FOOD PROCESSING - 2014 - 6 by Editrice Zeus Srl

Editrice Zeus - Vial Ballerini 66, 20831 - SEREGNO (MB) - Tel. +39 0362 244182 -0362 244186 - www.editricezeus.com Tariffa R.O.C.: Poste Italiane spa - Spedizione in abbonamento postale - D.L. 353/2003 (conv. in L. 27/02/2004 n.46) art. 1, comma 1, DCB Milano TAXE PERCUE (tassa riscossa) Uff. Milano CMP/2 Roserio - ISSN 1827-4102

beverage & packaging

THEBEST

CHOOSE

THE BEST TECHNOLOGY FOR NUTS INDUSTRY

COP FP 6/14.indd 1

www.brovind.com

n째 6-2014

29/12/14 13:34

Zeus Advertising

Milk Yoghurt Ice-cream Cheese Cream Sauce Juice Margarine

NOREA PUBB.indd 1

24/09/14 15:09

Zeus Advertising

CIESD_P.indd 1

15/12/14 13:36

SUMMARY

1-34

Special PROSWEET

35-55

confectionery

56-68

RADEMAKER 5/7 At Rademaker, they have managed to transform the bakery traditions of the past into robust...

NEWS

69-81

preserving industry

82-91

TECNOPACK 40-41 Leader in the sector of baked product packaging

BOTTLING

92-112

EXHIBITIONS

ROCOL 68 Discover audit trail peace of mind at cibus tec 2014

SOMMARIO FP 6-14.indd 2

30/12/14 11:26

PIETRIBIASI 72-73 Equipment for the dairy industry and for soft drinks, juices and beverages

editorial management and registered office: Via Ballerini, 66 20831 SEREGNO (MB) - ITALY Tel. +39 0362 244182 +39 0362 244186 web site: www.editricezeus.com e-mail: redazione@editricezeus.com portal: www.itfoodonline.com e-mail: marketing@itfoodonline.com skypeTM: editricezeus

Machineries, plants and equipment for food and beverage industry year XXVI - issue n.6- December 2014 managing editor Enrico Maffizzoni e ditorial manager S.V. Maffizzoni

ARKEMA

editorial production Sonia Bennati

90-91 Returnable bottles, nicer, stronger, longer…

account dep. manager Elena Costanzo project and layout design ZEUS Agency graphic and paging ZEUS Agency translation Globe Group srl printing Faenza Industrie Grafiche

SNACKEX 95 Snackex 10-11 June 2015 Istanbul, Turkey

Italian Magazine Food Processing Europe: single issue: Euro 25 Annual (six issues): Euro 120 Outside Europe: single issue: US$ 30 Annual (six issues): US$ 170 Subscription payment can be made in the name of Editrice Zeus sas, by bank money transfer or cheque. Italian Magazine Food Processing

We’ll exhibit at... Pad. D7 STAND n° 055 International Trade press stand

Hall BOCF Stand A012

SOMMARIO FP 6-14.indd 3

An outline of the suppliers of machines, plants, products and equipment for the food industry. Published: Bi-monthly Registration: Court of Milan no. 676 of 20-09-1989 Shipment by air mail art.2 comma 20/b law 662/96 - Milan Panorama dei fornitori di macchine, impianti, prodotti e attrezzature per l’industria alimentare Periodicità: bimestrale. Autorizzazione del tribunale di Milano, n°676 del 20-09-1989 Spedizione in a. p. 45% art. 2 comma 20/b legge 662/96 Filiale di Milano The reproduction of the articles and/or pictures published by this magazine is reserved (the manuscripts and/or photos sent to the Publisher will not be returned). The Editor declines all responsibilities for any mistake of photocomposition contained in the published papers of any magazine by EDITRICE ZEUS.

30/12/14 11:26

De-metallization with perfect register and rotogravure printing with pearlescent effects. The special processes presented at Interpack 2014 by CIESD, which also brought to the fair its portfolio of experience…and dreams.

CIESD srl, A CHOICE TO TAKE YOU FURTHER

ISTORY “The future belongs to those who believe in the beauty of their dreams”. Eleanor Roosvelt CIESD Srl was founded in 1979 as the realization of a dream of Francesco Petrillo, who with it created a family company that is now renowned in Italy as well as internationally, and who has managed to pass on the values that have always distinguished his concern on the market not only to his daughters Manuela and Marica, but also to all CIESD’s employees.

PRODUCTION CIESD is a leading Italian Company in the fields of twistable film production, rotogravure printing (including cold seal applications) and lamination of various films for the food sector (confectionary, dairy, bakery, snacks, coffee, drinks, etc.). Over the years, the demands of the market and a willingness to offer an ever increasingly painstaking, precise and specialized service have enabled CIESD to invest in new production processes, such as the metallization and the de-metallization of flexible films of various types, focusing, on one hand on independence from outsourcers, and on the other, on expanding its product portfolio. During these years, the Company’s drive to devise new and appealing solutions has enabled it to develop two special processes, both of which were presented at Interpack 2014 in Düsseldorf: PERFECT REGISTER DE-METALLISATION

CIESD FP 3/14.indd 3

and PEARLESCENT PRINTING on various packaging types. Both processes enhance the prestige of the packaged product, increasing its visibility and drawing the consumer’s attention.

QUALITY The entire production process, from the select raw materials to the finished product, is closely followed and controlled in such a way as to guarantee the quality of the final product, which is also guaranteed by UNI EN ISO 9001 and BRC-IoP certifications.

ENVIRONMENT CIESD has always been committed to protecting the environment, zeroing its aerial emissions and managing all production processes, and the waste generated by them, in an ethical and responsible manner.

ADDED VALUE Choosing CIESD does not just mean choosing a supplier, but rather choosing a partner committed to

Petrillo Francesco Manuela e Marica the customer’s day-to-day necessities, guaranteeing professionalism, reliability, punctuality and cooperation. CIESD is a dream of a family that continues to prosper, but most importantly, it is a reality to be experienced and appreciated.

CIESD SRL Via Brughiera, 42/44 20010 Pregnana Milanese (MI) – Italy Tel. 0039.02.93590282 Fax 0039.02.93590328 ciesd@ciesd.it http://www.ciesd.it

23/12/14 11:43

AT RADEMAKER, THEY HAVE MANAGED TO TRANSFORM THE BAKERY TRADITIONS OF THE PAST INTO ROBUST... state-of-the-art industrial bakery production lines that meet and exceed customer requirements all over the world.

ounded in 1977, Rademaker was one of the first companies to specialize in the development and supply of innovative solutions for the bakery industry. Today, Rademaker is one of the front runners in the bakery industry, with global presence and a service that goes well beyond the delivery and installation of bakery production lines alone. Dedicated, highly skilled and experienced professio-

RADEMAKER FP 6/14.indd 3

nals employ the latest engineering technology to provide customers with solutions that allow them to face the future with confidence. Based upon customer requirements, Rademaker food technicians combine customized innovations with the latest standard technology, resulting in flexible production lines and turn-key solutions. It is no surprise that dough processing holds no secrets to Rade-

maker. Rademaker solutions are geared towards the customerâ&#x20AC;&#x2122;s specific dough process and products. The development process starts in the Rademaker Technology Centre, here production processes are tested in an optimal testing environment. Rademaker technologists develop the best products their customers demand and translate these into a Rademaker production line that will yield maximal results in

23/12/14 11:44

terms of product quality and return on investment, with a focus on ingredient and waste reduction The Rademaker portfolio contains a wide range of dough processing machines. Rademaker incorporated its bread know-how into the flexible Crusto bread line that allows its users to anticipate the future requirements of their markets. Designed to produce a wide range of breads, the machine allows fast product changeovers and expansion with customized additions. This way the customer can easily adapt their product range. The Rademaker Flatbread production line is able to produce a wide variety of high quality flatbreads to lusciously topped pizzas. Croissant production lines were among the very first Rademaker bakery production lines. Today, Rademaker is the recognized leader in flexible croissant lines, guaranteeing large quantities. Over three decades of experience beco-

RADEMAKER FP 6/14.indd 4

23/12/14 11:44

me evident in an unsurpassed dough quality. The secret of good croissant dough and pastries originates in the laminator process. Rademaker is an expert in stress-free dough sheeting and handling and has valuable experience in sheeting technology. That is why Rademaker developed four different laminator methods, based on market-driven research and development. Rademaker Laminators guarantee high output and the very best quality. They can be developed both as a block processor or a fully automated laminator. By adding the Rademaker universal make-up line also a wide range of pastry products ca be produced. Rademaker also offers production solutions for pie and quiche products with their Pie line. A unique combination of proven and new technology plus attention for detail, all based on customer requirements, guarantee Rademaker to be the perfect partner in the bakery industry. Therefore it is no surprise that Rademaker has proven itself as a worth full partner for the Worldwide baking industry.

Consistent Quality. Consistent Efficiency. Consistent Profitability. Your customers demand the highest product quality, delivered every time, at the right price. At Rademaker we understand the challenges and pressures our customers face every day. We offer our bakery equipment solutions only one way â&#x20AC;&#x201C; The Right Way. Rademaker is: Sanitary wash-down design for over 20 years Industrial designs for longer more efficient production runs Highest product quality and consistency Rademaker 24/7 after sales service & support has no equal Call +31 345 543 543 for the specialist in food processing equipment and industrial baking systems. Or visit us at

www.rademaker.com Consistently Rademaker Consistently Rademaker RADEMAKER FP 6/14.indd 6

Rademaker B.V., Tel +31 345 543 543, E-mail office@rademaker.nl 30/12/14 11:31

Neofood: the innovation for the industrial production

Making industrial food attractive: and the lines become TV stars

hat happened in food industry? Now there are two main methods of giving food for peoplehomemade & restaurants and industrial food production. Restaurant food made from the same components as industrial one but much more attractive and innovative. Why not to make industrial food so much attractive and surprising as restaurant? For that technology at food plants should be flexible and technologists should be innovative as chiefs. Restaurants surprise customers every day-food factories may have the same ability. So excited with this idea we made creative complex for innovative snacks production which is used successfully in many plants in EU, Russia, Ukraine, Pakistan... We expect that you are producer of sweets,confectionary and bakery products who is searching for so-

NEOFOOD FP 6/14.indd 3

mething new. You manufacture your products with semiautomatic or automatic machinery and know all famous suppliers on the market,but...

still not satisfied. Maybe you want new forming, extruding, depositing or enrobing machine?

In this issue we will talk about a very innovative company: just a look at their videos and one can realize that - http://www.youtube.com/user/neofoodde.

30/12/14 10:02

Maybe you dream about easy changing of forming machines at the input of your tunnel oven or cooling tunnel or even combining them to get multicomponent products? But all well known producers are competitors and will never join together to give you combinatory solution,they have different distance between nozzles and PLC control-so INCOMPATIBLE. And we are the German company who assembled all clever experience and now combined modular system for YOU,our dear Customer! And because of centralized PLC control our system is much more cheaper and convenient than prototypes. ASK THE PRICE We would like to address our inno-

vative equipment to those customers who want to create innovative food snacks at all kinds of industrial

food manufacturing plants and produce them either in semiautomatic or automatic mode.

â&#x20AC;&#x153;All our lines become TV stars!â&#x20AC;? says Alex Solovyev, Neofood CEO. We had a talk with him to bring to you his ideas and his new concepts for the food industry.

IntelleDrop Modern piston deposition system for liquid confectionery masses (fruit candy, jelly, cream, scuffle, hot chocolate etc.) supports a dot and longitudinal depositions It is intended for a deposition or pouring in forms and special deepenings on products with the liquid confectionery masses. IntelleDrop can be used as independent deposition machine for the deposition of liquid marmalade or chocolate on the cookies or, as a part of complex CreaSweet Installed on the module IntelleBase for filing the different confectionery forms (tartlets, cookies) with fruit candy. IntelleDrop is delivered with the section of bInaryjellIficatIon. Varlous kinds of sandwich cookies with all possible stuffings. Probably to unite different tastes. Various kinds of the combined products, such as cookies with jelly or jam, a fruit candy with a chocolate covering, a biscuit covered with chocolate, jam or jelly, a marshmallow on cookies, etc. Possibility of introducing innovations in the assortment. Possibility to give different forms to your ideas, and many other things. Carries out cross dressing by glaze of contrast color scale So round shape or oval pastries are perfect crispy base for various innovative products which are more profitable if combined with jelly, marshmallow and nougat/fondant. It is standart Intelledrop line with tartlet feeding device and all three heads can be used. Tartlets can be made by baking from dough, pastry dough, by pressing from nougat, coconut mass... Tartlets can be filled with marshmallow, cream, cheese, jelly, cream, ice-cream, pate and salad. Intelledrop Tartlet Filling line

NEOFOOD FP 6/14.indd 4

23/12/14 11:44

IntelleMix Modern two-component forming - extrusion ma hine with roller-gear system of deposition, for professional formation of zephyr, soft cookies, aerated fruit candy, aerated quark cheese and other confectionery & dairy masses of average viscosity. A range from delicate beze, souffle and marshmallow to semi dense confectionery and meatpaste masses can be deposited or extruded by IntelleMix, Carries out functions ot dot, longitudinal jigging (dotted line), and also process continuous extrusion (marshmallow sticks, sticks from cookies, fondants etc.).

Intellestamp Modern two component formation - extrusion head with screw type forcing system for the extrusion & formation of products from thick masses like toffee, nougat, hematogen, gingerbread dough, cooled dense cottage cheese mass, mincemeat with stuffing from liquid level of viscosity masses. Allows extrusion of masses with particles of 3-5 mm (a nut, raisin, candied fruits etc). It is characterized powerful screw system of extrusion with three modern cutting systems: diaphragm cutting, string cutting and guillotine cutting. The head is supplied with the module of filling feeder.

Intelleglaze IntelleGlaze is equipped with integrated programmed enrobing-decorating unit. Capable of decorating with zigzag lines and dot decoration. Possibility of wavy formation of glaze over the product. Equipped with two big tanks for glaze and two small decorator feeding tanks. Capable of two color complete glazing with two color decoration. (total 4 colors). Possibility to enrobe partly (only one side) or completely. Equipped with automatic pumping and filtration of glaze. Decoration is possible with different colorsjellies and chocolate compounds.

NEOFOOD FP 6/14.indd 6

23/12/14 11:44

Intellecone German made automatic cone filling machine for twin colour and centerfilled marshmallow, cheese, creams, salads... It sprinkles wafer cones inside with fat or chocolate to enable hydro isolation and cools the layers then fill them with 2 different masses, cools again, then immerses each top of filled cone to chocolate and cools again, then upload to conveyor ready for packaging. Machine is equipped with melting tank for chocolate. Production speed available are 10.000 and 20.000 cones per hour. Semiautuomatc version available. Fast, accurate and hygienic.

Intellewafer Intellewafer Hollow Wafer balls/bars with cream production line Different kinds of cream-filled hollow wafer sweets and bars can be produced on automatic production Neofood IntelleWafer lines. After mixing, the wafer dough is poured onto baking plates and baked to wafer sheets with hollow semi-spheres. The cream is applied by a special by a depositing machine filling the cream into the cavities of the hollow wafer sheet. Next step- the top and the bottom hollow wafer sheets are sandwiched to a hollow wafer block. After cooling it is fed to a punching machine.Then conveyor system transfers them to a chocolate enrober or packaging machine.

R Q

Cheese magic transformations

President Lactalis plant. Museum of curds

NEOFOOD FP 6/14.indd 8

Karums, Riga, their advert video see what is the place for these snack cheese curds among other dairy products.

Karums website

Friesland Campina plant in Hungary brand Turu – Rudi

Their advert video

On these videos is shown all the process. “All our lines become TV stars!”

Webpage

23/12/14 11:44

novacart, the universally well-known quality of the world leader

The history of packaging in industrial confectionery and baking Novacart has marked the history of the use of paper and cardboard as a technical baking, presentation and packaging instrument in industrial, confectionery and bakery industries. 速速

unded in 1926, Novacart is today the biggest full cycle factory manufacturing a complete range of paper and cardboard products for confectionary with a daily production of several millions of pieces varying from the baking cups to the baking moulds, from lace doilies to bags and paper trays. Since 1990 Novacart widened its production, setting up new production facilities in France, UK, USA, Sweden, Spain, Russian ,Brazil and many Italian branches: Nova-

NOVACART ART FP 6/14.indd 3

速

F R A N C E F R A N C E

F R A N C E

23/12/14 11:45

service Roma, Florence and Milan. An universally well-known quality which enabled Novacart to grow and to become a world leader of the sector. In over eighty-five years Novacart has marked the history of the use of paper and cardboard as a technical baking, presentation and packaging instrument in industrial, confectionery and bakery industries. Novacart is focused to a market approach careful to feel the evolution of consumers needs and a technological ability that allows to answer with flexibility to customers demand. An ecological care that draws application in the continuous search of products and environmentally friendly solutions.

Innovative packaging solution for cooking and for the final products presentation. (patent pending) Highlight perfectly the content Also suitable to take away for various types of foods The form of cooking and the same lids are stackable Also available in forms portions Directly on the table the right portion Customizing the container and the lid Customization possibilities in various forms Plastic LID速 per OPTIMA Optima mould is an ecological and innovative solution that living a traditional image to your sweet and savoury products.

NOVACART ART FP 6/14.indd 4

23/12/14 11:45

It is possible to identify and customize. Optima mould can be used in conventional and microwave oven as well as to be stored in the deep freezer from -40°C to +200°C. Using Optima mould is not required greasing or other treatments for easy release. It is designed to carry out the double function as a baking mould as well as tray for its final presentation. Suitable for metal detector. The plastic LID application gives to Optima mould an elegant and complete packaging for the sale,

thanks to: with label-seal it became antiintrusion the insertion of the lid invitation helps with an easy closing coupling/uncoupling compatible with our baking moulds containers Ecos/ Optima for a secure closure highlight perfectly its contents customizing the container and lid.

FOCUS ON: MUFFIN

Novacart “Forno series” products are the result of a complete in-cycle production, of the design and manufacture of the mould up to the supply of the automatic lines to take baking cups out. Novacart has planed and developed these tested products for the most important European confectionery trade-marks. The ability to adapt to the most limited tolerances and to the most complex designs with accuracy and rapidity, has been the creative quality of these approvals.

NOVACART ART FP 6/14.indd 6

Technical data. “Forno series” products are made of a special paper resistant to fats and heat; they are particularly suitable for the baking of single small sizes. They can be used alone or they can be put into metal trays. Their introduction in metal trays can be automated and can be synchronized with the oven line.

23/12/14 11:45

Specialists in Continuous Dough Technology

www.sobatech.com â&#x20AC;˘ info@sobatech.com

Pure italian Style

“P

uro stile italiano” is the slogan that Morello Forni srl, a young company in the huge world of bakery, pastry and pizza ovens, coming from Palermo (IT), has chosen to introduce itself to the USA market. Our story began in 2005 when Salvatore Morello, who has been working as a seller for several years, decided to start producing his own ovens by taking over a little factory. He put in his products the best synthesis between quality and price as he took the best of both these characteristics from his long experience in this field. A good example is represented by our oven Elektro, totally made in stainless 304; it generates a great quantity of steam (this is of fundamental importance in bread cooking), and has an easy maintenance. Each chamber is independent from the other one and the stones are made with granulated concrete; but the most important feature is the power control system, with a Solid State Relay that completely replaces mechanic contactors, thus assuring a better distribution of the electric power and a faster interaction between the upper resistance and the underlying one. Elektro also has an innovative design in order to emphasize the “Pure Italian Style”, and it is available in three colors: Black, White and Italian Red. Our company can also provide a wide set of ovens that could meet the needs of every baker. Deimos ovens, for example, are different in the height of the cooking chambers (f.e.: 18 cm , perfect for pastry, or 16 cm for pizzas). In particular our Deimos Pizza oven has refractory stones and works up to 400°C (750°F). Phocus is a traditional bakery oven with steam pipes. Its burning cham-

MORELLO FORNI FP 4/13.indd 3

ber is made in refractory stainless, and so we have a sweet cooking. Morello Forni srl, can make Elektro, Phocus and Deimos in different sizes an cooking surfaces together with a great variety of other machines such as breadcrumbs grinders,

rising cabinets and sifting machines to make ricotta cheese cream and other pastry creams for sweets. We are very proud to say that Morello Forni srl represent in our country the new reality of Pure Italian Style with a Sicilian heart too.

23/12/14 11:45

Innovation and Technology since 1982

CONTACTS Tekno Stamap s.r.l. - Unipersonale Via Vittorio Veneto,141 - 36040 Grisignano di Zocco (VI) - Italy Tel: +39 0444 41 47 35 - Fax: +39 0444 41 47 19 - E-mail: info@teknostamap.com

Sobatech continuous systems for dough.

obatech is the Dutch specialist in continuous systems for the industrial production of dough. These can be all kinds of dough’s for a wide range of products: cookies & biscuits, toast & sandwich bread, rolls & buns, croissant & pastry, baguette & pizza, etc.

The Sobatech system. The Sobatech continuous system has 3 stages which all operate on the basis of ‘first in – first out’. 1)Dosing. The objective of the Sobatech system is to produce a constant flow of dough of always the same, homogeneous consistency and always the same and correct temperature and dough development In order to reach a constant flow of the right temperature & consistency dough, all ingredients need to be present in always the same and the correct quantities everywhere in the Sobatech mixer/kneader. Therefore, Sobatech has developed a very accurate dosing system, both hardware & software. Special attention was given to maintain a high dosing accuracy during the re-filling of the dosing hoppers. This has resulted in dedicated open-source software (no ‘black box’). The dosing of the solid ingredients is done through the ‘loss-in-weight’ principle. Except during re-filling when there is ‘gain-in-weight’ situation. The Sobatech software controls the feeder screws during normal operation& re-filling of the hoppers in such a way that the dosing accuracy remains very high. For the dosing of the liquid ingredients, high precision pumps and flow meters (magflow or coriolis) are used.

SOBATECH FP 6/14.indd 3

23/12/14 11:46

2) Mixing. Sobatech handles a 2-phase mixing process. The 1st stage is the socalled homogenization phase. In this phase the dry ingredients pass through a homogenizer, coming from the dosing section. The dry ingredients enter the homogenizer from the top in very fine particles (like a dust) When flowing through the homogenizer, the liquid ingredients are sprayed in very fine particles (like a mist) under a 90째 angle in the flow of dry ingredients. This is done via a medium pressured injection system. Under these conditions a perfect hydration of the flour is reached as well as a homogeneous distribution of the active substances in the mix. Subsequently, the flour absorbs a high quantity of water. Each liquid ingredient uses dedicated nozzles and has a dedicated connection position on the homogenizer. This way a most optimal mix of the dry & liquid ingredients is reached. The result is that a mass of mixed ingredients, representing already approximately 75-85% of the complete mixing cycle, leaves the homogenizer and flows into the mechanical mixer which is the 2nd stage of the mixing process. This 1st stage does not put any energy into the dough. The mechanical mixer consists of 2 counter rotating spiral-type tools, each mounted on a separate axle. The mixing tools handle the mass very gently and provide the movement that completes the mixing phase. 3) Kneading. From the 2nd stage of mixing the dough is automatically transferred to the kneading section. The kneading tools are mounted on the same axles as the mixing tools. Therefore there movement is combined and the connection between the 2nd mixing stage and the 1st kneading section is seamless. Sobatech has developed specially de-

SOBATECH FP 6/14.indd 4

Dosing hoppers.

Liquid ingredient dosing.

Homogenizer.

Mixing process.

signed tools that are counter rotating on both axles. Due to the specially designed kneading tools we are able to carry out the kneading process in defined and controlled steps where the kneading intensity is constantly measured and controlled. The excellent kneading characteristics of both machines ensures perfectly controlled energy input into the dough. This means less energy loss in the kneader compared to a batch kneader and therefore a substantial reduction in electricity consumption. Another innovation is provided in the form of the scrapers which allow a gentle and controlled output of the dough at the end of the kneading container. These scrapers also have the advantage that the dough is not pressed into the tool bearings. The mixer/kneader housing is equipped with a double jacket. The cooling medium can be cold water or glycol.

The control of the double jacket cooling is integrated in the software controls. When the dough temperature is too high and the process water temperature is already at the minimum, the double jacket cooling is automatically activated. Sobatech continuous systems, key features: - Always the same dough consistency & temperature = less waste. - Low dough temperatures without ice = better process control. - Increased weight accuracy per dough piece = cost savings. - Short dough change-over times = high flexibility. - Serious reduction in electricity consumption = lower cost of ownership. - Wash-in-place / clean-in-place systems = easy to operate & maintain. - Very small footprint (5.000 x 900 x 1.500 mm) = easy to fit in.

23/12/14 11:46

molds in polycarbonate for chocolate

rom 1966 on, our company works in the area of molds in polycarbonate for chocolate working using 65 highly qualified employees, who are engaged in the production of molds from design to the finished product.

Our history: ❱ On 1966 Foundation of Cabrellon company ❱ On 1985 The company moved to the current location, that actually has approximately 10,000 meters of covered area. ❱ On 1994 Our company acquires the only competitor on the Italian territory (Cartesid). ❱ On 2006 We acquired the foreign competitor, Yorkshire Molds (Great Britain). Our production is divided in 2 sections: production of standard molds designed and developed from our artists and that customers can admire and browse from our online catalogue. The second section, instead, focus-

CABRELLON FP 6/14.indd 3

es on developing of exclusive products upon request of our customers. A highly qualified technical staff, is responsible for transforming our customers’ ideas into reality. Our employees are very attentive to all your needs and are always available to suggest the most suitable solutions to get the best result. In addition to human resources, of course, we use cutting edge technologies, such as CAD / CAM programming and 3D; CNC machines of latest generation, without counting the park of injection machines for molding of the finished products. In fact we keep attention to follow and adopt the new technologies, because on product development we always keep the maximum precision to guarantee best performances. Lot of attention is used during verification of precision and tolerances of the dimensions of the molds, which are checked and measured by our measuring center. Also in the choice of the materials we put all our attention, in fact, we would like to supply to our custom-

ers molds with best performances possible, with a keen eye to ecology ( in fact, we produce electricity from renewable sources that do not emit CO2 and that do not generate nuclear waste) and also an eye toward the new legislation (for example, use of materials that are free of bisphenol A).

23/12/14 11:46

Zeus Advertising CABRELLON ADV FP.indd 3

09/04/14 13.39

PRODUCTION IN PERFECT FORM

Errepan is one of Italy’s leading producers of baking pans and metal baking equipment for the confectionery and bread-making industries.

ove for the perfect form Over 25 years of passion for the perfect form have allowed Errepan to position itself on the Ita¬lian podium of metal pan and equipment manu¬facturers for the confectionery and bread-making industries. Technological evol¬ution, innovation and determina-tion have done the rest to satisfy an increasingly diversified and heterogeneous demand, borne of the international comm¬ercial relationships that the company has developed over the years. Certified quality Errepan has been ISO 9001 certified since 1998 for its system of quality, guar¬anteeing respect for operational

ERREPAN FP 6/14.indd 3

proc¬edures throughout the entire production process. Complementing the company’s certified quality is the quality of its daily inter¬actions with clients, with a part¬icular focus on meeting their needs. International trade shows In addition to Italian events, Errepan has long had a pres¬ence in the biggest international trade shows to reach local mar¬kets and give potent¬ial clients the chance to “see with their own eyes” the reality that excell¬ence in the field currently represents. The products With a broad, comprehensive line of products, Errepan is able to sati¬sfy

every need of the confect¬ionery and bread-making industry. The range of available forms is constantly expanding, motiva¬ted by (among other things) the push from clients, which the marketing department (with inim¬itable support from the technical office) then takes as its own and transforms into perpetually new products and solutions. Pans for croissants, plum cakes, muf¬ins, tarts, the most original soft cakes, but also for pan¬bauletto, pan carré, and sand¬wich bread. The tray with self-carrying paper cup holders is an inter¬esting and innovative solution. It can be used as a pan on the produc¬tion line or as a support in the product proto¬typing phase, with a consequent reduction in cost.

23/12/14 11:47

in love with the perfect shape baking pan for

croissants

baking pan for

cake

baking frame

Equipment for bread and cake baking industries

ERREPAN s.r.l. Via Terracini, 4 TREVIGLIO (BG) - Italy Tel. +39 0363 301806 Fax +39 0363 303473 www.errepan.it - info@errepan.it

muffins

Loaf pan with ridged containers

Pan for croissants on a single aluminium tray or sheet

Flat sheet for high output machines

Semi-spheric form with highly non-stick Teflon.

Slotted loaf pan with automatic cover lock

Sheet for hamburgers for up to 125mm in diameter

Tray with self-carrying paper cup holders

Pan for muffins with a large selection of shapes and diameters

Stackable pan for panbauletto

ERREPAN FP 6/14.indd 4

23/12/14 11:47

Supplying machines for an ever increasing demand

rovind - GBV Impianti, located in Cortemilia (CN), Italy, is a company specialised in technology, systems and plants to the confectionery, snack and nut industry. Since over 60 years, our company has been offering customised and ever increasingly tailor made solutions to process nuts and the sorts, ranging from shelling, dry roasting (with hot air or infrared rays), oil roasting (deep frying), chopping and paste production (to be used as ingredient for ice-creams, bakery and spreadable cream, for instance), to storage, handling, dosing, sorting, blanching, coating, flavouring etc. The raw materials processed by Brovind’s equipment are mainly hazelnuts, peanuts, pistachios, almonds, cashew nuts and macadamias that will become snacks for the final consumer or semi-finished product for the confectionery industry. Brovind main customers are from namely all over the world. Our plants allow cost reduction in terms of manpower, running, cleaning operation and maintenance. Brovind’s

BROWIND FP 6/2014.indd 3

aim is to keep machines and lines downtime close to zero, giving a full and prompt support and service to our customers. Our projects represent a venture of several standard units put together, but each line we deliver is absolutely unique and tailor made according to customer’s specific demands and indications, to try and recreate the “magic” of tradition along with an industrial mentality. Loyalizing the customer’s highly important and crucial to us. Our customers are in constant need of improving their production capacity and of broadening their product range, always keep-

ing an eye on the general costs.” Brovind main customers are from namely all over the world, ranging from the Far East with special emphasis on China, to South America, North America, Africa and more. We’re working alongside our customers, day after day, to put them

17/12/14 12:43

in the conditions of working in the best and most efficient way. We support our customers step by step, thus enabling them to work at their best: thanks to the most advanced technologies, product integrity is preserved as much as possible, thus reducing the risk of damages and breakages, and shelf life is increased by oxidisation reduction. All the above is essential in an ever increasingly crowded, aggressive and competitive market. Besides, Brovind is always involved in the research and development of new processing lines and technologies. Recently, we have launched a new range of small-scale plants for cocoa beans processing that performs the pre-cleaning, roasting, chopping and milling, up to the refined cocoa paste/liquor, ready to be used in the confectionery and ice cream industry. All

BROWIND FP 6/2014.indd 4

the above is available on plants, starting from 25kg/h on capacity, paying the upmost attention on the â&#x20AC;&#x17E;value for moneyâ&#x20AC;&#x153; issue. Basically these plants are as flexible as required by the most exigent gourmet artisans, combined with the robustness typical of the big-capacity industrial-scale lines for much bigger capacity, which have always been a recognized Brovind hallmark. In fact our lines have an outstanding lifespan, which greatly exceeds the average, with machines still successfully working even after over 35 - 40 years of operation. Another processing equipment, increasing in volumes and

appreciated by our customers, are the seasoning lines that allow to get tasty nuts based snacks in a huge variety of flavors and aromas, matching the habits and tastes of local markets.Our seasoning lines are available in many different configurations and variants, with different capacities and automation levels and they are tailored engineered to satisfy any customersâ&#x20AC;&#x2122; specific needs and exigencies.

17/12/14 12:43

Eurosicma: 50 years of packaging and constant innovation

hroughout its 50-years corporate history, Eurosicma has kept alive the same keys factors that characterized the company since its foundation: constant innovations to develop new packaging solutions employing advanced technologies for the improvement in terms of efficiency and productivity of the plants. From its genesis to today, these are the principles that guide Eurosicma to meet the future challenges of the market and to create long-term cooperation with its clients. Today Eurosicma is a leading company of an Italian Group of companies highly-specialized in manufacturing horizontal packaging machines and it counts 160 employees. The company operates currently in over than 85 countries worldwide with more than 4000 units sold. Eurosicma’s machinery portfolio includes moving, feeding and horizontal packaging machines and turn-key solutions for the bakery, confectionery and care industries. In order to provide the best support to its clients and to manage efficiently every single stage of their projects, Eurosicma has invested a lot in its internal corporate structure creating three divisions: Lines, Candy and Care. Furthermore, to ensure and maintain the high quality functioning standard of Eurosicma’s wrapping applications, the company grants dedicated and skilled Teams for the

EUROSICMA FP 6/2014.indd 3

after sales assistance.

Lines Division

Eurosicma’s Lines Divisions is composed of a Team entirely dedicated to a wide range of food and nonfood products including: chocolate, biscuits, wafers, bakery products, snacks, cakes, soaps, detergent tablets, deodorants, cosmetic products, blisters, tablets and many more. The company’s proposal for the flow wrapping is the EURO 88 Model, available in different configurations according to the specific costumers’ requests, from a simple

stand-alone wrapping machine to a completely automated wrapping system. › For biscuits, small cakes, irregular and sticky products , Eurosicma’s answer is the EURO 88 equipped with the high-performace and presureless HSF8 feeder (High Speed Feeding and Timing System) composed of 8 belts independently servo driven. This application is especially designed to handle difficult products at high speed granting a gentle handling of products at an extremely

23/12/14 11:47

low and monitored pressure. If required or needed, it can also avoid any contact between the products. Such sophisticated feeding system is equipped with auto-tensioning and auto-centering belts’ system and allows an easy and fast toolfree cleaning for plates, belts and transmission rollers. › For biscuits to be wrapped in stacks, Eurosicma proposes the EURO 88 UNIVERSAL which can be connected to two different model of gravity feeders: the “P.W.F” model and “V.M.” one, suitable to handle and feed mainly flat or dry biscuits. › For plain, sandwich biscuits and crackers to be packed on edge in flow pack style, Eurosicma’s solution is the EURO 88/EDG version. This model is designed to be con-

EUROSICMA FP 6/2014.indd 4

nected with a flight bar in-feed conveyor, positioned at 90° degrees granting the highest speed and a gentle handling of the products. Eurosicma offers also a special application of the machine equipped with the twin flight bar conveyor in order to reduce or even avoid any friction between the products and the feeder. For biscuits, rice cakes and rusks on edge in fold pack style, Eurosicma proposes the EUROFOLD Machine Model. It is the first and the only fully electronic fold wrapper available on the market. Its main innovation is the Patented Rotary Wrapping Head composed of two parts only, one to infeed the products, coming from the conveyor, the other one for the simultaneous out feed of the products. The

sealing devices are directly inside the rotary head and they work during the whole rotation process. Thanks to its specific technology, the machine can grant tight packages, a gentle handling of the products, high speed production, up to 100 packs per minute, and an easy and fast change size. The EUROFOLD can be supplied with the Fin Seal application, which grants a great longitudinal sealing’s results, or with the Overlapping Seal solution, strictly required when the machine is equipped with the carton feeder unit. One of the latest innovation of Eurosicma is the special device to obtain folded flow packs. This application allows to obtain a cross sealing similar to the fold pack style, but with a better and longer shelf-life.

23/12/14 11:47

For semi- or fully automated configurations, both the models EURO88/ EDG and EUROFOLD can be combined with the Eurosicma’s Automatic Portion Feeder Volumetric Version (APFV) available with different numbers of channels depending on the volume of production to be satisfied. › For sandwich biscuits, Eurosicma can offer an integrated system composed of the Eurosicma’s sandwiching machine, model SAMA 2, and the flow wrapping machine model EURO 88. Both the machines are connected in real-time granting the synchronization of the system and high levels of efficiency and out-put. Depending on the production quantities to be satisfied, Eurosicma proposes different models of sandwiching machine: the SAMA 2 model, suitable to handle up to 1400/1500 sandwich biscuits per minute and supplied with two lanes, and the SAMA 4, a four lanes sandwiching machine that can reach a production of approximately 2800/3000 sandwiches per minute. The cream tank, entirely in stainless, is designed to feed the cream to be portioned and is equipped with a jacketed water circulation system for temperature control, a shaker and a pump. The wire-cut technology applied to dose the cream allows to maintain constant, regular and equal the amount of cream leaking from the dosing units and to interrupt the emission of the cream when the machine is stopped. Such sophisticated dosing system grants the deposit of the correct quantity of cream also in case the filling machine has to manage many different formats with very different portions of cream. In addition, special applications for double cream colours applications

EUROSICMA FP 6/2014.indd 5

are available. › For wafers’ application, Eurosicma has developed special feeding system to reach high-speed requirements: the Side Transfer Feeder (STF). This is a servo motorized device designed to transfer products from the multi-belts feeder into the chain of the EURO88 wrapping machine. Eurosicma offers also the Soft Side Transfer Feeder (SSTF) that is the most advanced version of the STF feeder. This system enhances a gentle transfer of the products at a high speed thanks to the continuous movement of insertion and, at the same time, direct transfer into the chain of the wrapper. Both the SSTF and STF can be supplied in the double lane version.

coming in rows and placed in flat position from the process line, Eurosicma offers the high-performance distributor system, model SMART. Eurosicma can supply very customized solutions according to the available working space and the production speed.

Eurosicma’s portfolio includes also special carton feeder applications: the carton feeder from reel, integrated in the wrapper in-feed conveyor and available with auto-splicing unit for two carton reels, and the more flexible Pre-Cut, which is manually loaded by the operators.

The real-time communication between the wrappers and the rows distributor assuring the auto-speed adjustment of the whole packaging line and the positive control of the products during all the wrapping process. The main advantage of the SMART unit is the continuous and dynamic feeding avoiding any gaps between the distributed rows. Eurosicma offers high performance accumulating and re-feeding systems sticky. The Eurosicma’s LIFO (Last In – First Out) accumulation systems are able to store the rows of product coming from the production line and deliver them back to the re-feeding unit of the wrapping line. Both horizontal and vertical buffering systems are available. › Specifically for instant noodles, Eurosicma proposes dedicated packaging solutions composed of the pressure-less and high-performance EURO/HSF8 Noodles Version wrapping machine with the sachet feeder for the cutting and the placing of the seasoning bags into the noodles’pack. Eurosicma proposes advanced innovations in this specific field assuring concrete advantages: › possibility of dosing one or more seasoning bags per pack at high speeds and maintaining the propor position of the sachets; › high performance “no noodle no seasoning bag” automatic function; › accurate empty sachet detection.

› For enrobed bakery products, cakes and a wide range of products

VISIT US AT PROSWEETS 2015 HALL 10.1 STAND F-034.

› For wafers, enrobed chocolate bars, dry biscuits and regular shape products coming in long-side position from the production line, Eurosicma proposed the EURO/CF3 wrapping machines. This system is supplied with a 3-belts feeding system placed at 90° or 110° driven by independent brushless motors assuring a gentle handling of the product with an extremely and carefully monitored pressure. The feeding system allows to recover the empty spaces of the product flow, the automatic buffering of the products at a monitored pressure and then the progressive separation of the products in order to transfer them into the wrapper chain.

23/12/14 11:47

www.imagination.it

Semplicità, Affidabilità, Qualità

Simplicity, Reliability and Quality

Italpan sas - 36010 Zanè (VI) - Via Pasubio, 170 - Tel. 0445 314.236 - Fax 0445 314.237 - info@italpan.com

www.italpan.com

High resistance parts and systems

ood & Beverage Industry requires parts and systems able to grant an extreme resistance both in the raw material used to manufacture them, and also in the typical harsh conditions where they are normally settled. M.D. Micro Detectors solutions have been designed to grant a long durability: a complete offer with protection rating of IP69K according to the DIN 40050 standard, and ECOLAB and DIVERSEY certified. During the cleaning process very often the pressure washers use high pressure water jets of about 100 bar and with temperature which can reach 80°C together with aggressive detergents and disinfectants, such as alkaline products and soap containing chlorine. The M.D. Micro Detectors sensors have been built to work in this harsh application, and their technical features allow not only to improve the production quality, but also to reduce all products scraps, and speed up the automatized food industry processes. The M.D. Micro Detectors offer is particularly complete and realized through the following products: › Inductive sensors PF series › M18 Photoelectric sensors FF series › Safety Light Grids with Heating Protection LS2 and LS4 series, K and H versions.

Inductive Sensors PF series › M12, M18 and Ø17,5 mm versions › AISI316L Steel Housing (DIN 1.4404) › Sensitive part in PPS plastic material (FDA certified) › Shielded and Unshielded models › Standard and long Distance de-

MD MICRO DETECTOR FP 6/2014.indd 3

tecting Range › up to 2KHz Switching Frequency › Models available with M12 plug › IP67, IP68, IP69K Protection degree › 2 Different temperature working range -40°…+80°C or -25°…+110°C › ECOLAB and DIVERSEY Certification

Photoelectric Sensors FF series

› IP69K Protection Degree: › K model without Heating System › H model with Heating System › Type 2 and 4 › Finger Protection: 14 mm › Hand Protection: 30 mm › Body protection: 2, 3 and 4 beams › Different working range available › Working Temperature Range: › 0°…+55°C for K model › -25°…+55°C for H model

› M18x1 mm or Ø17,5 mm Housing › Axial Optics › Wide range of availabe optical functions › AISI316L Steel Housing (DIN 1.4404) › Plastic Lenses (FDA certified) › Inductive Technology Teach-In button (M.D. Micro Detectors patented) › up to 500Hz Switching Frequency › Available Models with M12 plug › IP67, IP68, IP69K Protection Degree › Temperature range -25°…+80°C › ECOLAB and DIVERSEY Certification

Safety Light Grids LS2 e LS4 series, H and K series

23/12/14 11:49

SLIMMER JAR PACKS A PUNCH AT TANGERINE CONFECTIONERY

new, narrower jar which loses none of the on-shelf impact of its larger predecessor has been created for Tangerine Confectionery by RPC Containers Blackburn.

solutions for our products.” RPC was asked to create the new pack as a result of its long-term supplier relationship with Tangerine Confectionery in Pontefract, Yorkshire. For further information on Tangerine

Confectionery, please visit www. tangerineuk.net To discover Candyland, please visit, www.candy-land.com, www.facebook.com/Candyland or on Twitter @Candyland.

The injection-moulded 3.6L PET jar, made in a custom mould, is the same height as a 4L version, meaning it carries the same on-shelf presence. The UK’s leading sugar confectionery manufacturer has switched its Taveners traditional sweet shop range and Jameson’s high-quality chocolate-covered confectionery to the new, classic-style container, which has been specifically developed for Tangerine’s cash and carry customers. Its glass-clear appearance highlights the colourful, high-quality product within, and the wide neck for easy dispensing uses a 105mm black cap supplied by RPC Halstead. Speaking about the new packaging, Sarah Brown, senior brand manager at Tangerine Confectionery, said: “We’ve been really impressed with the response from the RPC team following our brief for the new jars. “The new, bespoke jars feature a more traditional style, which we think will really appeal to the wholesale market, while also offering retailers great value for money. We’ve worked with RPC on a number of projects now and look forward to working with the team in the future to develop further new packaging

RPC FP 6/2014.indd 3

23/12/14 11:49

50 years of experience in the logistics-bakery field

e manufacture trolley and bakery equipment MADE IN ITALY. We have developed our know-how as a result of fifty years experience in the sector and we have invested in order to optimize production. We work daily with several customers both in ltaly and overseas. In the production we use only certified raw materials &highest technological machines.

Only professional solutions Wheels Baguette ROTOR® racks Customized

Logistics bakery fields Racks – baguette trays – wheels and customized service

WHEELS&HOUSINGS Ruincar produces wheels&ZincPlated or stainless steel castors for every purpose at high temperatures.

PLANE & CORRUGATED TRAYS We produce trays for industrial & arti-

san bread lines and for rack ovens applications. Industrial line trays utilize stainless steel frames combined with high strength perforated Aluminium Alloy screens. All Aluminium trays are designed to be used on industrial lines and rack oven applications and screens can be welded or riveted at frames.

ROTOR® RACKS We produce stainless steel handling racks &roto-ovens stainless steel trolleys.

We can supply every kind of hook configuration. Our technical department as in his files every drawing of the most important worldwide bakery ovens manufacturers.

CUSTOMIZED PRODUCT Non-stick teflon® coatings exceed 5000 bake cycles… and coatings will not peel of. Trays are free of metal burs. Customized dimensions available. Trays are supplied clean and ready to bake! www.ruincar.com

The Italian packaging industry continues its growth The Italian automatic packaging machinery sector is expected to close the year with a further increase in turnover. According the preliminary end-of-year results published by the Statistics Department of the Italian national trade association Ucima, the sector’s turnover is expected to exceed 6,200 million euros. Growth is estimated at 3.3%, slightly smaller than the figure for the last few years. This result is largely attributable to exports, which made up 82.2% of total turnover and grew by 2.2% to 5,100 million euros. The European Union remains the largest market for Italian technologies, followed by Asia and non-EU European countries. According to the figures for the first nine months of the

RUINCAR FP 6/14.indd 3

year, the top three importer countries are the United States, China and France. The domestic market also performed strongly with 9% growth to more than 1,100 million euros. This was largely a result of the tax concessions on the purchase of capital goods offered by the so-called “Sabatini Bis” law. The forecasts for 2015 are lower. “After years of steady growth, we have seen a small slowdown in orders in our key geographical markets in recent months,” said Ucima’s Chairman, Giuseppe Lesce. “The outlook for the coming year is therefore very cautious, particular given the uncertainly caused by the social and political unrest and the economic downturn in a number of key markets.”

30/12/14 11:46

LINEAR

ROTARY

Thanks to their wide range of rotary labelling machines and linear self-adhesive ones, P.E. Labellers and PackLab oďŹ&#x20AC;er you the best labelling solutions for any container shape and size, for any production speed and for any kind of product with all the technologies available:

Cold Glue

Hot Melt

Self-Adhesive

P.E. LABELLERS S.p.A pelabellers@pelabellers.it

PACKLAB SRL info@packlab.it

www.pelabellers.com

www.packlab.it

Roll-fed

Sleever

Print & Apply System

CHOOSE THE SPECIALIST

PACKAGING LABELLING

weighing

BREAKING NEWS

s usual for CT Pack habit even this year we’re glad to introduce you to several innovative concepts and manufactured lines for the food industry packaging technology. It’s in our aim to reach you with the description of just some of this new equipments which vary from ice cream complete packaging line to high capacity complete handling streaming and packaging systems for biscuits both in single and stacked confectionary style. We also like to renew our interests in finding new customers and consolidate our business partnership with the current ones as demonstrated with our presence to

the just past Interpack exhibition and to the incoming main exhibition events.

CT PACK at Interpack 2014 - Dusseldorf 2014 Interpack 2014 edition has seen CT PACK among the most innovative and high technology profile companies, getting great success and much interest in the exhibited solutions: Flow-wrapping machine with special sealing head, for soft and naked food products. New and exclusive complete packaging line for product flow-wrapping and boxing designed as a “Dual Independent lane Primary and Secondary Packaging Solu-

tion”. Each line totally independent giving the option of two difffferent products and fifilm on the same machine. Also offering the option of “stand-by” lane negating the need for buffering. Production capacity of over then 1200 products per minute. Furthermore allows the integration of two complete lines integrated in the footprint of one single line.

CT PACK Primary Packaging Line for Stacked biscuits One of the latest developments of CT Pack is an innovative packaging line for biscuits in stacks in operation in East Europe. With more than 3000 incoming products the solution is one of the most space saving systems in relation to its capacity. The products coming in rows are spread and streamed into two packaging legs. Each packaging leg handles half of the production, providing for the merging of

CT PACK FP 3/14.indd 4

22/12/14 11:23

Fl owpacks?

Bags?

Di s pl ays?

Boxesandcas es?

. . . onl ynat ur epacksi tbet t er Cr eat i veTechnol ogi esf orpackagi ngl i nes

CTP a c ks . r . l . Vi aAr g i neVol a no, 355/ d44034F os s a l t a-F er r a r a-I t a l yT el . ( +39)0532879600F a x( +39)0532866381ma i l : i nf o@c t pa c k . c omweb: www. c t pa c k . c om

PACKAGING LABELLING

weighing

the flows and stacking of the products in order to create 4 product stacks and finally the primary wrapping of the stacked products, by means of the well-known and proven MMH2 dual-lane flowrapping machine. The two parallel legs develop the foot print in a single direction way thus reducing the impact on the layout and allowing single operator manning. The line, as per CT Pack’s construction style, is totally made in stainless steel material and equipped with the most rigid safety rules and hygienic standards, resulting in a simple and user friendly packaging line.

CT PACK Complete Packaging Line for Extruded Ice Cream A very important and strategic complete packaging line has been recently commissioned in USA for the ice cream field. CT Pack designed a complete line which provides all the operations from the naked product feeding to the primary packaging and to the case packing. The line receives more than 600 products per minute, in rows, from the freezing tunnel and distributes them to two double-lane flowpack machines. Then the line performs the loading of boxes by a robotic top loading system and conveys the boxes to the robotic case packer where the loading of outer cases takes place in a very flexible way. All kinds of containers (trays, boxes, outer cases, etc.) are handled by CT Pack machines for erecting, filling and closing

Last Events In the last months CT Pack attended two important exhibitions: › Eurasia Packaging 2014 in Istanbul, held from the 18th to the 21st of September › PMMI Pack Expo held in Chicago, where CT Pack presented for the first time a great innovation for the primary packaging feeding system.

CT PACK FP 3/14.indd 5

30/12/14 11:52

PACKAGING LABELLING

weighing

LINES FOR FRUIT JUICES AND FRUIT DRINKS

he experience and competence gained in this field to make Sordi a leader, enables us to supply fruit juice and drinks processing lines giving a high quality product with minimal production costs. The structure of these plants complete with their central automation system optimizes the use of the raw materials and reduces the operator involvement. Sordi can provide a wide range of plants varying from small laboratory or pilot plants up to the very big plants capable of producing on an industrial scale utilizing two different systems of blending: continuous or batch: › continuous and automatic, with an in-line refractometric control and the automatic recipes management system. › Discontinuous/batch where the components are mixed in tanks. Dosing with relevant °Brix control can be automatic.

The recombining lines for fruit juices and different drinks provides for: › Preparation /reception of sugar syrup › Water mixing with fruit concentrates › Flavours or other ingredients. The line is complete with thermal processing systems (plates or tubular) for hot/cold filling. All the lines are sanitized under CIP cleaning.

MAGAZINES FOR FOOD, BEVERAGE AND PACKAGING INDUSTRIES: Machineries, equipment, components and raw materials for food&beverage industry

Sordi FP 3/14.indd 3

22/12/14 14:23

Special Emballage

TECNO PACK: leader in the sector of baked product packaging

he great success at the last edition of INTERPACK 2014 confirmed Tecno Pack S.p.A. as a leader in the packaging of baked products. With entire lines dedicated to biscuits, arranged both edgeways and in stacks, rusks and breadsticks, it is increasingly popular with large- and medium-sized companies worldwide. Collecting the product from the cooking lines and delivering it wrapped, counted, packed, packaged and palletised automatically is a procedure developed by Tecno Pack through the application of the highest technological standards currently available. The innovative solutions found are the result of thirty years of experience and the ongoing process of research and development.

Ease of sanitising, accessibility and rust resistance of Tecno Pack packaging machines and equipment further distinguish and qualify Tecno Pack Technology, even when applied to hostile environments such as pro-

duction departments of frozen foods, dairy products, etc. Trusting Tecno Pack guarantees concrete and innovative solutions integrated with your needs, for the global packaging of your company.

LABELPACK IS GOING TO MOVE ITS HEADQUARTERS

uring next months LABELPACK will move its headquarter, the sales and production offices to its new seat premises located in the municipality of BRUGHERIO, in the immediate outskirts of MONZA. The new facility consists of a large production area of over 500 square meters, a bright office area of 290 square meters and an outdoor area of 600 square meters. The expansion of production space and offices has become necessary as a result of a continuous growth of our company, that, despite the economic crisis of recent years, has always been committed to achieve ever higher quality standards,

TECNOPACK FP 5/15.indd 3

a commitment that has allowed to increase the trust and satisfaction of our customers. This expansion will allow us then to increase our organization in terms of human resources

with the addition of new professional roles, both in the technical and commercial areas, in order to better meet the needs of an increasingly competitive and evolving market.

06/11/14 15:09

PACKAGING LABELLING

weighing

New EcoShield® Environmentally Friendly Moisture Barrier Paper - Complete Replacement for PE and Wax Coated Papers!

ortec® presents patented EcoShield® Paper and Linerboard - premium paper in the industry made from the highest quality recycled paper. This innovative, safe and economical packaging product is coated with a water based barrier coating and is fully recyclable / repulpable while displaying barrier properties better than those of wax or polyethylene coated paper or linerboards Contrary to other barrier packaging products EcoShield® Paper can readily be recycled into other types of paper products such as boxes, cardboard and other corrugated materials as well as“repulped”: made into or mixed with pulp to make new paper products. There is no need for costly processes to separate the paper base from the coating. This environmentally safe product also shows excellent oil and grease resistance perfectly combining moisture barrier properties and oil and grease resistivity into one step. In addition to being safe to the environment, EcoShield® is in compliance with FDA regulations under 21 code of Federal Regulations for food contact. It can be used in applications where direct or indirect food contact may occur. In manufacturing process there is no chlorine or other bleaching chemicals which completely eliminates package contamination found with other papers on the market. Developed in Cortec® laboratories utilizing high-tech, patented, recy-

CORTEC FP 3-14.indd 3

clable and repulpable technology, EcoShield® Paper also displays a greatly reduced Moisture Vapor Transmission Rate (MVTR). In other words it has a MVTR value similar to polycoated papers and superior to waxed papers while still being biobased, economical and enveronmentally friendly EcoShield® effectively protects items that are sensitive to moisture. The items may be wrapped in EcoShield® Paper or packaged in boxes that have been made with EcoShield® Linerboard. It is

non-toxic, non-irritating, nitrite and amine free and does not contain any silicones, chromates, other heavy metals or toxic products. The product was tested according to the Fibre Box Assn. Voluntary Standard for Repulpability and showed excellent performance. It was also tested according to ASTM E-96, 23°C, 50% RH, Example test ranges for: EcoShield Barrier Paper, a comparable polyethylene coated paper (40# 3msf paper, 6# PE coating) and commerical waxed paper.

EcoShield® provides excellent protection to metal parts, food items and moisture sensitive items.

22/12/14 14:24

PACKAGING LABELLING

weighing

CSB-SYSTEM SPEEDS UP CHEESE ORDER AND PICKING PROCESS

n advanced intralogistics system devised by CSB-System International for leading Swiss cheese producer Züger Frischkäse AG in Oberbüren has automated the company’s stock control process while delivering a 50% time saving in picking speeds. Züger Frischkäse produces a range of cheeses including mozzarella, feta, ricotta and mascarpone. The company’s production is already characterised by a high degree of automation and fully integrated information technology, and CSBSystem was asked to modernise its intralogistics to provide seamless link to the picking and replenishment processes. The CSB-System solution combines high bay storage with mobile picking. Every pallet in the high bay storage is linked to the system with its minimum sell-by date and lot

CSB FP 3-14.indd 3

number. This ensures that bays are filled according to the first-in, firstout principle. In addition, the system provides an extra degree of control using master data from the ERP software. For example, the pallet height and the maximum weight can be checked. The master data can also specify whether the item first needs to be forwarded to a quick freezing position, and in which segment of the warehouse and at what height it is stored. The inventory management computer communicates with the CSBSystem via defined interfaces to handle the automatic removal of pallets for replenishment during the picking process. Picking itself is paperless, using wireless technology to directly transmit to touch panels on the electric forklifts. The screen shows

in which area of the picking zone the pallet with the required product can be found. Using Bluetooth scanners, the pallet label is scanned, the corresponding number of items removed, and the pick quantity confirmed. If a pallet is emptied, a new one is requisitioned automatically from the high bay storage, ensuring ongoing replenishment in the packing zone and that customer orders can be processed very quickly and efficiently. Overall Züger reports a 50% saving compared to its previous operation while the error rate has been minimised. “We have elevated this area to a completely new level,” comments deputy CEO Markus Züger. “Today we are in a position to respond quickly and flexibly to customer demands.”

22/12/14 14:20

PACKAGING LABELLING

weighing

More function, less waste

uraray Co. Ltd. has been manufacturing and marketing ethylene vinylalcohol copolymers (EVOH) under the name EVAL™ since 1972, and remains the world leader in EVOH production and market development. William Reay, global marketing manager for EVAL Europe, talks to Food Processing about all EVOH has to offer.

Can you tell us a bit about the company? William Reay: Kuraray was founded in Japan in 1926, and quickly expanded from plastic rayon textile fibres into speciality chemicals and polymers. We are the world’s largest producer of VAM [vinyl acetate monomer] derivatives, including PVOH (polyvinyl alcohol) and EVOH (ethylene-vinyl alcohol copolymers).

How can EVAL EVOH help brand-owners and producers reduce their carbon footprint? By reducing packaging, and avoid-

EVAL FP 2/14.indd 3

ing waste. EVAL EVOH is all about finding the perfect balance between function and minimal amounts of materials. EVAL EVOH has performance against oxygen gas that is 10,000 times better than LDPE [low-density polyethylene]. In other words, 1mm of EVAL gives the same protection as a 10m-thick wall of LDPE. We thus need an EVAL layer thickness of just a few microns to add enough barrier function to a coextruded structure. Optimising the amount of packaging materials helps reduce the carbon footprint of a product. But, it is the barrier

function that plays the most important role by prolonging shelf life and avoiding waste; the contents of a package usually have a much greater environmental impact than the packaging materials in which they are sold. It not only makes good environmental sense, but good economic sense as well.

Are the materials recyclable or recoverable? Both. Multilayer structures including EVAL™ are routinely ground up and reused as a structural layer in multilayer barrier plastic bottles, sheet and trays. EVAL will not disrupt polyolefin recycling streams, either online or post-consumer. Because EVAL is a plastic, it provides good energy recovery, and emits only water vapour and CO2 – no toxic residue, no metal, no chlorine. Because there isn’t much EVAL in the structure to begin with, even these emissions are quite small, especially when compared with the important benefits of avoiding waste. In the fu-

22/12/14 13:45

PACKAGING LABELLING

ture, EVAL itself may be made from renewable sources that don’t interrupt food supply chains.

Stand-up pouches are increasingly being used for ready meals. Are your solutions microwave-safe? Absolutely. Stand-up pouches are a good example of optimised packaging, using relatively small amounts of material to protect food until it can be consumed. The microns of EVAL provide barrier properties and shelf-life extension to the entire structure. EVAL is a transparent plastic – no problem for microwave ov-

EVAL FP 2/14.indd 4

weighing

ens. It can also be used for energyefficient aseptic filling processes, and is compatible with metal detectors during processing.

How can EVAL reduce waste and protect food? Prolonging shelf life is an important way to avoid waste. It adds valuable time to the processing and distribution process, while keeping the contents fresh with their vitamins and aroma intact. Our partners usually come to us for optimised oxygen gas barrier, but EVAL also keeps aromas inside the package and effectively blocks outside odours, grease and contamination. A fast growing example of the benefit of this is the EVAL solution against MOSH/MOAH (mineral oil saturated hydrocarbons/ mineral oil aromatic hydrocarbons) migration. Mineral oils that are present in recycled cartonboard can easily migrate and accumulate in certain foods, which can cause health problems when ingested. The quick answer from the market has been to move to virgin paperboard, but this may not be sustainable, and doesn’t protect against migration from the outer carton boxes used for trans-

port and storage. EVAL provides a proven barrier against MOSH/ MOAH in thickness as thin as 4μm – once again, effective protection with only very small amounts of material. Better yet, our European Technical Centre can scientifically simulate the amount of MOSH/ MOAH migration of a given structure, to show that it is within ever stricter food safety regulation.

What properties do EVAL products have that can help influence consumer decisions? As a transparent plastic material, EVAL is versatile, and can be used in optimised coextruded structures for film, bag-in-box, pouches, trays, cups, tubes, bottles – even flexitainers and automotive fuel tanks. It can be coated or laminated onto cartonboard and paper, and even used in barrier in-mould labels and co-injected cups and closures. Very thin flexible layers can be laminated to renewable materials like paper or cartonboard, giving them muchneeded barrier function. Thanks to its transparency, the product can be made attractively visible to the consumer. But maybe the best way to influence customer decisions is to pass on savings due to optimised packaging and transport, and produce less waste throughout the processing and distribution stream.

22/12/14 13:45

PACKAGING LABELLING

weighing

LABELLING SYSTEMS FOR HIGH-PRODUCTION PACKAGING LINES

pplication of self-adhesive labels on high-production packaging lines requires adequate instruments and solutions. The experience developed by LABELPACK in this field has enabled the creation of a new version of the now celebrated LABELX series, equipped with two highefficiency hybrid step motors and enhanced electronic management that applies labels up to a speed of 90m/min, with very high frequency.

LABELPACK FP 6/2014.indd 3

LABELX RM is equipped with a 400 mm diameter reel holder and 250 mm motorised rewinder. Electronic control is supplied from a separate control panel that can be installed in a remote position and equipped with a Touch Screen operator interface. Besides this essential solution for high-speed application, LABELPACK has developed more high-production solutions equipped with a NON STOP function that does not stop

11/12/14 12:56

PACKAGING LABELLING

the production line when the label reel has finished and throughout the time required to replace the new reel of labels, thus ensuring high efficiency of the line. This solution known as LABELX TWIN is equipped with two LABELX series labelling units, which are both installed on one structure, one of which is operating, whilst the second is on stand-by until the reel being processed reaches the minimum load. This is when an exchange signal is activated, which is managed electronically and automatically puts the labelling unit on stand-by and stops the unit previously operating, without missing any product passing through the production line. The operator can now easily intervene on the stopped machine, moving it away from the line thanks to

LABELPACK FP 6/2014.indd 4

weighing

a mechanical slide, and replace the reel with total ease and safety. Once the new reel has been restored, the operator will reposition the labelling unit so that it is ready for the next change. LABELX TWIN

can be integrated with thermal transfer printing motors, enabling line printing of various data and bar codes using the NON STOP function, and is easily integrated into existing production lines.

11/12/14 12:56

PACKAGING LABELLING

weighing

Kingmar. The specialist for fresh cheese machines

Many dairies provide fresh cheese in their product range. The market is growing steadily, but the machines lagged behind for a long time until the foundation of Kingmar. The Dutch company makes its mark by developing and manufacturing machines and production lines purpose-built for fresh cheese. The emphasis is set on a good cost-performance ratio in terms of low investment and low maintenance cost for powerful machines.

ully committed to fresh cheese Kingmar originated from the JH-Group which is located in Holland and specialising in metal and machine construction (for further information, see www.jurryhekkingmetaal.nl). Based on many years of experience with machines for fresh cheese production, Kingmar has been founded as a new brand. Jurry Hekking, the owner of Kingmar, says: “Of course there are machines for producing and processing fresh cheese. Unfortunately, most of them are not especially designed for it. Kingmar is different, because it takes care of the product´s fragility.”

surprises after installation and the production can start right away. The complete range can be used in combination with other machines or on its own.

Kingmar filter press The Kingmar filter press is a special system to produce fresh cheese in a so-called “hang up” way by using filter press bags. As soon as the bags are filled with the product, the side walls of the press slowly move

towards each other. The percentage of dry matter determines the required time. Being built of stainless steel, the machine is very robust and offers a powerful operating system.

More continuity and efficiency The bags can be filled either manually or semi-automatically. In that case, the filling will be even more consistent. Also, the machine can be connected to CIP cleaning after-

Very product- and user-friendly All Kingmar machines have been extensively tested by experienced cheese manufacturers concerning their ease of use and functionality. Wherever necessary, adjustments have been executed. This ensures that Kingmar machines are, in the end, a real big improvement in comparison to current systems. Another major advantage of Kingmar is that a complete system is purchased. Once bought, there won´t be any

Jurry Hekking FP 4/14.indd 3

03/09/14 16:44

PACKAGING LABELLING

weighing

wards. Therefore, during the whole production process human hands are no longer required. This reduces the risk of contamination and saves labour. For this reason, the semiautomatic filter press of Kingmar is an ideal solution for manufacturers who aim to produce fresh cheese in a more efficient and consistent way.

Kingmar washer After emptying, the filter press bags can be easily cleaned with the Kingmar washer. This industrial machine is especially manufactured for a large number of bags to be cleaned and disinfected in an efficient and quick manner. The washing drum is designed for preserving the life-time of the filter press bags. For ease of use, the washing programs can be individually compiled. All in all, the Kingmar washer is an indispensable machine for hygienic production.

Kingmar filling machine and mixer The Kingmar filling machine is designed to quickly and hygienically process large amounts of fresh cheese into smaller portions. By using the justification “height”, the machine can be even easier filled and emptied. The Kingmar mixer allows for merging fresh cheese with ingredients like e.g. herbs. There has been a lot of attention paid to the requirement of preserving the specific structure of the product while mixing it. By that way, an ex-

cellent machine has been invented. Also, the mixer can be combined with the filling machine for an even greater ease of use.

Kingmar moulding machine The Kingmar moulding machine is definitely a very unique machine due to the fact that it is able to create any shape required. The funnel drain provides beautiful, wellstocked products. As a result, all of them have an equal size and weight. The transportation unit forwards them immediately, so that they just need to be packed up. The machine includes various shapes and it is also possible to fill the fresh cheese products in an individual way. Of

course, the structure of the fresh cheese is being preserved during the whole process.

Kingmar filling machine For example, it is possible to fill in peppers or olives and stuff puff pastry by using the foot or hand pedal of the Kingmar filling machine. Also, multiple people can be integrated in the work process. In case there are large amounts of fresh cheese or similar products to be processed, it is possible to combine the Kingmar filling machine with the moulding machine. By that way, you are even faster and more flexible.

Kingmar Experience Center If you would like to try Kingmar machines – for example with your own product – you are cordially invited to visit the Kingmar Experience Center. There you have the chance to test them in detail and without time pressure. Of course, we supply plenty of guidance, explanation and support. Be assured, this is the ideal way to determine whether Kingmar machines suit your product range.

Jurry Hekking FP 4/14.indd 4

03/09/14 16:44

PACKAGING LABELLING

weighing

Save time with the automatic blank magazine Easy-Load

ompanies operating in the Food & Beverage sector have to face a more and more competitive market and are required to offer a constantly diversified range of products, in order to meet the consumer’s disparate exigencies. Therefore, the solutions implemented by packaging machine manufacturers are expected to be innovative, cost-effective, efficient, sustainable and able to realize appealing packages. Smiflexi range of automatic packers provides the end user all the technical and functional specifications required to manage production cycles efficiently and economically and to enable quick switch from one format to another. Among the new opportunities offered by Smiflexi division there is the innovative Easy-Load cardboard blanks magazine, an accessory device (available both for the wraparound case packers of the WP series and the heat-shrinkwrappers of the SK series) which features considerable advantages from an operating and functional point of view. With Easy-Load the operator can easily load cardboard blanks

SMI FP 4/14.indd 3

- stacked horizontally in uniform groups - because the feeding belt of the magazine is positoned at the same working height as the packer’s infeed belt, rather than under it. The innovative solution devised by SMI eliminates the disadvantages related to the manual loading of the cardboard blanks magazine, which force the operator to bend his/her body continuously to place the blanks in the bottom part of the machine. The operator just places the cardboard blank stacks on the outermost roller conveyor so that the automatic control system can perform all the subsequent steps. Thanks to specific sensors, the layout and feed of the cardboard blanks on the conveyor belts fitted with the motorized roller and their loading into the packer’s magazine is, in fact, fully automated. Moreover, with the innovative EasyLoad system, even the unloading of the cardboard blanks is performed automatically, after processing a certain format, through a series of steps carried out in reverse order as compared to the loading steps. Fridge packs realized by SMI wraparound packers The technology used in the Easy-Load magazine also features the great advantage of ensuring fluid and constant picking operations with a wide range of cardboard blanks having a thickness between 0.5 mm and 5 mm Thanks to the innovative Easy-Load cardboard blanks magazine, Smiflexi wrap-around packers of the WP are able to meet multiple

exigencies: they can pack different types of products (glass, PET, cans, etc.) in different kinds of containers, of large or small size: kraft-paper boxes, microwave or corrugated cardboard boxes. Smiflexi wrap-around packers of the WP series can pack bottles and cans in cardboard boxes, called Fridge Packs, specifically designed to fit into the limited space offered by fridge compartments. Thanks to an innovative design, a pre-scored breakaway panel allows the consumer to conveniently take out of the package just the bottle or can he actually needs. The box thus becomes a dispenser of the products included in the packs. The technology used in the Smiflexi “Easy-Load” magazine features the great advantage of using Kraftpaper with a wrap-around packer. Kraft paper ensures a solid packaging, despite its reduced thickness. The polish, white surface of kraft paper is an optimal solution, ensuring excellent printability and appealing graphics, in order to draw the customer’s attention on the products displayed on the shelves at the sales outlets.

23/12/14 12:01

tecnoalimentaria_sk_a4_en.indd 1

29/05/14 11.52

PACKAGING LABELLING

weighing

UNIVERSAL PACK AUGER PACKAGING MACHINES

or products containing fat which makes them lumpy, sticky or particularly powdery such as: › coffee, › 3-in-1 mixes, › cocoa, › chocolate powder, › milk powder, › dry sauce mixes, › spices, › baking powder, › yeast, › pudding powder, › and so on

Universal Pack can propose two main solutions: GAMMA Packaging Machines which are vertical continuous-motion machines operating with rotary sealing rollers to produce 4-sideseal or shaped sachets. 4 Side Seal Sachet Dimensions: Width: min 25 mm; max 200 mm Length: min 30 mm; max 400 mm ALFA Stick-Pack Machines which are vertical intermittent-

motion machines to produce stickpack sachets. Stick Pack Dimensions: Width: min 12 mm; max 74 mm Length: min 30 mm; max 200 mm Furthermore, besides sachet and stick-pack stand-alone machines, Universal Pack can provide complete automatic packaging lines. All of these solutions include automatic counting and collating of the sachets or stick packs ensuring an extremely high reliability output.

the best and most suitable solution in terms of dosing system is the Auger. Universal Pack has a long-standing experience since it has been manufacturing extremely high-precision augers for 50 years. Every solution is specifically suited and optimized for each individual product’s characteristics and dose.

UNIVERSAL PACK FP 6/2014.indd 3

19/12/14 10:28

PACKAGING LABELLING

weighing

MicroGrind offers big advantages for producing Shelf Ready Packaging (SRP)

An evolving production technology provides a boost for box plants

ith 70 per cent of purchasing decisions now being made at the point-of-purchase, more brands than ever are turning to shelf ready packaging to vie for shoppers’ attention. This spike in demand is placing pressure on box plants to transition to high-output rotary die cutters that increase production and ensure maximum quality. MicroGrind®, an innovative technological offering from SUN Automation Group®, assists with this transition and facilitates the step-up in quality required to meet demand. Rob Dal Lago, SUN Automation’s General Manager EMEA, said: “We are seeing that box plants are making the transition from slow low-output Flat Bed Die cutters to high-output Rotary Die cutters wherever possible to provide increased production levels of quality boxes that meet the SRP specifications. MicroGrind provides a big advantage for box plants that need accurate and consistent crease, score, and perforation in order to permit fault free auto-fill and shelf presentation.” The key to die cut accuracy and creasing quality on soft anvil Rotary Die cutting machines is to ensure the process is performed on a uniform cutting surface that is running at the correct speed. The answer to this challenge brought an entirely new method of treating the anvil surface by grinding and automatically compensating anvil speed after the grind. “MicroGrind uses a tungsten carbide roll to grind the anvil flat and true. This inventive idea allows the surface to be treated in micro amounts

MICROGRID FP 6/2014.indd 3

automatically with precision, without operator intervention,” added Dal Lago. “By utilising a full-width grinding roll engaged systematically against the entire anvil surface, and then adjusting the anvil speed, box makers can significantly advance the quality and productivity of their Rotary Die cutting machines.” Grinding that was traditionally done once a week may now be done several times a shift while the machine is running with the significant advantage of nominal down-time. Consistently smooth anvil covers which perform ‘as new’ during their entire life assure clean cuts and perforations, thus appreciably easing scrap issues. Rejections and returned boxes are significantly reduced as breaker and packing machines are now able to run smoother at higher speeds with minimal jams. MicroGrind is a unique

proprietary innovation and is quickly becoming the preferred system for converters worldwide with over 600 units installed to date. It is available as an upgrade for existing machines, as well as for almost all new machine models in the market including top anvil machines.

22/12/14 10:51

news in short

in short

High technology heat for over 50 years

CI CALDAIE – 50 YEARS OF HISTORY ICI CALDAIE is a company with over 50 years of history and experience in energy management and heat production. It was established in 1958 as a manufacturing company for the production of steel boilers with a high content of water for industrial processes. This is a sector in which it currently holds a worldwide leadership position by providing medium and high power generators for the production of high efficiency energy in the residential and industrial sectors. Experience gained over the years in the industry, has allowed the company to transfer the know-how in the design and manufacture of industrial steam boilers to that of boilers for residential and commercial markets, with particular specialization in the construction of centralized systems. Armed with this rare competence, ICI CALDAIE decided to focus on the international market, undertaking the process that led to the attainment of the international certification ISO 9001/94 and ISO 9002 in 2003 and established itself as a leading company in the interna-

ICI CALDAIE FP 4/14.indd 3

tional arena. The concept of “high-technology heat” that has always guided the company, has now started to materialize with the management of heat generation systems and a new philosophy that puts customer satisfaction at the centre of the company. In this regard, ICI CALDAIE combines the supply of high quality products and innovation with the best service, accompanying the Client in the choice of the most suitable system for the maintenance, management and control of the system, guaranteeing the best performance and highest energy savings during use. It is a time of great innovation for ICI CALDAIE which has enriched its product range by introducing satellite modules able to make the user autonomous and at the same time allow significant savings in terms of efficiency compared to traditional boilers. Market entry of new products and services is combined with another challenge, the design and development of hardware and software for intelligent system management. In 2009, eterm™ was created, an electronic management system for maximum efficiency and responsi-

ble use of energy in heat generating systems, including integrated systems. Today ICI CALDAIE is a benchmark for companies operating in the sector of steam generators for industrial processes and heating. The pioneering and innovative spirit that distinguishes it, still pushes the company to invest in the research and development of projects that aim at creating new energy systems with low environmental impact, exploring new applications, new technologies and alternative energy sources. Among the latter, great resources are being invested in heat production from hydrogen for the residential market, with technology that can enable multifamily units to be self-sufficient in terms of energy production, reduce emissions to zero and sell the excess energy on the network.

“We create value by increasing efficiency and reducing emissions” R&D The company’s pioneering and innovative spirit has led it to invest heavily in the research and development of projects for new energy systems with low environmental

19/09/14 10:54

news in short

impact, to explore new applications, new technologies with low emissions and to work closely with top universities to develop ambitious and highly innovative research projects. In addition to the solid and continuous collaboration with universities, ICI Caldaie has strategic partnerships with trade associations, producers and complementary companies, valuable alliances for the development of new, highly innovative, successful, large-scale research projects, with the conviction that there is no greater force than that generated by a group of heterogeneous members working for the same goal.

COMMERCIAL RANGE In the commercial market, condensing boilers are the most efficient and advanced combustion technology for space heating. The operation is based on the recovery of the latent heat of the flue gases that are made to condense through the heat exchange surfaces. In this way it is possible to achieve very high output up to 109%, drastically reducing emissions. The equipment can be integrated with the eterm® system for its management and includes: online alarm verification with targeted and timely interventions on system problems already diagnosed, alignment of digital and analogue data for accuracy certified by the correct value of individual consumption, temperature control via web or smartphone for every unit, meter reading systems with graphs to monitor progress and compare with the outdoor temperature or average condominium temperature, delivery of the energy balance for the entire building and breakdown by individual unit. The ICI CALDAIE range for the commercial market includes: › Modular and base condensing boilers ranging from 32 to 3000 kW;

ICI CALDAIE FP 4/14.indd 4

in short

› Steel base boilers ranging from 22 to 3500 kW (flame inversion or 3 flue passes); › Solar installations; › Boilers; › Circulation unit; › Control panels; › Metering modules; › Services to manage and optimise heating systems by remote control.

INDUSTRIAL RANGE In the industrial market, the products offered vary in scale and range from steam boilers complete with burner and electronic control to turnkey heating plants, always giving priority to solutions with high energy efficiency. Over the past few years, all ICI CALDAIE’s efforts have been aimed at pursuing a strategy of reducing pollutant emissions and consumption. The design, construction and choice of accessories for ICI boilers are such as to provide the user with operational reliability and absolute safety with the best possible performance while respecting the environment. With this view, special projects have been completed for the supply of elements designed for specific client needs: special projects for transportable central heating plants, water-tube boilers, heat exchangers for flue gas from biomass.

The ICI CALDAIE commercial offer for the industrial market includes: › Steam boilers ranging from 50 to 25,000 kg/h (high and low pressure, flame inversion or three flue passes); › Superheated water boilers ranging from 233 to 17,000 kW (flame inversion or three flue passes); › Diathermic oil heaters ranging from 116 to 9300 kW; › Heat generators ranging from 2500 to 20,000 kW (flame inversion or three flue passes); › Prefabricated central heating plant; › Global safety systems to avoid constant presence of the conductor; › Services to manage and optimise the operation of generators with remote control; › Services for installation and maintenance.

PRODUCTION CAPACITY

The production plant of ICI CALDAIE is located in the province of Verona, at the headquarters of the company, covering more than 30,000 square meters. The equipment and machinery are the most advanced, specialized in mass production, in steel processing including that of special steel such as stainless steel with Titanium necessary for the production of condensing generators,

19/09/14 10:54

news in short

and in the production of powerful individual generators on order. Production is specialized in processing plasma cutting, robot welding, hot forming and processing of thick steel plate, shaping corrugated combustion chambers, all with the assistance of control systems such as welding X-rays, penetrating liquids and ultrasound. These skills are combined with specialization in associated production capacity: laser or plasma cutting, punching, robot bending and laser welding in high volume. The boilers manufactured are completely designed in-house by highly skilled engineers with the help of CAD stations and thermofluid dynamic algorithms, which are then validated in the Research and Development Laboratory where it is also possible to inspect high-power boilers. Thanks to these capabilities, about 7,000 boilers for commercial use and 700 industrial boilers are distributed each year worldwide, figures which make the production facility the largest in Europe for the production of steel boilers, both for commercial and industrial use.

ENERGY EFFICIENCY

Energy efficiency, environmental Sustainability and Cost Savings are the key points of the new era

ICI CALDAIE FP 4/14.indd 5

in short

of technologies which ICI Caldaie S.p.A. aims to use to expand its core business. Making the Central Heating Plant of its clients more efficient and providing a higher yield in terms of productivity and cost savings related to reduced consumption of fuels used in production processes is the focus of ICI Caldaie, maintained with a strong will and success. Through technical and economic verification of the plant operation and management costs incurred by its clients and through the preparation of a Global Analysis of Energy efficiency, ICI CALDAIE is able to identify potential areas needing quick intervention and solutions that can be offered to meet the objectives identified. In a historic moment like the present, ICI Caldaie wants to bet on the future economy of the country starting with the manufacturing companies, by offering them a service of overall Energy Efficiency Management.

QUALITY

Strong competitiveness in the international market, the elimination of customs barriers and demand that is increasingly oriented to high quality standards, have led ICI CALDAIE to develop a new culture of quality,

based on the belief that meeting the needs of the client and respect for stringent quality standards are prerequisites for the progress of companies. In 1993, ICIM (Institute of Industrial Certification for Mechanics) certified the Quality Management System of ICI CALDAIE according to the Italian, European and international standard, UNI EN 29002 (IS0 9002); in June 2002, BVQI (Bureau Veritas Quality Insurance) awarded ISO 9001/94 to ICI CALDAIE and in April 2004, the ISO 9001/00 Vision was awarded. All ICI CALDAIE models carry the CE mark according to the related standards. The high pressure boilers are built in accordance with the Pressure Equipment Directive (Directive for gas appliances and pressure vessels). The company also has multiple national certifications for export purposes to many countries that require very restrictive hydraulic and mechanical tests such as ASME “American Society for Mechanical Engineers” certificates. The certifications awarded acknowledge the efforts made by ICI CALDAIE and inform the market that the methods adopted comply with international regulations to ensure the best quality standards. In this context, the development of all new products in compliance with increasingly stringent European regulations for fuel consumption and emissions, is entrusted to a Research and Development laboratory equipped with modern tools to verify the reliability and performance of boilers.Each product is designed by the Engineering department and equipped with modern networked CAD stations. The preparation of semi-finished products is done with laser cutters and CNC machines. The perfect welding of the elements is ensured by modern robots and each boiler is subjected to severe testing which certifies its reliability.

19/09/14 10:54

NEWS IN SHORT

IN SHORT

Sal

TE w es M ith L RVIE W ana uigi ger R o s Ros aca a ten eS

THE ADVANTAGES OF A CHAIN TRANSMISSION

Rosa Catene: listens, evaluates and solves the Customer’s problems. Mr Rosa, tell us something about your production. Our Company was founded as a manufacturer of standard transmission roller chains. Changes in the market and mainly, competition with the Asian market for these products, brought us to invest in sectors with higher values where our great experience accumulated through the years can be better expressed with products, such as: special custommade chains for the food industry, chains suitable for particular working environments with high or low temperatures, self-lubricant chains which allow customers to completely avoid the use of polluting oils or grease and last but not least, which eliminate periodic maintenance, chains with special coatings which can range from simple galvanization

ROSACATENE FP 1/14.indd 3

to chemical nickel-plating, ali according to the Customer’s needs. The present philosophy of our Company is to listen, evaluate and solve our customer’s problems.

the pull or power to be transmitted) , but for its overall size. With the same pull, the chain is definitely narrower and it can generally utilize gears with lower pitch diameters.

What are the advantages of chain transmission

What are the characteristics of your products?

The main advantage of chain transmission is the possibility to transmit either small or large powers with the same level of safety, limited size and optimal performance. Another advantage is the high level of elasticity of the chain links and therefore the ability to neutralize the discontinuity of the transmission to a large extent and to mitigate “tears”. Chain transmission , in comparison to belt transmission , takes up less space, not so much for the shafts and the supports (which depends on

Unlike belt transmission, the chain can operate without difficulty at relatively high temperatures with the only requisite being the use of suitable lubrication. Standard configuration chains can work up to 180° C , something “standard” belts cannot do. There is also no slipping between the chain and the pinion teeth. Only a slight adjustment is present allowing the chains to transport heavier loads with respect to belt transmission. Chain transmissions ensure long

13/02/14 16.32

NEWS IN SHORT

IN SHORT

working life. The chains are manufactured with materials, heat treatments or with special coatings to permit the chain to operate in difficult environments.

How do you select the chain that better suits the needs of a customer? The solutions we suggest must be effective and must have the unique aim to solve the problem of an application. l’m not talking about miracles. l’m talking about competence.

Our readers mainly operate in the food industry. Others are suppliers of machinery and technologies. How do your products meet the needs of the food industry? The co-operation takes piace in our technical department , depositary of ali our experience accumulated over decades. The Customer indicates the relevant technical data of the requirements of the application and informs us about any eventual problems regarding the environment in which the chain will have to work. We examine the information and discuss ideas. We try to find the weak points that we have to correct even with simple but perceptible improvements and then we choose the best solutions and offer our proposals. Then, the customer must decide which solution better suits his needs, taking into consideration the econimical side, which is also quite essential.

ROSACATENE FP 1/14.indd 4

Can you give us a real example of a benefit that your customer can take advantage of by using your products? lt is precisely the food industry that has considerable needs and performance requirements . Our product has always been defined a “pollutant” in food plants because they are often full of dirt, oils and various lubricants that can affect the hygiene of the environment in which they work. Our decision to intervene by putting “self-lubricant” chains on the market was based on these principles. These chains, mentioned above, avoid any contamination and maintenance. The feedback has been extremely positive. We have customers who install the product and “forget” about it. We solved many problems and many customers rewarded us with their loyalty.

Where do you manufacture your products? In what parts ofthe world do you export? Our Company’s production site is in Calolziocorte in the Itaiian province of Lecco. We export about 60% of our products: ali over Europe, North Africa, Turkey, and Australia.

Tell us about your future projects. Talking about pians for the future, in times like these, with this world wide economica! crisis and in particular with the Italian economy, is not easy. We are investing in resources in new markets where we expect significant returns and we never stop developing new technologies that allow us to reduce the internai production costs. Our Company has continually grown over the years and it has found its piace in the market. We trust in the future because we believe that the “best” will survive and we will be among them.

13/02/14 16.32

SITEP srl Viale Enzo Ferrari, 6 - LocalitĂ Gualdo 44019 - Voghiera (FE) - Italy tel. 0532 680586 - Fax. 0532 815694 - info@sitep.net - http://www.sitep.net sitep.indd 1

25/03/13 11.59

NEWS IN SHORT

IN SHORT

LEBENSMITTEL-MESSGERÄTE MÜSSEN DIE INTERNATIONALEN HACCP-STANDARDS ERFÜLLEN UND „FOOD SAFE“ SEIN Die größte Herausforderung der Lebensmittel-Branche Rohstoffe und verzehrfertige Lebensmittel erfordern einen besonders verantwortungsvollen und fachgerechten Umgang. Beschädigte oder falsch gelagerte Ware kann nicht nur wirtschaftliche Verluste verursachen, sondern schlimmstenfalls zu Lebensmittelvergiftungen bei Verbrauchern führen. Lebensmittelunternehmen müssen daher regelmäßig die Ware kontrollieren und ihre Sorgfaltspflicht nach strengen Regularien nachweisen können. Aufsichtsbehörden, Händler, Logistikunternehmen sowie lebensmittelverarbeitende Betriebe bedienen sich dafür moderner Messtechnik die ihnen hilft, den täglichen Spagat zwischen Lebensmittelsicherheit einerseits und Wirtschaftlichkeit anderseits zu vollziehen. Es ist Pflicht, die weltweit geltenden HACCP-Richtlinien umzusetzen. Denn diese bilden den maßgeblichen Standard für sichere Lebensmittel. Und sie werden zunehmend in den länderspezifischen Gesetzen und Verordnungen implementiert. HACCP (Hazard Analysis Critical Control Points = Gefahrenanalyse und kritische Kontrollpunkte) verfolgt das Ziel, Lebensmittelerkrankungen zu minimieren. Das Konzept fordert systematische Kontrollen, am häufigsten der Lebensmittel-Temperatur in der gesamten Kühlkette aber auch von pH-Werten oder des Frittieröls. Der technischen Überwachung inklusive Dokumentation kommt hierbei eine herausragende Bedeutung zu.

TESTO FP 1/14.indd 5

Messtechnik Innovationen müssen Branchenanforderungen erfüllen Der internationale MesstechnikHersteller Testo AG aus dem Schwarzwald hat sich sehr früh und umfassend auf die besonderen Rahmenbedingungen in der Lebensmittelbranche eingestellt. Die Zielsetzung des Unternehmens, professionelle, schnelle und dennoch sichere Messlösungen für Lebensmittel anzubieten wurden jüngst von der Organisation HACCP International honoriert. Als einziges Unternehmen in seiner Branche wurde die Testo AG für seine lebensmittelsicheren Messgeräte ausgezeichnet. Die Geräte wurden nach internationalen HACCP-Standards auf Herz und Nieren geprüft und als „food safe“ zertifiziert. Eine Reihe anspruchsvoller Kriterien mussten dafür erfüllt werden: von der Prüfung des Materials auf Robustheit, auf sachgemäßes Design, das keinen Schmutz oder Keime auf Lebensmittel überträgt, der einfachen Reinigung bis hin zum nutzerfreundlichen Handling und der Dokumentationsmöglichkeit von Messdaten. Für Betriebe der Branche bedeutet „food safe“ größtmögliche Sicherheit beim Einsatz der Messgeräte und bei der Temperaturüberwachung der Waren. Testo Temperatur-Messgeräte für Kontakt- und berührungslose Messung, der Frittieröltester sowie die Datenlogger-Familie und Testo Saveris haben die Prüfung bestanden und gelten als sicher bei Messungen an Lebensmitteln. „Unsere

hohen Ansprüche an die Qualität der Messgeräte ist die Basis für diesen Erfolg. Bei der Entwicklung der Geräte achten wir streng auf die Erfüllung der HACCP-Kriterien. So schließen wir z.B. bewusst auch die Zulieferer in dieser Sparte ein, um einen durchgängigen Standard zu garantieren. Die Zertifizierung gemäß den Normen DIN EN ISO 13485 und 12830 versteht sich von selbst“, beschreibt Stephanie Knill, Produktmanagerin für TestoHandmessgeräte den Erfolg.

14/02/14 11.59

NEWS IN SHORT

Was Messtechnik alles können muss Die Bedingungen, unter denen Lebensmittel-Messgeräte eingesetzt werden sind sehr vielfältig. In jeder Prozessphase die Lebensmittel durchlaufen – From Farm to Fork - müssen die HACCP-Kriterien erfüllt werden. Die Anforderungen in jedem einzelnen Bereich könnten dabei verschiedener nicht sein. Eines haben jedoch alle Prozessbereiche gemeinsam: die Arbeitsumgebung ist rau. Es wird unter großem Zeitdruck gearbeitet. Da kann ein Messgerät herunter fallen, bekommt Flüssigkeit oder Schmutz ab oder wird in der Hektik unsachgemäß bedient.

Robust- und Einfachheit Die konsequente Qualitätspolitik der Testo AG trägt diesen speziellen Rahmenbedingungen Rechnung. Die Messgeräte sind entsprechend konzipiert. So z.B. das testo 104, ein Klappthermometer zur Kerntemperaturmessung mit einem äußerst robusten Metall-Klappgelenk. Die Möglichkeit, den Fühler nach der Messung einklappen zu können, macht das Gerät handlich und stabil. Oder testo 108, ein Temperatur-Messgerät mit Standard Einstechfühler, das mit nur zwei Tasten auskommt. Es ist so einfach zu bedienen, dass der Anwender keinerlei Vorkenntnisse mitbringen muss. Beiden Geräten können raue Arbeitsumgebungen nichts anhaben. Gleichzeitig entsprechen sie den HACCP-Kriterien in Sachen Hygiene, da sie unter fließendem Wasser gereinigt werden und sich Keime gar nicht erst entwickeln können. Außerdem gibt es keine überflüssigen Funktionen welche die schnelle Messung verkomplizieren würden. Ebenso muss die Messung nicht in irgendeiner Form lange vorbereitet werden. Selbst ungeübtes Personal kann diese Geräte intuitiv bedienen und sichere Messungen durchführen. Die Handhabung erschließt sich förmlich per Knopfdruck.

TESTO FP 1/14.indd 6

IN SHORT

Präzision Neben der sehr hohen Belastbarkeit setzten die Schwarzwälder ihre Prioritäten auch auf die Präzision der Geräte. Diese müssen auch unter erschwerten Bedingungen, z.B. bei hohen Differenzen in der Umgebungstemperatur von einer Minute zur anderen, genau messen können. Denn die Frage die sich z.B. bei einer Stichprobenkontrolle der Temperatur stellt ist nicht nur ob die Ware die korrekte Temperatur aufweist, sondern ob der gemessene Wert tatsächlich auch der Realität entspricht. Testo Messgeräte räumen diese Zweifel aus. Sie sind kalibriert und durch die Deutsche Akkreditierungsstelle (DAkkS) zugelassen - und nun auch ‚food safe‘.

Dokumentation Die HACCP-Kriterien zu erfüllen, bedeutet nicht nur regelmäßig zu messen. Wenn LebensmittelKontrolleure einen Betrieb prüfen, muss der Unternehmer die Einhaltung der Richtlinien jederzeit nachweisen können. Dies äußert sich in der aufwändigen, oft manuellen Dokumentation von Messergebnissen. Deshalb verfügen zahlreiche TestoMessgeräte über entsprechende Speichermöglichkeiten oder sogar PC-Software zur Datenauswertung und -protokollierung. Optional können handliche Schnelldrucker angeschlossen und Messprotokolle noch direkt vor Ort erstellt werden. Der Anwender erhält dadurch ein hohes Maß an Sicherheit, den ordnungsgemäßen Zustand seiner Waren jederzeit belegen zu können. Datenlogger bspw. reisen beim Lebensmitteltransport in LKWs mit und zeichnen in fest definierten Abständen die Temperatur kontinuierlich auf. Kleinste Temperaturschwankungen während des Transports können so nachgewiesen werden. Die Ergebnisse können später auf dem PC ausgelesen werden. In großen Kühl- und

Lagerhäusern werden Funkfühler an den wichtigen Messstellen installiert und die gewonnenen Daten an Testo Saveris weitergeleitet. Das System kann pro Messkanal 40.000 Messwerte speichern und erreicht eine Speicherkapazität, mit der ein Jahr lang alle 15 Minuten eine Messung erfolgen könnte. Die Temperatur wird kontinuierlich überwacht und bei kleinsten Abweichungen ein Alarm ausgelöst. Die Einhaltung der Kühlkette wird nicht nur gewährleistet sondern ist auch nachweisbar. In großen Mengen gelagerte Ware wird so jederzeit optimal überwacht.

Nur Testo-Messgeräte auch „food safe“

sind

Rein technisch gesehen vermag heute fast jedes herkömmliche Messinstrument auf dem Markt die HACCP-Kriterien zu erfüllen, sofern sich der Anwender seiner Sorgfaltspflicht bewusst ist und entsprechend handelt. Dabei auch absolut sichere Messungen an Lebensmitteln zu gewährleisten, das leisten nur wenige Geräte. „Die Anforderungen an Messgeräte sind in den letzten Jahren stetig gestiegen. Neben vielen anderen Faktoren die Messtechnik in diesem sensiblen Bereich erfüllen muss, achten wir auch auf die möglichst einfache Anwendung der Geräte. Wir begreifen dies als Grundvoraussetzung der Branche. Wir wissen, dass Personal häufig wechseln kann und gestalten unsere Geräte so einfach und selbsterklärend wie möglich. Denn nur wenn ein Gerät richtig eingesetzt werden kann, erhält man auch sichere Ergebnisse“, sagt Stephanie Knill und ergänzt: „Wir sind stolz auf die HACCP International Zertifizierung und begreifen diese als Ansporn, unsere Messgeräte künftig noch sicherer zu machen. Der Branche werden wir auch in Zukunft mit immer neuen Innovationen ein zuverlässiger Partner sein.“

14/02/14 11.59

NEWS IN SHORT

IN SHORT

QUADRANT LAUNCHES BROADEST RANGE OF EU 10/2011 COMPLIANT STOCK SHAPES FOR FOOD INDUSTRY

uadrant Engineering Plastic Products (EPP) has updated its range of Food Grade Plastics in line with the new European Union Regulation (EU) 10/2011. The move makes Quadrant EPP the first and only engineering plastics’ manufacturer to offer such a broad and fully-tested range of thermoplastic stock shapes complying with the regulation. The portfolio of certified materials, covering PE through to PEEK, gives food producers the assurance of fulfilling the highest safety and quality levels for their food and beverage production systems. New Regulation (EU) 10/2011 is a further development of Directive 2002/72/EC for plastics materials in contact with food, and specifies much stricter test conditions for migration. Within the EU, compliance is required for all food contact materials. All Quadrant EPP Food Grade semifinished stock shapes and customized finished parts are processed and handled according to the new regulation and to the consistent quality control guidelines of Good Manufacturing Practice (GMP). Quadrant EPP accompanies each delivery with complete documentation, from choice of raw material to finished parts. This allows

full traceability and also supports customers in reducing their own in-house product testing time and costs. Customers receive a Declaration of compliance with the order (DCO) according to EN 10204-2.1 that ensures the uninterrupted traceability of the plastic product from the stock shape back to the raw material used by batch. Each production step is tested and documented by Quadrant EPP. Quadrant is also ahead of the market in introducing a Declaration of Compliance (DoC) for every delivery – a documentation requirement valid as of 2016 – that includes the complete test conditions together with the migration values of the materials. Tests to determine the migration values of Quadrant EPP’s food contact polymer materials were conducted on the thermoplastic stock shapes by independent external laboratory Intertek. These tests were performed according to regulation (EU) 10/2011. The portfolio of over 30 products was tested per Overall Migration Limit (OML) and Specific Migration Limit (SML) to measure the material inertness and provide a toxicological evaluation of individual substances. By including the pre-tested results with the DoC, customers can more easily calculate migration values for

Quadrant Food Grade semi-finished stock shapes with Food Grade and traceability labels.

QUADRANT FP 1/14.indd 3

Quadrant Food Grade semi-finished stock shapes with Food Grade and traceability labels. their individual applications – a further step in supporting their overall cost-efficiency. As part of its complete Food Grade Program, customers can benefit from Quadrant’s international partner network to select the right material for their application. The material selection and application advice considers the food type in contact with the plastic parts, and temperature and food contact time. “Quadrant is constantly developing innovative production and application solutions to help customers improve their production performance,” comments Ulf Barth, Market Segment Manager Food Processing Industry, Quadrant EPP Europe. “The Quadrant Food Grade Program offers the food market the widest selection of engineering plastic stock shapes and design possibilities. Materials certified to the highest safety level, migration calculation support, and application selection recommendations, assist our customers in reaching the best possible cost-performance ratio for their individual system.”

14/02/14 11.20

NEWS IN SHORT

IN SHORT

FT-NIR SPECTROSCOPY AS A FAST SCREENING METHOD FOR THE MEAT PROCESSING INDUSTRY

ithin the meat industry the continuous analysis of fresh meat and other ingredients is necessary in order to adapt the recipes to ensure a constant batch to batch quality of sausages and various types of meat products. Moreover, legislation bodies require consistent documentation based on accurate data. Therefore, an increasing demand of fast but reliable analytical tools can be observed which are able to replace the often time and labor consuming classical analyses like gravimetric fat determination or combustion method for protein content. The potential of near infrared (NIR) spectroscopy was discovered in the 1960s first for the rapid characterization of agricultural products like grain. Today NIR is widely used in the food industry for non-destructive qualitative and quantitative analysis of raw materials, in-process materials, and finished products throughout the entire manufacturing process. The FT-NIR technology offers a lot of advantages over classical wet-chemical and chromatographic analyses. It is very fast with analysis times below 30 seconds, cost-effective and safe,

since no hazardous chemicals are used. It simply measures the absorption of near-infrared light of the sample at different wavelengths. The recorded NIR spectrum is characterized by absorbance bands of C-H, N-H or O-H groups in the different molecules, making NIR spectroscopy first choice for the analysis of natural materials like meat and sausage products for fat, protein, moisture and other main components. It will help to

homogenizing the meat or sausage by using a knife mill. These types of mill are usually available in the meat analysis lab already. The sample is then put into an open Petri dish and analyzed by placing it on the bench top FT-NIR spectrometer (Figure 1). The use of modern fiber optic probe technology and contactless NIR measurement heads allows even the analysis of carcasses or complete hams without any sample preparation.

- produce a consistently high product quality - make the most efficient use of valuable raw materials - improve product efficiency and reduce downtime.

Analyzing raw meat

The sample preparation step for a reproducible NIR analysis is simply NAME

Meat can be a very complex raw material where small changes in external impacts like animal nutrition can lead to large variation in the final meat quality. The consumer however expects a consistent standard of quality of sausages and other meat products. For the producer it is therefore impor-

UNIT

MIN

MAX

RMSECV

FAT

11.3

25.3

97.5

0.49

PROTEIN

14.2

19.2

65.8

0.56

WATER

61.6

68.5

94.3

0.53

FAT

3.4

17.2

93.6

0.64

PROTEIN

17.5

21.0

84.3

0.25

WATER

62.0

76.2

88.4

0.58

FAT

4.4

16.9

98.2

0.27

PROTEIN

16.2

20.9

89.9

0.24

WATER

65.2

73.0

94.3

0.40

FAT

3.5

17.0

97.2

0.32

PROTEIN

19.3

22.7

79.2

0.24

WATER

62.6

73.7

93.9

0.44

PORK

BEEF

CHICKEN

TURKEY

FT-NIR spectrometer for the analysis of raw meat and meat products

BRUKER FP 2/13.indd 3

Table 1: Calibration results of different meat types

14/02/14 10.17

NEWS IN SHORT

tant to know the exact composition of each incoming batch in order to adapt the recipes accordingly. Measuring the fat content of carcasses is also often a criterion for the value-based payment of the suppliers. FT-NIR offers here a valuable tool for assessing the incoming material. The parameters fat, protein and moisture can be determined simultaneously with only one measurement. With the results, decisions can be taken on how to proceed with the production. Table 1 shows typical results of NIR calibrations with RMSECV being the mean analytical error of the method. The NIR analysis can of course not only take place in the laboratory or at-line. Often, the aim is, to measure continuously in the process, e.g. in a mixer, wolf or conveyor screw. The instant results can then be utilized to decide if making adjustments to a batch e.g. for total fat content is required.

Monitoring the final product quality In Germany alone, there are more than 1500 different types of sausages available in the shops, including fresh or fresh smoked, dry and cooked sausages. In addition a wide variation of hams is produced, including the famous Black Forest ham. By law it is

IN SHORT

NAME

UNIT

MIN

MAX

RMSECV

FAT

22.3

55.8

98.7

0.66

PROTEIN

16.5

28.0

91.6

0.68

WATER

17.0

49.2

98.4

0.89

SALT

2.7

5.0

83.5

0.17

FAT

1.5

42.1

99.8

0.56

PROTEIN

11.0

21.0

97.6

0.49

WATER

44.2

74.5

99.6

0.61

SALT

1.7

3.9

74.1

0.19

RAW SAUSAGES

COOKED SAUSAGES

Table 2: Calibration results of raw and cooked sausages required to determine the maximum amount of water, minimum amount of protein and total amount of fat in every type of sausage. Moreover, the salt content is of interest for the producer as well as for the customer. FT-NIR spectroscopy has proven to be an efficient analysis method for the determination of moisture, fat, protein and salt content in various types of sausages. Table 2 shows an example of raw and cooked sausages, analyzed in the laboratory of a large German sausage producer. Another big topic for the production of sausages is the optimization of shelf life. One critical parameter is the water activity (aw). It is defined as the amount of water available for microbial (e.g. bacteria, mold or yeast) growth. The larger the value is, the more likely the sausage is prone to decay. The Spanish institute for agrifood science IRTA (Institut Recerca TecnolĂ˛gia Agroalimenta) confirmed in a successful study that water activity in e.g. fermented sausages (Figure 2) can be analyzed by FT-NIR spectroscopy with high accuracy alongside the determination of water and salt. The study further suggested that FTNIR is appropriate for monitoring the dry curing process non-destructively in the production.

Compositional analysis of rendered products NIR analysis fermented sausages using a contactless measurement head

BRUKER FP 2/13.indd 4

Approximately 40-50% of the weight of any slaughtered animal is not fit for

human consumption. This material is mostly transformed by the rendering industry into highly nutritional ingredients for the animal feed production. These include sources of energy like tallow or lard as well as protein rich material like meat and bone meal or poultry meal. FT-NIR is well established for the analysis of edible fats of animal origin where parameters like the total fatty acid content as well as free fatty acids and iodine value can be analyzed simultaneously. For animal meals the classical constituents like moisture, fat, protein, fiber and ash can be determined as well as more specialized parameters like energy values or amino acid profiles.

Conclusion With the growing global demand for meat and meat products it can be a challenge to keep the standard quality requested by the customers. FT-NIR Spectroscopy being able to provide analysis results in less than a minute has the potential to complement or even substitute a wide range of classical test methods for the quality assessment of meat and meat products in the laboratory as well as online. Bruker Optik GmbH Rudolf-Plank-Str. 27 76275 Ettlingen Tel. +49 7243 504 2000 Fax. +49 7243 504 2050 E-Mail: info@brukeroptics.de

14/02/14 10.17

news in short

in short

CHOCOLATE Italian passion

he machine proposed and realized by CMI, is part of the MPI series. The special threeblock is composed of: 20 rinsing clamps by air, 16 filling heads and 6 capping units. The machine is totally manufactured in stainless steel with the parts in contact with the product to be filled in AISI 316. The machine is suitable to fill chocolate cream at 40° and it is equipped with The machine which will be put in production before end of 2014, has been realized to produce: › 12000 jars per hour by 400 g › 7000 jars per hour by 750 g. For more information, we invite you to visit our website www.cmiita. com in which you can find the video showing the machine in working conditions.

CROWN BUILDS STRONG CONNECTIONS WITH CONFECTIONERY BRANDS AT PROSWEETS 2015 Premium manufacturing capabilities, packaging design resources, and sustainable material enhance product quality and speed time-to-market In an extremely competitive marketplace, confectioners and baked goods manufacturers must differentiate themselves in order to effectively engage consumers at point-of-purchase. CROWN Aerosols and Specialty Packaging Europe, a business unit of Crown Holdings, Inc. (NYSE: CCK) (Crown) (www.crowncork.com), will be showcasing its premium and sustainable packaging solutions at ProSweets, an international supplier tradeshow for the confectionery industry, February 1-4, 2015, Cologne, Germany (Hall 10.1, Stand: J010). Crown will also feature a wide array of packaging designs and finishes, which provide European confectionery brands with the creativity and freedom to develop visually engaging and reusable packaging for consumers. Made in Europe Visitors at the booth will have the opportunity to learn more about Crown’s in-house design capabilities as well as its technologies such as shaping, printing and finishing that provide customers with eye-catching, reusa-

CMI FP 6/2014.indd 3

ble decorative metal tins. These cutting-edge enhancements and decorative options underline the core brand values of Crown’s customers and increase the visual and tactile appeal of their products on the shelf. “One of the focal themes at ProSweets in 2015 is packaging. This is, for us, a significant opportunity to connect with existing and potential customers to exchange ideas about trends, quality, function and designs,” says Veronique Curulla, Marketing Director, CROWN Aerosols and Specialty Packaging Europe. “Our specialty packaging technologies provide premiumization that enables confectionery manufacturers to attract and further engage with consumers, building a strong connection to their brand. We provide our customers with numerous possibilities to safely package their products while lending them a premium look with extraordinary shapes, sophisticated finishes and convenient solutions.” With dedicated facilities for confectionery brands in Mansfield and Carlisle in the United Kingdom, and in Châtillon-sur-Seine, France, CROWN Aerosols and Specialty Packaging offers a high level of supply chain reliability and decreased time-to-market for Europeanbased brand owners. All three of the state-of-the-art facilities feature full tin production capabilities.

23/12/14 16:24

news in short

in short

DISCOVER AUDIT TRAIL PEACE OF MIND AT CIBUS TEC 2014

ood processors can discover a highly effective tool in the pursuit of audit conformance and optimum productivity with PUROLTM from ISO 21469:2006 certified manufacturer ROCOL®.

ROCOL was the UK’s first ISO 21469:2006 certified lubricants producer in 2010, and PUROL is the company’s first NSF-H1 and 3H registered food grade grease designed to deliver total safety assurance and cost savings through improved production efficiency. Developed in response to increasingly strict auditor requirements from major food retailers, PUROL is a high performance, food grade grease which also acts as a release agent for use on processing machinery parts that come into direct contact with food – such as blades, guides, bearings and seals on mincer plates, mixers and slicers. The product’s unique food-safe formulation helps engineers maintain equipment to the highest standard, offering a high performance alternative to rapeseed or vegetable oils. PUROL presents a winning solution to face the dual challenge of ensuring compliance with critical safety standards whilst at the same time keeping production downtime to a minimum. In addition to the important product-specific NSF-H1 and 3H registration, food processors have complete peace of mind in the knowledge that PUROL is manu-

ROCOL FP 6/2014.indd 3

factured by an ISO 21469:2006 certified company, which means it has been subjected to stringent and rigorous hygiene and safety testing. ROCOL account manager, Giovanni Balestra, says: “Grease adheres better than oil so PUROL acts as a very effective release agent to stop food sticking to machinery during the production process. NSF-H1 demonstrates PUROL’s safety for incidental food contact and 3H registration confirms it is safe to use in direct contact with meat and poultry where sticking is an issue. But ROCOL products also offer a third important layer of safety assurance, which is recognised by auditors, as we are the UK’s first ISO 21469:2006 certified lubricants manufacturer. “PUROL offers all the cost saving potential and performance benefits that engineers throughout the world have come to associate with ROCOL products – extended bearing life, reduced equipment failure and downtime – and PUROL stands head and shoulders above current solutions as a pioneering product for the meat processing industry.” The product is backed by the strong technical support that ROCOL has become renowned for throughout the food and drink processing industry. Through a team of technical support staff and service engineers, ROCOL delivers flexible and responsive support across all

areas of lubrication management through its comprehensive and industry-leading ROCOLcare® programme. PUROL has a wide operating temperature range from -10°C to +110°C and is supplied in 370g cartridges and 4kg tins to allows for easy and targeted application manually, or using a gun or pump. For more information about PUROL and its wide-ranging benefits, visit the ROCOL stand at Cibus TEC Hall 6, Stand no L012 or visit www. rocol.com.

17/12/14 12:15

F oodPr oc es s i ngMac hi ner y

EASYFr eeze

EASYFr eezeSPYRO

Compl et esol ut i ons f orFr ui t&Veget abl e Pr ocessi ng

Deaer at i on &Fr ui tPr ocessi ng Sol ut i ons

TheAr tof Fr eez i ng& Pr oc es s i ng

PRESERVING INDUSTRY VEGETABLE

MEAT

You don't need to be the biggest to do things better; you only need the will to do it. And to know how.

ision, mission and philosophy of excellence In a country with food manufacturing potentials, food manufacturing has to be set as one of the pillars of technological and economical progress. PIGO set a goal to become an initiating force in technological and consequently economical progress in food processing industry, a leader in country and in the world in manufacturing of food processing machines from its program. Today, PIGO has established itself as a world-class leader in the design and manufacture of high technology freezing equipment and freeze dryers, as well as fruit and vegetable processing equipment, with an extensive experience in both freezing and fruit and vegetables processing. PIGO machines are the result of many years of experience, research and development. PIGO can proudly say that its machines achieve excellent operating characteristics and energy efficiency, while being user friendly, thus guarantee-

PIGO FP 5/14.indd 3

ing many advantages and privileges to the company’s buyers. Main products PIGO has specialized in building fluidised bed freezers, EASY Freeze, the most suitable for IQF freezing variety of fruits, vegetables and numerous sea, meat and cheese products, redefining IQF technology with adaptable air flow. Our EASY Freeze technology is providing perfect shape of IQF product and no clumps - full controlled fluidisation method keeps the product constantly suspended above the belt in a cushion of air. The result is the immediate crust freezing and efficient core freezing of individual pieces, regardless of type, variety or condition of product. Freezing efficiency is maximized for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to variable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions. Interior video monitoring

allows for real-time supervising of operating conditions, allowing the complete control and adjustments of the entire process from outside, without necessity to enter into the freezer. EASY Freeze is considered as the freezer with the most superior sanitation, giving the possibility to freeze different products one after the other without risk of cross – contamination. EASY Freeze is energy saving and trouble free solution for all your freezing needs. Within the freezing equipment product line, PIGO also manufactures the innovative EASY Freeze SPYRO, the latest generation of spiral freezers giving utmost advantages to the users in terms of energy efficiency, hygienic conditions and advanced technological characteristics, such as: › Belts gear motors are positioned outside the insulated cabin (no lubrication inside the freezer) avoiding any risks of contaminations due to some oil leakages; › The unit doesn’t have any mezzanine floor and or intermediary plat-

04/11/14 13:23

PRESERVING INDUSTRY VEGETABLE

form, to avoid any dirtiness accumulation (presence of any mezzanine floor or intermediary platform are making more difficult the cleaning operations) – the absolutely highest hygienic standards; › Freezer design is made according to max. thermal load and max. surface occupied on the belt by the different products foreseen; › Low maintenance cost and low spare parts cost due to utilisation of high quality commercial components; › Low pressure fans to higher air speed. In order to obtain a quick freezing process EASY Freeze SPYRO is designed for high speed circulation (4 -10 m/sec) of cold air in contact with the product, on the whole length of the spiral conveyor; › Very low weight loss, which is two times less than with vertical air flow › Hitting the incoming product with the coldest air; the product is therefore immediately “crusted” and snow formation diminished. PIGO freezers are built in modular sizes and all components are made entirely of stainless steel, capable to provide perfectly frozen product even for delicate products like cooked rice, raspberries, etc. PIGO also designs, fabricates and assembles sophisticated pilot and production freeze dryers, EASY Freeze DRYER - LYOPHILIZER, product line which includes a broad range of standard and custom units. The freeze drying - dehydration

PIGO FP 5/14.indd 4

technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. The machine is made entirely in stainless steel (chamber, doors, hinges, shelf modules, trays etc) with shelf modules and vapour condenser contained inside the chamber. Viewing ports are provided in the doors, allowing observation of both the vapour condenser and product trays during the drying cycle.Each unit is equipped with complete refrig-

MEAT

eration plant of corresponding size, including also refrigeration condensing unit which is purpose-built with capacity control to allow economical use of refrigerant. Besides EASY Freeze, EASY Freeze SPYRO, and EASY Freeze DRYER – LYOPHILIZER, one of the company’s main machines is automatic Pitting machine PG103 having at least 50100% higher capacity than any other pitting machine on the market. Experience of all PIGO’s clients confirms work with 0,00% of remained stones when adequate quality and preparation of the fruit (clean, calibrated product with adequate ripeness) is provided. To get a better idea of what PIGO does, please visit the website www. pigo.it or just send an e-mail to info@ pigo.it, they will be very glad to send their detailed offer, and also a DVD with plenty of videos with its machines in the work. Short video clips of PIGO machines in operation are available on www. youtube.com, look for PIGOsrl.

04/11/14 13:23

PRESERVING INDUSTRY VEGETABLE

MEAT

Equipment for the dairy industry and for soft drinks, juices and beverages

ietribiasi Michelangelo was established between the end 1960 and the beginning of the next decade. From the beginning the family-run company specialized in the construction of equipment for the dairy industry and developed later into the field of soft drinks, juices and beverages in general. Today the Pietribiasi name is among the more well-known in the dairy and beverages sector and the company is internationally acknowledged, particularly in the realisation of “turn-key” projects, and in the specific processing sectors, such as production of cheeses, pasteurisation and packaging ones. Looking more closely at the company’s product ranges, the Pietribiasi division covers the research, project design and supply of complete systems for the process of milk (HTST – HHTST – ESL – UHT), cream – fermented products from milk process (yoghurts in the various known versions, sour cream, Smetana, kefir, leben, etc.), fresh soft cheeses, as well semi and hard cheeses, “pasta filata-pizza cheese” (such as mozzarella, kashkaval, etc.) and other products processed from cow – sheep and goat milks. In this field the company has a wide experience and can cover all equipment needs from small to bigger plants for the production of: pasteurized drinking milk, yoghurt, different kinds of cheese, butter, etc. Pietribiasi designs and produces plate and tubular heat exchanger for pasteurization and thermal treatment (cooling and/or heating) of different liquid foods (milk, cream, ice-cream mix, fruit juice, eggs mixture, beer, wine and many others).

PIETRIBIASI FP 5/14.indd 3

In the beverage field, the range includes pre-mix units, sugar dissolving systems, filters, mixing and storage tanks as well as of course the complete thermal treatment up to the filling. These kinds of plants are “tailor-made” and designed according to customer’s specific demands. The company is also renowned and appreciated for following products: Batch pasteurizers; discontinuous cream pasteurizers; butter churns (available in a wide range of models from 20 L to 3000 L total capacity); semi-automatic butter forming machines. Its fifty-year experience in the food-stuff field, its long lasting cooperation with many European organisations and companies, the specialised knowledge in these processing fields, equipment and technologies, skilled

1. Example of flash pasteurization line, capacity 5.000 L milk/h, composed by constant level tank, centrifugal pump, flow meter group, plate heat exchanger, holding pipe, flow diversion, hot water group, stainless steel control panel, complete of self cleaning separator, homogenizer, round insulated holding pipe 2. Ripening/fermentation tank for yoghurt, cream, kefir, etc.

level of staff operating in Pietribiasi, a flexible and friendly management and lead of company by ownership, are the powerful basis of the success of Michelangelo Pietribiasi company.

Insulated mixing tank with hot/ice water circulation, complete of hot water preparation group, stainless steel control panel, on base frame 3. Example of UHT plant for the high temperature processing of liquid food for long shelf life, in this case for fruit juice with pulp; complete of degassing unit/deodorizer, control panel with PLC control – TUBULAR VERSION

06/11/14 12:56

MACCHINE ED IMPIANTI PER LA PRODUZIONE DI GELATO

FOOD PLANTS - ICE CREAM MACHINES AGROALIMENTAIRES - GLACE MASCHINEN FUER DIE NAHRUNGSMITTELINDUSTRIE - EIS MÁQUINARIA PARA LA INDUSTRIA ALIMENTARIA - HELADO

DAL 1960 AL SERVIZIO DELL’INDUSTRIA LATTIERO-CASEARIA SINCE 1960 SERVING THE DAIRY INDUSTRY DEPUIS 1960 AU SERVICE DE L’INDUSTRIE LAITIÈRE FROMAGÈRE SEIT 1960 ZU DIENSTEN DER MOKEREIINDUSTRIE DESDE 1960 A SERVICIO DE LA INDUSTRIA LÁCTEA

MICHELANGELO PIETRIBIASI S.r.l. Via del Progresso, 12 - 36035 Marano Vicentino (VI) - ITALY Tel. +39 0445 621088 - Fax +39 0445 621631 pietribiasi@pietribiasi.it - www.pietribiasi.it

Senza titolo-2 1

17/12/14 15:22

PRESERVING INDUSTRY VEGETABLE

MEAT

stainless steel tanks, for FOOD field

NDUSTRIE FRACCHIOLLA SPA is a worldwide leader company, skilled in designing, manufacturing and installation of stainless steel tanks, for FOOD, CHEMICAL & PHARMA fields of any size and realized also on final destination place. Storage and Process tanks. Beer Fermenters, Crystallizers, Dissolvers, Mixing Tanks (with Stirrer) cooled and heated, of any size, for mushy, liquid and semi liquid substances, granulates and powders products. For over 40 years, passion, internationalism, research and reliability have been the pillars on which the company builds his success.

strial Facility, a fleet consisting in 40 vehicles and 4 Truck cranes and a comprehensive range of technologically advanced machines.

INDUSTRIE FRACCHIOLLA SPA is perfectly managed and can trust on a manpower consisting of 120 employees, 20,000 square meters of indu-

Today the company is run by the three Fracchiolla Bros and their sons, who are strongly motivated to develop their family business.

FRACCHIOLLA FP 4/14.indd 3

Very modern productions techniques, accuracy in details, reliability of his products, prices competitiveness, punctuality and a very skilled after sales service, are some of the factors that makes prestigious INDUSTRIE FRACCHIOLLA SPA supported by a constant growth of its exportation.

22/12/14 13:55

PRESERVING INDUSTRY VEGETABLE

MEAT

Edelstahltanks für die Getränke Nahrungsmittel Industrie

eit über 40 Jahren steht das Familien geführte Unternehmen “Industrie Fracchiolla S.p.A.” als eine der führenden Unternehmen auf den Internationalen Edelstahltank markt. Der hohe Qualitätsstandard unserer Produkte ist das Ergebnis einer konsequent verfolgten Qualitätspolitik, in allen bereichen unseres Hauses. Von der Anlieferung des Rohmaterials bis zur Auslieferung des fertigen Produktes sorgen neueste Technik und das spezifische KnowHow unserer 120 qualifizierten Mitarbeiter auf insgesamt 20.000qm für beste Produktionsbedingungen und hervorragende Ergebnisse. Mit der Projektierung und Bau bis zur Installation unserer Edelstahltanks für die Getränke,-Nahrungsmittel, Chemie-Pharma Industrie, die natürlich auch vor Ort gefertigt werden können, dank unserer 40 Fahrzeugen und 4 Autokräne. Eine Industrie die auf der ganzen Welt tätig ist.

FRACCHIOLLA FP 4/14.indd 4

Die kundenspezifische Ausrichtung steht bei uns an erster Stelle. Das wollen wir mit unserem umfangreichen Service deutlich machen. Nicht allein die Qualität der Produkte macht einen Lieferanten und

Produzent zum geeigneten Partner sondern auch die Flexibilität, die Schnelligkeit und der Service. Vom ersten Augenblick an begleiten wir mit hoher Fachkompetenz Ihren Auftrag.

22/12/14 13:55

PRESERVING INDUSTRY VEGETABLE

MEAT

CHILLED NFC JUICES: THE BERTUZZI APPROACH

he market of fruit juice is developing quite rapidly and the share of NFC juices is considerably increasing because of their high quality. In Europe and the US (but also in whole world) 100% juice (not from concentrate) category is showing a strong growth potential. Of particular importance, in this sector, are the chilled juice, fruit juices that are prepared directly from the fresh fruit and then are just chilled and filled or slightly pasteurized and chilled in order to retain all organolectic characteristics. The majority of the chilled juice found in the shops shelfs is based on orange but other varieties like pineapple, grapefruit, carrots as well as blends (orange-carrot, orangepineapple, carrot-lemon-pineapple etc.) are becoming more and more popular. The main hints for the design of a plant processing fresh fruit into chilled juices are:  Optimization of flow of fruit/juice  Optimization of characteristics of process equipment  Optimization of processing cycles in order to: 1. Decrease processing times 2. Minimize oxidation of the juice 3. Keep high organolectic characteristics  Optimize CIP system to control the

BERTUZZI FP 3/13.indd 3

microbiology of the juice. Some of the machines used for the application are dedicated for a certain type of fruit, for istance:  Dedicated citrus juice extractors (orange, lemons, grapefruit), in order to minimize the essential oil content in the juice and assure a good control of the pulp.  Deshellers and dedicated presses for pomegranate to produce cloudy or clear juice which importance is considerably increasing for the beneficial health characteristics.  Dedicated pineapple juicing in order to obtain high quality juice only from the edible part of the fruit without contamination with the peel. These are some examples but few. Extractors for juice/puree can be provided for apples, carrots, pears, passion fruit, banana, beets, mango, spinach, asparagus, berries, hawthorns, guava etc. The obtained juice is immediately (blended or not) slightly pasteurized (65-70°C) and chilled before filling. All these examples of equipment have been designed, built and put in operation by Bertuzzi Food Processing Srl, an Italian Company that operates in this field since 1936 and that supplies plants and machines to process fruit and vegetables to produce juice, concentrates, baby food, jam, readymade drinks etc…

15/09/14 13:28

a company of MAZZONI LB

BERTUZZI FOOD PROCESSING Srl, founded in 1936, is one of the major world players in the design and supply of machines and complete plants to transform any type of vegetable and fruit into juices, concentrates, baby food, jams, readymade drinks etc.

BERTUZZI FOOD PROCESSING Srl, fondée en 1936, est l'un des principaux acteurs mondiaux dans la conception et la fourniture de machines et d'installations complètes pour la transformation de tout type de végétales et de fruits en jus, concentrés, aliments pour bébé, confitures, boissons prêtes à l'emploi, etc.

www.bertuzzi.it

PRESERVING INDUSTRY VEGETABLE

MEAT

CUSTOMISABLE COOLING SOLUTIONS

n the space of just 10 years the Italian-based cooling devices manufacturer Zanotti group has more than doubled annual profits, thanks to a successful business plan which was introduced right after the company’s privatisation in 2002. Today the group is ready to exploit the full potential of new markets by extending its international influence as a global player. The Zanotti group designs, develops, manufactures and tests refrigeration equipment for food storage and for industrial purposes, including cooling devices for transporting foodstuff. As a world leader in the production of air treatment and cooling solutions, the Italian company puts its success down to a number of key factors, including technological improvement and the introduction of customisable solutions for the needs of each customer. One of the company’s key tactics has been to find the best practical application for the cooling devices. It is very important in the refrigeration sector to meet the particular needs of each customer. Techno-

zanotti FP 3/2013.indd 3

logical research is another of Zanotti’s strong points. With over 50 years of specialist experience, we are proud to say that our know-how is reflected in our products and everything we do. The firm was founded as a familyowned company in 1962. From the

very beginning the group has developed its potential as a leader in the field of refrigeration, by introducing new and revolutionary solutions such as, for example, the so-called ‘Uniblock®’ – a completely selfcontained and ready-to-use cooling device for small environments. The company soon began to specialise in the production of domestic and non-domestic refrigeration devices for food preservation, and in the meantime its refrigerating systems became bigger and bigger so as to meet the increasing demand of industries. During the 1990s, this trend led to the creation of big multicompressor plants to meet the needs of large-scale retail trade. In the same period, Zanotti also introduced a new line of products for transports – the so-called ‘Transblock®’. In the past seven years, the Italian company has seen enormous growth. Today it employs 650 people distributed over eight plants located all around the world. Many things have changed since 2000. Zanotti has become a public company, and the new management has introduced a revolutionary busi-

24/06/13 13.52

PRESERVING INDUSTRY VEGETABLE

ness plan. Thanks to this new plan, the company’s development process has accelerated: for instance, in 2002 our annual turnover was only €30 million, but in 2012 it had reached €104 Million. It is particularly important for the Zanotti group to offer its customers only the best solutions in terms of quality. That’s way the company has been certified according to the ISO 9001 standard since 1996. Moreover, every single product manufactured by Zanotti in each part of the world is certified according to local parameters for quality, such as the CE parameters in the European countries and the UL parameters in the US. The cooling devices made by the Italian company can be subdivided into two categories: fixed and transport devices. The first category includes uniblocks, multicompressor plants, condensing units and refrigeration devices for food preservation, while the other category includes diesel uniblocks, battery drive split units and others especially designed for trailer devices. Up to 10 years ago we only manu-

zanotti FP 3/2013.indd 4

factured fixed devices; then we decided it was time to diversify and we started to make transport devices as well. In hindsight, the decision was very wise. Today, in fact, the two lines of production are equally important for the Group, since their growth rate is just the same. Moreover, transport devices were the natural completion of what we call ‘the chain of cold’, which includes all kinds of cooling devices from the initial storage process to the final transport itself. We are proud to give our customers the possibility to choose the cooling devices that mostly meet their needs. And this is definitely our most exclusive feature. So, customer care is an essential feature to Zanotti. The key factor is investing in research, that’s because in our sector it’s not important how powerful or well-balanced the cooling device is, but how much the device meets the customer’s requirements. In more than 50 years of activity we have developed a sort of ‘applied know-how’ for our products. But this has only been made possible by our continuous

MEAT

investments in research and development. The R&D Department is big and well-organised, and takes care of Zanotti’s applied technological improvement.” Today Zanotti Spa is an Internation Group with production plants is Spain, England, Brazil, China and India. And its counts on a strong network of vertified suppliers who provide expertise and assistance worldwide. In fact, Zanotti’s sales chain covers something like 70 countries worldwide. We are currently exporting 82 per cent of our production, which means that foreign markets are fundamental to our economic growth. Our presence in the European markets is strong, since we have sales points almost everywhere in Europe. The know-how Zanotti acquired over 50 years also concerns the environmental aspects involved since the products are developed to provide low energy consumptions (BESTCOP®) and reduced noise levels; as to meet the current technological trends that aim to contain greenhouse gas emissions.

24/06/13 13.52

BOTTLING

PLANTS

EQUIPMENT

PET: AN EXCELLENT ALTERNATIVE

P.E.T. Engineering presents projects proposing PET as an alternative to glass, aluminium and HDPE at last Brau Beviale 2014.

n the course of the last year, as well as winning many awards in recognition of its low environmental impact packaging creations, P.E.T Engineering has also worked on projects which could help people to see PET as a valid alternative to glass, aluminium and HDPE both in terms of mechanical performance and appearance. At Brau Beviale 2014 P.E.T. Engineering introduced four projects which have seen designers and engineers committed to developing packaging with a premium appearance using PET, a material which is usually used for bulk products with a limited aesthetic appeal and chosen principally for its low weight, unbreakability and affordability advantages. The packaging proposed was thus born from a desire to ennoble PET by studying accessory elements such as labels and over packaging in order to create not single shapes but product systems capable of reconfiguring popular perceptions

PET ENGINEERING FP.indd 3

of PET bottles in the minds of bottlers and end consumers. Twins, Hero, Diva and Valley will show that it is possible to make a container of great shelf-appeal together with excellent mechanical, unbreakability and, above all, affordability performance. P.E.T. Engineering is also partner to Petnology, the yearly conference which is subdivided into three themed cycles which take place at the same time this year and offers top experts in the supply chain and bottlers the opportunity to discuss the future of packaging and the challenges which the PET industry faces.

entirely devoted to PET within Brau Beviale, another important shop window. P.E.T. Engineering were also taked part, with its bottle developed for Devin, already a finalist in the Luxury Packaging Award, in the World Beverage Innovation Awards @ Brau Beviale, organised by Foodbev Media. In conjunction with Unesda (the Union of European Beverages Associations) and Wafg, (the German non- alcoholic drinks trade association), the prize will see P.E.T. Engineering’s Devin competing for Best Bottle in PET.

Moreno Barel, P.E.T. Engineering’s C.E.O., also taked part in the conference with a presentation on PET’s future in alcoholic drink bottling in Russia in Stream B, the theme devoted to technical and innovation presentations. P.E.T. Engineering’s projects were found in PETArena a meeting point

30/12/14 12:15

BOTTLING

PLANTS

EQUIPMENT

Inline measurement of cold wort Process analysis in breweries

hile in the brewhouse of a brewery the wort is produced from malt, water and hops, the preparation of the wort for the following fermentation is performed in the downstream fermenting room. In order to avoid building beer-spoiling microorganisms, the hot wort must achieve the pitching temperature as soon as possible. Typically, the hot wort will be cooled down to 7 to 9Â°C so that the yeast can ferment efficiently. Most of the breweries use closed cooling systems. A plate heat exchanger (plate cooler) consisting of thin, closely spaced metal plates ensures the rapid cooling. They are alternatively passed through wort and cooling water. This process causes a cold break with tiny particles in the first plain wort. The turbidity has an influence on the velocity of fermentation and maturation, because particles attach themselves to the yeast cells that become smeared. Repeated use of yeast, the cold break

SENSOTECH FP 5/13.indd 3

will be removed to avoid an increasing smearing. In addition, the velocity of fermentation depends on the oxygen content in the wort. The ventilation of the cold wort for increasing yeast occurs only once during the entire beer production with a targeted oxidation. Sterile air is atomized finely and mixed with cold wort in a turbulent manner. The oxygen consumption is caused by the yeast and does not influence the wort quality. When the cold wort leaves the cooling chamber, the actual beer production with fermentation, maturation and filtration is taking place. Before starting this process, an inline measurement of cold wort concentration is offered for ensuring process safety and optimal wort quality. In addition, the inline measurement provides a reliable wort-water-separation in case of rinsing processes. In order to cope with these tasks, the Colbitzer Heidebrauerei decided to use the inline measuring

LiquiSonicÂŽ Plato measuring point in the cooling chamber of the Colbitzer Heidebrauerei

22/12/14 13:33

BOTTLING

PLANTS

EQUIPMENT

Immersion type sensor and controller of the inline measuring system “LiquiSonic® Plato“ system called LiquiSonic® Plato manufactured by the company SensoTech. In this case, an immersion type sensor with Varivent connection was installed after the cooler directly in a DN50 pipe by meeting the requirements of hygienic and bypass-free installation. (picture 1) “Before mixing the wort with yeast („pitching“), it is important to check the original gravity content again due to quality reasons. If this is ensured, the beer production can run in the fermenting room. Additionally, valuable liter of beer can be gained by detecting an overdosing, explains Brew Master, Birgit Diesing. “But also the exact phase separation of first and last running is mandatory.” The immersion type sensor of the LiquiSonic® Plato system is completely made of stainless steel and is working maintenance-free for a long period. A special highly efficient technology provides reliable measuring values even at high contents of gas bubbles. The determination of concentration is based on the sonic veloci-

SENSOTECH FP 5/13.indd 4

ty measurement that guarantees a precise, drift- and failure-free measurement. With the help of a proven mathematic model, it is possible to calculate precisely the wort concentration resulting from the value of sonic velocity. The controller included in the system performs the calculation. Controller and sensor are connected via a bus cable, whereas the controller can handle up to four sensors and so four measuring points can be connected. Further inline measurements of original gravity are possible, for example, at the lauter tun, wort boiler, filter or filler. (picture 2) The controller visualizes the measuring data and is used for making settings and configurations done by the user. The TFT color display with high contrast enables an intuitive and clearly structured menu navigation. Calibration can also be performed, even by remote access to the controller via modem or Internet. This remote access option allows the user to monitor and configure the system from everywhere.

The controller can manage up to 256 types of beer with the appropriate calculation models. For each type of beer, it is possible to define a tolerance range with displaying an alarm in case of exceeding the limits. When connecting the controller to the PCS, measures can be taken afterwards. Process trends can be monitored with the trend view provided by the device. It is connected to data log that stores up to 15,000 datasets. Therefore, processes and measuring values are documented traceably and can be analyzed afterwards. The Colbitzer Heidebrauerei installed a controller with a stainless steel housing. “Not only the high measuring accuracy of ± 0.05 °Pl and the reliability of LiquiSonic® Plato convinced us, but also the user friendliness. After installation of the sensor, the controller showed immediately the actual wort concentration. We are so satisfied that we decided to install further measuring points, for example, at the filler for monitoring and controlling the phase separation“, emphasizes Birgit Diesing.

22/12/14 13:33

SOLUTIONS FOR QUALITY AND QUANTITY

Meat processing machinery

PSS SVIDNÍK has been successfully operating in the global market for four decades. The company focuses on the production of meat processing machines and brewery equipment (breweries, fermentation, serving and tapping beer tanks), pressure and non-pressure vessels. These are offered individually or as part of complete production lines. If you would like to know more about PSS products please contact us.

Breweries and brewing equipment

PSS SVIDNÍK, a.s. Sovietských hrdinov 460/114 089 01 Svidník, Slovakia

tel.: +421/54/7862 111 fax: +421/54/7520 904

predaj@pss-svidnik.sk www.pss-svidnik.sk

BOTTLING

PLANTS

EQUIPMENT

Recycling: bottle washing machine.

At high production bottling rates, today must be a high degree of specialization of the related processes. The washing of recycled bottles, for example, is increasingly performed with technologically advanced machines.

n the beverage industry, the automatic washing of recycled bottles has now reached a high level of specialization. In this context, works AKOMAG, company located in Soragna (PR), able to offer a varied production, which includes bottle washing machine, rinsing machine, sterilizers for glass or PET bottles, crate washer and accessories to complement. Very large is the choice of the washer, the potential of which obviously varies in base at the model, and the ranges it is from 100 to 50.000 bph. The modular structure of all installations allows to gradually increase the functions and the level of sophistication, including special washing sections and sanitizing, automatic control of process parameters, security systems, energy recovery, reduction of discharges and automatic sanitization of the parties most important from the point of view of hygiene.

Akomag FP 2/14.indd 3

Start the washing. At low production capacity, the range offer GENESI, available in very small dimensions in order to be inserted in any operating environment. Designed under the indication of the producers with low production capacities, the series has a simple but functional washing cycle, which lowers operating costs (water, energy, detergent) without negatively affecting cleaning bottles to recycle, the complete removal of the labels and their total evacuation outside. The particular ease of use and maintenance, increases productivity and reduces downtime. The modularity of the GENESI series allows at the customer to “build a machine to measure” , adapting it from time to time to different types of use (water, wine, oil, beer, soft drinks). Constructed in accordance with the Machinery Directive (CE), is equipped with all the accessories needed for the proper functioning:

a heat exchanger built with stainless steel tubes arranged geometrically to prevent the deposit of mud or various precipitation that would compromise the performance or, alternatively, a combustion chamber built with direct burner operation. Safety guards and dust cover to protect the unloading of bottles; grouped grease; saving valve for the water network and automatic control of the presence of water in the last rinsing station; electronic speed control; electronic security on the main gearbox that stop the machine in case of overload; spray pumps with casing and impeller made in stainless steel AISI 316 and protective filters; valves for emptying the waste paper and spray tanks; control panel adjustable, made in stainless steel; IP55 electrical plant; gauges and thermometers in visual range of the operator; setting and control of all the machine by “touchscreen”. This are the main amenities that characterize the series.

22/12/14 13:31

BOTTLING

PLANTS

EQUIPMENT

The GENESI machine is also arranged for the introduction of detergent and liquid additives in the bath and in the detergent tank, disinfectants and other products in the spraying tanks. Internal spraying (made with selfcleaning rotating nozzles) and external high pressure spraying are easily removable for routine cleaning and maintenance. The loading and unloading of bottles is completely automatic, and perfectly synchronized with the movement of the main chain.

Dry cycle. To streamline the washing cycle , the company has realized the HYDRA series, a series of fully automatic machines which comprise a first station for emptying the bottles followed by pre-washing spraying and first pre-maceration bath. This configuration helps to reduce the pollution of the detergent bath and reduce fuel consumption. The triple station for labels extracting ensures their complete detachment from used bottles, while the rotating filter displaced over the entire width of the machine ensures the evacuation outside. The bottle washing is complete with indoor and outdoor spraying, which occurs with high-pressure cleaner distributed with rotating nozzles self-cleaning and self-centering. To complete rinsing, however, ensure the phase abatement alkalinity followed by spraying with external and internal water network. Built according to the Machinery Directive (CE) also, the series has a different predispositions that increase safety, including: sensors for slowing down and eventually stopping the machine in case of failure or obstruction of bottles on conveyor; detergent introduction and liquid additives in the bath and other products in spray tanks; the automatic loading and unloading of

Akomag FP 2/14.indd 4

the bottles is perfectly synchronized with the movement of the main chain; the economizer valve for the water network and the automatic control of the presence of water on the last rinsing station. Other amenities are important, as: automatic resetting of the chutes for loading and unloading bottles from the control panel; grouped grease; electronic variable speed with remote control (inverter); setting and control of all the machine by â&#x20AC;&#x153;touch-screenâ&#x20AC;?; self-centering and self-cleaning rotating spray at high pressure; external spraying easily removable for cleaning and maintenance; valves for emptying baths and spraying tanks; control panel made in stainless steel; IP55 electrical plant; gauges and thermometers in visual range of the operator. At the bottles unloading are arranged safety guards and dust protection. The electronic safety on every gearbox allows at the machine to stop in case of overload. The heat exchanger and pumps are always made in stainless steel.

via control systems. The tubes of external washing are constructed so as to reduce maintenance to a minimum. But in case it will be necessary, the dismantling and cleaning are very simple. The regulation of the temperature in the tanks is automated through a modulating proportional pneumatic system, which offers a guarantee of accuracy and safety of operation. The main motor, oversized, ensures a long lasting efficiency by minimizing the mechanical wear. The electronic variable frequency allows to manage the main engines installed in HYDRA HP series via remote control. The automatic press for the collection of labels evacuated from the detergent bath is full of a recovery system of the detergent solution that accumulates in the pressing phase. AKOMAG has dedicated several years to the creation of bottle washing machines and the high quality standard achieved by all its production, advanced technology and timely after-sales service, has allowed at this company to come in several primary and manufacturing with the certainty of having created a safe machinery and Quality for Various needs. This undertaking was given by all its facilities, from design to engineering, from the search for the most innovative materials to the constant testing of the products in the works. With this AKOMAG mission, every day thought to be better and invest in quality, with the knowledge to do a good job.

Very high productivity and automation in the wash meet in the HP model in the same series. Despite the sophistication , just an operator to remotely manage the entire wash cycle, verifying operation

22/12/14 13:31

TECNOLOGIE A MEMBRANA Design / Tecnologia / Innovazione

MEMBRANE TECHNOLOGIES

Design / Technology / Innovation

IMPIANTI DI FILTRAZIONE TANGENZIALE VELO ACCIAI Innovativi impianti a fibra cava per filtrazioni di mosti e vini fermi e frizzanti. Basso consumo energetico, qualità e brillantezza del prodotto filtrato eccellenti.

CROSS FLOW FILTERS BY VELO ACCIAI Innovative hollow fiber plants for musts and wines filtration. Low power consumption, quality and excellent brightness of the filtered product.

Velo Acciai Srl › Via S. Lorenzo, 42 › Ca’ Rainati 31020 S. Zenone degli Ezzelini (TV) ITALY tel. +39 0423 968966 › fax +39 0423 968982 www.veloacciai.com › info@veloacciai.com

tecnologie a membrana membrane technologies

BOTTLING

PLANTS

EQUIPMENT

Returnable bottles, nicer, stronger, longer… For beer, soft drink and mineral water manufacturers, the appearance of glass bottles is paramount wherever the drink is served: in bars, restaurants and stores. The look of bottles impacts the brand image and its commercial performance. Products developed by Arkema, Kercoat® and Opticoat®, dedicated in the protection of glass bottles, address this issue, and help bottlers extend the lifetime of their bottle fleet, with significant savings as a result. Explanations by Julien Verron, Global Business Manager Glass Coatings for Returnable bottles at Arkema.

RINK: What does your range of coatings for glass bottles entail? Julien Verron - Arkema offers a unique expertise in the returnable glass bottle coating market with two complementary product ranges: Kercoat®, which protects the bottles and keeps them looking new for longer, and Opticoat®, which masks the scuffing and white rings that build up on bottles every cycle of use. Building on our 30 years’ experience in glass coatings, we were the first to launch this innovative solution some ten years ago. We noticed that, after a number of cycles of use, returnable bottles were becoming more fragile and losing their appeal to consumers. By ensuring that bottles retain an attractive look for a longer period of time, our products contribute to maintaining a positive impact on the buying act of final consumers.

ARKEMA FP 6/14.indd 3

D - Your solutions bank on the look of bottles, so aren’t they marketing products? J.V - Marketing experts know very well that the look of a bottle is very important to seduce consumers. Nowadays, with the growing number of cycles for returnable bottles, scuffing caused by repeated contact between bottles, in particular during filling and transport, is unavoidable. Any deterioration in their appearance can result in a significant loss of business. Our experience has shown us that after an average of 10 cycles, non treated bottles no longer match the expectation of final consumers.

Our solutions eneable fillers to maintain the attractive look of the bottles until 50 cycles of use. Just like the label and the design of the bottle, the aesthetic quality of the glass support is of particular importance in the buying act. D – Clearly, using attractive bottles does have marketing benefits for bottlers, but are there also cost benefits? J.V - Our Kercoat® and Opticoat® products are invisible to the naked eye, but we know that they enhance the look of bottles and then influence the sales. Moreover, there is proven genuine

30/12/14 10:25

BOTTLING

PLANTS

benefits for our customers with the increase of reuse cycles of treated bottles, from 20 to 50 on average. Hence bottlers do not need to renew their bottle fleet as often, and to significantly reduce the new glass bottle purchases. D – Are your Kercoat® and Opticoat® products intended for bottlers of beverages or for bottle manufacturers? J.V – Our customers are brewers, soft drinks and mineral water producers present in every country where the principle of returnable glass bottles is in place, i.e. in most countries. Our solutions are gaining more and more success due to the economical, marketing and environmental benefits they bring. As of today, France and the United States are the only two major countries that no longer use returnable bottles on

EQUIPMENT

the consumer market. This trend could soon be reversed thanks to change of mind as regard to environmental issues. We have recently noticed that returnable bottles are now again considered as serious options by politicians and as an alternative to PLET bottles. Therefore the potential for development is huge! D – Can your « protective » and «masking » solutions help bottlers achieve a more eco-responsible stance with their glass containers? J.V – Absolutely so, we can now actually see an emerging trend in major brands to strive to consume less packaging, recycle it better, or reuse it better. By joining the Carlsberg Circular Community, Arkema wants to be part of this approach thanks to its Kercoat® and Opticoat® prod-

ucts with the aim of minimising the volume of waste produced in the packaging sector. Today, leading beverage brands are putting in place sustainable development programmes that seek to reduce their environmental footprint by consuming less raw material, in particular via their glass packaging. Our coatings are riding the wave of this fundamental social trend: by extending the lifetime of bottles, they represent a credible and effective solution for bottlers eager to consume less glass packaging. D – In which countries are you present and how do you operate? J.V – We enjoy a global commercial and technical presence. Our experts are involved from the audit of filling lines and the precise requirements of our customers based on the shape of their bottles, right down to the installation of our equipment on their bottling lines. Our equipment is adapted to each specific line and is custom-designed to meet the specific expectations from our customers.

SLEEVES ADD A HYPNOTIC SPARKLE TO LIQUEUR High impact sleeves from CCL Decorative Sleeves have been used for the packaging of a limited edition sparkling version of Hpnotiq Liqueur. Developed especially for the holiday season, Hpnotiq Sparkle has the same colour and taste as the original Hpnotiq but is infused with bubbles to create a festive cocktail. Sleeves provided an effective means of establishing a stylish image for the new variant within the required timescales, while maintaining and reflecting the same premium positioning for the brand. The technically-challenging sleeve design features an opaque white base to provide a strong background for the Hpnotiq Sparkle branding against the blue drink. The remainder of the sleeve uses clear film incorporating a silver hologram effect to convey the sparkling festive nature of the drink while enabling its familiar blue colour to be clearly visible to retain consumer recognition and loyalty. 4K5 50 micron High Shrink PET was selected for the

ARKEMA FP 6/14.indd 4

controllability of the shrink curve in order to ensure a tight fit around the distinctively-shaped bottle. The sleeve is gravure printed in four colours with a surface lacquer to create a high quality finish and maximise on-shelf appeal. CCL Decorative Sleeves worked closely with the design company, filler and packer in the successful development of the project. “Hpnotiq Sparkle builds on a strong Hpnotiq brand franchise, so it was essential that the packaging reflected all the core values of the original,” comments Brittany Capito, senior brand manager, Hpnotiq Liqueur. “We are delighted with the finished result.”

30/12/14 10:25

exhibitions meetings

conferences

Anuga FoodTec 2015: Robots have become indispensable in food and beverage production Robots ensure efficiency and reliability Food processing places special demands on robot technology

he world of robotics is currently facing another breakthrough: small, lightweight, comfortable and above all, flexible - that’s how engineers envisage the industrial lightweight robots of the future. The greatest revolution, however, will be the direct cooperation between man and machine without a separating safety fence. The advances in automation cannot be overlooked at the Anuga FoodTec show held 24-27 March 2015 in Cologne, Germany. In the future, these “steel colleagues” of the food industry will be able to do more complex tasks than is the case today. The TV series Real Humans shows what happens when people and robots live together. So-called Hubots (human robots) are capable of learning and used as domestic servants or factory workers. Real Humans looks into the future, but mirrors reality: because the robots have left their safety cage. A symbol of this is “Frida,” a concept study by ABB. Equipped with two arms that each have seven degrees of freedom respectively, the robot can be implemented in workplaces that are actually reserved for people.

The “third hand” in production Human-robot collaboration is currently the trend par excellence. It stands for the smooth transition from industrial robotics towards service robotics. Thanks to their torque sensors in all axes, the robots have

ANUGA PROSWEET FP 6/2014.indd 3

the necessary flexibility not to hurt people. These should now allow processes to be automated that have not been automatable at all so far. One example is the TX2 series sixaxis robots from Stäubli Robotics. They have managed to “integrate safety features that let us realize new possibilities in man-machine collaboration,” emphasizes Stäu-

bli’s Chief Financial Officer Manfred Hübschmann. The closed structure of the robot series and its design with IP65 protection - the wrist is held in IP67 and thus waterproof predestine the TX2 series for use designed to meet cleanroom and hygiene requirements. By expanding their small robotics series, the key players of the indus-

22/12/14 13:06

www.anugafoodtec.com

Internationaal supplier fair for thee food d and drink ind industry

ONE FOR ALL. ALL IN ONE. Food Processing | Food Packaging | Food Safety | Food Ingredients | Services & Solutions

Visit the future of the food industry. The latest technologies, trends, innovations. Anuga FoodTec. Always in tune with the times.

Koelnmesse GmbH · Messeplatz 1 · 50679 Köln · Germany Tel. +49 1806 578 866 · anugafoodtec@visitor.koelnmesse.de

AFT_2015_Anzeige_Food_Processing_210x297mm_IT_GB.indd 1

18.12.14 15:51

exhibitions meetings

try underline their ambition to grow in markets beyond the automotive industry. 179,000 robots were sold worldwide in 2013. “A new record,” as Arturo Baronecelli, President of the International Federation of Robotics, points out. After South Korea and Japan, Germany has the highest robot density: with an average of 261 robots for every 10,000 workers. At present, the global market for robotics is 22 billion Euros. By 2020 this could grow to more than 60 billion Euros. Experts like Henrik Ryegard, who heads the Robotics Division at ABB, regard the food industry as one of the largest markets - robot density here is still well below the average.

Hurdles in food production The main driving force behind the use of robots is economical: the machines replace expensive human labour. This is not without problems per se because the food industry is a challenging environment. So far robots have particularly dominated in non-critical areas, such as palletising and packing stations. Five or six-axis industrial robots are ideal tools to do these kinds of monotonous and often demanding tasks in a reliable manner. Special protective covers provide protection under arctic conditions which prevail in warehouses for frozen foods.

ANUGA PROSWEET FP 6/2014.indd 4

conferences

Other requirements apply for any contact with open foodstuffs. In this case, not only must hygienic safety satisfy higher expectations but the mechatronic equipment of the robots as well. “Pastries, meats, vegetables and sweets vary in quality and size,” is how Dr. Knut Franke from the German Institute of Food Technologies in Quakenbrück describes the problem in a nutshell. He cites an example: “Automatic fine-cutting of pork requires very sophisticated sensor technology.” The algorithms that Franke and his team are currently developing for the robot movements should enable automatic cutting of pieces of meat and contribute to a more efficient production of safer meat products in the future. Through the interaction of software, controller and mechanical systems, robots can pack almost any food today. Thus, Unilever, for example, uses the as these, more than just “tactile dexterity” is required from the robots when gripping: hygiene aspects are high on the agenda. The robots and their tools may not provide entry points for dirt and bacteria. They also need to be washable and resistant to disinfectants. This explains the popularity of robots made of stainless steel in protection class IP67 or higher. It will take some time for humanlike “Hubots” from Real Humans.

But, in the near future, robots will be performing increasingly complex mechanised tasks. This will create new opportunities for the food industry, especially for small and medium-sized enterprises. This is not always a matter of automating the entire production - semi-autonomous systems, as can be seen at the Anuga FoodTec show, often provide the greater benefit. Future-oriented topics are also addressed in Anuga FoodTec’s professional program. The DLG will thus address topical issues in 27 short specialist forums. Among other things, technical topics will be the focus of attention like hygienic design, freezing technology, the use of robots in the food industry or the detection of foreign material in foodstuffs. Event information: 25 March 2015, 10:00 a.m. to 12:00 p.m., Forum 8 - Robots in food production (Congress Centre North). Anuga FoodTec is jointly organised by Koelnmesse GmbH and the German Agricultural Society (DLG). Additional information, the list of exhibitors, and information on the supporting programme: www.anugafoodtec.com

22/12/14 13:06

exhibitions meetings

conferences

SNACKEX 10-11 JUNE 2015 ISTANBUL, TURKEY

he Turkish snack market is booming with compound annual growth of over 4% forecast for the coming years as a result of an increasing number of healthier and more sophisticated products being consumed by the countryâ&#x20AC;&#x2122;s large young population. Against this background, SNACKEX, the only professional trade event in Europe exclusively for the savoury snacks and snack nut industry will be held in Istanbul for the first time in its 30 year history from 10-11 June 2015. Organised by the European Snacks Association, SNACKEX brings together all stages of the supply and demand chain including exhibitors offering new ideas, products, technologies and services that snack manufacturers are looking for. Although taking place in Turkey SNACKEX attracts a truly global attendance with participants expected from over 70 countries. SNACKEX provides the perfect platform for participants to discuss issues impacting on the worldwide savoury snack and nuts business. It seeks to enable multinational producers and suppliers and to empower regional companies in the industry. It is a unique opportunity to buy, sell and network with industry professionals and decision makers in a convenient venue all under one roof. The show floor provides state-of-the-art knowledge regarding new technology, new ingredients/products and helps demonstrates best practice. It is also a showcase for savoury snack and nut products themselves. The leading suppliers of snack processing and packaging equipment, raw materials, flavours, seasonings and other food ingredients, laboratory equipment and other products and services used in the manufacturing of savoury snacks will be exhibiting. Attendees, including conference delegates and exhibition visitors, are buyers from all classes of trade including snack manufacturers, importers, exporters, suppliers, traders, distributors, brokers, agents and partners. In the SNACKEX knowledge centre lecture theatre on the show floor attendees can hear industry best practice presentations from leading experts on key elements of snack and nut processing, including frying, flavouring, packaging. In the SNACKEX World of Taste & Trends Zone, visitors can sample a wide selection of bagged snacks sourced from around the world gleaning insight into different approaches to labelling, packaging, flavouring and base materials. The accompanying conference programme brings together snack industry representatives, academics, legislators, NGOs, marketing, analysts and research companies to discuss from their different perspectives the key issues facing the industry and to help stimulate discussion about how the challenges identified can be achieved. For further information visit www.snackex.com or contact the organisers: European Snacks Association, 6 Catherine Street, London, WC2B 5JJ. Email: esa@esasnacks.eu

SNACKEX FP 6/2014.indd 3

18/12/14 13:48

exhibitions meetings

conferences

ProSweets Cologne: the trade fair for manufacturing processes and packaging Packaging for sweets: naturalness and elegance are persuasive Numerous companies present solutions and technologies for the products of tomorrow

s the world’s only trade fair for sweets and snacks, from 1 to 4 February 2015 in Cologne, ProSweets Cologne offers manufacturers a precisely- tailored information and ordering platform for all matters concerning manufacturing processes and packaging. In parallel to the ISM – International Sweets Trade Fair – more than 300 suppliers from about 30 countries present innovations as well as new solutions and technologies. One of the focal themes is the subject of packaging. The trends of the sector, quality, function and design will be presented and discussed at ProSweets Cologne. At the same time, trade visitors from the industry can develop new ideas and approaches together with the suppliers. When it comes to snacking, consumers don’t just grab the first thing they see – quite the opposite: many snackers now take ecological aspects into consideration as well as taste and enjoyment. True to the motto “What has been sustainably produced should also be sustainably packaged”, more and more bio and fair trade purchasers are placing value on bio-packaging. It serves as a communicator for environmentally-friendly and fair trade products, and sets new challenges for sweets manufacturers. Choosing the right packaging material is moving into the focus of branding.

PROSWEET FP 6/2014.indd 3

The global market for sustainable packaging will reach 244 billion US dollars by 2018, according to market research by the consultancy company Smithers Pira. In accordance with the study The Future of Sustainable Packaging, demand and global legislation are the most important drivers for development – wherein there is much debate about the definition of what sustainable packaging actually is.

Ecological far-sightedness pays off One way of packaging ecologically is to use less material by minimising size and weight. This trend towards smaller sizes is known as “lightweight”, and is distinguished by fibre packaging. A renunciation of material that pays off – from the cardboard manufacturer via the folding box manufacturer and

sweets producer right up to the retailer. A reduction in box weight of 15 per cent corresponds to a reduction in CO2 footprint of 18 per cent. If a box is used that is 25 grams per cubic metre lighter, in the case of 100,000 biscuit packs per year, as much carbon dioxide is saved as a car produces in 1,000 kilometres. A specialist in the field of “lightweight” boxes is, for example, the company Metsä Board, which will be exhibiting in Cologne in February. Also in demand are raw materials that are renewable or that can more easily be recycled. Many packaging designers rely on bioplastics such as biodegradable films based on cellulose. Nowadays, wax paper – the classic packaging material for the turn and fold packaging used in the case of sweets – is biodegradable, thanks to modified vegetable

22/12/14 11:20

exhibitions meetings

conferences

Whether printed in multiple colours, simple elegance or matt natural decors – exhibitors at ProSweets in Cologne show how they can use their ideas to support the producers of sweets and snacks.

FutureLab

oils. Renewable materials are also used e.g. for the inner coatings of packaging, such as the “Candy Cups” from Stora Enso. A good example of these are the products from the Swiss company PAWI, which offers e.g. innovative inlay systems for pralines. But will all of these aspects, one thing must not be ignored: packaging must protect the product. If product waste increases in line with savings on packaging material because stability suffers, the trick is to precisely balance the environmental benefit. For confectionery manufacturers, the question is: when is it worth using lower material thicknesses and their associated carbon dioxide saving? Packaging experts have gained positive experiences e.g. with double- skin designs featuring inner collars or other resealable functions.

and resealed, remain popular in the case of In terms of the styling of confectionery, one thing is needed in the check-out area: striking colours and shapes. Bright and colourful ideas are as much in demand as the trend towards “less is more”. For premium products, manufacturers are relying more and more on simplistic design, especially in the case of chocolates and pralines. Here, understatement, perhaps achieved by a simple black or white, denotes e.g. enjoyment with class. Combined with embossed or lacquered metal effects, the finish of folded boxes ensures that people will notice products on the shelves. Shimmering textures such as silver, gold, copper and rust, that can be applied to the rigid cartons via film or relief printing, are popular.

Under the direction of Professor Jenz Großhans, the “FutureLab” of students from the Köln International School of Design will again be working on packing concepts for sweets and snacks. Exhibitors from both ProSweets Cologne and ISM will be able to submit proposals for topics before the fairs start. The results and interim results will be presented to the public three times a day. We will clearly communicate all results on a special website. More information: www.prosweetscologne.com In conjunction with ISM, the International Sweets and Biscuits Fair Cologne, ProSweets Cologne covers the entire value chain in confectionery production – an internationally unique constellation. ProSweets Cologne is conceptually sponsored by the Federal Association of the German Confectionery Industry (BDSI), Sweets Global Network e.V. (SG), the German Agricultural Society (DLG e.V.) and the Central College of the German Confectionery Industry (ZDS). Information about ISM: www.ism-cologne.com

Attractive finishing excels Resealability of products remains in fashion, as do easy-opening properties as a convenience aspect. Products that reflect the modern lifestyle are in demand. Fast and easy, enjoyable anywhere and at any time, satisfies the on-the-go trend. For this reason, pre-punched incisions for opening, a sealed-in tear-off strip, ring-pull openings, snap lids or zip closure multi-portion packaging which can be easily opened

PROSWEET FP 6/2014.indd 4

22/12/14 11:20

EXHIBITIONS MEETINGS

CONFERENCES

IPACK-IMA SETZT AUF FRISCHE BEDEUTUNG UND REICHWEITE DER MESSE NEHMEN ZU

2015 macht noch mehr Platz für die Business communities. Neu die drei Direktveranstaltungen Meat-Tech, Fruitech und Dairytech

ie IPACK-IMA 2015 soll ein großes Ereignis werden. Die Veranstaltung entwickelt sich, verstärkt Beziehungen und Effizienz für ihre 9 Business communities, also die Absatzbereiche für die ausgestellten Technologien. Neben Grain Based Food – dem Schwerpunkt der IPACK-IMA, des international wegweisenden Messeevents für Ausrüstungen zur Herstellung von Trockennudeln – sieht das Ausstellungspanorama des nächste Jahrs eine große Neuheit im Bereich der Frischprodukt-Verarbeitung und der entsprechenden Technologien vor.

Denn im Rahmen der IPACK-IMA sind diesmal drei Direktveranstaltungen geplant: die MEAT-TECH für die Fleischverarbeitung, die FRUITECH für die Gemüse- und Obstverarbeitung und die DAIRYTECH für die Milchverarbeitung und Käseerzeugung. Damit wird sich in den Ausstellungshallen einer der dynamischsten Sektoren in der Lebensmittelverarbeitung und im Großhandel umfassend präsentieren, wo sich neue Konsumverhaltensmodelle abzeichnen: „Frischprodukte” machen neue, spezielle Verpackungsmethoden mit neuen Technologien erforderlich, für

Claudio Peri

Karl Schebesta

IPACK-IMA FP 3/14.indd 3

Guido Corbella

Lucia Lamonarca

Marco Pedroni

welche die IPACK-IMA der ideale Platz ist.Zusätzliches Potential erhält diese an sich schon hervorragende Gelegenheit, die sich mit der nächsten IPACK-IMA bietet, durch die Parallelveranstaltungen Converflex, Grafitalia und Intralogistica Italia, wobei letztere in Zusammenarbeit mit der Deutsche Messe stattfindet. Es wird die größte, umfassendste Ausstellungsveranstaltung der Welt für die Bereiche Verarbeitung, Packaging, Converting, Printmedien und Logistik werden! Die Konzentration dieser vier internationalen und drei direkter Fachmessen ist ein Unikum hinsichtlich der Vollständigkeit des Messeangebots dieser untereinander verbundenen, die gesamte Lieferkette umfassenden Sektoren, eine einzigartige Gelegenheit für die Besucher, denen mit nur einer einzigen Eintrittskarte die gesamte Palette der führenden Technologie-Unternehmen aus vier strategischen Bereichen mit synergetischer Wirkung untereinander offen steht. Und parallel dazu bieten die Direktmessen der IPACK-IMA eine konzentrierte Ausschau auf Segmente mit großer wirtschaftlicher Expansionskraft. Dieses detaillierte, umfassende Messeevent debütiert 2015 und soll dann nach derselben Messeformel alle drei Jahre wiederholt werden. Zu dieser an sich bereits außergewöhnlichen Konstellation kommt nächstes Jahr hinzu, dass die EXPO 2015 zeitgleich und in unmittelbarer Nachbarschaft zum Messegelände stattfin-

29/05/14 16.01

Fieramilano, Milan - Italy 19 - 23 May 2015 Opening time: 10.00 am - 5.00 pm Entrances: East, South, West Gates

Pre-register on www.ipack-ima.com

Being part of innovation. The future is IPACK-IMA 2015 â&#x20AC;&#x201C; the most comprehensive, valuable showcase for the food and non-food supply chain. The global standard-setting exhibition for the Grain Based Food industry and the place to be for health & personal care, chemicals and industrial goods. An innovative meeting place for the fresh food and distribution sector. A great exhibition of the worldâ&#x20AC;&#x2122;s top production.

Promoted by:

Co-located with:

Connected events:

An unparalleled, integrated, synergic collection of technology and innovations for processing, packaging, converting and logistics, the extraordinary conjunction with the Expo 2015, a great not-to-miss event. Be sure to be there.

This event is being covered by professional packaging journalists from IPPO

With the support of:

United Nations Industrial Development Organization

Organized by:

Ipack-Ima spa - Corso Sempione, 4 - 20154 Milano - Italy tel +39 023191091 - fax +39 0233619826 - e-mail: ipackima@ipackima.it - www.ipackima.it

EXHIBITIONS MEETINGS

det, unter dem Thema „Feeding the Planet - Energy for Life”, das perfekt synergetisch zu dem der IPACK-IMA ist. Mit nur einer Reise nach Mailand erhalten die Buyer die außerordentliche Gelegenheit zu einem Besuch von vier internationalen Messen und der Welt-EXPO mit 143 Länder- und Themenhallen. Die IPACK-IMA und ihre zeitgleich stattfindenden Messen belegen mit circa 2.500 Ausstellern und erwarteten 100.000 Besuchern das Gelände von Fieramilano praktisch komplett. Präsident der Veranstaltung, die traditionsgemäß einen hochrangingen Vertreter der Verbraucherwelt vorsieht, wird nach Alberto Bauli im Jahr 2009 und Paolo Barilla im Jahr 2012 nun Marco Pedroni, Vorsitzender der Coop Italia sein. Auch auf der nächsten Veranstaltung wird die hohe internationale Bedeutung der IPACK-IMA unterstrichen durch die Zusammenarbeit mit UNIDO (der Organisation für industrielle Entwicklung) und den FAO-Beratungsstellen der Vereinten Nationen, in Form eines gemeinsamen Kongresses zu „Processing & Packaging Innovation for a Sustainable Development”, an dem sich auch die EXPO beteiligt. Der Kongress soll am 20. Mai 2015 zum Thema Nachhaltigkeit stattfinden, dem Leitmotiv der Begleitevents aller Veranstaltungen im Jahr 2015. Dies wird die dritte Veranstaltung der IPACK-IMA mit dieser hochrangigen Zusammenarbeit sein, die 2009 mit dem Kongress „More technology, safety & quality, less hunger” startete und sich 2012 mit dem internationalen Symposium „Enhancing Food Safety and Food Security in African Countries. Packaging & Processing Technologies from the Farm’s Gate to the Consumer Table” fortsetzte.

Fliegender Start für die Meat-Tech Bereits 60% der Ausstellungsflächen gebucht Alle wichtigen Marken vertreten Meat-Tech hat einen glänzenden Start hingelegt: Schon auf der ersten Ver-

IPACK-IMA FP 3/14.indd 4

CONFERENCES

anstaltung sind alle führenden Unternehmen des Bereichs mit dabei, in Bestätigung der letzten Konjunkturdaten der Ipack-Ima-Beobachtungsstelle zu diesem Wirtschaftssektor, die von Marktwachstum und -dynamik künden. Thema der neuen internationalen Veranstaltung der Ipack-Ima Spa sind die Technologien und Produkte für die Verarbeitung, Konservierung, das Packaging und den Vertrieb von Fleisch. Die Ausstellung findet vom 19. bis 23. Mai 2015 auf der Fieramilano statt, zeitgleich zu der großen IPACKIMA, die eine große Neuheit für die Verarbeitung von „Frischprodukten” und den entsprechenden Technologien präsentiert: denn die Meat-Tech entstand als Neben-Veranstaltung der IPACK-IMA, zusammen mit den beiden Direktmessen FRUITECH als Fachmesse für Obst- und Gemüseverarbeiter und DAIRYTECH als Technikmesse für die Milch- und Käseindustrie. In den Ausstellungshallen wird einer der dynamischsten Sektoren in der Lebensmittelverarbeitung und im Großhandel umfassend präsentiert sein, wo sich neue Konsumverhaltensmodelle abzeichnen: Denn „Frischprodukte” machen neue, spezielle Verpackungsmethoden mit neuen Technologien erforderlich. Die Schirmherrschaft über die neue Direktmesse haben wichtige Organisationen übernommen: Assica, der Verband der industriellen Fleisch- und Wurstverarbeiter – der die Meat-Tech 2015 als Referenzveranstaltung für das technologische Up-Dating auserkoren hat - und Assofoodtec, der Italienische Verband der Maschinen-, Anlagen und Ausrüstungshersteller für die Produktion, die Verarbeitung und Konservierung von Lebensmitteln. Jetzt schon sind mehr als 60% der verfügbaren Flächen von Ausstellern reserviert, unter denen keines der namhaften Branchenunternehmen fehlt. Eine wichtige Tatsache ist die erhebliche Anzahl von Ausstellern,

die sich für die Investition in große Stände entschieden hat, was das lebhafte wirtschaftliche Klima in diesem Sektor, das sich aus der jüngsten Untersuchung der Ipack-ImaBeobachtungsstelle ergab, bestätigt. Nach Angaben der Beobachtungsstelle zur Konjunktur hatte die Business Community Meat im zweiten Halbjahr 2013 für die italienischen Lieferanten von Maschinen, Waren und Dienstleistungen für die Produkte dieser Branche eine gute Konjunktur zu verzeichnen, sowohl bei der Umsatzentwicklung als auch bei den Exporten und der Beschäftigungslage, mit Daten, die über dem an sich schon guten Durchschnittsergebnis der Ipack-Ima-Stichprobe liegen, die insgesamt 9 Business Communities in den Sektoren Food und Non-Food analysiert. Günstig sind auch die Erwartungen für die erste Hälfte des Jahrs 2014, die, stets laut Beobachtungsstelle, von einer weiteren positiven Entwicklung gegenüber dem vorherigen Halbjahr ausgehen, mit guten Ergebnissen sowohl beim Umsatz als auch bei den Exporten. Die außerordentlichen Chancen, die die Meat-Tech bietet, werden zusätzlich potenziert durch die zeitgleich stattfindenden Converflex, Grafitalia und Intralogistica Italia, letztere in Zusammenarbeit mit der Deutschen Messe. Es wird die größte, umfassendste Ausstellungsveranstaltung der Welt für die Bereiche Verarbeitung, Packaging, Converting, Printmedien und Logistik werden. Ein weltweit einzigartiges Messeevent hinsichtlich Vielfalt und Vollständigkeit des Ausstellungsangebots von untereinander synergetischen Sektoren, mit einem enormen Attraktivitätspotential für internationale Buyer, insgesamt 2.500 Ausstellern und über 100.000 erwarteten Besuchern, das noch interessanter wird durch die Tatsache, dass zeitgleich dazu und in unmittelbarer Nachbarschaft zum Messegelände die EXPO 2015 abgehalten wird.

29/05/14 16.01

exhibitions meetings

conferences

Fachbeirat konstituiert – Startschuss zur drinktec 2017 Mit der Konstituierung des Fachbeirats haben die Vorbereitungen für die drinktec 2017 begonnen. Volker Kronseder, Chef der Krones AG und bisheriger Vorsitzender des Gremiums, wurde in seinem Amt bestätigt. Der Fachbeirat vertritt die Interessen der auf der drinktec ausstellenden Unternehmen. Die nächste Weltleitmesse für die Getränke- und Liquid- Food-Industrie findet vom 11. bis 15. September 2017 in München statt.

s hat Tradition, dass der Vorsitzende des Fachverbandes Nahrungsmittelmaschinen und Verpackungsmaschinen im VDMA, Verband Deutscher Maschinen- und Anlagenbau, auch Präsident des drinktec- Fachbeirats ist. Die Wahl von Volker Kronseder war deshalb nur

DRINKTEC FP 6/2014.indd 3

Formsache. „Die drinktec liegt mir sehr am Herzen“, erklärte der Krones-Chef: „Ihre Internationalität, ihr Auftreten und die Begeisterung, die sie auslöst – das ist einmalig.“ In ihrem Rückblick auf die drinktec 2013 zogen die Fachbeiräte allesamt ein positives Fazit. Die ver-

gangene drinktec wurde durchweg als großer Erfolg bewertet. Gelobt werden vor allem ihr internationaler Charakter sowie ihre herausragende Rolle als Impulsgeber und Innovationsmotor. Volker Kronseder betonte, dass viele der auf der drinktec 2013 vorgestellten Innovationen erst

23/12/14 11:27

exhibitions meetings

jetzt am Markt ankommen würden. Auch nach Einschätzung von Beatrix Fraese vom VDMA wird die drinktec noch lange nachwirken und sich auch 2015 positiv auf den Geschäftsverlauf der deutschen Maschinen und Anlagenbauer auswirken. Die drinktec 2013 hatte mit 66.886 Besuchern, davon 62 Prozent aus dem Ausland, ein Plus von 14 Prozent erzielt.

DRINKTEC FP 6/2014.indd 4

conferences

In ihrem Ausblick auf die drinktec 2017 stellte Petra Westphal, die verantwortliche Projektgruppenleiterin, Strategien und Ziele vor. Die verschiedenen Besucherzielgruppen der drinktec werden wieder mit gezielten Maßnahmen angesprochen. Potentiale für weiteres Wachstum sieht das drinktec-Team insbesondere in den Bereichen Milch/Liquid-

Food und Wein. Weil auch Entscheider aus dem Bereich Marketing zunehmend wichtiger werden, will man das Konzept der 2013 erfolgreich eingeführten „Innovation Flow Lounge“ weiter ausbauen. Bei der Besucherkommunikation setzt man künftig verstärkt auf Maßnahmen im Bereich Social Media. Beatrix Fraese berichtete in der Sitzung über die aktuelle wirtschaftliche Lage im Maschinenbau. Danach wuchs der für die drinktec relevante Maschinenbaufachzweig Nahrungsmittel- und Verpackungsmaschinen in 2014 um vier Prozent und erzielte damit ein Produktionsvolumen von 13 Milliarden Euro. Die starke Inlandsnachfrage leistete dazu einen deutlichen Beitrag. Für 2015 ist die Erwartung der Maschinenhersteller deutlich positiv, denn die Nachfrage aus den EULändern zieht wieder an, die Konjunktur in China belebt sich und die Industriepolitik in USA sorgt für ein günstiges Investitionsklima. Begleitend zu den Planungen für die drinktec 2017 laufen die Vor-

23/12/14 11:27

exhibitions meetings

bereitungen für die Tochterveranstaltungen im Ausland, die allesamt 2016 stattfinden werden: die drink technology India (voraussichtlich 28.-30. April), die food & drink technology Africa (14.-16. September) und die China Brew and China Beverage (13.-16. Oktober). Im Hinblick auf die drinktec 2017 und die bevorstehenden Auslandsveranstaltungen hat sich auch das Messeteam neu aufgestellt. An der Spitze steht weiterhin der für die drinktec verantwortliche Geschäftsführer Dr. Reinhard Pfeiffer. Den zuständigen Geschäftsbereich IV der Messe München übernimmt Georg Moller. Er löst Monika Dech ab, die ab 1. Januar 2015 in die Geschäftsführung der Messe München aufrückt. Christina Maier, bisher Projektreferentin im Team der drinktec, wurde zur stellv. Projektleiterin ernannt. Projektreferent Markus Kosak zeichnet ab 1. Januar 2015 als Projektleiter für die Auslandsmessen der drinktec verantwortlich. Benjamin Büttner, bisher Assistent im Presseteam, kümmert sich als PR Manager ab sofort um die Auslandsveranstaltungen der drinktec und unterstützt Johannes Manger, den Pressereferenten der drinktec.

Stimmen aus dem drinktecFachbeirat zur drinktec 2013 ›“die Internationalität war super“ – Volker Kronseder, Krones AG ›“der European Beer Star bekam durch die Internationalität der drinktec noch einmal einen gewaltigen Schub“ - Dr. Werner Gloßner, Private Brauereien Bayern ›“ein Riesenerfolg“ – Volker Till, Till GmbH ›“die drinktec ist jetzt auch die Leitmesse der Fruchtsaftbranche“ – Klaus

Heitlinger, Verband der Deutschen Fruchtsaft-Industrie ›“der Treffpunkt schlechthin für

DRINKTEC FP 6/2014.indd 5

conferences

uns und unsere Kunden“ – Marcus Ley, Ecolab ›“ein wunderbarer Marktplatz, unverzichtbar, die ideale Plattform, um zu zeigen, was man kann“ – Stephan J. Barth ›“die drinkec hat eine unheimliche Qualität. Hier trifft man viele Entscheider, die man sonst nicht treffen würde“ /Dr. Reiner Brambach, EnviroChemie

Über die drinktec Die drinktec findet seit 1951 in München statt, seit 1985 im Vierjahresrhythmus. Sie ist die wichtigste Veranstaltung der Branche. Hersteller (Zulieferer) aus aller Welt, darunter weltweit operierende Konzerne ebenso wie mittelständische Unternehmen, treffen auf Produzenten und Händler jeder Größe

für Getränke und Liquid Food. In der Branche gilt die drinktec als Premierenplattform für Weltneuheiten. Die Hersteller präsentieren die neuesten Technologien rund um die Herstellung, Abfüllung und Verpackung von Getränken aller Art bis hin zu Liquid Food – Rohstoffe und logistische Lösungen inklusive. Die Themen Getränkemarketing und Verpackungsdesign runden das Portfolio ab. An der drinktec 2013, die vom 16. bis 20. September 2013 auf dem Gelände der Messe München stattfand, beteiligten sich 1.445 Aussteller aus 77 Ländern. Mit 66.886 Fachbesuchern aus 183 Ländern feierte die drinktec 2013 einen großen Erfolg. Die nächste drinktec findet vom 11. bis 15. September 2017 in München statt.

23/12/14 11:27

exhibitions meetings

conferences

SIGEP 2015: GREAT INTERNATIONAL EVENTS SET FOR THE ARTISAN PASTRY WORLD The schedule of great international events which the 36th edition of SIGEP (Rimini Fiera, 17-21 January 2015) will dedicate to the artisan pastry world has already taken shape.

he schedule of great international events which the 36th edition of SIGEP (Rimini Fiera, 17-21 January 2015) will dedicate to the artisan pastry world has already taken shape. On the first two days, Saturday 17th and Sunday 18th January, the world’s most extraordinary young talents will compete for the Junior World Pastry Championship (JWPC). Ten teams from five continents are awaited, ready to fight it out in the suggestive Pastry Arena (Hall B5). Team have already registered from Japan, Taiwan, Singapore, Australia, France, Poland, USA and representatives from ex-Yugoslavia. As is the tradition, contestants will be required to show their skill with a theme laid down in the regulations, which this year will be Italian Food style. The event is organized by Rimini Fiera in collaboration with CASTAlimenti and with the Patronage of the AMPI, Relais Dessert and Conpait. Partner companies: Debic, Besozzi Oro and Valrhona. On Monday 19th January, the spotlight will be on the great Italian pastry Masters, who will compete for the title to be won in the Italian Pastry Championship. The best finalists will compete on the theme “Pastrymaking: core characteristics”. On Tuesday 20th, space will be dedicated to young Italian pastry chefs, who will compete for the Italian under-23 Junior championship. The

SIGEP FP 4/14.indd 3

creative fantasy of youngsters from all over Italy will be inspired by an icon of youth and style - the Vespa, - which will be presented in an original innovative manner with artistic sugar and chocolate creations, in compliance with the tests set by the contest. The Italian pastry championships are organized in partnership with Debic, Besozzi Oro and Valrhona. On Tuesday 20th there will be a second great competition, the Italian heats to select the Italian contestant in the 2016 Pastry Queen competition. The contestants will have to base their entries on the theme “Stylists and Haut Couture”. With their sugar or chocolate sculptures, plated dessert and “Mini sweet jewel” ring, the contestants will stage a “catwalk” of astonishing creations of pastry-making Haute Couture. For all five days, the Pastry Arena location will spotlight the sculptures of the International Star of Sugar

Contest, the competition dedicated to sugar. An authentic gallery of works of art representing one of the status symbols that has made Italian-made products great: Ferrari. The endeavours of a personality that with his creations left an indelible mark in the annals of time were based on a feeling and passion that will be a stimulus for putting the creative skills of sugar artists from all over the world to the test. Title Sponsor: Decosil. There is great expectation for the Italian Chocolate-making Championship, organized by Barry Callebaut. The success of master chocolatier Davide Comaschi at SIGEP’s 2014 Italian Chocolate-making Championship, who then went on to become World Champion at the 2014 World Chocolate Master in Paris, will attract even more attention to the event that is scheduled from Saturday 17th to Monday 19th in Hall B3.

10/10/14 12:27

Approved Event

001/2014 SGPX14S1

exhibitions meetings

At the Pastry and Cake Design Forum (Hall D1) the events will begin with the Festival delle Nazioni (Festival of Nations), a new feature for SIGEP. The Festival, dedicated to EXPO 2015, is organized along with IFSE, Conpait and Pasticceria Internazionale and will spotlight great Masters of the confectioner’s art from South Korea, Russia, Peru, Brazil, Colombia and the Philippines at work. On Saturday 17th and Sunday 18th there will be presentations of typical creations of the respective cultures, with Italy as host nation, along with its famous Masters. Also at the Forum, on Monday 19th the program features Coppa Italia della Pasticceria Artistica (Italia Cup for Artistic Pastry), a contest organized by Glamour Italian Cakes. The fascinating theme will be cinema, the seventh art, with 10 finalists selected by an online contest. On Tuesday, the key player will be the SigepGiovani contest, with students and teachers from training schools competing and, above all, hosting the world’s most extraordinary pastry exponents. The 2015 event will be dedicated to frozen pastry. It should also be remembered that simultaneously with the SIGEP, International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production, there will also be RHEX (Rimini Horeca Expo), with trends in food & beverage for eating out, and A.B.TECH EXPO, the trade fair that brings together under one “expo roof” the entire bakery sector, from the great quality of artisan production to innovative industrial technologies.

BAKERY IS ALSO A KEY PLAYER IN THE FAST FOOD WORLD The most important trends in the bakery chain showcased at Rimini Fiera: from artisan to semi-industrial bakery! Being held simultaneously with

SIGEP FP 4/14.indd 4

conferences

SIGEP, A.B.TECH EXPO and RHEX highlights new business prospects The bread battle is on between Italy’s ciabatta and France’s baguette The bakery chain is increasing its space at SIGEP and the 2015 edition, at Rimini Fiera from 17th to 21st January, with the simultaneous staging of A.B. TECH EXPO will confirm its role as the only expo event in Europe able to bring together the entire production and distribution chain along with artisan confectionery and quality coffee. Three more halls (D5, D7 and B7) and two connecting halls (B5-D5 and B7-D7) will highlight the new business perspective for enterprises, which is now more than just a trend, i.e. that of addressing multifunction venues in which the sale of bread is alternated with serving breakfasts, snacks and aperitifs… and is constantly evolving. Rimini Fiera business unit manager Patrizia Cecchi explains, “This is the reason it is necessary to establish a format that ensures better coverage of the new perspective. This is why we are talking about the ‘bakery sector’. At the expo there will be companies that are the key players of the artisan and semi-industrial

productive process, those that realize sales outlets and others that widen the bakery trade’s range with their products. This has created the perfect terrain for integration with the fast food world and therefore with RHEX, our expo on catering for eating out. This combination enables to create interesting business prospects.” No other expo in the world - considering SIGEP, A.B.TECH EXPO and RHEX together - is able to propose an insight on this business dynamism, already widespread everywhere. So Rimini Fiera will be the site of the bread battle: Italy’s “ciabatta” is tastier and highlights fillings better than France’s “baguette”. The battle will be held in “Bread in the City” the international contest staged at A.B.TECH EXPO with eight international teams, 16 contestants and a panel that will judges the world’s bread specialities. Bakery Events will host numerous important events for the bakery world (in Hall D7). These will include the “Bread Talent Show”, a contest in which professionals will propose their innovations in a video. Before the expo, participants will take part in selection heats, and the remaining finalists will fight it out to win a trip to Shanghai offered by Lesaffre. For information, write to breadtalentshow@riminifiera.it. There will also be “Sartoria” workshops (innovative packaging), “Bottega” (new trends in bread stores), “Focacceria” (a workshop for making bakery specialities) and “Officina” (demos of semi-industrial workshops with machinery for making la typical products).

10/10/14 12:27

exhibitions meetings

conferences

Steady demand despite difficult conditions

The interplastica and UPAKOVKA/UPAK ITALIA trade fairs are expecting around 1,000 exhibitors in January 2015 in Moscow

nterplastica and UPAKOVKA/ UPAK ITALIA 2015, the two leading Russian trade fairs for plastics and rubber and for the packaging and processing technology industry, are recording steady demand from international exhibitors. From 27 - 30 January almost 1,000 companies will present their new products and services over a net area of around 16,000 square metres. Werner Matthias Dornscheidt, Chairman and CEO of Messe Düsseldorf, takes a cautiously optimistic view of the market chances, in spite of the tense trade relations with Russia and the current economic difficulties, caused, among other things, by the weak rouble. “Even if the situation at the moment is not exactly easy, I am convinced, that the prospects for the plastics and packaging industries in the Russian market are positive in the long term. We have been organising trade fairs in Russia since 1963 and there have always been highs and lows. Past crises have shown us that those who maintain a market presence in difficult times are among the winners when business picks up again.” Messe Düsseldorf organises both trade fairs jointly with its subsidiary OOO Messe Düs-

UpakItalia FP 6/14.indd 3

seldorf Moscow and, in the case of UPAKOVKA/UPAK ITALIA, in collaboration with the Italian exhibitors’ organizer, Centrexpo. The exhibitors who have already registered for interplastica and UPAKOVKA/UPAK ITALIA come from more than 20 different nations. They include the large suppliers from the plastics and packaging industries as well as smaller specialists, regular participants and a remarkable number of new exhibitors. Suppliers from Germany, Italy and France, and also the host nation Russia, are particularly well represented at both trade fairs. Austria, Portugal, Turkey and Taiwan also have many companies exhibiting at interplastica and, for the first time ever, there is a joint contingency of Swiss exhibitors at UPAKOVKA/UPAK ITALIA. There is a good chance that once again around 20,000 trade visitors will come to Moscow for the upcoming trade fair duo. Werner M. Dornscheidt says, “Events held in Russia are benefiting from the fact that it has become more difficult for Russian experts to visit trade fairs abroad.” The topic of recycling is being particularly showcased at both trade fairs. At interplastica this is being

done within the “Meeting Point Raw Materials”. In this special show with open exhibitor seminars in Hall 1, innovative developments in the production, use and recycling of raw materials will be presented. The main focus of the supporting programme at UPAKOVKA/UPAK ITALIA is the special show “Future Forum – Trends for the Russian Market”. In this trend show, selected exhibitors will present and explain in detail their technological innovations, with a particular focus on one day on the disposal and recycling of packaging and packaging materials. Trade visitors will have the opportunity to talk directly to suppliers to discuss market needs and solutions. The hall layout at the Moscow trade fair centre EXPOCENTRE in Krasnaya Presnya will continue with the successful concept from 2014: interplastica will be held in halls 1, 3, 8 and the forum. Hall 3 will once again be the centrepiece of the heavy machinery range; here numerous innovative plants will attract interest from trade visitors. UPAKOVKA/UPAK ITALIA will once again be located in halls 2.1, 2.2 and 2.3 and will thus be in the immediate vicinity.

01/12/14 11:35

FIERE - EXHIBITIONS

Выставки

china east europe meeting • events • fairs

congressi

russia middle east • asia

семинары • china • asia • middle east • east europe SIGEP

18-22/01/2014 RIMINI Salone Internazionale gelateria, pasticceria e panificazione artigianali International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery

ISM

ALIMENTARIA

SPS/IPC/DRIVES/ITALIA

VINITALY

INTERMOPRO

31/03-03/04/2014 BARCELLONA Fiera internazionale sull’industria alimentare International show about food industry

26-29/01/2014 COLONIA Salone internazionale dei prodotti dolciari International exhibition about confectionery

06-09/04/2014 VERONA Salone internazionale sui vini e i liquori e le tecnologie per produrli International exhibition on wines and liqueurs and technologies

FRUITLOGISTICA

PIZZA WORLD

05-07/02/2014 BERLINO Salone Internazionale di frutta e verdura International fair for fruit and vegetables

EUROPAIN

08-12/03/2014 PARIGI Salone Internazionale sulla tecnologia per la panificazione e la pasticceria International Show for the Bakery and Confectionery Industry

PABOGEL

23-26/03/2014 ROMA Fiera sulle attrezzature, macchine, ingredienti, formazione, arredi etc. dedicati al food ed alla ristorazione Exhibitions about raw materials, plant, furnishing and fittings for the artisan gelato, bakery, pizzerias and restaurants

07-09/04/2014 PARMA Manifestazione su prodotti, tecnologie e servizi dedicati al mondo delle pizzerie Exhbition on products, technologies and services completely dedicated to independent and chain pizzerias

CIBUS

05-08/05/2014 PARMA Salone Internazionale del prodotto alimentare International food exhibition

INTERPACK

08-14/05/2014 DÜSSELDORF Fiera della tecnologia per imballaggio, confezionamento, panificazione, pasticceria Technology fair for packaging, packing, bakery, pastry

20-22/05/2014 PARMA Salone delle Tecnologie per l’Automazione Industriale Trade fair for manufacturers and suppliers in the industrial automation sector

21-23/09/2014 DÜSSELDORF Fiere internazionali per i prodotti lattiero-caseari, alimenti surgelati, gelati, tecnologia, carne e salsiccia international trade fairs for dairy products, frozen food, ice cream, technology, meat and sausage

MACFRUT

24-26/09/2014 CESENA Mostra Intenazionale di macchinari e impianti per l’industria ortofrutticola International exhibition of machinery and equipment for the fruit and vegetable processing

mcT Tecnologie

12/06/2014 BOLOGNA Mostra Convegno di una giornata sulle tecnologie per l’industria alimentare One day exhibition and conference on the technologies for the food industry

INTERSICOP

01-05/10/2014 MADRID International bakery, pastry and related industries show Fiera internazionale sula panificazione e la pasticceria

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERE EU- RA_2014.indd 1

07/10/14 12:24

FIERE - EXHIBITIONS

china

Выставки east europe

congressi meeting • events • fairs middle east • asia

russia

семинары • china • asia • middle east • east europe IPA-SIAL

19-23/10/2014 PARIGI Fiera della tecnologia per l’industria alimentare e del packaging e del prodotto alimentare International exhibition and conference on technologies for food& beverage and food products

CIBUSTEC

EMBALLAGE

17-20/11/2014 PARIGI Salone internazionale dell’imballaggio Exhibition about packaging technology

VINITECH

28-31/10/2014 PARMA Fiera della tecnologia per l’industria alimentare e del packaging International exhibition and conference on instrumental and process analysis and laboratory technology

2-4/12/2014 BORDEAUX Fiera internazionale sulla filiera vitivinicola e sulle tecnologie per l’industria dell’imbottigliamento International exhibition for vine-growing,wine-producing and bottling industry

SAVE

SIGEP

28-29/10/2014 VERONA Mostra Convegno delle Soluzioni e Applicazioni Verticali di Automazione, Strumentazione, Sensori International exhibition for food processing

PACK EXPO

02-05/11/2014 CHICAGO Fiera internazionale delle tecnologie per l’imballaggio International Packaging Trade Fair

GULFOOD manufacturing

09-11/11/2014 DUBAI Fiera della tecnologia per l’industria alimentare e del packaging International exhibition and conference on instrumental and process analysis and laboratory technology

BRAU BEVIALE

11-13/11/2014 NORIMBERGA Fiera su materie prime, tecnologie, logistica e processo per la produzione di birra e bevande Fair of raw materials, technologies, logistics for production of beer and soft drinks

17-21/01/2015 RIMINI Salone Internazionale gelateria, pasticceria e panificazione artigianali International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery

PROSWEET

01-04/02/2015 COLONIA Salone internazionale della subfornitura per l’industria dolciaria The international supplier fair for the confectionery industry

ANUGA FOODTEC

24-27/03/2015 COLONIA Salone Internazionale delle tecnologie alimentari e delle bevande International food and beverage technology exhibition

HISPACK

21-24/04/2015 BARCELLONA Manifestazione internazionale su macchine, impianti e tecnologia per il packaging International packaging exhibition

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERE EU- RA_2014.indd 3

07/10/14 12:24

FIERE - EXHIBITIONS

china

Выставки east europe

congressi meeting • events • fairs middle east • asia

russia

семинары • china • asia • middle east • east europe Bta.

21-24/04/2015 BARCELLONA Vetrina europea dedicata al settore delle macchine e tecnologie per l’industria alimentare European showcase dedicated to the sector of machinery and technology for the food industry

savoury snacks, chips, biscotti salati, tortillas, pretzels, popcorn, crackers di riso, flips . Event about: savoury snacks, snack nuts, potato chips, corn chips, potato sticks, peanuts, pistachios, hazelnuts and almonds, baked snacks, tortillas, pretzels, popcorn, pork rinds, rice crackers, flips, savoury biscuits.

SPS/IPC/DRIVES/ITALIA

IBA

12-14/05/2015 PARMA Salone delle Tecnologie per l’Automazione Industriale Trade fair for manufacturers and suppliers in the industrial automation sector

PULIRE

19-21/05/2015 VERONA Mostra internazionale delle produzioni e delle tecnologie per le attività dell’igiene ambientale International exhibition of products and technologies for environmental hygiene

IPACK-IMA

19-23/05/2015 MILANO Mostra Internazionale per l’industria del confezionamento International exhibition for the packaging industry

MEAT-TECH

19-23/05/2015 MILANO Fiera sulle tecnologie per il confezionamento e la lavorazione della carne Pocessing & packaging for the meat industry

SNACKEX

10-11/06/2015 Istanbul Esposizione su snack, patatine, noccioline, pistacchi, mandorle secche,

12-17/09/2015 MONACO Salone Internazionale per l’ind. della panificazione e della pasticceria International fair for the bakery and confectionery industry

FACKPACK

29/09-01/10/2015 NORIMBERGA Salone Internazionale su Soluzioni e tecnologie per il confezionamento Trade Fair for Packaging Solutions

ANUGA

10-14/10/2015 Colonia Salone Internazionale delle tecnologie alimentari e delle bevande International exhibition of food and beverages

HOST

23-27/10/2015 MILANO Salone tecnologico per la panificazione e la produzione di pasta e pizza Show for Bakery and Fresh Pasta and Pizza Industry

SIMEI

Novembre 2015 MILANO Fiera internazionale sulla filiera vitivinicola e sulle tecnologie per l’industria dell’imbottigliamento International exhibition for vine-growing,wine-producing and bottling industry

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERE EU- RA_2014.indd 5

07/10/14 12:24

FIERE - EXHIBITIONS china

east europe

meeting • events

•

Выставки

fairs

russia

congressi

middle east • asia

семинары • china • asia • middle east • east europe UPAKOVKA UPAK ITALIA

FOODEXPO

PRODEXPO

23-26/04/2014 GUANGZHOU Mostra internazionale sull’industria delle materie plastiche International exhibition on plastic and rubber industries

28-31/01/2014 MOSCA Salone Internazionale delle macchine per imballaggio International packaging machinery exhibition 10-14/02/2014 MOSCA Fera internazionale su alimenti, bevande e materie prime per alimenti International exhibition for food, beverage and food raw materials

SINO-PACK

03-05/03/2014 GUANGZHOU Fiera internazionale per il confezionamento, l’imballaggio e le bevande International fair for packaging, packing machines and beverage technology

INTERFOOD

19-21/03/2013 S. PIETROBURGO Salone Internazionale di prodotti alimentari, di bevande e ingredienti International exhibition for food beverages and ingredients

VINITALY

24-27/03/2014 CHENGDU Fiera internazionale su vini e liquori International wine & spirits show

MODERN BAKERY

23-26/04/2014 MOSCA Salone internazionale delle attrezzature per la panetteria e degli ingredienti alimentari International trade fair for bakery equipment and food ingredients

09-11/04/2014 KIEV Fiera internazionale per i produttori di alimenti e bevande International trade exhibition on food and beverage producers

CHINAPLAS

BAKERY CHINA

13-16/05/14 SHANGHAI Fiera internazionale della panificazione e dell’industria dolciaria in Cina International Trade fair for the bakery and confectionery trades in China

ROSUPAK

17-20/06/2014 MOSCA Saloni internazionali per l’imballaggio alimentare ed industriale International food and industry packaging exhibition

PROPACK - BEVTEK China

16-18/07/2014 SHANGAI Mostra internazionale delle tecnologie per l’industria alimentare e per il confezionamento International exhibition for the food industry and for packaging technologies

INPRODMASH

09-11/09/2014 MOSCA Fiera internazionale sulle tecnologie per l’industria alimentare International specialized trade fair of equipment and technologies for food processing industry

WORLD FOOD MOSCOW

15-18/09/2014 MOSCA Salone Internazionale dei prodotti alimentarie delle bevande International exhibition for food and drink products

AGROPRODMASH

06-10/10/2014 MOSCA Salone Intern. dei macchinari e delle attrezzature per il settore agroindustriale International trade exhibition of machinery and equipment for agroindustrial industry

WORLD FOOD UKRAINE

28-30/10/2014 KIEV Salone Internazionale dei prodotti alimentarie delle bevande International exhibition for food and drink products

UPAKOVKA UPAK ITALIA

27-30/01/2015 MOSCA Salone Internazionale delle macchine per imballaggio International packaging machinery exhibition

MODERN BAKERY

22-25/04/2015 MOSCA Salone internazionale delle attrezzature per la panetteria e degli ingredienti alimentari International trade fair for bakery equipment and food ingredients

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERE RU-2014.indd 1

28/05/14 15.21

we’ve talked about... OUR GUESTS INDEX ADVERTISERS CONTACTS Advanced Neofood Machinery GmbH 8/11 Lützowstr. 63-65 42653 Solingen - Garmany AKOMAG SRL 86/88 Frazione Diolo, 15/D 43019 Soragna - Parma - Italy ARKEMA 90-91 420 rue d’Estienne d’Orve 92705F - Colombes - France BERTUZZI FOOD PROOCESSING SRL 76-77 Corso Sempione, 212bis 21052 Busto Arsizio Varese Italy BRAMBATI SPA 25 Via Strada Nuova, 37 27050 Codevilla - Pavia - Italy BROVIND - GBV Impianti Srl I COV - 26-27 Via Valle Bormida, 7 12074 Cortemilia - Cuneo - Italy BRUKER OPTIK GMBH III COV - 65-66 Rudolf-Plank-Str. 27 D-76275 Ettingen - Germany CABRELLON SRL 20-21 Via dell’Artigianato, 37-39-41 (z.a.) 36023 Longare - Vicenza - Italy CIESD SRL 1-4 Via Brughiera, 42/44 20010 - Pregnana Milanese - Milano - Italy CMI SpA 67 Via Monte Grappa, 5 28047 Oleggio - Novara - Italy CSB SYSTEM SRL 43 Via del Commercio, 3-5 37012 Bussolengo - Verona - Italy CT PACK SRL 36/38 Via Argine Volano, 355/D 44034 Fossalta di Copparo Ferrara - Italy ERREPAN Srl 22/24 Via Terracini, 4 24047 Treviglio - Bergamo - Italy

EUROPEAN SNACKFOODS ASS. - ESA 95 6 Catherine Street WC2B 5JJ - London - UK EUROSICMA SPA 28/30 - IV COV Via Michelangelo Buonarroti, 4/6 20090 Segrate - Milano - Italy Eval Europe N.V. 44-46 Haven 1053 Nieuwe Weg 1 - Bus10 2070 Zwijndrecht - Holland ICI CALDAIE SPA 56/58 Via G. Pascoli, 38 37059 Frazione Campagnola di Zevio - Verona - Italy INDUSTRIE FRACCHIOLLA SPA 74-75 S.P. per Valenzano km. 1,200 70010 Adelfia Canneto Bari - Italy IPACK-IMA SPA 98/100-107 C. So Sempione, 4 20154 Milano - Italy ITALPAN & C Sas 31 Via Braglio, 68 36015 Schio - Vicenza - Italy Jurry Hekking Metaal 50-51 Het Fiester 9 8106 PP - Marienheem - Holland KOELN MESSE SRL 92/94-96-97 Viale Sarca, 336/F, edificio 16 20126 Milano - Italy LABELPACK srl 48-49 Via Ciaikovsky, 29 20092 Cinisello Balsamo Milano - Italy MD MICRO DETECTORS SPA 32 Str. S. Caterina, 235 41122 Modena - Italy MONACOFIERE srl 101/103 Via Bernardo Rucellai, 10 20126 Milano - Italy MORELLO FORNI srl 16 Via Raffaello, 6 90145 Palermo - Italy NOREA SRL II COV Via Balzac, 2 20128 Milano - Italy

novacart spa 12/14 Via Europa, 1 23846 Garbagnate Monastero Lecco - Italy PE LABELLERS Spa 35 Via Europa 25 46047 Porto Mantovano Mantova - Italy PET ENGINEERING SRL 82 Via Olivera 42/44 31020 San Vendemiano Treviso - Italy PFM SPA 47 Via Pasubio, 49 36036 Torrebelvicino Vicenza - Italy PIETRIBIASI MICHELANGELO SRL 72-73 Via del Progresso, 12 36035 - Marano Vicentino Vicenza - Italy PIgo srl 69/71 Via Pontaron, 30 36030 Caldogno - Vicenza - Italy PSS POTRAVINARSKE STROJARNE SVIDNIK, A.S. 85 Sovietskych Hrdinov 460/114 08901 Svidnik - Slovakia

RU IN CAR Srl 34 Via Repubblica, 122 25068 Sarezzo V.T. - Italy SENSOTECH GMBH 83-84 Steinfeldstrasse 1 D-39179 Magdeburg Barleben - Germany SITEP srl 61 Viale Enzo Ferrari, 6 Località Gualdo 44019 Voghiera - Ferrara - Italy SMI SRL 52-53 Via U. Coralli, 3/11 40026 Imola - Bologna - Italy SOBATECH BV 18-19 Karveelweg 9 6222 NJ Maastricht - Holland SORDI Impianti SRL 39 Via Paolo Gorini, 9 26836 Montanaso Lombardo Lodi - Italy TECNO PACK Spa 40-41 Via Lago Di Albano, 76 36015 Schio - Vicenza - Italy TECNOMEC SNC 81 Via O. Boni, 35 43029 Traversetolo Parma - Italy

Quadrant Engineering Plastic Products 64 Hardstrasse 5 5600 Lenzburg - Switzerland Rademaker bv 5/7 Plantijnweg 23 - P.O. Box 416 4100 AK Culemborg - Holland RIMINI FIERA 104/106 Via Emilia, 155 47921 Rimini - Italy ROCOL 68 House Swillington LS26 8BS Leeds - UK ROSA CATENE SpA 59-60 Via San Rocco 5/B 23801 Calolziocorte Lecco - Italy

UNIBLOCK ZANOTTI SPA 78/80 Via Martin Luther King, 30 46020 Pegognaga Mantova - Italy UNIVERSAL PACK SRL 54 Via Vivare, 425 47842 San Giovanni in Marignano - Rimini - Italy

RPC Group Plc 33 Registered Office, Sapphire House, Crown Way NN10 6FB Rushden - UK

Velo Acciai srl 89 Via S. Lorenzo, 42 - Cà Rainati 31020 S. Zenone degli Ezzelini Treviso - Italy

TEKNO STAMAP SRL 17 Via Vittorio Veneto, 141 36040 Grisignano di Zocco Vicenza - Italy TESTO SPA 62-63 Via F.lli Rosselli, 3/2 22019 Settimo Milanese Milano - Italy

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com _INDICE FP 5-14.indd 1

29/12/14 11:23

FT-NIR Spectroscopy for Liquid Milk Analysis

For all your dairy applications...

raw milk & milk drinks cream & sour cream yogurt & desserts milk & whey powders lactose & whey protein concentrate hard & soft cheese

Bruker Optics’ MPA FT-NIR delivers excellent precision and accuracy for determination of constituents in liquids, solids and powders, and everything in between. Our Liquid Sampling Module (LSM) adds the capability to analyze raw milk, as well as products that do not require homogenization. Sample analysis is fully automated – including cleaning, and will handle liquids from whey to ice cream pre-mix. MPA with LSM is very easy to use – we can have you up and running in less than a day, including operator training. The MPA/LSM combination provides a true, single instrument solution for all of your IR/NIR applications for process and quality control functions in your plant.

Innovation with Integrity

Bruker Optik GmbH Rudolf-Plank-Str. 27 76275 Ettlingen Tel. +49 7243 504 2000 Fax. +49 7243 504 2050 E-Mail: info@brukeroptics.de

F T-NIR