The Fi Europe Daily 2009, issue 1 by Simon Croft

the F O O D

Tuesday 17 Nov 2009

Fi and Ni Conference Programmes Today

An overview of today’s sessions from an impressive line-up of experts. There may still be places left if you hurry! page 19

The FI Excellence Awards Are Here

Which are the ingredients with the X Factor? Check out the nominations ahead of tonight’s Awards Ceremony. page 3

Exhibitor Listing

A-Z listing of more than 1,200 exhibitors with stand numbers. page 21

Floor Plan

The exhibition floors mapped out to help you find the stands, conferences and seminars you’d like to visit today. page 21

Visit The New Product Zone

See the latest innovations from some leading suppliers. page 46

Seminars Today

A multitude of topics from an array of different speakers. page 46

Lunchtime Session

Meet a creative chef in action, get some inspiration! page 46

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Opening hours: 10.00 - 18.00

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I N G R E D I E N T S

E U R O P E

Upturn in exhibitor numbers despite economic downturn The fact that many of Europe’s economies are still in the doldrums has done nothing to deter companies from exhibiting at Fi (Food ingredients) and Ni (Natural ingredients) 2009. 1,259 exhibitors have taken space at the trade show, Europe’s largest ingredients industry gathering. This represents a 12% increase on 2007 figures, and the amount of space dedicated to the show floor is also up on 2007, by just over 8%. Exhibitors are coming from 55 different countries, compared with 46 two years ago. Greg Cherry, the event’s director, believes this is testament to

the resilience of the industry and food and beverage manufacturers’ commitment to innovation. “These are difficult times for every sector of the food industry but the size of this year’s exhibition suggests that conducting business face-to-face is as important as ever and that end-product manufacturers are continuing to innovate and invest in new product development. “The fact ingredients suppliers still deem it worth their while to invest in this show is evidence that it is regarded as an unmissable event and we are absolutely committed to making the best use of

Greg Cherry: FiE is regarded as an unmissable event by the industry

their time and giving them excellent value for their money.” The show’s organisers are also confident that, despite a challeng-

ing economic environment, around 20,000 food professionals will take time out of their schedules to attend Fi and Ni 2009. The calibre of speakers at this year’s conference will be a major attraction for many visitors. Preeminent scientists, nutritionists and R&D experts from Yakult, Danone, Unilever, GlaxoSmithKline, Nestlé and Mars are among the voices that will be heard during the three-day conference. The modular format of the programme enables delegates to optimise their time at the show by choosing which of the 19 sessions they want to attend.

Clever features enrich visitor experience Besides the exhibition itself, a host of new features promise to enhance the Fi experience for visitors. To help visitors get as much value as possible from their time in Frankfurt, for the first time ever in 2009 there will be breakfast briefings and lunchtime demonstrations. Taking place on the first and second days of Fi Europe from 9:15am to 10:00am before the exhibition opens, the Fi Breakfast Briefings give delegates the opportunity to hear the latest in-depth market analyses and insights from the Nielsen Company and ING over an excellent breakfast. Visitors wanting to make the most of their lunch hour will be interested in the free ‘On the Couch’ sessions which take place at 12:30pm on all three days of the

show. Aimed at professionals involved in product development, the lunchtime learning sessions are free to attend. Today will see Chris Jones, Creative Chef with Newlyweds Foods & McDonalds European Chef’s Council, giving a live demonstration of product development and taste creation. Tomorrow Professor Tudor Rickards, Professor of Creativity and Organisational Change at Manchester Business School, will reveal how you can refocus the way you think to drive creativity and product innovation. On Thursday, Dr Paul Berryman, CEO of Leatherhead Foods, will throw the floor open to the audience, inviting visitors to ask any food related questions they want answered. Another first at Fi 2009 is the

THMPD (Traditional Herbal Medicinal Products Directive) Masterclass, which takes place on Thursday from 10.00 to 15.00. This educational session is aimed at helping supplement and natural product manufacturers and distributors find out what the directive means to them and how they can make legitimate health claims.

BOOK your

conference modules

at the FiE and Ni conference registration desk NOW! Places are strictly limited – so book early to avoid disappointment! The registration desk is located next to the main registration desk in the Galleria.

New direction for ingredients site Following extensive user research, www.ingredientsnetwork.com, United Business Media’s website for the international food and ingredient community, is being relaunched at this year’s show. The revamped website will be more heavily focused on endproducts, providing breaking news on new food and beverage products and industry developments as well as indepth profile interviews (continued on page 3)

From innovation to cultivation

For Barry Callebaut, answering the call for healthier chocolate begins with the natural goodness of the cocoa bean. All we have to do is preserve it.

Visit the ooth b t u a b e l l Barry Ca th 8E5 o o B – 0 . 8 Hall

Whether it be origin chocolates embodying the unique flavors of a particular country or region, our growing range of organic and fair trade chocolates, our low calorie crunchy textures or cocoa and chocolate preserving the highest amounts of antioxidant cocoa flavanols, Barry Callebaut’s dedication to innovation is all about going “back to the bean”. Find out how cocoa flavanols are the most powerful known antioxidants with an array of positive effects on the body and the mind. Discover how ACTICOA® chocolate contains 3 times more antioxidant cocoa flavanols than any other chocolate product and how we can produce rebalanced chocolate significantly lower in sugar and/or saturated fats for a healthier, more satisfying sense of indulgence. www.barry-callebaut.com

Ocean Spray has a lot of berries for this FiE

Five minute interview: Paul Isherwood

Ocean Spray’s Ingredient Technology Group is unveiling a new addition to the sweetened dried cranberry (SDC) range at this year’s FiE. Ocean Spray says the Whole SDC has been developed in response to demand from snack and confectionery manufacturers for larger fruit pieces for consumers to enjoy. With the cranberry’s characteristic red colour, sweet tart taste and process tolerance, the larger Whole SDC is said to be ideal for use in the growing category of trail mixes, confectionery and healthy treats. Kristen Borsari, global senior marketing manager with Ocean Spray ITG, said: “Our customers in the snack and confectionery sectors have responded positively to the Whole SDC. Sweetened dried cranberries deliver taste, health, colour, process tolerance and now piece size variety too. “One of the key benefits of our SDC range is its versatility,” Borsari added. “We have a range of moisture contents and sizes, from sliced for larger bakery applications to double-diced for cereal

How would you describe your day job? My current responsibilities include leading the quest for new knowledge of technologies and products from outside the business, reviewing technical trends or emerging solutions to support growth, developing the external network to extend the company’s capabilities and leveraging existing contacts and networks to identify new opportunities. Specifically this involves enhancing the partnerships with our suppliers, resulting in more clearly defined innovation agendas and establishing collaborations with new organisations offering alternative or novel solutions to our business wants. It’s all about relationship management.

bars, so we’re pleased to be able to complete the offering with the Whole SDC.” Visitors to Ocean Spray’s stand can sample the new Whole SDC, along with Ocean Spray’s full range of sweetened dried cranberries. There is also a section of the booth dedicated to the cranberry’s health benefits, following the launch of Ocean Spray’s ‘One berry, Whole body’ campaign for holistic health and wellness earlier this year. Ocean Spray ITG offers a range of fruit ingredients including sweetened dried cranberries, BerryFusions Fruits, cranberry powders and purée – all available year round. 8C20

A new direction for web site (continued from page 1) with key industry players. Stories will be researched and written by a web editorial team in daily contact with all the major food manufacturers. The site will be free to access and users will have the opportunity

to sign up to receive a free weekly newsletter. Ingredient suppliers will be able to publicise their ingredients yearround on the site via paid-for 600 word profiles and banner advertisements.

Paul Isherwood is director, innovation and external networks with GlaxoSmithKline Nutritional Healthcare R&D. His presentation ‘Utilising open innovation and supplier collaboration in the downturn’, is at 13:45 tomorrow (Module T3). The conference registration desk is located next to the main registration desk in the Galleria.

What will you be talking about at the conference tomorrow? The key elements of the topic include utilising open innovation and supplier collaborations as a business tool with particular emphasis on the current economic downturn. I will look at some of the challenges in developing these relationships to promote long term innovation and how they might lead to delivering innovation ahead of schedule – better, quicker and cheaper. The differences between closed and open innovation as growth strategies within companies will be compared. An understanding of how to generate internal and external ideas to fuel the pipeline and

ration with, external organisations. ENIGMA focuses on enabling GSK Nutritional Healthcare to engage more effectively with its external network and finding ways to share our strategies to allow organisations to align their capabilities and ideas with our ambitions.

balancing the use of suppliers, universities and scouting networks as sources of ideas will be given. The importance of changing the internal culture and promoting innovative behaviours is another critical element, as well as tackling those traditional internal barriers. Why should delegates come and listen to your module at the conference? To learn from some of the experiences that GSK Nutritional Healthcare is having in its collaborations with external organisations to find solutions to product, packaging, technology and research goals. Additionally, to understand what it’s like to work with us on our innovation programme. ENIGMA stands for External Networking & Innovation Groups for Market Advantage. The aim of the ENIGMA process is to improve the quality and quantity of product and pack-related innovation we use that is developed by, or in collabo-

What do you think are the biggest challenges currently facing ingredient manufacturers operating in Europe? From both the ingredient supplier and the food manufacturer point of view the challenges are similar and I would summarise them as follows: balancing technology led versus consumer led innovation to achieve successful R&D, managing an increasing legislative agenda whilst finding opportunities for growth and step changing our solutions by implementing radical innovation. What do you think are the greatest opportunities currently open to ingredient manufacturers operating in Europe? Again I would link together the opportunities across the supply chain as: seeking more collaborations and forming more alliances, looking across the industry and beyond for ideas and solutions, evaluating fast track innovation mechanisms, customer and consumer engineering (tailor-made solutions and exclusivity deals) and focusing on the short term, but balancing that with a longer term view.

The Food Ingredients Excellence Awards 2009 are being held today This years’ final judging of the Fi Excellence Awards is held today. See the finalists present their ingredients and the judging for yourself – the presentations are open and free of charge for all visitors, exhibitors and press BAKERY INNOVATION OF THE YEAR

CONFECTIONERY INNOVATION OF THE YEAR:

J RETTENMAIER & SOEHNE GMBH & CO KG

Product: Biscuitine 580 Stand: 8E10

Product: VITACEL Corn Fibre MF 401 Stand: 8L55

NATIONAL STARCH FOOD INNOVATION Product: N-Dulge FR Stand: 8H20

10.00 10.45 11.30 12.15 13.30 14.15 18.00

LODERS CROKLAAN BV

AARHUSKARLSHAMN AB

Product: DELIAIR NH Stand: 8H19

FUJI OIL EUROPE

Product: REDUSAT Stand: 8Q19

DAIRY INNOVATION OF THE YEAR

CHR HANSEN A/S

Product: CHY-MAX M Stand: 8H5

DAIRYGOLD FOOD INGREDIENTS

Product: Zero Salt Pumpable Soft Cheese Stand: 9B36

AWARDS CEREMONY STARTS 18.00 TODAY

SAVOURY/MEAT INNOVATION OF THE YEAR

CHR. HANSEN A/S

Product: Bactoferm Rubis Stand: 8H5

DSM

Product: Maxavor Chicken YE Stand: 8K22 / 8K26

FRIESLANDCAMPINA KIEVIT Product: Vana Crema 78 D Stand: 8L6

SNACKS/ON-THE-GO INNOVATION OF THE YEAR

LYCKEBY CULINAR AB Product: Culinax Stand: 8H6

ROUSSELOT SAS Product: AperoMallow Stand: 8K14

EPI INGREDIENTS Product: Yoggets Stand: 8Q9

Bakery/Snacks Conference Room: 9.1

Dairy/Savoury Conference Room: Ratio

Confectionary Conference Room: Impuls

J Rettenmaier & Sohne - Vitacel Corn Fibre MF 401

Chr Hansen a/s - CHY-MAX M

Rousselot SAS - Aperomallow Lyckeby Culinar ab - Culinax EPI Ingredients - Yoggets National Starch Food Innovation - N-Dulge FR Awards Ceremony Starts

Dairygold Food Ingredients - Zero-Salt Cheese Chr. Hansen a/s - Bactoferm Rubis DSM Food Specialties bv - Maxavor Chicken YE Frieslandcampina Kievit - Vana Crema 78 D

Loders Croklaan bv - Biscuitine 580 Aarhuskarlshamn ab (publ) - Deliair Fuji Oil Europe - Redusat

THE FI EUROPE DAILY 2009

Stern-Wywiol bakes up a feast

Stern-Wywiol Group’s technology centre

quality and cutting costs. SternEnzym specialises in the development, production and marketing of tailor-made enzyme systems for candy, pasta and bakery

Lipid Nutrition adds palm-based tocotrienol to range New from Lipid Nutrition, a manufacturer of lipid-based health ingredients, is Vitatrin, a palm-based tocotrienol which belongs to the vitamin E family. Tocotrienols are powerful antioxidants capable of neutralising free radicals. In addition to previewing this new ingredient, Lipid Nutrition is communicating the latest news on its other ingredients in the areas of weight management, heart health and neural development and infant nutrition. Clarinol CLA, Lipid Nutrition’s

body-shaping ingredient, now has more than 50 human clinical trials under its belt, making it one of the most researched slimming ingredients on the market. The ingredient was approved by the US Food and Drug Administration (FDA) in July last year and is expected to gain Novel Food approval in Europe in 2010. PinnoThin, Lipid Nutrition’s other weight management ingredient, suppresses the appetite with its satiety effect. It is available in both powder and oil formats.

For heart health and neural development, Lipid Nutrition is showing Marinol, a marine based omega 3 ingredient which is available in flavour-friendly fish oil and powder. Visitors are being invited to try some food products containing Marinol, so they can satisfy themselves that there is no ‘fishy flavour’ to put off consumers. Betapol, the company’s infant nutrition ingredient, is touted as ‘the closest match to mother’s milkfat’. Formulas enhanced with

Betapol are said to offer more of the same nutritional benefits and positive health effects as breast milk, compared to non-enhanced formulas. Furthermore, between 14:00 and 15:30 today, Dr Alfred Haandrikman, R&D director with Lipid Nutrition, will contribute to the Satiety & Weight Loss Management Opportunities module of the Food Ingredients Conference, where the latest insights into weight management will be shared. 8G39

FrieslandCampina Kievit encapsulates the goodness

Vana Crema 78 D has been nominated for the Food Ingredients Excellence awards

At Fi Europe 2009, FrieslandCampina Kievit is presenting its range of encapsulated and spray dried ingredients. Vana-Sana is the brand name of FrieslandCampina Kievit’s encapsulated nutritional oils, including omega 3 and omega 6 fatty acids. The company says that its latest micro-encapsulation technology enables these sensitive ingredients to be incorporated into baby food products. FrieslandCampina Kievit has been developing its creamers and foamers for beverage applications for over a hundred years, and the functionality of its product range now includes whitening, milk taste and foam. The opportunity to offer

Unequaled Ingredient

with

Rousselot® Gelatine is a multi-talented ingredient. Its multiple and powerful properties make it irreplaceable in all food industries. At FIE 2009, Rousselot showcases the world’s most comprehensive and versatile range of Gelatines. Get acquainted with our newest offerings and experience world firsts on our stand!

consumers premium products that respond to their needs for health and well-being is also provided: capabilities include cold solubility, non-HVO, low TFA, low Sats, omega 3. Alternatively, FrieslandCampina Kievit offers a range of economy creamers and foamers that can reduce costs. FrieslandCampina Kievit is also presenting one of the company’s latest inventions. Vana Crema 78 D has been nominated for the Food Ingredients Excellence awards, and is described by the company as a new generation of fat powders for savoury applications (it is also appropriate for other applications) based on High Oleic Sunflower Oil which, says

Frieslandcmapina Kievit, responds to the British Retail Consortium and Food Standards Agency’s requested decrease of saturated fatty acids by at least 80% compared to similar fat powders based on palm oil. The company says that Vana Crema 78 D not only has excellent taste and functionality, but also a shelf-life of 18 months. Also highlighted by the company is its range of ingredients for the bakery segment, including powder solutions for instant topping bases, fat powders, batter stabilisers, encapsulated nutritional oils and dairy specialties such as mascarpone, ricotta and quark in powder. 8L6

DSM unveils more natural innovations

DSM is unveiling its latest natural solutions at Fi Europe 2009. Highlights include the launch of MaxiBright, a natural enzyme for whey decolourification and soy milk decolouring, and Panamore Spring, which the company describes as a breakthrough alternative to CSL and SSL chemical emulsifiers. Maxavor Chicken YE, which DSM says is the first chicken flavour that can be simply labelled as a ‘yeast extract’, is also being presented. This ingredient has been nominated in the best savoury/meat innovation category at the FiE awards. MaxiBright represents an industry first, says the company. A natural, food grade, fungal-based enzyme, MaxiBright has been specifically designed for whey decolourification and soy milk decolouring. With MaxiBright, DSM believes that producers can now benefit from a natural and costeffective solution for consistent product quality. DSM is also showcasing Panamore Spring, an extension of its Panamore enzyme technology. Developed to replace calcium and sodium stearoyl lactylate (CSL and SSL) emulsifiers, Panamore Spring offers bread manufacturers a natural, cost-effective, sustainable and consumer-friendly alternative to chemical emulsifiers, according to the company. Used at far lower dosages than SSL, DSM says that it also delivers major savings through lower ingredient costs and reduced handling, and results in a more stable, tolerant dough with soft crumb structure, good volume and superior shelf life. Other products from DSM on show include Maxilact and DelvoYog, which the company says are uniquely synergistic: DSM is demonstrating premium yoghurt concepts achieved through using these two ingredients in combination. 8K22/8K26

Unmatched properties! Whipping Emulsifying Enhancing flavor Stabilizing Thermo-reversible Water-retaining

Gelling Texturizing Foaming Binding And many more…

The bakery-related businesses within the Stern Wywiol ingredient group are offering mouth-watering options when it comes to enzymes and other solutions for improving

products. At FiE, it is extolling the virtues of sulphydryl oxidase, a new protein crosslinker which is said to enhance the texture and flavour of baked goods. There is also potential for reducing production costs, says SternEnzym. Meanwhile, flour treatment company Mühlenchemie is showcasing its most recent strategies for standardising, improving and fortifying flour. These include its latest products for dramatically reducing bakers’ use of flour improvers, and so cutting costs. This is on top of its ‘gluten booster’ EMCEglutenplus, and the ‘concentrated and

efficient’ carboxylesterases in its Alphamalt EFX range. DeutscheBack has bakery mixes, additional ingredients and convenience products as its area of expertise. For the patisserie sector, this supplier is presenting a new apple fruit mix and a quark dough concentrate from its TopSweet range, twinned with various flavourings. Value-adding options for bread include TopBake Easy Roggen and TopBake Mediterran, says the company. Beyond bakery, SternEnzym is also offering some clear benefits to the distilling industry, including two special enzymes for optimising alcohol yield. 8L39

FIE 2009 Frankfurt >>> Welcome on Rousselot stand # 8K14

THE FI EUROPE DAILY 2009

Wild naturally focuses on colours and flavours

Many of the formulations on Wild’s stand, incorporating its natural

flavours and colours, look forward to changes in EU regulations and food approvals over the next couple of years. Take the example of Wild’s premium ‘from the named fruit’ (FTNF) flavour extracts. The company ranks production of FTNF flavour extracts among its core competences.

According to Wild, these extracts meet to the letter the definition of ‘natural flavours’ laid down in the forthcoming EU flavouring regulations, which come into force in 2011. It says they offer all the taste and stability that food and beverage manufacturers will require for their various product applications. Another 2011 date that Wild has noted in its diary is the probable EU approval of stevia as a sweetener. Hardly surprising, then,

that the company is offering samples of product concepts in the form of drinks formulated with this natural zero-calorie sweetener. When it comes to natural plant extracts, the company is presenting a selection of premium tea and herbal extracts, along with natural functional extracts. All of this chimes with Wild’s slogan for FiE 2009: ‘We grow your business, naturally’. 8K29

News of new products from ABF Ingredients This year has seen the ABF Ingredients (ABFI) group announce several plant expansions and mergers. These include the recent merger of PGP International and Protient Inc. PGP International had already expanded its product portfolio with the addition of its sister company, Ohly America’s, product Nutri Sperse, a line of oil-based transfree nutritional powders, and ABITEC’s medium chain triglycerides for the food and beverage industries. The company says that

these new products, together with the dairy based proteins from Protient, provide PGP International the opportunity to present a broad array of specialty ingredients to a larger, international customer base. Ohly opened its new Food Application Centre and sales office in Shanghai and the new Yeast Extracts plant in Harbin, China is expected to be on stream by the end of this year. This will be equipped with the latest technology and will produce upwards of

15,000 tonnes of yeast extracts for the food and fermentation markets. AB Enzymes recently saw the completion of its plant expansion in Rajamaki, Finland. The extra capacity was urgently needed to meet supply demands for enzymes in the food, animal feed, baking and textile industries. Having now been commissioned, the plant is fully operational. On the ABFI stand are product demonstrations and samples from several of its constituent companies,

including a multigrain granola bar with non-GMO ingredients, a cookie with rice crisps and a chocolate bar with rice crisps. ABFI is also providing visitors with information on new product development. 8C19

Chocolate is good for you says Barry Callebaut Visitors who like a mystery are heading to the Barry Callebaut stand, where the company is promising to reveal the secret powers of the cocoa bean. According to the company, it is a challenge to preserve the natural ingredients of chocolate, rather than replace them with artificial substitutes or additives. Chocolate in general, says Barry Callebaut, already has some intrinsic health benefits: fibres are naturally present; it contains essential minerals (iron and magnesium, calcium in milk chocolate) and vitamins (D, B12 in milk chocolate); it contains

only a limited amount of cholesterol and only a very small amount of trans fatty acids; and it has a low glycemic index. Developing healthy chocolate, according to the company, means going back to the beginning of the process – the cocoa bean itself – the main goal is to preserve what is naturally present in the cocoa bean. According to Barry Callebaut, a fully-grown cocoa bean contains more than 200 substances that can promote good health. This means that fundamental research into preserving these health benefits starts at the cocoa planta-

tions. Due to its presence in the countries of origin, Barry Callebaut says that it can investigate, together with the cocoa farmers, ways of growing, harvesting and treating the beans. Every step in the production process is important, as too are the roasting, mixing and conching. The company claims that its Acticoa cocoa and chocolate products are made via a balanced chocolate making process during which the cocoa flavanols, naturally part of the cocoa bean, are retained to the maximum, where in the traditional production process

they are partially lost. Barry Callebaut claims that Acticoa chocolate contains one of the highest cocoa flavanol levels in the world. Together with its explanation of the mysteries of the cocoa bean, Barry Callebaut is talking to visitors about its Exquisite Origin chocolates – Mexico, Malaysia, Togo and Congo – about how the company continues to invest in the optimisation of its organic and fair trade chocolate; and about its Croquoa texture, which it describes as an amazing cocoa and sugar-based new experience. 8E5

Our new business model reflects a clear need of our customers to have a partner which can assist them in building consumer preferred products faster and at better value. At Kerry we are focused on this and we have now brought together our numerous ingredients and flavour businesses into one, to help better serve our customers in meeting today’s

time to market and project execution costs. Key topics that the Kerry Ingredients & Flavours team will address during FiE09 will include: • Meeting today’s health and wellness demands (fat, salt, sugar reduction, clean label alternatives and weight management) • Enhanced functionality solutions (cost reduction and process improvement solutions) • Optimising consumer appeal (indulgent taste and texture enhancement systems) This year’s FiE provides the first chance for consumers and manufacturers from the EMEA

EDITORIAL Editor Simon Croft Reporters Paul Gander, Ian McMurray, Lynda Serby Photographer Chris Taylor

Sales manager Rene Striekwold Tel: + 31 346 559 458 Email: Rene.Striekwold@ubm.com Sales coordinator Marilene Meijer Tel: + 31 346 559 457 Email: Marilene.Meijer@ubm.com

Integrating solutions for customers is key challenging environment. As a result of recent acquisitions and internal product development, Kerry has one of the broadest portfolios of ingredients and flavours technologies in the industry. With the increased pressure on manufacturers to bring new products to market more quickly, the demands on product developers are intense. Co-ordinating a range of suppliers to tackle one brief can be slow and suppliers that have the capability to provide multiple technologies and have wide market-specific applications expertise can significantly cut

Dutch Protein & Services is presenting three product concepts today. The first is a new emulsifying and stabilising application using rice-based ingredients to reduce recipe costs and provide a “natural, and label-friendly way of water, fat and protein stabilisation” says the company. DPS is also presenting Protec AO, a natural E-nr. free Citrus Extract that extends shelf life of various products. Protec AO is integrated with DPS’s marinade concepts that are formulated to improve structure and yield of meat and fish. Additionally, DPS has developed a new Original Tempura coating. This tempura stands out because of its airiness and crispiness, says the company. In addition, increased pick-up is realised while the total eating experience is improved, according to DP&S. 8L1

SALES

A point of view Oliver Kelly, president of Cereal & Sweet Markets for Kerry Ingredients & Flavours, explains why Kerry is unveiling its ‘go-tomarket’ strategy at this FiE

Triple debut from DP&S

ART & PRODUCTION Ad production Mark Sales Page design Avant Garde (Croydon) Ltd At the show Hazel Croft Publisher Nik Rudge Printed by Partnion Published by UBM Information Ltd, PO Box 200, 3600 AE Maarssen, The Netherlands Tel: +31 364 559 444

region to interact with Kerry Ingredients & Flavours and to understand just how this new integrated business-model can work for them. 8M5

© UBM Information Ltd 2009. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording or any information storage or retrieval system without the express prior written consent of the publisher.

THE FI EUROPE DAILY 2009

Healthy solutions for tasty food. Vivinal GOS. FrieslandCampina DMV is the expert in dairy ingredients for the food industry. We offer solutions to global trends, such as health and authentic taste. Vivinal GOS is a prebiotic which combines improving calcium absorption, digestive health and immunity enhancement with a clean taste. Vivinal GOS helps your body help itself. Visit us at Fi Europe, stand # 8L8.

www.dmv-international.com

Fresh thinking for your business, daily

Introducing Novamyl® Pro - a new innovation key for bakeries Bakeries in Europe identify the “ability to innovate” as a key challenge for the future. At Novozymes, we invest 14% of our revenue on R&D to pioneer new enzyme innovations. Our latest solution, Novamyl Pro, offers bakeries the ultimate tool to differentiate quality, and continues our tradition to create freshkeeping solutions that strengthen our customers’ business and brand building efforts. Sign up for case studies on how bakeries are innovating for the future with Novamyl® at www.novamyl.com

VISIT US AT HALL 8, BOOTH 8C64

Potato proteins can be used in the bakery, as well as in processed meat products

Solanic’s versatile potato proteins Today, Solanic is talking to visitors here at FiE 2009 about its developments with potato proteins. According to the company, these exceed the best animal or vegetable proteins currently on the market and require neither allergen nor E-number declaration. Solanic says that its potato proteins offer excellent emulsifying capacity, powerful gelling ability, high foaming power, good water binding and great texture stability. For processed and meat products, Solanic says that in frankfurters, paté and luncheon meat, the unique combination of emulsifying and gelation of Solanic’s potato proteins yields very stable products, with excellent texture and mouthfeel. The dose required compared to caseinates is 30-50% lower, creating costeffective, allergen-free opportunities. 100% vegetarian and vegan solutions

can be offered to suit customers seeking alternatives to animal proteins like egg albumen, says the company, pointing out that allergenic proteins like wheat gluten or soy can be successfully replaced. According to Solanic, the use of its potato proteins helps to improve crumb volume and softness in bakery applications, and also restores the nutritional protein balance of gluten-free bakery products, which is often deficient compared to wheat-based products. The exceptional emulsification capability of the Solanic potato protein fraction, says the company, allows total egg replacement in mayonnaise and dressings, while the foaming, emulsifying and gelling characteristics are said to make it ideal for ice cream applications. 8E6

Tate & Lyle Creamiz starch has reduced fat with creaminess As part of its Optimize platform, targeting customer-process optimisation and cost cutting, Tate & Lyle (T&L) Food Ingredients Europe is smoothing the way to new applications with its Creamiz starch. While reducing fat content in products by up to 30%, and cutting costs, the new starch is said to maintain a creamy mouthfeel and texture when applied to dairy and convenience foods. T&L’s product manager for texturants Clotilde Feuillade said: “With the continuing move towards health and wellness, consumers are placing more emphasis than ever before on a balanced diet. Creamiz will help manufacturers respond to this by reducing the fat content of their products while keeping the cost down. Creamiz is special in that it will do so without having any negative effect on taste.” The product uses starch modification technology to generate all these benefits.

T&L says it has already produced several prototypes using Creamiz, including low-fat cream desserts and yogurts, many of them displayed on its FiE stand. “Because modified food starches are used in a wide range of food products, Creamiz can in many cases be used to reduce the fat content without adding an additional ingredient to the ingredient declaration on the label,” said Feuillade. Caroline Sanders, marketing director at T&L Food Ingredients Europe added: “We are committed to expanding our portfolio of products produced in Europe, and continue to work on a range of new food starches and applications.” A further advantage of the starch is that it can be used on standard food manufacturiing lines without the addition of specific dosing or handling equipment, says the company. 8M35

No additives No compromises No limitations Novation We understand everyone’s needs are different. That’s why over the last 13 years, we’ve developed more than 20 quality Novation® functional native starches that perform in the widest variety of processes and applications. Now you can produce top quality, additive-free or organic convenient foods.

Say yes to clean label convenience.

Sensus’ new corporate identity Fibre provider Sensus has unveiled a striking new corporate identity designed to reflect its focus on innovation, professionalism and customer support. The Dutch-based manufacturer and supplier of Frutafit inulin and Frutalose oligofructose argues that inulin is becoming the soluble dietary fibre of choice for food and beverage manufacturers around the world. It can enhance the taste and texture of a host of products, it adds, from dairy and bakery to drinks and ice cream. Inulin’s principal claim to fame, however, is as a provider of a prebiotic effect which is THE FI EUROPE DAILY 2009

understood to promote the growth of beneficial bacteria in the colon. The fact that it is low in calories and can help to promote a feeling of satiety also makes it ideal as a weight-management ingredient, Sensus reports. In addition, it is said to fuel higher levels of calcium absorption, which is important for bone health. But as well as being a producer and supplier, Sensus emphasises its role as a partner, offering market knowledge and tailor-made support in terms of product development, nutrition, processing and application, labelling, legislation and claims. 8L15 9

To find out more, visit www.foodinnovation.com/novationforeveryone

Savoury marshmallows from Rousselot ZMC’s wide product range

Samples of new gelatine-based products, including savoury marshmallows, are available on the stand of manufacturer Rousselot . The company says it spotted an opportunity to propose new

options for the growing savoury snacks market. “But these products are often high in salt or fat,” said communication manager Caroline Brochard-Garnier. So consumers are often torn between their love of snacking and their commitment to weight-management. “The challenge was then to make a snack which is at the same time healthy, tasty and compatible with on-the-go consumption,” Brochard-Garnier added. Its Apermallow product is a fatfree, low-salt, low-calorie snack which can be produced in different flavours, from cheese to paprika or cumin, says Rousselot. Gelatine was the obvious candidate as the principal ingredient, it adds, given its gelling, whipping and water-binding properties. It also promotes flavour release and has a mouthfeel that

mimics fat. Protein or fibre content could be boosted, if required. The savoury marshmallow could be used as a filling between wafers, Rousselot suggests, act as the matrix or a savoury nutrition bar or even take on a role in ‘new cuisine’ with its novel combination of textures, flavours and – potentially – shapes. A European patent was applied for in May this year, and the product has been shortlisted in the snack/on-the-go category of the FiE Awards (see page 3). Part of Vion group, Rousselot is a leading manufacturer of hydrolised collagen as well as gelatine. It has a global production network of 12 plants and numerous sales offices around Europe, the Americas and Asia. 8K14

Range of animal proteins by Campus Italian company Campus describes itself as a young, dynamic producer of functional raw material and innovative systems who study, develop and produce (including for private label) innovative functional ingredients for the food industry, in particular the meat sector. One aspect of the company’s focus at this FiE is animal proteins. At its plant in Torino, Campus manufactures a wide range of functional and non-functional animal proteins of var-

ious origins, in particular pork, beef and chicken. The company also produces defatted pork in powder form, used as a meat extender/replacer in many applications. Campus’s main products include high gel pork proteins for emulsified sausages; special meat powders for dry fermented salami, to reduce costs and ripening times; functional pork proteins for brines to be injected in cooked products; protein compounds for injection of fresh meat and raw

sausages; high gelling pork and beef extender; low collagen pork and chicken hydrolisates; low collagen, high protein chicken broth as a protein booster; enzimatically modified functional proteins to be used at 0.5% in the final product with, says the company, great texture and hot binding. According to Campus, these proteins can be produced with a distributor’s brand and packaging in selected countries. 8L35

AAFI offers patent-pending technologies AAFI is a producer of celluNew ingredients to improve lose ethers worldwide and mouthfeel, dairy protein stasays that it is the world’s only bilisation, thermal gelation producer of refined wood and flavour encapsulation are rosin. It provides specialty being introduced by Ashland additives and functional ingreAqualon Functional Ingredidients that manage the physients (AAFI) at FiE this year. cal properties of aqueous and New patent-pending technon-aqueous systems. nologies for easy dispersion The company says that and rapid hydration of cellulosic polymers are also being New ingredients improve mouthfeel says Ashland many of its products are derived from renewable and featured. AAFI is showcasing Aqualon and Blanose cellulose natural raw materials and perform lose, Klucel and AeroWhip gum, Benecel methylcellulose in a wide variety of applications. hydroxypropylcellulose and and hydroxypropylmethylcellu9B80 Supercol guar gum.

Zhejiang Medicines and Health Products Import & Export Co (ZMC) has evolved from a former state-owned enterprise in 1999 into a shareholding company and has been among China’s top 500 exporters for 13 consecutive years. Last year, ZMC’s export revenue achieved a record $415 million. The company’s key products include chondroitin and glucosamine, offering Chondroitin Sulfate Sodium 85/90/95% of food grade to EP/USP/JPC standard using shark, bovine, porcine or chicken source and Glucosamine HC1/Glucosamine Sulfate 2KCl/Glucosamine Sulfate 2NaCl in varying forms. ZMC also produces conventional Spirulina and Organic Spirulina, both being certificated under both USDA NOP and EU. ZMC

says that its laboratories pay significant attention to quality, stability and low heavy metal presence. Also supplied by ZMC are bovine/porcine/fish source collagen, in both food and cosmetic grades, which the company says have a narrow molecular weight distribution, are rich in amino acid and feature low heavy metal presence. These, the company notes, have passed Pony testing in Germany. Another ZMC product is milk thistle extract, which the company says may protect the cells of the liver by blocking the entrance of harmful toxins and helping remove these toxins from the liver cells. ZMC supplies pharmaceutical grade and dietary supplement grade milk thistle extract. 9F11

New organic cider apple extract from Val de Vire As far back as 2006, Organic Monitor valued the worldwide market for organic products at $38.6 billion – more than twice the size it had been in 2000. Interest in sustainability, environmental awareness and ethical sourcing have not decreased over the past three years – so it seems likely the organic market is now even larger. A company looking to capitalise on the desire for organic ingredients is Val de Vire Bioactives, which specialises in fibre and antioxidant extraction, and is introducing at Fi Europe today an organic version of its cider apple extract range. This includes Pomelite Bio, an organic apple prebiotic soluble fibre; Pomactiv Bio, which contains organic apple antioxidants; and Apple Synergic Bio, which combines both fibre and antioxidants from cider apples. Val de Vire Bioactives has also specifically developed an extract for the beverage market. Pomactiv One is a natural cider apple extract designed to be easily

incorporated in various beverage matrices with low organoleptic impact and high solubility. The company prides itself on minimising the carbon footprint of its raw materials, using the cider apples that have been traditionally grown for centuries around the company’s location in the heart of the Normandy countryside. By working with local producers, Val de Vire Bioactives says it ensures the safety and traceability of its raw material while preserving the ‘terroir’. 9B56

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FI EUROPE Stand B10 Hall 9

THE FI EUROPE DAILY 2009

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Research continues to support Brenntag introduces Neotame value of DHA, states Martek

DHA can help reduce age-related cognitive decline, says a new study

Martek Biosciences is highlighting what the company describes as the huge commercial potential for food and drink manufacturers using DHA. New research has again, says the company, underscored the benefits of DHA for brain and heart health, and landmark EFSA recommendations will help accelerate demand for DHA-containing products, which is already expected to grow at over 20% per annum for the next five years. Sector growth is heavily dependent on continuing scientific research into DHAâ&#x20AC;&#x2122;s benefits, says the company, and a new study using Martekâ&#x20AC;&#x2122;s algae-derived lifeâ&#x20AC;&#x2122;s-

DHA, presented at the recent International Conference on Alzheimerâ&#x20AC;&#x2122;s Disease (ICAD) in Vienna, tested DHA in healthy adults to see its effect on â&#x20AC;&#x2DC;age-related cognitive declineâ&#x20AC;&#x2122;. Karin Yurko-Mauro, PhD, the study leader, reported â&#x20AC;&#x153;healthy people with memory complaints who took algal DHA capsules for six months had almost double the reduction in errors on a test that measures learning and memory performance versus those who took a placebo. The benefit is roughly equivalent to having the learning and memory skills of someone three years younger.â&#x20AC;? This is the latest in a number of studies, according to Martek, that suggest DHA omega 3 may play a significant role in reducing the risk of developing dementia in later years. Research also suggests DHA may help maintain cardiovascular health and, for the first time, a European-wide recommended daily intake of 250mg per day for long chain omega 3 fatty acids was proposed by the European Food Safety Authority on this basis. While the exact level of omega 3s needed for optimal health remains under consideration, the EFSA proposal will establish minimum levels acceptable for inclusion in food products in order to make specific labelling claims. 8R9

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The NutraSweet Company has announced its new sweetener Neotame, which the company believes will soon be approved in the European Union. Neotame, which The Nutrasweet Company says is 8,000 times sweeter than sucrose, was cleared in 2007 by the EFSA (European Food Safety Authority) and has been approved already by global regulatory bodies including the WHO/FAO and the US Food & Drug Administration. As well a s its sweetness, other advantages claimed for Neotame include its flavour enhancing properties, the fact that it has no calories and that it allows for a clean label. In addition to savings on sweetener formulations, the company points out that Neotame creates less freight, handling and storage costs â&#x20AC;&#x201C; mak-

ing it a truly green sweetener. The Nutrasweet Company says that it expects to see many conversion s to Neotame blends in Europe when approved, based on its experience in other key markets such as the US, Mexico, Brazil, China, India, Indonesia, the Philippines and others. Alongside Neotame, The NutraSweet Company is also announcing the introduction of its new sweetener, Twinsweet, which the company describes as a sophisticated blend of aspartame and acesulfame, with superior properties for the food and drink industry in general and the chewing gum industry in particular. Neotame and Twinsweet are being highlighted on the Brenntag stand. 8C40

A point of view

The flexible and creative approach Volkmar Wywiol, Chairman of the SternWywiol Gruppe, shares his perspectives in a FiE09 interview In only 30 years you have built up a very substantial group of companies. How did it all start? I started in 1980 as a one-man business, with the idea of getting things moving in the world of ingredients. Since then we have grown continuously, and our aim has always been to put ourselves on a broader footing. There are now 11 companies in the group, and last year we achieved a turnover of â&#x201A;Ź322 million. FIE is an event that has helped us respond to our customersâ&#x20AC;&#x2122; wishes time and again. Your group is represented at the exhibition by eight firms. Why do you place so much emphasis on the individual companies? Each of the companies is set up as an independent centre of excellence. The firmâ&#x20AC;&#x2122;s name is the brand. We take the opposite course to the big organisations in the industry: we donâ&#x20AC;&#x2122;t merge. Any companies we take over, and our newly established specialist firms, show their highly individual potential in the way they present themselves â&#x20AC;&#x201C; both within the group and in public. You have built an applications technology centre in Ahrensburg, near Hamburg. How are the various disciplines interlinked? Our Techno logy Centre has pilot plant for bakery and dairy products, meat, delicatessen specialities, ice cream, beverages, chocolate and food supplements. 15% of our 300 German employees work in applications technology and development. An interdisciplinary exchange of information is part of our corporate philosophy and offers great potential for innovation. You attach great importance to the attributes â&#x20AC;&#x2DC;owner- managedâ&#x20AC;&#x2122; and â&#x20AC;&#x2DC;independent of the big organisationsâ&#x20AC;&#x2122;. Why is that? That is one of the reasons for our success â&#x20AC;&#x201C;

along with plenty of freedom and scope for personal initiative. We are quick, flexible, creative, and above all capable of partnership. As a family business we think in the long term. That gives us the strength to put unconventional ideas into practice, even if we have to wait quite a time before they turn out to be successful. And thatâ&#x20AC;&#x2122;s how it will stay. My son Torsten Wywiol, now 42 years old, is involved in the operative business as the managing partner of Herza Schokolade and also in the management of the groupâ&#x20AC;&#x2122;s holding company. How do you detect new trends in the food industry? We have strong international links. With 10 foreign affiliates of our own and numerous agents we are represented in over 100 countries. Our teams maintain close personal contact with their customers and hear about the changes that are taking place, the problems users have and what new solutions they are looking for. How do you think your group will develop in the next few years? Exports are the locomotive of our activities. We conduct 75% of our business outside Germany. There is still a demand for good, industrially-made convenience products in many countries, for example in booming regions like India and China. We take an optimistic view of the future, and we shall go on growing even in times of crisis â&#x20AC;&#x201C; thanks to our creativity and applications research. One final question: do you intend to grow from within, or acquisition? We prefer to grow from within; but we have no objection to takeovers either, if they result in synergisms. Over the years we have acquired a number of small firms or startups and developed them into internationally acknowledged specialists. Everybody is welcome to present their ideas and plans to us. 8L39

THE FI EUROPE DAILY 2009

Biscuitine 580 cuts ‘bad’ fats Treatt brings the taste of honey

Reducing the amount of hydrogenated fat, saturated fat and trans fat in recipes continues to be a key focus area for food manufacturers – particularly those producing ‘indulgence’ products. Rising to this challenge, Dutch fats and oils specialist Loders Croklaan has added a new product to its range of filling fats. Biscuitine 580 is a filling fat that is described as non-hydrogenated and free from trans fats and contains only a moderate level of saturated fats. It is being touted as

offering the first zerotrans, easy-to-process alternative to the slow crystallising filling fats that the chocolate confectionery industry is currently using to eliminate trans fats, without increasing levels of saturated fat. In contrast to lauric filling fats that offer similar processing qualities, Biscuitine 580 achieves saturated fat reductions of more than 25% in the end product, says Loders Croklaan. Biscuitine 580 is the first in a new generation of non-temper filling fats for countlines and other chocolate confectionery and bakery products like filled wafers. Loders Croklaan says the fact the product is already being used successfully in the large-scale production of chocolate products confirms its excellent application characteristics. Biscuitine 580 is a nominee for the Food Ingredients Excellence Awards 2009 in the most innovative confectionery ingredient category. 8E10

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c tural olour

Treatt has expanded its portfolio of Treattarome 100% natural distillates with the launch of two new honey products. Honey Treattarome 9802 and Honey Treattarome 9804 deliver a sweet, honey flavour, says the company, to a range of food and beverage systems without adding sugar or calories. Wholly distilled from fresh honey, these ingredients impart, according to Treatt, an authentic, rich aroma, and provide an effective alternative to honey in sweet formulations. Each distillate confers a different nuance – Honey Treattarome 9802 offers a mild flavour profile and dark, smoky backend notes while Honey Treattarome 9804 brings a light floral presence and delicate honey top note to flavour compositions. Both products can be used in a variety of applications – particularly alcoholic and soft beverages including diet drinks, flavoured waters and juices, plus bakery and confectionery applications. A minimum dosage of 25ppm is recommended. These new distillates are water-based so are easily incorporated, says Treatt, into food

and beverage systems in the bottling plant – unlike highly viscous honey. In addition, they do not brown over time or physically interact with other ingredients in the formulation. Honey Treattarome 9802 and Honey Treattarome 9804 are the latest introductions to Treatt’s portfolio of Treattarome ingredients. Other products in the range include Honey Treattarome 9801 which provides what the company describes as an intense honey character in beverage and dairy applications, and Sugar Treattarome 9807, a 100% natural and sugar-free distillate for an authentic, sweet flavour. 8G55

A point of view

The food industry challenged Patrick Lapointe, director Nutrition Business Unit Roquette on the solutions the company brings to FiE09 It’s not just a demanding market seeking out innovation and added value – it’s also in the full throes of change, operating in a very difficult economic context. This suggests that what we all need right now is pragmatism plus the support of safe, reliable values – such as trustworthy renewable raw materials. In addition, the support of reliable partners can be vital when taking on trendy challenges of satiety and digestive benefits; fibre and a way to balance sugars and fats; cost savings, and so on. We all know that consumers’ expectations are focused more than ever on the health and nutrition aspects of food. And although they may not realise it, they also expect to experience the original taste and quality they’re accustomed to. Take all this together with nutrional profiles and the hunt for competitive and innovative ingredients, and there’s no denying the food processing companies have some major challenges to face up to! A little help from reliable and experienced partners would therefore probably be quite welcome – which is where, I would like to suggest, the Roquette group comes in. FiE09 presents an opportunity for Roquette to present you with a selection of ingredients with the power to deliver the urgently needed response – in an innovative, effective and sustainable way, and all based on reliable renewable raw materials. Backed by finished product studies and concepts, these ingredients, such as Nutriose fibre, offer fresh prospects in the fields of satiety

and digestive benefits. Satiety mechanisms are also addressed by Roquette’s Nutralys vegetable proteins. Because fibre is so essential for the consumer (as demonstrated by a recent survey*) Roquette is also offering an original means of fibre enrichment for all the food products and beverages typically consumed during the day: it’s a surprisingly simple innovation that delivers truly effective and economical fibre enrichment, and that comes, moreover, in a range of products with dramatic growth potential. In the context of nutritional profiles, the properties of Nutriose; ingredients produced from peas (Pea Fiber and Nutralys); SweetPearl maltitol; Glucidex 1 maltodextrin; and Clearam and Cleargum modified starches – all are indispensable in the quest to balance nutrients like sugars and fats. ‘Do better, with less’ is the motto for today, so Roquette is this year putting the emphasis on a whole range of solutions. These also include replacing gum arabic, gelatine and also animal and vegetable proteins with more economical high-quality alternatives; increasing production yields; and improving the texture and stability of finished products. And whatever the solution, gustatory pleasure is always Roquette’s overriding priority. Come to your own conclusions at the ‘Taste Space’ on stand B10, where recipe preparation and tasting sessions that include goodies like smoothies, cakes and more will run throughout the day. Join us, and taste a little of nature’s best! 9B10 * Consumer survey conducted for Roquette by Cegma Topo in June 2009 in France, Italy and the UK

THE FI EUROPE DAILY 2009

Fibruline is focus for Cosucra Cargill: value and health Since the first definition of prebiotics in 1995, prebiotics have grown to a sizeable market, estimated to be worth $200 million by 2014. Traditionally found primarily in dairy products, and sometimes combined with probiotics, prebiotics have found their way into the broad nutritional and healthy food market. Exhibitor Cosucra, with its inulin and oligofructose, says it is ready to take this market to the next

Fibruline is derived from chicory

level, and is focusing at Fi Europe 2009 on its inulin chicory Fibruline DS2 and S20, which were launched in April 2008. Fibruline S20 offers 20% water solubility and low viscosity and is positioned as an ‘invisible fibre’ that can be used in beverages, bars and baked products such as white bread. The company says that it offers the same nutritional and health advantages as regular inulin, but with improved solubility and low

viscosity, and complements Cosucra’s three-ingredient inulin range as a lower-cost option. Fibruline DS2 is a de-sugared inulin positioned by Cosucra as a low-calorie sweetener with a particular focus on the bakery and confectionery industries. It contains one calorie per gram, as opposed to four calories for regular sugar. Although there is no official Recommended Daily Allowance (RDA) for inulin and oligofructose, it is thought between five and eight grams per day can be beneficial. The company has submitted four health claims in the areas of calorie reduction, fibre enrichment, gut health and calcium absorption to the European Commission for approval under the Nutrition and Health Claims legislation. 8E11

KMC shines in the bakery Danish company KMC claims to have come up with a simple and efficient solution for adding shine to baked goods. The most traditional glaze for bakery products is an egg wash. It works by adding moisture to the surface, so the pastries continue to rise for a few minutes before the egg proteins coagulate. After cooling, the egg proteins form a shiny film. The problem with an egg wash, though, is that it presents bacterial, allergenic and storage challenges. Therefore a number of egg wash substitutes have emerged, which give the required shiny effect on the baked goods. But these new glazes aren’t perfect either. They are often based on high-viscosity

sugary slurries that require heating before being sprayed on top of the frozen pastries. Using its proprietary production technology based on cold swelling starch, KMC claims to have come up with a solution to this problem. GlazeMaker is a range of potato starch based products that can be sprayed or brushed on baked or raw products to give baked goods a shiny surface. KMC says GlazeMaker offers several benefits over traditional egg wash and sugar-based glaze formulations as the starch does not require cooling like eggs or heating like some sugar based formulations. It says GlazeMaker products are easy to use as powder is just mixed with cold water. After a few

non-effervescent options, the application is said to provide confectionery manufacturers with improved flavour delivery and release. The Pearl Technology is also suitable for chewing gum applications where it delivers an intense, authentic flavour release, Cargill notes. Providing significant cost savings compared with traditional powder technology, Pearl Technology is said to minimise loss of flavour volatiles and oxidation, delivering fresh taste in powder form. High loading capabilities of between 20-30% and an increased shelf-life of between 12 and 24 months are also claimed. Pearl Flavor is sugar free and clean label, as it is not subject to additive, allergen, or GMO labelling requirements. 8L5

AVEBE develops starch

minutes the glaze is ready to use and it will remain ready for use for many hours without causing sedimentation or gelling. The glaze therefore brings major advantages to industrial lines, but can also be used for brushing. GlazeMaker can be applied both before and after baking and it used for both frozen and nonfrozen goods. 8B20

Ariake develops European ingredients cally for Europe. The company Japanese company Ariake has built two new factories in Europe in says that, after much work on processes as well as on raw order to develop the European market. The first, in Maasmechelen material sourcing, it has develin Belgium, received ISO 14001 oped an alternative to south certification in December 2008 and America beef meat extract. IFS and BRC certification in August The extract is produced from 2009. The other factory is in European beef meat and can be Alençon, France. used in a wide range of applications By applying traditional culinary methods to unique industrial processes, Ariake says that it has developed a range of natural food ingredients that enable it to bring an authentic taste to savoury Ariake’s products include langoustine extract products. This range of such as flavours, sauces, soups, ingredients includes meat extracts, broths, stocks and ready meals. meat powders and meat fat as well The European beef meat as seafood extracts, and these are extract brings a strong, meaty and available in powders or pastes, juicy taste to products, according ambient or frozen depending on to Ariake, which notes that the fact customer requirements. the beef is sourced close to the Recently, Ariake has developed a range of products specififactory guarantees a constant sup-

Cargill is launching a range of products and applications designed to provide customers with solutions to two of the key challenges currently facing the confectionery industry: identifying the best value ingredients/applications and finding healthier alternatives to traditional formulations. Zerose erythritol is described as the first ever zero-calorie hardboiled candy, with the new ingredient replacing all the sugar or glucose syrup that would traditionally be used. In addition, Zerose erythritol is said to be toothfriendly, meaning that this new application creates the first ‘healthy enjoyment’ hard candy product, says Cargill. Also new is a compressed tablet capability using patent pending Pearl Flavor Technology. Offering both effervescent and

ply, better traceability and more stable prices. Designed to specifically appeal in the French and British markets is Ariake’s langoustine (Neprops Norvegicus) extract. The company believes that the price of langoustine can be a barrier to its inclusion in recipes, and its extract represents a cost-effective – and label-friendly – way of including it. Ariake’s diced chicken meat comes as centimetre cubes and is designed to be used in dehydrated soups. The company says that its drying technology means that the chicken will be rehydrated within three minutes using boiling water. The product is aimed at meat-based soups and ethnic soups, and any dehydrated products where real pieces of chicken meat are required. 9A31

AVEBE – the potato starch producer and manufacturer of brands such as Paselli, Farinex and Perfectamyl – is focusing on two of the more recent additions to its product family. Eliane is AVEBE’s waxy potato starch range which contains more than 99% amylopectin, and allows the preparation of foods, says the company, with unique functionality, textures, expansion characteristics and cost saving opportunities. According to AVEBE, it is the world’s first amylopectin potato starch obtained through traditional well accepted breeding techniques, and combines the superior functionality that potato starch is renowned for with a unique twist – a short, shiny texture. AVEBE says that Eliane allows the development of applications where potato starch is not generally used. Etenia is a range based on new enzymatic technology, through a joint venture with DSM. AVEBE says that Etenia offers exciting consumer

appeal products through unique and functional texturising, gelling and thickening properties. To date, the company says that the focus with Etenia has been on the dairy area, but it is now looking closely at the confectionery market where new benefits have been seen for the consumer and the manufacturer alike. Application areas for Etenia include dairy (yoghurts/desserts/aerated desserts/spreadable cheeses); bakery/cake mixes; emulsified low fat spreads; and confectionery (moulded – wine gums/chewables). By using what the company describes as a unique fractionation process, AVEBE’s daughter company Solanic has pioneered the potential of another potato component: high performance protein isolates, which AVEBE says combine the best features of animal and vegetable proteins, by delivering superior nutrition and functionality. 8E6

Natural white food colour In recent years, food manufacturers have been reformulating their products to replace synthetic colours with natural colours. At the same time, retailers in several markets are phasing out foods which contain artificial colours. This is happening because of increasing consumer preference. So far, according to Chr. Hansen, producers of panned confectionery products such as chewing gum and chocolate dragées have had no option but to colour their products with titanium dioxide (E171 in Europe), a titaniumderived white colour produced by synthesis. Now, Chr. Hansen has introduced what the company

describes as a unique natural alternative based on calcium carbonate which is classified in Europe as a food colour (E170) and as a natural colour by NATCOL, the Natural Food Colors Association. Currently, in the US, calcium carbonate is classified as a food additive and can be applied as a coating agent. CapColors White 100 WSS-P is an extension of Chr. Hansen’s CapColors range. The company says that CapColors use encapsulation technology for increased resistance to light, pH and oxidation, making them perfect for applications where bright colour is essential. 8H5 THE FI EUROPE DAILY 2009

BREAD WITH A BOUNCE

THE NATURAL SOLUTION FOR BETTER BREAD

Faced with demand for bread made from natural, sustainable and cost effective ingredients, manufacturers need knowledgeable solutions. Delivering improved dough tolerance, more volume and softer crumb, Panamore™ Spring is a natural alternative to SSL and CSL. No matter what the season, Panamore™ Spring delivers proven results across a range of ﬂours and processes all year round. Spring into action. Contact us now.

DSM Food Specialties E: info.bakingenzymes@dsm.com www.dsm-foodspecialties.com

Visit us at FiE Booths 8K22 & 8K26

LOW FAT GREAT TASTE

Meet us at stand 8E6

Now foods can easily be formulated to taste indulgent without the guilt! Unlike other starches, AVEBE products for low calorie, low fat and sugar free foods give creaminess and body, but do not mask the original flavour. So why settle for everyday’s starches that lack all that? Add ELIANE™ and/or ETENIA™ to health and wellness formulated foods for new and improved product performance. Formulating ‘Light‘ is just made easy with help from AVEBE.

LIGHT MADE EASY AVEBE U.A. • P.O. Box 15 • 9640 AA Veendam • The Netherlands WWW.AVEBE.COM

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the FI eUROPe daIly 2009

Food Ingredients Conference Today MODULE F1

10.30 12.00

Nutrition & Health Claims Regulation & Substantiation

Chair: Anne Heughan, External Affairs Director, Unilever

Predicting how the health claims regulations will look post January 2010 • The latest developments on Nutritional Claims, Annex and Article 13.1 • Assessing the impact on the industry and companies’ strategies going forward Susanne Döring, Director, Consumer Information, Diet and Health Confederation of the Food and Drink Industries of the EU (CIAA)

The science behind the claim – proving it does what you claim • Exploring strategies and reducing the risks involved with substantiating a claim • Reviewing recent examples of successful claims and the timelines and costs involved Dr Jörg Grünwald, President, Analyze & Realize

Case study – substantiating cognitive health claims • Comparing electric frequency patterns during mental challenges in order to prove a claim • Documenting fast dynamic brain mapping to place scientific proof behind a cognitive health claim Professor Wilfried Dimpfel, NeuroCode AG

Health claims – critically assessing the implications for innovation • Exploring how technology and R&D investment is under threat from the proposed regulation • Drawing parallels with the Pharma industry where R&D activity has moved to other less restrictive regions Dr Ivan Baines, Scientific Coordinator, Max Planck Institute

MODULE F2

12.15-13.15

Functional & ‘Feel the Benefit’ Ingredients & Products

Functional & ‘feel the benefit’ ingredients trends for 2010 • Evaluating the opportunities offered by increased consumer interests in healthier wellbeing and better-for-me products • Reviewing the major players’ strategies, and anticipating the potential market challenges Maya Donceva, Senior Associate, Food Ingredients Research, Rabobank

Targeting functional ingredients at the ageing population in Europe • Reviewing the major health challenges confronting ageing European populations • Evaluating the role of functional foods and ingredients in ameliorating the ageing process Dr Rob Winwood, Director of Scientific Affairs, Europe and Asia, Martek

Communicating ingredients innovations to the industry and to the consumer • Strategies for educating the market about the functionality of health and wellness ingredients • Integrated vitality concepts to increase consumer acceptance Dr Theodor Graser, Head Functional Food Marketing, Europe, DSM

MODULE F3

14.00-15.30

Satiety & Weight Loss Management Opportunities

Dr Henk FJ Hendriks, Scientific Coordinator Weight Management, TNO

NPD: How to create opportunities in the weight management market • An overview of the science behind weight management and satiety • Insights for food an beverage companies looking for functional weight management ingredients that help to innovate • Weight management and satiety examples from the market Dr Alfred Haandrikman, Global R&D Director, Lipid Nutrition

introduce soluble fibres to the European market? Dr Sandra Einerhand, Director of Health & Nutritional Sciences, Tate & Lyle

Mapping specific responses of a probiotic to the human intestinal tract environment • Nutrigenomic approaches to unravel probiotic mechanism of action in vivo in human volunteers • Human small intestinal microbiota, composition, activity, stability and a target for dietary modulation Professor Michiel Kleerebezem, University of Wageningen

Chair: Dr Alfred Haandrikman, Global R&D Director, Lipid Nutrition

The latest research on innovative satiety & wellness ingredients

Leveraging the latest science to boost the effectiveness of your product range

An overview of the current weight loss and satiety inducing ingredients available

• Analysing the latest dairy ingredients that modify health properties of food products • Assessing their potential use in the F&B industry to develop new innovative health foods John O’Connell, R&D Manager, Kerry Ingredients & Flavours

• Exploring the effect of Inulin and Oligofructose on gut health • Investigating the latest research findings surrounding prebiotics and the effect on overall health Hélène Alexiou, Nutrition Communication Manager, BENEO-Orafti

MODULE F4

Gut health and beyond – examples from scientific research on the additional health benefits of probiotic products

• Exploring the ingredients to tackle metabolic syndrome and the obesity epidemic • Introducing the next generation of satiety food ingredients Lu Ann Williams, Head of Research, Innova Market Insights

Gaining expertise on the latest weight loss management ingredients • Screening assays to find active ingredients, biomarker analysis and development using metabolomics and transcriptomics • Substantiating the health effects of new smart food mixes in human intervention studies

15.45-17.15

Gut Health Ingredients & Opportunities What’s your ‘gut feeling’? Identifying the potential market opportunities for soluble fibres like Polydextrose • Evaluating the latest scientific results substantiating the health benefits • How do we successfully

• Exploring gut health as a concept concerning more than only the gut • Evaluating current and future perspective of science for gut health Jia Zhao, European Science Manager, Yakult

Don’t miss the Natural Ingredients Conference - taking place today only! MODULE N1

10.30-12.00

New Natural & Functional Ingredients

Rudy Wouters, Senior Head of Food Applications, BENEOGroup

Consumer trends and how they drive demand for natural and functional ingredients

Delivering natural functionality – helping your body help itself

• Reviewing the market potential for natural and functional ingredients • Opportunities for natural flavours, colours, herbs & spices, prebotics, probioitics and omega3 Jamie Rice, Director, RTS Resource

Exploring proteins as a surprisingly versatile source of natural ingredients

• Engineering proteins towards natural stabilisers, thickeners, texturisers and emulsifiers • Relating functionality to molecular properties of ingredients Dr Arno Alting, Project Manager Ingredient Technology, Protein & Peptide Functionality, NIZO Food Research

Reviewing the functionality of ingredients from natural origins

• Developing formulations from a health benefit and technology perspective • Reviewing solutions from bakery, dairy, confectionery and beverage applications the FI eUROPe daIly 2009

• Reviewing the latest scientific developments in prebiotics and their impact on health and mineral absorption • Evaluating the functional and technological opportunities this natural ingredient offers Ellen Ertmann, Researcher in Nutrition, FrieslandCampina

MODULE N2

12.15-13.45

Natural Flavours, Regulation, Trends & Opportunities Chair: Dr David Baines, President, British Society of Flavourists

Living with the New Flavour Regulation – implications for the industry • The new requirements for natural flavourings • How the legislation will change when the New Flavour Regulation comes into force Joy Hardinge, Chair, Food Additives & Ingredients Association

Taste of the Union – Natural flavour trends 2010

• Evaluating the latest taste and flavour trends and their impact on the industry • Reviewing the evolution of taste trends and potential areas of growth and development Nick Eskins, Founder and Director, Taste Connection

Green chemistry preparation of traditional flavour ingredients

• Greener solvents for extraction of natural flavours • Clean synthesis of natural flavouring substances • EU compliant production of natural flavouring substances Professor Ray Marriott, Green Chemistry Centre of Excellence, University of York

MODULE N3

14.00-15.30

Natural Preservatives for Effective Food Preservation Natural preservatives and their use in the food and beverage industry

• An overview of currently available natural compounds and sources • Latest developments in the area of microderived compounds Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research

Evaluating natural alternatives to salt that successfully preserve food • Reviewing the use of multifunctional ferments to replace salt • Exploring how fermentation products contribute to salty flavour while preserving food naturally Diana Visser, Innovation Manager Food, PURAC

Overcoming the limitations of using natural ingredients to preserve food • To what extent is shelf-life decreased when natural ingredients are used? • What are the limitations and challenges in using natural preservatives in foods? Baptiste Demur, Food Preservation Business Manager, NATUREX

MODULE N4

15.45-17.15

Advancements & Opportunities in Natural Colours

Successfully applying the complete range of naturally derived colours • Evaluating the range and reliability of natural colours

available across the spectrum • Maximise your chances of a direct colour substitution when reformulating Dr Fabienne Boukobza-Ravey, R&D Director, Overseal Natural Ingredients

Successfully overcoming the technical challenges of substituting artificial colours for natural • Examining the concentrations of natural colours needed to provide a viable alternative to synthetics • Reviewing the challenges faced by the industry – future concerns and opportunities Dr Annette Salskov-Iversen, Vice President, Colour Division, Product Development, Chr. Hansen

Exploring the latest EU legislation on food colours used in the F&B industry • Reviewing the projected timeframe for additional legislation, and exploring colours pending approval • Examining artificial colours and hyperactivity Dr Mary Gilsenan, Head of Regulatory Services, Leatherhead Food Research 19

Fi and Ni 2009 Exhibitor List A

8R39 • A.H.A. INTERNATIONAL CO LTD 8L79 • A+S BIOTEC 8D86 • A2 TRADING LTD 8H19 • AARHUSKARLSHAMN AB (PUBL) 8C19 • AB ENZYMES GMBH 8C19 • ABF INGREDIENTS GROUP 8C19 • ABITEC CORPORATION 9.1G11 • ACETUM SRL 9B56/6 • ACTIV INTERNATIONAL SAS 8K70 • ADIFO NV 8E29 • ADM 8E30 • ADM 8B80 • ADRIAAN GOEDE BV 9C50 • ADVANCED BIOTECH • ADVANCED ENZYME TECHNOLOGIES LTD 9.1G32 • ADVANCED YEAST TECHNOLOGIES JAPAN, LTD 9.1G28 9F10 • AGARINDO BOGATAMA PT 9E30/5 • AGRANA STÄRKE GMBH 9B71 • AGRAZ SAU 9.1B1 • AGRO FOOD INDUSTRY HI-TECH 8G46 • AGROCEPIA SA 9B60 • AGROMISR CO 8B65 • AGUS SP ZOO 8A79 • AJINOMOTO OMNICHEM SA 8J52 • AK BIOTECH CO LTD 8H55 • AKER BIOMARINE ANTARCTIC • AKZO NOBEL FUNCTIONAL CHEMICALS BV 8Q5 9E49 • ALBERT VIEILLE SAS Media Point • ALIMENTARIA - EYPASA 8C59 • ALLAND & ROBERT 8M89 • ALLIED BIOTECH EUROPE GMBH 8B52 • ALMENDRAS LLOPIS SA 8K85 • ALMIL AG 9.1A16 • ALPAVIT KAESEREI CHAMPIGNON • ALPENHAIN KÄSESPEZIALITÄTEN-WERK GMBH 8A64 9B46/9 • ALPHA BIOTECH 9B56/10 • ALPHA MOS SA 8G66 • ALPHA PACKAGING INTERNATIONAL 8B10 • ALTINMARKA GIDA SAN TIC AS 8F69 • ALZCHEM TROSTBERG GMBH 9.1D7 • AMANO ENZYME EUROPE LTD 9D85 • AMERICAN PEANUT COUNCIL 8L49 • ANGEL YEAST CO LTD 8R50 • ANHUI BBCA BIOCHEMICAL CO LTD 8R31 • ANHUI FENGLE PERFUME CO LTD • ANHUI GREAT NATION ESSENTIAL OILS CO LTD 8R56 8R58 • ANHUI JINHE INDUSTRIAL CO LTD 9G46 • ANHUI TECHNOLOGY IMP & EXP CO LTD • ANHUI XINGZHOU MEDICINE FOOD CO LTD 8R57 • ANONA - NÄHRMITTEL CL SCHLOBACH GMBH 9A2 9A29 • APAC CHEMICAL CORP 9C80 • ARBORIS LLC 9B60 • ARCOTRADE 9A31 • ARIAKE 9G29 • ARIZA BV 8L25 • ARMFIELD LIMITED 8L65 • ARMOR PROTEINES 8M25 • ARNAUD SA 8E57/3 • AROMATECH SA 9B56/2 • ARÔMES INGRÉDIENTS ADDITIFS 8B8 • AROMSA LTD Media Point • ASAP PUBLISHING • ASHLAND AQUALON FUNCTIONAL INGREDIENTS 9B80 8Q42 • ASIACHEM INDUSTRIAL LIMITED 8H6 • ASM FOODS AB 9H21 • ATACAMA BIO NATURAL PRODUCTS SA 8C10 • ATLANTIC CHEMICALS TRADING

• ATOKA CRANBERRIES INC • AURELI MARIO • AVEBE UA • AVIKO RIXONA BV • AZELIS BENELUX • AZELIS PECO • AZELIS SA

8D69 8A60 8E6 8L15 8M25 8M25 8M25

8L40 • BV NIVE 9D73 • BALCHEM ENCAPSULATES 8E5 • BARRY CALLEBAUT BELGIUM NV 8H79 • BAUMGARTNER RUDOLF GMBH 9G16 • BAYAS DEL SUR 8C65 • BAYERNWALD GMBH 8Q5 • BDF NATURAL INGEDIENTS, SL • BEHR, WUNDERLICH & CO (GMBH & CO) KG 8B80 • BEIJING LEWAY INTERNATIONAL FAIRS CO LTD 9B35B • BEIJING MEIQUAN FOOD CO LTD • BEIJING TIANLIHAI FLAVOR AND FRAGRANCE C 9H33 • BEIJING YINQICHENG INT EXHIBITION CO LTD 9D25/9G2/9G9/9G13/9G15 9D20 • BELGOSUC NV 8K1 • BELL FLAVORS & FRAGRANCES 9G70 • BELL PUBLISHING LTD • BELOVO EGG SCIENCE & TECHNOLOGY SA 8A37 9D16 • BENEO-GROUP 9D16 • BENEO-ORAFTI 9D16 • BENEO-PALATINIT 9D16 • BENEO-REMY 8M59 • BERRICO FOODCOMPANY BV 9F32 • BERRYPHARMA AG 8M63 • BESCO GRAIN LTD 8N60 • BEST COOKING PULSES, INC 8Q5 • BHJ A/S, PROTEIN FOODS 9.1E34 • BIESTERFELD SPEZIALCHEMIE GMBH • BINDEWALD KUPFERMÜHLE GMBH, KARL 8E89 • BINZHOU SANYUAN BIOTECHNOLOGY CO LTD 8S47 9D44 • BIO REAL SWEDEN AB 8H24 • BIO SERAE LABORATORIES SA 8E39 • BIO SPRINGER 8H2 • BIOCATALYSTS LTD 8C70 • BIOCON DEL PERU 9B46/6 • BIOFORTIS • BIOLOGICAL TECHNOLOGY GROUP CO LTD, GUSHEN 8Q41 8R47 • BIONATURE CO LTD 8B1 • BIORIGIN 9A22 • BIOSTERIL GMBH & CO KG 9.1D7 • BIRMINGHAM CHAMBER OF COMMERCE 9H13B • BIYANG XINDA TRADE CO LTD 8G49 • BMI - BAYERISCHE MILCHINDUSTRIE EG 9B71 • BODEGAS MAMERTO DE LA VARA 8B19 • BOESCH BODEN SPIES GMBH & CO KG 8E64 • BONILAIT PROTÉINES 9B36 • BORD BIA/ IRISH FOOD BOARD 9.1E9 • BORREGAARD INGREDIENTS • BOTANICAL PRODUCTS INTERNATIONAL 9E30/11 8B6 • BOUWHUIS ENTHOVEN 9B71 • BRAVO, VICENTE 9A14 • BREDABEST BV 8S20 • BREKO GMBH 8C40 • BRENNTAG FOOD & NUTRITION EUROPE 8R25 • BRESC BV • BRESSMER & FRANCKE (GMBH & CO) KG 9G67 9E30/3 • BROCHENIN SA 8M25 • BROSTE A/S 8N53A • BROTHER ENTERPRISES GROUP

• BRÜCKNER-WERKE KG • BRÜGGEN KG, H+J • BSC NV • BTSA BIOTECHNOLOGIAS APLICADAS • BÜCKER-FACHVERLAG GMBH & CO KG • BUDENHEIM, CHEMISCHE FABRIK • BUISMAN BV, ROYAL • BUSINESS GROUP MEDIA • BUSINESS OF FOOD INGREDIENTS • BUTTER BUDS FOOD INGREDIENTS

8B79 9C30 8S23 8L29 Media Point 8C46 8B90 Media Point 9.1A7 9C70

9E30/19 • C.A.S. STEINHAUSER GROUP 8E86 • CALIFORNIA DIRECT (GERMANY) GMBH 8B36 • CAMLIN FINE CHEMICALS LIMITED 8F65 • CAMPDEN BRI 8L35 • CAMPUS SPA • CANADIAN FOOD EXPORTERS ASSOCIATION

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

8M59/8M61/8M63/8M65/ 8N60/8N62/8N66/8N68 CANDECO AB 9D72 CANTOX HEALTH SCIENCES INTERNATIONAL 8H75 CAP TRAITEUR 8C30 CAPOL (UK) LTD 9A46 CAPSULAE 9B46/8 CAPUZZO SRL 9D15 CARBERY FOOD INGREDIENTS LTD 8H49 CAREMOLI DEUTSCHLAND GMBH 8L45 CARGILL COCOA & CHOCOLATE 8L5 CARGILL EUROPE 8L5 CARGILL FLAVOR SYSTEMS 8L5 CARGILL HEALTH & NUTRITION 8L5 CARGILL REFINED OILS 8L5 CARGILL SWEETNESS 8L5 CARGILL TEXTURIZING SOLUTIONS 8L5 CARMI FLAVORS & FRAGRANCES 9C84 CAROTEX S.P. Z O.O. 8B50 CARRAGEENAN COMPANY 9D49 CASCADE PRODUCTION LTD 9.1H24 CCCL INFRASTRUCTURE LTD 9.1G42 CCM CHEMICALS CO LTD, GUANGZHOU 9.1G23 CEAMSA 8H59 CEC PUBLISHING 9H14 CENTRO SPERIMENTALE DEL LATTE 8K89 CEREAL INGREDIENTS INC 8G46 CFF GMBH & CO KG 8D62 CHAMPAGNE MAÏS 8M45 CHAMTOR SA 8M45 CHANGJIANG FOOD CO LTD, RUGAO 9G42 CHANGMAO BIOCHEMICAL ENGINEERING CO LTD 9F50 CHANGZHOU KELONG CHEMICALS CO LTD 8S46 CHANGZHOU NIUTANG CHEMICAL PLANT CO LTD 9G45 CHEESE INGREDIENTS 8L65 CHEMITAL SA 9.1C30 CHEMPORT INC 8H53 CHENGDU NEWSTAR KONJAC CO LTD 8E90B CHENGDU WAGOTT BIO-TECH CO LTD 8S45 CHENGUANG NATURAL PIGMENT GROUP CO LTD 9G39 CHENGZHI LIFE SCIENCE CO LTD 8L66 CHERRY ROCHER INDUSTRIE 8S7 CHHATARIYA DEHYDRATES EXPORTS 9.1F37 CHINA CHAMBER OF COMMERCE FOR IMPORT & EXPORT OF MEDICINES & HEALTH PRODUCTS (CCCMHPIE) 9G44 CHINA INTERNATIONAL ASSOCIATION FOR PROMOTION OF SCIENCE AND TECHNOLOGY 8L66 CHIRIOTTI EDITORI SAS 9G78 CHOCOLAT FREY AG 8A50

• CHONGQING EUSINASIA FOODS CO LTD • CHR HANSEN A/S • CIRANDA INC • CJ CHEILJEDANG CORP • CLUB PAI – FOOD INGREDIENTS • CNI – COLLOIDES NATURELS INTERNATIONAL • CNS MEDIA • COLEFRUSE INTERNACIONAL SA • COLIN INGREDIENTS • COMTOISE DE SPECIALITES FROMAGERES • CONAGRA FOODS • CONESA • CONFOCO INTERNATIONAL LIMITED • COOPERATIVA ORTOFRUTTICOLA VE.BA SC • COPELAND & SONS LTD, FD • COPPENRATH FEINGEBÄCK GMBH • CORMAN SA • CORN PRODUCTS INTERNATIONAL INC • CORNEXO GMBH & CO KG • COSUCRA GROUP WARCOING SA • COTION LTD • COUPLET SA, SUCRERIE • CPI INTERNATIONAL CO LTD, QINGDAO • CRAWFRESH IMPORT SA • CREANUTRITION AG • CRODA HEALTH CARE • CROP’S NV • CULINAR AB, LYCKEBY • CULINARI MUNDI/ INGREDYS CONSULTANTS • CYBERCOLORS LTD D

• D.D. WILLIAMSON (UK) LTD • DAABON DEUTSCHLAND GMBH • DABUR INDIA LIMITED • DAIRY CREST INGREDIENTS • DAIRYCHEM LABORATORIES • DAIRYGOLD FOOD INGREDIENTS • DALIAN JINJU PERFUME CO LTD • DAREGAL SA • DAVISCO FOODS INTERNATIONAL, INC • DECAGON DEVICES INC • DECAS CRANBERRY PRODUCTS, INC • DEHYDROFOODS • DEK DEUTSCHE EXTRAKT KAFFEE GMBH • DELFI COCOA EUROPE BV • DELICIA BV • DENA AG • DENA GMBH • DENK FEINCHEMIE GMBH • DENOMEGA NUTRITIONAL OILS AS • DEOSEN BIOCHEMICAL LTD • DEUTSCHEBACK GMBH & CO KG • DIAFOOD GMBH • DIANA NATURALS • DIPASA EUROPE BV • DIRAFROST FFI • DIVI’S LABORATORIES EUROPE AG • DKSH GMBH • DODI ROCCO AGENCY FOR FOOD INGREDIENTS • DO-IT BV • DOMINO SPECIALITY INGREDIENTS • DONGYING HAIFU FOOD TECHNOLOGY CO LTD • D’ORSOGNA DOLCIARIA SRL • DOSSCHE MILLS & BAKERY • DOW WOLFF CELLULOSICS • DP SUPPLY BV • DREIDOPPEL GMBH • DSM FOOD SPECIALTIES BV

9G2 8H5 9E30/20 9.1H11 8E57/5 8H24 8G70 8A42 9D74 8E57/6 9B29 9B71 8G46 9.1F6 8M1 9.1C22 8L65 8M30 8E89 8E11 8P41 9C34 9H41 8G56 9.1D21 9A23 8E65 8H6 9B56/3 9B36 8B49 9G31 9.1F36 8B29 9D65 9B36 8Q44 8C39 8D59 9C79 9C60 9B60 9.1F10 9.1G21 8A5 8C30 8C30 9B13 9.1E9 8H39 8L39 9D33 8H21 8D65 9.1D20 8D41 8H25 9.1C33 9F30 9D55 8L66 9.1D5 8C90 8B46 8A25 8A16 8K26

SHARED VALUES – SHARED SUCCESS Brenntag Food & Nutrition Europe is committed to encouraging creativity and innovation that enables our partners to make the most out of trends and developments. Are you looking for the right ingredient? Visit the Brenntag food experts at stand 8C40.

the FI eUROPe daIly 2009

Your right ingredient, today and tomorrow

The portfolio of Brenntag Food & Nutrition Europe covers products for: Food Design Food Technology Food Safety & Shelf Life Health & Nutrition Processing Aids

Brenntag Holding GmbH Brenntag Food & Nutrition Europe Stinnes-Platz 1, 45472 Mülheim/Ruhr, Germany Phone: +49 (0)208/7828-7015 Fax: +49 (0)208/7828-149 email: food-europe@brenntag.eu www.brenntagfood-europe.com

Fi and Ni 2009 Exhibitor List

• DSM NUTRITIONAL PRODUCTS EUROPE LTD 8K22 8B51 • DUAS RODAS INDUSTRIAL LTDA 9E85 • DUJARDIN FOODS NV 8B30 • DUTCH COCOA BV 8L1 • DUTCH PROTEIN & SERVICES BV 8E57/2 • DYNADIS SARL E

8C2 • EBI FOOD SAFETY 8D85 • ECO RESOURCE 9H19 • ECOBIO BIOTECH CO LTD • ECOM FOOD INDUSTRIES CORPORATION 8M61 9E30/6 • ECOMEL – ORGANIC DAIRY 9B12 • ECOPEX LTD 9F30 • ECOSOCIAL 9C83 • ECUADORIAN RAINFOREST 8L29 • EDLONG DAIRY FLAVOURS 8Q15 • EDME LTD • EGYPTIAN EXPORTERS ASSOCIATIONEXPOLINK 9B60 8C26 • EINAR WILLUMSEN 9B60 • EL MAHDY CO. FOR DEHYDRATION 9.1G25 • ELJAP BV 9F10 • ELPIS – UKRAINE PE • ELSHOBAKI TRADE, EXPORT & AGENCIES 9B60 8L60 • EMSLAND – STÄRKE GMBH 9F14 • ENDEMIX 8A45 • ENTREMONT ALLIANCE 8Q9 • EPI INGREDIENTS 8Q5 • EPO SRL 9E26 • ERBACHER GMBH & CO BETRIEBS KG 9.1E22 • ERIE EUROPE 9F51 • ERNST BOCKER GMBH & CO KG 8A29 • ERNTEBAND FRUCHTSAFT GMBH • ESCO – EUROPEAN SALT COMPANY GMBH & CO 9G30 8M90 • ETOL CELJE 8S19 • EURODUNA FOOD INGREDIENTS GMBH 8G69 • EUROFINS 8Q5 • EUROGUM A/S 8Q2 • EUROMA BV, KONINKLIJKE Conference • EUROMONITOR 9.1F35 • EURONUT SPA • EUROOPEN SHANGHAI CHEMICAL TRADING CO LTD 9H43 9B29 • EUROPEAN SPICE SERVICES 8A45 • EUROSERUM 9E56 • EUROVANILLE 8S1 • EUROVO 9A26 • EVESA 9C49 • EVONIK INDUSTRIES 8R24 • EWALD-GELATINE GMBH 9D63 • EXANDAL CORPORATION 8C89 • EYTZINGER GMBH, JG

• FACHVERLAG GMBH, DEUTSCHER • FAMOUS INDUSTRIAL GROUP GMBH • FARAVELLI GROUP • FARRIS INDUSTRIE AGROALIMENTARE • FELIX KOCH OFFENBACH COULEUR UND KARAMEL • FENCHEM ENTERPRISES LTD • FENGMING CHLOROPHYLL CO LTD, ZHEJIANG HAINING • FERRANT • FI & S BV • FIAB EXTERIOR SI • FIBERSTAR INC • FINE ORGANICS • FISINO • FLANDERS FILLINGS & COMPOUNDS • FLAVEX NATUREXTRAKTE • FMC CORPORATION • FOCK & SOHN KG, W. • FOOD AND DRINK INTERNATIONAL MAGAZINE • FOOD BASE KFT • FOOD BASICS BV • FOOD BASKET • FOOD DESIGN – FACHINFORM GMBH • FOOD ENGINEERING & INGREDIENTS (FEI) • FOOD EXPORT – NORTHEAST • FOOD INGREDIENTS SOLUTIONS • FOODBEV MEDIA LTD • FORTITECH EUROPE APS • FREEZE-DRY FOODS GMBH • FREEZIT BV • FREY & LAU GMBH • FRIESLANDCAMPINA DMV • FRIESLANDCAMPINA KIEVIT • FROCA AGRO INDUSTRIES • FROMATECH INGREDIENTS BV • FRUBELLA PROCESSING SP Z OO • FRUCTUS MERAN 22

Media Point F64 9A59 8K79 9H30 8M16 8R44 9F1 8A22 9A71/9B71 9D69/9D71 8N65 8R29 8Q19 9H25 8M29 9H30 Media Point 9.1F34 8A25 9B60 8A89 Media Point 9C52 9C56 8N63 8G45 8B2 9.1D12 9A45 8L8 8L6 9B60 8A22 9.1D26 9.1C35

8L65 • FRUISEC 8M59 • FRUIT D’OR/BERRICO • FRUITAFLOR FLAVOURS AND FRAGRANCES 8K15 8E57/1 • FRUITOFOOD, SAS 8H65 • FRUJO AS • FRUTAROM (GEWÜRZMÜHLE NESSE GMBH) 8L29 9.1E26 • FUCHS GMBH + CO. KG 8G79 • FUERST DAY LAWSON LTD 8Q19 • FUJI OIL EUROPE • FUJIAN PUTIAN TIANYUAN FOOD CO LTD 9.1G27 9.1G1 • FUNCTIONAL INGREDIENTS MAGAZINE 8P39 • FUTASTE CO LTD

9.1G2 • G. MARIANI & C. SPA 8M59 • G.S. DUNN LIMITED 8D56 • GADOT BIOCHEMICAL INDUSTRIES 9.1E6 • GALACTIC SA 8C29 • GALAM 8S22 • GALKE GMBH, ALFRED • GANSU HUALING MILK PRODUCTS GROUP 8R52 9B56/4 • GAZIGNAIRE SA, JEAN 8K52 • GEA NIRO 8R21 • GEDIMEX 8L23 • GELITA AG 8D39 • GELNEX GELATINE 9E70 • GEMEF INDUSTRIES • GEOVITA FUNCTIONAL INGREDIENTS SRL 8K88 9E30/21 • GESA GEMÜSESAFT GMBH 8R36 • GIOTTI SPA, ENRICO 8G59 • GIRACT Media Point • GIT VERLAG GMBH & CO. KG 8M25 • GIULIO GROSS / AZELIS ITALIA SRL 9B60 • GIZA NATIONAL DEHYDRATION – GND 9B60 • GIZA SEEDS & HERBS 8M11 • GLANBIA NUTRITIONALS 9B12 • GN COMPANY LTD 9D54 • GNT INTERNATIONAL BV 9.1A6 • GÖTEBORGS FOOD BUDAPEST ZRT 9D53 • GRACELAND FRUIT, INC 8S20 • GRAP’SUD 8R19 • GREAT TASTE INGREDIENTS BV 9.1C1 • GREEN POWER BV • GREENWICH TECHNOLOGY AND DEVELOPMENT LTD 9G9 • GREMOUNT INTERNATIONAL COMPANY LTD 8E90A1 9A55 • GROZETTE BV 8A29 • GRÜNEWALD FRUCHTSAFT GMBH 8M30 • GTC NUTRITION • GUAN CHONG COCOA MANUFACTURER SDN. BHD 9.1D6 8B48 • GUANGDONG H-BIO BIOTECH CO LTD • GUANGZHOU HISOYA BIOLOGICAL SCIENCE 8M50A

9D84 • H.J. WIJSMAN & ZONEN BV 8M15 • HACO LTD 9F2 • HAEFLIGER AG 8M20 • HAIFA CHEMICALS NORTHERN EUROPE 8B72B • HAINAN ZHONGXI CHEMICAL CO LTD 9.1A6 • HAJNAL ROHSTOFFE 8F59 • HALAL CONTROL EK 8E79 • HÄLSSEN & LYON • HAMBURG FRUCTOSE GMBH INTERNATIONAL 9.1E25 8L40 • HAMEGG NOOTBAAR GMBH • HANDAN DONGZHIXING BIOTECHNOLOGY COMPANY 9F48 • HANGZHOU TOPHERE SCI.& TEC. CO LTD 9H28 8R23 • HANOVO FOODS 8Q42 • HARBIN DASHI FOODS CO LTD 9D50 • HARKE PHARMA GMBH 9F30 • HARLEY FOODS 9A9 • HARNISCH VERLAG GMBH, DR 9A50 • HAVERO HOOGWEGT BV 8A69 • HAYASHIBARA INTERNATIONAL • HEBEI DONGHUA JIAN CHEMICAL CO LTD 8S34 • HEBEI HUAXU PHARMACEUTICAL CO LTD 8R41 8E90B • HEBEI XINHE BIOCHEMICAL CO LTD • HELA GEWÜRZWERK HERMANN LAUE GMBH & CO. 9G75 9.1D33 • HELIOS INGREDIENTS LTD 8C9 • HELM AG 8R55 • HENAN GREEN CHEMICAL CO LTD • HENAN JINDAN LACTIC ACID TECHNOLOGY CO LTD 8S42 9A63 • HENNINGSEN NEDERLAND 8M39 • HERBAFOOD INGREDIENTS GMBH 9B60 • HERBAL FM 9B12 • HERBIA LTD • HERBSTREITH & FOX KG PEKTIN-FABRIKEN 8M39 • HERZA SCHOKOLADE GMBH & CO KG 8L39/9G75 • HIGH HOPE INT’L GROUP JIANGSU

• • • •

MEDICINES & HEALTH PRODUCTS IMP. & EXPO. LTD HIGUCHI INC HILMAR INGREDIENTS HISPANAGAR SA HOCHDORF NUTRIFOOD LTD

8S52 8K68 9D81 8C61 8H45

8A9 • HOLLAND INGREDIENTS 9A50 • HOOGWEGT CHEESE BV Media Point • HOSKINS & FALL PUBLISHING 8R48 • HUBEI KONSON KONJAC GUM CO LTD • HUBEI XINBAOFENG INTERNATIONAL TRADE CO LTD 8P43 9F52 • HUBEI YITAI PHARMACEUTICAL CO LTD 9E60C • HUGESTONE ENTERPRISE CO LTD 9.1G6 • HÜGLI NÄHRMITTEL AG 8B26 • HUMANA MILCHINDUSTRIE GMBH • HUZHOU NBC BIOLOGICAL MATERIAL CO LTD 9H1 • HYDROSOL PRODUKTIONSGES. MBH & CO. KG

8L39/9G75

9.1D35 • I.P.A.M. SRL 9B71 • IBERFRUTA SA 8B86 • IDA SRL 8C6 • IDI SAS 9D72 • IDUN INDUSTRI A/S 8E19 • IFFCO 8K44 • IGRECA SA • IGV INSTITUT FÜR GETREIDEVERARBEITUNG 8K76 9.1A5 • ILSI EUROPE 9.1E16 • IMCD FOOD INGREDIENTS 8A7 • IMCOPA FOOD INGREDIENTS BV 8E60 • IMPERIAL OEL IMPORT 8M25 • IMPEX QUIMICA SA 8G63 • IMTECH-STERI AG 9F38 • INDAROMA, CV 9B71 • INDCRESA 8A22 • INNOGREDIENTS GROUP BV 9C72 • INNOPHOS, INC 9.1C5 • INNOVA MARKET INSIGHTS 9.1B43 • INNOVATIONS IN FOOD TECHNOLOGY 9B56/5 • INNOV’IA INDUSTRIE • INTELLIGENT SENSOR TECHNOLOGY, INC 8K68 8F63 • INTERBULK GROUP PLC 9.1C36 • INTERFIBER SP ZOO (LTD) 9D80 • INTERFOOD BV 9D80 • INTERFOOD INGREDIENTS BV 8M25 • INTERLAND CHEMIE BV 9.1F42 • INTERMED DISCOVERY GMBH • INTERNATIONAL FOOD INGREDIENTS (IFI) MAGAZINE Hall 8.0 office #050/#051 8L40 • INTEROVO EGG GROUP 8L40 • INTEROVO IBERICA SL 8H77 • INTERQUELL GMBH 9B9 • INTERTASTE BV 8N56 • IPRONA AG 9E30/22 • IRA-EKO LTD 9B36 • IRISH DAIRY BOARD 8B85 • ISC EUROPE LTD 8A8 • ITALGELATINE SPA

8L55 • J. RETTENMAIER & SÖHNE 8B63 • JAIN EUROPE LTD 9A36 • JANCKE GMBH, GEBRÜDER 9.1C1 • JAPAN BIO SCIENCE LABORATORY 8A6 • JASKULSKI AROMATY 9.1D6 • JB COCOA SDN BHD 9E49 • JEAN NIEL 8A10 • JEBSEN & JESSEN (GMBH & CO) KG 9C86 • JENEIL BIOPRODUCTS GMBH 9H24 • JF-NATURAL • JIANGSU HIGH HOPE INT’L GROUP TONG YUAN IMPORT & EXPORT CO LTD 8S41 9H29B • JIANGSU HONGTENG FOOD CO LTD • JIANGSU HOWBETTER FOOD CHEMISTRY CO LTD 9G41 • JIANGSU SPRING FRUIT BIO. PROD. CO LTD 8B81B 9E60B • JIANGSU YUEHONG CHEMICAL CO LTD • JIANGXI DEXING PARCHN SODIUM ISOVITAMIN C CO LTD 8R39 • JIANLI GRANDMOTHER PHARMACEUTICAL CO LTD 8R33 8B15 • JK SUCRALOSE INC 9B71 • JUAN NAVARRO GARCIA, SA Media Point • JUST-FOOD.COM

9G30/9G32 • K + S KALI GMBH 9.1B34 • K.T. QUALITY CONTROL PVT LTD • KAILU EVER BRILLIANCE BIOTECHNOLOGY CO LTD 8Q53 8A39 • KAKAO VERARBEITUNG BERLIN 8B70 • KÄLLBERGS INDUSTRI AB 8Q25 • KALSEC EUROPE LTD • KAMPFFMEYER FOOD INNOVATION GMBH 9E19 • KAMPFFMEYER NACHGMBH, PRODUKTION&VERTRIEB 9G75 8A65 • KATOKICHI CO LTD/JT GROUP 9A46 • KAUL GMBH 8B36 • KEMIN FOODS INGREDIENTS 9.1E19 • KEMIRA CHEMSOLUTIONS BV 8M5 • KERRY INGREDIENTS & FLAVOURS

8G89 • KESSLER & COMP. GMBH & CO KG 9H50 • KIANTAMA OY 8H3 • KIMICA CORPORATION 9.1F30 • KINGS DEHYDRATED FOODS PVT LTD 8A62 • KINJIRUSHI CO LTD • KINRY FOOD INGREDIENTS CO LTD, SHANGHAI 8S37 9G10 • KITOZYME 8H66 • KLBD – KOSHER CERTIFICATION 9E50 • KLINGE FOODS LIMITED 8B20 • KMC AMBA 9A51 • KOHJIN, CO LTD JAPAN • KONRADIN VERLAG ROBERT KOHLHAMMER GMBH Media Point 9.1G29 • KORF FOOD PRODUCTS BV 8M25 • KRAEMER & MARTIN GMBH 9D30 • KRÄUTER MIX GMBH 8G58 • KREGLINGER EUROPE 9E30/10 • KRÖNER GMBH, HERMANN 9A22 • KÜNDIG & CIE AG, W. • KÜNDIG NAHRUNGSMITTEL GMBH & CO KG 9A22 • KUNMING ADDITIVES CHEMICALS INDUSTRIAL C 8K34B • KUTAS TARIM URUNLERI DIS. TIC.VE SAN AS 9A30 9C36 • K-W PFANNENSCHMIDT GMBH

8M67 • LA MAISON BERGEVIN 9E49 • LABORATOIRE MONIQUE REMY 8C30 • LABORATOIRE PYC 8C43 • LACTALIS INGREDIENTS 8A85 • LACTOPROT DEUTSCHLAND GMBH 8C35 • LACTOSAN A/S 8Q9 • LAITA 8M75 • LALFOOD - LALLEMAND 8M69 • LALLEMAND BIO-INGREDIENTS 8M75 • LALLEMAND BIO-INGREDIENTS 8H85 • LAMOTTE FOOD GMBH, HENRY 8H85 • LAMOTTE OILS GMBH, HENRY 8H90 • LAPI GELATINE SPA 8N50 • LASENOR EMUL, SL 9B12 • LAURUS LTD 8H89 • LAY GEWÜRZE OHG • LEAD FOOD CHEMICAL CORPORATION LTD 9E60A 8H60 • LEATHERHEAD FOOD RESEARCH 8Q29 • LECICO GMBH 8K86 • LEIBER GMBH 8A49 • LEMKE GMBH CO. KG, GEORG 9.1A19 • LEMMERS EIPRODUCTEN BV 9F34 • LEROUX SAS 8E39 • LESAFFRE HUMAN CARE 8E39 • LESAFFRE INGREDIENTS SERVICE 9.1A25 • LHG AG • LIANYUNGANG DEBANG FINE CHEMICAL CO 8M50B 8N53 • LIANYUNGANG MUPRO IMP&EXP CO LTD • LIANYUNGANG RUIFENG CHEMICAL CO LTD 8Q40 • LIANYUNGANG SHUREN KECHUANG FOOD ADDITIVE CO LTD 9F46 8S49 • LIANYUNGANG TAIDA FINE CHEM. CO LTD • LIAOYANG FUQIANG FOOD CHEMICAL CO LTD 8P50 • LIMAGRAIN CEREALES INGREDIENT, WESTHOVE 8K40 • LINXIA HUAAN BIOLOGICAL PRODUCTS LTD CO 8S44 • LINYI SHANSONG BIOLOGICAL PRODUCTS CO LTD 8S48 • LINYI VAN SCIENCE AND TECHNIQUE CO LTD 8Q48 8L69 • LIONEL HITCHEN (ESSENTIAL OILS) LTD 8S1 • LIOT SAS 8G39 • LIPID NUTRITION 9.1B21 • LIPIDOS SANTIGA SA 9B13 • LIPOFOODS SL 9D29 • LIQUID TECHNOLOGIES 8E10 • LODERS CROKLAAN BV 8G64 • LOGO – PLASTIC AG 8Q1 • LOHMANN GMBH KG, DR. PAUL 8Q39 • LONGCOM ENTERPRISE LIMITED. 9B35A • LONGYUN FOODS INDUSTRY LIMITED 8H29 • LONZA LTD 9D40 • LORYMA GMBH • LÜBECKER MARZIPAN-FABRIK V. MINDEN&BRUHN 8B56 8K69 • LUBRIZOL EUROPE 9B46/2 • LUPINGREDIENTS – TERRENA 9.1D12 • LUTÈCE BV 9G75 • LÜTTGE GMBH, JH • LUZHOU BIO-CHEM TECHNOLOGY CO LTD 8R51

8B25 • MACCO ORGANIQUES, INC 8B25 • MACCO ORGANIQUES, SPOL. SRO 8A29 • MAINFRUCHT GMBH & CO 8S21 • MAITRE PRUNILLE SA • MAKER (HANDAN) BIOENGINEERING CO LTD 8E85A 9.1D6 • MALAYSIAN COCOA BOARD 9.1G33 • MALTEXCO • MANITOBA AGRI-HEALTH RESEARCH NETWORK 8N60 8N60 • MANITOBA TRADE AND INVESTMENT Media Point • MANN GMBH & CO. KG, TH. 8B55 • MANTROSE UK LTD the FI eUROPe daIly 2009

Let’s talk

FrieslandCampina Kievit, your nr. 1 in spray dried and encapsulated ingredients. We bring you best in class spray dried emulsions and encapsulated nutritional oils for applications in bakery, beverages, infant nutrition and savoury. Our product line includes: Kievit is a brand of

• • • •

Creamers & foamers Fat powders Toppings & batter stabilizers Encapsulated nutritional oils

Meet us at booth nr. 8L6 and enjoy our food for thought | www.kievit.com

Fi and Ni 2009 Hall 8

Binding That binds!

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Tempura

8M5 8M6

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That crisps!

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Entrance

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Marinade

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That tastes!

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Entrance

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E 8E30

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C 8C2

Curious? Visit us and find out more. HALL 8, STAND L1

8B1

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A 8A6

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Sir Rowland Hillstraat 3, 4004 JT TIEL - Postbus 6181, 4000 HD TIEL The Netherlands - Phone +31 (0)344 677 677 - Email info@dpsfood.nl 24

the FI eUROPe daIly 2009

8A3

998S41 88S41 8S438S45 8S433 8S45 8S47 8S49

8R58 8R57 8R56

8R55

8S400 8S42 8S44 8S46 8S48 8S50 8S52 8R399 8R41 8R43 8R455 8R47 8R49 8R51

China PPavilion Chi avilion ili 8R 40 8Q 39

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8P39 8P339

THE PROFESSIONALS IN PROTEINS

DISCOVER

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8N53 8N53 B A

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Canada PPavilion avvilion M 8M 8M 8M 8M 0C 50D 50A 50B 50 50C

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NEW TYPES

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OUR

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FFiPSS iiPSSS PPavilion av ion avil 8G46

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visit Find out more and L1. us in hall 8, stand

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Club PPai ai Pavilion Pavilion 8E40 8E4 40

PROTEINS!

8K K90B 8K90B

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the FI eUROPe daIly 2009

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PROWICO Proteingewinnungs GmbH Enschedestraße 31-35 D-48529 Nordhorn Fon +49(0)-59 21/71 39 94-0 Fax +49(0)-59 21/47 01 info@prowico.de www.prowico.de

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8 8A60 8A62 8A64 8A66 Seating Area

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Seminar TTheatre heatre

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USA Lounge

Spain PPavilion avilion 9A71 9A65 9A63 9A59

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Egypt PPavilion avilion

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9D55 9D53 9D51 9D49

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9C2 • NACTIS 8S9 • NAGASE & CO LTD • NANNING PANGBO BIOLOGICAL ENGINEERING CO 8K34C 9.1E1 • NANTONG ACETIC ACID CHEMICAL 8A89 • NAPROFOOD GMBH & CO KG 8H20 • NATIONAL STARCH FOOD INNOVATION 8A9 • NATURA EXTRACTA SA 9F38 • NATURA LABORATORIA PRIMA 8N62 • NATURALLY NUTRITIOUS FOODS INC 9B56/7 • NATURALPHA 8L10 • NATUREX 9.1H15 • NATURIS SPA • NATURKOST ÜBELHÖR GMBH UND CO KG 9E30/25 9D51 • NAVARRO PECAN COMPANY 9G66 • NBT MAGAZINE 8A46 • NEELIKON FD & C COLOURS 9A30 • NEGEV SPICES, ISRAEL 8G65 • NEOTRON SPA • NEPTUNE TECHNOLOGIES & BIORESSOURCES INC 9F19 Media Point • NEW FOOD 8B54 • NEW FOODS INDUSTRY SPA 8Q45 • NEW TREND GROUP • NICOLA-J FLAVOURS & FRAGRANCES

9.1F40 • MARCEVAL CRUNCHY NUTS 9B36 • MARIGOT LTD 8R9 • MARTEK BIOSCIENCES CORPORATION • MARTIN BAUER GROUP-BUSINESS UNIT PLANTEXTRAKT 9D45 9C85 • MARUKOME USA INC 9G68 • MARUZEN PHARMACEUTICALS CO LTD 8B48 • MASSON GROUP COMPANY LIMITED 9B56/1 • MATERNE 8S36 • MATSUMOTO FOODS CO LTD, QINGDAO • MCI MIRITZ CITRUS INGREDIENTS GMBH 8M10 9.1C15 • MEELUNIE BV 8K64 • MEGGLE WASSERBURG GMBH & CO KG 8A65 • MEIHUA HOLDINGS GROUP CO LTD 8E1 • MERCK KGAA 8K20 • METAROM 8M70 • MEURENS SA, SIROPERIE 9G63 • MEXBEST 9D29 • MICROTHERMICS INC 9D31 • MILCHWERKE 8L70 • MILEI GMBH 9A56 • MILLBO SPA 9G20 • MILNE FRUIT PROCESSORS INC • MINISTRY OF AGRICULTURE OF GEORGIA 9B12 8B64 • MINTEL INTERNATIONAL 9A51 • MITSUBISHI INTERNATIONAL GMBH 9.1C25 • MOKATE SP ZOO 8C45 • MOLDA AG 8A30 • MOLINO PEILA SPA 9B71 • MONTELOEDER SL 8K19 • MORELLA NUTS, LA 9D75 • MORINAGA NUTRITIONAL FOODS, INC 9H15 • MORISHITA JINTAN CO LTD 8L39 • MUEHLENCHEMIE GMBH & CO KG 8G64 • MUELLER VERPACKUNGEN 8G30 • MUNTONS PLC • MURRAY GOULBURN CO-OPERATIVE CO LTD 9.1E22 8G46 • MUSTAFA OZSOY LTD STI

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the FI eUROPe daIly 2009

simplify your business with SATRO compounds

Convenient compounds SATRO is the right par tner for the dair y industr y: We of fer customized compound solutions for superior product quality, processing and cost-ef fectiveness.

! - 19. November 2009 See you 17. Hall 8 路 Stand 8K5 Fi EUROPE

t +49 (0) 2941-662-0 | e info@satro.de | f +49 (0) 2941-662-152 | www.satro.de

Hall 9.1 91 G42 91 G41 91 F42 91 E41 91 E42

Seating Area

91 H27

91 C42

91G16 91G12

91 G33 91 F38

91 G31 91 F36

91 G29 91 F34

91 G27 91 F32

91 9 G G25 9 91 F F30

91 G23 91 F28

91 G21

91 F20

91 G15

91F37 91F35 91E36 91E34

991E30

91 E26

91 E22

91 F8

91F6

91E16

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91 G1 91 F1

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91E6

91 E25

91 E19

91 D26

91 D20

91 E1

91E9 91 D12

91D10

91D6 Pavilion Board Pavilion

91D35 91D33

991D29

91C36 91C34

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91D21 91 91 C26 C22

91D9

991C29

91 C17

91C25

91 C15

91 B27

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91A29

91 A25

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91 A19

91 A16 91 A15

91 B9

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91C5

91B36 91B34 91B35 Seminar TTheatre heatre

91 D1

91 91D5 D7 UK PPavilion avilion

91C35 91C33

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91G11 91F10

91 C43 91 B43

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91H15 91H11

91G34 91G32 91G28 91G26

91 E43 91 D43

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91 A6

91A7

91 C1 91 B1 91 A2 91 A5

• NIELSEN-MASSEY VANILLAS INT’L • NIGAY SA • NILE FRUITS SAE. • NILE HERBS • NINGBO NENGDA FOODSTUFF CO LTD • NINGBO WIN CHEM IMP & EXP CO LTD • NIZO FOOD RESEARCH • NIZO PROCESSING CENTRE • NÖLKE GMBH & CO KG, GEBR • NORD-CONTOR MILCH GMBH • NORDGETREIDE GMBH & CO KG • NORDIC CARAWAY OY • NORDIC SUGAR A/S • NORDMANN, RASSMANN GMBH • NORDMILCH AG • NORTHEAST PHARM I/E CORP • NORTHLAND ORGANIC FOODS CORP • NOVASTELL • NOVEAL LABORATOIRE SERVICE • NOVOZYMES A/S • NTP GELATINE PVT LTD • NUTRA CANADA • NUTRACEUTICALS NOW • NUTRACEUTICALS WORLD • NUTRACOS B5 SRL • NUTRILO GMBH • NUTRINAL • NUTRINET CANADA • NUTRINOVA • NUTRIPROCESS O

• OBERMEILEN – SWISS DRINKS LTD • OBJECT SOLUTIONS SOFTWARE AG • OCEAN NUTRITION CANADA LTD • OCEAN SPRAY ITG • OHLY GMBH • OMEGAPURE • OMEGAPURE • OMVE NETHERLANDS • OMYA PERALTA GMBH • OOSTERBEEK VERPAKKINGEN BV • ORCHARD ORGANISATION (THE) • OREXPORT SL • ORGANIC FLAVOUR COMPANY BV • OSEC • OVOBEST EIPRODUKTE GMBH & CO. KG • OVOBIO • OVOVITA • OXFAM GB • OXFORD CHEMICALS LTD • OZZ AGROJAPRA

8R20 8B7 9B60 9F10 9H31 8P50 8B5 8B5 8L90 8B26 9G75 9E30/2 8Q5 8L29 8B26 8C10 9F16 8E57/4 9B46/5 8C64 8M54 8M63 9G40 9.1A2 9H2 8C60 8C30 8N66 8E44 8H24 8K50 8H76 9B20 8C20 8C19 9D59 9D61 9D1 8A65 8G66 9G20 9F61 9F26 9F10/9F38 9.1C29 9E30/23 8S26 9H56 8R1 9F38

Colour as natural as you can get! To create EXBERRY® concentrates we went back to nature, using the pure and natural colours that only fruits and vegetables provide. Supplied in a wide range of vibrant shades and with excellent stability, EXBERRY® colouring foodstuffs offer the quality and clean label declaration demanded by your customers.

True Natural Colour – as nature intended

Visit us at 17. - 19.11.200 9 Hall 9 / Stand D54

www.gnt-group.com

the FI eUROPe daIly 2009

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8H16 • PALSGAARD A/S 9.1B36 • PANTELEY TOSHEV LTD 8L40 • PAP EIEREN & EIPRODUCTEN 8E4 • PARADIESFRUCHT GMBH 9F63 • PARMOVO SRL 9E52 • PARRY NUTRACEUTICALS 8B60 • PASSINA PRODUCTS BV 9F65 • PASTA FOODS LTD • PAYS DE LA LOIRE - PROMOTION QUALITE 9B46/4 9D9 • PB GELATINS 8E4 • PENKON GIDA SANAGI AS 9E12 • PERFECT BIOTECH 8A51 • PERFOODS SRL 8C19 • PGP INTERNATIONAL 9B46/3 • PHOSPHOTECH 9F38 • PHYTOSVIT LTD 9.1A11 • PIRAMAL HEALTHCARE LTD 9.1D7 • PLACE UK LTD 9G25 • PLANT & FOOD RESEARCH 8G50 • PLANT LIPIDS (P) LTD 9B36 • PLC INGREDIENTS 9D84 • POL & ZONEN BV, D. VAN DER 9E49 • PÔLE PASS 8D80 • POLYGAL AG 8A29 • POMERANIA FRUCHT SPOLKA ZOO 8N62 • POS PILOT PLANT CORPORATION 9.1D29 • POYRAZ & POYRAZ GMBH 9.1G35 • PPS P.E.T. PACKAGING SOLUTION AG 8E25 • PRAYON SA 8B81A • PRB BIO-TECH CO LTD, GUANGDONG Media Point • PREMIER PUBLISHING 8B59 • PREMIUM GASTRONOMIE 8E15 • PREMIUM INGREDIENTS INT. (UK) LTD 8L40 • PRO OVO GMBH 9.1D21 • PROBI AB 8A85 • PROLACTAL GMBH 9E30/20 • PRONATEC AG 9E39 • PRONEX SA 9.1F32 • PROSOL SPA 8A35 • PROTEIN SA 9E10 • PROVA SA 8L1 • PROWICO PROTEINGEWINNUNGS GMBH 8A6 • PRPH KANDY • PUCHENG LIFECOME BIOCHEMISTRY CO LTD 8Q46 9E71 • PULEVA BIOTECH EXXENTIA 8C16 • PURAC BIOCHEM BV 8C16 • PURAC BIOQUIMICA SA 8L89 • PUREMALT PRODUCTS LTD

• QIANJIANG YONGAN PHARMACEUTICAL CO LTD • QINGDAO BONDED AREA SANFENGHE FOREIGN TRADE CO LTD • QINGDAO BRIGHT MOON SEAWEED Group CO LTD • QINGDAO CROWN IMPORT & EXPORT CORP LTD • QINGDAO GATHER GREAT OCEAN SEAWEED INDUS • QINGDAO HAIWANG DRIED VEGETABLES & FRUITS • QINHUANGDAO GOLDENSEA FOODSTUFF INDUSTRI • QINGDAO IVY CO LTD • QINGDAO LULIN DEHYDRATED VEGETABLE CO LTD • QINGDAO PENGYUAN NATURAL PIGMENT RESEARCH • QINGDAO QINGDA PRODUCTS CO INC • QINGDAO RONGDA INTERNATIONAL TRADE CO LTD • QINGDAO SAMIN CHEMICAL CO LTD • QINGDAO SCITECH PERFUME CO LTD • QUANZHOU YIFENG FOODS CO LTD R

9H57 8R31 9H53 8S50 8E85B 9E80 8M50C 9F42 8S32 9G15 9D25 9H37B 8R49 8P45 9B35C

9E30/18 • RABELER FRUCHTCHIPS GMBH 8A66 • RAINBOW RICH INDUSTRIAL LIMITED 9B71 • RAMON SABATER SA 9F73 • RAPS GMBH & CO 8K60 • REAL AROMI SPA 8L46 • RED ARROW INTERNATIONAL LLC 9B56/9 • REGISTRAR CORP 8C52 • REIPU CHEMICALS CO LTD, SHANDONG 9.1F38 • REKA NUTRITION SDN BHD 9B86 • REMBRANDT FOODS Media Point • REVISTAS ENFASIS • REWE FOOD INGREDIENTS HANDELSGESELLSCHAFT MBH 8G80 9.1D1 • RHODIA 9E30/4 • RICKERTSEN GMBH, ERNST 9.1H15 • RICKMERS REISMÜHLE GMBH 9A25 • RIEBER & SON ASA 8G35 • RIKEN VITAMIN EUROPE GMBH 8M79 • ROBERTET SA 30

9.1G16 • RODOLFI MANSUETO SPA • ROEPER (QINGDAO) NATURAL MATERIALS, CE 8H39 8H39 • ROEPER GMBH, CE 8H39 • ROEPER GMBH BIURO POLSKA, CE 8H39 • ROEPER MOSCOW, CE 8H1 • ROHA DYECHEM LTD 8B82 • ROMIJ • RONGCHENG BAIHE BIOTECHNOLOGY CO LTD 9G15 9.1C26 • RONLY HOLDINGS LTD 9B10 • ROQUETTE 8K14 • ROUSSELOT SAS 8A85 • ROVITA GMBH 9B60 • ROYAL FOR HERBS – OTTOMAN 8B5 • ROYAL GMF GOUDA 8G90 • ROYAL PROTEIN 8N55 • RUBINMÜHLE GMBH • RUI YUAN FLAVOR (UNITED INTERNATIONAL INC) 8S30 9F49 • RUM ALBRECHT GMBH 9.1G26 • RUPP CHEESE INNOVATION 9F44 • RZBC GROUP

8M25 • S BLACK LTD 8E89 • SAALEMÜHLE ALSLEBEN GMBH 8C80 • SACHSENMILCH AG 9A30 • SAFE SPICE 8G60 • SAFESTERIL 8E39 • SAF-ISIS 8N66 • SAKAI SPICE (CANADA) CORP • SASKATCHEWAN TRADE & EXPORT PARTNERSHIP (STEP) 8N62 8C35 • SANOVO FOODS A/S 9E16 • SANTIS SARL 8K5 • SATRO GMBH 8C30 • SAVENA (GROUP) 8C30 • SAVEUR 9D19 • SCELTA MUSHROOMS BV • SCHLESWIG-HOLSTEIN, LANDWIRTSCHAFTSKAMMER 9G75 8E69 • SCHÜTZ GMBH & CO. KGAA 9F66 • SDA SPICE • SENSIENT FOOD COLORS GERMANY GMBH 8B40 8L15 • SENSUS 9H11 • SEPPIC 8E45 • SETEXAM 9B15 • SETHNESS-ROQUETTE 9G33 • SHAFI GLUCO CHEM 9H55 • SHANDONG BANGYE CO LTD • SHANDONG DATANG NATURAL PIGMENT CO LTD 8E90C • SHANDONG FUFENG FERMENTATION CO LTD 9E60E • SHANDONG KAISON BIOCHEMICAL CO LTD 8E90C • SHANDONG LONGLIVE BIO-TECHNOLOGY 9.1F1 • SHANDONG LUWEI PHARMACEUTICAL CO LTD 8P51 • SHANDONG TIANYIN BIOTECHNOLOGY CO LTD 9G2 • SHANDONG WONDERFUL INT’L TRADE CO LTD 9E82 • SHANDONG YUWANG INDUSTRIAL CO LTD 8B72A 8Q49 • SHANGHAI BRILLIANT GUM CO LTD 9H51 • SHANGHAI FORTUNE CHEMICAL CO LTD • SHANGHAI LUCKYSTAR BUSINESS AGENT CO LTD 9G47 8R40 • SHANGHAI NOVANAT CO LTD • SHANGHAI PECENP INTERNATIONAL CO LTD 8R45 • SHANGHAI RICHFIELD INTERNATIONAL CO LTD 9G51 9G44 •• SHANGHAI UBM SINOEXPO 8R55 • SHANXI LEDA BIOCHEMICAL CO LTD • SHAOXING YAMEI BIOCHEMISTRY CO LTD 8Q48 8D63 • SHELI FOOD (SHENZHEN) CO LTD 8R22 • SHEMBERG MARKETING CORPORATION 9H37A • SHENYANG KONCEPNUTRA CO LTD 9F52 • SHENZEN SED INDUSTRY CO LTD • SHENZEN SHENBAO HUACHENG FOODS CO LTD 9E60D 8E80 • SICNA SRL • SILESIA GERHARD HANKE GMBH & CO.KG 8C5 9B46/1 • SILL – LAITERIE DE SAINT MALO 8Q23 • SILVATEAM FOOD INGREDIENTS • SIMO FISHPROCESSING GMBH & CO KG 9.1E36 9G12 • SIMON H. STEINER, HOPFEN, GMBH • SINOBOND IMP. & EXP. (NINGBO) CO LTD 9G51 8N49 • SINOCHEM NINGBO LTD 9F15 • SINOCHEM QINGDAO CO LTD • SINOGLORY ENTERPRISE GROUP CO LTD 9D25 8R42 • SINOSWEET CO LTD 9E30/15 • SIPAL PARTNERS 9F1 • SIRIUS 8K50 • SISTERNA 8E66 • SKM EUROPE BV 8M61 • SNOBELEN FARMS LTD 9B56/8 • SOCO HERBS SAS 8A21 • SOJA AUSTRIA 9E86 • SOJAPROTEIN 9.1G68 • SOJITZ CORPORATION 8M6 • SOLAE EUROPE 8E6 • SOLANIC BV 8G29 • SOLBAR PLANT EXTRACTS LTD

8D70 • SONAC 9B46/4 • SOPEXA 9B56 • SOPEXA 9B46/7 • SOREAL ILOU Media Point • SOSLAND PUBLISHING COMPANY 9E70 • SOTEXPRO 9E2 • SOUBRY NV, ETABL. J. 9A65 • SOUFFLET GROUP 8G61 • SPARTA SYSTEMS EUROPE 9B60 • SPICELAND 8H62 • SPRAYING SYSTEMS 8E2 • STABLE MICRO SYSTEMS LTD 8H24 • STARLIGHT PRODUCTS 9A35 • STEARINERIE DUBOIS FILS 9A19 • STEENSMA BV 8G36 • STEINICKE GMBH, R. 9.1F28 • STENTORIAN INDUSTRIES CO LTD 8L39 • STERNCHEMIE GMBH & CO KG 8L39 • STERNENZYM GMBH & CO KG 8E40 • STERNMAID GMBH & CO KG 8L39 • STERNVITAMIN GMBH & CO KG • STERN-WYWIOL GRUPPE HOLDING GMBH & CO KG 8L39 9.1B9 • STRYKA BOTANICS 8K37 • SUCREST GMBH 8L15 • SUIKER UNIE 8A52 • SUN RAY FOODS EUROPE LTD 9B35C • SUN-GREEN BIO-TECH CO LTD • SUNCOAST GOLD MACADAMIAS (AUST.) LTD 8E86 8M50D • SUNSON INDUSTRY GROUP CO LTD 9B71 • SUPER EXTRACTOS SL 8Q43 • SUZHOU HOPE TECHNOLOGIES CO LTD 9H35 • SUZHOU JIAHE FOODS IND. CO LTD 8L15 • SVZ INTERNATIONAL BV Media Point • SWEET PRESS SL 8Q5 • SWISSGUM AG 8C36 • SYNTHITE INDUSTRIES LTD 8K6 • SYRAL SA

• TAIXING DONGSHENG FOOD SCIENCE &TECHNOLOGY CO LTD 8K90B 9.1G15 • TAIYO KAGAKU CO LTD 8R25 • TAMACO TRADING 8M70 • TASTE DEVELOPMENT SA 9.1G12 • TASTETECH LTD 8M35 • TATE & LYLE 8C55 • TAURA NATURAL INGREDIENTS 9C76 • TAYLOR BROS. FARMS 9H20 • TAZOP 8S5 • TBK MANUFACTURING CORPORATION 9F55 • TDB INTERNATIONAL, SRO 8L85/8M80 • TER HELL & CO GMBH 8K6 • TEREOS • THE METROPOLITAN TEA COMPANY LTD 8M65 8K30 • THERMPHOS INTERNATIONAL BV • TIANJIN CHUNFA FOOD INGREDIENTS CO LTD 8K90A • TIANJIN TIANCHENG PHARMACEUTICAL CO LTD 8Q44 • TIANXIN PHARMACEUTICAL CO LTD, ZHEJIANG 8Q47 9B12 • TKIBULI TEA 8E49 • TNO QUALITY OF LIFE 9E30/18 • TOPINA 9B56/12 • TOURNAY BIOTECHNOLOGIES 8H70 • TPS RENTAL SYSTEMS LTD 9F20 • TRADIN ORGANIC AGRICULTURE BV 8G55 • TREATT & COMPANY LTD, R C 8G55 • TREATT PLC 8G55 • TREATT USA 9C81 • TREE TOP INC 8K79 • TRO-KOST GMBH 8A55 • TROPEXTRAKT GMBH 8S39 • TTCA CO LTD 8E57/1 • TUCHEL & SOHN GMBH U

•• UBM INTERNATIONAL MEDIA Hall 8.0 office #50 #51 8A32 • UD CHEMIE GMBH 8H35 • UELZENA EG 9F81 • UHRENHOLT A/S 8M65 • UHTCO CORPORATION 8B89 • ULMER NAHRUNGSMITTEL GMBH 8B89 • ULMER SCHOKOLADEN GMBH & CO KG 9E30/3 • ULRICH WALTER GMBH 9F38 • ULTIMATE EXPORT AND IMPORTS 8N90 • UNICORN NATURAL PRODUCTS 8L15 • UNIFINE FOOD & BAKE INGREDIENTS • UNIFRUIT - VERGERS DE CHATEAUBOURG 8C43 9B26 • UNIMILLS BV 8N90 • UNIQUE BIOTECH LIMITED 9G49 • UNITECH SWEET (ZIBO) LTD 8Q22 • UNIVAR EUROPE 9E20 • UNIVERSAL OLEORESINS • UNTERELBE-FRUCHT HANDELSGES MBH & CO 8E4 • US DEPARTMENT OF AGRICULTURE - FOREIGN AGRICULTURAL SERVICE AMERICAN EMBASSY BERLIN

9C64

• = Ni

9B56/11 • VAL DE VIRE BIOACTIVES 8E55 • VALIO LTD 9.1C17 • VALLABHDAS KANJI LTD 9F25 • VALMAR INTERNATIONAL 8L40 • VAN DEN BURG EIPRODUCTEN BV 9.1E41 • VANSH DAIRY FARM HOUSE 8K60 • VARISTOR LTD 8E60 • VAV LIFESCIENCES PVT LTD 9.1A8 • VEDEQSA 8H64 • VEEMBEDRIJF ALMELO BV 9.1B25 • VEGENAT SA 8A11 • VEOS N.V. 8K60 • VERDURE SCIENCE • VEREINIGTE FETTWARENINDUSTRIE GMBH 9.1G34 8A26 • VIDHI DYESTUFFS MFG LTD 8A2 • VIKA BV 8K60 • VIS VITALIS GMBH 9.1G31 • VISION INGREDIENTS LTD 9E43 • VITASWEET CO LTD 9.1D10 • VITATENE 9D84 • VIV BUISMAN, ROYAL 9A15 • VOICEVALE GMBH 8C56 • VOLACTIVE 9E79 • VREUGDENHIL DAIRY FOODS 8H69 • VTT

9G26 • W.B.T. SRL • WALTER RAU, NEUSSER ÖL UND FETT AG 9.1G20 9F25 • WARM SEAS AGRIBUSINESS • WEALTHY CHEMICAL INDUSTRY (SUZHOU) CO LTD 8P41 9D60 • WEBB JAMES SRL 8N60 • WEDGE FARMS NUTRITION LTD 9.1E42 • WEGO CHEMICAL & MINERAL CORP 8R46 • WEIFANG ENSIGN INDUSTRY CO LTD 8E70 • WEISHARDT INTERNATIONAL 9.1F20 • WEISHENG, SHIJIAZHUANG PHARMA 8L40 • WEKO EIPRODUCTEN BV 8L40 • WEKO POLSKA SP. ZOO 8Q5 • WELDING GMBH & CO.KG 9F85 • WEYERMANN SPECIALTY MALTS • WILD BLUEBERRY ASSOC. OF NORTH AMERICA 8N76 8K29 • WILD GMBH & CO KG, RUDOLF 8K78 • WILEY-BLACKWELL 9D31 • WILHELM REUSS GMBH & CO KG 8K80 • WILLY BENECKE GMBH 8E2 • WINOPAL FORSCHUNGSBEDARF GMBH • WIRTSCHAFTSFÖRDERUNG & TECHNOLOGIETRANSFER 9G75 • WISCONSIN CRANBERRY COOPERATIVE 9C83 8S40 • WOLF CANYON (YANTAI) TRADING LTD 8K60 • WORLÉE NATURPRODUKTE GMBH 9G50 • WORTON ENTERPRISE LTD 9H20 • WURDIES

• XIAMEN HONGLIANG IMPORT & EXPORT CO LTD • XINJIANG LONGPING HIGH-TECH HONG’AN SEED • XINYI HANLING BIOLOGICAL ENGINEERING CO LTD • XIWANG GROUP CO LTD, SHANDONG • XUZHOU TIANJIA FOOD CHEMICAL CO LTD

• YAEGAKI BIO-INDUSTRY, INC • YANCHENG HENG XIN FOREIGN TRADE CORP LT • YANCHENG JINGWEI INTERNATIONAL GROUP CO, LTD

9D25 9H13A 8P43 9D25 8R43 9G65 9H13B 9G43

YUANDA BIOENGINEERING CO LTD 8L66 • YICHUN BIOLOGICAL PRODUCTS CO LTD 8K34A • YIMING GROUP 9H29A • YINGCHAO QIANCHENGBIOLOGY ENGINEER CO 8N53B • YIXING YUCHENG LUJIAN BIOLOGICAL • TECHNOLOGY CO LTD 8S30

NAHRUNGSMITTEL GMBH & CO KG 9.1E30 • ZAMEK GMBH & CO. 9.1D9 • ZENTIS CHEMICALS IMPORT AND • ZHEJIANG EXPORT CORPORATION 8Q51 HUAKANG PHARMACEUTICAL • ZHEJIANG CO LTD 9F40 MEDICINE CO LTD 8L80 • ZHEJIANG • ZHEJIANG MEDICINES & HEALTH PRODUCTS I/E9F11 SILVER-ELEPHANT BIOENG. • ZHEJIANG CO LTD 8E90A2 TIANYI FOOD ADDITIVES CO LTD 8S43 • ZHEJIANG WORLDBEST PHARMACEUTICALS • ZHEJIANG SCIENCE TECHNIC DEVELOPMENT CO LTD 8Q54 ZHONGKEN BIOTECHNOLOGY • ZHEJIANG CO LTD 9G9 GROUP CO LTD 9F46 • ZHEN-AO BANGTAI PHARMACEUTICAL • ZHENGZHOU COMPANY LTD 9F42 HUA FANG DA (HK) LTD 8N79 • ZHONG CHEMICALS CO LTD 8R35 • ZHONGBAO • ZIEGLER & CO. GMBH NATURPRODUKTE 9E30/9 the FI eUROPe daIly 2009

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Our success speaks for itself. Whether itÂ&#x2019;s food, beverages, pharmaceuticals or personal care, our extensive technical expertise ensures that all our ingredients are produced to the highest possible standard.

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

Stretching the idea of cheese Your high value alternative to casein and caseinate in imitation cheese Imitation cheese is the cost effective substitute for natural cheese and KMCâ&#x20AC;&#x2122;s CheeseMaker series not only stretches your imitation cheese budget, it also offers additional functionalities: t DPOUSPMT NFMUJOH QSPmMF t DPOUSPMT UFYUVSF t DPOUSPMT TISFEBCJMJUZ

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SIPPO opens the import door Neptune krill oil approved

Nile herbs (above) and oils from OZZ Agrojapra (below)

The Swiss Import Promotion Programme (SIPPO) has been a regular exhibitor at Hi and for the first time is present at Ni/Fi Europe, hosting eight companies from developing and transition countries

on its stand, and offering access to many more. At Frankfurt, it is building on its experience in putting European importers in touch with specialist overseas producers, and in fostering improved manufacturing and export skills in partner countries. Exhibiting companies include Egypt’s Nile Herbs, with a range of products from chamomile, hibiscus and calendula flowers to peppermint, spearmint and caraway. Both standard and organic herbs can be supplied. From Ghana, Ultimate Exports and Imports has brought samples of exotic products such as griffonia and voacanga seeds, hibiscus flower and annatto. This young company was only set up in 2004. Indonesian exhibitor Agarindo Bogatama is a specialist in agar products: agar powder and instant agar powder. The company has been increasing its production capacity, and expects this to reach 2,700 tonnes per year by 2011 (up from 1,800 tonnes last year).

Sniff your way to fellow Indonesian exhibitor Indaroma, where essential oils are on show. The company says it already exports them all over the world. Also from Indonesia, Natura Laboratoria Prima can supply everything from essential oils to fruit and vegetable powder extracts and herbal medicines. Ukrainian suppliers include Elpis Ukraine and Phytosvit. Founded in 2004, Elpis is offering samples of its raw herbal material collected from around Ukraine. Two-year-old company Phytosvit supplies herbs and flowers such as calendula, chamomile and melissa, and is currently undergoing an organic certification process. Next year, it plans to allot 270 hectares to the cultivation of organic plants. Finally, Bosnian producer OZZ Agrojapra offers different kinds of oil (pumpkin seed and sunflower seed), dried plums and dried apple chips. SIPPO is currently active in 15 countries worldwide. 9F38

BPI’s exotic remedy for digestive complaints The health benefits of fruits like cranberries, blueberries and pomegranates are well documented, but what about the papaya? Los Indios of South America called the papaya tree the ‘tree of health’ owing to its supportive role in digestion. Now, according to Botanical Products International (BPI), the fruit’s digestive health benefits are increasingly confirmed by scientific studies, These include studies conducted in geriatric hospitals and by the head of the department of gastroenterology at the university hospital in Vienna, Austria. BPI says recent research showed improved absorption of minerals from the food by eating papaya. Papaya is a very alkaline fruit, which is especially helpful against heartburn. It also contains

many powerful enzymes that speed up the conversion of dietary proteins into amino acids, thereby supporting digestion. BPI markets an ingredient that enables food manufacturers to capitalise on these benefits. Branded Caricol, the exotic ingredient is said to assist with a number of digestive conditions, including chronic constipation, chronic diarrhoea, flatulence and heartburn. BPI says it also sup-

ports digestion after heavy meals, alleviates digestive disorders caused by travelling and can strengthen the weak digestion of babies and the elderly. Caricol, is approved by the Austrian Agency for Health and Food Safety and included on the Article 13 list of European health claims. Caricol, is already on the market in 15 European countries and the USA as a supplement, sold in 20ml stick packs. In addition, Caricol, is available as an ingredient for health drinks, baked goods, smoothies and other products. BPI also supplies raw materials such as noni, goji, acai, mangosteen, pomegranate and coconut water. 9E3011

Chile ideal for astaxanthin cultivation Atacama Bio Natural Products has come all the way from Chile to introduce European food and supplement manufacturers to its antioxidant Asta Oil products. Atacama Bio is a biotechnology company dedicated to the cultivation of microalgae Haematococcus pluvial, from which carotenoid astaxanthin is obtained for the production of Natural Asta Oil and Supreme Asta Oil products. These products are 100% natural and are used as food supplements in the animal and human food industry. Formulated for human consumption, Supreme Asta Oil is said to be beneficial in lowering the risk 32

of certain chronic diseases, like cancer and heart disease. It is also believed to be effective in preventing carpal tunnel syndrome, rheumatoid arthritis, high cholesterol (LDL oxidation) and muscular/ bone lesions, as well as improving muscular strength and resistance. The product Natural Asta Oil, created for the animal food industry, is said to generate natural pigmentation and supply valuable nutrients to salmons, farm birds, shrimps and ornamental fish, among others. Atacama Bio Natural Products is located in the Atacama Desert in northern Chile. The aridity, high

temperatures, air quality, constant sun and lack of pollution in this location provide ideal conditions for the production of natural microalgae astaxanthin. 9H21

Canadian-based company Neptune Technologies and Bioresources is counting on recent European approval of its Neptune Krill Oil (NKO) product as a Novel Food to create new opportunities for this omega 3 ingredient. Approval by the European Food Safety Authority (EFSA) as a Novel Food in July 2009 was matched by approval for use for particular nutritional purposes (PARNUTS). While Novel Food status allows for the use of NKO in dietary supplements and functional foods, says Neptune, PARNUTS allows its commercialisation in diet meal replacements and in dietary foods for special medical purposes. Toni Rinow, director of corporate development and investor relations

at Neptune, said: “NKO’s strong clinically-proven benefits for cardiovascular health will now lead Neptune’s further expansion in the European omega 3 market, which is currently dominated by cardiovascular health applications.” In fact, Neptune estimates that 80% of all omega 3 fatty acids target heart health. Rinow explained: “According to market studies, the EU market is growing annually by 24%, and is expected to be worth $1.6bn by 2014.” Though this is not the case with every functional ingredient, Neptune believes that in the case of NKO omega 3, the daily dose established as being safe by EFSA is also proven to be effective in all clinical studies. 9F19

K&S Kali invests in KCI K&S group company Kali has opened a new plant near Magdeburg, eastern Germany, offering high-purity potassium chloride (KCl) for food-grade applications. Moves to replace and reduce sodium chloride in processed foods have helped to drive growth in demand for KCl as a partial salt replacer, says Kali. This trend also prompted the group to invest in the product as a food ingredient. The food-grade KCl plant, on Kali’s existing Zielitz site, began production less than six months ago, and is the result of €25m investment by the group. The same site is used to process potash as agricultural fertiliser. At the opening of the new facility, member of the K&S Kali executive management Ernst Andres said: “We want to set new standards worldwide in the production of high-value potash salts for healthy foodstuffs and balanced nutrition from the Zielitz site.”

K&S Kali’s raw material

Zielitz, which began operations in 1973, is Germany’s newest potash plant, processing up to 12m tonnes of crude salt every year. It became part of K&S Kali in 1993, since when more than €400m has been invested on the site. In scale, the new food-grade operation is a relatively small part of the whole site, boasting 15 workers out of a total plant workforce of 1,760. 9G32

Organic importing made easy Securing a reliable, traceable, ethical and quality supply of organic ingredients from far-flung places can be a real challenge for Western food manufacturers. One company that may be able to help in this respect is Daabon Deutschland, the German subsidiary of Daabon Organic Colombia. Daabon Organic is an importer of certified organic food products, which are grown on companyowned plantations. The company says its aim is to supply its customers with high quality, reliable, traceable, certified organic food products. Since 1992 all of its palm, banana, cocoa and coffee farms have been certified by Ecocert and all its products are NOP certified.

It says it also places great importance on sustainable agriculture and socially responsible trade to preserve South America’s rich bio-diversity and improve its employees’ living standards. This is underpinned by the fact Daabon is a member of the Roundtable on Sustainable Palm Oil (RSPO) and the some products also have Rainforest Alliance approval. The products Daabon Deutschland imports include organic palm and palm kernel oils, palm olein and stearins, coconut oils, soap flakes, glycerine and organic fresh and dried bananas. Furthermore, Daabon Deutschland offers a banana chocolate bar, named Jabbana. 9G31 THE FI EUROPE DAILY 2009

Meet us at FI Europe, Frankf urt, Stand 8H55 17-19 November 09

Helping your body help itself

Ellen Ertmann: speaking today

Ellen Ertmann MSc, Researcher Nutrition Research & Development FrieslandCampina DMV is a speaker in today’s Natural Ingredi-

ents Conference, as part of Module N1, New Natural & Functional Ingredients. This takes place from 10.30-12.00, at the back of hall 9.1 The title of Ertmann’s address is: Delivering natural functionality – Helping your body help itself. “Currently consumers are actively seeking to improve their lifestyle through making healthful foodchoices,” Ertmann notes. “A key issue in these choices is finding products which give natural functionality and suit in the normal diet. Ingredients influencing the hosts’ micro-flora, which contains 10 times as much cells as body cells, may give consumers the opportunity to making healthful food–choices a bit easier. “Prebiotics like galactooligosaccharides have the ability to give

CPI invests in two new lines Chinese producer and exporter of soy protein products CPI Enterprise is currently investing in two new production lines. The first of these is for soy fibre, with a capacity of 6,000 tonnes a year. The second will be turning out soy protein, this time with an annual capacity of 7,000 tonnes. The lines should be installed at CPI’s Qingdao plant by the end of this year. Of its general production ethos,

the company claims: “With our completely robotic production lines, we can ensure better quality control and consistency.” As well as maintaining quality, says CPI, this new capacity will allow the company to provide more punctual and reliable deliveries to its customers. According to CPI, the factory is already a leading manufacturer of both emulsion and injection grades of soy protein isolate, as well as

products these opportunities,” Ertmann adds. “By selectively stimulating the host’s natural microbiota, it has the opportunity to [produce] several nutritional benefits, helping your body help itself. “At the seminar the latest scientific developments in prebiotics and their impact on human health like mineral absorption will be reviewed,” explains Ertmann. “Secondly functional and technological opportunities of the prebiotic Vivinal GOS provided by FrieslandCampina DMV will be evaluated.” Ertmann summarises the object of the session as “giving you the opportunity to get more inside in the role prebiotics play in delivering a food product with natural functionality”. 8L8 different types of soy protein concentrate. These include functional and standard types, food grade and feed grade. The range also includes soy protein texture, soy fibre and soy lecithin in both powder and liquid formats. The company claims that emulsion grade soy protein isolate can act as an excellent emulsifier in sausages, able to hold water and oil as required. The injection grade, says CPI, provides a very good dispersal capability within meat texture. 9H41

Organic locust bean gum DO-IT (Dutch Organic International Trade) has added a new organic ingredient to its portfolio – locust bean gum. It is a polysaccharide which is extracted from the seeds of the centenary carob tree (Ceratonia Siliqua), widely cultivated in the Mediterranean area, especially Sicily. Its value in food production lies in its ability to lower the costs of recipes by retaining water and making the end product more attractive and creamy. A gluten-

free additive, locust bean gum is compatible with other hydrocolloids as well as carbohydrates and proteins and performs well over a wide range of pH values. Applications include sauces, dairy products, cake and biscuits, fillings, canned food, frozen confectionery and pet food. DO-IT sources its locust bean gum from Sicilian company Barbagallo di Mauro, which has been producing locust bean gum from wild carob trees at the foot of

Jiangsu Hongteng gets spicy

Inside the new Xuzhou factory

China’s Jiangsu Hongteng Food company has opened a new, second factory processing dried vegetables, and is preparing to add to its range with some of the most popular spices. 34

The new Xuzhou Hongda factory at Xuzhou, to the north of Shanghai, is located in a major agricultural area. Crops processed this year have included garlic and onions. Onion flakes and powder are shipped to South America, but the company says it has food processing and food service customers in Germany, Spain and the Netherlands, Russia and Ukraine. The company says it will soon start to supply spices including black and white pepper, nutmeg and turmeric. As well as going into processed foods such as soups, the dried vegetables are sometimes repackaged for sale as ingredients, and some-

Mount Etna for three generations. The company uses a thermomechanical process to peel the seeds, which was invented by Giuseppe Barbagallo and avoids the traditional chemical process. 9F30 times find their way into pet foods. Other air-dried vegetables in its range include ginger, carrot, horseradish, red and green peppers, spinach, celery, mushrooms, cabbage, chives and leeks. The original factory in Jiangsu province has been operating since 1996. The 17,000-square-metre site has an annual capacity of 6,000 tonnes of dehydrated product, says the company. A spokesman said: “The economic slowdown has had some influence on our business, but we are trying our best to get through this period and embrace a brighter future.” That future may be made even brighter by positive government support for its expansion plans, the company suggests. 9H29B

Prova’s gourmet notes Vanilla, cocoa and coffee processor Prova is setting tastebuds tingling with a new range of flavours focused on ‘sweet brown’ and gourmet notes. This range has been redefined, says the French company, and more flavours added. Options are structured around major end markets and flavour types: nuts, caramel, biscuit, pastry, confectionery, dairy and alcohol. Newly-developed flavours span biscuit, speculos, brownie, panettone, gingerbread, marzipan, butter, alcoholic notes, masarpone and crème brûlée. The company added: “The growing demand for natural flavourings, particularly vanillin substitutes, has led to the development of a specific range of highly concentrated natural vanilla extracts and flavourings.” These are both cost-competitive and effective, says Prova, and are available in liquid, powder or solid forms.

The two principle types of product developed are pure vanilla extracts and natural vanilla flavours. Of these, the first is said to offer “perfect compatibility” with chocolate and a high flavouring yield in these applications. Natural vanilla flavours are highly concentrated, and offer a lower cost alternative in applications such as bakery, biscuits, dairy, nutritional foods and beverage. Prova prides itself on searching out both organic and fair trade options for its ingredients range. Its vanilla, cocoa and coffee extracts are Ecocert certified in accordance with EC and NOP regulations. It has newly-developed fair trade certified vanilla and coffee extracts sourced via the Flo Cert/Max Havelaar Europe/Transfair USA network and via the Bio Equitable network. 9E10

Sipal highlights organic Exhibitor Sipal Partners specialises in organic concentrates. The range of products it offers is based on cereal syrups (rice, corn, malted barley, spelt), glucose and glucose-fructose syrups (wheat, manioc), fructose syrup (wheat), starch & gluten (wheat) and fruit juice concentrates (dates, figs, prunes). The variety of the range makes it suitable for many different uses, including sweeteners, bulking agent, coating, natural colour, cereal taste, prevent crystallisation, crispness, fat replacer, in markets such as biscuits, drinks, breakfast foods, cereal bars, confectionery, yoghurts, fruit preparations, ice creams, baby food and sauces. According to the company, the

cereal syrups from the Sipal range are made from whole grains and require no refining process – ensuring maximum preservation of the nutrients, colour and taste of the cereals. The Sipal range production satisfies ISO 22000 and ISO 9001 requirements, and the company’s product certifications include EU, NOP, Kosher, GMO-free and gluten-free. 9E30/15

EcoSocial certification Representatives from Brazilian organisation IBD have come all the way to FiE 09 to talk to food and ingredient companies with an interest in gaining EcoSocial certification and to raise awareness of what the EcoSocial programme is all about. For food companies, it’s becoming increasingly important to demonstrate responsible social, ethical and environmental behaviour, and one way of doing this is to ensure that all raw materials are obtained from a sustainable and ethical source. In 2004, IBD launched the EcoSocial programme, a social, environmental and fair trade certification programme for organic operations. This is based on standards established by ILO, IFOAM, FLO, SA 8,000 and SASA Project recommendations, besides working upon principles established by international agreements related to social and

environmental management, such as Agenda 21, Global Pact Program, Millennium Declaration, Earth Charter and Human Rights Declaration. EcoSocial certification is applicable to enterprises with contracted workers, small farmer groups and traders, in all production sectors such as agriculture, processing, body care, textiles, mineral water, and service outsourcers among others – and in any country. There are EcoSocial certified operations in China, Thailand, India, Belgium, Holland, Brazil, Paraguay, Canada and USA – for all kinds of products and enterprises, from mineral water, cane sugar and alcohol, to soybean, coffee, vegetables, palm oil, cereals, honey – produced and traded by processors, traders and grower groups. 9F30 THE FI EUROPE DAILY 2009

A BIRTHDAY TO CELEBRATE

ONE YEAR IN THE LIFE OF QUALITY FOR LIFE™ Important milestones deserve celebration, in business as in private life. Please join us in celebrating the successful conclusion of the first year of our Quality for Life™ seal of excellence. Quality for Life™ is a way of life for DSM, and our pioneering seal is the unique mark of Quality, Reliability, Traceability and Sustainability for all our products and services. Celebrate with us at FIE, 17-19 Nov. Frankfurt, Germany – Booth 8K26.

www.qualityforlife.com

Sensient’s true colours Sensient Food Colors is introducing new colour solutions for the food and beverage industry at FiE today. Sensient’s Fusion brand provides natural shades by bringing together carefully selected raw materials with proprietary formulation technologies, in combination with application expertise and support, says the exhibitor. Sensient has now extended its Fusion range with new shades designed to deliver bright and stable colouring for confectionery and beverage products. The new Fusion Red Currant Red has been formulated using a combination of carefully selected carrot and beet root varieties, says the developer. By combining the hydrophilic and lipophilic pigment structures into a new product concept, Sensient brings the advantage of novel stabilising technology against oxidative degradation, the company notes. The new colouring is suggested for confectionery applications such as panned sweets and hard-boiled candies, as well as in dairy systems. Due to its vivid colour shade and special formulation properties it is a perfect E-number free, vegetarian and kosher replacement for carmine, Sensient suggests. To create the Fusion Nectarine Orange shade, Sensient apparently applies a novel dispersion and emulsification process to

A point of view

Aspartamane: what’s in a name? It’s now over 25 years since products sweetened with aspartame first appeared on the market in Europe. So why has aspartame producer Ajinomoto decided to brand its sweetener? Nori Okita, President of Ajinomoto Sweeteners Europe, gives the inside story Why the new name for what is clearly a well-established sweetener? Okita: Actually, it’s all about heritage – Ajinomoto has been involved in aspartame’s development since the beginning. Aspartame is made from two amino acids, the building blocks of protein that are abundant in many every day foods and drinks. Ajinomoto is the world-leader in amino acid technology, so when it came to manufacturing this unique sweetener, we were the company that worked out how to put together the two amino acids on a commercial scale. In the meantime, foods and drinks with aspartame are chosen by hundreds of millions of people every day, so we thought it was time that we reminded people that aspartame comes from amino acids – hence the name AminoSweet. Nowadays people are very keen to know what’s in their food and where it comes from. We have a great story to tell: AminoSweet brings nothing new to the diet, just sweetness without calories.

achieve “outstandingly stable and precise bright colour shades, from oil soluble carotenoids”. This high performance emulsion is characterised by a very low turbidity rate and delivers, even in challenging beverage environments, a brilliant appearance, the company adds. Fusion Nectarine Orange is presented to the market as an attractive option to replace azo dyes in beverage and confectionery products, where precise and stable orange colour shades are essential. On its stand today, Sensient is showing other colourings, including an extensive range of natural shades for food and beverages. 8B40

Innovative Solutions for the Food Industry

So will we be seeing AminoSweet branding on food and beverage products? Okita: If brands want to use AminoSweet on their packaging that will be just fine with us – so long as it’s AminoSweet in the pack! That said, our first objective is to build awareness in the food and drink industry that AminoSweet is the right choice for

Univar Food Ingredients is the place to go for innovative, inspiring solutions for trendy and nutritious food products. We offer you a multitude of first class food ingredients together with our superior service.

sweetness without calories, and that it’s unique because it’s made from two amino acids which occur widely in the diet. Reminding people, who have grown up with enjoyable low calorie products that AminoSweet is what successful brands are built on is important for the growth and development of new brands. It is not an accident that the world’s most popular low calorie and sugar-free brands are sweetened with aspartame: that success has been built on a great taste. No other low calorie sweetener comes close and, as we say in our advertising, only sugar tastes as good! But consumers are turning their backs on additives – I keep hearing the phrase ‘kitchen cupboard ingredients’? Okita: On the contrary, when it comes to sweeteners, the evidence shows that consumers want to reduce added sugar and all those extra calories in their diets. Time and time again we see that weight is right at the top of the list when it comes to consumer concerns about health. Sugar is a much bigger concern for consumers than low calorie sweeteners. Public health initiatives everywhere are focused on the health consequences of overweight and obesity. Low calorie sweeteners have a real role to play in sugar reduction, in many product categories. But we all know that taste is key and we know that aspartame is the sweetener that delivers taste that people enjoy. Whatever its other benefits, a product won’t be successful if it doesn’t taste good. AminoSweet means you don’t need to compromise – it has a pure sweet taste, from amino acids. 8A79

Osteoarthritis evidence stacks up for Fortigel, Gelita reveals

In today’s rapidly changing world of food production Univar Food Ingredients strives to give you a competitive edge. Thanks to our indepth experience and knowledge of the food and beverage industry and our specialised R&D food laboratories, our experts can help you modify, enhance and tailor all aspects of food production and innovation be it taste, texture, mouth feel, shelf life or just plain and simple appeal.

At Gelita’s stand, everybody is talking about two new scientific studies which have provided evidence that the company’s collagen peptide Fortigel promotes the regeneration of cartilage tissue. A clinical trial performed by Harvard Medical School and Tufts Medical Center demonstrated the efficacy of Fortigel on the basis of magnetic resonance images (MRI). Working in collaboration with Kiel University, scientists at the Kiel-based Collagen Research Institute (CRI) then gathered experimental evidence of the effects of Fortigel on cartilage cells. The results of the two independent investigations were presented in September at the congress of the Osteoarthritis Research Society International (OARSI) in Montreal. Gelita believes they will open up new market opportunities for functional foods and supplements designed to prevent and treat joint disorders and osteoarthritis. Previous clinical trials had already shown that the substance promotes mobility and

Univar Food Ingredients serves your needs from one source. We open a window for exciting new technologies and emerging applications through well-established relationships with many of the world’s leading ingredients producers. Our experts help to generate unique solutions to application and processing issues to help you gain advantage over your competition. For more information please visit www.univareurope.com or send an email to food@univareurope.com

Find us at 8 Q 2 2 in hall 8 ONE Univar – a World of Opportunities. 36

reduces pain. These latest studies confirm that it can also prevent joint degeneration and counteract load-induced wear of the articular cartilage. The magnetic resonance images were created within the framework of an extensive clinical trial conducted jointly by Harvard Medical School and Tufts Medical Center, Boston. Presented at the OARSI congress, the images indicate that Fortigel stimulates the regeneration of damaged cartilage in patients. The results of the Harvard/Tufts clinical trial are underpinned by the CRI study findings. The CRI’s cell experiments indicated that Fortigel induces the increased synthesis of aggrecan (an important component in cartilage) and Type II collagen (which plays a key role in cartilage elasticity). “Unlike other substances which focus on short-term pain relief, Fortigel tackles the root causes of osteoarthritis and cartilage degeneration,” explained Dr Klaus Flechsenhar, director of Medical Research at Gelita. 8L23 the FI eUROPe daIly 2009

Don’t know which one contains life’sDHA omega-3? Neither will she. It’s decision time. Do you choose fish oil? Or do you use plant-based life’sDHA™ to win over consumers with a product that’s healthy and still tastes great? life’sDHA from Martek is from an all-natural plant source, not fish, so it won’t impact the taste you’ve worked hard to perfect. But it will provide a high concentration of DHA – the only omega-3 that’s proven to support brain, eye and heart health throughout life. life’sDHA’s clean, consistent taste profile is ideal even for delicately-flavoured products. With life’sDHA, you don’t have to choose between good health and great taste – give consumers both.

Visit us on stand R9 To learn more about the many advantages of life’sDHA over fish oil: • Call Martek on 001 410 740 0081 • Email: foodinfo@martek.com • Visit www.lifesdha.com Martek is the proud recipient of the 2008 Frost & Sullivan Omega-3 Customer Value Enhancement Award © Martek Biosciences Corporation, 2008

life’sDHA is a trademark of Martek Biosciences Corporation

Hayashibara’s new trehalose plant Granulated maltodextrins open

The European market for the sweetener trehalose is still in its infancy, but all the signs are that it is growing fast. Japanese firm Hayashibara, which has been engaged in the development, manufacture and marketing of trehalose since 1994, has just opened a new manufacturing plant in Okayama, Japan, to meet increasing demand for the

sweetener. The new plant has an initial capacity of 43,000 tonnes per annum but is expandable to 60,000 tonnes per annum. Found naturally in mushrooms, honey, lobster and shrimp, trehalose is a non-reducing disaccharide composed of two glucose molecules linked by a 1-1 bond. Hayashibara produces trehalose from tapioca starch using propri-

etary enzyme technology and markets it under the Treha brand. Treha is used globally in a range of products – primarily food but also cosmetics and pharmaceuticals. Hayashibara says it is readily soluble and has physical properties similar to those of sugar, making it easy to formulate in food and beverages. Unlike sucrose however, trehalose is highly stable even at relatively low pH conditions and will not invert. It is also non-hygroscopic. Treha is used to prolong the shelf life of bakery products such as glazed donuts, iced buns, breads and sandwiches, as a nonhygroscopic coating system for sweet and savoury snacks, premium ice cream, sorbets, surimi and fruit yogurt and for masking bitterness in certain health food supplements. Treha is approved as a Novel Food in the EU, has FDA GRAS status in the US and is approved for use in many other countries. 8A69

Downturn not hitting new product activity New product launch activity remains strong despite the economic downturn, according to the latest Innova Market Insights data. The number of product launches recorded in the Innova Database between June 08-June 09 was up 7.3% on the previous 12 months, despite the downturn. “In general, companies and markets are bouncing back in 2009 after product launch numbers hit lows in the last quarter of 2008,” explained Innova Market Insights analyst, Natalie Tremellen. Companies are introducing new products that were in the R&D

pipeline before the financial crisis really began to have an impact in September 2008, or have entered the next phase with low cost items, says Innova. Many categories remain stable in terms of product launches. For example, in Q2 2007, there were 1,709 new dairy product launches reported, versus 1,787 in Q2 2008. There was only a slight decline in the same quarter in 2009 to 1,696. The market analyst predicts innovators will survive and thrive in the downturn, but warns they need to be up to date with new product activity. Innova hopes its Ingredi-

ents in Action feature, staged in conjunction with show organisers UBM International Media, will help give food companies some insight into the trends shaping the industry. The pavilion demonstrates the trends driving new product development today, with particular emphasis on the incorporation of innovative ingredients into finished products, says Innova. Key focus areas include cost control, health claims, sodium reduction and going natural. A ‘Tasting Bar’ gives visitors a chance to sample trend-setting products from around the world. 9.1C5

up new possibilities says Syral French starch sweetener specialist Syral is showing off the fruits of recent investment, including new types of granulated maltodextrin. These new formats reduce dusting and provide high dissolution speeds, according to Syral. Nutritional grades with specific molecular weight distribution are also available, the company adds. The maltodextrins are produced in new spray-drying facilities at the company’s Marckolsheim plant in eastern France. Brought into production in the first half of this year, the spray-drying tower offers accurate control of all critical process parameters, the company emphasises. Representing an investment of €15m, the new tower brings the total number of drying units across all Syral sites to five. It operates 24 hours a day with a permanent staff of seven. The resulting higher production capacity of both maltodextrin and dried glucose is designed to respond to the ever-increasing market demand for these products. But as well as increasing capacity, the new tower also

tion of its broad range of products. It designs, produces and markets complete ranges of food flavours for applications such as alcohol-free beverages, dairy products, biscuits and pastry, savoury products, alcoholic beverages, health foods, confectionery and animal feed. Aromatech says that its products are custom-made to meet customers’ needs; flavours are available in various forms (liquid, powder, paste and emulsion) and for all types of legislation (artificial flavours, natureidentical flavours, natural flavours, organic flavours, WONF and FTNF). The company Aromatech is headquartered in the flavour/fragrance prides itself on havcapital of the world, Grasse in southern France 38

ing anticipated the organic trend as early as 2000 and now offers more than 700 references organic certified with a wide choice of flavours and organoleptic profiles. Featured on the Aromatech stand is its new range of savoury flavours, named Aromatop. Aromatop is described by the company as a top notes flavouring range. These comprise concentrated blends of different natural and synthetic compounds (processing flavours, meat, fish and vegetable extracts, synthetic products) obtained by blend or by extraction. Aromatop products are available as concentrates, encapsulated by spray-drying powders or liquids, depending on the finished product: prepared meal, soup, meat, delicatessen, snack, sauce, marinade, seafood, cheese and so on. 8E57/3

utilises a different technology to the existing facility on the Marckolsheim site. This means the range available is broader, including standard and agglomerated powders, finer and coarser particles. The ISO-9001:2001 and HACCP-certified tower have been designed to meet the strictest microbiological norms, says Syral. As well as the needs of the mainstream food industry, they meet the rigorous requirements of children’s nutrition and pharmaceutical manufacturers. In addition to maltodextrin and glucose products, Syral produces sweeteners such as dextrose, polyols and liquid sweetening blends, starch, alcohol and proteins. 8K6

First immunity-boosting probiotic juice from Probi

Aromatech’s products are custom-made The Aromatech Group was founded in 1987 and has its head office in southern France, in Grasse, the world capital of flavours and fragrances, but is present throughout the world thanks to subsidiaries in Tunisia, Turkey, Algeria, China, Thailand and USA. In Frankfurt today however, the company is showcasing a selec-

Syral: meeting market demand

Probiotic supplier Probi and Swedish dairy Skånemejerier have introduced what is said to be the world’s first probiotic juice that strengthens the immune system. On sale in Sweden since September, Bravo Friscus is positioned as being proven to boost the immune system and to help against common colds. Probi, which supplied and researched the probiotics for the juice, hopes this will pave the way for more food and beverage companies to go after the global immune health market. Bravo is the number one juice brand in the Nordic region and is based on 100% natural fruit juice.

The new Bravo Friscus range consists of pure juices fortified with a mix of probiotics from Probi. The products are the result of a codevelopment project between Probi and Skånemejerier and the first two variants launched are orange and apple. ”There is great demand for products strengthening the immune system,” said Michael Oredsson, CEO at Probi. “Probi supports the new probiotic product with unique clinical results demonstrating real effects on common colds and not just immune markers in blood. “With this launch we enter the global immune market with an estimated value of SEK 40 billion. Great tasting juices with scientifically documented effects on consumer’s health have great commercial potential. The new range could become a success in the same way as ProViva,” Oredsson added. The launch comes after several years of research. A number of studies have been conducted in order to arrive at the optimal combination of the probiotic strains Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 for reducing cold symptoms and shortening the length of colds. 9.1D21 THE FI EUROPE DAILY 2009

What's in a name?

To make a sweetening ingredient that tastes just like sugar, Ajinomoto starts with amino acids. They're building blocks of protein and are abundant in the food we eat every day. That's why weâ&#x20AC;&#x2122;ve decided to call our aspartame AminoSweetÂŽ. AminoSweet brings nothing new to our diet, except pleasure without calories.

Ajinomoto Sweeteners Europe l www.aminosweet.eu Stand 8A 79

Pure sweetness from amino acids

Discuss hot topics with Leatherhead

Leatherhead Food Research is encouraging visitors to listen to its regulatory, safety and innovation

experts speak at the Fi conference, and pay a visit to its stand to discuss burning issues relating

to the food and drink industry. Regulation (EC) No 1333/2008 on Food Additives will apply from 20th January 2010. The regulation brings together the provisions on additives currently in different directives, and Annex II will include a community list of approved food additives and their conditions of use. Today, Dr Mary Gilsenan, head of regulatory services at Leatherhead, will discuss the implications of the legislation as well as the authorisation procedure for food additives as laid out in the regulation. Also today Dr Evangelia Komi-

Nagase: multifunctional phospholipase Pla2 Nagase (phospholipase A2) is a new generation of phospholipase enzymes that offers several functions, from oil degumming to increasing the stability of eggbased products and improving the texture of baked goods. Developed by French firm Nagase from Streptomyces microorganisms using self-cloning techniques, Pla2 Nagase is a new enzyme which catalyses the hydrolysis of the sn-2 ester bond of diacylphospholipids, forming 1-acyl-lysophospholipids. The end product is commonly called lysolecithin (or lysophophatidylcholine). One major application is the hydrolysis of egg yolk lecithin.

Egg yolk typically contains around 10% phospholipids. By hydrolysing this fraction, the egg yolk’s heat stability and emulsification performance are greatly improved, says Nagase. As such, enzymatically modified egg yolks can be used to increase the stability of mayonnaise or other emulsified sauces such as hollandaise or béarnaise. No labelling is necessary on the final food product as it is a food processing aid, which is deactivated at the end of the egg yolk processing. Pla2 Nagase is also said to be an excellent candidate for the refining of vegetable oil or oil degumming. Crude vegetable oils contain a small portion of phospholipids,

which can be extracted in the form of a gum. The traditional process includes acidic degumming, which required large amounts of water. Enzymatic degumming is more environmentally friendly. The hydrolysis of phospholipids allows a better separation from the oil by making the lysophospholipids more water-soluble. The third application for Pla2 Nagase is in the bakery field, where it can be used to hydrolyse flour triglycerides and phospholipids. This is said to result in optimised gas cell stability, as well as finer and better crumb structure in the end product. 8S9

Prosol has the X-factor Most food manufacturers have spent the past three or four years reducing the salt content of their products, but despite these efforts, for most, there is still more reformulation work to be done. To assist manufacturers in their salt reduction drive, Italian company Prosol is launching a new range of yeast extracts today. Branded X-Taste, the range consists of yeast extracts with a hint of natural fresh vegetables. They are designed for savoury applications such as bouillons, vegetable soups, dressings and condiments. Besides replacing salt or undesirable flavour enhancers like MSG,

there are a number of reasons why food manufacturers might choose to include yeast extracts in their recipes, according to Prosol. They enable cost savings to be made by replacing more expensive ingredients – particularly relevant in the current economic climate. They can also overcome technical problems, by increasing product stability, increasing water binding capacity, and improving the taste and texture of some foods. X-Taste is available in both salted and no salt versions. The no salt versions build on the success of Prosol’s existing Taste No

Unimills launches Vitolio Sime Darby group company Unimills has launched its Vitolio range of palm oil products, emphasising the high betacarotene content with its nutritional and colouring benefits. The red palm super olein offers a natural positioning and clean label in the finished product, says Unimills, while the mild refining process preserves the betacarotene. It can be used to colour foods such as mayonnaise, snacks, cheese or baked goods. 40

According to the company, Vitolio 100 has natural antioxidant properties to improve the shelflife of foodstuffs and add nutritional value, including pro-vitamin A and E. Responsible production is of prime importance to the group. Unimills MD Alexander van der Klauw said: “We use red palm super olein only produced by our mother company Sime Darby. Because of the group’s commitment to ‘Developing Sustainable

Salt range of functional yeast extracts for cookies, breadsticks, toast-bread, muffins, filled pasta, mayonnaise and sauce. Included in the Taste No Salt range are: Tens – functional yeast ingredients with no salt and 5% natural glutamic acid which are said to deliver an intense and pleasant taste; and Brist – functional yeast ingredients which contain low salt and between 5% and 30% natural nucleotides. 91F32 Futures’, good agricultural practices and responsible social and environmental management, we have access to high quality palm oil that is responsibly produced.” Malaysia-based Sime Darby is the largest palm oil originator in the world, says Unimills. Van der Klauw added: “Because we are part of an integrated supply chain, we have the ability to monitor the oils from the tree to our clients’ tables, ensuring they only receive the freshest and highest quality crude material.” 9B26

topoulou, head of food safety, will speak on natural preservatives. There are concerns about the continued use of several of the commonly-used preservatives, such as benzoate, sorbate and sulphites. There are consequent research efforts to find ‘natural’ alternatives more acceptable to consumers. Evangelia will discuss Leatherhead’s research activities in the area of antimicrobial activity screening, including the use of plants and certain micro-algae in preservation as well as the role of quorum sensing in food spoilage. Tomorrow, Alice Pegg, head of food innovation, will chair the ‘Reformulating for Health’ module.

Leatherhead is currently working on two new projects to improve the ‘healthiness’ of food. The first involves cryo-crystallisation, a new technology in which atomised liquid fat is exposed to liquid nitrogen, instantaneously solidifying the droplets. The second involves evaluating new salt replacers and different salt forms with the aim of achieving further reduction in salt levels across a wide application of foods. Finally, Dr Paul Berryman, chief executive, will chair the ‘On the Couch’ session on Thursday where delegates can get their questions answered on challenges concerning the food and beverage industry. 8H60

A point of view

Light can be made easy Dr Cindy Semeijn, food marketing AVEBE, says innovations with starch enable the production of healthy foods that appear indulgent Nature is amazing in the way it can create different thickening, gelling and textural behaviours by naturally changing the underlying properties of starch raw materials. AVEBE has made use of this technology for the development of Eliane and Etenia, two ranges of functional and innovative textural solutions that allow our customers to develop food products that meet the needs and expectations of today’s consumers. One of the market trends in the food industry is ‘health’, which is demonstrated by the high amount of food product introductions with claims like ‘low fat’ or ‘light’. Eliane is AVEBE’s unique amylopectin potato starch product line. Eliane is obtained by classic breeding techniques and is developed by AVERIS, a breeding institute in The Netherlands owned by AVEBE. Eliane combines the well-known characteristics of potato starch with unique textural attributes that makes it an excellent ingredient line for the development of high quality low fat foods. For example Eliane’s clean label product range for snacks has superior expansion properties and provides snacks with very crispy textures. These characteristics make this product range very suitable for many types of baked snacks where expansion and crispiness are key but in general, hard to achieve. The range of Etenia products from AVEBE has excellent properties for improving the creaminess of dairy products such as yoghurts, ice cream and cream cheese. The application can be both in low fat systems where the

fat-like behaviour of Etenia brings back the full fat mouth feel with excellent creaminess through to the ability to improve the creaminess of regular fat products and bring guilt-free indulgence. Etenia has the ability to create discrete regions that mimic the attributes of fat droplets in the mouth and thus enhance the creaminess of dairy products. In addition to dairy applications, Etenia is also proven to function as a fat replacer and texture enhancer in bakery applications, such as low-fat cake and in meat. The gelling characteristics of Etenia also make it a suitable ingredient for replacement of gelling agents in, for example, confectionery. Etenia is prepared by a new enzymatic, clean label technology that allows it to be simply declared as potato starch or starch. From a naturally small scale, innovation was required to scale up the process in order to manufacture Etenia industrially. At this stage, an innovative partner who had the specialist skills in these transformations was needed. DSM, an expert in innovation with enzymes was a natural partner for AVEBE. Innovation at DSM led to the development required for the commercial production of Etenia. 8.00E/06

THE FI EUROPE DAILY 2009

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THE FI EUROPE DAILY 2009

IOI says Germany set for omega 3 Ecuadorian Rainforests

Germany – swimming with the shoal on omega 3

Fish oil and lecithin supplier Imperial Oel Import (IOI) sees German interest in high-performance omega 3 ingredients rekindling, in line with moves at EU level regarding possible health claims. While other EU markets from the UK to Spain, France and Italy have introduced products fortified with omega 3 fatty acids, Germany has lagged behind, says MD Oliver Kromer. This is despite the fact that some 90% of Germans have heard of omega 3.

Now, according to Kromer, that is changing. Since January, yoghurts and fish products have been launched which advertise their omega 3 content. At the same time, the international consensus among health professionals seems to be settling at a level of 250-500mg as the recommended daily intake (RDI) for the general population. Kromer believes there have been early indications from the European Food Safety Authority

(EFSA) that it shares this view about RDIs with regard to the heart health benefits of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). “We have held more customer presentations in the past three months than we did in the previous two years,” said Kromer. “With a number of customers, we have set up development projects, where there will shortly be new product launches. And it is not only the smaller or mediumsized specialists that are pushing at this market. The majors are also in the race.” Of critical importance in this new wave of omega 3 applications has been an increase in manufacturer confidence regarding shelf-life and the avoidance of off-taste from oxidised fatty acids. Some ingredient suppliers have focused on encapsulation technologies, in the form of emulsions or powders. IOI says it is the quality of its freshly-produced fish oils – and the food-grade chill chain used to safeguard that quality – which minimises the risk of off-notes. 8E60

Three new product lines from Biorigin FiE this year sees the introduction of three new product lines from Brazilian company Biorigin, a result of the company’s acquisition of PTX Food Corp in 2008. Bioenhance is a family of products designed to build and elicit a Umami response and increase the perception of savoury flavors. The products are developed through a natural fermentation process with

kosher ingredients and non-GMO bacterial cultures. Also new for the show is Biogard, which is described by Biorigin as a multifunctional product that promotes food preservation, and Biozalt, which is designed to replace salt. Biorigin is also presenting natural solutions derived from yeast. Bionis is a line based on yeast extract, and

Biotaste a line of roasted taste flavours of beef, chicken and pork for food applications. The Goldcell product family includes dried, mineralised and autolysed yeast, the latest addition to which is the Torula yeast that was launched this year. For wines, Biorigin offers Mannovin (mannoprotein). 8B1

In common with growing numbers of businesses, Ecuadorian Rainforests is taking advantage of the power and reach of YouTube to communicate with its target audience. Earlier in the year, the company’s vice president Steve Siegel headed to Mexico to film a short documentary entitled Mexico: Vida Natural (Natural Life). The documentary made its debut on YouTube in September, Mexico, like most Latin American countries, has a long history of harnessing the power of nature for medicine. In this short documentary,

Steve Siegel, a first time documentary maker, makes his directorial debut exploring the Mexican state of Guerrero in search of signs of the ‘vida natural’ or natural life. His exploration brings him deep into the lagoons of Cayuca to meet a witch doctor, through the dusty roads of Tigre and further off the beaten path. Ecuadorian Rainforest was established in 1997 by Ecuadorian native Marlene Siegel. The company’s mission is to provide manufacturers with common and exotic natural raw materials. 9.C83

Sisterna speeds panning Dutch company Sisterna has added to the list of benefits of its Sucrosilk sucrose esters with the recent discovery that they can speed up the panning process. Achieving the necessary smoothness on panned products has traditionally been time-consuming, Sisterna points out, depending on the finish and coating thickness required. But now the company says that use of its esters can accelerate the crystallisation of sugar or polyols, potentially reducing panning times by 10% or even 20%. Sales manager Bianca Van Ingen explained: “We had a hunch that sucrose esters could work, and we recently carried out labscale and production-scale tests. Both proved that they could speed up the process. “The results have been presented to some major panned goods manufacturers,” Van Ingen affirmed. “They are very enthusiastic, and are now testing the ingredient on their production lines.”

Faster panning for hard candy

The centres dry more quickly in the presence of sucrose esters, Sisterna claims, and are ready for the next dose of solution. Processors also report a smoother surface at the engrossing stage, meaning that less time is required at the smoothing stage. Using traditional techniques, the concentration of the spraying solution could be increased to shorten processing times, but this also tended to produce a coarser surface finish, according to Sisterna. Sucrosilk is a blend of sucrose esters in powdered sugar. 8K50

A point of view

Tough times demand simple measures Mike O’Riordan, technical director, National Starch Food Innovation, Europe, discusses how food developers can optimise formulations to achieve cost benefits Despite signs of economic recovery in continental Europe, the effects of the credit crunch will no doubt be felt for some time. Just how long is a subject of intense debate, but for now, those in industries such as our own must concentrate on balancing consumer demands with financial challenges. Of particular concern is the link between price and quality. As household shopping budgets become strained, price sensitivity has become even more prevalent among consumers. Inevitably

some consumers are switching brands, or supermarkets, in a bid to get the most for their money. This has increased the pressure on food manufacturers and retailers to deliver competitively priced products with a differentiated value proposition. However, despite this growing demand for better value food, consumers are largely unwilling to compromise on quality. So where does this leave food manufacturers? There are a number of options available. The first is to use lower quality ingredients. While saving costs, this route can damage a brand’s reputation and ultimately lead to consumers switching to competitor products. Alternatively, food developers can maintain

their pre-credit crunch prices, but this could alienate pricefocused consumers. So, short of cutting corners or maintaining pre-downturn pricing, how can food manufacturers remain competitive? The third option is reformulation. This presents food developers with the opportunity to replace conventional but costly ingredients such as proteins or fats with more economic alternatives such as starch. What’s important is that despite replacing premium priced components, end products retain their consumer appeal. To this end, National Starch Food Innovation recently launched the Value Matters initiative, a twopronged approach to cost effective recipe reformulation. It

combines consumer insights with sensory and instrumental tools to identify consumer-preferred attributes. Formulation science is then applied to mimic the functionality of the ingredient being replaced with a more cost-effective texturising system. This approach allows the food manufacturer to develop a parity product at lower cost, or, based

on the consumer insights work, reposition to grow sales with a more cost-effective offering. Successful market examples of this Value Matters approach include the replacement of milk protein in dairy products, tomato solids in sauces, and fats in dressings and bakery products. Although the economic downturn has had a major impact on the food industry, the focus on cost reduction has accelerated research into viable cost-reducing options for food manufacturers. The results present opportunities to maintain price competitiveness while safeguarding a product’s quality. Now when reformulating, food developers should take advantage of ingredient supplier’s technical knowledge and confront fiscal challenges head on. 8H20

THE FI EUROPE DAILY 2009

Decagon Functional protein debut AquaLab Series 4 Recently, Decagon Devices released its newest water activity meter, the AquaLab Series 4. Taking five minutes or less to produce a water activity reading accurate to +/-0.003 aw, the company says that the AquaLab remains the industry’s fastest and most accurate water activity machine. In the Series 4, says Decagon, the AquaLab delivers the same speedy accuracy but in a redesigned package that offers flip-top convenience and beefedup data compliance options. The sample drawer has been replaced by a flip top sample chamber that makes the sensor easy to see and keep clean, says the company. Previous options such as internal temperature control and volatiles capability are still available, and the volatiles sensor has now been completely integrated so that users can measure either normal or volatile samples without changing the sensor head. The Series 4 also provides a larger data screen and comfortable navigation buttons. Internally, data management options have been added to give administrators more control over the integrity of their water activity data. Users meeting stringent quality standards will, says Decagon, appreciate the new data formats. The Series 4 stores time, date, and user information with every measurement and calibration, and can store up to 10,000 secure data points. Administrative functions allow unique users, passwords, and access restrictions. In fact, says the company, the Series 4 has all of the technical controls for 21 CFR Part 11 compliance built in. 9.C79

Danish company BHJ Protein Foods – a subsidiary of the Lauridsen Group – announced Scanpro CE 40, which the company describes as a new, highly functional protein compound that has proven to be an excellent alternative to soya isolate, providing an

animal-based solution for meat processors. It is non-GMO and with no known allergens. In terms of functionality, the company says that Scanpro CE 40 binds up to 15 parts of fat and/or water, and is easy to use as a direct addition into the bowl cutter.

Scanpro CE 40 is also, according to BHJ, an excellent fat binder providing a heat-stable emulsion in the finished meat product. The company claims that formulation costs can often be reduced too. BHJ’s functional animal proteins for the meat processing industry are marketed as Scanpro and Drinde in more than 60 countries. 8.Q5

BHJ’s Scanpro CE 40 binds up to 15 parts of fat/water

Decagon says AquaLab is the industry’s fastest and most accurate water activity machine

THE FI EUROPE DAILY 2009

Cacti-Nea claims confirmed, says Bio Serae

Cacti-Nea from Bio Serae is based on the prickly pear cactus

Bio Serae Laboratories is coexhibiting with CNI (Colloïdes Naturels International) at Fi Europe 2009 and is unveiling the new clinical results obtained on Cacti-Nea, as well as its latest innovations. The latest clinical study conducted on Cacti-Nea has, says the company, confirmed the diuretic and weight management effect of this prickly pear cactus fruit extract (Opuntia ficus-indica). The 28 day clinical study was con-

Glanbia gets personal Personalised nutrition, in other words, creating customised ingredient blends for specific nutritional requirements or targeted consumer groups, is becoming an increasingly popular new product development approach. With this in mind, Glanbia Nutritionals’ Customized Premix Solutions division is promoting its vitamin and mineral premix solutions. Glanbia Nutritionals’ Customized Premix Solutions division designs

powder and liquid nutrient mixes for a range of specific processing and nutritional requirements. It says its R&D facilities and ‘collaborative’ approach ensure cost-effectiveness, while a global network of audited suppliers helps functional food and beverage products to be brought to market quickly. Martin Eisenring, head of marketing at Glanbia Nutritionals’ vitamin and mineral business, said:

Top-notch soy from Canada Canadian soy exporter Snobelen Farms is underlining the foodgrade quality of its products, from a part of the world where the crop is more commonly associated with animal feed. Ontario-based Snobelen produces wheat and corn (maize), and also supplies flax, but soy is its largest single crop. President Troy Snobelen said: “We’re placing the emphasis on food-grade soybeans from Canada. We’re known for the quality and consistency of our product.” The company has been exporting soy beans for many years, and began increasing its Non-GM production over 10 years ago. Built in 2002, its soy processing plant includes an air screener, density separator, de-stoners, belt sorter,

colour sorter and robotic packing equipment. The latter can load product into polybags, paper sacks, jute bags or totes, and bulk shipments are also possible in 20-foot (6.6m) or 40-foot (13m) containers. Traceability is of great importance to Snobelen, and the company is certified by the Canadian Grain Commission under the Canadian Identity Preserved Recognition System. The company says it starts with small quantities of best-quality, best-yield breeder seed and multiplies it to marketable quantities. It grows some 80% of its main seed production on 4,000 acres of family-owned land The Snobelen Farms family business was established in 1971. 8M61

Neutra’s unique strawberry Many food ingredient producers claim their products are ‘unique’, but in the case of the Orleans strawberry extract supplied by Nutra Canada, it really is. The Orleans strawberry is a new variety of strawberry that is grown exclusively for Nutra Canada in the province of Quebec, Eastern Canada. It can tolerate low winter temperatures and shows resistance to soil born diseases. The fruit is large, firm, and light red, with a much longer shelf-life than other varieties. It also has a higher antioxidant concentration compared to standard strawberries, which is why Nutra Canada produces an extract from the fruit. 44

Nutra Canada is based in Quebec and specialises in the production of standardised powder and liquid extracts from northern species of fruit, vegetables and medicinal plants, such as cranberries, wild blueberries and Orleans strawberries. Nutra Canada also offers certified organic extracts. The company has just invested in a new production facility which it says will meet the GMP, HACCP and organic requirements. It says its extraction processes comply with the highest standards in respect to the environment and the principles of sustainable development. 8M63

ducted on 49 women with normal BMI (between 20 and 25), with the aim of evaluating Cacti-Nea’s diuretic effect at a dose of 2g/day, in women showing water retention. Very positive results were highlighted, says Bio Serae, confirming the benefits of Cacti-Nea. The conclusions drawn by the company are that Cacti-Nea induces a positive effect on body composition by limiting fat mass gain; that it shows a significant

reduction of water mass after one week of treatment; and that a significant weight loss in the CactiNea group was observed. Contrary to other diuretic substances, says the company, Cacti-Nea does not show any side effect on blood pressure nor on mineral balance, nor was any excessive mineral loss observed. A sub-group of women whose body fat mass increased before the beginning of the study (between D-14 pre-inclusion visit and D-0 inclusion visit) was identified as being even more receptive

“Our range of highly customised solutions offers ingredient premixes that are tailored for specific nutritional needs, enabling processors to develop products with a relevant, focused proposition. “For example, our age and gender specific nutrition ingredients make it easy for manufacturers to target different audiences through clear product differentiation, helping consumers select the right solution for their needs.” Glanbia Nutritionals’ Ingredient Technologies division is presenting

OptiSol 5000, a flax-based hydrocolloid system said to optimise structure, moisture, texture and shelf life in a variety of applications. OptiSol 5000 is part of the OptiSol range of dairy and flax based solutions designed to enhance the nutritional and organoleptic characteristics of beverages, soups, sauces, dressings and dairy-based dips. The portfolio also includes cost effective gluten replacement solutions for bakery applications. M11

to the weight management and diuretic effect of Cacti-Nea. The results obtained on this targeted population follows the trends observed in the per protocol population, but are even more noticeable, and are, says the company, reinforced with positive effects on the silhouette. These positive results lead Bio Serae to conclude that CactiNea’s diuretic and weight management properties are confirmed and suggest that it could positively act on cellulite troubles. 8H24

A point of view

The challenges of fillings

New filling fats solve a major challenge for chocolate manufacturers, says Hennie Slager, senior application & technology support manager IOI-Loders Croklaan In their simplest form, filled chocolates are made from a coating and a filling. The functionality of both these components is mainly determined by the vegetable fat present. Historically, product research focused on coating fats, beginning with the development of lauric fats that were similar to cocoa butter in terms of the way they melted. Loders Croklaan marketed these on a global basis under the CLSP brand. In 1957, we invented what are now called Cocoa Butter Equivalents (CBE) such as Coberine – fats that have an almost identical composition to cocoa butter. Then, in the 1970s, we developed Cocoa Butter Replacers (CBR) which we

marketed under the Couva brand, culminating in the launch of the zero-trans coating fat Couva 850 NH that was nominated for the Fi Europe Award 2007. However, things move on and the World Health Organisation recommended during recent years that the maximum daily energy intake provided by saturated fat should be less than 10% of total Energy intake (10En%). Because of the need to have a high level of solid fat at ambient temperature, this is difficult to achieve in coating fats. However, there are more degrees of freedom – functionally and legally – for developments in filling fats. The latest challenge, then, is to reduce the level of saturates in food products. This stretches the practical boundaries of producing filled chocolates because lower saturates means softer fillings that are more prone to oil migration and which are slower to crystallize. Biscuitine 580 is a leap forward in lowering saturated fat in chocolate confectionery. Biscuitine 580 has been recently developed as an easily processable, quick crystallising filling fat that is trans-fat free and contains an acceptable amount of saturated fats. This unique combination of properties makes it attractive for manufacturers of filled chocolate and bakery products to quickly and conveniently produce their end products as well as offering the

consumer a healthier product. Biscuitine 580 is already a commercial success with much interest from manufacturers of filled chocolates and biscuits and has been selected as a nominee for the FI Excellence Award 2009 in the Confectionery category. Finding a good balance between shelf life, processability and nutritional values is a challenge and is done in close cooperation with our main business partners. Reducing saturates may introduce oxidation issues which could require the use of anti-oxidants, resulting in additional ingredient labelling. Because of their high oxidative stability, however, palm oil and its fractions offer interesting opportunities for product developers. IOI-Loders Croklaan foresees further innovative developments in filling fats. Based on many years of expertise and offering creative solutions, IOI-Loders Croklaan is well equipped for new challenges such as the use of sustainable palm oil. We also use the latest enzymatic rearrangement techniques in our new Rotterdam Maasvlakte facility to produce new fats and oils for the food industry. In the near future, we will also use the new ‘Creative Studio’ at our facility in Wormerveer, for organising seminars, workshops and to discuss trends, application, technical and nutritional issues with customers in order to give substance to our motto: ‘Let’s create together!’ 8E10

THE FI EUROPE DAILY 2009

our innovation

your profit

Biscuitineâ&#x201E;˘ 580 filling fat processing convenience at optimal nutritional profile

Visit us at stand 8E10!

www.croklaan.com P.O. Box 4, 1520 AA Wormerveer - The Netherlands - E-mail: fats.lc@croklaan.com

Seminars today Seminar Theatre Hall 9.0 11.30-12.00 Solanic BV Solanic: Nature’s vegetal answer to animal proteins Jaap Harkema

12.00-12.30 DSM Naturalness in food: reality or perception? Coen van Oorschot, Business Industry Manager Process Flavours and Mirka Eikelschulte, Manager Marketing Research

12.30-13.00 Muntons PLC Malting cuts carbon footprint by 75% – how! Dr Nigel Davies

13.00-13.30 DSM Naturally innovative in great taste! Dennis Rijnders – Yeast Extracts Product Manager and Joris Hermans Process Flavours Product Manager

13.30-14.00 Gelita AG Optice – for the fat-free ice cream sensation Sonja Göttling

14.00-14.30 Kerry Ingredients & Flavours Managing the taste compromise in reduced fat products John Bedford

14.30-15.00 Bio Real Sweden AB AstaREAL, natural astaxanthin, for superior skin protection from within Dr Åke Lignell

15.30-16.00 Sparta Systems Europe Quality and food safety across the global supply chain Nir Regev, Sales Team Leader

16.00-16.30 Beneo-Group The Beneo-Institute: Connecting nutrition and health to the best of product innovation Matthias Moser, Member of the Beneo-Group Executive Board

16.30-17.00 Martek Biosciences Corporation Why life’s DHA omega 3 is essential for the health of mothers-to-be, as well as infants and young children Dr Stewart Forsyth MD

17.00-17.30 Lecico GMBH From Lecithin to solutions – powdered lecithins and Phospholipids for food Heidi Schmitt

17.30-18.00 Belovo Egg Science & Technology Ovolife: Egg phospholipids as dietary supplements for all life stages Dr Fabien De Meester

Seminar Theatre Hall 9.1 11.30-12.00 OXFAM

15.00-15.30 FrieslandCampina DMV

Better business in a better world: How to address labour issues in your supply chain Rachel Wilshaw/Alex Cole- Hamilton

The novel WPC Hiprotal 60 MP Hans Zijlstra, Manager Application Development, FrieslandCampina

On the couch session – Creative Chef in action

12.30-13.00

Masterclass Thursday: Traditional Herbal Medicinal Product Directive (THMPD) Is the THMPD an effective way to market natural products? 10.00 Welcome & Introduction

Greg Cherry, Event Director Fi Europe & Ni 2009

10.05 THMP Directive with special reference to medicinal claims • What is a THMP? • Advantages of registering a product as a THMP • European Community Monographs and List Professor Arnold Vlietnick, EMEA, HMPC

10.30 Nutrition and Health Claims Regulation with special reference to health claims for botanical food supplements • Progress and limitations • Health claims • Labelling issues • Borderline products Patrick Coppens, The Botanical Forum

11.20 Cost and Benefits of THMP Application • Main components of a dossier • Costs of application in different countries • Who has so far applied • Main costs of application Thomas Brendler, Plantaphile

11.45 Labelling, packaging and readability testing • The basic rules • Labelling, Package Inserts & Readability Testing • Advertising Ann Godsell, Ann Godsell Regulatory

12.10 Quality and stability of Herbal Medicinal

10.55 Question and Answers

• Products • Analytical/pharmaceutical development (methods and validation) • Manufacturing • Stability Stefan Spiess, Gruenwalder Gesundheitsprodukts

11.05 Coffee Break

12.35 Round Table Lunch

13.35 Traceability and Quality of Herbal Raw materials • GAPs – a critical component of THMP • Conservation and sustainability • Organic versus non organic ingredients • Fair Trade – what does it really mean Lawrance Denzil Phillip, Denzil Phillips International

14.00 Comparing Food Safety with Herbal Drug Safety • Key factors affecting the safety of herbals • Collection and presentation of safety data • Safety monitoring, Reporting and pharmacovigilance procedures Birgit Wobst, Wobst Info

14.25 Questions, Answers and Closure 14.30 End of Masterclass

Price: €350 (+19% VAT) Register now for the THMPD Masterclass at the registration desk in the Galleria

New Product Zone Find out what’s at the cutting edge in your industry. The New Product Zone puts the newest and most innovative products under the spotlight! Campus SPA is showing Defence, a new range of natural preservatives; Next GTE-1, an innovative natural taste enhancer, plus a range of animal proteins from its new Italian factory. 8L35 DSM offers Panamore Spring, a unique enzyme preparation that offers a sustainable alternative to chemical emulsifiers CSL and SSL. 8K22/8K26 Dutch Protein and Services has three offerings: Future Concepts’ Tempura Original for better crispness, volume and pick-up; Protec AO to enhance products’ colour and shelf-life; and new functional ingredients based on rice. 8L1 Ernst Böcker GMBH & Co KG – Bio Quinoa is a dried natural Sourdough product which helps to increase the quality of gluten-free breads and bakery goods. 9F51 FrieslandCampina DMV comes to FiE09 with Textrion Progel 800, a whey protein concentrate designed to build texture in food and dairy applications. 8L6 Galactic SA – Galimax Promeat Plus (Limax 65) is described as “judiciously proportioned to be very effective against a wide range of microorganisms” without altering the taste of the final product. 9.1E6 Haco Ltd says eVHP Rapeseed Organic enables best results at low dosages in savoury products such as blends, seasoning, sauces, soups and bouillons, as well as ready-to-eat dishes, from an organic certified product, available in spray dried and liquid form. 8M15 Italgelatine SPA has launched a patented product it says is best described as “instant gelatine”. Intagel Plus is designed to be quickly soluble in cold liquids, making it possible to thicken a product without heating. It requires no extra equipment and has no E-number. 8A8 Jean Niel – The ‘Flavors & Flowers’ range is designed to provide a subtle alliance of flower, sweet and savory notes that meets consumers’ taste desires as well as their healthy eating expectations. 9E49 Laboratoire PYC is introducing its new high protein and low calorie ready-made chocolate pudding. A calorie intake of less than 100kcal per 125g is guaranteed. 8C30 Saveur – The Sign’nature range of culinary extracts was developed and produced by French company Saveur from 100% natural raw ingredients. They are free of flavourings, preservatives, or additives, while following the demands of the French culinary tradition. 8C30 Sethness-Roquette is diversifying its range with the addition of E150a caramels and aromatic caramels. This is produced in a new, fullyautomated factory in Northern France, which is supplied with carbohydrate sources by the neighbouring Roquette Frères factory. 9B15 Tate & Lyle – Creamiz is part of the Optimize platform and is a starch designed to help manufacturers to reduce fat content by up to 30% while maintaining mouthfeel and texture. 8M35

Breakfast briefings Taking place today and tomorrow, the Fi Breakfast Briefings provide in-depth market analyses, discussion sessions and interactive Q&A opportunities, around the megatrends that are impacting on the industry. Places are strictly limited to 60 delegates per briefing. Ensure that you do not miss out. Register today at the registration desk in the Galleria. Price: €50 (+19% VAT), breakfast included.

9.15 - 10.00 THE MEGATRENDS DRIVING THE FOOD INDUSTRY IN 2010 • How to beat the recession: ingredients for hard times • The growth of private label goods and sub-brands • Reviewing the 4 megatrends: – Health and wellbeing – Ethical – Indulgence – Convenience/practicality Jonathan Banks, Business Insight Director, The Nielsen Company

TOMORROW’S BRIEFING: MEGATRENDS IN AGRICULTURAL DEMAND/SUPPLY: TIME FOR CHANGE IN THE F&B INDUSTRY

Today’s lunchtime session:

Creative chef in action 12:30 – 13:00 Seminar Theatre Hall 9.1

Chris Jones: Creative Chef, Newlyweds Foods & McDonalds European Chef’s Council Struggling with a food application challenge? Need to make your product stand out from the crowd? Then join our creative chef and taste the difference. A live demo of product development and taste creation. Don’t just hear the theory, but taste the end result! Chris Jones will take you on a whistle-stop tour of taste creation and product reformulation allowing you to deliver reliability and innovation on a daily basis. THE FI EUROPE DAILY 2009

Visit us on stand C20 in hall 8

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