October 2009 | Food & Beverage International by FoodBev Media Ltd

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Food for health and wellbeing Packaging for shelf appeal Keeping the production line running smoothly Shows: • drinktec review • Fi Europe preview

Technology update: Packaging Processing Ingredients www.foodbev.com/food

© Food & Beverage International 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

foodbev com A world of food and drink

October 2009

OCTOBER 2009 CONTENTS

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Features 3 Editorial

16 Food for

Suppliers respond to the challenge of formulating healthy products reduced in fat, sugar and salt

health and wellbeing

6 Events

Each year, Health Focus International produces its list of the Top Key Trends for companies to consider when developing their food and nutrition strategies

A record of conferences exhibitions and other events of interest to industry professionals

9 Industry news Kraft is given a deadline to formalise its offer for Cadbury

Cover image: © Lunamarina | Dreamstime.com

10 CIAA report Facts and figures for 2009 outline the competitiveness of the EU food and drink industry

23 The shape

of shelf appeal Designing a pack to grab the all-important first few seconds of consumer attention on shelf involves making the most of shape, colour, texture and environmental credentials

12 Innovations The latest meat and poultry products to have been seen on supermarket shelves around the world

Technology updates 37 Ingredients Extracts, colours and flavour provide a wealth of formulating possibilities for food and beverage products

61 Packaging Developments in caps and closures for sport and energy drinks abound - a look at some of the latest introductions

40 Fi Europe

preview

The best in ingredients innovation will be the focus of attention in Frankfurt in November at this year’s Fi Europe exhibition

26 Keeping the production line

running smoothly

Control software is developing as fast as the equipment it is designed to control, and the ability to tap into real-time management information is becoming increasingly the norm as technology suppliers respond to the industry’s challenges

30 Drinktec review The world of beverage innovation gathered in Munich, 14-19 September, to discover the latest developments in beverage technology, ingredients and packaging at this year’s Drinktec exhibition

34 beverage

Food safety and analysis

innovation awards

Your practical guide to food safety, hygiene and analysis

The winners of the biggest beverage innovation awards event ever to be held were unveiled at a gala evening during Drinktec

62 Safety and analysis showcase Metal detection and in-line quality control are essential for today’s food production plants

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EDITORIAL

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Innovation for healthier products A

s Europe’s foremost ingredients exhibition, Fi Europe, prepares to open its doors in Frankfurt many of the world’s leaders in ingredients innovation are putting the finishing touches to their new product developments designed to meet the industry challenges. These challenges include the continued drive to produce healthy products containing less or no salt, fat or sugar, which, although not the industry imperative of three years ago, remains a core trend.

has created a salt curve that helps depict the taste effects of sodium chloride in the mouth over time (see p39). In Japan, scientists are studying what they believe to be a taste receptor on the tongue that is specific to glutamate. As glutamate contains only 13% sodium compared with the 40% contained by table salt, positive findings in this research, being carried out by Gabriel et al, may hold some keys for future products.

In its recent survey, conducted in five European countries during the summer of 2009, Tate & Lyle has discovered that at least half of consumers see less fat and sugar as important benefits in a product. Across Europe, 53% of the 1,565 people Tate & Lyle questioned confirmed that they often check nutritional information on pack and 57% look at the ingredient list at the back of the pack in order to check on the specific ingredients contained.

At least half of consumers see less fat and sugar as important benefits in a product.

In the USA, the trend for reduced salt is a key driver of product formulation work. The Campbell Soup Company has just announced its plans to reduce the salt content of its heart healthy soups by 15%; and ConAgra has pledged to reduce the salt content of its entire portfolio of food products by 20% by 2015. ConAgra has already removed more than two million

In response, ingredients suppliers are continuing to develop solutions. Rousselot will unveil a new snack concept at Fi Europe, which offers enhanced taste and mouthfeel, while being lower in calories, sugar-free and fat free, as well as low in salt. Givaudan has carried out work as part of its TasteSolutions programme to find options for low salt products and

pounds of salt from its products since 2006 and its newest commitment will add a further eight million pounds of salt to this amount, as part of the company’s strategy to make its food ‘more nutritious’.

And, as can be seen in our extensive Preview of Fi Europe on page 40, issues such as fat and sugar reduction have also been addressed by suppliers. This might please companies such as The Coca-Cola Company, which has recently extended its commitment to include energy information (for calories, kilocalories and kilojoules) per serving on the front of nearly all of its product packages by 2011. Such initiatives and consumer interest in labels, ingredients and health will continue to drive ingredients innovation for the forseable future and we look forward to bringing you the news in Food & Beverage International.

Claire Rowan, Managing editor claire.rowan@foodbev.com

EDITORIAL ADVISORY BOARD

Dr Philip Richardson

Dr Yasmine Motarjemi

Huub L.M. Lelieveld

Campden BRI

Assistant vice president,

President, Global Harmonisation Initiative

Head of Food Manufacturing Technologies,

Dr Harmen Hofstra

Food Safety manager, Nestec Ltd Prof Thomas Ohlssen

Secretary general, The EU Association for Food

Dr Michael Knowles

Professor Emeritus, Swedish Institute for Food

Safety; and Head of New Business Development,

Group director, Scientific & Regulatory

Research, SIK

Food Safety, TNO Nutrition & Food Research

Affairs, Coca-Cola Services SA Dr Sebastiano Poretta

Catherine François

Dr André Teixeira

President, Italian Association of Food Technology

Senior manager, Food Safety Programmes,

Vice president, International R&D,

(AITA)

CIES - The Food Business Forum

The Campbell Soup Company Tony Hines MBE

Stefan Andersson

Mrs Helen Sisson

Head of Knowledge Transfer,

Director, Corporate Technology,

Group technical director, Greencore Group

Leatherhead Food International

Tetra Pak International SA

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October 2009 www.foodbev.com

Click here to subscribe www.foodbev.com/food EDITORIAL Managing editor Claire Rowan c.rowan@foodbev.com FoodBev Media Ltd 7 Kingsmead Square, Bath, BA1 2AB, UK Tel: +44 (0)1473 311 531 • Fax: +44 (0)1225 327891 Group editorial director Bill Bruce bill.bruce@foodbev.com

ADVERTISING Anthony Rochman - Germany, Norway, Sweden, Finland, Switzerland, Italy, Austria, Spain, Portugal and Israel Tel: +44 (0)20 8880 8485 anthonyrochman@btinternet.com Carolyn Eychenne - France, Benelux Tel: +33 1 30 21 15 62 • Fax: +33 1 30 21 12 09 eychenne.carolyn@wanadoo.fr Colm Barry - Denmark Tel/Fax: +46 40 41 41 78 colm.barry@telia.com Michelle White - UK, USA, Canada Tel: +44 (0)1883 734 793 whitemm@btopenworld.com Mirek Kraczkowski - Turkey, E. Europe Tel: +48 22 401 70 01 or +48 60 034 48 81 • Fax: +48 600 344 881 kraczko@aol.com Mey Lim - China, S.E. Asia, Australia, New Zealand Tel: +852 2810 8148 • Fax: +852 2810 6412 reach@pacific.net.hk Mahesh D. Kala - India Tel: +91 11 5163 8077 • Fax: +91 11 2921 0993 mahesh@gmnindia.net

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October 2009. Volume 8, Issue 5 Food & Beverage International is published six times a year by FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. It is circulated to food and beverage manufacturers in Europe. For companies/organisations that are not manufacturers of food or beverage products, or located outside Europe, the subscription charge is €109 (US$179) for one year, or €218 (US$358) for two years. Cheques should be made payable to FoodBev Media Ltd, and sent to FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. No items may be reproduced, copied or stored in any form,

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October 2009 www.foodbev.com

EVENTS

2009 October

October 27-29 CibusTec food packaging and processing exhibition, Parma, Italy. Details from Fiera di Parma S.p.A., Via Rizzi 67/a, 43100 Baganzola (PR) Italy. Tel: +39 0521 996 206; Fax: +39 0521 996 270. cibus@fiereparma.it www.fiereparma.it October 28-31 Worldwide Food Expo, held alongside the AMI International Meat, Poultry & Seafood convention & Expo, and the international Dairy Foods Association meeting, Chicago, USA. Details from WWFE, 10474 Armstrong Street, Fairfax, VA 22030, USA. Tel: +1 703 934 5514; Fax: +1 703 934 4869. www.worldwidefood.com October 29-30 Malta Polyphenols conference, Bay Point Resort, Malta. Details from Anne-Sophie Mailfert, ISANH, 15 rue de la paix, 75002 Paris, France. Tel: +33 1 55 04 77 55; Fax: +33 1 55 04 77 57. www.isanh.com d.davies@camden.co.uk www.campden.co.uk

November November 2-3 Food Security – the Hunger Agenda in a Global Recession conference, London, UK. Details from Emily Blott, Chatham House Conferences, The Royal Institute of International Affairs, Chatham House, 10 St James Square, London SW1Y 4LE, UK. Tel: +44 (0) 20 7314 3623; Fax: +44 (0) 20 7321 2045. www.chathamhouse.org.uk/events/ conferences November 3-4 Dutch Food Market Opportunities conference - an initiative of the International Food Business Network (IFBN), Amsterdam, The Netherlands. Details from Ms

Food & Beverage International October 2009

Click here to subscribe Irene Kraak, Bridge2Food, Jan Van Eijcklaan 2, 3723 BC Bilthoven, The Netherlands. Tel: +31 30 225 2060; Fax: +31 84 832 7225. www.bridge2food.com November 3-5 CIES – Marketing Forum: Winning in Difficult Times, through Value & Innovation, Athens, Greece. Details from Ms Phoebe Perdreau, CIES The Food Business Forum, 7, rue de Madrid, 75008 Paris, France. Tel: +33 1 44 69 84 84; Fax: +33 1 44 69 99 39. www.ciesmarketingforum.com November 4 Nostalgia Trends in Food & Drink conference, London, UK. Details from Chris Brockman, market research manager, Leatherhead Food Research, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. Tel: +44 (00 1372 376 761. www.leatherheadfood.com November 4-5 IFEMA - Marca Blanca, international private label exhibition Feria de Madrid, Spain. Details from Carolina Dobrovsky, IFEMA, Feria de Madrid, 28042 Madrid, Spain. Tel: +34-933 803 438; Fax: +34-933 905 467. www.markexpo.com November 10-11 Biscuits & Snacks Symposium, Solingen, Germany. Details from ZDS Zentralfachschule der Deutschen Susswarenwirtschaft, De-Leuw-Strasse 3-9, 42653 Solingen,Germany. Tel: +49 212 59 61 12; Fax: +49 212 59 61 61. info@zds-solingen.de www.zds-solingen.de November 11-13 New Challenges In Food Preservation Processing, Safety & Sustainability, EFFoST conference held in conjunction with IUFoST, International Union of Food Science Technology; KEKI - the Hungarian Central Food Research Institute; METE - the Hungarian Society for Food Industry; FISEC - the Food Industry Students European Council; and EHEDG the European Hygienic Engineering & Design Group, including the Student of the Year Award and an

Outstanding Achievement Award. Budapest, Hungary. Details from the Congress Secretariat, Richard Hart, EFFoST European Federation of Food Science & Technology. Tel: +44 (0) 1460 259 776. effost@event-logistics.co.uk www.effostconference.com November 17-19 Fi Europe, international food ingredients exhibition and conference, Frankfurt, Germany. Details from CMP Information, PO Box 200, 3600 AE Maarssen, The Netherlands. Tel: +31 346 559 430; Fax: +31 346 573 811. www.fi-events.com November 19-20 Sport & Performance Nutrition conference, Frankfurt, Germany. Details from Ms Irene Kraak, Bridge2Food, Jan Van Eijcklaan 2, 3723 BC Bilthoven, The Netherlands. Tel: +31 30 225 2060; Fax: +31 84 832 7225. www.bridge2food.com November 24-28 SIMEI, international enological and bottling equipment exhibition, Fiera Milano, Rho, Italy. Details from SIMEI, Via S. Vittore al Teatro n. 3, 20123 Milano, Italy. Tel: +39 02 722 22 81. www.simei.it November 24-27 Ingredients Russia exhibition of ingredients, Moscow, Russia. Details from ITE Group, 105 Salusbury Road, London, NW6 6RG, UK. Tel: +44 (0) 207 596 5000; Fax: +44 (0) 207 596 5113. www.food-exhibitions.com November 25 IPI International Packaging Institute Sustainability Day, conference and workshop, Neuhausen, Switzerland. Details from Stephan Schüle, marketing & customer relationship manager, IPI International Packaging Institute, Victor von Bruns-Strasse 21, CH 8212 Neuhausen am Rheinfall, Switzerland. Tel: +41 52 675 51 51; Fax: +41 52 675 51 55. www.ipi.eu November 30 - December 2 Inter-Ice conference for the European ice cream

industry, Germany. Details from ZDS - Seminar Service, Zentralfachschule der Deutschen Susswarenwirtschaft, De Leuw Strasse 3-9, 42653 Solingen, Germany. Tel: +49 212 59 61 12; Fax: +49 212 59 61 61. info@zds-solingen.de www.zds-solingen.de

December December 2-3 Food Improvement Agents, international conference, Mainz, Germany. Details from Dr Lars-Peter Linke, Die Akademie Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 758 96 50; Fax: +49 231 758 96 53. www.akademie-fresenius.de December 3 Food Labelling Update, seminar, Campden, UK. Details from Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. www.campden.co.uk December 7-8 International Fresenius Novel Food conference, Mainz, Germany. Details from Ms Diana Grbic, conference manager, Die Akademie Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 75 896 81; Fax: +49 231 75 896 53. www.akademie-fresenius.com December 7-11 International Conference on Polyphenols & Health, Harrogate, UK. Details from Nicola Peel, Universal Procon, Tattersall House, East Parade Harrogate, HG1 5LT, UK. Tel: +44 (0) 1423 564 488; Fax: +44 (0) 1423 701 433. www.polyphenolsandhealth.org.uk/ satellite.htm

Your event:

If you have a diary event you wish to publicise, send details to the editor at: claire.rowan@foodbev.com

INDUSTRY UPDATE

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Kraft is given deadline for Cadbury offer Kraft Foods Inc has until 9 November in which to confirm its intention to make an offer for Cadbury plc or not to proceed with its proposal, made on 7 September, to combine the two companies, according to a ruling by The Takeover Panel Executive in the UK. Cadbury has rejected Kraft’s initial unsolicited proposal on the grounds that it is unattractive and fundamentally undervalues Cadbury. In a letter to Irene Rosenfeld, chairman & CEO of Kraft, Roger Carr, chairman of Cadbury

pointed out that the proposal ‘fundamentally fails to reflect the current value of Cadbury as a standalone business, its growth prospects and the potential synergies of a combined entity’. According to the market analyst, Frost & Sullivan, Cadbury’s rejection of Kraft’s overtures is likely to generate further interest in the company from alternative confectionery companies, and is likely to result in a further bid from Kraft. “Kraft’s initial bid may have undervalued the company, but

further more generous offers are expected,” said Deborah Cross, industry analyst in Frost & Sullivan’s Chemicals, Materials & Foods Group. “Cadbury’s board will have to demonstrate some sound business planning to grow the company’s market share, create innovation and direct the company’s focus as a leading confectionery company, or alternatively create a mutually attractive merger.” www.cadbury.com; www.kraft.com; www.frost.com

Australian bread EFSA gives opinions on health claims EFSA has responded favourably dietary fibres, and fatty acids for to be fortified to one third of the 500 ‘general maintenance of cholesterol levels, function’ health claims compiled and sugar free chewing gum for with iodine by Member States and the maintenance of dental health. Bread in Australia is to be fortified with the essential nutrient iodine, through the addition of iodised salt from October 9, in order to address the re-emergence of iodine deficiency across most of the population. According to Dr Paul Brent, Chief Scientist for Food Standards Australia New Zealand (FSANZ), iodine can be found in many foods, but much of the Australian and New Zealand food supply is low in iodine because of a lack of this nutrient in the soil, which, coupled with the move to reduce salt intake for health reasons, has contributed to a deficiency. The mandatory iodine fortification regulation requires the replacement of the existing salt in bread with iodised salt, with the exception of organic bread, and is expected to reduce inadequate iodine intakes from 43% to less than 5%. www.nzfsa.govt.nz

European Commission, in its first series of opinions on the list. Experts on EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) responded with opinions and advice on 523 health claims relating to over 200 foods and food components such as vitamins and minerals, fibre, fats and carbohydrates, probiotic bacteria and other botanical substances. The claims that were found to have sufficient scientific evidence to support them mainly related to the functions of vitamins and minerals and also included

Almost half of the evaluations with unfavourable outcomes owed this to a lack of information being available on the substance on which the claim was based, which meant that the Panel could not verify that the scientific evidence provided to EFSA related to the same substance for which the health benefits were claimed. EFSA’s opinions will help inform future decisions of the European Commission and Member States concerning the authorisation of health claims. www.efsa.europa.eu

Top 10 riskiest foods identified Leafy greens, eggs and tuna are on the top of a list of the 10 riskiest foods regulated by the US Food & Drug Administration (FDA) and, along with seven other foods, accounted for nearly 40% of all foodborne illness outbreaks in the USA between 1996 and 2006, according to research by the Centre for Science in the Public Interest (CSPI).

More than 1,500 separate outbreaks were associated with the top 10 riskiest foods, causing nearly 50,000 reported illnesses. The CSPI identified 363 outbreaks linked to iceberg lettuce, spinach and other leafy greens, variously contaminated with E. Coli, Norovirus or Salmonella. www.cspinet.org

In Brief Anheuser-Busch InBev (ABI) is to sell its Central European operations to the private equity firm, CVC Capital Partners, for an enterprise value of approximately US$2,231 million and additional rights to a future payment likely to be in the region of US$800 million contingent on CVC’s return on initial investment. www.inbev.com PepsiCo has announced plans to form a new entity comprising its two largest bottlers, The Pepsi Bottling Group (PBG) and PepsiAmericas (PAS), when their merger is complete. The new business unit will be called PepsiCo Bottling North America and be headed by current chairman and CEO of PBG, Eric J Foss. www.pepsico.com European imports of US in-shell peanuts increased by 44% between June 2008 and June 2009, according to the American Peanut Council, which suggested that the increase in exports to the EU could be linked to the European Commission’s approval of pre-export certification of aflatoxin testing on American peanuts - the only commodity to have been granted such pre-export approval. www.peanutsusa.org.uk The Campbell Soup Company has reduced by 15% the sodium content of 25 varieties of its Healthy Request soups for the US market. www.campbell soupcompany.com

October 2009 www.foodbev.com

CIAA REPORT

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The competitiveness of the EU food and drink industry Facts and Figures 2009

he work of the High Level Group (HLG) on the competitiveness of the European Union (EU) agri-food industry established by commission vicepresident Verheugen in June 2008, has lead to the adoption in 2009 of a report, a list of 30 recommendations and a roadmap (set of accompanying actions), all of which aim at boosting the performance of Europe’s food and drink sector and achieving predictable, stable framework conditions for years to come. In its recently published ‘2009 Facts and Figures Competitiveness Report’, the CIAA (Confederation of food and drink industries in the EU) concentrates on food and drink specific competitiveness indicators (production value, productivity, value-added growth, share in world markets, etc). The brochure pays particular attention to the current business environment, which is largely influenced by EU policy and legislation, and concentrates on the place of the food and drink industry in the food chain. The EU food and drink industry, the largest manufacturing sector in Europe, has the ability and potential to maintain its position on the global market. Nevertheless, as the findings of the CIAA Competitiveness Indicators Report make clear, urgent action is needed from legislators to create a favourable business environment for European food and drink manufacturers, enabling them to grasp the competitive challenges they are facing and to transform these challenges into new opportunities. To do so, the EU food and drink industry relies on the swift and timely

Food & Beverage International October 2009

implementation of the recommendations of the EU HLG.

Setting the scene EU slow production growth The figures show a considerable expansion of emerging markets. Over recent years, the European food and drink industry grew by just 15% while its Brazilian and Chinese counterparts grew by 68 and 178% respectively.

Stabilising of EU value added growth EU food and drink industry value added growth has begun to stabilise over the past couple of years (+2% in 2007). Nevertheless, the value-added growth

rates for the Chinese and Brazilian food and drink sector are beyond comparison, reaching 22 and 14% respectively between 2006 and 2007. Declining EU trade balance The EU trade surplus decreased by 46% in 2007 compared to the previous year, as a result of significantly increased levels of imports (9%) compared to exports (5%), from and to the rest of the world.

Despite slow EU production growth and the gap in labour productivity between developed countries such as the US and the EU, there are some positive signs of growth, most notably with regard to valueadded growth rates. The EU food and drink industry remains the first exporter on global markets. However, it is facing increasingly strong international pressure, as emerging countries become important players at global level. As the findings of the brochure make clear, to achieve sustainable growth for Europe’s food and drink industry, EU policies must seek to create an optimal business environment. To read the CIAA Competitiveness Indicators Report in full or to download a copy, log on to: http://www.ciaa.eu/asp/documents/ brochures_form.asp?doc_id=68

INNOVATIONS

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Ham taps into wellness trend

Premium meatballs Scan Foods is tapping into the premium and convenience trends with the introduction in the UK of its Scan brand of Mini and Deli Meatballs. Made from ethically reared meat, with no artificial colours or flavours, the meatballs are sold pre-cooked and ready to be added to stews, salads, pasta and pizza, or to be

eaten on their own as a snack. The new mini meatballs come in 200g resealable packs in three flavoured pork varieties: mild chilli, cheese or sun-dried tomato and retail at £2 (€2.10). The Deli pork or beef meatballs have a higher meat content and are available in 300g packs at £2.20 (€2.36).

healthy diet. A 100g tray pack retails at €1.70.

Kids’ healthy nuggets

Convenience for children

Chicken nuggets and similarly popular children’s convenience foods have often been subject to criticism for their poor nutritional standards. Manufacturers’ responses have tended to focus on the quality of meat or poultry used, and a reduction in the fat and salt content. The Granja del Sol brand Patitas frozen chicken nuggets, from Molinos Rio de la Plata in Argentina, are a typical example. These are labelled as a natural source of proteins, phosphorous and vitamin B3, and are described on-pack as a practical and fun way of feeding

While the variety of convenience meals is great, the market for complete meals for children is not as well developed in most countries. In Belgium, NV FreshMeals has introduced a new Plop chilled meal for children under the Come a Casa (‘like at home’) brand. The pasta with meatballs meal can be microwaved in three minutes and carries prominent front of pack statements declaring that it is free from colourings and artificial flavours, and that it is ‘full’ of mixed vegetables. The meatballs are

children without neglecting nutrition. To appeal to kids as well as parents, the nuggets retail in an 800g pack with a free toy rally car.

Enchiladas entice kids Children’s cookery book writer Annabel Karmel has been a feature of the UK kid’s food market for some years, not only because of her recipes but also as the designer of the retailer, Marks & Spencer’s Everyday Eating lines for children in

Although ‘wellness’ and cooked meats are not readily associated with one another, the term ‘wellness’ is nevertheless used quite commonly on pack in certain markets, notably Germany and Austria. Fleischwaren Berger of Austria has recently introduced its Wellness Ham in the Czech Republic. This is a 2% fat ham, labelled as a source of high protein and claimed to be hand-prepared. The pack graphics depict a woman reclining by a waterfall, while the on-pack copy suggests that a more active lifestyle should be followed in combination with a

Food & Beverage International October 2009

2000, and more recently her own branded range. This has recently been extended with Chicken Enchiladas, targeting ‘kids who love good food’, which is intended to encourage kids to try a range of tastes and flavours, including the less

familiar. This dish comprises chicken breast with diced onion and sweet peppers, wrapped in a soft tortilla, topped with a tasty mild salsa and grated cheese. The meal contains one portion of fruits and vegetables, and like all products in the range it is free from artificial colours and flavourings. The pack is prominently flagged ‘not for

made from a blend of beef and pork, and the sauce component has a 22% vegetable content from carrots, onion, tomatoes, etc. A 350g meal retails at €3.85.

adults’. The chilled meal is microwaveable and retails at £2.29 (€2.46) for 220g.

INNOVATIONS

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Quick meat fix

On the go meat snacks Time-pressed consumers have a greater propensity than ever to ‘graze’ or snack several times during the day, rather than sit down to regular (full) meals three times a day. Many healthconscious consumers also prefer smaller portions, and many want to reduce or omit certain ingredients from their diet, such as carbohydrates in the form of bread, pasta, rice etc. In France, meat supplier Charal has

responded with its Snack Les Plats Minut’ line of frozen dishes, which can be prepared quickly and easily in the microwave as a simple, light meal or substantial snack. Chili Con Carne, for example, comprises a 220g pack of chilli with kidney beans, beef and sauce, said to be rich in meat. All dishes come with a fork for easy eating on the go. A frozen single-serve dish retails at around €2.20.

High energy jerky Caffeine and other popular energy ingredients have made their way into almost every imaginable category, so why not meat snacks? A US company called The Performance Enhancing Meat Snack Co (or PEMS), has introduced Perky Jerky beef jerky flavoured with guarana. The ‘invigorating’ caffeinated beef jerky combines premium strips of peppered

beef with the energising additive and according to the supplier each 2oz (57g) pack contains roughly the same amount of caffeine as found in two cans of a typical energy drink. The jerky is low in fat (2g per 28g serving) and carbohydrate content.

US company Carl Buddig has launched a line of convenience meat and poultry products under the name Fix Quix, which act as a handy alternative to sliced meats or to preparing meat ingredients from scratch. The line comprises cured, grilled cubes of chicken or turkey breast, or smoked ham, positioned as a great way to add healthy protein to salads, omelettes, pasta dishes, etc. Thanks to their low content of saturated fat (0.5g per 50g) and low cholesterol (30mg per 50g) the products carry the logo of

per 50g serving) and are free from MSG. Fix Quix products

the American Heart Association. They are also described as an excellent source of protein (11g

are sold chilled, in 3.5oz (100g) packs with a hanging device, priced at around $1.79.

Home entertaining The onset of the economic recession has not deflated all parts of the food market, and some premium segments are benefiting from the trend towards dining in rather than eating out, and towards home entertaining and home values. US company MS Intertrade has a line of gourmet frozen meals under the name At Home Chef, recently extended with Prosciutto Wrapped Chicken Breast. This comprises chicken breast portions in prosciutto, stuffed with portobello

mushrooms and gorgonzola cheese. It is said to be fast and easy to prepare from frozen in 30 minutes in a conventional oven (giving ample time to prepare the accompaniments), and is claimed to deliver a gourmet quality meal loaded with premium ingredients. A 28oz (793g) pack containing four individually wrapped chicken breasts retails at the premium price of $13.99 – not cheap, but impressive when served at the table and still a significant saving on a restaurant meal.

Sausages with bratwurst Using beer in a sausage product is of course not new, but US company Hillshire Farms has opted for a note of authenticity and provenance with its use of a branded beer in its new Beer Brat (bratwurst). The product is made with leading beer brand

Food & Beverage International October 2009

Miller High Life, the logo of which appears prominently on the front of pack. The microwaveable, fully cooked product is ready to heat and eat and is sold in a 16oz (454g) vacuum packed pouch with a zip seal priced at around $4.79.

Mintel International Group Ltd, gnpd (Global New Products Database) is a web-based database capturing information on new packaged consumer goods products, including ingredients, nutritional information, pricing and packaging. The fully searchable database also includes colour photos of products, and editorial features on product trends and innovations. For further details on how the service can help you gain the competitive edge, call Mintel on Tel: +44 (0)20 7606 4533. www.gnpd.com

HEALTHY FOODS

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Foods for health and wellbeing Each year, Health Focus International, which specialises in analysing trends in food, nutrition and health produces its list of the top key trends in this area. These trends are the ones it considers that companies should take into account when developing their food and nutrition strategies By New Nutrition Business*

his year no discussion of trends in food and health would be complete without addressing the economic slowdown. A prolonged economic downturn does not necessarily mean calamity for the nutrition business - Japan’s functional food market, for example, was still embryonic in 1990 when the country entered a 10-year span of little or no growth. Yet, for the nutrition and health market during that time, it was not a lost decade and by 2001, the combined retail value of supplements and functional foods in Japan was over US$23 billion (€18 billion). In the West, where 20 to 25% of consumers (according to various sources including Health Focus and UK retailer Tesco) are

The top key trends in food, nutrition and health for 2009 1. Digestive health

strongly motivated by health, if Japan is any example, even in tough times healthconscious consumers, whatever their income level, are likely to include at least one healthy choice in their shopping. Making healthy choices has become for many people a part of their every day life. That choice will be based, as it is now, on whether - as Swedish brand strategist Peter Wennström explains it - ‘the product is in the format that matches the consumer’s lifestyle, offers a benefit that they believe is relevant to them, from an ingredient that they can accept, under a brand that they feel they can trust’. It is more important than ever for brand owners to focus clearly on these four factors of success. The effect of the current slowdown will be to reinforce the core nutrition trends and sweep away the fads and the peripheral ideas. Many health brands will suffer and some will fail. The brands most likely to

2. Feel the benefit 3. Weight management

Micro-Trends

4. Energy

1. Movement

5. Naturally healthy 6. Fruit: the future of functional foods

2. Omega 3 3. Skin and beauty 4. Mood food

7. Kids’ nutrition

5. Antioxidants

8. Snacking

As reported by New Nutrition Business following research in 32 countries by Health Focus International www.new-nutrition.com

9. Target the loyal niches 10. Packaging and premiumisation © Lunamarina | Dreamstime.com

Food & Beverage International October 2009

HEALTHY FOODS

Click here to subscribe succeed are, as now, the ones that give a benefit that the consumer can quickly see or feel. And that means that products such as those for digestive health and for energy are likely to remain strong.

Weight management is also an area where - provided companies take a ‘feel the benefit’ approach, such as satiety - they can show the consumer that the health benefit of the product represents value-for-money. This has already proven to be a factor in the success of Campina’s Optimel Control dairy drink in The Netherlands and Germany. A premium-priced product, Optimel is nevertheless successful in its niche in two of Europe’s most pricesensitive markets.

Probiotic dairy products for digestive health enable consumers to ‘feel the benefit’ of better digestive health quickly - thus creating a significant competitive advantage. Similarly, energy Terms such as ‘free-from’, ‘no drinks also deliver a benefit added’ and ‘all natural’ on product that is immediately effective labels have become key terms and detectable. It is no Campina’s Optimel of reassurance for consumers in accident that in the wellis a success in two of most countries researched, even developed Japanese market Europe’s most pricefor those products without an overt the single biggest functional sensitive markets health position. Even Coca-Cola brand is an energy drink from has begun to tell people that its famous Otsuka Pharmaceutical with cola drink has ‘no added preservatives or retail sales of over US$450 million artificial flavours’. Fruits also offer significant (€354 million), nor that in Europe and opportunities and ten years from now, if the USA, Red Bull has combined retail science can substantiate the many benefits sales of over US$5 billion (€3.9 billion).

now emerging, the term ‘superfruit’ may become redundant and fruit, like dairy, may be a vehicle for delivering a wide range of accepted health benefits to consumers. It is likely that this market will not only grow but that more sub-segments will appear, targeting more specific health conditions than the current ‘high in antioxidants’ messages that are generally used in the communication of superfruits. The market for health is generally highly fragmented, and as such most functional nutritional foods sell in niche volumes. Consumers are being bombarded with information about health as never before, from television, magazines, newspapers and the internet, and the information on what is healthy is often contradictory. As a result, consumers’ ways of defining ‘health’ have diversified and become highly personal. This personalised definition of health parallels the trend to personalisation in general and the ‘me-focus’ that is influencing most areas of consumer goods, and which has seen the proliferation of multiple ‘niches’ within the food market. Finding a dominant position in

October 2009 www.foodbev.com

HEALTHY FOODS

Click here to subscribe a niche is often easier than breaking into the mainstream, particularly during a recession. Many companies have also found success recently by concentrating on creating value added or premium products.

“We must bring value to the consumer. If you do that, we believe there are no limits to the category - it is the best answer in times of crisis, Danone’s US president & CEO, Juan Carlos Dalto, was quoted last year as saying

To this end, Danone’s Activia brand has grown to be both premium and mass-

market, as have energy drinks and some fruit drinks. Ultimately, premium pricing is no barrier to success, provided that you deliver the right benefit and that companies package and market products in the best way.

Digestive health By far the biggest trend in health during the past year is that of digestive health, and in particular probiotics and fibre, which also benefit from the natural trend (Key Trend 5). Products for digestive health make up the single largest segment of the functional foods market in Europe, Japan and elsewhere and this is likely to

Danone’s Activia brand has grown to be both premium and mass market

Regulation and functional foods Comment from Julian Mellentin, director, New Nutrition Business Since 1995, many in the food industry in Europe have been calling long and loud for an overhaul to health claim regulations and the introduction of a uniform, Europewide health claim system. Their argument has been that this was needed to allow products to communicate their benefits and that without it the European industry could not innovate. It’s a point of view that New Nutrition Business has long disagreed with, given the evidence that European companies have in fact created a wealth of successful, innovative brands (see every issue of New Nutrition Business for the past 15 years) despite the lack of any EU-wide health claim system. Rather, the health claims-as-a-problem argument has been used by many companies as an excuse for their failures of strategy and marketing. Now Europe has a health claim system in place which is highly restrictive in nature and looks increasingly as if what it will most probably do is reduce - or even end - food and health innovation in Europe. The recent launch in Spain of Danone Densia bone health yoghurt, which

Food & Beverage International October 2009

contains 50% more calcium than standard yoghurt plus calcium absorbing nutrients and vitamin D, is a clue to the direction innovation might have to take in Europe. Densia meets a growing consumer need for products that support bone health and carries a prominent claim ‘Helps to maintain your bone density’. Despite the well-established relationship between vitamins/ minerals and health, making a ‘bone health’ claim is likely to be as good as it will get in future as EFSA is declining anything new or innovative, and this provides an example of how in future brands might be forced to offer only simple generic benefits. Success will become a matter of providing the benefits in a more concentrated or convenient way than other brands, coupled with marketing muscle.

Black-listing benefits If EFSA carries on as most people fear, the outcomes will be that: 1. Europe will slide from being a leader in health innovation to an also-ran. 2. Sooner or later the food industry will be forced to mount a legal challenge to the regulation. But given the agonisingly slow processes of the EU that challenge could spend years in the courts.

3. Small companies will flee from using health messages of any kind - hardly a benefit to Europe’s consumers - rather than entangle themselves in the nightmare of the health claims system. 4. This will leave only a few large companies to innovate in health. Only they have the financial muscle to create the science at the pharmaceutical level that EFSA is looking for. 5. The main winners from the EU’s new health claims regulation will be PR companies, who food manufacturers will turn to in order to help them find ways of getting their messages into the media without using an overt claim. Europe has become a place of contradictions - and the lobbyists who want to stop health claims of any kind are to blame. To blame too are the nutrition scientists who support them. It will be a place where a face cream can claim that it makes your skin healthier, with almost no science to support it, but a yoghurt can’t tell you that it contains bacteria to support your digestive system. It will be a place where fast-food chains can spend hundred of millions on advertising for products that contain higher levels of saturated fats and salt than are good for you, but you can’t tell someone that a breakfast cereal is high in fibre and what the specific benefits of fibre are.

HEALTHY FOODS

Click here to subscribe remain the case for some time. Digestive health will probably also prevail in the USA, where retails sales of probiotic dairy products already amount to over US$500 million (€400 million).

only to a niche who are at fairly immediate risk from a medical condition.

Ultimately, as with Key Trend 2, having a benefit that consumers can quickly feel or see is the surest way to create loyalty for a brand. When people can feel the In Europe, products for benefit that is being offered to digestive health account for them, they can see that they are 50% of the functional food getting value for money. Some and beverage market, and of the best examples of ‘feel Nielsen estimates that the the benefit’ include the energy European digestive health drink market as, like all the best market is worth around performing functional foods, €2.2 billion. Probiotic brands energy drinks deliver a health dominate and although now a benefit - ie an energy shot mature market, opportunities that is immediately effective and for new digestive health niches detectable. If the 24-year-olds such as for non-dairy delivery Consumers can feel who want to party all night can mechanisms still remain. The the benefits offered feel that benefit they become fibre-fortified market still has by Red Bull as they have done with Red Bull unfulfilled potential. and other energy brands - loyal consumers. Essentially, digestive health fulfils on the And, it is not only the young ‘nightclubber’ main criteria for the success of healthy that feels they need a shot of energy: ‘lack of products. It offers a wellness benefit, energy’ is a key consumer interest globally addresses an everyday lifestyle issue, according to Health Focus International. and provides a benefit the consumer can Lack of energy, improved digestive health, easily and quickly feel. Digestive health is a wellness issue not, like cholesterollowering, a death and disease issue. And, as we have seen again and again over the past 10 years of development of functional foods, wellness benefits appeal to a wider range of consumers looking for everyday good health while medical benefits appeal

14-day challenge for its Actimel probiotic dairy drink brand, which asserts ‘feel the difference - or your money back’. So effective was the challenge that Danone sold 9.5 million bottles of Actimel in the UK alone - and only 45 people asked for their money back on the grounds that they didn’t feel any ‘difference’. For weight loss, Kellogg’s Special K ‘Drop a Jean Size’ promotions offer women the tangible benefit of ‘dropping a jean size’ if they follow the Special K eating programme for 14 days. All of these products sell at a significant premium - energy drinks, for example, are about five times the retail price of colas on a per litre basis. Many probiotic digestive health drinks sell at eight times the price of comparable non-probiotic dairy drinks (measured on a price-per-litre basis). Although, in tough times, companies will have to work harder than ever to justify premium prices, offering a tangible benefit that consumers can feel is one of the strongest ways of earning a sustainable price premium, and securing a sustainable brand. *This text was extracted and précised from this year’s 10 Key Trends in Food, Nutrition & Health Report priced €200.

‘keeps you satisfied longer’ (in the case of weight management - Key Trend 3), are all quick and easy communications and direct benefits that consumers can relate to. If a product has a long term effect, this should be communicated as directly and effectively as possible, as with Danone’s

Special offer Readers of Food & Beverage International will be offered the report for a 50% discount if they quote: Special Offer Ref: FoodBev when ordering at www.new-nutrition.com, or by contacting Miranda.mills@new-nutrition.com

Danone’s challenge for consumers ‘to feel the difference of taking Actimel or get their money back’ was a great success

Food & Beverage International October 2009

PACKAGING

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Pack to the future There are some food and beverage brands whose packaging shapes are so iconic that you can tell what they are without even seeing the label. Just think of the squeezy Heinz tomato ketchup bottle, the stock pot inspired Marmite jar and the curvy Coca-Cola bottle . . . By Lynda Searby*

reating packs with a distinctive shape might be one of the oldest tricks in the packaging design book but it’s still as relevant today as it was when the Marmite jar was first created in the 1920s. “Structural packaging is a great way to stand out on shelf,” said Kellie Chapple, managing director of design agency Ziggurat Brands. “There are some brands that have used structure so effectively that they can even be identified from a silhouette of their packaging.” Structural stand-out can also be achieved by taking formats from other categories to create contrast on-shelf. For example, in May, Alice White, an Australian wine brand on sale in the USA, introduced three of its varieties in 500ml Tetra Prisma Aseptic packages - a format more commonly used for fruit juices. Tetra Pak also says its most recent innovation for chilled liquid dairy products - the Tetra Brik Edge has characteristics that make it stand out on the retail shelf.

“The sloping panel and the package’s shape and stackability add an eyecatching appeal to Tetra Brik Edge, making it an excellent vehicle for branding, said Christopher Kenneally, global marketing director with Tetra Pak

Aluminium bottles such as the Fusion from Rexam are another new container shape available to beverage brand owners. So far, owing to their high cost, the use of ‘alu-bottles’ has been confined to premium niche products and limited editions. The Coca-Cola Company, for example, commissioned five artists from five continents to develop free-form designs for alu-bottles for sale in nightclubs. Besides picking a pack shape or structure and ‘owning it’, Ms Chapple suggests picking a colour and trying to ‘own it’ in the way that Cadbury ‘owns’ purple. This a technique Ziggurat deployed when designing packaging for Copella fruit juices and Higgidy Pies. “Higgidy Pies really owns the dark aubergine colour and uses an accent colour to differentiate across the range, which works well in terms of shelf blocking,” she said.

Ziggurat recommends picking a colour and ‘owning’ it in the way that Cadbury, Higgidy Pies and Copella have done which selected design elements can be highlighted. 360° embossing has been used by Swedish brewer Spendrups on its Norrlands Guld and Bright Blue and Premium Guld beer brands. “The embossing adds a sensory element that makes the consumer want to touch the can,” said Rexam’s Arjen Van Zurk, who is responsible for sales in the Benelux region.

Finishing touches There is also a variety of special effects that can be applied to packaging to create a point of difference. Producers of aluminium cans such as Ball and Rexam are investing heavily in researching printing and finishing technologies to enable more brilliant, eye-catching and high definition graphics. Rexam, for example, offers ‘360° embossing’, which allows the entire can to be covered with a repeating design, as well as ‘registered embossing’, in

The sloping panel adds eye-catching appeal to Tetra Brik Edge, according to Tetra Pak

October 2009 www.foodbev.com

PACKAGING

Click here to subscribe Another printing technique developed by Rexam is ‘Illustration Impact’, which allows photo-like images to be printed onto cans. This technique was used by Rexam to create a new look for energy drink Mad Croc. Illustration Impact is also being deployed in conjunction with registered embossing by Latvian brewer Cesu Alus, on its premium beer cans. Despite making every last millimetre of a can’s side surfaces work, beverage manufacturers seem to be missing a trick when it comes to the tops and bases of cans, which are usually left bare. Rexam’s Printed Ends technology allows brands to print in up to seven colours on the ends of cans

However, this looks set to change with the introduction of Rexam’s Printed Ends technology, which allows brands to print designs in up to seven colours

when the cans were displayed on the bottom shelf.

on the ends of cans. Energizer Brands used this technology on its

A well-rounded view

Attitude energy drink

Food and beverage manufacturers

can, with the benefit

are getting savvier when it comes to

that the brand could

considering what view the consumer

be identified even

will have of the pack from the aisle. When FrieslandCampina asked

Rexam’s Fusion aluminium bottle offers a new container shape to beverage brand owners

Plato Product Consultants in conjunction with RPC to design new packaging for ten

Cesu Alus is using a combination of photo-quality graphics and registered embossing for on-shelf stand-out

varieties of Milner cheese on sale in The Netherlands, the pack had to be able to display the range both horizontally and vertically on supermarket shelves. An in-mould labelled (IML) lid from RPC Bramlage Antwerpen combined with an APET tray from RPC Bebo Nederland has given Milner visibility from all angles. When stacked vertically, the cheese can be seen through the IML lid. Printing on the edge of the lid, meanwhile, prevents the potential branding loss when packs are stacked horizontally.

Open your mind to printed electronics A pack with built-in scales for dispensing the correct quantities in a recipe. A pack you can interact with and navigate in the same way as an iphone. A pack that opens and closes itself at the touch of an on-pack button. A pack that allows you to say whether you enjoyed the product by pressing a ‘yes’ or ‘no’ sensor. A pack that has a ticking counter showing the time left to expiry date. These might sound like the stuff of science fiction, but according to Dr Laurence Hogg, of the Faraday Partnership, some of these concepts could become commercial reality in as little as five years, thanks to advances in plastic electronics.

Food & Beverage International October 2009

Plastic electronics - also known as organic electronics, polymer electronics or printed electronics - is a technology that combines electronics with organic carbonbased compounds, usually polymers. This is as opposed to using traditional electronics which relies on inorganic components such as silicon. The end-game of this is that manufacturers will be able to print electronic devices which currently require electronic assembly. “Labels and sleeves will be printed in exactly the same way as they are at present, but rather than using conventional coloured inks they will use electronic inks,” explained Dr Hogg.

“If you can imagine integrating the sort of functionality you have in a phone into a pack, that’s potentially what we have with plastic electronics.” At the moment, the technology is being used on electronic goods such as mobile phones, where printed displays are increasingly replacing liquid crystal displays. He admits that at present, it would probably be too expensive to apply on food packs, but predicts it will only be a matter of time before fabrication technology has matured to the point where electronics can be printed onto packs in a roll-to-roll or ink jetted process.

www.faradaypackaging.com

PACKAGING

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Looks aren’t everything Whilst physical appearance is clearly important, creating packaging that screams ‘pick me’ isn’t just about making it look different to anything else on shelf - on-shelf appeal can be achieved via other means, such as user-functionality or a ‘green’ dimension. With fresh produce, for example, consumers don’t want to see fancy print finishes - they want to see the product itself. This means other considerations come into play when designing such packaging, such as keeping the contents fresh and responding to environmental concerns by reducing the amount of plastic used.

“Consumers want protein, bakery and fruit or vegetables which are fresh and look appetising. They want to be able to see the product so they know they are buying the best, said Adam Barnett, VP sales and marketing with Linpac Packaging

“When we design packaging for these products we ask ourselves, how do we make the most of the quality and appearance of the product? Our packaging is all about making the product the star. As well as making the product look good, retailers and consumers need packaging which provides protection to prevent products being damaged in transit.”

Amcor’s E-Close resealing technology in use by Rübezahl Schokoladen transparent recycled PET, have a system of side wall perforation holes for air flow and come with either a traditional clip-on lid or more environmentally friendly heat sealable film. Sainsbury’s obviously believes that consumer concerns about excess packaging and the environment are important enough to influence product appeal. The UK retailer has recently changed the packaging of its soft fruit range from trays with rigid clip-on lids to trays with a heat sealed flexible lidding film, delivered by Amcor Flexibles. The new format, which is being used for strawberries, plums and cherries, reportedly allows Sainsbury’s to reduce packaging weight by up to 87%. For its blueberries, meanwhile, Sainsbury’s has broken with tradition and moved into Amcor’s PushPop stand-up transparent pouch format. Besides reducing the packaging weight by 75%, Amcor says

RPC has given FrieslandCampina’s Milner visibility from all angles

PushPop offers on-shelf differentiation as the entire surface can be printed. It also delivers on the functionality front, as the bottom of the pack incorporates holes so consumers can wash their fruit in the bag. The ability to reseal packs is another functionality which can increase on-shelf appeal. The problem is that some resealing mechanisms such as zippers and stickers, can be rather clumsy and require additional materials to be used. Amcor claims to have come up with a solution to this problem with its Amcor E-Close technology, which incorporates the re-seal into the film and is said to be suitable for confectionery, bakery and snack products as well as fresh and chilled foods. One user is Rübezahl Schokoladen, which has introduced Amcor E-Close for its Sun Rice chocolate squares sold exclusively in Aldi in Germany. Packaging might be known as the ‘silent salesman’, but in this era of intense interbrand competition, it needs to shout loud to be heard in the retail crowd. Those packs that combine an attractive physical appearance with functionality and strong environmental credentials are most likely to make a lasting impression.

Linpac says its Infia K37 range of punnets for soft fruit delivers on all the above counts. They are made from

* Lynda Searby is a freelance journalist specialising in the food industry.

For more information www.zigguratbrands.com www.tetrapak.com www.rexam.com www.rpc-group.com Linpac’s K37 range of punnets for soft fruit can be supplied with either a traditional clip-on lid or more environmentally friendly heat-sealable film

www.linpac.com www.amcor.com

October 2009 www.foodbev.com

PRODUCTION LINE

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Keeping the production line running smoothly The pressure on food & beverage manufacturers to optimise and improve efficiency, to increase the flexibility of production, save on energy, reduce wastage and costs, streamline the supply chain, and provide management information in real time has never been greater By Claire Rowan - managing editor

s with anything: you cannot control and optimise what you cannot measure and it is this need that is driving developments in control technology and management information systems. Increasingly the information from the plant floor and from discreet operations, as well as from the supply chain and utilities is being channelled through to management in order for decisions to be made to improve the overall productivity of the plant and ensure that it remains running smoothly in the short, medium and long term. And, it is in the interface areas between specific day-to-day operational data collection and the information required by management that is seeing the most change. “Companies need to know whether their plants are running smoothly and so need to collect information from all over the plant and then have the right aggregation of that data,” said Georgio Tori, director of information solutions, Rockwell Automation, which has been talking about what it calls ‘management convergence’ for several years. Management

Food & Beverage International October 2009

Convergence, according to Rockwell is the merging of traditionally separate functions and systems to create unique new capabilities within the business. “Manufacturers used to install different kinds of systems according to the control requirements of each area of the plant,” said Jaime E. Forero, EMEA process business development manager, Rockwell Automation. “The raw material area, for example, which involves moving materials from one place to another, has different control needs to the process area. Subsequently, companies traditionally use PLC’s that report into a Supervisory System for raw materials, while a dedicated DCS (Distributed Control Systems) system is used for the process area and dedicated motion controllers are used for the packaging area. “Historically, it has not been easy to exchange information between these different systems. So, the raw material area, for example, would not know when the processing area was ready for material and conversely the production area would not know when raw

Rockwell Automation bases its solutions on an open Integrated Architecture that allows different systems throughout the plant to speak to one another freely material was available, and subsequently would not know when to run or stop the process. It is the efficient ‘interlocking’ of these different systems - called Horizontal Integration - that is vital to today’s plant efficiency,” said Mr Forero, who pointed out that Horizontal Integration is not the only critical area of development for ensuring the line runs smoothly. The exchange of information between the plant floor and the management/enterprise level is also needed. “Area operators, production managers and other plant managers also need data. They need information on product destination, equipment utilisation and machine availability etc in order to prepare and schedule production; plan; or to track and trace materials supply and use,” said Mr Forero. “Vertical Integration - ie the seamless communication between the plant floor control systems and the enterprise level systems (often called MES or Manufacturing Execution Systems) - is therefore also vital for

PRODUCTION LINE

Click here to subscribe the complete integration and smooth running of today’s manufacturing plants.” Oliver Marz, head of business development at CSB-System International confirmed that getting data from all parts of production is the biggest challenge that manufacturers have to deal with, and is instrumental in successful production planning. “Just look at stock management, production and supply and you have three separate and important parts of the company that you need information from,” said Dr Marz, who explained that business intelligence tools can pool information from the different areas but are often too slow and cannot supply the necessary data in real time. “Essentially, you need to take it back to one software system for all the basic parts of the company. Then you can start looking at short, mid or long term planning. It is easier to go from short to long term planning than the other way round, because short term planning looks at events in real time.” Dr Marz pointed out how short term planning can be affected by one piece of equipment being out of action at the same time as an operator takes sick leave, for example. Companies subsequently need software solutions that can respond to these unscheduled difficulties. CSB-System International has completely redesigned its Visualisation of Production Planning integrated software platform during the past couple of years to provide combined short, mid and long term planning presentation capabilities. Data is presented to operators according to their predetermined requirements - ie stock managers see different information to that seen by the production manager.

systems. The solutions are based on the company’s open Integrated Architecture that allows the different systems throughout the plant to speak to one another freely and allows manufacturers to have information flowing seamlessly across the entire organisation. “Built on Integrated Architecture, PlantPAx systems have Logix and FactoryTalk at the core, but may also include integrated solutions and technologies provided by partners such as Endress+Hauser and OSISoft, and acquisitions such Incuity, ICS Triplex, and Pavilion,” said Mr Forero. It was the acquisition of Incuity (the supplier of ‘Enterprise Manufacturing Intelligence’ software) in 2008 that gave Rockwell the intelligent software solution it needed to be able to drill down into each dedicated software system to extract the relevant data required - independent of the existing system or database. “Vantage Point is a connecting software that extracts the information from the data housed in each control system in the plant in order to produce reports in real time,” said Mr Forero, who explained that Vantage Point can be configured to manage the data to meet the specific needs of the business. “We now have a powerful tool to collect information from all sources using the same architecture for all areas of the plant.” In this way, it is possible for companies to identify shortages of raw materials in real time, to spot bottlenecks occurring, among other information, and this knowledge can be managed in real time - and provide complete Horizontal and Vertical integration of data flow and plant operation.

Over the past 10 years, Siemens has developed its family of management information systems (MIS) and manufacturing execution systems (MES), under its Simatic IT and Simatic HMI brands, in order to deliver plant floor information to both operators and managers. These solutions are web-based tools that deliver information from back-end historian databases through to manufacturing execution systems (MES) with production planning, execution and reporting functions. The company focuses on what it calls scalable solutions to suit individual companies’ operating philosophies, knowhow levels, installed bases or available budgets. These solutions start with SCADA systems that directly link to the various automation systems that provide line-level data processing and populate this information back to the operators on the plant floor as well as to production managers at the office PC and service personnel with hand-held devices. Such systems can be extended by adding software modules for overall equipment efficiency (OEE)-calculations, statistical process control, track&trace, production planning and so forth as the need at the customer arises and budgets allow, according to Siemens. However, the information attained is only as good as the data originally generated. “For bottling lines, for example, you often find installations with 30 plus machines running in sequence, with many of the machines being supplied by different machine manufacturers and subsequently using the ‘control philosophy’ of that specific supplier,” said Roland Heymann, business development manager, Food & Beverage, Siemens. “This makes it very difficult to capture the necessary production data from the individual machine controllers in order to populate the upper level production systems. It is not only the compatibility of the physical connections that is a hurdle but also the interpretations of the data.”

“They see whatever they need to see, but without any interfaces or databases, which separates us from other suppliers in the food & beverage industry,” said Dr Marz. “There is no sense in having different systems for different operating requirements when the data is essentially the same.” Rockwell Automation has also risen to the challenges of exchanging data from throughout the plant and has brought together its process expertise under the banner of PlantPAx Process Automation System (the new name for Rockwell Automation’s unified portfolio of process systems and solutions), which links together individual automation, batching, packaging and business-level

“Vantage Point allows you to see what is happening in real time in a way that is interpreted,” said Mr Tori, who pointed out that Key Performance Indicators (KPIs) can be set and monitored in real time to give a true picture of a plant’s performance. “Among a multitude of tools and benefits, Vantage Point can help manufacturers identify capacity they didn’t know they had.”

High availability solutions from GE Fanuc ensure maximum system uptime

In order to link production systems, both vertically and horizontally, involves the standardisation of machine architectures,

October 2009 www.foodbev.com

PRODUCTION LINE

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Siemens’ Optimised Packaging Line concept integrates the entire packaging line with a common automation and communications standard, which allows for greater visibility, control and potential for optimisation which is what Siemens has now tackled with the introduction of its Optimised Packaging Line concept.

Optimised packaging line Focused particularly on the filling and packaging processes, the Optimised Packaging Line is designed to reduce the variance in components, interfaces and architectures used on the packaging line. It standardises both the hardware and software from beginning to end of the process line and takes this standardisation right down into the machines from the sensors and networks, through the human-machine-interfaces (HMI) and drives, all the way to the head plc or motion controllers. Essentially, Siemens’ Optimised Packaging Line concept integrates the entire packaging line with a common automation and communications standard. “Our Optimised Packaging Line concept reduces complexity, eases the way to generate diagnostics in the machines and reduces the costs of training as well as the cost of the dead capital usually tiedup in spare parts,” said Mr Heymann. “Standardisation is also provided at the software level, where Siemens offers technological libraries for controllers (eg, commonly used functions required for product handling, bagging, cartoning, singulating, KPI generation, line diagnostics etc).” In addition, Siemens’ Optimised Packaging Line concept has been developed to help optimise the energy consumption of an entire line. It not only monitors energy consumption and automatically switches off specific

Food & Beverage International October 2009

modules in the event of energy thresholds being exceeded, but also selects specific energy-saving components. It suggests the correct assembly of these energy-saving components within particular machine and line configurations and helps to avoid the costs associated with using harmonics/cosines phi corrections systems or large transformers. According to Siemens, using active and intelligent SINAMICS infeed modules, kinetic energy not required during times of deceleration of a line can be fed back to the power network without losses, for example. To achieve complete standardisation of communication throughout the line from machine to machine and/or to the manufacturing execution systems (MES), Siemens applies the internationally recognised standards of OMAC and PROFINET. These underpin the communication throughout the plant and allow visibility of data according to each operator’s requirements. GE Fanuc Intelligent Platforms has extended its capability in the area of improved interfaces with the use of its Proficy Historian gateway that is designed to link the data from the plant floor to the management information systems in real time. In addition, at the plant level, the company has reduced significantly the cost of its programmable automation controllers (PAC); and, in order to mitigate against the loss of any equipment or process control in the event of a power failure, the company now supplies its controllers with a ‘high availability function’ as standard for its PACSystems RX3i controller. Essentially, the ‘high availability’ technology is designed to keep essential operations running

efficiently and reliably even when one of the PACs is stopped. Effectively, the technology connects two independent controllers so that in the event of one controller stopping, its control functionality is automatically transferred to the other controller thereby avoiding downtime and subsequent bottlenecks, and keeping the production line running smoothly. All the necessary data is synchronised automatically to the new controller using GE Fanuc’s RMX (reflective memory exchange) technology, which transfers large amounts of data at speeds up to 20 times faster than Ethernet. “The PACSystems’ RX3i High Availability really maximises return on investment,” said Bill Black, product manager for controllers at GE Fanuc. “With minimised downtime in process, increased productivity with fast powerful synchronisation, reduced engineering costs, and increased data integrity, all in the smaller footprint of the RX3i, customers really derive significant benefit from the system.” These and other systems will continue to evolve to bring further benefits that meet the needs of both the plant floor and strategic planning as the pressures on manufacturers continues. Food & Beverage International will continue to cover them in future issues so don’t miss out on your regular copy, subscribe at www.foodbev.com.

For more information www.rockwellautomation.com; www.csb-system.com; www.siemens.com; www.gefanuc.com

ADVERTORIAL

zenon

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- software technology to smooth production flow

The F&B manufacturing industry is under steadily growing pressure. Once an investment is in place, and as long as there is demand for the products, the production teams are under pressure to produce as much as possible with existing production facilities, whilst keeping costs as low as possible. Keeping a production line flowing smoothly represents one of the key ways to achieve these goals

n practice, once the production batches are planned and the line is started, every stoppage of the main machine (e.g. the Filler of a packaging line) reduces the overall effectiveness. Automation is placed directly in the middle of this situation and has the challenge to deliver increasingly agile and open solution - and to keep production flowing smoothly. In this context, zenon industrial software from COPA-DATA plays an essential role at the core of process and plant automation systems. Let’s have a look how: Preventive action for reduced downtime Industrial Maintenance Manager, one of the out-of-the-box and configurable zenon modules, plans maintenance works in a structured way and allows for traceability of accomplished maintenance tasks, repairs and device exchanges. Thus unplanned repairs can be avoided and downtime is reduced. Optimised line operation zenon brings universal and reliable communication with processes, this is essential, and zenon interfaces the operator with the machine and also integrates to

provide a complete line overview and supervision including the ERP level. For optimised line operation, zenon: • visualises the processes clearly • helps to keep process parameters under control • optimises product changeover time • calculates KPIs in real-time Reduced impact of machine failures During the design of production lines or during upgrades, zenon boosts equipment availability by its sophisticated and effective technology: • Seamless redundancy mechanisms at both operational and supervisory levels • Because of its universality, following a hardware replacement, zenon is quickly restored and works perfectly on the new equipment • Advanced Alarm Management brings an immediate focus to corrective actions • Optimised involvement of all relevant personnel across the entire plant through network technology, including wireless systems Intelligent process documentation and analysis The production line represents the subject of a never ending story: the continuous improvements that provide competitive advantage. Process analysis brings to light the hidden potential for making the production flow smoother, and optimal. zenon Archive

Server stores production data in various formats, in a flexible and reliable way, including relational databases such as SQL. Alarms, events, parameters, production or consumption counters - all are made available for later evaluation. However, zenon will not delay results by being faced with huge amounts of data. zenon guides the attention to the relevant indicators, presented as reports, curve trends or filtered lists of relevant details - quickly. These features highlight how zenon, the efficient software for industrial automation, makes your path to high performance easier. zenon is integrated within most of the leading European machine builders’ automation solutions - take full advantage of this by selecting zenon as your process line integration solution - smoothing the flow at maximum speed. As one more step to finding solutions for your daily challenges in Food & Beverage manufacturing, we invite you to subscribe to our F&B newsletter at www.copadata.com/newsletter

For more information COPA-DATA Headquarters Emilian Axinia, F&B Industry Manager Email: EmilianA@copadata.com www.copadata.com

October 2009 www.foodbev.com

DRINKTEC REVIEW

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Drinktec: quality and innovation Quality and commitment went hand in hand at this year’s Drinktec exhibition in Munich, where visitor numbers were down but the calibre of attendees was up By Claire Rowan - managing editor “

e have succeeded in bringing the top ranks of the beverage and liquid food industry to Munich - and that is the critical thing,” said Norbert Bargmann, managing director, Messe München, which organises Drinktec. “The high number of visitors from outside Germany, and the very broad spread of countries they represent, shows that this is the place to meet up, this is the place to agree contracts and it is the place to prepare for new business.” New business was definitely being conducted in the aisles of the show, where approximately 60,000 trade visitors had the opportunity to discover the latest developments from over 1,400 exhibitors, 42% of which confirmed that they had taken orders during the event. Many companies seized the opportunity to demonstrate their latest technological advances designed to

help manufacturers to optimise production, save costs and operate flexibly. Among the many innovations on its giant stand, Krones was demonstrating its EOP-A (Efficient Automatic Order Picking System), which is scalable dependent on the requirements of individual companies. Cases can be handled automatically from entry into the buffer zone through to shrink wrapping onto pallets, although manual options are also available to suit different needs. The details of each case are stored in the Krones control software and the case can be tracked automatically throughout the process, which avoids the need for repetitive reading of bar codes at various stages in the operation in order to establish where each pallet is. “There are not many systems like ours on the market and we think it is the first with such a high level of automation,”

said Martin Hirschbichler, head of product management, material flow technology and IT solutions, Krones. “The first plant is just being commissioned where the company has selected full automation including depalletising, infeed of the cases into the buffer and other operations.” The EOP-A automated order picking system can be run constantly and boasts a zero error rate, according to Krones. It provides a solution to increasing personnel costs and rising error rates and allows users to respond to market trends such as article diversity, shorter order cycles and lower order volumes per article. SMI Group was also pioneering developments in automation for end of line packaging operations. Its updated SK 600T shrinkwrapper is the first of its SK series to use a SERCOS III interface to control the motion axes and to exchange data with the input/output devices mounted on the machine. Over time, all of the SMI Group SK series will be updated to provide the benefits of the SERCOS III interface, which allows simplified control, improved machine performance, increased reliability and reduced spare parts requirements, according to SMI. The SK 600T can handle up to 60 packs per minute in single lane operations and features an automatic adjustment device for rapid format changeover.

Caps and closures Krones was demonstrating its fully-automated order picking system

Food & Beverage International October 2009

Many new caps and closures were evident at the show as companies sought to answer industry demand for greater environmental friendliness, functionality and performance.

DRINKTEC REVIEW © Food & Beverage International 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

Click here to subscribe For sparkling wines in metal screw caps, Mala Verschluss-System has developed a patented method of inserting a plastic liner into a metal cap to replace standard liners. Applied in liquid compound form, the plastic liner is essentially sprayed into the top of the cap to coat the inner surface with a smooth film. The cap is subsequently heat cured to set the liner - a process, which also ensures that the caps are free from any contamination.

For products hot-filled in PET bottles, Corvaglia has perfected a one-piece hot-fill cap, which protects against any microleaking that could be caused by the differing shrinkage rates of PET and PE. The 38mm cap has a newly-developed geometry, which, once it is screwed onto the bottle, causes sufficient pre-tension to form a perfect seal. This seal is reinforced by the distortion of the cap under vacuum.

Using the one-piece Corvaglia hot-fill cap it is possible to achieve cost savings of over 30%, said Romeo Corvaglia, managing director

Innovative developments designed to overcome the challenge of ‘recloseability’ for cans included the transparent CrazyCan, made of PET, and the aluminium iCan, both

“The new liner has a greater ability to hold the pressure of the sparkling wines and can be handled on the standard equipment used for 30 x 60mm caps with only a slight adjustment to the capping heads,” said Grit Neitzel, sales export, Mala. “Using the new liner, companies can immediately store bottles horizontally rather than having to wait, as is the case with caps with standard liners.” Corvaglia of Switzerland, which was a finalist in this year’s beverage innovation awards (see p34), was discussing the savings that can be made using its 26mm BTL Short Neck cap for still water. The new cap builds on a customised solution developed for a US customer last year and is 0.65g lighter than Corvaglia’s original 1.6g cap. With an annual volume of over 1 billion bottles and closures being produced per year, this lightweight option could result in savings of over 2,000 tonnes of plastic material and a reduction in energy consumption of approximately 50% without Corvaglia highlighted its 26mm BTL Short Neck cap, which offers significant energy and weight savings

losing downstream performance, according to Corvaglia.

The 26mm BTL Short Neck cap was demonstrated on Corvaglia’s stand alongside the company’s SensoCap for use on aseptically-filled fruit juices or dairy products; and its one-piece hot-fill cap, which it developed with Gatorade (Pepsi) in Mexico. The SensoCap features specially formed, tiny plastic blades on the inside of the cap, which, on first opening, effectively break and separate the foil seal from the mouth of the bottle as the cap is unscrewed. The foil seal is held safely within the cap and acts as an additional liner seal when the cap is replaced on the bottle.

foodbev com

October 2009 www.foodbev.com

DRINKTEC REVIEW

Click here to subscribe with resealable caps, which were highlighted on the 4Pack stand. The two can concepts feature the same reseal mechanisms and allow the can to be sipped from any angle as the opening is in the centre of the can lid. The design of the can features an ergonomically rounded lip around the top of the can, which makes both the iCan and CrazyCan easy to drink from. They both feature an opening mechanism that allows the can to be opened with one hand by softly pressing on a valve in the centre of the can lid. An initial push will lower the valve to ‘degas’ the can and further pressure instigates a snap mechanism to open the can fully. Subsequently pressing two fingers at the outer edges of the opened can causes the valve to click closed again to reseal the can. “Our main development is the CrazyCan made from PET, which requires a slight adaptation to the end of the filling line in order to fit the recloseable cap and ultrasonically weld it to the can body,” said Thorsten Schlesinger, designer who explained that production speeds for filling the CrazyCan were likely to be around 20% faster than standard can filling lines as no rotating device is required. “If companies do not want to make any adaptations to their existing lines or wish to test market the closure, then the iCan is perfect.” Both CrazyCan, which allows the product inside to be seen, and the iCan are suitable for sparkling soft drinks, beverages filled cold-aseptically, pasteurised beverages and beer, and are available in a range of standard and slimline can sizes. Both cans are likely to be commercially available from March onwards next year.

The transparent CrazyCan, made of PET, and the aluminium iCan, from 4Pack both feature innovative resealable caps

Checking leaks To check the integrity of packs once they are sealed, several companies were demonstrating their latest innovations. Heuft unveiled new developments for identifying leaks in plastic containers, and inspection of empty bottles. Compared to its predecessors in the Heuft range, the Squeezer QL can be used to identify even microscopically small faults in plastic packs and has a sensitivity that is said to be around four times that of the Heuft Squeezer QA and QS. This has been achieved using a new belt drive, which applies a precisely controlled amount of pressure to the containers passing freely through it. The belt is three times the length of the QA and QS and identifies leaks using comparative fill level measurement. By offering such precision identification, the Squeezer QL lends itself for use with highly sensitive products that are vulnerable to any lack of integrity in the container.

For empty bottle inspection, Heuft has perfected its InLine system that detects finish and sidewall faults and prevents false rejects. It does this by inspecting the container finish three times with different-coloured rings of light that are projected from above the bottle onto the bottle. The reflections are analysed in order to detect a fault such as chips or fractures. By combining high resolution camera and precise image processing techniques, Heuft’s InLine system can determine whether a fault could lead to a consumer safety issue or whether it is harmless wear and tear. In this way, expensive false rejects can be avoided. Mocon highlighted its recently developed OpTech - O2 Platinum, oxygen analyser, which uses a fluorescence-based system to measure total package integrity for both rigid and flexible packs. The Platinum ‘fluoresces’ or gives off light in an amount that corresponds directly to the amount of oxygen present in the pack. From leaks to colour and the latest developments from Kortec Inc from the USA include a new high barrier, multilayer colour gradation, moulding technology that allows colour to be graded into clear PET bottles during moulding. The Kortec MCGT (multilayer colour gradation technology) is used with PET bottles made up of three layers of plastic - an inner and outer layer of clear PET with a coloured barrier layer of EVOH or other material. “The coloured layer can be adjusted for colour intensity depending on the applications,” said Russell Bennett, vice president sales & marketing, Kortec. “It allows for very attractive decorative alternatives to the clear PET bottle. We are already running numerous trials in our inhouse molding facility to fine-tune MCGT.” Further packaging, processing, hygiene and ingredients developments highlighted at Drinktec will be covered in future issues of Food & Beverage International; and in particular see the December issue for a special focus on Bottling & Filling technology.

For more information

Heuft’s new Squeezer QL identifies even microscopically small leaks in plastic containers

www.4pack.de

www.heuft.com

www.krones.com

www.smigroup.it

www.mocon.com

www.kortec.com

www.corvaglia.ch

www.mala.de

www.drinktec.com

October 2009 www.foodbev.com

DRINKTEC

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beverage innovation awards 2009 Celebrating excellence in the global non-alcoholic drinks industry At a glittering gala dinner in Munich, Germany, on 15 September, attended by over 500 industry representatives, the finalists and winners in the 2009 beverage innovation awards were announced

his year’s awards programme

developments was Preshafood of Australia

attracted over 340 entries from 40 countries in 24 categories, celebrating excellence and innovation in the international non-alcoholic drinks industry. The gala dinner - the biggest gathering ever seen in the industry - took place during Drinktec, the world’s largest drinks technology trade show.

for its Preshafruit juice range, which won in

Representatives and members of awards partners UNESDA, the Union of European Beverages Associations, and WAFG, the German alcohol-free drinks association, were joined by members of other industry trade associations plus senior managers from more than 100 businesses from over 40 countries. The awards gala dinner was introduced by FoodBev Media chairman, Richard Hall and WAFG president, Dr Klaus Peter Stadler; and was hosted by FoodBev Media Group editorial director, Bill Bruce and beverage innovation magazine, managing editor, Claire Phoenix.

the best new juice or juice drink category as well as best overall concept. Preshafruit juice uses a new high pressure process, which allows the product to be pressurised cold. The cold process ensures that the fresh juice taste, colour and nutrition are all maintained, and is said to preserve twice the antioxidant value of the fruit compared to traditional pasteurising techniques. Preshafruit juices contain 100% Australian fruit and each 350ml bottle of apple juice is made from the juice of at least four apples; the Valencia juice is made from three oranges and is said to deliver over 200% of the daily Recommended Dietary Intake (RDI) for Vitamin C. The range contains no juice concentrates, preservatives, colours or flavours and is sold in eye-catching, 350ml wedge bottles and convenient 1 litre pouches. Sponsored by BENEO-Palatinit, the best new functional drink category, was won by Next

“The non-alcoholic drinks industry has delivered an impressive range of innovations and initiatives. While the development of new flavours and new packaging keeps the industry one step ahead of consumer demand, it is also increasingly demonstrating best practice in environmental responsibility,” said Mr Bruce.

Generation Waters of the USA for its range of functional waters enhanced with flavours and supplements with some interesting health benefits. Among the range of seven waters, Thin Water is infused with appetite suppressants and is said to curb the appetite as well as promote healthy cholesterol and serotonin levels; Hot Water is blended with natural herbal aphrodisiacs designed to

Other categories The best new ingredient category was won by Aquanova of Germany for its NovaSOL BCS biomimetic colour system, which allows beverage manufacturers to replace azo dyes with natural colours. NovaSOL BCS offers a variety of colour shades which replace azo dyes, which must now be revealed in a warning label on pack, while keeping the established colour even in clear beverages. Highly stable, the NovaSOL BCS biomimetic range mimics the structure of biological micelles found in milk or eggs, for example, to provide a natural colour solution for clean label, clear beverages. Other finalists in the category included: DSM for tensVida; and Givaudan for Sweetness Taste Solutions. Highly commended in the category were: Danisco for HOWARU probiotic straws; and Indena of Italy, for Opextan water soluble olive extract. The best PET technology innovation category, sponsored by Plastic Technologies Inc, was won by USA-based Niagara Bottling for its Eco-Air bottle, which weighs 50% less than a standard 500ml plastic bottle. Other finalists in the category included: Log GmbH, for its PET hot-fill bottles; and Sidel Blowing Services, for Combi Predis FMa. Highly commended in the category was The Coca-Cola Company, for PlantBottle.

boost sexual performance; and Chill Water

In the best can or alubottle category, the

is infused with relaxants that help to provide

winner was Kian Joo Packaging of Malaysia,

Winning finished products

stress relief without the side effects of

for its smaller-sized 200 diameter can end,

drowsiness. Each of the natural spring water-

which is designed to save on material and

Among the dyamic array of finished products that picked up prizes for their latest

based variants comes in an innovative PET

energy. Now available for use on 211 can

bottle that is shaped like a dumbbell.

bodies as well as standard 330ml and

Food & Beverage International October 2009

DRINKTEC

Click here to subscribe 250ml slim cans, the 200D ‘neck down size’, can end eliminates the reduced panel concept usually used to achieve lightweighting. Among the finalists in the category was Ball Packaging Europe for its Ball Resealable End, which has now been taken up in the US market by Monster Energy for its new energy drink, Monster Import, packed in 550ml beverage cans. The result of collaboration between Ball Packaging Europe, Coca-Cola and the Dutch company Bound2B, the innovative resealable mechanism was first launched in France by Coca-Coca for its Burn energy drink in 500ml cans (see p30 for further news of resealable can technology).

Preshafruit juice range from Preshafood of Australia picked up the best overall concept award and the award for best new juice or juice drink.

Japan’s Toyo Seikan Kaisha for its RFID chip embedded in a can ring-pull, which offers the ultimate solution for product tracking and tracing was a finalist in the best can or alubottle category, and Boxal of France was Highly Commended for its high definition printing process. The best carton or pouch category was won by Sweden’s Ecolean Group, for its Ecolean Air Aseptic pouch. Weighing just 14g – 40 to 50% the weight of a conventional liquid food carton or bottle, the Ecolean Air Aseptic pouch features an air-filled handle that makes it easy to pour. Available in 1 litre, 750ml and 500ml sizes, the Ecolean Air Aseptic pouch is filled on Ecolean’s new EL3 filling machine, which aseptically fills lowacid liquid food products at a rate of 6,000 packages per hour. Featuring a novel nonchemical process for package sterilisation, the Ecolean filling system ensures that food contact surfaces are not exposed to chemicals.

Kian Joo Packaging’s smaller-sized 200 diameter can end was the winner of the best can or alubottle category.

In the best new closure category, the winner was SmartSeal, for its Fizz active closure, which retains the fizz of carbonated beverages when reclosed and ensures no drips. Other finalists in the category included: Vicap Systems, for its Vicap closure, which dispenses natural blends of antioxidants and other ingredients on demand; Bericap, for its Transatlantique automatically closing cap for easy, non-drip dispensing; Corvaglia, for its 26mm BTL Short Neck closure; and Seaquist Closures for its Original Sports Cap 30-25 (see p61 for further closure innovations). The best multi-pack or crate category was won by Elopak, for its Multipull carton system. Other finalists in the category included: Coca-Cola Germany for its Apollinaris returnable crate; and RKW SE & Hartness International for Grabpack.

For more information For a full report with photos - see the latest issue of beverage innovation magazine. To subscribe, visit: www.foodbev.com or contact the subscription department: Tel: +44 (0) 1225 327 871; subs@foodbev.com. Video highlights of the awards gala dinner and a digital version of the Awards Showcase Magazine, featuring all the entries can be viewed at www.foodbev.com

Sponsored by Plastic Technologies, the best PET technology innovation category was won by Niagara Bottling for its Eco-Air bottle.

Novel ingredients and packaging helped Next Generation Waters pick up the best new functional drink award, sponsored by Beneo-Palatinit.

Elopak picked up the best multi-pack or crate category award for its innovative Multipull, environmentally-friendly multi-pack system for cartons.

The best carton or pouch category was won by Ecolean’s Ecolean Air Aseptic pouch.

The best new ingredient this year was Aquanova’s NovaSOL BCS biomimetic colours that can help replace azo dyes.

SmartSeal’s active closure, Fizz, which retains the fizz in carbonated beverages when reclosed, was the winner of the best new closure category.

October 2009 www.foodbev.com

INGREDIENTS

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Provides natural white Natural white colour for panned confectionery is now available to formulators in Europe following a breakthrough by Chr Hansen.

In the past titanium dioxide (E171), a titanium-derived white colour produced by synthesis, was the only option for white colouring, according to Chr Hansen, which has now produced a natural alternative based on calcium carbonate. Classified in Europe as a food colour (E170) and as a natural

Chr Hansen has developed a natural alternative for white colouring in panned confectionery such as chewing gum and dragees

colour by the Natural Food Colours Association, CapColors White 100 WSS-P is part of Chr Hansen’s CapColors range of encapsulated colours that ensure a bright colour in application despite different light, pH and oxidative conditions. “Confectionery companies that are working on shifting to natural colours now have the opportunity to include the panned confectionery category. For Chr Hansen this innovation is an opportunity to cover an evident gap in the market,” said Ji Hoong Too, business development manager, confectionery & ice cream, Chr Hansen Colour Division, which has already filed a patent application for the solution. www.chr-hansen.com

Flavours for Stevia Wild Flavors has increased its portfolio of Taste Modification Technologies with systems and solutions that can boost the palatability of foods and beverages containing Stevia extracts. By rounding out the flavour profiles, addressing the mouthfeel and sweetness enhancement, and masking the Stevia taste profile, Wild Flavors ingredients and blends can improve the finished products while boosting the sweetening properties of the natural sweetener. “Wild Flavors’ Taste Modification Technologies enable us to create natural sweetening systems and blends that meet our customers’ expected needs for all-natural, sweetened products and still continue to give great tasting products,” said Kevin Gavin,

chief operating officer, Wild Flavors, which has introduced OnlySweet Stevia extracts and OnlySweet Stevia blends to its line of customised and total solutions for product flavour. Stevia, the natural sweetener derived from Rebaudioside A has received a ‘no objection’ letter by the FDA in the USA but still awaits EU approval for use. www.wildflavors.com

Wild Flavors has done extensive formulation work to optimise the flavour and sweetening properties of the natural sweetener Stevia

Synthetic mint Symrise’s wide range of Optimint synthetic mint replacers and extenders have been fine-tuned to respond to the rising cost of mint. “Mint prices have risen dramatically and will remain high throughout 2009, and the manufacturers of confectionery and chewing gum who are challenged with the rising cost of mint oils as well as the uncertainty of crops, weather, demand and other supply issues can rely on the market stability of Symrise’s extensive synthetic mint offerings,” said Donna Rosa, director, business development, Symrise. “Our mint technology does not rely solely on natural mint components, and we can provide our customers with the assurance that we can match their desired profiles, partially or fully replacing the natural mint

Use of Symrise’s range of Optimint synthetic mint replacers and extenders can help mitigate the price volatility of natural mint oil oils they have been using with cost effective synthetic options.” The company’s synthetic menthol line offers the same benefits as synthetic mint; and its Optacool range can be used to provide a cooling effect without the mint or menthol taste. www.symrise.com

Concentrated raisin juice offers benefits The concentrated raisin juice from California Raisins is a pure extract of raisin and has been developed to provide a wide range of functional properties for use in baked goods, confectionery, cereals, snacks and dairy products. It can be used as a flavour enhancer thanks to its natural

Raisin concentrate from California Raisins offers a wealth of functional properties

tartaric acid content, and as a preservative due to its high levels of propionic acid, which inhibits mould growth and extends the shelf-life of various products. According to California Raisins, the raisin concentrate is a natural humectant and will maintain moisture in products such as soft cookies and chewy cakes; and acts as a binding agent for dry ingredients to control breakage in biscuits, crackers and cereal bars. California Raisin Juice Concentrate, which is naturally rich in antioxidants and vitamins A, B2, B6 and C, fibre, iron, calcium phosphorous, copper, potassium and boron, can also act as a natural sweetener. www.raisins.org

October 2009 www.foodbev.com

INGREDIENTS

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Natural low salt & MSG-free solutions Givaudan has carried out significant development work as part of its TasteSolutions programme to provide flavour solutions for low salt products, to boost natural flavour alternatives to MSG, and to create enhanced chicken flavours. Through its TasteSolutions programme, Givaudan has undertaken receptor research and sensory understanding to unravel the complexities of taste. For example, the company has developed a salt curve: a visual representation of the taste effects of sodium chloride over time. The taste impact of salt is broken down into a number of phases: first delivering a distinctive initial mineral ‘bite’, then a ‘body’ or ‘mouthfeel’ phase, followed by a characteristic clean, lingering profile. Rather than trying to replace salt, Givaudan looks first to understand the taste functionality in the customer’s application. Then a flavour is created which builds back those important taste aspects of the salt curve needed to drive consumer acceptance when sodium levels are reduced.

such as MSG or IMP/GMP alone. Understanding the contribution that other taste ingredients make and using them in the right balance is essential.” The company can now offer an extensive palette of natural taste ingredients, which focus on umami and can therefore help to formulate ‘deliciousness’ into foods without relying on declarable taste enhancers. Givaudan has also developed proprietary natural ingredients that help to create rich, authentic chicken flavours. The high performance ingredients can be used to add value to bouillons, burgers, nuggets and chicken soups among other product applications. “In the short term, there is a focus on value-for-money offerings but medium to long term, we still see growing demand for natural flavours, driven by consumer preference for healthier eating options and changing regulatory requirements,” said Mr Haenni. www.givaudan.com

“Our approach is one of asking what makes food taste great rather than just thinking of salt in isolation,” said Andreas Haenni, global head of savoury, Givaudan, which has conducted similar development work in the area of umami and kokumi through its TasteSolutions Programme. “It is important to understand how the balance and harmony of taste affects the eating experience,” said Matthew Walter, EAME group leader for the culinary centre of expertise at Givaudan. “Taste is not just about commonly used enhancers

Givaudan’s TasteSolutions programme has allowed the company to perfect many natural flavour solutions for salt reduction, achieving a natural umami effect and creating authentic chicken flavours

October 2009 www.foodbev.com

FI EUROPE

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Fi Europe the industry’s ingredients showcase Over 1,100 companies from 94 countries are already placed to exhibit the latest developments in ingredients technology and formulation expertise at this year’s Fi Europe exhibition taking place in Frankfurt from 17-19 November By Claire Rowan - managing editor

ikely to be the largest Fi Europe in its 20 year history, according to the organisers, there are 10% more exhibitors than the previous Fi Europe exhibitions and over 5,000 visitors have already pre-registered - an increase of 30% over the 2007 show. A full series of conference sessions will take place daily throughout the event; and a New Product Showcase will highlight some of the top innovations. However, the real action is on the exhibition floor where the companies from throughout the world will be discussing their latest developments; the solutions to the industry’s challenges, and exploring applications. On its stand, the American Peanut Council will highlight the premium taste & quality, and nutritional contribution of American peanuts and ingredients. Visitors will be able to learn about the versatility of America peanuts and explore the breadth of possible product applications such as confectionery, snack bars, fruit & nut mixes, and baked goods. According to the Council’s international research of different peanut supplies, American peanuts have the highest ‘peanutty’ flavour of any supplier and can therefore have the greatest impact on product flavour and subsequently profit. Archer Daniels Midland Company (ADM) will be taking over two stands at this year’s

Food & Beverage International October 2009

show in order to showcase the wide range of ingredients from each of its different divisions including low saturated frying and baking fats, functional soya products, cocoa powders, plant sterols and sterol esters. In particular, ADM will highlight the new range of premium chocolate solutions it offers following its recent acquisition of ADM Schokinag, the European industrial chocolate manufacturer. Its chocolate developments will be demonstrated alongside the ADM Cocoa range of De Zaan high quality semi-finished chocolates, cocoa powders, liquors and butters. For the baking, frying and confectionery industries, ADM Oils & Fats will focus on the NovaLipid range of oils and fats, which includes lower saturated fat and additivefree options. They will be shown on the

The American Peanut Council will highlight the taste, quality and nutritional contribution of American peanuts

FI EUROPE

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Archer Daniels Midland Company will be taking two stands in order to showcase the latest in its wide range of ingredient innovations

stand with ADM Natural Health & Nutrition’s CardioAid range of phytosterols and phytosterol esters that have novel food ingredient approval for use in a wide range of food and beverage applications targeted at reducing blood cholesterol levels. ADM’s Decanox mixed tocopherols and Novatol natural-source vitamin E will also be highlighted on the stand, and visitors will have the opportunity to discover the benefits of Novasoy soya isoflavone concentrates in functional foods and beverages. They will compliment the portfolio of Arcon functional soya protein concentrates being demonstrated by ADM Specialty Food Ingredients, which has recently launched Arcon SB, Arcon SL and Arcon SQ (see FBI.Sept.p42) for emulsified meat products such as sausages, cured meats, hot dogs and kebab meat. For non-meat applications, such as beverages and dairy, ADM will demonstrate its dairy protein replacers derived from soya. Finally, ADM Milling will be discussing its range of white, wholemeal, organic and specialty flours, including its new Castleford stoneground wholemeal flour, which is milled traditionally on French Burr stones to produce a premium-quality flour. Sweetening expertise will be order of the day for Ajinomoto Sweeteners Europe, which has been helping to produce low or nosugar added products for 25 years. Aspartame is used in the widest number of products, many of which will be available on the stand for visitors to sample and experience for themselves. Ajinomoto’s sweetening experts will be available on stand to discuss the optimum blends for creating products that are both good for consumers and for business. Another long term favourite in the ingredients sector will be celebrating its 200 years of experience at the show with a major new initiative - to be unveiled on the opening day of the show. The Beneo Group - the amalgamation of three business units: Beneo Orafti, Beneo Palatinit, and Beneo Remy, will be focusing on the technical, nutritional and health benefits of its products and

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Click here to subscribe through Solution Platforms will provide information regarding formulation, health and regulation. Beneo Orafti will have experts on hand to talk about the launch of its latest organic fructo-oligosaccharide that is produced from organic sugar. Orafti L58 Organic is now approved for use in the USA. Full production of the organic ingredient will begin in the USA this Autumn. Beneo Palatinit will highlight its new Candy Innovation Matrix, which is designed to help formulators optimise their creation of sugar-free confectionery using its bulk sweetener, Isomalt; and highlight its Modern Energy Management Concept for use with the company’s slow release carbohydrate, Palatinose. Palatinose is a sugar (Isomultulose) that naturally occurs in honey and is slowly metabolised in the small intestine, which gives it a very low glycemic index. Functional ingredients derived from rice, including an extended range of organic and non-organic wholegrain flours, will be the focus of attention for Beneo Remy.

Food & Beverage International October 2009

Bio Serae is drawing on the benefits of the synergies with its sister companies on the Iranex stand this year. Along with the CNI, Starlight Products and Nutriprocess portfolios, Bio Serae will be demonstrating its range of active ingredients (NeOpuntia, CactiNea, VinOserae and VinOseed) for weight loss, joint health, antioxidants and heart protection. Fruit supplier, Bösch Boden Spies, will launch its Bolasco brand name for its operations. The company supplies fruit ingredients from the leading fruit specialists

At this year’s show, Boesch Boden Spies will launch its Bolasco brand name for its fruit ingredient operations

such as Ocean Spray, SunSweet and Chiquita, and the almond producer, Blue Diamond. Bolasco offers formulation expertise and support for company’s documentation requirements, logistics and packaging as well as market research, R&D and applications consultancy. The merits of using vanillin from lignin will be the focus of attention on the Borregaard stand where experts will highlight how the vanillin molecule is identical to the one that causes the dominant note in the vanilla-bean and is stable in quality and volume compared to natural vanilla. Borregaard produces vanillin from lignin - with wood as the raw material - using a biorefinery, which ensures that the carbon footprint of its ingredient is 90% lower than for vanillin derived from mineral-oil derivatives. As the global demand for vanilla far outweighs supply, Borregaard stresses that there is a growing need for alternatives that provide quantity, quality, consistency, safety, environmental protection, sustainability and efficiency, which is what its vanillin

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Click here to subscribe can provide manufacturers. On its stand, Borregaard will unveil its EuroVanillin Expert range of four vanillin creations for each of chocolate, bakery, dairy and confectionery applications. The company claims to provide solutions that go beyond standard vanillin but stop short of being top-notes. Its EuroVanillin Expert concepts can be applied without affecting labelling or changes to production. New product concepts will be the order of the day for the Wild Blueberry Association of North America, which will be promoting the health and other benefits of wild blueberries from Canada and Maine. Wild blueberries are packed with powerful antioxidants that can help to influence how well our bodies age by reducing oxidative stress. They are small in size, which makes them easy to use in manufacturing, according to the Wild Blueberry Association, and they can be processed whole without bursting. They maintain their taste, shape and deep blue colour throughout baking and other production processes, and are available individually quick frozen, canned, dehydrated and sugar infused, as well as in purée, concentrate and powdered formats. They are suitable for use in a wide range of food and beverage applications. Carbery Food Ingredients, which specialises in quality whey protein ingredients, will be highlighting its whey protein isolates, concentrates and hydrolysates for enriching everyday foods, clinical nutrition products

Carbery Food Ingredients will be highlighting its whey protein isolates, concentrates and hydrolysates for enriching everyday products

Food & Beverage International October 2009

New product concepts containing North American wild blueberries will be the focus of the The Wild Blueberry Association of North America’s stand

and meal replacement foods and beverages. The company will unveil a new product innovation for weight management and meal replacement applications on the stand, and focus on its nutritional fortification expertise. Carbery’s flavours and savoury ingredients business, Synergy, will be presenting its wide range of clean label flavourings (FBI. Sept.p28) and Saporesse brand of yeast extracts on the same stand. Providing solutions for the industry’s two key challenges of identifying the best value ingredients & applications and finding healthier alternatives to traditional formulations, is motivating activities on Cargill’s stand where the dual theme of health and value is behind the company’s latest product launches. In particular, the company will introduce its patent-pending functional system, Lygomme ACH Optimum, which mimics the appearance, taste and texture of cheese and replaces it fully at a great cost-saving for the manufacturer. Lygomme ACH Optimum enables manufacturers to produce 100% dairyfree cheese analogue for pizza and other prepared foods, and subsequently also produce reduced calorie products (with less fat and no saturated fats) and reduced phosphate products. Cargill will also discuss its new, patentpending, Pearl Flavor Technology, for delivering concentrated, authentic liquid flavours in powder form. With loading capabilities of between 20 and 35%, Pearl Flavor Technology is sugar-free and ‘clean label (ie not subject to additive, allergen,

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Click here to subscribe or GMO labelling requirements). Designed for use in compressed tablets, Pearl Flavor Technology is said to give improved flavour delivery and release for confectionery and chewing gum products. Cargill will also highlight the use of its Cargill Zerose erythritol in zerocalorie, hard-boiled candies. Products and prototypes from across Cargill’s cocoa and chocolate, flavours, malt, refined oils, sweetness and texturising businesses will also be exhibited on the stand.

in the USA into the use of Equacia in low fat muffins. By adding 1 to 2% Equacia, the fat content of muffins can be reduced by 50%.

colouring; cookies frosted with natural

Drawing on its many natural colours and blends as well as its natural caramel colour, DD Williamson will be unveiling innovative product concepts such as mango iced tea coloured with caramel colour; a juice drink coloured with natural beta-carotene; gummi candies enhanced with natural

understanding, launch new products and

colour and organic burnt sugars. DSM Nutritional Products and DSM Food Specialties will highlight their consumer celebrate a year’s use of DSM’s Quality for Life commitment, which was launched at Hi Europe last year. Designed to reassure manufacturers of the quality, reliability, traceability and sustainability credentials of its ingredients, DSM’s Quality for Life programme provides welcome reassurance to users at a time when food safety and

CNI will be exhibiting alongside its sister companies on the Iranex stand this year. It will highlight its range of highly functional ingredients derived from acacia gum including: Fibregum, all-natural acacia gum, which is naturally high in soluble fibres (90%); Fibregum Bio from all-organic acacia cultures in Africa (produced with no fertiliser nor pesticide); and Equacia Texturising solution. Equacia, which emulates the texture of fat, has been the subject of a recent study by the American Institute of Baking

sustainability is key. At the show, DSM will unveil its MaxiBright natural enzyme for whey and soy milk decolouring, Panamore Spring - a natural emulsifier and alternative to CSL and SSL chemical emulsifiers; and Maxavor Chicken YE, the chicken flavour that can be labelled as a ‘yeast extract’. The company will DSM Nutritional Products and DSM Food Specialties will highlight their consumer understanding, launch new products and celebrate a year’s use of DSM’s Quality for Life commitment

demonstrate solutions for eye, bone, heart and immune health, plus mental wellbeing, sports performance, weight management, successful ageing, beauty from within and essential nutrition.

Food & Beverage International October 2009

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FrieslandCampina DMV will be making a splash under its new identity following the purchase of DMV by FrieslandCampina earlier this year

On the DSM stand, a ‘filling station’ will feature eight, ready-todrink beverages, each with their own ingredients mix and targeted health benefits; and a Cocktail Bar will allow visitors to create and sample a non-alcoholic cocktail containing their own chosen nutrition ingredients. Colouring experts will also be on the stand to discuss DSM’s carotenoids colouration capabilities, including the recently launched CaroCare natural B-carotene 10% CWS Star, a natural colour developed specifically for ready-to-drink beverages. For the first time under a new company banner, EPI Ingredients will be highlighting its membership of the Laïta company, which brings together the activities of the three dairy co-operatives Even, Terrena and Coopagri Bretagne under one organisation. EPI Ingredients specialises in powdered milk, whey and other milk proteins and will be highlighting its new Yoggets dairy nuggets (FBI.Sept.p41); as well as its ingredients for chocolate manufacturers, and its expertise in fermented powder products that bring ‘pleasure, naturalness and health in a cost-effective solution’. Its research into fermentation has led to the creation of powdered yoghurts, soft white cheese and even fermented proteins which can be used in fillings for chocolates, fruit mousses or yoghurt cream desserts among other applications. Visitors to the stand will be able to taste the latest creations. Fortification that meets the growing need for personalised nutrition will be the focus for Fortitech, which will demonstrate its ability to fortify almost any product with a variety of nutrients that can target specific health concerns. The nutrient premix specialist can source 1,400 ingredients from all over the world and has already helped manufacturers to introduce or improve over 30,000 products offering health and wellness benefits. Samples on the stand will include a Brain Tonic, Nutri-cosmetic liquorice, and Immunity Boosting ice cream. In addition, to its product applications, Fortitech will also provide information on its World Initiative for Nutrition (WIN). The WIN business unit expands Fortitech’s objective to partner with the many groups and organisations already dedicated to combatting global malnutrition to help them develop sustainable solutions. FrieslandCampina DMV will be making a splash under its new identity following the purchase of DMV by FrieslandCampina earlier

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Click here to subscribe this year. It will also unveil three new ingredients Textrion Progel 800, Vivinal GOS and Hiprotal 60MP on its stand. Textrion Progel 800 is a high gelling whey protein concentrate designed to build texture in food and dairy products. It has good water binding properties as well as excellent texturising and gelling characteristics. Textrion Progel will also be demonstrated in the special New Product Zone at the show. Vivinal GOS is a prebiotic ingredient, rich in galactooligosaccharide, which is supplied as a bifidogenic syrup. It is said to improve calcium absorption and digestive health, and have immunity enhancing properties. Suitable for dairy and dairy drinks, beverages and various sports & weight management applications, it will be the subject of a talk by Ellen Ertmann, FrieslandCampina’s researcher in nutrition on Tuesday 17 November.

milk-based beverages and processed cheeses. The lecture on this new development will be presented by Hans Zijlstra, FrieslandCampina’s manager R&D application development on the Tuesday. Gadot Biochemical Ind of Israel will feature an advanced minerals line for bone health, specifically designed for beverage fortification, and tailored to provide the exact solubility required for each of many different beverage types. Gadocal+ is a formulation of calcium citrate designed for clear, acidic beverages such as blueberry juice or cranberry juice; Gadocal Gold a formulation of calcium citrate for clear, mildly acidic beverages such as apple juice, tomato juice and mineral waters; and Gadocal Extreme is a patented, soluble calcium source created especially to provide the best solution for the fortification of syrups and concentrates.

FrieslandCampina DMV’s Hiprotal 60MP is a modified whey protein concentrate, which acts as a fat substitute, giving a creamy taste and mouthfeel for yoghurts,

Glanbia Nutritionals’ customised Premix Solutions division will exhibit alongside Glanbia Ingredient Technologies, which will focus on its new OptiSol range of dairy- and flax-based ingredients

Of particular emphasis on the stand as well will be Gadot Biochemical’s new patentpending citrate-based mineral compounds

branded Gadocal K and Gadomag K for soy milk and milk drinks; and Gadocal Calcium, a special blend that provides a synergistic effect between fructans and calcium resulting in higher calcium absorption. Galam Group will be exhibiting its line of products and particularly its premium

Visit us at FiE 2009 - Booth 8C29

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Click here to subscribe sweetener, Fruitose (crystalline fructose), which has a purity level above 99.5%. Galam’s Fruitose is a non GMO, sweet natural sugar that is also characterised by a low glycemic index. Its natural flavour enhancing properties help mask the bitterness of artificial sweeteners and it can be used in a wide range of foods and beverages. The company is building on its sweetening expertise by offering innovative solutions geared towards healthy products and in particular for beverages that can use claims such as low/no sugar; low calorie; low GI; suitable for diabetics etc. Galam also supplies beverage manufacturers with innovative solutions for mineral fortification with a wide range of mineral gluconates and lactates. It will be exhibiting alongside Enzymotec, the advanced lipid nutrition company that manufactures CardiaBeat, a matrix of phytosterols and DHA for the reduction of cardiovascular risks and a line of brain energisers and cognitive performance enhancers (phosphatidylserine). Galam has recently extended its presence in Europe by taking a majority stake in the leading Spanish producer of liquid fructose and liquid sugars, Atomer, and has also signed a sales & marketing agreement for crystalline fructose with the Turkish starch, glucose and isoglucose manufacturer, Tat Nisasta, which started to produce crystalline fructose at the beginning of this year.

of food and drink products from small-scale production, it has four product trays for maximum use of space. Glanbia Nutritionals’ Customised Premix Solutions division will be at the show to present its range of vitamin and mineral premix solutions; while sister division, Glanbia Ingredient Technologies, will focus on the new OptiSol range of dairy- and flax-based food ingredients. Optisol 5000 is a flax-based hydrocolloid system that optimises the structure, moisture, texture and shelf life of a variety of products. The new product joins the OptiSol range of ingredients designed to enhance the nutritional and organolpetic characteristics in beverages and a range of foods including soups, sauces, dressings and dairy-based dips. The Glanbia ingredients Technologies’ portfolio also includes cost-effective gluten replacement solutions for bakery applications. Glanbia Nutritional’s Customised Premix Solutions division designs powder and liquid nutrient mixes for a wide range of specific processing and nutritional requirements.

“Our age and gender specific nutrition ingredients make it easy for manufacturers to target different audiences through clear product differentiation, helping consumers select the right solution for their needs, said Martin Eisenring, head of marketing at Glanbia Nutritionals’ vitamin and mineral business

On its stand, Galam will present flavoured water sweetened with Fruitose; yoghurt sweetened with Fruitose and fortified minerals; and will launch its new ingredient in the NutriGal line. NutriGal OKara is a 100% natural fibre and protein ingredient obtained from soy milk. Suitable for use in finished goods such as breakfast cereals, pasta, breads, bagels, cookies, crackers, nutritional bars, marzipans and others, NutriGal OK produces healthy products with a lower calorie content, enriched with fibre and a good source of protein. GEA Niro, the expert in drying technology and powder engineering, will be demonstrating how its new Drynetics concept makes it possible to model the spray drying process and optimise performance of the spray dryer based on an analysis of a single droplet of the material being dried. Part of GEA Process Engineering, GEA Niro, will also showcase its small-scale freeze dryer, the RAY 1. Designed to perform controlled freeze drying

Solutions for addressing clean label requirements will be demonstrated on Kerry Ingredients & Flavours’ stand

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Click here to subscribe Iranex Group will reinforce its presence on the health products markets with the joint presence of its group companies: CNI, Bio Serae, Starlight and NutriProcess. Each member of the group is dedicated to protecting the natural supply of their products, to highlighting their properties through numerous research projects and to guaranteeing their products quality and efficiency.

consistent consumer taste test results and can be applied in carbonates or still beverages. It allows beverage manufacturers to make an all-natural

Food & Beverage International October 2009

compared with the use of fruit extracts, according to Kerry. For the bakery market, Kerry will launch Biobake, a new clean label gluten reduction technology suitable for all types of bread application including white, wholegrain and specialty breads. It works at low dosage levels with all grades of flour and processing methods to deliver cost

Several advanced technology concepts designed to address the clean label requirements of beverage, bakery and snack processors will be the focus of activity on Kerry Ingredients & Flavours’ stand. Beverage manufacturers, in particular, will be introduced to Kerry’s innovative flavour modulation technology, called fmt, which has been developed to provide natural sweetness enhancement for all types and flavours of soft drinks. Already successfully commercialised in the USA, the technology allows up to 30% sugar reduction with a clean taste and clean label declaration. Based on Kerry’s expertise in botanical extraction and sensory science, fmt, has delivered

flavouring declaration at a reduced cost

savings of around 50 to 60% by reducing the gluten content in breads, according to Kerry. Snack manufacturers will benefit from Kerry’s great-tasting cheese and salami ‘route to natural’ baked snack flavouring. MSG-free and containing allnatural ingredients, the new snack concept falls within the daily salt guidelines set by the UK Food Standards Agency and combines a reduced fat content with a tangy flavour. Limagrain Céréales Ingrédients (LCI), Limagrain Céréales Ingrédients will drawn on its cereal expertise with ingredients for snacks, breakfast cereals and bakery convenience food

a subsidiary of the Limagrain Group, will be drawing on its cereal expertise in the area of snacks, breakfast cereals, bakery, convenience food and non-food

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Click here to subscribe applications (bioplastics from cereals). Its developments are underpinned by its research laboratory ulice, which gives the company an in depth understanding of cereals and their advantages for food processors. LCI studies the performance and functionalities of each ingredient and raw material, as well as their interactions in different processes in order to optimise the solution and the end result, to improve products and margins. Lipid expertise provides the backdrop for activities on the Lipid Nutrition stand where the company will highlight its recently launched Vitatrin palm-based tocotrienol, which belongs to the vitamin E family and is a powerful antioxidant. In addition to this new ingredient, Lipid Nutrition will be presenting concepts to demonstrate the other innovations in its portfolio including Clarinol CLA and PinnoThin for weight management, Marinol for cardiovascular and brain health, and Betopol, human milk fat replacer for infant nutrition. Experts will be on hand throughout the show to discuss new product development opportunities for the dairy and beverage industry and the use of new technologies. New research into the benefits of DHA for brain and heart health will be the subject of much discussion on the Martek Biosciences stand, which predicts that demand for DHA-containing products will grow by over 20% per annum for the next five years, thanks to the research and recent recommendations from EFSA.

There is still work to be done, but with a consistent approach across Europe, we hope consumers will start to grasp the importance of an adequate DHA intake, said Sarah Sullivan, marketing manager at Martek, which offers DHA application expertise for the dairy, bakery, cereal and beverage sectors.

“Martek will continue to carry out important research to add further weight to the evidence that DHA is the only omega 3 that supports brain and eye development and helps maintain brain, heart and eye health throughout life.” Another company that is tapping into the prevailing market trends is Metarom, which produces high quality flavours, caramels and colours for beverages,

For clean label or healthier foods, National Starch Food Innovation has invited visitors to ‘discover the fast track to food innovation’ on its stand confectionery, bakery, dairy and savoury products. It has developed natural versions of nature identical flavours and is creating more and more natural alternatives to add to its wide range of products that offer a ‘fruity touch’. These include pineapple, cherry, strawberry, raspberry, and orange flavours; delicacies with cheesecake and lemon meringue varieties; original flavours such as bubble gum and vanilla varieties such as beany, buttery and milky. Metarom’s custom-made caramels with specific textures include special ranges for fillings, toppings and syrups. They are made with ingredients such as milk, butter and honey, and many of Metarom’s naturally flavoured caramels are developed on the basis of non-hydrogenated fats. Delicious caramels made specifically for ice creams, dairy products and confectioneries have been developed to lure visitors to the stand, along with various natural flavour beverage and biscuit concepts. For clean label or healthier foods, National Starch Food Innovation has invited visitors to ‘discover the fast track to food innovation’ on its stand. Live onstand demonstrations by the company’s culinary team will showcase the delivery of enhanced taste and texture in a variety of sauces, dairy products and baked goods. New additions to National Starch’s Novation range of clean label functional native starches will be unveiled along with the latest cost-optimisation solutions for spreadable cheese and baked goods; plus fibre enrichment with Hi-maize resistant

starch; and Q-natural for effective beverage emulsification. A key focus on the stand will be National Starch Food Innovation’s new texture mapping technique that will allow visitors to translate key consumer purchase drivers into textural attributes. It will be a first appearance as a standalone company for the dairy specialist, NordContor Milch, which was formed as a result of the joint venture between Nordmilch AG and Human Milchindustrie GmbH in June this year. Tailored solutions in the area of cheese, powders and fresh dairy products, and new manufacturing technologies will be the focus of activities on the stand. The company supplies a wide range of cheese solutions from sliceable cheeses to mozzarella, as well as other dairy powder solutions for confectionery, ice cream and baked goods manufacturers.

New research into the benefits of DHA for brain and heart health will be discussed on the Martek stand

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Rousselot will highlight the many features and advantages of gelatine and in particular Rousselot’s Healthy Choice range

Laboratoire PYC will be unveiling several new projects for ready-made dietary products as well as high protein, low calorie bars, pasta, biscuits and beverages. A specialist in tailor-made formulation and packaging, Laboratoire PYC can create a wide range of bespoke solutions for sport drinks, isotonic beverages and energy recovery foods. Many new innovations will be presented by the Danish manufacture of emulsifier- and stabiliser-based systems, Palsgaard. Specifically for cake mix manufacturers, Palsgaard will present its new Emulpals 400 series, which is based on a new carrier system and provides excellent functionality at a competitive price. For industrial bakers, Palsgaard will unveil its fast reacting all-vegetable, non-trans and non-GMO functional emulsifier, Palsgaard SA 6610 - a non-soy product, which has functional properties designed to meet the need for uniformity and stability in industrial baked good production. For confectionery, Palsgaard’s new PGPR 4120 offers cost-in-use-reductions. It is said to have a positive effect on the yield value of chocolate and compound systems and can be used effectively for reduced fat content applications. For yoghurt applications, Palsgaard has developed new blends

without E-numbers that are still able to obtain excellent creaminess and body as well as water retention. They are suitable for use in whole milk as well as in low fat products. For ice cream, a new trans-free addition to the company’s patent-pending IceTriple emulsifier-stabiliser system allows ice cream manufacturers to produce creamier, more stable, and melt resistant ice cream. Also on the stand, Palsgaard will demonstrate its new combination of emulsifiers and crystallisers, which will make it possible to produce low-fat spreads with a fat content from 40% to less than 10% while still retaining the water-in-oil emulsion. These join two new compounds for mayonnaise: Palsgaard 5471 for mayonnaises with a high fat content; and Palsgaard 5472 for low fat mayonnaise. Innovation using ingredients from renewable raw materials and ‘doing better, with less’ are the focus for Roquette Group’s activities this year. It will highlight how its Nutriose fibre ingredient offers opportunities in the field of satiety and digestive health, while its Nutralys vegetable proteins can also play an important role in satiety mechanisms. The stand will house a ‘taste space’ where recipe preparation and tasting session will be organised throughout the day to allow visitors to taste delicious food products and beverages formulated using the company’s SweetPearl maltitol; Nutriose; Pea Fibre and

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Click here to subscribe Nutralys from peas; Glucidex 1 maltodextrin; and Clearam and Cleargum modified starches. Experts will be on hand to discuss how manufacturers can replace gum Arabic, gelatine, and animal and vegetable proteins with economical, high quality alternatives; increase yields and improve the texture and stability of their finished products. For manufacturers committed to gelatine, using gelatine effectively and healthily will be the subject of much discussion on the Rousselot stand. The group will

be highlighting the many features of gelatine and in particular Rousselot’s Healthy Choice range. Thanks to its multiple characteristics, such as gelling, whipping, stabilising, water binding, flavour enhancement, and mouthfeel that mimics fat, gelatine is able to produce lighter products without losing the original properties of the standard formulation, according to Rousselot, which will be presenting its gelatine and hydrolysed collagens as well as its technical support service on the stand. At the show, the company will also be unveiling

Sipal will highlight its specialist range of organic cereal ingredients

Food & Beverage International October 2009

its new snack concept, which offers enhanced taste and mouthfeel, while being lower in calories, sugar-free and fat free as well as low in salt. Sethness-Roquette has inaugurated its new fully-automated production facility with the production of a new range of E150a caramels and aromatic caramels. Obtained by controlled heat treatment of carbohydrates, E150a caramel colour (class 1) must be produced without the use of the caramel promoters, ammonium or sulphite ions. However, in order to offset the absence of these compounds, it is necessary to increase the heat of the process. SethnessRoquette has perfected this with specially developed reactors that intensify the delicate process of sugar caramelisation. Using this special technology, Sethness-Roquette takes the product to temperatures of over 160°C. The product finally becomes highly fluid and attains the desired technical properties (colour, specific gravity, pH, viscosity etc). Sethness-Roquette will discuss applications for its new E150a caramels, which are

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Click here to subscribe suitable for use in alcohols and spirits, confectionery and ice cream products. Sipal Partners, the specialist in organic concentrates will highlight its wide range of cereal products on its stand. Including cereal syrups (rice, corn, malted barley and spelt); glucose and glucose-fructose syrups (wheat, manioc); fructose syrup from wheat; starch and gluten from wheat; and fruit juice concentrates from dates, figs and prunes, the portfolio has multiple applications. Many solutions are available for sweetening, bulking, fat replacement, coating, natural colouring, cereal flavour, crystallisation prevention, or to produce crispness. As the cereal syrups in the Sipal range are made from whole grains and require no refining process they retain the best colour, taste and nutrient content of the cereals. Getting the best out of cereals is also the expertise of Syral, which produces starch, starch sweeteners (glucose syrups, liquid sweetening blends, dried glucoses, maltodextrins, dextrose and polyols), alcohol and proteins. At Fi Europe, Syral will introduce its new granulated maltodextrins with reduced dusting and high dissolution speed. Produced on Syral’s modern spraydrying facilities that allow accurate control of all the required parameters necessary for creating the powders, the new range is available in nutritional grades with specific molecular weight distribution. Syral will be exhibiting with its mother company, Tereos, which specialises in sugars, starches and alcohols, and will be highlighting its new 1,300m2 Innovation Centre, which is equipped with pilot and analytical equipment. Drawing on the benefits of green tea, Taiyo, will present the latest of its highly functional, natural products on the stand. It will demonstrate its Sunphenon, with improved antimicrobial and antioxidant activity, which can be used to encourage thermogenic (or fatburning activity) at a higher rate than caffeine. Suitable for beverages, dairy and dietary supplements, Sunphenon’s milk taste does not affect the final product’s flavour profile.

Taiyo will draw on the benefits of green tea in a wide range of applications

facilities makes for an exclusive offering (from green tea),” said Josef Skrna, sales and marketing director, Taiyo. The French specialist in cider apple ingredients, Val de Vire Bioactives, will be presenting a new service to visitors to Fi Europe this year and will focus on its range of organic ingredients as well as its new extract for functional beverages. The new service developed by Val de Vire enables manufacturers to assess the nutritional profile of their finished products using an analysis based on simple carbohydrates, dietary fibre and antioxidants, including polyphenols. It will be presented along with the company’s range of organic cider apple extracts: Pomelite Bio, organic apple prebiotic soluble fibre; Pomactive Bio, organic apple antioxidants and Apple Synergic Bio; which combines both fibre and antioxidants from cider apples to bring a synergistic effect and the whole apple’s essential nutrients.

Taiyo’s Sunfiber will also be at the show. It delivers the dietary fibre essential for maintaining a healthy gut in the form of a highly soluble powder.

Specifically for the beverage market, Val de Vire has developed an extract that is designed to be easily incorporated into various beverage matrix. Pomactive One is a natural cider apple extract, which has low organoleptic impact on the finished product and is highly soluble.

“We feel that the combination of our Japanese heritage with modern technological research and production

Many other innovations and solutions for a myriad of finished product applications will be on show throughout the stands at Fi Europe.

Food & Beverage International October 2009

www.aji-aspartame.eu; www.rousselot.com; www.fi-events.com; www.peanutsusa.org.uk; www.adm.com; www.borregaard.com; www.wildblueberries.com; www.carbery.com; www.cargill.com; www.fortitech.com; www.cniworld.com; www.bolasco.de; www.iranexgroup.com; www.ddwilliamson.com; www.dsm.com; www.epi-ingredients.com; www.dmv-international.com; www.geagroup.com; www.gadotbio.com; www.kerry.com; www.galamgroup.com; www.glanbianutritionals.com; www.martek.com; www.limagrain.co.uk; www.lipidnutrition.com; www.nordmilch.de; www.metarom.fr; www.foodinnovation.com; www.laboratoire-pyc.com; www.palsgaard.com; www.syral.com; www.roquette-food.com; www.sethness-roquette.com; www.sipalpartners.com; www.solbar.com; www.taiyointernational.com; www.valdevire-bioactives.com

For more information To find out more and to pick up your own copy of Food & Beverage International and its sister publications: dairy innovation, beverage innovation and water innovation, visit our stand at Hall 8, Stand N63.

ADVERTORIAL

All-natural

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- does it really pay off?

The idea of naturalness is quite complex. German fragrance and flavoring manufacturer Symrise has also conducted numerous studies which confirm that the term is quite unclear for consumers as well. We take a look at the real meaning and the benefits that underline the concept of ‘naturalness’

eople’s interest in nature is unchanged: the ‘natural’ product category was the most popular sector in terms of new launches on the food and beverage market once again in 2008. Ultimately consumers are the ones who make or break a new product, so having a close look at their specific wishes and needs was something critical for Symrise. As a result, the company conducted three international studies to learn more about the phenomenon of ‘naturalness’ and how consumers perceive it. One study dealt with how the concept is interpreted, while another examined online consumers’ opinions and attitudes about the topic of healthy eating. The third study focused on identifying the product segments which are relevant when trying to market naturalness.

How well do consumers accept ‘natural’ products? Clemens Tenge, Market & Consumer Research Manager at Symrise, ran two of the studies at Symrise and explains their rationale: “The studies have let us answer several questions. Which national differences are there in how ‘naturalness’ is perceived? How important are regional or local foods and providing information about a product’s origin? Which labels are seen as being positive? How do brands and prices affect the way people see a product and whether they buy it?” As was expected, there were many opinions and a broad range of attitudes, knowledge, lack of information and contradictions. The confusion begins with the term ‘natural’ itself: the scope of how consumers interpret the idea can be associated with everything from characteristics like ‘pure’ to ‘home-made’ and ‘fresh’ all the way to an industrial product like margarine. And what matters most when it comes to product labeling? Tenge says, “For some people, it’s results of tests or organic labels, in some countries consumers only really care about the list of ingredients. And it needs to be short. Even attributes like ‘low fat’ or ‘no fat’ that are supposed to be positive will put people

off if they involve a very long list of ingredients.” The terms on a label have to be understandable as well, according to researchers: a name like E330 arouses suspicions, while citric acid does not. So what will the future bring for the megatrend of naturalness? Dr. Anne Grünhagen, Marketing Director of the Strategic Business Unit Sweet, Flavour & Nutrition, clearly sees one thing: “One unambiguous result of our study is that flavor definitely remains one of the most key factors for consumers. They do not accept any compromises in flavour, and at Symrise we are more than prepared to meet that need.”

For more information www.symrise.com

October 2009 www.foodbev.com

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PACKAGING

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Cap opens easily and does not drip Nutrend, the Czech nutrition and sports drinks producer, has launched two new sports drinks featuring Seaquist Closures’ original Sport Cap with SimpliSqueeze silicone valves. The IsodrinX and Carnitin Drink ranges come in handy 750ml easy-to-grip PET bottles with 28mm flip-top sport caps. The SimpliSqueeze valve ensures clean and easy dispensing and effective product Seaquist’s SimpliSqueeze valve is used on an increasing number of sports drinks

cut-off as it dispenses liquid only when liquid is applied to the bottle. The caps seal immediately the pressure is released thereby minimising the risk of spills, and are easy to open and close with one hand. IsodrinX comes in four different flavours: orange, lemon, grapefruit and green apple; and the Carnitin Drink is available in red orange, lemon, pineapple and green tea and elderberry flavours. General Bottlers CR, the Czech subsidiary of Pepsi Americas, has also selected the 28mm Original Sport Cap from Seaquist Closures for its recently launched new product Toma Natura still water in a 0.7 litre bottle. www.seaquistclosures.eu

Headspace analysis A new entry-level oxygen analyser for measuring package headspace has been introduced by Paul Lippke Handels, the European subsidiary of MOCON (in the USA), for case-ready meats, cheese, prepared foods and snacks. The new Mocon PAC Check Model 450 EC is designed for companies that are using nitrogen or other gas flushing to displace the residual oxygen in the packaging headspace, and in particular smaller Paul Lippke Handels has introduced an entrylevel oxygen analyser for measuring the package headspace in pouches and blister packs

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companies that had previously not been able to afford package headspace analysis. Able to measure oxygen concentration levels from zero to 100% in a wide range of packaging types from small blister packs to large pouches, the PAC Check Model 450 can be used on vertical or horizontal form-fill-seal equipment. www.lippke.com

Pack is easy to open Tetra Brik Edge, a highly userfriendly packaging solution for chilled liquid dairy products has been introduced by Tetra Pak with a 34mm diameter SimplyTwist screw cap that requires a low opening force. “Tetra Brik Edge is so user-friendly that even consumers with hand disabilities, such as arthritis or injuries, found it easy to handle, open and pour,” said Leif Hansson, development manager of the Swedish Rheumatic Association (SRA). “Tetra Brik Edge is the perfect carton from a consumer’s perspective and, for dairies, it is highly efficient in terms of production and distribution costs,” said Winfried Meier, director of sales & marketing, Milch-Union Hocheifel eG in Germany, which used Tetra Brik Edge 1000ml to launch into the chilled dairy market at the end of

Tetra Pak worked with the Swedish Rheumatic Association to perfect its Tetra Brik Edge pack featuring an easy to open 34mm diameter SimplyTwist screw cap last year with a product that is now being distributed by Aldi and Lidl as well as other European retailers. Tetra Brik Edge was developed according to the SRA’s methodology. The angled top makes it easier to grip the cap as there is more space for the hand and fingers, and, when pouring, the Tetra Brik Edge does not need to be lifted high. www.tetrapak.com

Closures are lightweight Bericap has added a two-piece closure to its SuperShorty closure range that already includes the Bericap DoubleSeal SuperShorty closure for PCO 1881 light weight necks, which is well established for use in carbonated beverage and still water applications. Using the DoubleSeal SuperShorty closure together with PCO 1881 light weight necks can bring weight reductions of up to 30% compared to standard necks & closures, according to Bericap. The new addition to the SuperShorty range is LinerSeal SuperShorty - a twopiece closure made from polypropylene with a free rotating EVA-liner. It is targeted at markets requesting two-

Bericap has extended its range of SuperShorty closures for carbonated beverages piece closures. UTC (under the cap) promotions can easily be applied, and the closure can be offered in an excellent transparent look finish. According to Bericap, the performance of the new closure is comparable to other 2-piece closures suitable to PCO 1810. Bericap’s range for PCO 1881 necks now includes the one-piece closure DoubleSeal SuperShorty in varying weights, the two-piece closure LinerSeal as well as two-piece and threepiece sports caps variants. www.bericap.com

October 2009 www.foodbev.com

FOOD SAFETY

Safety and analysis Click here to subscribe

Media for fast identification Detection for snacks Oxoid has introduced two new culture media for the fast and reliable identification of Cronobacter species (formerly known as Enterobacter sakazakii) in food samples.

the method and the reliability of identification. In response to this, Oxoid has launched Cronobacter Screening Broth

The Israeli snack manufacturer, Mana YA Ltd, has recently installed two compact Vertex metal detectors from Fortress

and Chromogenic Cronobacter Isolation Agar.

The new horizontal CEN-ISA standard method of detecting Cronobacter species by the ISOP/TC 34, SC9 Ad hoc group for E. sakazakii, addresses issues such as the scope of

“We made our new Cronobacter media at the request of ISO/TC 34, SC 9, for the evaluation of the new horizontal ISO Standard for the isolation of Cronobacter spp from food,” said Patrick Druggan, R&D group manager. “With the development of these new media, we are anticipating the needs of food manufacturers and offering valuable additions to our food culture media range.”

Technology in order to inspect free flowing snack products prior to final packaging.

Oxoid’s two new media allow identification of Cronobacter species in just 72 hours

The Oxoid range also includes media that conform to current ISO requirements and allow the presumptive identification of Cronobacter sp in just 72 hours, unlike the previous method that could take up to seven days. www.oxoid.com

The ultra slim Vertex detectors have been installed in a very narrow space at Mana’s Beit Shemesh production facility and are designed to detect the smallest ferrous and non-ferrous metal contaminants, including pieces of wire, shavings and sward. “Despite the limited space, both Fortress systems were easy to install and worked virtually immediately with unparalleled detection performance,” said Uri Eisenstein, general manager at Mana. “Although the machines are installed within a very narrow gap, the inspection levels must still be achievable without false rejects.” Typically located between a multihead weigher and vertical form fill seal machine, the Vertex

Mana YA Ltd in Israel has invested in two compact Vertex metal detectors from Fortress Technology metal detector receives gravityfed product, which passes through its detection aperture before bagging and sealing. It is designed for restricted space environments and features all the intelligence, functionality and user-friendly operation associated with Fortress’ Phantom digital technology via a remote control box. www.fortresstechnology.co.uk

Detection meets pharmaceutical standards Constant Instruments’ new THS/ MS21 metal detector has a sensitivity that is 30% higher than earlier models. The instrument can detect contaminants at high speeds even in difficult, highly conductive products such as those containing high levels of salt or fat.

Food & Beverage International October 2009

“Our new multi-spectrum models provide inspection standards until now only seen in the pharmaceutical industry,” said Leslie Hunt, managing director, Constant Instruments. Non magnetic as well as magnetic contaminants can

be detected, including high grade stainless steel. Automatic rejection of the product is triggered on detection. The instrument has an events memory that stores information about the detection and ejection in order to certify product quality.

The THS/MS21 metal detector constantly monitors its own performance and detection characteristics, and makes continuous adjustments to compensate for any variations in the environmental conditions. www.constantinstruments.com

FOOD SAFETY

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Detects in bread products Software improves detection For the detection of contaminants during the production of breadcrumbs, croutons and flour-based soup ingredients, Gebrüder Leimer in Germany has installed GF-4000 metal detectors/separators from S+S Inspection.

Situated on the vacuum conveyors connecting the carton and bag filling and sealing machines, the GF-4000 metal detectors/separators ensure that magnetic or non-magnetic contamination is removed prior to the product being packed. In order to minimise disruption to the layout of the vacuum conveyor tubes, the metal detectors are mounted vertically. Detected contamination is removed from the conveyor by a fast acting, Quick Flap system controlled by the S+S Genius multi-frequency digital signal

Mettler Toledo Safeline has developed a new generation of its Profile software, the technology behind its advanced metal detectors, in order to provide higher levels of functionality and performance.

Gebrüder Leimer in Germany has invested in GF-4000 metal detectors from S+S Inspection

processor mounted at about five metres from the detectors. “The S+S metal detector/ separators deliver optimum performance and operate with outstanding reliability and accuracy,” said Karlheinz Leimer at Gebrüder Leimer. www.se-so-tec.co.uk

Analyses sugar in Cider Bulmers Cider has invested in the first ABX Pentra 400 bench top chemistry analyser from Horiba Medical to provide routine sugar content testing. The company produces around 3.5 million hectolitres of cider per year and now relies on the ABX Pentra 400 to test maltose, glucose, fructose, sucrose, sorbitol as well as tannin at its on-site analytical laboratory. Approximately 90 samples

“The new Profile technology represents the future of product inspection and effective metal detection,” said Marek Rycojc, product inspection manager at Mettler

per week are analysed by the laboratory on the ABX Pentra 400, which was installed as a direct replacement of the previous Horiba Medical Cobas Mira chemistry analyser. “The ABX Pentra 400 was a natural progression since it uses the same enzymatic methodology and consumables as the Cobas Mira Chemistry analyser,” said Andrew Mills, senior laboratory technician at Bulmers. “It is a very useful tool due to its versatility and flexibility, and provides us with a user-friendly, walkaway facility, which covers our complete testing profile.”

Bulmers Cider is using an ABX Pentra 400 bench top chemistry analyser from Horiba Medical for the routine testing of sugar content

Bulmers aims to run as many different analytes as possible on the new analyser and is now looking at using it for water testing. www.horiba-abx.com

Mettler Toledo Safeline’s Profile software boosts the performance and accuracy of its metal detectors

Toledo. “It allows users to meet and exceed all international quality standards and achieve compliance with food safety audits.” Featuring a combination of multiple and high frequency operation, optimised vector and noise control algorithms, and intelligent multi-channel technology, the new software allows irregular shapes and difficult to detect non-magnetic stainless steel contaminants to be easily detected in wet or conductive products. It also enables the individual profile of multiple products to be clustered together and inspected in a single setting. A new Condition Monitoring feature constantly assesses the performance and operation of key detector elements www.mt.com

X-ray detection at low cost The latest cost-effective and small x-ray system from Thermo Fisher Scientific has been developed to operate effectively on nearly all food packaging production lines, including those for metalised film or foil packaging. The EZx Compact makes x-ray inspection technology accessible to manufacturers that have been using traditional metal detectors to protect against foreign object contamination. Metal can now be detected, cost-effectively, along with other common contaminants such as glass, stones and dense plastics. The system features a patented wrap-around design, which

Thermo Fisher Scientific has designed the new EZx Compact x-ray detection system to be small, affordable and easy to use provides 100% inspection of any product passing through the machine. www.thermo.com/ezx

October 2009 www.foodbev.com

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