EN MEETING POINT ISSUE 47 | 2017

Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO. KG SEES GROWTH WITH ITS MEAT-FREE PRODUCT RANGE

CUSTOMER REPORT TECHNOLOGY KNOW-HOW

Westphalian Raw Producer Has Long Shock Cooling for Heat-Treated Goods CO2 – Schröter Has Used the Refrigerant of the Bet on Vegetarian Products > Pages 2–3 > Page 4 Future for Years > Page 5 A WIDE RANGE OF DELICIOUS – BUT WITHOUT ANY MEAT Success with vegetarian and vegan products

Windau GmbH & Co. KG, known for its Westphalian sausage and specialties, Windau uses CLIMAjet system from Schröter both has also offered vegetarian and vegan products since 2014. for its meat production as well as its meat-free line.

Windau GmbH & Co. KG has been internationally mal, and economical processing in its production lines opened up and added these products to their selection.” known for its traditional Westphalian sausage and is also a top priority. To meet these demands, Windau It’s no wonder either, since over time taste, appearance, ham specialties for over 40 years. But the raw sau- also counts on outstanding quality when it comes to and texture of these products has improved significant- sage manufacturer from Harsewinkel, who relies on the production systems it uses. Because of these high ly. And the numbers speak for themselves – at Windau, Schröter’s tried-and-tested systems for its produc- standards, Schröter has supported the company with this segment has now grown to six percent of total reve- tion, recognized a trend early on – the meat-free diet its raw sausage production right from the beginning. nue, with 60 percent of this total stemming from vege- boom. As a result, back in 2014, the family-run com- tarian and 40 percent from vegan products. As a result, pany expanded its range to include vegetarian and the company’s focus has moved toward vegan products. vegan products. A Clean Affair “We embraced this innovative trend early on and ex- In Germany, there are nearly eight million vegetarians*, panded this segment. Today we can say that our vegan Windau uses a staggered production schedule to man- nearly one million vegans*, and about 9.6 million flexi- and vegetarian products add to the revenue generated ufacture its vegetarian and vegan products. This means tarians** – and these numbers continue to grow. Many by our meat products. These products are not pur- that they use the systems for meat production to pro- of them enjoy the taste of sausage and don’t want to chased as a substitute for meat products,” emphasizes duce the meat-free line of products during the next give it up. Windau recognized this business segment’s CEO Uwe de Weerd, explaining the reason as follows: shift. In this context, a thorough cleaning and meticu- potential and was one of the first meat-processing “These products primarily appeal to a younger clientele lous cleanliness are of utmost importance. Ongoing, companies to introduce a vegetarian . Now the that did not purchase any of our meat products be- rigorous inspections prevent residues, and laboratory Westphalian company has produced and sold meat-free fore.” Vegan and vegetarian products are mostly a na- samples using smear tests ensure that meat contami- products for nearly ten years. tional issue, however. Windau sells approximately 98 nation is not possible. This is how the company can ef- percent of these products in Germany, with only two fectively split up its production processes. Its success story began back in 1976, when Clemens percent being exported, mostly to Scandinavian coun- Hilker founded the small business. The initial staff of tries. But one thing is certain: vegan and vegetarian 16 employees has now grown to nearly 250, and the Successful Development products are here to stay and are extremely popular on production area has expanded from 1,200 to 22,000 the meal plans at schools, day-care centers, and hospi- square meters. Every day, 120 different products leave tals. This is a market with good prospects for the fu- the production facility – from raw sausage to cooked “In 2014, the market wasn’t yet receptive to meat-free ture, and one that Schröter clearly has its sights set on. sausage and ham to convenience products. Windau products like this,” says Michael Kleine-Tebbe, head As such, with its flexible production systems, the doesn’t only have extremely high standards when it of research and development, looking back to the begin- equipment manufacturer from East Westphalia is also comes to raw goods and recipes – needs-based, opti- nings. “But now both discounters and retailers have focusing on this promising segment.

2 | Customer Report Residue-Free Cleaning BACKGROUND INFORMATION

If a company produces traditional and meat-free products using the same, an extremely thorough cleaning is an absolute must. With Schröter systems, a programmed control unit helps clean them consistent- ly well and as quickly as possible – using the least amount of chemicals and water as possible. The auto- matic cleaning device operates using a booster pump and can be used for more than one production system. Windau’s Meat-Free The process visualization software documents every Product Range cleaning with the same level of precision as it does the production processes. As a result, system operators can always see when the system was cleaned. With Delicious enjoyment without any meat – that is salami that are rich in protein and high-quality its automated cleaning system, Schröter makes the the slogan for vegetarian and vegan products at rapeseed oil, without any added flavor enhancers. production process safer and ensures that resources Windau. The company has offered a wide range of The company’s vegan liverwurst and are are used in an ideal manner. different meat-free products since 2014, which also produced with high-quality vegetable protein. includes everything from vegetarian salami to All of the aforementioned products are gluten- vegan liverwurst and teewurst to vegetarian and free. The product range also includes vegan vegan ham sausage and pulled pork. Customers pulled pork in three delicious recipes: Classic, can select from three different types of vegetarian BBQ, and Gyros Style.

Flexible systems for efficient production.

* Source: German Vegetarian Alliance (VEBU), January 2015 ** Source: Study by the Universities of Göttingen and Hohenheim, 2014, (a flexitarian diet is one that is plant-based with the occasional inclusion of meat)

Juicy Vegan Veggie Burger

Ingredients 200 g ground unripe spelt, 40 g sunflower seeds, 100 g oats, 3 cloves garlic, 4 tsp. vegetable broth, 2 onions, 1 tsp. salt, 2 tsp. curry powder, 2 tbsp. tomato paste, 1 bunch chives,

Also 4 burger buns, 4 tomatoes, 3 pickles, 2 tsp. sweet chili sauce, 1 tsp. ketchup, 1 tsp. mustard

Instructions Add the spelt grain, sunflower seeds, oats, garlic, and vegetable broth to a pot and cover with water. Mix thoroughly and bring to a boil. Remove from the stove and al- low to soak for ten minutes. Cut the onions and mix well with the curry, salt, chives, and tomato paste. If the mixture is too sticky, add some flour. Form the dough into flat patties, add to a frying pan with some oil, and brown well on both sides. Slice the pickles and tomatoes. Cut open the burger buns and first add the veggie burgers, then top with pickles and tomato. Add the sauce and the top of the bun.

Source: http://www.chefkoch.de/rezepte/3003291453207385/ Saftiger-veganer-Gemueseburger.html

Customer Report | 3 CHILLING WELL IS HALF THE BATTLE Reducing microbial spoilage

Heat-treated food products are vulnerable. To prevent down in a cold room. The problem is that this tempera- ucts from the hot- system to the intensively the growth of microorganisms, such as when produ- ture range represents the ideal temperature for many chilling system via an automated conveyor system. cing cured pork, a rapid and controlled cooling is microorganisms. This means it’s important to pass An additional benefit of this production line is the critical. With ARCTICjet cold air systems from through the temperature range at which bacteria separation of the production and packaging areas Schröter, not only can you precool your goods, but grows the fastest in as little time as possible. This can (black/white). This prevents production employees they also help to systematically achieve low core be achieved by intensively chilling the goods using an from coming into contact with the cooled goods, temperatures during the intensive chilling process. ARCTICjet system. which in turn prevents the goods from being exposed to further microbes. Last but not least, cleaning the All of the cold-air systems stand out thanks to extreme- cooling system is another key factor in ensuring the ly high air output and the resulting outstanding cooling Faster Cooling – production process is safe. With Schröter cooling sys- effect. As such, they not only reduce production times Numerous Advantages tems, this is taken care of by a steam sanitizing unit and improve product shelf life, but also guarantee ab- in conjunction with an integrated cleaning system – solute hygiene. meaning the cooling process is twice as safe. Continuously variable air circulation and systematic temperature and moisture pulse contact control offer Cured Pork – many benefits: on the one hand, you can still achieve a Sensitive Product that surface shine, and on the other hand, after inten- sive chilling, the goods exhibit an extremely low tem- perature and a dry surface, and as such, are immedi- The production of raw cured pork has a higher danger ately ready for packaging. On top of that, you can ex- of microbial spoilage than thoroughly heated products. pect to save a considerable amount of time compared Usually, cured pork reaches a core temperature of be- to standard cooling in a cold store. tween 45 and 50°C toward the end of the hot-smoking process. To achieve that typical shine on the surface of Through the use of semicontinuous systems, the the product, the hot-smoked pork is slowly cooled SEMIjets, you have the ability to transport your prod-

ARCTICjet cold air systems not only precool sensitive goods, but also help quickly and systematically achieve low core temperatures during the shock-cooling process. This results in shorter production times, improved product shelf life, and absolute hygiene.

4 | Technology CARBON DIOXIDE – A REFRIGERANT WITH A BRIGHT FUTURE A nonflammable, colorless, and, at low concentration, nontoxic substitute

In order to curb the growth of the hole in the ozone pumps’ energy consumption, particularly over longer The technical, energetic, and safety-related advantages layer, in 1987 the international community signed piping distances. over other natural refrigerants is causing the number of the Montreal Protocol, which set forth the phase- cooling systems that use carbon dioxide to continuously out of chlorinated refrigerants. Substitutes like the As a result of CO2’s critical point of 7.38 MPa and approx. increase. A blanket statement about costs cannot be chlorine-free refrigerants FC and HFC were developed, 31°C, cooling systems need to be operated at extremely made, however, since specific factors such as system however these substances contribute to climate high pressure (up to 15 MPa). If CO2 vaporizes at, for size, system type, and temperature conditions can have change. Which means it’s time for natural refrige- example –5°C, the corresponding pressure is equal to a major impact. From an environmental perspective, CO2 rants like CO2 to make a comeback. For more than 2.95 MPa. In comparison, the value for ammonia gas lies is a refrigerant with a bright future. And the successful ten years, Schröter has supplied systems with air at 0.255 MPa. Another negative consequence of these implementation of numerous projects with carbon diox- coolers that are powered by CO2. Considered exotic unfavorable thermodynamic properties is system com- ide as the refrigerant proves that Schröter can also offer in the early days, the number of installations – and plexity – particularly at condensation temperatures system operators comprehensive advice with future-pro- as a result, customers’ need for advice – is increasing above 25°C. Furthermore, the physical properties result of expertise in this field. continuously. in high compressor discharge temperatures, which lead to an increased load on the oil and system components. In early 2015, the more stringent F-gas regulation came into effect in the EU, with the goal of further cutting emissions. It sets forth the gradual phase-out of FC A Wide Variety of CO2 (s) and HFC refrigerants and is designed to create incentives Possible Applications CO2 (sc) to use natural refrigerants like CO2, ammonia gas, and propane. CO In the cascade systems of industrial refrigeration units, p 2 (I) 73,8 bar Pc When used as a refrigerant, CO2 stands out thanks to CO2 is used as a secondary medium, for example. This an extremely high volumetric refrigeration capacity. results in a significant reduction in the fill volume of Smaller compressors, pipe cross sections, and heat legally mandated natural – and yet toxic and/or flam- exchangers mean the system has a lower filling volume. mable – refrigerants, like ammonia or propane. Additio- 5,2 bar CO2 (g) Pt Further benefits include excellent thermal conductivity, nal potential applications include single-stage cooling 1,013 bar negligible effects on refrigerating performance in the processes, both with flooded and “dry” evaporators. 194,7 K 216,6 304,1 K (-78,5°C) (-56,6°C) T (-31,0°C) event of pressure changes, and efficient compression. Transitioning existing refrigeration systems entails Furthermore, liquid carbon dioxide exhibits low a complete rebuild after conducting a thorough cost Carbon dioxide phase diagram (not to scale) / viscosity, which has a positive effect on refrigeration analysis. Source: Wikipedia

REFRIGERANT COMPARISON: ENVIRONMENTAL EFFECTS UPON RELEASE. BACKGROUND INFORMATION ABOUT CARBON DIOXIDE

PRODUCT ODP (R-11 = 1) GWP (CO2 = 1) >> Carbon dioxide (R744) is currently experiencing >> The number of CO -powered cooling installations has R-12 1 10 900 2 a refrigeration renaissance steadily increased since the F-gas regulation has come R-22 0,055 1 810 into effect R-134a 0 1 430 >> CO2 was one of the most important refrigerants

between 1870 and 1930 >> CO2 is environmentally friendly, since it has no R-404A 0 3 922 ozone depletion potential (ODP=0) and negligible R-717 (Ammonia, NH3) 0 0 >> Serious accidents accelerated the development global warming potential (GWP=1) of HCFC refrigerants, which forced CO2 almost R-744 (Carbon dioxide, CO2) 0 1 completely off the market >> It is also affordable, readily available, and does not require any recycling measures >> As a natural substance, it is found in abundant quantities in the atmosphere Comparison of different refrigerants’ effects on the environment / Source: Westphalia, natural refrigerant

KNOW-HOW | 5 IT Purchasing Department Technology

MEET SCHRÖTER’S IT DEPARTMENT A small team manages the company’s entire IT infrastructure

Information technology is the foundation of many business processes. The IT department optimizes IT processes across the company, tailors solutions to the end user, and ensures that day-to-day work can be completed without any issues. At Schröter, this is taken care of by a two-man team: Dirk Otten and Kevin Westphal manage location-redundant server systems including the entire hardware and software applications, and guarantee the daily availability of approximately 130 workstations.

Maximum Flexibility

Dirk Otten, who has now worked for Schröter for over 25 years, heads up the entire IT department. He takes care of invoicing, inventory valuation including post- calculation, and is also responsible for the entire infor- mation-technology infrastructure including IT invest- ments. Furthermore, he is also the project manager for the implementation of a new, company-wide ERP system solution with the software developer ProAlpha. He is assisted by Kevin Westphal, who, after completing a vocational training program at Schröter in the field of information and telecommunications systems, now provides comprehensive support for the IT infrastructure.

The team from the IT department (from left to right): Dirk Otten and Kevin Westphal.

EATING HEALTHY REMAINS TRENDY Core market of vegetarian and vegan food products growing

Vegetarian and vegan food products appeal to a grow- pescetarians, who do not eat meat but do eat fish, ing number of consumers in Germany – the market is and consumers that make a conscious effort to eat booming with no end in sight, as the results of the a healthy diet and live a healthy lifestyle. “Industry Report on Vegetarianism & Veganism: Fad or Long-Term Growth Momentum?” (Branchen- Source: https://www.ifhkoeln.de/pressemitteilungen/ report Vegetarisch & Vegan: Modeerscheinung oder details/vegan-boom-kernmarkt-der-vegetarischen-und- nachhaltiger Wachstumsimpuls?) by the IFH Cologne veganen-lebensmittel-waechst-auf-454-millionen-euro/ show. Particularly the three top-selling product catego- ries – vegetarian and vegan meat and milk alternatives, breakfast with vegetable-based spreads, and breakfast cereals – saw a significant increase in sales revenue over the previous five years. Meat-free meals and products not only appeal to consumers that eat a strictly vegetarian or vegan diet, but are also increas- ingly popular with consumers that don’t want to eat meat every day. This includes flexitarians, who eat mostly a plant-based diet (but occasionally eat meat),

PUBLISHING INFORMATION Publisher Schröter Technologie GmbH & Co. KG, 33826 Borgholzhausen, Klaus Schröter, [email protected] | www.schroeter-technologie.de Concept, Layout, and Editorial STEUER Marketing und Kommunikation GmbH, www.agentur-steuer.de | Head of Editorial ED Presse & Public Relations, Spenge Image Credits Archiv Schröter, Archiv Windau, Alexander Haselhoff, Jörg Hofmeyer, Klaus Schröter