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Key No. 79121 © Key Technology 2010 IngredientsEditorial
Food for Thought
Have you seen the new study on the used as protein ingredients in burgers future of food? The intriguing title of or sausages. “What will we be eating in 20 years’ time?” brings into focus a lot of our present day Test-tube burgers are also closer than Photo: BK nutritional and environmental challenges. we may think. Lab-grown, in vitro, meat has been under investigation for some The BBC News Magazine’s Denise time, among others for astronauts. This Winterman suggests that a growing meat, grown from stem cells of cows, also population and unstable global pricing has a much lower demand on resources will cause a lot of traditional foodstuffs and has the added benefit that it can to lose their place on the table and cause potentially be customised to reduce fat a rethink about what we eat. For example and add other nutrients. the price of meat is expected to have a huge impact on diet. In the West people A further solution may be to move away have grown up with meat being plentiful from meat altogether and to develop and relatively cheap. The forecast for the more vegetarian options. Some plants Ian Healey price to double within the next five to and vegetables are being researched as Editor-in-Chief seven years will make meat a luxury. an alternative to steaks, schnitzels and It will also mean that an alternative is other meat dishes. High in protein and needed. fibres, the vegetables are mashed and then extruded to take on the appearance Researchers at Wageningen University in and texture of their meat models. the Netherlands are already working on a new source of protein: insects. They cost Seaweed and other algae is certainly a less to raise than “traditional” livestock, further alternative. In Japan and some consume less water and have hardly any other Asian countries seaweed has long carbon footprint. Whilst a large chunk been a staple part of the diet, with huge of the world’s population already eat working farms. With over 10,000 types insects as a regular part of their diet, of seaweed in the world, the variety and the squeamish Europeans and North taste is very large. Americans may need some convincing. Perhaps a change in terminology Like insects and vegetables, the addition will help. Morgaine Gaye, food of seaweeds to our daily diet could futurologist, suggests “mini-livestock” probably pass unnoticed from a taste as an alternative name for a collection and texture point of view. Changing the of crickets, grasshoppers, wasps and mindset of the Western diners may prove If you like it – subscribe! locusts, before they are ground down and more challenging.
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food Marketing & Technology · August 2012 1 We have turned a new page for you… Dr. Harnisch Publications has a new online presence! Contents
food Marketing & Technology · August 2012
1 Editorial 56 Impressum
Ingredients
04 The Chunky, Crunchy Auricularia (Jelly and Rat Ear) Mushrooms 08 Off the Shelf Chocolate 10 Blueberries: Dessert with Benefits! 14 Better Bacon on the Table! 18 New Ingredients and Solutions for Sodium Reduction
Processing
26 Mixing and Dispersion Innovation 28 Coating Solution for Crispies 30 Syrup System Coating with Flavors and Sugar Enhances Consumer Appeal 32 Solving a Sticky Problem 34 Automation Solution for Fragile Confectionery
Packaging WWW.HARNISCH.COM 38 Carton Packs are Top Performers Since the beginning of 2012 our new for UHT Milk Packaging 41 Design Possibilities online presence is live. Through a range 42 Introducing the New Wet Spinach of improved functions and a refreshing Sorting System design, we have done all we can to give 43 SAVE FOOD Exhibition goes on World Tour readers and clients alike a perfect stage. Departments
20 Passion for Food Technology Go and see for yourself – 25 Firms 51 Calendar of Events www.harnisch.com 53 Successful 10th Djazagro Show
food Marketing & Technology · October 2011 International Publications food Marketing & Technology · June 2012 Blaudieck Lbm GB 90x270 GB NEU:Layout 1 20.03.12 16:15 Seite 1
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INTERNATIONAL Cover: CEAMSA INTERNATIONAL
Vol. 26 No. 4 August 2012 A new carrageenan product has US $ 10 · 10 ISSN 0932-2744 B 31377 been developed which, due to its dual and flexible performance, helps the manufacturer to produce better bacon. By increasing process
Cover: Better Bacon on the Table!
Blueberry Desserts yield and lowering drip loss an Crispies Coating Solution www.contitech.de/aii Spinach Sorting System enhanced presentation of the meat is ensured, as well as an outstanding eating quality. Our Cover Story starts on page 14
International Publications Key No. 79401
Ingredients: Blueberry Desserts The message to eat real food and healthy ingredients has put blueberries in the spotlight. People associate blueberries with natural goodness, good times, happy days, health and wellness as well as the positive associations of comfort foods. See page 10 for guilt free indulgence.
BLAUDIECK® FoodHoses: ThesafeSolution! Processing: Crispies Coating Solution A new solution for processing so-called “crispies” in BLAUDIECK® food hoses are absolutely neutral to taste and odour and are internationally well-known. Their hygienically a Ploughshare® Mixer demonstrates that complex smooth rubber respectively UPE liners are suitable for convey- coating tasks can be implemented by comparatively cost- ing a great variety of products. With UPE liner they are resistant to extreme detergents and disinfectants. They comply with all effective solutions with precise control of the process international recommendations, such as BfR and FDA. parameters. The full story is on page 28. q lining and cover resistant to oily and fatty products and caustic solutions q resistant to temperatures from -35 °C up to +95 °C q resistant to steam up to +130 °C (for disinfection) q high quality fitting system for a hygienically clean connection without any transition between hose liner and fitting; suitable for pigging
Packaging: Sorting Spinach Most frozen and canned spinach processors have not automated sorting because the application is so difficult and the quality improvements didn’t justify the high ContiTech Schlauch GmbH yield loss. That’s changed. A new system can increase Postfach 1120 yields by up to 7% while maximizing product quality. D-34481 Korbach [email protected] Full details on page 42.
Key No. 77875 food Marketing & Technology · JuneOctober 2012 2011 Ingredients
The Chunky, Crunchy Auricularia (Jelly and Rat Ear) Mushrooms by Rico R. Magda
The ubiquitous Auriculariales mushroom naturally grows sp.), “tainga ng daga” (rat ear), shiitake (log mushroom), on fallen wood, though it is cultivable on logs, sawdust, and champignon, and abalone. Banana mushroom naturally grows the likes. It has been used as a popular ingredient in many wild in banana plantation after a thunderstorm. It can also be Chinese dishes like hot and sour soups, etc. The possibility of cultured in beds of wet rice straw placed outdoor or indoor some medical applications has been attributed to Auricularia in portable wood frames. Rat ear or Auricularia, as it will be species, concluding that the jelly mushroom has anti-tumor, treated later, naturally grows abundantly on decomposing anti-coagulant, hypoglycemic, and cholesterol-lowering forest trees. Shiitake grows luxuriantly on shii logs growing capacity. Jelly mushroom is widely distributed throughout in Japan. Researchers, however, have found the possibility the temperate and subtropical zones worldwide in Europe, of producing the costly mushroom using alternative log North America, Asia, Australia, South America and in Africa. species. Abalone, on the other hand, is also known as oyster The mushroom’s ability to reconstitute, particularly the rat ear mushroom due to the appearance of overlapping fleshy gills, fungus, from dried to its original state, makes it easy to ship imitating the form of oysters. Meanwhile, champignon is now without spoilage. This characteristic also makes it easier to recognized commercially as one of the internationally valuable prepare and cook. In the west, more jelly and rat ear consumers mushrooms. have been expected to increase. Edible Mushrooms and Health Edible Mushroom—a Gourmet Food Health benefits from consuming mushrooms are numerous and The value of mushroom dates back from the ancient civilization far reaching. Mushrooms are rich with anti-oxidants, riboflavin, of Egypt, China and Rome. Egyptian pharaohs regarded it as selenium, and some yet unidentified factors that inhibit cancer a restricted matter for common folks. Even the once mighty cells. A case control study in 2009 on the eating habit of 2,018 Romans nobles believed that edible mushroom was for the women showed that those who consumed mushroom had nobility only. They believed too that the restricted stuff gave 50% lower occurrence of breast cancer. Similarly, those who them strength and energy so that they lifted the ban and consumed mushroom and green tea showed 90% lower consequently allowed soldiers to consume mushrooms. occurrence of breast cancer. Mushroom extracts can reduce the side effects of cancer treatment from chemotherapy, Gourmet or edible mushrooms have higher proteins than most radiotherapy, as well as sickness, and hair loss. In 1969, some plants; have valuable minerals like iron, calcium, potassium, researchers working on shiitake mushroom isolated lentinan, a and most vitamins. They have vitamin D, are rich in vitamin polysaccharide compound that stimulates the immune systems B1 and B2. Their fibers are good for conditioning digestion. to check cancerous cells. Similarly, shiitake extracts reduce cholesterol due to a certain amino acid in it. The cholesterol- Despite the fact that over 100,000 varieties of mushrooms lowering action was confirmed in a 1974 study. In this study, 40 have been explored, only a few 700 varieties are consumable. elderly and 420 young women consumed 9 grams (=90 grams Some of the most widely cultured mushrooms include among fresh shiitake) each day for 7 days. Study result showed the others, “kabuting saging” (banana mushroom=Volvariella reduction of cholesterol levels in both groups: 7-15% in the older and 6-12% in the younger group. There are also some good health reasons for consuming shiitake. This mushroom lowers blood pressure due to hypertension, reduces serum cholesterol, and increases libido. The same fungus stimulates the making of anti-viral interferon, which in some cases, has been proven to have efficacy against hepatitis.
One of the gourmet mushrooms, the abalone, aside its nutritional values, is sourced for the isomers of lovastatin for making statin drugs.
Mushrooms: Nature’s Bounty
In tropical countries of Asia and elsewhere, it has become traditional to hunt for mushroom. Edible fungi flourish on anthills, in bamboo groves, beneath the loose stack of old banana leaves, and under moist rice hay. They appear heavily particularly during heavy rains with equal heavy thunder and lightning that come with the monsoon season. Mushroom
4 food Marketing & Technology · August 2012 Ingredients
hunters have something to smile about as they boastfully show polytricha. The species name auricula (Latin) means ear. their prized found: baskets full of various mushrooms like rice Auricularia auricula-judae or jelly ear is found worldwide. hay or banana mushroom (Volvariella) Abalone (Plerotus), The fungus body is ear-like with brown color. A. auricula- Tainga ng daga (Auricularia), and other edible mushroom judae prefers growing on elder tree. Auricularia mushroom species. exists all year-round especially in temperate climate where it grows on dead and living trees. This bounty of nature is manifested due to the action of lightning. As when it strikes, nitrogen (78% of the air) combines There was wild naming given to this mushroom. This with oxygen (21% in air) resulting in the formation of nitrate mushroom has some association with the name of Judas
(N03). This process is known as nitrification, by which soluble Iscariot as he hanged himself on an elder tree. Folks believed nitrate is drained by rain water. Lightning as a huge electrical that the ear-like growth is the spirit of Judas returned, discharge, facilitates nitrogen fixation as well as fixing other which reminds of his suicide. Originally, the name was elements such as phosphorus, potassium, sulfur, calcium, and Judas’s ear and shortened later to Judas’ ear. In the late magnesium into soluble components. For every second of the 19th century, the name was again shortened to Jew’s ear, hour, lightning strikes any place on earth. Consequently, this which has been used mostly in some writings. Some of the supplies the living creatures on this planet with valuable life- name attributed to the same fungus include: Ear fungus, giving compounds. Not only plants benefit from the resulting Chinese fungus, pig’s ear, wood ear, black wood ear, tree natural fertilizers but also the microscopic, one-celled plants ear, common ear fungus, and kikurage. like phytoplankton and the fungal world including mushrooms. With good environment, temperature, and available nutrients, The Fruiting Body of A. auricula-judae. wild mushrooms can express their abundance by just growing in heavy clusters in just a single spot. Jew’s ear body has folds and wrinkles with downy hairs and distinctively shaped like ear or sometimes like a cup. It has The Auricularia Mushrooms an elastic texture when fresh but becomes tough and brittle when dry. Whitish spores (16 to 18 micrometers) are found Mushrooms belong to the kingdom fungi. Of the order under the fruiting body, which releases several hundred Auriculariales, the genus Auricularia includes the two species, thousand of spores per hour. Spores release continues even namely, auricula-judae or the Jew’s ear or jelly ear, and when the body is dehydrated. Jew’s ear does not grow Key No. 76598 food Marketing & Technology · August 2012 5 Ingredients
only on elder tree but observers have seen the fungus on other extracts nutrients from the decaying woods. The fruiting bodies trees like sycamore, beech, ash, spindle, and eucalyptus. are ear-shaped like human ear or rat ear with various sizes and having dull brown or gray color. The ears are somewhat sticky Jew’s ear is mild in flavor and usually mixed with other or moist when fresh or leathery when dry. It is an edible tropical mushroom preparation. Its nutritional composition of 100 mushroom rich in protein like protein-rich legumes. Rat ear grams (3.5 oz) includes 370 kcal, 0.2 g fat, 10.6 g protein, is very nutritious giving good source of niacin and riboflavin. calcium 375 mg, ash 5.8 g, iron 185 mg, phosphorus 201 mg, carbohydrates 65 g, and traces of carotene. Fresh mushroom Rat ear is commonly sold dried in the market but occasionally has about 90% water available in fresh form. Sometimes, reconstituted rat ear is the one available in stores. It is a favorite mushroom in China due In China where mushroom is for healing, both Jew’s ear and to its crunchy texture. Before cooking, dry rat ear is soaked in rat ear (A. polytricha) are used medicinally. For instance, a warm water. Upon soaking, the fungus swells larger than its hot soup with such mushrooms is used for colds and fever to original size. Then it is rinsed, trimmed of tough and gritty reduce body heat. The existence of Auricularia was recorded parts, sliced into strips, and then added to the dish. Rat ear is as early as the Tang Dynasty (618-907). During the early period ideal for salads, soups, and stir-fries. It seems the rat ear has of the 20th century, Jew’s ear was exported in large volumes mild or no flavor of its own but capable of absorbing other from Australia to China, and up to this season, the stuff is still flavor or seasoning during cooking. Storing dried fungus in for sale in some Asian culinary stores. In 2010, Auricularia airtight containers preserves it for much longer time. mushroom ranked fourth highest among all commercially cultivated mushroom used for cooking and for medicinal In the Philippines, this type of mushroom is widely scattered purposes. In 2003, China produced for international trading, in the forest and backyards almost year round. The expensive some 1.655 million tonnes of rat ear fungus replacing Jew’s ear. fungus is much in demand that the Philippines still imports This fungus is also used in Nepal for cooking and this country substantial amount from China. The particular species imported also exports this mushroom. Other countries consuming Jew’s is A. auricula, a smooth or short-haired species. Some species ear include Poland, Mozambique, Indonesia, and Bolivia. available like A. cornea and A. polytricha, etc, have the same A certain kind of monkey in Bolivia has been observed as culinary and gastronomic quality as that of A. auricula. frequently eating the fruiting body of Jew’s ear. According to the Philippine Food and Nutrition Center, the Due to some improvements in growing Jew’s ear, it can be now nutrient composition of rat ear (A. polytricha) per 100 g sample grown in one’s backyard thru plastic bags. Polypropylene bags is as follows: are filled with sawdust and steamed for a few hours. Once cooled, spawn made from sorghum grain is placed in the bags Protein 8.4 mg and let stay in the dark. Once the condition becomes humid, Fat 5 mg Jew’s ear fruiting bodies now begin to develop. Carbohydrate 71.6 mg
Herbalist, Folk Remedy, and Researches Calcium 315.0 mg Potassium 264.0 mg Auricularia cures sore throat according to the 16th century Iron 36.0 mg herbalist John Gerard. He used and recommended Jew’s ear as a palliative remedy for sore throat. Extract preparation is Thiamine 08mg used as mouthwash and as gargle. Some medical applications Riboflavin 19.0 mg have been tried resulting from the discovery of two glucans Niacin 4.0 mg isolated from the mushroom. The said glucans showed some Food energy 324 Calories potential in curing tumors like sarcoma. Another research on genetically diabetic mice treated with a polysaccharide extract Water 15% from the fungus showed hypoglycemic effects: reduced plasma glucose, insulin, urinary glucose, and food intake. Another Rat Ear in Food Preparation chemical extracted is an acidic polysaccharide composed of glucose, mannose, xylose, and glucoronic acid. It showed For a sampler, here is a food preparation called spring rolls anticoagulant properties, which relate to act on coagulation, with A. polytricia or rat ear fungus in it. Spring rolls are platelet aggregation, and thrombosis. Researches indicate the popular in the Philippines, Vietnam, and elsewhere in Asia. possibility of using Jew’s ear in lowering cholesterol levels and Spring roll is served as an appetizer and is made from veggies, reducing the amount of harmful cholesterol. mushroom, vermicelli, etc. It is dipped in sweet and sour sauce. To prepare spring rolls, we need the following ingredients: 300 The Other Auricularia grams ground chicken, 2 tablespoons crushed garlic, 1\3 cup chopped onion; 1\2 of carrot julienned thinly, 1\4 cup rat ear This is A. polytricha, which is slowly replacing A. auricula- soaked in water, 50 grams vermicelli or “sotanghon” soaked judae in international trading. It is well known as mouse or in water, 2 cups mung bean sprouts, 1 tablespoon fish sauce, 2 rat ear (tainga ng daga) due to its likeness to that ear object or tablespoon calamansi (Philippine lemon) or equivalent, small a swelling cloud. Tainga ng daga or rat ear is a saprophytic amount of ground black pepper, 1\4 cup cilantro (chopped), fungus growing in tree trunks or stumps in moist forest. It spring onion, olive oil, and spring roll wrappers. For the
6 food Marketing & Technology · August 2012 dipping sauce, we need the following: 1 cup fish sauce, 2 tablespoons calamansi or lime juice, 1\3 cup water, 2 tablespoons sugar, 2 tablespoons chopped garlic, 2 pieces CrEATING TOmOrrOW’S SOLUTIONS bell pepper. (sliced), For preparing the sauce, just mix all the ingredients then set aside.
In a frying pan, sauté garlic, onions, and carrots. Then add DO YOU WANT A chicken, vermicelli, mung bean sprouts, cilantro, and spring onion. Set aside to cool the mixture. In a sheet of spring HIGHLY BIOAVAILABLE roll wrapper, place one tablespoon of the mix and roll or wrap the mixture. Deep fry in oil. Serve the rolls hot with CUrCUmIN? dipping sauce.
One says getting into ear rat mushroom cultivation seems very technical and complex. This is one of the reasons why some get their supply from the wild, which is just equally fine. From moist forest to unsuspected spots, this kind of mushroom also grows abundantly in rather rotten wooden furniture, in abandoned wood stools and benches, and even in wooden bathroom doors. The cartilaginous fungus gives some type of crunch and jellyness to ones teeth and taste. But on top of this, one consumes the stuff owing to the healthful beneficial effects. Key No. 79406
The Author: Rico R. Magda is plant pathologist at the University of the Philippines at Los Baños and a regular contributor to Food Marketing & Technology. Photos: Rico R. Magda
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Food_MT_Curcumin_108x297mm_200712.indd 1 20.07.12 15:44 Ingredients
Off the Shelf Chocolate
Another step towards a sustainable sustainability of cocoa production. It future for cocoa and chocolate improves the lives of cocoa farmers and their families by helping to increase The successful Off the Shelf Chocolate incomes and supporting community range from Cargill’s cocoa & chocolate projects, so contributing to poverty business is now available with the UTZ reduction. In its Farmer Field Schools Certified label – which for the first time Cargill has been training cocoa farmers brings certified sustainable chocolate for more than 10 years and helps within reach of customers using smaller tens of thousands of farmers increase amounts of chocolate. yields, improve quality and adopt more sustainable practices. Harry Venema, Commercial Director Chocolate explains: ”We launched Off In 2011/2012 it will train over 60,000 the Shelf Chocolate to offer our most farmers across 90 cooperatives in Côte popular chocolate to customers who d'Ivoire, through more than 1,100 farmer want a great taste and require smaller field schools. The intensive 10-month amounts – starting from just a single programme focuses on farming pallet. techniques and post-harvest activities such as pruning, plantation renewal and “Now as a leader in sustainability, and cocoa fermentation methods, as well as and is available to customers in Cargill´s in response to customer demand, we are stressing broader social aspects, such as milk, dark and white signature chocolate making our Off the Shelf dark, milk and the importance of ensuring children´s suitable for applications including white chocolate available with the UTZ education and HIV awareness. bakery, confectionery and ice cream. Certified label. This brings high quality certified sustainable chocolate within Commenting on the new Off the Shelf Key No. 79412 reach of our smaller yet valued chocolate range, Daan de Vries, Field Director customers for the first time, enabling *Source: Innova Market Insights them to offer their consumers products with the reassurance that beans have been cultivated sustainably.”
Sustainability is currently the leading trend in food products generally, as well as chocolate. This is illustrated by the fact that in 2011* over 10,000 new food products making a sustainability claim were launched in the EU, compared to just over 5,000 in 2009. Chocolate products are also moving in this of UTZ Certified said: “Many larger direction, with the number launched chocolate users have responded to the making a sustainability claim almost growing sustainability trend, but until doubling over the same period, from now smaller users have found it more 938 in 2009 to 1,770 in 2011. difficult to access sustainable chocolate. Inclusiveness is an important objective of When buying sustainable chocolate from UTZ, which means the program should the Off the Shelf range customers can be accessible to all sizes of farmers and be confident they are helping farmers chocolate makers. who are part of the Cargill Sustainable Cocoa Program. The UTZ Certified “Therefore, we congratulate Cargill on label serves as an impartial guarantee extending the Off the Shelf range to for manufacturers and consumers that include sustainable chocolate, enabling the cocoa farmers, cooperatives and those ordering smaller quantities of farmers’ organizations have been subject chocolate to support better farming and to thorough third party auditing. a sustainable future.”
The world leading Sustainable Cocoa The Off the Shelf chocolate range with Program works to secure the long-term UTZ Certified label comes in 10 kg boxes Photos: Cargill Cocoa and Chocolate
8 food Marketing & Technology · August 2012 Ingredients
Baking Industry’s Xylanase Development
Panzea, a new generation of xylanases, is a wider variety of needs with a single range of baking procedures and flours, the first baking xylanase to significantly xylanase. at low dosages. combine superior volume performance and desired texture and appearance Xylanases: a vital building block Covering all baking needs with a dry, balanced dough – all in one product. It performs at very low dosage Xylanases are vital for bread making and With the addition of Panzea to its across a broad range of bread products, are one of the most established baking baking enzyme portfolio, the Danish baking conditions and flour types. enzyme applications. A fundamental manufacturer further boosts its range of function of xylanases is the degradation state-of-the-art baking solutions. From “Unlike most xylanases, Panzea is of water-unextractable arabinoxylan volume, color, crumb texture, appearance naturally un-inhibited by xylanase (a hemicellulose found in wheat) into and dough handling to dough strength, inhibitors commonly found in wheat,” water-extractable arabinoxylan. This gluten strength and bread freshness, the says Thomas Erik Nilsson, Global Launch enables redistribution of water in the entire spectrum of baking challenges is Manager at Novozymes. “This means it dough which, in turn, improves gluten covered. delivers robust performance at very low network formation in the dough. The Key No. 79410 dosages across different types of flours, so desired outcome is a dry dough balanced it’s both more efficient and more versatile correctly in terms of the right softness, than what is already on the market.” extensibility and elasticity.
Bread improver companies and flour mills Panzea, which is produced in Bacillus often have to use a variety of xylanases Licheniformis, has been internally and to find exactly the right combination to externally documented to achieve the achieve the desired baking result. But desired loaf volume, crumb structure and with Panzea, it is now possible to meet dough characteristics across a very broad 043-11 AD s4s sanw FMT 19/07/11 Photo: Novozymes
sub4salt ® for tasty low sodium products
Jungbunzlauer announces sub4salt® – an ingredient used to reduce sodium without compromising product quality.
Advantages of sub4salt® compared to other common salt reduction systems: • similar usage level to NaCl • comparable salty taste characteristics • 30-50% sodium reduction in processed food registered (EU, CH, registeredJP) CH, (EU, ® • no metallic off-flavor • easy handling • applicable in wet and dry food systems • different granulations for optimized application
www.jungbunzlauer.com [email protected] Patent pending in EU sub4salt and the Trademark USA (US A1), 2009-0169701 Jungbunzlauer’s way to reduce sodium Key No. 77907
9 Ingredients
With fruity, burst-in-the-mouth flavor, blueberries give products lush taste, broad appeal and a clean label."
Fruits such as blueberries "find a ready market in every demographic, from those concerned about childhood obesity to adult interest in health-perpetuating lifestyle and eating habits. Even in this challenging economy, these concerns bode well for ingredients consumers view as good for them," says Payne.
The message to eat real food and healthy ingredients has put blueberries in the spotlight. People associate blueberries with natural goodness, good times, happy days, health and wellness as well as the positive associations of comfort foods. Consumers are looking for products which help them include more healthy blueberries in their diets, especially in the dessert category.
Blueberries: So it’s no wonder blueberries seem to be ubiquitous in desserts and other sweet Dessert with Benefits! things these days: in everything from blueberry pizza, blueberry yoghurt, blueberry pie, blueberry muffins, to “I feel the end approaching. Quick, bring me my dessert.” blueberry smoothies, blueberry ice These words, associated with Brillat-Savarin, the famous epicure and author of cream, blueberry confections, blueberry The Physiology of Taste, are perfectly understandable to dessert-lovers. Dessert as beverages… blueberry everything! a last wish means no worries about calories, diet or any ill effects on one’s svelte Food processors, bakers and chefs use physique. For guilt-free indulgence, can there be a more opportune moment? real blueberries in a range of dessert applications from baked goods, fillings and toppings, to sauces, frozen novelties, Obviously this dubious honor comes sauces, frozen novelties and healthy and healthy treats. but once in a lifetime; but food product treats." According to Payne, because designers and pastry chefs are in the consumers identify blueberries as This year food product developers are business of creating desserts that tempt irrefutably beneficial, they actively taking advantage of the quasi-mythical people to indulge a bit more often. seek them as ingredients in many types power of blueberries-as-imprimatur of dishes, from salads to beverages. and are using blueberries to rev up Fortunately for everyone in the dessert "Consumers see blueberries as a value- interest in offerings from beauty-from- world, there is fruit. added ingredient because they are linked within foods to health-halo desserts, to heart health, anti-aging properties, confections and snacks. Appealingly Fruit goes a long way toward satisfying cancer prevention, improved eyesight plump cultivated blueberries have the craving for a sweet treat as well and better memory," he adds. Blueberries become almost synonymous with good as the need for healthy eating. Fruit- and other purple and red fruits manage health. Thanks to all the good news based confections and desserts became this via a variety of phytochemicals about antioxidants and health benefits, especially desirable when high- – such as anthocyanins, resveratrol, blueberries have a place at the forefront antioxidant fruits became super-stars. flavonols and tannins, which act as of the superfruit mystique. Because Currently the impetus is on the color, antioxidants and anti-inflammatory consumers identify blueberries as allure, sensuousness and health benefits compounds – plus fiber, minerals, folate irrefutably beneficial, they seek them of real fruit. "Blueberries seem to be and a wealth of vitamins. out in blueberry-containing products ubiquitous in desserts and other sweet as well as ingredients in themselves. So things these days," notes Tom Payne, As with any other part of the meal, powerful is the blueberries-are-good- industry specialist for the U.S. Highbush flavor reigns supreme. In this regard, for-you message that the simple fact that Blueberry Council. "Food processors, blueberries offer special advantages. they are included in the ingredient mix bakers and chefs use real blueberries Notes Payne, "Blueberries provide an is used to certify the healthy attributes in a range of dessert applications, from acidic note that adds the perfect accent of a product. Prebiotic products in baked goods, fillings and toppings to to rich desserts, chocolate and otherwise. frozen desserts, confections and foods
10 food Marketing & Technology · August 2012 of all kinds include the ineluctable lure of the blueberry. The blueberry presence lends the plethora of gluten-free formulations a homey and old-fashioned attraction.
From babies to baby-boomer concerns, the demographics of calcium-enrichment are inspiring blueberry-laced dairy- based sweets and treats. Chocolate makers have gotten on the antioxidant bandwagon, touting good health as another plus for their food of the gods; but the addition of blueberries makes chocolate even more holier than thou in chocolate port sauces with blueberries, chocolate- covered blueberries and rich chocolate desserts. Blueberries’ sweet- tart qualities balance rich ingredients while the blueberry image is used to imbue products with a virtuous and planet- friendly aura.
Bakers and dessert designers are exploring the current trend for “beauty from within” foods containing fruit extracts, antioxidants and other “beauty enhancing” ingredients. There are already blueberries in a realm of products that make the claim for antioxidants. For today’s consumer, food is nourishment and it is also lifestyle. With fruity, burst in the mouth flavor and healthy profile, blueberries give products lush taste, broad appeal and a clean label. Virtually fat-free, low in sodium, carbohydrates and cholesterol, antioxidant-rich blueberries are a delicious source of fiber, minerals, folate, vitamins. The emphasis on healthy finds a ready market in every demographic from childhood concerns about obesity to adult interest in health-perpetuating lifestyle and eating habits. Even in this challenging economy, these concerns bode well for ingredients consumers view as good-for-them.
In flavor combinations with spices, botanicals, floral, citrus and herbaceous, blueberries complement and enhance CREAMIZ™ as well as balance flavors. Their elusive sweetness adds excitement to the smoky, caramelized or salt-accented Making dreams come true dessert trends gaining such popularity today. Blueberries brighten gluten-free, work well in savory to sweet, harmonize with ancient grains: oats, amaranth, buckwheat, Indulgent, creamy deliciousness without the chia, millet, quinoa, sorghum, teff, kamut, farro, spelt etc. calories? That’s what Tate & Lyle’s CREAMIZ™ Blueberries are compatible with nuts and seeds; they benefit vegan snacks and desserts. Blueberry innovations delivers to consumers. And to manufacturers, this clever texturant means you can easily create premium products – without the premium impact on your costs.
With Tate & Lyle, your products will benefit from global R&D, in-depth consumer research and decades of experience in food manufacturing. And you’ll enjoy working with people who really understand your production environment.
So start making everyone’s dreams come true. Contact [email protected]
our ingredients – your success
food Marketing & Technology · August 2012 © 2012 Tate & Lyle Key No. 78435 Ingredients
and application trends for ice creams Food product designers are taking to create a flavorful blueberry sauce. and other frozen desserts: this is an advantage of year-round supplies They make satisfyingly rich smoothies area where food designers seem to be of formula-ready frozen blueberries. and full-flavored dessert drinks. IQF working like a blue streak to provide Frozen blueberries are storable and offer berries can be added to sauces to add the market with close encounters of the year-round availability. Graded for size, the sparkle of whole fruit. blue kind. appearance and fruit identity, frozen blueberries retain their texture, shape Expanding horizons with new No doubt this is because the market sees and color and are easy and convenient technologies that consumers, from their health to their to use. Savvy food processors can stock hedonics, no longer have to be convinced up while supplies are high, ensuring a In addition to frozen, food processors can of the value of blueberries; since people ready supply for product development also take advantage of the year-round already associate blueberries with and manufacturing. availability, versatility and multiplicity goodness, wholesomeness and even of blueberry formats from whole, diced happy memories, product designers, Blueberries are promptly frozen to and fresh to puree, concentrate, juice formulators of all kinds, and food retain flavor and ensure freshness while and powdered. The many innovative processors are developing concepts and preserving beneficial nutrients. Real blueberry formats have expanded the introducing products with blueberry- blueberries provide product authenticity, horizons of what is possible. A good blue cache. luscious color, and real fruit benefits. example is High Hydrostatic Pressure Processing, a process being pioneered at Frozen is Hot! Frozen forms like IQF and block-frozen Rutgers Food Innovation Center, which berries are versatile and can be used in preserves the freshness while extending The “hottest” trend in blueberries is a variety of formulas from muffins to shelf life and quality. frozen! Steady and stable supplies of condiments. Individually Quick Frozen frozen blueberries assure availability (IQF) are free flowing and provide Their literature discusses one triumph and exceptional value. individual fruit identity. They provide of the technology, Spring Creek Farm’s stable color in long shelf-life products. blueberry jam. This technology promises With big, blue frozen blueberries in Straight Pack are block frozen and tightly flavor-fresh, naturally luscious gourmet desserts, the fruit shows. Fruit identity is packed with a higher percentage of fruit. fillings, glazes, toppings and inclusions, attractive to health- conscious consumers They also provide stable color in long not to mention health benefits; to wit: for whom the presence of blueberries shelf-life products. “Due to the high antioxidant levels found adds tremendous appeal. The tell-tale in blueberries, blueberry processors are blue of lush, plump blueberries is a Frozen blueberries are a popular form seeking effective processing techniques sign that products contain, real true- in the baking industry which makes use such as High Hydrostatic Pressure blue blueberries. Record numbers of of frozen berries in many of the same (HHP) to further optimize the amount blueberry products have entered the ways fresh blueberries are used: in of antioxidants retained in the final market and continue to be developed pastries, quick breads, pies, muffins and product.” and introduced worldwide. According cookies. By observing simple thawing to USHBC research, consumers want and usage techniques, the integrity The intense blue of blueberries gives blueberries in every bite. of the blueberries is maintained. IQF them a colorful personality. Although blueberries are often coated with flour the blueberry is one of Nature’s rare blue and added directly to batters in the foods, it has inspired the development frozen state to maximize the flavor and of food products – from pastry fillings to color retention of the whole individual ice pops – hoping to take advantage of fruit. the fruit’s appeal and uniqueness. With the great popularity of this color in all its In sorbet and frozen yoghurt, IQF and hues and shades, blueberries are perfect straight pack can be ground directly as a natural colorant. into the mixes to impart rich blueberry flavor and color. Blueberries’ color and Reality check texture complement smooth creamy dairy products. Both forms are used The current trend on getting one’s for sweetening yoghurts and drinkable nutrients from real foods and ingredients yoghurts in which the sweet-tart flavor is good for blueberries and blueberry- of blueberries is a welcome addition. containing treats. Blueberries have always Because of their natural sweetness, been popular because of their natural blueberries help to remove the sour taste deliciousness but their popularity soared sometimes associated with yoghurt. with the advent of antioxidant-awareness. Foods like blueberries which are associated Straight pack berries are excellent for with the benefits of antioxidants became making sauces and preserves. They can must-haves in people’s every day diets, be used with flavored liqueurs or spices and are an easy-to-formulate ingredient
12 food Marketing & Technology · August 2012 Ingredients
for product development in all categories, Mostly plants” – has been very good In light of all the current concern from dairy and baked goods to smoothies for blueberries which people consider about “real” fruits and fillings in and snacks. There are already blueberries natural, trusted and healthy. Wise processed foods, the news about in a realm of products that make the claim innovators specify real fruit over blueberries is welcome to food product for antioxidants. simulated bits containing no fruit. designers. Blueberries are having an According to analyses of New Product upsurge in popularity thanks to all In consumer research on blueberry Trends for 2011, “real ingredients” are the good health news and comfort- market trends, two prevalent themes the choice of today’s consumers. They food associations. Yet this real- emerged. Consumers say that blueberries fit healthy diets from low carb to low life “comfort” fruit provides added taste good and they provide health fat. Consumers see blueberries as a benefits including: texture, burst-in- benefits (antioxidants, fiber, nutrition). value-added natural component of a the-mouth flavor, nutritional value, Parents also commented that blueberries healthy, balanced diet offering fruity product authenticity, appetizing color, and products containing blueberries richness, flavor and the appeal of a clean labels and the health halo that were favorites with their children. trusted comfort food with benefits. is so important in today’s customer- directed marketplace – good reasons to In the category of natural products In fact, the food marketing industry choose real blueberries over simulated and ingredients, credibility problems uses blueberries to signify clean label bits. may arise for those which make health content as well as to provide sweetness claims that are insupportable with solid and to enrich products naturally. Finally, research shows consumers research. When consumers feel misled The inclusion of natural blueberries willing to pay extra for blueberry- by products and ingredients promoting means clean labels and the ability to containing products, a value added "heart healthy" or other attributes, this tout the product’s nutritional benefits. plus both for product and consumer can damage public trust in the basic Blueberries in the ingredient statement plump, juicy and delicious blueberries ingredient. say “wholesome” and “natural” in appeal to the fastidiously health a way that consumers understand. conscious as well as to unapologetic In Summary: From label to table Blueberries and blueberry formats pleasure-seekers. For today’s dessert can mean reductions in sugar, lovers, it’s a no-brainer: “Blueberries? Advice like Michael Pollan’s pithy high-fructose corn syrup, or other If they’re on the label, they’re on our prescriptive – “Eat Food. Not too much. sweeteners. table.” Key No. 79407 Key No. 78343 Ingredients
that could be used for every injection-, Better Bacon on the Table! temperature- and any processing condition. by David Molina, Emilio Pichel and Karen Laustsen What is the main function of carrageenan in meat?
When meat is to be extended it is always important to retain the added water and at the same time maintain the meat texture. Carrageenan helps to both texturize and bind water in the meat system.
Carrageenan has a high synergistic effect with meat proteins, which creates the desired texturizing capacity. But to have such an effect, the use of free proteins is needed. To extract the protein, meat producers apply various massages and tumble techniques to the injected meat products in order to increase water absorption. Bacon, due to its structure, very easily disintegrates when applying a massage procedure; this should therefore always be done in a very gentle manner. This means that such a mild massage will neither increase water absorption significantly nor provide good brine Figure 1: Bacon is a very popular meat product among consumers. redistribution. Being able to improve quality and yield is an interesting target for the meat producer. Due to the low level of free protein Introduction temperature of typically 68ºC. Current available, which is a very important carrageenan used within the meat prerequisite for the performance of a In recent years, bacon has become one industry needs to be properly dissolved standard carrageenan, and the fact that of the most popular meat products in by heating to minimum temperature standard carrageenans are only active the market worldwide. For that reason of 65-68ºC in order to function. The after a heating process, a standard a wide range of qualities exist in each functionality of carrageenan at such carrageenan is not sufficient for bacon country, but production problems are high temperatures can translate to an application. still largely predominant. improved yield and quality of cooked bacon. Some other critical points have to be Injection technology is widely used for taken into consideration when producing bacon production, and carrageenan is one At 55-58ºC the hydration of carrageenan bacon. The muscle fibers in bacon have of the key additives in the formulation occurs only partially and a significant a high content of fat and connective of injection brines. fraction remains in a non dissolved tissue which in general promote the state. This implies that it stays in a non appearance of brine pockets, during The brine, along with all the required active and a non functional form. Hence, the injection process. Redistributing the ingredients, is first prepared and then standard carrageenans should not be brine from those pockets can be almost injected into the meat product. The used for the production of semi-cooked impossible, depending on the process injection level of traditional bacon is low bacon. and the brine composition. In the event and usually varies between 15 – 20%. that some part of the brine is not well Creating a solution that can be used redistributed, the highly concentrated However, today there is a growing under such processing conditions can brine will lead to a gelification after application for bacon with a higher yield. be challenging. cooking. This gelification is one of the Using 25 – 40% injection levels and then most visible and common production cooking the bacon in moulds can result Each factory has its own processing failures in bacon: the appearance of brine in the desired higher yields. conditions, and using available standard stripes within the fat is caused. carrageenan types for bacon production Bacon exists in the market in cooked or have proved to be ineffective. From an The key factor when producing bacon in semi-cooked versions. Semi-cooked ingredient technology point of view, is to be able to control the drip loss and bacon is processed between 55-58ºC, and a new development was thus needed the cooking loss. In order to achieve the fully cooked type is cooked up to a to obtain a versatile carrageenan type that goal, R&D efforts were allocated to
14 food Marketing & Technology · August 2012 Ingredients
Figure 2: A typical problem in bacon is brine Table 2: Test data comparing Ceamgel 1341 with a standard kappa carrageenan, applied in stripes within the fat. This can be prevented semi-cooked bacon with 20% injecting level. by using a correct injecting process and applying an adequate carrageenan type. The photo illustrates, how the brine is The Ceamgel 1341 has been designed How does Ceamgel 1341 act during the accumulated within the fat and connective to be highly redistributable and easy to cold stage? tissue creating a big microgel fully integrate into the meat system. In the event that microgels should appear The Ceamgel 1341 creates a thixotropic during the production process, they will and pumpable brine. Once the brine always be integrated in the meat matrix has been injected into the meat it will and be stable, as the Ceamgel 1341 is recover its viscosity very quickly and a highly thixotropic cold-hot active herby reduce the drip loss. After some develop a new bacon technology, which system, that prevents the accumulation hours, as can be seen in Table 2, the drip aims to create a flexible dual functioning of brine between the fat. loss is reduced by more than 60%. system that would be active in both a Ceamgel 1341 is easy to apply, as it can cold and a hot stage. be pre-blended with any other brine What is the function of Ceamgel ingredients and is totally independent 1341 after the heating stage? As a result a new carrageenan based of water hardness. concept called Ceamgel 1341 was After cooking, the carrageenan will gelify developed. Table 2 illustrates performance data from and will create microgels inside the meat a study of a production of semi-cooked matrix. However, any solution designed Improving quality of bacon bacon, comparing a standard kappa for bacon should furthermore be active using Ceamgel 1341. carrageenan, with Ceamgel 1341. during both the hot and the cold stage of the process. Ceamgel 1341 possesses such dual function by reducing the drip Brine composition with % in Brine Brine composition with % in Brine loss during the cold stage in order to Standard Carrageenan New Ceamgel 1341 arrive in the oven with a higher amount Water 83,38% Water 83,65% of the injected brine contained in the meat. Secondly the Ceamgel 1341 ensures a total Ceamgel 1725 1,25% Ceamgel 1341 1,00% higher yield than standard solutions, due Sodium Nitrite 0,10% Sodium Nitrite 0,10% to a combination of reduced drip and Sodium Erythrobate 0,50% Sodium Erythrobate 0,50% cooking loss. Dextrose 1,50% Dextrose 1,50% Based on our research, we can conclude Sodium Citrate 0,75% Sodium Citrate 0,75% the final yield in a semi-cooked as well as Salt 9,00% Salt 9,00% in a cooked bacon always has a minimum of 3-4 percent higher yield compared to Phosphates 1,50% Phosphates 1,50% using conventional carrageenan, or in Collagen Protein 2,00% Collagen Protein 2,00% other words, around 50% of the injected Xanthan 0,02% brine is maintained using the Ceamgel 1341 while only 30-35% is maintained 100,00% using the control brine. If these figures are Table 1: Recommended brine formulation, suitable for production of all seen in a one year perspective, production types of bacon when using Ceamgel 1341. cost savings can be very remarkable. food Marketing & Technology · August 2012 15 Ingredients
Figure 3: A 15 person test panel has concluded, that Ceamgel 1341 is superior to a standard carrageenan in 5 of 6 parameters.
Another important aspect worth mentioning is that the recommended use level of Ceamgel 1341 always is 1% in brine independent of the injection level. The concentration when using a standard carrageenan, on the other hand, will vary depending on the requested injecting level and will always be considerable higher than when using Ceamgel 1341. See Table 1
Regarding the organoleptical quality, the Ceamgel 1341 proves to be superior to a standard Carrageenan in terms of meat texture and eating quality. See Figure 3.
Conclusion
Ceamgel 1341 is a new carrageenan concept which, due to its dual and flexible performance, helps the manufacturer produce better bacon. By increasing process yield and lowering the drip loss, Ceamgel 1341 ensures both an enhanced presentation of the meat product and an outstanding eating quality. Ceamgel 1341 is easy to use, as it can be pre-blended with all other The Authors brine ingredients, and it is independent David Molina is Export Manager, of water hardness. The tumbling process Emilio Pichel is Meat Application is not needed and the lower cost of the Technologist, brine combined with a higher total yield, Karen Laustsen is R&D Director makes Ceamgel 1341 very cost effective. with CEAMSA in Porrino, Spain Key No. 79401
16 food Marketing & Technology · August 2012 Ingredients
Healthier Shortcrust Pastry
compromising the taste, texture and In perfect short-crust pastry, fat coats mouthfeel of the finished products.” the flour preventing the development of gluten, the result is the crisp, melt- By combining low dose-in-use with in-the-mouth texture, that consumers reduced levels of expensive bakery expect. Reducing the fat content in fats, N-Dulge FR starch and dextrin and shortcrust pastry usually results in Sustagrain wholegrain barley can also gluten developing and creating a help manufacturers to cut recipe cost, tough, unpalatable product. The film while maintaining comparable taste, coating properties of N-Dulge FR textural and sensory qualities to fat-rich tapioca dextrin and starch solution alternatives. and Sustagrain wholegrain barley help reduce fat content, while maintaining With consumers’ increasing preference the crumbly, indulgent texture of a for convenient foods, N-Dulge FR full fat shortcrust pastry. N-Dulge FR tapioca dextrin and starch solution and Photos: National Starch Food Innovation Europe Innovation Food Starch National Photos: National Starch Food Innovation Europe, tapioca dextrin and starch solution aids Sustagrain wholegrain barley can help part of the Ingredion Incorporated the production process as it relaxes you bring better for you, lower fat pies group of companies, is extending the dough, preventing shrinkage and and pastries to the dinner table without the application of its Sustagrain® results in non-sticky dough which sacrificing the taste or eating quality wholegrain barley and N-Dulge® FR is easily handled. Sustagrain, on the tapioca dextrin and starch solution to other hand, delivers improved snap Key No. 79412 deliver reduced fat, lower cost shortcrust and texture contrast and also enables a pastries. These ingredients are well natural positioning labelled simply as known in the nutrition arena – N-Dulge ‘wholegrain barley flour.’ FR tapioca dextrin and starch solution is familiar to producers of indulgent Simon Adderley, senior sales manager, cakes, while Sustagrain wholegrain notes that: “growing concern related barley can be used to enhance the fiber to high levels of fat intake is driving and beta glucan content of baked goods consumers to look for healthier and snacks. These ingredients now offer options. N-Dulge FR and Sustagrain manufacturers the opportunity to offer offer food manufacturers an effective consumers ”better for you” options with solution. These cost-efficient functional lower fat content for everyday meals ingredients help develop reduced fat, such as pies and pastries. shortcrust pastry formulations without Isolated Soy Protein
CLARISOY 150 is a clean-tasting isolated general manager of ADM Specialty Photo: ADM soy protein specially processed for use Products – Oilseeds. “With our newly in beverage systems with a pH of less built commercial-scale CLARISOY than 4.0 with cloud systems or beverages production plant, ADM is poised to neutralized to a pH of 7.0 or higher. Due meet the growing needs of beverage to its clean flavor and high solubility in manufacturers seeking to deliver protein higher pH ranges, CLARISOY 150 allows in their products.” for greater use of soy protein in mildly flavoured neutral beverages such as meal “CLARISOY 100 and CLARISOY 150 replacement and weight management offer such a clean taste and smooth products. The new product enables mouth-feel that formulating beverages beverage manufacturers to comfortably that blend soy and dairy proteins is now formulate with up to 10 grams of protein a viable option,” said Dr. Russ Egbert, per 500ml serving. director of protein research. “When soy and dairy proteins are blended, “We continue to see an increase in the digestion rate is extended which customer demand for ways to improve makes CLARISOY especially beneficial protein quality in neutral and low for formulating sports nutrition and pH beverages,” said Bruce Bennett, recovery beverages.” Key No. 79413
food Marketing & Technology · August 2012 17 Ingredients
New Ingredients and Solutions for Sodium Reduction
Sodium reduction is a top reformulation adverse effects on the sensory profile in baking powder leads to a sodium trend to make processed food healthier. or functionality in these applications. reduction of approx. 30% and eliminates According to WHO, high sodium Recent focus was put on American food the soapy after taste caused by SAPP in intake is linked to detrimental effects which is very popular world-wide, the final product. Additionally replacing on blood pressure and also increases but also responsible for a high sodium sodium bicarbonate with potassium the risk for cardiovascular diseases. In intake. Jungbunzlauer’s Application bicarbonate in the baking powder September 2011, the United Nations Technology Center developed 11 new reduces the total sodium content of General Assembly committed to work recipes with min. 25% reduced sodium bakery products (e.g. muffins, pancakes, towards reducing the use of salt in the compared to control with a strong focus cakes, waffles) in total by > 50%. food industry [1] which will put further on the taste profile. In order to prove pressure on stakeholders to lower general acceptance, sensory testing was Replacement of sodium containing sodium consumption. Also in the EU, performed with 64 typical consumers, food additives with potassium salts: “the European Commission will continue more than half of them American Jungbunzlauer is a manufacturer of [=] to secure quantifiable commitments citizens. Both versions of the recipes potassium containing ingredients from the food industry and ensure that covering main & side dishes, sauces derived from citric, gluconic and most effective mechanisms for monitoring salt and snacks were compared in terms of recently also lactic acid which find reduction programs are in place” [2]. taste and saltiness and did not show increasing usage in processed food significant differences. e.g. for pH regulation, preservation Most countries significantly exceed the or emulsifying. Due to their similar tolerable upper intake level which was Sodium free leavening with glucono- characteristics and pleasant taste profiles, set by e.g. the Food and Nutrition Board delta-lactone (GdL): Jungbunzlauer’s Jungbunzlauer tripotassium citrate, in the USA at 2.3g sodium (=5.8g salt) glucono-deltalactone (GdL) is a potassium gluconate and potassium per day [3]. Salt (sodium chloride) is the sodium free leavening agent which can lactate are suitable to replace sodium main contributor of sodium in our diet, replace food additives such as sodium containing food additives, e.g. in bakery, followed by sodium containing food acid pyrophosphate (SAPP) in bakery meat and dairy applications. additives in bakery, meat and cheese products. Replacing SAPP with GdL Key No. 79414 products.
On July 2nd, Jungbunzlauer officially Photo: Jungbunzlauer launched its expanded range of HealthyChoices ingredients and solutions to tackle sodium content in processed foods: New sub4salt® plus with improved performance: To increase the versatility and applicability of Jungbunzlauer’s salt substitute, four new blends named sub4salt® plus have been developed recently which show specific benefits compared to the classic version: (i) New compositions with organic potassium mineral salts instead of sodium gluconate, (ii) selection between 35% or 50% sodium reduced versions and (iii) improved performance in specific applications such as bakery and snacks. References: [1] Political declaration of the High-level Meeting of the General Assembly on the Prevention The classic salt sub4salt® with new recipes and Control of Non-communicable Diseases, September 2011 for salt substitution: Jungbunzlauer’s sub4salt® is successfully used world- [2] European Commission (2012), Implementation of the EU Salt Reduction Framework wide as a salt replacer in processed food as well as a low sodium table top salt. [3] Food and Nutrition Board, Institute of Medicine (2005), Dietary Reference Intakes The 1:1 replacement enables sodium for Water, Potassium, Sodium, Chloride and Sulfate. Chapter 6: Sodium and Chloride. reduction by 35% without having National Academic Press, Washington, DC, p. 247–392.
18 food Marketing & Technology · August 2012 The leading ingredients exhibition for nutrition + wellness
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Health ingredients & Natural ingredients Europe will join forces ts Health ingredients Europe & Natural ingredients will join forces with 13then to 15th November 13thdi to 15th November withNuW NuW in Frankurt, in Frankurt, Germany Germany creating toa powerhouse create a powerhouse exhibition that that gre h in willprovides provide a complete a complete 360° perspective360 perspective of the Nutritional of the Nutritional + Wellness +H ealt MesseMesse Frankfurt, Frankfurt, Germany Germany WellnessSolutions Solutions industry. Meet industry. over 600Using world our class database exhibitiors! of over 150,000 hieurope.ingredientsnetwork.comhieurope.ingredientsnetwork.com contacts, NuW will attract a targeted audience of senior Want to save €105? Go to www.nuwregister.com to register now managersfor FREE. Offerwith defined valid for aobjectives limited time and only! the power to purchase. NuW: the 360° perspective Sell,Hungry see, network,for knowledge? inspire. Contact us today to discuss how you can be a part of the leading event for health ingredients, a dietaryHealthIngredients ingredientssupplements in Action & Naturaland - Ingredients nutraceuticals ingredients Application Europe in EuropeTasting will Bar joinwhile forces 13th to 15th November aFresh Ideas in the New Product Zone showcasingwith NuW in Frankurt,alongside Germany the largest to create and most a powerhouse innovative that Incorporating aThe Health, Natural and Nutritional MesseIncorporating Frankfurt, Germany companieswill provide ain complete the health 360 ingredients, perspective natural of the ingredients Nutritional and+ Wellness Wellness Solutions Conference industry. Using our database of over 150,000 hieurope.ingredientsnetwork.com nutritionalaHigh level sectors. Conference As we Programme are booking stands in combination withcontacts, Hi/Ni NuW2012, willwe attract strongly a advisetargeted you audience to contact of senior us early to managersaSeminar withSessions defined objectives and the power to purchase. secureaLegislation a prime Workshops location, only 15% of the floor space is left! aPackaging + Processing Innovation Design Keynotes Sell, see, network, inspire. Contact us today to discuss how aNutritional Solutions Innovation Tours you can be a part of the leading event for health ingredients, dietary supplements and nutraceuticals in Europe while Plus showcasing alongside the largest and most innovative Incorporating companiesaNetworking in Opportunitiesthe health ingredients, natural ingredients and nutritionalaBusiness sectors.Matchmaking As we Service are booking stands in combination aNuW Excellence Awards 2012 with Hi/Ni 2012, we strongly advise you to contact us early to Key No. 79443 secure a prime location, only 15% of the floor space is left! Ingredients
Passion for Food Technology Event dates: Monday, June 25 – Thursday, June 28, 2012 Las Vegas Convention Center IFT 2012 Annual Meeting and Food Industry Exposition Las Vegas, Nevada USA
students and food technologists that he IFT Student Competitions would only hire folks for his company who had an instinctive feel for what it Product development competitions for means to be a Starbucks customer. It is students of food technology promoted not enough to know how to formulate by IFT and corporate sponsors have safe and healthful foods. They must also proliferated recently. As we have be foods for which Starbucks customers indicated in other articles these are do not mind paying a premium. winning investments for the sponsors as they help to encourage careers in food by Ian Cuthill At a press conference during the show, science and identify a pool of potential the President of IFT, Dr. Roger Clemens, employees. There are now four such Las Vegas, Nevada, “Sin City USA,” expressed different concerns. A major competitions promotedJOIN by market US IN LAS VEGAS! the scene of the Institute of Food IFT initiative is underway to demystify leaders such as M&M Mars, Disney, Technologists’ (IFT) 2012 Annual food science and convince the general General Mills, and DD Williamson. Meeting, is promoted as the place to public that food scientists are intent forget your worries and indulge your on good and not on evil. A video, “A New Product Development wildest fantasies, “Whatever happens World Without Food Science,” the first Competition Finalists, in Las Vegas, stays in Las Vegas.” It is of several such videos, showed the pickle Sponsor Mars, Inc. also likely that along with your personal we would be in without food science. The parameters for the Mars competition secrets any spare cash you bring will Follow-up videos will expand on that are general ones. Student teams are asked stay there also. However, IFT and your theme. People don’t often encounter a to apply their academic knowledge to the editors were not concerned with affairs food technologist so they can’t put a face development of a marketable consumer of the flesh. We were there to discuss on the job title. Very few young people product. There were six finalists and and record advances in food science and are aware of food science and technology the winner was Cornell University’s technology. The annual meeting attracts as a career choice. The next video in the Dough TEMPtations, refrigerated fruit- academics, industry food technologists series, “A Day In The Life of a Food filled and coated cookie dough snack and industry suppliers of ingredients, Scientist” will feature a technologist eaten raw or baked. The University of equipment and services from all over the from TetraPak, the aseptic packaging Wisconsin, Madison, was second with world. Las Vegas is a good venue for that pioneering firm. Cranberry POPlers,• sweet NEW potato products pretzel purpose since it has good air connections, ample hotel accommodation, a large • HOT trends convention center and gastronomy is • APPLIED scientific education certainly not neglected in its efforts to Annual Meeting Statistics cater to visitors. IFT Attendance Trend AnalysisIf the data are comparable to prior •years MORE it appears THAN that 900 global suppliers the institute has halted the downward slide in attendance and in exhibitors. Of the 1066 Join us for the 2012 IFT Annual Meeting & Food Expo to explore the latest There seemed to be no over-riding exhibitors, 358 were foreign and a number of domestic exhibitors wereadvances subsidiaries in food science,of experience the newest products first hand, and theme for IFT 2012, although the one foreign companies. Of the 358 foreign exhibitors, 214 were Chinese, mostlydiscover grouped how to at turnthe new insights into a competitive advantage for both from last year, “Advancing Food and show in a red-draped square. yourself and your organization. Health Through Sound Science” could Registration is now open! Visit ift.org/IFT12 for more information about Meeting Location Year Exhibitors Attendance still fit the bill. However, the keynote both this year’s event and our Pre-Annual Meeting Short Courses. speaker Mr. Howard Schultz, the Chicago 2003 950 20,700 founder of Starbucks, was not there to talk about food science but about more Las Vegas 2004 950 19,565 ephemeral matters to do with consumer New Orleans 2005 1,068 18,243 perceptions, attitudes and lifestyles. Orlando 2006 935 16,111 “Passion,” that cliché that has found its way into the job description for even Chicago 2007 1,063 23,296 the most menial of tasks was mentioned New Orleans 2008 951 14,646 often. Of course we are passionate in our Anaheim 2009 844 14,500 personal affairs but we must be equally so in our attentiveness to business. Chicago 2010 1,047 21,500 Mr. Schultz’s passion has been to New Orleans 2011 977 15,156 communicate the aura of an upscale life- Las Vegas 2012 1,066 18,231 style to customers of his coffee bars. He advised his attentive audience of college Source: IFT Annual Meeting Literature
20 food Marketing & Technology · August 2012 Ingredients
balls filled with cranberry sauce. Ohio Making Healthy School Meals Challenge health problems such as arteriosclerosis, State University’s UnBeetable Burger, IFT and USDA have combined forces to osteoporosis and cancer. These folks a microwaveable frozen veggie burger create a new competition designed to are seeking help from their diets and slider was third. identify tasty but nutritious products the food industry is trying to oblige. for school feeding programs. This Antioxidants are believed to protect Solutions for Developing Countries competition is open to any team against the cancer-causing mutations Food Supply Competition, Sponsor comprised of a chef, a food technologist of DNA caused by cleavage of the General Mills a manufacturer and a school foodservice molecule. Anthocyanins found in highly The competition this year was more worker. It is based upon the USDA colored berries such as blueberries and focused. Schools were asked to develop a request for healthy kids foods in three “Saskatoon Berries” have antioxidant nutritious product for Kenya that would categories: a dark green or orange veggie; properties. Exhibitors vie to find the incorporate indigenous crops such as a whole grain; and dried beans or peas. ingredient with the highest antioxidant corn (maize) and mangoes, a nutritious The first entries were judged this year activity or ORAC reading (ORAC is an fruit with a short harvest period. The by an eight man team led by Charles acronym for Oxygen Radical Absorbance short list included three U.S. and three Wilson, executive chef at Caesar’s Palace. Capacity). Resveratrol, found in red international universities, competing for First Prize went to “Smokin’ Powerhouse wine or chocolate is thought to have one domestic and one international prize. Chili,” developed by Team Z-Trim, blood sugar lowering and arterial anti- second prize to “Porcupine Sliders,” by inflamatory properties and flavanols The domestic winner was Washington Team Arizona, and third to “Roasted in chocolate improve blood flow. State University/University of Idaho’s Fish Crispy Slaw Wrap,” by Team Polyphenols found in various teas also Maandazi, a process for production of Delicious. have antioxidant properties. Non-caloric dried mango for use in a dry mix used sweeteners such as stevia or Monkfruit to make a fried Kenyan product. The General Exhibition Trends concentrate have been extracted from international winner was University plants known to the ancients, a favorable Putra Malaysia’s Vit-A-Go, a mango There was a much greater representation marketing characteristic. Easy to see why leather made from bruised or over-ripe of international firms. Many companies eating dark chocolate with Saskatoon mangoes. exhibited natural ingredients with Berries is a more attractive alternative therapeutic properties, for example, low to consumers than expensive drugs, New Nutritious Products for Kids calorie sugar, fat and salt replacers that chemotherapy or surgery. Competition, Sponsor Disney are beneficial for people suffering from Consumer Products obesity-related health problems such as IFT Food Expo Innovation Awards The parameters for this competition adult onset diabetes, high blood pressure include development of a nutritious and heart disease. Studies have warned Incoming IFT President John Ruff packaged food suitable for kids under us that half the population of developed presented Food Expo 2012 innovation 10 years old which can be associated countries such as Britain and the United awards to four exhibitors: Advantix for marketing purposes with a Disney States is overweight and of these a high Systems, a supplier of high efficiency, cartoon character. At least one ingredient proportion is clinically obese. Also, the sterile air conditioning systems won for should be a Fruit, a Vegetable, Low-fat proportion of the population over 65 is its liquid dessicant system that reduces Dairy, and/or Whole Grain. increasing bringing with it age-related conventional dehumidification energy
The University of Wisconsin, Madison, seems to have tapped into the judges’ psyche. It won the Grand Prize with Peanut Butter Jamsicles, a frozen popsicle containing Greek yoghurt, peanut butter and grape juice, and the runner-up prize with Pit-Stop, a refrigerated smoothie made with Greek yoghurt, fruit and vegetable juice. Both products contain fashionable Greek yoghurt.
D D Williamson Color Student Tech nology Prize for Natural Coloring Innovation was won by a team from Ohio State University – Andrew Barry, Greg Bricker, and Laura Rarus. Their winning entry was a gelatin dessert executed in grape, peach, and raspberry colors/flavors. The team displayed their Glanbia`s gluten-free whoopie winning poster at the Technical Program pies were very popular and also at the Williamson booth. food Marketing & Technology · August 2012 21 Ingredients
use by 50% and simultaneously removes airborne bacteria and micro-organisms; Ampac, a supplier of innovative controlled atmosphere stand-up High Density Polyethylene plastic pouches won for a manufacturing process that uses less energy than co-extrusion and accommodates recycling other polyethylene waste materials; Ecolab, a supplier of food process sanitation equipment, won for its residual antimicrobial coating (RAC) program which reduces pathogen contamination of non-food contact manufacturing surfaces by 99.9%; and Glanbia Nutritionals won for its Optisol®2000 a patented milk protein concentrate that replaces sugar in binding systems for cereal bars and agglomerated breakfast cereals.
Selected Exhibitors
AlgaeCal of Vancouver, Canada claims to supply the planet’s only certified organic calcium which has been shown to increase bone density in folks afflicted with osteoporosis, another disease of the aged. Could be worth checking out. Petit Chocolate Almond Torte by ABC
Almond Board of California (ABC), located in Modesto, is one of the most innovative functions as the human Nose, Tongue General Mills, Kraft and Pepsico to walk marketers around. Farmer co-ops are not and Eyes. They are much more reliable the walk. generally regarded as marketing whizzes than people and ideal for fine-tuning but ABC’s new product program is backed formulations and quality control. Fortitech Inc., of Schenectady, New with sophisticated food technology and Everything AlphaMos has done is based York claims to be able to formulate any market research that is right up with upon their own basic sensory research. application with any nutrient to suit the emerging trends. Theirs was easily Can’t think of a better partner. requirements of consumers anywhere one of the most attended booths at the in the world. It was celebrating its 25th exposition. At designated times ABC Bioglane of Barcelona, Spain, a pre- anniversary in boisterous fashion at scheduled renowned chef John Csukor startup company, exhibited a new the show with an impressive range of at their booth who produced a selection product Fagopure® (don’t ask, don’t fortified beverages and food products. of delicious gourmet tidbits featuring tell?). As the name implies it is an Towards the close of the day the almonds from appetizers to desserts. extract of the iminosugar D-fagomine celebrations may have included alcoholic Talk about traffic generation! Well the chef from buckwheat via a patented process. beverages but if so they were refreshing not only dished up samples but talked Bioglane has demonstrated that and not overly fortified. “Lang may their about them enthusiastically. Our keynote Fagopure® has benefits as a prebiotic lum reek,” as they say in Schenectady. speaker, Howard Schulz, would have in promoting bifidobacteria and appreciated the chef’s passion and might lactobacillus growth and for inhibiting Log 5 Corporation of Phoenix, even have picked up some ideas about adhesion of pathogens such as e-coli and Maryland, markets non-chemical how to squeeze a few more pennies out of salmonella in the gut. It has also shown steam pasteurization methods for dry his well-heeled Starbucks clientele. ABC promise of modulating blood glucose particulate foods (spices, nuts, seeds) has thoughtfully provided recipes for such levels for diabetics. The principals, that are claimed to minimize degradation gourmet items as Bocadillos (Hispanic General Manager Sergio Pumarola and of the original appearance, texture, sandwiches) and Petit Chocolate Almond Professor Dr. Josep Torres of the Institute and flavor while providing dramatic Torte. of Advanced Chemistry of Catalonia are extension of shelf-life. As the brand name planning to seek GRAS approval from implies, in excess of a 105 reduction AlphaMos of Hanover, Maryland is the FDA. They are seeking about $2 million of live pathogens is obtained by close US distributor for a French company in additional funding to commercialize control of surface water absorption based in Toulouse that supplies a series the product. This could be a chance during a multistage pasteurization of instruments that perform the same for advocates of open innovation like process. The process is modular, easily
22 food Marketing & Technology · August 2012 Ingredients
The Gum Guru signed copies of the June issue at our booth Carol and Cynthia came to the exhibition from Mexico installed on a small footprint and can Microthermics, Inc., of Raleigh, North Ticaloid Syrup SF1, specially formulated handle from 500 lbs. up to 20 tons per Carolina, designs and builds custom to match the textural attributes lost hour. laboratory scale equipment for aseptic when sugar is replaced with non-caloric processing of fluid fruit and dairy sweeteners in reduced calorie syrups, Microbiology International, of Frederick, products. It claims to provide process glazes, marinades, sauces, beverages, Maryland, exhibited a process involving control data that is directly transferable jams and jellies. It claims to mimic DNA matching which can identify to commercial scale operations. You can texture, mouth coating and mouth specific pathogen serotypes within 18 commission your own process or rent clearing identical to the natural sugar hours including enrichment. Dr. Stuart its pilot plant to produce test market solutions. The company is privately Clark provided a clear and indeed quantities for consumer testing and owned and has been around for 100 passionate explanation of the patented formula optimization studies. We have years. The TIC mascot, the Gum Guru technology behind this invention which seen it grow from a gleam in the eye roamed the show available for photo was enhanced rather than obscured by of the president, Dr. John Miles, to a opportunities with attendees. his strong Scottish accent. The holy grail company with customers in Africa, Asia, of pathogen detection of course would Australia, Europe, Canada and North US Pharmacopeia Convention (USP) of be on-line process control but at the and South America. The company won Rockville, Maryland, is a non-profit, non- moment this process is commercially the IFT Industrial Achievement Award government scientific organization that available and quick enough to support in 2011 and shows no sign of slowing sets standards for the identity, strength, batch control methods. The discovery down. quality and purity of drugs, food of six non-0157 toxic coliform serotypes ingredients and dietary supplements that in addition to E.coli 0157:h7 in the beef TIC Gums of White Marsh, Maryland, are enforced by the U.S. Food and Drug supply chain adds to the importance of is a supplier of natural and synthetic Administration (FDA). Its standards are this technique. thickening agents. It was exhibiting developed by an army of 800 volunteer scientists from industry, academia and government and recognized in more than 140 countries. In 2006 it acquired the Food Chemicals Codex (FCC), an international compendium of quality, purity and analytical method standards which it updates every two years. USP was founded in 1820 but it has moved with the times. Its databases are being constantly updated. The most recent, a database of food fraud reports and cases of adulteration of food ingredients is available at www.foodfraud.org . It was the basis of a recent article in the Journal of Food Science by Jeffrey C. Moore and Markus Lipp of USP and John Spink of Michigan State University, Two hydrocolloid experts meet at our Booth, Karen Laustsen, R&D Director at CEAMSA which identified Olive Oil, Milk, Honey, (see page 14), and the Gum Guru from TIC Saffron, Orange Juice, Coffee, and Apple food Marketing & Technology · August 2012 23 Ingredients
presenters worldwide. IFT reported Visitors to the Booth included attendees from all 50 U.S. states and 80 food technologists and students foreign countries. All of the major US from India, China, Vietnam land grant universities and increasing and other countries numbers of international institutions have sponsored faculty and student contributions to the technical program. IFT is an important venue for building faculty research programs and providing support for tenure.
Our feeling about the exposition was less clear-cut. Exhibitors seemed satisfied with the foot traffic although suppliers of equipment and consulting services had experienced significant drops in sales for the past two years due to the recession. The most puzzling change we have noticed in the past few years is the slow disappearance of many of the largest flavor and ingredient companies. Some of this has to do with consolidation due to acquisitions or mergers like Dragoco and Haarman & Reimer into the new entity, Symrise. However, the likes of IFF, Firmenich, Givaudan, Takasago, Liat from Israel was also made welcome … … as was Ben from a neighboring McCormick, and Kerry are still thriving Ingredient Specialist but no longer to be found in the IFT Expo. Why not? It is good that there are more Juice as those ingredients most subject to Virginia Dare of Brooklyn, New York, small international exhibitors but what fraud. The use of melamine in China to acknowledged world experts in vanilla happened to the big boys? confound analyses for milk protein in pet procurement and extraction are also foods and baby foods was horrific to most broadly based flavor compounders and The USDA has withdrawn its ORAC people but no more so than the reality suppliers. They were demonstrating Database for Selected Foods due to that there are many other toxic chemical apple flavors differentiated by a wide lack of reliable data that this measure compounds that can substitute for some range of sugar/acid/fruit flavor ratios of antioxidant activity has any relation of the properties of food products. to duplicate such varieties as Gala, Fiji, to the effect on human health. It will be Examples include ethylene glycol for Red and Golden Delicious, Honeycrisp interesting to see what effect this will glycerine in medicines or for sweetening and Macoun. In years past we have been have on exhibits next year. wines as was the case in Italian wines not impressed by VD’s tea flavor expertise many years ago. Toxic inorganic colored embodied in their unforgettable tea Lastly, we wish IFT good luck in compounds could be used to adulterate guru, J. Norwood Pratt. This year the educating the public about food science genuine colors or spices. The USP food company did not disappoint with a and food technologists and about the fraud database provides warning of such black tea concentrate, TT99, that we need for “them chemicals in our food.” abuses and is invaluable for companies found to be excellent and that formed Chemical names are just a way of trying to manage the risks associated with the basis for some exotic chocolate/ describing the building blocks of natural worldwide procurement of ingredients tea beverages. Rick Brownell, Vice things. But consumers equate the very and outsourcing of manufacturing. It has President Vanilla Products, has long word “chemical” with “poison,” and been a long time since 1820 but for USP been our ideal of a Vanilla Guru but he flee from the subject in high school. maybe its time has come. Are you a USP has now support from VD’s new Vice Perhaps the answer is to get smarter and partner? President of International Operations, teach chemistry to all, maybe starting in Henry Todd Jr. Henry Todd Jr., who will head up VD’s kindergarten. new Vice President initiative to ensure the sustainability of of International vanilla supply. Good news for IFT is that Make a note right now. IFT annual Operations, VD will sponsor a new undergraduate meeting next year will be in Chicago, Virginia Dare scholarship. on July 13-16, 2013.
Retrospective Key No. 79415 The Author The IFT annual meeting technical program Ian Cuthill, our long time U.S. Editor, can as usual had strong representation from be reached at [email protected]
24 food Marketing & Technology · August 2012 Firms
The Founder of AZO, Adolf Zimmermann, Celebrates his 90th Birthday by Walter Sonntag
the first centrifugal flour screening quantities and liquids carry the initials machine. It was launched on the market of Adolf Zimmermann and the town of in 1952 under the “Triumpf” brand and Osterburken to every continent. is considered the prototype for today’s cyclone screeners. The main problem Adolf and Marianne Zimmermann was finding suitable workers to do retired from AZO in 1990. Since then, the job, which was why they trained their two sons Robert and Rainer bakers, farmers and people from similar Zimmermann have managed the occupations to become highly specialized fortunes of the global AZO Group. With technicians. In the years to come, the Denise Zimmermann, the 3rd generation products AZO developed became a has now started at the company. When runaway success both on the domestic advice is needed, both the founders of market and in the Benelux. In 1963 the the company are there at hand as ever. Adolf Zimmermann, who was born cornerstone was laid for the factory In 1987, Adolf Zimmermann was on 30/07/1922 in Silesia, came to shed with a saw-tooth roof on the site awarded honorary citizenship of Osterburken in 1946 as a result of the of what is today AZO’s headquarters in the town of Osterburken on account Second World War. He found a new the Industrial Estate East in Osterburken. of his many years of service on the profession here as a millwright at the Osterburken borough council and his Semel municipal mill. For a young man As early as the 1970s, Adolf Zimmermann entrepreneurship. In May 1988, he was bursting with ideas, Baden-Württemberg recognized the importance of electronics awarded the Cross of the Order of Merit was the ideal breeding ground where and was at the forefront as he pushed in- of the Federal Republic of Germany for he could turn his numerous ideas and house development of open computer his services. He sponsors local clubs and inventions into reality. Needless to say, systems to control and monitor the AZO is always open to listen to concerns of starting out was not easy as conditions plants. His fascination and enthusiasm a general nature. As a hunter himself, were very difficult. There was a lack of for new technologies has not waned the local rifle club is particularly dear everything. However, true to his motto to this day. For example, he showed a to his heart. of “failure is not an option”, he was lively interest in the progress during able to achieve much even under the building of the new assembly center in The staff at AZO, all friends and difficult conditions. He got to know his 2010 as he followed it on the webcam. He acquaintances wish Adolf Zimmermann wife Marianne in the years that followed. viewed demolition of the factory shed, continued good health on the occasion of Together, on 12/05/1949, they laid the constructed with a saw-tooth roof and, his birthday and may he keep his capacity cornerstone for the company that today in 1963, the first AZO building in the for enthusiasm for new technologies! is AZO. Industrial Estate East, without nostalgia since his concern was always to “make Key No. 79416 In 1951, Adolf Zimmerman built the way for new things”. “Pyramidal” grain cleaning machine. The Author Ultimately it was a master baker who These days, automatic materials Walter Sonntag is Division Manager, Anz_sirup_Layoutgave him 1 30.07.12 the impetus 17:40 for Seite constructing 2 handling systems for bulk solids, small Marketing/Documentation
Quality German Engineering For superior sugar coatings GEMMER CUSTOM-FIT® syrup systems provide breakfast and are constructed robustly to ensure a long operational cereals with delicious nuances of flavor and an attractive life free from malfunction. Rely on our expert know-how appearance. Shiny, dull, or crystalline sugar coatings that are for customized coating solutions that breathe life into your aromatized and uniform in composition, crisp surfaces with creative product ideas. predefined nuances of taste, as well as variation in terms of color and texture can all be produced with reliable consistency. Find out more at: www.gemmer-process-partners.com Thanks to our multifunctional syrup processing technology or www.gemmer-group.com there are no limitations to creative product design. Your imagination determines the textures and tastes that will excite new groups of customers. The wide variety of adjustable processing parameters offered by our systems guarantees simple, reliable, and efficient PROCESS PARTNERS www.nolimits-werbeagentur.de production. Our systems fulfill the highest hygienic standards An enterprise of the Gemmer Process Technology Group Key No. 78014 Processing
Mixing and Dispersion Innovation
SPX has added an innovative new modular and producing results superior to those • Enhanced product quality, yield and/ process technology to its family of mixing of many current mixing and heating or raw material savings SPXand dispersing LAUNCHES equipment. The new APV technologies. THE Additionally, NEW the cavitation INNOVATIVE • Extended process run times related to Cavitator offers breakthrough benefits for effects are achieved without damage to scale-free heating heating liquids without scale build-up as metal surfaces. The APV Cavitator can be • Elimination or reduction of process well as provides solutions for manyAPV of considered CAVITATOR a next generation offering and downtime from maintenance the most difficult mixing and dispersing a paradigm shift in the mixing industry requirements challenges for food and beverage where process intensification, acceleration • Smaller footprint than traditional processing. and the replacement of batch processing technology with continuousSPX processing has added are an necessary innovative new• Designed modular process for easy technology disassembly, fully The cavitator is one of the first products to compete in a global economy. CIPable and manufactured to meet to its family of mixing and dispersing equipment. The new APV commercialized under SPX’s ‘innovation 3-A standards initiative,’ and is an example of how the This advancedCavitator technology offers can breakthroughbe used for a benefi ts for heating liquids without company is focusing on innovation to multitude of sanitary applications ranging SPX can leverage its extensive industry scale build-up as well as provides solutions for many of the most better address the needs of its customers. In from pasteurization to low-pressure experience and process expertise to particular, it is an example of the willingness homogenization.diffi cult mixing and dispersing challengessupport customers for food and in applyingbeverage the new to combine exciting technologies with its processing. The APV Cavitator isAPV another Cavitator, example along of how with SPX many other internal expertise to provide breakthrough Benefits include: innovative sanitary technologies for products and services. • Improved continues process efficienciesto focus on (time,innovation the to better food, address beverage the and needs personal of care operating costs,its customers. and/or capital SPX can costs) leverageindustries. its extensive industry experience Exclusively licensed from Hydro Key No. 79417 and process expertise to support customers in applying the new Dynamics, Inc. for sanitary applications, SPX has extensively tested and enhanced APV Cavitator to their process. To learn more, visit us at the design for maximum performance www.apv.com at its Innovation Center in Silkeborg, Denmark. The APV Cavitator is named for the powerful effects of shockwaves www.spx.comproduced from the collapse of ‘controlled cavitation’ bubbles and works by taking a fluid into the machine housing, where it is passed through a controlled cavitation field created by the reactor's spinning rotor.
The unique design uses the intense force of cavitation in a controlled manner, rather than typical impellers or blades to process materials, increasing the mass transfer rate Photos: SPX
26 food Marketing & Technology · August 2012 Processing
Thermal Processing Solution
Reducing down time in food sterilization processes
HRS Process Technology, a leading lubricate it, wear and heat transfer specialist for the process resulting consumption industries, has recently supplied a of spare parts is leading US international manufacturer of minimal.“ processed meat and poultry ingredients with a Unicus hygienic scraped surface Key No. 79418 heat exchanger for an expansion of the company’s concentrated chicken broth plant. The Unicus heat exchanger is used to sterilize up to 40 l/min (10gals/min) of concentrated chicken broth by heating it to 132°C (270°F) using superheated steam at 150°C (305°F). Wenger_ThermalTwin_Ad_135x191 3/23/11 2:21Photo: PM HRS Page 1 Because the concentrated broth contains 32% solids with a significant protein content, heating it to 132°C (270°F) presents an almost impossible fouling problem for conventional heat We’ve got sssssteam heat... exchangers that rapidly build up a layer of “burned-on” product on the tube wall and so require frequent cleaning.
The HRS Unicus design eliminates down time for cleaning by means of hydraulically activated scraper elements inside the inner tube of a shell and tube heat exchanger. These continuously clean the tube surface to maintain good thermal transfer and the reciprocating action of the scraper elements also introduces turbulence that further increases thermal transfer efficiency. The gentle movement of the scrapers allows working with delicate products (such as food products with whole fruit or vegetable pieces) without compromising the mechanical integrity of the product. Ready to shift your food production to a more favorable continuous process? The new Wenger Thermal Twin Screw Extruder allows previously unheard of The Unicus is a scraped surface heat high levels of thermal energy for a more gentle cooking process exchanger for high fouling and viscous compared to high-shear cook. Products high in corn or rice fluid applications. It has specially content can be processed without the stickiness typically designed and developed to offer a encountered in conventional extrusion systems. The new Thermal Twin design allows ingredients to be fully cooked with- solution for those difficult heat transfer out damage to the starch or protein matrix. applications where very viscous fluids are used or fouling appears. The design The unique screw profile, combined with an innovative extruder is based on a traditional shell and tube barrel design permits up to four times steam injection for unprecedented savings in both energy costs and equipment wear. heat exchanger with scraping elements inside each interior tube. Get details now on the revolutionary Thermal Twin Screw Extruder Series, with flexibility to meet your specific needs, at Carlos Cobian, General Manager, www.wenger.com. explained, “The scraped surface design At Wenger, we innovate to solve customer challenges. of the Unicus allows the process to run for very long periods without down time And then we do it again. and, because the reciprocating action
Inventing the new original since 1935. Key No. 77633 is quite slow and the product tends to
SABETHA, KANSAS USA 785-284-2133 [email protected] food Marketing & Technology USA BELGIUM TAIWAN BRASIL CHINA TURKEY Processing
Coating Solution for Crispies
Attractive alternative for a sophisticated product
of the crispies must be maintained. The finished product is then separately wrapped as a crunchy accompaniment, e.g. as a topping for yoghurt.
In the first trials on classical drum A choice of process engineering performed with a comparatively low- coaters the crispies proved to be alternatives is available for coating cost Ploughshare® Mixer. extremely difficult to process. Complex particles. The solution realized by Lödige individual adjustments were necessary. for processing so-called “crispies” in a Task and technology As an alternative the Lödige engineers Ploughshare® Mixer demonstrates investigated the use of a Ploughshare® that complex coating tasks can be In practical terms this means coating Mixer. For initial orientation they made implemented by comparatively cost- extruded cereal products – crispies – a test run with a working model in the effective solutions with precise control with chocolate and glaze. The product to company’s own technical centre. The of the process parameters. be coated has a more or less round shape positive aspects which came to light were and a porous surface. The particle size integrated into the design of a prototype Whether medicinal dragées, fertilizer varies depending on the type. Likewise machine with modified mixing tools and pellets or chocolate-covered nuts – depending on the variety, up to ten times an effective volume of 90 liters. On this coating tasks are as varied as their the amount of liquid chocolate and/or basis the actual system was constructed application-specific implementation. glaze is applied. The crunchy properties at a production scale. Essentially, three types of machine can Key No. 79419 be used: drum coaters, fluid bed systems and mixers. The choice of optimum Photos: Lödige process technology depends, above all, on the particle size and structure of the product to be processed.
Investment and operating costs are also an important decision criterion: fluid bed processors, for example, are about five times the price of mixers. At the same time they are the only possible solution for many applications. An example recently realized by Gebr. Lödige Maschinenbau, however, demonstrates that complex coating tasks can also be
28 food Marketing & Technology · August 2012 Processing
New High-Pressure AODD Pump Available
Wilden, leader in air-operated double- with Wilden’s standard-setting Pro- More information on Wilden and its diaphragm pump technology, is pleased Flo X™ Air Distribution System (ADS). complete family of AODD pumps, is to announce the availability of its new The Pro-Flo X ADS features a state-of- available on request. HX400S High-Pressure Air-Operated the-art Efficiency Management System Key No. 79420 Double-Diaphragm (AODD) Pump, (EMS™), which allows the operator to which has been designed for use in dial in the actual operational parameters applications that require the reliable regardless of the application demands transfer of viscous, solid-laden slurries or pump size. at high discharge pressures. Other features and benefits of the What differentiates the HX400S AODD HX400S pump include: pump from competitive models is that, rather than relying on costly external • Advanced™ bolted construction for boosters or amplifiers, one of the pump’s maximum product containment liquid chambers is used as an amplification • DIN or 300-pound ANSI flanged chamber. This allows the pump to generate connections a 2:1 ratio of discharge fluid pressure to • Lube-free operation air inlet pressure, resulting in the ability • Superior anti-freezing performance to achieve a discharge fluid pressure of • 62 gpm (235 L/min) maximum flow up to 250 psig (17.2 bar). rate • 125 psig (8.6 bar) maximum air inlet Additionally, the HX400S pump, which pressure is available with 1-1/2” (38 mm) inlet • 250 psig (17.2 bar) maximum discharge and discharge connections, is outfitted pressure Key No. 78297
food Marketing & Technology · August 2012 29 Processing
Syrup System Coating with Flavors and Sugar Enhances Consumer Appeal
Adding flavorings to improve appeal is the oldest trick to utilize the saturation curve to tightly control the syrup expand the consumer appeal. Applying flavored sugars will concentration, minimizing over application. Supper heaters complement the product flavor and bring in a whole new control the level of nucliation. Water or oil based flavorings are group of consumers. Adding value to the brand, CUSTOM combined after the concentrator to minimize thermal exposure FIT ® Coating Systems are designed to provide you with of heat sensitive materials. Coating System are designed to meet flexability to utilize a flavored coating to add intrest to your the highest levels of sanitation and are constructed to provide product. Want to add a white streak to make the product color a long trouble free working life. Gemmer Process Partners LP pop, sugar nucliation is elevated to produce a white frosted provides skid mounted turnkey systems to minimize down apperance. Looking to add more depth to your flavor profile? time, expidite installation, speed up the startup process, and Heat sensitive flavors can be added to provide a new flavor minimze overall cost. note. Maybe you want a little crunch, the concentration levels can be elevated to make a sugar glass coating. Let the Gemmer Process Partners Group design a CUSTOM FIT ® Coating System to enhance the appeal of your product The design of CUSTOM FIT ® Coating Systems are tailored to and grow your customers. We offer needs-based assistance to help you expand your product appeal. The expertise in sugar our global customeers when it comes to the development and crystilization and glass transition can provide opertunitiies to manufacture of industrial production equipment. Whether turn up your product apperance, flavor, or texture. The value drying, roasting, toasting, or cooling. International producers you can add is only limited by your imagination. CUSTOM FIT of food, tobacco, animal feed, wood, plastics, pharmaceutical ® SYRUP system features Batch or Continuious mixing options. and chemical industry will benefit from our proven expertise. Designed to match your level of automation. Concentrators Key No. 79421
Photo: Gemmer Process Partners
30 food Marketing & Technology · August 2012 18.07.2012
Anzeige für 04-2012 Food Marketing & Technology
Anzeigenmotiv N7 Exceptional »Reinigungsfreundlichkeit« engl ease of cleaning Erscheinungstermin: 08-2012 Druckunterlagenschluss: 20.07.2012
Automatically Format: 105 mm breit x 297 mm hoch 3mm Beschnitt rundum: hygienic 111 x 303 mm Farbe: 4c
Ansprechpartner: Gentle Dryer Dr Harnisch Verlags GmbH Ian Healey, Editor-in-Chief Maximal heat transfer for precious and sensitive products Food Marketing & Technology
Lindor, known for its gentle touch mixers for Food and Fine drink Technology + Marketing Chemicals, has introduced its latest development at the global Blumen Straße 15 chemical exhibition ACHEMA in Frankfurt. The ‘Gentle Dryer’ 90402 Nürnberg is a machine for impregnating, heating, drying and cooling of powders, granulate and natural products. The design of the Tel. +49-911-2018-215 machine is based on the Lindor rotary drum mixer. The drum Fax +49-911-2018-100 and scoops have a double wall and the machine allows for a hot airstream through the flowing product and the rotating [email protected] drum. The concept has been registered for a global patent. Proof: bitte verwenden Sie als Both the drum and the scoops can be heated with saturated steam of up to 8 barg (temperature: 172°C). Condensation of Farbvorlage das Proof der steam in the double jacket of drum and scoops, right at the point letzten Ausgabe where the product requires heating, provides a maximum of heat transfer to the product. gesendet am: 20.07.2012 For air drying the machine is equipped with special features to AZO® Easy to clean an: Ian Healey allow a large airflow through the flowing product and rotating per: [email protected] drum. Both media, steam and air, can be applied at the same solutions: time to optimize heating, drying and cooling. The machine is Stichwort: AZO Anzeige also equipped with liquid injection nozzles. • clean Food Marketing&Technology To have this drying concept available to test, Lindor built a test 04-2012 –Pressoptimized PDF machine with a net product volume of 100 – 1000 liters. This • fast test machine is available for testing, at the Lindor premises in Datenübertragung durch: Dordrecht, the Netherlands (near Rotterdam) or on location. • residue-free Several companies have already made reservations. Unruh-Design Frances von Unruh Products for which this concept may prove to be interesting are: • Ceramic products Zum Birktal 9 • Specialty plastics The No. 1 85110 Kipfenberg / Krut • Metal salts in mixer feeding Tel: 0 84 66 / 90 40 66 • Cereals Fax: 0 84 66 / 90 40 67 Lindor offers with its range of mixing machines the possibility to [email protected] realize pure processes without ‘side-effects’. With its innovative Visit us in Munich: September, www.unruh-design.de ‘Gentle Dryer’ another range of possibilities is added. 16 – 21, 2012 Hall B5, Stand 445 Key No. 79422 Ansprechpartner für alle Fragen rundum die Anzeigenbuchung: food Marketing & Technology · August 2012 www.azo.com Key No. 77639 karle marketing-kommunikation christiane karle am hardberg 11 74821 mosbach fon 06 261 91 51 29 fax 91 51 28 mobil 0171 42 66 254 [email protected] www.k-marketing.de
Bitte senden Sie an: karle marketing-kommunikation und Unruh-Design jeweils ein Belegexemplar dieser Ausgabe – vielen Dank Processing
Solving a Sticky Problem
Stable Micro Systems, the world leader immediately after mixing or processing, in texture analysis instrumentation, and eg after dividing or moulding. The Warburtons, the number one bakery research, development and engineering brand in the UK, have announced team at Warburtons has worked with the launch of valuable new testing Stable Micro Systems to develop a equipment for the bakery industry: the sample testing box into which dough Warburtons Dough Stickiness System. samples can be placed quickly and with The new testing rig enables more realistic minimum exposure of the cut surface assessment of dough stickiness, as it to the atmosphere. A retaining plate is minimises the dough’s exposure to placed on top of the dough, applying atmospheric variables by testing under slight compression to the sample. controlled conditions. A narrow blade is driven through a Sticky dough is problematic in slot in the retaining plate, to a defined bakeries as it causes progressive build- distance. This action provides bakers up of dough smears on equipment, with an accurate assessment of the necessitating extra cleaning and leading compression peak and compression to waste and unplanned stoppages. area of the dough, indicators of its Previous test methods for quantifying consistency (firmness / softness). As dough stickiness normally required the blade is withdrawn upwards, the manipulation of the dough sample advanced software, Exponent, calculates immediately prior to testing. This, and the adhesion peak and adhesion area. test, the ease of cleaning between tests exposure to drier atmospheres common The higher the peak, and/or larger the and the reduced need for temperature- in QC labs, introduce rheological changes area, the stickier the dough. controlled environments. which reduce stickiness and therefore distort test results. The Warburtons Dough Stickiness The Warburtons Dough Stickiness System mimics certain actions carried System is a Community Registered As stickiness is most commonly evident out in commercial bakeries and is Design and is available in two sizes, to when dough is subjected to shear, ideally suited to this sector of the baking accommodate samples of 500g or 900- tests should ideally be performed industry due to the high speed of the 1000g. Key No. 79423
Photos: Stable Micro Systems
32 food Marketing & Technology · August 2012 SPX LAUNCHES THE NEW INNOVATIVE APV CAVITATOR
SPX has added an innovative new modular process technology to its family of mixing and dispersing equipment. The new APV Cavitator offers breakthrough benefi ts for heating liquids without
scale build-up as well as provides solutions for many of the most Key No. 78891 diffi cult mixing and dispersing challenges for food and beverage processing. The APV Cavitator is another example of how SPX continues to focus on innovation to better address the needs of its customers. SPX can leverage its extensive industry experience and process expertise to support customers in applying the new APV Cavitator to their process. To learn more, visit us at www.apv.com
www.spx.com Processing
Automation Solution for Fragile Confectionery
Products with brittle shells, such as dragées or chocolate-coated cereals, can now be rapidly packed without significant collision damage thanks to a unique multihead weigher design from an international manufacturer.
Working with the Sucralliance subsidiary of major confectionery group CEMOI, Ishida has devised a solution where 99.5% of the sweets are unbroken and free of cracks, combining this quality with the benefits of automation, with speeds of up to 50 packs per minute for a 150g pack.
At its famous Coppelia factory in Chambéry, northeast of Grenoble, the company produces dragées with both almond and chocolate centers, in a variety of multicolored assortments. Applying the coating of the sweet requires time and the skilled use of special enrobing machines. However hard the final coating may seem, it is quite fragile: a fall of 300mm is enough to practically ensure that the dragée will break or at least crack.
Coppelia was looking for ways to manufacture these traditional products packing line with the specific challenge multihead weigher in which the weigh more cost-effectively, seeking greater to find and install a weighing solution, hoppers are arranged in a straight line, efficiencies in the areas of weighing and draw up the overall line specification and where drop distances have been packing. However, these are precisely and train the staff. minimized and crucial contact surfaces the areas where conventional automation coated with shock-absorbing material. was most likely to damage the dragées. The Ishida team conducted exhaustive tests with the Coppelia products, using This special machine is proving very The company therefore partnered different weighers and drop distances. effective. As Alain Collet, Production with Ishida to devise a new automated The weighing solution chosen was a Director, puts it, “The dragées don’t actually fall, they run downwards along a gentle 45° slope.”
Coppelia is already using the new line for other confectionery with fragile coatings, such as ‘quail eggs’ and ‘seagull eggs’, as well as for products as diverse as Photos: Ishida Europe chocolate-coated malted cereal.
“We are very grateful for the support Ishida has given us at different stages: defining the final specification based on our brief, organizing production and training our people.” says Alain Collet.
Key No. 79424
34 food Marketing & Technology · August 2012 Processing
viable method of conditioning the berries before deep freezing. However, due to the high costs associated with the use of liquid nitrogen, fruit processors have been seeking out a less expensive solution.
GEA has responded to the market need for an improved yet more cost-efficient method of freezing raspberries without the use of liquid nitrogen. The new tunnel, referred to as the AY series, eliminates the need for liquid nitrogen or other cryogenic crusting processes and delivers superior product quality with significantly reduced operation costs to fruit processors. “There is no other freezer currently available that can handle this type of product and deliver the required product quality. We’ve been working over the past several years to develop New IQF Tunnel Design a freezer that meets the unique needs of this market,” said for Raspberry Freezing Robert Laflamme, President, GEA Refrigeration Canada, Inc. Enfield Farms, located in Lynden, Washington State, USA, is the first customer to utilize the new tunnel design, and is GEA Refrigeration Canada, formerly GEA Aerofreeze Systems, realizing tremendous results. has introduced a new A series (Aerofreeze) IQF tunnel for freezing raspberries without the need for liquid nitrogen or “We take pride in using the most progressive farming cryogenic pre-crusting. techniques and latest technology in processing to produce exceptional fruit,” said Andy Enfield of Enfield Farms. “This Raspberry processors have long faced challenges in maintaining new freezer is giving us greater control and a huge cost savings the delicate attributes of the berry during the preservation from our previous method of liquid nitrogen. This freezer has process. Liquid nitrogen crusting freezers have been used reduced our costs tremendously.” in front of the traditional IQF raspberry freezer as the only Key No. 79446
Key No. 79079 Processing
Newly Certified Hoses & Connector Systems
A major new development from are especially designed to withstand Masterflex AG is the innovative heated internal pressures of up to 450 bar. hose system, “templine”. The electrically With its wide range of accompanying heated hose system is designed hose connectors made from materials especially for transporting various such as brass, steel or stainless steel, the liquids, gases or dusts, which require a electrically heated templine hose can constant conveyance temperature, e.g. be easily integrated into any process for maintaining liquidity. Such is the system. versatility of the hose system that it can be used in a multitude of applications As one of the leading developers and including the transport of cocoa, fats manufacturers of anti-static hoses acc. and oils for use in the chocolate and to the TRBS 2153 standard, the company confectionery manufacturing industry, offers yet another high-tech hose solution as well as in solvent processing and in the new “Master-PUR Food A” hose application in the packaging industry. range, which has also been tested for Photo: Masterflex The new high-tech hose is of particular migration by an independent institute. interest to production plants within the Designed especially for application Bioplastics are increasing in popularity, cosmetics, food and beverage industries, in the food industry, these hoses and especially in these days of sustainable where it provides highly precise product their material components fulfill all thinking. solutions. The templine hose boasts a current national and international food unique and highly efficient design industry requirements. The basis for “For many clients it is important to with several heating strands spiralling determining the suitability of plastics include a contribution to environmental around the entire length of the hose, for direct contact with foodstuffs is the protection,” says Christian Horstkötter, which are fixed in place by a robust yet German Consumer Goods Ordinance Sales Director. “Sustainability is a cross- extremely flexible textile braiding. This or the 2002/72/EC directive and its industry topic, which we are a part of. results in a constant “heat shield” for latest amendment directives. The We can now offer our customers an the complete hose and the materials it plastics applied in this hose range alternative hose, which they know transports. Thanks to the immediate, also fulfill directives in the USA, as will play its part in the protection of surface-covering heat transfer, templine the raw materials/additives used by resources.” can achieve up to 30% savings in energy Masterflex are listed in the authorized consumption compared to conventional materials list of the FDA. By applying a Besides the numerous suction and systems. The concentric design special food-grade raw material recipe blower hoses made from food-grade guarantees flexibility in all directions in combination with a non-migratory polyurethane and silicone, the extensive and to all degrees. Several tests series permanent antistatic agent, the hose exhibition portfolio also includes carried out by independent institutes range – acc. to TRBS 2153 (Zone 20) – certified hose systems as “complete have proven that the special braiding can be safely applied for flammable solutions” for the entire food industry. method ensures that the heating strands dusts/solids and for the conduction of All connection elements, along with are always in immediate surface contact electrostatic charges. the flexible polyurethane hose system, with the hose even when twisted in can be applied for transporting dry, all directions (torsion). For solving The new PURgreen hoses extend the fat-based, liquid, acidic and alcoholic extremely high pressure applications, Masterflex range. This hose is made foodstuff materials. the mechanically reinforced PTFE hoses of 52% renewable raw materials. Key No. 79426
Switchbox for Secure and Fast Applications
The new GEMÜ 4242 combi switchbox is actuators. With its integrated 3/2-way smaller and medium nominal sizes. It is suitable for secure and fast applications pilot valve made of anodized aluminium particularly well suited for secure and fast in most industrial sectors and process or stainless steel, the new combi switchbox applications with a stroke of 2 to 30 mm. plants. 4242 from GEMÜ, the Ingelfingen-based It is small, compact and light, and is specialist for valves, measurement and The design is compact and saves material, ideal for pneumatically operated linear control systems, is especially designed for and in comparison with competitors'
36 food Marketing & Technology · August 2012 Processing
products, it is much smaller. This has a programming, sensor and pneumatic favourable effect on pricing and provides faults using high visibility. The end protection for the environment at the positions are programmed on site via same time. the reed contact, using a solenoid on the top of the housing, but without a Green technology brings benefits for PLC connection. The position of the the customer reed contact in the housing is clearly marked. The housing therefore need Green engineering is part of the GEMÜ not be opened. Mechanical openings in range. The future-oriented company the housing for buttons and switches are philosophy immediately brings therefore not required. customers twofold economic advantages: System solutions for complex by means of competitive pricing in procedures and processes purchasing, but also in assembly and the range of functions. The pneumatic saves time and money, and lowers the The robust housing has been solidly and electrical connections of the combi planning efforts. built to meet ATEX requirements, switchbox save space and enable easy and it has a transparent cover. Travel access as they are positioned in one Large range of functions sensors, switching valves and status direction. This means that the combi LEDs have been integrated into the switchbox can be fitted quickly and Moreover, GEMÜ 4242 integrates housing. The connection is made using easily without any great need for cabling, functions that render other accessories a standard M12 connector. In addition and there are no problems during superfluous. The combi switchbox has to discrete switching and feedback, servicing either. Furthermore, mounting a microprocessor-controlled, intelligent there are field bus connections for and commissioning is made simpler by position sensor and an analogue, the AS interface, DeviceNet and also a speed-AP function. A manual override integrated travel sensor system. The the option to connect using the IO enables fast diaphragm change. This all combi switchbox provides extended link communication interface. The diagnostics, and reports various combi switchbox can be used in most industrial sectors and process plants for local activation of valves. GEMÜ WE SHAPE YOUR SUCCESS!
Try Popcorn 2.0: extruded - without hard bits
Schaaf Technologie GmbH • [email protected] • www.foodextrusion.com Key No. 77176 food Marketing & Technology · August 2012 37 Packaging
Carton Packs are Top Performers for UHT Milk Packaging
A recent, Europe-wide life-cycle of the most reputable environmental resources, factors such as the consumption assessment conducted by the Institute institutes in Europe, also carrying out of fossil resources, the amount of primary for Energy and Environmental Research studies and analyses for, among others, energy used and the use of nature are (IFEU) has confirmed that, compared to government ministries, international looked at. With respect to emissions, it disposable HDPE and PET bottles, carton environmental organizations, Germany’s is the criteria relating to climate change packs for UHT milk have a significantly Federal Environmental Agency, and measured in CO2, the particulate loading better environmental profile − particularly various companies and corporations. of the air and the eutrophication and with respect to CO2 emission, use of fossil resources and consumption of Comprehensive environmental profile primary energy. In the 1-liter format, carton packs generate 34 per cent less In the latest life-cycle assessment, all
CO2, use 56 per cent less fossil resources, key factors and processes within the and consume 30 per cent less primary life cycles of the various packaging energy compared to HDPE multilayer solutions that are of relevance for the bottles; when compared to disposable product’s environmental performance PET bottles, these figures are 45 per cent were evaluated: beginning with the for CO2, 57 per cent for fossil resources extraction and refining of the raw and 36 per cent for primary energy. The material used to make the packaging, comparative, independently verified through the processes of manufacturing study of the environmental impact of and transporting the finished packages, those UHT milk packaging solutions the packaging of the beverage, and with the greatest market relevance in distribution up to the retailing stage, Europe sees the good performance of right up to the recycling or disposal of the acidification of soils and watercourses the renewable main raw material and packaging after use. At each stage of the that are of interest. At present, the key the resource-efficient use of materials as product life-cycle, the key environmental environmental impact categories world- the key factors contributing to the carton impact categories relevant to the resource wide are emission of greenhouse gases, pack’s positive results. Carton packs are and the emission-related categories were consumption of fossil resources and use already manufactured by around 75 per investigated and evaluated. In terms of of primary energy sources. cent from wood, a sustainable, completely renewable and bio-based resource. A recent, Europe-wild life-cycle assessment has confirmed that carton packs for UHT milk have a significantly better environment profile that PET or HDPE bottles. Throughout its life cycle, every product Photos: SIG Combibloc has demonstrable environmental impacts – and so packaging does. Life-cycle assessments help to obtain credible, scientifically proven and reliable facts on these impacts. Michael Hecker, Head of Group Environment, Health & Safety at SIG Combibloc: “Our objective was to obtain valid facts about the environmental performance throughout the life-cycle of all current market-relevant packaging solutions for UHT milk. In Europe, alongside carton packs the prevalent packaging solutions include HDPE and PET multilayer bottles in the 1,000 ml volume. In light of this information, we commissioned the Institute for Energy and Environmental Research in Heidelberg to carry out a comparative, Europe- wide life-cycle assessment studying the environmental impacts of these packaging systems – naturally, in accordance with the ISO Standards 14040ff for life-cycle assessments”. The IFEU Institute is one
38 food Marketing & Technology · August 2012 Main criteria: material and quantity
The results of the current study show clearly that the environmental impacts produced by a UHT milk packaging during the packaging life-cycle are determined first and foremost by the material from which the packaging is manufactured, and how much of the material was used. In this context, the current life-cycle assessment proved that the carton pack offers significant benefits − with respect to the use of resources and in terms of greenhouse gas emissions. The specific properties Visit us! and the composite structure of the carton pack have a beneficial FachPack, Nürnberg 25 – 27 September 2012 effect in nearly all of the environmental impact categories and Hall 4, Booth 325 especially in all the important ones like ‘Consumption of fossil resources’, ‘Use of primary energy sources’, and ‘CO2-emission/ climate change’. Compared to 1-liter HDPE multilayer bottles (the UHT milk packaging solution that has the greatest market relevance in Europe after the carton pack), the carton pack generates 34 per cent less CO2, uses 56 per cent less fossil resources and consumes 30 per cent less primary energy; when compared to disposable PET bottles, these figures are 45 per cent for CO2 emissions, 57 per cent for fossil resources and 36 per cent for primary energy.
Above all, the resource-efficient use of raw paperboard, which is manufactured using a high fraction of renewable energy, and the low weight of a carton pack contribute significantly to its favourable environmental performance. Carton packs use significantly fewer fossil resources than HDPE and PET bottles, because the carton is manufactured by around 75 per cent from pulp fibers obtained from wood, a renewable resource. For this reason, in the 'Use of nature' environmental impact category, the SOME THINK OPTIMAL LOAD STABILITY COSTS MORE. carton pack lags behind the packaging solutions manufactured WE THINK from fossil resource-based raw materials. In contrast to finite resources, however, with responsible forest management, there can be a constant supply of this renewable raw material. Another DIFFERENT. positive effect is that with sustainable forest management, wood is carbon-neutral and therefore does not alter the CO2 balance At BEUMER we have a reputation for making things a little of the atmosphere. The reason for this CO2-neutrality is that di erent. Take the BEUMER stretch hood® transport packaging while they are growing, trees extract carbon dioxide from the system. In a sector where energy-intensive shrink hooding or atmosphere and store it. When they later burn or decay, they stretch wrapping is the norm, the stretch hood method represents release exactly the same quantity of CO2 that they absorbed the state-of-the-art sustainable alternative. The result: better load during their lifespan. stability, higher throughput and environmental protection, up to 10 times less fi lm consumption and 90% energy savings. The results of the life-cycle assessment conducted by the IFEU For more information, visit www.beumergroup.com have been monitored, critically reviewed and confirmed by independent LCA and packaging experts Hans-Jürgen Garvens,
Dr. Philippe Osset und Dr. Mercedes Hortal. Key No. 78275 food Marketing & Technology · August 2012
BEU_FoodMark&Tech_105x297_SH+FachPack_GB.indd 1 05.06.12 14:55 Packaging
performance of our carton packs for UHT milk, so that they continue to be one of the most environmentally friendly packaging solutions around. One possibility we’re looking into, for instance, is further increasing the fraction of the sustainable, renewable raw material used in the composite structure of our carton packs, so that we can improve the environmental footprint of the carton pack and at the same time offer consumers the convenience they have come to expect and value”.
With the latest life-cycle assessment, SIG Combibloc now has an up-to-date, valid data set which covers the environmental life-cycle evaluation of carton packs compared to packaging alternatives from every market segment. Following on the heels of the Europe-wide life-cycle assessment for food packaging Michael Hecker: “The results of the current life-cycle assessment (2009) and the Europe-wide life-cycle assessment of NCSD show us that when it comes to environmental life-cycle packaging (2011), with the new IFEU analysis there is now assessments, the carton pack in its current composite structure a comprehensive, scientifically proven investigation of the has clear advantages over other packaging solutions for UHT environmental performance of packaging solutions for UHT milk milk. In its guidance documents the institute that carried out products. The wider view across all studies shows that carton the study is recommending the carton pack to business and packs offer a significantly better environmental performance consumers as a packaging solution whenever environmental than the competing packaging systems. This applies above all considerations are a factor in decision-making. But that doesn’t for the key indicator CO2 and fossil resources categories, and mean we can sit back and rest on our laurels − in fact, we’re for the consumption of energy category. working continuously to further improve the environmental Key No. 79428
Not Only for Luxury Items – Bright White MediaLiner Adds Shelf Appeal to Packaging and Displays at POS
Stora Enso Speciality Papers launches appearance. MediaLiner is produced MediaLiner, a bright white graphic liner at the Stora Enso mill in Uetersen, for corrugated packaging, displays and Germany, from pure virgin fibre and is other laminates. This new Stora Enso therefore white throughout. The resultant product targets brand owners seeking brightness is reinforced by a double silk eye-catching corrugated packaging and coated surface. This smooth, bright white displays to boost sales at the point of surface permits a refreshing, clear colour sale (POS). reproduction in printing, allowing the use of brilliant, high-resolution graphics, When it comes to fast moving consumer no matter what the basis weight and goods, buying decisions are usually made type of corrugated board or laminated spontaneously at the POS. Thus the trend material. graphic liner gives brand owners, design in corrugated packaging is changing: The agencies and packaging manufacturers traditional brown boxes are gradually The new graphic liner from Stora Enso exciting new ways to present their being replaced by multi-functional features not only outstanding visual product and brands. With MediaLiner packaging designed to actively support qualities, but also excellent converting Stora Enso Speciality Papers broadens sales. Contemporary packaging has to performance and glue absorption its range of liners for brand owners and attract customer’s attention at the POS. characteristics. MediaLiner, which is the packaging industry. The complete For corrugated packaging this can be suitable for both offset and flexography, range includes LumiFlex Liner and achieved through high-quality graphics, is ideal for pre-print and direct printing LumiLabel Liner from the Stora Enso unique surface effects and tactile appeal using either sheets or reels. Available in mill in Imatra, Finland, and LumiLiner of the liner. MediaLiner was especially basis weights of 120, 135, 160, 190 and and MediaLiner from the company’s mill developed to address these requirements 220 gsm, MediaLiner is the preferred in Uetersen, Germany. and gives brand owners a host of exciting choice for different flutes and packaging new ways to create high-impact product sizes. Stora Enso's new bright white Key No. 79445
40 food Marketing & Technology · August 2012 Packaging
Design Possibilities
The latest eye-catching design an enormous variety of decoration opportunities using printed metallic film options, helping to reinforce branding laminated onto an A-PET base means and on-shelf presence. food brand owners can take advantage of Key No. 79429 a solution which allows for the ultimate on-shelf impact and underlines RPC Cobelplast-Montonate’s standing in the fresh food market. A solvent-free lamination process means the range can offer highly personalized designs suitable for products such as ice cream containers, confectionery trays and trays for sushi.
It follows the company’s investment in new lamination equipment to enhance service, flexibility and decorative options.
Unlike traditional in-line hot lamination, the off-line and solvent-free method enables RPC to laminate different materials in different applications. It Photos: RPC means customers can now choose from
Superior performance powering competitive advantage.
www.staubli.com/robotics
Raising the bar on pick, pack and place. The TP80 Fast Picker, the next generation of four-axis high speed pickers for standard pick & place applications deliver- NEW ing speeds of more than 200 picks per minute and more fl exibility at higher cost e ectiveness. High precision with homogeneous repeatability, ease of inte- gration utilizing a simple base and lightweight design makes this new robot the perfect choice for today’s tough markets. Stäubli – innovative solutions to move past your competition.
Stäubli Faverges SCA, Tel. +33 4 50 65 62 87 Staubli is a trademark of Stäubli International AG, registered in Switzerland and other countries. © Stäubli, 2012 Key No. 77749 food Marketing & Technology · August 2012 41 Packaging
Introducing the New Wet Spinach Sorting System
A US company has recently introduced its new Wet Spinach Sorting System for frozen and canned spinach processing lines. This integrated system includes an Iso-Flo® dewatering shaker, Flo-Belt, and Manta® sorter with laser technology and top and bottom cameras to inspect wet spinach after washing and maximize the removal of foreign material (FM) and leaf defects. Compared to sorting spinach before washing, this new system improves product quality and food safety while dramatically improving yield. product defect, air jets pinpoint the object to reject and remove “Historically, most frozen and canned spinach processors have it from the acceptable product stream. not automated sorting because the application is so difficult and, until now, the quality improvements often didn’t justify Featuring a Manta 2000 series sorter, the new Wet Spinach the high yield loss. That’s changed. With our expertise in Sorting System sorts up to 5.5 tons (5000 kg) of finished product product handling, conveying, and sorting, we’ve solved the old per hour. For lower volume lines, Key can design the system problems and in doing so, we’ve introduced a new paradigm with a Manta 1600 series sorter or Optyx sorter. for sorting on processed spinach lines,” said Steve Johnson, Director of Marketing at Key Technology. “Compared to For processors that want to handle products other than spinach systems that sort prior to washing, our new system increases on the same line, the company’s engineering team can design yields by up to seven percent while maximizing product this flexibility into the system. quality.” “The problem with not sorting is the high risk of food quality After washing removes mud from the spinach leaves, the clean and safety issues and customer complaints. The problem with product is fed to an Iso-Flo dewatering conveyor that removes sorting prior to washing is that the sorter ‘sees’ mud on a leaf most of the water and spreads leaves to feed the Flo-Belt. With as if it were a defect and rejects these leaves, which results in Flo-Belt, fast-moving air elevates and separates the spinach a yield loss of up to seven percent,” explained Johnson. “Until leaves to reduce surface water, eliminate clumps, remove now, the problem with sorting after washing was that spinach heavy FM, and spread product to feed Manta. Together, Iso- leaves clumped together and couldn’t be evenly spread for Flo and Flo-Belt removes 96 percent of the water. thorough inspection. We’ve solved that challenge with our Wet Spinach Sorting System. This solution allows processors to On Manta, spinach leaves are inspected by fluorescence- achieve the highest product quality with minimal yield loss.” sensing lasers and top- and bottom-mounted Vis/IR (visible infrared) cameras. The cameras recognize color, size, and Key designed its Wet Spinach Sorting System to achieve shape to detect a wide range of leaf defects and FM. The superior sanitation by reducing horizontal surfaces where lasers recognize differences in objects’ structural properties debris can build up and eliminating overlapping surfaces that to detect FM. Combining cameras and lasers on one platform can trap bacteria. With stainless steel construction, Manta’s maximizes the sorter’s capacity to remove unwanted objects watertight double-gaskets on doors, a sealed control panel, and such as insects, larvae, sticks, weeds, tree leaves, and product easy access to areas needing periodic cleaning, the system is defects such as rot and discoloration. Two-sided viewing finds designed to operate reliably in harsh environments and easily FM hiding under leaves. When the sorter identifies FM or a withstand high-pressure washdowns. An integrated Clean-in- Place (CIP) system detects product on viewing windows and Photo: Key Technology automatically clears the window without operator assistance to allow the sorter to continue operating at peak performance.
The patented, icon-based graphical user interface (GUI) is easy to learn and use, reducing operator training and simplifying optimum operation. Product settings can be stored and retrieved for fast product changeover. The GUI can reside locally on the system and can be accessed remotely via network or Internet, enhancing the flexibility in the operating environment and easing access for remote factory troubleshooting and application assistance. Sophisticated real-time and on-demand diagnostics help minimize and avoid costly downtime, and detect conditions that could compromise inspection. Key No. 79430
42 food Marketing & Technology · August 2012 Packaging
SAVE FOOD Exhibition goes on World Tour
Messe Düsseldorf brings public attention to food loss at PROCESS EXPO 2013 in Chicago
The SAVE FOOD exhibition, which was With the SAVE FOOD initiative, we premiered at interpack 2011 and reported have succeeded in sensitising these on the scale of food loss throughout stakeholders to a subject of global the food value chain, is now also to be concern,” says Bernd Jablonowski, staged at PROCESS EXPO in the USA Director interpack and responsible for in 2013. Since interpack 2011, it has SAVE FOOD at Messe Düsseldorf. already been shown at the World Food Day at the headquarters of the Food and According to FAO studies on global Agriculture Organisation of the United food loss, which were also presented Nations (FAO) in Rome and at German at interpack 2011, in the USA a good packaging specialist MULTIVAC. deal of food is wasted particularly in the home. North American consumers “I’m very pleased that the SAVE FOOD are thus responsible for about a quarter exhibition continues to stimulate of the total loss of cereal products, while interest even after interpack 2011. This loss in the home in countries of Sub- underlines the importance of the subject Saharan Africa, for example, accounts for the companies of the food value for only one per cent. According to chain and particularly for the packaging the findings of the FAO, this pattern is sector and related processing industries. typical of developed countries where
INTERNATIONAL PACKAGING EXHIBITION - PARIS FRANCE 19 > 22 Nov. 2012
WITH
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COMEXPOSIUM - EMBALLAGE 2012 – Tel. : +33 (0) 1 76 77 12 80 – e-mail : [email protected] Key No. 78747
EMB12FOO_FM&T_P22094_EN_175x128.5.indd 1 17/07/12 09:53 food Marketing & Technology · August 2012 43 Packaging
food loss tends to occur more at the end of the value chain than in production. In addition to consumers planning their purchases better and a more sensible attitude to sell-by dates, intelligent packaging concepts could also help to prevent consumer-related food loss and thus conserve resources. For example, advanced packaging technology and the associated production processes not only reduce loss in production, but also extend the shelf life of end products. High-tech packaging materials with sensory functions, on the other hand, are capable of supplying information on the freshness of the packaged food.
As a corporate campaign, SAVE FOOD has set itself the goal of networking stakeholders in industry, government and research. It aims to foster constructive dialogue in the search for ways of reducing food loss along the food value chain. About 50 companies and associations have so far joined. In cooperation with the FAO as its partner, the focus will be on enhancing the still patchy knowledge of the scale of global food loss and thus creating a firm foundation for concrete action.
Before being staged at PROCESS EXPO in Chicago from 3 to 6 November 2013, the SAVE FOOD exhibition can be seen at the packaging fair Upakovka/UPAK Italia in Moscow from 29 January to 1 February 2013. Further showings on location are planned. Key No. 79431
Photos: SAVE FOOD
44 food Marketing & Technology · August 2012 FachPack 2012: Packaging, Technology, Processing and Logistics
With around 1,400 exhibitors and a good 35,000 visitors, FachPack is one of the most noted packaging exhibitions in Europe.
From 25th to 27th September, FachPack presents a comprehensive programme in the areas of packaging, technology, processing and logistics at Nuremberg Exhibition Centre in Germany.
Around a third of the exhibitors presents packaging materials and supplies and packaging ancillaries. Another third focuses on packaging machinery, labelling and marking equipment, and peripheral packaging machinery and equipment. Exhibitors also present innovations in the area of packaging design, packaging printing and processing. Offers such as conveyor, storage and order picking systems, as well as packaging logistics services complete the programme.
In 2012 FachPack impresses again with its creative working atmosphere, in which information and contact care are just as important as answering the specific technical questions.
Key No. 79432 Photos: Nürnberg Messe
Performance meets Precision
Meet us at FachPack
Hall 2, Stand 2-527
www.multipond.com Key No. 78639
food Marketing & Technology · August 2012 45 Active Packaging Technology and Sorbent Dispenser
Multisorb at FachPack, Nuremberg Hall 5 Booth 220
Multisorb Technologies has announced it will be exhibiting absorbers and emitters. Because products and their packaging at FachPack, September 25-27, 2012, in Nuremberg, Germany. configuration and materials are unique, Multisorb works FachPack is one of the most prominent packaging exhibitions closely with each client, gaining a full understanding of the in Europe, bringing together packaging professionals from specific product and its packaging, to provide a customized around the globe. sorbent solution that delivers unsurpassed protection.
Multisorb, which serves four diverse market sectors: Healthcare, A one-size-fits-all approach is not feasible for every application. Electronics, Food and Beverage, and Logistics and Industrial, As a result, Multisorb’s sorbent solutions can be presented in will be featuring its active packaging solutions, which include a variety of formats - Drop-In: sachets and canisters; Fit-In: desiccants, moisture regulators, oxygen absorbers, and other card stock, self-adhesive backed, and compressed solid forms; and Built-In technology where sorbent is integrated into a thermoformed component or film.
For seamless dispensing into the product packaging, Multisorb’s systems combine the proven benefits of its sachets and canister sorbent solutions with the reliability of its APA- series of dispensers. Multisorb’s dispensers are designed specifically for its sorbents, so dependability is ensured. The dispensers are compatible with a variety of packaging line configurations. Multisorb will be demonstrating its APA-2000 with a synchronized lug chain interface for bottling operations.
Key No. 79433
Highly Flexible Packaging Machine for Butter Cups
Schubert at FachPack 2012, Nuremberg Hall 1 Booth 213
At this year's FachPack, Gerhard Schubert GmbH will be displaying a compact TLM machine used to pack butter cups. The machine will go into operation after the trade fair for a renowned dairy product manufacturer.
The upstream filling machine is able to fill two types of butter into cups at the same time. These cups are fed to the TLM packaging machine on two tracks. Three TLM-F4 robots pick up the cups and organise them into groups of 2 x 6 pieces on a grouping belt. In doing so, each grouping can contain various types depending on market requirement, i.e. mixed packages Various box sizes can be erected. Each front facing of the are created, e.g. 70:30, 60:40, etc. cardboard tray can be folded which prevents injury caused by sharp carton edges when removing the product. Incidentally, Because of the patented counter-flow running principle used this was based on a request from the retail market which is in Schubert's TLM-F44 picker lines, there is a buffer zone in becoming increasingly important. The line can produce up to the grouping area which can absorb production fluctuations 20 cartons per minute containing between 6 and 30 butter cups. caused by the irregular mixture ratio in the carton. The product Gerhard Schubert GmbH will also provide information about groups are subsequently placed layer by layer into cardboard the rest of its packaging machine range on a three-meter-wide trays by a TLM-F2 robot. These cardboard trays are also erected video wall. The range primarily consists of highly-flexible top- by a TLM-F2 robot and transported through the line on TLM loading machines and state-of-the-art picker lines. transmodules. Key No. 79434
46 food Marketing & Technology · August 2012 Turnkey Fluid Filling and Cartoning
Optima at FachPack, Nuremberg Hall 2 Booth 213
Optima presents turnkey equipment for natural liquid additives used in the beverage industry. Utilizing a special process, the round and square containers are sterilized inline before being filled via mass flow metering.
The two stage capping process achieves precise and consistent torque. At the end of the line, the aluminum seal in the cap is sealed to the bottle mouth by induction. In addition, the laminar flow over the filling and capping area ensures that hygienic conditions are maintained.
The downstream checkweigher monitors the filling process and ensures that products leaving the line adhere to packing regulations and label claims. Labels are printed inline and applied to both sides of the bottles. At the push of a button, a clean-in-place (CIP) function automatically takes over the cleaning of the liquid product path. The Optima equipment covers a wide range of formats from 50mL to 1000mL at an output of up to 50 units/ min, and requires only few size parts. Ergonomic access to the machine allows for quick format changes.
Production data is transmitted to a higher level factory control and data acquisition system. The owner of the machine, Erbslöh WIESE PENDULUM BUCKET CONVEYOR AG, will be present at different intervals during the fair, while Optima personnel will be available to answer any questions.
A second exhibit at the Optima booth is a CMF cartoner. The modular construction offers optimal flexibility, and the The Best exceptionally gentle operation ensures a high quality process with minimal rejects. Especially in the cosmetic industry, the For Your frequency of format changes means that machines need to be set up in the shortest possible time. Goods
The CMF is tuned to this, being able to perform automatic or semi-automatic format changes. The model on display includes an embossing station as well as a pick-and-place for placing rubber chain: reliable the products into the cartons at a rate of up to 200 pieces per bucket: easy to clean minute. Additional modules, such as a booklet dispenser, design: individual labeller and other functions can also be incorporated on the 2 · hall 2, booth 224 machine. -27.09.201 Nuremberg · 25. Optima Consumer, with its’ broadly expanded product range offers concentrated know-how for liquid and dry products. WIESE Förderelemente GmbH Am Mühlenfelde 1 · D-30938 Burgwedel Tailored machine solutions, including turn-key lines, are Phone +49 (0)5135/188-0 available for nearly every application. Fax +49 (0)5135/188-30 www.wiese-germany.com
Key No. 79435 Key No. 79192 food Marketing & Technology · August 2012 47 Packaging Technologies and Marking and Inspection Systems From One Source
Multivac at FachPack, Nuremberg Hall 1 Booth 321
MULTIVAC will be presenting a wide spectrum of packaging technologies for all output ranges, as well as the latest marking and inspection systems from MULTIVAC Marking & Inspection.
The demand for solutions for automated Multivac R535 packing is growing continually. The spectrum of MULTIVAC’s customers has at the same time widened significantly in recent years: “These days we are talking to both the local retailer, who wants to get into the technology of automated packing, and to the representatives of global manufacturers of food and consumer products, who set ever higher requirements for the efficiency For the second of its lines, MULTIVAC will be included new marking and of their packaging solutions”, reports will be presenting the twin track T 700 inspection systems from MULTIVAC Valeska Haux, Marketing Manager at traysealer in an end-to-end packaging Marking & Inspection. The MULTIVAC MULTIVAC. line with a tray destacker (Carsoe), a daughter company has for the first time checkweigher with metal detector, a H 130 launched a thermal transfer printer MULTIVAC has reacted to the changes handling module with 4-axis robot and a (TTO) on the market, in which the in its markets with an enhanced product Trimaster palletising system. MULTIVAC operation is completely integrated in and packaging solution offensive, which acquired the Finnish company in the MULTIVAC HMI 2.0 user interface. the packaging specialist from the Allgäu December 2011 and thereby expanded its Cross web labellers for top and/or will also now demonstrate clearly at product range in line automation, robotics bottom labelling of thermoformed packs FachPack. For the first of its lines in the and palletising systems. can also be integrated in the HMI of the upper output range, MULTIVAC will packaging machine. This means that present a complete packaging line for Small and medium sized batches controlling the different labelling and industrial products, on which memory printing systems becomes even simpler cards will be packed in thermoformed In the lower and medium output range, for the operator. blister packs. In addition to the R 535 MULTIVAC will be showing the T 100 thermoforming packaging machine, the semi-automatic traysealer, which can be Inspection and weighing line will include several handling system placed on a table, as well as the T 300 solutions, a cross web labeller with fully automatic traysealer. MULTIVAC With its seal seam scanner, MULTIVAC serialisation function, the MULTIVAC will also be presenting various chamber Marking & Inspection will be showing Vision System for seal seam inspection machines for packing food and non-food a new inspection system, which checks and a card loader from Buhmann products in pouches. the seal seams for consistency and Systems. possible contamination while the packs With its R 145 thermoforming packaging are in the packaging machine. Since machine, MULTIVAC will be presenting a the film is held and guided very precisely particularly efficient entry-level model for in the packaging machine, the line scan the packaging of sterile medical products camera can focus more accurately on in small and medium batch sizes. On this the seal seams than is the case with a machine is installed the MR296 TI direct later inspection on a conveyor. web printer with the Wolke m600 printing system. The C 400 TC, a special chamber The MR821 checkweigher is a machine with temperature controlled further product innovation, which sealing bar, is also ideally designed for is available in three weight ranges sterile medical products. and which can be equipped as an option with a multifrequency metal detector. Labelling and printing
Among those product innovations, which Multivac T-700 will be shown on the MULTIVAC stand, Key No. 79436
48 food Marketing & Technology · August 2012 Line Expertise in Focus
GEA at FachPack, Nuremberg Hall 8 Booth 335
GEA Food Solutions offers a complete portfolio of machines, this machine segment it is technically one of the leaders with systems and solutions for the preparation, marination, manageable investment. And when it is used in combination processing, slicing and packaging of primarily meat, poultry, with slicing and loading equipment, this will be a technical fish, seafood and cheese-based products. In order to present and economical solution that quickly pays for itself. themselves in the future even more as an overall responsibility line provider, the company now also offers end of line Technically the optional 'Bingo Board' system needs to be equipment that will be attached to the actual packaging process. stressed. It is a corrective device in the loading area of the thermoformer which is valuable for the line operator. Simple Flexibility for the customer design allows the operator to guarantee the exact loading weight. On the other hand, a security system based on RFID At the fair in Nuremberg GEA Food Solutions will exhibit chips, which are clearly allocated to the corresponding a complete production line, consisting of a MegaSlicer, a employees, improves the access control to process-relevant low-cost automatic loading unit for low cutting speeds and machine parameters. Working with relatively weak passwords a thermoformer PowerPakXT for small to medium-sized is eliminated. production capacities. The integrated line control allows the operation of the whole production line from each machine A member of the Robotic Pack Line panel. Each machine can be controlled individually. From a customer point of view this guarantees total flexibility in real- In addition, as a team member of the Robotic Pack Line (Stand time operation. 3-233 in Hall 3) GEA Food Solutions will also demonstrate in a special show the role of a thermoforming machine and a With a maximum film width of 420 mm and an index length lane converger in the synthesis of robotics and automation in up to 650 mm especially this thermoforming machine achieves the production process. It demonstrates how a thermoformer in many standard applications up to 50% more capacity. It PowerPakRT and the line converger PowerGuide as an interface has a wide range of equipment options to meet the most to the thermoforming machine efficiently implement specific demanding packaging requirements efficiently. Minimum customer requirements. space requirement, flexible, robust in design, easy to clean: in Key No. 79437 Barcode, Machine Vision and Lighting Solutions
Microscan at FachPack, Nuremberg Hall 4 Booth 545
Microscan’s barcode and machine vision technology is used specific needs of pharmaceutical manufacturers. The I-PAK to monitor, track, and trace critical data in the pharmaceutical, SE2 features the field-proven I-PAK interface in a new, sleek food and beverage, and consumer goods packaging industries. and compact box with a larger touch screen display and a more On packaging lines, Microscan products can track production capable PC for easy operability and efficiency. data, guide the movement of goods, ensure label print quality, guarantee correct label application, and enable final lot tracking. In addition to its powerful barcode readers, the company will also present applications using the Vision HAWK and Vision Celebrating 30 years in the Auto ID and machine vision MINI smart cameras which feature easy set-up and operation business, Microscan will showcase its product lines with live with Microscan’s intuitive AutoVISION software interface, demonstrations. Visitors can see the new addition to Microscan’s including decode tools for reading barcodes and text (OCR), Visionscape I-PAK machine vision inspection system, the I-PAK and inspection tools for cap alignment, label positioning, fill SE2 Stainless Steel Enclosure, which is designed to meet the level verification, and more. Key No. 79438 food Marketing & Technology · August 2012 49 Multihead Weighers for the Future: New Sales and Service Facility to Optimize Customer and Market Support
Multipond at FachPack, Nuremberg Hall 2 Booth 527
The German company MULTIPOND, which specializes in the production and sales of multihead weighers, will also be represented at FachPack this year. The company is a leading innovator and manufacturer of specialized weighing equipment. In order to continue providing optimum service to its customers, the company is investing 3 million euros at its production facility in Germany as well as an additional 1.5 million US dollars at its sales and service facility in Green Bay-WI / USA.
The production facility, at the German headquarters near Munich, will be expanded and a new technical center “Thanks to excellent relationships and which has been established since with climate chamber built. In August partnerships with the most important 1946. The first automatic weighing 2012, the American subsidiary will OEMs in the field of packaging system for the packaging industry move into its newly constructed sales technology, we can always develop and was launched in 1963. It is positioned and service building with approx. 2,400 manufacture complete lines. This allows as the market leading innovator in the m² of usable space. us to satisfy our customers' request to design and manufacture of customized have only one contact and coordinator multihead weighing systems for the Wilhelm Krämer / Director of Sales and for the successful fulfillment of projects.” packaging industry. Headquarters Marketing comments: and manufacturing facilities are in “We view our future growth and MULTIPOND is the sales and Waldkraiburg, Germany, about 65km market opportunities as very positive service division of the German based east of Munich. overall. The trend in the US market manufacturing company ATOMA Key No. 79439 in particular looks extremely positive for the future. After almost 15 years of physical presence, market cultivation and further development, our team is in top condition. More and more A-List Companies in the food sector rely on the know-how and experience of MULTIPOND. Investment at our US site is a logical consequence of our success and a commitment to our customers, partners and valued personnel.
“We will continue to concentrate on the production of custom-engineered multihead weighers in the future – there will never be an off the rack weigher from us. We still consider production of upstream and downstream modules such as our vibrating chutes and product transfer systems as a core competence that will be developed further in the future. Wilhelm Krämer: “There will never be an off the rack weigher from us”
50 food Marketing & Technology · August 2012 Events
SEPTEMEBER 2012 5-7 September October 2012 21-25 October Hong Kong, China Paris, France Vitafoods Asia SIAL 2012 + IPA IIR Exhibitions, 5th Floor, 29 Bressenden Place COMEXPOSIUM London, SW1E 5EW, Great Britain 70 Avenue du Général de Gaulle Tel.: +44-(0)20 701 77019 92058 Paris la Défense Cedex, France Fax: +44-(0)20 701 77818 Tel.: +33 (0)1 76 77 13 58, IPA +33 (0)1 76 77 12 35 www.vitafoodsasia.com Fax: +33 (0)1 53 30 95 16, IPA +33 (0)1 53 30 95 25 www.sialparis.com 11-13 September www.ipa-web.com Mumbai, India Anuga FoodTec India 28-31 October Koelnmesse YA Tradefair Pvt. Ltd. Chicago, USA #1102, 11th Floor, DLH Park, Near MTNL Office, Pack Expo International S.V. Road, Goregoan (W), Mumbai - 400062, India PMMI Packanging Machinery Manufacturers Institute Tel: +91 22 28715200 11911 Freedom Drive, Suite 600 Fax: +91 22 28715222 Reston, VA 20190, USA www.koelnmesse-india.com Tel.: +1-703-243-8555, Fax: +1-703-243-8556 [email protected], www.pmmi.org 18-20 September NOVEMBER 2012 Sao Paulo, Brazil 5-9 November Food ingredients South America Las Vegas, NV, USA UBMi BV Supply Side West PO Box 12740, de Entree 73, Toren A Virgo Publishing, Inc. 1100 AS Amsterdam Zuid Oost, The Netherlands Tel: +(1)-(410)-9901101, Fax: +(1)-(410)-9900819 Tel.: +31-20-409 9544 www.supplysideshow.com Fax: +31-20-363 2616 www.ingredientsnetwork.com 6-8 November Mumbai, India 23-25 September drink technology India 2012 Düsseldorf, Germany Messegelände, 81823 München, Deutschland intermopro - intercool - intermeat Tel. (+49 89) 9 49-2 07 20, Fax: (+49 89) 9 49-2 07 29 Messe Düsseldorf www.drinktec.com Messeplatz 40474 Düsseldorf Tel +49 (0) 2 11. 45 60-01 Healthy Ageing 2012 Fax +49 (0) 2 11. 45 60-668 Food, Medical Nutrition and Supplements www.intermopro.de www.coolmopro.de www.meatmopro.de
25-27 September Nürnberg, Germany FachPack NürnbergMesse GmbH Messezentrum 90471 Nürnberg Tel +49 (0) 9 11. 86 06-0 Fax +49 (0) 9 11. 86 06-82 28 www.fachpack.de OCTOBER 2012
10-13 October Jakarta, Indonesia 15 & 16 November 2012, Frankfurt (Germany) ProPak Indonesia 2012 2nd Conference focussing on: Overseas Exhibition Services Ltd. (OES) Business & Market Opportunities | Innovation & research 12th FL. Westminster Tower, 3 Albert Embankment, pArtNerS London SE1 7SP, United Kingdom Tel.: +44-(0)-20-7840-2108 Fax: +44-(0)-20-7840-2111 Email: [email protected]
For information on partnerships & exhibiting, contact: Jimi Lovon [email protected], ph: +31 30 225 2060, www.bridge2food.com
food Marketing & Technology · August 2012 51 Events
NOVEMBER 2012 13-15 November Herning, Denmark Positive Energy Food Pharma Denmark MCH Messecenter Herning Kongrescenter Vardevej 1, DK-7400 Herning at 2012 National Tel.: +45 (0)99 269926, Fax: +45 (0)99 269900 www.mch.dk Restaurant
13-15 November Association Show Frankfurt, Germany Health ingredients Europe The 93rd NRA Restaurant, Hotel-Motel Show and 5th annual UBMi BV International Wine, Spirits & Beer Event posted strong growth PO Box 12740, de Entree 73, Toren A in both attendee and exhibitor numbers. This year’s event 1100 AS Amsterdam Zuid Oost, The Netherlands attracted 61,000+ registrants from all 50 states and 100+ Tel.: +31-20-409 9544, Fax: +31-20-363 2616 countries - a 6% increase over 2011. Among NRA Show registrants, there was an 8% increase in the Restaurant/ 13-15 November Foodservice category, 6% increase in the Dealer/Distributor Nuremberg, Germany category, a 21% increase in Retail, and 7% increase in the Press BRAU Nürnberg category. The significant increase in attendance also fueled a NürnbergMesse GmbH gain in the number of hotel room nights sold-representing a Messezentrum, 90471 Nuremberg 5% increase over 2011. Tel.: +49-911-8606-0, Fax: +49-911-8606-8228 www.brau-beviale.de On the exhibitor side, there was a 5% increase in square feet occupied over 2011, covering more than 540,000 square feet. 15-16 November The sold-out, newly redesigned exhibit floor showcased Frankfurt, Germany 1,900+ exhibiting companies offering a stream of exciting new Healthy Ageing 2012 products and services, including over 500 new exhibitors, as Bridge2Food well as a wide variety of learning opportunities. Jan van Eijcklaan 2 3723 BC Bilthoven The Netherlands “NRA Show 2012 and IWSB were blockbuster events, each Tel.: + 31 30 225 2060 Fax: + 31 84 832 7225 delivering a high-impact springboard to energize the restaurant [email protected] and foodservice industry,” said Jack Crawford, Convention www.bridge2food.com Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “In only four 19-22 November days, attendees get a year’s worth of solutions and ideas. The Paris, France event gathered more industry leaders than any other industry Emballage Paris event, from celebrity chefs and restaurateurs, to the largest Comexposium/Emballage commercial feeders and lodging companies, to executives from 70 Avenue du Général de Gaulle some of the most successful independent restaurants and top- 92058 Paris la Défense Cedex, France performing chains. Restaurant operators are returning home Tel.: +33-1-176771170, Fax: +33-1-5330-9521 revitalized and optimistic and ready to put new products, [email protected] ideas and contacts to work.” en.emballageweb.com The hugely successful International Wine, Spirits & Beer Event DECEMBER 2012 4-6 December (IWSB) featured hundreds of world-class beverage alcohol Dubai, UAE Dubai Drink Technology Expo INDEX® Conferences & Exhibitions Organisation Est. P.O. Box: 13636 Dubai, VAE Tel: +971 (0)4 3624717, Fax: +971 (0)4 3624718 [email protected] www.drinkexpo.ae
This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections or completions. Please contact: [email protected]
52 Events
* Star of the Bar Mixology Competition: Patti Frank from Chicago’s Roots Handmade Pizza won the coveted IWSB Star of the Bar title and $5,000 cash prize. Her Drunken Flower was selected as the winning cocktail by judges “The Master Mixologist” Tony Abou-Ganim, “King Cocktail” Dale DeGroff, and Bravo TV’s Top Chef contestant Fabio Viviani.
NRA Show 2013 will be held May 18-21 at Chicago’s McCormick Place, and the 2013 International Wine, Spirits & Beer Event held in conjunction with the NRA Show will take place May 19-20. Key No. 79441
brands and labels and attracted thousands of buyers. Held in conjunction with the NRA Show on Sunday and Monday, IWSB significantly increased its total number of exhibiting companies by 40% over 2011.
Highlights from NRA Show 2012 and IWSB included: * Operator Innovations Awards: The inaugural Operator Innovations Award winners in each award category: Sustainability, Technology, Food Safety, Health & Nutrition and Menu Development, plus the Innovator of the Year, Evelyn Hill, Inc. (Liberty Island), were revealed live at the Destination: Celebration event at the Harris Theater Rooftop Terrace at Millennium Park.
Successful 10th Djazagro Show
23-26 April 2012 - ALGIERS international exhibition of food processing and packaging
DJAZAGRO, The international food industry exhibition 21-25 OCT. 2012 paris-nord villepinte - FranCe celebrated its 10th Edition in a promising and enthusiastic business climate. By closing its doors on this April 26th, DJAZAGRO confirmed its position of leading event in Algeria for all the food sector.
2012: a record attendance! disCover tomorrow’s FaCtory • 434 exhibitors, + 30 % vs 2011 • among whom 81 % of international exhibitors • visitors from 28 countries • 15 000 m ² of exhibition, + 42 % vs 2011 Benefit from a discounted ticket price • 14 210 professional visitors, + 33 % vs 2011!! on www.ipa-web.com • with a record participation of the wilayas of provinces (65 % of the show visitors).
2012: A more and more international exhibition!
IMF GmbH / Promosalons Germany CODE QR the Flash 28 present countries: Algeria, Austria, Belgium, Brazil, China, tel : +49 (0)221/13 05 09 03 - [email protected] in synergy with the Denmark, Egypt, France, Germany, Greece, Hong Kong, an event by India, Indonesia, Italy, Jordan, Malaysia, the Netherlands,
Poland, Russia, Saudi Arabia, Spain, Switzerland, Taiwan, Key No. 78745 food Marketing & Technology · August 2012 53
85-128,5 EN V2.indd 1 18/07/12 10:24 Events
Thailand, Tunisia, Turkey, United Kingdom, USA with an enlarged participation of manufacturers coming from Algeria, Brazil, Spain, Italy, Tunisia and Turkey. The 2012’ edition demonstrated one more time the increasing interest of foreign companies is the Algerian food-processing market. They covered more than 65% of the exhibition surface and represented 81% of the exhibitors. The participation of the foreign exhibitors (out of France) progressed of +54% vs 2011.
The French growing presence with regard to 2011, mainly concentrated on the French pavilion (organized by the ADEPTA) gathered in total 134 exhibitors.
2012: Djazagri! The successful creation of a new sector!
For its first year of existence, DJAZAGRI that was held in its own hall on over 2000 m ² of exhibition, welcomed 6 000 visitors coming from the various Algerian provinces to meet an international offer in mechanization and agricultural equipment. Photos:Djazagro Dr Rachid Benaïssa, Minister of Agriculture and the Rural Development, highlighted during his visit of the sector DJAZAGRI " the fact that through the organization of the to the Finished products ". During its first 10 years, DJAZAGRO same economic events, "our" agriculture will get modernized ". knew how to distance itself as the unique foodprocessing event in Algeria, ………. " THE PLACE TO BE "! This new sector made of DJAZAGRO "The" meeting place of all food-processing sector in Algeria, "from the Work of the Earth Key No. 79440
EMBALLAGE 2012: Sexy Packaging in Paris!
The first lesson to be drawn from a Europe-wide (France, Spain, More than ever before, packaging innovation has become a Italy and Germany) survey, conducted by OpinionWay in May strategic issue, governing economic progress, for all the user 2012 for EMBALLAGE (Comexposium)1 is that packaging is industries. This 40th exhibition will therefore be an exceptional considered a “solved paradox”. This means that it can reconcile commercial, sourcing and inspirational platform for each user a number of opposites: sexy and virtuous, beautiful and useful, sector. economical and pleasurable… to the consumer’s utmost satisfaction. Can packaging now be qualified as “good” insofar Over four days, the packaging industry will display a as it combines all the performance criteria? comprehensive range of innovations and the extent of its
54 Events
know-how, expressed in the form of solutions to the demands “I love Pack, since 1947”, an unprecedented exhibition, arising from the packaging chain, ranging from raw materials displaying iconic packaging that has had a profound effect to finished products not forgetting packaging machines and on consumption and created new user values. PACK related services. Four months before the event, more than INNOVATION will stage the latest exhibitor innovations, 1,100 exhibitors have already booked their booths to meet chosen by a pre-selection committee and presented to the the 89,000 visitors expected. world press. The Pack Experts Committee will determine the winners of its Pack Experts’ Innovation Awards. PACK For Véronique Sestrières, Exhibition Director, “The guiding VISION will devote its conference cycle once again to the thread of this 40th exhibition is ‘PACK SMART – Innovations future of packaging. & solutions: Everything you need to know!’ EMBALLAGE 2012 will be an amazing place, enhancing all types of The Remarkable Packaging & Alternatives exhibition will intelligence prevalent in the packaging industry.” provide visitors with a world tour of wow factor packaging, as viewed by 6 design schools of different cultures. Lastly, a European packaging is now potentially “all in one” conference programme focusing on the technical aspects of packaging will be organized by the SYMOP Forum. Packaging, a perfect reflection of today’s society, cannot be Key No. 79450 rolled up into a one-dimensional truth. The results of the survey show that packaging seems to solve all the paradoxes: it can be 1 Survey conducted on a sample of 2,047 people, aged 18 or above and both “sexy and virtuous” for 65% of Europeans, “economical representing French (512), Spanish (512), German (512) and Italian and eco-friendly” for 92%, and “beautiful and useful” for 65%. (511) populations, formed according to the quota method in terms of sex, age and socio-professional category, after stratification by region. Growth underpinned by the emerging markets Global packaging production, estimated to be worth $670bn in 2010, is anticipated to generate $820bn by 2016 according to the latest market research.
This growth is said to stem largely from urbanization, investment in construction, the development of the health sector, and the growth of emerging and transitional economies such as China, India, Brazil and certain Eastern European countries. Greater purchasing power in these countries is likely to boost the demand both for household equipment and for consumables and packaging. The French packaging industry posted some 10% growth in 2010.
40th EMBALLAGE: the power of innovation in the packaging industry, highlighted at the heart of Hall 6 is one of the
accompanying events. The others are listed below: Photos: Comexposium food Marketing & Technology · August 2012 55 EventsLast Page
Advertiser’s Index • August 2012 Key No. Page Company Location
78297 29 Armfield Ltd. Ringwood, Great Britain
77639 31 AZO GmbH & Co. Osterburken, Germany
78275 39 BEUMER Group GmbH & Co. KG Beckum, Germany
79079 35 Bosch Industriekessel GmbH Gunzenhausen, Germany
76598 5 CEAMSA Porriño, Spain
78745 53 Comexposium-IPA Paris, France
78747 43 Comexposium-Emballage Paris, France
77875 3 ContiTech Schlauch GmbH Korbach, Germany
77856 Cover 2 Exhibition Center Herning Herning, Denmark
78014 25 GEMMER Gruppe Osterholz-Scharmbeck, Germany
78343 13 J. Rettenmaier & Söhne GmbH Rosenberg, Germany
77907 9 Jungbunzlauer International AG Basel, Switzerland
79121 Cover 6 Key Technology Inc. Walla Walla, WA USA
78639 45 MULTIPOND Wägetechnik GmbH Waldkraiburg, Germany
77176 37 Schaaf Technologie GmbH Bad Camberg, Germany
78891 33 SPX Flow Technology London Gatwick, Great Britain
77749 41 Stäubli Tec-Systems GmbH Roboti Bayreuth, Germany
78435 11 Tate & Lyle Ingredients France SA Villeneuve d´Ascq, France
77819 7 Wacker-Chemie GmbH München, Germany
77633 27 WENGER Manufacturing, Inc. Sabetha, KS USA
79192 47 Wiese Förderelemente GmbH Burgwedel, Germany
Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if something should be not quite right. IMPRESSUM FMT PREVIEW • OCTOBER 2012
ISSN 0932-2744 Copy Editing: Nicholas Somers Technical Manager: Armin König Publishing Company: Advertising: Tanja Pinke Dr. Harnisch Verlags GmbH Subscriptions: Marta Bletek-Gonzalez Dr. Günter Harnisch and Art Adviser: Philipp Hirt-Reger Dr. Claus-Jörg Harnisch Layout and Design: Timo Ipach Blumenstr. 15 90402 Nuremberg, Germany Subscription Information: Tel: +49-911-2018-0 Qualified Readers, executives in Fax: +49-911-2018-100 the food industry, are put on the mailing E-mail: [email protected] list free of charge. Regular delivery by Dietary Fiber Internet: www.harnisch.com subscription only. € 98 per year, 6 issues (surface mail) Editor-in-Chief: Ian Healey Control Systems € 114 per year (air mail) Publisher: Benno Keller printed by: Skin Packaging International Business Director: Druckerei Millizer Simon Reay Schwabach Hi Europe Co-Editor USA: Ian D. Cuthill Germany Editorial Team: Silke Watkins, Copyright © 2012 by Dr. Harnisch … and lots more Robert Sax, Sebastian Martinek Verlag, Nuremberg, Germany
56 food Marketing & Technology · August 2012 INTERNATIONAL
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