in developing coun- to demonstrate how the dairy industry in certain parts of the tries are increasingly concerned about safe and healthy world is relatively fragile and the importance of school milk food, particularly for their children. To address this, it is programmes is stimulating demand. imperative that companies within the dairy industry along with key partners in government, development agencies Providing food safely and NGOs continue to work together closely. As a group, their overriding objective must be to secure the future of Moving away from the broader industry benefits of school the dairy industry and ensure children throughout the feeding programmes a key element to any programme is to world have access to safe and nutritious food. deliver the packages safely. This is done using a ready-to-drink Key No. 80241 (RTD) format as experience has demonstrated the benefits of RTD packaged foods in satisfying both nutritional, food safety The Author: and programme management concerns. Ulla Holm is Director, Food for Development Office with Tetra Pak Aseptic sterilization, a technology pioneered by Tetra Pak, Sweden allows milk to be provided to people globally, regardless of whether a chilled supply chain is in place. This technology

38 food Marketing & Technology • December 2012 Trend-setting Tomatoes Pouches

The number-one European foodservice supplier of tomato sauces in pouches, Italagro, adds value from production through to the kitchen. DCS meet highest requirements Italagro SA is literally a mover and shaker in the European foodservice sector, as in terms of: the leading provider of tomato sauces in pouches. Selling over 7 million of its 3 + CROSS CONTAMINATION & kg pouches of sauce per year, this member of the HIT Group Portugal grew its ALLERGEN CONTROL volume in this business area by 20% during 2011 over the previous year. In the + HYGIENIC DESIGN UK Italagro boasts an estimated 80% share of the pizza sauce market for example. + ENERGY EFFICIENCY + FLEXIBILITY The Portuguese specialist’s move from cans to Cryovac® pouches for tomato- based products brings benefits across the board. These stretch from the producer to the customer, user and consumer, embracing storage and usage convenience, quality assurance, cost-effectiveness and minimal waste disposal expense.

Protection from day one

Cryovac® FS7155 hot fill pouches, teamed with the Sealed Air Cryovac® VPP 3002 Vertical Form-Fill Seal machine, offer the optimal ingredients for the proven Italagro recipe for commercial success. Italagro’s implementation of this packaging solution for its tomato-based products, comprising pasta and pizza sauces, ketchup and barbecue relishes, already displays advantages in the factory. A servomotor drive integrated into the Sealed Air Cryovac® Vertical Form-Fill Seal machine ensures accurate and fast film feed, resulting in capability of processing up to 40 packages per minute. Advanced sealing technology allows the fast sealing, cooling and cutting of finished pouches. The robust, abuse-resistant Cryovac® pouches ensure that the contents’ freshness and flavor are protected from day one and that they withstand pas- teurisation up to 100ºC. During processing and handling in customer kitchens the pouches prove extremely user-friendly and cost-effective, with a weight amounting to a tenth of that of the equivalent capacity metal container when empty and the welcome absence of dangerous jagged edges.

Success sealed by big names

The successful shift from cans to pouches achieves the Sealed Air and Italagro shared goal to deliver quality food products in a sector where the demand for excellent quality and measurable value are very high. Big-name customers, including leading pizza chains, along with large UK retailers, have responded very positively to the resultant products. Martin Stilwell, Italagro CEO comments, “We took the initiative in the move away from cans, and pouches now represent the only packaging option for new business. Wherever we still feel resistance, we keep trying and are

optimistic that we will succeed.” The value added is extensive and quantifiable. Easy Key No. 78290 storage comes from a space requirement 40% below that of cans. Virtually 100% of the pouches’ contents is used, directly targeting ambitious commercial and environmental objectives for waste reduction. A longer-shelf life brings further efficiency, as do easy identification, handling, opening and disposal. Key No. 80242 Packaging

The Art of Conveying

In today’s economic climate, it has it is vital to take into account the possi- flow for maximum ease of use. What’s become more important than ever to bility of clumping, scuffing or chipping more, the latest technology allows increase productivity and efficiency of outer layers, which results in end plant managers to fully customise the throughout the packaging line. With products of an unacceptable quality. conveyors in their packaging line, al- conveying systems at the heart of the Processors therefore need to maximize lowing increased flexibility to deal with process, it is vital that the equipment product safety by selecting the correct different throughputs, bulk densities, meets high sustainability, hygiene and conveying technology to gently move piece behavior and size. This also ties performance standards, while at the products down the packaging line. in with the fact that many plants are same time impacting the bottom line. Innovations such as horizontal motion currently seeking a smaller machinery Roger Treacher, tna North America, can prevent breakages for optimal end footprint, freeing up funds to invest looks at the latest technologies in con- product quality. in other business areas. As a result, it veying & distribution systems in the is vital that distribution systems are as food packaging industry that improve To further improve the performance compact and manageable as possible, performance without affecting quality. and efficiency of the packaging line, while still delivering excellent through- processors should also examine the put rates and performance. Food manufacturers today face a role of automation, as this allows la- number of challenges when assessing bour costs to be reduced. Digitization Smooth operation their packaging line. Practical consider- of packaging lines is also an important ations, such as ease of maintenance and consideration, as it allows the removal Another fundamental factor to achieve easy to clean conveyors are always a of mechanical parts which can easily improved performance in any packag- high priority for the food packaging in- break down or require maintenance. ing line is the reduction of unscheduled dustry, while sustainability is an ever- Both automation and digitization can stoppages. Common causes of equip- increasing concern. With the addition help to increase speed of conveying and ment malfunction are waste build-up of more technology to the line, systems the quality of end products, while also and insufficient maintenance. This can can be integrated, facilitating the whole facilitating the efficiency of the whole be particularly tricky with, for example, process. Yet regular unscheduled ma- packaging line and bringing economic the conveying and distribution of sticky chine breakdowns can still significantly rewards. confectionery products as these can block impact the output and performance of machinery, leading to breakdowns, and a packaging line, causing economic Flexible approach therefore to significant economic losses. losses, and potentially impacting busi- Plant managers require conveyors that ness and customer relations. With so Increasingly, plant managers are look- can continue to function, whatever the many factors to consider, selecting the ing to introduce fully integrated solu- product being distributed, whether it right distribution system can have a tions across the entire production line is sticky sweets to salty snacks. The lat- huge impact in helping food processors for greater flexibility and improved est innovations to achieve this include to improve their processes. transition between each piece of equip- surfaces made from food grade stainless ment. The latest generation of packag- steel, which are capable of withstanding Maximum performance ing systems offers the ability to integrate aggressive fats and oils during process- conveyors both up- and down-stream ing. This also offers a resilient and easy In every packaging line, plant manag- within existing packaging lines, as well to clean design to reduce downtime, and ers are looking to optimise perfor- as enabling full control over product- therefore boost performance. mance. They need their products to be packaged more quickly and efficiently, with less waste, and they want their machines to work consistently. This is particularly important in challenging economic times, where every second counts. But while conveying systems need to be able to move products as quickly as possible, this should not sacrifice end product quality. Depend- ing on the food that is being packaged, processors can face a variety of different challenges when trying to maintain quality. For example, when conveying confectionery down a production line,

40 food Marketing & Technology • December 2012

210x151_Food_Marketing_FO.indd 1 12.11.12 17:42 Packaging

economic benefits to the packaging line. Plant managers have also begun to reassess their entire processes in order to find ways to save both money, and reduce their carbon footprint, high- lighting the need for energy efficient conveying systems.

This increased focus on sustainability also presents new challenges to food producers, as consumers are increasingly demanding more sustainable packaging. With this in mind, it is vital for modern packaging equipment to be able to adapt to the latest innovations in packaging design, such as material configuration, shape or size, quickly As with every part of the packaging waste due to a lower risk of contami- and efficiently in order to meet industry line, hygiene is a key concern for all nated products being processed and requirements, while at the same time food processors. It can also have a disposed of. remaining competitive. Equipment is significant effect on plant efficiency, as expected to be much more versatile, an unhygienic build up of product can Going green with the ability to convey different lead to unscheduled stoppages as well products on the same model, as well as as health concerns. As such, it is vital Sustainability is currently the word on allow rapid changeover and easy clean that conveyors have a simple design everyone’s lips, and is an important down. As such, it is extremely impor- to ensure that bacterial colonies do not consideration for food manufacturers tant to be able to count on conveying form, allow for the smooth operation looking to boost their “green” creden- systems that are easily adaptable to of the conveying system, and reduce tials, while at the same time bringing fast-moving consumer demands.

Key No. 79698

210x151_Food_Marketing_FO.indd 1 12.11.12 17:42 Packaging

Specialist solutions The unique gateless design of tna’s ing trapped and leading to HACCP conveying systems reduces product (Hazard Analysis and Critical Control tna, the leading global packaging solu- damage as no device is mounted at Points) or QA issues. tions expert, is the only company in the the end of the tray, lowering the risk world that manufactures the full range of breakages and cross-contamination. Summary of conveying systems, including air The conveyors are driven by electro- distribution conveyors as well as vibra- magnetic drives, and therefore have Food manufacturers today are looking tory and horizontal motion conveyors, no moving or wearing parts, such as for single-point conveying solutions providing a solution for every produc- shafts, gears, links and belts. This en- that are able to transport any product tion line and any of these industry chal- sures that the equipment lasts longer, with no limit on distance or design lay- lenges. The latest advances in conveyor and reduces maintenance costs and out, and those that ensure continuous technology all work together to ensure downtime. What’s more, tna conveyors product flow for optimal output and ef- that tna’s conveyors transfer products are extremely energy efficient – it takes ficiency. Selecting conveying solutions at high speeds to improve productiv- approximately one amp to run the tna that achieve this is key to ensuring the ity, for example the tna roflo® 3 series roflo® VM 3, allowing packaging lines efficient running of any packaging line of conveyors which transfer products to significantly reduce their carbon and remaining competitive within the at up to 15m per minute, while at the footprint. Plus, as they are also self- industry. same time maintaining the highest cleaning, with no welded parts, there quality end products. is no chance of any product becom- Key No. 80243

The Graham solution for PET Miniatures and Flasks

The wine and spirit industry have been very much an accepted and well liked Simone Gill, Key Account Manager at using PET bottles for miniatures and package. Graham Packaging Plastics Graham Packaging Plastics said, “The flasks for over twenty years, initially have been supplying the UK and Euro- Courtauld agreement among other the drive came from the airlines when a pean wine and spirit brand owners and things stated that the carbon impact of significant hike in fuel prices focussed contract bottlers with a range of PET grocery packaging had to be reduced the minds of the airlines to reduce bottles from 50ml to 1.75l in a variety by 10% by the end of 2012, and to op- weight wherever they could. Chang- of colours, with or without a quantity timise packaging and recognise other ing from glass to PET bottles for any of rPET included in the manufacturing environmental issues. Our standard onboard consumption was an obvi- process. and bespoke range of PET miniatures ous thought process, which has been and flasks embraces all the aspects of endorsed by the airlines and the brand The Graham miniatures and flasks are Courtauld, where we can incorporate owners of all the international players available with a variety of neck finishes an increased use of recycled materials, in the market. ranging from 18mm to 31mm various and our lightweight PET bottles signifi- weight options. cantly help reduce carbon emissions. Consumers can be wary of change when their favourite tipple suddenly The PET phenomenon has now landed A great example of success in Retail, turns up in a new pack format, after two on the Retail shelves, where custom- is the launch of the Tails Mini Cock- decades with the majority of consumers now want to have their favourite tails, which will showcase in some of ers experiencing air travel and being brands in space saving, unbreakable the leading Retailers in the run up to able to touch and feel a PET miniature and fully recyclable lightweight bottles Christmas. Full details on the Tails Mini at first hand, the PET bottle is now for picnics and outdoor events. launches will follow shortly.”

Key No. 80244

42 food Marketing & Technology • December 2012 Packaging

Tokyo Pack 2012

Japan Packaging Institute (JPI), Tokyo able to the disaster victims. The 200g for really easy opening. Camembert is Pack‘s organiser, celebrated its 50th size is similar to those now appearing foil-wrapped in triangles but that‘s the anniversary this year but...celebra- in Western stores. Other examples limit of Western-style packaging. Meg- tions were muted. The exhibition was included dehydrated food such as cup Snow puts 3 triangles in a semi-circular, fully-booked with almost every major noodles and retort pouches containing injection molded tray with peel-off film Japanese packaging company present. main meal components and sauces. lidding. Weight is a mere 51g (ca 350g However, this impression of a vibrant Another staple food, miso soup, comes in Europe). Elsewhere, Western-style industry hides tremendous sadness. In in paper cups containing a sachet of dry breakfast cereals are slowly gaining Japanese, tatemae means `hiding the seaweed and vegetables plus a second acceptance. Again, the difference is truth‘; honne means `the real truth‘. sachet of soup concentrate. As with pack size. Children‘s-size mini packs Only glimpses of honne could be seen. the dry noodles, just add hot water. as sold in the West are an acceptable Everything else was tatemae, albeit for All of these foods occupy big sections adult helping in Japan. Kellogg‘s uses the best intentions. in Japanese supermarkets. So, too, do the same brand names (`Cornflakes‘, sterile beverages such as coffee, tea and Frosties‘ etc) but adds the Japanese A series of natural disasters have caused water in PET bottles and in aluminium translations. havoc to Japan‘s infrastructure. First cans. These were all in high demand for came last year‘s `Great Japan Earth- the disaster-hit areas. Prior to these sad The theme for Tokyo Pack was `Be- quake‘. It was followed by large-scale events, `just-in-time‘ production, packing Connected to One Another‘. JPI tsunami, earthquake aftershocks and aging and distribution were the norm. explains that „This is important as the landslides caused by torrential rain. In Everything then changed. Stockpiling world becomes increasingly globalised their aftermath, Japan‘s packaging and quickly became commonplace. Only and impersonal. It hoped that, through distribution systems continue to face now is the situation slowly changing Tokyo Pack, companies would be able a lot of difficulties. Communications back. to connect and packaging solutions and essential services to the affected benefit consumers. Innovative pack- areas are now mostly restored. How- Many established Western foods are aging ideas could be exchanged and ever, vital nationwide energy supplies, relatively new to Japanese consumers. concepts developed that improve the especially electricity, are still much re- Compared to Western lifestyle, people packaging industry both in Japan and duced. Packaging-related solutions to tend to eat and drink lots of different globally“. the problems created by the earthquake small portions. Pack sizes are mostly were shown in a special display within different too. Several drinks are in Tokyo Pack is much more a `materi- Tokyo Pack 2012. Pouch machine 200ml and 400ml PET bottles (250ml als‘ exhibition than machinery-based maker Nishibe combined several of its and 500ml in Europe); green tea in shows such as Interpack or Pack Expo. systems to help the disaster victims. 280ml and 500ml PET bottles. Other Nethertheless, leading Japanese pack- The result - a hand-held „shopping- examples are yoghurt and cheese. aging and converting machine makers bag“ sized pouch for liquids complete Yoghurt cups are 80 ml compared to (Anritsu, Ishida, Nishibe, Totani etc) with: 120 ml in Europe. Current processed were present. On show were at least • open/reclose slider; cheese pack sizes and styles are differ- three „world firsts“ and several ideas • bottom gusset; ent to anything in the West. Originally, that could succeed in Western markets. • a large diameter pour spout plus smaller size versions of Western-style There was even a „clever“ idea that con- screw cap closure near the top of one `6 foil-wrapped triangle‘ packs were sumers will never see. There are, how- side; used. The latest trend, set by Meiji ever, downsides. For example, Nestle • injection molded PE carry handles Tokashi, is to foil-wrapped rectangular Japan‘s instant coffee‘s refill packs are welded, just below the slider, at the blocks in a standing carton. At first, a refined version of a composite paper top. both top and bottom carton flaps were can. Introduced 3-4 years ago, it has This could have global on-going 3rd glued. Now it‘s 6 blocks in a flip-top won two successive awards in Japan‘s World use. carton. Each wrapped 10g block is annual `Good Packaging‘ competition. slightly smaller than the foil-wrapped This is technically brilliant - a foil- Rice, Japan‘s no.1 food, is sold, dry butter portions in Western restaurants. lined can plus injection molded top, and uncooked, in 5, 10 and 20kg So, 60g compared to 140g in Europe. inner dispensing tube with a covering, bags and in sacks. Handily for the Weight and size are not the only differ- breakable-on-demand, membrane-seal. post-disaster situation, it also comes ences. Japanese packs are made from However, it is a container in its own pre-cooked (aseptic and retorted) 2 foil sheets - a small base sheet plus right – not an easily disposable item. in film-lidded PP/EVOH/PP trays. another that envelopes the top, sides Rival manufacturers and Western visi- Originally developed for single-person and overlaps the edges of the base. tors alike are surely thinking „How can households, these were instantly avail- The central base sheet has a pull-tab it be justified against the refill pouches food Marketing & Technology • December 2012 43 Events

used by the same brand and its com- thus reduces carton cost, despite the why the bit about „OK to quickly eat petitors throughout Europe“? added strip. The original had a 2-level from frozen“ is there. It‘s not in the top surface - the low lift-up section and citation etc] This question is actually amusing a higher, thicker-sectioned, part, that because, in Japan, flexible packaging remained attached to the carton. The The caps on bottles and standing pouches are used much more than latter will have needed more PE than pouches of Kikkoman‘s soy sauce have widely than in the West. A good exam- the new strip. an inner check valve - unseen by con- ple is `Fruit Salad‘ (fruit in sugar syrup sumers. The company says „the valve or fruit juice) - a family size can or mul- A second Meiji product - butter in a re- keeps products fresh for 90 days after tilayer bottle in the West but mostly closable multilayer sqeeze tube - is also opening for the first time“. The bottle is pouches in Japan. Film-lidded multi- about 20 years old. It has always had new, the pouch is two years old. Mikasa layer EVOH-barrier cups are used but two security seals..heat-sealed foil over Sangyo makes the caps for the pouch. only for jellied fruit in single servings. the cap nozzle and a tamper-evident Western Product Marketing Managers (TE) shrink film sleeve over the cap and The lids on cups of Ezaki Glico‘s and the daily press often, incorrectly, tube shoulder. The product is popular `Tronese‘ ice cream are thermoformed mention „new packaging“; they actu- and very convenient. Away from To- from sheet containing a foaming agent. ally mean „new graphic design but the kyo Pack, the same tube plus screw cap Expansion is controlled to produce same packaging“. Japan‘s Wakayama concept is used by Nakajima Shimato a `chocolate topping‘ appearance. It Industry (Zao-Highland Farm brand) for fruit-flavoured whipped cream. „drips“ over the edge of the lid. The packs fruit in both standing pouches Until this year, the TE film sleeve on company says „this is eye-catching and and cups but makes no such claim. It the tubes was unprinted. Now, sleeves stimulates consumers‘ willingness to could, with justification, if it wished. on tubes of Meiji‘s butter are printed purchase“. Both cup and lid are made Wavy lines from top to bottom of the - illustrations show how to unscrew by Toppan Printing. pouch enhance its filled 3-D shape. This the cap and remove the foil seal. There really is new .. it‘s internet home pages are two other changes. Grooves on the Three (claimed to be) „world firsts“ show only the previous design. cap‘s sidewall have been deepened were shown: to supposedly improve grip and the Universal Can Corporation‘s (UCC‘s) Understanding what is new is dou- tube’s corners rounded to help avoid `UniSorex-BP‘ is the world‘s first retort- bly hard for visitors to any country. accidents. This won an award for Meiji able for aluminium bottle cans. UCC Nestle‘s paper can is 4-years old and and tube manufacturer Toppan Print- says this creates new opportunities for claims to meet a cultural desire for re- ing. However, a prize-winning entry the beverage market. During retorting, fillable containers. It’s 2012 award, was just for minor packaging changes and the cap retains a hermetic seal. How- based on less plastic. The word „less” is adding print makes one wonder about ever, as the internal pressure increases, the only indication that it is not a new the judging criteria - major packaging the cap releases it in a highly controlled package. Comparison with pouches is innovation it is not. Conversely, the and accurate manner. First use is for still valid. Some packages have with- prize-winning composite paper can Suntory‘s Boss coffee. stood the passage of time and, at Tokyo for instant coffee might well be an „in- Pack, received packaging awards. Two novation“. However, it must increase Toyo Ink showed PET bottles of Sun- are from Meiji Dairy - one is an obvious rather than decrease the product‘s tory‘s Green Tea. The 18μm shrink film advance, the rationale for the second environmental impact and ecological label is the world‘s thinnest. Instead award is questionable: footprint viz a vie pouches. The claim is of the usual sleeve, it is applied as a that less there is less foil than in compa- sheet using a roll-on, shrink-on (ROSO) Bulgaria drinking yogurt in Tetra Pak rable pouches. Sustainable packaging it system. Toyo Ink says „the hot melt ad- Japan‘s 200 ml Tetra Top cartons is is seemingly not. This simply adds to hesive for ROSO is heat-resistant and now about 20 years old. Its injection the desire to know the judging criteria. does not deform labels as they shrink“. molded PE top style has rarely been used in other countries. There were two `Coolish‘ is ice cream from Lotte in a Kobayashi Pharmaceutical Co is using opening possibilities - a small aperture „drink-from“type spouted standing an injection molded container with for a straw or larger „lift-up and drink- pouch (`Cheers Pack‘) from Hosokawa 0.3mm walls - the world‘s thinnest. from“ section. The 2012 version has Yoko. A foamed sealant film keeps the First product is detergent powder in similar functions but is very different. product cool. Despite being a frozen foil-lidded refill packs. With suitable Its entire PE top is effectively a 2-stage food, the ice cream can quickly be eaten products, this could also be used for pull tab. Pull only a designated short via the spout. Coolish is at least 4 years food. amount for drinking with a straw. Al- old but this was not mentioned in its ternatively, for direct drinking, pull off 2012 package award-winning citation. Dai Nippon Printing (DNP) showed a much of the top. An external strip keeps Gala Group is the European agent for lid that contains a sauce. Lids are for it attached to the rest of the carton. This Cheers Pack. square cups of Mizkan‘s Natto (Japa- new design probably uses less PE and [Ian....I bought it 4 years ago . That‘s nese fermented beans). Previously, the

44 food Marketing & Technology • December 2012 Events

sauce had been packed in a separate in Japan. Chokoku Plast Corporation film sachet. Now, consumers need only Plastic capmaker Nippon Crown Cork (CPC) showed an extensive range of break the lid into two almost separated (NCC) has developed a cap that stays products in film-lidded trays. Not parts (the bottom breaks open because attached to the break-off ring after shown at Tokyo Pack were pouches it has a weak seal but the top remains opening beverage bottles. First user of for similar applications. Pouches and intact). Simply sqeeze and liquid sauce NCC‘s 28NC Flap Hot SB cap is East trays are all microwavable. A weak drops out. This is a very similar to Japan Rail‘s Water Business. Seemingly valve opens and pressurised steam is DispensR - used in Japan by rival food a good idea that helps avoid spillage on released as cooking occurs. company QP under licence from Mit- the company‘s Bullet Trains between subishi Corporation. For consumers, Tokyo and Osaka. Corrugated board converter Crown- the main difference seems only to be Package Co showed shelf-ready cor- size - there‘s more sauce in this Mizkan Antimicrobial agents are now well rugated trays with built-in point of sale product. known as active packaging aids to (POS) indicators. Board near the tray‘s packaged food preservation. Rengo, the front corners can be folded through 90 Quaintly named Next Innovation‘s Japan-based global corrugated board degrees. It then shows a promotional `PuchitPa Screwcap‘ has a relatively and heavy-duty packaging producer, message that consumers see as they long strip attached - permanently at one showed a new approach. Empty PET approach. end - to its sidewall. The unattached bottles are transported on pallets with end can easily be pulled open for use corrugated board layer pads. These Takara Pac specialises in pressure sensi- and pressed back again afterwards. are 1-side coated with antimicrobial tive and adhesive labelling systems. Its This then makes it easy to open (and agents, made from food additives, to ` BA-5000’ high-speed pneumatic level close) bottles of liquid food and drink. prevent contamination of the exposed applicator is intended for challenging The company says „One-hand opening bottle mouths. applications. Elastic bellows use air is possible; so too, is bottle opening pressure to hold labels in position and by elderly people with a weak grip“. Dai Nippon Printing (DNP) is the apply them onto products of irregular The main target market is tea drinks local licensee for Micvac‘s „whistle‘s shapes and sizes. This includes uneven (green, oolong, barley/wheat etc) in when its done“ microwave packaging. and concave/convex package surfaces, PET bottles. Micvac faces established competition flexible packages, and soft/fragile

products such as eggs. It also showed its wide range of security packaging materials including tamper evident labels & tapes as well as more sophisti- cated security solutions associated with numbering, barcoding and identifying systems. Takara’s security packaging solutions are used in retail markets to protect against tampering & pilfering. They can also guard personal information and assist in crisis management situations.

One of its first security packaging solutions was: TK Label / TK Tape / TE Label leaves a visible printed mark behind on the package when the label/tape is peeled off. It thus shows that the label/tape has been tampered with. The latest is TD-II Label. Instead of leaving a mark on the package, a mark appears on the label itself when it hasKey No. 70000 been peeled off. This solution is ideal for returnable containers, as no adhesive residue is left. The product surface remains clean. Key No. 80245 Events JANUAR 2013 JANUAR 2013 27-30 January Cologne, Germany ProSweets 2013 Koelnmesse GmbH Messeplatz 1, 50679 Köln Tel: +49 221 821-0, Fax: +49 221 821-2574 [email protected] www.koelnmesse.de

13-16 February Nuremberg, Germany BioFach 2013 NürnbergMesse GmbH Messezentrum, 90471 Nuremberg Tel.: +49-911-8606-0, Fax: +49-911-8606-8228 www.biofach.d

16-20 September Munich, Germany drinktec Messe München GmbH Messegelände 81823 Munich Tel. +49 89 9 49-2 07 20, Fax: +49 89 9 49-2 07 29 www.drinktec.com

Food Hydrocolloid Conference

Sustainability, Functionality and

Awareness April 28-30, 2013 Charleston, SC A Gathering of Who’s Who in Hydrocolloids

For a complete list of speakers and topics visit: www.hydrocolloid.com

Organized since 1996 by:

IMR International Tel. (858) 451-6080 Fax (858) 451-0428 [email protected]

This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections or completions. Please contact: [email protected]

46 food Marketing & Technology • December 2012 Events

International Meat Vision Congress with Gala Evening IFFA Trends, Messe Frankfurt Germany, packaging technology in Hall 11 for the first time

The international meat industry will sian Federation, Italy, The Netherlands, mand for individual and needoriented next get together at IFFA in Frankfurt Spain, Austria, Poland, Switzerland, packaging. am Main from 4 to 9 May 2013. All the USA and Australia. Both exhibitors market leaders have already signed up and visitors use IFFA as their sector’s New: International Meat Vision and the exhibition halls are almost fully innovation platform and trend barom- Congress with Gala Evening booked up. Messe Frankfurt anticipates eter. a total of around 950 exhibitors from The International Meat Vision Congress 47 countries who will present their in- Packaging-technology suppliers in with Gala Evening and awards cer- novations on more than 100,000 square Hall 11 for the first time emony is a new, high-grade highlight metres of exhibition space. In the region for the sector on the eve of the fair. On of 58,000 visitors are expected. IFFA is New in 2013 is the inclusion of Halls the day before IFFA opens its doors, the the leading trade fair for the meat in- 11.0 and 11.1 in the fair for the first sector is invited to get into the mood for dustry and the world’s most important time. There, exhibitors from the fields business. From 13.00 to 17.30 hrs, lead- innovation platform for investment of packaging technology and measur- ing experts will discuss the trends and goods for the meat-processing sector. ing and weighing technology will opportunities in the international meat- In 2013, manufacturers will show their present their innovations. Through the processing sector. This will be followed products and technologies for the integration of Hall 11, the complete by the IFFA Gala Evening with awards entire meat-processing chain – from range of machines and equipment will ceremony and dinner – an excellent slaughtering and dismembering, via be concentrated in the western sector of opportunity for participants to hold processing, to packaging and sales – in the Exhibition Centre. For visitors, this discussion and make their first contacts seven exhibition halls. means greater transparency and shorter at IFFA 2013. walking distances. Moreover, Hall 11 is Key No. 80246 Wolfgang Marzin, President and Chief the latest and most modern exhibition Executive Officer (CEO) of Messe hall at Frankfurt Fair and Exhibition Frankfurt: “IFFA underscores its posi- Center. Together with the impressive tion as the leading event for the sector ‘Portalhaus’ building, it also represents through the participation of all market a new main entrance for IFFA visitors. leaders who target the development Some exhibitors have also taken ad- of new products to IFFA and launch vantage of the opportunity offered by them there. IFFA is a must for the meat- the inclusion of Hall 11 to enlarge their processing industry, the trade and the exhibition stands. The manufacturers butchers’ trade.” Richard Clemens, exhibiting in Hall 11 include Bizerba, Director of the VDMA Food Processing CSB-System, Ishida, Multivac, Sealpac, and Packaging Machinery Association, Tipper Tie, Treif, ULMA and VC999. the conceptual partner of IFFA: “Given Archiv the highly dynamic development of IFFA Trends the export market in 2010 and 2011, we expect further growth in the number of One of the main trends in the meat- international visitors from rapidly ex- processing and packaging industry panding markets, such as China, Rus- continues to be new automatic ma- sia and India, at the coming IFFA.” chines for greater efficiency. In the case of processing, the focus is on energy- The degree of internationality on both efficient plant and machinery that are the exhibitor and visitor sides is ex- tailored towards market demand tremely high – 55 percent of suppliers and increase productivity. Another and 59 percent of trade buyers come to important subject is traceability along Frankfurt from outside Germany. The the meat-processing chain because this top ten exhibitor nations are Germany, is vital for safety and quality manage- Italy, Spain, The Netherlands, USA, ment. When it comes to packaging, the France, Denmark, Austria, Switzerland emphasis is on hygiene. Additionally, and Poland. After Germany, the most the on-going consumer trend towards important visitor nations are the Rus- convenience products is increasing de- food Marketing & Technology • December 2012 47 EventsLast Page

Advertiser’s Index • December 2012 Key No. Page Company Location 78298 31 Armfield Ltd. Ringwood, Great Britain 77803 7 Armor Protéines St. Brice en Cogles, France 77639 33 AZO GmbH & Co. Osterburken, Germany 78483 27 Bridge2Food Bilthoven, The Netherlands 79402 15 CEAMSA Porriño, Spain 79574 13 CFF GmbH & Co. KG Gehren, Germany 77877 37 ContiTech Schlauch GmbH Korbach, Germany 78290 49 Daxner Wels, Austria 78463 43 Eaton - Begerow GmbH & Co. Langenlonsheim, Germany 79527 2 European Snack Association London, Great Britain 77859 55 Exhibition Center Herning Herning, Denmark 78423 41 Flavourtech Pty. Ltd. Griffith, Australia 78458 11 Fortitech, Inc. Schenectady NY, USA 79491 19 FRUTAROM Savory Solutions GmbH Korntal-Münchingen, Germany 78014 47 GEMMER Gruppe Osterholz-Scharmbeck, Germany 78750 51 I/M/F GmbH Köln, Germany 78343 9 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 77908 25 Jungbunzlauer International AG Basel, Switzerland 77996 17 K+S KALI GmbH Kassel, Germany 77578 39 Memmert GmbH + Co. KG Schwabach, Germany 77399 21 National Starch Food Innovation Manchester, Great Britain 77345 45 NORD DRIVESYSTEMS Bargteheide, Germany 77649 Cover 6 Rudolf WILD GmbH & Co. KG Heidelberg, Germany 78892 35 SPX Flow Technology London Gatwick, Great Britain 79690 29 Stable Micro Systems Godalming, Great Britain 78436 Cover 2 Tate & Lyle Ingredients Villeneuve d´Ascq, France 79194 5 The Almond Board of California Modesto CA, USA 78727 23 UBMi BV Amsterdam Zuid Oost, Netherlands 79162 3 Wacker-Chemie GmbH München, Germany

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if something should be not quite right. IMPRESSUM FMT PREVIEW • February 2012

ISSN 0932-2744 Copy Editing: Nicholas Somers Technical Manager: Armin König Publishing Company: Advertising: Tanja Pinke Dr. Harnisch Verlags GmbH Subscriptions: Marta Bletek-Gonzalez Dr. Günter Harnisch and Art Adviser: Philipp Hirt-Reger Dr. Claus-Jörg Harnisch Layout and Design: Timo Ipach Blumenstr. 15 90402 Nuremberg, Germany Subscription Information: Tel: +49-911-2018-0 Qualified Readers, executives in Fax: +49-911-2018-100 the food industry, are put on the mailing E-mail: [email protected] list free of charge. Regular delivery by Confectionery Internet: www.harnisch.com subscription only. € 98 per year, 6 issues (surface mail) Editor-in-Chief: Ian Healey Weighing Technology € 114 per year (air mail) Publisher: Benno Keller printed by: Conveying / Logistics International Business Director: Druckerei Millizer Simon Reay Schwabach ISM/Prosweets Co-Editor USA: Ian D. Cuthill Germany Editorial Team: Silke Watkins, Copyright © 2012 by Dr. Harnisch … and lots more Robert Sax, Sebastian Martinek Verlag, Nuremberg, Germany

48 food Marketing & Technology • December 2012 tna INTRODUCES WORLD FIRST FOR PE PACKAGING AT PACKEXPO 2012

Stand #3658, PackExpo, Chicago, USA, October 28-31 2012 As with all tna’s offerings, the tna robagFXIS 3ci series can be Leading global food packaging innovator, tna, will unveil the added to existing packaging lines, and fully integrated with latest incarnation of its ground-breaking vertical form fill and high performance tna weighers, metal detectors, date coders seal (VFFS) robag range, the new tna robagFXIS 3ci series for and conveyors for a comprehensive and efficient packaging polyethylene (PE) packaging, at PackExpo 2012 in Chicago. line. Designed with performance, simplicity and flexibility in mind, the new range features the world’s first rotary impulse As well as showcasing its new PE offering, tna will further sealing jaws system for the efficient packaging of fresh or highlight its focus on total system integration and flexibility, frozen vegetables, salads, ready to eat fruit, and pre-wrapped by demonstrating its tna robagFX 3ci high performance bag- candies, at bagging speeds of up to 150bpm. ger combined with a tna intelli-weigh 0314Ω, tna hyper-detect 5 and a new auto-splice system. Alongside its food packaging The latest addition to the company’s innovative robag 3ci solutions, tna will also present its comprehensive portfolio packaging line, the tna robagFXIS 3ci series breaks new of conveying solutions and seasoning systems, including ground in efficient, reliable PE sealing and bagging. tna’s ap- the tna rofloHM 3 and the tna rofloVM 3, and the tna intelli- proach ensures more precise temperature control, maximum flavOMS 3c which includes the first showing of its new tna uptime, and an extended lifespan. Visitors to the company’s intelli-flavCLO 3 anywhere in the world. stand at PackExpo, #3658, will be able to experience just how tna achieves this. tna installs systems in more than 120 countries and offers project management and 24/7 support services to customers High performance in the tna robagFXIS 3ci series is guar- globally. For information and advice on how tna can help anteed by its unique rotary jaws which deliver unrivalled you, visit stand #3658 at PackExpo, Chicago speeds of up to 150bpm with consistent quality. At the same Key No. 70000 time, greater efficiency is achieved through rapid former changes using tna’s new pioneering ‘Auto Connect’ and ‘Unload Assist’ features. Plus, tna’s product-in-seal-detection (PISD) software monitors product in the seal and jaw area, and adjusts the bagger’s speed accordingly, to both optimise speed and reduce waste.

food Marketing & Technology • December 2012 49 Packaging

Chep extends Relationship with P&G through Strategic Collaboration in Central & Eastern Europe

Istanbul, September 12th , million pallet flows annually throughout Central & Eastern 2012 – CHEP, the world’s Europe. leading provider of pallet and container pooling CHEP Vice President of Global Accounts, John Riley, said: solutions, is pleased to “We’ve enjoyed a very close relationship with P&G for many announce that leading years. This agreement fits CHEP’s strategy of offering a consumer packaged goods broader set of pooling solutions and expanding into new ge- company Procter & Gamble ographies while responding to the needs of one of our most (P&G) will convert its re- valued customers. In my mind, it’s an excellent example of a maining white pallet flows two-way partnership.” to CHEP’s pooled pallet system in seven additional CHEP has been operating in Central & Eastern Europe since countries in Central & East- 1998, delivering double digit growth over the five years to ern Europe. 30 June 2012. Prior to the November 2011 expansion, CHEP Central & Eastern Europe already had operations in Czech The strategic collaboration Republic, Hungary, Greece, Poland, Slovakia, Slovenia and Víctor Collado covers Bulgaria, Romania, Turkey. Manager, Marketing Croatia, Serbia and the Communications three Baltic states of Estonia, CHEP Central & Eastern Europe President, Rodney Francis, Latvia and Lithuania, the seven countries in Central & said: “Multinational companies have made the decision to Eastern Europe into which CHEP announced its expansion move operations into Central & Eastern Europe using a CHEP in November 2011 in response to its customers’ needs and pallet management system that meets their needs for opera- growth plans. tional efficiencies and cost reduction in an environmentally- friendly manner. Many of them have turned to CHEP after P&G is a member of the Fortune 500 and is the largest con- struggling with the inefficiencies and high costs inherent in sumer packaged goods company in the world. Under the the white exchange pallet system. P&G is a good example.” agreement, CHEP will provide P&G with approximately 2 Key No. 80000

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