The Fi Europe Daily 2009, issue 2

the F O O D

I N G R E D I E N T S

Wednesday 18 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

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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daily E U R O P E

FiE Excellence Awards results!

Speculation over which of the 13 shortlisted ingredients would take home silverware in this year’s Food Ingredients Excellence Awards ended last night.

At a glittering awards ceremony presented by former MTV presenter Kristiane Backer, National Starch Food Innovation was crowned the overall winner of the 2009 awards, scooping the coveted Fi Excellence Innovation of the Year Award for its ingredient NDulge FR – a co-texturiser which enables the amount of butter, margarine or shortening used in cake recipes to be reduced by 75%.

Explaining the panel’s decision, Henry Dixon, Chair of Judges, said: “The judges quickly identified two front runners for this award. Both really impressed us with the quality of their thinking, the innovation of their technology and their understanding of the applications in which their customers would benefit.

“In our final analysis we looked for an ingredient that not only benefitted the manufacturer and retailer but that also held out the promise of helping consumers overcome a

Winners of the Excellence Award, (lr) National Starch’s Simon Adderley, Alison Knight and Laurent Guerindon with chief of judges Henry Dixon and Kristiane Backer

real and significant challenge.”

Alison Knight, technical service manager, Northern Europe, with National Starch Food Innovation, said: “We are thrilled. N-Dulge FR is a product that we’ve really believed in and to gain this recognition from the industry is truly amazing.”

In addition to the overall ‘Innovation of the Year’ accolade, for the first time this year, there were five category specific awards.

National Starch fended off competition from J Rettenmaier & Söhne to win Bakery Innovation of the Year.

Chr Hansen also celebrated a

Fi Asia Philippines confirmed UBM International Media confirmed yesterday that it will launch Fi Asia Philippines in 2011. The move represents a further extension of the company’s successful portfolio of Fi Asia events held in major cities around the continent – and is described as ‘part of the company’s larger mission to be the industry’s premiere business platform in the ASEAN region’.

There are already events running in Bangkok, Jakarta, Ho Chi Minh City. Fi Asia Philippines will launch in Manila, Spring 2011, in

partnership with the Philippine Association of Food Technologists (PAFT).

“We are delighted to have entered a partnership with the PAFT” said Vincent Brain, event manager for UBM. “The Philippines is a key growth market for food production and contains some of the big names in processing such as Universal Robina Corporation, RFM Corporation, and, of course, San Miguel.”

The cooperation with the PAFT is especially timely as Fi Asia

double coup, winning Savoury/Meat Innovation of the Year for Bactoferm Rubis, and Dairy Innovation of the Year for CHY-MAX M. Bactoferm Rubis solves the problem of oxidisation in packaged meats naturally thanks to its ability to consume oxygen, while CHY-MAX M delivers reduced costs-in-use, better process control, improved flavour and increased shelf life in dairy applications.

Scooping Confectionery Innovation of the Year was Fuji Oil Europe’s Redusat, which contains half the amount of saturates as normal saturated fats, but main-

tains the same structure.

Lastly, the Snacks/On-The-Go category was won by Lyckeby Culinar AB, with Culinax, the flavouring system for ‘difficult to flavour’ products.

“For the first year we have the winners of five categories to congratulate,” said Dixon. “In every case we have been impressed by the efforts of this marvellous industry to come up with innovative and exciting ideas, concepts and ingredients, that help the industry and their customers.”

Event director Greg Cherry said that the success of the awards has prompted the organisers to introduce two new categories for 2010.

“In the context of the 2010 UN International Year of Biodiversity, next year we will be launching the Ethical BioTrade award for Biodiversity, a joint venture with the Union for Ethical BioTrade,” said Cherry.

“We will also be launching the search for the young scientist of the year, together with the lifetime achievement award run in conjunction with IUFoST (the international Union of Food Science and Technology) and we hope that many of you will take part in some or all of these in the coming year.”

Philippines will take place alongside the 50th anniversary of the PAFT conference, which expects to attract around 1,000 delegates from across the regional food business.

“The organiser’s decision to bring Fi Asia to the Philippines will be excellent for the Filipino food business” said Marty Panganiban, president of the PAFT. “The organisers of Fi Asia have been generous in their help in attracting and funding top level speakers for the anniversary edition of our conference,” Panganiban added. “As well as knowledge sharing, the presence

of Fi Asia Philippines in Manila will also aid the commercial development of the food business in the Philippines and throughout South East Asia.”

The Philippines offers considerable commercial opportunities for ingredients suppliers. The sector is a vital contributor to the economy, with food production accounting for 40% of national GDP. Fi Asia Philippines will take place at the Manila World Trade Centre. For information on all UBM shows in the region, contact UBM event manager Vincent Brain at +31 346 559 444 or vincent.brain@ubm.com.

Winner of the Savoury/Meat and Dairy Awards David Stroo of Chr Hansen with UBM’s Greg Cherry and Kristiane Backer

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

DWC creates a stir with gluten replacer

Lojenga: food industry relies on biodiversity

New diversity award Joining the list of awards to be presented at the Hi Europe show in Madrid next November will be the Ethical BioTrade Award for Biodiversity.

Speaking ahead of FiE, executive director of the Union for Ethical BioTrade (UEBT) Rik Kutsch Lojenga explained that the plan was to introduce two categories, one for leadership and one for innovation in biodiversity.

“We’re looking for companies which are actively favouring sourcing ingredients from their natural habitats in a sustainable manner,” said Kutsch Lojenga.

The leadership category could include market-leading multinationals that adopted specific sourcing, ingredient and formulation policies strongly influencing the way business was done, he said. A winner in the innovation category might be an exporter or ingredients company innovating at source, even on a relatively small scale, in a way that promoted biodiversity-friendly

practises.

The UEBT shares the triple objectives of the Convention on Biological Diversity: biodiversity conservation, sustainable use, and benefits sharing. Entrants will need to demonstrate their adherence to these three principles.

Kutsch Lojenga explained that more detailed judging criteria would be published in January 2010, from which time the award would also be open for entries.

Judging by a panel of experts would take place over the summer, he said.

The UEBT’s research suggests that biodiversity is set to become as important as climate change in the public mind over the next five years.

But Kutsch Lojenga argued that there were other reasons why the theme should be important for industry: “The food industry relies on biodiversity for the wealth of raw materials it has at its disposal.”

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Confoco wants to be different

Christina Wood: innovation

“We like to believe we offer something that’s unusual,” said Christina Wood, managing director of fruit ingredients company Confoco, “and yes, some people might call it funky or crazy – but we very much like to innovate.”

Wood went on to discuss her disappointment that, in the current economic climate, many customers are looking only at the price of their recipes and ingredients or, in customer terms, “cost innovation”. “That’s not a long term strategy for success,” she said.

Confoco has based its busithe FI eUROPe daILy 2009

ness around products that are not commonly traded, that have the highest possible fruit content and that keep unnecessary additives to the minimum.

“One of the places our innovative instincts have taken us is towards ideas that can get children to eat what’s good for them without realising it,” said Wood. This has been a real growth area for her company, added Wood , who believes that parents have been loath to cut back on doing what’s right for their children, even when financial times are hard.

The company may be best known for its baby food grade banana and tropical flakes, powders and purees, but it is able to leverage its relationships with specialist suppliers around the world for virtually any application on behalf of its customers.

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Acclaimed chef Gérard Ladner is on the Dow Wolff Cellulosics (DWC) stand during this FiE to demonstrate how Methocel gluten replacer can put an end to flat and stodgy or dry and tasteless gluten-free food options – “a bonus for manufacturers and gluten-intolerant foodies alike”, notes the manufacturer.

DWC Food&Nutrition is launching Methocel gluten replacement as part of an ongoing drive to develop innovative products that benefit consumer health. The demand for gluten-free foods is on the rise with increasing numbers of people being affected by celiac disease, while others are eliminating gluten from their diets through personal choice.

Creating high-quality gluten-free foods is not easy as gluten have many important properties and finding a suitable replacement has been a significant challenge for food manufacturers.

“We’re delighted to offer yet

another innovative solution to help food manufacturers develop exciting new product ranges that address the changing dietary needs of today’s consumers,” said DWC ‘s global marketing director Lucrèce Foufopoulos.“ Chef Ladner has been impressing audiences with his creative use of the product in a live cooking show, followed by a tasting at the DWC Food&Nutrition stand. He has worked in many prestigious

Kräuter Mix likes to listen The important thing to know about us,” said Gerhard Schlund, managing director, logistics of Kräuter Mix, whose product range includes vegetables, culinary herbs, spices and mushrooms, phytopharmaceuticals and fruit and herbal infusions, “is that we’re much more than a trader – we’re a producer. What that means is that our customers know that, when we say something about our products, they’re guaranteed that it’s the truth. We know everything about what we sell – from how the seeds are cultivated,

through the kind of pesticides and fertilizers that are used, to how it’s processed and stored.”

He went on to point out how Kräuter Mix’s position is not only a differentiator, but is also very much in tune with growing consumer interest in ethics, in sustainability and in how food is grown and where it comes from.

As well as growing its own products, Kräuter Mix is also a contract processor, able to take a customer’s products and process them according to specific instructions. In fact,

restaurants and currently works as a consultant for the food industry.

The benefits of Methocel gluten replacement go far beyond the simple replacement of gluten, says the manufacturer. The product can actually enhance food – providing moistness throughout its shelf-life, preventing collapse during baking, and avoiding the gas or bloating effects associated with many other sources of fibre.

8B46 the company can take responsibility for international acquisitions right through to contract cultivation; can provide remote quality assurance systems for ‘just in time’ solutions in contract production; can take over complex production structures and functions; analyse and establish efficient logistics structures; and optimize order administration.

“We are always prepared to listen to our customers,” concluded Schlund, “and to be very receptive to innovative ideas that can take us forward together.”

The company is celebrating its 90th birthday this year.

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Tate & Lyle seals deal Tate & Lyle (T&L) is showing how Solactis galactofructose – a new addition to its range – can be incorporated into food and drink products that promote digestive health.

Solactis, which is produced by Solvay, is now being sold by T&L in the whole of Europe, except for Iberia. Solactis galactofructose is a non-digestible carbohydrate derived from milk, and has a mild sweet taste.

“It is a new product to the food market. The two claims – prebiotic and a transit aid – are pretty rare at a dosage level quite as low as 2.5g

per day,” said product manager Jerome Tauzin.

It has been approved for use in Belgium and Italy, and is currently being reviewed by the European Food Safety Authority. Tauzin added: “It’s really easy to formulate with, since it’s available in dry and liquid forms.”

Applications available for tasting on the T&L stand include muesli bars which combine Solactis with Sta-lite polydextrose, and a quince-flavoured apple juice drink with Solactis, Stalite and Splenda sucralose.

In fact, galactofructose was first

A surprise from Univar In a new development for FiE09, Univar is giving visitors a taste of its comprehensive range of application samples, including ‘Berry Surprise Cookies’, an-eye catching item that harnesses perceptions of the Univar blue logo.

“We’ve played around a bit

used as an ingredient in infant milk formulas in the 1950s, and has been used in the pharmaceutical industry around the world.

8M35 with the colour in our logo but there is a serious message behind it,” said Michel Burla, marketing manager food EMEA, Univar Europe. “The cookie colours are designed to promote discussion by reminding visitors of the possibility of acrylamide and the role of asparaginase in reducing it.”

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Cranberry UTI also benefits children AVEBE makes light easy

Cranberry specialist Ocean Spray ITG is communicating the findings of latest cranberry health research to visitors.

The study, which was published in the Scandinavian Journal of Urology and Nephrology, found that cranberry may prevent the recurrence of urinary tract infections (UTIs) in children, therefore reducing the need for antibiotics.

The randomised controlled trial tested girls between the ages of three and 14 with recurrent urinary tract infections, who were split into three groups. The groups received either cranberry juice, a Lactobacillus drink or a control for six months.

Compared to those in the Lactobacillus or control groups, participants in the cranberry juice group demonstrated substantially

lower UTI episodes.

“Antibiotics are the most common treatment for UTIs but there is increasing demand for alternative preventative solutions,” Kristen Girard, principle scientist with Ocean Spray ITG, told Fi Daily.

“This study shows that cranberries – in juice, powder or sweetened dried form – may be used as a more natural way of reducing the occurrence and recurrence of UTIs. The inclusion of cranberries as part of a child’s balanced diet may avoid frequent recourse to antibiotics, thanks to the fruit’s natural anti-adhesion mechanism.”

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Biorigin’s first Fi Europe is a success “Most importantly, we’re here to be near to – and to support – our existing customers, and to show them new applications that can take advantage of our solutions,” said Claudia Crepaldi who is responsible for marketing and sales at Brazilian company Biorigin, whose first Food Ingredients Europe this is.

“But we’re also looking to engage with new customers – and so far, the show is going very well for us. We’ve already met several

excellent prospects, and uncovered some possibilities for potential partnerships. We’re very happy.”

The kind of customers Biorigin is looking to engage with are primarily those in the savoury business, Crepaldi said. The company is showcasing a broad range of products, including its Bionis and Biotaste yeast extracts; Bioenhance, a family of products designed to build a umami response and increase the perceived salt intensity of savoury

flavours extracts; and its Goldcell line of dry, autolyzed and mineralized inactive yeasts.

The company has conducted a number of taste tests on products using Biotaste and Bionis flavour enhancers. Potato chips with 50% less salt, sausages and hams with 25% less salt and cream cheese with 25% less salt were all found to elicit responses at least as good as the full salt, less healthy versions.

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Chocolate chef demos On Loders Croklaan’s booth, renowned chocolate chef Arthur Huytel is cooking up chocolate creations for visitors to introduce the company’s new ‘creative studio’.

The studio will open in spring 2010 and will be situated in Wormerver, a location at the heart of Holland’s chocolate manufacturing industry.

Loders Croklaan says the idea behind the studio is that customers will be able to take themselves out of their day-to-day working environment and find inspiration for new products as well as experiment with different chocolate fillings, coatings and fat blends.

“We want to make sure we are doing everything we can to help customers on the creative front, by

Neptune NKO tailoring new fat blends for them, or improving existing blends,” Marc den Hartog, sales and marketing director with Loders Croklaan, told Fi Daily.

The centre will incorporate three elements: brainstorming, application development and sensory assessment.

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Neptune Technologies and Bioressources recently gained European approval for 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).

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‘Light made easy’ is the theme chosen by AVEBE to characterise its presence at Fi Europe, according to the company’s Cindy Semeijn, and the AVEBE stand is dedicated to showing visitors how its product range lives up to that phrase.

A major focus for AVEBE is its Etenia potato starch which is designed to enhance the creaminess of a broad range of foods.

“Historically,” said Semeijn, “Etenia has been extensively used in dairy applications such as yoghurt, ice cream and low fat spreads, but it is also increasingly being applied to pates and meats where it can have a similarly positive effect on mouthfeel – and yet allow a 50% reduction in fat.”

Semeijn pointed out that Etenia’s success derives in part from its ability to create discrete spheres

that mimic the attributes of fat droplets in the mouth, giving the same melt-in-the-mouth characteristics – and because it is a starch, it breaks down on being chewed, again contributing to mouthfeel.

The company says that Etenia’s unique fat mimetic characteristics allow it to be applied to, for example, low fat pound cake or low fat muffins: a 30% fat-reduced cake can apparently be produced that differs in neither taste nor texture from the full fat reference.

Semeijn went on to explain how Etenia’s gelling characteristics make it suitable for the replacement of gelatine in confectionery. Not only are such products vegetarian-friendly, but also lend themselves to clean labeling as Etenia can be described simply as ‘starch’.

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GNT’s ‘Garden of Colour’ duced directly from edible fruits, vegetables and plants using physical processes.

As they are classified and declared as food ingredients and not as additives, they deliver a ‘clean-label’ declaration without E-numbers.

The problem with GNT’s Sylvia Frankenne in ‘nature’s garden’ many natural colours is that they do have technical limitaGNT is once again inviting visitors tions – heat, oxidation, light, pH and to look round its ‘Garden of interaction with other food ingrediColour’, which it says is stocked ents can all affect colour performwith vibrant fruits and vegetables.

The German company uses the ance and stability.

GNT, however, insists Exberry concept to demonstrate that all of concentrates offer excellent charits natural colouring concentrates are sourced from ‘nature’s garden’. acteristics for the colouration of food and beverages, describing The stand features columns displaying end products, ranging from them as brilliant, versatile, and importantly, natural for those wishchocolate to confectionery, cereals, cakes, baked goods and beving to avoid any added colours. erages, in a full spectrum of stable Visitors who visit GNT’s garden-like booth at FiE09 are being colour shades. offered refreshing drinks and food Food manufacturers are increaswhich demonstrate the versatility ingly seeking to avoid ‘artificial’ of Exberry fruit and vegetable colours or those that have to be concentrates. labelled as additives. GNT’s Exberry D54 brand colouring foodstuffs are pro-

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Beneo Group launches functional foods institute

Servotte: a reflection of our belief

Moser: customers need innovation

Beneo Group has chosen FiE for the announcement that it is launching a new institute for the benefit of customers, with a focus on nutritional and health benefits.

The Beneo Institute will link ingredients and expertise from its Orafti, Palatinit and Remy businesses.

Said executive board member Yves Servotte: “This is a strategic choice, a reflection of our belief that functional foods will change

DP&S expands with FiE As one of the smaller players in its field, Dutch Protein & Services BV (DP&S) could easily have chosen to stay at home rather than spending money on exhibiting at FiE, given the current economic climate. However, the company is confident it is going to be money well spent. DP&S has been exhibiting at FiE since the 1980s and every year sees an uplift in sales on the back of its attendance.

“As a smaller company we made the choice to participate despite current market circumstances. We decided to present ourselves and to

support our customers. We have always experienced extra growth the year after an FiE exhibition and we expect 2010 to be no exception,” sales manager Ben van der Deen told Fi Daily. “By coming here we get to show our new products to people we would otherwise have to visit individually.”

DP& S is previewing three new products at FiE 2009. The first is a range of rice based emulsification and stabilisation systems, which are said to reduce recipe costs and provide a natural, label-friendly water, fat and protein stabilisation technique.

Sustainable source of krill Norwegian company AkerBioMarine may not be the only producer of krill at FiE 2009, but it claims to be the only producer to be completely vertically integrated.

“We own the boat that trawls the Antarctic waters and conveys live krill onboard for immediate processing. It is effectively a factory on board – the krill is harvested via a proprietary process which gently pumps the live krill onboard,” Nils Hoem, vice president R&D, explained to Fi Daily.

He said something else that sets AkerBioMarine apart from its competitors is that it has developed a technology that prevents by-catches of fish, birds or other marine animals, so its activities

don’t have a detrimental impact on the Antarctic eco-system. The company’s sustainable approach is underpinned by its cooperation with WWF (World Wildlife Fund) Norway. The fishery is also undergoing assessment for MSC (Marine Stewardship Council) certification, which Hoem says is an extremely difficult certification to achieve.

In the onboard factory, krill is heat treated and processed into either meal or powder. Feed grade meal is sold to the aquaculture industry whilst food grade meal is processed into Superba Krill oil onshore by French contract manufacturer Naturex. The ethanol extraction process produces an oil that is suited to use in dietary sup-

Ajinomoto’s menu of choice

Ben van der Deen: extra growth the year after a FiE exhibition

The second is Protec AO, a natural, E-number free citrus extract for extending the shelf life of meat and fish products; and the third is a crispy new Original Tempura coating.

8L1 plements. The powder, which contains 30% protein, is also marketed as a food supplement ingredient under the Superba Krill brand.

Krill are small, shrimp-like creatures that feed on plankton and ice algae. The main reason dietary supplement manufacturers may be interested in using krill ingredients is because a significant proportion of the long chain omega 3 fatty acids in krill are in phospholipid rather than triglyceride form.

This means they are more easily absorbed by the body. Antarctic krill is also rich in the natural antioxidant astaxanthin, which gives it its deep red colour. Recognised for suppressing free radicals, astaxanthin also keeps Superba Krill fresh, so no additives are necessary to maintain its long-term stability.

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Solae bends the rules on soy protein ing improved flavour.

The new product uses proprietary technology to achieve an ‘exceptional’ flavour, mouthfeel and improved functional performance in highprotein drinks, says Solae, whether they Strongman Dave Hawk shows the power of strength are in ready-to-drink or powder formats.

Applications include sports nutriSoy ingredients specialist Solae is tion, weight management and clinidrinking to the success of its latest cal nutrition. protein isolate Supro XF, designed Giving the sports perspective, to allow a higher soy protein conformer Mr World Dave Hawk content in beverages while also offer6

the face of the food industry. But it won’t be easy.”

The major functional themes that Beneo hopes to pursue are weight management, gut health, tooth-friendliness, mental performance and low glycemic index.

Fellow board member Matthias Moser added: “Our customers need innovation, but they operate in a hostile environment. We have proven expertise in the nutritional sciences, in communication and in

regulatory affairs. Good interaction between these three areas of expertise is essential.”

Servotte said: “The food industry may be recession-resilient, but it is still suffering. We can help to provide it with more oxygen.” The regulatory climate makes the services of a partner such as Beneo particularly important, says the group.

The institute will also assume responsibility for the use of the Beneo logo, used to indicate the use of oligofructose in a product for digestive benefits.

9D16

trasted different sources of protein: “Is soy protein better than whey protein, for instance? Absolutely not. They are equally important. In fact, a blend of proteins works best. Time release is what everyone is talking about for recovery as well as muscle mass benefits.”

Said global business development director Paul Vajda: “We worked on this family of isolated soy concentrates with our open innovation partner Novozymes. It was designed to overcome the barriers of high viscosity and bitter soy flavours.”

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Visitors to the Ajinomoto stand could be forgiven for believing that they had accidentally stepped into a small bistro. On each table is a menu, highlighting the drinks available – champagne, wine, Coca Cola Light, Coke Zero, Pepsi Max, Orangina Light and coffee.

For those looking for something more substantial, there are starters (gazpacho, vegetable soup, jambon supérieur and surimi salad), main dishes (penne with jambon, frikadelle, döner kebab and schnitzel) and desserts (homemade yoghurt and sugar free breath mints).

What they all have in common, of course, is that they’re examples of the foods that can take advantage of Ajimoto’s range of polyphenols, sweeteners and salt reducers. The champagne and

wine feature Tanal polyphenols, the colas, Orangina and coffee include AminoSweet and the foods take advantage of SaltAnswer and various forms of the company’s Activa transglutinamase.

In fact, according to the company’s business unit manager for natural specialities Bernard Leduc, this is a special year for Ajinomoto.

First, this year is the company’s 100th birthday – and second, Fi Europe 2009 represents the first time that three of the company’s divisions – AminoSweet, Activa and Natural Specialities – have exhibited at the show together.

Activa transglutaminase is an enzyme with the ability to crosslink proteins, produced by a microbial fermentation of a naturally occurring organism.

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Angel Yeast Any visitor who believes yeast is just yeast should probably visit the stand of Angel Yeast, where there is yeast in bottles, yeast in jars, yeast in boxes and yeast in sachets.

Angel Yeast claim to be the biggest yeast producer in Asia, and the world’s third largest manufacturer of an ingredient that has wide application. A Food Ingredients/Natural Ingredients regular exhibitor for many years, the company is in Frankfurt with the aim of growing the penetration of its dried yeast business in Europe, according to Eric Ao, the company’s product manager for yeast extract.

Angel Yeast is looking to talk to manufacturers of condiments, soups and so on. The company, says Ao, exports to more than 90 countries around the world and, while it already counts many major European companies among its customers for some parts of its business, it is looking to augment those.

Angel Yeast’s broad product range includes baking yeast including sugar-tolerant instant yeast, low sugar instant yeast and 2-in-1 sugar-tolerant instant yeast with high performance.

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

SALES 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

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

© 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

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Air-dried additions from Steinicke Specialising in air-drying processes for a wide range of plant-derived products, German company Steinicke has introduced two new additions: red cabbage and sorrell.

Its colouring effects can be one of the major benefits of red cabbage, says the company. These can be either its natural lilac shade or, when citric acid is added, a bright magenta red.

Sorrell offers distinctive flavouring opportunities, including applications in soups and cheeses, Steinicke believes.

Eva Schubring, who is responsible for customer support in the export department, said: “Our customers are mostly to be found in the high-volume food industry. So there is a range of our products being used in many

recipes for soups, sauces, and so on.

“But Steinicke does not restrict its activity to the long-term, tried-and-tested herb and vegetable products in its range,” Schubring added. “Tastes change. And these, along with new demands from our customers, are constantly challenging our laboratories to develop new products to be added to the range.”

Other herbs in the Steinicke range include dill, coriander leaves, tarragon, parsley, lovage, cress, chives, celery, ruccola and chervil. The vegetable range spans carrots, leek, parsnips, celeriac, spinach, chard, asparagus, zucchini/courgettes, onions and pumpkin. Products can be supplied cut to varying sizes, as granules or powders.

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Treatt yourself to savoury top notes International flavours supplier Treatt is introducing new products intended for use in savoury formulations – products where the flavours are easier on the tongue than the names to identify them!

Take 2,4,6-Trimethyldihydro-4H-1,3,5dithiazine. This is said to provide a roasted meat-type of aroma, and occurs naturally in squid, fried chicken, clams and peanut butter. In snacks and sauces, a dosage of 3-6 parts per million (ppm) delivers a rich, meaty odour, while 4-8ppm can create a rich aroma in soups and seasonings, Treatt reports.

This particular nature-identical speciality chemical is approved for use in the Far East, Russia and Europe.

Also new, 2,4,5-Trimethyloxazole combines nutty and green fruit tones, delivering an earthy potato-like and mushroom flavour.

5,6,7,8-Tetrahydroquinoxaline occurs in coffee and roast nuts, and can overlay a cheesy odour on bread, cheese and meat flavours.

THE FI EUROPE DAILY 2009

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.

New flavours are distilled from honey

For a spicier edge, 2-(Methylthio)ethylacetate can offer tones of mustard, horseradish and wasabi at dosages up to 5ppm.

When it comes to sweet flavours, Treatt has expanded its Treattarome range of 100% natural distillates, adding two new honey products. Honey Treattarome variants 9802 and 9804 can impart authentic flavour to a range of food and drink products without adding sugar or calories.

Of the two, 9802 offers a mild flavour profile and ‘dark, smoky back-end notes’, while 9804 has a lighter floral appeal.

8G55

Add a fresh touch to seasonings

Saveur – part of the Savena group – is building on its reputation as a flavour specialist in the French market with the launch of a range of culinary seasoning products.

The Fresh Touch range of ambient-stable seasonings is being presented by Saveur’s multi-disciplinary R&D team. It is said to be ideal for marinated meat, fish and vegetablebased products, spreadable products, sauces, mayonnaises, melted cheese and butter flavourings.

Examples of flavourings in the range

No additives No compromises No limitations

include: pepper, citron & ginger; bacon; shallot; green olives & herbes de Provence.

Dosage should vary, says Savena, from between 8% and 12% in coatings and marinades to 1%-5% in seasonings and cheese flavourings.

Shelf-life is said to be up to six months at room temperature. The company says that the bacteriostatic properties of these extracts ensure that quality is maintained throughout the life of the product.

Earlier this year, the French Saveur group rebranded itself as Savena. It consists of four main businesses – Dena, Saveur, Nutrinal and Cap Traiteur – along with a product development laboratory.

CEO Eric Terré explained: “The benefit to our customers of this re-branding is a strengthening and unification of the business, delivering the variety and breadth of our product offer.”

8C30 9

Now you can produce top quality, additive-free or organic convenient foods.

Say yes to clean label convenience.

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

KMC slices the cost of cheese Many food manufacturers are looking to reformulate to reduce recipe costs, but without compromising on functionality and end product quality. Protein substitution in processed foods is one area where savings can usually be made.

In response to these demands, KMC has developed CheeseMaker, a range of starch products formulated to help the imitation cheese industry replace milk proteins. The range is designed for use in products such as pizza toppings, grated cheese, cheese spread and sliced/diced products.

Imitation cheese products are typically composed of casein or its derivatives, vegetable fats or oils, salts, acid and flavouring. With CheeseMaker, KMC says 50% of the casein can be substituted without any problems.

The CheeseMaker products are all based on either native or modified potato starch. When used in imitation cheese the starches are said to provide similar texture building and emulsifying properties to casein.

Consequently the starches will influence the smoothness, elastic-

Potato proteins in isolation

Solainic is showing various options for baked goods today

ity, setting and melting characteristics of the cheese.

By choosing starches with different degrees of modification and using different dosages it is possible to control the properties of the imitation cheese.

When starch is used in the production of imitation cheese it produces a rather low viscosity during the mixing phase. When heating the cheese curd the starch will swell and build a structure, which emulsifies fat and binds water.

After cooling the starch will set and provide texture and function-

alities similar to that of casein.

As part of the CheeseMaker range, KMC has also added an anti-caking starch product for

use in shredded or grated cheese to prevent the cheese from sticking together.

8B20

Dutch processor Solanic is finding that its ability to offer clean-label, allergen-free ingredients is a major benefit in its sales of potato protein isolates.

The company, which dates back only to 2007, says that its proteins can be used in a wide range of applications, from processed meat, fish and meatfree analogues such as soy, to gluten-free bakery, mayonnaise/dressings and ice cream.

Benefits in terms of functionality include its roles as an emulsifier and gelling agent, its foaming and water-binding potential and its textural stability, Solanic explains.

That combination of emulsifying and gelling effects comes to the fore in products such as frankfurters, paté and luncheon meat, it says, creating good stability, texture and mouthfeel. At the same time, the dose required is 30-50% lower than with caseinates, Solanic claims, so that the resulting solution is not only allergen-free (replacing allergenic proteins such as wheat gluten or soy) but also far more cost-effective.

In these types of meat product, Solanic claims that emulsions are formed rapidly, avoiding the need for pre-emulsions.

There can be clean label benefits where proteins such as

Solanic’s Promish 204P patatine fraction replaces phosphate (used in conjunction with milk proteins) or carrageenan in patés, for instance, says the company.

In gluten-free bakery, potato proteins are said to improve crumb volume and softness, and helps to restore the nutritional protein balance.

When it comes to ice cream, Solanic’s ingredients now allow manufacturers to easily develop allvegetable ice cream free from milkderived components. In addition, the potato proteins provide good melt-down resistance, the company claims.

8E6

A point of view

Natural flavouring allows less sugar Meeting the beverage taste challenges of low/no/reduced and achieving clean label objectives is a key focus for Kerry Low/No/Reduced sugar claims have become a key trend in the food & beverage industry – Kerry has utilised years of research into botanical extracts, supported by consumer sensory insights, to develop a range of natural flavourings that can enhance sweetness levels without the calories, provide extra mouth feel to compensate for sugar/sweetener removal, and

mask off notes such as the frequently reported taste challenges of stevia or other sweetening agents – leaving only a naturally clean-tasting profile.

Kerry’s fmt can be used in a host of different end use applications from beverages to dairy products and importantly, as fmt is declared as a ‘natural flavouring’ on the pack, it can be used to clean up label declarations when product formulation reviews occur or as part of a defined ‘reduced sugar strategy’.

With consumer and government pressure to reduce calorific content

high up on the industry agenda in beverages, Kerry is showcasing a near-water apple beverage. This product highlights how fmt can be used to create a healthy, refreshing, consumer-preferred soft drink, while also highlighting Kerry’s new range of varietal-type apple flavourings.

These provide an alternative to the simple red/green type apple flavourings of the past.

Fmt can also be used to lower sugar levels in existing formulations and this proven and highly stable product has been shown to be able to lower sugar levels by up

to 30% in some applications.

This proprietary flavour modulation technology has been a result of a wide and far-reaching programme of research & development into masking and taste enhancement. It draws on Kerry’s heritage and knowledge of blending botanical extracts together with the in-house flavour and bev-

erage expertise present in the specialist application centres in Italy, the Netherlands and the UK. Kerry’s new ‘go to market’ business model which has merged its ingredients, flavours and bio-ingredients business units allows Kerry to provide more integrated solutions for customer product development needs and speed up the time to market. Kerry’s broad range of beverage technologies provides a portfolio encompassing cloud emulsions, natural flavours, modulators and foam control ingredients to meet manufacturers processing requirements and to create great tasting beverages for the consumer.

8M5

Visit us at

www.roquette-food.com

10

FI EUROPE Stand B10 Hall 9

THE FI EUROPE DAILY 2009

th ts Wi men d li n mp ta 5 co m s 8L1 fro ber m nu Today’s consumers are increasingly aware of the link between wellness and nutrition. To address your consumers’ health concerns, you want to produce tasty, healthy functional food products. You can realize this with inulin, the soluble dietary fiber from Sensus. Inulin makes your products healthier and gives them an excellent taste and texture. With inulin, Sensus helps

Let us surprise you…

you develop premium products with an attractive added value.

And our Sensus team takes business one innovative step further by providing professional support in every aspect from product to marketing. Let us surprise you and visit our stand no. 8L15 at Fi Europe on 17-19 November 2009 in Frankfurt, Germany.

We are Sensus, we make inulin work for you.

info@sensus.nl - www.sensus.nl

Taste, convenience and health – Cosucra Edlong partners

Drinking is natural, says Cosucra

Exhibitor Cosucra makes a persuasive case for beverages, noting that not only are they natural and essential, but also that liquid nutri-

tion responds to the three main drivers within the industry – taste, convenience and health.

The company goes on to point out that surveys have discovered that the majority of consumers actively seek out drinks that are high in healthy nutrients – and that product launch activity in recent years has reflected this preference. Smoothies and products like Yakult are examples given by Cosucra of products that are leading the charge.

Cosucra says that there is extensive scientific support for its Fibruline and Fibrulose naturally sourced inulin and oligofructose products, showing high potential for satiety, immunity, cholesterol

maintenance and calcium absorption.

Fibruline and Fibrulose chicory fibres are said to be medium to highly soluble (10-35%) white powders with a neutral to slightly sweet taste that have a neutral effect on texture and that allow consumer-friendly labelling.

Cosucra also offers Pisane, a pea protein isolate that the company says is a creamcoloured powder with a slight vegetable taste that is highly dispersible in water, and that is non-dairy and lactose-free and suitable for vegetarians.

Fibruline, Fibrulose and Pisabe are all kosher and halal certified.

8E11

Visitors doing it for themselves on the DSM stand DSM says that it is demonstrating exciting new health benefit ingredients on its Fi Europe 2009 stand, with solutions for eye, bone, joint, heart and immune health, plus mental wellbeing, sports performance, weight management, successful ageing, beauty from within, essentials for women and essentials for nutrition.

Visitors can also sample products and prototypes containing DSM’s nutritional ingredi ents which offer specific health benefits.

The company is highlighting its beverage capabilities in two ways. A ‘filling station’ featuring eight ready-to-drink beverages, each

with its own ingredient mix and targeted health benefit, are on display. Visitors are also being invited to try DSM’s healthy cocktail bar, where, the company says, they can customise and sample a non-alcoholic cocktail which offers their chosen nutritional benefit.

DSM colouration experts are available throughout the show to discuss DSM’s carotenoids coloration capabilities. This includes the recently launched CaroCare Nat. Ă&#x;-Carotene 10% CWS Star, a natural source product developed specifically for RTD beverages. The ROPUFA omega 3

NEXT GTE-1

Innovative Natural General Taste Enhancer can start listing the following :

Next GTE-1 is the pure, concentrated, salt-free, yeast extract of new generation, produced by Campus Spa (www. campus-italy.com) in Italy.

Thanks to an innovative way of production this powerful raw material, in IUHH ÀRZLQJ QRQ GXVWLQJ IRUP KDV WKH following characteristics: - Very strong taste enhancement capacity 1HXWUDO FOHDQ WDVWH ZLWK QR VSHFL¿ QRWHV RU RII ÀDYRXUV - Very concentrated and therefore only very low dosages are needed - Can be used in virtually all food applications - It is able to provide labels cleaning and meaningful savings - All Natural , Gmo free, HVP free, Allergens Free, Clean Label - Contains no added I+G but naturally grown full range of nucleotides Customized versions can be produced on demand.

Suggestions of use and advantages of Next GTE-1 Next GTE-1 is obviously a total MSG replacer and a powerful taste enhancer, but for sure it is not only this. Conscious food technologists and skilled formulators will be able to quickly realize the many technical and commercial opportunities offered by this new raw material.

As a short summary of the many possibilities and advantages of Next GTE-1 we

12

- Complete replacement of MSG and I+G and label cleaning - Strong reduction of sodium chloride, with the same perceived saltiness 0DVNLQJ RII ÀDYRXUV DQG ELWWHUQHVV (also of potassium chloride) - Increase mouthfeel and body in low fat – low calories formulations - Increase fat perception in light products - Fast taste perception and long-lasting effect - Powerful, round and full-bodied umami and kokumi taste - It can reduce the total quantity of ÀDYRXUV XVHG LQWR D IRRG SURGXFW ZLWK WKH VDPH SHUFHLYHG ÀDYRXULQJ effect - It can therefore be used as a natural HQKDQFHU IRU QDWXUDO ÀDYRXUV UHGX FLQJ FRVWV LPSURYLQJ ÀDYRXU SUR¿OH balancing the formulations - It can reduce the quantity of expensive ingredients used into a food product (example: cheese powders, extracts of any kind, mushrooms, meat etc.) while keeping and impro ving the same taste and body - Being clean and neutral can be used in savoury applications, but also in bakery, sweets, dairy, nutraceuticals and so on Campus application dept. is constantly testing our Next GTE-1 in many recipes and food formulations and is available for customized tests and reports and for all information.

DOSAGES In complex food systems dosages can vary according to the targeted results, ranging from 25 to 200 grams per 100 .J RI ÂżQDO SURGXFW 2XU DSSOLFDWLRQ GHSW and food pilot plant is at your disposition in order to realize customized tests of your potential interest and to share with you the dosages and the technical information.

range, PeptoPro for sports performance and fast recovery, Fabuless weight management ingredient and the tensVida lactotripeptide, which DSM says is clinically proven to lower blood pressure, are also being showcased.

Representatives from the company are also presenting its latest developments in the field of infant nutrition plus the QualiBlends initiative, which DSM says responds to the growing demand for high quality nutritional ingredients from a completely traceable source.

8K22/8K26

with Nordman Rassmann

Edlong has announced its partnership with Nordman Rassmann (NRC). NRC will provide Edlong’s flavours to its customers in Germany.

Since 1914, Edlong says that its approach of combining art and science has resulted in products delivering the very essence of dairy.

The company positions itself as an expert in dairy flavours, in support of which it continues to track emerging international trends and profiles and develops solutions based on global dairy products.

Family owned and operated, Edlong says that it is committed to developing mutually beneficial partnerships while providing unparalleled service. The company believes that it is its entrepreneurial spirit that is the driving force behind its innovation and customers’ successes.

Edlong was Food Processing’s Reader’s Choice Award Winner for Best Dairy Flavour Supplier six years running.

8L29

Biocatalysts: just say cheese Biocatalysts’ reputation as an expert within the field of enzyme-modified cheese is, says the company, well established – and with exciting new products in its range, Biocatalysts believes that this is set to improve even further. Using various flavour matching techniques and its experience in the production of EMC, Biocatalysts says it can create new flavours or match existing ones, depending on a customer’s requirements.

Biocatalysts expects to work together with its customers to achieve the flavour profile required. As well as extensive technical support, including EMC paste samples, conference calls with NPD scientists and taste trials, the company says it can also help customers through the development process by offering non-standard pack sizes for scale-up trials.

According to the company, the value Biocatalysts’ customers place on its customer service was demonstrated repeatedly in its

2009 Customer Satisfaction Survey. Customers commented that they were ‘impressed by the service and the technical help’ and that Biocatalaysts provide ‘very good service only surpassed by the quality of the products’. A high customer retention rate and long standing relationships with EMC customers lasting over a decade are, says Biocatalysts, further testament to this.

8H2

Jain concentrates on pomegranate Pomegranate has come out of nowhere to achieve ‘superfruit’ status in recent years, thanks to its heart health benefits. As a result, the fruit’s popularity is growing fast. It is springing up on shelves across the world as juices, herbal drinks and fruit drinks.

Jain (Europe) Limited, part of Jain Group of India, is hoping to cash in on this trend with a new range of Indian pomegranate juice concentrates on show at FiE09 for the first time.

India is already the biggest supplier of mango pulp and is going to be a major player in other tropical fruit juices, predicts Jain. To produce the concentrate, Jain has set up a new ultra-modern facility.

Vegetable as well fruit ingredients are among the products in Jain’s portfolio. The company claims to be among the top three suppliers of dehydrated onion in the world, and manufactures dehydrated vegetables in its plants in India and USA. Jain has just added leeks, garlic and bell peppers from India to its range of dehydrated vegetables.

The company’s US plant specialises in manufacturing naturally low micro products.

Jain has also introduced an IQF (Individually Quick Frozen) line of fruit and vegetables. This comprises IQF mango (alphonso and totapuri), IQF pomegranate arils and IQF vegetables.

8B63 THE FI EUROPE DAILY 2009

Fortification from Stern-Wywiol Azelis’s Scansmoke looking positive

Vitamins for applications from dairy to cereals

Stern-Wywiol Group companies offering new routes to fortifying and stabilising food and drink products include SternVitamin and Hydrosol.

Here in Frankfurt, SternVitamin is concentrating on innovations in fortified dairy, bakery and energy drink products. But it also supplies vitamin and mineral premixes to the pasta, cereals, confectionery, baby food and edible oils markets.

When it comes to dairy, the company offers premixes in the form of both powders

F I E1 >

rt 5 kfu 30-1 n ra 9E - F tand 9 S 0 11 / 19

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14

Smoked foods are becoming more popular, especially in Northern Europe, and thus the European commission has chosen to evaluate liquid smokes and smoke flavourings. These are being increasingly used to replace traditional smoking, and to introduce smoke notes to a variety of products that are not traditionally smoked, such as smoky bacon flavour crisps.

Azelis Food & Health has announced that the EFSA has released a positive opinion of its Scansmoke SEF 7525 smoke flavouring ingredient, meaning, says the company, that Scansmoke SEF7525 is of no safety concern for use as a replacement for traditional smokes, or as a flavouring ingredient at the current levels of use. According to Azelis, Scansmoke SEF7525 is among the first products to receive a good opinion.

These evaluations are ongoing, and a final list of smoke flavourings with their conditions of use, approved to be used within the community, will be published once this process is completed.

Scansmoke is made exclusively from European beech wood. The wood is pyrol-

c tural olour

ysed (controlled heating without oxygen) and the smoke is collected, condensed and purified to remove undesirable impurities such as PAH (polycyclic aromatic hydrocarbon), a potential carcinogen which can be one of the problems associated with traditional smoking.

Azelis is offering Fi Europe 2009 visitors the opportunity to taste sausages and smoky snacks on its stand.

8M25

A point of view

Offering healthier alternatives Novozymes offers innovation that enables greattasting, high-quality and healthy foods, says company spokesperson Debbie Spillane

© AGphotographer - Fotolia.com

/1 17

and special oily blends incorporating the fatsoluble vitamins.

In bakery applications, SternVitamin runs trials with the specific blends of active substances in each product to ensure that colour, taste or texture are not adversely affected.

Manufacturers of energy drinks can benefit from either the company’s premix containing all the essential active ingredients, or a ready-to-use dry beverage base, ready to mix with water. Individual premixes can be developed containing specific plant extracts or nutrients.

Meanwhile, sister company and stabilising system specialist Hydrosol is offering new ready-to-mix integrated compounds for mayonnaise. These Stabimuls MRH products allow manufacturers to produce mayonnaise simply, safely and cost-effectively, says Hydrosol.

Also new to Hydrosol are its solutions for ice cream, an area where it can draw on synergies with other Stern-Wywiol Group companies. According to the company, its Stabisol J and Stabiprot products make it possible to manufacture fermented dairy products economically while maintaining quality.

In quite another end-use area, Hydrosol’s Plusstabil Ham stabilising systems meet the specific needs of boiled ham suppliers.

8L39

At Novozymes, our pioneering enzymes enhance your production and products, and prepare your business for tomorrow’s demands. Through working together, we create innovative solutions that combine profitability with sustainability.

Whether you want to enhance the functionality and healthful benefits of your products or improve quality, we have an effective and natural solution to help you.

Learn how to ensure starchy foods are healthier with Acrylaway, which can substantially reduce acrylamide in many baked or fried cereal or potato products without influencing the product’s taste or appearance. Or discover Novamyl Pro, the innovation key that enables bakers to create premium products and brands that stand out, through offering the exceptional crumb softness, elasticity and moistness that lifts bread eating quality to a higher level.

Since 2002’s discovery that acrylamide is formed when starchy foods are baked or fried at high temperatures, this chemical substance has been raising a number of health concerns and posing manufacturers with the challenge of how to effectively reduce its concentration in their products. Innovative enzymatic technology, such as Novozymes’ asparaginase Acrylaway, effectively reduces acrylamide.

Although Acrylaway was launched in 2007 to customers manufacturing doughbased products due to the initial ease of application, recent trials have shown that

reductions in acrylamide content of up to 80% are possible in the production of French fries, with additional impressive results demonstrated in the field of potatobased snacks.

What is truly appealing about Acrylaway is that the reduction of acrylamide in these food types is achieved without altering the tempting flavor or visual aspect of potato-based snacks – a sizable bonus for food manufacturers who are searching for acrylamide-reducing solutions and worry about the continued allure of their products for consumers.

Fresh, delicious bread is an important element in daily diets throughout the world – and consumer tastes have been honed to expect a wide variety of quality bread products. However, before 1990, bread was considered a highly perishable commodity, quickly loosing crumb firmness and springiness. This changed with the launch of Novozymes’ Novamyl, a freshkeeping enzyme that delivers unique bread quality through extending shelf-life.

Since then, Novamyl has been the only proven solution that extends the freshness of baked products over time. Novozymes’ latest innovation, Novamyl Pro, builds on the excellence of Novamyl, and offers bakers the ability to innovate and achieve product differentiation through offering a new level of crumb softness, elasticity, and moistness.

The baking industry have been seeking a winning product to take innovation, product differentiation, and consumer brand preference to a new level, and Novamyl Pro’s undisputed performance achieves this, as well introducing flexibility and freedom to production scheduling and distribution.

8C64

THE FI EUROPE DAILY 2009

Kerry cleans up labelling

As the consumer- and retailer-led clean label drive continues, Kerry Ingredients and Flavours is responding with some new clean label concepts for beverage, bakery and snacks processors.

Label-conscious beverage manufacturers are the target market for Kerry’s new flavour modulation technology fmt, which is designed to provide natural sweetness enhancement for all types

and flavours of soft drinks. Already commercialised in North America, Kerry says the technology allows for up to 30% sugar reduction with a clean taste and clean label declaration. Moreover, it enables beverage manufacturers to make an all-natural flavouring declaration at a much reduced cost compared with the use of fruit extracts.

For the bakery market Kerry is launching Biobake, a new clean

label gluten reduction technology suitable for all types of bread application including white, wholegrain and speciality breads.

Biobake works at low dosage levels with all grades of flour and processing methods to deliver cost savings of around 50-60% by reducing the gluten content in breads, says Kerry.

Snack food manufacturers seeking to target the better-foryou, natural savoury snacks market may be interested in Kerry’s cheese and salami Route to Natural baked snack flavouring. MSGfree and containing all-natural ingredients, this new snack concept falls within the daily salt guidelines set by the UK Food Standards Agency for 2012, while combining a reduced fat content with a satisfyingly tangy flavour, according to Kerry.

Kerry has recently integrated its ingredients, bio-ingredients and flavours divisions to form a single business entity – Kerry Ingredients & Flavours.

M5

Campus seeks distributors Torino-based Campus has announced that it has begun production of purified yeast extracts which the company says have a neutral taste and high potency.

The first product is called Next GTE-1, where GTE stands for General Taste Enhancer. Free of salt, rich in natural nucleotides and free natural amino acids, Campus says that Next GTE-1 is a next generation yeast.

Campus says that Next GTE1’s characteristics of being clean and neutral in taste, but also very powerful, mean that it can be considered as an innovative glutamate replacer at very low dosages; at just 0.05% it is, says the company,

A point of view

Natural colours in vogue

Denk brings ingredients from across Europe Denk Feinchemie specialises in marketing innovative raw materials.

The company says its range of services also covers the sourcing of rare raw materials, co-ordination of new projects and worldwide dispatch of small volumes.

At FiE this year, Denk is showcasing the broad range of products it has available. From Bio Serae comes CactiNea, a soluble cactus fruit powder with high diuretic activity, and Vinitrox, a range of grape and apple polyphenols designed as

nitric oxide enhancers. BiomegaTech and Ecoflax come from BTSA in Spain, and are omega 3 oils and powders from fish and flax respectively. Citrus bioflavanoids including Naringin and Hesperidin, together with the intense sweetener Neohesperidin DC come from Exquim, also in Spain.

Spain is further represented in Denk’s offering by Lipofoods and its microencapsulated iron (Lipofer), calcium (LipoCal) and phytosterols (LipoPhytol) which

the company says have high bioavailability.

Rounding out the showcase is a full set of soy proteins such as isolates, concentrates and flakes, including Solpro 957 – said to be a unique isolate with low sodium content – from Israel’s Solbar, while Pomelite and Pomeline cider apple powders and fibres and Pomactiv, with its claimed high content of polyphenols, come from France’s Val de Vire.

9B13

Chocolate comes in all shapes and sizes Nuggets with a hand-made appearance, chocolate semolina, two-colour drops, chocolate with granulates and decorative shapes are among the new chocolate inclusions on the Herza Schokolade stand.

The new nuggets and ‘chocolate semolina’ are designed to boost the appeal of products like muesli, yoghurt, desserts and ice cream. The handmade appearance of the nuggets is achieved by using a special cutting technique to break the chocolate pieces irregularly, according to Herza.

“Standard plant, like drop machines and spike rollers, soon comes up against technical limits. So together with various experts we are constantly designing special machines that enable us to create innovative shapes,” explained managing director Torsten Wywiol.

16

With the aid of new processing technology the company can also make ‘chocolate semolina’, which can be used to decorate ice cream, for example. Herza

supplies the chocolate semolina and also the nuggets as whole milk, white or dark chocolate – and, like all its small chocolate pieces, they are available as organic and Fair Trade too.

Other new inclusions on show include chocolate pieces with a

‘second bite’, for example with little pieces of biscuit, coffee crocant or fruit, and two-colour chocolate drops to enhance ice cream, frozen gateaux or muesli.

The chocolate drops are available as fruity or chocolate varieties, for example, brightly coloured milk compound-strawberry and lemon-raspberry flavours, or in the brown and white chocolate combination of whole milk chocolate-milk compound. And for the more adventurous there are black and white peppermint-liquorice Twin Drops.

In the field of decorative chocolate Herza says it now offers virtually any conceivable shape – hearts, Christmas trees or stars, individually printed buttons and Halloween motifs – to give ice cream, gateaux, pastry goods and desserts seasonal stand-out.

8L39

effective in enhancing tastes, masking bitter flavours and rounding flavour peaks. It can also be used as a salt enhancer in low sodium formulations. Campus is looking for distributors who specialise in the yeast market.

8L35

Wild is expanding its portfolio of colouring foodstuffs, as the company explains As artificial colourings for food and beverages are coming under increasing criticism the demand for colours from natural sources is growing, Wild has expanded its portfolio and is offering forward-looking solutions for a wide range of applications.

For an increasing number of consumers, a product’s naturalness is a key factor when deciding what to buy, and manufacturers take this into account when developing and marketing products. According to studies, the number of new products that specifically state that they contain natural ingredients has increased by over 40% on average in Europe between 2005 and 2008 (source: Innova Food 2009).

This trend can also be seen where it is important to make products look appetising. The colour of foodstuffs must reflect its flavour in order to offer the consumer some guidance when choosing to make a purchase.

Consumers prefer natural solutions to products containing artificial colourings.

Recently, synthetic colourings have been under increasing discussion in connection with the Southampton Study, as they have been linked to hyperactivity in children. It is for this reason

that manufacturers are increasingly rethinking the use of artificial colourings in their products and are replacing these with natural colours.

Wild has expanded its range to include seven new colouring foodstuffs in order to meet the growing demand for colours from natural sources. These colours contain natural extracts from plants, fruits and vegetables, and the colour of these ingredients correspond to the particular type of fruit after which they are named.

Additions to the portfolio include the banana, mango, mandarin, strawberry, redcurrant, elderberry and lime colour types. This covers a colour spectrum ranging from yellow and orange through red and green, creating food and beverages as colourful as nature.

Wild’s new colouring foodstuffs are particularly suited for the use in confectioneries such as hard candies, jelly gums, sugar-coated candies, and even in ice cream. The development of these natural colours involved identifying new sources, and the raw materials were carefully selected according to their colouring qualities and stability.

Wild has been developing innovative concepts for its customers that meet current trends and satisfy consumer demands. Alongside the colour range, marketed under the name Colours From Nature, Wild offers its customers a wide range of natural ingredients, such as flavours and extracts from natural sources as well as natural turnkey solutions like flavour systems and preparations.

8K29

THE FI EUROPE DAILY 2009

25–27

MAY 2010 WARSAW, POLAND

FOOD INGREDIENTS CENTRAL & EASTERN EUROPE GRAB YOUR SHARE OF THE CENTRAL AND EASTERN EUROPE MARKET WWW.INGREDIENTSNETWORK.COM

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 Cost Efficiency & Ingredients Innovation

Ralf Jakobi, Senior Scientist, Novel Ingredients, Global Food Research, Cargill

Reviewing the latest innovative cost cutting ingredients available

Successfully decreasing confectionery costs without compromising on quality

• The latest ingredients utilised by manufacturers to minimise the end unit cost • Reviewing the ingredients innovations that will maintain your competitiveness Dr Leo Mulleners, Program Manager R&D Ingredients Development, DSM

• Understanding the product quality of cocoa butter equivalents while also decreasing your costs • Finding cocoa butter equivalents with the best benefits for your products Karsten Nielsen, Application and Product Development Director, AAK

MODULE F5

10.15-11.45

Value matters – optimising formulations to achieve cost benefits • Exploring tools and techniques to replace high cost ingredients and streamlining of processes • Successfully using alternatives to traditional ingredients to replace costly raw materials in baked goods, dairy products and sauces Mike O’Riordan, Technical Director, Europe, National Starch Food Innovation

Delivering the same functionality and sensory experience at a lower price • Achieving cost optimisation through ingredients management • Successfully creating greater value for food manufacturers using applications technology

MODULE F6

12.00-13.30

Creating Optimal Reduced Salt Products

Understanding the sensory drivers of the perception of salt • Understanding the sensory aspects of saltiness and how it interacts with others senses to improve your product portfolio • Finding salt replacers or enhancers with the ideal sensory profile for your product Dr Nicolas Godinot, Sensory Scientist, Nestlé Research Centre

Deploying the holistic approach to salt reduction across your product portfolio • Measuring the contribution of your products to the daily intake of the consumer

• Successfully cutting the salt content across your global product range to achieve the 5 gram daily maximum recommended by the WHO Tristan Robinson, Company Nutritionist, Heinz

Less Salt, more Vitality: the Unilever approach towards sodium reduction • Unilever Vitality Mission & Nutrition Enhancement Programme • Technical aspects of sodium reduction and market implementation Dr Gerda Feunekes, Global Nutrition Director, Savoury, Unilever. Dr Edouard Bonnet, Global Technical Project Leader, Unilever

MODULE F7

13.45-15.15

Reformulating for Health

Chair: Alice Pegg, Head of Food Innovation, Leatherhead Food International

DANONE case study: Reformulating for health – low sugar • Successfully reformulating to decrease sugar to obtain nutritional superiority in your product range • Gaining a knowledge of the nutritional position of your products & competition

Sandrine Begagnon, Activia Formulation & Process Manager, DANONE Research

Optimising properties of low fat fresh cheese with microstructure studies • Establishing the link between processing conditions and product properties • Successfully identifying the key to creaminess Ulf Andersen, Flavour, Functionality & Process Analytical Technology, Arla Foods

Low/No/Reduced Claims – Combating the taste issue • Combating the reduction in flavour development and taste that reducing fat creates • Successfully fighting back against bland, boring food John Bedford, Chief Technical Officer, Kerry Ingredients & Flavours

MARS case study: Reformulating for health – lowering saturated fat • Hurdles and opportunities in improving the nutritional quality of fats in confectionery products • Reformulation strategies for improved consumer propositions Andrea Cattaruzza, Applied Science Manager, MARS

MODULE F8

15.30-17.00

Food Protection Strategies

Chair: Dr Nico van Belzen, Executive Director, ILSI Europe

The latest risk assessment methodology from ILSI Europe • Effectively planning to minimise product contamination and exposure risks • The latest risk assessment methodology to ensure chemical and microbial food safety Dr Nico van Belzen, Executive Director, ILSI Europe

Mitigating the risk of the inadvertent inclusion of allergens • Evaluating new ingredients that can pose a serious threat to your allergen list • Successfully eliminating hidden allergens from new products Dr. René Crevel, Science Leader Allergy, Unilever SEAC

Getting the balance right – integrated benefit-risk assessment • Introducing a tiered approach to effective benefitrisk assessments that balances beneficial and adverse effects on public health • Successfully translating scientific findings into a safe management decision – benefitrisk assessment to benefitrisk management Professor Hans Verhagen, Centre for Nutrition & Health, RIVM

Don’t miss new conference modules on NPD and sourcing trends!

MODULE T1

10.15-11.45

Consumer & NPD Trends & Opportunities What will the ‘credit crunch’ consumer of the future want?

Trends and opportunities • How are consumers’ buying habits shifting in the current economic climate?

• Successfully creating new products with the cost conscious consumer in mind Jonathan Banks, Business Insight Director, The Nielsen Company

Capitalising on the polarisation of the industry – cost or functionality?

• Exploring how the middle has been ‘squeezed’ in the recession and the implications for product development • Reviewing the products and sectors that are struggling and those that are thriving Dr Sybille Buchwald-Werner, Head of Innovation & New Ingredients, R&D, Cognis

Building consumer trust and brand attractiveness – new research reveals how • Assessing how European consumers value health and nutrition claims the FI eUROPe daIly 2009

• Exploring how brands can benefit from healthy positioning of functional ingredients Anne Barry, Consumer Science Officer, Tate & Lyle

MODULE T2

12.00-13.30

Health Food Innovation & NPD Strategies for Success Evaluating the boundaries for health food innovation and NPD • Evaluating the keyfactors that determine your market success • Asking the right questions as early as possible in the NPD process to reduce the risk of failure Dr Fred Brouns, School for Nutrition, Toxicology & Metabolism, Maastricht University

Is the regulatory environment limiting innovation? What can be done?

• How does the new EU Health Claim and Novel Food regulation affect your NPD process?

• Does the new regulation pose a limitation to your freedom to operate?

Professor Hans Verhagen, Centre for Nutrition & Health, RIVM

BOOK your conference modules at the FiE and Ni Conference Registration Desk NOW! Places are strictly limited – so book early to avoid disappointment!

The conference registration desk is located next to the main registration desk in the Galleria The consumer approach – the latest food development methods in business oriented research • Evaluating the need for a good concept that can help make the product a success by guiding developers in the right direction • How to create strong concepts – the latest thinking on consumer research methods Professor Sebastiano Porretta, Sensory & Consumer Department, SSICA & President of the Italian Association of Food Technology, AITA

MODULE T3

13.45-15.15

Open Innovation & Supplier Collaboration Utilising open innovation and supplier collaboration in the downturn

• Developing internal and external collaboration to promote longterm innovation • Driving collaborations to deliver innovation ahead of schedule – better, quicker, cheaper Dr Paul Isherwood, Director, Innovation & External Networks, Nutritional Healthcare R&D, GlaxoSmithKline

How can social media benefit the F&B industry by driving innovation?

• Understand how to create relationships that help your product development process • Learn how to collate and collaborate effectively to drive innovation Nathan Smith, Managing Director, Smith & Smith PR

Combining Open Innovation and Internal R&D for Maximum Growth • Comparing the options – inhouse research, open innovation,

or full outsourcing?

• Can you afford true innovation at present? Can you afford not to in the longrun?

Clive Norton, Open Innovation Principal Scientist, Cadbury

MODULE T4

15.30-17.00

Ingredient Sourcing Strategies

Overcoming the challenges of sourcing ingredients in today’s climate • Evaluating the implications of the economic and consumer environment • Assessing the impact of environmental issues on ingredients sourcing and development John Madden, Ingredients Manager, Euromonitor

The future of planet earth: War versus ‘green’ horizons • Exploring how the current political disintegration trends could put ‘sustainable’ sourcing lower on the agenda •What is the only way out? It is moving to a ‘sustainable’ way of sourcing Gerard Rijk, Senior Equity Analyst, Food & Beverages, ING Wholesale Banking 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

B

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

C

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

21

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

F

• 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

G

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

H

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

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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

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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

K

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

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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

M

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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That tastes!

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Curious?

Visit us and find out more.

HALL 8, STAND L1

8B1

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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

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THE PROFESSIONALS IN PROTEINS

DISCOVER

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

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PROTEINS!

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© www.freisign.de

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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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Fi and Ni 2009 Hall 9 Tivolli Tivolli i lli

Entrance Ent trance

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(PTY) LTD

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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

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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

9 H 6 0

Key: • = Fi

the FI eUROPe daIly 2009

simplify your business with SATRO compounds

Clean label With the new compounds from SATRO it is easy to realise clean label.

SATRO application technologists design E-number reduced compound solutions for your specific product concepts.

! - 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

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Seating Area

91 H27

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91G16 91G12

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91E6

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91E9 91 D12

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91D6 Board Pavilion Pavilion

91D35 91D33

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91B36 91B34 91B35 Seminar TTheatre heatre

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Malaysia Cocoa

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• 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

28

the FI eUROPe daIly 2009

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Tas t e i y t T v i r t u st a e r

High-value solutions

Bridge that gap!

Cost savings priorities n o Y i t ields a s i Optim She lf life

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Fi and Ni 2009 Exhibitor List P

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

Q

• 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

S

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

T

• 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

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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

W

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

X

• 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

Y

• 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

Z

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

F 17 IE Visi -1 0 t on 9th 9 F us a St No ran t an ve kfu d m rt 8C be 19 r

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

KMC Ingredients with care

So whether you need cheese for melting, slicing, or shredding, stretch your imagination and discover UIF NBOZ XBZT ZPV DBO VUJMJ[F UIF OFYU HFOFSBUJPO PG $IFFTF.BLFS QSPEVDUT $PNF WJTJU VT BU '*& JO 'SBOLGVSU BOE EJTDPWFS UIF BEWBOUBHFT PG PVS $IFFTF.BLFS TFSJFT

$PNF WJTJU ,.$ BU TUBOE # JO IBMM BU '*& A o /PWFNCFS KMC Tel.: +45 9642 5555

Herningvej 60 DK-7330 Brande Denmark Fax: +45 9642 5500 e-mail: kmc@kmc.dk

www.kmc.dk

Functional five from Harke

Harke Group’s FoodTec division is showing five new ingredients that promise to bring functionality to recipes.

Ethyl vanillin is an artificial flavouring agent with an intensive vanilla taste; ß-cyclodextrines act as a chelating agent for protecting sensitive substances like flavours, colours or enzymes from environmental influences; pectin is a thickener

which also improves gelatinisation; konjac gum is a gelling and thickening agent; and lacris (or lactobacillus coagulan) is a preparation of sporeforming lactic acid bacteria.

Harke’s FoodTec division specialises in food additives cellulose ethers, sugar esters and phosphates for thickening, binding, coating, emulsification and pH adjustment.

One of the cellulose ethers distributed by the company is marketed under the trade name Metolose. These methylcelluloses or hydroxypropyl methylcelluloses are produced by Shin-Etsu and are available in a variety of different grades. To complete its range of cellulose ethers, Harke FoodTec is adding microcrystalline cellulose, hydroxypropyl cellulose and carboxymethyl cellulose to its portfolio.

Harke’s Nutrition division, meanwhile, offers raw materials for health foods and dietary supplements and a comprehensive service covering the design and manufacturing of these products.

This service spans the entire product development process from development of product concepts to support with package design, mandatory declarations and manufacturing of hard and soft capsules, sachets and tablets.

9D50

Sweetening up with Stevia VS EU, the botanical extracts subsidiary of Germany’s CNT Group, is sweetening up its stand with the company’s new Steviavida Stevia extract as well as a Pomella pomegranate extract.

Steviavida is the extract of the Stevia rebaudiana Bertoni plant, originally from South America. It has gained approval for food and drink use in some key markets, including France and Switzerland in Europe, the US, Australia, New Zealand, Asia and South America, says VS.

Stevia is said to be up to 300 times sweeter than sugar, and has the key advantage of being heatstable and not affected by pH. The company says it has different grades of varying intensities, and can help with final formulations.

Stevia crops are now being grown in Argentina, Brazil and Colombia, as well as in China, Korea and Malaysia.

Meanwhile, VS’s standardised pomegranate extract has the full natural spectrum of the fruit, says the company, with optimised bioavail-

ability for improved antioxidant activity. In fact, according to VS, published human studies demonstrate a significant 32% increase in plasma antioxidant activity.

8K60

Regulatory alert for exporters to USA The European arm of North American export consultancy Registrar Corp is highlighting two significant changes – or proposed changes – to regulations regarding food exports to the US. The first of these is a proposed new law currently awaiting scrutiny by the US Senate. If enacted into law, the Food Safety Enhancement Act of 2009 will require all food facilities, including ingredient manufacturers, to renew their Food and Drug Administration (FDA) registrations annually, and pay a governmental user fee on an annual basis.

Beatrice Moreau, senior regula-

tory adviser at French-based Registrar Corp Europe, explained: “The money raised through these new fees will be used to increase overseas inspections of food facilities.”

The Act may also require registered facilities to create and implement a HACCP Plan as well as Food Safety and Food Defence Plans, all subject to FDA inspection, Registrar Corp points out.

A second development is already taking effect. In June this year, the FDA revised US drug registration requirements. These will have an effect on all drug manufacturers, exporters and distributors, including

manufacturers and distributors of active pharmaceutical ingredients.

Moreau said: “Many food ingredients are also considered to be Active Pharmaceutical Ingredients, and therefore may also need to comply with the new rules.”

All registrations, listings, annual renewals and updates must be submitted to the FDS electronically.

Registrar Corp says it will be able to advise not only on which manufacturers and exporters are subject to the regulations, but also on which data is required in which formats and languages.

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Bouwhuis Enthoven has eggcellent ideas Which came first – the chicken or the egg? That’s a question that has vexed bar-room philosophers for centuries – and perhaps longer. But Bouwhuis Enthoven doesn’t care, because its business is only about eggs: it specialises in the development of functional, nutritional and healthy ingredients from eggs, and processes two million eggs each day.

Next to a classical range of egg 32

products, like egg yolk for mayonnaise and egg white powder with whipping or gelling characteristics, Bouwhuis Enthoven says that it has great new ideas for almost every

food application.

The company believes that the shift in thinking about the egg will lead to a complete new range of ingredients based on egg, such as ingredients with improved emulsification characteristics, much better water binding properties, or with special health benefits like cholesterol reduction.

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A point of view

The market has changed

Jean-Paul Marinus, sales & marketing director Cosucra Groupe Warcoing explains how the company can help in the development of healthy, attractive food People are looking for great tasting, convenient and nutritionally balanced food. We have realised that our food affects our health and wellbeing and that our needs and concerns are different for each age group.

The selection and dosage of food ingredients for healthy food today is according to the marketing, nutritional, legal and technical requirements of the market. Cosucra Groupe Warcoing fulfils these requirements, adding multiple services on top of the ingredient, in a communicative way.

Before looking at our offerings, it would be useful to summarise some of the criteria that need to be met in the areas of calorie reduction, fibre enrichment, gut health and protein enrichment.

Calorie reduction: the ingredients used need to have a low caloric value; they need to be perfect bulking agents, neutral in colour and flavour and easy to incorporate; and – besides restoring texture – creaminess and mouthfeel need to be corrected.

Fibre enrichment: the daily fibre intake should consist of 1/3 soluble fibre and 2/3 insoluble fibre; the added fibres should be neutral in taste and colour and easy to incorporate, as is the case with soluble fibres; and the fibre should be a natural ingredient, without labelling concerns.

Gut health: a large amount of clinical data is essential; it must be cost-effective due to low daily dosage; it is important to choose an ingredient that is easy to

incorporate and a prebiotic ingredient that matches perfectly.

Protein enrichment: the protein quality needs to be high, expressed as amino acid profile, a high level of specific amino acids and the protein digestibility in general; the protein needs to have a good functionality in terms of emulsification and texture improving properties; plus the protein needs to be natural, allergen friendly, without labelling constraints, GMO free and gluten free.

Our Chicory Ingredients range and Pea Ingredients match perfectly all above mentioned requirements.

Chicory Ingredients comprise the Fibruline/Fibrulose range. These are extracted from chicory root in a natural way, using environmentally friendly processes such as washing, slicing, hot water extraction, purification, concentration and drying, in order to ensure safe and natural ingredients.

Chicory inulin and oligofructose from Cosucra are soluble fibres, easy to disperse, tasteless, odourless and have a white colour. Chicory inulin and oligofructose are constituted of chains of fructose units, which may or may not have a glucose unit at the end. They belong to the fructan family.

Our Pea Ingredients range comprises four products as follows: • Pistane pea protein isolate with a high viscosity, very good solubility, strong emulsification properties containing up to 90% protein.

• Swelite pea fibre with high water binding capacity (one part for eight parts of water), gives texture and yield improvement.

• Exafine pea hull fibre with good water binding capacity (one part for three-to-four parts of water) and texture improvement properties.

• Nastar pea starch with good water binding and excellent texture improvement properties.

At Cosucra we add value in a unique way, by combining the customers’ expertise with our own, in a flexible way.

The frequency and intensity of the collaboration in technical, legal, nutritional or marketing issues relates to the customers’ needs and our common goal with the customer: the success of the customers’ project.

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THE FI EUROPE DAILY 2009

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

Fibre for reduced-fat recipes Spice up production with Kutas

UK ingredients supplier S Black is giving FiE visitors the chance to experience the applications and benefits of its expanded range of natural fibres first-hand.

The company’s fibre range now includes citrus, wheat, oat, apple, cellulose, inulin and carrot fibre, bringing with them opportunities for cost reduction and improved performance. They can act as texturising agents, carriers for flavours, anti-caking agents or flow-aids, and as liquid binding agents, S Black explains.

The insoluble fibre range, with almost 100% fibre content and minimal calorific

value, offers cost-saving, calorie-reduction and – naturally – fibre-enrichment opportunities.

The company cites the example of Sanacel oat fibre, which can increase moisture and shelf-life in reduced-fat sponge cakes and muffins, even giving them an indulgent, ‘buttery or eggy‘ appearance.

Blind tasting trials have been carried out comparing ‘standard’ muffins with reducedfat-and-sugar versions, plus versions of the latter with added fibres and other ingredients to enhance sweetness and mouthfeel.

Results showed that the reduced-fat-withadded-fibre versions were as good to eat as the control, says the company.

As well as baked goods (including white bread), the range of fibres can be usefully applied to baked chocolate, fruit and other fillings, meat applications to help improve texture and yield, extruded cereals and snacks, biscuits, crackers and pasta.

Other products being shown for the first time include the sodium-free leavening acid Cal-Rise and BakeShure encapsulated ingredients, which offer shelf-life and quality improvements, says S Black. New enzymes include products which help speed up extraction and increase yield and stability in fruit juice production.

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Innovative Solutions for the Food Industry 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.

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.

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.

34

Mediterranean herbs never go out of fashion and are some of the most versatile, finding their way into products ranging from soups and stews, to snacks, ready meals and salad dressings. Manufacturers looking to source Mediterranean herbs and spices may be interested in finding out what Turkish company Kutas has to offer.

Kutas Agro, a subsidiary of Kutas, is responsible for one of the world’s largest commercial oregano cultivations. It has its own dehydration facilities, custom harvesting machines and 3,000km of computer controlled drip irrigation piping. Kutas’ facilities are BRC, AIB, ISO, organic and kosher certified, its laboratories are accredited by external organisations and all its products are supplied with full specification guarantees.

Safe Spice, another Kutas company,

claims to be at the forefront of steam sterilised herbs and spices. Spices and herbs are steam sterilised to decontaminate them and prevent them from deteriorating prematurely.

Advanced steam sterilisation, plus sterile milling and blending facilities with a daily capacity of 72 tons, enable Safe Spice to sterilise six tons of herbs or spices in 20 minutes.

Safe Spice also has processing, warehousing and distribution facil ities that enable it to provide customers with full traceability and full microbiological guarantees for its products.

Safe Spice’s facilities are BRC, AIB, organic and kosher certified, plus the microbiology laboratory is CLAS accredited by Campden & Chorleywood Food and Research Association Group for ISO17025 methods.

9A30

Lesaffre’s new generation yeast Despite being one of the most established health ingredients, probiotics are still one of the most popular when it comes to functional foods.

With this in mind, Lesaffre Human Care is launching a ‘second generation’ probiotic yeast at FiE this year. The yeast is the result of five years of R&D and has been the subject of a large scale clinical trial, says the company. Lesaffre is about to submit a health claim file for the yeast to the EFSA (European Food Safety Authority).

Yeast probiotics are complementary to bacteria probiotics, with applications in dietary supplements and functional foods.

Lesaffre has for some time offered yeast probiotic Sacharomyces cerevisiae boulardii, a probiotic which helps to provide intestinal comfort and maintain intestinal flora as well as reducing the risk of antibiotic-associated and traveller’s diarrhoea.

Lesaffre is working with the company CapAble to add Saccharomyces cerevisiae boulardii into beverages. The yeast is stored in a sealed bottle cap and released by consumers into their beverage at the time of consumption.

Anti-aging is another focus area for functional foods, and Lesaffre has a yeast extract containing 5% reduced glutathione (8% equivalent glutathione) that meets this demand.

Despite the documented role of glutathione in age and cellular oxidation, there is no recommended daily intake for this tripeptide. In the body, the synthesis of glutathione is limited by cysteine, a sulphurcontaining amino acid. Humans need a significant amount of cysteine to ensure the synthesis of glutathione. Lesaffre’s yeast extract Lynside YE Glutathione (GSH) is rich in reduced glutathione and in its precursors (γ Glu-Cys, Cys) and contains the essential amino acids to maintain optimum glutathione level in humans.

8E39

Fortitech gives your brain a tonic Responding to the growing consumer interest in personalised nutrition, Fortitech is featuring samples on its stand – including a brain tonic, nutri-cosmetic liquorice and immunity-boosting ice cream – that the company says demonstrate its ability to fortify virtually any product application with a variety of nutrients that can target specific health concerns.

Fortitech says that it has helped manufacturers introduce or improve over 30,000 products offering health and wellness benefits to consumers worldwide, and that its ability to source over 1,400 ingredients enables it to dedicate itself to the development and manufacturing of custom nutrient premixes. These premixes have, the company says, addressed numerous health conditions – and these premixes meet, or in many cases exceed, industry standards for safety, traceability and more.

Fortitech premixes integrate functional ingredients from a comprehensive selection of vitamins, minerals, amino acids, nucleotides and nutraceuticals used in a variety of applications ranging from baby formulas and cereals to sports drinks and spreads. Fortitech says that its expertise resides in formulation, focusing on delivering three key elements of successful premixes: they do not affect taste, stability and texture of the finished product.

The company also has information available on its World Initiative for Nutrition (WIN).

This business unit, says the company, expands Fortitech’s mission to partner with the many groups and organisations already dedicated to eliminating vitamin and mineral malnutrition, which affects no fewer than two billion people worldwide.

8G45 THE FI EUROPE DAILY 2009

Chocolate NPD buoyant The chocolate confectionery market has by-and-large managed to keep its head above water during the financial downturn, reflecting the ongoing demand for small indulgences and treats during difficult times, according to Innova Market Insights.

This buoyancy has also been in evidence in terms of NPD activity, with Innova Market Insights recording a strong double-digit increase in launch activity globally in the January to July 2009 period, compared with the same seven months in 2008. Launches reached over 5,000 in number during that time, with Europe accounting for 50%, although its share was down slightly over the first seven months of 2008. Across the Atlantic, the US saw its share rise by several percentage points to 25%.

“Chocolate can maintain sales in difficult times by offering a little indulgence even though con-

sumers may have to cut down on more expensive luxuries,” explained Lu Ann Williams, head of research for Innova Market Insights. “Many companies have continued to invest heavily in promotional activity to maintain sales and if this is combined with a more considered new product policy, focusing on core brand values and/or real innovation, there are still opportunities for survival and even growth.”

In Western Europe, products marketed on a health platform accounted for about 22% of total chocolate launches. The big five (France, Germany, Italy, Spain and the UK) accounted for nearly threequarters of chocolate launches in Western Europe recorded by Innova Market Insights in the first seven months of 2009, led by Germany with nearly one-third of the total, reflecting the large market and the high per capita consumption figure.

9.1C5

Mintel launches GNPD A new tool to assist organisations in international product development is on show at Fi this year, as Mintel announces the latest in its product portfolio – the Mintel GNPD (Global New Products Database) Ingredients Tool.

Designed to help its food industry clients better understand and analyse global ingredient trends, Mintel’s offering is a searchable database of ingredients, aliases, legislation, claims and trends.

Alistair Vince, director of Mintel Food & Drink, said: “The new ingredients function on GNPD is an

exciting breakthrough for the industry to truly understand what’s happening in the FMCG [Fast Moving Consumer Goods] market worldwide, at an ingredient level, to enable true insight and aid new product development.

“Whether you are finding out which sweeteners are becoming more popular across food and drink, what claims are used with what ingredients, or how new products with artificial colours are selling versus products without, our new tool can help.”

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Fruit pieces from Unterelbe

German fruit processor Unterelbe Frucht is for the first time tempting show-goers with samples of naturally-flavoured bake-stable fruit granulates for inclusion in cakes and pastries.

Sales and marketing director Kurt Hoffmann explained: “These granulates are soft in bite, but at the same time stable in shape. They

release their unique fruit character impressively in the baked product.”

FiE is witnessing the launch of 12 new fruits, revealed Hoffmann, with more to follow.

As well as bakery, new introductions target confectionery applications. In the spotlight are new fruit pieces and pastes for chocolates and pralines, with the focus on

products without added sugars.

Typically, says the company, 700g of raw fruit is converted into 100g of final product. After an initial launch a year ago, the company is introducing new varieties.

Unterelbe’s wider ParadiesFrüchte range spans fruit preparations in the form of free-flowing granulates, pastes and ‘crispies’.

According to the company, its gentle production processes ensure that the intense natural fruit flavours and colours of its products are retained.

Paradies-Früchte products are microbiologically stable, says Unterelbe, without the use of preservatives. Nor are artificial colours or flavours used to enhance them, it adds. They have water activity (AW) values as low as 0.35, and Brix as high as 84°.

The company, which belongs to the family-owned Jahncke group, dates back to 1986, and has production facilities in Ukraine, Poland and Turkey, as well as Germany. Its sales network spreads across the rest of Europe, North America and the Far East.

8E4

Ecuadorian Rainforests offers advice Exhibitor Ecuadorian Rainforests has some advice for Fi Europe 2009 visitors thinking about the role that so-called superfruits might have in their new product development.

“First,there have been some well-publicised scams to do with acai, for example” said the company’s vice president Steve Siegel.

“Manufacturers need to make a convincing argument that choosing these exotics over home-grown produce makes sense. A recent Mintel survey found that 38% of fruit juice

and juice drink users believe that they can find the benefit of superpremium juices in regular juices.

“Second, consumers are having a hard time distinguishing superfruit products. With 60 acai products launched in 2008 alone, consumers need help in deciding which one to choose. Your superfruit product needs to distinguish itself by more than ingredient alone.”

Siegel’s third point is that consumers are concerned about quality – how effectively the fresh fruits’

health powers are translated into new, processed forms. And when it comes to imports, he noted, consumers are even more wary.

“The final point that shouldn’t be overlooked,” he said, “is that consumers are concerned about sustainability issues. While ‘locally produced’ doesn’t necessarily trump superfruit’s appeal, more and more consumers are weighing the larger costs and factoring it into their decision.”

9C83

A point of view

Changing trends but shared values

Trevor Chatt and Petra Brands explain the underlying ethos of Brenntag Food & Nutrition Europe Brenntag makes a point of ensuring it is aware of trends in the food and beverage industry. As a leading ingredients distributor in Europe, Brenntag represents major European and global food ingredient manufacturers and has

THE FI EUROPE DAILY 2009

a comprehensive portfolio of ingredients and additives.

An ongoing trend for manufacturers of food ingredients is outsourcing sales to distribution, in order to remove complexity from the sales channel. Brenntag offers operational and logistical excellence, and is continuously investing to maintain the highest standards.

Quality and safety are funda-

mental requirements of the company’s supply chain and require continuous attention. This process is managed during every stage of the distribution channel – from initial product sourcing through to communications and recommendations to customers.

Another important role for distribution is new product development. Brenntag acts as the bridge between ingredient manufacturers and the manufacturers of food end products and combines the knowledge and expertise of all parties to ensure the right ingredients are selected.

Currently, there are two main focus areas for new product development: cost-saving projects on one side and innovations targeting added-value on the other side.

In today’s economic environment, it is no surprise that costsaving opportunities are being

targeted. These projects concentrate on using ingredients that reduce cost-in-use while at the same time consider the complete formulation and the ideal processing conditions, in order to optimise the efficiency of all ingredients. When developing value-for-money food products there should be no compromise on quality and furthermore a good taste and balanced nutritional value should be guaranteed.

Innovations that target addedvalue food products concentrate on the development of premium products that are superior in taste and texture, plus with the addition of nutritional ingredients, also promote health and wellbeing. Innovations will of course be developed through the introduction of new ingredients, but it should not be forgotten that new technologies or processing and packaging materials may also provide opportunities for further optimisation of the formulation. The move towards natural ingredients is

also an area of increasing important in innovation projects.

Selecting the right customer projects to work on is also extremely important. If a successful outcome is to be achieved, a development project should have clear objectives and a willingness from all parties to work together as one team. New development projects can only be successful through true partnership and trust, and the sharing of knowledge between product developers at the food manufacturer and the dedicated ingredient experts at Brenntag and their principals.

Brenntag’s targeted approach to product development through focusing on areas of competency – such as food design for taste and colour, food technology for texture, food safety and shelf life for physical and microbial stability, and health and nutrition for health and nutritional benefits – is welcomed by its customers.

8C40

35

First time at Fi for Perfoods’ cereals High functionality from Veos

Despite having supplied the food industry for over 40 years, 2009 is the first time Italian company Perfoods has exhibited at Fi. Perfoods produces puffed cereals and ingredients for the breakfast cereal and confectionery industries and counts major European food groups among its customers.

Its products are essentially cereals, which are puffed with high pressure cooking and coated to create

customised end products or ingredients. The result, says Perfoods, is a product that is completely natural and has lost none of its nutritional value. The original cereal is easily recognisable, as puffed cereals keep the shape of the grain used.

Perfoods has recently extended its range with the ‘Crunchy’ – crispy clusters based on cereal flakes and puffed cereals available in any shape.

“The cluster has an unexpectedly light texture, definitely lighter than any other similar products on the market, thanks to the high percentage of puffed cereals and flakes used in its recipe,” explained the company’s Barbara Tinelli. “As its characteristics do not change even at high temperatures, this product can also be added before the baking phase.”

Crunchy clusters are available with caramelised, honey, hazelnut, chocolate, cappuccino, milk, cinnamon and forest fruits coatings. Perfoods says they are particularly suited to use in chocolate bars and pralines, muesli and breakfast cereals, and yogurts and cream desserts in compartmentalised tubs.

Other puffed cereal products in the company’s portfolio include Croccale (coated puffed cereals), and Crispies (coated extruded cereals). The company also manufactures private label products and has its own range of branded coated puffed breakfast cereals.

8A51

New study gives FenuLife positive results At Fi Europe this year, Frutarom is discussing with visitors a new satiety and obesity study using its FenuLife galactomannan ingredient. Published in the journal Phytotherapy Research it has, says the company, yielded significant positive results.

The single-blind, crossover study, by Mathern et al and performed at the University of Minnesota, tested the effect of 4g or 8g of FenuLife galactomannan versus placebo in 18 obese subjects.

Following dosage of FenuLife or a placebo in a beverage alongside a standardised breakfast, subjects rated their feelings of hunger, sati-

ety, fullness and prospective food consumption using visual analogue scales every 30 minutes for 3.5 hours. Samples of blood for analysis of blood glucose and insulin response were also taken. Subjects were then given an unlimited lunch buffet and recorded food intake for the rest of the day.

Frutarom says that a statistically significant increase (P<0.05) was shown in measurements of satiety and fullness, with reduced ratings of hunger and prospective food consumption at 8g. In addition, this dosage showed a trend (P<0.11) towards reduced caloric intake at lunch. The researchers

concluded that 8g dosage may have short-term beneficial effects in obese subjects.

FenuLife is described by Frutarom as a naturally sourced, unique galactomannan ingredient manufactured from deodorised fenugreek and contains more than 75% soluble fibre. Because of the unique molecular structure, FenuLife is said to resist enzymatic degradation in the digestive system, maintaining its therapeutic properties and has been proven in previous clinical trials, according to Frutarom, to improve blood glucose response.

8L29

NSFI – offering food for the journey At this year’s Fi Europe, National Starch Food Innovation (NSFI) says it is inviting visitors to discover the fast track to food innovation.

According to the company, it is demonstrating how it can accelerate the NPD journey, providing a quick and flexible route to market, combining its latest textural insights, culinary expertise and technical know-how with its versatile ingredients, including new products to tackle the current cost/quality challenge and new options for clean label or healthier foods.

Live on-stand demonstrations

by NSFI’s culinary team are showcasing the delivery of enhanced taste and texture in what the company describes as a variety of exciting sauces, dairy products and baked goods. The Novation range of clean label functional 36

native starches now comprises more than 20 options, and includes additions to meet all formulating needs, says the company.

Other ingredients on show include NSFI’s latest cost-optimisation solutions in spreadable cheese and baked goods, together with fibre enrichment with Hi-maize resistant starch and Q-Naturale for effective beverage emulsification.

A key focus will be National Starch Food Innovation’s texture mapping capabilities. The company is demonstrating how this new technique enables customers to navigate the textural landscape, and visitors are finding out how to translate key consumer purchase drivers into textural attributes to create new products or improve existing offerings.

8H20

Belgian meat protein supplier Veos is inviting visitors to learn more about its specific area of expertise, including the latest addition to its range: Vepro 95 BCP. This is a highly functional bovine collagen protein, said to have “great water-binding and texturising capacities”. One part of this protein is said to easily bind up to 25 parts of water. “Consequently, it is mainly used for reconstructed hams, kebabs, sausages, and so on, to increase the yield or improve the texture,” explained a spokesman.

Veos sells its allergen-free meat proteins in more than 55 countries. As well as their waterbinding properties, these products are favoured for their

emulsifying, colouring and flavouring capabilities.

The animal blood which is the group’s raw material is processed separately as plasma and haemoglobin. It is pasteurised, separated, concentrated and/or dried. Ingredients in the range can be used to flavour foodstuffs. For instance, adding the proteins to the brine used in ham production can help to reinforce flavour, says Veos. The stabilised red blood cells can also be used as colourants in cooked meat products.

The group, which was established in 1973, also supplies blood-derived ingredients to the animal feed and petfood industries under the Vapran brand.

8A11

Satro clean-label dairy Germany’s Satro is focusing its attention on customised compounds for the dairy industry which allow manufacturers to maintain a clean label in milk-based drinks, desserts and fermented dairy products. The dairy range emphasises colours derived from natural raw materials, avoidance of modified starch, preservatives and trans-fats, and a reduction in the amounts of emulsifier used.

Natural food is increasingly the trend across different categories, says the company, with avoidance of additives perceived to be ‘artificial’ being a definite factor in pointof-sale purchasing decisions. This is particularly true of dairy, where milk has an especially strong image in that regard, Satro argues. Clean label ingredients are especially important here, it adds, and its compounds will allow the industry to adapt existing product recipes with the use of fewer E-numbers.

Satro’s products also supply sectors such as bakery, soup and

sauce manufacturers, where newer ingredients include mascarpone and ricotta in powdered formats.

According to the company, its ricotta powder produces better results (in terms of taste, aesthetics and mouthfeel) than fresh ricotta, and boasts optimised microbiological characteristics.

Also supplied by the company are bakery compounds, additives and improvers and, for soups and sauces, fats, creams and binding systems.

Satro also offers pilot lines where processes such as spray drying and UHT production can be trialled. Equipment also includes ice cream production and a homogeniser.

8K5

Volac helps to reduce salt Whey processor Volac is showcasing examples of its new crystalline whey permeate product as a route to reduced salt, but also as a sugar replacer – and as an opportunity to cut costs.

The company explains that, while whey permeate has long been known to have a naturally salty flavour, handling has proved to be an obstacle to widespread integration by food manufacturers. This is not the case with its crystalline Volactose Whey Permeate, says Volac, which is produced using sophisticated drying techniques.

The resulting product is freeflowing and non-hygroscopic which, says the company, facilitates surface browning on baked good, as well as improving crumb

texture, moisture retention and flavour appeal.

Volac argues that, as well as being an “outstandingly natural and cost-effective route to sodium reduction”, its whey permeate can be equally cost-effective as a sugar replacer. It claims that, in comparison with maltodextrin, sucrose or dextrose, for example, the ingredient can generate cost reductions of up to 80%.

The whey permeate comprises 86% lactose, says Volac, as well as 2.6% potassium and just 0.6% sodium. Other trace minerals include calcium and phosphorous.

Applications include better-for-you products from soups to breads and biscuits.

8C56 THE FI EUROPE DAILY 2009

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SVZ has Verifruit Bits & Pieces

Exhibitor SVZ says that, despite the current credit crisis, the company continues to observe that numerous customers are still starting up new product development projects, and that fruits are still a popular ingredient to use in many food applications. At Fi Europe this year, SVZ is showcasing recent extensions to its product range in

the form of Verifruit Bits & Pieces and Verifruit Light.

According to the company, Verifruit is a unique, cold-infused product that was developed to maintain all the colour, flavour and aroma of the real fruit and lends itself to many applications – with the added bonus that real fruit can be declared.

Taiyo’s invitation to tea Green tea pioneer Taiyo is updating visitors on the latest research regarding the antioxidant properties of this plant, particularly with regard to prostate cancer, and presenting its latest functional ingredients.

Exploration of the health benefits of camellia sinensis continues, and in particular into the potential of its antioxidant catechins. Most recently, Taiyo reports, polyphenols found exclusively in green tea have been found to play a role in slowing or even preventing the development and progression of prostate cancer.

Of the company’s FiE exhibit, sales and marketing director for Taiyo Europe Josef Skrna said: “We feel that the combination of our Japanese heritage with modern technological research, and state-of-the-art production facilities makes for an exclusive offering.”

The company’s Sunphenon range of green tea-derived ingredients is said to offer distinct physiological benefits such as improved antimicrobial and antioxidant activity. They can also encourage thermogenic – or fat-burning – activity at a higher rate than caffeine, according to Taiyo.

Verifruit has been part of the SVZ portfolio for several years and over this time, says the company, has evolved from a simple infused fruit for use in ice cream through to infused dried sweetened fruits used in snacking, cereals and confectionery.

‘Bits & Pieces’ was developed, according to SVZ, to respond to the growing demand for smaller pieces of dried Verifruit as the juicy whole fruits were too large for certain applications. The new product range allows inclusion into a much larger range of confectionery items such as chocolate bars and nougat, as well as cereal bars, muesli, oat clusters and porridge.

Verifruit Light responds to the trend towards low calorie/light products and is a low sugar range, with lower sugar content and higher fruit content.

8.L15 The range is suitable for beverages, dairy products and dietary supplements, says the company, and has a mild taste which is unlikely to affect a product’s final flavour profile.

Also available on the stand are samples of Taiyo’s Sunfiber, a dietary fibre in the form of a highly soluble powder. According to the company, this makes it ideal for beverage applications, as well as in dairy and bakery products.

An additional bonus of Sunfiber, according to the company, is that it improves mineral absorption, so further aiding overall nutri tional health.

9G15

Glanbia showcases its product range Glanbia Nutritionals is showcasing its range of ingredients at Fi Europe 2009, where the company’s Customized Premix Solutions division is presenting its range of vitamin and mineral premix solutions. Glanbia’s Ingredient Technologies division is focusing on the new Optisol range of dairy and flax based food performance ingredients.

Glanbia Nutritionals’ Customized Premix Solutions division designs powder and liquid nutrient mixes for a wide range of specific processing and nutritional requirements. The company says that its expert industry knowledge, R&D facilities and collaborative approach offer manufacturers a significant resource in today’s climate of cost-effectiveness.

“Key to success in this dynamic marketplace are innovative, high quality products that respond to the latest consumer demands,” said Martin Eisenring, head of mar38

keting at Glanbia Nutritionals’ vitamin and mineral business.

“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 that the company says optimises the structure, moisture, texture and shelf life in a variety of applications.

Announced in June, OptiSol 5000 is part of the OptiSol range of dairy and flax based solutions designed to enhance the nutritional and organoleptic characteristics in

beverages and a range of foods including soups, sauces, dressings and dairy-based dips. The portfolio also includes what Glanbia describes as cost-effective gluten replacement solutions for bakery applications.

8.M11

A point of view

Outsource and profit

The outsourcing specialist offers manufacturers financial advantages, says SternMaid Years of experience and the latest technical equipment have made SternMaid one of Europe’s leading contract manufacturers of blended products.

The company specialises in foods, food supplements and food ingredients in powder form.

Besides actual blending and filling, its all-round service includes tailor-made solutions extending from purchase of the raw materials, consultancy and product optimisation to delivery of the finished goods.

More and more companies are concentrating on core competences such as development, marketing and sales and outsourcing the blending and filling of their products. “Many firms have come to realise that they can make more economical use of their internal capacity by having specific activities carried out elsewhere”, says commercial manager Mark Riemer.

“And of course outsourcing is always an interesting option if one’s own plant is out of date and the company is faced with capital expenditure.”

Customers use either the full-service package or its individual components, depending on their needs. Some outsource whole areas of their production; others only have their goods transferred from sacks to Big Bags.

SternMaid specialises in compounding powders. Since the blending units are fitted with spraying, heating and cooling devices, the company can also work fluid substances such as lecithin or oils into the powder mixtures. Very fine, homogeneous distribution of the particles can be guaranteed at all times.

“We have invested huge sums in feeding, blending and packaging technology, so we can make up any compound of active ingredients and fill it to the customer’s specifications”, Riemer says.

Some 40,000 tonnes of powdered food ingredients can be compounded and made up annually on a production and storage area of 10,000m². The

products are filled in Big Bags, sacks, drums, fibreboard boxes, tubular or block-bottom bags, folding boxes or cans.

Thanks to the new packaging line for block-bottom bags, the company can now fill small packs under protective gas. Six blending lines are available for different product categories and for batch sizes between 25kg and 2,500kg. Two of these lines are equipped to handle small orders.

Three fully automated production lines of the latest design make it possible to blend all manner of different formulations and exclude any risk of crosscontamination. Sophisticated process control and visual display systems and automatic feeding of the blenders permit proportioning of ingredients accurate to the gram.

If microsubstances or raw materials not capable of automatic conveyance are to be added, a computer-aided, operator-controlled hand weighing system is used. This guarantees maximum adherence to formulations and safe and gentle processing, says the company.

Since 2008, SternMaid has had a separate production area with a counter-current container blending line designed to pharmaceutical standards for extremely sensitive applications, such as food supplements, baby food and vitamin and mineral premixes. With this equipment, housed in a building of its own, even allergen-free products can be compounded in accordance with the most demanding hygiene regulations.

In the filling procedure, too, every possibility of contamination is excluded. Outsourcing customers can audit the plant at any time according to their own specifications. The company’s services are certified generally according to ISO 9001:2008 and IFS Higher Level. SternMaid has also been appointed the A supplier of several major food manufacturers.

As a member of the SternWywiol Gruppe the contract manufacturer SternMaid has access to a very large stock of raw materials from which customers benefit in all cases. But because of close co-operation with its sister companies in the group, SternMaid’s customers can also draw on the expert knowledge of the other specialists – for example for optimising existing products or creating new formulations.

8E40

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

Purac meats: the sodium challenge Eat breakfast at Tournay’s

One of the challenges when reducing the sodium content of meat and poultry products is that it can mean losing taste, texture and microbiological stability.

Simply cutting down on sodium chloride impacts on the quality and shelf-life of products, and using salt replacers such as

potassium chloride often results in bitter off flavours.

Purac claims to have come up with a solution to these challenges with its potassium range of ingredients, which are said to recover saltiness, improve overall taste, reduce water activity (Aw) and maintain the texture of the meat product.

Purasal potassium lactate, for example, is said to improve the quality of sodium reduced products by enhancing flavour and maintaining shelf life.

Bacon is a processed meat product that has a high sodium content. Research carried out by Purac using Purasal HiPure P Plus and Opti Form Vinegar found that it was possible to reduce sodium by 50% while still increasing the shelf life of the product and maintaining a good flavour profile.

Purac also offers predictive models which it says can help customers calculate how to achieve the required water activity levels by replacing salt.

At Fi this year, the company is presenting new research on optimising texture and taste with its new clean label Purarome range.

8C16

Shortbread soy bran from Soja Austria Soja Austria (SA) is demonstrating the positive results of recent processing trials to assess the viability of incorporating its soy bran into baked goods such as shortbread.

SA wanted to evaluate the application of its SA Bran Fein product into a wholegrain formulation. This was considered most appropriate, since the sensorial properties of this ingredient include a “pleasant nutty taste and a slightly brownish colour”, according to the company.

The evaluation was carried out comparing variants with and with-

out the bran fortification at levels of 2% and 4%.

Sales director Peter Pokorny concluded: “In summary, it can be stated that the application of SA Bran Fein to wholegrain-type shortbread cookies in these dosages to the dough is a suitable way of increasing the fibre content of baked goods, while obtaining or even improving the distinctive sensorial characteristics.”

As SA points out, content of 3% or more soy bran would be sufficient for end users to label their product as being ‘rich in fibre’.

The company offers a range of full-fat soy products derived from Non-GM Austrian soybeans, with traceability guaranteed by Cert ID. The range of soy proteins includes defatted, slightly toasted, fully toasted or texturised, as well as soy protein concentrates and soy protein isolates, with their “excellent water and fat-binding capacity”.

Non-GM soy lecithins can be supplied in liquid form, spray-dried and as de-oiled powder. The company also produces soy-derived isoflavones or phyto-oestrogens.

8A21

Tournay Biotechnologies extends an invitation for all-day breakfast, where its new Prothyday high-protein product is available for sampling.

This is an extruded product containing over 70% protein, and is intended for applications such as breakfast cereals and snacks which are low in sugar and fat but rich in taste. The ingredient is produced using a patented process developed by the company.

Sharing the limelight is another new product, Fibraclear, a fibre aimed at applications in beverages, powdered drinks and sauces, as well as biscuits and bakery. Its soluble fibres

produce no apparent viscosity, says the company. Their inclusion in a fruit juice in proportions up to 3% will not affect texture or taste, but a 250ml glass would provide a quarter of the recommended daily intake of fibre, the company adds.

Company director David Tournay said: “To strengthen its presence in the food industry, we have adapted our sales division, improving it with the arrival of Jonathan Romano, who will manage customers in this sector.”

The company reports a 15% leap in sales since the beginning of the year.

9B56

Sucrerie’s pearlised sugar Sucrerie Couplet is tempting those with a sweet tooth with two introductions: coloured and flavoured coated pearl sugar pieces and a stable fondant powder.

Sucrerie Couplet already has a range of pearlised and white coated sugar pieces used as a topping or decoration. They can add colour and character to buns, pies, pastries, desserts or ice creams, says the company. The pearl sugar, which only contains ingredients of natural origin, can also be used as inclusions in chocolates, buns or pastries. These additions complete the current Carrare range, says the Belgian company.

That range now consists of a range of flavours – such as strawberry, orange, cinnamon, lemon, mint and raspberry – colours and sizes. Importantly, according to Cou-

plet, the pieces are highly resistant to humidity and offer ‘perfect colour stability’ after baking or freezing.

The fondant powder, called Snowline SWI, is recommended for icing and decorating wrapped pastries. Unlike other powdered sugars, this will adhere to the product without sticking to the wrapping, Couplet claims. It remains stable over the shelflife of the product, and can be used on products such as doughnuts, buns and cakes.

9C34

A point of view

Between consumers and prescriptors

Accommodating taste, cost and health can be achieved through re-formulation, says Rousselot marketing director Renaud Pluvinet Most of the food ingredients companies are now engaged in re-formulation, with the goal of making processed food healthier while maintaining the genuine palatability that consumers are looking for.

With its Rousselot Healthy Choice offer, Rousselot is assisting food

40

companies in meeting the consumers demand for what we can call the three pillars of re-formulation: health, indulgence and cost efficiency.

Pertaining to food and health, we can describe three kinds of consumer behavior: • avoidance, where the consumer will willingly avoid elements such as fat or sugar; • moderation, where the consumer will reduce its intake in elements that may have an adverse effect on health; • supplementation, where a bioactive – a product known to have a beneficial effect on a body function is added to the formulation. This is the segment Rousselot addresses with its Peptan Hydrolyzed Collagen.

These behaviors are encouraged at the beginning of the food chain by prescriptors, governments or consumer associations,

which has yielded large-scale programmes, such as the ‘Five-aday‘ programme initiated in California or the more recent UK ‘Traffic Light’ labeling scheme.

Most governments are tackling this issue and have launched educational programmes for kids to acquire good eating habits.

Between these two forces – consumers on the one hand, prescriptors on the other – the food industry is racing to meet these consumer needs. If we integrate the economic environment, today’s food product must be simultaneously better for health and cheaper.

For a food ingredient supplier, addressing the market through the re-formulation angle is a challenge.

We are experts on our products and of their functionalities in the food matrix.

How can we, the food ingredient supplier, who by definition sup-

plies a function to the food matrix, impact the nutrition and health profile of processed food, particularly when we do not supply salt- or sugar-replacers? To address this issue, Rousselot took two approaches.

First, the ‘back-to-the-basics’ approach: through this, we came back to the functionalities of gelatine and evaluated their role in solving issues such as the texture and palatability of reformulated products.

Let’s take the example of thermo-reversibility, this unique property of gelatine that makes it a reversible gel around body temperature. It offers a dual interest. The food manufacturer can easily reprocess its product or include a temporary gel-phase in its process. The formulator can use its behavior in mouth to mimic one of fat: it melts!

Second, the ‘innovation’ approach. One of the food segments most largely discussed in regards to food habit and to re-for-

mulation is ‘snacks’ or ‘on-the-go’ foods. A Datamonitor consumer insight from August 2007 clearly demonstrated increasing consumer interest in healthy snacks alternatives, with no compromise on indulgence.

Based on this report, Rousselot Innovation yielded an aerated texture with savory taste using the foaming and gelling properties of gelatine. A mass – Rousselot gelatine, fibres, sodium-reduced salt and flavors mixed in water – is aerated and cooled to form AperoMallow, a savory snack bringing a sixth of the energy of typical potato crisp, with no fat. AperoMallow will be the basis for healthier savory snacks, and this has been recognized by the FIE Awards jury who nominated AperoMallow as a finalist in its category.

Re-formulation is now a key development axis and the food market can now be sure that: ‘The best is yet to come from Rousselot’.

8K14

THE FI EUROPE DAILY 2009

WHERE THE HEALTH INGREDIENTS WORLD MEETS

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THE FI EUROPE DAILY 2009

41

Fiberstar emphasises virtues of Citri-Fi

Product analysis at the new centre

Syral opens new centre French starch and sweetener specialist Syral is busy communicating the benefits and capabilities of its applied research and innovation centre.

The 1,300-square-metre site houses state-of-the-art pilot and analytical equipment, says the company, and facilitates improved customer support when working on application development, optimisation and new product concepts.

In particular, Syral reckons that the new centre has boosted its capabilities when it comes to optimising sweetening formulations.

But it can cater for all applications of starch and starch-derived ingredients. These can include options such as protein enrichment (with its Meripro range of wheat proteins, for instance) or fibre enrichment for prebiotic effects (Actilight).

In addition, the company has a palette of different polyols to apply to formulations, from its Merisorb sorbitol powder and Meritol sor-

bitol liquid to Maltilite maltitol in syrup and crystalline formats.

“Our partners can use our pilot equipment and laboratories to develop innovative new sweetening formulations, or work on existing ones,” said Anne Wagner, VP innovation. “Our priorities, although we are involved in projects in a number of other fields, are nutrition and health claims. For the past two years, this has been our main area of research.”

The pilot facility is designed to answer the needs of all key product areas, from confectionery and biscuits to culinary aids, meat and dietary products.

Analytical capabilities span chromatography, rheology, particle analysis, hygroscopicity and product ageing, and there is a trained panel of sensory research experts.

The centre is on the same site as the group’s Marckolsheim headquarters in eastern France.

8K6

Tea blend preserves meat German firm Kemin Industries is using Fi 2009 as the launchpad for NaturFORT, a combination of rosemary and green tea which is claimed to retain the full flavour and colour of meat over its shelf life.

The idea of using rosemary extract as a preservative is not a new one – several other ingredient manufacturers market natural rosemary extract preservatives.

However, what is different about NaturFORT is that it combines two natural preservatives – green tea and rosemary extract.

“Kemin food scientists discovered that this unique combination curbs lipid oxidation in fresh meat and preserves the red colour of meat better than rosemary or green tea alone,” said KP Philip, president of the food ingredients division of Kemin Industries. “Additionally, this natural, versatile product has a low flavour profile, allowing for optimal 42

taste with high application rates.”

In addition, NaturFORT uses a proprietary variety of rosemary that has been propagated and refined by dedicated Kemin agronomists.

Combining this variety with a patented extraction method has resulted in the most efficacious rosemary extract on the market today, says Kemin.

Together, Kemin and Camlin market synthetic antioxidant blends, BHA and TBHQ, t o prevent oxidation in edible oils and fats.

Founded in 1961, the Kemin group of companies provides health and nutritional solutions to the agrifoods, food ingredients, pet food, human health and pharmaceutical industries. Kemin operates in more than 60 countries with manufacturing facilities in Belgium, Brazil, China, India, Singapore, South Africa, Thailand and the United States.

8B36

Emulsification and stabilisation are concerns for many food manufacturers – and Fiberstar believes it may have solutions in the form of the company’s CitriFi. According to Fiberstar, CitriFi’s distinctive cellular structure and unique protein and polysaccharide composition give the biopolymer an amphiphilic character (both hydrophilic and lipophilic properties).

Citri-Fi can, says the company, low er the interfacial tension and stabilise the oil/water interface very efficiently at ambient temperature. Citri-Fi emulsions are said to be pH, heat, and freeze/thaw stable, showing no phase separation through 60-day accelerated stability testing.

Fiberstar says that, for example, many manufacturers are successfully replacing some or all of their chemical stabilisers with

Citri-Fi to produce a high qualit y ice cream at a reduced cost and with a much improved ingredient declaration.

In soup applications, Citri-Fi’s ability to tightly bind oil with water increases the quality of the soup’s appearance and improves texture. According to the company, Citri-Fi 100 M40 is easily incorporated into the formula at rates ranging from 0.25% to 1.00% of the total formula weight.

For fruit syrups, Citri-Fi 100 is being used to stabilise fruit pulp.

Citri-Fi 100 ensures, says Fiberstar, that all of the components of the syrup remain stable, while selecting the right particle size ensures a desirable mouthfeel.

Citri-Fi was recognised with a Silver Award as The Most Innovative Food Ingredient in 2007 at FiE in London. Other popular applica-

tions include bakery, frozen foods, meat and prepared salads.

9.D69, 9.D71

A point of view

Evaluating ‘clean label’ in a recession Paul Hart, global application technology manager Solanic Institute, argues that that the consumer appetite for clean label food will not be suppressed for very long ‘Food comes first, then morals,’* wrote Bertold Brecht: but this indicates a much broader truth.

In an economic downturn, market forces change consumer behaviour: from less eating out at expensive restaurants, to more pizza and value shopping.

In turn, retailers ask producers to develop more cost-effective recipes; so the previous emphasis on ‘clean label’, a consistent theme until recently has now become secondary. But, will this change in direction last?

The main market driver – consumer demand – has not gone away; it’s just on hold for a while, until economies in developed markets revive. Meanwhile the ‘nosh for dosh’ equation is briefly re-calculated; the ‘worried-well’ may indeed seek cheaper products. But a consumer allergy or condition such as coeliac disorder won’t change with deteriorating economics, even if a niche producer’s market focus shifts to supply-chain economics.

‘Clean label’ – ‘free from’ allergies, E-numbers and ‘chemicals’ – imposes a financial burden: firstly, in researching suitable alternatives, often highly functional minor ingredients; secondly in determining both formulation and process compliance, and running trials; then

finally, pilot consumer testing to ensure an unchanged taste profile. The resulting innovation may hit the consumer product sweet-spot – but at higher ingredient costs.

Since its 2007 launch, at FiE London, Solanic has been promoting a range of potato protein isolates which are hypo-allergenic and ‘clean label’. Being 100% vegetal there are opportunities for vegan consumers, across confectionery and beverages; and additional opportunities now include allergen-free clarification in wine, beer and juices.

In bakery, customer developments are underway on gluten free bread and cake, where Solanic’s excellent foaming and gelling functionalities lead to good volume and crumb softness. In the dairy and dressings sectors, for kosher compliance, non-dairy analogues can be very effectively prepared: for example whipping cream, ice cream and even egg-free, ‘clean label’ mayonnaise and dressings.

In emulsified meats, Solanic has achieved particular success, with its unique combination of emulsification and gelling, replacing allergens such as dairy protein, along with cost-in-use benefits – also competitive against soy at high levels. Nonallergenic proteins tend not to be so functional e.g. pea, lupin and rice. It may also be possible, since Solanic is highly soluble, to reduce phosphates or other hydrocolloids e.g. carrageenan.

However, in the meat-free analogue market, Solanic can provide truly vegan products to replace animal-derived egg or whey binding. In the vegetable and potato patty market, HPMC solutions are also effective for producers interested in a truly ‘chemical free’ product identity, but perhaps where recipe cost is offset against market benefit.

As the present economic downturn bottoms out, and ‘green shoots’ of recovery are eagerly sought, during 2010 retailers will again start to make demands on producers to continue innovation where they left off: by changing the present costfocused emphasis, and returning to ‘clean label’ recipes. In turn consumers, under less financial constraint, will demand products that fit their real or imagined ‘wellness’ needs, once again.

8.00E+6 *Erst kommt das Fressen, dann kommt die Moral. Die Dreigroschenoper The ThreePenny Opera, act II, sc. iii (1928)

the FI eUROPe daIly 2009

Five minute interview: Tiemen Leijh

Limagrain’s Gluten-free options

Tiemen Leijh is industry analyst, beer and soft drinks, with financial services provider Rabobank International and a speaker at the FiE 2009 conference. His presentation, ‘Functional drinks trends 2010 – an interesting but blurred category’, is on Thursday 19th November at 13:15.

French bakery ingredients supplier Limagrain Céréales Ingrédients (LCI) has added to its range of gluten-free products with Glusafe Sweet, a clean-label blend of ingredients aimed at sweet baked goods.

“This is a mixture of functional ingredients that can increase the volume of your Viennese-type pastries,” said marketing manager for bakery products Anne Lionnet. “The beneficial action of Glusafe Sweet will reduce the gluten in recipes – and will reduce costs.”

The ingredient is designed to be used in combination with a standard improver to substitute a part of the added gluten, without a change in the hydration and without adding gluten. It can bring the same benefits of increased elasticity, decreased extensibility and improved tolerance as added gluten, said Lionnet.

Glusafe Sweet will also help to improve oven development and volume in the final product.

“For brioche applications, there is a positive impact on texture,” Lionnet added. A 40% reduction in gluten with 300g of Glusafe Sweet creates no significant difference in flexibility to 28 days, according to LCI, while a 60% gluten reduction compensated for by 400g of the functional ingredient gives flexibility to the end of shelf-life, with no difference in crumb elasticity.

LCI, part of the Limagrain group, has

department. I also visit, together with commercial people within our bank, clients and conferences to exchange the knowledge we have.

What will you be talking about at the conference?

Further opportunities within functional drinks.

Why should delegates come and listen to your module at the conference?

To learn more about opportunities within the functional drinks sector.

If you weren’t at Fi 2009, what would you be doing?

Doing research or exchange knowledge internally or externally.

How would you describe your day job?

A I work as an analyst within the food and agribusiness research and advisory department of Rabobank International. The content of my job is twofold. Rabobank has a focus on serving clients in the food and agribusiness sector. I help internal clients within the bank to build up knowledge of, in my case, in the beverages sector. This helps them to better serve clients, and makes the credit process easier. If you have more knowledge about a specific sector, it is easier to see the risks, but also opportunities within that sector.

My department also works closely together with our mergers and acquisitions

What do you think are the biggest challenges currently facing ingredient manufacturers operating in Europe?

The demand for ingredients of more natural origin. Another major issue is to develop ingredients which are not too scientific or medical.

What do you think are the greatest opportunities currently open to ingredient manufacturers operating in Europe?

The health and wellness trend is ongoing – even now the recession has hit the economy many consumers are still prepared to pay extra for soft drinks and dairy drinks with proven functionality of more natural origin.

Anne Lionnet finds the perfect balance of cost and performance

developed expertise in five markets: snacks, breakfast cereals, convenience food and non-food applications (including bioplastics from cereals).

According to LCI, its special understanding of cereals and their advantages for – and interactions with – the various food processes enables the company to develop valuable ingredients.

8K40

Bindewald’s multi-functional malt German grain and malt processor Bindewald is adding a fermented rye malt to its range.

The product, called Feroma, is billed as boosting the taste of a variety of products, spanning bakery, meat, snacks, confectionery and desserts.

“It gives pudding a very nice and smooth mocha taste. Added to the recipe of fruit gums it gives them a fine taste of cola,” said the company’s Martin Bindewald.

Bindewald recommends that Feroma is added to recipes at a dosage level of between 1% and 3%.

Other malt products manufactured by Bindewald include aromatised malt flours and roasted malt flours. The company operates two

malthouses in Germany, the newest of which was built in Bischheim in 1992. In 2002, the malthouse in Kirchheimbolanden merged with the Park Brewery. Mr Bindewald said this has increased malt production capacity to a total of 60,000 metric tonnes of grain and expanded its product portfolio. Both malthouses are located in Germany’s southwest between the cities of Mainz and Kaiserslautern in the Palatine RhineHessian grain cultivation region.

The company also produces wheat and rye ingredients, such as flours and grits. Its mill is again located in the southwest of Germany, and houses two production lines for wheat and one for rye.

8E89

Glen Dreher joins DD Williamson DD Williamson has announced the addition of Glen Dreher, PhD to its Science and Innovation team at the company’s Global Support Center in Louisville.

Dr Dreher received his PhD in Food Science & Technology from the University of Florida, where he studied flavour stability. He has, says the company, a proven track record of successful, innovative alcohol and juice beverage development.

According to DD Williamson, his food science position adds strength to the Science THE FI EUROPE DAILY 2009

and Innovation team’s effort to manage increased demand from customers for application projects.

DD Williamson develops and markets a wide array of natural colourings that, along with its caramel colour, the company says helps sell 1.5 billion servings of foods and beverages every day.

DD Williamson improves the allure of foods and beverages through visual appeal. The company operates 10 manufacturing sites in five continents.

8B49 43

Ice is nice not naughty

Visitors to Gelita’s stand yesterday discuss the ice cream products available

There are numerous low-fat and fat-free ice cream products available on the market, but according to Gelita, none of these comes close to matching the quality and taste of full fat ice creams.

Indeed, creating reduced fat or fat-free ice creams that taste as good as its full fat and calorie counterparts is a challenge that

has long plagued formulators.

Now Gelita believes it has come up with a new ingredient solution that will set a new standard for low-fat ice cream.

The company says Optice opens up new possibilities in producing reduced fat ice cream with better melting properties and a creamier, fuller flavour than those ‘light’ prod-

ucts currently on the market.

Optice’s credentials have confirmed by an external institute, which testified to the excellent sensory properties of ice cream without fat, stabilisers or emulsifiers but made only with Optice, milk powder, sugar and water. In a comparison with a standard ice cream containing 10% butterfat, the assessment was very positive, says Gelita; the experts found the ice cream made with Optice, although slightly colder on the tongue, had almost identical melting properties, excellent smoothness and a quite acceptable mouth feel.

In production too Optice is said to be easy to process. Viscosity and lowering of the freezing point of the pre-product are comparable with the fat-containing emulsion of standard ice cream. Stability after heat-shock is also said to be very good and the size distribution of ice crystals is practically identical – the structure is very similar to that of sorbets which also contain no fat.

8L23

Protell’s new soup stocks At Protell Foods, BHJ´s soup stock plant in Sweden, new processing lines and new technology have paved the way for a new generation of soup stocks with a unique taste profile, according to the company, that comes close to the ‘grandmother-made’ version. The first products to be introduced to market within the new range of soup stock products are Scanpro Chicken Extract in a liquid form as

well as in a powder form. The products are manufactured, says BHJ, from selected Swedish raw materials and contain neither additives nor E-numbers.

“Our new Scanpro Chicken Extracts meet a strong market demand for clean labelling and improved taste profile,” said sales manager Charsten Vinther. “The products serve as building blocks for savoury systems, enhancing taste

Herbal extracts from EPO Italian company EPO has been manufacturing herbal extracts since 1933, with its latest milestone coming in August this year when the company received ISO 9001:2008 certification. Its products include dry extracts either standardised or with E/D ratio 4:1; fluid extracts E/D ratio 1:1; glycolic extracts E/D ratio 2:1; liposoluble extracts E/D ratio 2:1; mother tinctures E/D ratio 10:1; hydroglyceric extracts E/D ratio 2:1; and macerated glyceric 1DH made from both fresh and organic herbs.

EPO’s manufacturing facilities are

GMP validated and the company is registered as a pharmaceutical factory by the Italian Ministry of Health with authority to produce raw materials with active phamacological ingredients – i.e. herbal Extracts.

The company says that all production batches are strictly tested by its quality control laboratory so as to guarantee the highest quality extracts, and a Certificate of Analysis is attached to shipping documents for every product being despatched, together with a Health and Safety Data Sheet when required.

Gazignaire extends vanilla range

Gazignaire, a producer of essential oils, colourings, flavourings and other aromatic raw materials, has extended its vanilla range by producing specific extracts that meet food manufacturers’ increasingly 44

specific requirements.

Rather than just offering ‘vanilla extracts’, the Spanish company now sells extracts from different botanical varieties of vanilla, such as planifolia and tahitensis. Extracts are available in a variety of forms: liquid, powder or paste extract, and can be supplied with organic certification (Ecocert) or kosher certification.

Another recent development by the company has been the introduction of a range of natural nut pastes

Romij refines sunflower oil In the Netherlands, Royal Schouten group company Romij is focusing on the refining of winterised sunflower oil, with the emphasis now on high-oleic grades.

Quality manager Arjan Louter explained: “Our product range has recently been extended to include refined winterised sunflower oil. While sunflower oil is highly-regarded for its nutritional values, the high-oleic oil displays superior stability in high-temperature applications.”

Oil from the refinery is used in a wide range of applications, according to Romij, from the industrial frying of potato snacks to ingredients in bakery products, spreads and cooking products.

And of course, it retails as a bottled product in its own right.

Louter said: “Recently, Romij joined forces with fellow Dutch oilseed crusher Oliemolen Harlingen, using its state-of-the-art facili-

Inside the Romij refinery

ties to bring its customers the best from sunflower seeds.”

Romij emphasises quality, and is certified to ISO 22000, GMP+ and Kosher standards. At the same time, the company says, its medium size gives it advantages in flexibility, and allows it to tailor both products and logistical support.

On top of its domestic Dutch business, Romij exports to Belgium, Germany, the UK, France, Poland and Israel.

Royal Schouten group acquired the oil refinery in 2006.

8B82

Antimicrobials from China and mouthfeel in the end product.”

Protell Foods manufactures not only soup stock but also hydrolysed protein powders and speciality marrow fat.

8Q5 EPO says that its R&D laboratory can develop tailor-made extracts according to a customer’s demand, and that its quality control department can supply testing methods and other suggestions to reproduce a customised analysis that can confirm and guarantee the quality of EPO’s extracts.

In 2009, EPO launched its SEDOX special extract of Plantago lanceolat,a available either with or without ethanol content. The company says that it has tested this as an antioxidant and anti-cough remedy according to ORAC DPPH and FRAP methods.

8Q5 for use in biscuit, cake or ice cream recipes. These are: pistachio flavour in paste and pistachio paste, peanut paste, almond paste, walnut paste, hazelnut pas te and pecan nut paste.

Founded in 1865, Jean Gazignaire has been manufacturing natural aromatic raw materials destined for the food and cosmetic industries for many years. Through its association with the agricultural activities of the MUL family Group, Gazignaire is one of the few companies who still handle the whole process ‘from plant to extract’.

9B56

Zhejiang Silver-Elephant Bio-Engineering Company is planning to invest in new products derived from fermentation, adding them to its list of existing antimicrobials such as nisin.

As well as nisin, which has been produced in the factory for the last 20 years or so, the Chinese company currently manufactures natamycin and e-polylysine, all three described by the company as “natural, effective and safe food preservatives”.

Nisin is an antimicrobial which acts on a wide range of gram-positive bacteria and their spores which can cause food spoilage.

Silver-Elephant describes it as “efficient, safe and free from harmful side-effects”. It has the advantage of being able to reduce the length of the sterilisation process, improve quality and extend shelflife, it adds.

Natamycin, also known as pimaricin, is an antimycotic said to

have a broad action, combatting the growth of different moulds and yeasts and inhibiting production of their toxins. It can be used in certain cheeses and the outside of sausages, says the company.

E-Polylysine can inhibit gramnegative as well as gram-positive bacteria, moulds and yeast, and is especially useful against gramnegative bacteria. Its use is common in applications such as boiled rice, cooked vegetables, soups, noodles and sushi. The FDA has given it Generally Recognised As Safe (GRAS) status in applications such as boiled rice and sushi rice at rates of up to 50ppm.

The company is based in China’s Zhejiang province, in the east of the country and to the south of Shanghai. It has Halal, Kosher and ISO9001 accreditation, and its nisin conforms to UN, EU and FDA specifications.

8E9OA2

Ovovita offers free-range

Visitors in search of egg ingredients should stop by at Ovovita’s stand.

The Polish company is relatively new on the food ingredients scene, having being set up in 2006, and produces a range of

egg powders and liquids which it supplies to customers in the EU and further afield.

Over 20,000 eggs are boiled, peeled and processed in Ovovita’s factory every hour, to enable the company to meet growing demand for products like egg powder, liquid egg and hard boiled egg.

Ingredients can be made from free-range, barn, organic and caged bird eggs, to satisfy kosher and halal requirements.

Processing takes place in a factory with both ISO22000 and ISO9001 accreditation and following a HACCP system.

8S26 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

10.30-11.00 Premium Ingredients Int. (UK) Ltd

New trends in rice protein sources for the nutraceutical, food and drinks industries David Janow of Axiom Foods Inc. in association with Premium Ingredients International

11.00-11.30 Fortitech Europe APS

Technical challenges and trends in functional foods and beverages in the global marketplace Dr Ram Chaudhari

11.30-12.00 Solanic BV

Nature’s vegetal answer to animal proteins Jaap Harkema

12.00-12.30 DSM

Communicating functional ingredient innovations to the industry and to the consumer Dr Theodor Graser

12.30-13.00 Budenheim, Chemische Fabrik Health aspects and efficiency in bakery manufacturing - solutions to reduce acrylamide in baked products Christian Kroning

13.00-13.30 DSM

Reach for the sky with Delvo-Yog Qi Zhang Product Manager Cultures & Athena Zourari Products & Application Development Cultures

13.30-14.00 Gelita AG

Fortigel – the joint health revolution Dr Markus Lechtenfeld Current innovations in satiety and wellness John O’Connell

14.30-15.00 Decagon Devices Inc

The power of complete moisture analysis Tamsin Campbell Jolley (President, Decagon Devices, Inc)

15.00-15.30 Kemin Foods Ingredients

Benefits of rosemary and green tea in food applications Dr Katrien Pardons Making healthy baked and meat products and improving yields using functional Citri-Fi products Brock Lundberg

16.00-16.30 Solae Europe

Seminar on Supro XF Greg Paul

Next generation prebiotics: Purimune high purity GOS used in the development of functional foods for immune health.

Juliana Zeiher, Strategic Ingredient Development Manager

17.00-17.30 Duas Rodas Industrial LTDA The superfruit from the Amazon Karina Luize Da Silva Messias

Seminar Theatre Hall 9.1

10.30-11.00 Gea Niro

Vegetable protein – improvements of functionality by right process technology Dr Jesper Spinner Madsen

11.00-11.30 SENSUS

Making inulin work for you Jolanda Vermulst

11.30-12.00 GALACTIC SA

The Challenge of Salt Reduction in the Meat Industry Alain Bernard, Market Development Manager

12.00-12.30 DENOMEGA NUTRITIONAL OILS New Omega 3 innovation from Denomega hits the market Jan Haakonsen, Business Director, Food and Beverages

12.30-13.00

On the couch session - Creativity & Innovation Management in the F&B Industry

14.00-14.30 OXFAM

14.00-14.30 Kerry Ingredients & Flavours

15.30-16.00 Fiberstar Inc

16.30-17.00 GTC Nutrition

Better Business in a Better World : How to source from small agricultural producers Dr Lea Borkenhagen/Jo Zaremba

14.30-15.00 OCEAN NUTRITION CANADA LIMITED

“Can omega 3 become a mainstream functional food ingredient?” Shared learning, from the trenches, on the challenges, opportunities, successes and failures of launching functionally enhanced omega 3 food products Robert Orr, President & CEO

15.00-15.30 ROQUETTE

Roquette Pea Fibre I50M, a natural way for cost optimisation Henri Gilliard

15.30-16.00 SYRAL

The wheat attitude: health ingredients derived from wheat. Adding value in dairy, snacks and convenience foods.

Dr Susanne Roelle

Masterclass Tomorrow: Traditional Herbal Medicinal Product Directive 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

10.55 Question and Answers 46

11.05 Coffee Break 11.20 Cost and Benefits of THMP Application

12.35 Round Table Lunch 13.35 Traceability and Quality of Herbal Raw materials

• Main components of a dossier • Costs of application in different countries • Who has so far applied • Main costs of application Thomas Brendler, Plantaphile

• 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

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

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)

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

LUNCHTIME SESSION TODAY 12:30 – 13:00 Seminar Theatre Hall 9.1 Prof Tudor Rickards, Professor of Creativity and Organisational Change, Manchester Business School The mind is an amazing tool, change the way you use yours with a master of creativity and team building. This session will change your life!

Challenging traditional models of creative thinking, leadership, problem solving and team building, Prof Rickards has published widely on the art of innovation and worked with leading multinationals.

Join him today as he reveals how you can refocus the way you think to drive F&B creativity and product innovation.

THE FI EUROPE DAILY 2009

Visit us on stand C20 in hall 8

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