The Fi Europe Daily 2009 issue 3 by Simon Croft

the F O O D

Thursday 19 Nov 2009

Fi and Ni Conference Programmes Today

An overview of today’s sessions from an impressive line-up of experts. The modules in key application areas are not to missed. 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

daily

I N G R E D I E N T S

E U R O P E

Fi Europe 09 a major success “You only have to try to weave your way through the crowds to know that Fi Europe and Ni 2009 has been a major success,” said Greg Cherry, event director for the show, “and the feedback from exhibitors is confirming that this is by some way the best show so far. “There’s a constant flow of traffic in all three halls, but the exhibitors are really enthused not just by the quantity of people they’re seeing, but the quality too,” he added. “Just about everyone we’ve talked to has told us that business is brisk.” Cherry said that he firmly expected that the substantial increase in the number of pre-registered visitors this year would prove to have translated into a quantifiable increase in the number of visitors actually coming through the doors.

“From what we hear, many exhibitors have chosen to focus exclusively on Fi Europe and Ni this year, and they’re using it as the place to meet the people they want to meet,” said Cherry. “The success of the show is a good reflection of the overall resilience of the market,” Cherry added. “While some segments have prospered more than others, what all the exhibitors seem to share is the ability to find ingenious ways to succeed.” “What marks Fi Europe and Ni out, and what makes it special, is that it is, first and foremost, a show about doing business: the first priority is work,” said Parry Malm, marketing manager for organisers UBM International Media. “It’s the opportunity to meet qualified buyers and do real deals that delivers the value that

Going for Green: FiE event director presents this year’s new Green Exhibitor Award to Purac’s Mineke Schaap (above left) and JK Sucralose’s Hingmei Yang (above right. Nominations were invited from FiE09 exhibitors who could demonstrate innovative efforts to prevent and reduce the environmental impacts of their exhibition stand at this FiE.

exhibitors get when they invest in the show.” Commenting on the next show – in Paris in 2011 – Cherry said that stand bookings committed so far had “surpassed expectations”. “We’re hearing that exhibitors are eagerly anticipating the next show.

From our point of view, this year’s show in Frankfurt is really something we can build upon and we are extremely confident that the event will be even bigger in two years time. we have already received advance bookings for over 65% of the space in Paris.”

Seminars Today

Your last chance to attend sessions in the Seminar Theatre, Hall 8. page 46

Lunchtime Session

Dr Paul Berryman, CEO Leatherhead Foods answers your questions, accompanied by two giants of the F&B industry. page 46

Published by

Opening hours: 10.00 - 16.30

Fi Asia Philippines deal inked: UBM International Media is to launch Fi Asia Philippines, Spring 2011, in partnership with the Philippine Association of Food Technologists (PAFT). Here at FiE09 yesterday to launch the venture were Vincent Brain, event manager emerging markets for UBM (left) and Marty Panganiban, President of the PAFT (right). The move represents an extension of the company’s successful portfolio of Fi Asia events held in major cities around the continent: Bangkok, Jakarta, Ho Chi Minh City. Fi Asia Philippines will launch in Manila. 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. vincent.brain@ubm.com

Although today’s edition of The Fi Daily went to press in advance of any official audit of visitor numbers, it didn’t take an expert to work out that the event was a roaring success. Busy aisles in all areas and a steady flow of visitors – even up to the traditionally quieter time before the doors closed at 18.00 hours – were there for all to see.

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

Roquette cautions against Barry Callebaut: is it by-bye Botox? rushing into health claims

Patrick Lapointe: several projects in the pipeline and very optimistic

Roquette Europe is showcasing its healthier and satiety-inducing ingredients at FiE, even while warning against the urge to rush into hasty European health claim submissions. In an exclusive interview with The FiE Daily, director of Roquette’s nutrition business unit Patrick Lapointe said: “We’ve been able to demonstrate with clinical trials that you can significantly increase the satiety effect and reduce calorie intake using our Nutriose soluble fibre, for example. “But for now, we are working with our customers on this. We would like to take this further in a health claim with the European

Food Safety Authority (EFSA). But it’s quite risky to start too early with a specific claim without sound evidence.” He added: “Once a company’s dossier has been submitted and rejected, it’s quite difficult for them to come back with something new.” Nutriose can also be combined with Roquette’s pea protein, with its weight management benefits, in soup recipes, for instance. Potential claims for Nutriose could be ‘a reduced feeling of hunger’ or ‘digestive benefits’, said Lapointe. “There are several projects in the pipeline, and we’re very optimistic about it.” He added: “Our research shows that 98% of European consumers understand that dietary fibre is important for their health, but at the same time, 65% admit that they don’t eat enough.” From a formulation standpoint, benefits of Nutriose include its high solubility and its lack of flavour. Also available for sampling on the Roquette stand are examples of products incorporating its pea fibre. “We’ve developed different grades of this insoluble fibre, from 75% – for bakery applications – down to 50-55% for cost-reduction applications in products such as sausages. Its water-binding properties allow you to significantly reduce fat, too.” Two years ago, Roquette converted its potato processing factory at Vic-sur-Aisne, France, to pea processing. 9B10

Stability from Palsgaard Danish firm Palsgaard is showing new emulsification and stabilisation systems for bakery, confectionery, dairy and mayonnaise applications. Aimed at cake manufacturers, the new Emulpals 400 series is said to differ from other emulsifiers in that it is based on a new carrier system and offers excellent functionality at a competitive price. For industrial bakeries, Palsgaard is previewing a new fast acting, all vegetable, trans-free and nonGMO emulsifier. Palsgaard SA 6610 is designed to meet the uniformity and stability demands of automated production. Confectionery manufacturers stand to benefit from cost-in-use reductions by using Palsgaard PGPR 4120, a system which is said to be suited to reduced fat applications and have a positive effect on yield in chocolate and compound systems. Palsgaard is presenting three new systems for dairy applications. THe FI eUROPe DAILy 2009

Firstly, for yogurt applications it has developed new blends which don’t contain any E numbers but still result in whole milk or low fat products with excellent creaminess, body and water retention. Secondly, a new trans-free addition to the patent-pending IceTriple emulsifier stabiliser system promises to allow ice cream manufacturers to produce creamier, more stable and more melt-resistant ice cream. Thirdly, it is showing a combination of emulsifiers and crystallisers which make it possible to produce spreads with a fat content as low as 10% while still keeping the oilin-water emulsion. Lastly, Palsgaard has responded to consumer requests for fewer additives with two new E number free compounds for mayonnaise: Palsgaard 5471 is for mayonnaises with a high fat content, and Palsgaard 5472 is for low fat mayonnaises. 8H16

At a Fi Europe press conference on Tuesday, Barry Callebaut revealed the results of two studies it has recently completed, both of which appear to confirm the beneficial effects of Acticoa cocoa products on the skin. In double-blind, placebo-controlled studies, an average 21% improvement in skin hydration was noted after six weeks with one group of 30 participants, while another similarly-sized group showed a 12.5% improvement in skin elasticity. Hydration and elasticity are, the company points out, contributory factors to smooth, young-looking skin. “Acticoa is one of the richest known sources of flavanols in the world,” said Hans Vriens, chief innovation officer at Barry Callebaut, going on to point out that sixteen independent studies have

confirmed the antioxidant effect of flavanol-rich cocoa products. The company says that Acticoa describes a process that preserves a much higher proportion of the antioxidant properties of cocoa, losing only 20% of the polyphenols compared with a 70% loss for the standard process. As such, Acticoa chocolate has, said Vriens, three times the flavanol content of regular chocolate. Using the ORAC (oxygen radical absorbance capacity) measurement, Acticoa dark chocolate has more than eight times the strength of standard milk chocolate. Barry Callebaut says that it has between 60 and 70 customers for Acticoa throughout Europe, where it has so far focused its marketing efforts. Asked about the opportunity that these new studies might provide for appropriate product

‘Best yet’ says FD Copeland of visitors we’re seeing is excellent – visitors not only from Europe, but from China, from Africa, from the Middle East and from around the w orld. Those are people who, without a show like Fi Europe, we would normally not get the opportunity to talk to.” Sargent said (L-R) Terry White, Andrew Fellowes, Celine Laye and that his company’s Stephen Day of FD Copeland & Sons primary goal in being at the show is to strengthen “This has unquestionably been the bonds with existing customers – best Fi Europe so far,” said David “You can talk to a lot of people in a Sargent, a director at oils, extracts very short space of time,” he said – and flavours company FD as well as to reach out to new cusCopeland. We’ve been impressed tomers. Historically, FD Copeland with the efficiency of the show has not advertised significantly, organisation, Frankfurt is proving to and relies on shows like Fi Europe be a great location, and the quality

labelling, Vriens responded that he, like many others, was still waiting for greater clarification in this area and that the opportunity today is geography-dependent. 8E5 to augment the word of mouth which, said Sargent, is how the company gets a lot of its business. “Here in Frankfurt,” he said, “we’ve met confectionery companies we didn’t even know about.” According to Sargent, FD Copeland have just posted a record year – on top of the previous year, which also set a record. To what does he attribute this? “Two things,” he replied. “One has been our focus on ‘natural’ and on quality. And second, we’ve put a lot of effort into taking care of our client base. “We’ve redesigned and improved our application facilities and we’ve been doing a lot of work to update them on global trends, expose them to new ideas, give them new ways of thinking about opportunities – with the result that we’re saving them effort, time and money in an economic environment where that really means something.” 8M1

Kampffmeyer accentuates clean label German milling specialist Kampffmeyer Food Innovation has brought to FiE examples of product innovation which illustrate an increasing market emphasis on clean labelling and wholegrain content. As MD Karl Heinz Driller told The FiE Daily: “All of our three major products showcased here are based on these mega-trends.” The challenge is increasingly in combining these and other health benefits with growing consumer demands for convenience and indulgence, he added. Kampffmeyer’s Purafarin flour works as a binding and thickening agent, and can replace chemically-modified starches in many applications. As a physically refined waxy wheat, it can be clas-

sified as a natural, clean label ingredient. “It can be used in ready meals, sterilised or heat-processed foods or baked goods to give them a smooth texture,” said Driller. “The ‘homemade’ character of the product is important,” he said. “And the ability to use on-pack Karl Heinz Driller: homemade character is important labelling such as ‘No wheat’, but because it is finely chemically-modified starches’.” milled, it is free from bran spots. Available on the Kampffmeyer stand in the form of cookies, the As well as traditional sweet company’s Snow Wheat is a whole baked goods and breads, Snow grain with the appearance and Wheat can be applied to pizza, taste of white flour products. It pasta, breakfast cereals and cereal contains the same nutrients as bars, says the company. wholemeal flours based on ‘red 9E19 3

Cargill offers texture and sweetness Kievit extends Aerion family

Josiane Ide, multimedia specialist, Cargill, keeps an eye on the sausages

Cargill is serving up the latest applications of its texturising, sweetening and fibre-enrichment ingredients. Hot properties on the company’s stand include the aptlynamed FiEva Frankfurter, where pork fat is replaced with Cargill’s Androgel alginate-based ingredient, combined with sunflower oil and water. According to global communication director for textur-

ising solutions Christine Nicolay, it also features reduced salt content using the company’s salt replacer. Nicolay likens Cargill’s range of texture options to a artist’s palette, where the company is able to work with customers to combine textures for the optimum effect. Another example, this time in the area of value optimisation, is a version of tomato ketchup, which uses

Hilmar’s protein bar for kids At Fi 2009, Hilmar Ingredients is addressing the issue of obesity among children with its Birthday Cake Crispy Bar – a protein-fortified bar for children. “Because they are growing so fast, and because so much of their future wellbeing depends on healthy development, children need more protein,” said the company’s Gwen Bargetzi. To help meet their needs, the US protein specialist has designed an all natural, child-friendly snack bar

that uses Hilmar 9400 Whey Protein Isolate (WPI) and Hilmar 8370 WPI. 9400 is said to be a highly functional WPI with clean flavour, acid and heat stability and superior protein nutrition, while 8370 contains pre-digested proteins and is said to provide critical texture improvement for protein bars. Whey crisps made with Hilmar whey protein are also used. These crisps, available in protein levels from 50%-70%, are positioned as a novel way to boost protein content

Sheli’s new carrageenans Chinese hydrocolloid manufacturer Sheli is presenting two new carrageenan ingredients at FiE 2009, one of which is cold water-soluble and one which is highly dispersible. Of the former, Sheli says that, apart from its complete solubility and gelling point below room temperature (20°C), it shares the same properties and capabilities as stan-

dard refined carrageenan. Its cold solubility is especially important as more companies try to avoid heatbased processing where possible. Sheli produces a series of naturally-derived vegetable and algae gums, including konjac, carrageenan, agar agar, sodium alginate and propylene glycol alginate (PGA).

alternative ingredients to achieve a 30% reduction in tomato paste. In sweet products, Cargill says that probably for the first time, a combination of texturising agents allow manufacturers to replace gelatine. This can be achieved through the use of sunflower lecithin, for instance or carageenan as replacers. “You can use pectin, too, and you start to get some interesting combinations,” said Nicolay. Sugar confectionery is also a focus for the sweeteners side of the business. “For the first time, using our Zerose erythritol, we are able to produce zero-calorie hard candy,” said Henry Hussell, European marketing manager for Cargill Sweetness. “That would be completely impossible without erythritol.” Other sugar-replacement options include a yoghurt which uses erythritol to achieve a 30% calorie reduction which, as Hussell emphasises, allows brand owners to make an on-pack claim. 8L5 and offer an alternative to traditional crisps and granola. Whey protein and whey crisps can complement lesser quality proteins, such as plant proteins, to provide optimum nutrition. Hilmar says its whey proteins are complete proteins, providing the essential amino acids in an optimum blend for human consumption. Whey proteins have a ‘perfect’ PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 1.00 and a low glycemic load of 2 per 100 grams for concentrates and less than 1 for whey protein isolates. 9D81 Its proprietary Sheli Gum is described as a “multifunctional water gel product”. It is extracted and refined from various types of seaweed as well as konjac, using a sedimentation process. Its particular characteristics include a high gel strength, good water retention and transparency, quick solubility and low viscosity. Potential applications include jelly confectionery, desserts, dairy products and beverages. 8D63

Around a year ago, Kievit launched its Aerion DP 90 family of instant topping bases. Two weeks before FiE09 opened its doors, the company augmented the range with the introduction of the DP 92 and DP 93. “These two extensions of our range are designed to specifically address key customer concerns,” said Tjalling Bekker, manager of the bakery market unit for Kievit. “Aerion DP 92 is extremely acid stable, making it ideal for fruitbased applications such as yoghurt, juice or fillings. Aerion DP 93 is a result of customer demand for not only products that are based on ‘good oils’ but that also require the inclusion of a minimum of E numbers. It has just one, making for a very clean label.” Bekker noted that both products are the result of extensive research and development and the use of proprietary technologies and processes. On the Kievit stand, the company is showing visitors how Aerion DP 92 can be used as a

whipping agent in an instant quark mousse: quark is quite acid, with atypical pH in the range of 4.5 to 5, making aeration and obtaining a good mousse structure a challenge. The company says that Aerion DP 92 whips up easily and very quickly, and provides excellent foam stiffness and a very rich, creamy mouthfeel. The product cannot, says Kievit, be over whipped and easily dissolves in liquids such as yoghurt. Also the subject of discussion on the Kievit stand is the creation of a Crème Chantilly using Aerion DP 93 topping base as a whipping agent. The company says that Aerion DP 93 easily dissolves in milk or quark and homogenisation and pasteurisation does not affect the performance. It otherwise has similar characteristics in use to DP 92. Bakery is one of four key areas of focus for Kievit, the others being beverages, savouries and infant nutrition. 8L6

DP supplies alternatives In the last few decades of the last century, the food industry started to take an interest in alternatives to milk powders. The motives for developing replacement products were – and continue to be – the economic advantages obtained of replacing milk powder with a less expensive ingredient that has the same ‘value in use’; an improvement to the shelf life of the end product; nutritional advantages that improve the quality for the consumer; and improving suitability for industrial processing. DP Supply says that its core activity is the constant search for new ways to fulfil the ever-changing requirements of the food industry regarding the replacement of

liquid milk/cream, milk powder and fats. Its products include Creamics, which are non-dairy creamers/whiteners for use in coffee, coffee mixes, tea and cocoa drinks, soups and sauces and also cappuccino toppings for use in vending machines. Dairics are whole milk powder replacers based on vegetable fats and a carrier of dairy products like skimmed milk or whey, while Fattics are spray dried fat powders with up to 80% vegetable fat. 8A25

AperoMallow™

Have a New Snacking Experience on our stand # 8K14

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the FI eUROPe daIly 2009

Passina believes in baobab pulp Ammerens Houweling, marketing & sales, Passina, holds the ‘Upside Down’ drink cartons

Tofu puree ‘better for you’ Moringa is using FiE as the launchpad for a tofu puree, which is billed as a better alternative to regular tofu, soyamilk, or isolated soya protein in food processing applications. Moringa says Tofu Purée came about when it was trying to think of a practical way to use tofu as an ingredient in large-scale food manufacturing to create products with reduced cholesterol, fewer calories and less fat, without loss of flavour, texture, colour and other important attributes. The company says it hit upon the idea of liquefying tofu once more after it hardened. “Developing a process to liq-

uefy coagulated tofu provided some interesting challenges and after numerous attempts an acceptable liquid tofu evolved and Morinaga was awarded a patent on the process,” said Kinji Aoyama, executive vice president, Morinaga Nutritional Foods Inc. “Fundamentally particle size is broken down from a typical 40 – 50 microns for regular tofu to 4 – 5 microns in Tofu Purée, resulting in the rich, creamy, pumpable liquid which blends fabulously with other ingredients.” Made from non-genetically modified soyabeans, low-fat, non-dairy, and gluten-free, Tofu Purée is said

Merck’s going for gold In today’s crowded retail food marketplace, shoppers gravitate toward products that are novel and attractive in appearance, so creating products with on-shelf standout is vital for success. That is why German company Merck has developed a range of pearl effect colours which enhance the appearance of products like

confectionery, chocolates, biscuits, ice cream and dietary supplement tablets and capsules. Candurin pearl effect colours are food grade composite pigments which offer formulators a rainbow of shades and effects, from red through to bronze and silver. They consist only of an edible silicate of natural origin in

After gaining novel foods approval for the EU in June 2008, baobab pulp is heading towards so-called superfruit status. One exhibitor that has recognised the fruit’s potential is Passina Products. For FiE 2009 the company has mocked up prototypes of drinks containing baobab pulp to offer to visitors, demonstrating how the fruit could be used and how Passina could assist with the product development process. ‘Upside Down Juice’ is designed to appeal to the European market

to be perfect for adding a boost of soya protein or creating delicious vegetarian or vegan cuisine. With no trans fat, no cholesterol, and a smooth creamy texture, it can also be added to salad dressings, soups, sauces, dips, beverages, non-dairy ice cream, non-dairy cheeses, meat alternatives, pasta noodles and a variety of baked goods such as bagels, breads, non-dairy cheesecake, sweet pastries, tortes and pies. “In food processing, Tofu Purée is a much better alternative to regular tofu, soyamilk, or Isolated Soya Protein. As a pure, homogenised liquid, it blends and handles easily in the manufacturing environment,” said Aoyama. 9D75 combination with the widely approved food colorants titanium dioxide and/or iron oxide. Complying with GMP (Good Manufacturing Practice), they meet the most stringent international food and drug safety standards, claims Merck. Today, Merck is presenting a shiny new shade – ‘Candurin Gold Sparkle’ promises to add a touch of glamour to food products. 8E1

GEA demos spray drying optimisation On GEA Process Engineering’s stand, engineers are on hand to demonstrate how the company’s new Drynetics concept can optimise the process of spray drying food ingredients to micro-encapsulate them. The production plant design company says this technology makes it possible to model the spray drying process and optimise performance of the spray dryer based on an analysis of a single droplet of the material being dried. It says the concept has already been applied to investigate new spray dryer designs as well as to improve existing plants. GEA Niro, part of GEA Process Engineering, is showing its smallscale freeze drier – the RAY 1. The RAY 1 performs controlled freeze 6

drying of food and drink products for small-scale production. It has four product trays for maximum space utilisation and is the smallest in a range of advanced freeze drying systems from GEA Niro. The company’s process engineers and sales staff are available to discuss how GEA Niro’s range of drying systems can be applied for production of a range of food ingredient products. They are also keen to discuss plant upgrades that allow companies to boost capacity, reduce energy consumption, noise levels and CO2 emissions During the exhibition GEA Niro engineers are hosting a business workshop that will provide information on spray and freeze drying of vegetable products. 8K52

Michael Wahlberg, manager, Test & Development, GEA

and contains orange juice concentrate, apple juice concentrate, baobab pulp, papaya puree and cajà from the Amazon. ‘Upside Down Drink’, meanwhile, which is formulated more for Middle Eastern taste buds, counts apple juice, lime juice, lychee puree and baobab pulp among its ingredients. Baobab is the fruit of the Adansonia digitata, a massive tree that grows up to 25 metres high in the hottest and driest parts of Africa. The tree is known for its strange shape, out of proportion trunk, crooked, root-like branches and large spreading crown, and is commonly referred to as the ‘upside down tree’.

The baobab fruit is round or oval, grows to 12cm or more in length and has a hard brown-greenish woody shell with a furry coating. Inside its shell, the fruit contains several seeds embedded in a whitish powdery pulp called monkey bread. The pulp itself has a tangy, slightly acidic taste. Baobab pulp contains high levels of carbohydrates, calcium, potassium, pectins, vitamins B1, B3 and C and has a significant antioxidant content. Baobab pulp has a long history of traditional medicinal use in Africa where it is used to treat fever, diarrhoea, small pox, measles and malaria. 8B60

A taste of Innogredients: Inviting visitors around its stand to sample the quality of its products yesterday, the Innogredients Group now embraces Fromatech and Fi&S (Food Ingredients & Specialities). As such, the group offers solutions and services for the snack, meat, bakery, seafood and produce industries, as well as a range of solutions for the convenience food sector.

Hanovo has a big advantage Three million chickens laying 58,000 tons of eggs each year. The ability to process 1.5 million eggs each day. Annual output of over 5,000 tons of egg powder. Yes, Hanovo Foods is the largest manufacturer of egg products in Asia. “What we can offer customers,” said Sylvia Wu, international sales manager for the company, “is quality as good as they will find anywhere else – but at prices that are typically 10% lower. “ “That,” she smiled, “is the China advantage.” According to Wu, this has been a good show for Hanovo Foods. “Perhaps the quantity of visitors to the stand has been slightly less,” she said, “but the quality is very high. The people we’ve been talking to are very focused.” The company is able to supply dried egg white, dried egg yolk and dried whole eggs, all of which are shipped in 20kg as well as whites, yolks and whole eggs in liquid form. High gel and high whip albumen powders are among the speciality powders that are also available. Hanovo Foods is ISO9001 and HACCP certified. 8R23

EDITORIAL Editor Simon Croft Reporters Paul Gander, Lynda Searby, 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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Silesia’s mangolicious flavours Tommy Atkins: a popular mango type

Flavours supplier Silesia is ringing the changes in mango products as it introduces sort-specific flavours for the first time with this fruit. Commonly classified as a ‘superfruit’, and second only to the banana among the world’s favourite exotic fruits, the mango is more popular than ever. But Silesia aims to stimulate curiosity as well as tastebuds, asking: “Do you know the unique taste of the most popular mango types: Kesar, Tommy Atkins, Nam Dok Mai, Alphonso and Carabao?” If the answer is ‘No’, then a visit to the Silesia stand may help.

The range of five natural sort-specific flavours is suitable for all types of applications, from beverages to confectionery and dairy, says the company. The wider Silesia range encompasses comprehensive options in flavours, including natural flavours, in liquid, powder and granule form. Silesia is a family-owned company which celebrates its 100th anniversary next year. As well as Germany, it has regional offices in Chicago and Singapore. The company says that around one third of its business is in the confectionery and bakery sectors, one third in savoury products, and one third in drinks, dairy and other applications. As well as well-developed R&D, Silesia says it has a strong team of applications technicians, able to test new flavours under industrial conditions throughout the supply chain, from pilot production to shelf-life trials. 8C5

Whole mustard seed from Besco Besco Grain is a company focusing on the supply of whole mustard seed to end users world wide, and prides itself with providing its customers with mustard seed that meets and exceeds their expectations. Located in Canada, Besco Grain is in the heart of the world’s largest mustard producing area. Canada accounts for about 80% of the world’s traded mustard. The company works directly with producers, providing planting seed, agronomic and technical support to both growers and end users. Besco Grain works directly with plant breeders and is currently providing pedigreed seed directly to its growers. This ensures, says the company, a consistent and uniform end product for all of its customers. All product is cleaned and prepared for customers at the company’s facility. Besco Grain says that it has the ability to Identity Preserve its product, allowing cus-

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tomers to know where their product is coming from, and how it was grown. The company is licensed and bonded by the Canadian Grain Commission, and is a member of the Mustard Association and the Mustard Development Commission. 8M63

Vicente Bravo invests for quality

Steam sterilisation at Vicente Bravo

Spain’s Vicente Bravo, a supplier of paprika powder and other plant-derived products, is investing to reduce losses of colour and volatile oils during steam processing and improve the final appearance of its ingredients. During 2009, the company has invested to improve the quality and appeal of product undergoing steam sterilisation treatment. At the same time, work has been continuing to reduce the bacteria count at this stage of THE FI EUROPE DAILY 2009

the process, to improve cleaning operations and optimise grinding and cutting. Elsewhere in the factory, this year has seen a particular focus on increasing the storage area for packaging, said MD Martin Gruber. Investment has also gone into improving R&D capabilities. Gruber explained: “A third generation of Bravo’s family members are working in the company, preparing a new team to drive this company in the decades ahead. Quality is not only the result of investing in the most effective machines and laboratory facilities, but also of having an excellent team of professionals – the company’s best asset.” In addition to hot and ‘sweet’ paprika variants, the company supplies thyme, rosemary and peppermint leaves, aniseed and gentian root, as well as orange and lemon peels. Vicente Bravo, based in the agricultural area of Murcia, in southeastern Spain, is exhibiting at FiE09 as part of the Spanish pavilion. 9B71 9

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

Happy first birthday Quality for Life The best food for health

Launched at Hi Europe last year, Quality for Life is DSM’s commitment to safety and quality for its complete range of products and services. This mark of excellence, says the company, provides manufacturers with a

tangible certification that all DSM’s nutritional ingredients meet the highest quality standards, and are reliable, traceable and sustainable too. DSM believes that this assurance is crucial in the current global climate.

DSM announced the Quality for Life seal in November 2008, noting that its definition of quality is conceived from a deep understanding of customer needs. Customers demand safety and reliability from the ingredients and premixes they buy, says the company, and they are also becoming more concerned about sustainable sourcing and the conditions under which products are manufactured. According to DSM, Quality for Life ensures the quality of processing procedures, from product conception through manufacture, via quality control, quality assurance and product distribution all the way to after-sales service. DSM says that this initiative demonstrates that it offers its customers much more. 8K22/8K26

Best Cooking Pulses has announced that a recent clinical trial conducted by researchers at the Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), a member of the Manitoba Agri-Health Research Network (MAHRN) found that the dietary fibre-rich content of Best Whole Yellow Pea Flour and Best Pea Fibre helped to regulate insulin management in overweight adults with elevated cholesterol levels and improved gut health. Researchers found that half a cup per day of Best Whole Yellow Pea Flour or 2.5 tablespoons of Best Pea Fibre per day resulted in health benefits. Best Whole Yellow Pea Flour and Best Pea Fibre were shown to improve gut health with the naturally occurring lactobacillus and bifidobacteria, significantly

reduce insulin and fasting insulin levels, and reduce abdominal-type fat. Best Cooking Pulses is a Canadian owned agrifoods company active in the international pulse trade since 1936. The company’s products include a range of Best Pulse Flours as well as Best Pea Fibre. All products are made from non-gm dried peas and chickpeas, are Kosher, Halal and available in conventional or certified-organic. 8N60A

A point of view

The sweetness of change Olivier Rigaud, president Tate & Lyle Ingredients Europe explains how the group’s rebalanced portfolio better meets the needs of its customers Looking back after two years of reshaping Tate & Lyle Ingredients Europe, I am pleased by the achievement of our 1,850 team members who have constantly strived to build a market-leading business. Creating a dynamic, streamlined operation that is geared towards delivering value to customers – and in tune with the market – is indeed quite a challenge. When Tate & Lyle decided to rebalance the mix of commodities and ‘value added’ ingredients to ease the effects of profit volatility, the road was open to refocus our portfolio, leverage the complementary elements of our companies and build new growth synergies. Our transformation included the disposal of our higher-cost commodity starch plants and the

acquisition of two stabiliser system companies, GC Hahn & Co, and Cesalpinia Food. Our success is based on hard work and making the right strategic choices right from the outset. Our European Single Ingredients business today provides the food industry with a wide range of starches and sweeteners from six corn plants, and commercialises speciality products from other Tate & Lyle divisions such as Splenda Sucralose. The location of our plants in Europe’s corn-belt gives us a real competitive advantage. Tate & Lyle has continued to invest in the business, notably through the recent doubling of the capacity of our Hungarian operations and the expansion of grind capacity in Bulgaria and Slovakia. Our factory in the Netherlands is the flagship of our specialised starches and fibres development. We are building the first European line dedicated to Polydextrose which will become operational early next year.

The Food Systems business provides stabiliser systems, hydrocolloids and speciality blending service from six facilities originating from three separate businesses: GC Hahn & Co, Cesalpinia and our own blending operation in South Africa. They have aligned their activities to share knowledge and expertise in a more efficient manner. Food Systems is a market leader with a reputation as a flexible provider of swift, customised solutions for dairy, convenience and meat products. We have strengthened these assets by

investing in new lines in Italy, Germany, Australia and South Africa. The two businesses are linked with five research & application labs (in France, Germany, the UK, Italy and Russia) and a centre for starch expertise in the Netherlands. Establishing the Innovation Centre in France was a great leap forward in meeting our longerterm development goals, specifically those focusing on health & wellness ingredients. The centre includes state-of-the-art laboratories with process and application pilot equipment used by both the Single Ingredient and Food Systems teams to develop novel functionalities. Despite their different areas of expertise – Single Ingredients is widely experienced in beverage and bakery while Food Systems focus on dairy, convenience and meat products – bringing them together has created real advantages. They complement and enrich each other while offering clients a wider range of new functionalities and a full portfolio of products across Europe.

‘Synergies’ in the world of M&A often means cost cutting, but not with us. Instead we believe that synergies are based on combined growth and improving and supplementing our knowledge base. By expanding our offering, we have been able to benefit from the strengths of individual business, sharing technical know-how, market insight and nutrition research to create premium products. We get our customers’ products to market faster and save them development cost. Our retail programme is an example of this, combining the traditional strengths of our ‘private label’ business with those of our new Optimize sweetening solutions. We have found the right balance between commodities and ‘value added’ products and services. Our people are passionate and wellpositioned to deliver top level service, cutting-edge innovation and the highest quality of products and supply. We continue to look into other investment opportunities to add to our portfolio of products and services. Our future is bright. 8M35

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FI EUROPE Stand B10 Hall 9

THE FI EUROPE DAILY 2009

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Cosucraâ&#x20AC;&#x2122;s Pisane responds to cost and clean label ingredients

There are many factors that influence manufacturersâ&#x20AC;&#x2122; search for alternative ingredients. The need to respond to consumer health concerns is one; manufacturability is another. Perhaps the most pressing, however, can be the need to reduce cost â&#x20AC;&#x201C; either as a business imperative or simply in response to changing market conditions.

Take the way in which milk prices doubled between 2006 and 2007, for example. According to Cosucra, this generated greater interest from food developers in good substitutes for milk protein and other animal based protein sources. The companyâ&#x20AC;&#x2122;s Pisane pea protein isolate can, says the company, replace 10-100% of animalbased proteins without impacting the colour, taste or texture of the product and enabling a significant recipe cost impact in, for example, milkshakes, fudge bars or savoury products. However, the company says, interest in Pisane was driven not only by the need to control cost, but also the need to respond to the industry-wide move towards all-natural, vegetable, and clean-label ingredients. Cosucra says that pea protein is one of the most tolerated and accepted protein sources, and comes without either labelling or high allergy issues. Among the virtues claimed for Pisane is that it contains 88-90% protein; that it is highly digestible (98%); that it is gluten free; that it is GMO free; and that it is rich in particular amino acids suitable for dietetic foods. 8E11

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Campus develops potato fibre Most of the fibres on the market at present are based on cellulose/lignine compounds, according to exhibitor Campus, which aims to rectify that with the introduction of a new range of fibres from potato, extracting and concentrating the soluble polysaccharides with high viscosity and film forming-gelling properties. The company says a world of technical opportunities can be opened by using these new natural long chain fibres with outstanding properties of cold and hot water binding. This is only one of several initiatives from Campus, whose approach to the market involves treating vegetable food grade raw

materials with appropriate technologies in order to obtain new ingredients with strong bactericidal properties against gram positive and negative bacteria. The company also specialises in creating customised complex food ingredients systems for specific technical targets. It says that its fully-equipped Parma factory can quickly provide answers to almost any technical challenge that the meat and savoury industry can throw at it. Systems in powder form can then be produced physically at very competitive conditions in its powder treatment factory in Collecchio, near Parma. 8L35

Intermodal transport by InterBulk InterBulk Group is using FiE09 to demonstrate how its liner technology for â&#x20AC;&#x2DC;bag in boxâ&#x20AC;&#x2122; processes can make it easier to transport bulk products via intermodal logistics. Companies are increasingly recognising the economic and environmental benefits of intermodal bulk logistics. Intermodal transport takes the most efficient route between road, rail and sea, where the contents of the material are secured within the container for the duration of the journey. Standard containers are transferred from one mode to another with the material secured and protected within the container. Silos are not required at any point in the chain as the same container can be used as a stackable storage device on the quayside, terminal or end customer location. InterBulk Group specialises in intermodal transport of dry bulk materials, and has over 12,000 10m containers which it says are ideal for many food applications. The group also owns container liner company Linertech, which has pioneered two liners that eliminate some of the problems encountered when transporting certain food products in bulk. The fluidised liner was designed for sticky, cohesive materials such as starch

and flour, which can be â&#x20AC;&#x2DC;difficult to dischargeâ&#x20AC;&#x2122; from containers without manual intervention. The conductive liner, meanwhile, is said to mitigate the potential for food materials such as sugar and starch to present dust explosion risks. Nick Sierant, sales manager for InterBulkâ&#x20AC;&#x2122;s FoodBulk division, said: â&#x20AC;&#x153;Both the conductive and fluidisation liners are pushing back the boundaries of bag-in-box technology and giving further incentives for companies to send their food grade products by more sustainable intermodal means, thus saving cost and helping the environment through reduced CO2 emissions compared to traditional transport infrastructure.â&#x20AC;? 8F63

Sethness innovates with caramel

Sethness Roquette has extended its range of caramel colours, investing in new production equipment to supply E150a and E150a aromatic caramels. The new fully-automated equipment has been installed at the plant in Merville, northern France, close to the neighbouring Roquette factory which supplies it with carbohydrate sources. Sales manager Franck Bollengier said: â&#x20AC;&#x153;Customers are ever more demanding in terms of quality and service. These new ranges of caramels will enable us to offer competitive products, perfectly tailored to

customersâ&#x20AC;&#x2122; increasingly specialised needs.â&#x20AC;? E150a caramel colour is obtained by the controlled heat treatment of carbohydrates. A range of acids, bases and salts can be used to promote caramelisation. But unlike some other caramel colours, E150a is produced without the help of ammonium or sulphite ions. To compensate for this, the heat exchange needs to be increased. SethnessRoquette says it has addressed this need by developing specifically designed reactors with optimised heating and agitation. Appearing on the ingredients listing as E150a or â&#x20AC;&#x2DC;plain caramelâ&#x20AC;&#x2122;, the colouring agent can be used in alcohol, ice cream or confectionery. Aromatic caramel is supplied as a liquid or solid with a pale, dark brown colour, and is produced through the action of heat on food sugars. Its role is principally that of flavouring. In this case, bases cannot be used in production, although small quantities of organic acids such as citric acid can help to help the product stay liquid and to trigger the browning process. 9B15 THE FI EUROPE DAILY 2009

Herza’s passion for chocolate Hot news: Kalsec’s chipotle extract

Supplier of chocolate pieces as an ingredient for the food industry Herza Schokolade is giving visitors a flavour of its latest innovation. This comes in the form of nuggets with a handmade appearance, ‘chocolate semolina’ and two-colour drops for products such as muesli. “We have a passion for chocolate in all manner of different shapes and sizes,” said MD Torsten Wywiol. “The more unusual the shape, the more we enjoy the challenge.”

The latest shaping challenge to be taken up by Herza could be described as ‘random’. Nuggets are formed using a special cutting technique which gives them a handmade appearance. This creates a better result than traditional equipment such as drop machines and spike rollers, according to the company. New technology of a different sort is now allowing the Stern-Wywiol Group company to produce ‘chocolate semolina’, which can be used as a decoration for ice cream, among other applications. The semolina and nuggets are available in dark, milk and white chocolate variants. Like all Herza products, they can be supplied in Fair Trade and organic versions. Another new focus for the company is ‘second bite’ options, such as inclusions of biscuit, coffee crocant or fruit. Two-colour drops are being supplied to producers of ice cream, muesli or frozen gateaux. The two-colour theme can be extended to colourful, fruit-flavoured or even peppermint/liquorice Twin Drops. 8L39

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c tural olour

Everyone knows that chilli peppers are one of the hottest ingredients around at the moment. Manufacturers wanting to cash in on this trend will be interested to learn that Kalsec is previewing its new chipotle flavour extract at FiE this year. The extract is said to deliver a smoky, earthy, roasted pepper flavour profile in an easy to use liquid form. Kalsec offers a range of natural flavour extracts, colours and antioxidants. The company’s spice and herb extracts include garlic and onion, a range of heat management extracts and regional flavour blends including Mexican, Asian, Italian and South African. The natural colours are pigments extracted from vegetable sources such as paprika, annatto, turmeric and carrot, and range in hue from yellow to orange to pink to red. Kalsec’s rosemary-based natural antioxi-

dants – Herbalox Seasonings – are designed to help food producers manage oxidation naturally. The rosemary extracts are said to be suited for addition to any food product or ingredient that could benefit from the mild masking effect of rosemary flavour or its natural ability to improve shelf life by reducing oxidative deterioration. New to Kalsec’s natural antioxidant range is Herbalox Seasoning XT, a low flavour, low aroma antioxidant, which is said to be ideal for flavour sensitive applications. Herbalox XT provides manufacturers with the flexibility to increase the amount of natural antioxidant they use. This enables them to increase the shelf life of products, without the flavour and aroma limitations that they may have experienced in the past, says Kalsec. 8Q25

A point of view

Why sustainability is important Quirine Lisman, business development manager, Panamore, DSM Food Specialties, discusses why a sustainable approach and should now be an integral part of manufacturers’ operations. Sustainability maintains a strong presence on the industry agenda – and rightly so. Once simply associated with the regeneration of raw materials, sustainability now has a much broader scope. It has grown in significance over recent years – a result of the complex challenges facing the global food industry in current times. Previously, the word sustainability conjured up images of felled rainforests and immediate re-planting to limit the environmental impact. In recent years, however, sustainability has taken on a much wider meaning. It no longer focuses only on environmental issues – though still extremely important – but now takes into account ethical and safety concerns too. From commerce and governing bodies, to charities and lobbyists, organisations throughout the world are increasingly aware of their part in reducing the international impact of climate change, pollution and ensuring food safety. Consumers are now also much more concerned about the origin of the products they buy, as well as how and where they were manufactured – often preferring options which have ethical and environmentally-friendly credentials. Manufacturers must therefore acknowledge this change in behaviour if they are to retain their competitive edge as well as their reputation. Various methods must be adopted to ensure a sustainable approach. As global resources, such as land and water, become increasingly scarce, minimising the use of raw materials and energy is critical. Improving working methods, production processes, prod-

ucts and services is also vital, as this can contribute to a reduced environmental footprint. Involvement at a high level is crucial to share best practice and move the industry forward. DSM has regained the number one position in the Dow Jones Sustainability World Index, which reflects our drive and recognises our efforts. Our theme for the coming years remains sustainable innovations: providing solutions to global societal issues, by manufacturing and selling sustainable products in the value chain. Examples include products that create energy efficiency and help our customers to reduce water consumption and/or waste. Ongoing assessment of production processes is also important – both from a quality and environmental standpoint. The selection of alternative ingredients can often lead to a change in manufacturing processes, meaning less water or lower energy levels may be required or production cycles shortened. Research has shown, for example, that replacing DATEM with our Panamore baking enzyme in the bread making process results in an 80% reduction in global warming potential. This is equivalent to avoiding the average annual emissions of 35,000 cars. And of course, Panamore also offers proven functional benefits in use. Organisations with a focus on sustainability will be the long-term winners. Working closely with customers to address the associated issues will ensure that the products that appear on shelf are produced with a clear and sustained commitment to the environment, business partners as well as the regulatory framework that governs operations. This can only result in a positive future for all concerned. 8K26

THE FI EUROPE DAILY 2009

Solanic shows Promish

Solanic’s Promish range of functional isolates is aimed squarely at the market for processed meat and fish products. The company says that in frankfurters, paté, luncheon meat and other cooked meats,

Promish 204 P has a unique combination of emulsifying and gelling properties that leads to very stable products with excellent texture and mouthfeel. It is, says Solanic, proven to replace caseinate at 3050% lower levels, creating costeffective, allergen-free opportunities. According to Solanic, stable emulsions are formed very rapidly in the bowl cutter so that preemulsions are no longer required: manufacturers need only to add potato protein powder into the cutter. During smoking or cooking, Promish 204 P gels at low temperature (over 55°C) for additional firmness and water binding. In canned luncheon meat, the company says that Promish 204 P has shown excellent heat stable emulsions without fat separation after retorting. Phosphate, if used in combination with milk proteins, can apparently be replaced by

Promish 204 P, while Solanic says that carrageenan, used to improve gel strength and sliceability, can be replaced by Promish 204 P in paté, for example, providing cost-in-use and labelling benefits. In hamburgers and meat balls, excellent binding is said to be achieved by using Promish 204 P, especially when the meat is cooked or fried shortly after forming, with the ingredients binding together well and retaining more moisture – resulting in the end products having good bite and improved juiciness. In marinades, Promish 304 P is claimed to form stable emulsions, independent of pH and oil level, substituting for thickeners and emulsifiers carrying E-numbers or requiring allergen declaration. Solanic says that Promish 204 P can also replace egg albumen, removing an allergen from the ingredients declaration and allowing 100% vegetarian and vegan solutions to be developed. 8E6

Object Solutions speeds up recipe design If you thought recipe development was all about stirring and tasting bubbling pots, then think again. Nowadays, computers play as much of a role in R&D as cookers, and one company that offers software for this application is Object Solutions Software. At this Fi, the Zurich-based company is presenting new recipe simulation functionality for its standard recipe management software solution OS-PDM. The simulation is said to speed up the recipe design and optimisation process by enabling users to calculate and optimise

recipes based upon defined criteria. The tool suggests the optimal recipe composition for the given criteria, users can then compare variants of the recipes and optimise them to attain the best possible result. Product developers can, for example, optimise nutrients, vitamins, minerals or recalculate existing recipes to make them cheaper by providing a best price target for raw materials. Object Solutions says the software has a very user-friendly interface and can be intuitively used without any programming knowl-

edge at all. This module is an integrated part of the recipe management and specifications management solution OS-PDM. Object Solutions’ applications are already used on food production sites across the world such as Dr Oetker, Bahlsen, Wagner Pizza, Develey, Hilcona, Akras, Ospelt and Hiestand. Apart from recipe management and the calculation of nutritional values and allergens, OS-PDM covers all areas of specifications management in a seamless manner, says Object Solutions. 8H76

Options from Allied Biotech Allied Biotech Corporation points out that, beginning in 2010, all food products containing the azo dyes Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura Red (E129) must be labelled with a warning stating that the product ‘may have an adverse effect on activity and attention in children’. As such, manufacturers using those dyes will almost certainly be urgently in search for an alternative. Allied Biotech Corporation provides a range of carotenoid formulations for the food and dietary

supplement industries in powder, tablet, emulsion or oil suspension form, including Altratene BetaCarotene and Apocarotenal, which the company says offer a healthy alternative for all yellow-through-todeep-orange colours (E102, E104, E110) and which can be mixed to suit customers’ exact needs. In addition, the company offers its newly announced Lycotene lycopene as a replacement for red artificial colours (E124, E129); Allied Biotech expects that the European Commission will approve lycopene as a colourant in the near future. 8M89

Nature calls at Hochdorf At Hochdorf Nutrifood, the focus is firmly on two health ingredients derived from nature. These are Lupidor, a non-dairy ingredient made from lupin seeds that helps balance health food recipes, and Viogerm wheatgerm ingredients. Lupidor is produced from the seeds of the lupin, whose beautiful flowers are not its only impressive feature. The seeds are rich in proteins as well as fibre and minerals. In addition, the seeds contain virtually no fat, which lends them to inclusion in a lowfat, healthy diet. Hochdorf Nutrifood says it has extracted these hidden properties of the lupin and used them to create Lupidor. “What makes applications with Lupidor stand out from the rest is

their balanced taste, natural colour and full flavour, even though they contain no texturing ingredients such as fat, milk, eggs or gluten,” said the company’s Vincent Lebet. According to Hochdorf, the wonder of wheat germs lies in the fact that each germ stores the genetic information for the next wheat. It says wheat germs are the richest natural source of vitamin E, folic acid and essential fatty acids such as omega 3 and 6. The wheatgerm-based products sold by Hochdorf Nutrifood are created using a protective coldpress method which is said to preserve the valuable components of the wheatgerm, and means they can be enjoyed for longer. 8H45

A point of view

EFSA omega 3 proposal

Dr Rob Winwood, director, scientific affairs, Martek Biosciences points to a step in the right direction for omega 3 The European Food Safety Authority’s recent proposals for recommended daily intakes (RDIs) marked an important milestone in

the development of the omega 3 market. But how beneficial will they be to consumers and the food manufacturing sector? EFSA’s proposal advises on αlinolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), three of the most prevalent omega 3s. ALA intakes are recommended at 2g/day for energy intakes of 1800-2700 kcal/d, and EPA plus DHA intakes at 250mg/day. These RDIs are designed to aid comparison between omega 3 containing foods and drinks so consumers can more easily monitor their total daily intake, and also clarify ‘high in omega 3’ label claims. The proposal has been largely welcomed by the industry on two accounts: it acknowledges the importance of omega 3 fatty acids

in the diet and creates a reference for manufacturers wanting to make omega 3 claims. Studies have shown that there is a lack of awareness about the specific benefits of omega 3s, particularly in Europe. Many consumers currently recognise omega 3s as ‘healthy’ but are not certain why. RDIs will underscore their importance in the diet. If implemented, the RDIs will also enable clearer labelling on foods containing omega 3s. Manufacturers will be able to make meaningful ‘high in omega 3’ claims when comparing content against reference intake rates. This increased clarity means the industry will be able to convey valuable and convincing messages to the consumer. Despite this, there is still a long way to go. One of the biggest concerns is the inclusion of all three types of omega 3 in the proposal. Scientific research has shown that there is a clear distinc-

tion between the roles of ALA, DHA and EPA in the body. DHA is the most abundant omega 3 in the brain and eyes, and is the only one that has positive effects on cardiovascular, brain and eye health throughout life. EPA also has cardiovascular benefits. Conversely, ALA has very little effect in these areas, and is more valuable for healthy hair and skin. While some scientists argue ALA can be used as a building block for EPA and DHA production, the conversion rate is very low. The body converts only 5-10% of ALA to EPA and less than 1% of ALA is converted to DHA. Industry experts worry the inclusion of ALA in the proposals could complicate omega 3 health claims, implying ALA might have heart, brain or eye health benefits. A second concern lies in the proposed levels of ‘EPA plus DHA’. Not only does the level of 250mg/d differ from the EC’s

draft proposal of 200mg/day, potentially causing confusion, but they are at the lower spectrum of research into RDIs. Scientific studies have demonstrated that a level of 500-550mg/day is more appropriate for significant health benefits. Ultimately the EFSA proposals are a positive step for the industry and will help boost a sector already forecast to grow at around 24% p.a. until 2014. But much still needs to be done to educate consumers in the specific properties and benefits of DHA, EPA and ALA to enable informed purchasing decisions. More comprehensive regulation also needs to be implemented with higher RDI levels, particularly for DHA – the omega 3 with the broadest benefits – to reflect the extensive scientific studies, optimise consumer health benefits and further drive an already thriving market. 8R9

THE FI EUROPE DAILY 2009

21–23 SEPTEMBER 2010 SÃO PAULO BRAZIL

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Don’t miss conference modules on key application areas! MODULE F9

Dairy Sector Application

10.15-11.45

Chair: Luis Fernandez, Cargill & President Elect, IUFoST

Successful functional fortification across your dairy product portfolio • Encapsulate calcium to fortify your dairy products • Boosting the satiating properties of your established product to capture new market share Sarah Marshall, Technical Manager, Product & Ingredient Innovation Department, RSSL

Clever dairy applications that reduce your unit costs by increasing yields • Evaluating the latest research that Chymosin from camels is a better cheese making enzyme than Bovine Chymosin • Exploring the differences in properties of the two

enzymes and the yield increasing potential Dr Karsten Bruun Qvist, Chief Scientist, Technology Cultures & Enzymes Division, Chr. Hansen

Successfully adding healthy enjoyment to dairy with Erythritol • How different metabolic pathways of carbohydrates can impact energy utilization and digestive comfort, especially in young children • Regulatory challenges and advancements in the EU with regards to naturally produced sweeteners Peter de Cock, Manager Global Nutrition Business, Cargill

MODULE F10

13.15-14.45

Beverage Application

Chair: Luis Fernandez, Cargill & President Elect, IUFoST

Functional drinks trends 2010 – an interesting but blurred category • Exploring the expected growth potential of functional drinks in an economic downturn • Evaluating the opportunities of emerging market demand for products that offer solutions for health problems Tiemen Leijh, Industry Analyst, Beer & Soft Drinks, Rabobank

Introducing the latest natural, vegetal based extracts with potential benefits on Cardiovascular Health • Reviewing the latest dynamics and product launches in the functional beverages market • Evaluating the potential of natural grape and apple extracts with antioxidant and potential bloodpressure lowering properties Didier Carcano, VP Marketing Innovation, Danisco

A point of view

Hydrosol stabilising systems no longer impair the result. The compounds are suitable for mayonnaises with different fat levels – even for super-low-fat creams In recent years, Hydrosol with less than 5% fat. Produktionsgesellschaft has With Stabimuls IC, Hydrosol established itself in the international now assists the ice cream industry market for the development of stabilising systems. From hundreds with tailor-made stabilising systems. Customers benefit from the comof single components the ’Stabiliser People’ create pany’s 30 years and more of expericustomised functional systems for ence in applications research and dairy products, desserts, ice its know-how in the fields of dairy products, desserts and vegetable cream, delicatessen specialities, creams. Production ready meals and meat, fish and processes that differ Hydrosol uses from one country to sausage products. high-quality The new soluanother are taken phosphates tions offered into account in the include the readydevelopment of functo-mix integrated tional systems as well compounds from as individual recipes the Stabimuls MRH and consumer prefseries. They make erences. it possible to proHydrosol’s actividuce mayonnaise ties revolve around simply and costapplications effectively while research on an area maintaining the high quality of the of more than 2,000m² at a modern end products. But most imporlaboratory, that has recently been tantly, the integrated compounds enlarged to include an efficient ice are designed to increase the safety freezer. The company also makes and reliability of the production use of a network of skills within the process. Stern-Wywiol Gruppe. An intensive “The egg powder integrated exchange of inform ation between into the compound is of standard- the applications technologists of ised quality”, Thies J Meier, head the 11 specialist companies in the group makes it possible to develop of Applications Technology, explains. “The excellent microbio- an economical package all from one source – for example ice logical and functional quality of cream enhanced with chocolate Stabimuls MRH is documented.” pieces, special flavours or fruit Another advantage: seasonal preparations and surrounded by a fluctuations in egg quality that crisp ice wafer. tend to affect emulsification and The Stabisol J and Stabiprot the sensory properties, viscosity series make it possible to manuand quality of the emulsion can Presented by Hydrosol Produktionsgesellschaft

tHe FI eUROPe daIly 2009

facture fermented dairy products economically while mainta ining a high quality standard. Considering the enormous diversity of yoghurt, flavoured milk drinks, cream cheese preparations and the like around the world, that is quite a challenge. Overall conditions in each country, such as available raw materials and statutory regulations, have to be kept in mind, as well as factors specific to the product itself. Processing equipment, production methods, transportati on, storage and distribution have to be considered too. Hydrosol then makes up a stabilising system adjusted to each individual case from the wide range of Stabisol J and Stabiprot products. The stabilising systems from the PLUSstabil HAM series are designed specifically to meet the requirements of manufacturers of boiled ham and for the different markets (France, Germany, the United Kingdom, Italy, Russia etc). On the one hand tailor-made compounds of active substances (phosphates, hydrocolloids, proteins) compensate for fluctuating meat qualities and ensure consistently high quality of the end product; on the other hand specific phosphate combinations make it possible to produce boiled ham at relatively low cost. Hydrosol uses only high-quality phosphates that dissolve readily, even at low temperatures, unlike cheaper alternatives. Further advantages are simple use, less weight loss through boiling or smoking, good cohesion of the slices and minimal discharge of liquid on eating. 8L39/9G75

Developing beverages that boost energy management • Defining background and objectives of ‘modern energy management’ • Taking a holistic look at new beverage concepts for body and mind Dr Stephan Hausmanns, Head of Product Management, BENEO-Palatinit

MODULE F11

15.00-16.30

Bakery Application

Chair: Luis Fernandez, Cargill & President Elect, IUFoST

Evaluating innovative milk proteins that have the same functionality as egg • Successfully replacing costly and cholesterol-heavy eggs with costeffective, healthier, lower cholesterol whey-based proteins • Maintaining the freshly baked

quality of products while decreasing unit costs Carsten Valentin, Bakery Business Area Director, Arla Foods

Exploring the benefits of cereals with sugar optimisation and fibre enrichment Henri Gilliard, Bakery Development Manager, Roquette

Helping bakers do more with less – unlocking hidden value • Exploring how the latest technology converts natural lipids into emulsifiers • Improving the robustness of the process and quality of the final bread Caroline van Benschop, Product Application Specialist, Baking, DSM

Consider ginger, says Eljap Ginger is said to be an extremely versatile ingredient, combining well with virtually all types of products, such as dairy products, fish, meat, pastries, chocolate, fruit, sauces and dressings. New for Fi Europe 2009 from exhibitor Eljap is UHT-processed fresh ginger puree, which is aseptically packed, and an organic ginger assortment. Ginger adds a fuller flavour to a dish, says Eljap: in the right quantities, its flavour doesn’t have to be too powerful, but does give a dish a fuller taste. Established in 1999, Eljap specialises in the import, export and processing of candied stem ginger. Ginger is the rootstock of the ginger plant (Zingiber officinale). It grows throughout the year and thrives in a damp, tropical/subtropical climate. It originates from Southeast Asia and has been cultivated for 3,000 years, but it is no longer found as a wild plant. The ancient Greeks used ginger as an ingredient for ginger bread,

which was often given as a gift and used as a gesture of respect. In the Middle Ages, ginger was used as a remedy against stomach disorders and was as valuable as black pepper. In China, it is still used today as a remedy against many disorders such as rheumatism, malaria and colds. Nowadays, ginger is grown worldwide. The biggest producers of candied ginger are China, Australia and the Fiji Islands. Fiji stem ginger stands out, says Eljap, for its soft texture and mild flavour, and is therefore appreciated by a larger number of people. 9.1G25

Sipal’s partner certified

Since 2002, Sipal Partners has been the marketing unit for the exclusively organic products from two partners: Meurens Natural in Belgium and Sedamyl in Italy. Meurens Natural produces the entire Sipal range of liquid and

dehydrated syrups made from wheat, rice, manioc, corn, barleymalt, spelt, dates, figs and prunes, with Sedamyl producing the Seda range of gluten, starch and fructose made from organic wheat. Recently, Meurens Natural obtained certification in the following two standards: ISO 22000 & ISO 9001. These two new certifications are evidence of their desire to guarantee the quality of their products and those of their organisation, says Sipal. 9E30/15 19

Fi and Ni 2009 Exhibitor List A

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

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

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

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

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

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

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

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

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

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

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

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

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

the FI eUROPe daIly 2009

Your right ingredient, today and tomorrow

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

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

Fi and Ni 2009 Exhibitor List

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

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

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

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

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

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

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

• • • •

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

8S52 8K68 9D81 8C61 8H45

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

8L39/9G75

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

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

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

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

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

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

Let’s talk

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

• • • •

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

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

Fi and Ni 2009 Hall 8

Binding That binds!

8S5 8S1

8S7

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8S15

8S19 8S20 8R19

8R9 8R1

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8Q Q25 8Q25

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8M M29 8M29

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Q 8Q2

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M 8M1

Tempura

8M5 8M6

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8 8M11

8M15

88M16

8M20

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That crisps!

8M30 8L1 8L5

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8L25 8LL25

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Entrance

8L6 8K1

8L8

8L100

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8K155 8K1

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K 8K22

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8K34A 8K34B 8K34C

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Marinade

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That tastes!

8E1

Entrance

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8E25 8E E25

8E29

E 8E30

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8C30

8C36

C 8C2

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

8B1

8B5

8B7

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8B8

8C16

8C20

8B15

8B19

8C26 8C26

8B25

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A 8A6

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8A10 8A A10

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8A30

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

the FI eUROPe daIly 2009

8A3

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

8R58 8R57 8R56

8R55

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

China PPavilion Chi avilion ili 8R 40 8Q 39

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Q 8Q40 8Q40

8Q42 8Q44 8Q46 8Q 8P41 8P43 8P45 48

8P39 8P339

THE PROFESSIONALS IN PROTEINS

DISCOVER

8P51 8P50

P 8N49

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8M M39 8M39

8N53 8N53 B A

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8N60 8N62 8N66 8N68 8N70 8N72 8N76 8M59 8M61 8M63 8M65 8M67 8M69 8M75

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

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8 M M89 M

NEW TYPES

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OUR

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OF BEEF

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8K 8K76 70 8K78 8K 68 8H77 8H 69 8H75

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FFiPSS iiPSSS PPavilion av ion avil 8G46

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8 8B55 8B49 8B51

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

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Club PPai ai Pavilion Pavilion 8E40 8E4 40

PROTEINS!

8K K90B 8K90B

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the FI eUROPe daIly 2009

8A52 8A52

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

8B80 8B86

8 8A60 8A62 8A64 8A66 Seating Area

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Seminar TTheatre heatre

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USA Lounge

Spain PPavilion avilion 9A71 9A65 9A63 9A59

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Egypt PPavilion avilion

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9G78 9G76 9G70 9G68 9G66 Mexico Pavilion Pavilion Schleswig eswigg Holstein G Schle 9G67 9G65 9G63 9G663 9G755 9F66 9F64 aviilion F PPavilion 9F661 9F73 9F65 9F63 9F61

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Fi and Ni 2009 Hall 9 Tivolli Tivolli i lli

Entrance Ent trance

• = Ni

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(PTY) LTD

9H54

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

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

9 H 6 0

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the FI eUROPe daIly 2009

simplify your business with SATRO compounds

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

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

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

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

Seating Area

91 H27

91 C42

91G16 91G12

91 G33 91 F38

91 G31 91 F36

91 G29 91 F34

91 G27 91 F32

91 9 G G25 9 91 F F30

91 G23 91 F28

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91 G15

91F37 91F35 91E36 91E34

991E30

91 E26

91 E22

91 F8

91F6

91E16

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91 G1 91 F1

Entrance

91E6

91 E25

91 E19

91 D26

91 D20

91 E1

91E9 91 D12

91D10

91D6 Pavilion Board Pavilion

91D35 91D33

991D29

91C36 91C34

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91D21 91 91 C26 C22

91D9

991C29

91 C17

91C25

91 C15

91 B27

91 B25

91A29

91 A25

91 B21

91 A19

91 A16 91 A15

91 B9

91 A11

Entrance C

91C5

91B36 91B34 91B35 Seminar TTheatre heatre

91 D1

91 91D5 D7 UK PPavilion avilion

91C35 91C33

91G6

91 G2

Malaysia Cocoa

D C

91G11 91F10

91 C43 91 B43

91G20

New N w Busin Business Bus nesss Pavilion Pav avilion io 91 G35 91 F40

91H15 91H11

91G34 91G32 91G28 91G26

91 E43 91 D43

91H14

B 91 A8

91 A6

91A7

91 C1 91 B1 91 A2 91 A5

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

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

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

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

True Natural Colour – as nature intended

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

www.gnt-group.com

the FI eUROPe daIly 2009

@E>I<;@<EKJ =IFD I<E<N89C< M<><K8C JFLI:<J NUTRITIONAL AND HEALTH BENEFITS s Low calorie sugar substitutes n 0OLYOLS 3WEET0EARLÂŠ .542)/3%ÂŽ SOLUBLE lBRES s Fat substitutes n 0%! &)"2% .542!,93ÂŽ PEA PROTEINS ',5#)$%8ÂŽ MALTODEXTRINS .542)/3%ÂŽ SOLUBLE lBRES s Soluble ďŹ bre n .542)/3%ÂŽ s Insoluble ďŹ bre n 0%! &)"2% s Satiety and calorie control n 0OLYOLS .542)/3%ÂŽ SOLUBLE lBRES .542!,93ÂŽ PEA PROTEINS 0%! &)"2% s Oral care n 0OLYOLS 3WEET0EARLÂŠ s Digestive comfort n .542)/3%ÂŽ SOLUBLE lBRES s Nutritional composition: #HLORELLA

DEDICATED DIETING s 100% vegetable-origin ingredients s Infant formulation n ',5#)$%8ÂŽ 0REMIUM s Wide range of gluten-free ingredients n 7HEAT STARCH '& .542)/3%ÂŽ SOLUBLE lBRES .542!,93ÂŽ PEA PROTEINS 0%! &)"2% s Low glycaemic response n #ARBOHYDRATES FOR DIABETICS n POLYOLS 3WEET0EARLÂŠ .542)/3%ÂŽ SOLUBLE lBRES 0%! &)"2%

COST OPTIMISATION s Economical alternatives TO ANIMAL PROTEINS FAT EGG AND GUM ARABIC n .542!,93ÂŽ PEA PROTEINS 0%! &)"2% #,%!2'5-ÂŽ MODIlED STARCHES ,9#!3).ÂŽ MALTITOL SYRUP ',5#)$%8ÂŽ MALTODEXTRINS s Higher yields n 0%! &)"2% .542!,93ÂŽ PEA PROTEINS 0OLYOLS $# #,%!2'5-ÂŽ MODIlED STARCHES 'LUCONO $ELTA ,ACTONE s Shelf life n -ODIlED STARCHES 0OLYOLS

IMPROVED TEXTURE AND APPEARANCE s Mouthfeel and juicyness n #,%!2!-ÂŽ 02%'%&,/ÂŽ MODIlED STARCHES ',5#)$%8ÂŽ MALTODEXTRINS .542!,93ÂŽ PEA PROTEINS 0%! &)"2% s Crunchiness and crispiness n 3TARCHES PROTEINS MALTODEXTRINS 3WEET0EARLÂŠ s Colour n 0ROTEINS ',5#)$%8ÂŽ MALTODEXTRINS AND DEXTROSE RANGES

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

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

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

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

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

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

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

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

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

9C64

• = Ni

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

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

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

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

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

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

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

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

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

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

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A festival of fruit from Graceland Vika’s food goes organic

Graceland Fruit Ingredients says it has increased capacity by more than 40% in 2009, enabling it to supply more shelf-stable fruit and vegetable ingredients. In addition to fruit like cranberries, cherries and blueberries, food manufacturers and re-packagers can now choose from ingredients such as infused dried apples, carrots, corn and broccoli. In total, the company now

offers more than 45 fruit ingredie nts, ranging from infused dried fruit and vegetables, Fridg’N’Fresh long-lasting, refrigerator-stable vegetables and Soft-N-Frozen fruit, which are fruit ingredients that won’t completely freeze when used in frozen products, so they remain soft and scoopable. With red berries still a popular inclusion trend in Europe, one

Don’t miss out on miso Marukome USA, a producer of miso products, is offering visitors the chance to sample soups, salad dressings, marinades and meat rubs made from Japanese staple miso. Japanese cuisine is very much on-trend in Western Europe, and one of the key ingredients used in Japanese dishes is miso or ‘soybean paste’. Made from fermented soybeans, miso is a thick paste-like substance. It is brown in colour with a buttery texture and although it tastes salty, has a surprisingly low salt content. While the most common use of

miso is in Japanese-style miso soup, it has a ‘umami’ or taste enhancing effect which means it adds flavour to salad dressings, sauces and marinades, baked tofu, vegetable dishes and even dessert sorbets, according to Marukome. Miso is manufactured by adding a yeast mould known as koji to soybeans and other ingredients, and allowing them to ferment. The fermentation time, ranging from weeks to years, depends upon the specific type of miso being produced. Once this process is complete, the fer-

ingredient visitors might be particularly interested in is Cranberry Select, which is said to offer the look and taste of traditional infused dried cranberries at more attractive price points. Developed in response to consumer demand for a nutritious cranberry product that is value priced, Cranberry Select begins with graded cranberries, infused with natural ingredients and dried to a specified moisture range. Several piece sizes are available, including a standard SDC (sweetened dried cranberry) size, whole berry, and julienne sliced cut. Graceland says its products add natural nutrition and fresh flavour to a wide variety of consumer applications such as cereals, muffins, frozen baked goods, dairy products, trail mixes, packaged foods, salads, yogurts and more. The US-based company offers global distribution via a network of international brokers. 9D53 mented ingredients are ground into a paste similar in texture to that of butter. As part of one of the oldest and largest, by market share, miso manufacturing companies, Marukome USA is hoping to demonstrate the versatility of miso to Western food manufacturers by featuring trendsetting miso products on its stand. These include miso soups in various flavours, made from miso pastes, miso-based salad dressings in original, vinaigrette and raspberry flavours, four different miso-based grilling marinades for meat and fish and a miso dry rub for meat, poultry or fish. 9C85

regional products, from meat and fish extracts, to fruit (kiwi, cranberry and pumpkin) and vegetable (carrot and sweet onion) extracts. These, too, are featured on its FiE stand. Vika supplies its stocks to many manufacturers in the French ready meal industry, and also has a sales office in the UK. It is HACCP and BRC approved, and focuses on traceability throughout the supply chain. In-house technologies include concentration and fermentation, and the use of specific enzymes to fortify taste. Vika says that its experience with the Maillard reaction helps it to tailor specific flavours. 8A2

Benelux-based cheese and savoury ingredient manufacturer Vika Food Ingredients is going organic, with new extensions to its range of cheese powders and classic stocks. Part of the Mywo Food Group, Vika produces cheese powders, processed cheeses and analogues from its two factories in the Netherlands and Belgium. It also supplies a range of clean-label stocks, from meat and poultry to fish – including shrimp and lobster – and vegetables. Now, selected products in this range are available in organic versions. One of the latest developments at Vika is the purchase of a company in New Zealand supplying typical

Croda makes life smooth Fi Europe 2009 sees the first public appearance of Croda’s recently launched Ωmelife Smooth, a microencapsulated highly concentrated omega 3 emulsion, which the company says is ideally suited to dairy, food and beverage applications. Croda notes that the awareness of the benefits of omega 3 is rising, and believes that added-value pack claims are of paramount importance in an increasingly competitive marketplace. In July, the EFSA announced that their research had concluded that 250mg of omega 3 EPA (eicosapentaenoic acid) plus DHA (docosahexaenoic acid) was the correct recommended daily intake (RDI) in light of the most recent evidence relating to the consumption of these fatty acids in a hearthealthy population. Croda says that its develop-

ment of Ωmelife enables dairy, food and beverage manufacturers to easily achieve this level with ‘one a day’ pack claims. The company goes on to note, however, that there are many who believe that the EFSA RDI is at the low end of the scale, with some scientists saying that a level of 1000mg is more appropriate to be of significant benefit to health. 9.A23

A point of view

The future of functional foods

Kristen Borsari, global senior marketing manager, Ocean Spray Ingredient Technology Group advocates a holistic approach to wellbeing for long-term success in the market It is widely accepted that a desire for healthy, functional foods is not just a passing fad. Consumers want it all – great taste, conven-

ience and health benefits, and the food industry has had to react. In a well-informed and internet-savvy society, manufacturers cannot afford to ignore changes in attitude that impact the way people make food choices. As a result, today’s food and beverage industry is a competitive market, with healthy products and emerging scientific findings debating the advantages this nutrient versus the value of that vitamin. It’s therefore no surprise that consumers are confused and don’t know what to look for. As natural as possible, or fortified with nutrients? Fortunately, the tide is starting to turn. Ingredients that are natural and add fortification benefits play a key role and we are seeing a clear move towards preventa-

tive effects. We are beginning to see more products which focus on overall health and well-being. Food manufacturers are advised to avoid attaching themselves to passing trends, and instead focus on a long-term, holistic approach to wellbeing, such as in Ocean Spray’s ‘One Berry, Whole Body’ campaign. For example, the cranberry was originally recognised for its ability to fight urinary tract infections (UTIs). Now, a growing body of research indicates a whole host of benefits, due to the cranberry’s antioxidant levels, unique proanthocyanidins (PACs), fibre and vitamin C. When one ingredient can help benefit oral, cellular and gastrointestinal health, as well as possessing potential cardiovascular advantages, the consumer’s decision is made a lot easier. Furthermore, experts at Harvard Medical School describe

potential synergistic effects between individual components of certain foods, besides the known advantages of each nutrient. 1 Consumers find the ‘bigger picture’ more valuable. Food manufacturers who take on a holistic approach to foods, based on a strong platform of research, will be more successful in the long-term. The good news for food manufacturers is that the transition from simply ‘delicious’ to ‘delicious and good for you’ does not have to be difficult. Smoothies, health bars, and low-fat bakery products have turned healthy eating into a treat, rather than a chore and market statistics bear this out. Sales of fruit snacks in Europe, for example, have already topped $1,000 million this year.2 A three-sided approach of boosting a product’s taste, appearance and nutritional profile is the ideal position to adapt in a

crowded market. Cranberries can be easily incorporated into a wide variety of foods, boosting health benefits and nutritional value. They are extremely process-tolerant, with no colour or moisture migration and no loss of nutrients throughout production. Improving health isn’t about jumping onto each passing bandwagon; it’s about making simple, effective changes. By taking this into account, food manufacturers will benefit, too. 8C20 Harvard Medical School: Healthy Eating: A Guide to the New Nutrition. A special report from the Harvard Medical School. Boston, 2003 2 Linthicum, Lee: Finding Market Opportunities for Cranberries in the Global Food and Beverage Industry, Euromonitor presentation, 2009. 1

THE FI EUROPE DAILY 2009

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

Kündig knows its onions Carrageenan’s gelatin alternative This can mean ‘quality’ in the sense of purity of the product, he explained, but also from the perspective of corporate social responsibility. Food manufacturers and retailers are increasingly aware of all aspects of traceability and how raw materials are sourced. The investment offers customers a ‘single-source solution’, says the company. The air-dried onion can be supplied as slices, rings or smaller pieces, and is commonly used as an ingredient in ready meals, soups and other processed foods. BTZ is 40% owned by the Kündig Group and 60% by the Lichtinger family, which sources the vegetables directly from its own agricultural land. Being able to process the onion as a dried ingredient provides Lichtinger with a solution with out-of-specification produce which supermarkets will not accept as a consumer product in its own right, Kündig explained. With a head office in Switzerland, Kündig supplies a range of dried vegetables, deepfrozen fruits and vegetables, canned goods, legumes, precooked pulses, oilseeds, grains and feedstuffs. 9A22

Onion harvesting: Kündig says European produce is a form of ‘insurance policy’ regarding quality

Vegetable processor Kündig Group has inaugurated a new German factory, staking its future on local raw materials and direct quality control. European processing of onion ingredients has, in recent years, typically been based on potentially cheaper imported products. But now Kündig vegetable processing and drying company Bayerische Trockenzwiebel (BTZ) has established a new plant in Bavaria. Group owner Beat Kündig said: “Our products may be slightly more expensive than imported onion from producing countries such as India, China and Egypt, but you could see this as a form of ‘insurance policy’ with regard to quality.”

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The Carrageenan Company is showcasing what it describes as a newly-developed, cost-effective carrageenan blend. CarraJell TM 98 is designed for use in frozen dessert mixes, fruit fillings, glazes and cakes. The product, says the company, forms clear gels with an elastic texture with minimum syneresis, and has a bland taste and will not mask the other flavours in the fin-

ished product. It is said to be completely soluble in water at temperatures between 80°C and 90°C, and sets at room temperature without refrigeration. According to The Carrageenan Company, CarraJell TM 98 is a good non-animal-based alternative to gelatin for such formulations. It is now available for sampling and to fill orders. 9.D49

Jeneil opens European factory Cheese and dairy flavour producer Jeneil is using FiE09 as a chance to spread the word about the benefits of its new production site. Previously operating just one site at its headquarters in Wisconsin, USA, in summer, Jeneil opened a new production facility in Bavaria, Germany. It says the reason for opening a factory in Europe is to serve the increasing demand for Jeneil products from the world market. Now it has production capacity in two continents, Jeneil says it is able to offer a massively enhanced service to customers, including short distance shipments and often lower tariff costs as well as greater flexibility and the ability to consider individual require-

ments. Besides production facilities, the new site includes extensive research departments and application facilities. Jeneil specialises in production of natural cheese and dairy flavours and has more than 30 years of experience in flavouring and fermentation processes. One of its main areas of expertise is Enzyme Modified Cheese (EMC). EMCs are natural cheese flavours which are derived from cheese through an optimised fermentation process. Another area in which Jeneil is active is natural butter flavours and starter distillates. In contrast to most flavour houses, Jeneil only uses raw materials from natural source milk. All products are natural and GM-free. Besides flavours, Jeneils counts antimicrobial agents, components for cheese analogues, Natursoy instant soy drinks and starter cultures for salami production among the products in its portfolio. 9C86

A point of view

You can taste the difference Eamonn Burke of Kerry Ingredients & Flavours talks about the importance of great taste in today’s food and beverage market. Consumers crave great tasting, convenient, yet healthy food. These demands have been compounded by a renewed focus on home cooking owing to a combination of increased health awareness and the current economic conditions. However, no matter how convenient or healthy the food, consumers simply will not eat it unless it fulfils their taste expectations. Taste is a fundamental constituent of food and manufacturers must use it to add value. This reality, together with the imminent introduction of revised legislation on flavours, presents huge challenges for manufacturers. According to recent research, over 80% of people say that flavours from natural ingredients will be the most important trend within health over the next five years. New trends that favour exotic tastes do not mean traditional favourites are losing out – they are retaining their position in the market thanks to the comfort mega-trend. Consumers frequently seek familiar flavours with positive and often nostalgic connotations. For example, authentic savoury tastes can be used to add character to foods such as ready meals, sauces, appetisers or seasonings – while simultaneously reducing salt/MSG and enhancing mouth-

feel. Similarly, innovative meat flavours can be used to provide prepared meals or soups with the unrivalled taste authenticity of cuisine from the most distant corner of the globe while adding vital application specific functionality. Dairy flavours are one of the most commonly used across the food industry. They impart natural cheese, butter, cream and cultured dairy flavours in a variety of applications from bakery to confectionary. Take the cheese market as an example. As with many other categories, one of the key trends in this market is health. This has fuelled the rapid growth of ‘low-fat’ alternatives. However, as we know, reducing fat has a detrimental effect on that authentic cheese taste consumers know and love. Kerry’s range of FlavorTone, Beatreme and Mastertaste flavour solutions can compensate for this by providing the authentic flavour profile consumers expect from cheese, as well as an array of valueadded benefits: clean label, creamy mouthfeel; consistency, format flexibility, stability, cost efficiency and excellent taste. In today’s competitive industry, it is vital that manufacturers rise to the taste challenge. With the added support of expertise in a wide breadth of technologies, Kerry Ingredients & Flavours are ideally positioned to deliver taste and ingredient combinations that provide customers with that illusive ‘one-stop’ solution. 8M5

THE FI EUROPE DAILY 2009

Milk powders for chocolate by LSM French dairy Laiterie Saint Malo (LSM) is benefiting from its integration into the SILL food business, building a wider base for its export of roller-dried milk powders for chocolate manufacturers. The company, based in northwest France, was acquired by SILL group a year ago, having invested in a new ‘hatmaker’ roller-drying milk powder production facility four years earlier. Sales manager Bernard Soazig explained: “The process yields a milk powder in flakes, used

specifically for chocolate production. The texture of the milk powder and the high fat-free content of around 80% facilitates the conching process, and the high drying temperature also enables us to guarantee a very low microbiological count.” One benefit of the technology is that it produces a more homogeneous product, and is not subject to seasonal changes in flavour, as can happen with spray dried milk powders, LSM argues. The company says it is one of

the heaviest independent European investors in the ‘hatmaker’ roller-drying technology for milk, and produces around 20,000 tonnes of these specialist milk powders a year. “We offer tailor-made milk powders according to our customers’ specifications, with a fat content from 5% to 42%, with the possibility of adding ingredients such as whey, sugar, caramel, cocoa, and so on,” said Soazig. The company also produces block milk and milk chocolate crumb.

LSM estimates that it sells one third of its production to French customers, one third around the rest of Europe and the remaining third outside Europe. The Brittany-

Naturalpha Boesch Boden Spies launches Bolasco opens NCNC The team at fruit supplier Boesch Boden Spies (BBS) is launching its Bolasco brand at Fi Europe 2009.

The BBS team gets ready for launch

The European health and nutrition claims legislation means food and functional ingredient producers have a growing need to support their products with human clinical studies, which is why Naturalpha has opened its Clinical Nutrition Centre (NCNC). The centre is based in the Nord-Pas de Calais region in the north of France, and is entirely dedicated to human clinical trials in nutrition. Naturalpha says its location enables it to draw on a rich regional volunteer database with specific nutritional needs; this regional population has the highest prevalence of overweight, obesity, diabetes and more globally cardiometabolic disorders in France. Naturalpha says in launching the centre, besides helping international organisations conduct trials, it hopes to impact on the nutritional practices of the regional population. Naturalpha’s Clinical Nutrition Centre is located in a major hospital in Lille, with 250m2 facilities that include investigation, consultation, preparation and product storage rooms. It offers a team composed of doctors, nurses, Clinical Trial Managers (CTMs), clinical research managers and statisticians. The main purpose of the centre is to help customers with their health validation approach, by conducting clinical trials independently. Building the scientific dossier of a product is key under the new regulation on health claims and in the light of the recent opinion issued by The European Food Safety Authority (EFSA) – and is something not many food and ingredient companies have experience of, Naturalpha points out. In contrast, Naturalpha is an international consulting and R&D company that specialises in nutrition and health. 9B56 THE FI EUROPE DAILY 2009

The team at fruit supplier Boesch Boden Spies (BBS) has launched its Bolasco brand at Fi Europe. Combining BBS’s long experience

in delivering fruit solutions with a new partnership approach, the company says that Bolasco sets out to tap into the enduring popu-

larity of the health and wellness trend by advising manufacturers on the added-value functionality of its fruit ingredient portfolio. The BBS Bolasco brand represents major global ingredient companies, including cranberry giant Ocean Spray, fruit specialists SunSweet and Chiquita and almond leader Blue Diamond. The expert research, applications and marketing support available through Bolasco, says the company, offers manufacturers a valuable additional product development resource. Bolasco’s varied ingredient portfolio also offers food manufacturers a high degree of flexibility, according to BBS, with customis-

based SILL group has interests in fresh dairy products, powdered and UHT milk, fruit juices, ready meals and soups. 9B46 able ingredient packages to suit a wide range of applications and budgets. “Bolasco goes far beyond the realm of supplying fruit and other inclusions,” said Michael Rund, director of Boesch Boden Spies. “We work closely with our supplier network and global food manufacturers to identify key trends, offer technical advice on ingredient functionality and provide applications support to bring successful new products to market.” Boesch Boden Spies was founded in 1913 and is based in Hamburg, Germany. As well as supplying fruit ingredients, the company’s service offer extends from documentation, logistics and packaging to market research, R&D support and applications consultancy. 8B19

GNT’s invitation to its ‘Garden of Colour’ GNT is once again inviting visitors to look round its ‘Garden of Colour’, which it has stocked with vibrant fruits and vegetables. The German company uses the ‘Garden of Colour’ concept to demonstrate that all of its natural colouring concentrates are sourced from ‘nature’s garden’. Food manufacturers are increasingly seeking to avoid ‘artificial’ colours or those that have to be labelled as additives. The company’s Exberry brand of colouring foodstuffs are pro-

duced directly from edible fruits, vegetables and plants using physical processes. GNT says they provide the most natural and healthy way to achieve a full spectrum of stable colour shades in food and beverage products. 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 many natural colours is that they do have technical limitations – heat, oxidation, light, pH and interaction with other

food ingredients can all affect colour performance and stability. GNT, however, insists Exberry concentrates offer excellent characteristics for the colouration of food and beverages, describing them as brilliant, versatile, and importantly, natural for those wishing to avoid any added colours. Visitors who visit GNT’s gardenlike stand at FiE this year are being offered refreshing drinks and food to demonstrate the versatility of Exberry fruit and vegetable concentrates. D54

Fruity ‘lil number from Obermeilen Most visitors to Fi 2009 will have sunk a couple of beers during their stay in Frankfurt, but how many have tried raspberry beer? Those who haven’t should pay a visit to Obermeilen’s booth. The Swiss company is offering visitors raspberry beer, or for tee-totallers – a refreshing grapefruit beverage – to illustrate its range of fruity flavours. Founded in 1918, Obermeilen develops and produces flavours, extracts, powders, beverage preparations and food compounds. In flavours, the company specialises in fruity liquid flavours and

so-called ‘brown’ flavours such as caramel and chocolate flavours. Depending on the application, it will recommend natural or nature identical flavours. Obermeilen says its flavourists are able to create the flavours in a way that allows them to take certain factors like the baking process or a high fat content into account, while retaining the desired natural taste of the fruit or berry in question. Beverage bases for alcoholic and non-alcoholic drinks are another of Obermeilen’s areas of expertise. Besides beers, juices

and still and carbonated soft drinks, with demand for functional drinks rising, the company will also work with ingredients such as vitamins and minerals for sport drinks, and tea extracts or dietary fibres for wellness drinks. Obermeilen says the transparency of the drink is the major requirement in the development of colourless and coloured bases for clear beverages. Choosing the right fruit juice concentrate that does not lead to cloudiness or sedimentation in the end product allows the customer to produce clear juices, spritzers, lemonades or trendy near waters. 8K50 35

Iberfruta has fruit in many forms Aromatech shows Aroma-T

Companies looking for a source of pureed, concentrated, pulped, cubed or sliced fruit may find what they are looking for at Iberfruta’s booth. The Spanish company is building on its range of semi-finished fruit products by increasing the number of organic fruit products in

its portfolio, adding vegetable products to its range and introducing fruits purees with no added citric or ascorbic acid. With its productions facilities strategically located in fruit growing regions in Spain, France and Morocco, Iberfruta has been turning fresh fruit into semi-finished

products for the last 15 years. Its products range from cubed pears, to pulped orange, blackberry puree, strawberry concentrate and halved peaches. All the fruit is kept in its natural state, using aseptic packaging and freezing to preserve the original flavours, colours and aromas. A dedicated research and development department is charged with discovering new concepts, varieties and product ranges for the market, thus establishing new trends. This year, Iberfruta was awarded its higher level International Food Standard certificate. The company is also ISO 9002, HACCP and kosher certified and its sites in Navarra, Huelva and Morocco are organic certified. 9B71

New report on Chinese starch industry Many Western companies are keen to either source ingredients from the growing number of manufacturers in China, or sell their ingredients into this dynamic market. One sector of particular interest to Western firms is the starch market, as China’s starch output has kept growing rapidly, with a CAGR (compound annual growth rate) of about 17% since 2001. The country has become one of the world’s leading starch producers since it achieved output of over 10 million tonnes in 2005. Giving these companies valuable insight into China’s starch industry is a new report from CCM International. Entitled the ‘Future of Starches in China’, this 200 page report will be available from the end of November 2009. CCM

says it focuses on the latest developments and future trends in China’s starch industry, providing comprehensive analysis based on systematic data and unbiased understanding. It covers the development of the market over the past 5-10 years, as well as future forecasts for the next 5-10 years. This report investigates all types of starches, not only corn starch. It covers the whole industrial production chain from raw material supply to end products. For each industry/product, detailed data and exclusive analysis on such aspects as output, key players, market shares, production capacity, technology and trade situations are provided. Scientific methodologies and various data sources have been used to ensure the credibility of the report, says CCM.

declared as ‘caramel’, and provide a caramelised and roasted note to the final product. Innovation in the dairy desserts sector prompted Nigay to broaden its range of caramel-based sauces, but the company also claims to be inspired by the shifting requirements of the confectionery and ice-cream industries. Here, crèmebrulée-type caramel pieces and

New for the Aromatech Star Flavours ranges is the Iced-Drinks range. It includes a range of readyto-drink teas (iced-tea) and coffees (iced-coffee). This new range has been developed in response to consumption trends in soft drinks, according to the company. Aromatech says that some iced-tea flavours such as herbal tea, organic blueberry, mango, organic peach and tchaï are already available, while raspberry, vanilla, macadamia, hazelnut, caramel, cocoa and orange and chocolate have been developed as iced-coffee flavours. 8E57/3

Azelis expands into Turkey

Questionnaires, telephone interviews, site visits and face-to-face interviews have been conducted to collect the information, most of which is presented in tables and figures, accompanied by analysis. 9.1G23

Nigay: producers of caramel by design Nearly half way through a major capital investment programme, French family-owned caramel producer Nigay is building on a diverse product range in areas such as caramel colours, caramel-chocolate and caramel-fruit sauces. The investment project, which began in 2007 and is due for completion in 2012, is allowing increased production in a number of areas, including colours. Nigay calls itself a designer of aromatic caramels, caramel colours and specialties. The company says that, to meet the increasing demand for natural products and substitute caramel colours, it is increasingly supplying ‘burnt sugars’. These can be

Among the many products the company has on show, Aromatech is featuring a range of flavours developed for tea and infusion. Named Aroma-T, these flavours are available in both liquid and granule forms in order to meet the technical requirements of leaf spraying and tea bag packaging. Dosages are standardised between liquid and granule versions to facilitate their use. The range is available in three forms: organic, natural and nature identical. Bergamot, lemon, red fruits, mint, vanilla, jasmine, peach and pomegranate are some flavour examples of the Aroma-T range, with, says the company, organoleptic profiles specifically developed to meet worldwide consumption trends. Aromatech points out that its granulator and spraydryer pilots allow the company to offer customers a range of types of trials in real production conditions.

toffee inclusions in various sizes are supplied. Nigay claims to use premium, innovative, yet cost-effective ingredients, such as milk, cream and salted butter. For special healthy or dietary positionings, the company has created a range of toffee pastes, including high-fibre, lowsugar and low-fat options. It has even developed a zero-sugar caramel sauce. On the sustainability side, Nigay says it now offers Fair Trade and organic products. With regard to quality control, the company says it implemented a fully certified quality and safety management programme in February 2009. 8B7

Azelis Food & Health, who distribute speciality ingredients and additives for food applications across 26 European countries, has announced the appointment of Tara Kimya to undertake development of the Turkish food market. In the first stages, the company says that it is planned to target the local Turkish market with Azelis’s Basic Ingredients concept. “This further expansion opportunity for our product portfolio is in line with our strategy when we joined the Azelis Group,” said Ebru Telli, managing director of Tara Kimya.

“The Turkish market was a blank area in our regional coverage,” said Tonio Grassmann, international business director of Azelis Food & Health. “Now, with Tara Kimya’s activities, we will be able to offer to our principals access to this highly interesting market also. With the market knowledge of a well established company like Tara Kimya and the expertise of the distribution activities of Azelis Group, we will be able to offer the full service package to further grow in the market.” 8M25

Taura’s ultra rapid concentrate Taura Natural Ingredients is packing a fruit punch with its latest Ultra Rapid Concentration (URC) product format, shown for the first time here at FiE 2009. The new URC formulation concentrates 700g of fresh fruit into 100g of finished product, in the form of a puree with no added sugars. CEO Peter Dehasque claimed: “This is the highest fruit content product available on the market today – an industry first.” Dehasque added: “The URC formulation has been developed in response to a rapid increase in demand for 100% whole fruit ingredients by manufacturers looking to add nutrition and natural goodness to their snack and confectionery products.” Taura believes that consumers are more aware of nutrition, but at the same time have less time, and so are looking for snacks and prepared foods which are healthy and natural in origin. But also, they are on the lookout for novelty and

diversity in the snacks they buy. The company argues that the ultra-high fruit content and functionality of concentrated products such as its URC range is facilitating the development of new fruitbased product concepts. Supermarkets already stock many fruit-based snacks with premium positionings, and nutritional claims such as ‘one full portion of fruit per serving’ and ‘no added sugar’. Taura has been processing fruit internationally for over 30 years. 8C55 THE FI EUROPE DAILY 2009

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

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TasteTech makes for a longer life Encapsulation specialist TasteTech is introducing new options with stabilised menthol, and in the baked goods sector is demonstrating how controlled-release (CR) sorbic acid can prolong shelf-life. The company says it has produced a new 95% Stabilised Menthol Powder with ‘some fantastic benefits’ for use in the confectionery and chewing gum industries. These benefits include the fact that, unlike standard menthol, this stabilised version will not recrystallise. It is said to be easier to handle, and up to four times stronger than spray-dried or plated equivalents. TasteTech also offers encapsu-

Decagon launches the AquaLab DUO Decagon Devices has introduced what it says is the world’s first allin-one water activity and moisture analysis measurement system at Fi Europe this year. Designed to maximise processed food production while cutting costs, the AquaLab DUO is said to make it possible to measure water activity and moisture content simultaneously. Decagon says that to measure moisture content using water activity requires an understanding of the relationship between the two parameters. This relationship, referred to as the moisture sorption isotherm, is complex and unique to each product type. It must be

determined experimentally by measuring water content at several water activity values. The company says that its AquaSorp isotherm generator can rapidly generate robust isotherms with unmatched data resolution. Once the isotherm has been generated, it can be loaded into the AquaLab DUO and used to indirectly determine moisture content based on a water activity measurement generated by the AquaLab DUO. During FiE yesterday, Decagon Devices presented a seminar on water activity and moisture sorption isotherms. This included an introduction to multiple applications for

BHJ focuses on Scanpro The focus for Danish company BHJ Protein Foods today is its Scanpro range, which BHJ says delivers the functionality needed by meat processors in a wide range of applications. Depending on the functional behaviour meat processors are looking for, BHJ says that the Scanpro range offers a variety of solutions: enhancing the quality of meat products, boosting the competitive advantage or combining ingredient needs in one solution. According to BHJ, Scanpro Advanced solutions are highly functional ingredients used as technical ingredients in meat prod-

ucts, in combination with, or as a substitute for, other functional ingredients and raw materials – to enhance the quality of meat products. The benefits claimed include improved product texture, reduced purge and improved juiciness.

both water activity and sorption isotherms in areas such as shelf life, moisture migration, temperature abuse, phase changes, and packaging predictions. Also addressed were new strategies for moisture control using isotherm information for food engineering and product development; how to use water activity for compliance with FDA regulations; how water activity affects microorganism growth and survival; how to make preservative-free formulations using a hurdles approach; and how to control/adjust water activity to optimise product quality. 9C79 Scanpro Natural solutions are functional animal proteins used as an alternative to part of the production meat – to boost competitive advantage, says the company. All are animal proteins that, says BHJ, reduce formulation costs, improve texture and deliver consistent performance. BHJ’s third offering is Scanpro Intelligent solutions, which are protein compound systems based on animal proteins and are used as an alternative to other functional ingredients in meat products. Cost-in-use based on functionality is optimised, says the company, to meet various ingredient needs. Consistent quality and performance, convenience and cost-effectiveness are said to be some of the direct benefits. 8Q5

Norway’s Bakers chooses Denomega Segmentation is, according to marketing gurus, a key principle – address specific markets and niches, so that their needs can be precisely identified and relevant products developed. That phenomenon has delivered success to Denomega Nutritional Oils, which has announced that customer Bakers (Orkla) – Norway’s leading manufacturer of bread and bakery products – has launched the sec38

ond bread in the co mpany’s ‘Naturally Healthy’ bread series containing Denomega’s Omega-360 Pure Mix. This bread is targeted at school children as part of their lunch meal, while the first Omega-360 Pure Mix fortified bread targets the adult population promoting heart health. In response to the latest trends in EPA and DHA omega 3 fortification, Denomega says that it continues to expand its taste-free

offering with Omega-360 Pure Mix, which it says is a unique solution for the bakery industry. “It is great news that the biggest players in the bakery markets now recognise that fortification with EPA and DHA omega 3 from marine sources provides consumers key health benefits,” said Denomega’s sales and marketing director, Jan Haakonsen. 9.1E9

lated food acids and sweeteners, from malic and citric acid to sucralose and acesulfame-K. These can be used alongside menthol to improve flavour and protect against moisture absorption. While calcium propionate is the mould-inhibitor most commonly used by bakers, TasteTech says that its controlled-release sorbic acid offers ‘significant improvements’. Traditionally, sorbic acid could not be used in bakery because it undermines the effects of yeast. But with CR technology, these problems are overcome, says TasteTech. The company describes sorbic acid as ‘an excellent anti-mould agent with neutral taste’. Combined with CR, it allows bread to remain mould-free for up to 14 days, it says.

In the encapsulation process, the sorbic acid is coated with a layer of vegetable fat to create a free-flowing power, easily blended with other dry ingredients. This ensures that the acid is not released during the proving process, but only during baking. Taking the encapsulated sorbic acid route can significantly reduce the amount of yeast required for baking. Calcium propionate is known for its yeast retardation properties, says TasteTech. This in turn can necessitate the use of up to 40% more yeast to compensate for this effect. In addition, the use of encapsulated sorbic acid avoids any need for spraying potassium sorbate on to the crust of the bread, as a way of inhibiting mould growth there. 9.1G12

Capsulæ’s successful year “Our presence as an exhibitor at Food Ingredient Europe 2009 is evidence of three years of success in a growing and demanding market,” said Arnaud Picot, general manager of French microencapsulation company Capsulæ. “We’re on our way to doubling our turnover for the third consecutive year.” The company says that it develops for its partners, via microencapsulation, practical and cost-effective solutions that facilitate the use and optimise the performance of their active ingredients and compounds. Microencapsulation includes all the technologies that allow the coating or entrapment of active ingredients inside individual particles – ranging from a few microns to a few millimeters – and is used as a potential solution to solve specific technological problems, leading in most cases, says Capsulæ, to the development of new products or innovative processes. Encapsulation of an active ingredient has four main objectives that can be combined, says the company. These are immobilisation of, for example, volatile compounds such as essential oils; protection or stabilisation against adverse environmental factors including the protection of vitamin E from oxidation,

light, and high temperatures; controlled/sustained release as in, for example, probiotic bacteria during intestinal transit; and functionalisation or structuration such as the conversion of liquids to solids, taste or odour masking, improvement of powder flowability and so on. Capsulæ claims specific expertise in dripping technologies, allowing the production of ‘monodispersed’ microcapsules with different final structures such as solid beads, hydrogel beads and capsules with membrane; emulsification technologies, more specifically in a continuous mode using static mixers, with formation of capsules by gelation, coacervation, interfacial polymerisation or solvent evaporation; and coating technologies, in fluidised bed or pan coaters, using solutions or latex, hot melt materials and dried powders. 9B46/8

Dabur promotes guar gum Cornstarch – or cornflour, as it’s known in the UK – is widely used in domestic cooking as a thickening agent. For commercial food manufacturers, however, the search is always on for something better. That ‘something better’ could be guar gum, which is claimed to be eight times as effective as cornstarch in emulsifying applications. Companies interested to know more about its properties are heading to the Dabur stand. One of India’s largest guar-based product producers, with an annual output of over 7,500 MT,

Dabur has been in the guar business for over a quarter of a century. Its manufacturing unit located at Alwar Rajasthan is HACCP and ISO 22000 certified, and the company owns 16 manufacturing units including locations in India, Nepal, Bangladesh, UAE and Egypt. Dabur currently exports to over 50 countries around the globe. Dabur produces a variety of guar gum products. Among them are ultra low viscosity depolymerised guars which the company says enjoy an excellent reputation. 9.1F36 THE FI EUROPE DAILY 2009

What's in an orange juice?

Along with other good things, oranges contain amino acids, the building blocks of protein. These include aspartic acid and phenylalanine, exactly the same amino acids as we use to make AminoSweet速 aspartame. So whether it's in soft drinks, dairy products, confectionery or tabletop sweeteners, AminoSweet brings nothing new to our diet. Except a pure sweet taste without calories.

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

Only sugar tastes as good

IDI does away with whey separation GN goes nuts for hazels

In the current climate, manufacturers in all parts of the food industry are looking to cut production costs. French firm IDI has answered this call with a new technology for fresh cheese production.

Marketed as Cheasing’Up, the technology simplifies production by eliminating the need for whey separation. Benefits for cheese producers include a guaranteed 100% yield, fewer production steps compared to a traditional production process, and significant cost savings. The technology can be used in the production of many fresh cheeses, including quark, cream cheese, feta, burgos and spreadable processed cheese. It can also be used in conjunction with IDI’s Promilk ingredients, which can be used to develop specific textures and tailor-made products. Besides showcasing its expertise in cheese production, IDI is also demonstrating its functional solutions for the meat market. Prochef MD dairy proteins can replace caseinates and other ingredients traditionally used in

cooked meats such as meat paste, mortadella, ham, poultry, steak and chicken nuggets. These not only enable more economic emulsions to be produced from chicken skin and vegetable fat, they stabilise reformed meats like nuggets, merguez sausages and mortadella, enhance water binding properties and reduce the meat content. In addition, IDI claims the range brings texturising properties to cooked meat, retains its juicy character and enhances its taste. Another cost saving solution from IDI is Prochef DR, which can be used to replace the egg yolk in mayonnaises and dressings. Eliminating egg from these products means storage is easier as the products can be kept at room temperature. 8C6

Fiberstar leads by example One of the real benefits of attending a show like Fi Europe is to see what the industry is doing – and being exposed to possibilities that might previously have not been considered. On the FiberStar stand, the company is talking to visitors about the broad range of new applications for its Citri-Fi emulsifier and stabiliser. For some customers, says Fiberstar, the motivation comes from the desire to lower the cost of fat ingredients such as oil, shortening and butter. By replacing a percentage of these ingredients with Citri-Fi and water, Fiberstar says that its customers are able to not only reduce costs but also make healthier foods. An example given by Fiberstar is that of sweet dough producers who use Citri-Fi to replace up to 30% of their formula fat with Citri-Fi and water. Other customers, says the company, use it to replace from

10%-50% of the formula fat, adjusting the replacement level until they reach just the right level of fat replacement where taste and texture are not compromised. Fiberstar well understands that it’s examples of real applications that sparks potential customers’ imaginations. Another that the company quotes is one in which Citri-Fi is being used to control moisture migration in vegetable toppings on frozen pizzas, claiming that adding Citr-Fi 100 at rates as low as 0.17% of the total weight of reduced moisture vegetables results in a significant reduction in syneresis and crystal forming during freezing. A further illustration of how Citri-Fi can be used is provided by a biscuit producer that was having trouble maintaining the stability of its fruit fillings during baking. The company had tried traditional stabilisers such as starches and high

And the next big thing is… First, king of the superfruits was cranberries. Then it was the turn of the acai, and then the mangosteen. Next up, according to exhibitor Ecuadorian Rainforests, is the maqui berry, which the company sources from Chile. Also known as the Chilean wineberry, this tiny purple berry is said to have the highest ORAC (Oxygen Radical Absorbance Capacity – a test applied to assess the quantity of antioxidants that give many ingredients their healthy attribute) value of any of the superfruits. It is native to the Patagonia region of Argentina and Chile, flowers in May and its seeds ripen from August to September. The leaves of the maqui have been 40

The maqui berry is the next big thing, according to Ecuadorian Rainforests

used to treat throat troubles and ulcers among other ailments. On muscular fibres, it has been shown to have a relaxing effect, while it is also reported that intestinal tumours, tonsil inflammation, burns and diarrhoea are also positively affected by maqui.

temperature pectins, says Fiberstar, but the fruit fillings boiled over – as well as cost being increased and taste compromised. Citri-Fi 200 provided the solution. Egg replacement in muffins, meat fillings and injected meat products, ice creams and soups are all potential applications for Citri-Fi, says Fiberstar. 9D69/9D71 According to a clinical study conducted by the laboratory of nutrition and bromatology in Salamenca, Spain, ‘the relatively high anthocyanin content and the important presence of polar polyglycosylated derivatives makes the fruits of Aristotelia chilensis [the maqui berry] an interesting source of anthocyanin extracts for food and pharmaceutical uses’. Another study quoted by Ecuadorian Rainforests and conducted at the University of Santiago, Chile, determined as follows: ‘We found that the endemic Chilean berry Aristotelia chilensis has higher phenol content and scores better for total radical-trapping potential and total antioxidant reactivity in vitro antioxidant capacity tests, when compared to different commercial berries.’ 9C83

With their role in maintaining heart health, low saturated fat content and high antioxidant, fibre and vitamin content, hazelnuts are very much in favour with health-conscious consumers. Food manufacturers looking to capitalise on the popularity of hazelnuts should pay a visit to GN Company, one of the largest hazelnut processors in Georgia, USA. From natural and roasted kernels, to hand selected in-shell nuts for snacking or chopped nuts for inclusions, the company processes a range of hazelnut products at its facility in western Georgia and exports to Asia and the EU. The facility is certified to ISO

9001:2000 and HACCP/ISO 22000:2005 standards and the nuts contain no chemical additives. GN Company’s product portfolio comprises: in-shell natural hazelnuts packed in 30kg polypropylene bags or in 40kg, 50kg and 80kg Ijira oil treated jute bags; hand sorted fresh natural hazelnut kernels packed in 40kg, 50kg and 80kg Ijira oil treated jute bags, and 1000kg air permeable polypropylene big bags; fresh roasted whole hazelnut kernels packed in 20kg vacuum bags in carton boxes; and chopped roasted hazelnuts and light roasted hazelnut meal. 9B12

Pronex broadens range

Natural colours may be considerably more expensive than their synthetic counterparts but food manufacturers operating in today’s industry have to listen to the consumer, and the consumer wants natural. Despite the irrational basis of many assumptions, consumers are often suspicious of synthetic colours. Synthetic colours are water or oil-soluble dyes made by chemical processes. The raw materials are largely derivatives of naphthalene. Natural colours, by contrast, are extracted from different types of natural sources by a variety of means, typically using

water or another solvent, followed by purification or drying. Besides technical limitations in terms of pH, light and heat stability, natural colours have limitations in terms of the colours that can be created. A natural blue, for example, is particularly difficult to produce. Pronex, a major manufacturer of cochineal and annatto colours, is launching three new products that it claims will change the present spectrum of available reds. The first is its natural carminex red ‘allure shade identical’ and the second is its natural carminex red ‘ponceau shade identical’. 9E39

A point of view

A new face for Sensus

Sensus has refreshed its corporate identity, as the company’s Kim van der Vorst explains Sensus has long been recognised as an innovative, professional company with strong focus on customer support. The new corporate identity is designed to reflect these qualities more effectively. Sensus produces inulin. Sourced from natural chicory roots, Sensus inulin is becoming the soluble dietary fibre of choice for food and beverage manufacturers around the world. Inulin enhances the taste and texture of a host of foodstuffs ranging from dairy and bakery products to drinks and ice cream. And

thanks to its prebiotic effect, which promotes the growth of beneficial bacteria in the colon, inulin also has undisputed health benefits. Inulin is low on calories and provides that satisfied feeling after a meal – making it ideal for food products that focus on weight management. It also increases the absorption of bone-nourishing calcium. But Sensus is not only a producer of inulin. We believe that every customer is unique. In line with this, we provide our customers with market know-how and tailor-made support on product, nutritional aspects, application, legislation and claims. Sensus believes in close involvement – and in sharing know-how and expertise at all levels in the organisation. We make inulin work for you. 8L15

THE FI EUROPE DAILY 2009

Bouwhuis is eggcited Gelita’s old solution to a modern problem

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To the average Fi Europe 2009 visitor, an egg is an egg is an egg. For exhibitor Bouwhuis Enthoven, though, an egg represents a myriad possibilities – whole eggs, whole egg powder, egg yolk, egg yolk powder, egg white, egg white powder, crystallised egg white and so on. Moreover, depending on customer requirements, the eggs in question can be from a variety of farming systems including freerange, barn or organic; can be manufactured with additives such as salt or sugar and can even comply with different religious supervisions. The company points out that egg yolk is a natural emulsifier and an essential ingredient of many foodstuffs, and that colour and nutritional value also play an important role: in mayonnaise and sauces, egg yolk is the ingredient that provides the product’s taste and stability, and egg yolk is an essential ingredients in some baked products. Egg yolk, says Bouwhuis, is what provides that lovely feeling in your mouth in the case of ice cream. Egg white, on the other hand – as anyone who has ever cooked meringues will testify – can add airiness in applications such as biscuits. The company says that its

years of experience and unique production process, in which the natural, functional properties of the chicken egg white are enhanced, enables it to supply an egg white powder for every application. Bouwhuis Enthoven also offers a lysozyme that can be used as a specific preservative against Grampositive bacteria in many foods and stimulants. Familiar applications are in cheese (to prevent abnormalities due to gas formation as a result of the development of Clostridia) and in wine (to prevent abnormalities due to the development of lactic acid bacteria). 8B6

Fat reduction is an ongoing challenge for the food industry and as yet, no one seems to have come up with a perfect solution. Could it be though, that the answer lies with an ingredient that has been around since before obesity was even a crisis? Gelatine is a highly purified protein that has historically been used as a gelling, binding and whipping agent, a stabiliser and emulsifier, and a film and foam former. However, Gelita says gelatine can be more than just a texture improver – it can also act as a fat replacer and help boost a product’s nutritional profile. Gelita gelatine enables air or

water to be incorporated into a product. This means that the same product volume can have significantly fewer calories and far less fat. This simple method does not affect taste, according to Gelita. Quite the contrary – texture and mouthfeel are improved. Further the net energy gain of proteins is proven to be lower than that achieved when consuming carbohydrates. Gelita says its gelatine is ideal for replacing a large percentage of a product’s fat content since it is able to bind with large amounts of water. The company says gelatine can create a fat-like matrix in emulsions which exhibits shear-thinning properties and creaminess that are

Quality upgrade for Ter Hell German supplier Ter Hell has added to its human food activity by seeking certification under a quality scheme for feed additives. According to the company, the European Association of Feed Additives and Premixture Operators has established an international standard for producers and suppliers in this sector, the Feed Additives and Premixtures Quality System, or FAMI QS.

In order to meet the association’s standards, Ter Hell has signed a contract with independent auditor TÜV Nord, and expects to be certified by the end of November 2009. Ter Hell’s range spans a wide variety of products, from sweeteners and flavour additives to thickeners and preservatives. The Hamburg-based company says it

similar to fat, for example in cheese or imitation cheese. 8L23 has been trading in the food sector for 15 years, and it now “plays an essential role in the overall corporate strategy”. Both petfood and livestock feed have become important sales channels for Ter Hell. “Hence, preparations in the food department of Ter Hell are running at full speed to bring additives for the petfood and animal feed industry to market,” the company explained. 8L85/8M80

8E11

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the FI eUROPe daIly 2009

Glanbia highlights new developments Plant-derived omega 3

Glanbia Nutritionals is showcasing its turnkey product development capabilities with three distinct products at FiE09: an energy gel, an omega 3 enriched cookie and a memory boosting beverage. It says the prototypes are fortified with easy-to-use ingredients that tap

into current consumer trends without affecting the taste or colour of the product. Competition in the performance nutrition sector has reached unprecedented levels. New formats such as energy gels offer manufacturers fresh opportunities. Glanbia Nutritionals has developed a citrus flavoured energy gel that is based on a micronutrient premix containing an energy shot of taurine, caffeine and B vitamins. The product also contains green tea extract which can help protect against free radical damage. The off notes common to fishsourced omega-3s have traditionally provided a barrier to innovation. Glanbia Nutritionals has developed a cookie prototype fortified with UltraGrad, which it claims is the only dry powder ingredient offering ALA, EPA and DHA omega 3 fatty acids. UltraGrad’s patented blend of flax and fish sourced EFAs offers

manufacturers of fortified foods a process tolerant, clean tasting omega-3 solution. The ingredient harnesses the antioxidant power of flax to encapsulate the fish oil, avoiding any fishy off notes in end products and instead providing a ‘nutty’ and ‘toasted’ sensory profile. Previously developers have struggled to fortify their beverages with vitamins as typical premixes can alter the colour of their products. Glanbia hopes the ‘memory boosting’ beverage will highlight its ability to deliver premixes that are clear in appearance. The beverage contains high levels of vitamin C which protect neuronal cells against oxidative damage, while added B vitamins maintain brain function. The high levels of these nutrients are believed to improve cognitive performance and raise concentration and alertness levels. 8M11

Denk Feinchemie offers goat whey protein In line with its strategy of offering a broad range of internationally sourced ingredients from around the world, Denk Feinchemie has announced that it is the European representative for Milk Specialties Global, who are headquartered in Eden Prairie, Minnesota.

In September this year, Milk Specialities Global announced a new goat whey protein concentrate, which the company says is approximately 70% protein and offers customers an alternative to bovine whey protein concentrates.

The goat whey protein concentrate – which is said to be naturally abundant in milk minerals – goes through a milk filtration process creating, according to the company, an undernatured product as nature intended. 9B13

Natural sweetener for beverage blends Israeli company Galam Group is demonstrating its expertise in creating natural sweetener blends for low or no sugar, low calorie and ‘suitable for diabetics’ beverages, as well as beverages that can reduce GI (Glycaemic Index). All the sweetening systems on show centre on the company’s crystalline fructose sweetener, which is marketed under the Fruitose brand. Besides being the sweetest natural sugar, fructo se can also reduce the Glycaemic Load (GL) of food and beverage products. It is characterised by a GI of 20, whilst that of sucrose is 60. In addition, in order to achieve the equivalent sweetening power of sucrose with fructose, only 60% of the amount of material is required, since fructose is typically 1.5 times as sweet as sucrose.

For instance, an ice tea beverage sweetened with 100g of sugar per litre would only need to contain 66g of fructose to achieve

the same sweetness. The GL of 250cc of the sucrose sweetened ice tea would be 15, whilst replacing the sugar with fructose would result in a GL value of only 3.3, explains Galam Group. The company says it has had great success in developing tailor-made sweetener blends for the industry using fructose. This has led to Galam Group setting up two production units in Europe for manufacturing liquid blends for food and beverages. Most recently, in 2007 Galam Group took a majority stake in Atomer, the Spanish leader in the liquid fructose and liquid sugars market. This has given Galam a presence and production capabilities in Spain. Eurosweet in Germany is Galam’s other production unit. 8C29

Fortitech now has Quality Standard Seal With public awareness and concern over product quality and safety at an all-time high, it is imperative that manufacturers deliver on the safety, performance and efficacy that their labels promise. Recognising this, Fortitech has launched the Fortitech Quality 42

Standard Seal. This seal, says the company, underscores Fortitech’s heritage as a direct result of its longstanding dedication to quality and safety throughout every aspect of its business. According to Fortitech, this includes utilising innovative technology and equip-

ment in all of its laboratory and manufacturing facilities worldwide, providing a complete Certificate of Analysis that tests all active ingredients to ensure their efficacy and accuracy, and continuous enhancements to its proprietary quality control and assurance pro-

German supplier Uelzena is now offering its highly-concentrated plant-based omega 3 ingredient Health 500-HiOmega. With around 80% of all omega 3 fatty acids currently available being derived from fish oils, Uelzena calls this product ‘the first 100% plant-based omega-3 powder for industrial applications’. It is produced from nonGM raw materials, and is not subject to labelling requirements, according to the company. Alpha-linolenic acid (ALA) has long been known about as an alternative to the other types of polyunsaturated fatty acids (PUFAs) extracted from fish oils. “Health 500-HiOmega is derived from patented Canadian flaxseed and contains an extremely high concentration of the unsaturated linolenic acid,” says the company. “Omega 3 fatty acids are clearly conquering the market,” Uelzena adds. “Thanks to their beneficial properties, they are establishing themselves as a cov-

eted trend product among increasingly health-conscious consumers.” Uelzena argues that PUFAs derived from fish oil can be unstable and have a relatively short shelf-life, so that taste and offnotes can be an issue. “Consequently, they are not suitable for every application,” Uelzena claimed. “Moreover, raw fish is becoming a scarce product due to the excessive fishing of the world’s oceans.” The company says that its new ingredient offers the highest omega 3 concentration of any powder currently on the market. Uelzena claims that a high ALA content can have anti-inflammatory and anti-hypertensive effects. Its new product is said to have no taste of its own and little colouring, making it suitable for use in baked goods, noodles, snacks, cereal bars, cereals, dairy products, meat products, beverages and ready meals. 8H35

Stable weights for bakers Stable Micro Systems is demonstrating the latest scaled-down version of its Volscan Profiler for accurately gauging the volume of baked goods. The original Volscan was launched two years ago, but this new, smaller model is said to rapidly and repeatedly define key parameters for products such as muffins and croissants. It can also accommodate loaves up to maximum dimensions of 300mm length by 190mm diameter. Applications manager Jo Smewing said: “For bakery manufacturers today, diligent quality assurance is key in guaranteeing product consistency, which in turn influences consumer purchasing decisions – people will only remain loyal to a brand if it can produce the best quality results, time and time again. “With bakery products in particular, achieving the greatest volume is crucial. The higher the volume, the better the perceived value for money,” Smewing added. The system allows bakers to monitor the effects of different process conditions and ingredients. It does this by weighing the

item, and then rotating it and compiling a 3D digitisation of it using a non-contact eye-safe laser system. A typical test time is just one minute, and Stable Micro Systems says this method has distinct advantages over contact and displacement techniques. Results can be viewed in either 3D or as sectional 2D views, allowing further dimensional analysis of all parts of the product. Data can be saved as a spreadsheet, viewed in Microsoft Excel or dropped into a report template. 8E2

cedures that meet or exceed industry standards for safety, traceability and more. The company says that this seal will be placed on all commercial and sample products as well as documents that relate to quality. “The hallmark of Fortitech has always been conducting business that focuses on our core values of leadership, integrity and certifica-

tion,” said Walter S Borisenok, president and CEO of Fortitech. “Since our founding in 1986, we have developed over 30,000 custom nutrient premixes and have gone to great lengths to ensure that each and every one of our formulations delivers on what our clients’ label promises to their customers.” 8G45 the FI eUROPe daIly 2009

Sojaprotein increases capacity PB Gelatines shows versatility

Serbian-based soya specialist Sojaprotein has installed the latest generation of Wenger extruder, significantly increasing production capacity, and is showing samples of this and other products on its stand. “The new production line will provide better quality and a wider range of soy flourbased textured products,” said marketing manager Vojin Reljin. “It will also offer greater

continuity of supply to customers.” The past year has also seen substantial investment in certain areas of the production and packaging lines, including new palletising equipment. A new vegetarian paté section of the factory has also been opened. Said to be among the most important soya processing plants in Central and Southeastern Europe, the northern Serbian factory has a capacity of 300,000 tonnes a year and has been in operation since 1983. Sojaprotein is located in an important agricultural region, and can guarantee the use of Non-GM soya beans, all grown locally. Food industry end markets include the meat (and meat-replacement) sector, confectionery, pasta production, bakery and oils and fats production, as well as pharmaceutical applications. 9E86

Kinjirushi promotes wasabi The Japanese horseradish wasabi is massively on-trend in Western Europe, owing to its fiery taste and vibrant green colour. However, what is not as widely known is that wasabi is also prized by the Japanese for its reputed health and beauty benefits, which include an anti-cancer effect, an anti-inflammatory effect and anti-bacterial properties. To enable Western food manufacturers to develop products which capitalise on wasabi’s health and beauty benefits, the Japan based Kinjirushi Mail Order Co Ltd has brought two functional wasabi ingredients to Fi 2009.

Wasabi Flavone is a wasabi leaf extract, which the Japanese company claims is effective at increasing collagen, making it suitable for application in cosmetics, beauty foods and health foods or beverages. Wasabi Thiohexyl, meanwhile, is a synthetic ingredient which could be used in health foods, cough drops and chewing gums. Kinjirushi claims its benefits include allergy suppression, a deodorant effect and memory improvement. Kinjirushi is one of the most recognised brands of wasabi products in Japan. 8A62

Visitors to PB Gelatins’ stand are being invited to sample two products which demonstrate how pork and beef gelatines can be used in food and beverage applications. The two products – a fruit flavoured collagen drink and a low fat sausage – could not be more contrasting, showing the versatility of gelatine. The fruit drink contains PB Gelatins’ Solugel collagen hydrolysates, which are said to be easily absorbed by the body and offer interesting health effects. Their muscle building, joint protection and weight management benefits enable formulators to take advantage of the health and wellness trend, says PB Gelatins, whilst their positive effect on skin elasticity makes them suitable candidates for beauty from within concepts. They could also be used in products targeting the growing ageing population: to reduce pain in arthritis cure, to slow down the osteoporosis process and to maintain healthy joints. The collagen hydrolysates can be applied in drinks, nutrition-and protein bars and dietary supplements. The sausages are designed to show off the multi-functionality of gelatine. It exhibits gelling, binding, stabilising, film forming properties, as well as being a natural, easily digestible protein, free of fat,

cholesterol and carbohydrates. PG Gelatins says it gives food a desirable texture and mouthfeel due to its unique body temperature melting point. For desserts, mousses and any preparation where cold processing/dissolving is of interest, PG Gelatins offers Cryogel and Instagel cold soluble gelatines. No heat is required to dissolve or activate the gelatine, which the company says makes them simple and convenient in preparation. 9D9

OMVE shows off its R&D kit Liquid food manufacturers in search of pilot scale processing equipment for their R&D departments or labs should have a look at the kit on show at OMVE Laboratory & Pilot Equipment’s stand. The company claims to be exhibiting the widest and most advanced range of small-scale heat treatment systems available in the market. With the new laboratory bench top HT120 HTST/UHT range, OMVE says it is able to offer a very compact heat treatment system at a very attractive price. Besides being able to process very small batches at HTST or UHT temperatures, the laboratory system is also said to be very suitable for hot-fill and for processing very viscous products with or without small particles. OMVE has also extended its laboratory HT220 HTST/UHT range with the launch of

the HT220-50. This latest model sits alongside the existing HT220-10 and HT220-20 systems, and has a nominal flow rate of 50 l/hr at 150°C. The variable flow rate is between 20l/hr and 100l/hr. The HT220 is supplied with all utilities inside a closed frame. Only the feed hopper, the touch screen and the heat exchangers are on top of the frame. OMVE says this makes the system very suitable for an R&D environment where high importance is placed on flexibility, safety, hygiene, quality and accuracy of the process. 9D1

Lecico has inspirations for lecithin German firm Lecico has looked to innovative raw material sources such as sunflower, corn and soya, as well as milk, eggs and fish, for inspiration for its latest lecithin and special phospholipids. These multi-functional ingredients are said to combine natural emulsification properties with health benefits. Lecico P 900 IPM is a Kosher, deoiled lecithin, which is light tan to medium yellow in colour and can be used in various dispersed food systems and as a dietetic health food. It is suitable as an emulsifier, wetting agent, stabiliser, instantising agent, antioxidant, release agent and dispersant, says the FI eUROPe daIly 2009

Lecico. Lecico P 900 IPM is said to be neutral in taste and to offer excellent solubility in oil and dispersibility in water. For drinks and dairy formulations, Lecico offers Lipamin M 20, a powdered milk phospholipid containing phosphatidylcholin, a source of natural choline. Phosphatidylcholine inhibits the uptake of cholesterol from food like sphingomyelin and has an effect on digestive health, protecting both stomach and intestinal mucosa against aggressive substances, claims Lecico. 8Q29 43

Marzipan and more from Georg Lemke Visitors who are watching their weight may want to steer clear of Georg Lemke’s stand. In stark contrast to the many exhibitors who are showing stateof-the-art ingredients for healthy and weight management foods, at Georg Lemke’s stand the theme is pure and traditional indulgence. The family-owned company operates the oldest marzipan paste factory in Berlin. The factory first started production in 1902 and, now, over a century on, it is one of Europe’s main marzipan paste producers.

But just because the company manufactures traditional products doesn’t preclude innovation. Besides raw marzipan paste, the company makes premium marzipan with pieces such as orange almond brittle, as well as flavoured and coloured marzipan, infused with, for example, caramel, cappuccino or cocoa. Its product range stretches beyond marzipan, covering filling pastes, filling creams, nougat, apricot kernel and almond and hazelnut products. At Fi today, Georg Lemke is showing some of its latest filling pastes and creams. Filling pastes

with freeze-dried fruit such as raspberry and blueberry, with rice crispies or nuts (eg chopped, roasted hazelnuts) or flavoured, for example with cinnamon or coffee, are among the more unusual pastes on show. Filling creams meanwhile, can be flavoured with coconut and strawberry or supplied as milk-based creams. All products are suited to various applications such as chocolate, cake and biscuit fillings, sugar-coated products and spreading paste for ice cream. Georg Lemke’s factory is IFS, ISO and HACCP certified. 8A49

Lonza’s support for fermentation products Simo smokes out interest Lonza’s Custom Microbial Fermentation Group is present at Fi for the first time. It says the aim of the group is to help companies working with fermentation products, such as proteins, enzymes, secondary metabolites, modified peptides, carbohydrates and biomass/cultures to reach their full potential. Whether companies are carrying out small-scale development projects or looking to achieve commercialscale market leadership, Lonza says its process development experience, cutting-edge facilities, commitment to quality, dedicated project management and green thinking can help.

In addition, Lonza Sales Ltd is showing several of its branded health ingredients. Carnipure is a special grade of L-Carnitine, which – due to its efficacy, its safety profile and its suitability for processing – can be integrated into various nutrition and food applications, according to Lonza. The ingredient is backed up by clinical research which has discovered that Carnipure can assist with recovery from exercise, weight management and healthy aging. FiberAid is a prebiotic fibre consisting of arabinogalactan which is reputed to benefit gastrointestinal health and digestive tolerance.

Lonza extracts this soluble fibre from larch trees via a patented process. FiberAid is said to be stable at a wide range of pH values and temperatures. It is also soluble in hot and cold water and forms low viscosity solutions. Also derived from the larch tree is ResistAi, an all-natural, multifunctional product made from the bark and wood of the trees. It consists of the soluble prebiotic fibre arabinogalactan and bioactive flavonoids. Its antioxidant properties and prebiotic effects assist in maintaining healthy immune functions, says Lonza. 8H29

Alpha MOS has electronic tastebuds

A new product may have all the functional attributes a consumer could desire. Its label may be as clean as clean can be. It incorporates unusual – exotic, even – ingredients. But the key questions remain. Does it taste good? And does it smell good?

Exhibitor Alpha MOS claims it has a strong understanding of aroma and taste in the highly competitive food and beverage industry, and that the company is the world leader in electronic nose and electronic tongue technology. Alpha MOS is at Fi Europe to discuss its range of sensory analysis services. Among those of its services specifically dedicated to product development, quality control and assurance, the company says it has solutions for competitive benchmarking; product optimisation (process monitoring, formulation); product validation (shelf life, packaging interaction,

GTC launches omega 3 DHA As scientific knowledge about omega 3 oils increases, it is becoming more apparent that not all types of omega 3 are equal. DHA and EPA are now widely held to be the most important omega 3s, and with this in mind, GTC Nutrition has launched Nu-Mega omega 3 DHA for cognitive function, heart health and visual acuity. Omega 3 DHA/EPA are essential fatty acids that cannot be manufactured in the body and must be obtained through the diet. DHA is the most complex form of omega 44

3, and is difficult to include in the diet as only a few foods contain a significant amount. Fortifying foods, beverages and supplements with DHA/EPA allows consumers across all stages of life to incorporate these essential fatty acids into their daily diets in support of cognitive and heart health, and visual acuity. Omega 3 DHA and EPA are largely derived from fish oils, with tuna oil containing the highest natural proportion of DHA. Other forms of omega 3 are inefficiently converted to DHA in the body -

storage conditions); supplier and raw materials validation; batch to batch consistency testing (conformity, stability over time, production site validation); and consumer claim processing (production traceability, safety files). With a complete evaluation including human perception and analytical tests (electronic nose and tongue, sensory panel, GCMS, GC-Olfactometry and so on), Alpha MOS says that its experienced and customer-focused laboratory team provides turnkey solutions to help manufacturers make the right decision. 9B56/10 omega-3 DHA is taken up directly into cell membranes, whereas plant-derived fatty acids are not. The range of patented microencapsulated DHA powders manufactured by Nu-Mega allows omega 3-rich oils to be added to a broad spectrum of food and beverage products in convenient and stable powders, says GTC. It says fortification with Nu-Mega ingredients enables food processors to enrich everyday foods such as bakery, confectionery, dairy, infant formula, juice, and supplements with DHA/EPA with no impact on flavour. 8M30

Taste the flavours of smoked fish on the stand of German familyowned company Simo Fishprocessing, which has for the first time added hotsmoked fish cubes to its range. Sales manager Carola SimoLachowitz said: “This takes into consideration the needs of the growing chilled foods market, where there is demand for special ingredients with regard to taste, safety and shelflife.” Product applications might include delicatessen salads, chilled pizzas and chilled ready meals. The company claims the new smoked range is unique in this form in Europe. Simo, which operates from Merzig near the German border with France and Luxembourg, specialises in supplying small fish pieces down to a size of 4mm x

4mm x 3mm. The company says it developed its own cutting technology, for which it has no real competitors in the market. Customers include food producers all over Europe. Other applications include soups, sauces and patés. Processing focuses on salmon, tuna and white fish such as Alaskan pollock, cod, hake and hoki. Product is supplied individually quick frozen, whether raw, cooked, coldsmoked or hotsmoked. Simo notes that product lifespans are getting shorter, with corresponding pressure on manufacturers and ingredients suppliers to respond faster, keeping one step ahead of these short-term trends. The company, which began as a trout farm, has over 30 years experience in fish processing. In 2008, Simo moved to its current purpose-built Merzig factory where, in August this year, it was audited and awarded a higherlevel International Food Standard (IFS) certificate. 91E36

Purple corn, purple corn German ingredient importer and processor tropextrakt is now supplying an eye-catching new ingredient and “absolute newcomer” – purple maize or corn. This is a variety of common maize, says tropextrakt, where the dark lilac colour affects the whole of the cob. It is principally sourced from the Andes, since the highly distinctive colouring depends on very specific climatic conditions. The cobs dry on the plant, and are rich in antioxidants, says tropextrakt. Even the purple stalk of the plant is used as a natural colourant in the drinks industry. The popular Peruvian drink Chicha morada has purple corn as a principal ingredient. But this is only one product in a wide range. The company also supplies tropical extracts, fruit powders, purées and concentrates, including among those crops com-

monly classified as ‘superfruits’. For customers with a taste for the exotic, tropextrakt has baked apple products mixed with guanabana, mango or banana. Other novelties include: the Andean blackberry, or mora de castilla – similar to but bigger than the common blackberry; the lulo or Quitoorange from Colombia, for adding a new flavour to yoghurts, juices or jams; and soluble, residue-free acai juice, as an alternative to the fruit pulp. 8A55 the FI eUROPe daIly 2009

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Solbar intros Solpro 958QS

David Kraus: ‘Product contains levels of calcium similar to those of milk’

Israeli company Solbar has chosen FiE 2009 as the launch platform for a new calcium-fortified soy protein isolate suitable for pH-neutral beverages. Ready-to-use, stabilised Solpro 958QS was developed in co-operation with Purac in the Netherlands, and is said to provide the

synergistic benefits of non-GM soy protein, calcium and natural stabilisers in a single-source solution. “This formulation solves all of the typical issues faced by readyto-drink manufacturers, eliminating precipitation, chalkiness or gritty mouthfeel, protein coagulation and non-homogenous calcium distribu-

tion,” said Solbar global applications manager David Kraus. “The product contains levels of calcium similar to those of milk, a major breakthrough for lactose consumers of all ages,” Kraus added. According to the company, Solpro 958QS has been tested in a number of UHT preparations, and being given the seal of approval by expert flavour panels. FiE visitors are invited to join them in sampling some neutral pH applications, including one with additional vitamin D fortification and higher calcium levels than cow’s milk. The viscosity is said to give the product a pleasing mouthfeel. VP marketing and development Gary Brenner said: “The original idea was to create a one-ingredient solution that achieves perfect stabilisation, a high nutritional profile and is still very tasty. We believe we have achieved all of our goals, and are ready to go to market.” 8G29

TBK’s carrageenan for UHT dairy uses Filippino supplier TBK Manufacturing Corporation is inviting visitors to sample formulations incorporating its new natural grade carrageenan, designed for the effective stabilisation of liquid dairy products. According to TBK, its CMD-555 grade is especially suitable for UHT formulations such as chocolate milk. This new addition to its carrageenan range is said to be extremely versatile, demonstrating ‘exceptional stability and spread over a broad range of use levels’. It resists cocoa settling and milk gelation, says TBK. The company explained: “It pro-

vides suspension of cocoa, or other solids, and body in fluid milk systems at very low use levels. It does this by forming a very fine gel structure, rather than by mere thickening.” CMD-555 is ‘100% pure’, says TBK, is derived from the red seaweed Euchema Cottonii, and has not been diluted with either salts or sugars. As well as its CMD-series products, it has AFG, BF, MP and WD series. It also creates blends to meet specific customer needs. The company describes itself as one of the leading manufacturers of natural grade carrageenan in the

Gut feelings about fibre Dutch research and development institute TNO has gone further than most in exploring the specific conditions of the human digestive system, particularly the health-giving role of fibre. Among other areas, TNO is demonstrating its work in gut health and fibre at FiE. As an example of this work, the organisa-

The TIM-1 stomach and gut simulation system 46

tion says it has developed and isolated a new food fibre – dubbed Reuteran, after the lactic-acid bacteria Lactobacillus reuterii. This strongly-branched molecule is difficult to digest in the stomach and small intestine, says TNO, but is fully fermented in the large intestine. So it can be considered an ideal prebiotic fibre, and also appears to promote satiety. Among the hardware used for ingredients analysis in relation to the digestive system, TNO has its TIM-1 system. The organisation describes this as “a proprietary dynamic laboratory model that accurately simulates the varying conditions of the human stomach and gut during digestion”. In September, TNO announced an agreement whereby Chr Hansen installed the TIM-1 system in its research facility in Horsholm, Denmark. In this latest generation of the computer-controlled model, the peristaltic contractions of the gut wall are simulated, as is the gradual addition of the various secretion fluids. 8E49

Philippines. Characterising the products from its ISO-9001-certified facilities as being both ‘high-quality’ and ‘cost-effective’, it says its carrageenan is used in water, dairy and meat applications worldwide. 8S5

Lactosan

Lactosan is demonstrating how its cheese powders meet the requirements of consumers and manufacturers for natural ingredients, healthier and more originspecific foods, cleaner labels, organic foods and food safety. Responding to the demand for natural ingredient are Lactosan NCB cheese powders, a range of cheese powders based on naturally matured cheeses with a unique composition of free amino a cids, free fatty acids and milk fat. Lactosan says its NCB range helps to boost taste and mouthfeel in a variety of food applications such as savoury snacks, soups, sauces and dressings, processed cheese and bakery goods. In formulating ‘healthier foods’, producers of salt or fat reduced products often struggle to get sufficient taste and mouthfeel. According to Lactosan, the addition of cheese powder can help boost the overall flavour sensation as well as mouthfeel. 8C35

Seminars today

Seminar Theatre Hall 9.0

11.00-11.30 BUDENHEIM, CHEMISCHE FABRIK In line with regulations: Fortification with high purity nutrients Markus Bruemmer

12.30-13.00 On the couch with Dr Paul Berryman, CEO, Leatherhead Foods

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

ON THE COUCH WITH . . .

12:30 – 13:00 Seminar Theatre Hall 9.0

Dr Paul Berryman CEO, Leatherhead Foods

Get your questions answered at Fi Europe! Whatever your current challenges you must have a myriad of unanswered questions that are hampering your success in the F&B Industry! In an informal and relaxed setting you can pose your questions to Dr Paul Berryman, CEO, Leatherhead Foods. Berryman will be joined on stage by two giants of the F&B Industry who are willing to answer any of your questions. Hear their views on subjects ranging from the impact of the recession on the industry to the latest F&B mergers. THE FI EUROPE DAILY 2009

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