IDM 11-12 December 2018

INTERNATIONAL IDM 11-12 December 2018

PROCESSING INGREDIENTS PACKAGING IT LOGISTICS www.international-dairy.com

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MembraneScope_IDM_Ad_215x280mm.indd 1 17-08-2018 14:18:12 Editorial | IDM Strategic planning required

Cheese makers need to keep up with increasing import demand in Asia

id you know that Pakistan produces 2.4% of the milk collected worldwide, with a CAGR of 2.9% since 2009? Or did you know that Lithuania increased the import of liquid milk by 50% in 2017? Let alone DLuxembourg, where milk collection showed a 4.1% CAGR between 2010 and 2017. These and a zillion of other facts and figures can be found in the new edition of the "World Dairy Situation" report recently issued by the International Dairy Federation (IDF) at their annual meeting in South Korea. IDF’s collection of such a huge amount of data over around 200 pages surely stands out amongst most of the reports on the dairy sector that circulate around the globe even if it does not go into the depths of case or niche market studies as produced by 3A Business Consulting or Preben Mikkelsen. Anyone who needs the quick overview on what is happening in the dairy trade worldwide and/or in single – country milk markets are well advised to order a copy of the "World Dairy Situa - tion" (www.store.fil-idf.org). The annual publication offers useful insight on macro supply and demand Roland Sossna trends in the dairy sector with data on global milk production and processing, pricing, consumption Editor IDM and trade. International Dairy Magazine [email protected] international-dairy.com This year, the WDS report presented three very important findings. One of them is that a milkfat-driven recovery of the markets has generated profitable milk prices throughout most of 2017, leading to an above average growth in milk production. The strongest growth rates were recorded in India, Pakistan, Turkey, Australia, Poland and the United Kingdom.

The second finding – good news by the way! – is that there was greater import demand by China last year due to a shortfall in milk production. The country reappeared as the biggest dairy importer in the world after stock that was built before 2016 was depleted. The demand growth is in UHT milk, Mozzarella and cream cheese.

The third finding – splendid news! – was that major exporters like Oceania, the US and the EU will have to grow cheese production to keep up with the increasing import demand in Asia, with Japan, the Republic of Korea and China being especially important destinations.

Here, the WDS report gets to the point again as the analysis of supply and demand trends helps the management of dairy and cheese-making companies seize market opportunities with key decision-making and strategic planning. Get yourself a copy, recommends Roland Sossna.

11-12 2018 | international-dairy.com · 3 IDM | Content

8 Cheddar cheese culture 11 125 years of innovation, Ingredients quality and customer focus Anniversary

14 Eliminating benzoates in cheese and whey Ingredients

18 NEWTRITION X. Innovation Summit 26 Natural Brown Board 41 Protecting dairy products Events Packaging against physical conta mination QC

COLUMNS:

9, 10, 13, 21, 33, 46 Suppliers guide 40, 43, 44 News 47 Imprint 33 People 47 Preview IDM 11-12

4 · 11-12 2018 | international-dairy.com Content | IDM

Editorial: 3 Strategic planning required

Anniversary: 11 125 years of innovation, quality and customer focus

Site report: High-performance packaging machines with inline 40 Europe’s largest RO installation in production sterilisation systems for all packaging materials for a gently ﬁ lled product under aseptic conditions. QC: 41 Protecting dairy products against physical contamination

Markets: 33 New issue of "The World Dairy Situation 2018" 44 EU Protein Strategy

EDA European Dairy Platform: Form-Fill-Seal Machine

38 A Green Future for European Dairy » up to 200,000 cups/h » in-mould cup labelling device Events: » machine integrated sleeving system 18 NEWTRITION X. Innovation Summit 43 Lehui Finnah Packtec at Brau

Technology/IT: 6 Hygienic centrifugal pumps with high efficiency 22 Quality. Efficiency. Squared. 28 Clean, consistent, safe Cup Fill and Seal Machine

36 Cleaning 4.0 » up to 58,000 cups/h » fl exible and easy format change Vasquez Column: » simultaneous fi lling of different fl avours 31 Trends in the dairy sector

Ingredients: 8 Cheddar cheese culture 10 Dairy trends for manufacturers 14 Eliminating benzoates in cheese and whey

34 Celebrating 20 Yyears in food protection Bottle Fill and Seal Machine 43 Chr. Hansen acquires Hundsbichler » up to 46,000 bottles/h 44 Natural ingredients will gain edge in ice cream » compact linear machine design » for glass and/or plastic bottles Packaging: 13 Remote services solution Finnah Packtec GmbH | Einsteinstraße 18 | D-48683 Ahaus 24 Changing the face of aseptic liquid packaging info@ﬁ nnah-packtec.de | www.ﬁ nnah-packtec.de 26 Natural Brown Board

11-12 2018 | international-dairy.com · 5 IDM | Technology/IT Operating costs minimized – yield increased

Hygienic centrifugal pumps with high efficiency

igh-performance pumps are in use in filtration systems of the dairy industry. A continuous use often around the clock and large quantities to be circulated require "work animals" whose Hnumber of providers is quite manageable. And to design centrifugal pumps of such capacity hygienically and as energy-efficiently as possible is a real challenge. Acquired in 1994 by the Theo Müller Group, Sachsenmilch Leppers- dorf GmbH is today regarded as one of the most powerful and state- of-the-art dairies in Europe. Each year, with around 2,600 employees, more than 1.8 billion kilograms of raw milk are refined into a wide variety of products such as UHT milk, milk powder, butter, cheese or whey derivatives. Since the acquisition, the location has been constantly expanded or modernized and has now invested a total of over one billion euros over time. A considerable sum was used to build facilities for whey process- The Whey V-building of the Sachsenmilch plant in Leppersdorf ing, which currently employs around 160 people. This independent business unit has been set up since 2002 in several steps. The Whey All expansion stages have one thing in common – and this applies V section, which was commissioned in April 2016, stands for the pro- in particular to Whey V – not only ensuring the highest levels of hy- duction of lactose according to the Dry Mix standard for use in the giene is a top priority, but also important aspects of energy effi- baby food industry. ciency when using modern mechanical equipment. This also includes the selection of the right pump equipment, which has to fulfil various tasks in production. Ideal cooperation As the ideal partner in terms of filtration and process technology, VA GmbH was hired. Headquartered in Stuttgart and with assembly center in Heilbronn, Germany, the company specializes in the planning and installation of process equipment for the food and dairy industry and has been responsible for the overall project Molke V and others. After a short time, the performance of the pumps used there was put to the test and they were looking for alternatives in this capacity range. The choice was made for centrifugal pumps from Diksmuide- based manufacturer Packo Inox, whose German representative Koch Pumpentechnik was responsible for the technical advice as well as the organizational handling and accompanied the conversion on site. Based on the assumption that centrifugal pumps in filtration appli- Maintaining a good cooperation: Michael Kühn (center), Head of cations are in operation 24 hours a day, almost 365 days a year, high Technical Projects of Sachsenmilch, Uwe Koch (right) and Stef- efficiency, lower operating costs and low maintenance were impor- fen Strömich, Koch Pumpentechnik tant factors in the decision-making process. Three years ago, at one

6 · 11-12 2018 | international-dairy.com Technology/IT | IDM

of the ultrafiltration plants, one of the 16 built-in pumps equipped with 110 kW motors was first exchanged by a Packo Inox MFP3 stainless steel centrifugal pump. The approximately four-month test pro- moted amazing results in several respects. Optimized flow behaviour due to spiral construction Of great importance was the achievement of an increased efficiency, since the exchanged pump has a welding construction. The MFP3 is The optimization of flow and equipped with an efficiency-optimizing 316L stainless steel cast hous- the resulting energy savings ing and also features a hygienic closed impeller made of precision cast are achieved by a cast spiral stainless steel. housing Packo Inox is one of the few manufacturers of hygienic centrifugal pumps that meet or exceed the high technical requirements of Regulation (EU) No. 547/2012, which is actually required by the EU for water pumps, with regard to the MEI (Minimum Efficiency Index). These outstanding efficiency levels for centrifugal pumps are made possible by constructive optimization of the pump housings and im- pellers with the aid of state-of-the-art flow simulation programs. The improvement of the flow behaviour is essentially achieved by a spiral construction of the housing. In the first conversion phase, Currently in the installation a total of 16 Packo centrifugal are even more powerful MFP3 Falling energy consumption pumps type MFP 3 with a capa pumps with 200 kW engines Due to the higher efficiency achieved, in some cases over 80 percent, city of 90 kW were installed energy consumption drops significantly. Thus, the energy savings determined in practical operation became the decisive criterion. It is on special spiral-shaped construction and the resulting energy savings the order of about 15 to 20 percent. In the specific case, the type are crucial. Differences in motorization play an important role in the MFP3/150-315/9004 (C-360) was used, which works with a four-pole power consumption we are talking about here. Benefits of energy 90 kW motor. consumption can only be achieved by minimizing the loss in the pump Given a real power consumption of 70 kW, the 75 kW model of the itself. And that is then just a question of flow optimization. This was series might have been sufficient, which also includes designs up to demonstrated very vividly during a visit to the Belgian manufacturer. an engine output of 250 kW and a maximum of 1,800 m³/h delivery. We had the chance to look over Packo's developers' shoulders and Another positive effect of the high efficiencies is the very gentle learned that pumps there are first checked by software before they promotion of the media to be pumped. It also showed that the Packo go into the casting production. So we could assume that they are de- pump runs much quieter than the previously used model. signed for the particular application and work to the point. The numbers on paper have come true. In practice, we were able to quickly Low maintenance costs and clearly reconstruct the promised energy savings of around 15 As an additional plus, maintenance costs are considerably lower. So to 20 percent." far, for example, if the mechanical seals had to be replaced once a Mr Kühn is equally pleased with the low maintenance of the pumps, year, the Packo pumps have been running trouble-free with the first which are regularly maintained as preventative measures. "We have seal set for almost two years now. Not only are they particularly easy found that such a pump does not have to be opened every three to maintain in this respect, but they also generally reduce the an- months. An additional plus is certainly that Packo Inox uses only nual audit costs significantly. The successful completion of the test standard parts in all series.” resulted in a respectable order from Koch Pumpentechnik and Packo Michael Kühn is also pleased with the organizational handling of the Inox for a total of 16 MFP3 pumps, which were installed on the filtra- conversion: "The entire, quite extensive installation was completely tion systems in 2016. In addition, in the production environment, for trouble-free, even though we used completely new pumps." example for the extraction from the tanks, a further 54, also exclusively in hygienic design manufactured centrifugal pumps have been Comprehensive follow-up order installed. With outputs between 1.1 and 90 kW, they reflect the wide In view of this extremely positive assessment, it is not surprising that bandwidth of the Packo program. in December 2017, Koch Pumpentechnik received an extensive follow- up order from VA GmbH for Sachsenmilch. It concerns a microfiltra- Positive practical experience tion system equipped with seven MFP3 pumps. These are in part to Michael Kühn, Head of Technical Projects at Sachsenmilch Leppers- types with 200 kW engines and maximum flow rates up to 1,800 m³/h dorf GmbH, assesses the pump reinstallation in great detail and and thus of an even more powerful size than the aforementioned. In practical relevance, not least because of his more than 30 years of addition, 36 models were installed for other projects – starting with professional experience. His previous findings are extremely positive: a motor output of 3 kW – and around 20 additional Packo centrifugal "For me as a process engineer, the flow optimization achieved by the pumps were installed at the periphery. (Photos: Kimberly Wittlieb)

11-12 2018 | international-dairy.com · 7 IDM | Ingredients Cheddar cheese culture

CHOOZIT M3 for mild, medium and matured cheeses

Author: Mette Winther Børsting, Cheese Application Specialist, PhD, DuPont Nutrition & Health

uPont’s new culture CHOOZIT M3 for varieties which vary from high volume produc- need to be in control, besides a good manu- Cheddar cheese has a consistent acidi- tion Cheddar cheese used as a food ingredient facturing practice (GMP): fication time and well-balanced proteo- to tailored premium vintage specialty Cheddar. - Acidification/lactic acid production from Dlytic activity with focus on bitterness Production plants are often very big and bound bacteria reduction. The culture is perfect to use in to a very tight time schedule to be able to con- - Syneresis from the cheese curd mild, medium and matured cheeses, and can vert tons of milk into Cheddar cheese each day. - Proteolysis of the milk proteins during be combined with DuPont’s flavor adjuncts It is important for the cheese plants to have a cheese ripening. to intensify and diversify the flavor. consistent production where they can rely on "Cheese" is eaten daily and covers many dif- the same production time of each cheese vat A consistent acidification/lactic acid produc- ferent varieties, which are produced with dif- and same quality of the final product. tion from the bacteria decreases the pH of ferent technologies, bacteria and coagulants. the milk and secures the same acidification Cheddar cheese is the most popular cheese The manufacturing of a consistent Cheddar time of each cheese vat. At the same time, it type in the UK and is produced in different cheese has three important factors which will result in a consistent demineralization of Ca2+ from the cheese matrix, which effects the cheese structure. This will be controlled by using starter cultures which have the same activity each time and have a high bacteriophage robustness, and back-up cultures that perform the same as the primary culture. A consistent syneresis from the cheese curd has a major influence on the final cheese composition, especially the moisture content of the cheese. The syneresis is affected by a decrease of pH and production parameters like heating, stirring and production time. A consistent proteolysis during the cheese ripening is a major contributor to the flavor development. During the cheese ripening, proteins are degraded to peptides and free amino acids, then further converted to volatile organic components which are all involved in the flavor development. It is important to have a balanced proteolysis which prevents accumulation of bitter peptides. The degradation of the protein network also contributes to the cheese struc- The manufacturing of a consistent Cheddar cheese has several important factors ture. The syneresis from the cheese curd has an (photo: Shutterstock) indirect effect on the proteolysis due to a higher

8 · 11-12 2018 | international-dairy.com Ingredients/News | IDM

moisture content which results in a higher reten- tion of the bacteria and coagulant in the cheese curd, but also risks accumulation of bitter peptides if the proteolysis is not well balanced. The proteolysis can be controlled by adding the right starter culture, adjunct culture and coagulant together with the cheese technology. Both the cheese flavor and cheese structure are fundamental parameters when consumers select their preferred cheese. DuPont’s newly launched range of Cheddar cheese cultures fulfil the above requirements of a good Cheddar cheese quality. CHOOZIT M3 has four frozen cultures in rota- tion to secure at good bacteriophage robustness. All four cultures contain carefully selected high performing strains of mesophilic Lactococ- cus and thermophilic Streptococcus thermophi- lus and Lactobacillus helveticus. The combination of strains gives a consistent acidification Figure 1: HPLC chromatogram of peptides in Cheddar cheese, 6 months of ripening, which matches the temperature profile of a Blue curve: Cheddar cheese produced with a reference culture; Green curve: Cheddar Cheddar cheese production with minimized risk cheese produced with CHOOZIT M3. of post acidification. Furthermore, CHOOZIT M3 gives a consistent release of Ca2+ and syneresis bitterness reduction during ripening and op- files to avoid bitterness. If more diversifica- from the cheese curd during the production. timal texture development. The CHOOZIT M3 tion and intense flavor is wanted, it is pos- The cultures are developed to give a well- cultures are suitable for all Cheddar types sible to combine CHOOZIT M3 with DuPont balanced proteolysis with a high focus on with Mild, Medium and Matured flavor pro- adjunct cultures.

Ingredients for non-genetically modified dairy DuPont Nutrition & Health

DuPont Nutrition & Health is support- voluntary non-GMO standard founded non-GMO cultures, emulsifiers, hydro- ing dairy companies with a toolbox of by VLOG, the German industry asso- colloids and other building blocks, the non-genetically modified ingredient ciation for non-genetically engineered DuPont toolbox facilitates the produc- solutions to satisfy consumer demand food. tion of creams, desserts, yoghurts, and for non-GMO food products in Ger- VLOG-compliant ingredients from Du- cheese products with the VLOG label. many. The solutions comply with the Pont can help lighten the load. Including danisco.com

Antipasti: Gourmet fillet: … with chickpea texture … with chickpea texture TEXTURES … PROVIDE STRUCTURE They give structure to vegetable patties, roasts or vegetarian meat-like products. Nuggets: Roasts: They improve the mouthfeel in fillings for baked goods, pasta products and … with soy texture … with soy texture antipasti. They provide the crunch in a gourmet fillet or lasagne layer. They can be combined and used in many ways. Let us advise you on what is possible with our textures. Information available at +495421-309-455 or [email protected] www.fuchsspice.com IDM | Ingredients/News Ingredion

Dairy trends for manufacturers (photo: Ingredion) (photo:

n the age of the digitally savvy consumer, Char- transparency an absolute must for all food wants and needs. After all, no one continues to lotte Commarmond, Senior Director, Marketing and beverage producers if they want to re- buy and consume a product that fails to meet and Innovation at Ingredion EMEA, suggests main competitive and in favour. expectations. Inow is the time for manufacturers to keep "Whether it’s a growth in the desire for bold- "So, the question to ask isn’t whether to act, pace with the biggest real trend – the growth of er, more adventurous flavours, as evidenced but how fast and on what terms. As speed to food and beverage trends themselves. by a rising interest in novelty foods, or the de- market continues to grow in importance, we’ll "The food and beverage industry has always mand for total transparency by the increasing- be looking to uncover what factors manufac- been susceptible to the winds of change – and ly ethical shopper, the landscape of consumer turers think are really affecting new product what the consumer wants, the consumer even- fads and changing tastes is very complex. This development and capturing their views on the tually gets. Whether that’s driven by dietary makes defining a long-term strategy and in- challenges they face in an independent study. needs, health considerations or animal welfare vestment plan for new product development We look forward to sharing these findings concerns, manufacturers are under constant and recipe reformulation appear very chal- later this year. pressure to keep up with the pace. But how do lenging. It would be easy for manufacturers to "In the meantime, to help manufacturers navi- you know which of these dairy trends to push respond to a climate of ever-changing trends gate these uncertain times, we have pulled to- forward with and which are passing whims? by doing nothing. New product development gether the top six trends most likely to stimu- "In the current climate, unpredictable con- cycles can be long and some may consider it late consumer demand in the dairy sector over sumer behaviour towards switching trends too risky to invest into certain lines without the next 12 months and beyond. These include is being exacerbated by their use of digital proof that the trend is here for the long term. the redefining of indulgence in the wake of in- technologies – this is especially the case for "But the market is changing and with scru- creasing demand for non-dairy and animal-free millennials. They have a desire to know more pulous shoppers on the hunt to find a way to alternatives, through to the growing interest in about what they’re consuming – whether satisfy their culinary desires, can brands really novelty flavours and stand out aesthetic appeal that’s how food is farmed or manufactured, afford to sit still? A manufacturer that delays as a result of our Instagram obsessed culture." what a product contains and how other con- going to market with new products could find To find out more, download the latest trend sumers rate it. This rise in online research, in themselves falling behind, because with or report ‘With or Without You: Dairy – Six ways and out of store, is putting products under without your product on the shelves, a con- to beat the market’ at go.ingredion.com/ much greater scrutiny, making openness and sumer will find something that meets their Dairy-trend-report.

Innovative robotics solution Gebo Cermex

Gebo Cermex was recently announced as the winner of the Best Innovative Robotics Solution Award for its Co- boAccess_Pal at the PPMA Industry Awards 2018. The award was open to robot or automation manufacturers, systems integrators, manufacturers or end users who have engineered or adopted an innovative robotics solution that has led to a significant productivity improvement and/or a cost reduction. In the category of Best Innovative Robotics Solution, judges especially acknowledged creative solutions, the smart use of robotics and software to increase productivity, reduce costs, and improve safety. gebo-cermex.com

Gebo Cermex has won the Best Innovative Robotics Solution Award for its CoboAccess_Pal (photo: Gebo Cermex)

10 · 11-12 2018 | international-dairy.com Anniversary | IDM

Zentis has been based at Jülicher Straße in Aachen, Germany since 1917. This is also where the fruit supplier’s largest plant is located. (Photo: Zentis) 125 years of innovation, quality and customer focus

Zentis is celebrating a special anniversary

nly 1.5% of all companies are able to cel- Founded by Franz Zentis in Aachen on June Asia, the North American continent and Aus- ebrate their 125th anniversary. Zentis, 20, 1893, the colonial goods and southern fruit tralia. It is important to mention, that Zentis the Aachen-based specialist for dairy trade has developed over the years into a true does not only view themselves as a supplier, Ofruit preparations and much more, is global player. Today, the company is one of the but rather a full-service-provider. Not only is one of them. IDM learned on site what lies most important suppliers of fruit preparations the fruit processed by Zentis, furthermore behind the secret of the company's success. worldwide, supplying customers in Europe, they provide active product development for

11-12 2018 | international-dairy.com · 11 IDM | Anniversary

not only for the respective countries, but also for export. Overall, the export quota of the Zentis Group amounts to more than 60% of the total turnover of € 670 million, of which 73% are accounted for by the dairy industry. All well-known companies in the dairy industry are supplied by Zentis, as well as a multitude of medium and small dairies. On the capacity side, Zentis has geared its flexible technology to both large and small batches to be able to keep its fruit preparations at a reasonable price. For a company as dynamic as Zentis the developments continue naturally. Mr. Johnen in- dicated to the editors there will probably be new fruit preparations with limited shelf life starting in 2019. These high-quality preparations are intended to deliver ultra-fresh products for the food retail trade with a maximum remaining shelf life of 12 days. Johnen wants Managing Director Karl-Heinz Johnen: "The industry must oppose unfair denunciation to set an example for a reversal in the mar- practices of NGOs' and communicate clear commitments to their products. The Fruit ket. The consumers in the declining fruit yo- yoghurt must be brought out of the image valley bottom!" (Photo: Zentis) ghurt market can only be won back, if they are served the highest quality. It goes without say- the industry. Managing Director Karl-Heinz Joh- egy at an early stage. In addition to a success- ing this cannot be done at the lowest prices. nen explains: "The innovations in fruit-based ful export business since the mid-1980s, the Mr. Johnen comments: "The industry must milk products have been clearly influenced by company took over and established produc- oppose unfair denunciation practices of Zentis in recent years. Foremost among these tion sites for fruit preparations in Hungary NGOs and communicate clear commitment are chocolate chips, moisture-stable cereals and Poland in the 1990s and 2000s, and later to their products. The Fruit yoghurt must be and cake preparations. Especially with stable also in Russia and the USA, where the com- brought out of the image bottom!" chocolates and cereals, we have done real pio- pany has become market leader. Today, Zentis Not only the innovation, but also further ex- neering work in terms of water activity and mi- maintains seven production sites with a total pansion continues unabated at Zentis. Possibly crobiology. In terms of innovation, on the oth- of 2,000 employees; two of the plants are lo- already in the 126th year of the existence, the er hand, I have not seen many developments cated in Aachen, Germany. All facilities produce company may enter Asia as a local producer. from competitors but at best plagiarism." Main reasons for success In addition to its unbroken innovative strength, the main reasons for Zentis’ success according to Mr. Johnen are unconditional customer and service orientation, reliability and uncompromis- ing quality policy. Fruit preparations were "dis- covered" as a business area in the 60s of the last century by former sales manager and later managing director Heinz-Gregor Johnen. Due to Johnen Sr.’s typical assertiveness and dynamism, dairies were quickly inspired by the then revo- lutionary process of mixing fruit directly into dairy products. Incidentally, Zentis also laid the foundation for the development of the entire segment of fruit-containing dairy products with the ready-to-use fruit preparation – yoghurt led a shadowy existence at the time and was regarded by consumers as a diet food… Internationalization Based on its success in the D-A-CH region, A look at Zentis R&D: The innovations in fruit-containing dairy products have been Zentis pursued an internationalization strat- clearly influenced by the fruit processing specialist from Aachen (Photo: Zentis)

12 · 11-12 2018 | international-dairy.com Anniversary/News | IDM

fruit candies were added to the portfolio. In the 1960s, fruit preparations were developed and established as compound solutions for use in the dairy industry. In the following decade, Zentis developed the 1,000-kg stainless steel reusable containers, which remain the industry standard to this date. Today, Zentis operates a consumer business with jams and fruit spreads (Aachener Pflümli, Sonnen Früchte) as well as sweet creams (Nussp- li, Belmandel). In addition, there are sweets like marzipan as well as chocolate and cereal specialties for end users and industrial customers. The As 125 years ago, the production of fruit preparations still begins in the Kettle. lion's share of sales is generated by fruit prepa- (Photo: Zentis) rations for the dairy industry and non-dairy customers (baking and ice cream industry). 125 years Zentis the main plant and the headquarters of Zentis Zentis celebrated its 125th anniversary in In 1893, Franz Zentis founded a grocery and are still located here. The company survives mid-June of 2018 with a major event held tropical fruit trade in the prosperous cloth World War I almost unscathed. In the 1920s for the staff and their families in Aachen. On and needle industry town of Aachen. As the and 1930s Zentis expands in the national mar- its tour through Germany, the Zentis Genuß- supply of exotic fruit is secured, Zentis soon ket, in 1943 about 80% of the Aachen factory mobil offers its dairy customers an extraor- expands its assortment with jams. Due to were destroyed. Already in July of that year dinary break time snack with delicious baked growing sales, a building in the Jülicher Straße jam was produced again. Reconstruction took goods and coffee. In addition, the Schuco in Aachen is moved into in 1917 to be able to place in 1945 immediately after the end of the Bullis, modelled after the delivery vehicles of operate larger cooking facilities. Even today war. In the 1950s, sweets such as marzipan and the 1960s, could also be won.

Remote services solution No.1 specialist SIG in reconditioned dairy machines As part of its expanding Digital Service portfolio for customers, SIG has launched Remote Services, offering food and beverage Milk

manufacturers a smarter way to service their filling machines and Yogurt to generate more filling line uptime. Remote Services is a new digital service that can instantly con- Butter nect a customer or service engineer to an SIG service expert from Margarine anywhere in the world. By using video-enabled smart glasses, Processed cheese SIG can provide a secure live-feed to an SIG expert who can guide users through solving any fault or issue. Cheese Remote Services ensures SIG’s customers receive fast response times,

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Fast delivery times As part of the Remote Services Low investment solution, SIG smart Complete projects glasses provide a live-feed from the customer plant to an SIG Remote  +31(0)348-558080  [email protected] Services expert (photo: SIG) www.lekkerkerker.nl

11-12 2018 | international-dairy.com · 13 IDM | Ingredients Eliminating

benzoates in DSM) (photo: cheese and whey

DSM Accelerzyme CPG

Author: Gert van den Hoven, Technical Sales Manager for Cheese at DSM Food Specialties

he clean label trend has significantly influenced the food Increasing numbers of food producers are asking their suppli - industry over the last several years. The trend has led to ers to ensure their ingredients are also benzoate-free, to back sweeping changes in product formulation which emphasize up their product claims and prevent cross-contamination. For Tless artificial additives, including preservatives, in favor of producers of cheese and whey, producing benzoate-free whey more natural, recognizable ingredients. Benzoates such as so - is a high priority to increase the suitability of their whey for dium benzoate and potassium benzoate are widely-used food high-value end products such as pharmaceutical applications, preservatives that inhibit the growth of mold, yeast and some dietetic foods including sport nutrition, and infant formula. bacteria to extend shelf life, but their presence in food is a cause for concern for many consumers. The consumer concern about benzoates While benzoates are allowed by regulatory authorities, many According to the US Food and Drug Administration, there is people are beginning to ask if these ingredients really are bene - no reason to believe that the use of sodium benzoate poses ficial to their health and are seeking to eliminate these preserv - a health risk for the general public at the levels it is currently atives from their diets. Food producers, keen to deliver what consumed. According to the regulator, current consumption consumers are looking for in terms of a clean and clear label, levels would need to increase by 180 times before any prob - are also moving away from preservatives and scrutinizing their lem might occur1. Nevertheless, research on the safety of supply chains to deliver completely benzoate-free products. benzoates has concerned some consumers and food produc -

14 · 11-12 2018 | international-dairy.com Ingredients | IDM

ers. Research conducted from 2004 to 2007 for the UK’s Food Standards Agency and published in the Lancet medical journal suggests that certain artificial colors, when paired with sodium benzoate, may be linked to hyperactive behavior in children 2.

(photo: DSM) (photo: The results were inconsistent regarding sodium benzoate, so the FSA recommended further study. Further to this, consumers are deterred by evidence that so - dium benzoates – when used in combination with ascorbic acid and in the presence of extreme heat – can form benzene, a known carcinogen. While it is rare that benzene will form in foods and beverages, some consumers are avoiding benzoates altogether. Cheese and whey manufacturers respond: Benzoate-free throughout the chain While cheesemakers do not traditionally use benzoates in their production process, benzoates can be used to preserve cheese- making enzymes to ensure the enzymes remain stable during storage and transport. Food companies that purchase whey With benzoate-free Accelerzyme CPG, cheesemakers can in- ingredients are looking for whey produced with benzoate-free crease cheese quality while optimizing whey value and make enzymes. This enables them to meet the growing consumer their products in an efficient, sustainable way (photo: DSM) need and expectation for transparency throughout the food supply chain, and to fully back up their claims. ening. The main reason for this is that the enzymes available In the European Union, the requirements are even more strict for this purpose have previously caused significant processing, for producers of infant formula. Benzoic acid and sodium ben - flavor or structural side-effects in both the cheese and the zoate are not among the additives allowed to be used in infant whey. DSM’s Accelerzyme CPG changes that by accelerating formula. The carry-over principle states that an additive in an cheese ripening without disturbing the cheese structure and enzyme can be present in a food even when direct addition of provides benefits for flavor development. that additive in the food is not allowed. However, the carry- To accelerate cheese ripening, it can be beneficial to release over principle cannot be applied to infant food. For these rea - small peptides and amino acids from the casein-matrix, which sons, makers of cheese and whey products are asking enzyme the cheese culture converts to flavor components. This accel - suppliers to ensure their enzymes are benzoate-free. erated flavor development means cheesemakers can achieve a characteristic flavor profile in less time. Endo-acting proteases DSM’s complete benzoate-free range have sometimes been used to enhance cheese ripening but of cheese ripening enzymes must be added in high amounts to achieve a sufficient release To meet the developing market need, DSM has recently an - of small peptides and free amino acids. This results in a dis - nounced that Accelerzyme CPG, DSM’s proprietary enzyme for turbed and softened cheese structure. In theory, aminopepti - accelerated cheese ripening, is newly benzoate-free. With this dases would be more suitable for the release of free amino upgrade, DSM’s core portfolio of cheese ripening enzymes – in - acids without disturbing the cheese structure, but these have cluding Maxiren XDS and Fromase – is now completely benzoate- the disadvantage that their optimal pH is too high. Therefore, free, allowing cheesemakers to ensure their cheese and corre - aminopeptidases have a high activity in milk and whey which is sponding whey is also benzoate-free. undesired, but a low activity in the acidic cheese matrix. DSM has invested in innovative production technology and changed the formulation matrixes of its cheese ripening en - Accelerzyme CPG: Carboxypeptidase zymes to eliminate the need for benzoate-based preservation, debitters cheese while accelerating ripening without impacting the shelf life of the enzyme. With benzoate- Accelerzyme CPG, a carboxypeptidase, releases free amino ac - free Accelerzyme CPG, cheesemakers can increase cheese qual - ids from the carboxy-terminus of proteins and peptides at a ity while optimizing whey value and make their products in an low pH. The enzyme has no activity at a ‘neutral’ pH (6-7) in the efficient, sustainable way. cheese milk, which prevents side reactions during cheesemak - ing and whey processing and does not lead to textural defects. Enzymes accelerate ripening for more In addition to this, Accelerzyme CPG is especially active on efficient, sustainable production highly bitter peptides containing phenylalanine or leucine. By Enzymes are often used in cheese production for coagulation, removing these amino acids from the peptides, Accelerzyme but they have been less widely applied to enhance cheese rip - CPG also reduces bitterness in the final cheese.

1 Very Well Fit https://www.verywellfit.com/sodium-benzoate-as-a-food-preservative-2506588, retrieved August 2, 2018 2 University of Southampton UK https://www.southampton.ac.uk/news/2007/09/hyperactivity-in-children-and-food-additives.page, retrieved August 2, 2018

11-12 2018 | international-dairy.com · 15 IDM | Ingredients

Aseptic packaging with Evonik – deﬁ nitely safe!

Learn more in our free eBook under active-oxygens. evonik.com

In sensory trials, several cheese types developed with Ac - celerzyme CPG, including Cheddar, Gouda, Raclette and blue cheese, had a more mature cheese flavor and less bitterness. For example, Gouda cheese test trials demonstrated a clear increase in free amino acid concentration in the water-soluble extracts of the cheese in gouda cheese where Accelerzyme CPG was added. Furthermore, a reduction in several bitter pep - tides could be detected using reverse phase high performance liquid chromatography (RP-HPLC).

Cheesemakers save time and money with accelerated ripening Some cheese types require significant aging time and storing cheeses in suitable ripening conditions can be both costly and energy intensive. By accelerating the cheese ripening process, cheesemakers benefit from a more efficient process and take steps toward reducing the carbon footprint of their products. sustainably while answering to the clean label trend that mat - According to DSM’s analysis, reducing the ripening time of ters to consumers today. At DSM, we are proud to continually 1 million kilograms of continental cheese from four weeks to innovate in our portfolio, bringing products and solutions like two weeks could save around €200,000 in production costs 3. this one which enable better-tasting, healthier, and more sus - Now, with a new benzoate-free Accelerzyme CPG on offer, tainable food and beverage products for people around the cheesemakers can produce their cheese more efficiently and world. It is safe to bet that foods and beverages beneﬁ t from aseptic packaging. It is also safe to say that ﬁ lling machines have to work reliably. Fortunately, there is OXTERIL® hydrogen peroxide Contact us. 3 DSM analysis, based on industrial data and PERACLEAN® peracetic acid from Evonik. Our products have been tailored to a variety It’s a safe bet that of processes and come recommended by leading machine manufacturers who count on them we'll be able to to keep food safe and your packaging lines working their best. help you!

You can trust and beneﬁ t from our many years of experience and our strong eye for trends.

More information is available from FUTURIZE PEROXIDE – The peroxide experts at Evonik. http://bit.ly/evonik-aseptic find hot news from the suppliers‘ industry at the IDM Website

international-dairy.com

16 · 11-12 2018 | international-dairy.com

2018 07 03-AO_Anz Aseptic Packaging_215 x 280 mm_EN_end.indd 1 03.07.2018 17:57:22 Aseptic packaging with Evonik – deﬁ nitely safe!

Learn more in our free eBook under active-oxygens. evonik.com

It is safe to bet that foods and beverages beneﬁ t from aseptic packaging. It is also safe to say that ﬁ lling machines have to work reliably. Fortunately, there is OXTERIL® hydrogen peroxide Contact us. and PERACLEAN® peracetic acid from Evonik. Our products have been tailored to a variety It’s a safe bet that of processes and come recommended by leading machine manufacturers who count on them we'll be able to to keep food safe and your packaging lines working their best. help you!

You can trust and beneﬁ t from our many years of experience and our strong eye for trends.

More information is available from FUTURIZE PEROXIDE – The peroxide experts at Evonik. http://bit.ly/evonik-aseptic

2018 07 03-AO_Anz Aseptic Packaging_215 x 280 mm_EN_end.indd 1 03.07.2018 17:57:22 IDM | Events

Why is a food healthy for one person and not for another? The answer seems to lie in the intestinal microbiome. (Source: Fotolio/gpointstudio)

What is healthy nutrition?

NEWTRITION X. Innovation Summit: Personalised Nutrition as an effective weapon against diet-related diseases

lthough Personalised Nutrition has become a very popular topic, forward-looking concept to create solutions suitable for everyday use, the there is still no uniformly accepted definition of what it actually time has come to take stock. This is exactly what the NEWTRITION X. Inno- means. In fact, the term is used in a variety of contexts today – vation Summit set out to do. Held in Lübeck, Germany, in September 2018, Asometimes in an inflationary way. According to providers of technol- organiser foodRegio e.V. invited experts from different fields, including ogy solutions, Personalised Nutrition includes everything from diet apps medicine and biology, market research and manufacturing, to examine the to DNA analysis tools. The food industry considers everything from vegan Personalised Nutrition trend in front of 150 guests from all over Europe. and ‘free-from’ products to individually mixed smoothies fresh from the vending machine to be "personalised"; and nutrition science claims that Personalisation: The consumer’s opinion individualisation of the modern-day diet is crucial for combating lifestyle Joana Maricato, Head of Market Research at New Nutrition Business diseases such as obesity and type 2 diabetes. In order to be able to use the and one of ten speakers at the Innovation Summit, explained that

18 · 11-12 2018 | international-dairy.com Events | IDM

tion of both established nutritional recommendations and new concepts such as Personalised Nutrition is required, says Müller. Low GI is another form of nutrition that has found its way into diet guidelines, having first become popular in the 1990s. The concept of a Low GI diet is based on limiting carbohydrate intake to carbohy- drates with a low glycaemic index (GI). The glycaemic index is a way of classifying foods and drinks according to how quickly they raise blood glucose levels. After consuming high GI foods, blood sugar levels increase rapidly and then very soon drop again. This "boost & crash" effect is considered counterproductive for the body’s energy metabo- lism and causes us to feel hungry again shortly after we have eaten. However, Prof. Dr Christian Sina believes that studies1 have debunked the claim that everyone’s blood sugar reacts to food in the same way. "We should not be trying to work out what the right diet is for all people," says the medical nutritionist from the University of Lübeck. "The question should be: What is the right nutrition for me?" In his alpha study with carbohydrate-standardised test meals and continuous blood sugar meas- urements, the test subjects showed completely different blood sugar re- New Nutrition Business asked consumers worldwide which food- sponses. For example, some responded to white bread with a moderate stuffs they were unsure about: are they healthy or not? Dairy postprandial2 glucose response (PPGR), while rolled oats caused a rapid rise products and eggs were mentioned by many. (Source and Copy- in blood sugar levels. The PPGR of other participants, on the other hand, right: New Nutrition Business) was only moderate for both foods. In the beta study, even supposedly healthy foods such as apples and tomatoes were found to produce differ- many people have already incorporated Personalised Nutrition into ent individual PPGRs. Interestingly, the effect of foods which produced a their everyday lives. "Consumers don’t want to have to wait for the high blood sugar response in test subjects was reduced when these foods latest scientific findings before they decide on their own personal were combined with proteins and/or fat. Therefore, if someone reacts to form of nutrition," she says. "From their point of view, Personalised wholemeal bread with a high PPGR, for example, they may find that eating Nutrition isn’t a scientific issue. It’s a matter of feeling unique and wholemeal bread with cream cheese is a better choice. having a tailor-made product that serves their individual needs." When looking at how these results could be translated into practi- Added to this, it is obvious that many consumers have lost confidence cal concepts, it is evident that a nutrition type or "Nutritype" model in established opinion leaders and their fluctuating recommendations could provide a solution for the industry. The Lübeck study showed that on healthy eating. Thus, people now seem to be more insecure about despite individual reactions, there are similarities that can be used to which foods can be considered healthy than they were a couple of dec- define clusters. Therefore, instead of offering hundreds of completely ades ago. According to New Nutrition Business surveys, this particularly individualised products, producing only a few alternatives tailored to applies to cereal and dairy products as well as eggs. Apps, social media specific nutrition types might be an option. and internet platforms continue to replace traditional sources of infor- According to CEO of Perfood Dominik Burziwoda, another speaker at the mation such as nutritionists and doctors. "We’re currently experiencing NEWTRITION X. Innovation Summit, food manufacturers are already able a great loss of confidence in experts," says Maricato. "Consumers want to find out how consumers react to products within their portfolios. For to regain control over what they buy, what they eat and how they live." Popular recommendations put to the test Prof. Manfred J. Müller summarised the opposing views on healthy nutrition in his lecture. According to the gastroenterologist and nutritionist, nutritional epidemiology is no longer able to back up its statements. For instance, says Müller, the widespread advice that low-fat foods can prevent coronary heart disease simply lacks evidence. The belief that reducing fat can improve heart health and weight management is, however, still widespread in the western hemisphere and is reflected in a broad range of fat- reduced foods on retail shelves – dairy products and sausages in particular. The idea of fat being unhealthy is mainly based on research conducted by Ancel Keys in the 1950s and 1960s. However, Müller claims Where do consumers get nutritional recommendations from? that from today’s point of view, the data basis used in Keys’ studies More than half use websites and digital services such as apps. was selective and therefore inaccurate. In order to actually use nutri- Less than 40 percent seek expert advice. (Source and Copyright: tion as a tool against illness and obesity, a critical, scientific examina- New Nutrition Business)

1 For example: Zeevi, Korem et al.: Personalized Nutrition by Prediction of Glycemic Responses. In: Cell, Volume 163, Issue 5, 19 November 2015, p. 1079-1094. 2 The word postprandial means after a meal; therefore, postprandial glucose concentrations refer to plasma glucose concentrations after eating.

11-12 2018 | international-dairy.com · 19 IDM | Events

instance, with "MillionFriends", the start-up company offers a personalised nutrition program based on the Nutritype model mentioned above. The individual recommendations are based on stool samples used for microbiome analysis, a nutrition diary and continuous blood glucose monitoring over two weeks. In a study version of this program, participants tested products from various manufacturers, such as muesli, oatmeal and baked goods. Based on the results, manufacturers are in a position to improve their products or modify them in a way that actually lowers blood sugar levels instead of elevating them, says Burziwoda. In the case of Perfood the collected data from MillionFriends is used in an algorithm to calculate the matches between the intestinal microflora and the blood sugar reaction. In the future, a stool sample could enable consumers to find out which foods can be easily metabolised by their bodies The keynote speaker at the Innovation Summit was former (i.e. cause low PPGRs) and which ones can’t. Nestlé President Peter Brabeck-Letmathe. [Source: Olaf Malzahn]

The revolution has already started either DNA or blood testing, which provides participants with tea, vitamin According to the NEWTRITION X. experts, Personalised Nutrition is a revolu- or smoothie capsules to suit. "If we want Personalised Nutrition to really suc- tion that was long overdue, particularly since previous guidelines for healthy ceed, nutritional medicine, technology providers, the food industry and re- nutrition failed to limit the downsides connected to today’s abundant avail- tailers must work together across industries. This is the only way to replace ability of food. Michael Gusko, Managing Director of GoodMills Innovation, the ‘one size fits all’ approach with individual solutions," believes Gusko. "And who presented Personalised Nutrition to the summit from the industry’s everything we have ever learned about nutrition must be put to the test." perspective, made it clear that this paradigm shift has already begun: "From As a response to the rapid developments in the field of Personalised Nutri- start-ups to industry giants, many companies around the world already pro- tion, the industry network foodRegio e.V. is planning to make NEWTRITION vide individual nutrition and health services for consumers," he said. Baze, X. a regular event. Next year, Anuga, the world’s largest trade show for the for instance, offers its customers personalised combinations of the most food industry, will provide the perfect setting for the second Innovation important vitamins and minerals, with their composition based on detailed Summit. On October 6th, 2019, leading experts will once again provide insights blood tests. In Japan, Nestlé Wellness has launched a programme based on into the trend-setting nutrition concept at the Cologne Exhibition Centre.

The various stages of Personalised Nutrition: medicine, technology, the food industry and food retail already offer consumers a multitude of different concepts apart from ‘one size fits all’. (Source: NEWTRITION X.)

20 · 11-12 2018 | international-dairy.com News | IDM

Smart solutions for beverage production at BrauBeviale ANDRITZ

International technology group ANDRITZ presented its range of separation and filtration technologies for the beverage industry at the BrauBeviale fair in Nuremberg. At the boorh, experts pro vided specialist support for all separation demands and services, with comprehensive solutions for solid/liquid separation pro ANDRITZ showed state-of-the- cesses for dairy products a, as well as for trend beverages such art separation technologies at as kombucha, vegetable "milk" and coconut water. Brau (photo: ANDRITZ) As a global leader in centrifuge supply with more than 15,000 decanter centrifuges installed worldwide, ANDRITZ showed the de canter centrifuge F designed specifically for the food industry. It has low oxygen pick-up due to discharge under pressure from a her metically sealed chamber. In addition to a high flow capacity, this duct yield, quality, and consistency, even for operations that are technology has an array of technical features to help drive customers’ already up and running. success, and the separation vspecialists at ANDRITZ can advise The Metris addIQ control system reflects the very latest in the IIoT sec customers on the ideal configuration for specific applications. tor and has already proven its value added by enhancing availability ANDRITZ has recently launched Metris addIQ – a system that and minimizing production costs at the same time as increasing over makes all separation processes smarter. The innovative automa all equipment efficiency and reducing the risk of operational errors. tion solutions add "a new dimension" to the performance of pro Not only are the solutions completely scalable, they are also backed duction facilities by minimizing downtime and maximizing pro by a specialist network of global automation experts. andritz.com

MAXIMUM SAFETY IN DAIRY PRODUCTION

Driving line e ciency and productivity

X-ray scanner SC-E Checkweigher HC-M-WD

Find out more in our e-paper IDM | Technology/IT

Quality. Efficiency. Squared.

RITTER SPORT & Siemens

Staff at RITTER SPORT can access energy and production data anytime and can easily evaluate and analyze the data on tablet PCs and terminals in the production area (photo: Siemens)

Author: Christian Schiller, Business development manager Industrial Energy Management, Siemens AG, www.siemens.com/simatic-energy-management

or the family-owned German chocolate ently high-quality raw materials and processing be designed throughout the entire value chain, manufacturer RITTER SPORT, sustainability is methods. In addition, the company uses sustain- from cocoa cultivation to packaging." more than just a slogan. The company works able raw materials and environmentally friendly Fevery day to minimize the environmental packaging – and has done so for many years. A mission to lower impact of its production methods and strives to In 2012, RITTER SPORT purchased land in the emissions conduct its business responsibly to benefit both eastern part of Nicaragua and became actively Sustainability for RITTER SPORT is not just about people and the environment. This effort includes involved in the sustainable cultivation of cocoa. raw materials, though. Since 2002, the company the implementation of advanced and compre- In 2018, the company became the first large has been operating its own block-type thermal hensive energy management at the company’s chocolate producer to source exclusively certi- power station based on the combined heat and Waldenbuch site in the south of Germany. fied sustainable cocoa. This earned Alfred Ritter power (CHP) principle. After an upgrade in 2016, RITTER SPORT (sales €482m, 1,500 emplyoees) GmbH & Co. KG the German Sustainability Award the plant now generates 9.9 million kilowatt-hours manufactures high-quality chocolate and requires 2018 in the "medium-sized companies" category. and covers about a third of the company’s total every variety to be at the top of its category; As the jury of the competition said: "Ritter Sport electricity needs and 70% of its heat require- consequently, the company demands consist- is an excellent example of how sustainability can ments. In addition, RITTER SPORT has ambitious

22 · 11-12 2018 | international-dairy.com Technology/IT | IDM

“With Simatic Energy Manager PRO, we Simatic Energy Manager PRO provides de- “Software, training, support – all aspects have a tool for greater transparency. We tailed insights into both energy and proof the collaboration with Siemens have now already know the major consum- duction data (photo: Siemens) thoroughly impressed us.” – Eberhard ers, and we know where we need to dive Pfeifer, Workforce Manager, Alfred Ritter deeper and take a closer look.” – Benja- SPORT can easily maintain and extend or modify GmbH & Co. KG (photo: Siemens) min Flaig, Energy Manager, Alfred Ritter in the future without having to call on external re- GmbH & Co. KG (photo: Siemens) sources. The company plans to record measured efficiency, says Benjamin Flaig, energy manager Quality. Efficiency. Squared. values directly with Simatic S7-1200 and S7-1500 at RITTER SPORT: "From the first presentations, goals for improving energy efficiency, says Eber- controllers as well as Simatic AI energy meters. we have been impressed by the easy data man- hard Pfeifer, workforce manager at Alfred Ritter RITTER SPORT also plans to install Sentron PAC agement and the excellent data visualization that GmbH & Co. KG: "We want to cut energy consump- measuring devices to connect more measuring Simatic Energy Manager PRO provides. With the RITTER SPORT & Siemens tion by 1.5% each year." To this end, the company points to the system. new solution, we have a tool for greater transpar- wanted to implement an advanced energy man- Siemens supported the commissioning of the ency. We now already know the major consum- agement system that would not only meet the new system and trained the staff at RITTER ers, and we know where we need to dive deeper requirements for ISO 50001–conforming energy SPORT. After just four days, the system was in- and take a closer look." management but also allow the identification of stalled on-site, and after the successful training, savings potential in production, explains Pfeifer: the personnel were able to immediately work with Big gains, little effort "This system is the first step toward knowing the new solution. Since then, the energy manage- Simatic Energy Manager PRO provides a set of precisely how much energy it takes to make each ment system has fully met expectations, says easy-to-use dashboards so that staff at RITTER individual chocolate bar." Pfeifer: "Software, training, support – all aspects SPORT can access energy and production data In line with the company’s focus on excellence of the collaboration with Siemens have thorough- anytime and can easily evaluate and analyze the in all its operations, the new energy management ly impressed us." data. The information is readily available on tablet solution had to meet a set of specific require- With Simatic Energy Manager PRO, RITTER PCs and terminals in the production area – and on ments. First, the solution had to be able to inte- SPORT not only complies with the ISO 50001 re- mobile devices as well, "so that I can access the grate all energy data from production, building quirements for energy management but is also numbers wherever I am. This is very convenient," technology, and power generation and store and able to integrate and link data from diverse sourc- explains Flaig. He has become a great fan of the archive them in a single database. Because RITTER es, allowing the company to relate consumption system and its versatility and usability – and the SPORT wanted to be able to extract information and production data to each other and gain pro- excellent results the project has delivered: "I have on energy efficiency in its production from the found insights into the energy requirements of a motto – energy efficiency is smart laziness. energy data, the system had to provide the ca- individual processes. This provides a lever to iden- Simatic Energy Manager fits into this perfectly, pability to link energy data and process informa- tify hidden potential and further increase energy because you can make big gains with little effort." tion. And finally, the new solution had to be easy and intuitive to operate and support data analysis with dashboards and multiple reports so that production and energy management staff could easily access the data at any time. Transparency enables efficiency With Simatic Energy Manager PRO from Siemens, RITTER SPORT has found a solution that meets all the necessary criteria. The system records To support the company goal of 1.5% en- Energy manager Benjamin Flaig can production data as well as energy data from the ergy savings per year, RITTER SPORT has also access figures and data on his mo - Desigo Insight building management system. The implemented a management system for bile devices: “This is very convenient.” solution offers a user-friendly system that RITTER all energy data (photo: Siemens) (photo: Siemens)

11-12 2018 | international-dairy.com · 23 IDM | Packaging Asepto/Uflex

Changing the face and fate of aseptic liquid packaging

Author: Ashwani Sharma, President & CEO of New Business at Uflex Ltd.

ndia has traditionally been a dairy-rich Keeping the above-mentioned scenario ment quelling all challenges that restrict country. From being self-sufficient in in mind, aseptic packaging is the answer its growth. Packaging and particularly milk production, it has come a long way to the challenges that the dairy industry Aseptic Packaging given its myriad ben - Iin terms of producing variety of dairy is confronted with. Using aseptic packag- efits has become extremely important in products that are widely consumed across ing, not only can the brands now retain today’s dairy industry. the length and breadth of the society. original flavours and qualities of products Academic and Industrial Research has Talking of only beverage segment, as desired by consumers, but could also proved beyond reasonable doubt that technology has allowed far more choic - accentuate the looks at the Point-of-Sale the energy consumed in manufacturing es for consumers while augmenting the (POS) for startling differentiation enun- packaging is around 10% of the cumu - quality of products. From milk to lassi to ciating easy identification and top of the lative energy that is required for pro - chaach, the liquid dairy product market mind recall. ducing, processing and transporting the has been constantly evolving, increasing food and dairy beverages from farm to the scope for consumers to try some - Asepto’s approach the table. thing new and enhanced. However dairy Asepto, the aseptic liquid packaging brand Aseptic Packaging is undeniably a subset being a critically perishable segment, from Uflex is all about giving hygiene that of flexible packaging and is far more effi - consumers also demand and rightly so, much-needed push to create possibilities cient than its rigid counterpart across all far greater efforts on the part of com - that can make liquid dairy beverages travel the three phases of its life cycle i.e. man - panies manufacturing these products large logistical distances without the fear ufacturing, transportation and disposal. to ensure absolute suitability for con - of spoilage lurking at large. Flexible packaging is light-weighted and sumption without any ill consequences Asepto’s packaging approach addresses can offer high product to package ratio. for health. the needs of the dairy beverage seg - Flexible packaging According to an example quoted by a re - cent research report by FICCI and Tata Strategic Management Group only 1.5 pounds of flexible packaging can deliver around 60 pounds of beverage; com - pared to three pounds of aluminium or 50 pounds of glass. Thus, flexible packaging enables in shipping more products with less packaging material and also brings down the fuel consumption and the overall transportation cost. Flexible packaging consumes almost 25 % less energy in pro - duction compared to other alternatives.

Asepto has a packaging manufacturing capacity of 7 bn packs per year (photo: Asepto) It results in lower emission of CO 2 and

24 · 11-12 2018 | international-dairy.com Packaging | IDM

other greenhouse gases (GHG). Thus when oped keeping highest standards of hy - of the aseptic packs with Uflex’ vast compared to glass or aluminium flexible giene, safe and sustainable manufactur- range of value added features like hot/ packaging results in way lighter environ - ing practices at the core. cold foil stamping is possible; Fresnel mental footprint. Today aseptic packs world over look just lens; holographic patterns that can mes - An important fact of packing milk and the same. That quintessential element of merize shoppers at the super market in - other dairy beverages and juices in aseptic differentiation is clearly missing and the creasing the probability of transforming cartons is the fact that this type of pack- void is being widely felt more than ever. window-shopping to actual transactions aging does not require any refrigeration Given Uflex’s indefatigable legacy of over thereby increasing the market share of until opened thereby offering an unfrac- three decades as a fully integrated flex - the product being marketed. The Asepto tured shelf life up to 9 months depending ible packaging solution provider, over- Spark series has been launched precisely on the product filled inside. One can well hauling the visual appeal and aesthetics with this objective in mind. imagine the energy savings that accrue owing to this. Milk packed in aseptic cartons as I mentioned earlier in this article undergoes Ultra-High-Temperature (UHT) processing at the stage of filling thereby obviating the need to further boil it. Aseptic packs are available for a range of products with varied viscosities thereby offering consumers a reliable packaging option for their myriad product needs. Uflex and the dairy industry Dairy as a sector is being seen as a key economic driver over the next decade and beyond in India. The international scenario is also equally lucrative. The dairy industry across the globe is sure about the fact that the consumer de - mand for associated beverages will continue to rise, creating the need for aseptic liquid packaging as a safe and sustainable option in a highly challeng - ing and complex environment of dairy management. Uflex offers aseptic liquid packaging solutions that were devel - COLOUR HARVESTED FROM NATURE

Uflex Group is the only Indian OEM to Applied through science by the natural colour experts manufacture aseptic liquid packaging solutions. The photo shows the ASEPTO Mother Nature supplies the raw materials. D.D. Williamson adds the expertise. Smart 78, which promises to give sheer It’s a brilliant partnership that offers a complete range of natural colourings with the power, performance and sophisticated stability you need. filling solutions to the beverage industry (photo: Asepto) Get colours harvested from nature at DDWcolor.com IDM | Packaging Natural Brown Board

Elopak expands portfolio for aseptic Pure-Pak

lopak, the global liquid packaging manufacturer, has taken a fibre structure. This also results in reduced carbon footprint and step forward in sustainable packaging with the launch of asep- reduced weight, providing a naturally different, sustainable and au- tic Pure-Pak® cartons with Natural Brown Board. thentic package that meets demands from growing trends in ethi- E This latest launch follows the introduction in late 2017 of the cal, ecological and organic products. first gable top cartons with Natural Brown Board for fresh products. One year on, and the fresh carton is successfully on shelf The most eye-catching across Europe for market-leading multinational and medium sized and sustainable fresh milk package dairies, and now these Pure-Pak cartons are available for products The Pure-Pak carton with Natural Brown Board for fresh prod - outside the cold chain. ucts has been launched by global leading brand Arla across Euro - pean markets, and is today is also on shelf in the Baltics, Iceland Natural – Different – Sustainable and for a range of brands in Germany. The aseptic Pure-Pak cartons have one less layer and thereby retain The first German dairy to launch the fresh Pure-Pak carton the natural brown colour of the wood fibres which gives a visible with Natural Brown Board was Schwarzwaldmilch with its organic

The aseptic Pure-Pak cartons have one less layer and thereby retain the natural brown colour of the wood fibres which gives a visible fibre structure (photo: Elopak)

26 · 11-12 2018 | international-dairy.com Packaging | IDM

machine. As part of continuous development and improvements to innovations, testing is taking place by Elopak of new carton sizes, barriers and features for the Natural Brown Board. Elopak’s Director Environment Marianne Groven says: "Elopak has a continuous focus on developing and offering products with an improved environmental profile. The Natural Brown Board is a good example in this respect. With this latest launch Elopak is expanding our portfolio, enabling added value UHT milk and ambient juice products, plus new emerging aseptic markets, in order to be sustainable, authentic and naturally different." Johanne Ramdal, Project Leader adds: "Our objective was to (photo: Elopak) transfer the success in the fresh market to new sectors with the technical and commercial release of Natural Brown Board aseptic. The most important part for this latest development was to hay milk. The natural appearance of the carton strengthened achieve the same matt finish and printing capabilities as the fresh standout in a growing market. For Schwarzwaldmilch the Natural carton, to enable our aseptic customers to maximize the branding Brown Board embodies authenticity and sustainability and com - and stand out possibilities in ever changing markets." municates the most original form of milk based on a traditional and natural way of farming. Applicable on Elopak’s For the launch of its new organic milk, dairy co-operative Mol Aseptic Filling Technology kerei Ammerland, chose what it considers to be the most eye- The new aseptic Pure-Pak cartons with Natural Brown Board can catching and sustainable milk packaging on the fresh milk shelf be applied to Elopak’s existing aseptic filling technology. Elopak's E- – the Pure-Pak Sense with Natural Brown Board. With this launch, PS120A filling machine enables both dairy and fruit juice companies Ammerland was also the first German Dairy to introduce Pure- to efficiently fill low and high pH products. Pak cartons 100% derived from renewable raw materials based Depending on the product specification, up to 12,000 packs can be on tall oil, a residue from pulp production. filled on the new machine. The machine allows filling of up to three Ammerland’s consumer research concluded a clear consumer sizes, it provides quick and easy change of designs and volumes. preference for Natural Brown Board as it communicated sustain - The modular and extremely space-saving design promises maximum ability and naturalness, and strengthens the credibility of the or - efficiency in installation, sales and maintenance. For further infor- ganic product concept. mation about the portfolio of Pure-Pak cartons with Natural Brown "The fresh Pure-Pak carton with Natural Brown Board is a suc - Board please go to http://elopak-natural-brown-board.com/ cess story which we follow up now with the launch of an aseptic solution," says Stephen Naumann, Executive Vice President Re - gion Europe & Mediterranean. "Our customers demand more differentiation and innovative packaging solutions. The natural look Worldwide trading and feel of the Natural Brown Board has been shown to boost brand value. Products with an environmentally friendly packaging Tel: +31 348 460 009 are simply more credible for the consumer and moreover distin - [email protected] guishable on the shelf. www.useddairyequipment.com Environmental benefits As with all Elopak cartons, the Natural Brown Board cartons are recyclable through the existing collection, sorting and recycling facilities. The cartons are also available in combination with 100% forest-based renewable PE and as certified Carbon Neutral packaging. This enables our customers to further increase the envi - We are looking for ronmental benefits of their packaging. Used machines: The aseptic Pure-Pak cartons with Natural Brown Board are also carbon neutral. "All remaining CO2 emissions are compensated for Separators, Bactofuges using selected, certified climate protection projects outside our Brands: Tetra Pak, Alfa Laval, GEA Westfalia value chain," explains Nauman. "One more contribution to make Homogenizers the already sustainable beverage carton even more environmen - Brands: Tetra Alex, SPX APV, GEA Niro Soavi tally friendly." UHT & Sterile / Aseptic units Portfolio expansion developments Brands: Alfa Laval, Tetra Therm, Tetra TBA, GEA The aseptic Pure-Pak carton will be available in the sizes 1000 Also complete dairy factories ml, 750 ml and 500 ml and runs on the E-PS120A aseptic filling

11-12 2018 | international-dairy.com · 27 IDM | Technology/IT Clean, consistent, safe

Avoiding contamination and preventing downtime in dairy processing

kydiving from a helicopter, walking a tightrope and scaling a sky- Indirect heating is the most common method of pasteurisation in scraper are some of the most dangerous stunts. But everyday the dairy industry and is therefore critical to safety. It’s important activities can be dangerous too. For example, before heat treat- that the temperature is maintained within strict guidelines to ensure Sment became widespread, drinking milk was a common source safety and avoid affecting any other characteristics of the product. of infection. Here Clive Jones, managing director of thermal fluid Yoghurt, butter, curds and cheese can all have their texture damaged specialist Global Heat Transfer, explains how to maximise uptime and by incorrect processing. ensure safety during dairy processing. The importance of proper processing will be obvious to most dairy According to the US Centers for Disease Control, improperly han- processors. However, some may not be aware of how to correctly handle dled raw milk is responsible for almost three times more hospitalisa- an indirect heating system — a core component of the plant’s process. tions than any other food-borne disease source. To lessen the risk, all Steam and heat transfer fluid are the mediums for indirect heating and stages of food manufacturing that include dairy products must be each comes with its own operation and maintenance requirements. tightly managed in line with regulations to ensure microorganisms are Heat transfer systems do not require high pressures and are less removed during pasteurisation. reactive and corrosive than steam systems, which is advantageous

Though food-grade fluids degrade more slowly than the alternatives, it is still important that the manufacturer conducts regular representative fluid sampling and analysis (photo: Global Heat Transfer)

28 · 11-12 2018 | international-dairy.com Admission only for trade visitors

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ing consequences for dairy processors. When the power goes out in a dairy plant, the pasteurisation is interrupted. Without certainty that the product is safe, it must be disposed of, along with any raw milk waiting for processing, causing the costs to spiral. Health and safety As well as coke deposits in the system, degradation can lead to the production of light and heavy ends. Light ends decrease the flash point and viscosity of the fluid, which can be dangerous as it means it will ignite at a lower temperature. Manufacturers can rectify this with the use of a Light Ends Removal Kit (LERK). There is a range of heat transfer fluids (HTFs) available, each If the heating is inconsistent or too low, a processor may think suited to different applications (photo: Global Heat Transfer) to turn up the heat, but a much better approach is to address the cause of the inconsistencies. A ten per cent increase in tem - to manufacturers. However, if not properly operated or maintained, perature can cause the thermal fluid to degrade twice as quickly. fluid degradation can occur and lead to improper heating, downtime, Instead, the correct response would be an analysis of the system contamination and health and safety risks. and the circulating fluid. Dairy processors should ensure regular representative sampling Maintaining your system of fluid and respond with the correct proactive maintenance to There is a range of heat transfer fluids (HTFs) available, each suited prevent any problems with their product or any health and safe - to different applications. To get the best results, dairy processors ty risk. By drawing a live representative sample while the fluid must choose the right HTF for their system. The first consideration is hot and circulating, the manufacturer can pinpoint specific is - is the food industry’s regulations, for example for thermal fluid- sues, which is the first step to addressing them. based heat transfer in the US, the thermal fluid must be fully H1 An even better approach is to be proactive. Instead of waiting or HT1 certified by the US Food and Drug Administration (FDA) and for the system to perform sub-optimally, dairy processors can the NSF International. perform regular sampling and maintenance activities as soon as If there is any possibility of the fluid coming into contact with testing and analysis shows signs of degradation. Monitoring and food products, for example if the system has a leak, a food grade proactively maintaining your thermal fluid will slow the degrada - oil must be used to safeguard consumers. Otherwise, the business tion rate and prolong fluid life. is at risk and will also not be able to supply top supermarkets and To ensure your plant runs efficiently, effectively and safely, fast food chains. consider a proactive thermal fluid maintenance programme, such Once the processer has opted for a food-grade oil, the fluid and as Global Heat Transfer’s Thermocare. This should include regular the system must then be properly maintained to ensure food safe- fluid analysis, fluid top ups and careful flashpoint management ty, prevent a loss of revenue or damage to reputation. Condition to ensure your plant, and your product, is safe. It may not seem monitoring and maintenance is essential because heat transfer flu- as dramatic as walking a tightrope, scaling a building or jumping ids degrade over time. out of a helicopter, but if you wait for a problem to arise in your heat transfer system before taking action, you are playing an Fluid breakdown unnecessary, dangerous game. Heat transfer fluids degrade as a result of two processes; cracking and oxidation. Though food-grade fluids degrade more slowly than the alternatives, it is still important that the manufacturer conducts regular representative fluid sampling and analysis. Thermal cracking involves the decomposition of large oil molecules into solid carbon, also known as coke, and the production of either light or heavy ends. Over time, the build-up of coke can become baked onto the insides of pipes and lead to fouling of the system. If left to harden, the deposits act as an insulator, reducing thermal efficiency and leading to increased energy costs. Because the dairy industry operates under a high volume, low margin business model, energy costs are particularly important for business success. Significant carbon build-up can also lead to improper heating and a potentially dangerous dairy product. In the worst-case scenario, the problem is not caught in time and the processor must arrange a product recall, which leads to huge financial losses and impacts the Though food-grade fluids degrade more slowly than the al - business’ reputation. ternatives, it is still important that the manufacturer con - If left unmanaged for extended periods of time, thermal fluid break- ducts regular representative fluid sampling and analysis down can lead to downtime. Unplanned downtime can have devastat- (photo: Global Heat Transfer)

30 · 11-12 2018 | international-dairy.com Vasquez Column | IDM

IDM correspondent Claudia Vasquez Alarcon reports.

Claudia Vasquez Alarcon is a BtoB Agrifood and Food free-lance journalist and also founder of Origenal Story, a marketing consultancy agency specialised in BtoB Agrifood products.

For more information about her and her agency, please check www.origenalstory.com, mail to: [email protected]

Trends in the dairy sector

e are constantly surrounded by food, and the more we travel, the more we bump into new "food Wbusinesses" or "food novelty products". Here are some highlights from among the new food events and trends we have spotted over these last months in Europe...A melting pot of experiences that might inspire IDM's readers either to launch innovative products or sustainable initiatives of their own, or simply more become more engaged when it comes to consumer preferences and choices.

Feed A complete drinkable meal With a presence in 33 countries and main - Feed stand at SIAL Paris 2018 (Photo: IDM ly sold online, Feed is the name of the new French "complete meal" that is enjoying on students, sports practitioners and also producers embroiled in the dairy crisis. huge success among its followers: millen- "white-collar workers" or executives work- Since then, the founder of the concept, nials, gamers, yes, and trekking or golf ing in companies who often have no time Nicolas Chabanne, has sold more than 63 addicts too! This is a new ready-to-drink to enjoy a "complete meal" in a limited million litres of milk and has launched al - lactose-free, gluten-free and vegan meal amount of time. Feed, work, enjoy and most a range of 20 fair trade products presented at the SIAL Paris 2018 inter- sleep. feed.co to French retailers. He also enjoys the national food trade fair. The man behind trust of five million French consumers this new "food concept" is nutritionist C’EST QUI LE PATRON who decide, through an on-line form, the Anthony Bourbon, who consulted chefs, Power to French consumers products they want to consume. The co - doctors and engineers specialised in hu- In 2016, a French cooperative called C’est operative pays its members by taking 5% man nutrition before launching this new qui le patron? (CQLP) launched the first of total sales and 2% for labelled prod - healthy and balanced product. The price milk product with a price set by French ucts. In the food sector, this initiative is ranges between €4 and €5 and focuses consumers, in a bid to support French a real "scoop" as no product has experi -

11-12 2018 | international-dairy.com · 31 IDM | Vasquez Column

Milk ATM in the Kenyan city of Eldoret (Photo: GAIN)

GAIN Milk ATMS in Kenya How to reduce seasonal fluctuations Milk created by French consumers in the availability of milk in countries (Photo: La marque du consommateur) affected by drought, such as Kenya? Tarakwo Dairies, a farmer-owned milk enced such success in a limited amount cooperative with 1,200 active farmers, of time, without either an advertising based near the city of Eldoret in West - budget or a sales promotions campaign. ern Kenya, decided to add value to milk Brazil, Germany, Greece, Morocco, Spain through pasteurisation and then to sell also the United States (Eats my boss) this milk through their network of coin- are preparing the launch of a consumer operated milk dispensers, or milk ATMs as brand inspired by the French initiative. they are known locally. These ATMs offer lamarqueduconsommateur.com consumers the chance to buy good qual - ity pasteurised milk in flexible quantities, FRUCHEE for as little as 65 Kenyan Shillings (ap - Creamy guilt free treat Fruchee's stand at SIAL Paris (Photo: IDM) prox. USD$ 0.65) per litre (packaged milk Awarded in SIAL Paris 2016, the innova - typically retails for more than 100 Ken - tive dairy snack Fruchee came back to wanted more transparency from the yan shillings/USD$1 per litre). The com - SIAL Paris 2018, with a less child orient - manufacturers and paid more atten- pany also acts as a wholesaler/retailer by ed packaging design, although children tion to the taste, even more when it is supplying pasteurised milk to the rapidly remain one of their main targets. The a "guilt-free treat"," said Paul Simpson, increasing number of ATMs, whose own - reasons for this? 1. The products ap - Sales & Marketing Director. The packaging ers struggle to consistently access good peal equally to adults as well as children. of the creamy bars is easy to open for quality milk throughout the year. As well 2. Older children need the goodness of children and the selection of flavours is as pasteurised milk, Tarakwo offers mala, dairy as much as younger children but varied, such as raspberry & vanilla, peach - a traditional Kenyan type of fermented are embarrassed by cartoon characters es & cream, chocolate and white choco - milk, and yoghurt, to its consumers. "This in their snack boxes. 3. There is an in - late. Dairy Concepts Ireland is looking project, supported by USAID, enables creasing demand from parents for mar - forward to expanding its presence in farmers to better control end prices to keting without "pester power". "In tast - English and Irish retailers, petrol sta - consumers and to offer them a higher ing sessions we did with English and Irish tions and convenience stores, and across than average buying price," said Saul consumers this year, we noticed parents Europe in 2019/20. dairyconcepts.ie Morris, Director of Programme Services at Global Alliance for Improved Nutrition (GAIN) at the World Food Forum in Co - Claudia Vasquez Alarcon, collaborator with IDM magazines, author of articles about penhagen. gainhealth.org Dairy Trends, has recently released a new website of Origenal Story, her "hybrid" marketing agency, created in 2014 and built on the twin values of respect for na - ARLA FOODS ture and sustainability. "Today, we lack of visionary projects in the challenging food Call to Science and food ingredients sectors, so let's add a pinch of soul and creativity in this cow - "Facts based on science are disappearing boy's world," said Claudia. Origenal Story guides medium and large businesses and today in the food sector," said Peder Tu - take them to an innovative and interactive brand level. origenalstory.com borgh, Arla Foods CEO to the audience at the World Food Summit, which took

32 · 11-12 2018 | international-dairy.com Vasquez Column/News/People | IDM

place in Copenhagen on 30-31 August 2018, and where more than 300 experts, ministers and officers, CEOs, cooking chefs and entrepreneurs shared visions and insights from the food sector. Mr Tuborgh was taking part in an open dis - cussion with other prominent speakers, including Tim Smith, special advisor to the Tesco Group, Mariam Saeed Hareb Al Muhairi, Minister for Food Security of the United Arab Emirates, and Arthur Potts Dawson, Chef and Director of Jink Ink. Arla's CEO outlined the sustainability programme of the company – which has a presence in seven European countries – in collaboration with Nigeria, the food foundation camp, whose second edition was held this year in Denmark, and the pilot project of a school cooking pro - gramme in Dubai (UAE). arla.com Speakers taking part in a panel discussion about "possible points of impact" (Photo: IDM)

New issue of "The World Dairy Situation 2018" The Addition of Marta Maireles Gonzalez to DuPont’s Sustainable IDF Sourcing Team Allows the Company to Deepen the Focus on Executing its Sustainability Strategy High milk prices made cow milk produc- the western world. While US butter con- tion increase worldwide by 2.2% in 2017, sumption rose 0.5% again, it fell by 1.7% in Continuing to expand its expertise and all milk produced showed an increase of the EU. Cheese sales in the USA increased knowledge base in sustainable sourc- 2.5%, so that the growth of raw material by 2.3% and in the EU it decreased by 0.1%. ing, DuPont Nutrition & Health has was above the long-term average of 2%. New growing sales markets for cheese are added a new member to its sustainabil- Whether this development will continue in developing in China and Korea. Liquid milk ity team with experience in sustainable 2018 depends largely on the climatic con- sales stagnated throughout the year. sourcing. Marta Maireles Gonzalez has ditions, but not on the price of milk, which World trade prospered in 2017, according joined the organization as sustainable the latest issue of "The World Dairy Situa- to the IDF report. Trade volumes increased sourcing coordinator. Maireles’ work tion 2018" of the Int. Dairy Federation (IDF) by 10.3% for WMP and 4.1% for cheese, will focus on helping DuPont Nutri- is currently considers as good. Noteworthy while SMP and butterfat decreased by 3.4% tion & Health execute its sustainability growth of production is expected in Asia. and 13.9%, respectively. In total, 74.9 mil- strategy with special focus on sourcing On the demand side, 2017 marks the end lion tonnes of milk were traded worldwide of bio-based raw materials, including of the sales boom for cheese and butter in (+ 2.3%). The EU exported 28% of its milk, palm oil, soy, guar, seaweed, LBG ker- New Zealand had an export quota of 26%, nels and wood. Based in Copenhagen, followed by the US with 14%, Australia with Denmark, 5% and Belarus with 5%. Maireles On average, per capita consumption of will develop milk reached 113 kg worldwide, with fresh a roadmap products having a share of 16%, butter 15%, for new and cheese 14%, WMP 4% and SMP 3%. The impactful rest accounted for unspecified products. sustain- The current report "The World Dairy Situ- able sourcing ation 2018" (IDF Bulletin 494/2018) con- initiatives as tains more than 200 pages and combines a the company wealth of data on milk processors, markets moves toward and market developments. The work can be 2020 and purchased via the website fil-idf.org. beyond.

11-12 2018 | international-dairy.com · 33 IDM | Ingredients Celebrating 20 Years in Food Protection

DuPont Danisco HOLDBAC YM Product Range

his year marks the 20 th anniversary of HOLDBAC YM (yeast DuPont recently teamed with a dairy manufacturer and of - and mold) Protective Cultures. Since their invention, fered an innovative way of applying HOLBAC YM Protective Cul - HOLDBAC YM Protective Cultures have become a brand tures for a new clean label formula without potassium sorbate T name synonymous with dairy spoilage prevention around preservatives. This enabled the customer to be a first-mover on the world and has helped establish DuPont Nutrition & Health the market with an all-natural solution. The customer, who also as a global leader in clean-label food protection solutions. In - tested other available cultures, found that this new HOLDBAC herently developed as label-friendly solutions, HOLDBAC YM YM product matched the preservation ability of sorbate in their cultures allow the ability to formulate longer shelf life, fer - product – and did so as a natural, clean label solution with ad - mented dairy products while preserving taste – without using ditional positive contribution to flavor and consistency. a synthetic preservative like sorbate. "In addition, for productivity and sustainability focused cus - What began as a single product in 1998 has since expanded tomers, shelf life is a key parameter to reducing food waste into five generations of cultures that are used in applications and addressing consumer preference over an extended time. from yogurts to much more diverse dairy foods, like cheeses One of our priorities is to use specific dairy cultures such as and butter spreads, each allowing DuPont scientists to tailor HOLDBAC to efficiently reduce food waste by increasing the them to specific customer needs. shelf life of dairy products while preserving taste. Further - "The invention of HOLDBAC cultures was a breakthrough po - more, it enables manufacturers to export and satisfy a growing sitioning DuPont as one of the first to bring about dramatic number of customers longer." improvements in eliminating spoilage and waste, not only dur - Given its connection to extending shelf life, HOLDBAC Protective ing manufacturing, but also in the retail and consumer envi - Cultures are among a wide range of DuPont Danisco ingredients ronments," said Malene Svejstrup, senior application scientist. that support the United Nation's Global Sustainable Development "Our newest version of HOLDBAC YM-XP Protective cultures Goal 12.31 to "halve per capita global food waste at the retail and exemplify how we can work with customers to develop expert consumer levels and reduce food losses along production and sup- options against the specific spoilage issues their products ply chains, including post-harvest losses" by 2030. More than 30 faced. These cultures are designed to provide optimum pro - percent of all food is lost or wasted in the value chain. A study con- tection against yeast and mold, specifically in the mild acidic ducted by DuPont shows that HOLDBAC protective cultures, if ap- pH conditions typical in cheese and mild yogurt. HOLDBAC plied to white cheese on a global scale, can reduce waste by 50-60 YM-XP cultures can help keep the naturalness of our custom - percent, saving more than 400,000 tons of carbon dioxide equiva- ers' products and maintain taste throughout shelf life or lents (CO2e). This is the same as taking 170,000 average EU cars off extending shelf life, for example to facili - the road for a year. In other words, HOLDBAC provides an all-natural tate exportation, therefore prevent- and sustainable solution alternative to chemical preservatives. ing product waste and significantly In addition to their food protection and clean label benefits, HOLDBAC impacting the bottom YM cultures also are easy to handle, can help reduce costs and create line." opportunities for quality maintenance throughout shelf life. For more information about the full range of HOLDBAC YM Protective Cultures, visit www.danisco.com/product-range/dairy-cultures/holdbacr/.

1 Food and Agriculture Organization for the United Nations, Sustainable De- velopment Goals: http://www.fao.org/sustainable-development-goals/ indicators/1231/en/

34 · 11-12 2018 | international-dairy.com

IDM | Technology/IT Cleaning 4.0

The way to intelligent tank cleaning

Author: Dipl.-Ing. Max Hesse, Fraunhofer IVV Dresden, Heidelberger Straße 20, 01189 Dresden, Germany, phone 0049351/4361453, Fax 0049351/4361459, [email protected]

n the food industry, oversized and inefficient cleaning sys - tems are still used too frequently today. For reasons of process reliability, they are mostly designed for the "worst I case" scenario, so a need-based or adaptive cleaning is not the case. Reasons for this are a lack of possibilities for in-line cleaning monitoring as well as rigid/unintelligent cleaning sys - tems. The Fraunhofer IVV Dresden is working on various solu - tions for the realization of a need-based cleaning in the field of "adaptive cleaning" or "Cleaning 4.0" in order to achieve the greatest possible cleaning and resource efficiency. One of these approaches concerns industrial tank cleaning, in which a continuously self-optimizing cleaning process is Fig. 2: Adaptive Jet Cleaner with two motor-driven freely generated by using novel tools (inline contamination sensor, rotatable axes and separate fluid line, without hygienic Adaptive Jet Cleaner) in conjunction with an intelligent self- risks due to flow through the gearbox/bearing. It offers learning process control (use of artificial neural networks) maximum room for maneuvering as required for tank (see FIG. 1). For this purpose, the research project "Adaptive cleaning. Tank Cleaning", which is expected to deliver the first results of this new system in the middle of 2018, is currently be - and will be launched in 2018 independently of the research ing worked on at Fraunhofer IVV Dresden, in cooperation with project. With its freedom of movement offering special pos - LSTM Erlangen. sibilities, the question arises of where its cleaning-intelligence comes from. Until the complete intelligent process control including the optical contamination sensor is available, the ap - propriate cleaning can be realized to some extent even during commissioning by the application engineers. Critical locations in the tank (e.g. a highly-dried fill rim) are previously analyzed and programmed to be efficiently cleaned. Thanks to AJC’s two axes, which can be rotated through 360°, any point in the tank can be approached at any time (see Fig. 2). A major advantage of the AJC is that the cleaning fluid is guided inside a separate line. Therefore there are no rinsed transmissions or bearings in the AJC, which represent hygien - Fig. 1: Adaptive tank cleaning with novel process tools. ic-critical areas in the case of a stacked cleaning (circulation of rinsing) by product residues present in the cleaning fluid. The realization of such a system requires hygienic integra - Compared to conventional systems, there is therefore more tion of the necessary components. The Adaptive Jet Cleaner flexibility for a customized cleaning, with additionally mini - (AJC) is a proprietary development of Fraunhofer IVV Dresden mized hygienic risks. The next novel process tool is the opti -

36 · 11-12 2018 | international-dairy.com Technology/IT | IDM

cal contamination sensor (see Fig. 3). It uses the fluorescence "virtual twins" (CAD data + process simulation), it is possible method to make residual contamination visible in the tank. to predict the cleaning process as best as possible, in order The UV light emitted from the contamination sensor stimu - to give the self-learning system the best possible start-up lates certain components (e.g., proteins, oils, vitamins, ...) of parameters and thus reduce the necessary iteration steps. food contamination, which then emit light of other wave - There is still a long way to go until all relevant process vari - lengths. This light is captured by an industrial camera (includ - ables (soiling properties, surface properties, cleaning agent ing lens + special filter) installed in the contamination sensor properties, etc.) can be taken into consideration in a complex and analyzed with methods of modern image processing. cleaning simulation. However, the Fraunhofer IVV Dresden is in collaboration with the companies ADVITEC Informatik GmbH as well as innovation and simulation service Festenberg, to cre - ate a first basis on this topic. The research project "SIMKOR", which is currently under development, aims to create a soft - ware that supports the plant constructor in the design of complex open spray cleaning systems by predicting the me - chanical cleaning effect by means of process simulation. In this case, the constructor can first load the STEP model of the surface to be cleaned (e.g. a complete processing system, individual component, tank, etc.) into the system in a typi - Fig. 3: Optical contamination sensor (left) detects re - cal CAD user environment. Subsequently, a huge variety of sidual contamination in the tank (right) using a fluores - nozzles can be selected from a large database and placed in cence method. Thus, in-line cleaning monitoring is possi - the CAD environment. After this, the simulation of the me - ble, which is necessary as a basis for a proper need-based chanical cleaning effect can be carried out. As a result, the cleaning. plant constructor sees a distribution of the impact force of the cleaning fluid on the surface (see Fig. 4). Not only the The optical contamination sensor is applied in the tank in simple spray shadow, but also the (previously measured) in - such a way that the previously determined hygienically criti - dividual impact distribution of different nozzle types as well cal points (process inserts, agitators, filling level rim, etc.) are as the effluent cleaning fluid can be taken into consideration. in the field of view. The use of several contamination sensors The user not only benefits from cost savings through faster, is possible. The sensor is installed hygienically in the tank, so better and resource-saving plant design, but also gains more that it is flush with the tank wall and does not represent a calculation and planning security. By means of a virtual vari - hygienic risk. If the viewing window is dirty, the position of the ant comparison, the best cleaning system can be determined sensor is stored in the program, so that the AJC can quickly quickly and cost-effectively, particularly complex iterative clear the window of residual contamination before starting improvements to the real system (possibly directly at the the tank cleaning. All components can also be retrofitted to customers site) are no longer required. A current beta test most tank systems in the industry, so they can be used not version of the software for testing purposes is available on only in the planning of future tanks but also in existing ves - the Internet (www.simkor.eu), for which any feedback is de - sels. The optical contamination sensor in conjunction with sired. Ultimately, it becomes possible with this software, e.g. the Adaptive Jet Cleaner is the basis for a proper need-based in the case of tank cleaning, to lay the cornerstone for an cleaning. However, their full potential is developed by using optimized and/or appropriate cleaning as early as during the the latest methods for intelligent process management. One planning process. of the objectives of the ongoing research project, in collabo - ration with LSTM Erlangen, is an intelligent process control based on artificial neural networks (ANN). This system should be able to optimize the cleaning process continuously on two levels: 1) inline cleaning optimization (e.g. cleaning track width) to cushion minor process-induced fluctuations and 2) reduce overall cleaning time and/or resource consumption over several tank cleanings. Example for in-line optimization: If unusual contamination conditions occur in the tank (for example, due to filling stops, a second strongly dried filling ring at a lower level), they are automatically recognized by the system and corrected as re - quired. The cleaning parameters (e.g. pressure) are thus ad - justed locally at the proper level, instead of unnecessarily act - Fig. 4: Cleaning simulation software (research project ing on the complete tank with an enhanced cleaning effect. SIMKOR) for open spray cleaning, simulated mechanical The great vision is to link the described intelligent tank clean - cleaning effect in the tank using a target jet cleaner as ing system with a cleaning simulation software. By creating an example.

11-12 2018 | international-dairy.com · 37 IDM | EDA European Dairy Platform

250 representatives of the dairy industry from 36 countries attended the EDA Dairy Platform on 15/16 Nov in Dublin and listened intently to the high-class presentations (photo: IDM) A Green Future for European Dairy

EDA discussed sustainability questions at the agm in Dublin

he "European Dairy Platform" forum, truly the highlight of a Sustainability is a must 2-day conference venue, organised on 16 Nov by European Dairy Commissioner Hogan pointed out that putting sustainability to the core Association (EDA) in Dublin focused on virtually all the different of the industry is a must given consumer expectations (translating into Taspects of sustainability. The event was attended by EU Farm safeguarding sale and export of European dairy products) as well as Commissinier Phil Hogan who explained to the more than 250 attend- the Climate Change has hit virtually every farmer in the Community. ees from 36 countries, representing a good third of the EU milk mar- The EU’s view is not to supply a single solution, which is not possible ket, the dairy sustainability plans and actions of the EU. anyway due to large differences in faming across the Block, but rather In his opening speech, EDA President Michel Nalet stressed that sus- have Member States address sustainability on a local scale. However, tainability has long since been in the DNA of the dairy sector. The aim the States need to have their measures and efforts confirmed by the of the sustainability conference was, according to Nalet, to provide Commission in order to receive funds from Brussels. Hogan said that an overview on developments in times of never-seen political vola- good farming practice based on scientific facts would supply the best tility, profound changes in the setup of the EU, international trade solutions to tackle sustainability matters adding that the EU-27 must instability and increased price fluctuation. firmly hold together also in aspects of sustainability.

38 · 11-12 2018 | international-dairy.com EDA European Dairy Platform | IDM

Prof. Declan O’Connor from Sascha Siegel, EEX: The Euro- Talked about the implactions of Brexit (from left): Mike Petersen Cork Institute of Technology: pean dairy futures market (NZ Special Agricultural Trade Envoy), Glanbia Cheese CEO Paul Fixed- price contracts are no can’t be ignored anymore Vernon, Wim Kloosterboer (FrieslandCampina) and Kasper Thor- "silver bullet" (photo: IDM) (photo: IDM) mod Nielsen (Arla Foods)

Concluding his statement Hogan said that the EU needs to defend its stitute of Technology, and caught the audience’s immediate atten- leading position in quality and food safety and be a forefront runner in tion for the risk that is imposed by extreme price volatility. While sustainability as well as it has to secure the market position of its agri- normal price volatility is desirable out of an economic perspective, cultural sector. extreme volatilty has serious negative impacts on cash flow, planning, contracting, investment and R&D as well as it promotes substitution, Industry heavyweights O’Connor said. As policy-led solutions for risk management for the The EDA forum was not only made up by Hogan but also by several of dairy sector are unlikely, the industry must develop private initiatives managers of top European dairy companies. Hein Schumacher, CEO of for hedging risks. Any future CAP will most probably focus on cri- FrieslandCampina, said that sustainability poses an opportunity and not sis and risk management rather than just buying product out oft he a threat. But the European dairy industry should by no means compete market, hinted O’Connor. on sustainability standards and focus much more on the value side of sustainabilty than on its economic side. This is easier with B2B customers, Fixed-price contracts Schumacher added, as there are common objectives for suppliers and One of the most favoured ways to manage risks these days are fixed price buyers alike. Consumers are, however, also prepared, said Schumacher, to contracts as they provide certainty and flexibility and allow for sharing of pay a little extra for sustainable production. risks, said O’Connor. But fixed price contracts are no "silver bullet" as there Sodiaal boss Jorge Boucas, seconded by Robert Brzusczak, CEO of is no single solution for individual risk management requirements. Savencia, told the conference that he was aware of a growing renation- alisation of CAP that may lead to growing distortions in inner-Community trade. Hogan objected saying that he didn’t like France’s "trial" of origin labelling from the start. This national measure has already become subject to a European Court procedure and the 2-year "trial" has to phase out soon anyway. Hogan criticised not only France but also Italy in that respect. Maintaining the Single Market was a major objective for the next EU Commission term, Hogan added. Brzusczak brought the issue of risk management on the table asking Hogan about plans of the Commission in that respective. Hogan said that there is still no common sense between Member States in the definiton of a crisis situation. But Brussels must find better ways to make use of the Crisis Reserve. Hogan called upon EDA to provide tips to the Commission about which risk management tools may best be applied on a Community level.

Dairy markets & hedging volatility Discussed about a green future for the EU dairy sector (from Another session at the EDA annual gathering on 15 November fo- left): Edmond Scanlon (Kerry Group), Robert Brzusczak (Saven- cused on "Dairy Markets & Hedging Volatility". "Imagine your salary cia), Jorge Boucas (SODIAAL), Rose O’Donovan (AgraFacts), Phil would change by 30% within a three months period without you Hogan (EU Commission), Hein Schumacher (Royal FrieslandCampi- knowing about it before," said Prof. Declan O’Connor from Cork In- na) and Michel Nalet (President EDA, Lactalis) (photo: IDM)

11-12 2018 | international-dairy.com · 39 IDM | EDA European Dairy Platform/News

European dairy futures Brexit and possible consequences can’t be ignored anymore On the backgrund of the almost chaotic discussion about the Brexit Sascha Siegel, EEX, reported that 2017 saw a dairy futures trade col- that takes place these days, the breakout sesssion of this year’s an- ume of 137,000 tons underlining that the market has reached liquidity nual gathering of the EDA (European Dairy Association) entitled "The at a now signficant level that can't be ignored anymore. Most of the future EU – UK Dairy Framework" focused on the consequences of trading is in butter and SMP futures while, admittedly, whey and liquid the split of Britain from the EU. Session moderator Wim Kloosterboer milk futures still have to develop. (FrieslandCampina) told the audience on 15 November in Dublin that Siegel hinted that EEX has been increasing its dairy futures portfo- the industry must prepare for any outcome, be it a close neighbour- lio for years and might introduce a cheese future one time even if hood of the EU and the UK or be it a no-deal scenario. IDM has re- there is a big variety of cheeses around in Europe. Siegel also said he ported right at the day of the event at international-dairy.com. As was satisfied with the market data provided by the EU Commission’s things are in a speedy process, we won’t produce a summary here MMO eventhough reporting shoud be improved especially in Ireland. but rather refer to our website.

ALPMA‘s largest RO installation in production FrieslandCampina

Due to FrieslandCampina’s decision in 2016 to increase their cheese production capacities to 93,000 tons annually in their Ger- kesklooster cheese factory, it was also necessary to increase their whey treatment capacity. The plan was to install an ALPMA RO HighTS with integrated RO pol- isher to reach in a one-step process a whey concentration from 5.8% (liquid whey) up to 26% total solids in the RO whey concentrate. With this in mind, it would be possible to run the new whey with the line and the existing evaporator at a capacity of 120,000 litres liquid whey per hour, for up to 20 hours per day. After an intense detailed engineering phase, in close cooperation Overview on the new RO installation in Gerkesklooster (photo: between the skilled and well-experienced project teams of RFC, ALP- ALPMA) MA PT and company Beenen (for the electrical and automation), the ALPMA RO HighTS system was completely designed to RFC needs Manager Technical Projects Henk Jonkman of FrieslandCampina and wishes, pre assembled in the ALPMA workshop, delivered at site, said: "As a project team we had the task of increasing the pro- installed and successfully commissioned in July 2018, after the cheese duction capacity in Gerkesklooster from 52,000 tons of cheese to process was expanded. 93,000 tons of cheese. In Gerkesklooster they had two cheese lines Thanks to all people involved, the project has been realized in and we decided to replace one cheese line with a larger one and time, in close cooperation, and was commissioned without any per- the whey from this new cheese line had to be processed by a reverse formance problems. osmosis (RO) to 26% total solids in the whey concentrate. In a short period of time we had to make a lot of choices, which meant that we chose reliable suppliers. For delivery of the RO installation we chose ALPMA. It was the first time that we started a processing project with ALPMA, but the people at ALPMA made a very professional impression during the purchase process, making it a logical choice for us. After the purchasing process, the project teams from all disciplines started the detailed engineering. ALPMA has left the same professional impression throughout the project. The people knew very well what they were talking about and the performance in the planning was accurate. The result is that we have started the RO installation without problems. We would like to thank the ALPMA project team for this great performance and we are happy to have a new highly professional partner for processing solutions."

ALPMA and FrieslandCampina have closely cooperated to install Further information contact: Europe’s largest RO line in the Gerkesklooster plant (photo: ALPMA) [email protected], [email protected]

40 · 11-12 2018 | international-dairy.com QC | IDM

Protecting dairy products against physical contamination

Product inspection technology ensures consumer safety and brand reputation

Fragments of plastic, metal swarf or material chippings of cutting plants can find their way into the product along the production line.

Author: Miriam Krechlok, Mettler-Toledo Product Inspection Germany

hysical contaminants in dairy products are a potential safety concern. tors that impact sensitivity. These may include the type of foodstuff, If fragments of metal, plastic, glass or any other foreign body enter the size and location of the contaminant, the speed of the production the food chain, they could cause serious harm. Product recalls caused line, the comparative density of the contaminant to the product be- Pby physical contamination are also a considerable risk to reputation ing inspected, and the type of product packaging material being used. and can destroy the worth of a brand name in an alarmingly short space Broadly speaking, there are two mainstream physical contamination of time. Such recalls can easily cost millions of euros to execute and they detection technologies – metal detection and x-ray inspection. Mod- often trigger a chain reaction throughout the supply chain. ern metal detection systems can identify all metals including ferrous (chrome, steel, etc.), non-ferrous (brass, aluminium, etc.) and both Choosing between X-Ray magnetic and non-magnetic stainless steels. X-ray inspection systems, and metal detection meanwhile, are capable of detecting metal as well as non-metallic con- Fortunately, the evolution of product inspection technologies mean taminants such as glass, high-density plastics, and rubber compounds. that most types of foreign body contamination are now detectable. The easiest means of choosing between metal detection and x-ray in- The performance of such equipment is dependent on a range of fac- spection is to start with the application. The first step is to carry out ei-

11-12 2018 | international-dairy.com · 41 IDM | QC

ther a Hazard Analysis and Critical Control Points (HACCP) audit or a Hazard Analysis and Risk-based Preventive Controls (HARPC) audit. A HACCP audit will identify the risks of contamination being introduced in the manufacturing process, and the types of contamination likely to be encountered. Critical Control Points (CCPs) should be established to mitigate the risks, and product inspection equipment needs to be installed at these points to reduce the risk of contamination to acceptable levels. In any case, it is always advisable to conduct product testing to establish the most appropriate technology. A HARPC audit also covers contamination in the manufacturing process, but will take into account additional security, such as visitor access and control. Furthermore, it is increasingly common for major supermarket brands to implement their own codes of practice, which are often even more demanding than international food safety regulations. Marks and When it comes to aluminium contaminants in non-metal packaging, Spencer, a major retailer, acts as a case in point. They have developed com- metal detection would be deemed the most suitable technology. prehensive Technical Terms of Trade which set out the minimum technical requirements for suppliers in order to meet its commitment to customers for milk and butter. Metal detectors struggle to spot the contaminants to deliver products that are safe, legal and high quality. amidst the aluminous packaging whereas X-ray inspection can see straight through the low-density foil to get a better view of the metal contami- The fight against physical contamination nants. When it comes to aluminium contaminants in non-metal packaging, in dairy products metal detection would be deemed the most suitable technology, as com- At the beginning of the production process manufacturers of dairy pared with X-ray inspection it detects aluminium at smaller sizes. products work with materials in liquid or paste form which are pumped through pipework systems. Detecting contaminants at such an early stage Data management software provides has many benefits. Liquid and slurry products are often more homoge- real-time overview nous and easier to inspect, and contaminants tend to be larger and easier Product inspection systems not only prevent manufacturers of dairy to spot. Furthermore, early detection also protects valuable processing products from physical contaminants. They also provide important data equipment from further damage and it eliminates the contaminants for quality management and optimizing line performance. The connection before additional production value has been added, minimising wastage. via a data management software like Mettler-Toledo’s ProdX offers a lot Nevertheless, there still remain further possible sources of contamination of benefits by pooling all inspection data. It provides a means of docu- along the production line. For example, metal swarf from wear and tear on mentation that is both tamper-proof and less complex for personnel and friction disks and stirring machines or material chippings of cutting plants facilitates standardisation of quality control. Product inspection systems can find their way into the product. Therefore, final inspection of prod- now come with full data acquisition acting in support of audit compliance. ucts at the end of the production line, once processing and packaging has This enables manufacturers and processors of dairy products to prove taken place, is recommended. At this point, the type of packaging and the due diligence in their actions, taking all potential precautions to minimise potential type of contamination dictate the type of product inspection contamination risks. In addition, heads of production and quality manage- system which should be used. ment also receive a real-time overview of current production data. Choosing the best technology Link tip While metal detection and x-ray inspection offer differing capabilities, nei- For more information on this topic download the free Mettler-Toledo ther approach is infallible. Special attention must be given when it comes whitepaper Ensuring Food Safety Through the Prevention of Physical to detecting metal contaminants in aluminium foil packaging as it is used Contamination: www.mt.com/pi-contamination

Product inspection before processing also protects processing The connection via a data management software like Mettler-To- equipment from further damage and minimises wastage. ledo’s ProdX offers a lot of benefits by pooling all inspection data.

42 · 11-12 2018 | international-dairy.com News | IDM

Removal of microplastics from water streams Axium Process

The removal of microplastics from drinking, process or wastewater streams is a major step towards the reduction of microplastic pollution found in the environment. Most water sources now contain background but rising levels of microplastic contamination. Crossflow Membrane Technology (CMT), renowned for its success in the removal of bacteria, pesticides, suspended solids and colour from wastewater, is now a practical solution in the fight against the microplastic pollution found in most wastewater Membrane technology can be used to separate microplastic streams. Axium Process specialises in Crossflow Membrane Tech- from water streams (photo: Axium Process) nology and is working with companies wishing to evaluate the benefits of membrane filtration as a treatment for wastewater and plants that can provide cost effective solutions in terms of reduced removal of microplastics. The company’s expertise is in the de- water and energy costs, recovery of chemicals, reduced effluent sign, build and commissioning of customised membrane filtration volumes and disposal costs. axiumprocess.com

Acquisition of Hundsbichler BrauBeviale Chr. Hansen Lehui Finnah Packtec

Lehui has been participating the Brau trade show in Nuremberg for more than ten years. This is the first time that Lehui jointly presented with its wholly-owned subsidiary, Finnah Packtec in this event. Finnah Packtec is specialized in the manufacture of dairy packaging machinery. Its FFS, CFS and BFS products are backed by over 45 years of industry experience, and have many well-known customers in Europe and North America. Many customers who are familiar with Finnah's dairy industry have come to the exhibition booth to understand the current situation and future development plan of Finnah. Everyone was happy to see "Finnah is back" which was acquired by Lehui International In March, 2018. In October, Lehui increased its Chr. Hansen has expanded its rennet portfolio by acquiring capital and employees to support new orders. In the future, Hundsbichler (photo: Chr. Hansen) Finnah will become the packaging equipment brand of Lehui International and actively expand the global market. Through the acquisition of the assets of Austrian-based ingredient supplier Österreichische Laberzeugung Hundsbichler GmbH, Chr. Hansen will further expand its enzyme production and presence into the traditional segments of specialty cheeses. Hunds- bichler products are widely recognized for high quality, and this acquisition will enable Chr. Hansen to offer cheesemakers a second-to-none product portfolio in the animal rennet space. Chr. Hansen posted sales of 1.097bn in 2017/18. Food Cul- tures & Enzymes delivered strong growth organic of 12%, performing well above the long-term ambition of growing 7-8% per year, while Health & Nutrition and Natural Colors delivered moderate growth and grew by 8% and 5%, respectively. The overall organic growth was 9% and Chr. Hansen aim at organic growth of 9 – 11%. chr-hansen.com

11-12 2018 | international-dairy.com · 43 IDM | News

Natural ingredients will gain edge in ice cream Global Data

Companies focusing on offering ice cream products made with natural ingredients, catering to discerning consumers who are wary of artificial flavors and preservatives, will have a competitive edge over others in the Asia-Pacific (APAC) ice cream market, says leading data and analytics company GlobalData. The company’s report, ‘Opportu- nities in the Asia-Pacific Ice Cream Sector’, reveals that the ice cream sector in APAC, which was valued at US$18.4bn in 2017, is expected that they think whey protein has a posi- The top three companies in the APAC to register a value compound annual tive impact on their health. This presents ice cream sector accounted for 25.8% growth rate (CAGR) of 4.1% over the a potential opportunity for ice cream value sales in 2017, with Unilever ac- period 2017–2022. manufacturers to introduce new variants counting for 13.3%, followed by Lotte Meenakshi Haran, Consumer Ana- of ice cream products with whey protein Co., Ltd. and Yili Group with 8% and lyst at GlobalData, says: "Rising dis- to tap such health conscious consumers. 4.5% share respectively while arti- posable incomes and improving retail Within APAC, China accounted for the sanal producers accounted for 5.9% infrastructure are driving the growth largest value share of 39%, followed share during the same year. of the APAC ice cream sector. Further- by Japan (25.3%), South Korea (9.4%) Haran concludes: "Protein-based more, growth will be driven by the and Australia (9.2%) in 2017. Thailand ice creams which are popular across large proportion of working popula- is expected to register the fastest value the European and American regions tion seeking to unwind after a long CAGR of 11.2% during 2017–2022. are expected to gain prominence in day’s work, boosting the demand for In terms of categories, impulse ice the APAC region, which can be attrib- ice cream products that offer an in- cream – single serve accounted for the uted to the large proportion of young dulgent experience." largest share with 66.3% in 2017, fol- age consumers trying to keep fit and According to GlobalData’s 2017 lowed by take-home and bulk ice cream healthy." globaldata.com Q1 Consumer Survey, 53% Indians which accounted for 27.8% share dur- and 67% Chinese consumers stated ing the same year.

EU Protein Strategy EDA

The European Dairy Association for the dairy sector due to the lack of Our study now shows that, at EU level, (EDA), the voice of the milk process- reliable quantitative information on this almost 70% of the total protein intake ing industry across Europe, has con- type of fodder. With the EDA – IFCN of dairy cows stems from roughage, ducted, together with IFCN, a study on study, we are now in a position to fill this with Ireland (84%) and Austria (80%) the EU protein balance sheet for dairy gap with high quality data for all 28 EU having the highest ratio. Another inter- to complete the official ‘EU Protein Bal- Member States. esting finding of our study is that 95% ance Sheet (PBS)’, in the light of the In its explanatory note of the EU Pro- of the roughage used in dairy farms upcoming EU Protein Strategy. tein Balance Sheet, the European Com- in the Union is grown ‘on farm’ and The official EU Protein Balance Sheet mission underlines that “roughage (like hence plays a key role in both farm published by the European Commis- pasture, green forage, silage) is an im- economics and farm sustainability – sion services does not include any portant source of protein, in particular dairy has always followed a circular data on the importance of roughage for ruminants.” economy approach. euromilk.org

44 · 11-12 2018 | international-dairy.com A FREE SERVICE BROUGHT TO YOU BY IDM – INTERNATIONAL DAIRY MAGAZINE

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EA_IDM-Preview.indd 1 01.03.16 16:19 IDM | Supplier directory

Cheese cutting machines Cheese technology Separation

holac Maschinenbau GmbH ALPMA Alpenland Maschinenbau GmbH Flottweg SE Am Rotbühl 5 Alpenstrasse 39 – 43 Industriestraße 6-8 89564 Nattheim, Germany 83543 Rott am Inn, Germany 84137 Vilsbiburg, Germany Phone: +49 (0)7321 964 50 Phone: +49 (0)8039 401 0 Phone: +49 8741 301 0 Fax: +49 (0)7321 964 55 0 Fax: +49 (0)8039 401 396 Fax: +49 8741 301 300 Email: [email protected] Email: [email protected] Email: [email protected] Web: www.holac.de Web: www.alpma.de Web: www.flottweg.com

Ingredients Software

TREIF Maschinenbau GmbH Toni-Reifenhäuser-Str. 1 57641 Oberlahr, Germany Chr. Hansen GmbH Phone: +49 (0)26 85/944-0 Große Drakenburger Str. 93-97 Fax: +49 (0)26 85/1025 31582 Nienburg, Germany Email: [email protected] Phone: +49 (0) 5021 963 0 Web: www.treif.com Fax: +49 (0) 5021 963 109 CSB-System AG Email: [email protected] An Fürthenrode 9-15 52511 Geilenkirchen, Germany Web: www.chr-hansen.com Phone: +49 2451 625-0 Fax: +49 2451 625-291 Email: [email protected] Reconditioned dairy equipment Web: www.csb.com

Weber Maschinenbau GmbH The business IT solution for your entire enterprise Günther-Weber-Straße 3 35236 Breidenbach, Deutschland Telefon: +49 (0) 6465-918-0 CSB_IDM_Software_Hinweis_NEU.indd 1 18.09.2013 11:22:03 Telefax: +49 (0) 6465-918-1100 E-Mail: [email protected] Web: www.weberweb.com Lekkerkerker Dairy & Food Equipment Handelsweg 2 3411 NZ Lopik, the Netherlands Phone: +31-348-5580 80 Fax: +31-348-5548 94 Email: [email protected] Web: www.lekkerkerker.nl

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international-dairy.com

46 · 11-12 2018 | international-dairy.com Preview IDM 1-2 2019 & Imprint | IDM (photo: Bosch) (photo: GEA) Eastern tradition all set to take dairy market Having a good stretch Packaging Technology/IT (photo: DSM) (photo: Sachsenmilch) (photo: Saving yogurt a place at the table Food safety has top priority at Sachsenmilch Ingredients Site report

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11-12 2018 | international-dairy.com · 47 NATURALLY PURE-PAK®

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