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CFIA2020+MyCfia AP GB 205x285+badge.indd 1 10/12/2019 17:32 EDITORIAL | MPM

Dear reader,

As you may know, the integrated model of poultry production has its origins in the US and is most developed there. Modern broiler production as it exists today is generally thought to have begun in Delaware. It’s not a surprise that American’s eat 42kg of chicken per capita a year – the highest in the world – and during the Superbowl (which is usually within a week of the IPPE) they consume more than 1.3 billion chicken wings. America’s poultry industry is the world’s largest, as the country produces a staggering nine billion birds a year, Jenny Smart about 17% of which are exported, predominantly to Mexico, Angola, Taiwan, Cuba, and Canada. By 2023, in fact, the Organization for Economic Cooperation and Development predicts chicken will overtake pork as the world’s most consumed meat.

What a better opportunity to learn more about the industry than the upcoming IPPE - the world’s largest annual poultry, meat and feed industry of its kind? The 2020 International Production & Processing Expo to be held in Atlanta, Ga.USA on 28-30 January will bring together more than 1,300 exhibitors and 32,000 visitors.

A wide cross-section of visitors from the United States, South America, Europe, and Asia makes the IPPE a great place to visit and make new acquaintances in the poultry sector. Running parallel with the show is a comprehensive range of seminars and workshops for attendees. Some are free, including a market intelligence update. Others range from seminars on connecting with consumers about meat production to managing a modern farming family business. All the major global suppliers to the poultry sector are present at the IPPE. From genetics giants and feed specialists to processing experts. Find some of the innovations to be showcased on pages 18 - 28.

As always, you will find some of the latest business and industry news, research and technological innovations, and some of the upcoming “ Meating” points.

Lastly, with this final issue of 2019, I would like to say a big thank you to all our readers, advertisers and contributors. Wishing you all a Merry Christmas and a Happy New Year!

Enjoy your read!

www.meatingpoint-mag.com | 3 MPM | EDITORIAL

PUBLISHER: Contents MEATING POINT MAGAZINE Ltd. 41 Sidney Avenue, N13 4XA 29 / 2019 London, UK Volume 5 TEL: +44 (0)20 8581 2341 FAX: +44 (0)20 8581 2341 E-mail: [email protected] www.meatingpoint-mag.com EDITORIAL 3 EDITORIAL BOARD: Jenny Smart BUSINESS NEWS 6 [email protected] Ben Anthony [email protected] INDUSTRY NEWS 11 Steliyana Vasileva [email protected] IPPE PREVIEW 18 MARKETING TEAM: Aylin Nedzhib marketing@ meatingpoint-mag.com FOOD SAFTY 30 Meylin Kara Dynaq Detects plastic in Food Products 30 [email protected] with High Sensitivity at High Speed Zvezdelina Kehayova By Claus Borggaard [email protected] Facts on Detection Capabilities for 32 DESIGN: X-RAY for Systems Based on Chicken Bone Composition Variations Taner Kyuchuk By Joergen Rheinlaender [email protected] MEATING POINT MAGAZINE is published six times a year (February, April, June, TECHNOLOGY 34 August, October, December). Exploring Technology in the Food Industry The online version of the magazine is available at www.meatingpoint-mag.com. The copyright of material appearing in PERSPECTIVES 36 MEATING POINT MAGAZINE is held by MEATING POINT MAGAZINE Ltd. The Digitalisation of Fast Food Reproduction of articles and pictures By Henk Hoogenkamp published in the maazine requires written permission of the Publisher. All trademark names cited in the magazine are property of their respective owners. PACKAGING 40 The published assumes no responsibility for any errors in the articles and as expressed by the authors. MEATING “MEATING” POINTS 47 POINT MAGAZINE reserves the right to use email addresses supplied to it for promotional activities. SUPPLIERS GUIDE 48

When you have finished with this magazine please recycle it.

4 | 2019 | issue 29 EDITORIAL | MPM

IN THE NEXT ISSUE: l Humane Stunning and Slaughtering l Skinning, Deboning & Trimming, Portioning, Grinding, Separating, Sorting Meat, Poultry & Fish Focus l Conveyors and Belting l Skin and Whole Muscle 47 Packaging Trends

Ordering Deadline: 10 Feb, 2020 34 42 Publication Date: 25 Feb, 2020

INDEX OF ADVERTISERS: Bettcher GmbH 41 GL Events 2 GEA Food Solutions B.V. 19 GLOBAL G.A.P 31 Industrial Auctions B.V. 33 IPCO AB 9 Karl Tichy 13 Handelsgesellschaft mbH Lima S.A.S 35 Marel Further 25 36 Processing B.V. Marel Poultry B.V. 39 NOCK 15 Maschinenbau GmbH Productos SUR, 21 S.A (PROSUR) STEEN FMP 39 International NV/SA VNU Exhibitions 29 U.S. Poultry & 52 18 Egg Association

www.meatingpoint-mag.com | 5 MPM | BUSINESS NEWS

MULTIVAC COOPERATES WITH LEADING MANUFACTURER OF PIEZO INKJET SOLUTIONS

With immediate effect MULTIVAC in the sectors of medical products, has the exclusive rights to market pharmaceuticals and cosmetics.” the InteliJet HD series of solutions from the US manufacturer The InteliJet HD series of printers BELL-MARK Sales Co. The inkjet are drop-on-demand digital printers are based on the piezo printers, which can be configured technology, and their main features for either one or two colours or include a large print area and even the full CMYK colour scale. excellent print quality on a wide In contrast to CIJ (Continuous range of materials. They can Ink Jet) printers, which produce a either be integrated into new continuous jet of ink, the nozzles packaging lines or retrofitted to of DoD printers only supply the ink existing ones. drops that are actually required for the print. This is very efficient “BELL-MARK is a leading and therefore particularly cost- manufacturer of digital printing effective. increasingly important in view systems for packaging machines, of the requirements of the UDI and the company has established Thanks to its print resolution of up Regulations as well as serialisation. itself as a relia-ble partner with to 600 x 600 dpi and a printing many of our customers,” says Luc speed of up to 150 metres per All BELL-MARK models can van de Vel, Vice Pres-ident of the minute, the technology enables be integrated into MULTIVAC MCP (Medical, Cosmetics and texts, logos, variable data and packaging lines. Customers also Pharmaceuticals) Business Unit, various codes to be printed have the opportunity of having explaining the reasons behind precisely and cost-effectively on their existing lines retrofitted with this strategic step. “Thanks to this a wide range of materials such as the printing system by MULTIVAC. cooperation, we can now offer high- , ®, film or aluminium. performance digital printers for The high-quality UV inks dry very The printers and the corresponding challenging requirements within quickly with state-of-the-art UV consumable materials will be the packaging process, particularly LED lights, and the ink spread mar-keted by the more than 80 remains very small even with the subsidiaries within the MULTIVAC coarse-fibred Tyvek® material, so Group. MULTIVAC is the exclusive that even small icons and text sales partner of BELL-MARK for can be reproduced perfectly. The all regions worldwide - with the InteliJet HD printers are designed exception of the USA, Canada, for a large print area and can Mexico, Puerto Rico and the print films either completely or Dominican Republic. The specialists partially with a high level of at MULTIVAC Marking & In- accuracy. The modules can be spection will undertake the complete fitted with up to twelve printing after-sales service as well as the heads, so that a complete blank supply of spare parts, consumables film with a width of up to 630 and user training. Thanks to millime-tres can be printed. their many years of experience in printing with a wide range of Companies in the medical and technologies, they can ensure pharmaceutical industries in that the maximum reliability and particular benefit from the durability of all installed solutions printing system’s high degree is achieved. of flexibility, which is be-coming www.multivac.com

6 | 2019 | issue 29 BUSINESS NEWS | MPM

HYDROSOL SETS UP COMPETENCE CENTRE FOR PLANT-BASED PRODUCTS

the Plant-based Competence Centre of the available protein sources is the company has now bundled essential. Not only are more and all of its expertise in a creative more vegan foods available, there pool. Here, product managers, is a wider range of plant proteins nutritionists, food technologists to choose from. In addition to and marketing specialists develop soy there is now also a multitude creative concepts to address the of other options, from familiar trends in international markets. sources like peas, rice and coconut “In our stabilising and texturing to newcomers like sunflowers and Plant-based alternatives to meat, system concepts we have long rapeseed. But not every protein sausage and dairy products combined market trend knowledge is suited to every application.” have gone mainstream. Vegan with scientific and technological products are getting more and understanding. Our new Plant- When characterising a new protein, more retail shelf space, and are based Competence Center is Hydrosol first tests its sensory and the basis for new concepts in the a seedbed for innovative food rheological properties. Other criteria out of home market. According concepts with high future potential, are the microbiological count, to Innova Market Insights, in the as well as a dialogue platform for allergenic potential, compliance last few years products marked our customers,” notes Hydrosol with hygienic standards and “plant-based” and “100 percent Managing Director Dr Matthias certified processes, as well as plant-based” have experienced Moser. price and availability. If the annual growth of 60 percent. protein meets all these criteria, Market researchers prognosticate Protein Knowledge for it goes into testing. “We’ve done continued growth going forward, Market Success hundreds of application tests and among other things through new have built up a solid and growing ideas in the trend category of New protein sources play a key database on the characteristics snacking. role in the development of plant- of different proteins. This wealth based alternatives. The success of of experience is the foundation of The reason for the steadily rising a plant-based product depends our new Plant-based Competence demand for vegan products is to a large degree on how close Center,” says Dr Pein. “There, we a cultural shift in eating habits, it comes to meat products in advise customers on the ideal according to Innova Market taste and texture. Here, tradition, choice of proteins, and also on Insights, as consumers are much experience and habit remain the trends, flavouring and nutritional more careful about what they buy. determining factors. Consumers will enrichment. We work closely with They are paying more attention accept alternative products only our sister companies, in order to not only to their own health, but if they possess the accustomed supply stabilisation and texturing also to issues like sustainability, characteristics of the meat products while also addressing other aspects animal welfare and climate change. they replace. In other words, plant- like the ideal micronutrient profile Hydrosol saw the potential of based yes, as long as it looks and and trending flavour combinations. plant-based foods early on, and tastes like animal-based. This is not Our goal is not just to give our in 2014 the company marketed anticipated to change substantially customers ideas for plant-based the first functional systems for in the foreseeable future. alternative products, but to deliver making plant-based alternatives concepts with added value.” to cheese and sausage. Since then The choice of plant proteins is This is important in view of the its portfolio of innovative product very important in meeting the growing world population, as the ideas has grown enormously, and expectations of consumers, as future supply of safe, affordable, today Hydrosol is an established Dr Dorotea Pein, Director of appetising foods is one of if not international expert for plant-based Product Management at Hydrosol, the central challenge of our time. alternatives. With the formation of explains: “A detailed knowledge www.hydrosol.de

www.meatingpoint-mag.com | 7 MPM | BUSINESS NEWS

HIPERBARIC RECEIVES 2019 EUROPEAN TECHNOLOGY AWARD RECOGNIZING COMPANY’S HIGH PRESSURE TECHNOLOGY INNOVATION

Hiperbaric received The European “We are honored to receive Technology Award Dec. 6 at the Ritz this award, which recognizes Hotel in Paris. leading European professionals and companies that have made innovations in their industries,” said Andres Hernando, Hiperbaric CEO. “Hiperbaric has a 20-year history of innovation and we continue to make R&D a major focus of our company.” The company began its journey in the field of high pressure in Hiperbaric invests more than 1999 with the development of 10% of its net profit in R&D its first HPP (High Pressure and more than 20% of its Processing) equipment, a staff is directly or indirectly technology that employs high involved in R&D projects. isostatic pressure (up to 6000 bar) to extend the of food and guarantee food safety. Hiperbaric is the world leader in this technology, thanks to its commitment to R&D and its more than 20 innovation projects.

The organization rewards the work of About the European professionals, companies and institutions Technology Awards in the European technology sector. The European Technology Awards create The European Technology a space for exchange and knowledge, Awards, created by the bringing together leading professionals, Professional and Business companies and institutions. As a technology- Excellence Institute, rewards based and benchmark company in its professional excellence and the sector, Hiperbaric was awarded in the good work of companies and Technological Innovation category. entities from varied sectors. European Award winners are those whose professional career is an example of overcoming and success, based on their effort, Hiperbaric recently celebrated determination and creativity. its 20th anniversary at which Their mission is to recognize it announced the expansion the work of entrepreneurs, of its facility in Burgos, Spain, scientists, artists, and athletes and its latest innovation, Hot for their contribution to the Isostatic Pressing (HIP) for professional world that makes post-processing metal parts us look to the future with hope. with additive manufacturing. www.hiperbaric.com

8 | 2019 | issue 29 ----STEEL---BELT------CONVEYORS---FOR------HYGIENIC---MEAT------PROCESSING------

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IPCO_Meating_Point_ad_210x297.indd 1 06/12/2019 10:46 MPM | BUSINESS NEWS

ADM FINALIST AT FI INNOVATION AWARDS IN THE SUSTAINABILITY CATEGORY Archer Daniels Midland Company directly with farmers and their (NYSE: ADM) was named a finalist communities to disseminate in the Sustainability Champion techniques that not only benefit the category at the Food Ingredients environment, but also the people Innovation awards on December that form part of ADM’s supply 3, 2019 in Paris, France. ADM chain. With the training drawing was shortlisted for its efforts in upon traditional agricultural promoting sustainable agricultural knowledge and modern biodiversity practices among more than 12,000 initiatives, thousands of farmers smallholder farmers to support developed the know-how to improve biodiversity conservation in three sustainability management, identified to preserve native regions of Brazil and Paraguay. climate change resistance and forests on farmland. Additional overall crop yields. Guidelines sustainability initiatives were In collaboration with local NGOs, were also developed for producers launched through hundreds of the project generated significant and agriculture schools outlining community-based micro-projects. social impact by connecting best practices, and tools were “We have an important responsibility in preserving the natural resources that we depend on, and in supporting local communities that we work with to build capacities in sustainably managing their farmland and preserving biodiversity,” said Ana Yaluff, Sustainability manager - Europe, ADM. “We are committed to achieving our environmental obligations, but beyond that we continually strive to enhance our efforts in developing sustainable supply chains by working with local communities and organizations,” continued Yaluff. www.adm.com

INTELLIGENT VACUUM PUMP SERIES FOR ROBUST PROCESSES With the claw pumps of the DZS clamping, drying processes or vacuum pump quickly and in real 100 - 400 VSD+ series, Atlas environmental applications thanks time via iOS or Android devices. Copco is launching a new air- to its low energy consumption cooled, oil-free claw pump for and space requirement as well as For Robust Processes particularly harsh applications. its handling of pollutants. Using the newly developed VSD+ App, Atlas Copco has equipped the The robust pump increases users can now set and access three models of the DZS 100, productivity in conveying, the relevant parameters of the 200 and 400 VSD+ series with

10 | 2019 | issue 29 INDUSTRY NEWS | MPM

Atlas Copco has equipped the three models of the DZS 100, With the claw pumps of the DZS 100 - 400 VSD+ series, 200 and 400 VSD+ series with corrosion-resistant materials Atlas Copco is launching a new air-cooled, oil-free claw in order to be well equipped for harsh application pump for particularly harsh applications. environments. (Photos: Atlas Copco). (Photos: Atlas Copco). corrosion-resistant materials in No Oil-induced and Android devices, values such as order to be well equipped for Contamination inlet pressure, rotor speed, running harsh application environments. hours and service intervals can be For this purpose, they also have A VSD+ inverter drive is integrated monitored and controlled at a glance a durable internal . “This in the motors to control the pumps. in real time. The VSD+ App also means we have designed the This allows the optimum performance makes it easy to commission the vacuum pump specifically for points of the claw pump to be DZS VSD+ vacuum pump - via the a long service life and reliable, specifically controlled and power three parameters target pressure, efficient operation, even under consumption to be reduced. This start/stop delay and stop level. robust process conditions,” function ensures that energy is saved, When the pump is started, the explains Alexander Frerichs, and the CO2 footprint is reduced. VSD+ App automatically connects Product Manager for Atlas Sustainability is also ensured in the via Bluetooth. Once the desired Copco’s Dry Vacuum Pumps. immediate process environment: values have been entered, the the completely oil-free DZS VSD+ innovative DZS 100 - 400 VSD+ Low Service Effort pumps certified to ISO 8573-1 Class series starts operation immediately. 0 and are completely harmless In addition, the design principle to the quality of the ambient air The Advantages of the requires uncomplicated maintenance: during operation. This eliminates DZS 100 - 400 VSD+ “For example, cleaning or the risk of oil-induced contamination replacing the pump claws does and damage to sensitive applications Series at a Glance: not require complex gearbox and products in the environment. - Longer life bearings and seals stripping and retiming,” explains “This also includes the guarantee - Quick and straightforward access Alexander Frerichs. This allows that neither man nor the environment - Easy cleaning quick access to the inside of the will be harmed by the use of - Reduced maintenance time pump by our service technicians or the pumps”, emphasises Product by the end customer. This simplifies, Manager Alexander Frerichs. Superior Performance for example, the removal of product - Extensive product range residues. No new synchronisation Commissioning Via App - Superior ultimate vacuum level is necessary during the subsequent - Lower power consumption assembly. This results in short With the newly developed VSD+ - Minimal machine life cycle costs downtimes and low service costs App, users have quick access to - Low noise level. for the operator. numerous parameters. Via the iOS www.atlascopco.com

www.meatingpoint-mag.com | 11 MPM | INDUSTRY NEWS

SOPHISTICATED AND DELICIOUS - MOGUNTIA FOOD GROUP CREATES AN APPETITE FOR MEAT FREE DISHES

Vegetarian and vegan products are Customers who want to restrict as saitan are best suited for the not a temporary fad anymore, but their meat consumption, but production of burger patties. have become socially acceptable. nevertheless do not want to miss Not only German consumers out on the pleasure of eating meat, The MOGUNTIA FOOD GROUP are increasingly looking for will find a variety of vegetarian offers special mixtures for the plant based meat substitute and vegan alternatives in the manufacture of both of these products - whether for ethical- MOGUNTIA FOOD GROUP patties, for example FITESSA® moral, religious or health reasons. program. Wheat-Mix and FITESSA® Vital- Not only “real” vegetarians and Mix. Depending on customers” vegans are among the main Veggie-Burger - Meat Free wishes, additional vegetable buyers of meat substitutes, but Pleasure Without Compromise components can be incorporated. so-called flexitarians, i.e. people who have a partially meatless It’s not as easy as one would “Take fresh mushrooms as the diet. The increasing environmental think to produce a meat free vegetable component. They have awareness, especially of young burger, especially if the target a high protein content, strengthen consumers, favours a temporary group are so-called flexitarians. the meat-like umami and give or complete renunciation of meat. The expectations for a particular the burger a special character”, feeling in the mouth and a taste recommends Jens Trautmann, that is similar to that of a minced consultant and product manager meat product are high. The biggest at the MOGUNTIA FOOD GROUP. challenge is the necessary protein content that manifests itself in the “The only thing that counts is roasting aromas when frying but taste”, says Jens Trautmann and also in the protein coagulation adds “because if you want to do during the bite as well as in the without meat, our range of meat protein decomposition substance alternatives means that you don”t glutamic acid (the umami). need to give up the taste you are Protein rich pulses such as soy or used to and corresponding texture” the wheat protein that is known www.moguntia.com

CORBION: ACHIEVING GREAT TASTE AND QUALITY (NATURALLY)

Using the power of nature to dressings. All are natural alternatives products and expertise that improve both taste and quality to ingredients like sorbates and help manufacturers to develop was the focus at Fi Europe 2019 benzoates, allowing manufacturers the success stories of tomorrow, for Corbion, the leading supplier to create more naturally the stable, with ingredients that deliver – of biobased food ingredients. safe and flavorful products that without compromise – on safety, Launching no less than six new consumers demand. functionality and taste.” ingredients within its Verdad® and PuraQ Arome® portfolios, the “Demand for natural ingredient Ensuring Safety in Meat company now has an unrivalled solutions is only growing stronger,” and Seafood range of solutions that enhance says Marco Beltrao, Business food safety, stability and flavor Development Director EMEA, With safety top of the agenda for profiles across sectors including Corbion. “As a pioneer in biobased the entire food industry, two of meat and seafood, bakery, and ingredients, we’re constantly Corbion’s new ingredients have been ready-to-eat meals, sauces and developing and improving developed based on the company’s

12 | 2019 | issue 29 INDUSTRY NEWS | MPM extensive expertise in preservation Powder N350 is the first ingredient shelf life, Corbion is introducing and Listeria monocytogenes of its kind on the market for dry- Verdad N335, a powerful yet growth control. Both are not only cured smoked salmon producers natural antimicrobial ingredient natural alternatives to traditional to control listeria growth. for sauces and chilled dressings. additives; they also extend Verdad N330, on the other hand shelf life, while enhancing color Longer - lasting Sauces, is specifically formulated to target retention and maximizing flavor. Dressings and Ready-to- lactic acid bacteria in low pH eat Meals applications (3.5 – 3.8). For fresh meat suppliers looking to offer simpler, more recognizable Set to rise in value by around For optimized flavor with natural and shelf appeal, Verdad US$ 750 million (€677 million) in ingredients in sauces and both Avanta F250 is a naturally- Europe over the coming five to six packaged and freshly prepared derived preservative solution that years1, demand has never been salad dressings, Corbion’s new reduces discoloration over time higher for sauces and dressings, PuraQ Arome 110 improves and guarantees a good sensory while the ready-to-eat food market organoleptic qualities by balancing experience. A dry vinegar-based is poised to grow at a CAGR of sour notes, while also enhancing solution optimized for use during 4.3% by 20242. Here, for taste spiciness and other flavor profiles. the curing process, Verdad Opti. improvement as well as prolonged www.corbion.com/food

1 Global Sauces, Dressings, and Condiments Industry, Global Industry Analysts, October 2019: (https://www.reportlinker.com/ \p05817812/Global-Sauces-Dressings-and-Condiments-Industry.html) 2 Ready to Eat Food Market – Growth, Trends, and Forecasts (2019-2024), Mordor Intelligence 2018: (https://www.mordorintelligence. com/industry-reports/ready-to-eat-food-market)

www.meatingpoint-mag.com | 13 MPM | INDUSTRY NEWS

PRODUCTION SAFETY WITH THE VF 800 VACUUM

drive load, and reports potential causes of quality deterioration in good time via the control system and the optionally available signal light. This monitoring function (HMF) thus effectively ensures quality standards in production.

Food Safety is Also Guaranteed: Hopper cleaning and break-proof scraper In the VF 800, all the non-metallic parts in food contact areas are germs, such as listeria as well as metal detectable and FDA- spores from ageing chambers compliant and can also be easily by UVC radiation. Furthermore, identified visually thanks to their the cleaning quality is excellent blue colour. The scraper in the due to the optimal shape, low hopper is designed to ensure that penetration depth and the larger it cannot be lost or break and all diameter of the water separator. TÜV-certified VF 800 lubricants are suitable for food use The water separator lighting also according to USDA H1 approval. facilitates checking the cleaning The Handtmann VF 800 vacuum results. In addition, the vacuum filler provides production safety in Safety Through Optimal slide is permanently attached, thus many respects thanks to state-of- Cleaning the vacuum seal can be removed the-art technology coupled with and the vacuum channel can be digital solutions. From supervised Pure hygienic design in accordance cleaned from the outside without production through a digital with DIN EN 1672-2:2005, with the hopper having to be opened. monitoring function and integrated smooth and easy to clean external When the swivel-type hopper metal detectable components to machine surfaces, small gap widths, housing is opened, the vacuum operator safety through intelligent short seal lengths and few edges, channel and the vacuum pipe technical modules. ensures perfect hygiene. The VF are fully visible and the channels 800 vacuum filling machines are even lit. Food safety is further Automatically Monitored are equipped with a cleaning increased by an anti-drip moulding Product Quality: programme for the feed system as affixed to the that minimises standard. This facilitates effective the contamination risk from water The VF 800 monitors the conditions pre-cleaning with warm water dripping from the underside of in the feed system on the basis of up to 90 °C. Optional, patented, the sausage meat trolley. pressure, temperature, vacuum and automatic pre and interim cleaning of the hopper via a spray head The New Step Ensures Safety provides additional benefits. In of the Operating Staff. a programme-controlled process, this sprays every single point The step’s safety switch is only in the hopper with water, thus triggered when the operator reducing the time needed for climbs onto the step. Therefore interim cleaning in the event of it can stay folded down while the a product change or for final machine is running. The permanent cleaning. The patented UVC manual folding up and down of ambient air degermination with the step and the associated risk a degermination unit reliably of contamination are eliminated. VF 800 with anti-drip moulding and effectively kills airborne www.handtmann.de

14 | 2019 | issue 29 INDUSTRY NEWS | MPM

SUSTAINABLE, WHEAT-BASED SOLUTIONS ADDRESS GROWING DEMAND FOR PLANT-BASED PROTEINS

At this year’s FiE, Loryma, global supplier of advanced wheat raw materials, showcased solutions to meet the world’s growing demand for high quality, protein- rich food. The company offers a range of options for products such as vegan meat alternatives, enhanced bakery goods and a broad spectrum of processed foods. Lory® Tex, Lory® Bake and Lory® Starch are speciality ingredients that promise ease of processing while optimizing nutritional value of the finished product. Visitors to the booth could try indulgent samples: vegan bacon and a “Homestyle” burger, low carb but high protein blueberry muffins alongside savoury and sweet high protein bites all demonstrated delicious To round up the base portfolio, and texture of numerous application possibilities. Loryma also presented its finished products. Lory® Starch native and With a growing world population, demand modified wheat starches for Henrik Hetzer, Managing for protein – an essential component the enhancement of bakery, Director at Loryma, explains: of a healthy diet - is continually rising. confectionery and convenience “The response at FiE clearly However, a combination of ecological products. Likewise, the demonstrated that forward- and ethical concerns means consumers company’s range of functional looking concepts that comprise are increasingly seeking vegan sources. blends enables improved advantages in processing To improve the texture and taste, along , breadings, stability while also addressing current consumer demand are urgently needed. Therefore, our most important guiding principle is to develop high-quality raw materials that support industry and, additionally, offer optimized dietary impact while being sustainably produced.” www.loryma.de with the nutritional value of vegetarian and vegan alternatives, and much more besides, Lory® Tex textured wheat proteins Y ! NY! are the obvious choice. Neutral in both MAN ERERMA IN G odour and flavour, plant-based protein DE IN G MMAADE enrichment with Lory® Tex is also highly flexible: several forms and colours are available for use in a variety of food NOCK concepts. As part of the company’s CB 435/4E HVC NOCK Maschinenbau GmbH HORIZONTAL- Industriestrasse 14 functional blends portfolio, Lory® Bake 77948 Friesenheim/GERMANY VERTICAL-CUTTER Cereal Binder and Lory® Bake Muffin Tel: +49 (0) 78 21 / 92 38 98-0 HP allow the creation of snacks that are E-mail: [email protected] ideal e.g. for chicken breast www.nock-gmbh.com high in protein and fibre, yet low in sugar.

www.meatingpoint-mag.com | 15 MPM | INDUSTRY NEWS

MAREL COATING EQUIPMENT TRANSFORMS CONVENIENCE PRODUCTION Consumer demand for value-added convenience products is on the rise. Consumers want more variation in flavors and appearance of the end-products they purchase. To meet this demand, producers of convenience products need to be able to produce a limited number of high volume products, as well as a wide variety of small volume products. Marel’s coating portfolio combines high production capacity with the flexibility to produce a variation of end-products, without compromising product quality.

New Coating Equipment

Presentation plays a key factor in the consumer’s choice for a product, so it is of vital importance to get your coating right when producing convenience products. Coating influences yield and will The RevoBreader is a dual mode have a particular set up for e.g. largely determine the appearance machine that offers a flatbed and home-style chicken wings (with and bite of an end-product. The a mode in one enclosure. RevoBreader’s drum option) and options for possible coatings are Thanks to the large drum size, change the configuration, giving numerous and can be pre-dust, changing the configuration of the RevoBreader another role, wet or dry coating, or rather a the RevoBreader is a one-person to produce e.g. homogeneously combination of these steps. The job that can be done in less than coated schnitzels. optimal coating process depends ten seconds, without using any on the desired end-product. Marel tools. This makes change-over Production Insight can supply the appropriate system times extremely short, and gives all coating steps, to make every producers even more flexibility in For a centralized process control conceivable coated end-product. their production process. solution, Marel’s convenience equipment can be fitted with Home-style Coating Full Convenience Line Innova Food Processing Software. With Innova, processors can To get a typical home-style Marel’s RevoBreader can be control and monitor their process coating, Marel’s RevoBreader is an integral part of a complete and develop insight into the the perfect match. This machine convenience line, combining it production line’s effectiveness. creates top quality home-style with RevoPortioner, Active Batter Innova provides real-time data products and offers maximum Applicator, Active Mixer, Active for performance monitoring and flexibility to processors. The Tempura Applicator, GoldFryer enables processors to maximize large drum size of the machine and ModularOven. Together, their yield and throughput, while gives a high mechanical impact these machines can create a complying with quality and on the products, which results wide variety of tasty added value traceability standards to ensure in a high pickup of crumb and products. A major asset of this line food safety. a flawless product appearance. is its high flexibility. It is easy to www.marel.com

16 | 2019 | issue 29 INDUSTRY NEWS | MPM

STAINLESS STEEL CONVEYING FOR ENHANCED HYGIENE

One of the most significant times also represent best practice threats to a sanitary processing in ecological and economical environment is the risk of biofilm terms, with low water consumption formation on work surfaces; unless and low use of detergents cleaning is complete and effective, and other cleaning chemicals. this can lead to the growth of harmful bacteria and pathogens. From a purely financial viewpoint, the combination of long-term The structure of a stainless steel payback and reduced cleaning Staffan Karlsson, belt is a key advantage in this costs makes it an attractive Global Marketing Manager for Belts respect. With no gaps, textures or return on investment. Factor in at engineering company IPCO, looks hidden areas in which microbes the improved hygiene and it’s not at the benefits of using steel belts in could hide, cleaning and sanitizing difficult to see why more and more meat processing operations. can be completed quickly and meat processing operations are more efficiently than with other choosing solid steel belt conveyors. Stainless steel conveyor belts can belt materials. be produced in solid or perforated form and to virtually any length Scientists at Finnish food laboratory or width. They are strong, stable VTT Expert Services Ltd confirmed and extremely durable, and – this when they found that that with a flat, smooth surface – fast upgrading to a stainless steel and easy to clean too. And being conveyor reduced the risk of chemically and bacterially neutral, bacterial build-up. stainless steel poses no threat to either human health or to the The research looked at the taste of food. ‘cleanability’ of three types of Service and Process conveyor belt: stainless steel (AISI Expertise These qualities make steel belts 301), solid plastic, and a plastic suitable for everything from simple conveyor of slat construction. IPCO’s global service engineers conveying to the processing of fish, All three were tested in pristine have extensive experience of meat, poultry, fruit, vegetables, condition and also with knife working with machine builders coffee, tea, confectionery, baked damage to replicate everyday wear. and end users to achieve optimum goods, pet foods and more. performance, and this process The conclusion was that: “stainless expertise is readily available. For applications such as freezing, steel is more cleanable than the cooling, cooking and steaming, two different plastic surfaces tested As well as supplying steel belts, the the thermal properties of the according to the culturing results. company can offer a comprehensive steel belt – the ability to operate The difference is more significant range of ancillary equipment in extreme temperatures and for damaged surfaces.” including belt tracking systems, to conduct heat quickly and graphite skid bars that optimize efficiently – is a major benefit, Rapid Cleaning for Long- performance, end drums, sheaves, as are durability and corrosion Term Cost Savings shafts, bearings and breakpoints. resistance. This superior cleanability also offers All this puts IPCO in a unique However, the core benefit of commercial benefits. The fact that position to support equipment stainless steel as far the meat stainless steel conveyor belts can be manufacturers and end users with industry is concerned – and the cleaned and sanitized significantly engineering and technical support reason it is the material of choice faster than other materials ensures in the design, maintenance and in every stage of processing – is high availability, important in multi- service of conveyor systems. its inherently hygienic nature. shift operations. Short cleaning www.ipco.com

www.meatingpoint-mag.com | 17 MPM | IPPE PREVIEW

WORLD’S LARGEST TRADE SHOW FOR POULTRY, MEAT AND FEED INDUSTRY OPENS ITS DOORS ON 28 -30 JANUARY

and factors that may affect these markets in 2020. This year’s forum will be held from 9 a.m. to12 p.m. on Wednesday, Jan. 29, 2020, and is free for all registered IPPE attendees.

A leading industry economist will provide insights on the domestic and global markets for poultry and egg products, and other industry experts will address how the industry is continually improving its performance and managing regulatory issues impacting the poultry and egg industries. They will identify challenges facing the industry and discuss how the U.S. and international poultry and egg industries are positioned to move forward in 2020.

The 2020 IPPE will be held Jan. 28-30 and poultry processing companies International Rendering is a collaboration of three trade shows – from more than 129 countries, Symposium to Examine the International FeedExpo, International providing excellent networking Industry at 2020 IPPE Poultry Expo and International Meat opportunities, and educational Expo – representing the entire chain of programmes on topics that Every year, renderers safely protein production and processing. The cross industry interests. convert more than 50 billion event is sponsored by USPOULTRY, the pounds of inedible animal American Feed Industry Association and Poultry Market Intelligence products such as fat,bone the North American Meat Institute. Forum to Examine Industry and used cooking oil into Market Trends and everyday products, making The 2020 International Production & Challenges for 2020 rendering a highly sustainable Processing Expo will bring together more practice and a key player in than 1,300 exhibitors and 32,000 visitors U.S. Poultry & Egg Association the reduction of food waste. in Atlanta, Ga. USA. IPPE is the world’s (USPOULTRY) will host The successes of this industry largest annual poultry, meat and feed its annual Poultry Market and the challenges facing industry event of its kind. A wide range Intelligence Forum at the it will be discussed at the of international decision-makers attend 2020 International Production 2020 International Rendering this annual event to network and become & Processing Expo (IPPE) Symposium. Hosted by the North informed on the latest technological inAtlanta. The event provides American Renderers Association developments and issues facing the insight into the current markets (NARA) and U.S. Poultry & Egg industry. This special event has a great for chicken, turkey and egg Association (USPOULTRY), global reach and attracts meat and products around the globe the International Rendering

18 | 2019 | issue 29 IPPE PREVIEW | MPM

Symposium will focus on challenges and opportunities facing the rendering industry today and in the near future, as renderers play a critical role in the sustainability of the agricultural industry. The two half-day symposium will begin on Thursday afternoon,Jan. 30, 2020 and continue through Friday morning, Jan. 31. The cost of registration is $200.

2020 Animal Agriculture Sustainability Summit to Feature Advancements in Industry Sustainability Programs

An ever-increasing population coupled with a changing agricultural workforce has compelled the animal agriculture industry to make sustainability its top priority. In a reflection of the important role sustainability holds in the industry, the annual Animal Agriculture Sustainability Summit will once again be held at the 2020 International Production & Processing Expo (IPPE) in Atlanta. The Animal Agriculture Sustainability Summit is scheduled from 9 a.m. to 12 p.m. on Tuesday, Jan. 28, 2020, and is offered free of charge to all registered IPPE attendees.

The Animal Agriculture Sustainability Summit program will focus on current sustainability topics relevant to the animal agriculture industry. Representatives from the beef, dairy, pork and poultry industries will share details on the development There will also be an update Poultry & Eggs. The program will conclude of industry programs and on the newly formed Poultry with a ceremony announcing the winners of tools to further each industry’s & Egg Sustainability and USPOULTRY’s Family Farm Environmental efforts to produce more protein Welfare Foundation and the Excellence Awards for 2020. in a more sustainable way. U.S. Roundtable for Sustainable www.ippexpo.org

www.meatingpoint-mag.com | 19 MPM | IPPE PREVIEW

BATCH PORTIONING WITH SIGNIFICANT LESS GIVE-AWAY

Cabinplant A/S, the innovative sensor gate technology for accurate - The Multibatcher means significant and global supplier of tailor-made weighing of few-piece portions savings. The give-away can be processing and weighing/packing reduced with up to 2000 lbs of meat solutions, presents value-creating Cabinplant Multibatcher: on a daily basis for a processing batch portioning and multihead Packing in the line running two shifts and based weighing systems for the meat Fast Lane on 3.5 oz or less give-away per and poultry processing industry portion, says Johnnie Erichsen, at IPPE 2020. Senior Vice President and CCO, Americas at Cabinplant. The Cabinplant Multibatcher is ideal for weighing large portions The Multibatcher processes up to of meat and poultry to reduce 12 batches per minute in batches give-away and labor costs. With of 1-75 lbs. The solution is tailor- its highly automated process for made and can be fitted into portioning up to 75 lbs batches, existing packing lines or used as a the solution has the potential to stand-alone unit. The Cabinplant send the meat processing industry The Multibatcher is an automatic Multibatcher is suitable for all into the fast lane. Especially at high-speed solution for weighing and kinds of small or large products, a time, when challenges such as packing of large portions up to 75 lbs. including meat, meat by-products, African swine fever can open up poultry and fish products and for new business opportunities The Multibatcher is an automatic comes in two versions with a pan and markets. high-speed solution for weighing volume of 5 or 8 gallons. and packing of large portions of The Cabinplant Multihead Weigher up to 75 lbs. It is the first batcher Cabinplant Multihead solution with the unique screw feed based on combinatorial weighing Weigher: Nothing Sticks technology eliminates problems and an alternative to conventional and Stops with poultry meat that sticks during batching and manual processes. The the weighing and packaging Multibatcher has the potential to process. Among the other unique significantly reduce give-away and features of the system is the sensor costs through precision and speed. gate technology that addresses the issue of making few-piece The combinatorial weighing portioning with a high degree of principle is a unique feature. precision when it comes to fixed The raw materials are weighed weight output. into partial portions in a number of pans from which they are Highlights at IPPE 2020: combined and selected to create the needed batch weight. This Nothing sticks and stops with Cabinplant’s • Multibatcher – innovative food weighing principle is also known Multihead Weigher - thanks the unique weighing technology that increases from Cabinplant’s successful screw feeding principle. throughput, reduces give-away and Multihead weigher and results labor costs significantly when it in a higher accuracy. The presentation of the Multihead comes to weighing and batching Weigher solution at IPPE follows a of large portions Tests of the Multibatcher show noticeable progress for the solution an average give-away down to in the US market. A leading US • Multihead Weigher with unique 0.25-0.7%, depending on the size company within packaged meat screw-feeder technology for of the portions. This is a very recently installed the Cabinplant weighing of sticky poultry meat high accuracy compared to other Multihead Weigher solution in without unnecessary downtime solutions on the market like batching their pork processing units. In in the production line – including based on the top-up principle. the world-wide poultry industry,

20 | 2019 | issue 29 IPPE PREVIEW | MPM

Cabinplant has delivered several hundred weighing installations for fresh products alone, thanks the unique screw feeding principle.

According to one of Cabinplants largest customers in the poultry business the success of the Multihead Weigher is no coincidence:

“They were showing the Multihead Weigher and screw feed technology and it appealed to me because it could automate the weighing process and the packing of poultry parts in trays, that could not be handled by our regular weighers with vibration shutes.”

“It worked! Manual handling has been eliminated, and the poultry parts are weighed precisely and packed in trays. All the meat passes through without becoming stuck to the equipment,” says the production director of the leading poultry company.

The traditional vibrating method makes it very difficult to ensure precise and fast weighing as fresh chicken fillets tend to stick. The patented screw feeding principle allows the portions of poultry to be weighed precisely, using a multihead weigher, reducing costly downtime.

Sensor Gate Technology: Precise Few-Piece Portions

The sensor gate technology developed for the Cabinplant screw feed Multihead Weigher enables a precise weighing of few-piece making it difficult to obtain - The sensor gate technology portions. The technology ensures uniform package sizes. enables precise portioning and that only one piece of meat is thereby a significant reduction dumped into each weighing pan. The intelligent and various speed in give-away, concludes Johnnie control is an additional advantage Erichsen, Senior Vice President The sensors constantly measure that increases the capacity of and CCO, Americas at Cabinplant. the opening of the gate to each the packing line. There is always pan and adapts the speed of the a product in the screw feeder www.cabinplant.com screw. This eliminates problems reducing the number of empty of duplets or triplets in the pans pans in the multihead weigher. Booth - B5319

www.meatingpoint-mag.com | 21 MPM | IPPE PREVIEW

MAREL POULTRY’S INNOVATIONS During the IPPE exhibition, Marel Poultry A regular AMF-i filleting system and tenderloins. It’s also a will focus on automation advancements can cope with usual breast cap fully automated, modular and other new solutions that can help weights and still have some solution that can flexibly be transform food processing in all aspects margin left. With increasing configured according to the of the factory. A world’s first is the AMF-i bird weights, an HD version processor’s needs, instead HD, particularly conceived for breast cap of AMF-i is needed to restore of using a pre-fixed set-up. filleting of heavier broilers. the margin. Compared to a Front halves stay in-line in regular AMF-i, AMF-i HD’s the overhead conveyor all the Smart Processing processing range at the top time, fillets and tenderloins end shifts upwards. are neatly released on a belt. Marel Poultry embraces smart processing and the team is excited to show different Thanks to its modularity, any At Marel’s IPPE booth, the ways to help processors make smart existing AMF-i system can be FHF Fillet Harvester serves moves throughout the factory. Visitors turned into an HD version. as an example to show how can learn about the entire range of Marel AMF’s intelligence concept, the entire FHF-XB deboning Poultry processing solutions, from live including the measuring system, line goes about. bird handling up to packing and labeling. can remain the same to function All of Marel Poultry’s innovations are perfectly in the AMF-i HD. It driven by the passion for transforming can cope with a wide variety of food processing. uncalibrated breast cap weights. On display at the IPPE are the loading and skinning modules of the AMF-i HD, giving an impression of the heavy duty capabilities of the system.

Robotization and Digitization

Robotization and digitization AMF-i HD of the poultry industry are on everybody’s lips today. Marel’s Today’s broilers are getting bigger Innova software platform and heavier all over the world. It’s not turns poultry processing into just in the US where ‘big birds’ are a data-driven process. Sensors reared. Average chicken weights have FHF-XB Front Half on virtually every machine in increased markedly in South-America, Filleting the line, together with weighers, Europe, Australia and Asia too. This is scanners and vision graders an unstoppable trend with quite some Marel’s portfolio now offers gather all kinds of data to consequences for poultry processors. breast filleting solutions for enable traceability, production They have to adapt their systems to virtually every weight range. control, quality control and heavier weights and larger products In addition to the AMF-i and performance monitoring (OEE). such as breast fillets. Marel anticipated AMF-i HD solutions, the FHF- this trend with the development of its XB system ensures that fillets Processing lines need to convert AMF-i HD system, an intelligent breast of even very heavy birds can incoming broilers into high- cap filleting system suitable for today’s be processed. Unlike AMF-i, quality end products and and future weight ranges. For the very FHF-XB takes front halves, not deliver the right product to first time, Marel will show the AMF-i HD breast caps, as the starting the right customer at the right in public at the IPPE. point to harvest breast fillets time. The only way to manage

22 | 2019 | issue 29 IPPE PREVIEW | MPM all this is to implement an advanced software platform providing all possible scope for data collection. Marel’s Innova software is just such a platform linking together virtually all machines in the plant. Innova empowers processors in their digital transformation journey to get the most out of their operations.

This transformation journey also includes as other contaminants such as advanced live bird handling an automation of human tasks, possibly metal, stone and . This system currently available, using robots. The Multihead Weigher process has to be automated which pays close attention to Large and the RoboBatcher, both on too. That’s exactly what the animal well-being, sustainability, display at Marel’s IPPE booth, are perfect Marel SensorX machine does, hygiene, and product quality. examples of automated batching and by using cutting edge X-ray It is the revolutionary ATLAS packing solutions. They’re both data- technology, combined with Advanced Technology Live bird driven, using all information gathered software that reduces the Arrival System. Part of this is the along the processing line to calculate the occurrence of false positives, cleverly designed SmartStack best fixed-weight batches of legs, thighs, but also detects difficult-to- module that not only gives high fillets or drumsticks, while minimizing find bone fragments more attention to animal well-being give-away and maximizing profit. accurately. This means less but also increases efficiency rework, fewer operators and considerably. Combined improved product quality. with the CAS SmoothFlow’s stunning solution, a well- Marel’s new Compact Grader proven, multiphase concept automates grading and possibly that enhances animal well-being batching jobs. Apart from being and product quality, processors a perfect start of automation have a solution that benefits for smaller operators, it can also everyone. Several important handle temporary or seasonal North American processors overflows in larger processing already have shown their plants. It will handle almost commitment to this humane all poultry products, fresh or concept by implementing the More Automation frozen: whole grillers, front ATLAS and CAS SmootFlow halves, saddles, butterflies, combination. The increasing shortage of skilled human split breasts, whole legs, thighs, workforce drives the need for automation drums, whole wings, breast Convenience Coating of operations in a poultry processing plant. fillets, leg meat and thigh fillets. Thigh filleting is such an operation that Furthermore, Marel will originally required much skilled manual Even more automation can be demonstrate having plenty labor. Only trained hands can make the expected from the I-Cut 130, of solutions for convenience right drumstick incision, remove the skin, also demonstrated at IPPE. food processing. One of these separate thigh bone and meat and cut out It’s the ideal in-line automated solutions for creating attractive the knee cap without any meat on. Marel’s portioning solution for larger added value products is the Thigh Fillet System, however, succeeds processing companies cutting flexible RevoBreader. This dual- wonderfully in mimicking mechanically the fresh, boneless poultry meat mode machine is the ultimate work of a skilled manual operator, at high into portions of fixed weight solution for applying high-quality speed with maximized yield and consistence. and/or fixed length. coating to home-style and homogeneously coated products. Once deboned, breast fillets and thigh Animal Well-being fillets may contain occasionally some tiny www.marel.com/poultry bone particles. For humans, it is impossible At IPPE, Marel Poultry will to detect these bone remnants, as well also demonstrate the most Booth - B4207

www.meatingpoint-mag.com | 23 MPM | IPPE PREVIEW

MULTIFUNCTIONAL MACHINES FROM STEEN

deboned thigh, from anatomical adjustment and a capacity of 35 cut thighs, by rethinking the pieces per minute. Keeping in system, more possibilities were mind, that a very large weight added. Here, different spacers can range can be deboned on the be used to determine how much same setting, the demand came you want to retract the meat on to debone thighs and drums at the bone. The major advantage the same time. Therefore, the is that anatomical cut prime pistons are now, as standard, wings can now be turned into a implemented in the machine where so-called ”tulip” where the meat the possibility of processing these is pushed down the bone and thighs and drums from certain the bone remains undamaged. sizes on the same general setting After the development of the ST840, This also means, that drums can is possible. However, the fact that further innovation was invested be transformed into this similar each unit will be designated for as there were more possibilities to product. its specific part, the time that improve the machine. Changing can be saved in production flow some minor elements on the initial More Flexibility on the is significant. design, the machine is now easily ST850 Turkey Deboner converted to a deboning machine With the implementation of new as guides can now easily be set Due to the needs of several upgraded cylinders, the required and removed. Therefore, the customers, the ST850 was adjusted air volume is reduced by 30%! machine can be easily converted to give more flexibility towards the Limited impact and less friction into a deboning machine for product. This deboning machine also results in a longer lifetime anatomical cut thighs, drums and for anatomical cut thighs, drums of the diaphragms. prime wings. and prime wings from male or female birds (left or right side), www.steen.be In conjunction with the actual is able to debone all the above purpose of making pirzola, partially named parts with a minimum of Booth - B7045

WIPOTEC-OCS TO INTRODUCE COMPACT VERSION OF POPULAR X-RAY INSPECTION MACHINE can inspect up to 400 products per minute with exceedingly few false rejects.

True to its name, the SC-2000 Mini is just 700mm in width, offering an outstanding process speed to footprint ratio. Highly modular HC-M-WD-MDi Checkweigher SC-2000“Mini“ X-Ray Scanner for a comprehensive range of potential inspection setups, the WIPOTEC-OCS, a leading of X-Ray inspection scanners at machine features integrated manufacturer and supplier of the International Production & conveyor technology with discharge precision in-motion weighing Processing Expo (IPPE), January units, and a switch cabinet can be and X-Ray scanning equipment, 28-30 in Atlanta. At Booth B4201, configured separately from the will introduce a new compact the company will debut the SC- measuring head. The SC-2000 member of its popular SC family 2000 “Mini“ X-Ray Scanner, which Mini’s external control cabinet

24 | 2019 | issue 29 IPPE PREVIEW | MPM affords easy integration into , it generates extremely high- and the model meets all food existing production lines. resolution X-Ray images for the unit’s processing industry requirements custom-designed image processing including IFS-compliant product Also at IPPE, WIPOTEC-OCS will software. The scanner’s flexible control and other HACCP or premiere an enhanced washdown ejection options ensure accurate LMHV/FDA hygiene regulations. system for its signature SC-WD- separation of bad product while 6000-B X-Ray Scanner. The latest maximizing good product throughput. “Meat and poultry processors bulk flow model meets protection understandably need inspection class IP69K, making it suitable Finally, WIPOTEC-OCS also solutions that are both exceptionally for wet environments and other will showcase what for the meat precise and extraordinarily efficient,” challenging cleaning conditions. packaging industry has become said Jim Renehan, Senior Marketing The module’s C-shaped product the workhorse of checkweighers. Its Manager for WIPOTEC-OCS. space, beveled surfaces and stainless HC-M-WD-MDi Checkweigher will “Our scanners and checkweighers steel housing fulfill even the most be displayed with an integrated have become mainstays at meat stringent hygiene requirements. metal detector. Capable of handling and poultry processing plants up to 250 products per minute, around the world thanks to Capable of inspecting many tons the machine utilizes WIPOTEC’s their accuracy, repeatability of bulk meat per hour and offering precision Electro-Magnetic Force and reliability. We look forward unsurpassed foreign body detection Restoration (EMFR) technology, to showcasing our latest lineup of sensitivity, the SC-WD-6000-B which enables extremely short solutions at IPPE 2020 in Atlanta.” X-Ray Scanner – like all machines settling times to deliver fast, www.wipotec-ocs.com of the SC series – is equipped with accurate and repeatable weighing an HD-TDI camera detector. In results. An intuitive software conjunction with the metal-ceramic interface offers ease of operation, Booth - B4201

Highly flexible convenience food production NEW CONVENIENCE LINE

Marel’s new convenience food production line offers innovative solutions for forming, coating, frying and cooking.

• Creates high quality, attractive convenience products • For perfect home-style and homogeneous coating • High flexibility in line set-up with easy changeovers

Contact us to find out more: +31 485 586 122 [email protected] marel.com

www.meatingpoint-mag.com | 25 MPM | IPPE PREVIEW

MEYN AT IPPE 2020 – KEEP IT RUNNING!

The new Maestro Plus eviscerator convenient moment. Meyn offers first transfers the viscera pack tailor-made service contracts to an organ shackle, positioning that reduce downtime to a it for veterinary inspection. minimum, including training The viscera pack then goes for technicians and operators, through the intestine and technical support, scheduled gall remover (IGR). Next, the maintenance, a parts safety liver harvester (LH) scrapes stock, repair and equipment the liver from the gizzard to data analysis and even a full be cleaned in a drum washer plant audit. All part of Meyn’s and presented on a liver configure-to-order service. At IPPE, Meyn launches the Maestro Plus, inspection belt. The remaining the new solution for in-line automatic heart with lungs and gizzard More News organ harvesting for a wide variety of is separated into two streams line speeds and bird sizes. by the heart and gizzard During the IPPE show, Meyn will separator (HGS); the first offer a schedule of frequent new For the poultry processing industry, stream goes to the heart and product information sessions labor is still a critical issue, with poultry consumption rising at a time when workers are hard to find. Meyn offers solutions like the world’s best automated breast deboning machines, configure-to-order service contracts to eliminate unplanned down-time, and a new version of Meyn Connect software to optimize efficiency in poultry processing.

World Premiere; Maestro Plus, Music for Organs

Meyn launches the new Maestro Plus for fully automated in-line organ harvesting at high speeds. The record high yield of Maestro’s evisceration technology combined with new organ harvesting modules have again resulted in a solution with the highest yield in the market. lung separator and the second showcasing its advanced Minimum waste, maximum profit. stream presents the gizzards product line-up. Featured for further processing, either products include Meyn Connect’s manually or automatically. poultry processing performance software, a CO2 stunning system The launch of Maestro Plus with a choice of continuous or follows over two years of testing batch stun, as well as the new in Europe, China and the US. Rapid Plus breast deboner M5.0 with its semi-automatic Keep it Running loading of front halves.

Retail & wholesale buyers want www.meyn.com it all. And on time. Unplanned downtime never happens at a Booth - B5413

26 | 2019 | issue 29 IPPE PREVIEW | MPM

HIPERBARIC: GLOBAL LEADER IN HPP TECHNOLOGY

HPP (High Pressure Processing) market from its delegation in industrial HPP machines, meeting technology is a non-thermal Miami. Since its inception in 1999, the requirements of start-ups, processing technique by which Hiperbaric has designed, developed, small-medium enterprises and products, already sealed in its produced and marketed its high final package, are subjected to pressure processing equipment high level of isostatic pressure to internationally with hundreds kill microorganism like salmonella, of clients around the E. coli and Listeria, extending the world. Its leadership shelf life considerably without is based on its full- adding any preservative to the integrated service original product. HPP also preserves that encompasses the quality of fresh food, opens all the stages in opportunities to new markets for the value chain clean products due to the from production to extension of shelf life and protects installation, including brands against recalls. HPP is a a 24/7 aftersales highly versatile technology that service and a high can be applied to a wide range qualified team of HPP of foods: juices and beverages, PhD’s that assist the client meat, fish and shellfish, fruits and in any aspect related with vegetables, dairy and Ready-To- the product. Eat products. Hiperbaric offers the most reliable large corporations. Among them, Hiperbaric is the world leading and productive units in the market the Hiperbaric 525 model is the supplier of HPP equipment for endorsed by its more than 20 years biggest and most productive HPP the food and beverage industry. of experience, its specialization system in the world delivering Hiperbaric headquarters are in HPP and its constant R&D more than 6,660 lb/h. Its capacity located in Spain and offers dedication. It also offers the is unmatched with the lowest a complete service to the US widest throughput range of processing costs. All the units reach up to 6,000 bar / 600 MPa / 87,000 psi.

The horizontal layout and ergonomic design of all Hiperbaric equipment simplifies installation and operations. Intensifiers (high pressure pumps) can be installed alongside the machine or in a service corridor. It is also possible to set up the Hiperbaric machines in an integrated configuration, where the intensifiers are installed in a platform on top of the equipment. This design reduces the footprint and facilitates its implementation in a food industrial environment. www.hiperbaric.com

Booth - B7469

www.meatingpoint-mag.com | 27 MPM | IPPE PREVIEW

LIMA: SEPARATION AT ITS BEST AT IPPE SHOW 2020! As IPPE is fast approaching, LIMA an input capacity of up to 20 000 company is looking forward to kg / hr (44 000 lbs / hr). breaking new record numbers in terms of visitors and results, with high-quality contacts in the USA and the Americas.

Lima as a World Leader in Mechanical Separation will Exhibit: LIMA RM 400 DDM desinewer, thanks to its specially-shaped Meat-bone separators for poultry for LIMA RM 2 000 S, already sold hopper for sticky products and its the highest quality of mechanically to several customers in Europe. anti-bridging arm, it can be fed separated meat at high yields with: The biggest poultry processors in in big quantities such as with a the USA & the Americas can now column lift with meat trolleys. It LIMA RM 200 S, an all-around take advantage of this outstanding is dedicated to the production of great test unit used regularly by superior quality and lower cost of very high quality desinewed beef, FPEC in the USA for its customers ownership LIMA machine. lamb, poultry and pork meat which to run tests in yet industrial depending on the legislation can conditions as this production It was showcased lately at IFFA be labelled as meat and NOT machine has an hourly input show in Frankfurt, Germany with MSM (Mechanically Separated capacity of 1 300 to 1 500 kg new developments such as LIMA’s Meat). The main advantages of / hr / 2 860 to 3 300 lbs/hr of PLC with color touch screen HMI LIMA’s desinewers are: high yields chicken carcasses. As any of its with special features to offer a from 80 to 96 %, optimized C/P meat-bone separators, it enables better assistance to production ratios, low temperature increase. to produce the high quality MSC and maintenance operators. (Mechanically Separated Chicken) or MST (Mechanically Separated Visitors Can Find Turkey) LIMA has made a name Comapny’s Latest worldwide. Developments such as:

NEW LIMA RM 160 DSP deboner for pork bones and lamb bones is designed to complement company” acknowledged range of machines dedicated to pork bones and lamb The same machine can also be bones separation. Its low-pressure used as a deboner to get very technology allows very important high-QUALITY MSM in terms of reduction of the calcium level in texture, color & very low calcium LIMA also proposes a full range of the mechanically separated Pork levels, less than 1 000 ppm. meat-bone separators for poultry and Lamb meat while keeping from 100 kg / hr input capacity optimum yields. The result is a The range of more than 70 different (220 lbs / hr) to 20 000 kg / hr well-structured recovered meat LIMA models can process from (44 000 lbs /hr). with technological performances 100 to 20 000 kg/hr (220 to 44 similar to a ground meat. This 000 lbs/ hr) of raw product. In particular, LIMA RM 2000 model can process up to 1 000 S is simply the biggest LIMA kg / hr / 2 200 lbs / hr of pork www.lima-france.com meat-bone separator for chicken, or lamb back and neck bones turkey or any poultry bones with without any pre-grinding. Booth - B4505

28 | 2019 | issue 29 VIV MEA 2020 ABU DHABI, U.A.E. MARCH 9-11

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INTERNATIONAL TRADE SHOW FROM FEED TO FOOD FOR THE MIDDLE EAST AND AFRICA

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DYNACQ DETECTS PLASTIC IN FOOD PRODUCTS WITH HIGH SENSITIVITY AT HIGH SPEED By Claus Borggaard, Danish Technological Institute

he food industry is keenly focused on preventing Tcontaminants from reaching the consumer. Contaminants are defined as metal fragments, bone fragments and hard or soft shreds of plastic that have inadvertently ended up in produce, ingredients and products. If these go undetected in products leaving the factory, this can give rise to complaints, product recalls and perhaps even liability suits, all of which can be very harmful to a manufacturer’s reputation. Metal fragments can be detected in products using a metal detector or an x-ray device. Bone fragments embedded in meat can only be found using an x-ray detector.

Automatically detecting small only works if large pieces of Quality) – has been developed at shreds of plastic in foods is a far plastic are involved. Practical the Danish Technological Institute. more difficult task. Plastic cannot experience shows that these The equipment automatically be detected in food using an x-ray are usually tiny contaminations detects fragments of plastic device, as the fragments are often containing insufficient metal to be in foods during the production tiny, thin fragments of detectable by a metal detector process. The equipment has been used to package the products in the product. installed at a number of production before they are processed, or small sites, replacing monotonous, tiring fragments of aprons or gloves. Up to now, the food industry’s manual labour. The equipment Small, hard plastic fragments only safeguard against plastic is capable of inspecting the from belts, and vessels are contamination has been to deploy surface of foods moving on a also a problem. As mentioned, staff on the production line to conveyor belt at speeds of up to these items are usually quite inspect products to find plastic 70 metres/minute. On a 70-cm- tiny, i.e. below the detection limit fragments and remove these wide conveyor belt, the equipment for an x-ray device, and plastic’s from the product by hand. This can find plastic items as small ability to stop x-ray radiation is cost-intensive process is ultimately as 2 x 2 mm, and often smaller. almost the same as the product ineffective as well, as visual When the equipment detects a surrounding it. Needless to say, inspection is an exhausting, difficult contaminant, it sends a signal plastic cannot be detected by task for line workers, particularly to the conveyor belt’s control a metal detector as it is usually at high line speeds. system indicating that something neither electrically conductive nor has been found. This enables the magnetic. A powder can added to DynaCQ – Plastic Detector individual contaminated product certain types of plastic to make it to either be removed from the belt detectable by a metal detector, Vision-based equipment – named manually after stopping the belt but in practice this procedure DynaCQ (Dynamic Check of or to be removed automatically.

30 | 2019 | issue 29 FOOD SAFETY | MPM

The vision equipment comes in two used to quality-sort produce used DynaCQ is designed to be a flexible, versions: a single-camera solution in the production process or in robust and hygienic measurement which is used if products can be the exit inspection of finished platform. It is also expected that spread out in a thin layer across products. In addition, DynaCQ can it can be customised for many the conveyor belt; and a dual inspect ready-made pizzas to see other food-quality inspection camera solution, which inspects if toppings are evenly distributed processes, e.g. in the fish industry, the upper and lower sides of the across the entire pizza surface. for by-products, etc. l products. For the meat industry, DynaCQ About the author: DynaCQ Applications has also been developed to include programs for automatic product DynaCQ has been used for the identification. The equipment entry and exit inspection of produce has been “trained” to recognise and products such as sausages, different cuts of meat in boxes protein powder and minced meat of meat from a cutting line or products. The equipment has different individual cuts directly also been successfully tested on after the cutting belt. In these cases, bacon cubes, sweets and pizzas, the vision-based equipment can where plastic contaminants can reduce the number of employees also cause problems. needed to verify box contents by Claus Borggaard hand – thereby increasing the Senior Consultant at the As the equipment is colour- line capacity, reducing the error Danish Meat Research Institute, calibrated according to familiar rate and ensuring that products a subsidiary of the Danish colour standards, it can also be reach the right destination. Technological Institute

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www.meatingpoint-mag.com | 31 MPM | FOOD SAFETY

FACTS ON DETECTION CAPABILITIES FOR X-RAY SYSTEMS BASED ON CHICKEN BONE COMPOSITION VARIATIONS By Joergen Rheinlaender

his presentation provides an explanation of why some Tbones can be detected by X-ray inspection, whilst others cannot. It also highlights the effects and benefits of accessing the lower part of the X-ray spectrum during poultry bone detection.

The testing of an X-ray system is typically based on selecting small bones and the cutting of small pieces of these bones. These cut bone pieces are subsequently placed into a chicken fillet or A chicken wish bone with the typical HU values of the bone in different positions. a deboned leg. The product is Based on information from the Danish Meat Research Institute, DMRI subsequently scanned by the X-ray system, and its ability to detect years, research in the medical The quantitative distinction is the bone in question is assessed. and dental sector has brought based on differences in X-ray new detectors with very good attenuation using the so-called However, a bone is not just a imaging characteristics down to Hounsfield Unit (HU). This scale is bone. The detectability of a bone 10 kV. These are very interesting based on water having the value depends on its calcification level. for chicken bone detection, since of 0 HU, whereas air has the And the detection depends on the excellent contrast is matched value -1000 HU. A calcified bone the specific X-ray technology with an excellent resolution. The from e.g. pork is typically in the being used. Most important is the detectors require a special long range 600-1000 HU (or beyond), X-ray energy selection. At lower wavelength X-ray energy source whereas soft-bone (cartilage) is levels of X-ray energy and with which can provide a very high much lower (e.g. 100-250 HU), due longer wavelengths, i.e. below 30 flux to ascertain a high signal-to- to the lower abundance of calcium kV, the contrast between bone noise level. These developments minerals (e.g. hydroxyapatite). and meat increases exponentially. have been tested for chicken and fish processing during the last 8 Revelations at the Lower years, and provides crystal clear About the author: X-Ray Energy Spectrum images of product irregularities, interfaced with auxiliary X-ray systems for poultry bone equipment for reject and sorting. detection typically works around 60-80 kV. The key reason is that Quantification of a Bone the high energy is needed due Calcification Level to the sensitivity limitation of standard X-ray imaging detectors. The medical sector has worked with This is unfortunate, since the a quantification of tissue, bones, Joergen Rheinlaender, contrast between bone and fluids etc for many years. This is Ph.D., CEO, meat reduces exponentially with due to using CT (computerized InnospeXion ApS Denmark. increasing energy. For some tomography) for medical diagnosis.

32 | 2019 | issue 29 FOOD SAFETY | MPM

For chicken, the bone HU value depends on the age of the chicken, its feeding, its breed, and many others. For chicken in general food production, an average HU is about 400-450 HU for calcified bone, but varying from the level of cartilage (soft-bone) (100-250 HU) up to 1000 HU for the larger and most calcified bone.

Detection of Chicken Bones Relative to the HU Value of the Bone

Since the detection of a bone depends on the HU value of the bone, it makes no sense to consider only the dimension when evaluating the bone detectability. A comparison of different X-ray systems must therefore be made with the exact same bone pieces. This is difficult, since practical conditions may cause loss of the (very small) bone pieces used. The optimal solution therefore is to apply a test sample with artificial bone pieces (made of a polymer with hydroxyapatite) with a HU value (i.e. around 400- 450) as the average chicken bone.

Concluding Remarks

The above analysis unveils that the comparison of different X-ray systems should be based on standardized test samples. It is also clear that quality control verifications of X-ray system detection capability (as performed e.g. on an hourly regular) must be based on well known, certified and calibrated test samples. It makes sense to use test samples with HU values in the range 400 to 450 HU, as these conform to the average range of calcified bones in general chicken production. wavelength X-rays, it is possible these can be detected, even to detect bones around 1 mm, also when much larger than 1 mm. l By accessing the lower spectrum in cases when the bones that are of X-ray energy and using longer less calcified (lower HU values) www.innospexion.dk

www.meatingpoint-mag.com | 33 MPM | TECHNOLOGY

EXPLORING TECHNOLOGY IN THE FOOD INDUSTRY

Food Through AR 3D Printing Food

For many, Augmented Reality Another technology that’s being (AR) is a normal part of increasingly used in the food everyday life. Since the boom and beverage industry is 3D of Snapchat filters and lenses, printing. Currently, 3D printing AR has become extremely technology is being applied to popular and is now more industries such as automotive, commercially accessible than aerospace and packaging, ever. With the AR market but it is now making its way in Europe estimated to hit into the food and beverage twelve billion dollars by 2024, sector. In fact, it is predicted industries are finding many that by 2020, the global applications to integrate this revenue for the 3D printing cutting-edge technology into market will reach $21 billion. daily practice — and the food and beverage industry is no One German company is different. using 3D printing to create 3D printed jelly meals for elderly Staff working in a food and care home residents that beverage facility can be trained may have difficulty chewing through virtual instructions and or swallowing solid foods. scenarios, where it is possible As the potential uses of 3D With an anticipated global population to virtually visualize working printing are developed, the increase and consumer preferences and operating in the facility. benefits that this technology changing, food and beverage manufacturers This method of training could can offer are becoming further must prepare now to ensure that they enable a more productive understood. 3D printing food can meet demand. As a result, many workforce to be trained at can produce precise results manufacturers are turning to new a quicker rate, compared and save time and effort. technology to help them keep up. to traditional and manual Here, Darcy Simonis, industry network training. While 3D printing has the leader for food and beverage at ABB, potential to provide innovative discusses the technology being used and AR can also enhance consumer food to the growing population the impact it is having on the industry. experience. Some manufacturers much faster compared to have designed products traditional methods of There are many factors affecting the way that have labels displaying manufacturing, it also provides food and beverage manufacturers handle nutritional or recipe information options for the industry to be their processes. Whether it’s the need for when AR is used. However, more environmentally sustainable. more efficient processing, the growing some suppliers are taking 3D printing only uses the required population or consumer preferences and this one step further. A New amount of raw materials to attitudes constantly changing, food and York bakery, for instance, uses make a finished product and beverage manufacturers must ensure AR to display a 3D view of the hydrocolloid cartridges that that they can stay ahead. For example, their products for customers are used in 3D printers form food and lifestyle trends like veganism to view before they place a gel when mixed with water and plant-based food have taken the an order. Using AR in ways and leave minimal waste. industry by storm. In fact, it was reported like this could increase sales that there were over 600,000 vegans in as it means the customer Blockchain Technology the UK in 2018. This demonstrates why can see the food or finished it’s essential for manufacturers to be product before they commit Consumer attitudes to food prepared to adapt. to purchase. have also changed. Whether

34 | 2019 | issue 29 TECHNOLOGY | MPM it’s ensuring that produce is grown sustainably, plastic waste is kept to a minimum, or even eliminated altogether, consumers now want to know every detail about the product they’re buying — and blockchain technology can provide just that.

Through blockchain, consumers can verify the history, origin and quality of a product. Blockchain is benefitting the industry as it builds trust between the supplier, manufacturer and consumer, which in turn can increase brand loyalty. It can also reduce food waste by identifying problems along the way, such as contamination or storage issues. If problems are detected at an early stage of the production process, it can be resolved before it hits the shelves. This could help reduce food waste and eliminate the need for product recalls.

Most food manufacturers should already have software installed that monitors, records, and traces product ingredient details. ABB offers its 800xA distributed control system (DCS) or the ABB AbilityTM Manufacturing Operations Management (MOM) system, which traces and

records an ingredient and logs the data in a database for manufacturers to refer to.

It is still uncertain exactly how the growing population and consumer preferences will impact the industry, but manufacturers need to ensure their facilities are equipped with the latest technology in order to adapt to the constant change. Manufacturers should embrace these developments in technology and apply them to their production processes as failure to prepare could jeopardize their position in the industry. l

www.abb.com

www.meatingpoint-mag.com | 35 MPM | PERSPECTIVES

THE DIGITALIZATION OF FAST FOOD The Arrival of Artificial Intelligence (AI) and Plant-Meat By Henk Hoogenkamp

ellbeing, health, great taste, clean label and ecological Wsustainability are today’s key drivers influencing consumers’ purchase decisions, particularly in the affluent societies. This is especially true for the Millennial and Generation X-consumers. Knowing all these wants and needs, it can be expected that the food industry continues to go through a disruptive transition and the end is nowhere in sight. Winning with words, or “storytelling” are nowadays “essential ingredients” for food companies who want to successfully communicate a growing consumer affinity for products including social or ethical causes. After all, it is very important to recognize the important marketing rule that “when people are not consciously including, they are subconsciously excluding”.

The food industry is adapting to changing consumer expectations in an on-demand affluent world as home-cooked meals are on the decline, and meals eaten away from home and away from restaurants are expected to accelerate. Instead loyalty to individual restaurants. In this day and age, consumers a greater proportion of the food The surviving restaurants likely are informed and influenced by intake will be substituted by food will become smaller, not larger. social media and their purchase delivered from virtual restaurants, Automated food preparation decisions are based on health, cloud-kitchens, subscription food kitchens and evolving individual taste, price, transparency and services and grab-and-go pickup dietary restrictions will accelerate honesty. This is especially true stations. Especially cloud-kitchens menu changes to provide specific for the emerging generations -sometimes grouping together health benefits. who want to know where their different food specialities under food comes from. Differences one roof- will continue to rapidly The Story of Success in generational eating habits grow and disrupt the traditional need to support well-being and food service markets. Consumers For the success of a new brand or mental-health, particularly for will become increasingly loyal to an ingredient, it is crucial to entice people managing healthy lifestyles third-party delivery apps, and as the consumers with a story outlining around work, families and social such a risk of impacting brand why they should buy the product. peer interactions. Add to that the

36 | 2019 | issue 29 PERSPECTIVES | MPM growing number of consumers in peer-dominated social media and find common ground by who expect food companies to influences. introducing health alternatives. package all of these complicated variables into sound and easy-to- Social Media Health However, as the teens are still understand stories explaining the attracted to less-healthy foods, the merits of the product. Literally out of nowhere, social Millennials and Generation X-ers media has created an overwhelming are setting the stage for a new For example, the use of chemical pressure for brands and consumers era of food dynamics. The traffic and unsustainable ingredients to interact. Initially, the legacy to roughly 14,000 McDonald’s US can lead to a variety of issues for food companies underestimated restaurants continues to stagnate. both consumer health and the true the change in social dynamics and Part of the decline is due to interpretation of sustainability. its effect on purchase decision consumers switching to food that The sustainability issues are making. It therefore comes as no they view as more healthy. Much now so deeply embedded in the surprise that particularly young to the chagrin of franchisees, entire supply chain - from core people -teens- are fully engaged McDonald’s US has invested agriculture to food processing and with food and drink brands. heavily in updating mandated ending at the environmentally Unfortunately though, a massive investments in digital ordering friendly products. Increasingly, 90%+ is related to brand platforms kiosks. This seems to have resulted the Millennials and Generation such as unhealthy snacks, candy, in an orchestrated push-back from X-ers want to know what is in sugary drinks and fast food. Social franchisees or owners making a product and are seeking out brand engagement targets peer these huge capital investments. simple-to-understand ingredients influenced groups. This is designed Another underestimated issue is to understand how it benefits to make products and services the all-day breakfast menu and their health and well-being. seem fun, cool and daring. Food some complex menu-board offerings However, sustainability is not just companies should not relentlessly that -in some restaurants- have about counting carbon credits, promote their least healthy -but significantly slowed down restaurant it also encompasses ethical and good tasting- products, but operations, including increased social values, and often its role instead accept social responsibility wait-times at drive-throughs.

www.meatingpoint-mag.com | 37 MPM | PERSPECTIVES

allow the opportunity for gathering consumer information. This includes the use of Bluetooth devices tracking real-time consumer’s movements. Actually, it seems as though the large fast food companies are ultimately transforming quasi- technology business platforms into an e-commerce that happens to sell food. The bottom-line is that the recommendation algorithms and voice recognitions built into ordering systems have generated larger orders, not only fattening the profit but also the waistline of the consumers. After all, when looking at delicious food pictures, it is hard to resist the temptation to splurge. Critics of artificial intelligence have long warned that the technology eventually will lead to a dystopian future in which humans are subordinate to computers. It remains to be seen, but the unintended consequences have the potential to further worsen the current obesity crisis by driving up unhealthy eating habits. Despite all good intentions, it will make it difficult for people to find moderation. l

Face and Voice quickly becoming a strategically About the author: Recognition essential tool to anticipate a customer behavioral decision As consumers in affluent societies making. For example, digital turn to healthier alternatives, ordering boards and camera traditional fast-food sales are technology using facial recognition slowing across various target or license-plate numbers, allow a groups. To reverse the trend of the fast food company to define a list traditional salty and greasy fast of suggested purchases based on food, subtle menu board changes previous visits taking into account are made including the addition such factors as the weather, time of plant-based meat alternatives. of day, the popularity of foods as These strategies attract a younger well as the length of the wait. Drive- crowd which can be considered through businesses have taken a Henk Hoogenkamp a cultural shift as these business page from internet algorithms and evolve. Besides adding plant-based personalization to collect consumer Former President DMV USA food options -like the Beyond Meat data and then use that information (a Friesland Campina company), Burger- to the familiar array of to encourage more spending. Senior Director Strategic favorites such as the Quarter Technology Dupont Protein. Pounders and Chicken Nuggets, As the fast food industry grows more Board member, also artificial intelligence (AI) is competitive, food delivery apps Author and Publicist

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GEA PACKAGING DAYS 2019: SAFE AND SUSTAINABLE THAT MINIMIZES FILM USE With sustainability increasingly important in food packaging, it’s only logical that packaging systems not only need to be efficient, safe and flexible but also conserve energy and resources. GEA product experts demonstrated the technology group’s solutions for this segment at this year’s Packaging Days, staged at the Biedenkopf plant (Germany) in November.

Over two days, more than 220 participants were welcomed at the well established event. Photo GEA They gathered information on equipment solutions that meet food During the GEA Packaging Days at the Biedenkopf plant, customers informed producers’ various requirements themselves about solutions in the field of sustainable food packaging. regarding optimized packaging quality, safe and economical the highest packaging quality, all and compatible GEA DualSlicer. packaging processes as well as individual modules are tailored Attendees were given proof better recyclability coupled with to each customer’s requirements. positive of a packaging process reduced film usage. The event that makes rapid film changes focused on the GEA PowerPak The A team: GEA PowerPak extremely simple while minimizing PLUS packaging machine as PLUS and GEA DualSlicer film wastage. Characterized by well as covering every step in the its premium cut quality, low give- packaging line from feeding, through The lecture series kicked off with a away and high yield, the slicer can inserting, cutting and sealing, to presentation on the GEA PowerPak be perfectly adapted to suit the labeling and separating. To ensure PLUS machine relevant product. As tried-and- trusted solutions, both machines are reliable, easy to operate and Photo GEA ensure stable processes.

FoodTray: a Solution

An exploration of topics revolving around reduced film consumption and subsequently highlighted FoodTray, a system solution for sustainable food packaging. The tray concept combines corrugated and plastic film to create a consumer-friendly packaging system for fresh foodstuffs. The GEA PowerPak PLUS packaging machine offers extremely easy, simplified and Automatically assembled on fast film change with minimal film loss during the packaging process. the GEA Thermoformer, the two

40 | 2019 | issue 29 PACKAGING | MPM materials can easily be separated grocery retailers’ and discounters’ GEA works closely with plastics after use for appropriate disposal. fresh foods counters. The upshot manufacturers from as early as the is lower film consumption. Due film development stage. Extensive Solutions for Multi-Layer to the technical need for two testing ensures that the SmartPacker Packaging loading systems, however, the provides packaging companies with thermoformer’s cycle speed is proven solutions for reliable and Increasingly, multi-layer or double- reduced. The long-term purchasing sustainable product packaging layer packaging is being used behaviour of the end customer that consumers can dispose of to facilitate the handling and will ultimately decide whether in environmentally friendly ways. presentation of fresh products. machine technology will prevail. This is in keeping with the trend The industry can always rely on Alongside practical solutions, toward smaller package sizes at GEA for the appropriate Solutions. the GEA Packaging Days also showcased a number of the Photo GEA Greater Flexibility with Fraunhofer Institute’s projects Gea Smartpacker that aim not only to enhance packaging safety during transport The appeal of the GEA PowerPak but also explore the state of the Plus, with its good 12-month track art in recycling composite films. record on the market, is matched by The event wrapped up with the GEA SmartPacker. With a simple basic guidelines on packaging The FoodTray paperboard / film composite format change, this versatile vertical recyclability in line with the new solution can be almost completely recycled form-fill-seal packer can handle up German Packaging Act. and is versatile in use. to seven different pouch designs. www.gea.com

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BET_083_ AZ_MeatingPoint_210x148,5_ohne_IFFA_RZ.indd 1 03.12.19 13:16 www.meatingpoint-mag.com | 41 MPM | PACKAGING

PACKAGING CONCEPTS AND METHODS FOR PRESERVING MEAT QUALITY

here are different packaging from the supplier or abattoir other functions such as opening concepts depending on to the meat processor, sausage aids, reclosure features, or ease Tthe particular product and producer, wholesaler, local butcher of stacking on the supermarket the processing stage within the or caterer, and they are also used shelf. added value chain. This means for transporting product within that different technology and individual processing companies. In parallel with this, there has packaging materials are required, One other benefit: the meat can been a trend in recent months when transport or maturation mature in the pack and therefore towards greater sustainability packs for example are being improve still further in quality. in packaging and a higher level produced, from those required This is used primarily for beef. of environmental awareness, for retail packs for the end A good example of this is roast which have been influenced by consum-er. In addition to the high beef, which is transported from the discussions about the use of demands placed on hygiene and South America to Europe, where plastic packs, the EU Packaging functionality, one of the most it is further processed. Strategy, and current packaging important objectives of a pack legislation. This trend has a direct is to provide extended shelf life An ideal type of packaging for effect on the design and production for the product. these large meat cuts are vacuum of packs, as well as the packaging packs or shrink packs, which are materials used. This means when Meat is a valuable food product. produced on chamber machines packing food products, only as It is therefore essential, that all or chamber belt machines of much packaging material should those involved in the process different output categories. be used as is absolutely necessary chain exercise the greatest care Selection of the appropriate ma- to protect the content of the pack. in handling the product. One chine depends on the products to In addition to this, alternative important aspect of this is the be packed, their size, and weight packaging solutions, particularly product processing, which should be and also the required output or paper fibre-based materials, as sparing on resources as possible. level of effi-ciency. If the products are also gaining in importance But there is also special importance to be packed are evenly sized, for the meat industry, as well. attached to the packaging, since alternative packaging concepts This is because they contribute this contributes to preserving to packing in film pouches may significantly to increased pack quality and extending the shelf be used, and these enable a recycla-bility. life of the product, thereby also higher degree of automation contributing to reduc-ing food to be achieved. One example of Depending on the product and waste. Essentially it depends on this is ther-moforming packaging the expectations of both the retail the product to determine, which technology. trade and consumers, there is a is the most suitable packaging wide spectrum of retail packs con-cept, method, or technology. Retail Packs available, ranging from rigid thermoformed packs and pre-made Transport Packaging In the of retail packs, the trays to flexible packs in a wide marketing aspect is an additional variety of designs. Examples of Transport or maturation packs objective. The pack must be these are vacuum packs, vacuum are generally used for larger presented attrac-tively at the skin packs, and shrink packs. In pieces of meat in the B2B sector. point of sale and encourage the addition to the chamber and These industrial packs protect consumer to purchase the product. chamber belt machines already the wholesale meat primals from Product differentiation features mentioned, there is a whole range of external influences, while also include the visual appearance suitable thermoforming packaging minimising the effects of the and sensory feel, the visibility of machines and traysealers, which meat drying out. The packs are the product in the pack and its can be selected for the different used for transporting the product printing or label-ling, as well as requirements.

42 | 2019 | issue 29 PACKAGING | MPM

Methods for Preserving by removing the oxygen (O2). the particular type of meat and Meat Quality Otherwise the oxy-gen would quickly its processing, the deoxymyoglobin cause spoilage of the food through oxygenates into oxymyoglobin at Vacuum packs or MAP packs chemical or biological processes. a higher concentration of oxygen. are generally the preferred type The vacuum prevents the growth The original purple colour of the of packaging for preserving the of aerobic microorganisms, such meat then changes to a brick-red quality of the meat product as pseudomonads. Despite this colour. If the oxygen content is and extending its shelf life. The however, the metabolic processes reduced to a low value, or the differences in the various products of anaerobic lactic acid bacteria meat is stored for a long time, do however require the pack- continue in the vacuum pack, and the unattractive brown-coloured aging concept to be designed these also of course grow on the metmyoglobin is automatically in individual ways. In principle meat. Due to their metabolism, produced. The meat may actually both methods are comparable these lactic acid bacteria produce still be faultless from the microbial in the contribution they make to carbon dioxide (CO2), which point of view, but it is often no the microbial effect on shelf life. dissolves gradually in the meat longer accepted by the consumer and reduces the pH value of the due to its visual appearance. Research institutes, universities, product. This process stems the leading machine and film growth of other bacteria. If the oxygen is largely removed, as manufacturers, as well as recycling in the case of vacuum packaging, companies are all systematically Oxygen or the removal of oxygen this also creates more stable working on suitable packaging also has an effect on the colour preservation of the meat colour technology to extend shelf life of the meat. The meat’s colour - and therefore a higher level and preserve product quality. One essentially de-pends on its myoglobin of consumer acceptance. If the current example is the QualiMeat content and state. The myoglobin oxygen is removed completely project, which is being sponsored by is responsible for the intramuscular from the pack, the colour of the the Interreg Europe program and transport of oxy-gen, and it is meat tends towards purple again runs until December 2019. The six present in different quantities in thanks to deoxymyoglobin. But partners involved - the University the various products. Lean pork, for the quality of the meat also plays of Kempten, Innsbruck University, example, contains only Innsbruck Man-agement Center, 2 grams per kilogram MULTIVAC, the Kempten Center of meat, while beef on for Food and Packaging Industry, the other hand can and NATURABIOMAT GmbH - contain up to 20 grams are researching the interaction of per kilogram. Since various packaging systems and there is predominantly materials on fresh meat. The aim deoxymyoglobin in is to optimise packaging materials freshly cut meat, it and processes for improving the has a purple colour, preservation of fresh meat quality. which appears paler or stronger depending on the type of meat.

In the case of vacuum packs, the But this colour is not extended shelf life is achieved stable. Depending on

www.meatingpoint-mag.com | 43 MPM | PACKAGING an important role here. If the keeps its natural appearance. The protrusion or sharp features can reduction capacity is not sufficient food product is also fixed firmly be packaged attractively and to metabolise the residual oxygen, to the base of the pack or tray, securely. Suitably dimensioned which is present in the pack and so that it can not slide around, standard trays must be used for dissolved in the meat after the and it can therefore be presented producing vacuum skin packs on packaging procedure, the meat at the point of sale as either a traysealers. With thermoforming appears brown despite the absence stand-up pack, a hanging pack or packaging on the other hand, of oxygen in the pack. However, a conventional horizontal pack. The reel-fed upper and lower webs this tends to be accepted by the vacuum in the pack contributes are used to produce the packs. In consumer in the case of beef in to an extended shelf life for the addition to logistical and financial vacuum packs, for example more product. In addition to soft meat benefits, the advantages of reel- than with pork. like fillet pieces, other prod-ucts fed materials lie in the fact that with sharp or hard features, such universally used films can be utilised Another aspect which should be as bones for example, can also and there is a higher degree of taken into consideration: with be packed securely in this type flexibil-ity, since packs can be vacuum packs, the escaping meat of pack. If vacuum skin packs produced to individual designs, juice is not caught by an absorbent are stored in the freezer, they for example with specially formed pad, as is the case when packing also provide reliable protection contours or other features. under , but against freezer burn. rather the juice col-lects in the MultiFresh™ from MULTIVAC is cavities around the meat. These It is however essential to select a special process for producing cavities can be reduced by shrink suitable film material. The vacuum skin packs which can be or skin packaging, whereby the mechanical properties of the made on both thermoforming film is pulled skin-tight around upper web must be de-signed packaging machines and traysealers. the meat by means of a special for the shape and height of The comprehensive machine process, and this reduces the the particular product, so that range meets all the require- escape of juice significantly. even those products with high ments of pack size, output, and

The different vacuum packs can be produced on thermoforming packaging machines, as well as traysealers and chamber machines. Two attractive versions of the vacuum pack, which have become established in the market, are vacuum skin packs and shrink packs.

Diversity of Vacuum Packs - Vacuum Skin Packaging Vacuum MultiFresh™ Thanks to their high level of product protection and their Packaging under vacuum extends MultiFresh™ vacuum skin attractive appearance, vacuum the shelf life of products since the packaging uses a special skin skin packs are on an upward trend biochemical degradation of the film, which encloses the product in the self-service retail sector. product is slowed down by the without tension like a second This type of pack involves the removal of the atmosphere. As skin and seals to the entire upper web being tightly draped the products may be compressed surface of the lower web. The around the product without tension in the process, vacuum packs upper web passes through a like a second skin, before being are only suitable for food which heating station to activate the sealed to the entire surface of is not sensitive to pressure. film properties, and it is then the lower web or pre-made tray. pre-stretched in the sealing die. The product is not distorted and

44 | 2019 | issue 29 PACKAGING | MPM level of automation. The special with special shrink properties are packs, the natural atmosphere in MultiFresh™ films combine functional used to envelop the product on the pack is replaced by a modified benefits with outstanding visual all sides, like a second skin. The atmosphere appropriate for the properties. MultiFresh™ packs are perimeter sealing produced by a particular product. The gas mixture characterised in particular by thermoforming packaging machine is typically made up of oxygen, their high level of trans-parency gives seal seams with a high level carbon dioxide, and nitrogen. and brilliant gloss – and they also of strength and durability. An When determining the modified offer optimum product protection, integrated shape cutter is used atmosphere for the particular while at the same time ensuring to au-tomatically cut out the product, the chemi-cal processes, an extended shelf life is achieved packs with their protruding upper which take place during the storage for the product. web, and the cutting process is of the product, must always be so accurate that, in con-trast to taken into account, particularly Diversity Of Vacuum conventional shrink packs, the since the barrier properties of the Packs - Shrink Packaging film trim at the edge of the pack packaging material can never is reduced to a minimum. Thanks be 100%. In the case of shrink packs on the to FormShrink®, every product other hand, the product is vacuum has an individually tailored pack, When packing fresh meat, a mixture packed in a special shrinkable film. regardless of its shape and size. of 60 to 70 percent oxygen and The shrink properties of the film 20 to 30 percent carbon dioxide are activated by brief contract Packing Under Modified is used. The amount of oxygen with hot water. Conceived as a Atmosphere (MAP) must be tailored individually to cost-effective and automated the necessary CO2 quantity, and alternative to conventional packing MAP packs are frequently used the required barrier properties of in shrink , FormShrink® was to pack fresh products in the the packaging material have to developed by MULTIVAC as its self-service retail sector, such as be tuned to the expected storage own unique process, whereby minced meat, gou-lash, and shingled time and required shelf life. The very thin thermoformable films steaks or chops. In the case of MAP desired brick-red meat colour, which consumers associate with product freshness and quality, is prevalent at oxygen concentrations above approx. 21 percent. But oxygen can also, under some circumstances, have a nega-tive impact through loss of water and toughness of the meat. In addition to this, oxidation products from fat and protein can also arise. The individual meat-processing company must however make its own evaluation about the extent, Formshrink Modified Atmosphere to which these effects are actually (MAP) perceived as negative, since they will probably remain almost The FormShrink process uses imper-ceptible, given the relatively special, extremely shrinkable In the case of packs with modified short shelf life of the product. thermoforming films. The finished atmosphere, the atmosphere packs pass through a shrink in the pack is replaced with a The CO2 has a bacteriostatic and unit. The shrink properties of gas mixture, which is matched fungistatic effect, since the pH the film are activated by the to the product. This usually value of the meat is reduced by the heat effect of the hot water, consists of carbon dioxide, CO2. This contributes significantly and the film then lies tightly nitrogen, or oxygen. to an extension of the product around the product. shelf life. When combined with low storage temperatures, bacterial

www.meatingpoint-mag.com | 45 MPM | PACKAGING spoilage is effectively stemmed. is best suited to which type of acid bacteria in the meat itself. The temperature and change meat. Both vacuum and MAP As described above, the CO2 is of pH value have a significant packs contribute to extending shelf of significant importance, since it influence on colour, consistency, life and enhancing the attractive has bacteriostatic and fungistatic taste, and shelf life during meat presentation of the prod-uct. An effects, and in conjunction with low maturation. important criterion is however the temperatures it stems the growth shape and form of the product. of microorganisms. In association However, the problem is compounded Compact pieces of meat such with the slower metabolism of by the fact that CO2 migrates as fillets are primarily vacuum anaerobic bacteria, this contributes from the pack more readily than packed, whereas portions of minced significantly to extending the O2. It also dissolves partially in the meat or goulash tend to be in shelf life of the product. Howev- product. This causes the amount MAP packs in the chill cabinet. er, due to the growth of lactic of CO2 in the pack atmosphere to acid bacteria, an unpleasant change more than the amount of As regards preserving the product’s and sour smell may be detected O2 over the storage period. These colour or achieving optimum after the pack is opened, but this two aspects must also therefore colour stability, the vacuum pack disappears after a short period be taken into consideration, when is superior to the gas-flushed pack, of time. determining the gas mixture, so since the colour remains constant that the extended shelf life can over the storage period - assuming In MAP packs the effect of be achieved and the best possible the packaging mate-rial has an carbon dioxide also stems the quality level maintained. If too adequate oxygen barrier. In the growth of other aerobic bacteria, much CO2 is added, the pack may case of gas-flushed meat, the such as pseudo-monads, so that collapse under some circumstances desired red colour can be achieved the oxygen content has less of during the storage period due to through oxygen, but the stability an influence from the microbial lower internal pressure - and a of the colour does however depend point of view. so-called pseudo vacuum arises. very much on the meat quality, If too little CO2 is added, it the produc-tion process and the As a matter of principle, it is may not completely develop storage conditions. recommended that for each product, its bacteriostatic function, and its particular characteristics and the effect in regard to shelf life The preservation of the meat quality the environ-mental conditions are extension is therefore less marked. has to be judged in conjunction factored into the calculations, with the microbiological and and also that the interaction MAP packs are produced primarily sensory shelf life of the product. with the packaging material is on thermoforming packaging A high bacteria count or large fully investigated. The interaction machines and traysealers. After bacteria growth represents not between the machine and the the pack cavi-ties or trays have only a health hazard to con- packaging material also has a been filled with the product, the sumers but also a loss of product significant influence on the quality atmosphere in the pack is modified quality. This can be established, of the pack and therefore also on by means of either gas purging for example, by the smell or state the product - as well as on the or back flushing with the special of the meat. Irrespective of the efficiency of the overall packag- gas mixture, after a vacuum has microbial parameters, the sensory ing procedure. As a leading been drawn in the pack. The shelf life of the product can be machine manufacturer, MULTIVAC upper web is then sealed to the detected by a colour change, which supports its customers from the formed pack. A wide range of represents for the consumer the very beginning. Its range of services packaging materials made of first and most immediate criterion extends from comprehensive advice various plastics, as well as paper for judging freshness. and technical support through to fibre-based materials, are available pack tests and sam-ple productions, for producing MAP packs. From the microbial aspect, the and right up to collaboration distinction is somewhat more with leading film manufacturers Vacuum or MAP? difficult. Since carbon dioxide for the development of specific through gas exchange is not present packaging materials for individual It is difficult to answer the question in vacuum packs, this is only formed customer requirements. l regarding which form of packaging by microorganisms such as lactic www.multivac.com

46 | 2019 | issue 29 “MEATING” POINTS | MPM

GLOBALG.A.P. ACADEMY – NEW LEARNING SOLUTIONS BUILDING A STRONG FOUNDATION FOR THE FUTURE New Academy Learning Platform

The GLOBALG.A.P. Academy (excluding certification body training) is now operating on a new consolidated learning platform designed to provide learners with a one-stop learning center for all GLOBALG.A.P. capacity building training programs and courses.

By registering to the new platform, academy platform learners can find, book and pay for GLOBALG.A.P. workshops directly online from anywhere in the world. They will also be able to As part of its strategy to expand The GLOBALG.A.P. Quality download their workshop material, company’s global capacity building Management System (QMS) complete their exam directly on reach, GLOBALG.A.P. Academy Version 5.2 & Internal Inspector the platform and get the results has planned several new products Training (IIT) provides a detailed straight away. and learning solutions. description of the requirements for setting up a GLOBALG.A.P. New Online Training – New Workshops QMS as well as a training for Coming Soon! internal inspectors in charge of To complement the Farm Assurer monitoring and checking the The GLOBALG.A.P. online learning Workshops for the three Integrated QMS. This two-day workshop is experience: Anytime. Anywhere. Farm Assurance (IFA) scopes aimed at staff responsible for At Your own pace. crops, aquaculture, and livestock, implementing QMS for Option GLOBALG.A.P.’s range of training 2 producer groups, Option 1 The first two GLOBALG.A.P. online solutions open to the public has multisite producers with QMS, courses are covering: now been expanded to include 2 internal inspector and auditors, * Food Hygiene for Primary new workshops: and certification body inspectors. Production * HACCP - Hazard Analysis and The GLOBALG.A.P. Producer More GLOBALG.A.P. training by Critical Control Points. Workshop introduces the IFA GLOBALG.A.P. approved trainers * The new online courses will fulfill principles and provides a detailed available worldwide and in several the training and qualification explanation of the control points languages. requirements for Farm Assurers and compliance criteria (CPCCs) and for inspectors and auditors that producers must comply with For 2020, 36 new public workshops as defined in GLOBALG.A.P.’s in order to get certified. The 2-day have been planed in several General Regulations part III. Due workshop is ideal for anyone parts of the world and in several to be published in Jan 2020, both interested in understanding how different languages. courses are designed as self-paced the GLOBALG.A.P. system and e-learning courses available anytime the IFA work to apply safe and Most of the workshops planned for the from anywhere in the world. responsible practices on the farm, first half of 2020 can now be booked in particular for producers or online via our new GLOBALG.A.P. www.globalgap.org/ technical experts of producer groups. Academy Learning Platform. academy

www.meatingpoint-mag.com | 47 MPM | SUPPLIERS GUIDE

ADM WILD Europe GmbH & Co. KG BETTCHER GmbH Rudolf-Wild-Str. 107-115 Pilatusstrasse 4 D-69214 Eppelheim/Heidelber 6036 Dierikon, Germany Switzerland Tel: +49 6221 799 6964 Tel: +41 41 348 02 20 Fax: +49 6221 799 976964 Fax: +41 41 348 02 29 Email: [email protected] Web: www.adm.com Web: www.bettcher.ch

Albert Handtmann FESSMANN GmbH and Co KG Maschinenfabrik GmbH & Co. KG Herzog Philipp Straße 39D 71364 Winnenden Hubertus-Liebrecht-Str. 10-12, Germany 88400 Biberach/Riss, Germany Tel: +49 7195 701-0 Tel: +49 7351 45 1432 Fax: +49 7351 45 20 1432 Email: [email protected] Web: www.handtmann.de Web: www.fessmann.com

Friedr. Dick GmbH & Co. KG Frontmatec Group Esslinger Str. 4-10 Platinvej 8 73779 Deizisau 6000 Kolding Germany Denmark Tel: +49 (0)7153 / 8 17 - 0 Tel: +45 763 427 00 Fax: +49 (0)7153 / 8 17 - 2 19 Email: [email protected] Email: [email protected] Web: www.rfidick.de Web: www.frontmatec.com

FRUTAROM SAVORY SOLUTIONS G. Mondini S.p.A. A.-Schemel Str. 9 Via Brescia 5 5020Salzburg 25033Cologne (BS) Austria Italy Tel: +43 662 6382 1301 Tel: +39 030 705600 Fax: +43 662 6382 808 Fax: +39 030 7056250 Email: [email protected] Web: www.frutarom.eu Web: www.gmondini.com

GEA Food Solutions Bakel BV GLOBALG.A.P. c/o FoodPLUS GmbH Beekakker 11, Spichernstr. 55 5761 EN Bakel, 50672 Cologne, The Netherlands Germany Tel: +31 492 349 349 Tel: +49 221 57776 -0 Fax: +31 492 349 416 Fax: +49 221 57776 -1999

Web: www.gea.com Web: www.globalgap.org

IPCO Sweden AB HIPERBARIC 2453-B Västra Verken Calle del, Calle Condado de Treviño, 6, 81181 Sandviken 09001 Burgos, Sweden Spain Tel: +46 (26) 26 56 75 Tel: +34 947 47 38 74 Fax: +46 (26) 25 86 75 Email: [email protected] Web: www.ipco.com Web: www.hiperbaric.com

Industrial Auctions B.V John Bean Technologies AB Looyenbeemd 11, Rusthållsgatan 21 5652 BH Eindhoven, SE-251 09 Helsingborg Netherlands Sweden Tel: +31 (0)40 240 9208 Tel: +46 42 490 4045 Fax: +31 (0)40 240 9209 Email: [email protected] Web: www.industrial-auctions.com www.jbtfoodtech.com

K+G Wetter GmbH Karl Tichy Handelsgesellschaft mbH Goldbergstrasse 21 Salaberg 23, 35216 Biedenkopf - Breidenstein A-3350 Haag Germany Austria Tel: +49 6461 9840-0 Tel: +43 664/4433221 Fax: +49 6461 9840-25 Fax: +43 7434/44459 Email: [email protected] Email: [email protected] Web:www.kgwetter.de Web: www.tichytrading.at

48 | 2019 | issue 29 SUPPLIERS GUIDE | MPM

Klöckner Pentaplast Group Paul Kolbe GmbH 4 Kingdom Street Gewerbestraße 5, London 89275 Elchingen, W2 6BD Germany Tel: +49 7308 96100 Email: [email protected] Web: www.kolbe-foodtec.de Web: www.kpfilms.com

Krehalon B.V. LIMA S.A.S. Innovation Drive, Unit 10, IPark Industrial Estate 456, route de Rosporden Kingston Upon Hull, HU5 1SG Z.I. Guelen - 29000 Quimper United Kingdom France Tel: +44 (0)1482 886728 Tel: + 33 (0) 298 948 968 Fax: +44 (0)1482 865280 Fax: + 33 (0) 298 948 969 Email: [email protected] Web: www.krehalon.com Web: www.lima-france.com

Marel Further Processing B.V. Marel Poultry B.V. Handelstraat 3 Handelstraat 3 5831 AV, Boxmeer 5831 AV, Boxmeer Netherlands Netherlands Tel: +31 (0) 485 586 122 Tel: +31 (0) 485 586 111 Fax: +31 (0) 485 586 222 Fax: +31 (0) 485 586 222 Email: [email protected] Email: [email protected] Web: www.marel.com Web: www.marel.com

Micvac AB MULTIVAC Sepp Haggenmüller Flöjelbergsgatan 10 SE & Co. KG SE-431 37 Mölndal, Sweden Bahnhofstraße 4, 87787 Wolfertschwenden, Tel: +46 31 706 12 30 Germany Tel: +49 8334 601-0 Email: [email protected] [email protected] Web: www.micvac.com Web: www.multivac.com

NOCK Maschinenbau GmbH PRODUCTOS SUR, S.A Industriestrasse 14 Saavedra Fajardo, parc. 27/7 77948 Friesenheim San Ginés (Murcia) Germany 30169 Spain Tel: +49 (0) 78 21 / 92 38 98-11 Tel: +34 968 881 991 Fax:+49 (0) 78 21 / 92 38 98-18 Email: [email protected] Email: [email protected] Web: www.nock-gmbh.com Web: www.prosur.es

RED ARROW International LLC REX-Technologie GmbH & Co. KG P.O.Box 775 Irlachstraße 31 Manitowoc, WI 54221-0755 5303 Thalgau USA Austria Tel: +1 920 769 1100 Tel: +43(0)6235-6116-29 Fax: +43(0)6235-6529 Email: [email protected] Web: www.redarrowinternational.com Web: www.rex-technologie.com

Sealpac International bv STEEN F.P.M. International Langekamp 2 Franse Weg 33 NL-3848 DX Harderwijk B-2920 Kalmthout The Netherlands Belgium Tel: +31 (0)341 46 20 30 Tel: +32-(0)3/665.04.00 Fax: +31 (0)341 46 20 33 Fax: +32-(0)3/665.34.58 Email: [email protected] Email: [email protected] Web: www.sealpacinternational.com Web: www.steen.be

ULMA Packaging VLAM vzw – Belgian Meat Office Garibai, 28 Koning Albert II-laan 35 20560 Oñati (Gipuzkoa) box 50 Spain B-1030 Brussels Tel: +34 943 73 92 00 Tel: +32 2 552 80 56 Fax: +32 (0)474 24 42 93 Email: [email protected] Email: [email protected] Web: www.ulmapackaging.com Web: www.belgianmeat.com

www.meatingpoint-mag.com | 49

EDITORIAL CALENDAR 2020

FEBRUARY Fish International Bremen, Germany 9 Feb - 11 Feb, 2020 Ordering Deadline: 10 February, 2020 Eurocarne Verona, Italy 29 Jan - 1 Feb, 2020 1 Publication Date: 25 February, 2020 l Humane Stunning and Slaughtering Process Expo Chicago, USA 12 Feb - 13 Feb, 2020 l Skinning, Deboning & Trimming, Portioning, Grinding, Separating, Sorting Meat, Poultry & Fish Focus Gulfood Dubai, UAE 16 Feb - 20 Feb, 2020 l Conveyors and Belting l Skin and Whole Muscle Packaging Trends Grill & BBQ Sindelfingen, Germany 28 Feb - 1 Mar, 2020 SMAK Oslo, Norway 3 Mar - 5 Mar, 2020 APRIL FOOD EXPO Athens, Greece 7 Mar - 9 Mar, 2020 Ordering Deadline: 14 April, 2020 2 Publication Date: 22 April, 2020 VIV MEA Abu Dhabi 9 Mar - 11 Mar, 2020 l INTERPACK Review l Mincing, Blending, Mixing, Filling, Forming Technology CFIA Rennes, France 11 Mar - 13 Mar, 2020 l Burger Patties and Meat Snacks Seafood Expo North America, Boston 15 Mar - 17 Mar, 2020 l Disposal and Wastewater Treatment, Energy Efficiency, Processing of Left Over Parts Foodex Birmingham, UK 30 Mar - 1 Apr, 2020 l Energy Efficient Packaging Equipment Trends and Solutions easyFAIRS Packaging Innovations Utrecht, Netherlands 31 Mar - 2 Apr, 2020 JUNE UzFood Tashkent, Uzbekista 1 Apr - 3 Apr, 2020 Ordering Deadline: 15 June, 2020 3 Publication Date: 22 June, 2020 Alimentaria Barcelona, Spain 20 Apr - 23 Apr, 2020 l Dicing, Strip, Cutting, Slicing SIAL CANADA, Montreal 15 Apr - 17 Apr, 2020 l Smoking, Cooking, Coating, Frying l BBQ Trends, Snacks& Sides, Natural Ingredients Trends Japan Meat Tokyo, Japan 15 Apr - 17 Apr, 2020 l Marinades, Clean Label, Meat-Free Alternatives l Sustainable Packaging Trends Worldfood Warsaw, Poland 21 Apr - 23 Apr, 2020 Seafood Processing Global Brussels, Belgium 21 Apr - 23 Apr, 2020 SEPTEMBER Ordering Deadline: 14 September, 2020 Interfood Krasnodar, Russia 23 Apr - 25 Apr, 2020 4 Publication Date: 22 September, 2020 VIV RUSSIA Russia 26 Apr - 28 Apr, 2020 l NEW: Agroprodmash Special Supplement (In Russian) l Sausage, Bacon and Ham Production Interpack Duesseldorf, Germany 7 May - 13 May, 2020 l Casing, Netting, Clipping, Labelling l Process Control, Weighing, IT Solutions, Software, easyFAIRS EMPACK Dortmund, Germany 19 May - 20 May, 2020 Automation and Robotics Industry 4.0 l Vacuum and Skin Packaging Trends VIV RUSSIA Russia 26 May - 28 May, 2020 Propak Asia Bangkok, Thailand 17 Jun - 20 Jun, 2020 OCTOBER Foodtech Herning, Denmark 29 Sep - 1 Oct, 2020 5 Ordering Deadline: 12 October, 2020 Publication Date: 27 October, 2020 Agroprodmash, Moscow, Russia 5 Oct - 9 Oct, 2020 l Extracting and Processing of Poultry Meat l Vacuum Pumps Conxemar Vigo, Spain 6 Oct - 9 Oct, 2020 l Food Safety, Hygiene, Disinfection l Production and Packaging of Convenience Food SIAL Paris, France 18 Oct - 21 Oct, 2020 MEAT & GRILL DAYS Athens, Greece 7 Nov - 9 Nov, 2020 DECEMBER SUFFA Stuttgart, Germany 7 Nov - 9 Nov, 2020 Ordering Deadline: 7 December, 2020 6 Publication Date: 21 December, 2020 Pack Expo International Chicaco, USA 8 Nov - 11 Nov, 2020 l IPPE Preview l Turkey and Duck Processing ALL4PACK Paris, France 23 Nov - 26 Nov, 2020 l Thermal Processing Indagra Food Bucharest, Romania 0000000 Nov 2 0 2 0 l Chilling and Freezing Equipment, Ice machines, IQF Products l Shelf - Life Extension of Packed Meat, Poultry and Seafood Gulfood Manufacturing Dubai, UAE 0000000 Nov 2020

We reserve the right to make any necessary changes.

www.meatingpoint-mag.com | 51 CONNECT AT 2020 IPPE WHERE YOUR INDUSTRY MEETS THE GLOBAL COMMUNITY

JAN. 28 - 30, 2020 ATLANTA, GA USA

The 2020 IPPE is the only exposition of its kind showcasing the latest solutions and technologies for the global animal food and protein industries. Experience, Learn and CONNECT with more the 32,000 REGISTER NOW AT animal food, meat and poultry industry professionals at this powerhouse WWW.IPPEXPO.ORG of a show in January!