Showcase Netherlands
Made in Holland – Out to the World Delfzijl
Leeuwarden A small country in Western Europe, bordering on Germany, Groningen Belgium and the North Sea, the Netherlands is a Monarchy under Queen Beatrix with 17 million inhabitants. More popularly known as Holland, which is actually the name of the western part of the country, the main industries of the Netherlands are in the manufacture of machinery and Zwolle transport equipment, chemicals and fuels and foodstuffs. There is a lot of good farming land, which has led to Amsterdam
Utrecht Amersfoort experience and expertise in food technology. Because of its The Hague size and location, the Netherlands has always been export Arnhem Rotterdam minded. In fact, “When it comes to agricultural goods, the Netherlands is actually the world’s second largest exporter, Nijmegen ´s-Hertogenbosch after the United States,” according to Frank Heemskerk, the Dutch Minister for Foreign Trade. Coupled with the rich Tilburg agricultural tradition of the established food industry are the Eindhoven exciting developments of newer specialty companies, based around the University of Wageningen in the center of the country.
Food Marketing & Technology’s Ian Healey and Simon Reay travelled to and around the Netherlands to find out more. In five days we saw tulips stretching across green sun-filled the country an attractive business partner: its open and fields, we learned at least eight new words for ‘canal’ or international outlook, its strategic position in Europe, its ‘waterway’, we appreciated the benefits of bicycles and clogs well-educated, multilingual and flexible working population and enjoyed a warmth and hospitality second to none. We … and let’s not forget the natural trading spirit that led the visited several companies in various locations and talked Dutch to sail the world’s seas and seek out new markets in with many more. The following few pages comprise the the 17th century. The Netherlands offers the world realistic first in a new series of ‘Showcases’, editorial features with and innovative solutions, without ever losing sight of the a geographical touch. Why Holland? Frank Heemskerk importance of collaboration, co-operation and the individual can tell you why, “It is a combination of factors that make needs of partners.” Key No. 70727 Where Food Ideas Grow
One specific initiative in the Dutch food industry is the Food Valley organization. Food Valley was established in 2004 as an ambitious programme which builds on the unique strengths of the region around the Wageningen University and Research Centre (WUR), the NIZO Food Research company and TNO Food & Nutrition by fostering innovation and new businesses, promoting entrepreneurship and spin- offs, developing technologies, setting up networks and one center of expertise in agri-food and innovation. We are facilitating the establishment of companies and insutitutions. working towards this goal by combining creative talent and promoting innovative, experimental and alternative working Roger van Hoesel is the Managing methods.” Director: “Food Valley started as a catalyst for Dutch companies The Netherlands, including the Food Valley, are an attractive wishing to position themselves location for food industry companies. The Netherlands can strategically in the global food be considered part of the dynamic heart of the agri-food industry. We create time for business. Reinforcing the image of this cluster of expert innovative developments and institutes and companies will attract interesting partners with initiate activities on a wide scale whom successful, new innovation projects can be launched. to support our members. More than ever before the food industry needs to make use of ambassadors in companies and institutes with international “Our aim is to put the Netherlands networks. on the map as the world’s number Key No. 70728
22 food Marketing & Technology · June 2009 Showcase Netherlands
our innovation your profit
Let’s create together
The world’s leading supplier of specialty oils and fats for the food industry
www.croklaan.com food Marketing & Technology · June 2009 23
P.O. Box 4, 1520 AA Wormerveer - The Netherlands - E-mail: [email protected] Key No. 70643 Showcase Netherlands
A ‘Lifestyle Performance’ Partnership
CFS is a world-leading supplier of preparation, marination, ection and preserve quality, freshness, structure and weight slicing, processing and packaging solutions for primarily – day in day out with CFS forming, predusting, batter & meat, poultry, fish, seafood and cheese industries. From a breading, tempura, frying, cooking, grilling, cooling and single machine or packaging material to a complete production freezing equipment. Whatever the flavor, CFS Processing line including software, CFS helps to improve output and Equipment is designed to meet increased demands on reduce operating cost. With a global customer support and hygiene, product quality and automation and offers ver sales organization and fully equipped technology centers, satility, increased yield and maximum product safety. CFS is ready to serve requirements from idea to industrial- scale implementation. CFS also offers software for machine, Slicing Equipment: cutting edge success line and factory automation. To slice sausage, meat or cheese in the most efficient way, CFS Slicing Equipment provides high throughputs, improved CFS’ promise to customers is ‘Lifecycle Performance’: part yield and reduced give away. Peeling, slicing, loading and nership from start to finish. Together the requirements are automatic product handling equipment is developed follow defined. Then CFS innovates and develops solutions with ing the specific food producers’ requirements and the latest the customer’s specific needs in mind. And once solutions hygienic standards. are installed, CFS helps customers to operate and benchmark their production with a constant focus on performance. Packaging Equipment: improving attractiveness and shelf life Marination Equipment: juicy, tasty, easy to prepare Packaging fulfils the multiple roles of distribution, preser Marination is an excellent way to turn an ordinary cut vation and presentation. Consumer presentation of the of meat, poultry or fish into the basis of a succulent meal. product on shelf is just as important as the product’s taste Marination not only adds value to cheaper cuts, but also itself. CFS offers efficiency, speed, reliability with different creates new products with their own unique taste profile. types of machinery such as thermoformers, trayformers, CFS offers brine preparation, injection, tenderizing and traysealers as well as vertical flowpackers. Buying decisions tumbling / massaging equipment for juicy, tasty and easy to rely heavily on the product’s outside appearance and flexi prepare products. CFS Marination Equipment improves food bility of the range of products to be packed, so CFS also offers safety, yield and profitability. peripheral equipment such as labellers, printers etc. Food producers can improve product attractiveness and shelf life. Preparation Equipment: meats for every purpose CFS grinding, meat recovery, mixing, analysing, portioning, Packaging Materials: security and presentation cutting, emulsifying and handling equipment gives the most CFS also develops customized packaging solutions that fit efficient and gentle treatment to the valuable raw materials perfectly into the production process. CFS films provide resulting in quality end products and improved yield. CFS a product with the optimal protection and safety. From Preparation Equipment is a result of technology expertise, unbreakable, tightly fitting, extremely transparent materials solid engineering practice and professional skills. as well as those with a more traditional appearance to very hygienic packaging. In shrink bags, CFS offers high barrier Processing Equipment: whatever the flavor materials that considerably extend a product’s shelf life and Food producers can create products in all shapes and sizes, allow cheese and meat to mature naturally. CFS Packaging give coated products a great appeal and taste, cook to perf Materials minimize the impact on the environment and give
24 food Marketing & Technology · June 2009 Showcase Netherlands
fresh, sliced or frozen products a perfect presentation with a producers can explore new ways to improve performance, distinctive image. from process improvements and upgrades to new equip ment, packaging and recipes. They can test all possible Software, Audits, Technology Centers, solutions and develop new products and the most ideal Customer Support packaging together with the Food Technologists. Integrated tailor-made software solutions provide the infor mation necessary to allow customers to improve all aspects CFS offers on-going support with a broad range of service of the production system. CFS CostFox for example, is a and maintenance packages. Customer Support has global software tool that visualizes equipment performance real- reach, 24-hour-a-day availability and in most cases a response time. CFS has built the largest, most modern and complete time of only a few hours. So CFS provides fast, efficient and Technology Centers in the industry, allowing interaction comprehensive technical support to ensure optimum perfor between innovation, development and operation. Here food mance at all times. Key No. 70729 Key No. 70644 food Marketing & Technology · June 2009 25 Showcase Netherlands
Quality Testing For Fresh Plant Products
An innovative and reliable new technology can now cards are specially prepared in order to preserve the sample help in quality control of fruit and vegetable raw material and allow it to be sent by regular mail to the NSure lab. The products. The quality of fresh agro-products may vary diagnostic tool is broadly applicable, but the experts are able considerably among batches. These differences are not to develop a customized quality assay, specifically targeted always easy to see or to measure. However, they are very to your product and the quality characteristic you are most important for management decisions in fresh chains (local interested in. or export markets, storage or immediate sales, first expired first-out approach), since these decisions depend directly Example: RipeNSure Pear on the estimated quality of the batch. By using innovative genomics technology, NSure has developed a method to The RipeNSure assays allow an accurate and reliable determine exactly the physiological status of a fresh product. monitoring of the ripening process of Conference pears. The medical sector has discovered the diagnostic potential The assay allows much more detail in the determination, of genomics for establishing complex diagnoses. NSure has compared to standard determinations such as firmness or adapted the method for use in vegetable produce. This has sugar content measurements. RipeNSure can be applied for: resulted in a new decision support tool for managers in the •Accurate monitoring of the ripening process of pear fruit agro-food business. •Decision support in planning the harvest, by comparing the ripening progress per plot Biological variation in quality is often related to genetic •Obtaining an early indication of the optimal harvest time. variation, an example of which is the difference between cherry tomatoes and round tomatoes. However, variation The result of the analysis is a classification in 1 of 5 ripening in quality occurs even between batches of the same product stages: Phase 0 - Unripe, Phase 1 - Initial ripening, Phase 2 with the same genetic make-up. This variation results from - Advanced ripening, Phase 3 - Final ripening stage, ready differential activity of the genes, which is a direct consequence for long term storage, Phase 4 - Harvest ready for short term of differences in environmental conditions experienced by storage the plant. These differences in gene activity are measured and mapped by NSure experts. Based on 1 sample NSure can deliver an accurate indication of the actual ripening stage. This is highly useful for com In the early development of a new assay, the lab technicians paring plots or parts of the orchard for the harvest and sales evaluate thousands of genes simultaneously. In the end, a planning. The analysis gains accuracy and reliability when it set of indicator genes are selected, that are most involved is repeated several times during the maturation of the fruit. in the quality aspect of interest. The resulting assay gives When the same plot is sampled at least twice, with a week’s information on the physiological status of the product and time difference, a harvest time advice is included in the test an estimation of the remaining quality. This information is report. Therefore, a standard test kit is based on 2 samples translated by NSure into advice for an optimal downstream and includes an optimal harvest time prediction. chain or into a classification in a quality category. Other tests which are available include potatoes, apples The assays are designed to be user friendly. The sampling tomatoes and roses. New tests are being added all the time. kits contain all that is needed for easy sampling. The test Key No. 70730
26 food Marketing & Technology · June 2009 Showcase Netherlands
Stable Isotopes Support Functional Ingredients Research
How can we prove that our ingredients are the ones that are ones are that the under beneficial for human health? ‘Quite simple’, according to lying working mechan IsoLife - as long as they originate from plants. isms are revealed and the variation in your results IsoLife BV, a spin-off from Wageningen-UR, is located in is drastically reduced, the center of Food Valley. They are specialized in labelling since every volunteer is plants with 13C, a safe, non-radioactive stable isotope. The her/his own control. This degree of labelling is up to 98%, in which case almost every will at least decimate the number of volunteers needed for single 12C-atom in the plants’ molecules has been replaced a human trial - thus substantially reducing the costs - and by a 13C-atom. In a short interview, Dr. Ton Gorissen and it will make your evidence more sound and acceptable by Dr. Ries de Visser, founders of IsoLife, give their view on EFSA (European Food Safety Authority).” how stable isotopes can be used to support health claims for functional ingredients. “In addition to their use as tracers,” Gorissen adds, “several of our products are also employed in laboratories as internal Why should we use 13C-labelled plants or plant components standards. Adding a tiny amount of our 13C-labelled plant like 13C-fibers or 13C-starch? - “To be able to measure the components to your samples, gives you the ability to eradicate bioavailability of your ingredients or to demonstrate that variation due to different machines, different technicians, certain metabolites in the intestines, blood or excreta are different laboratories and independent of processing times derived from them.” Gorissen gives an example: “Fibers like and procedures. The internal standard acts as a perfect resistant starches are fermented in the gut system yielding yardstick.” short chain fatty acids such as butyrate. Butyrate is thought to have important protective effects on the development Can all ingredients/plants be labelled with 13C? – As long as of colon cancer. The only way to prove that the measured they fit in the special labelling phytotrons: yes. butyrate in the gut system or in the blood stream originates from your fibers, is by isotopic labelling of these fibers, In the past, IsoLife has labelled many different food crops preferably with 13C. This enables you to distinguish them such as wheat, maize, potato, broccoli and tomato, but also from butyrate originating from any other source present herbs like basil and sage, and even small trees. “However, in your diet or metabolism, 13C is a perfect tracer for this slow growing Cactaceae will be difficult,” jokes De Visser. purpose.” “Thus, most plant-derived ingredients can be used as 13C-tracer or standard, including for instance carbohydrates, What are main advantages of using 13C-labelled components? fatty acids, and polyphenols.” – “Several,” according to de Visser, “but the most important Key No. 70731
food Marketing & Technology · June 2009 27 Showcase Netherlands
An Integral Part of Production
Ammeraal Beltech is a leading belting company supplying components, services and solutions for processing and conveying products. The Ammeraal Beltech market approach is differentiated. In the OEM market the belt is an integrated part of the customers’ product. In the replacement market belting is a necessary element in customers’ production process. Ammeraal Beltech offers belting products to over 150 countries. It is a global company with total geographic coverage: 7 production plants, 25 operating companies, and over 80 service centers and distributors. There are six product groups: process & conveyor belts, high performance flat belts, modular belts, endless woven belts, timing belts and engineered belts. Local added value is generated by fabrication of all belting products.
Ammeraal Beltech develops ranges for various markets and has gained ample expertise to provide innovative belting Ammeraal Beltech has been setting the standard for many technology for specific industries such as food, airports, years with market specific hygiene features. The foodgrade logistics, mail, tobacco, paper and print, textile, automotive, belts comply with international food standards and support rubber and tires and many more. Process requirements and in the implementation of HACCP strategies. Innovations unique product characteristics are taken into account to resulted in a number of food safety and hygiene concepts achieve the most efficient solution. As leading producer for that make belts easier to clean and/or less subject to damage the food industry, Ammeraal Beltech made food production and dirt accumulation. hygiene the cornerstone of their business. Products are presented to solve day-to-day problems in industries such as Special focus is currently on the meat industry where belts are bakeries, meat, poultry and fish processing, confectioneries, frequently used. Experimenting in hygiene matters, energy dairy, fruit and vegetables, agriculture and horticulture. consumption, waste management etc. is common practice. Application ranges from conventional green EC-FDA Meat is processed in abattoirs and processing plants and the belts for harvesting and packaging to thin belts with heat demand for belting is high. Which belt will perform best is conductivity for cooling. sometimes a challenge, because with regard to hygiene and energy consumption much can still be improved. Teaming up with uni‑chains® gives access to a new modular belting generation: improved overall strength, hygiene and Activities in the meat industry comprise slaughtering, cutting cleanability, resulting in reduced (installation) costs and and further processing. For transportation mainly plastic limited downtime. Radius and spiral belts have improved modular belts are chosen. Later in the process also fabric strength, allowing more load, more bends, wider belts and based synthetic process and conveyor belts are used. Since less drives. belts are permanently in contact with the meat products dur ing processing, they need to be safe and migration of chemical The area of product liability and food safety is developing substances into the food needs to be strictly controlled. To rapidly. Food companies try to find solutions in any way ensure the protection of the consumers’ health and to avoid possible. All equipment in production lines is screened to any contamination of the foodstuff, a belt range in compliance improve food safety, microbiological detection and hygiene. with regulation EC 1935/2004 is available. The food range of plied and modular belting assist in improving hygiene levels to protect against food borne or disease causing bacteria. Skilled personnel are on call to repair and install belts using professional equipment, suitable for food plants.
Despite the solutions offered by technology, current cleaning and hygiene practices remain essential. Selecting belts is a critical component of a successful plant sanitation, hygiene and food safety strategy. A combination of geographical coverage, market segment knowledge and product manage ment is the foundation of the Ammeraal Beltech innovative and service-oriented organization that can help in controlling food safety in processing environments. Key No. 70732
28 food Marketing & Technology · June 2009 Showcase Netherlands
Goudsche Machinefabriek Gouda Now “Royal”
“Her Majesty the Queen has decided to grant the right to use partner for producers in food, chemical and sludge treatment the designation “Royal” to the Goudsche Machinefabriek industries throughout the world. Even now, the drum dryer B.V. (GMF-Gouda) in Waddinxveen. Therefore, as from continues to be Royal GMF-Gouda’s most important machine. today, the official name will be: Royal GMF-Gouda.” After many years of being located on the Kattensingel in the center of Gouda, Royal GMF-Gouda’s head office moved to The Queen’s Commissioner for the province of South- the Coenecoop business park in Waddinxveen in 1991. Holland (Zuid-Holland), Mr Franssen, surprised Royal GMF-Gouda with this announcement on Monday afternoon Current activities of Royal GMF-Gouda 9 February 2009, during the reception at the factory site in Over the years, Royal GMF-Gouda has grown into a company Waddinxveen, on the occasion of the company’s 100-year with over 170 employees, based at 8 locations in 3 continents. anniversary. By command of Her Majesty the Queen, Mr The mostly self-developed products find their way all over Franssen presented the official charter to General Director, the world: over 90% of the annual turnover is realized Hidde Frankena. through the export of products to more than 55 countries. Royal GMF-Gouda supplies specialized machinery to the Royal GMF-Gouda is a 3rd generation family-owned chemical and food industry for processes involving drying, company, established in 1909 in Gouda by Jan Geurt Hupkes. solidification and peeling. The machinery is supplied for the The advance of the company started in 1916, with the most wide-ranging applications in many different capacities. delivery of the first drum dryer to Nutricia in Zoetermeer, the Over the years, Royal GMF-Gouda has gained a state-of-the- Netherlands. The time of the depression and the war years art knowledge of processes. New products, applications and were difficult, but after that time, there was an opportunity processes are tested for its clients in a well-equipped pilot to build up the business by expanding the product range plant. This means that the know-how acquired during the and discovering new, international markets. Over the past past century is available to its customers. decades, Royal GMF-Gouda has developed into a valuable Key No. 70733
The next step in quality assurance and control
NSure: experts in assay development and implementation. Molecular diagnostics to determine and predict physiological status of fresh products.
We look for partners in the fruit chain and wine industry
www.nsure.eu [email protected]
NSure BV, P.O. box 14, 6700 AA Wageningen, The Netherlands Key No. 70690 Key No. 70672
food Marketing & Technology · June 2009 29 Showcase Netherlands
Advanced Analysis The Fight Against Listeria
Biqualys has been set up from a wealth of experience and EBI Food Safety is pioneering the use of bacteriophage expertise in advanced biochemical analysis. By concentrating technology to fight Listeria monocytogenes in food. Its com this expertise and advanced equipment into a single mitted team of scientists and food safety experts, based in company, the company can offer the highest analytical Wageningen (Food Valley), has created a breakthrough services to their clients. In most cases they complement the application - LISTEX™ - which is both easy to use and highly inhouse capabilities of their clients, in which case Biqualys effective. The company was created in 2005 by entrepreneurs is an effective add-on to their research. Biqualys combines Mark Offerhaus (CEO) and Hans Veldhuyzen (CFO). multiple scientific disciplines, by which clients are provided LISTEX™, EBI’s defining product, was given GRAS status in with the necessary fundamental insight in identification of 2006 and was recognized as the industry’s best innovation, compounds and its cause. They support clients to improve receiving the Food Ingredient Europe Gold award, in 2007. their R&D or production processes, thereby helping them to become more successful in their marketplace. What are bacteriophages? A bacteriophage (from ‘bacteria’ and Greek phagein, ‘to eat’) Jeroen van der Leijé MSc is the managing director of Biqualys is a highly specific micro-organism, which infects and kills and he guides the scientific curiosity into a worthwhile and only bacteria. Typically, phages consist of an outer protein reliable proposition to clients. He describes some of the Case hull enclosing genetic material. The genetic material is Studies which Biqualys has carried out: usually double-stranded DNA between 5 and 500 kilo base pairs long. Bacteriophages are usually between 20 and 200 Study in off-taste of a food component nm in size. A phage is approximately 100 times smaller than a “A large international food company was faced with a recall typical bacterium. Bacteriophages are highly specific for their because of an off-taste of their product. Earlier research had target host, and will not affect: (a) desired bacteria in foods shown increased levels of fat content, but at Biqualys we felt (e.g., starter cultures), (b) commensals in the gastrointestinal that the extra fat could not be explained from normal tract, (c) accompanying bacterial flora in the environment. processing and therefore should come from somewhere Support for the bacteriophage technology identified by EBI’s else. In addition the fat would not explain the off-taste. With microbiological experts is so strong that it is supported with our in-house 1H-NMR spectra we confirmed the increase in joint research programmes at universities - including two in fat content, but we also saw an increased level of soap-like The Netherlands - grants from the EU, peer-reviewed papers, components. That made us think about what caused this. ETH Zurich (The Swiss Federal Institute of Technology) and Our hypothesis was that some reaction with a strong base healthcare bodies such as the US National Institute of Health. may have taken place, which could account for the off-taste. After discussing the results with our client, it appeared that Easy to use with minimum start-up fuss it was likely that the liquids, often used in the cleaning of Because the highly specific behavior of the LISTEX™ phages storage vessels, may have caused this. After more internal is reliable and predictable whatever the product, and given research by our client, this may have been the most likely that the phages do not affect the food in any way, extensive reason for the off- taste.” trials for side or post effects of different foods are not required. Rather, following stringent assessment of need, Study on identification of metabolites of bacteria challenge tests and training, the customer can simply dilute in the human gut LISTEX™ with water for convenient topical treatment that “For an international food and dairy company we offered our acts within hours – without production interruption or the support in the identification of metabolites in the human gut. need for product reformulation. They had identified a number of bacteria- colonies in the gut, of which one colony produced a bio-active compound, if All-round expert service treated under specific conditions. If this compound could EBI provides more than just the product: a full-service team be identified, it would provide significant opportunities to from Technology to Sales provides guidance and on-going be used as an ingredient for food consumption. Our client technical support at all stages of the process from pre-testing prepared the samples, containing these metabolites and to post-application. Solutions are offered specific to the meat, we analysed it deploying LC-NMR and FTMS. This study dairy and fish industries Listeria is still a major problem in resulted in the identification of the compound and further the Western world - despite HACCP. This ground-breaking research is currently being initiated.” 100% natural solution for Listeria can save lives when used in conjunction with stringent cleaning and hygiene practices Similar studies have be initiated for other difficult analytical methods, i.e. lycopene, chondroïtine, tocopherol, vitamins, The use of LISTEX™ on a daily basis, along with stringent traditional herbal medicine, etc. Studies in functional food cleaning and hygiene practices, provides a two-pronged ingredients are currently in progress, which offer high attack that will provide your customers with a safe, throughput analysis of human body fluids and crop material. unadulterated product. Key No. 70734 Key No. 70735
30 food Marketing & Technology · June 2009 Showcase Netherlands
CFS CostFox software for
effciency improvement!
Does your thermoformer tell you where you can improve performance?
The CFS PowerPakNT and PowerPakRT do!
The exceptionally high uptime of the CFS PowerPakNT and PowerPakRT thermoformers safeguards your overall line efficiency. And with CFS CostFox software to provide the operator with realtime performance data, they also tell you where to take corrective action and optimize the process. The result is greater effectiveness and considerable cost savings. The CFS PowerPakNT and PowerPakRT also offer superior wash-down design and labeling without downtime via the revolutionary CFS TiroLabelNT (option).
CFS, Beekakker 11, 5761 EN Bakel, the Netherlands Tel. +31 492 349 349, Fax +31 492 349 416, www.CFS.com food Marketing & Technology · June 2009 31 Key No. 70679
20081028_PowerPak NT-RT Advert_A4.indd 1 2009-05-06 09:47 Showcase Netherlands
Let’s Create Together
In the course of its long history, Loders Croklaan has learned to use vegetable oils and fats as building blocks, expertly applying, combining and enhancing them in many ways. This enables the company to create brand-new products that have met changing consumer needs and emerging market trends for more than a century. Today, Loders Croklaan has a firmly established global reputation as a leading innovator and key producer of vegetable fats and oils for the food industry. They offer palm-based ingredients – from bulk oils to specialty fats – and the application expertise and creativity that enable food manufacturers to expand their own end-product lines and businesses. Creativity, innovation and expertise – these three qualities are central to Loders Croklaan. They are what that are non-hydrogenated and trans-free – which can enable them to fulfil their role as a reliable business partner, provide a competitive edge in a health-conscious market. developing great products together with their customers, for Loders Croklaan application experts are always ready to it is the needs of the customer that provide the inspiration create together with customers, helping them select, test and for all innovations. To all ambitious food companies, Loders apply the fat that is right for their chocolate confectionery Croklaan extend an open invitation: Let’s create together. end products.
Loders Croklaan has always been a front-runner in the Chris Linderman, Business Man development of specialty fats. They are one of the few ager Bulk Oils Europe: “Although companies in the world that can offer a comprehensive range Loders Croklaan is an all-round of fat modification technologies and expertise in formulating, fats and oils expert, our core or reformulating, end products. At Centers of Expertise in business is palm oil. As part of Europe, the US and the Asia-Pacific region, they continuously the IOI Group, one of the world’s work to expand insight and know-how. largest palm oil producers, we have complete control over a Innovation in processes and partnerships totally integrated supply chain The company is always looking for ways to go beyond the – from tree to customer. This possibilities of current process technology. This approach reduces cycle times, maximizes has enabled them to create breakthrough products that have transparency and ensures a con changed the market, such as Coberine™ – the first Cocoa sistent approach and quick response to quality and safety Butter Equivalent – in 1957. In 1990, their work in enzymatic issues. And as a major palm oil supplier, Loders Croklaan interesterification led to Betapol™, the first-ever human milk has the ability to offer customers a higher-quality product at equivalent. Loders Croklaan holds hundreds of patents, a lower price. Loders Croklaan continues to invest in future and has won numerous international awards, including the expansion and growth with the construction of the facility prestigious Fi Europe award – twice – for its technological in Rotterdam Harbor. Here, we will produce large-volume innovation in developing new and valuable fats and oils. hardstock, using the latest enzymatic interesterification tech Collaborations and partnerships with leading international nology, for the margarine, bakery and culinary industries. universities and research institutes provide a dynamic source This facility will expand our capabilities and portfolio, mak of synergy and inspiration for future research. ing it possible to provide customers with high-quality, palm- based products for an even wider variety of purposes. We are Today’s increasingly health-conscious society wants con one of few players in the world who can offer a full range of sumer products that contain fewer or no trans-fats and have fat modification expertise and technologies to help formulate, lower saturated-fat content. Loders Croklaan provides food or reformulate, products.” manufacturers with the tailor-made solutions they need to create such end products. They have also developed healthier Let’s create together alternatives for the chocolate confectionery industry, such as Innovation is essential if you want to create the truly new Couva™ 850 NH, the first non-temper coating fat containing and unusual products that help keep you ahead of the com 0% trans fats. Creating such solutions is one of the key drivers petition. In economically uncertain times, you cannot stop of the company. innovating. However, you may not always have the resources available and outsourcing can be risky and expensive. When Loders Croklaan offers an extensive portfolio of coating and you source raw materials from Loders Croklaan, you also filling fats for chocolate confectionery that can provide any acquire an expert partner that can help you adapt, improve sensory profile customers want in terms of melt, texture, or simply get ‘more’ out of your products and business in flavor release and stability. Their range includes products many different ways. Key No. 70736
32 food Marketing & Technology · June 2009 Showcase Netherlands
Cold Plasma with New Antioxidant Novel Applications and Ingredient
Advanced Diagnostics Lipid Nutrition, a global leader in lipid-based health ingredients, OMVE Netherlands is specialized in designing and manu is proud to introduce the new facturing miniature and pilot liquid processing equipment. powerful antioxidant ingredient, Test results can be quickly and accurately reproduced and VitaTrin™. VitaTrin™ is a palm- scaled up to production size. based tocotrienol, which belongs to The OMVE CP121 Cold the Vitamin E family. Tocotrienols Plasma Demonstrator is a are powerful antioxidants capable reliable and robust system of neutralizing free radicals, which that gives maximum cause tissue and cellular damage. opportunity to learn and understand the great “VitaTrin™ provides an exceptional possibilities of Cold opportunity for customers” says Plasma. The demonstrator John Kurstjens, Global Group is capable of producing a Manager Marketing, “Increased product launches with jet of nitrogen plasma antioxidant claims and high consumer awareness on the without the need of a potential health benefits of antioxidant, make VitaTrin™ vacuum at temperatures attractive to the industry. There is a growing understanding as low as 40°C. Plasma of the relationship between lifestyle and quality of life. can be used to treat heat The emphasis on age-related conditions by consumers is liable surfaces of polymer shifting away from just treatment and towards prevention. packaging materials as such PP, PE and PET without the risk Individuals interested in enhancing their antioxidant status of melting or deformation. By enhancing the surface energy should take products enhanced with VitaTrin™.” using cold plasma, surface properties can be altered and surfaces can be decontaminated. This versatile plasma unit Strong in innovation accepts nitrogen, helium or even air as carrier gases while the This development follows Lipid Nutrition’s 2008 launch of power and gas consumption are spectacular low! its PinnoThin™ Powder ingredient for appetite suppression and satiety. Being one of the leading companies when it Study the redox chemistry that occurs inside the cold flame comes down to healthy functional ingredients for the dietary using iodine starch paper or change polymer surfaces supplement and food industry, Lipid Nutrition has its from hydrophobic to hydrophilic. Challenge the laws of pipelines filled up with breakthrough ingredients – keeping thermodynamics: learn all about the Overhauser effect and its primary health focus on three distinct areas weight extent the 2 cm cold plasma flame up to 3 meters in length. management, heart health and infant nutrition. Identify the molecular content of the plasma and measure Key No. 70738 the electron temperature using the optional advanced Molecular Diagnostic kit CP121-150. Have a detailed look at Creating Innovative the electron transfer processes that occurs inside your plasma and measure electron temperatures as high as 30.000°K. Food Textures
This rugged plasma system was designed to determine the The food industry is always facing two key challenges: inactivation kinetics of various kind of microorganisms at creating new products that meet consumer needs such as highly reproducible conditions. The CP121 is operated in health, convenience and pleasure - and controlling the costs leading microbiology laboratories around the globe against of innovation, development and production. As independent traceable standards. consultants and technology providers FIPCO supports R&D, production and marketing operations in the food and The Cold Plasma Demonstrator was constructed with maxi beverage industries. FIPCO delivers new product concepts mum didactic assistance in mind. It is really easy to learn and processes, creating cost efficiencies and helping you all there is to learn about cold plasma. Controls and main speed new products to market – anywhere in the World. settings are easily accessible. The system is readily started by a single button. Anyone can operate the CP121 within a FIPCO is helping the industry respond to current minimum of time. Learn about the thermodynamic properties challenges by solving the technological issues that can of electrons and use this knowledge in practice. All you need hamper innovation. From concept to factory, they support is a gas supply of approx. 300 L/hr of the carrier gas under their clients by creating fresh ideas and applying unique investigation. Key No. 70737 development tools to speed the delivery process. With an food Marketing & Technology · June 2009 33 Showcase Netherlands
expertise, gained through 60 years experience of stabilizing and texturing food products for international manufacturers and access to a global network of technology centers, FIPCO can serve an international client base from our home in Ede, in the Netherlands Food Valley.
Examples of product categories: soups, sauces, dressings, desserts & mousses, dairy, processing & filling aids, meat & fish, fine food, co-extruded products, bakery. The functionalities are delivered for developing products with e.g. a long shelf life, low calorie, and natural ingredients are viscosity, emulsification, water binding, mouth feel, creaminess, adhesion, body, color. This we do by selecting the optimal ingredient composition and process. Customer demands and actual situation are taken as a starting point for development. combination of these ingredients either filled or unfilled. Efficient portioning equipment designed and built to the Any development work carried out will be classed as the highest standards guarantees consistent end product quality customers intellectual property. Customers also have the and optimal non-stop production runs. Stork Food Systems right to apply for patents to protect any results delivered has also developed portioning equipment for small batches within the scope of the projects. allowing quick product changes to be done cost-effectively. Key No. 70739 Coating Pioneering Innovation Regardless of whether you choose to flour, batter or bread, whether you opt for Japanese crumb, tempura or milk wash, Stork Food Systems, of Boxmeer, is always on the lookout for a natural or formed product, Stork Food Systems offers for improvements. It so happens that pioneering innovation the best solution for an attractive and consistent end product. has been Stork Food Systems’ most important motto for well A special research team will look for the ideal solution, which over fifty years. Poultry Processing was the first business unit it will translate into sophisticated technological practice. to grow into the primary processing, cutting and de-boning With technology, which breaks new ground, Stork Food of poultry. Two other business units within Stork Food Systems makes the most diverse product coatings possible. Systems then followed to take up leading positions in the further processing and fresh meat sectors. Further Processing Heat treatment concentrates on equipment for the further processing of white Stork supplies a range of sophisticated machines for frying, meat, red meat, fish, potatoes, vegetables as well as meat baking or cooking meat products. GoldFryer is especially suited substitutes. Fresh Meat Systems specializes in processing to achieving uniform colouring and cooking with minimum equipment for beef, pork and fish. Since 2008 Stork Food weight loss and controlled absorption of oil or fat. Completely Systems has been part of Marel Food Systems, a combination in line with the above, Stork Food Systems has developed a of strengths allowing us to offer the best solutions for a large hot-air system - SpiralOven. The system is suitable for the number of production processes in the food industry. steaming, cooking and grilling of a wide range of products at high capacity. Not only can chicken, chicken fillets and Being a full line supplier of sophisticated further processing products containing bone be grilled and cooked extremely systems Stork Food Systems has the know-how, experience efficiently; SpiralOven is also eminently suitable for frying and organization to be at the service of this worldwide formed products such as burgers and nuggets, for composite industry. Stork Food Systems‘ vision to create value for its products such as cordon bleus and for steaming, for example, customers by developing innovative solutions for all the marinated chicken fillets. functions in the line: forming, coating, marinating, heat treatment and sausage making. Sausage making To choose Stork Food Systems is to choose a sophisticated The DemoCenter provides proof of how both individual way of producing sausages. Whether sausage is fresh, machines and complete product lines excel in performance. It cooked, smoked/cooked or dry, in a natural gut casing or in is also the place where a production situation can be mimic a casing made from alginate, collagen, cellulose or a hybrid ked and new products and processes extensively tested. material, Stork Food Systems has the perfect solution for each type of sausage regardless of diameter or length. Portioning Stork Food Systems equipment portions and shapes the So… whether you want to portion, coat or heat your products most delicate and fragile products, whether these are based or you want to produce sausages, Stork has the right solution. on white meat, red meat, vegetables, fish, potatoes or a Key No. 70740
34 food Marketing & Technology · June 2009 Showcase Netherlands
High Speed Aerated Dutch Magnets Safeguard Solutions Japanese Food Quality
Haas-Mondomix B.V., based in the Netherlands, is a business Family owned company celebrates 50th anniversary unit of the privately owned Haas Group, from Austria. Haas- Mondomix B.V., is market leader in the field of continuous It is a well-known fact that the Japanese have been referring aeration-related processing equipment and turnkey solutions. to westerners as barbarians since the latter landed in The equipment is applicable for the bakery, confectionery Deshima 400 years ago. The so-called red headed barbarians and dairy industry and applied by customers in more than 55 were dirty and uncouth, never washed and had no table countries worldwide. Haas-Mondomix B.V. is well-known manners. The Japanese are renowned for their bathing rituals for its reliability, quality, problem-solving capabilities and and their refined cuisine which sets great store in the quality flexibility. of the ingredients. Even now, Japanese manufacturers do everything they can to guarantee the quality of their food stuffs and to prevent claims for damages. Various major Japanese foodstuffs manufacturers have built dozens of magnetic systems into their production lines. These magnetic systems are manufactured in Waalre by Goudsmit Magnetic Systems: A family owned company that celebrates it’s fiftieth birthday this year.
These magnetic systems remove very fine iron particles (25 High Speed Depositor microns) for foodstuffs and are so strong that in some cases One of the newest products is the High Speed Depositor. even stainless steel particles can be removed. By removing as The High Speed Depositor is suitable for depositing all types many metal particles as possible in the pre-processing phase of aerated chocolate creams, batters and marshmallows. the detector does not go off as much thereby decreasing It combines undreamed possibilities with the company’s product loss. The HACCP standard stipulates that checks for undisputed stamp of quality. The unit is capable of depositing foreign metals must take place. A metal detector only finds at very high speeds; up to 300 rows per minute depending on relatively large particles (1 to 2 mm). However, a magnet the product. During dosing, the volume flow for each product picks up particles from 25 microns and up. is synchronized upstream of the nozzle exit by mechanically linked annular gear pumps. Thereby, the differences in the Tomato ketchup and juice dosing weight can be kept within very close limits. In spite of many precautionary mea sures, it seems that in practice there are At the end of dosing, a part of the mass will be retracted into still metals present in tomato ketchup, the nozzles. This allows a clean and simultaneous cut off the sauce & juice. The presence of a metal mass at the nozzle exit, which further improves the quality of detector does not solve this problem the products and the accuracy of the dosing weight. because it is unable to recognize the smaller metal particles. Goudsmit has By means of the highly dynamic X- and Z-axes, it is possible therefore recently put a Pharma mag to deposit precisely onto the product conveyor belt or into a netic filter on the market. The Neoflux® mould at very high cycle rates. magnets which are used ensure the effective separation of extremely fine Other features include a changeable and flexible program, iron particles and even iron dust. The easy change outs of depositing tools and a small footprint. magnetic filter can be used in tubes or The High Speed Depositor easily accommodates recipe pipelines in the foodstuff sector and management and contains a coordination interface for line serves to deferrize products which are operation. transported under pressure such as tomato ketchup, paste, sauce & juice. HMH Capper and Cream system The last year presented cooperation between Haas-Mondomix HACCP standard B.V. and Houdijk Holland, has already shown its success. The Magnets play an important role in complying with HACCP first HMH Capper- and Cream system has currently been and ISO quality standards in the foodstuffs industry. They installed, commissioned and production recently started. save time and money because they can be deployed at the These two technologies (base cake handling and cream start of the production process. This avoids damaging pro preparation), a Houdijk Holland/Haas-Mondomix B.V. joint cessing machines, the loss of packaged products due to metal venture, offer the best available know how in this particular detection and annoying product liability issues. Japan leads technology. Key No. 70741 the way as far as this is concerned. Key No. 70742 food Marketing & Technology · June 2009 35