The Fi Daily issue 1 by Simon Croft

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the Fi daily F O O D

I N G R E D I E N T S

Tuesday, 29 November 2011

E U R O P E

For up-to-the-minute news from the Fi Daily, visit mobile.ingredientsnetwork.com

Fi Europe celebrates 25 years of excellence This year Fi Europe celebrates its 25th anniversary, and the 2011 show in Paris is a record breaker in many more ways than this. “This y ea r FiE ha s a lrea dy exceeded our expectations – with significant growth in the number of exhibitors, countries represented and the diverse range of products and innovations being exhibited,” said Nick Ornstien, the new director of the Fi portfolio of events. “I am delighted to say that pre-registration numbers are up 20% on 2009 giving us a great platform for a really vibrant and busy show.” Launched in Utrecht, the Netherlands, in 1986 with about 20 exhibitors, today the show is host to more than a 1,000 exhibitors. Since 1986 the food industry has experienced significant evolution – from simple cane sugar to 300 different sweeteners, from sea salt to sodium replacers, from eating an orange to taking vitamin supplements – but the goals of the show

are relatively unchanged. “Our aim, as always, is to enable our exhibitors to showcase their products, services and innovations and create a platform for our visitors to learn, network and source products which will enhance their business,” said Ornstien. “We’re expecting to have over 23,000 visitors to the show and we want to deliver a world-class event for our customers.” Highlights of this year’s show include the FiE & Ni Conference 2011 (see story below), and the seminar sessions. These 30-minute seminar sessions are free to attend with key exhibitors presenting new products applications, cutting-edge technology and practical insight into the latest innovations, developments and news. With FiE’s 25th anniversary, the New Product Zone has almost doubled in size. This year it will display current ingredient innovations, as well as reviewing the best of the last 25 years and looking at ingredients for the future.

Nick Ornstien, director of Fi events

The Fi Excellence Awards will celebrate the best people, innovations and companies involved in the ingredients community, and recognise those who have demonstrated exemplary work throughout the year. The awards cover the bakery, dairy, beverage, savoury and meat, confectionery and snacks sectors, and the number of ingredients entering the

Inside

awards this year is up 50% on Fi Awards, 2009. The winners will be announced tonight at a gala ceremony at the Novotel Roissy, Paris, from 6.30pm–9.30pm. Don’t miss our Innovation Tours – guided tours of the show conducted by NutriMarketing. The tours will highlight major innovations at Fi Europe & Ni with experts from NutriMarketing guiding visitors around the show (for tour timings, see p3). Finally, the weary can take refuge in the FiE Business Club. Sponsored by Germany Trade & Invest, the FiE Business Club is an oasis off the show floor where visitors can enjoy fivestar hospitality and use the facilities to catch up with emails, network with other VIPs. “Our aim is to give exhibitors an opportunity to network with their peers, meet new business partners and develop new product launches and innovations,” said Ornstien. “We want to give everyone the very best networking and learning experience.”

Conference Programme Two independent tracks, with 20 modules for visitors to pick and choose from page 24

New Product Zone See the latest ingredient innovations in the New Product Zone, where the newest and most innovative products are in the limelight page 38

Exhibitor Listing A-Z listing of exhibitors with stand numbers page 27

Floor Plans The venue mapped out to help you find the exhibitors’ stands, seminars and other areas you would like to visit today page 30/32/34

The biggest names speak at the FiE conference With some of the biggest names in manufacturing speaking, including Nestle, Coca-Cola and Unilever, and R&D and marketing strategies under the spotlight, this year’s FiE conference is essential listening for all visitors. It is a three-day event held here at the show, addressing the most important issues faced by the industry and providing insight into new ingredients, consumer trends and technical solutions. The conference is divided into modules such as Consumer Trends in 2012, Stevia, and Free-From Ingredi-

ents. Among the speakers are senior managers from Roquette, Tate & Lyle, and Leatherhead Food Research. Today Maria Teresa Scardigli, executive director of the International Stevia Council talks about how the new stevia legislation will impact its use in Europe. Also, Dr Michele Kellerhals, research & innovation director of functional ingredients for Coca-Cola, will discuss the classification of polyphenols and the challenges of translating the word ‘antioxidant’

into a consumer-friendly message. Tomorrow, Professor Bill Gilmore, director of Healthcare Science Research Institute of Manchester Metropolitan University will discuss cardiovascular disease prevention, outlining clinical breakthroughs in improving heart health. The final day of the conference will cover key industry trends, such as ‘free from’ ingredients, weight management, gut health and clean labelling. Speaking from a manufacturer perspective, Guillaume Dock, VP

R&D Greater Europe, Campbell Soup Company will try to explain what exactly consumers are looking for and what is needed from the supplier and manufacturer to deliver clean label. With 20 modules, this hard-hitting conference has been designed to give delegates the flexibility to move between the conference and exhibition. For more information, turn to the conference programme (see p24-25) or to purchase modules, visit the conference team in Meeting Centre 5 or book online, www.fieconference.com

Seminar Programme Three days of fascinating presentations, all of which are free-of-charge to HiE visitors page 42

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Natural Sweeteners Mintel discusses the potential of stevia The European food and drink industry ha s now been g ra nted EU approval of stevia as a sweetener and the subsequent flurry of new products that is expected to follow. As an ingredient, stevia has been used in France since late 2009, and Mintel’s Global New Products Database (GNPD) reports that in 2010, France alone had 27 new products launched with stevia, with a further 21 to date in 2011. Over the last few years stevia has been steadily penetrating the US market, with 91 new products launched in 2010, more than double the number seen the previous year, and a 250% increase over 2008. Indeed, stevia has been on a whirlwind course since it was first brought into the US market in 1982 and was officially banned from sale

in the US as a sweetener in 1991, but in 1995 the FDA revised its position. The stevia market was further bolstered in December 2008 when the FDA approved ‘reb a’ tevia extracts with GRAS status for food and beverages. The US market has subsequently jumped, with 185% growth since then. Mintel expects that the US market for Stevia will top $600 million by the end of 2011 in FDMx, natural and specialty markets. Stevia is not only used as a tabletop sweetener but is evident in a range of product categories. In the US some 70% of all new products formulated with stevia are beverages, with the remainder split between diverse categories including dairy products and baked goods. Mintel’s latest report, Stevia and

Trends for 2012 Other Natural Sweeteners, US— August 2011, jointly produced with SPINS shows that natural sweeteners are found in most US households and 69% of adults add them to food or beverages. Among natural low/no calorie sweeteners, stevia is the most wellknown and has the highest usage by consumers. Some 33% say they have bought Stevia in any form, and 27% say they plan to continue to buy these Stevia-containing products. Japan remains the only country that’s producing a substantial amount of new products with this sweetener – some 216 product launches in 2010, up 204% from 2006, when companies rolled out 71 new products using the ingredient. The use of stevia and its positioning is quite different in different parts

of the world. In Asian markets it is most heavily used in snacks and sauces, and not always with a low calorie or low sugar claim. In the US, low sugar or sugar-free claims are most often associated with stevia, but there are major challenges in formulating with stevia due to its distinctive flavour profile. “Consumers aren’t scared of sugar, only of too much sugar”, explains David Jago, Mintel’s director of innovation & insight. He adds that stevia has one major selling point against most other sweeteners currently in use – that it can be described as a “natural” ingredient. According to Jago, “the terms ‘natural’ and ‘additive-free’ have become part of the consumer’s health and wellness vocabulary, allied to a low calorie, low sugar message that makes for a powerful appeal”. Join Mintel’s analysts David Jago, Ben Perkins and Chris Brockman in the New Product Zone, or visit us at our stand 4C40, to hear more about the potential of stevia.

Ariake’s clean-label ready-meal enhancers Meat and seafood ingredient specialist Ariake is targeting ready meal producers with four new sa v oury ingredient ranges, all of which are said to be natural, additive-free, clean label and authentic tasting. The company’s new range of culinary fonds and fumets is available in both ambient liquid and powder format. It includes five recipes – chicken, veal and beef fonds, and fish and crustacean fumets – all of which can be used as

EDITORIAL Editor Camilla Edwards Managing editor Simon Croft Reporters Paul Gander, Ian McMurray, Lynda Serby Photographer James Cumpsty Sub editor Hazel Croft

SALES Sales manager Rene Striekwold Tel: + 31 20 409 9558 Email: rene.striekwold@ubm.com Sales coordinator Marilene Meijer Tel: + 31 20 409 9557 Email: marilene.meijer@ubm.com

ART & PRODUCTION Ad production Kevin Addison Page design Avant Garde (Croydon) Ltd Publisher Nick Ornstien Printed by Partnion Published by UBM Live, PO Box 12740, 1100 AS Amsterdam Z.O. The Netherlands

© UBM Live 2011. 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 2011

a sauce, soup base or cooking base. A new range of meaty extracts which are rich in meat or fish pulp are said to give more texture and visual impact, thereby enhancing taste perception. The four-strong range includes chicken, beef, fish and scampi extracts. Aromatic mixes made from pure mea t a nd fish fond a re sa id to enhance the taste of marinated or coated raw or cooked meat/fish. The mixes can be used to coat frozen or chilled products, and they come in several varieties, including cajun, méditerranéenne, forestière and basquaise. Lastly, the company is introducing a free-range chicken stock. Ariake Japan has been developing meat and seafood based ingredients

Nuts about almonds The Almond Board of California is inviting visitors to come to its booth to find out why almonds have been the number one nut in global product introductions for the past three years in a row, according to Innova Market Insights. According to the Innova research, 90% of consumers worldwide prefer almonds to other nuts as an ingredient in nut-containing food products. The research also found that consumers rank almonds highly for being a wholesome snack – and new snack products containing almonds increased 28% in recent years. In 2010 Europe introduced more almond products (44% of introductions) than any other region. At FiE this year, the Almond Board of California is issuing a white paper on

these findings. Also available on-stand is the latest research on nutrition, consumer demand and food quality and safety practices. The Almond Board of California (ABC) promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, ABC is a nonprofit organisation that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. 2J68

Trouw is a Dutch mill specialising in processing both organic and conventional buckwheat, and claims to be the most specialised buckwheat processor in the world. The company was established in 1896 and now produces semi-finished products such as several types of flour, as well as various end products from buckwheat including whole hulled buckwheat, grits, roasted and puffed buckwheat and rolled and instant flakes. Trouw’s products find their way into goods such as bakery ingredients, baby food, soups and sauces. Buckwheat is naturally glutenfree. The company points out that gluten contaminates easily, which gives Trouw a significant advantage when it comes to the processing, cleaning and milling of other glutenfree grains such as millet, rice, corn, quinoa, amaranth and teff. 3D96

AllinAll reducing sodium naturally

Fonds and fumets in ambient liquid and powder form

for the last 50 years by combining traditional culinary methods with its extraction expertise. The company is now supplying Europe, the USA, Asia and the Middle East. In Europe, Ariake manufactures a range of pure stocks and extracts

A specialist in buckwheat

(chicken, beef, veal, fish, crustacean and vegetable), jus/glazes, meat powders and fats, specifically for producers of rea dy mea ls, a s well a s flavours, soups, sauces and stock cubes. 1C57

The association between sodium and the development of hypertension has prompted public health and regulatory authorities to recommend reducing dietary intake of salt. Irish exhibitor AllinAll Ingredients is presenting its solution to this issue in the form of naturally reduced sodium cures, brines, marinades and seasonings. Unlike other reduced sodium ingredients which usually use potassium chloride as a means of achieving the reduction, AllinAll has developed a different approach. Thanks to a patented technology, its ingredients are said to have all the benefits of reduced sodium, but none of the disadvantages associated with adding salt substitutes. 3B77

Fi Europe Innovations Tours in association with NutriMarketing

Tour times today 10:00 11:00 14:00 15:00

Digestive health New taste experiences Naturality Weight management

The Innovation Tours are a new fea ture for the 25th anniversary of Fi Europe. Guided by NutriMarketing, the experts agency serving the processed food sector, the tours will highlight major innovations at Fi Europe & Ni. Four key trends have been selected for the tours: natural functional ingredients; new

sensory experience; weight loss management and digestive hea lth. The experts from NutriMarketing will take you around the show, to present cutting-edge innovation on the exhibition floor. To reserve your space in the tours, visit the NutriMarketing (Club PAI) at stand 2D81-5.

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LycoRed leads with natural colours Chicory root fibre in LycoRed is featuring its new range of naturally-sourced colours. The colourants are derived from natural carotenoids and feature what the company says are unique shades and formulations that make them ideal for a variety of applications, from coatings for panned confectioneries to dairy products and beverages. The offering ranges from yellow, through orange, to red colours in formulations that are said to be highly stable, and is suitable for vegetarian and vegan products. New for FiE is Sante, LycoRed’s latest development. Described as a natural, non-MSG ‘umami’ and ‘kokumi’ flavour enhancer ingredient, Sante is a patented, natural tomato concentrate ingredient designed to successfully enhance taste

fight against obesity

Diederick Meyer, Sensus manager scientific and regularity affairs, makes the case for chicory

Point of view LycoRed’s naturally sourced colours are said to be highly stable

and flavour in place of artificial flavour components or flavour enhancers. Sante can be used for salt- and savoury-taste enhancement and allows for reduction of sodium or

expensive flavour components in food formulations. It can be used in ready-made meals, snacks, cheese or meat products, savoury and baked goods. 1E50

Prova demonstrates its flavour expertise Sweet brown flavourings specialist Prova has enlisted the help of two professional chefs to demonstrate its vanilla, cocoa, coffee, caramel, nut and sweet gourmet flavourings and extracts in use. In particular, the French company is promoting its Procao range of 100% natural cocoa and chocolate extracts and flavours. These highly concentrated chocolate flavours are said to offer excellent flavouring properties and high efficiency as cocoa extenders in applications where the use of cocoa powder is restricted for technical or cost reasons.

Pronuts, meanwhile, is a nonallergenic range designed for use in the pastry, chocolate and dairy food sectors. With its Pronut solutions, Prova says it accurately recreates hazelnut, walnut, pistachio, chestnut and almond flavourings to suit local tastes in different countries. Finally, Prova is showcasing 100% natural caramel flavours, which form the basis of a number of the company’s flavouring products, including toffee, butterscotch, dulce de leche, toasted caramel and salted butter caramel. Prova offers an extensive range

of vanilla, cocoa, coffee, caramel, nut and sweet gourmet flavourings and extracts, which are available in liquid, powder, solid and encapsulated forms, both natural and artificial. It can also provide organic, kosher, halal and fair trade certification. 3E49

Real Stevia Co points to economic development Once the current European wave of enthusiasm for stevia has died down, and it becomes a mainstream sweetener, further differentiation on the basis of sustainable sourcing will be necessary, according to The Real Stevia Company. The Swedish supplier says its focus is on small-scale sourcing combined with efforts to improve standards of living among producers, while not losing sight of customers’ quality and safety expectations. “Our opera tions were first launched in Paraguay, the country of origin of stevia, and we have since

developed a close partnership with a pharmaceutical extract manufacturer in China,” said spokeswoman Florence Berglund. “At the heart of our values is our founder’s vision of how stevia can be a great tool for further economic development in the areas of production. She added: “For the first companies releasing stevia-sweetened products on the market, the novelty coupled with the functional aspects of stevia will be sufficient to gain shelf space,” Berglund added. “But as stevia progresses as a mainstream sweetener, further differentiation will

be needed.” The company believes it has the answer in the form of its Real Stevia TrustMark which, it says, will help customers position their products as high-quality, reflecting respect for social and environmental conditions in areas of production. Its range includes the Origins series of high-purity stevia extracts, and the Reb A series of high-purity stevia with high Rebaudioside A content, available in three different grades. The company also offers two different blends of stevia with erythritol. 4H49

A recent article in the British Journal of Nutrition shows that oligofructose (a carbohydrate-based dietary fibre extracted from chicory roots) has a significant influence on a person’s food and energy intake. This was made clear in a study involving 31 healthy volunteers with a BMI of around 25. The encouraging results from this study hold out the exciting prospect for oligofructose to be used as a sugar and fat substitute in the prev ention a nd treatment of obesity, one of the greatest public health challenges of the 21st century. The research was carried out by scientists at the University of Maastricht, and was financed by Sensus, a leading producer of chicory-based inulin and oligofructose. Over a period of 13 days, the volunteers received either a placebo or a dose of oligofructose (either 5g or 8g twice daily). Their food intake was measured at the beginning and end of the trial period. After 13 days, the energy consumption of those taking the higher

dose of oligofructose had decreased by 10%. Moreover, higher concentrations of the satiety hormones PYY and GLP-I were measured in the blood, while feelings of hunger and satiety remained the same. Oligofructose can be extracted from chicory roots on an industrial scale. Because it cannot be broken down by digestive enzymes, it has the same impact in the bowel as dietary fibre. Due to its low caloric value it is ideal as a fat and sugar substitute in all kinds of food products. Use of this ingredient allows legitimate nutritional claims such as ‘reduced fat’, ‘no sugar’, or ‘high in fibre’. 2E31

Cost-effective cocoa replacer With prices of cocoa powder soaring to £5 a kilo, the launch of Fayrefield Foodtec’s new cocoa replacer, which offers cost savings of up to 40%, could not be more timely. Baketec 10632 is made from natural ingredients and is said to be suitable for a variety of applications where cocoa powder is used, including sponge cakes, cookies and hot chocolate sauces. According to Fayrefield Foodtec, there is no compromise on taste or reduction in quality and depending

on the application, cost savings of up to 40% are achievable. Besides reducing costs, the cocoa replacer often improves the quality and nutritional profile of the product, for example by reducing fats and calories, claims the company. With experience in the production of food ingredients including dairy replacers, cocoa replacers, sugar-free mixes, egg replacers and gluten-free bakery mixes, Fayrefield Foodtec has become something of a specialist in ‘replacement technology’. IF63

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INTRODUCING YOUR FOOD INGREDIENT SUPPLIER FOR THE NEXT DECADE Corn Products International and National Starch Food Innovation Our name signals our commitment to the future of the global food industry. A future that will see us align our comprehensive capabilities with the major consumer trends driving food innovation. Todayâ&#x20AC;&#x2122;s Corn Products International and National Starch Food Innovation have evolved from their roots as starch and sweetener suppliers into a multi-faceted business. We partner with food and beverage manufacturers at any point and at every point of their development process. Above all, it is our goal to become your partner of choice to harness the power of innovation for the next generation of food products. Our fast track to food innovation, enables accelerated new product development, maximises market potential and keeps pace with changing trends. This is achieved by combining our consumer insights, culinary expertise and technical know-how with our innovative and versatile range of nature-based functional and nutritional ingredients. These ingredients can improve texture, eating quality and visual appeal, enhance nutritional value, confer clean label consumer appeal and cut ingredient and manufacturing costs. Your fast track to food innovation starts at stand 2B31

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In FiE Daily tomorrow… Nouvelle cuisine Roquette is ‘at home’ in more senses than one at this year’s Paris show, inviting fellow Frenchman and two-star chef Marc Meurin on to its stand to develop new recipes incorporating the company’s vegetable-derived proteins, fibres, sugar replacers and starches. His health-conscious creations include sweet recipes for products such as panacotta and ice cream incorporating Roquette’s Nutralys pea protein, and macaroons made with a new starch derived from yellow peas. 1H15

Creative Studio here Visitors can experience Loders Croklaan’s Creative Studio processes during demonstrations of the latest workshops today. Over the past years, these workshops have, says the company, proven to be a highly effective tool in inspiring new ideas and accelerating product innovation. 3D13

SMP replacement Bonilait Proteines is presenting a range of fat-based powdered ingredients it has developed as an alternative to milk powders. The launch comes at a time when manufacturers are facing fluctuating SMP (Skimmed Milk Powder) prices. 2H89

Pork: the new fish? Hungarian company Adexgo is close to finalising the commercialisation of pork meat and egg products with high levels of omega-3 fatty acids and conjugated linoleic acid (CLA). It already has fortified liquid milk products on the Hungarian market. Pork was chosen because in Hungary the alternatives - beef and lamb - are eaten in much smaller quantities. 4D66

European Promitor FiE is the springboard for the launch of the first Promitor dietary fibre to be produced in Europe, Promitor Soluble Gluco Fibre from Tate & Lyle. It is produced at the same Koog plant in the Netherlands where the company began production of its Sta-Lite polydextrose 18 months ago. 2C21

Happy 75th birthday! Aromatic – the Swedish family-owned company – celebrates its 75th anniversary this year. The company develops, produces and markets ingredients for efficient baking of bread and cakes. Alpha-gel emulsifier systems, shelf life improvers, flavours, colours, release agents and malt products represent their main product ranges. 4H49

URC for vegetables Taura Natural Ingredients has turned its Ultra Rapid Concentration (URC) technology on vegetable blends, ensuring that its JusFruit range is no longer ‘just fruit’. To prove the point, the company is serving up food concepts on its stand incorporating the nutritional benefits and flavours of both fruit and vegetables. 1E47

The demand for ingredients is still increasing worldwide As the convenience trend boosts the demand for ingredients, Stern-Wywiol Gruppe is enlarging its capacities. Volkmar Wywiol, founder and managing partner, explains the development

Point of view A ccording to estima tes by market research companies, the global ingredients market generates an annual income of $25 to $35 million US, with average increases of 2.5 per cent per annum. One of the key reasons for this positive development is the demand for convenience products, which is increasing worldwide. This trend, which is becoming more and more apparent in emergent markets such as China and India too, is creating a greater demand for industrially produced foods and thus boosting the demand for ingredients. Because of these developments, companies in the ingredients industry are facing the challenge of making bigger investments in applications technology and applications consultancy. “Qualified advice on applications and help in the companies’ own laboratories and technical trials departments are essential if you are to communicate with the food industry on an equal footing. Without continuous investment in manpower and technology it’s impossible to achieve above-average performa n c e ” , s a y s Vo l k m a r Wy w i o l , founder and managing partner of the Stern-Wywiol Gruppe. “Of our 450 employees in Germany, one in seven works in applications research, product development or quality assurance. Our R&D budg et is three percent of the turnover,” adds Wywiol. The group of companies owns extensive facilities for applications technology, including pilot plants for the production of baked goods, deli foods, dairy products, ice cream and meat and fish products. “More and more often, our cus-

“Our symposium Future of Flour in Hamburg was attended by more than 300 participants from 60 countries; it showed the importance of an exchange of knowledge.”

tomers are asking for solutions that take the convenience aspect into account but promise enjoyable eating nevertheless”, explains Wywiol. “For example, our subsidiary Hydrosol offers sta bilising sy s tems for processed cheese that can be used in the bakery and snack industry, for cheese fillings in sausage and snack products and for spreadable cheese and dips. Mühlenchemie develops efficient flour improvers for bakery products and pasta – including convenience products like frozen pizza and fresh, filled pasta specialities. And at FIE, HERZA Schokolade is presenting new chocolate pieces for trendy cup-cake bakery mixes.” The companies within the SternWywiol Gruppe take the convenience aspect into account in the production process too. The user-friendly combinations of active ingredients are designed to permit simple and economical production methods. Examples include SternVitamin’s

DeutscheBack mixes it up DeutscheBack, a sister company of the Stern-Wywiol Gruppe, is showcasing bakery mixes and baking ingredients that it claims simplify the production process. The new products promise safety and reliability,

reduced production costs and convenience. On the pastries side, the German company is offering new concentrates for making sponges and muffins. The new gelatine-free stabilising systems

The Stern-Wywiol Gruppe intends to enlarge its Technology Centre still further in the coming year

customised nutrient premixes and the special enzyme compounds from SternEnzym that improve the dough properties of biscuits, crackers and wafers during manufacture, saving time and energy in the process, and subsequently enhance the appearance and stability of the baked products. The consultancy and service offered by the ingredients specialist go far beyond the usual advice on applications. The Ahrensburg Technology Centre established near Hamburg is now used for tra ining purposes by a large number of international food manufacturers. Volkma r Wy wiol comments: “Our symposium Future of Flour that took place recently in Hamburg was attended by over 300 participants from 60 countries; it shows the importance of an exchange of knowledge, for example in the production and processing of flour.” In order to go on meeting the

demands of the market, the SternWywiol Gruppe intends to enlarge its Technology Centre still further in the coming year. Pilot plants with spraying and fluid bed technology will be installed at an investment of €5million. These plants will also be used by large food companies for developing new products. In many cases the manufacture of these new products is subsequently outsourced and the subsidiary SternMaid has shown itself to be a trustworthy partner for the contract production of the customer’s own ingredients. At a capital cost of €13million, SternMaid has enlarged its production plant for blending, processing and filling in small packs to include fluid-bed drying, agglomerating, instantising and coating in compliance with pharmaceutical standards – thus ensuring that it will meet the demands of the future. 2C33

for vegetable-based whipped cream are said to deliver excellent stability combined with a natural flavour and high whipped volume. For bread and rolls the company is showing new products that are claimed to optimise the production process and enhance the quality of the end products - whether soft buns

or sandwich bread - at low usage levels. The range also includes products for gluten-free baked goods and overfermented, yeast-raised specialities. DeutscheBack says value-added potential is also offered by its new TopBake wholemeal spelt mix, a 40% bakery mix for wholemeal spelt bread. 2C33 the FI eUROPe daIly 2011

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Come and meet us at Booth 4G48

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Cargill theme connects ideas to opportunities Cargill has adopted the theme ‘connecting ideas to opportunities’ for this year’s FiE, and is showing various prototypes that address current industry challenges, from calorie and cost reduction, to clean label and new texture and taste improvements. On show on Cargill’s stand today is an array of bakery, beverage, confectionery, convenience food, dairy, fruit and meat prototypes, each pointing to a market opportunity, and all available for tasting. With 15 prototypes in total, Cargill says one of the highlights is Gerkens Cold Dispersible Cocoa Powder. The powder, which is designed for instant cocoa drinks, is said to enable faster and improved dispersion. In addition, Cargill is introducing what it claims is the first highpurity and fully-characterised stevia leaf extract in a variety of beverages and dairy prototypes. Branded Truvia, this calorie-free sweetener is made from the best-tasting part of the stevia leaf, says Cargill. Its recently launched TasteWise reduced calorie solutions are designed to demonstrate how ‘great science can meet great taste’. TasteWise is the culmination of years of scientific research and represents a new way to optimise taste by better balancing texture, flavour and sweetness in reduced calorie beverages, says Cargill. Cargill’s participation in FiE is supported by a programme of seminars and demonstrations.

Visitors are invited to take part in the interactive ‘TasteWise challenge’, where they have the opportunity to sit down with the company’s cocoa and chocolate experts and indulge themselves on Origin2 chocolates. They can also taste the result of using healthier, low-saturated frying oil, try new texture and taste combinations and learn more about Cargill’s reformulation and cost-optimising capabilities. On Thursday, Cargill’s beverage lead application technologist Reginald van Bokkelen is evaluating the latest ingredients in weight loss management during the seminar programme. “We want to show FiE visitors how it is possible to turn an original idea into a tangible sales opportunity, by tapping into our expertise,” said Luis Fernandez, Cargill’s applications technology leader. “We are exhibiting prototypes across seven market categories, with virtually every prototype leveraging our broad portfolio with deep knowledge and expertise to the benefit of our customers. Experts in each area of our business will be close at hand to discuss individual innovation challenges and to show what can be achieved when we jointly connect ideas to opportunities.” Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 138,000 people in 63 countries. 2B21

Hungry for new ideas..? Visit Stand 1F21 at the Paris 2011 FIE 29th Nov - 1st Dec

Q&A Koert Liekelema, managing director, Fonterra Europe Q. What are the main challenges you face as a food business? A: Fonterra Ingredients has identified four key trends or human challenges which provide focus for our innovation programme: 1) The demand for closer to nature food with convenience. 2) Better nutrition for mothers and children. 3) Nutrition solutions enabling the increasing number of ageing people to maintain healthy, active lifestyles. 4) Controlling unhealthy cravings to address the overweight epidemic. Our innovation strategy is targeted at addressing these four human challenges through our ability to deliver taste, texture and nutritional value in our ‘dairy for life’ solutions. We’re doing this with our lower sodium cheese, our ElevateProtein and DelightProtein for use in beverages and spoonable yoghurts, and our better infant formula food ingredients based on innovative hydrolysates.

Q. Which developments within your business are you most excited about? A. We recently announced a strategic joint venture with First Milk in the UK to produce the FI eUROPe daIly 2011

premium whey proteins for our growing food ingredients business. This joint venture is the first step in realising our goal of local European sourcing to meet the nutrition ingredient demand of European customers. It will enable Fonterra to offer customised, premium whey protein ingredients to the major food and beverages companies in Europe, for use in functional and cultured consumer products.

Q. Why should delegates visit your stand at FiE? A. We will have a wide range of samples featuring our innovative ingredients solutions DelightProtein, ElevateProtein, ClearProtein and PowerProtein. We’ve got some delicious protein-fortified granola bars, which are great for ‘better for you’ formulations. We also have our ElevateProtein yoghurt drink which enables manufacturers to increase the protein content of yoghurts without compromising on taste and texture. We also have our Low Sodium Cheese Challenge where visitors can vote on the best tasting low sodium cheeses and win an iPad every day. I’m looking forward to meeting many of the FiE visitors in person. 2E41 9

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

FiE D1 p10:IBC 05 FC 21/11/2011 16:41 Page 10

In FiE Daily tomorrow… Vitamik K for heart health NattoPharma is pitching vitamin K as the new ingredient for heart health products, owing to its ability to ensure that dietary calcium is absorbed by the bones rather than the vessel walls. Several studies have shown that vitamin K2 can help maintain a healthy heart by protecting it against coronary arterial calcification, one of the strongest predictors of cardiovascular death. 3E66

Tara: economical gum Tara gum could be a versatile and functional alternative to guar gum and locust bean gum, somewhat volatile commodities on the world markets, suggests Exandal Corporation. Exandal Corp says tara gum provides food processors with economic and functional advantages in a range of non-fat and low-fat food applications including frozen desserts, cultured dairy products, condiments, baked goods and salad dressings. 2F49-28

Sodium chloride reduction Esco – the European salt company – says Balance Salt offers a solution to the food manufacturing industry for cutting sodium chloride content. Balance Salt is a mineral salt made from 50% food-grade salt plus potassium, magnesium and calcium. According to esco, the product has an excellent flavour and is convenient to apply. 3A89

Stevia masking product In anticipation of the EU approval of stevia, Scandinavian flavour company Einar Willumsen has developed a range of flavour systems for masking the undesirable notes and aftertaste of the sweetener in dairy applications. The company’s cream and masking flavour systems are designed to enhance the desired flavour and suppress the somewhat astringent flavour of stevia in dairy products. 1E21

LomaSalt is promoted for salt reduction applications Dr Paul Lohmann is promoting its LomaSalt mineral blend as a sodium reduction solution for manufacturers of bread and pastry, meat and sausage products, ready meals, snacks and salty biscuits, condiments, processed cheese, spreads and margarine. About 75% of sodium consumed is from ‘hidden sources’ in processed foods. 1D39

Lemon thyme for fish Daregal, the French producer of culinary aromatic herbs, has enlarged its IQF (Individually Quick Frozen) range with a new variety: Lemon Thyme. As its name suggests, the herb has a flavour of lemon and thyme that Daregal says complements fish and Mediterranean dishes. IQF technology is said to preserve the colour, taste and aroma of the freshly harvested plant as well as keeping the herb free-flowing. 2D47

DMV intensifies focus Dairy protein supplier DMV International says that visitors to this year’s show will notice an intensified focus on performance nutrition. DMV offers a range of specialised proteins and protein derivatives, which it says are of ‘consistently high quality’, for performance nutrition applications. The company is using the New Product Zone at FiE to present several applications which showcase its performance nutrition portfolio. These include a recovery drink and tablets containing hydrolysates. The orange-flavoured recovery powder shake with Magnesium Caseinate S and Nutriwhey 800 FI is said to offer a source of magnesium to replenish losses during physical activity as well as a balanced source of slow and fast proteins.

Q&A

High in BCAA (branched chain amino acids), Hyvital Whey 80 Chilsonated tablets are said to offer high convenient supplementation for fast recovery. Hyvital Wheat Glutamine PU tablets, meanwhile, are designed to fuel muscle recovery after exercise. The company is also promoting its capabilities in providing texturising solutions for dairy applications, for instance with Textrion Progel 800. “Successful key players across the food industry choose DMV as their preferred supplier for caseinates because we deliver a reliable supply of consistent high quality products. That’s why our caseinates are used to create nutritious and delicious products that are enjoyed by billions of people around the world,” said man-

aging director Herman Sips. DMV is part of FrieslandCampina, which has more than 130 years of dairy experience. With annual revenues of nearly €9bn, FrieslandCampina is one of the world’s largest dairy companies. In the field of consumer products the company is active in many Euro-

pean countries, Asia and Africa. It supplies ingredients to industrial customers worldwide. FrieslandCampina’s offices and facilities in 25 countries employ a total of over 19,000 people. FrieslandCampina’s products find their way to more than 100 countries. 2C41

which we are a world leader – we have a range of directly compressible polyols for sugar-free tablet making; these don’t require granulation, which is good for production capacity. On the nutritional/health front, oral health issues are particularly important. Take health claims under EFSA’s Article 13.1, for instance. Our polyols really shine here and are a reminder that they are genuine tools for decay prevention, allowing strong health claims. As well as evidence of our wellknown scientific work, we believe

all these developments reflect well on our work in nutrition and health, one of our strategic areas of development.

nutrition or food intolerance issues, for instance.

Q. Which developments within your business are you most excited about?

Didier Videau, market development director – nutrition business unit, Roquette Q. What are the main challenges you face as a food business? A. The functional and technological needs of the food industry are pretty huge. In addition, national nutritional and health programmes are driving an on-going reduction in sugars, fats, salt and calories, as well as fibre enrichment. Weight management, digestive wellbeing, prebiotic and oral health with clinical proof of effectiveness are especially important. Then there’s the dedicated dieting factor – and that’s before we consider sports

A. At Roquette, a key priority is meeting the health challenge without compromising product taste, texture and natural origins. Currently, one of our developments on the functional front is a texturising ingredient obtained from the pea. This incorporates fibre, starch and protein to provide an all-round solution to the complex requirements of meat products. We’re also currently working on putting pea proteins to work as meat analogues, offering about 65% protein. Our texturised pea proteins – based on the use of our Nutralys pea protein in a granulated powder form – is specially designed for the extrusion process. Given their texturising properties, pea proteins can emulate the fibrous texture of meat so effectively that they have broken through the 10% meat substitution barrier, taking it to 30%. When it comes to polyols – in

Q. Why should delegates visit your stand at FiE? A. Well, we’re making it a pretty tasty occasion! Our development teams are the unique properties of our vegetable proteins, fibres, sugar substitutes and starches to create some great new recipes – with supporting evidence. Naturally, we’re very keen to share them with visitors to FIE.

1H15

Wine vinegar market grows

Eye on functional ingredients

Wine vinegars, which were once only ra rely used a s ing redients, a re increasingly being used in manufactured fine foods such as dressings and mustards, says northern Italian family company Varvello. The company’s Davide Varvello explained: “Vinegar is used as an ingredient in mayonnaise, mustards and dressings. Most of the time, manufacturers have used other types of vinegar, but now they are moving to wine vinegars or balsamic vinegar.” Varvello exports its products worldwide. “The problem is sometimes the relatively high cost of the pure product,” said Varvello. “But

Exhibitor Novastell is showcasing its range of functional ingredients. Brain Synergy is claimed to help with limiting the onset of age-related cognitive disorders, boosting memory, learning and concentration. It is available in bulk in powder form for sachets and capsules or in bulk liquid form for gel capsules. The company’s Eye Synergy combines lutein, zeaxanthin, PS (phosphatidylserine) and DHA – which the company claims are the essential elements for visual health – to improve vision and to help prevent eye diseases such as glaucoma or age-related maculopathy (ARM). It is also said to have a positive

then, you have to consider that as an ingredient, it may only need to be used as a very small percentage of the finished product, maybe five or even two per cent.” Varvello’s biggest single end market is the preservation industry. Customers include some of the largest Italian and European companies in this sector, says the company. Its reputation rests on its ability to produce large quantities at a consistently high standard, says Varvello, providing on-time delivery not only of white and red wine vinegars, but also cider, malt, aromatic and balsamic vinegars. 1D51

effect on dry eye syndrome.Eye Synergy is available in bulk in powder form. To help combat stress, Novastell proposes its Stress Synergy, which it says helps metabolic action by limiting the increase in the level of stress hormones such as ACTH and cortisol. It is supplied in both liquid and powder form. For athletes looking to increase performance levels and stamina and to reduce recovery times, Novastell offers Performance Synergy which the company says improves cell oxygenation through its incorporation of PS and DHA. 2D81-1 the FI eUROPe daIly 2011

Supremia Ads:IBC 05 FC 21/11/2011 15:21 Page 1

Supremia Grup offers custom made solutions with the highest technology As a leader in the Romanian food ingredients market and with more than 1,300 active clients in Romania, as well as across Europe, Supremia Grup invested €9 million when it opened its brand new headquarters in early 2011. upremia Grup offers complete solutions for the food industry – custom food ingredient mixes, top quality natural spices imported from all over the world, as well as auxiliary ingredients, natural and artificial casings, and selected beech wood chips. The company’s impressive business partnership is based on specific solutions, specialized consultancy, respect for its customers and the continuous improvement of services. In addition to its new headquarter facilities, Supremia Grup has invested in the highest technology equipment for the plant to assure compliance with the strictest international food product safety standards. Furthermore, new equipment and the latest software offer total control of the technical process as well as quality management assurance through responsible handling.

Supremia brand’s permanent attention to innovation and product quality has encouraged the Board of Managers to invest more than €3 million in technology for the new facility. Supremia Grup offers technological services which include not only cryogenic mill systems and granulation mills as well as fine impact mills, but high tech sieve systems, density separators,

Laboratory, where a team of technicians offers recipes and solutions based on an awareness of current food market trends. The production process is ‘by the book’, in order to offer photocell and shape separators and a continuous Supremia’s clients genuine finished product samples. thermo-sterilization line. Among the 1300 Supremia Grup clients, are The technology also includes metal detectors plus companies in Germany, Austria, Hungary, Italy, separators and high performance mixers. Other Spain, Belgium, Denmark, Czech Republic, Slovak activities are the tubing and calibration of animal Republic, Bulgaria, Moldavia, Great Britain and, of intestines and Supremia’s own production factory that course, Romania. Supremia Grup has its own makes wooden chips for smoking. distribution chain using company-owned 14 lorries Further, there is an accredited micro-biological and and 53 vans. physico-chemical laboratory, a research and The company’s development strategy includes development department and a pilot station for objectives that reflect the consolidation of its leading application research. The logistics department can position in the Romanian food ingredients market handle the manipulation and storage of 9,000 pallets and its unique competitive advantages for business in Alba Iulia and 1,100 pallets at the Bucharest relationship extension in the European market. warehouse. Supremia Grup partners will benefit from safe, ‘top Since opening, the production capacity of the of the line’ products and services with the highest factory has been increased significantly and working possible standards. conditions have also been improved in all departments. The company’s efficiency relies on both harmonious and competitive Kaizen-type management. Research and development is a very important department and includes the Application Research

www.supremia.ro – Fi Europe Hall 3, Stand 3 H97

Supremia Grup – Always choose ‘perfect ingredients’!

FiE D1 p12,13:IBC 05 FC 24/11/2011 11:08 Page 12

In FiE Daily tomorrow… Stable mayo and ketchup Stern-Wywiol Gruppe company Hydrosol is showcasing its expertise in clean-label stabilisation systems for products including mayonnaise, ketchup and milk-based cultures. As the company explains, this is one of the faster-growing areas of the food ingredients industry. In Hydrosol’s case, it means tailoring solutions for dairy products, desserts, ice cream, deli foods, ready meals, meat, fish and sausage products. 3D25

Junior phosphate Budenheim is launching what it claims is the first phosphate product on the market to declare infant grade. PureMin contains a range of nutrients and is said to offer guaranteed purity levels combined with certified microbiological safety. 3H15

Lactose-free choc Swiss chocolate maker Chocolat Frey is launching a lactose-free milk chocolate for the processing industry. Free-from foods are currently experiencing meteoric growth, as more consumers report intolerances. According to a new report from Mintel, retail sales in the UK are set to soar from £303m a year to £519m by 2016. 2E93

Confectionery pectin New for this year’s FiE from Yantai Andre Pectin are a confectionery pectin APC105LV, an amidated lowmethodoxyl pectin APC210C for lowacid confectionery and the APC200Y pectin developed specifically for yogurt applications. Last year, the company more than doubled its capacity with the installation of a second line for both high and low methyloxyl pectins. 2B33

Banoffee offer UK fruit processor Fourayes is adding new ingredients to its range, including banoffee (banana and toffee) purees and jams, along with apple & strawberry dried fruit infusions, suitable for cereal bars and similar applications. A second launch is the company’s apple & strawberry dried fruit infusions, which can be used in applications such as cereal bars, or as a stand-alone snack. 3A88

Hungarian dairy active Angel Yeast flies high in the functional market First-time FiE exhibitor Adexgo is highlighting its success in the domestic Hungarian market with omega-3-fortified liquid milk products, with the promise of more functional dairy lines to come. Last year, the company introduced its Grass Milk on to the market. This contains the principle omega-3 fatty acids (ALA, EPA, DHA) together with conjugated linoleic acid (CLA ). This is thanks to a special supplementary feed system for the dairy herds which A dexg o developed itself. It means that longchain fatty acids, with a range of health benefits, are found in significantly higher proportions than in any other commercialised milk in the country, says Adexgo. Spokeswoman Anna Micskó said: “The liquid milk range is

already on the market. We have produced the first s a mples of cheese, and are working on yoghurt and kefir (sour, fermented milk) products.” The milk products, which include UHT milk and chocolate-flavoured milk, are further fortified with extr a vitamin D to supplement the naturally-occurring form of the vitamin. The combination of the supplementary feed on top of a grass-based diet has also overcome many of the problems associa ted with intens iv e dairy farming, Adexgo adds. It has improved herds’ energy and protein supply and helped promote positive outcomes in reproduction. The company was founded in 2004, and since 2007 has been conducting intensive scientific and market resea rch into foods with a functional and health-protecting role. It is currently developing egg and pork products fortified using a similar omega-3-rich supplementary feed. 4D66

Sodium diacetate plant prioritises the customer Lianyungang Nuoxin Food Ingredient Company is located in the coastal city of Lianyungang, China. As a professional manufacturer of sodium diacetate – which is used as a preservative and as a flavouring - it has been engaged in the food and ingredients fields for many years. The company has four production lines, with each line said to have evolved to an advanced level, providing customers with top quality products.

The company says that it has established long-term business relationships with many customers, both domestic and overseas, and that it is now one of the largest manufacturers and exporters of sodium diacetate in China. A ccording to Lia ny ung a ng Nuoxin, it is the company’s target to meet its customers’ demands by producing high quality products and providing the best service possible. 2B48-40

To meet the global sodium reduction trend, yeast extract manufacturer Angel Yeast has developed a low-salt series of high nucleotide yeast extract products which it says have been welcomed by customers worldwide. Headquartered in China, Angel Yeast has undergone a period of expansion in recent years to emerge as a major yeast extract manufacturer. The company has six factories in China and one factory under construction in Egypt, as well as operating four technology service centres. Its annual production capacity has reached 26,000 tons and it is exporting to more than 140 countries and regions. Using baker’s cream yeast as the principle raw material, Angel Yeast manufactures yeast autolysates, basic y ea st extra ct products, hig hnucleotide yeast extract products and

flavoured yeast extract products. In Angel’s yeast extract factories, there are a number of professional yeast extract drying towers, which can produce powdered products all year round. The powders are said to be light in colour, with a large granule size and good resistance to moisture absorption, making them easy to use in formulations. The compa ny ’s production process has been awarded a number of professional certifications, such as ISO9001, ISO22000, Halal, Kosher, BRC and Silliker. Angel says it is strongly committed to sustainable development, and, since starting a wastewater treatment research programme in 1992, has collaborated with a number of Chinese environmental research institutions to address the biological treatment of yeast wastewater. 4G52 Carbo-Fill

Omve new filling system Dutch specialist in lab and pilot-scale equipment Omve is introducing new systems at FiE including an upgraded filling and closing unit suitable for carbonated drinks. The new version of the counterpressure filling and closing system will fill carbonated soft drinks and beers, but also still drinks. It can be supplied in versions suitable for glass bottles with crown cork closures and polyethylene terephthalate (PET) bottles. A new development is the capability of filling and closing cans. A CF210 Carbo-Fill system is on demonstration today. “You are able to fill and close different packs of different sizes on the same machine, with a changeover time of less than a minute,” said sales director Michael Coopman. “This gives you full flexibility in introducing your recipe in the packaging

required by your marketing department, or your customer.” Systems are available with one or two filling stations, with an integrated chiller, and with the integrated CarboFill carbonation unit. This can be set at any CO2 level between 3g and 11g per litre. Omve describes the systems as “fully plug and play”. Omve has two heat processing options available: the HT121 HTST (high temperature short time) unit and the HT122 UHT (ultra-high temperature) alternative. Both are able to process liquids from the consistency of water to high-viscosity products, with or without particles. The processing units can heat from ambient temperatures up to 150°C, with a wide range of holding times enabling operators to simulate any time/temperature combination. 4K63

the FI eUROPe daIly 2011

FiE D1 p12,13:IBC 05 FC 21/11/2011 16:45 Page 13

Caldic thinks local but acts globally Paul Veth, director business development food of Caldic, explains why the company is so good at connecting supplier and manufacturers around the world

Interview

What makes Caldic unique? After 40 years, Caldic is still a family business – with a long-term vision and a long-term strategy – this is what sets Caldic apart. Also, there is an entrepreneurial spirit in the company. We have employees in 13 countries in 33 different locations in Europe and Asia and our local people take responsibility for their part of the businesses. This makes Caldic very local but with a very clear view of where we are all going. We’re thinking global but acting local all the time. Why is Caldic focusing on food ingredients as part of its growth strategy? We’ve been in the powder and liquid chemical business for 40 years and have global suppliers and local manufacturers, so moving over to food is logical. The suppliers and manufacturers are different but we’re still delivering powders and liquids to

customers. And, we are able to add value by providing technical support, as well as logistical and production services. During the last 25 years we have discovered that the food industry is a very interesting and dynamic sector with a lot of innovation. The product life cy cles become shorter a nd shorter. This needs a lot of technical expertise from distributors and local know-how, which is why Caldic has established food divisions in all its entities worldwide. And, finally, the food industry is more stable than the global economy. What are the main challenges Caldic faces at the moment? We must keep our focus on our customers and businesses and not become too over-enthusiastic about the expansion opportunities. Many companies would like us to come to their country but our customers and suppliers expect us to focus on them.

AAK goes for confectionery excellence Global supplier of speciality oils and fats AAK (AarhusKarlshamn) is turning the spotlight on the latest developments in the move away from trans fatty acids and hydrogenated fats, towards lower contents of saturated fatty acids. Among developments highlighted on the stand are a lauric coating fat

Cebes LS, designed to bring a healthier profile to confectionery coatings. As a cocoa butter substitute, it is said to offer a fast setting time (and so higher process output), and good gloss retention. I m p o r t a n t l y, s a y s A A K , i t allows manufacturers to reduce saturated fatty acid (SAFA) content

without compromising on other key parameters. The company says that its new product development specialists have now made it possible to reduce SAFA content to less than 75g per 100g of fat. It is no coincidence that Cebes LS 75 has been nominated for this year’s Fi Excellence Awards in the

Fifth Naturex site gets BRC

Why should delegates come and visit Caldic at FiE 2011 We’re coming to Fi Europe 2011 to meet our partners, and explore new business opportunities with them. We’re here with representatives from all our countries so we have people who know the language and the national situation. We’re offering a wide range of services so I’d be surprised if we weren’t able to be of service to a wide range of customers. 4C87

Naturex says that it has achieved the highest rating in BRC certification across its production sites. The company’s New Jersey site has followed sites in Birmingham (UK), Avignon (France), and Bischofszell and Burgdorf (Switzerland) to become BRC certified. Naturex successfully complied with the rigorous and thorough inspections of the BVQI certification body. “Gaining this grade-A BRC certification rewards the continuous and daily efforts of our teams,” said Nicolas Souchon, global quality assurance coordinator, “and it also recognizes Naturex’ guarantee to supply our clients with the highest level of quality and safety for our ingredients.” The BRC Global Standards is a leading global product safety and quality certification programme used by suppliers in over 100 countries. A growing number of European and North American retailers and major manufacturers require this independent certification from their suppliers. 3E13

Confectionery Innovation of the Year category. Other ingredients enjoying pride of place on the AAK stand include cocoa butter replacers Illexao CB and Illexao SC. Illexao CB can be used to replace up to 5% of cocoa butter in milk or dark chocolate recipes, while Illexao SC is said to be perfect for full cocoa butter replacement. Returning to the theme of healthier products, Chocofill LS is a

filling fat in which SAFA content has been reduced, says AAK, without adversely affecting texture. Chocofill LS 35 is an unhydrogenated non-lauric fat with a saturates content of 25%. Other ing r edients on s how include oil blends suitable for infant formula, ice cream and bakery products. The company has 10 production facilities in seven countries. 1F27

What developments within your business are you most excited about? The food industry is an extremely innovative and dynamic business with a lot of changes – for example, releases of new ingredients and new applications, increased demands in safety and changes in legislation - and every change represents an opportunity for us.

Dairy-free cheese is allergen and gluten-free, and non-GMO What is a pizza without cheese? For cheese lovers that cannot or will not eat real cheese, finding dairy-free cheese can be a challenge. But now there is good news for these consumers, as Danish company KMC has developed CheeseMaker CF55. With this speciality starch, the company says that manufacturers can make a completely dairy-free cheese with a texture and meltability similar to natural cheeses. Dairy-free cheeses made with CheeseMaker CF55 are not only an alternative for vegan consumers, who do not eat products with animal-derived ingredients, but also offer an allergen-free alternative to other health-oriented consumers. The dairy-free declaration makes this cheese suitable for people suffering from milk allergy or lactose intolerance. CheeseMaker starches are furthermore gluten-free and non-GMO. Dairy-free cheese recipes do not contain emulsifying salts – reducing the number of ingredients on the label – and they can be formulated with healthy vegetable oils instead of satthe FI eUROPe daIly 2011

urated dairy fats. CheeseMaker CF55 is also a cost-effective solution, according to KMC. Omitting dairy proteins from a cheese formulation and replacing them with CheeseMaker speciality starches will reduce ingredient costs. Easy processing also ensures a cost-effective solution with reduced energy costs and short process times. Viscosity is said to be low during

process and the product can easily be pumped and filled into containers. During cooling, the cheese will develop a firm structure and cheeselike appearance. CheeseMaker CF55 is based on potato starch and has a neutral taste, flavour and colour, so can be combined with flavours and colours to make precisely the imitation cheese products that are aimed for. Cheeses made with CheeseMaker

CF55 can be used shredded for pizza toppings, sliced on cheese sandwiches or grated on pasta or other prepared foods. The CheeseMaker range of speciality starches for the cheese industry a lso includes other products aiming at partial replacement of casein in imitation cheeses. 4F23

Pizza with no-cheese cheese suitable for vegans

Grow your business

sustainably Discover all about our latest offering in sustainable, all-natural and certified cocoa and chocolate products. Find out how Terra Cacao, Biolands and Quality Cocoa for a Better Life can give your business great growth impulses, and can build partnerships with cocoa farmers.

Visit us at 29/11 – 1/12 2011 Hall 2 B41

www.barry-callebaut.com

FiE D1 p14:IBC 05 FC 21/11/2011 16:46 Page 14

Agrana plays to its multiple strengths Agrana group is demonstrating its ability to supply across a broad spectrum of ingredient types, from sugar and isoglucose to starch, fruit preparations and juices, including a growing range of organic options. As a group, it is one of the largest

suppliers of sugar and isoglucose in Central, Eastern and Southeastern Europe, it says, with many countryspecific brands. In Austria, Agrana Zucker produces and markets a wide range of sugar products. It also has a 18/10/11 09:32 stake in six Agrana subsidiaries in the

region. The group’s starches find their way into applications as diverse as confectionery (including chocolate), cooking sauces, condiments, baked goods and baby food. Whether they are native or modified starches, sac-

charification products or potato products, their role is to help maintain stability and consistency. Agrana is also an international supplier of organic starches, offering a variety of non-GM guaranteed products. Agrana Fruit processes both fruit

and savoury preparations. It says that it processes fruit in the gentlest way possible, applying the latest production processes to obtain fruit preparations and fruit juice concentrates. Finally, Agrana Juice ranks itself as one of the leading European producers of fruit juice concentrates, fruit purees, NFC (not from concentrate) and FTNF (from the named fruit) aromas. The company cites its selection of raw materials and professionalism as the reasons for its success in global markets. 3D91

VitalMalt Let nature do the work

Etol follows nature’s way

Healthy, effective ingredients, naturally! ring germination, the grain synthesises enzymes and nutrients essary for its growth. Malt is a range of ingredients made from malted grain that s multiple benefits to your products: ological benefits: texture, appearance, extended life al benefits: vitamins, minerals, essential fatty acids For example: Vitalmalt Rye: in brioches and sandwich loaves guarantees long-lasting softness, as a replacement for emulsifiers (E471, E481).

Come and find out about other innovations in the range Vital at the FIE exhibition – Paris - Villepinte - 29 nov. - 01 dec. 2011 - stand 4H71

7, quai de l’Apport Paris 91100 Corbeil-Essonnes Tél : +33 (0)1 60 90 05 06 Fax : +33 (0)1 60 90 05 01 www.ait-ingredients.com

Slovenian flavouring house Etol is taking its cue from the health and wellness trend that is fuelling interest in natural ingredients, and is focusing its efforts on natural flavouring products and food ingredients, ranging from natural flavours and extracts to spray dried powder fruits and natural colours. At FiE this year, the company is demonstrating food and beverage concepts with natural and functional ingredients which meet this trend. These include functional chocolate confectionery and hard candy products, functional beverage concepts, and new beverage calorie reduction solutions with a natural, calorie free stevia based sweetening system. Etol was established in Slovenia in 1924. Nowadays the company operates globally and its flavouring products satisfy the needs of food and beverage customers in more than 55 countries. The company’s portfolio includes liquid flavours, flavouring emulsions, fruit ba ses a nd na tura l herba l extracts for application in different beverage segments. For producers of sugar confectionery, bakery and chocolate products, Etol offers flavours, bakery and confectionery fillings, spray dried powder flavours for fat and sweet fillings and granulated flavouring products. The company’s savoury products include seasonings for snacks, sauces and dressings, flavourings and spice mixtures for culinary products, and spice mixtures and additives for the meat industry. Producers of ice cream, yoghurts and dairy desserts ma y be interested in fr uit a nd flavoured preparations offered by the company. 3H84 the FI eUROPe daIly 2011

TAB Full Page template:Layout 1 24/11/2011 10:33 Page 1

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FiE D1 p16:IBC 05 FC 21/11/2011 16:48 Page 16

Cocoa-replacer blends help keep costs low

In FiE Daily tomorrow… Progress in probiotics Chr Hansen has participated at every Food ingredients Europe trade show since the first one in 1986. At this year’s Fi Europe, the Danish bioscience company is showcasing a number of inventions, from natural colours to cheese and meat cultures and probiotic prototypes. This includes the launch of a probiotic innovation, details of which were not revealed before the show doors opened this morning. 2D31

Simply red from tomato Shortly before FiE/Ni 2011 opened its doors, LycoRed launched LycoRed Sante – a patented and natural tomato concentrate designed to successfully enhance taste and flavour. The company says that Sante can be used for salt taste enhancement and reduction of expensive, flavour components in food products. 1E50

Organic stabilisers Benelux supplier of stabiliser blends Acatris is investing in – and expanding – its range with the addition of clean-label and organic options, and with many applications from ice creams to sauces available for sampling today. Acatris sees its core business as the development and manufacture of stabiliser blends, but it is also a provider of micronisation and blending to third parties. 4G99

A new functional blend concept from German supplier Satro allows producers of chocolateflavour drinks and desserts to weather the ups and downs of world cocoa prices by using a customisable replacement system. MD Holger Schygulla said: “The food industry has been severely affected by raw material costs, in particular by high cocoa prices. However, we can help the dairy industry to significantly reduce costs and still give consumers the taste and creaminess they expect by substituting a certain amount of cocoa.” Satro’s technologists have used carob powder as the basis for the company’s Trolamix and Lacmiral replacement systems, designed respectively for milk mix drinks and desserts. According to the company, they offer taste, texture and mouthfeel of a similar quality to 100% cocoa

formulations. The company’s all-in-one functional blends can be made containing standard or high-grade cocoa, a wide range of origins and organic, fairtrade or Rainforest Alliance options. The blends have been designed to withstand dairy processes such as pasteurisation, extended shelflife (ESL), ultra heat treatment, sterilisation and hot filling. Schygulla added: “We always strive to offer innovative product concepts that support the dairy industry in the challenging market environment created by volatile raw material prices.” Satro’s products can be blended to include stabilising systems, flavourings, colourings, sweeteners and functional ingredients. Milk proteins can also be used to enrich each blend.

Chocolate drinks without the problems of fluctuating cocoa prices

The company’s services also include consultancy, product and recipe development and quality assurance. 2G88

Rousselot demonstrates many benefits of gelatine If you ever doubted the versatility of gelatine, Rousselot is putting every effort into showing just what a multi-functional – or as it says “multi-talented” – ingredient it is, whether in a gelling, foaming, emulsifying or binding role. Since the proof is in the eating, new types of gummi and marshmallow are also available on the stand for sampling. Try, for instance, the first toffee-flavoured gummies ever produced. In fact, they are relatively easy to formulate,

says Rousselot. The marshmallows, on this occasion, are a new type of grained, deposited product. One major advantage, says the company, is the longer shelflife that can be achieved. Choose between Earl Grey and grapefruit flavours. But the benefits of gelatine do not stop with its functional attributes. As Rousselot explains, it can also offer an efficient solution in the reformulation of products to contain less fat or sugar while maintaining taste and texture. To prove the point, the company’s chefs have produced a skinny ‘first lady’ among chocolate cakes, their so-called ‘Carla Brownie’ – also available for tasting. Gelatine can be used to add protein, where

the formulation and market requires it. The instant soups available on the stand (Chinese and mushroom varieties) are enriched with protein content thanks to the addition of hydrolysed gelatine. Finally, Rousselot is demonstrating the applications possible with its Peptan collagen peptides. This is a bioactive ingredient, says Rousselot, which has been shown in scientific studies to help prevent osteopenia and osteoarthritis. Of course, it is well-known for its anti-ageing effects on the skin, too. But it is also said to have excellent organoleptic properties, and to be easily integrated into formulations for functional foods. 3E41

Accolade for almond processor

Enjoy innovation by nature ! Enjoyment is the keyword in AVEBE’s extended product range of potato starches. Discover our great new concepts on texture and creaminess, providing an indulgent experience in a guilt free way. Have a taste yourself and enjoy our innovations at stand number 1G21

WWW.AVEBE.COM

This summer, the Blue Diamond Almonds plant in Sacramento, California, won ‘Plant of the Year of the Pinnacle Club’, a food quality and safety award given to fruit and tree nut processors by the American Council for Food Safety & Quality. The award identifies this facility, which processes million of tons of almonds every year, as the ‘best of the best’ of the 75 facilities inspected. The Council conducts tri-annual, unannounced audits and has a formal partnership agreement with the US Food and Drug Administration. As an example of Blue Diamond Almonds’ rigorous QA and safety processes, refrigerated storage is standard for keeping its almonds food-safe and ensuring their flavour and freshness. Blue Diamond Almonds is communicating this achievement at FiE, to demonstrate to visitors that at a time when worldwide demand for almonds is rocketing, working with a company like Blue Diamond Almonds can guarantee them a year-round supply of quality, safe almonds. “When choosing an ingredient supplier, food manufacturers weigh many factors that have nothing to do with the intrinsic qualities of the ingredient itself,” said Jeff Smith of Blue Diamond Almonds. “To a food manufacturer, there’s nothing as important as assuring food safety and quality.” California is the world’s largest almond producer and Blue Diamond Almonds is the largest marketer and manufacturer. The crop is har-

Worldwide demand for almonds is rocketing

vested in autumn, but companies need almonds all year round. Blue Diamond Almonds delivers California almonds - in whatever form they are needed - in the quantities and in the time frame specified by customers around the globe. With almond demand showing no sign of slowing, Blue Diamond Almonds says it is preparing for expansion. “We recently announced a major expansion plan driven by unprecedented, double-digit growth in our industrial ingredients business, as well as our consumer brand—growth we expect to continue,” said Smith. 2H69 the FI eUROPe daIly 2011

FiE D1 p18:IBC 05 FC 21/11/2011 16:49 Page 18

Fruit and veg: an alternative to health claims chaos With the EFSA throwing out the vast majority of structure-function claims, the way forward is to use ingredients with known benefits, writes Mattias Van Uffelen, head of European sales, Taura Natural Ingredients

Point of view The day when the EU’s Health Claims Regulation comes into full effect is edging closer. At this point, companies will no longer be permitted to use health claims to promote their products to consumers unless they ’v e been pre-approved by the European Food Safety Authority (EFSA). This will radically change how healthy and nutritious products can be marketed. So far, EFSA has rejected 80% of the structure-function claims submitted for evaluation due to a lack of proof of cause and effect. In future, companies will have to think very carefully about which ingredients they use in their products and how they communicate their benefits. But it isn’t all bad news. As a result of the Health Claims Regulation, we also expect ingredients that are already well understood and appreciated by consumers to have a much more important role to play in product development. And at the forefront of this elite

group are ingredients derived from fruits and vegetables. On the whole, European consumers know that fruit and vegetables are beneficial to their health and that they should eat lots of them (even if they don’t). In a survey by Ipsos, researchers asked consumers in France, Germany, Spain and the UK what lifestyle changes they felt they should make to improve their health or stay healthy. In each country, ‘eat fruit’ and ‘eat vegetables’ appeared in the top five responses. The findings from the Ipsos study show that most people already recognise fruit and vegetables are good for them. And in a world following full implementation of the EU’s Health Claims Regulation, where companies are severely restricted in terms of the messages they can use to communicate the benefits of their products, this level of embedded consumer awareness will be an extremely valuable asset. What’s more, food manufacturers can easily benefit from this ‘health halo’ by incorporating into their products fruit and vegetable ingredients made from whole fruit purees, such as Taura’s proprietary URC ingredients. URC – which stands for Ultra Rapid Concentration

“So far, EFSA has rejected 80% of the structure-function claims submitted for evaluation due to a lack of proof of cause and effect. In future, companies will have to think very carefully about which ingredients they use.”

– is a unique process that creates bake stable, low water activity ingredients which can be used in a wide range of products, including snacks, cereals, baked goods and confectionery. In particular, at Taura we’ve spotted that the next big thing in healthy eating, and especially snacking, is demand for products that combine the goodness of both fruit and vegetables but also deliver great taste. And in response, we’ve developed new fruit and vegetable blends within

our market-leading URC JusFruit range. These will offer manufacturers the potential to create natural, delicious and good-foryou products in tune with a marketplace where demand for healthy foods is rising but regulation of health claims is tightening. There’s never been a better time to put fruit and vegetable ingredients at the heart of your business. 1E47

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Japanese producer Vox and European agent ESS are setting out to show how, far from being one ingredient with a single use, wasabi can be applied to finished products in different ways depending on the process and the desired effect. As spokeswoman Naoki Katsuragawa put it: “We supply various preparations of wasabi. Depending on the conditions of their finished product processing, customers can select the perfect combination of pungency, colour and flavour in order to create the right ‘wasabi’ effect.” She added: “So for instance, you can see and taste our signature wasabi powder, which delivers a heat-resistant pungency note. This is applicable for seasonings and sauces.” Wasabi, derived from the plant of the same name, a species native to Japan, is best-known for its typical use with sushi and sashimi, along with other soy-sauce-based cuisines. The pungent note comes courtesy of the

allyl-isothiocyanate (AITC) content, which also has known antimicrobial properties. The different parts of the plant have traditionally had different uses. The leaves have been used in pickles and as a natural colouring, while the stems find their way into sauces and condiments, as well as pickles. Meanwhile, the roots can be used fresh or processed as wasabi paste. Thanks to its interests in Indonesia, Vox is also a supplier of nutmeg. This is one of the nut-type products that are more susceptible to aflatoxins. But the company says it has worked hard at minimising this risk through the application of rigorous quality control. “The accuracy of these controls is best demonstrated by the fact that we have supplied the Japanese market for many years, where one part-per-billion controls are required,” said Katsuragawa. 4C65

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Exhibitor Gremount is a global, China-headquartered company that was established in 1999. Throughout the following 10 years, the company experienced sustained growth, and says that it is committed to focusing on specialty OEM products, and to strive to provide the best materials based on customer specifications. Gremount’s focus at the show is Sucralose, one of the several sweeteners – including stevioside – that it has available. Sucralose is said to be 600-800 times as sweet as sugar, 99.9%

pure, very stable, to feature a fresh, pleasant taste and to meet FCC VI, USP32 and E955 standards. It is available in powder and granular form, in a range of packing options. Gremount says that it is the only Chinese producer of citicoline, which is often taken as a supplement for the improvement of thinking, learning and memory in people suffering from Alzheimer’s disease. The product available from Gremount is produced in a GMP factory and is described as being of high quality, 4G33-19 the FI eUROPe daIly 2011

Imagine giving food a great taste and a long shelf life.

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30.09.11 12:40

FiE D1 p20,21:IBC 05 FC 21/11/2011 16:50 Page 20

Q&A Wim van Roekel, SVP & general manager EMEA, speciality food ingredients, Tate & Lyle Q. What are the main challenges you face? A. Two main trends are driving our business. First, a growing demand for health and wellness benefits in food & drink products, due to the growing consumer awareness on how food is linked with their health. Second, an increasing focus on authenticity and clean label. Our challenge is to provide high-value ingredients and services to help our customer deliver products with the great nutritional profile and the great taste and quality consumers are looking for, while bringing increasing attention to cost. We want to enable our customers to accelerate on the path of innovation, while helping them to manage cost challenges.

Q. Which developments within your business are you most excited about? A. There’s a lot to be excited about right now at Tate & Lyle! First of all, we are expanding our fibre portfolio with Promitor Soluble Gluco Fibre, a consumerfriendly and well-tolerated dietary fibre. This enables us to provide our customers with new solutions to help them develop healthier versions of a wide range of products, at a low cost-in-use. I am also very proud of the great concepts we are developing in sugar optimisation, such as Optimize prototypes which offer up to 40% cost savings on sweeteners, while providing a great taste, and Create concepts which demonstrate how to get more body and mouthfeel with less sugars. For customers reformulating their food and drinks towards less sugars and less calories, Tate & Lyle is the sweetening solutions house with a unique expertise and an extensive portfolio of sweeteners fine-tuned to the needs of our customers, including Splenda Sucralose. We are currently investing in additional production capacity for Splenda Sucralose, and we have entered the natural intense sweetener space this year.

Proliver promotes benefits of natural chicken protein

And last but not least, Tate & Lyle will be opening early next year a new Commercial and Food Innovation Centre in Chicago, Illinois. This new centre, in addition to the other 15 Excellence Centres spread all around the world, will further accelerate the process of bringing new products to market.

Q. Why should delegates visit your stand at FiE? A. FIE is a perfect opportunity to discover Tate & Lyle’s latest ingredient creations, taste new prototypes, and meet the team! At our stand you will find out how our solutions are designed to address your top priorities in various applications, and how we help you be ahead of competition.

2C21

Major food industry opportunities exist for chicken protein hydrolysates not only in meat applications, but also across a broader spectrum of clean-label and nutritional products, a ccor ding to Belg ia n FiE 2011 exhibitor Proliver. Too often, says the company, natural, clean-label ingredients do not offer the same functionality that can be obtained from less ‘label-friendly’ options. But this is not the case with its “100% natural” product, Proliver claims. “We are offering natural and fully traceable chicken protein with high nutritional quality and added value,” said spokeswoman Wendy Hermans. “These types of hydrolysate create the possibility to reduce or even exclude other ingredients, such as salt, antioxidants, phosphates and yeast extract, not forgetting hypoallergenic properties.” For some customers, this could imply radical reformulation, and Proliver says it is ready to offer its experience and expertise to help create new recipes. Its own R&D is said to have highlighted many significant opportunities. “Our meat hydrolysate has a bal-

anced amino acid composition, rich in essential and branched-chain amino acids,” said Hermans. “Our research projects show that the peptides have many health characteristics, such as antioxidant, antihy pertens ion a nd pr ebiotic functionalities,” Hermans added. Particular opportunities have been identified in infant nutrition and foods for the elderly, the company adds, and research is continuing into other added value applications. Quality control and traceability are second to none, according to Proliver, with only fresh chicken straight from its own slaughterhouse being used as a raw material, without any further additives or ingredients. Proliver says in addition that by selecting the raw material and adjusting the hydrolysis process, it is now able to supply tailored proteins, depending on the customer’s specified clean-label and functionality requirements. Whether the final product is a nutritional chicken broth or a pharmaceutical, the company can provide a suitable grade of protein. 4D78

the FI eUROPe daIly 2011

FiE D1 p20,21:IBC 05 FC 21/11/2011 16:51 Page 21

Sustainable sodium reducation solutions Sustainability and sodium reduction are two areas that top the agendas of most food manufacturers, and Brazilian exhibitor Biorigin is attempting to address both concerns with a range of sustainable ingredients that enable reduction of up to 70% sodium in some applications. The company is inviting visitors to take part in tasting sessions to demonstrate the synergistic effect of its Bionis and Bioenhance ingredients. The Bionis range of yeast extracts is said to lend body, mouth feel and umami to recipes, whereas the Bioenhance line of natural taste enhancers creates and harmonises taste, increasing the intensity of salt perception with no salt addition. Used together, Bionis and Bioenhance can reduce sodium levels by 70% in snack appli-

cations and 40% in bouillon applications, says Biorigin. For meat applications, Biorigin is previewing a new ingredient - Biotaste Meat – which is touted as providing a mild meat taste and toasted notes while allowing sodium reduc-

tion of up to 30%. The Biotaste range also includes roasted taste enhancers for beef, chicken and toasted taste enhancement. Biorigin has also developed a new range of ing redients under the Biog a rd umbrella for bakery applications.

All Biorigin products are natural, clean label, GMO-free and allergenfree, are certified (ISO 9001 and 22000, HACCP, Kosher and Halal) and have full traceability. Biorigin is a Brazilian company present in more than 30 countries.

Biorigin is part of Zilor, the first sugarcane company to run a project using the Kyoto Protocol´s Clean Development Mechanism. By producing electricity from biomass, Zilor generates carbon credits and contributes to the reduction of greenhouse gases. Zilor is also running conservation, restoration and reforestation programmes. 4F31

Wheat-free doesn’t have to be boring

Gluten-free promise The days are over when gluten-free products were dry and dreary. So says exhibitor Nordic Sugar, who is encouraging Fi Europe visitors to come to the company’s stand to get first-hand experience of the new taste and look of state-of-the-art wheatfree products. Company representatives recently visited a small development bakery in Scotland. The bakery was working on wheat-free bakery products – work based on a deep knowledge of the properties of a large number of different wheat-free ingredients. The baker, Colin Sneddon of Artisan Bakery Concepts, has put years of testing behind him, and his work has apparently resulted in combinations of a number of ingredients, each one playing a specific role to achieve premium quality. Sugar beet fibre and rice bran are said to be two important active ingredients. As many as 11 different mixes have been developed, each one destined for a specific application category such as white bread, brown bread, muffins, pancakes, waffles and so on. Belgium-based company Kreglinger has now introduced the mixes to the European market just in time for Fi Europe, and samples are available today on the Nordic Sugar stand. 1B43 the FI eUROPe daIly 2011

Straight to the Source with life’sDHA Fish-free Algal DHA Few people realize it’s actually the algae in the marine food chain which make fish a rich source of DHA. life’sDHA goes straight to the source, resulting in a sustainable, algal product. ɧ Sustainable, renewable source ɧ Produced from start to finish in an FDA-inspected facility ɧ Vegetarian, kosher and halal

life’sDHA is a vegetarian source of DHA omega-3 derived from algae that has supported the nutritional needs of more than 60 million babies and is now found in over 500 food, beverage and supplement products around the world. Visit us at booths 3H13 and 3J12.

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TAB Full Page template:Layout 1 24/11/2011 11:32 Page 1

FiE D1 p23:IBC 05 FC 21/11/2011 16:53 Page 23

Fi Excellence Awards 2011

Official sponsors

The Fi Excellence Awards celebrate the best food innovations of the year. Here we present the 2011 shortlist. The awards’ judging takes place today in room 516A, and all visitors are invited to come and watch the presentations Bakery

Purity Gum, from National Starch Food Innovation

Maltichoc, from Munton Maltichoc is a new product, to be used as a partial cocoa powder and chocolate replacer in baked goods. Maltichoc is a selection of malted ingredients formulated to emulate the colour, aroma and flavour characteristics of cocoa when used in conjunction with this ingredient.

Vitalmalt Seigle, from AIT Ingredients A ‘clean label’ ingredient that advantageously replaces emulsifiers (E471, E481). VitalMalt Seigle (malted rye flour) significantly improves the texture of soft bakery products and slows the process of going stale. This 100% natural innovation is produced via a controlled malting process that develops specific enzyme activities.

Homecraft Create, from National Starch Food Innovation

Purity Gum Ultra is a cost-effective beverage emulsifier that stabilises over 30% oil. Its oil stabilising properties optimise oil droplet size distribution, which contributes to drinks’ turbidity. Purity Gum Ultra reduces costs and energy use by enabling high oil load emulsions and eliminating the need for weighting agents.

Clarisoy, from Archer Daniels Midland Clarisoy 100 is the world’s only transparent soy protein that allows beverage manufacturers to achieve an FDA ‘good’ or ‘excellent’ source of protein rating (up to 10 grams/8oz serving) in qualifying transparent low pH beverages. Clarisoy has a neutral flavour profile perfect for use in low pH beverage applications.

Confectionery Cebes 75, from AAK

Homecraft Create GF 20 is the ideal gluten-free functional flour to meet the demands of both bakery manufacturers and consumers. A clean-label functional flour based on tapioca and rice, Homecraft Create GF 20 delivers better taste, texture, visual appeal and nutritional composition than any other existing gluten-free ingredient.

Cebes 75 is an unhydrogenated coating fat with a reduced content of saturated fatty acids. This meets the widespread demand of leading confectionery manufacturers for a healthier alternative to standard unhydrogenated cocoa butter substitutes that does not compromise processing and product functionality.

Beverage

Purac Powder MA is a revolutionary designed coated acid developed for the confectionery industry. Purac Powder was designed to address a need in the market to offer a product which enables a manufacturer to coat its candy with a more stable acid, yet delivering a fresh, fast sourness release.

Acid-Proof, Class One Caramel Colour (DDW 520), from DD Williamson Conventional class-one caramel colour is stable down to pH 3.5. DDW 520, stable below pH 2.5, is a breakthrough in soft drink concentrates. Manufacturers in Europe can (clean) label it ‘Colour Plain Caramel’. As a darker class one, it requires less dosage. The innovation may transform store-brand cola formulations.

Purac Powder MA, from Purac

Terra Cacao, from Barry Callebaut Terra Cacao chocolate offers unprecedented purity and intensity in taste and richness in aromas. It is made with premium cocoa that has been cured

Judging programme Category Bakery Bakery Bakery Beverage Beverage Beverage Confectionery Confectionery Confectionery Dairy Dairy Dairy Savoury/Meat Savoury/Meat Savoury/Meat Snacks/On-The-Go Snacks/On-The-Go

Company Muntons AIT Ingredients National Starch Food Innovation D.D. Williamson National Starch Food Innovation Archer Daniels Midland Company AAK Purac Barry Callebaut Chr. Hansen IDI DSM Sotexpro Walter Rau Neusser Öl und Fett Purac Lyckeby Culinar Vis vitalis

the FI eUROPe daIly 2011

Time 09.00 - 09.20 09.20 - 09.40 09.40 - 10.00 14.40 - 15.00 15.00 - 15.20 15.20 - 15.40 11.20 - 11.40 11.40 - 12.00 12.00 - 12.20 12.20 - 12.40 12.40 - 13.00 13.00 - 13.20 10.00 - 10.20 10.20 - 10.40 10.40 - 11.00 14.00 - 14.20 14.20 -14.40

with a revolutionary controlled fermentation technique. This new, allnatural method consistently produces top-quality cocoa with zero defects or offflavours, and thereby helps improve cocoa farmer livelihoods.

Dairy Red Strawberry Fragaria 100 WS, from Chr. Hansen The new patent–pending carmine has superior process stability enabling a decrease of pigment concentration by 10–20% compared to standard carmine. It has a higher stability performance than standard carmines and apart from lower dosage offers longer shelf-life, more rational handling, less storage space and lower cost-in-use.

Cheasing’up, from IDI IDI identified considerable constraints related to traditional cheese production and made it a priority to develop a new technology and new proteins able to turn into successful end-products, offering cheese producers new alternatives to fulfil their needs. It features many advantages for manufacturers to deal with their cheese production.

Delvo Fresh, from DSM The Delvo Fresh sour cream culture range helps dairy producers capture local trends and satisfy distinctive local tastes for their sour cream or cream cheese products. There is a broad array of flavours, and texture can be improved in reduced- and low-fat recipes. Fat can be reduced without sacrificing eating enjoyment.

Savoury/Meat Texta Pois 65/70, from Sotexpro A new textured vegetable protein from pea gives innovation opportunities to the meat industries. It is GMO-free, nonallergenic, clean label, traceability and local sourcing (pea harvested and processed in France), and gives cost savings, good functionality and taste.

Judging panel Chair Henry Dixon, Barrett Dixon Bell

Judges Kip Winter-Cox, Bakkavor Food Bart Fischer, Albert Heijn Simon Pettman, EAS Georges Bruelle, Danone Albert Zwijgers, Unilever John Madden, Euromonitor Ian Gordon, Giract Luis Fernandez, IUFoST Jeff Nuss, Kelloggs

Brata Breaded Coating MP 5808 and MP 5809, from Walter Rau Neusser Öl und Fett

Snacks/On-the-go

Walter Rau AG and Brata not only help consumers to fight obesity, simplify processing, improve work safety, reduce energy and vegetable oil consumption, and their product is also an example of partnership and innovation in a most sustainable manner.

Culinar Include is an innovation especially designed to bring 100 % natural colours and flavours to breakfast cereals and muesli. Culinar Include are crispy, extruded pearls internally loaded with delicious flavours and appetising colours. Culinar Include adds unique values and cost savings to the wide segment of natural breakfast cereals.

PuraQ Arome NA4, from Purac PuraQ Arome NA4 is a breakthrough in clean label, natural solutions for sodium reduction in food. The natural flavouring offers many of the functionalities of salt, providing food producers with multiple benefits in the production of reducedsodium products. It promotes savoury attributes imparting meaty, spicy and salty notes.

Culinar Include, from Lyckeby Culinar

Potato Mineral Flour, from Vis vitalis This new and natural food ingredient consists of a high quality food ingredient with natural minerals and trace elements obtained from potatoes, dolomite and quinoa sprouts. Its manufacture is based on an internationally patented procedure. The flour has a unique density of all mineral substances and trace element.

Celebrating biodiversity and brilliance Three more awards to recognise excellence within the food industry The Biodiversity in Food Awards, organised by the Union for Ethical BioTrade, is being held for the second time this year and will recognise both innovation and leadership in the field of sustainable sourcing. The award aims to raise awareness of the positive impact food companies can have through their sourcing practices on biodiversity and sustainable development. The Lifetime Achievement Award honours an individual for pre-eminence the field of food science and technology. The individual will have made significant contributions to scientific knowledge in one of these areas: safety; food quality; human nutrition; product, process, package innovation; food security (availability, accessibility, affordability); consumer acceptability; communication of food science and technology, regulations. The Young Scientist Award recognises the potential of an individual to make outstanding scientific contributions to food science and technology, as well as the potential for future scientific leadership.

The winners of the Food Ingredients Excellence Awards 2011 will be announced this evening at the Novotel Roissy Paris. To book tickets, call +44 7824 550591 or visit Jennifer Knight in room 512B 23

FiE D1 p24,25V2-conference:IBC 05 FC 21/11/2011 16:11 Page 24

FiE conference programme today Time

Track A

Track B

09:00-10:45

Module 1A Natural Colour, sponsored by Naturex

Module 1B Consumer Trends in 2012, sponsored by Halal Certification Services

Moderator: Lu Ann Williams, head of research, Innova

Moderator: Farhan Tufail, CEO, Halal Certification Services

Overcoming technical limitations of natural colour within the food industry

Understanding the Halal market

09:00

• Understanding the challenges for the future of natural colour • Where might science provide new opportunities? • Identifying why some applications still struggle to replace synthetics with natural colour

09:30

Overcoming instability of natural red and blue • Understanding the complexities of creating a stable and natural blue and red • Examining new innovations for protecting and stabilising natural colour for a variety of applications • Exploring other key advances in colour formulations Margaret A. Lawson, VP science & innovation D. D. Williamson & executive committee Member, NATCOL

10:00

Overcoming the challenges of stabilising natural colour in beverages through the use of quillaia extract • Exploring consumer demand for natural, clean label beverages • Achieving natural and effective emulsification • Developing clear drinks with natural emulsions Ines Voigt, technical development manager delivery systems & nutrition, Europe, National Starch Food Innovation

• Useful facts on halal consumers in Europe • Understanding why halal consumers are not necessarily muslim consumers • Investigating how to enable the consumers to influence the F&B industry Farhan Tufail, CEO, Halal Certification Services

Identifying the consumer trends driving growth in the European F&B market • Gaining an overview and predicting consumer trends in F&B across Europe • Examining what consumers are looking for and what motivates their decision making • Who is gaining the European consumer’s confidence in their F&B products and why? David Jago, director of innovation & insight, Mintel

Refreshing health and lifestyle marketing Exploring today’s consumer health and functionality trends and how you can tap into that How to enhance consumer lifestyle experience through their choice of ingredients Valérie Le Bihan, marketing manager, Roquette

10:30

Closing Q&A Session

11:00-12:45

Module 2A New Innovations in Natural Ingredients, sponsored by Almond Board of California

Module 2B Sodium and Salt Reduction, sponsored by Innophos

Moderator: Dr Martin Wickham, head of nutrition, Leatherhead Food Research

Moderator: Professor Graham MacGregor, chairman, CASH

Delving into the latest innovations and trends in natural ingredients

Meeting European salt and sodium reduction targets for 2012 and beyond

11:00

• Revealing where the major food ingredient innovations are coming from - is this going to change? • What are the winning trends in natural ingredients and how will this evolve? • Assessing which suppliers and manufacturers are stepping out of their food ingredient comfort zone Lu Ann Williams, head of research, Innova

11:30

12:00

Focusing on food safety and quality

Solving the technical problems associated with salt reduction

• What are the current and new ways of addressing food safety in natural products and ingredients? • Understanding how to deal with safety and quality issues when they are under threat • Assessing the media’s influence on the consumer’s perception of food safety Dr Robert Gravini, professor, Cornell University

• Evaluating how to achieve longer shelf life with less sodium without compromising on food safety and quality • Exploring new technologies in salt and sodium reduction and assessing best practices within the industry • Developing applications and overcoming the hurdles associated with low sodium ingredients and products • Discussing developments for sodium replacement products Martijn Noort, project manager and bakery scientist, TNO

Making way for new natural products in the F&B market

Successful approaches to reducing sodium in food applications without compromising taste or functionality

• Forecasting what the natural product market will look like in the next 5 years • Determining what the consumer wants in terms of natural • Revising what impact health claims have on natural ingredients Representative from Besana

12:30

• Gaining updates on salt reduction legislation • Comparing Europe-wide targets: which countries are in line to achieve their salt and sodium reduction goals? • Understanding how to tap into consumer drivers for implementing salt reduction Hannah Baker, assistant manager nutrition & health savoury, Unilever

Closing Q&A Session

• Exploring new calcium and speciality phosphates innovations to overcome functionality challenges in lower sodium bakery, meat, seafood & poultry and dairy applications • Approaches to achieve sodium reduction targets whilst maintaining taste, texture and functionality Dr Robert Finn, senior staff scientist, Innophos

Closing Q&A Session

the FI eUROPe daIly 2011

FiE D1 p24,25V2-conference:IBC 05 FC 21/11/2011 16:16 Page 25

Time

Track A

Track B

13:00-14:45

Module 3A Stevia, sponsored by PureCircle

Module 3B Fat Reduction

Moderator: Sue Bancroft, global marketing director, EMEA, PureCircle

Moderator: Ad Alberts, manager global key accounts, Sensus

The European Union’s acceptance and approval of stevia as a food additive

Importing texture and creaminess in fat reduced food products

13:00

• Status updates on stevia approval by the European Commission • Exploring the requirements, specifications and accepted terminology in stevia labelling at European level • How will the anticipated new legislation impact stevia use in Europe? • Reviewing legislation differences of stevia acceptance between Europe, the US and Asia - will the regulations impact stevia’s global dominance in the sugar replacement market? Maria Teresa Scardigli, executive director, International Stevia Council

13:30

14:00

Case study: Preparing for mainstream success

Solving the continuous challenge of reducing saturated fat in food

• Investigating the use of stevia as a cost-effective solution in sugar reduction • Selling the benefits of stevia to the consumer - will the consumer be willing to pay more for less sugar? • Questioning whether stevia will ever fully replace sugar and what the future sugar reduction market will look like Jordi Ferre, president, commercial division, PureCircle

• Assessing European consumer trends of saturated fat intake over the last 12 months • Can saturated fat continue to be reduced? • Overviewing changing fat replacement health trends in consumer foods • Does every food product now have a low fat equivalent? Speaker to be confirmed

Making stevia sweeter: Overcoming technical reformulation challenges

The challenges of reducing fat in dairy products

• Examining different blend options to mask stevia’s taste • Knowing the technical limitations of stevia and what products can be developed with stevia • Understanding the advantages of using stevia in new products Dr Daniel Bonerz, head of R&D compounds & sweetness, Doehler Group

14:30

15:00-16:45

15:00

• Highlighting market trends, consumer expectations and legal requirements • Studying the success of fat replacement with inulin • Creating delicate fat-like textures with rice ingredients Rudy Wouters, head of food application technology, BENEO

Closing Q&A Session

• Assessing trends in consumer intake of fat • Overviewing fat replacement in dairy products • The challenges of maintaining texture and flavour in low fat dairy products Professor Dolores O’Riordan, Food for Health Ireland

Closing Q&A Session

Module 4A Natural Antioxidants, sponsored by Synthite Natural Specialities

Module 4B Health Claims: A Re-Evaluation, sponsored by Healthy Marketing Team

Moderator: Jos Kleppers, global vice president, Synthite Natural Specialities

Moderator: Dr Mary Gilsenan, head of regulatory services, Leatherhead Food Research

Synthite Natural Specialties and NEAOX – Natural Anti-Oxidant

Exploring recent health claims and working with EFSA

Jos Kleppers, global vice president, Synthite Natural Specialities

• Outlining the progress of health claims in 2011 and exploring predictions for 2012 • Examining the reasons that claims have been rejected and how you can improve your chances of acceptance • Discussing how regulators and the F&B industry can work better together Dr Inga Koehler, senior consultant, Analyze & Realize

15:10 Trends and opportunities in natural antioxidants • Examining new developments in natural antioxidants • Outlining updates in market information, trends and new innovations in natural antioxidants • What is the next step in natural antioxidant health claims acceptance for 2012? Ewa Hudson, head of health and wellness research, Euromonitor International

15:30

Health claims or not health claims? How to convert a health interest to a product purchase • Examining how various products have excelled with and without a health claim • Understanding consumer awareness: does the consumer know the difference between approved health claims and softer claims? • Is the industry’s confidence in the commercial power of health claims declining? Peter Wennstrom, CEO, Healthy Marketing Team

15:40

Polyphenols versus antioxidants • • • •

Uncovering the challenges of the buzz word ‘antioxidant’ Examining the classification and sources of polyphenols Understanding the relationship of polyphenols with health Does the consumer recognise the term “polyphenol” and could the industry use this term if it strengthened the chances of receiving a health claim? Dr Michele Kellerhals, research & innovation director, functional ingredients, Coca-Cola

16:00

How to measure the real bioactivity of antioxidants • What does the ORAC value represent and outlining the flaws of the various assays • Can the consumer understand the true value of an ORAC value when it is still unclear to the industry? • Investigating examples of in vivo studies to determine bioavailability Dr Edwin van den Worm, CEO, ORAC Europe

16:30

Closing Q&A Session

the FI eUROPe daIly 2011

Case study: Sustaining consumer trust when removing an ‘unofficial’ health claim • Analysing the impact of removing a health claim: is there life after a health claim rejection? • Are ingredients taking a secondary role because of the health claim rejection? • Evaluating how to make softer claims that resonate with consumers Neal Cavalier-Smith, director of consulting, Healthy Marketing Team

Closing Q&A Session 25

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FiE and Ni 2011 Exhibitor List A A.H.A. INTERNATIONAL 3F44 A+S BIOTEC 2G82 A2-TRADING 1B70 AARHUSKARLSHAMN 1F27 AARTI INDUSTRIES 1F71 AB ENZYMES 1F21 ABF INGREDIENTS GROUP 1F21 ABITEC CORPORATION 1F21 ACATRIS 4G99 ACETIFICIO VARVELLO 1D51 ACETUM SR 4E66 ACTIF’S MAGAZINE 3A92 ACTIV INTERNATIONAL 4J81 ADEXGO 4D66 ADIFO 4C30 ADITYA BIRLA CHEMICALS (THAILAND) 1B57 ADM INTERNATIONAL 2D21 ADVANCED BIOTECH EUROPE 2F49-22 ADVANCED ENZYME TECHNOLOGIES 4D83 AGARINDO BOGATAMA 3G51 AGI 4C62 AGRANA BETEILIGUNGS 3D91 AGRARIAN HOLDING AVANGARD 3H76 AGRAZ 2E71-1 AGRI-FOOD EXPORT GROUP 1C43-4 AGRO MISR 4C31 AGROCEPIA 3A73 AGROINDUSTRIAS AMAZONICAS 3G51 AGRORGANICOS TROPICALES 4F65 AGUS 3G73 AHCOF INTERNATIONAL DEVELOPMENT 3H59 AICA GROUP 3D78 AIT INGREDIENTS - SOUFFLET GROUP 4H71 AJINOMOTO FOODS EUROPE 3A59 AJINOMOTO OMNICHEM 3A59 AJINOMOTO SWEETENERS EUROPE 3A59 AK BIOTECH 3F96 AKAY FLAVOURS & AROMATICS 3E67

the FI eUROPe daIly 2011

AKDEM MEYVE OZU TARIMSAL SANA VE TICARET 4C78 AKERBIOMARINE 3E53 AKZO NOBEL FUNCTIONAL CHEMICALS 3G105 AL KHALEEJ SUGAR 4K87 AL SAKR FOOD INDUSTRIES 4C23 ALGAECAL 4F111 ALIMENTOS NUTRACEUTICOS LA MEZA 4F65 ALLAND & ROBERT 3G63 ALLIED BIOTECH EUROPE 4F41 ALLIN ALL INGREDIENTS 3B77 ALMIL 3G81 ALMOND BOARD OF CALIFORNIA 2J68 ALOE JAUMAVE 3C79 ALOJA STARKELSEN 3D82 ALPHA INGREDIENTS 4G107 ALPHA MOS 3H41 ALPINA 2D81-6 ALTINMARKA GIDA SAN. TIC 1G34 ALWERNIA 4E79 ALZCHEM TROSTBERG 2H74 AM NATURAL CONCENTRATES 2E71-4 AMANO ENZYME EUROPE 4J87 AMERICAN PEANUT COUNCIL 2F49-11 AMTECH BIOTECH 1D71 ANACOTT STEEL 4F111 ANDERS MATTSSON AGENTUR 4G97 ANDRE BAZIN 4K90 ANGEL YEAST 4G52 ANHUI JINHE INDUSTRIAL 3F42 ANHUI TECHNOLOGY IMP. & EXP. 2D99 ANHUI XINGZHOU MEDICINE FOOD 2B48-38 ARIAKE 1C57 ARIZA 3C65 ARMFIELD 3J24 ARMOR PROTEINES 1F51 AROMATIC 4H49 AROMATIC INGREDIENTS 4C31 AROMATICA 3C99

AROMES GROUP 1C71 AROMSA AS 1E57 ASHLAND SPECIALTY INGREDIENTS 4F40 ASM FOODS 1F31 ATLANTIC CHEMICALS TRADING 1H35 AURELI MARIO 3F93 AVEBE 1G21 AVIGM 4F65 AVIKO RIXONA 2E31 AVT MCCORMICK 4G97 AWEX 2D59, 2E59 AXIOM FOODS 2F49-13A AZELIS 1D21, 1D25 B B FOOD SCIENCE 2G100 B2FOOD PARTNERS 4K92 BAGORA DEHYDRATES 1F75 BALCHEM ENCAPSULATES 2F49-3 BALTICOVO 4C106 BAOLINGBAO BIOLOGY 3H103 BARBARA LUIJCKX 1B71 BARENTZ EUROPE 4D79 BARRY CALLEBAUT BELGIUM 2B41 BASCOM FAMILY FARMS 2F49-8 BASF 3C13, 3F25 BAUMGARTNER RUDOLF 3G70 BAYAS DEL SUR 3C53 BAYERNWALD 2G67 BBCA GROUP 4G69 BCF LIFE SCIENCES 3B81 BDF NATURAL INGREDIENTS 4E97 BEIJING FORTUNESTAR S&T DEVELOPMENT 3G108 BEIJING NORTH SUNLIGHT FOOD ADDITIVES 2B48-39 BELGOSUC 4F28 BELL FLAVORS & FRAGRANCES 1B35 BELL PUBLISHING 3E104

BELMAR 3D101 BELOURTHE 2D59-06 BELOVO 2E59-02 BENEO 4B12 BERGPRACHT-MILCHWERK 4K92 BERRICO FOOD COMPANY 1C43-10 BESCO GRAIN 1C43-2 BEST GROUND INTERNATIONAL 4F65 BEVERAGE MANAGER 3D105 BHJ PROTEIN FOODS 4E97 BIFIDO 3F96 BIO REAL SWEDEN 2G33 BIO SERAE LABORATORIES 3D33 BIO SPRINGER 4D41 BIOCATALYSTS 3A51 BIOCON DEL PERU 2G89 BIOFORTIS 4J65 BIOGROWING 3C28 BIONATURE 3C66 BIOPROX 2F83 BIORIGIN 4F31 BIOSEARCH LIFE 4J58 BIOSECUR LAB 1C43-13 BIOSTERIL 4F93 BIOVELOP 4C50 BIOVITEC 4C64 BLM GROUP (FOOD & DRINK INTERNATIONAL) MEDIA POINT BLUE DIAMOND GROWERS 2H69 BMI - BAYERISCHE MILCHINDUSTRIE 2A43 BOLASCO 2D41 BONGRAIN CHEESE INGREDIENTS 1F51 BONILAIT PROTÉINS 2H89 BORD BIA/IRISH FOOD BOARD 3A81, 3B77 BORGES MEDITERRANEAN GROUP 2D84 BOS NATURAL FLAVORS 3F88 BOTANICAL PRODUCTS INTERNATIONAL 3D44 BOUWHUIS ENTHOVEN 4G75 (continued on page 28

FiE D1 p27-37-listandplans:IBC 05 FC 22/11/2011 17:42 Page 28

(continued from page 27) BREDABEST BREKO BRENNTAG FOOD & NUTRITION BRETAGNE INTERNATIONAL BROCHENIN BROOKSIDE FOODS BROTHER ENTERPRISES HOLDING BRÜCKNER-WERKE BSC BT COCOA BTSA BIOTECNOLOGÍAS APLICADAS BUCHI LABORTECHNIK BUDENHEIM, CHEMISCHE FABRIK BUISMAN INGREDIENTS BUTTER BUDS FOOD INGREDIENTS

4C89 1D64 2A21 3B89-8 3D82 3A73 4C107 3F85 4F88 2C85 4E89 4G9 3H15 4E63 2F43

C C.A.S. - STEINHAUSER GROUP 3C85 C.E. ROEPER 2B33 CALDIC 4C87 CALIFORNIA DIRECT (GERMANY) 4G101 CALIFORNIA WALNUT COMMISSION 2F49-7 CAMLIN FINE CHEMICALS 4G44 CAMPDEN 3H31 CAMPUS 4D61 CANADIAN FOOD EXPORTERS ASSOCIATION 1C43-4 CANADIAN LENTILS 1C43-6 CANDECO 1B29 CANTOX - AN INTERTEK COMPANY 4A37 CAP DIANA 1C61 CAP TRAITEUR 4F33 CAPSULAE 3B89-1 CAPUZZO 4D89 CARAGUM INTERNATIONAL 4F13 CARBERY FOOD INGREDIENTS 4D47 CAREMOLI 4D58 CARGILL 2B21 CARMI FLAVOR & FRAGANCE 2F45 CAROTEX 2G93 CARRAGEENAN COMPANY 3D68 CBB DÉVELOPPEMENT 3B89-8 CEAMSA 4D51 CEC PUBLISHING 3D102 CEMOI 2F9 CEREAL INGREDIENTS 3A73 CESARIN 3A96 CFF 2H87 CHAKARUNAS TRADING 3G51 CHAM FOODS (ISRAËL) . 2D67 CHAMPAGNE FOODS 4G97 CHAMTOR 2E65 CHANGMAO BIOCHEMICAL ENGINEERING 2B48-37 CHANGZHOU NIUTANG CHEMICAL PLANT 2C74 CHAUCER FOODS 4F7 CHEMITAL 4E85 CHENGDU QITENG TRADING 2B48-44 CHENGDU ROOT INDUSTRY 3C98 CHENGDU WAGOTT BIO-TECH 3C20 CHENGDU WAGOTT PHARMACEUTICAL 3C20 CHENGUANG BIOTECH GROUP 3C54 CHENGZHI LIFE SCIENCE 2B48-21 CHERRY ROCHER INDUSTRIE 3C52 CHHATARIYA DEHYDRATES ONION EXPORTS 3B105 CHIMAB 3F53 CHINA CHAMBER OF COMMERCE (CCCMHPIE) 3D109 CHINA MEHECO CORPORATION 3H71 CHINA TOPCHANCE 3F107 CHIRIOTTI EDITORI 1B74 CHOCOLAT FREY 2E93 CHR. HANSEN 2D31 CHR. OLESEN NUTRITION 4G111 CITADELLE MAPLE SYRUP PRODUCERS -OP 1C43-12 CLARA FIELD 3A81 CLUB PAI / FOOD INGREDIENTS 2D81-5 CNI - COLLOIDES NATURELS INTERNATIONAL 3D33 COFCO BIOCHEMICAL (AN HUI) 2B70 COFCO TECH BIOENGINEERING (TIANJIN) 2B70 COLAC 4F100 COLEFRUSE INTERNACIONAL 2F84 COLIN INGREDIENTS 4H65 COMAX FLAVORS 2F49-24 CONDIMENTOS LOURDES 4F65 CONESA 2E71-7 CONFOCO INTERNATIONAL 3A73 CONFOCO 3A73 COOPERATIVA ORTOFRUTTICOLA 1B69 COPPENRATH FEINGEBÄCK 3G65 CORAL 2F49-14 CORMAN S.A. 1F51 CORN PRODUCTS INTERNATIONAL 2B31 CORNEXO 4G11 COSTIMEX (SOUFFET GROUP) 4H71 COSUCRA GROUP WARCOING 2A31 COUPLET SUGARS 3B51 CPL BUSINESS CONSULTANTS 4C34 28

CRAMER CRANBERRY MARKETING COMMITTEE CRAWFRESH IMPORT CREANUTRITION CRODA HEALTH CARE CROP’S CSPC WEISHENG PHARMACEUTICAL (SHIJIAZHUANG) CYBERCOLORS

1B43 2F49-5 3F59 1G65 3H68 1F67 3G80 3B77

D D. VAN DER POL & ZONEN 3F99 D.D. WILLIAMSON (UK) 3B47 DABUR INDIA 4K91 DAIRYCHEM LABORATORIES 2F49-12 DAIRYCREST 1F63 DAIRYGOLD FOOD INGREDIENTS 3A81 DALIAN LUCK FINE CHEMICAL 2B48-23 DALTER ALIMENTARI 3H89 DAR SAVANNA . KHARTOUM (SUDAN) 3D99 DAREGAL 2D47 DAVISCO FOODS INTERNATIONAL 2G69 DAWN FOODS INTERNATIONAL 2B94 DECACER 1C43-14 DECAGON DEVICES 2F49-6 DECAS CRANBERRY PRODUCTS 2F49-27 DEHYDRO FOODS 4C23 DELFI COCOA EUROPE 2B95 DELICIA 2D95 DELTA SPICE COMPANY 4C31 DENA 4F33 DENK INGREDIENTS 2H76 DEOSEN BIOCHEMICAL . 2B48-20 DESHIDRATADORA AGUASCALIENTES 4F65 DESHIDRATADORA MARATA 4F65 DETAY GIDA 1G34 DEUTSCHEBACK 2C33 DEZHOU RUIKANG FOOD 4E113 DIAFOOD 4H93 DIALOG . 3E102 DIANA NATURALS 2A41 DION . 4K89 DIPASA EUROPE B.V. 3D58 DISPROQUIMA 4H107 DIVI’S LABORATORIES EUROPE AG 4F14 DKSH GREAT BRITAIN . 2C31 DMK DEUTSCHES MILCHKONTOR 4F59 DMV 2C41 DOBLA 2D76 DODI INGREDIENTS 3H66 DÖHLER 1E37 DO-IT DUTCH ORGANIC INTERNATIONAL TRADE 3D59 DOLCIARIA D’ORSOGNA 1D65 DOMINO SPECIALITY INGREDIENTS 2F49-25 DONGGUAN CITY JINGLI CAN 4G33-17 DORADA PC 3G109 DOSSCHE MILLS 4G50 DOW WOLFF CELLULOSICS 4D9 DP SUPPLY 4C51 DR. BEHR RAW MATERIALS FOR DIETETICS AND PHARMACY 1A71 DR. HARNISCH VERLAG 2J77 DR. OTTO SUWELACK NACHF. 1H27 DR. PAUL LOHMANN KG 1D39 DRYCOL 3G51 DSM 3H13, 3J12 DUAS RODAS INDUSTRIAL 3E63 DUJARDIN FOODS 2F98 DUTCH COCOA 2H93 DYNEMIC PRODUCTS 4H100 E E. & O. VON FELTEN 4G106 E. ZWICKY 3F100 EASTSIGN BIO-TECH 3E68 ECO RESOURCE 3C59 ECOBIO BIOTECH 3C47 ECOM FOOD INDUSTRIES CORPORATION 1C43-9 ECOPOL FRANCE 4E79 EDME 3F67 EGY CROPS 4C23 EGYPT EXPO & CONVENTION AUTHORITY (EECA) 4C23, 4C31 EGYPT LAND 4C31 EHD DELGADO ORGANICS 3C81 EIGENMANN & VERONELLI 4F40 ELBE NUTRO COMMODITIED 3E96 ELCOR 3G51 ELEMENTA 3B89-3 ELPIS - UKRAINE 3G51 ELWANY FOR IMPORT AND EXPORT 4C31 EMSLAND - STÄRKE 1B09 ENDEMIX 4D49 ENRICO GIOTTI 1B51 EPI INGREDIENTS 2F81 ERBACHER FOOD INTELLIGENCE 3C93 ERIE EUROPE 4C93 ERNST BÖCKER 3D50 ERNTEBAND FRUCHTSAFT 1D63

ESCO - EUROPEAN SALT COMPANY EST-AGAR ETABL. J. SOUBRY ETOL EUROFINS EUROGERM EUROGUM EURONUT EUROPEAN SPICE SERVICES EUROSERUM EUROVANILLE EUROVO EUSA COLORS EVESA EWALD-GELATINE EXANDAL CORPORATION

3A89 4C74 4C46 3H84 4A33 4F43 4E97 4F101 2D67 3F41 3C45 4H58 3A95 4F73 3G85 2F49-28

F F.C.I. 3G89 F.D. COPELAND & SONS 1B21 FACHINFORM MEDIA POINT FALKEN TRADE 4C69 FAMILLE MICHAUD APICULTEURS 2D81-4 FANG DA FOOD ADDITIVES (YANG QUAN) 3F77 FARRIS 3A56 FAVEA INGREDIENTS 3D57 FAYREFIELD FOODTEC 1F63 FENCHEM BIOTEK 1H21 FERRANT 4C73 FERRATO INTERNACIONAL 4F65 FIAB - SPANISH FOOD & DRINK INDUSTRY FEDERATION 2E71 FIBERSTAR 2F49-1 FINE ORGANICS 2H94 FIORDELISI 4H83 FIRMENICH 3E94 FITOREX GROUP 3E97A FLANDERS FILLINGS & COMPOUNDS 2F31 FLANQUART/PRALIFLOR 4D68 FLAVAROM INTERNATIONAL 3A81 FLAVEX NATUREXTRAKTE 3D100 FMC CORPORATION 2H77 FONTERRA (EUROPE) COOPERATIE 2E41 FOOD & BEVERAGE ONLINE (21FOOD) 1B75 FOOD & DRINK BUSINESS EUROPE MEDIA POINT FOOD EXPORT - NORTHEAST 2F49-18 FOOD INGREDIENT SOLUTIONS 2F49-9 FOOD REVIEW INDONESIA MEDIA POINT FOOD TASTE & ADDITIVES (SHANGHAI) SCI-TECH TRADING 4G33-9B FOOD VISION 4C31 FOODBEV MEDIA 4H111 FOODPARK VEGHEL 3J38 FORTITECH EUROPE 3E33 FOURAYES 3A88 FRANKLIN BAKER COMPANY OF THE PHILIPPINES 4K88 FRDP 3D86 FREEZE-DRY FOODS 2G79 FRIESLANDCAMPINA KIEVIT 2D40 FRIMA VAFLER 1B29 FRISCHLI MILCHWERKE 4C76 FROMATECH INGREDIENTS 2J89 FRUBELLA PROCESSING 4C58 FRUISEC 1F51 FRUIT D’OR INC 1C43-10 FRUIT SYMBIOSE 1C43-8 FRUITOFOOD 3D66 FRUJO 3A103 FUERST DAY LAWSON 2D73 FUFENG GROUP 2B48-42 FUJI OIL EUROPE 2F31 FUJIAN PUTIAN QIXIANG FOOD 3F111 FUTASTE 3B99

G G. BAKKER & ZN 4H92 G.S. DUNN 4E79 GADOT BIOCHEMICAL INDUSTRIES 4G13 GALACTIC 3J23 GALAM GROUP 1E53 GALLOCHEM 4C41 GANSU DUNHUANGSEED FRUIT&VEGETABLE PRODUCTS 4F112 GANSU G-TOP BIOTECH 3G108 GANSU XUEJING BIOCHEMICAL 2B48-26 GANZHOU JULONG HIGH-TECH INDUSTRIAL 2B87 GARNIFRUITS 3B89-11 GAZIGNAIRE 3E101 GEA NIRO 4G40 GEBRÜDER JANCKE 4H93 GEDIMEX 4E81 GEFA GERMAN EXPORT ASSOCIATION FOR FOOD 4J97 GELITA AG 3F21 GELNEX 4C45 GELPASS/GARNIER 4D70 GEMEF INDUSTRIES 1D57 GEORG LEMKE 4H93 GERMAN SWEETS 4J97

GERMANY TRADE & INVEST 3H88 GFM MBH 3J32 GIFU SHELLAC 2F99 GIRACT 3J42 GIRRBACH SÜBWARENDEKOR 4H93 GKM FOOD ADDITIVES 4K98 GLANBIA NUTRITIONALS 3C41 GNT INTERNATIONAL 3D49 GOED 4E110 GOLD COAST INGREDIENTS 2F49-4 GÖTEBORGS FOOD BUDAPEST 4H46 GRACELAND FRUIT 2F49-15 GRAMYBEL 2E59-03 GRAP’SUD 1D64 GREAT TASTE INGREDIENTS 4D67 GREEN AND GOLD MACADAMIAS 4G101 GREMOUNT INTERNATIONAL 4G33-19 GROWING NATURALS 2F49-13A GRÜNEWALD FRUCHTSAFT 1D63 GUAN CHONG COCOA MANUFACTURER 2F79 GUANGDONG PRB BIO-TECH 4G33-13 GUIZHOU DAYU ZHONGYE 4D40 GUIZHOU JINYESHAN TRADE DEVELOPMENT 4D42 GUIZHOU LAIYONGCHU SPIRITS 4C41 GUIZHOU LAOGANDIE FOOD 4C39 GUIZHOU VILLAGE GIRL FOOD 4D42 GULMER MINING 3D94 GUM ARABIC BOARD 3E59 GUM TCHAD 3C97 GUSHEN BIOLOGICAL TECHNOLOGY GROUP 1A63 H H & J BRÜGGEN 4H93 HACO 4F45 HAIFA NORTH WEST EUROPE 4G19 HALDIN PACIFIC SEMESTA 3G51 HÄLSSEN & LYON 2C81 HAMBURG FRUCTOSE INTERNATIONAL 1G66 HANDARY 3C101 HANGZHOU BODA BIOLOGICAL TECH 3F76 HANGZHOU HEAD CHEMICAL 3E81 HANGZHOU KANGYUAN FOOD SCIENCE & TECHNOLOGY 3E76 HANGZHOU MANDARIN IMPORT & EXPORT 4G33-18 HANGZHOU MINGBAO FOOD 3E70 HANS KASPAR 3C104 HANTRADE 4C31 HARKE PHARMA 1B57 HASCO-LEK 3D97 HAVERO HOOGWEGT 3G55 HAYASHIBARA INTERNATIONAL 1B48 HAZELNUT PROMOTION GROUP 4D44 HDLBIOLOGICAL YUYAO 3E78 HEBEI BROTHER INTERNATIONAL TRADING 4G33-10A HEBEI DONGHUA JIHENG FINE CHEMICAL 4K99-3 HEBEI DONGZHIXING BIOTECH 3C72 HEBEI XINHE BIOCHEMICAL 2D99 HEILONGJIANG SHENGCHANG AGRICULTURAL PRODUCTS PROCESSING 4E111 HELM 3F33 HENAN EASTAR CHEMICALS 2B48-27 HENAN GREEN CHEMICAL 4J111-2 HENAN JINDAN LACTIC ACID TECHNOLOGY 3E69 HENAN SUNLIGHT HIGH-TECH AGRI. 3B97 HENAN ZHENGTONG CHEMICAL 3F48 HENAN ZHONGDA BIOLOGICAL ENGINEERING 3H109 HENNINGSEN NEDERLAND 4G96 HENRY LAMOTTE FOOD 3A55 HENRY LAMOTTE OILS 3A55 HERBA INGREDIENTS 3H94 HERBAFROST 4J96 HERB-PHARMA AG 4J92 HERZA SCHOKOLADE 4J97 HEWICO ADDITIVE & FOOD INGREDIENTS 2F11 HILMAR INGREDIENTS 2F49-2 HLR PRALINÉ - BERTIN 2D81-2 HOCHDORF NUTRIFOOD 4F42 HOLLAND FOOD VALLEY 3J38 HONG KONG SHELI . 3E100 HOOGWEGT CHEESE 3G55 HOOGWEGT INTERNATIONAL 3G55 HOSKINS & FALL PUBLISHING MEDIA POINT HOYER 4B36 HSH CHEMIE 4C43 HUBEI HUAZHONG PHARMACEUTICAL 3F46 HUBEI KONSON KONJAC GUM 3C30 HUBEI REBORN BIOTECH 2B48-7 HUBEI YITAI PHARMACEUTICAL 3C100 HÜGLI FOOD INDUSTRY 4K58 HUISONG PHARMACEUTICALS 3E99 HULSHOF PROTEIN TECHNOLOGIES 3H72 HUZHOU KANGFALAI DEHYDRATED VEGETABLES FACTORY 3F78 HYDROSOL PRODUKTIONSGES. 2C33, 3D25 (continued on page 32) the FI eUROPe daIly 2011

TAB Full Page template:Layout 1 22/11/2011 17:56 Page 1

When you think of Innovation and Dairy, think of Davisco.

Whey Protein withPurpose ®

Visit Stand 2G69

F O O D S I N T E R N AT I O N A L I N C .

Flavours and Taste await you...

Come by and experience them at our stand 3E49 within the NI–Natural Ingredients of Paris.

Today, stand 3E49 at 14:30 PROVA invites your senses! Let yourself be amazed… surprised!

PROVA www.prova.fr

FiE D1 p27-37-listandplans:IBC 05 FC 02/12/2011 16:01 Page 30

Taste the goodness of dairy at our stand 2E41

FiE Floorplan, Ha

the FI eUROPe daIly 2011

FiE D1 p27-37-listandplans:IBC 05 FC 22/11/2011 17:48 Page 31

n, Halls 1 & 2

SHARED VALUES â&#x20AC;&#x201C; SHARED SUCCESS Come and visit us at our booth no. 2A21! We would like to meet with you!

2F09 9

the FI eUROPe daIly 2011

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FiE Floorplan, Hall 3

(continued from page 28) I I.P.A.M. 4C81 IBERFRUTA MUERZA 2E71-9 ICAM 2D77 ICD BIOCHEMISTRY (Q.D) 2D92 IDA 4E101 IDI SAS 3C7 IDM INTERNATIONAL DAIRY MAGAZINE – MOLKEREI INDUSTRIE 1C74 IFF 3C99 IFFCO 1D45 IGRECA 4A29 IMCD FOOD & NUTRITION 3F47 IMCOPA FOOD INGREDIENTS 4F85 IMPAG 4H18 IMTECH-STERI 4A35 IN VIVO LABS 3B89-4 INDAROMA 3G51 INDCRESA 2E89 INGREDIA 3C7 INNER MONGOLIA JIANLONG BIOCHEMICAL 3F68 INNOBIO 2B75 INNOPHOS 2G45 INNOVA MARKET INSIGHTS 4D13 INNOVACIONES AROMATICAS 4H107 INNOVADEX 3F71 INNOVATIONS IN FOOD TECHNOLOGY 3A98 INNOV’IA 4E107 INSTITUT PROF. DR. GEORG KURZ 4H85 INTELLIGENT SENSOR TECHNOLOGY 4A31 INTER CHEICAL (SHIJIAZHUANG) 4J111-5 INTERBULK GROUP 4A39 INTERFIBER 2B89 INTERFOOD 3F75 INTERFOOD INGREDIENTS 3F75 INTERNATIONAL CO. FOR FOOD INDUSTRIES 4C31 INTERNATIONAL FIBER EUROPE 4D87 INTERNATIONAL OFFICE FOR TRADING & EXPORT 3G51 INTERTASTE 4F89 IPRONA 1C67 IRA-EKO 3C89 IREKS 3A99 IRISH DAIRY BOARD 3B77 ISC EUROPE 3G88 ISRAEL NEGEV SPICES 2D67 ITALGELATINE 4J48 IXL NETHERLANDS 4K63 J. RETTENMAIER & SÖHNE 2E51 J JAIN EUROPE 1E63 JAVAPLANT 3G51 JAYANTI GROUP 4K84 JB COCOA 2F79 JEAN NIEL 3G95 JEBSEN & JESSEN 3H104 JENEIL BIOPRODUCTS 2F49-31 JF-NATURAL 3D75 JIANGSU FENGYUAN BIOTECHNOLOGY 2D96 JIANGSU HONGTENG FOOD 4D106 JIANGSU KOLOD FI PLANT 4G33-8 JIANGSU SPRING FRUIT BIOLOGICAL PRODUCTS 3C96 JIANGSU XIXIN VITAMIN 2B48-24 JIANGSU YUANYANG CHEMICAL 3C22 JIANGXI GUO YI BIOTECH 4C111 JIANGYIN HUACHANG FOOD ADDITIVE 3H57 JILIN GOLDEN TOWER INDUSTRY (GROUP) JOINT STOCK 2B86 JINAN HUALING PHARMACEUTICAL 2C97 JINING RENEWAL & JOINT INTERNATIONAL 4J111-4 JIZHOU CITY HUAYANG CHEMICAL 4E68 JK SUCRALOSE 2F89 JKT FOODS EUROPE 3D56 JOHNSON - JOHNSEN PUBLISHING 3D103 JUAN NAVARRO GARCIA 2E71-10 JUPITER LEYS 3F106 K K + S KALI KALIZEA KÄLLBERGS INDUSTRI KALSEC EUROPE KAMPFFMEYER FOOD INNOVATION KANCOR INGREDIENTS KANEKA PHARMA EUROPE KANGCARE BIOINDUSTRY KARL BINDEWALD KUPFERMÜHLE KEMIN FOODS TECHNOLOGIES KEMIRA CHEMSOLUTIONS KEVIN FOOD KIMICA CORPORATION KINHO FOODS KINRY FOOD INGREDIENTS KIRIN KYOWA FOODS COMPANY

3A89 2E65 4H44 2F67 2C95 2C77 3D55 3F105 4G11 4G44 4F61 3H77 4G100 4C115 4E70 4J71

(continued on page 34)

the FI eUROPe daIly 2011

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(continued from page 32) KITOZYME 2D59-08 KL KRIS FOOD INDUSTRIES 2F79 KLBD – KOSHER CERTIFICATION 3H33 KMC 4F23 KOHJIN, JAPAN 4J71 KONCEPNUTRA 4D60 KONINKLIJKE EUROMA 4C15 KONRADIN VERLAG ROBERT (DEI – DIE ERNAHRUNGS INDUSTRIE) MEDIA POINT KOREA RURAL COMMUNITY CORPORATION & MOKWON UNIVERSITY 3E108 KREGLINGER EUROPE 1B43 KROENER-STAERKE /HERMANN KROENER 3D85 KUDOS BLENDS 3H80 KÜNDIG NAHRUNGSMITTEL 4F93 KUNMING ADDITIVES CHEMICALS INDUSTRIAL 4C98 KUTAS TARIM 2D67 K-W PFANNENSCHMIDT 3D52

FiE Floorplan, Hall 4

L L.E.V. (EKSTRAKTU RUPNICA) . 4C67 LA COMTOISE 2D81-3 LA MORELLA NUTS 1B39 LABORATOIRE PYC 4F33 LACTALIS INGREDIENTS 1F45 LACTOLAND TROCKENMILCHWERK 4C103 LACTOPROT DEUTSCHLAND 2H81 LAIWU TAIHE BIOCHEMISTRY 4G33-16 LALLEMAND BIO-INGREDIENTS 4J83 LANZHOU LONGRUN CASEIN 2B48-22 LANZHOU WEIRI BIO-ENGINEERING 4C109 LAOHEKOU HUASONG TECHNOLOGY 4J111-6 LAPI GELATINE 1E74 LASENOR EMUL 4D23 LC INODRY 3H39 LEADER FOODS 4G104 LEATHERHEAD FOOD RESEARCH 1H38 LECICO 4B18 LEIBER 4J63 LEROUX 3C49 LESAFFRE FRANCE - LEVURE ET INGREDIENT 4D41 LESAFFRE HUMAN CARE 4D41 LESAFFRE INGREDIENTS SERVICES 4D41 LIANYUNGANG DEBANG FINE CHEMICAL 4G33-11 LIANYUNGANG DONGTAI FOOD INGREDIENTS 3B59 LIANYUNGANG HENGSHENG FINE CHEMICAL 3G106 LIANYUNGANG KEDE CHEMICAL INDUSTRY 2B48-4 LIANYUNGANG MUPRO IMP & EXP 4G33-1 LIANYUNGANG NUOXIN FOOD INGREDIENT 4K99-4 LIANYUNGANG SHUREN KECHUANG F&A 2B48-33 LIANYUNGANG TONGYUAN CHEMICAL INDUSTRY 2B48-40 LIMAGRAIN CEREALES INGREDIENTS 3E25 LINAN QUALITY MUSHROOM 3D71 LINYI SHANSONG BIOLOGICAL PROD. 2B48-47 LINYI VAN SCIENCE AND TECHNIQUE 2B48-17 LINYI WONDERFUL FOODSTUFF 4D110 LIONEL HITCHEN (ESSENTIAL OILS) . 4D65 LIPIDOS SANTIGA 1F70 LIPOFOODS 2H76 LIQUID TECHNOLOGIES 1D27 LIROY 4C66 LIU PAN SHUI FOOD FACTORY 4D40 LODERS CROKLAAN 3D13 LONGCOM ENTERPRISE 3C62 LONZA 1F39 LORAGRO 1E70 LORYMA 3F95 LOUIS FRANCOIS 1C55 (continued on page 36)

the FI eUROPe daIly 2011

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(continued from page 34) LOVIBOND TINTOMETER 3H37 LT FOOD MEDIEN-VERLAG MEDIA POINT LÜBECKER MARZIPAN-FABRIK 4H93 LUBRIZOL ADVANCED MATERIALS 2B83 LUCID COLLOIDS 1A61 LUP’INGREDIENTS - TERRENA 3C88 LÜTTGE, J.H. 4F65 LUZHOU BIO-CHEM TECHNOLOGY (SHANDONG) 3H73 LYCKEBY CULINAR 1D35 LYCORED 1E50 LYVEN 4H71 M MACCO ORGANIQUES 4E73 MAHARAJA DEHYDRATION 4J91 MAINFRUCHT 1D63 MAÎTRE PRUNILLE 1C65 MAKER (HEBEI) BIO-TECHNOLOGY 4G33-7 MALAYSIAN COCOA BOARD 2F79 MALYSIA COCOA MANUFACTURING 2F79 MANITOBA AGRI-HEALTH RESEARCH NETWORK 1C43-5 MANTROSE UK 2G31 MARCEVAL CRUNCHY NUTS 2G95 MARIGOT 3B77 MARTIN BAUER GROUP 1G35 MARUKOME USA 2F49-29 MASSON GROUP COMPANY 3C60 MATERNE CONFILUX/ANDROS FRUITS 2E59-05 MATSUTANI CHEMICAL INDUSTRY 1G70 MAYFAIR INVESTMENTS (LON) 4K86 MCI MIRITZ CITRUS 2B23 MEELUNIE 2B71 MEGGLE WASSERBURG 4G58 MERCK 3B46 MERKO GIDA SANAYI VE TICARET 4C72 METAROM 3H25 MEURENS NATURA 3D84 MEXICO- MINISTRY OF AGRICULTURE 4F65 MICROTHERMICS 1D27 MIKRO-TECHNIK 3F53 MILCHWERKE ‘MITTELELBE’ 4C103 MILEI 2G77 MILLBÄKER 3F66 MILLBO 4H77 MINTEC 4J94 MINTEL GROUP 4C40 MITSUBISHI INTERNATIONAL 4J71 MOKATE 4F105 MOLDA 2F77 MOLINO PEILA 2G81 MOLINOS ASOCIADOS 3G51 MONTELOEDER 2E71-2 MORISHITA JINTAN 1A57 MOSSELMAN 2E59-01 MOULINS SOUFFLET 4H71 MUEHLENCHEMIE 2C33 MULDER NATURAL FOODS 4J90 MUNTONS 3A65 MURTUZA FOODS 4C70 MUSTAFA ÖZSOY 3E105 N NACTIS FLAVOURS 4A25 NAGASE 4F78 NANJING BIOTOGETHER 3H107 NANJING LANYA CHEMICAL 2B48-13 NANJING LAUTA FOOD ADDITIVES 1A75 NANJING LEAD FOOD INDUSTRY CORPORATION 4G33-9 NANNING PANGBO BIOLOGICAL ENGINEERING 3C64 NANTONG ACETIC ACID CHEMICAL 1D28 NAPPI (FRATELLI 2) 1C75 NAT INOV 3B89-7 NATIONAL STARCH FOOD INNOVATION 2B31 NATIPROL LIANYUNGANG CORP 4G33-12 NATTOPHARMA 3E66 NATUREX 3E13 NATURIS 4F97 NAVARRO PECAN COMPANY 2F41 NEELIKON FD & C COLOURS 4G93 NEOTRON 3D67 NEPTUNE TECHNOLOGIES & BIORESSOURCES 3D47 NETHERLANDS FOREIGN INVESTMENT AGENCY 3J38 NEW FOOD MEDIA POINT NEW FOODS INDUSTRY 4H64 NEW TREND GROUP 2B48-43 NEXIRA 3D33 NIELSEN-MASSEY VANILLAS INT’ 1H39 NIGAY 4B28 NINGBO LIWAH PHARMACEUTICAL 3C26 NINGBO PANGS CHEM INT’L 4G33-10 NINGBO WANGLONG TECHNOLOGY SHARES 3D83 NIZO FOOD RESEARCH 2G32 NIZO PROCESSING CENTRE 2G32 NORDGETREIDE 4H93 36

NORDIC SUGAR 1B43 NORTH CHINA PHARMACEUTICAL 2E96 NORTHEAST PHARMACEUTICAL GROUP 1B54 NOVASTEL 2D81-1 NOVOZYMES 4G48 NU-TEK SALT 2F49-23 NUTRA CANADA 1C43-11 NUTRACEA 3F52 NUTRACEUTICAL BUSINESS & TECHNOLOGY (NBT MAGAZINE) 2H97 NUTRACEUTICALS WORLD 4J110 NUTRACOS 3C103 NUTRAFUR 2E71-8 NUTRATECH CONSEILS 3B89-6 NUTRIGA 1E53 NUTRILO 4E86 NUTRINAL 4F33 NUTRINOVA 3C40 NUTRIPROCESS 3D33 NUTRISWISS 2E97 NUTRITIS 1D75 O OBERMEILEN - SWISS DRINKS OBJECT SOLUTIONS SOFTWARE OCEAN NUTRITION CANADA OCEAN SPRAY OHLY OLBRICHTAROM OLEON OMVE NETHERLANDS OMYA OREXPORT ORGANIC FLAVOUR COMPANY OVOBEST EIPRODUKTE OVOBIO

1E34 3J36 4D25 2D41 1F21 4J97 4F58 4K63 4F9 4F81 3C75 1D15 3C91

P PALMA ORGANICA 3C69 PALSGAARD 1E15 PANEMEX 3B79 PANTELEY TOSHEV 1F55 PARADIESFRUCHT 1F65 PARADIESGARTEN 1F65 PARAMOUNT FARMS PISTACHIOS & ALMONDS 2F49-33 PARMOVO 4E71 PARRY NUTRACEUTICALS 3D95 PÄX FOOD GROUP 4H93 PAYS DE LA LOIRE - PROMOTION QUALITE 3B89-A PB GELATINS/DIVISION OF TESSENDERLO CHEMIE 3C33 PENKON GIDA SANAGI 1F65 PENTAOR 2F88 PERFECT INDUSTRIES 2E76 PGP INTERNATIONAL 1F21 PHARMANAGER DEVELOPMENT 3B89-10 PHENOFARM 4H89 PHILPOT DAIRY PRODUCTS 1F63 PHOSPHOTECH 3B89-2 PHYTOCHEMINDO REKSA 3G51 PHYTONE 2D89 PHYTOSVIT 3G51 PIERRE FABRE MEDICAMENTS 3H74 PINGDINGSHAN TIANJING PLANT ALBUREM 3H55 PLANT & FOOD RESEARCH 3D63 PLANT LIPIDS 2C47 PLANTEXTRAKT 1G35 PLC INGREDIENTS 3A81 PODGORINA FRUCHT 1D63 POLARIS 3B89-9 PÔLE DE COMPÉTITIVITÉ PASS 3C99 POMERANIA FRUCHT SPOLKA 1D63 POS BIO-SCIENCESS 1C43-3 PPM.INGREDIENTS 4F111 PRAYON 4A7 PREMIUM GASTRONOMIE 4F71 PRINOVA EUROPE (FORMERLY PREMIUM INGREDIENTS INTERNATIONAL) 4C13 PROBI 1G65 PROCESS ALIMENTAIRE 3B89-5 PRODIA 3G51 PRODUCTOS QUIMICOS GONMISOL 2H68 PROLIVER 4D78 PRONATEC 3D76 PRONEX 2F69 PROQUIMAC 3F86 PROSOL 1D35 PROVA 3E49 PROWICO PROTEINGEWINNUNGS 2F11 PUCHENG LIFECOME BIOCHEMISTRY 4K99-2 PULVIVER 2D59-09 PURAC BIOCHEM 2D13 PURECIRCLE USA 3E55 PUREMALT PRODUCTS 1F49 PURES Y DERIVADOS DE NAYARIT 4F65 Q QINGDAO BRIGHT MOON SEAWEED GROUP 3F103 QINGDAO CENTURY MINGHUI INT’L TRADE

2B48-1 QINGDAO CODO INTERNATIONAL 3C70 QINGDAO DEHUI HALOBIOS SCIENCE & TECHNOLOGY 2B48-45 QINGDAO GATHER GREAT OCEAN SEAWEED INDUSTRY 4G33-5 QINGDAO HAIWANG DRIED VEGETABLES & FRUITS 3C24 QINGDAO IVY 3C68 QINGDAO LULIN DEHYDRATED VEG. 2B48-12 QINGDAO QINGDA PRODUCT 3E93 QINGDAO SANFOOD 2B48-49 QINGDAO SCITECH PERFUME 3B57 QINGHAILAKE PHARMACEUTICAL 3E91 QINHUANGDAO GOLDENSEA FOODSTUFF INDUSTRIES 3C96 QUALIPRIDE INTERNATIONAL 2B48-11 QUFU NATURAL GREEN PROJECT 4D112 QUFU XIANGZHOU STEVIA PRODUCTS 4E67-B QUIMDIS 2F94 R R. STEINICKE 4J46 R.I.A. 1F50 R2 FOOD PARTNER 2B87 RABELER FRUCHTCHIPS 3E84 RAIPONCE 3D87 RAPS 4D59 RED ARROW INTERNATIONAL 3D41 REED BUSINESS INFORMATION ASIA MEDIA POINT REEPHOS CHEMICAL 2B48-41 REFINE BIOLOGY 4J111-1 REMBRANDT ENTERPRISES 4H44 RENÉ LAURENT/BFA LABORATOIRES 4C26 REVTECH 3J30 RF SOLUTIONS 4D105 RHODIA 4K48 RIBUS 1B43 RICKMERS REISMÜHLE 4F97 RIKEN VITAMIN EUROPE 1G23 ROBERTET 2G73 ROEPER, C.E. 2B33 ROHA EUROPE 1B25 ROQUETTE 1H15 ROUAGES 3D80 ROUSSELOT 3E41 ROYAL VIV BUISMAN 3F99 RP ROYAL DISTRIBUTION 3A64 RUBINMÜHLE 4F46 RUDOLF WILD 3F13 RUGAO CHANGJIANG FOOD 4K99-5 RUPP CHEESE INNOVATION 1B65 RZBC GROUP 3B63 S S&D FOODS 4F99 SAALEMÜHLE ALSLEBEN 4G11 SABATER SPICES 2E71-11 SACHSENMILCH MILK & WHEY INGREDIENTS 4J43 SAFE SPICE 2D67 SAFESTERIL - STEAM STERILIZATION 4C42 SAF-ISIS 4D41 SAKAI SPICE (CANADA) CORP 1C43-7 SAN CLEMENTE FOODS 4K100 SANCOLOR 3H96 SANTIS 3F84 SAPUTO DAIRY PRODUCTS CANADA 1C43-1 SATRO 2G88 SAVENA (GROUP) 4F33 SAVEUR 4F33 SCELTA MUSHROOMS 4J107 SEAGARDEN 4F77 SEAH INTERNATIONAL 1B61 SECNA 4H81 SENSIENT FOOD COLORS EUROPE 3H29 SENSUS 2E31 SEPPIC 3C51 SETALG 3E95 SETEXAM 2D51 SETHNESS-ROQUETTE 1D67 SHAANXI YUANBANG BIO-TECH 3D97 SHAFI GLUCO CHEM 3C77 SHANDONG BANGYE 2B48-48 SHANDONG CROWN SOYA PROTEIN 3E85 SHANDONG DEYUAN FRUITS & VEGETABLES 2C101 SHANDONG FREDA BIOPHARM 4F66-A SHANDONG JIANYUAN FOODS 4F66-B SHANDONG KAISON BIOCHEMICAL 4G33-15A SHANDONG LANSHAN GROUP 2D94 SHANDONG LINGHUA MSG INC 2C99 SHANDONG LONGLIVE BIO-TECHNOLOGY 3B69 SHANDONG LUWEI PHARMACEUTICAL 4G33-3 SHANDONG REIPU CHEMICALS 2F93 SHANDONG YIPIN AGRO (GROUP) 4G33-6 SHANDONG YULONG CELLULOSE TECHNOLOGY 2B48-34 SHANDONG YUWANG INDUSTRIAL 3H105 SHANDONG YUXIN SOYBEAN PROTEIN 2B88

SHANGHAI BRILLIANT GUM 2B48-15 SHANGHAI E-BNF COMPANY 3C30 SHANGHAI FORTUNE CHEMICAL 4C97 SHANGHAI FUXIN FINE CHEMICAL 4D114 SHANGHAI HANSHARE INDUSTRY 3B71 SHANGHAI NOVANAT 2F95 SHANGHAI PECENP INTERNATIONAL 2B48-50 SHANGHAI SHENGUANG EDIBLE CHEMICALS 3B55 SHANGHAI TRUSTIN CHEM. 3B67 LL SHANGHAI UBM SINOEXPO 3D109 SHANGRI-LA KANGMEI DAIRY PRODUCTS 2B48-35 SHAOXING YAMEI BIOCHEMISTRY 3F82 SHEMBERG MARKETING CORPORATION 2E85 SHENYANG TONGLIAN PHARMACEUTICAL 4D71 SHENZHEN SED INDUSTRY 3C22 SHIJIAZHUANG DONGHUA JIAN AMINO ACID 2B48-3 SICNA 4H81 SIEROLAT 2J96 SIGMA-TAU 1A65 SILESIA GERHARD HANKE 1G27 SILL - LAITERIE DE SAINT MALO 4J62 SILLIKER 4J65 SILVATEAM 1E65 SIMO FISHPROCESSING 2H78 SIMON H. STEINER, HOPFEN 3F102 SINOCHEM NINGBO 2B77 SINOCHEM QINGDAO 3D92 SINOPAPRIKA SHANDONG 2E95 SINOSWEET 3F50 SIPAL PARTNERS 3D84 SIPPO SWISS IMPORT PROMOTION PROGRAMME 3G51 SIRIUS 4C73 SIROPERIE MEURENS 2D59-10 SISTERNA 1E34 SKM EUROPE EGG INGREDIENTS 1B50 SMART SALT 2E99 SMET CHOCOLATERIE 1B71 SOCOHERB 3E103 SODELEG 4F22 SOFT DRINKS INTERNATIONAL MEDIA POINT SOJA AUSTRIA 3F51 SOJAPROTEIN 3G72 SOLAE EUROPE 3H19 SOLANIC 1G21 SOLBAR 2B47 SOLVAY 4K48 SOMEREX 3G51 SONAC 4G23 SOSLAND PUBLISHING COMPANY (FOOD BUSINESS NEWS) MEDIA POINT SOTEXPRO 1D57 SOTRALENTZ PACKAGING 3J40 SOUFFLET ALIMENTAIRE 4H71 SOUSSANA 3F81 SOVIMO HELLAS 4J93 SPACEKRAFT 2H79 SPEARSON 3G51 SPICE KINGDOM 4C31 SPICELAND 4C31 SPICES BOARD INDIA 2C86 SQB SDN BHD 4J89 ST PAUL 3G77 STABLE MICRO SYSTEMS 1J38 STARLIGHT PRODUCTS 3D33 STEAMLAB STEVILIZASYON 4C37 STEARINERIE DUBOIS FILS 1E45 STEENSMA 4C101 STEPAN LIPID NUTRITION 3H79 STERNCHEMIE 2C33 STERNENZYM 2C33 STERNMAID 2G27 STERNVITAMIN 2C33 STERN-WYWIOL GRUPPE HOLDING 2C33 STEVIA NATURA 4H18 STRATUM NUTRITION 3G90 STRIK INGREDIENTS 4C77 STRYKA BOTANICS 2F49-13B SUCREST 1H27 SUDEEP PHARMA 4F111 SUIKER UNIE 2E31 SUMYFITOFARMACIA 3G51 SUN RAY FOODS EUROPE 3F94 SUN VALLEY 4H87 SUNAR PAZARLAMA 2J86 SUNOPTA INC 3C73 SUNRAIN GREEN INDUSTRY 4C39 SUNTAQ INTERNATIONAL 3F109 SUNVIT 4G111 SUPER EXTRACTOS 2E71-3 SUPREMIA GRUP 3H97 SUSZARNIA WARZYW JAWORSKI 3G97 SUZHOU EVERFORTUNE I/E CORP 2C99 SUZHOU FUNCTION GROUP 4G33-15B SUZHOU HOPE TECHNOLOGY 3E73 SVZ INTERNATIONAL 2E31 SWEDISH TRADE COUNCIL/ the FI eUROPe daIly 2011

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FOOD FROM SWEDEN 4H49 SWEET GREEN FIELDS 4B26 SWEET PRESS (TECNIFOOD) MAGAZINE MEDIA POINT SWISSGUM 4E97 SYNACO 2E59-04 SYNTHITE INDUSTRIES 2B99 T TABLEMARK 4F9 TAIGA INTERNATIONAL 4H96 TAIYO KAGAKU 2E47 TAIZHOU PTERODACTYL GREEN FARM PRODUCE 3E77 TANHOY PHARMACEUTICAL 4F110 TANIN SEVNICA 3E107 TASTE FLAVOUR CREATORS 2D59-07 TASTETECH 1B61 TATE & LYLE 2C21 TAURA NATURAL INGREDIENTS 1E47 TAYLOR-BROTHERS FARMS 2F49-19 TBK MANUFACTURING CORP 2B76 TECHNO FOOD INGREDIENTS 4D69 TEKNOSCIENZE 1G75 TER FRANCE 4C43 TER HELL 4C43 TEREOS SUCRES 1E27 TEREOS SYRAL 1E27 THAI COCONUT 4C63 THE CRIER MEDIA GROUP MEDIA POINT THE HEALTHCARE WAREHOUSE 4C61 THE HERB COMPANY 4C99 THE REAL STEVIA COMPANY 4H49 THERMPHOS INTERNATIONAL 4D31 TIANJIN CHENGYI INTERNATIONAL TRADING 3G102 TNO 1G39 TONG YUAN IMP. & EXP. 3H75 TOPINA DIÄT-ROHSTOFF 3E84 TORRES G.A. - EURODUNA FOOD 4H98 TOURNAY BIOTECHNOLOGIES 3H81 TRADIN ORGANIC AGRICULTURE 3C73 TRANSATLANTIC PARTNER 3F85 TREATT 3G59 TRO-KOST 3A56

TROUW TTCA

3D96 3B53

U UD CHEMIE UELZENA UHRENHOLT ULMER SCHOKOLADEN UNIBIOCHE LIFE & FOOD TECH. CORP UNIPEX UNITEC FOODS UNITECH SWEET (ZIBO) UNITECHEM UNITED INTERNATIONAL UNIVAR EUROPE UNIVERSAL OLEORESINS UNTERELBE-FRUCHT US PECAN USDA V VALIO VALORIA VAN DRUNEN FARMS EUROPE VEDEQSA VEOS VIBRANT DEHYDRO FOODS VICENTE BRAVO VIDHI DYESTUFFS MFG VIDYA HERBS VIKA VIS VITALIS VITABLEND NEDERLAND VITASWEET VIVIMED LABS VOG PRODUCTS VOLAC VOX TRADING VREUGDENHIL DAIRY FOODS VSI

4C88 4A19 3G71 4J97 3E80 1D35 3D48 3B73 2B48-25 2B48-36 3C25 3D46 1F65 2F49-17 2J65 3D21 3B89-8 3C87 3B95 3A50 4D64 2E71-6 4G76 3E97B 4F51 4C71 4D79 2C89 3C55 4G67 3B50 4C65 3G99 4G105

W W. KÜNDIG & CIE WACKER CHEMIE WAGRALIM

4F93 3B98 2D59-11

WALTER RAU 4G81 WEBB JAMES 4D101 WEIFANG ENSIGN INDUSTRY 2B48-19 WEIFANG NOGA IMP AND EXP 4C113 WEISHARDT INTERNATIONAL 3A85 WELDING 4E97 WEYERMANN SPECIALTY MALTS 3F89 WILD BLUEBERRY ASSOC. OF NORTH AMERICA 1C43-15 WILEY-BLACKWELL 4B32 WILHELM REUSS 4C103 WILLUMSEN, EINAR 1E21 WILLY BENECKE 2E81 WINHILL BIOSCIENCE (SHANGHAI) 3F111 WOLF CANYON (YANTAI) TRADING 2B48-6 WORLÉE NATURPRODUKTE 4K92 WTSH 4H93, 4J97, 4K92 WUHAN GREEN FOOD BIOLOGICAL ENGINEERING 3G102 WUHAN SANJIANG SPACE GOOD BIOTECH 2B48-18 WUHAN SHUNYI BIOTECHNOLOGY 3C56 X XIAMEN TIANYUANFOOD 3F104 XINFA PHARMACEUTICAL 4E67-A XINGFA INTERNATIONAL 4E109 XINGHUA GREEN BIOLOGICAL PREPARATION 2B48-46 XINGHUA LIANFU FOOD 4K105-2 XINING CHAMBER OF COMMERCE OF CHINA 4C110 XINJIANG LONGPING HIGH-TECH HONG’AN SEEDS 4G33-14 Y YABON 4K90 YAEGAKI BIO-INDUSTRY 3D93 YANCHENG JINGWEI INT. GROUP 2B48-28 YANTAI ANDRE PECTIN 2B33 YANTAI ORIENTAL PROTEIN TECH 4D108 YEASTOCK 4D96 YIGEDA BIO-TECHNOLOGY 4D62 YIMING BIOLOGICAL PRODUCTS 2B48-8 YIXING QIANCHENG BIO-ENGINEERING 4G33-2

YIXING-UNION BIOCHEMICAL 3F101 YOU SHI LI INTERNATIONAL TRADING 3G110 YUCHENG LUJIAN BIOL. TECHNOLOGY 3H69 YUNNAN EVERGREEN BIOLOGICAL CORP 3E86 YUNNAN TONGHAI YANG NATURAL PRODUCTS 2D97 Z ZENTIS 4D97 ZETA ESPACIAL 2E71-5 ZHAOQING PERFUMERY 3E93 ZHEJIANG CEREALS, OILS FOODSTUFFS I/E 3D81, 3E74 ZHEJIANG CHEMICALS IMPORT AND EXPORT CORP 4F108 ZHEJIANG DAYANG CHEMICAL 3E79 ZHEJIANG GREEN FOOD 3D79 ZHEJIANG HUAKANG PHARMACEUTICAL 3D73 ZHEJIANG MEDICINE 2C73 ZHEJIANG MEDICINES & HEALTH PRODUCTS I/E 3E75 ZHEJIANG MINGHUANG NATURAL PROD. DEVELOPMENT 3D77 ZHEJIANG NHU COMPANY 4G111 ZHEJIANG PEACE VEGETABLE 3E72 ZHEJIANG SANHE BIO-TECH 3E83 ZHEJIANG SHUNDI FOODS 2D67 ZHEJIANG SILVER-ELEPHANT BIO-ENGINEERING 2B48-14 ZHEJIANG SKYHERB INGRDIENTS 3F80 ZHEJIANG TIANXIN PHARMACEUTICAL 3B101 ZHEJIANG WORLDBEST PHARMACEUTICALS SCIENCE TECHNIC DEVELOPMENT 3C58 ZHEJIANG YIWAN BIOLABS 3D69 ZHENGZHOU CHIHON BIOTECHNOLOGY 3E71 ZHENGZHOU RUIPU BIOLOGICAL ENGINEERING 3F70 ZHENGZHOU TUOYANG INDUSTRIAL 3G104 ZHONG HUA FANG DA (H.K.) 3F77 ZHUCHENG DONGXIAO BIOTHECHNOLOGY 4K99-1 ZHUCHENG HAOTIAN PHARM 2B48-5 ZIBO ZHONGSHI GREEN BIOTECH 4J111-3 ZIEGLER & NATURPRODUKTE 3D90 ZOUTMAN INDUSTRIES 3F73

Who’s who in the Sippo Pavilion EGYPT

International Office for Trading & Export (IOTE): a leading exporting Egyptian company which manufactures and exports various dried herbs, spices, seeds and medicinal plants. IOTE exports products to more than 20 companies all over the world. Its customers are herbal stores, pharmaceutical and food companies as well as herbs and spice importers. IOTE also has its own cultivation areas along with a big range of cultivated crops with experienced contract farmers. (SIPPO 3G51) COLOMBIA Drycol: dedicated to the production of freeze-dried and air-dehydrated food since 2006. Drycol traditional fruit snacks from the tropical region of Colombia, fruit and vegetable powder, herbal infusions and instant functional foods. At the Food ingredients 2011 Drycol will present air-dried fruits such as dried physalis and acai as well as borojo and chontaduro fruit powders. (SIPPO 3G51)

Prodia: offers a wide range of products such as juice concentrates, dried fruits, natural flavours and fruit fillings designed to meet the challenges of demanding markets. With high quality products Prodia brings solutions for the bakery, confectionary and beverage industry since 1992. Products include banana, goji berry, lulo, passion fruit, physalis, pineapple with acai, strawberry and tropical mango. (SIPPO 3G51) GHANA

Spearson: exports the following products from Ghana and Africa: raw botanical products; natural plants, seeds and herbs; spices and condiments as well as organic & non-organic oil seeds. the FI eUROPe daIly 2011

Spearson is currently exporting afromomum melegueta seeds, bixa orellana seeds, griffonia simplicifolia seeds, voacanga africana seeds and allanbackia floribunda seeds/butter and more to Germany, Switzerland, Spain, United Kingdom, USA and Asia. New products include ximenia oils, irvingia gabonensis and corynanthe pachyceras. (SIPPO 3G51) INDONESIA

Agarindo Bogatama: a privately owned Indonesian company manufacturing agar powder. Most of the agar powder produced is using cultivated gracilaria seaweed as well as wild harvested gelidium spp and pterocladia spp. This year Agarindo will launch a new product: processed edible seaweed. Agarindo not only produces for the local market but is also exporting to Japan, Thailand, Taiwan, Hong Kong, Australia, Europe and the US. (SIPPO 3G51)

Haldin Pacific Semesta: a company which focuses on the production of natural ingredients, essential oils, botanical extracts, and organic products. Haldin serves the needs of the food and beverage, flavour and fragrance, health food, pharmaceutical and cosmetic industries with locally sourced and processed products in five key product groups: tea and coffee extracts; specialty and functional Ingredients; essential oils; vanilla and cocoa extracts and natural sweeteners. (SIPPO 3G51)

Indaroma: offers a large variety of essential oils, aromatic chemicals, natural extracts and herbs and spices from Indonesia. To meet the increasing demand the company has launched several new products including lampung black pepper oil, java vetiver oil and

sandalwood oil; natural extracts such as tamarind and Indonesian ginger and clove oil’s derivatives such as rectified CLO 80%, eugenol 90%, eugenol 99.8% and Iso eugenol. (SIPPO 3G51)

Javaplant: specialises in botanical extraction. With two production facilities and a capacity of 115,000 kilograms per month, Javaplant supplies the food and beverage, pharmaceutical and cosmetics industry. The extraction process involves percolation, evaporation, and drying. Being the first in introducing vacuumed dried extract, Javaplant shows its commitment to customers by providing superior products and services. (SIPPO 3G51)

Phytochemindo Reksa: produces plant extracts for the herbal medicine industry. The company offers high quality extracts, extraction services and other manufacturing services such as: production of extracts and volatile oils; research, development and manufacture of any herbal extract and the production of tablets, capsules, powders, liquid preparations and infused teas. (SIPPO 3G51)

Chakarunas Trading: dedicated to the production and commercialisation of natural products. In 2001, the company started the first organic certification (NOP/EU) of maca farming and processing in Peru. Since 2007, the company has worked with local native communities in the Amazonas region of Peru to supply other natural products: huito, a fruit from the Amazonas which extract is used as a natural colourant; dragon’s blood, a red latex coming from the Peruvian Amazon used as a natural cicatrisation agent and is proved to have an anti-ulcer effect; cat’s claw, a plant which boosts the immune system and sacha inchi oil. (SIPPO 3G51) Molinos Asociados: was established in 2007 to process tara tree fruit derivatives. From the tara seed endosperm Molinos Asociados produces a fully natural hydrocolloid from galactomanan origin known as tara gum. MoliGum from Molinos Asociados outperforms most tara gums by being more easily dispersible, having a lower bacteriological count and a more consistent characteristics in particle size and viscosity functionalities. (SIPPO 3G51)

PERU

Agroindustrias Amazónicas:

Somerex: an agroindustrial company

was founded by José Anaya Yábar in order to promote sacha inchi (plukenetia volúbilis linneo). The seeds of this plant are used for the production of their inca inchi oil which is recognised for its high nutritional quality. Current scientific studies indicate that sacha inchi oil is high in omega-3 (more than 48%) and omega-6 (36%). It is highly digestible (more than 96%) and contains antioxidants: vitamin A and vitamin E. The sacha inchi oil can be used in the nutritional supplement, food, pharmaceutical and cosmetics industry. (SIPPO 3G51)

which aims to use the Peruvian biodiversity as a source of active natural products for the application in the farming, food, cosmetics, pharmaceuticals and textile industry. The wide range of products include: gallic acid, natural blue color from huito, tara gum, tara powder, genipine black colouring, paprika oleoresin, propyl gallate, rathany root and rotenone. (SIPPO 3G51) UKRAINE

Elcor: produces essential oils and aromatic raw materials in Ukraine. All

products – essential oils, concretes, aromatic waters – are produced only from natural raw materials. The company is involved in all stages of production, from growing and processing raw materials to preparing final product lots ready to be shipped to the customers. Products include: lavender, clary sage, common sage, hyssop, fennel, dill, coriander, rose, and Artemisia. (SIPPO 3G51)

Elpis-Ukraine: a private owned company with the head office in Kiev and several collecting points in five regions of Ukraine: Vinnitsa, Zhitomir, Khmelnytsk, Zakarpatye and Poltava regions. One of the basic activities of Elpis-Ukraine is the collection of raw herbal materials for pharmaceutical use, teas and the food industry. In addition, the company organises the collection of wild growing medicinal herbs in Ukraine and exports them to Poland, Russia, Latvia, China, Georgia and Germany. (SIPPO 3G51)

Phytosvit: established in 2007, the company specialises in growing and supplying of organic medicinal herbs from the ecologically clean areas of the Vinnytsia region. Phytosvit cultivates the following herbs: chamomile, calendula, brown flax, soybeans, beans, mustard, buckwheat, echinacea, valerian root, peppermint, lemon balm, plantain, sage, three-lobe beggar tick and motherwort. (SIPPO 3G51)

Sumyfitofarmacia: is a processor and supplier of medicinal vegetative raw materials in Ukraine and CIS countries. Sumyfitofarmacia specialises in the collection, cultivation, processing and supplying of dried medicinal herbs and raw materials. The company exports products like dried leaves, roots, herbs of medicinal and aromatic plants, dried vegetables, seeds, fruits and spices. Their products are sold in Ukraine, Russia, EU, USA and Asia. (SIPPO 3G51) 37

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New Product Zone To see the most innovative ingredients of 2011, visit the New Product Zone at the front of halls 1 & 2 ADM introduces clear soy protein Clarisoy from Archer Daniels Midland Company is an isolated soy protein that offers clarity and high quality protein nutrition in low pH food systems. The first product to be launched in the line, Clarisoy 100, was specifically designed to enable beverage manufacturers to meet the demand for great tasting, nutritionally enhanced beverages targeted at the growing number of consumers concerned about wellness. (Stand 2D21) Reducing sodium with AkzoNobel Suprasel Loso OneGrain is a new salt from AkzoNobel Salt Specialties that has the same processing and taste characteristics as regular salt, but with up to 50% less sodium. It is a simple one-to-one replacement, so no changes need to be made to recipes. The freeflowing products can be handled and stored in the same way as regular salt, making them a convenient replacement in food manufacturing. They can be used at the same dosage levels as salt without lumping, creating dust or de-mixing. (Stand 3G105) Avebe extends potato starch range Etenia 457 is a new potato starch that allows consumers to enjoy indulgent baked goods in a guilt-free way. The ingredient makes it possible for the levels of fat and saturated fatty acids to be reduced in bakery margarines and butters, without compromising on taste, baking stability or ease of production. It can be used in food items such as cakes, biscuits and puffed pastry, in all cases giving a significant reduction in fat while retaining the full taste of the product. (Stand 1G21) Budenheim’s premium phosphate A premium tricalcium phosphate from Budenheim has been designed to give calcium fortification with guaranteed purity for infant milk formulas. PureMin Ca 301 has an infant formula grade declaration has certified microbiological safety, and is designed to support the healthy growth of kids. The vulnerability of infants to early exposure to aluminium and the need to reduce levels of aluminium in infant formulas has been emphasised by recent studies, and this provides a reliable source of the ingredient to avoid contamination. (Stand 3H15) Enhanced taste, reduced sodium New ingredients from Campus enable the levels of sodium chloride to be reduced in most processed foods, while retaining the same perception of saltiness. The powerful, 38

clean label t a s t e enhancers ca n completely replace MSG, with the lowest possible cost in use. They a re used a t v ery low dosages, and are HVP-free innovative proprietary formulations. The enhancers can be used in processed meat and fish, surimi, fillings, soups and sauces, snacks, deli foods, bakery, flavours and spice blends, among others. The company can also create customised products. (Stand 4D61) Synergistic enzyme system Campus has introduced a new transglutaminase cross-linking enzyme system. The producer of innovative proteins and fibres has created and tested new synergistic systems where the transglutaminase produces good functionalities, even independent of their enzymatic a c t i v i t y. This allows better and more functional performances to be achieved at a lower cost in use, in meat products, yoghurt, cheese, quark, surimi, bakery and other products. Customised transglutaminase products can be created to meet specific needs in both animal and vegetable substrates, with halal certification. (Stand 4D61) Novel Campus vegetable fibres A new production system from Campus ha s allowed it to crea te f i b r e s ba sed on h i g h molecular weight polysaccharides. These fibres have good cold functionalities and thermal stability, and are able to gel in cold conditions, form films, while retaining water in a wide variety of applications. They are acid stable, contain no allergens and are clean label, with a competitive cost in use as much lower dosages are required compared to cellulose-based fibres. They have a strong synergy with native starches and with ECapproved hydrocolloids. Applications include processed meat and fish, sauces, fillings, bakery product and ice creams. (Stand 4D61) Cargill launches stevia leaf extract Truvia stevia leaf extract from Cargill is a zero-calorie sweetener from a natural source, being made from the best-tasting components of the stevia leaf. Its advantages include being sourced from a sustainable, robust supply chain, and its consistently

high quality. Its versatility has been proved in both food and beverage applications with global brands, and on-pack ‘brand activation’ is available in markets where Truvia brand tabletop sweetener is sold to boost consumer appeal. (Stand 2B21) Cosucra cuts cupcake sugar The cupcake was created in the US in the 19th century, and have recently turned into a pop culture trend in the culinary world. Buttery, sweet, glamorous and fancy, the cupcake has become the symbol of resistance to ‘dietary correctness’ as the little lavish treats contain a lot of sugar. Cosucra has the answer for those who think cupcakes are too sweet and those who wish to indulge themselves without feeling too guilty – a delicious sugar-reduce cupcake concept. These contain 30% less sugar yet taste as indulgent as ever, thanks to its chicory oligofructose syrup, Fibrulose L85. (Stand 2A31) Caramel dosage reduced The latest innovation from D.D. Williamson, DDW 520, is an acidproof class one caramel colour. Conventional class one caramel colour is stable down to pH 2.5, whereas this new ingredient is stable below pH 2.5, making it a breakthrough in soft drink concentrates. It can be labelled as ‘Colour plain caramel’ in Europe, and as it is a darker class one, it can be used at a lower dosage. The ingredient, a finalist for Beverage Innovation of the Year, has potential in store-brand colas; it has also been used in cherry drinks, iced teas, distilled spirits, sauces and cakes. (Stand 3B47) Vapour sorption analysed The AquaLab Vapor Sorption Analy zer from Deca g on Dev ices is designed to introduce simplicity, control and affordability into the process of gathering moisture sorption isotherm data for food products. It allows both DVS and DDI isotherms to be measured using a single instrument. DDI isotherms are extremely high resolution, allowing critical moisture ranges to be pinpointed for product quality. DVS isotherms, meanwhile, allow the kinetics of the absorption to be studied. It is also significantly cheaper than other instruments. (Stand 2F49-6) Performance nutrition products A range of new applications for ingredients in its performance nutrition portfolio will be shown by DMV. These specialised proteins and protein derivatives include Magnesium Caseinate S and Nutriwhey 800 FI, which are included in an orange-

flavoured powder shake. This is a source of magnesium that can be used to replenish losses during physical activity, offering a balanced source of slow and fast proteins. Also on show are tablets containing hydrolysates, including Hyvital Whey 80 Chilsonated, which is high in BCAA and compacted for better tableting, and Hyvital Wheat Glutamine PU, which fuels muscle recovery after exercise. (Stand 2C41) DSM enzymes gives better cakes CakeZyme from DSM is a new set of enzymes designed to improve baking processes. For centuries, enzymes have helped bakers get more from their raw materials. By catalysing biochemical reactions, these proteins unlock the power of traditional cake ingredients such as egg, flour and fat. If the enzymes are easy to use and reliable, they can give safe, controllable and predictable results. CakeZyme Smart gives cost optimisation, CakeZyme Sublime produces a softer cake with a longer shelf-life, and CakeZyme Majestic offers a softness that lasts for longer. (Stand 3H13/3J12) Natural flavours from DSM The Maxavor YE and Maxavor Key YE range of natural flavour ingredients from DSM offer natural, sustainable solutions. This range of products can be declared as ‘natural’ under the new EC flavour regulations, and are globally accepted as natural. As a result, they can give clean label products with an authentic taste. New flavour combinations can be created, or existing building blocks replaced using this complete range of all-natural middle blocks in the main flavour directions. (Stand 3H13/3J12) Texturisers by collaboration Fiberstar has worked with Gum Technology to create Hydro-Fi, a new line of texturising ingredients. They combine Fiberstar’s citrus fibres with Gum Technology’s highly functional hydrocolloid based stabiliser blends. These ingredients have been designed to provide innovative solutions for specific challenges in food formulation. For example, they can replace 50% of the eggs in cakes, thereby reducing costs. In reduced fat ice cream and sorbet, they reduce ice crystallisation, improves texture, increases overrun, and delays melting. They can also improve texture and reduce staling in baked goods, and improve yields in meat products. (Stand 2F49-1)

Sponsored by Mintel

Better cakes with Vana-Sponge Vana-Sponge BV60 is a concentrated whipping and stabilisation agent from FrieslandCampina Kievit designed for aerated egg batter based cake types. Developed for convenient ready-to-use mixes, it offers good whipping speed and properties, and a smooth, stable batter with low density. The fine air distribution in the batter results in a good crumb structure after baking, which can be modified to meet precise product needs by varying the application recipe. It is also relatively insensitive to the amount of oil or fat in the product. (Stand 2D40) A creamy foam for cappuccino FrieslandCampina Kievit’s VanaCappa 22E is an instant foaming powder used as a cappuccino base that forms a good foam height with fine foam bubbles for excellent stability and a creamy mouthfeel. Mixed with instant coffee and sugar, it provides a great cappuccino experience. It can also be used as a base for foaming hot chocolate drinks, or foaming milk tea. The instant foamer is price competitive, yet offers all the functiona lity a nd ta ste tha t is expected from an indulgent cappuccino base ingredient. (Stand 2D40) Topping base provides stability Vana-Monte DP 63 from FrieslandCampina Kievit is a high performance topping base, suitable for both professional and retail use, with a high overrun and excellent foam stability in products. It can be used in products such as decoration cream, mousse, instant ice cream, milk shake, cake filling and ready-to-eat products such as chocolate mousse. It is low in TFA, dissolves easily in water and milk, and cannot be over-whipped. It also has low sensitivity to temporary extreme storage temperatures, and is suitable for vegetarians. (Stand 2D40) Soy sauce for flavour powder Pearl River Bridge dehydrated soy sauce from Guangdong PRB Bio-Tech is a spray-dried, instant soy sauce powder made from naturally brewed PRB soy sauce. Available in Japanese style, light and dark formats, it is rich in concentrated soy sauce flavour. The carrier in the spray drying process is maltodextrin, and there is excellent flavour retention during heat processing. It is heat fusible, dispersible and water soluble, with applications including flavour sachets, ham flavours, biscuits, crisps, fries, pizza and sauces. (Stand 4G33-13) IDI cheese with no separation New technology from IDI (Ingredia Group) allows cheese to be made with (continued on page 38) the FI eUROPe daIly 2011

Prinova. We add value. FLAVOUR

AROMA CHEMICALS LIQUORICE EXTRACTS

ENHANCE PRESERVATIVES ADDITIVES

CALORIE REDUCTIONS

ARTIFICAL & NATURAL

SWEETENERS

SUPPLEMENT

BOTANICAL EXTRACTS N U T R A C E U T I C ALS

TRUST QUALITY

ASSURANCE

FORTIFY

VITAMINS AMINO ACIDS

Prinova Group (formerly Premium Ingredients Intl.) offers an extensive portfolio of qualityassured ingredients globally, making the sourcing process simple, strategic and successful. New to Prinova’s sweetener range are Stevia extracts from PureCircle® which further enhance our calorie-reduction and zerocalorie solutions. For more information, demonstrations or samples please visit our Stand 4313 where we will also be showcasing our range of Liquorice Extracts & Derivatives and Blended & Micronised Amino Acids. FiE show dailies ad-Prinova-v18.indd 1

For more detailed product information visit www.prinovagroup.com

10/21/11 11:33 AM

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New Product Zone (continued from page 36) out whey separation. The cheasing’up process can be used to make a wide range of cheeses, including hard cheeses, soft cheeses, fresh cheeses and processed cheeses. It offers a number of advantages in cheese production, including the avoidance of processing a by-product, and reducing the number of manufacturing steps – there is no curd cutting, draining or brining for certain products. Gains on operational costs and investments of up to 60% are also possible. The company’s R&D team will also help customers develop recipes and formulations. (Stand 3C7) Instant gelatin from Italgelatine Italgel Fast is a new 100% natural instant gelatin powder that enables dishes to be created with more precise doses, saving time while giving the desired gelling effect. It can be used directly in mixtures at both high and low temperature, and can also be premixed with other ingredients without altering the consistency or sensorial properties of the raw materials. One 2.5g measure has the equivalent setting power of one gelatin leaf, without pre-soaking or risking the leaves sticking together or caking the sides of the bowl, and the consistency of the final product is more predictable. (Stand 4J48)

Soup aids weight management A new high-protein, low-calorie soup from Laboratoire PYC contains more than 15g of protein per cup, and also provides seven different vegetables. It is adapted to low calorie diets, with a very low sugar content, and high biological value proteins that are rich in essential amino acids. It is free from artificial colours and preservatives, and uses only natural flavours. It took the company a year to develop, with taste, colour and texture all similar to a mainstream soup. The product is packaged in a microwaveable cup and can be customised with customers’ own brands. (Stand 4F33)

and desserts. The hydrolysed whole cereals can be used to make 100% vegetable drinks without lactose or cholesterol, and for the rice form, gluten. The concentrates are diluted in water, with oil and salt being added, and the drink is then ready to be packaged in a TetraPak or used as a basis for manufacturing vegetable desserts and ice creams. (Stand 3D84)

Enzymes applied to margarine Crokvitol Vitality from Loders Croklaan is a hardstock for healthy margarines and table spreads that has been produced using enzymes. This technology is used to modify the melting point of the fat, and provides the same functionality as hydrogenation or chemical interesterification, while being environmentally friendly. Its effectiveness and competitive pricing enables the industry to make products that are low in saturated fats while being based on natural technology, and with a low carbon footprint, all of which can help build a sustainable, healthy brand. (Stand 3D13)

Stabilised oil in beverages Purity Gum Ultra from National Starch Food Innovation is a costeffective beverage emulsifier that stabilises more than 30% oil, enabling the oil load in emulsions to be doubled compared to gum arabic and traditional OSA starches. It optimises oil droplet size distribution, which contributes to the drink’s turbidity and provides higher stability than OSA starches. It offers consistent performance at low concentrations, eliminating the need for weighting agents, and gives significant reductions in overall manufacturing and energy costs. Better turbidity means beverages maintain a premium look and feel, while remaining competitively priced. (Stand 2B31)

Cereals for beverage products New concentrates from Meurens are designed for use in vegetable drinks

Gluten-free functional flour National Starch Food Innovation’s Homecraft Create GF 20 is a gluten

free functional flour designed to meet the demands of both bakery manufacturers and consumers. Based on tapioca and rice, the flour enables food manufacturers to deliver glutenfree products with improved taste, texture, visual appeal and nutritional composition. It can be used in a range of bakery applications, including breads, biscuits, pastries, tortillas and muffins, giving easy dispersion, improv ed doug h rheolog y a nd enhanced hydration with lower baking loss, with extended shelf stability. It provides an easy to use, quick solution for switching from wheat flour to gluten-free flour. (Stand 2B31) Niel Aromes celebrates urban chic The latest range of flavours from Niel Aromes, Urban Chic, was designed to be contemporary, cosmopolitan, ur ba n a nd multicultura l. The flavours embody the promise of gourmet taste treats created by new and aromatic notes that are also subtle and sophisticated. The flavour collection proposes 10 stops of a global voyage, offering glimpses of the world and its cities. Each aromatic snapshot evokes not only the city itself, but an inspiration drawn from its culture, environment and unique way of life. (Stand 3G95) Sweetener gives low calorie taste FructiLight from Nutritis is a natural sweetening solution extracted from fruits, notably apple, grapes, peach

and melon. It allows food products to be developed that are more nutritional, functional and healt hier. It is colourless, odourless and has no after-taste, and thus will not impact on the quality of the finished product, whatever the criteria being consider – texture, visual aspects and flavour profile. It can give a glycaemic index as low as 11, with a clean label. (Stand 1D75) Big Shotz boost omega-3 Ocean Nutrition’s Big Shotz mango and passionfruit shots are now a v a ila ble a t retailers, sandwich shops, convenience stores a nd ca fés throughout the UK. They contain 178mg of omega-3 EPA/DHA per single serve bottle, along with 11 vitamins, six minerals, prebiotics, antioxidants and ginseng. Instead of adding a few vitamins and minerals to a lot of juice, they contain a bit of juice added to a lot of vitamins and minerals, giving a low-fat and low-calorie product with mango and passionfruit flavours. (Stand 4D25) Organic flavours for crisps A new line of organic crisp seasonings from the Organic Flavour Company has been developed using the company’s 30 years of experience in pure organic tastes. It offers a com-

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prehensive range of organic herbs spices and seasonings for use in many applications, such as crisps, snacks, meat, sauces, dressings and in chilled foods such as dairy, salads, potatoes and vegetables. Direct sourcing in the place of origin guarantees the organic quality, integrity and availability of the flavour products. (Stand 3C75) New chicken offering from Proliver Proliver’s natural chicken proteins can now be tailor-made to meet customer demands using 100% chicken meat, and without the use of any additional ingredients. The proteins can be used in a range of different applications, such as convenience foods, meat injection and cooked meat products. Three different product categories are available. HCP B4 is 99% soluble with 3% fat and 16% collagen; HCP premium150 is a 100% soluble clear solution with no fat and 16% collagen; and HCP premium KS100 is also 100% soluble with no fat, but contains 48% collagen. (Stand 4D78) A balance of concepts New concepts from Roquette offer a better balance of health, taste, technology and cost. The three new concepts a re a new g enera tion of chocolate cake, an incredibly smooth milkshake and a very more-ish macaroon. The secret behind these sweet products is the use of three ingredi-

the FI eUROPe daIly 2011

ents. SweetPearl comes from cereals, and gives a sweet taste while being sugar-free. Nutriose is an invisible yet efficient source of fibre. And there is also a new starch derived from the pea. (Stand 1H15) Culinary extracts by Saveur Two new culinary extracts are being a dded to S a v e u r ’s Extrait Culinaire Sign’Nature range. These products are made from natural raw materials that were carefully cooked and reduced using a proprietary industrial process. Created following the exacting demands of French culinary condition with good taste and quality, they are convenient for every day use. The two new extracts, Clams and Cep, can be used to enhance the flavour of sauces and soups, or fish meals, stuffings, pies and terrines. (Stand 4F33) Caramel colours created Sethness-Roquette is introducing its new range of caramel colours and burnt sugars that have been developed to match the evolution and demands of the food and drink industry. The company has installed dedicated production lines for these newly developed products at its facility in northern France. (Stand 1D67)

Solanic offers clean-label proteins Solanic’s natural potato protein isolates combine good functionality with high nutritional value. They are 100% vegetal in origin, require no allergen declaration, and fit in with a more sustainable lifestyle. This combination of high performance with a clean-label declaration offers the potential for product innovation. Pro Go is a ‘green’ and complete protein for sports nutrition, being high in branched chain amino acids and arginine. Promish is a natural, clean label, allergen-free solution for meat, fish and meat-free analogues. And Patissionate offers improved crumb texture and volume in gluten-free bread, along with better nutritional quality. (Stand 1G21) Soluble fibre clean label beverages Promitor soluble gluco fibre from Tate & Lyle enables food and beverage manufacturers to benefit from a consumer-friendly dietary fibre that is made in Europe. The well-tolerated fibre provides clean label benefits, and its process- and acid-stability allows manufacturers to develop new, healthier versions of a wide range of food and beverage products. The ingredient is suitable for markets and applications that require fibres made from non-GM maize. The company has expanded its capacity to manufacture a range of different soluble fibres, in response to growing consumer demand for products with health and wellness benefits. (Stand 2C21)

Uelzena offers chocolate novelties Seed 100 and Seed 200 from Uelzena have been developed using the company’s LiCap process. Designed for the chocolate processing industry, the products are highly concentrated beta-V crystal powders made from 100% cocoa butter and 100% chocolate respectively. Commonly added to chocolate masses or fillings at levels between 0.5% and 3.0%, they are simply stirred in to the mixture to give the desired beta-V crystal structure in a controlled manner. The tempering step can be completely eliminated. Customised processing of cocoa butter and chocolate is also possible. (Stand 4A19) Valio goes lactose free The introduction of Valio Zero Lactose whole milk powder for the food industry means the company now offers both lactose-free skim milk powder and lactose-free whole milk powder. Containing less than 0.1% lactose, these ingredients retain a natural taste as a result of the company’s processing technology, and also have an unchanged milk mineral composition. The ingredients can be used in a broad array of foods, from milk chocolate and ice cream to ready meals, soups and sauces. (Stand 3D21) Natural options from Vis vitalis The Intelligent Natural Ingredients range from Vis vitalis was developed over 15 years using high-quality grain

sprouts, bean sprouts and potatoes, as well as vegetable and fruit extracts. These new food ingredients contain all the important vitamins, minerals and trace elements in a natural and complete form to meet nutritional demands. Foods made using these ingredients can refill the body’s nutrient reserves, and meet customer demands for healthy, balanced nourishment without having to make sacrifices. (Stand 4C71) Walter Rau adds new base oils Designed to meet the growing needs for convenience products that have resulted from the modern lifestyle, whether those products are frozen or fresh, Walter Rau has created the Vegolio mix & match range of marinade oil blends. These use virgin vegetable oils with distinctive colours and flavours as the base oils. The result is good functionality, taste and appearance in convenience products. (Stand 4G81)

Mintel Tasting Sessions Mintel will be discussing key trends affecting the food industry in the New Product Zone today. 11.00 Natural sweeteners – where next? 14.00 Free from foods – expanding beyond the niche 15.30 Weight management: the big issue in food & drink

FiE D1 p42,43 seminars:IBC 05 FC 22/11/2011 10:21 Page 42

FiE seminar programme today 11:00 - 11:25 Fortitech Title: Exploring anti-inflammatory nutrients for food applications Speaker: Johnny Thylin

13:30 - 13:55 DMV Title: Goodness of dairy proteins in performance nutrition Speaker: Jolanda van Duinen

16:00 - 16:25 GOED Title: 2012 Initiatives for the omega-3 industry Speaker: Adam Ismail

11:30 - 11:55 Diana Title: Are naturalness and nutrition enough Speaker: Rob Evans & Ameie Moyne

14:00 - 14:25 Yaegaki Title: The trend of the colour agent in Japan and the suggestion from Yaegaki Speaker: Hideaki Uehara

12:00 - 12:25 Diana Title: 3 Naturals meat curing Speaker: Jean Christophe Chevalier

14:30 - 14:55 Gelita Title: Stimulating body functions with collagen peptides Speaker: Martin Walter

16:30 - 16:55 Chemische Fabrik Budenheim Title: Growing importance of highest purity in food ingredients Speaker: Markus Bruemmer & Christian Kroning

12:30 - 12:55 Galactic Title: Phosphate-free bakery Speaker: Alain Bernard 13:00 - 13:25 Uelzena Title: Beta-V SEED crystals for chocolate tempering Speaker: Gerhard Kuehn

15:00 - 15:25 Walter Rau Neusser Öl und Fett AG Title: Customer Solution Center Walter Rau: growing solutions Speaker: Bernd Brinkmann 15:30 - 15:55 GEA Niro Title: Aroma/flavour and encapsulation Speaker: Jesper Sæderup Lindeløv

17:00 - 17:25 Fiberstar Title: An introduction to Hydro-Fi – next generation texturisers from Fiberstar and gum technology Speaker: Brock Lundberg & Joshua Brooks 17:30 - 17:55 AkzoNobel Title: Sodium reduction challenge Speaker: Michiel Hoogendijk The programme continues tomorrow

SinoSweet UK joins ACT group ACT (Atla ntic Chemica ls Tra ding ) ha s announced a new partnership with China’s largest aspartame manufacturer, SinoSweet. The new partnership will see SinoSweet UK become a wholly owned subsidiary of the ACT Group, and gives ACT the exclusive rights for SinoSweet’s complete product range in the UK and Irish markets. According to ACT’s UK a nd Irela nd sa les director Richard Sheehan, the new venture is the next logical step in the already strong relationship between the world’s leading sweetners supplier and the Chinese aspartame manufacturer. Despite some negative press, aspartame remains the largest volume sweetener (by sweetness intensity) with global sales in excess of 23,000mts per annum worldwide, added Sheehan. 1H35

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Olive extract allows Article 13 claims Q&A A new olive extract developed by Nexira will enable the nutraceutical industry to act on EFSA’s positive opinion on Article 13 claims relating to polyphenols in olive. The extract, which is standardised in hydroxytyrosol, meets the specifications given in the positive report from EFSA on 8th April 2011 with regard to the protection of LDL particles against oxidation damage. It will allow users to communicate on its claims and health benefits, which

is a considerable advantage for the nutraceutical industry, says Nexira. This 100% natural olive extract is produced via organic agricultural methods and is exclusive to Nexira H ea lth (prev iously known a s Bioserae). Nexira says the new ingredient, which was developed by its R&D team, will complement its broad range of botanical extracts. Nexira is the new name for Colloïdes Naturels International and Bio Serae Laboratories. In October the

two companies merged to form one group with three divisions: Food, Health and Technology. All three divisions offer global expertise, from raw materials sourcing and proprietary processing technologies to formulation support. Founded in 1895, Nexira is a leader in acacia gum (also known as gum Arabic) and a supplier of natural nutraceutical ingredients and botanical extracts to the food, nutrition and health care industries. 3D33

Proven cartilage growth aids mobility Physical mobility is one of the most vital health aspects of people in general. According to exhibitor Gelita, the company’s Fortigel – which is made up of optimised collagen peptides – has been scientifically proven to stimulate measurable synthesis of cartilage tissue in the joints and is thus a meaningful therapeutic option, especially in the concomitant treatment of osteoarthritis. Orally administered, Fortigel is said to effectively combat progressive degeneration of cartilage tissue, treating the actual cause of the disease rather than just the symptoms. The use of collagen for the relief of joint

the FI eUROPe daIly 2011

Fortigel targets cartilage tissue

symptoms has been known in folk medicine for a very long time, with reports dating back to the Middle Ages. Hildegard von Bingen (10981179), for example, wrote of the healing effect of collagen-rich broths

for joint symptoms when taken over a longer period of time. Modern research on the influence of collagen peptides on degenerative joint disease in the sense of evidencebased medicine began in the 1970s. Over the past 30 years in particular more than 20 clinical studies involving more than 2,800 volunteers have been carried out. The results of these studies are said to show that oral administration of Fortigel significantly reduces pain, consequently reducing the need for a na lg esics, a nd considera bly improves overall mobility. 3F21

Anders Espe Kristiansen, business development & marketing director, Novozymes Food Q. What are the main challenges you face as a food business? A. Today’s food and beverage manufacturers are facing increasing demand for quality products with fewer additives and preservatives that are produced to high ethical standards. As an enzyme producer, we are challenged to constantly innovate to ensure our solutions offer food manufacturers significant benefits beyond the scope of traditional alternatives, enabling them to bringing more nutritious and appealing food and beverage products to the modern world.

Q. Which developments within your business are you most excited about? A. Novozymes Acrylaway is an exciting product – and proof that the food industry wants to reduce acrylamide in their starchy food products. Acrylaway has been proven to substantially reduce acrylamide formation across a broad range of foods, such as biscuits, snacks, coffee, and lab and pilot tests in French fry production also indicate feasible acrylamide formation reduction. It is a particularly appealing solution for manufacturers as it reduces acrylamide without altering the tempting flavour or visual aspect of the products.

Q. Why should delegates visit your stand at FiE? Delegates should visit our stand at FIE to learn more about Novozymes Food & Beverages solutions that can improve process economy, increase the nutritional value of products, and reduce the need for additives. Our proven sustainable and costeffective solutions help manufacturers to enhance their products and processes in a natural, effective way – creating truly ‘good’ business!

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New fruit powders Beneo’s new technology centre A&S BioTec is already known for its ultra-fine milling of untreated cereals, fruits and vegetables, and it has been busy expanding its range to include more options which are high in fibre, in antioxidants or which can substitute other ingredients such as coffee or cocoa in flavoured formulations. Its micronised fruit powders include cranberry and strawberry variants which, as well as being rich in a ntioxida nts, ha v e a n intense, fruity flavour. They can act as a natural thickening agent in products such as cold, light cream fillings and ice cream, says A&S. Roasted chicory powder, on the other hand, can impart the taste intensity of coffee, latte macchiato, cappuccino or even caramel, accord-

ing to the company. And when roasting is applied to wheat flour, the result is a product which can substitute for malt flours in light-coloured baked goods. When it comes to rye, A&S’s rye flour MR 100 grade can be used to partially replace cocoa in flavoured doughs. Fruit seed flours have a high fibre content, a nd the German company recommends its raspberry seed and grape seed flours. They have an intense fla v our a nd colour, according to A&S, and once again have all the benefits of being high in antioxidants. The company says it can supply a range of flour options for gluten-free recipes. 2G82

Volac’s new venture pays off Supplier of whey protein and lactose-based nutritional ingredients Volac is showing off the results of its investment in manufacturing and product development, benefiting both its Dairy and Lifestyle Ingredients divisions. In particular, the £12 million UK joint venture with cheese manufacturer Milk Link at its Taw Valley Creamery in Devon has created new opportunities since it was announced at the end of last year. Milk Link Volac Ingredients (MVI), as the joint venture is called, is the source of the new Volactose Taw Whey Permeate, which is officially being launched here at FiE. According to Volac, it is ‘great tasting and economical source of milk solids’ produced using a combination of state-of-the-art technologies. “This joint venture, combined with the expansion of our factory at

Felinfach in Wales, has enabled us to significantly increase our capacity for both whey protein and lactose ingredients,” said MD James Neville. “We are very confident that our ambitious new product development plans will enable us to drive innovation for lactose and lifestyle products.” These inv estments enha nce Volac’s position as a key supplier of vegetarian whey products at a time when demand is on the increase, says the company. Neville added: “Volac is increasingly recognised for our pioneering work with leading-edge new ingredients, enabling our customers to meet future industry trends and consumer needs.” Visitors to the stand can sample a range of concept products using the whey protein powder UltraWhey 90 and the crunchy-textured protein ingredient Volactive ProCrisp. 3B50

Functional foods from Japan Unitech Foods offers ingredients for health and functional foods, all sourced from the company’s native Japan. The exhibitor says that, along with these ingredients, it can assist customers with the relevant know-how for all kinds of food applications. Unitech is showcasing two main products, in addition to a range of others. One is Umami Enhancer, which is produced from the natural fermentation of rice, and provides not only rich flavour and taste, but also can be used for fat-reduced and salt-reduced foods, says the company. The other highlighted product is Maitake Extract Powder. Maitake is Japanese traditional mushroom, said to be full of vitamins, minerals, gly44

coprotein, dietary fibre and beta-glucans. Unitech says that its clinical investigations have shown that Maitake Extract Powder “improves immune system, blood serum lipids and liver functions”. Other ingredients on show today include reynoutria sachalinensis for antioxidant effects and sasa veitchii for intestinal regulation, along with tremella fuciformis for skin moisturisation and black bean polyphenol for antioxidant effects. Unitech Foods says it has offered hydrocolloids to the domestic market for more than 40 years. This experience, combined with its technology and natural healthy ingredients, enable it to meet the demand for nutraceutical foods, says the company. 3D48

Functional ingredient manufacturer Beneo has announced the creation of a technology centre – a move it claims demonstrates its commitment to support customers in all phases of product development. The company, whose portfolio includes ingredients derived from chicory roots, beet sugar, rice and wheat, says the Beneo-Technology Center brings together its food application and technical expertise to enhance and encourage product innovation. As such, Beneosays the centre will strengthen its ‘chain of expertise’ by providing customers with advice to tackle technical questions in product development and formulation. The first links in the chain were

formed in 2009 when Beneo founded the Beneo-Institute, which offers guidance and thought leadership in nutrition, health and regulatory affairs. Additionally, Beneo provides customers with dedicated consumer and market insights, including the development of product and marketing concepts to demonstrate the benefits of Beneo’s functional ingredients. Highlighting one of the areas of expertise covered by the Beneo-Technology Center, Rudy Wouters, vice president food application technology and head of the Beneo-Technology Center, is speaking at FiE on the topic of creating texture and creaminess in reduced-fat food products. The Beneo product portfolio con-

sists of functional ingredients derived from chicory roots, beet sugar, rice and wheat, and include solutions to help improve the health (weight management, energy for mental and physical performance, digestive, bone and dental health), taste, texture and nutritional value (fat and sugar replacement/fibre enrichment) of a product. Beneo’s goal is to use its ‘chain of expertise’ to actively support industry partners in the development of more balanced and healthy food products. Beneo is a div ision of the Südzucker Group, employs almost 900 people and has production units in Belgium, Chile, Germany and Italy. 4B12

Feta-type cheese meets new demand Chr. Hansen’s new DVS SafeIT culture range for feta-type cheeses promises delicious taste and texture, strong phage robustness and extended shelf life. “We know that consumers prefer a creamy, yoghurt-like flavour in their white brined cheese without compromising on the cheese texture,” explained Jamila Bouanda, marketing manager, cheese cultures with Chr. Hansen. “The new DVS SafeIT culture blends, which have been developed specifically for ultrafiltrated white brined cheese, secure a deliciously fresh and smooth flavour in the cheese as well as a firm, sliceable texture.” The SafeIT range is a the newest member of Chr. Hansen’s Direct Vat Set (DVS) culture programme and has been developed to appeal to Middle Eastern and South-East European taste buds. Besides flavour and texture bene-

Q&A Bjarne Larsen, chief commercial officer, KMC Q. What are the main challenges you face as a food business? A. During the last couple of years, food producers all over the world have experienced large turbulence in the availability of key raw materials. Weather conditions influence harvest yields and new applications – both within and outside the food sector - change the demand-supply balance of the industry. The result is large price fluctuations. On the other hand, the general economic crisis changes the buying behaviour of consumers.

The SafeIT range has been developed to appeal to Middle Eastern and South-East European taste buds

fits, SafeIT culture blends are said to offer processing and shelf life benefits to producers of white brined cheese. Firstly, the cultures’ ability to ferment quicker reduces the process time. This allows cheese producers to increase the throughput in their cheese plants. Secondly, these cultures are said to extend the shelf life of the cheese, so it keeps its taste and texture for four to six months. Finally, the strong bac-

teriophage resistance of certain mesophilic strains in the blends will minimise phage attacks and scrapping at the dairies, says Chr. Hansen. The white brined cheese category covers a variety of cheeses from feta in Greece to domiati in Egypt. 1.8 million tons of white brined cheese is produced annually, and this figure is growing by 5% a year. 2D31

The challenge for manufacturers of processed foods is to exploit the possibilities of replacing existing ingredients with more cost effective alternatives without compromising the perceived quality of their end product. At KMC, we devote our knowledge and expertise to developing specialised solutions offering excellent performance and cost reductions at the same time.

Q. Which developments within your business are you most excited about? A. I am happy to highlight our CheeseMaker range of specialty starches as an excellent alternative to dairy protein in imitation cheese. We offer solutions for both partial and full replacement and adapted to the specific texture characteristics required. Another topic is our EmulsiForm range offering emulsifying properties that can replace eggs in sauces and dressings.

Q. Why should delegates visit your stand at FiE? A. We invite food manufacturers to visit our stand and discuss with our sales representatives or our application specialists, how we can help them cut their costs. We will be happy to present our wide range of specialty starch solutions and demonstrate their excellent functionalities as well as highlighting their features as nonGMO, gluten-free, non-allergenic, kosher and halal.

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Peppermint burst is ‘intense’ Visitors in need of a refreshing jolt of mintiness should head for the TasteTech stand, where the flavour encapsulation specialist is offering peppermints, which demonstrate its new technology of flavour-burst particles. This burst-release innovation is the result of a process developed and trialled by the UK company, whereby sweeteners, flavourings and colour are combined in small particles. Quite apart from giving an attractive appearance to the product, these particles burst with the chosen flavour when chewed. This shearing action on the readily-dissolved particles ensures intense flavour and sweetness release, says TasteTech. The novel delivery system, developed over 18 months, can work with any combination of encapsulated sweeteners, acids and flavours, providing both a burst of flavour and sustained release. Said technical manager Dr Gary Gray: “This technology and process can be integrated into multiple sectors, including chewing gum and confectionery. “At FiE, we are showcasing peppermint breath fresh tablets, and we

Omya/Divis agreement Omya International and Divis Laboratories Europe have signed an agreement whereby Omya will distribute the complete Div is ra ng e of carotenoids and vitamins in Europe, parts of the Middle East and other countries. As well as Europe, Omya will represent Divis Nutraceuticals in Turkey, Israel and the Russian Federation. The range of products spans vitamins A and D3, vitamin and carotenoid blends, beta-carotene, omega-3s, lutein, lycopene, apocarotenal, astaxanthin, canthaxanthin and zeaxanthin. Said Peter Bigler, general manager for distribution services at Omya: “This collaboration demonstrates our commitment to the food a nd nutraceutical industry, and by adding additional resources, confirms our support for this industry. The product portfolio of Divis perfectly complements our range of natural calcium carbonate.” For Divis, general manager for America and Europe Heinz Higgli said: “We are proud to team up with Omya, a recognised leader in this industry with a truly global reach, and a growing team of technical sales experts. This agreement with Omya greatly expands our presence in Europe – a region which includes both mature and high-growth-potential countries.” Omya: 4F09 Divis: 4F14 the FI eUROPe daIly 2011

welcome people to come and sample this burst-release innovation.” TasteTech has a 19-year track record in designing and developing products in conjunction with customers, in applications from bakery and confectionery to beverages and

“Come and sample this burst-release innovation,” says Taste-Tech

sports nutrition. Founder Roger Sinton and several former colleagues set up the company in order to develop microencapsulation techniques, rapidly becoming pioneers in the field, says the company. 1B61

Try

inside! Prolonged energy

Toothfriendly

Prebiotic, fibre enriched

SERVICES ADDED VALUE search • Consumer re lopment & concept deve health claims • Expertise on pport • Regulatory su

Improved body and mouthfeel

BENEO develops pioneering food ingredients that optimise taste, texture and nutritional benefits: • Inulin and oligofructose

• ISOMALT and Palatinose™

• Rice derivatives

• Vital wheat gluten

In addition, BENEO offers the relevant support to realise your ideas, to innovate and access new markets.

BENEO · contact@beneo.com · www.beneo.com

Come and visit us at

29. Nov – 1. Dec 2011 Paris Nord Villepinte, France Hall 4 – Booth #B12

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Clean-label antimicrobial Ready-to-eat meats shelf lives extended

Kemin, which is celebrating its 50th anniversary at Fi Europe, says that it is showing its innovative side at this year’s show with its recently developed clean-label antimicrobial. BactoCease NV is described as a user friendly vinegar flavour with antimicrobial properties that can be added to processed meat and poultry products and some fresh meat preparations. The water-soluble, liquid solution can, according to Kemin, extend product shelf-life of ready-to-eat meats, while controlling foodborne pathogens. Distilled white vinegar is a naturally-derived ingredient produced via bacterial fermentation and is well known for its versatil-

ity and traditional use in the pickling of food. Vinegar has been historically recognised for its protective effect against food-borne pathogens, notes the exhibitor. Listeria monocytogenes is ubiquitous in nature and can be present in soil, water, food contact surfaces and slaughterhouse wastes. In Europe, the occurrence of listeria has been steadily increasing and because of its high fatality rate, it is of great concern to food manufacturers. The most effective approach to food safety in meat processing facilities is by putting multiple hurdles in place, which control the growth of pathogenic micro-organisms. As deli meat manufacturers are looking for solutions to improve their food safety programme against listeria contamination, Kemin scientists have come up with a label friendly alternative to traditional synthetic preservatives. BactoCease is described as ‘a buffered vinegar product, with an optimised flavour profile that ensures enhanced product food safety with minimal sensory impact’. Frank D’Hondt, business director for Kemin in Europe said: “BactoCease requires a low addition rate compared to lactates, which enables our customers to maintain product safety in a cost-effective way”. The product is a perfect fit for Italy’s growing deli meat market as well as Germany’s sausage market”. 4G44

Q&A Claudia Meissner, corporate communication manager, Beneo Q. What are the main challenges you face as a food business? A. One of the topics that goes across the industry is the raw material price increases at all ends. Also the economic situation in some countries has impacts on the spending power of consumers. Looking at Europe, it goes without saying that the momentary status of the Health Claim Regulation creates confusion and does not stimulate an atmosphere of innovation. Nevertheless, market monitoring shows is that consumers still do look increasingly for better food choices. The challenge but also the opportunity will be to get good food choices communicated to consumers.

Q. Which developments within your business are you most excited about? A. The most recent exciting development is the creation of the Beneo-Technology Centre that brings together Beneo’s longstanding expertise in food application. With lab facilities in Germany and Belgium, dedicated food technologists and a partnering network across the world, the Beneo-Technologyg Centre brings value to our customers in all questions related to nutritional composition, taste and texture.

Q. Why should delegates visit your stand at FIE? A. At our stand visitors can learn more about the quality of carbohydrates for optimised nutrition in dairy and dairyalternative products, about tooth-friendly solutions for all ages, how to add fibre in a tasty way, hypoallergenic and highly digestible babyfood. To learn more about the scientific substantiation of our quality carbohydrates, experts from the BeneoInstitute will be present as well, and will present the new edition of their scientific journal Window-to-Science, which discusses the role of blood glucose and the fibre gap. In addition, visitors can get more information on the product line extension with stabilised rice bran RemyLiVe, a product created in co-operation with NutraCea.

4B12

Enjoy taste and diversity today

FIE 2011 P A R I S

29/11>01/12 stand 3D84

From whole

grain

‘Enjoy taste. Enjoy diversity.’ That is the new product concept from Plantextrakt, and it is being demonstrated for the first time at Fi Europe 2011. The concept focuses on the range of taste experiences that can be achieved by adding natural tea and herbal extracts to beverages, dairy products or confectionery. “We are certain that our new product idea has something to suit every taste, irrespective of whether customers come from the beverage, dairy product or confectionary industry,” said Oliver Hehn, marketing manager at Plantextrakt Plantextrakt is showing, via 15 sample products – including RTD beverages, yoghurts, chocolate and hard candy - how natural powdered or soft extracts, strong tea infusions or tea flavours can add a special touch to both beverages and food products.

Plantextrakt is illustrating its new product concept with a range of offerings. Manufacturers looking for a fresh taste may be recommended lemongrass or peppermint – and can try out samples of lemongrass chocolate or an instant drink with lemongrass and mint. Those looking for a herbal taste may be offered samples of a dairy drink with cinnamon or an instant drink with chamomile and lemon balm. Visitors looking for something more exotic can sample yoghurt flavoured with baobab extract and acerola. Plantextrakt is also demonstrating ways in which the beverage, dairy product and confectionery industries can use tea in their products – such as a black tea chocolate. 1G35

Functional smoothies on demo Visitors to the Glanbia Nutritionals stand are invited to taste a range of smoothies produced on-site by Zumo, Europe’s largest juice and smoothie bar chain. The functional smoothies are designed for bone and joint health, cognitive health and muscle maintenance and therefore contain either TruCal, Bevgrad or Nutrasol 8100. Each cup is further fortified with a customised micronutrient premix. TruCal is a dairy ingredient that contains milk minerals including calcium and permits tailoring other foods products and supplements 46

to have a mineral profile similar to milk. BevGrad fine milled flax seed is said to offer the finest granulation available, imparting a smooth texture, and is easily incorporated into formulations without compromising taste. Rich in ALA omega-3, BevGrad is trans fatfree, gluten-free and kosher certified. MicroSure Plus heat treated for microbial stability (<10,000 cfu/g), BevGrad is designed for ready-to-drink and ready-to-mix formulations alike. It is available in regular and organic varieties with a guaranteed shelf life of two years. 3C41 the FI eUROPe daIly 2011

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From omega-3 to iPad2 Canadian-based omega-3 supplier Ocean Nutrition, more closely associated with the type of ‘tablet’ used for dietary supplements, is giving away a different type of tablet to one lucky show visitor – an iPad2. Ocean Nutrition, which describes itself as the world’s largest provider of omega-3 EPA and DHA, has samples of omega-3 fortified foods on the stand. And to celebrate what it says is the 100 billionth serving of its proprietary MEG-3 product, the company has laid on a fun competition open to any visitor who might be tempted by a shiny new iPad. Samples available on the stand include Big Shotz Mango and Passionfruit, which serves up 178mg of EPA/DHA in a single shot, along with 11 vitamins, six minera ls, prebiotics, antioxidants and ginseng. Other fortified beverages and snacks are also available.

Meanwhile, the company has plenty of upbeat statistics suggesting that omeg a -3 ma rkets a re going to carry on growing. It quotes the Food Marketing Institute saying that consumers count omega-3 a mong the top fiv e most sought-after ingredients. Possibly even more encouraging, an a nnua l ConsumerLab.com survey found that fish oil was the most popular supplement, even ahead of multivitamins. And Frost & Sulliv a n’s ma rket a na ly sis predicts that the omega-3 ingredients category will grow by between 19.2% and 38.7% up to 2015. Ocean Nutrition says it provides customers in 35 countries, not just with omega-3 ingredients but also with full customer support, including regulatory, quality, marketing and technical intelligence to help ensure commercial success. 4D25

Production increase for ribonucleic acid Prosol, an Italian producer of ribonucleic acid (RNA) as a source for key infant nutrition ingredients and functional yeast extracts, has made significant investments in increased production capacity and new processes. Sales manager Nadia Pedretti explained: “Over the last few months we’ve invested around 7% of our turnover in equipment and premises to increase our RNA production, install an innovative technology for drying yeast, build a new warehouse and install a completely new packing line for food products.” The RNA biomolecule, produced from yeast, is used as a precursor for products including Ribocare, particular nucleotides used in infant formula and some dietary supplements. By the late 1990s, there was clear evidence from clinical studies that this type of nucleotide enhances the immune response of the body to diseases when added to the diet of newborn babies. The market shifted still further 10 years ago when European regulations allowed their

use in infant formula. Other Prosol products based on nucleotides include Ribomix, which the company calls a “well-balanced hydrolysate”, and which functions as a natural flavour enhancer. The company also produces functional yeast extracts which can help to reduce salt and enhance flavour in formulations. Some four years ago, increased share of the infant formula market meant that Prosol needed a co-manufacturing partner for nucleotides. It found one in a part of the Bioresearch Institute of Nanjing University, China, where the process remains under the supervision of the Prosol technical department. Critically, says Prosol, the company extracts RNA without resorting to the use of solvents. It is one of the very few which produce it, without solvents, from yeast, and is the only Europea n producer of this specific ty pe of nucleotide. The nucleotides are produced using enzymatic hydrolysis. 1D35

Natural lecithin product Lecico Sun CG 450 is described as a natural sunflower lecithin compound on glucose carrier, for use in a range of high-quality bakery products. The lecithin is a surface-active substance and is used as emulsifier, wetting agent, stabiliser and anti-oxidant. The carrier is said to help improve handling, as Sun CG 450 is a free flowing powder of yellow colour, which can easily be mixed with other ingredients. It is possible to add the compound to water used in the preparation of dough. Sun CG 450 is said to achieve optimal homogenous mass in wafers through good distribution of the ingredients, with a good release effect from the wafer irons, improved formability, reduced fragility and even browning. In cakes, the company claims that Sun CG 450 helps to improve the distribution of the basic substances, resulting in a homogeneous fat distribution, reduced eggs and fat, uniform browning and prolonged freshness. In biscuits and cookies, Sun CG 450 also helps to improve the distribution of the basic ingredients, delivering homogeneous fat distribution, improved machinability, improved release from plates or moulds, uniform brown-

Sunflower lecithin has broad range of applications

ing and natural protection against oxidation, says Lecico. In yeast leavened doughs for cakes, the ingredient improves the extensibility of the gluten, claims the exhibitor. This is said to lead to better dough processing and improved fermentation stability. In puff pastry and Danish pastry, lecithin is claimed to improve the flakiness of the dough, resulting in less contraction. 4B18

Novozymes meets consumer needs In recent times, consumers have become more aware of what they eat and drink. They have started to take an active interest in food and diet, demanding high quality, tasty products that contain fewer additives and preservatives, as well as being produced to highly ethical standards. Food and beverage manufacturers have to react to those changes. Novozymes Food & Beverages says that it delivers proven sustainable and cost-effective solutions that help manufacturers to do exactly that, citing as an example how it is empowering manufacturers to reduce acrylamide across 48

a broad range of snacks and biscuits with Novozymes Acrylaway. The company says that it can help improve bread quality with Novozymes Novamyl, and to bring new quality to gluten-free bread with Novozymes Neutrase and AMG. Reducing the salt content of meat while retaining its flavour is the goal of Novozymes Protamex and Flavourzyme, while the elimination of trans fats is said to be possible with Novozymes Lipozyme TL IM. Dairy products can, the company claims, be enjoyed by a wider consumer base with Novozymes Lactozym Pure. 4G48 the FI eUROPe daIly 2011

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Q&A

requirements (process, cost price, conservation…) that makes our business exciting.

Q. Why should delegates visit your stand at FiE? A. During the FIE, AIT Ingredients is introducing its new Vitalit range of efficient and nutritionally rich ingredients for successful products, delivering texture,

softness, conservation and more. For instance, VitalMalt Seigle (whose label is malted rye flour) is a clean label ingredient that replaces emulsifiers to great advantage (E471, E481). It significantly improves the texture of soft bakery produces (brioches, sandwich loaves, viennoiseries) and reduces their staling. From a 100% natural origin, the

ingredients in the VitalMalt range are produced through a controlled malting process that develops specific enzymatic activities. Germination also leads to a change in the physico-chemical properties of the grains and to a reduction in anti-nutritional factors, thus increasing the quality, quantity and bioavailability of the vitamins and minerals.

The Vitalit range will also include wheat germs, micronised bran and Betaglucane-rich cereal ingredients that can be used for bakery and in snack or breakfast products . AIT Ingredients is also offering many other cereal ingredients allowing to bring taste and colour, as well as enzyme-based technical solutions.

4H71

Visit us at booth 3D13 Frederic Brognart, managing director, AIT Ingredients (Groupe Soufflet) Q. What are the main challenges you face as a food business? A. As a true driving force to provide the best added value to its customers, AIT Ingredients designs, produces and markets ingredients intended for the food industry, including for bakery companies. Our trade involves imagining relevant, tasty and innovative ingredient solutions that meet the recent trends in consumers’ expectations. In their search for healthy and tasty products, today’s consumer lends an increasing amount of importance to the origin and naturalness of the ingredients in their food. Such distrust towards products whose labels contain too many ‘disturbing’ names (preservatives, emulsifiers, various additives…) had prompted us to develop alternative ingredient solutions, based on our experience of the cereal-flour-bread industry.

Q. Which developments within your business are you most excited about? A. Providing added value to our customers does not only take a natural or e-free ingredient! As a developer of technically efficient solutions, we lend a great deal of importance to bringing concrete benefits to our industrial partner customers: taste and nutritional quality of the products, aspect improvement (volume, colour), maintaining organoleptic features over time. It is succeeding in reconciling consumers’ legitimate expectations and the industry’s the FI eUROPe daIly 2011

our innovation

your profit

Crokvitol™ hardstocks The natural choice

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

FiE D1 p50:IBC 05 FC 22/11/2011 16:25 Page 50

Ancient grains and fruit in one ingredient

Q&A Polly Olson, vice president business development, sales and marketing, Davisco

Taura goes with the grain Taura Natural Ingredients has launched an innovative range of ingredients that combines ancient grains and URC (Ultra Rapid Concentrated) fruit and vegetables. The company says that this is a first. The new range, called URC Inclusions, is designed to allow manufacturers to fill a gap in the market by creating products that contain customised blends of grains such as quinoa, amaranth and chia with 100 per cent pure concentrated fruit and vegetables for applications in the snack, bakery, breakfast cereal and confectionery categories. The number of product launches incorporating ancient grains is rising fast. Data from Mintel’s Global New Product Database (GNPD) shows that there were 241 new product launches in Europe containing ancient grains in 2010, a significant increase over the 200 launched in

2009 and the 169 introduced in 2008. However, the GNPD has also shown that there have been no European launches of products that combine ancient grains and 100% fruit or vegetable ingredients, says Taura. This indicates that Taura’s URC Inclusions range constitutes a genuinely pioneering and unique ingredients concept, argues the exhibitor. Mattias van Uffelen, head of European sales at Taura, said: “Ancient grains are set to be one of the top food industry trends for 2012. Now, thanks to URC Inclusions, we can offer companies a great way to benefit from this by creating innovative products that not only look and taste superb, but also tap into consumer demand for healthy and delicious products. There’s no end to the fantastic combinations possible with this new range.” 1E47

Booth No.3D93

Q. What are the main challenges you face as a food business? A. As a premium food ingredient manufacturer we are constantly battling the cost of providing a sustainable and highquality product for a reasonable cost. Because our output capability is driven by the cost of raw materials, keeping our prices competitive is our biggest challenge. Furthermore, a large ratio of our business is international and each country has increasingly scrutinised quality standards and barriers for export. Thus, the added cost in ensuring that our products meet their requirements both our internal quality standards and those set by international bodies of law also increases the cost of production for our company.

Q. Which developments within your business are you most excited about? A. Davisco works incredibly hard to provide our customers and end-user consumers with the safest and highestquality products. On July 26, 2011, Davisco was honored to receive ‘Bulk Supplier of the Year’ from Schreiber Foods, one of the largest cheese buyers in the

world. Davisco supplied Cheddar, Monterey Jack, Reduced Fat Monterey Jack, Skim Cheese and Cheddar Barrels to Schreiber and was honored by their recent endorsement of products. Also, The University of Minnesota, College of Veterinary Medicine and Davis Family Dairies, LLC celebrated the private grand opening of New Sweden Dairy, LLC in Nicollet County, MN. Over 100 guests from the dairy industry, government, and other interested parties gathered together to learn about the dairy’s mission, tour the new facilities and share a catered lunch. The facility offers a unique opportunity to integrate various academic and educational functions into a large-scale commercial operation. The New Sweden Dairy Education Center is the first facility of its kind and scope in the world and will surely add to Davisco’s future innovations in dairy technology.

Q. Why should delegates visit your stand at FiE? A. Davisco is a privately held, family-owned, international cheese and food ingredient company, headquartered in Le Sueur, MN. Davisco is the recognised world leader in whey protein research, technology, and production, serving as the global standard in the industry for whey protein purity and functionality. Quality control plays a significant role in Davisco’s mission to lead the field in food technology by manufacturing innovative proteins for health and nutrition. Stop by to learn more about how our premium food ingredients can be applied to your products for added nutritional value, as well as product functionalities.

2G69

JK Sucralose expansion approval introduces at Ni Natural colours -Red Yeast Rice

Natural ingredients

-Sufflower extract

-PROFIBER

-Paprika

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-Carmine

-Fermented Agaricus GABA

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-Anthocyanin

-Agaricus Mycelia FM

-Gardenia -Spirlina

in sectors including food and food supplements, beverages, pharmaceutical, dietary supplements and healthcare. Independent intellectual property owned by JK includes eight processing patents in China and four in the US. JK has gained international certificates, such as cGMP, HACCP, ISO 9001, ISO 14001, OHSAS18000, Sedex for quality control; Badatz KOSHER and MUI Halal for food regulation, as well as the RQA and BRC certification in particular, which verified by third party authority. The quality of JK products is in full compliance with standards including FCC , USP34-NF29, 2008/60/EC, EP2368 and Japanese standards. JK has also been approved as qualified supplier by various multinational food and beverage giants. 2F89

-Fermented Garlic ectract -ALGAN -EVINOL -PROFINE -Fish Sauce VP

Natural and vivid naturalcolours@yaegaki.co.jp http://www.yaegaki.co.jp 681, Mukudani, Hayashida, Himeji, 679-4298, Japan T: +81-79-268-8070 / F: +81-79-268-8065 50

Believed to be the largest sucralose manufacturer in China and the second largest in the world, JK Sucralose has obtained approval from the Yancheng Government of Jiangsu Province for it bio-food techno-park expansion project with 4,000-ton production capacity. The expansion will require and investment of US$182 million. JK Sucralose points out that it is the only Chinese company that voluntarily joined and won the US ITC-337 investigation on intellectual property rights., since which it has grown rapidly. The company says that it applies the concept of ‘preventive actions mean an investment and remedial actions mean expenses’. The company supplies sucralose to industries in almost 60 countries industries globally,

Artinia’s arterial health explained Dr Karsten Brandt, nutritional science manager for Stratum Nutrition will highlight Artinia during the cardiovascular health conference session tomorrow at 15:00 hours in Track 8B. Dr Brandt will discuss the science supporting Artinia’s ability to support the body’s natural defences against the oxidation of LDL-cholesterol and overall cardiovascular health. Artinia is a safe, innovative fibre ingredient that supports healthy arteries, as seen in multiple clinical studies, says Stratum Nutrition. Approved by the EU Commission as a novel food ingredient, Artinia supports the body’s

natural antioxidant system and benefits cardiovascular health by protecting LDL-cholesterol from oxidation. Notably, oxidised LDL-cholesterol is an emerging risk factor for atherosclerosis a nd one of the ra re bioma rkers demonstrating antioxidative properties that has been recognised by EFSA. Stratum Nutrition is also offering product prototype samples that contain Artinia fibre at its stand. The company says that it is engages in a continual programme of application development with this ingredient in various supplement formats and food and beverage matrices. 3G90 the FI eUROPe daIly 2011

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FiE D1 p52:IBC 05 FC 21/11/2011 17:43 Page 52

From sodium reduction Powder solutions launch by to fast sourness release spray-dry specialist Uelzena Building on its heritage in fermentation, Purac has devel- “Clean-label, oped its PuraQ Arome range natural solutions of na tura l fla v ours a nd for sodium enhanced savoury notes, with reduction” one solution in the range being billed as “a breakthrough in clean-label, natura l solutions for sodium reduction in food”. Pura Q A rome NA 4 is characterised as being a natural flavouring providing many of the functionalities of salt and serving up multiple benefits for those producing reduced-salt lines. It is said to boost meaty, spicy and salty notes. In cases such as this, says the CSM group company, its expertise in fermentation allows it to select those food cultures with the most highly-valued sensorial attributes. Destined for a very different market, Purac Powder MA is a coated acid specially developed for the confectionery industry. The company says it was designed to address the need in the market for a product enabling manufacturers to coat their hard candy with an acid which was stable but which delivered a fresh,

fast sourness release. Apart from the flavour impact, the coating is said to give confectionery products an increased shelflife and a consistent appearance over time. It also means that significant loss of flavour or changes in taste are minimised over the life of the product, says Purac. The company describes itself as a leader in natural food preservation, with 80 years of experience. It has manufacturing plants in the US, Spain, Brazil, Thailand and the Netherlands, where its head office is located. 2D13

Spray-drying and powder processing specialist Uelzena is taking the opportunity offered by FiE to launch a new range of powdered lipid ingredients with specific health benefits. Also on the stand is a broad sample of tailor-made spray-dried food colours, vitamins and minerals, alongside standard options targeting chocolate and bakery applications. Among these specialist confectionery products are the German company’s Sens and Seed ranges. Seed consists of beta-5 crystals based on chocolate and cocoa butter. Crucially, this allows chocolate producers to process their product without the need for the additional complexity of a tempering unit. Sens, on the other hand, is a range of highquality, 100% conched chocolate and nut powders for bakery, confectionery and ice cream applications, Uelzena explains. In addition, the company is showing applications of its new Health ingredients range of functional lipid powders. These include vegetable-based omega-3, omega-6 and medium-

The Seed range consists of beta-5 crystals based on chocolate and cocoa butter

chain triglyceride (MCT) lipid powders. Uelzena describes itself as a leading European supplier of customised powder processing solutions to the food industry worldwide. Its core process is spray-drying, complemented by expertise in mixing, packing and agglomeration. As well as its spray-drying facilities, the company has its LiCap process which allows melted products to be directly transformed into powders. The plant’s comprehensive certification covers ISO 9001, IFS and BRC, as well as Kosher and Halal requirements in the final product. 4A19

‘Best of both worlds’ from Galam Some believe that stevia has not yet gained the level of acceptance that was predicted for it, on account of its slightly licorice after taste and its delayed sweetness response. According to exhibitor Galam, this demonstrates that the ideal solution is to combine sweeteners including stevia. Galam says that it has now reached the final stages of an intensive blending programme with the launch of HiSweet blends which exploit the positive synergy of two natural sweeteners – Fruitose (Galam’s fructose brand) and premium stevia extracts. Fructose is sweeter than sugar, ensuring a rapid sweetness response and, according to Galam, perfectly complementing stevia’s dela y ed a ppea ra nce a nd more distinct after–taste. Formulating with pioneering stevia/fructose HiSweet blends allows manufac-

turers to naturally sweeten their products with significantly less calories and sugar, says Galam, while eliminating the need for masking agents or flavourings. “Following the success of stevia-extract and fructose sweetened products in countries with stevia approval, we’ve combined our extensive industry knowledge with sweetening innovation to expand the Galam Group portfolio of steviabased sweeteners,” said Alon Heyman, chief marketing officer at Galam Group. “Galam Group’s expert fructose and stevia formulas significantly reduce sugar and yet still ensure an optimal sweetness profile. As the food and beverage market evolves to meet the demand for more natural and healthier products, Galam Group customers stay cutting edge and ahead of the competition with new products sweetened by HiSweet blends.” 1E53

New from Cheese Ingredients is an emmental bar

Cheese functional and traditional The French are famous for their cheeses, and visitors to FiE will not be disappointed by the variety of cheeses on offer from French exhibitor Cheese Ingredients, a subsidiary of Bongrain. The company produces a range of functional and traditional cheeses, from emmental to mozzarella and spreadable cheese, for companies who use cheese on an industrial scale, such as manufacturers of pizzas, sandwiches, ready meals, hamburgers, salads and cheese 52

cakes, as well as diced and grated cheese suppliers. New at FiE from Cheese Ingredients is an emmental bar, made from the famous milk in Normandy. Characterised by a sweet and fruity taste, the cheese is said to be ideal for sandwiches and other industrial applications. Active globally, Bongrain is the second largest cheese group in France and sixth largest in the world. 1F51 the FI eUROPe daIly 2011

FiE D1 p53:IBC 05 FC 22/11/2011 16:57 Page 53

Tradin sources agave from Mexico The organic agave syrup that Tradin Organic sources from Mexico comes solely from the Blue Weber (Tequilana) agave plant. The plantations of the Blue Weber Agave are situa ted in the Ja lis co sta te, Guadalajara region on the west coast of Mexico. Agave is a succulent broad-leafed plant native to the Mexican hot and dry desert regions. The appearance of the plant is similar to that of a cactus.

Agave is a succulent, and more similar to the aloe. It can grow up to eight feet tall and eight feet wide. The heart of the Agave, also known as the pina, can be harvested after 6-8 years of growth. After cutting of the leaves of the plant, the pina is milled in order to

extract the juice from its core. The juice is filtered in order to remove any solids that remain after the milling process. After this stage, the juice is heated up and undergoes hydrolysis in order to change the levels of fructose, glucose and sucrose within the juice. The juice is then fil-

tered again in order to undergo the evaporation stage. High temperatures evaporate the water within the juice, turning it into the famous agave syrup. The Blue Weber variety is well known for its high quality of agave syrup, with a fructose content of minimum 84%; the high fructose level of the syrup makes the product very suitable for a wide range of applica-

tions. The syrup is mainly used as a sweetener, in drinks, fruit preparations, marmalades and within the confectionery industry. The colour of the syrup can differ from very clear light golden to a dark brown ‘maple-like’ colour. Colour can, says Tradin, be customised to provide clients’ exact needs through evaporation and additional filtration. 3C73

Discover our Functional Systems at stand 3C7

Agave syrup colour can be tailored

Calcium carbonate

Coral is promoting the natural credentials of its calcium carbonate at FiE. According to the US company, unlike its natural form of calcium carbonate, the primary form of calcium carbonate currently on the market is calcinated, and cannot therefore be labelled as a natural source. It comes from limestone, which is created by a geological process, as opposed the biological process, which forms Coral’s natural calcium carbonate. Coral’s calcium carbonate is derived from fossilised ancient coral reefs that thrived millions of years ago. At some point, converging plate tectonics or receding ocean waters pushed the reefs to the surface, providing a natural and pure form of calcium carbonate. Because the process took place thousands of years ago, Coral says the material has not been exposed to ocean contamination of the last century. Coral LLC’s natural calcium carbonate is said to be uniquely pure (NLT 98.5%). It contains extremely low amounts of heavy metals, far below regulations set by US Pharmacopeia, Japanese Pharmacopeia, California Prop 65, and others, and the product does not need to be calcinated. “We have access to a unique and sustainable source of natural calcium carbonate. Because of the material purity, it does not need to be calcinated and the mining process does not harm the environment,” said Alberto Galdamez, director of sales for the company. 2F49-14

the FI eUROPe daIly 2011

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FiE D1 p54:IBC 05 FC 21/11/2011 17:45 Page 54

Stern-Wywiol set on full-service supplier status With the addition a year ago of OlbrichtArom to Stern-Wywiol Gruppe, the German group has moved a step further towards its ambition of being a full-service supplier in the food ingredients market. The Saxony-based flavours manufacturer, formerly Ralf Olbricht & Partner, joins eight other group companies on the main corporate stand, though some businesses are represented elsewhere in the show. In all, nine out of the groupâ&#x20AC;&#x2122;s 11 companies are present at FiE 2011. OlbrichtArom, with close to 140 years of history, has a particularly strong position in flavourings for the bakery, confectionery and deli food sectors. The other Stern-Wywiol Gruppe companies represented on the main stand are: DeutscheBack, Herza Schokolade,

Hydrosol, MĂźhlenchemie, Sternchemie, SternEnzym and SternVitamin. New products from DeutscheBack include gelatine-free stabilising systems for vegetarian whipped cream. According to the company, they offer excellent stability combined with a natural flavour and high whipped volume.

A century of deZaan cocoa Archer Daniels Midland (ADM) is helping to celebrate the centenary of its deZaan cocoa and chocolate brand with the launch of what it says is the darkest dry cocoa powder on the market. Overall, this hundredth anniversary is being marked at FiE by a particular emphasis on the companyâ&#x20AC;&#x2122;s chocolate expertise. ADM Cocoa is showcasing its wide range of chocolates, cocoa powders, liquors and butters. Alongside the deZaan D11EB extra-dark cocoa

powder, new products include UGNM 1030, a full-roasted UNICAO cocoa liquor derived exclusively from Ghana beans. Additions to ADMâ&#x20AC;&#x2122;s ever-widening range of premium cocoa powders are also making their debut today. The companyâ&#x20AC;&#x2122;s sustainability policy is especially relevant to the cocoa and chocolate supply chain, and visitors can learn more about a variety of strategies and programmes on the stand. In particular, ADM Cocoaâ&#x20AC;&#x2122;s flagship Socially

Chocolate specialist Herza, meanwhile, is highlighting the benefits of its recently-enlarged plant, which now includes new coating vessels. New products include coated nuggets for stirring into yoghurts and for ice cream. Hydrosol, which also has a stand of its own, is focusing on clean-label stabilisation systems for products including ketchup and mayonnaise. Flour treatment specialist MĂźhlenchemie is demonstrating the benefits of its â&#x20AC;&#x2DC;gluten boosterâ&#x20AC;&#x2122; EMCEgluten-Plus and the enzyme regulator Rowelit for wheat and rye flours. The aim is to enhance the characteristics of the dough and the baking properties of the flour and, often, cut overall production costs. Lecithin supplier Sternchemie does not

only offer soybean lecithin. Its new refining plant in Poland is based around sunflower seeds as a raw material. Nor is its investment confined to Europe. A second facility for pure, deoiled lecithin is due to open in Singapore next summer. SternEnzym has a focus on enzyme compounds which enhance dough properties in biscuit, cracker and wafer production, improving the appearance and stability of the final product. Other enzyme applications target bread, pasta, confectionery, beer and spirits. Last but not least, SternVitamin has added â&#x20AC;&#x2DC;on-trendâ&#x20AC;&#x2122; options from omega-3 fatty acids to plant sterols and prebiotic inulin to its range of vitamin and mineral premixes. 2C33

and Environmentally Responsible Agricultural Practices Programme (SERAP) has made more than $10.4 million in funding available to cocoa growing co-operatives since it was first introduced six years ago. Finally, to help the deZaan birthday celebrations on their way, visitors are invited to sample a v a riety of fea tur ed A DM Cocoa ingredients. These include pure deZaan Belgian chocolate truffles. Sales and technical experts are on hand to offer advice on how to maximise the benefits of new and more established ingredients in the range. 2D21

The next era of ingredients Nexira, the new identity of the Iranex Group, emphasises its link to nature and a commitment to sustainability

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A private company, Nexira continues to reinvent and evolve its business with innovative products, cus tomer partnerships and global supply assurance. Nexira is an agri-industrial group composed of three complementary businesses: food, health and technology. The three divisions offer a global expertise from raw materials sourcing and proprietary processing technologies to formulation support. Historically, the company made its reputation in acacia gum. Today, Nexiraâ&#x20AC;&#x2122;s proprietary portfolio includes emulsifiers, texturisers and actives for weight-management, anti-stress and antioxidants, along with other specialty hydrocolloids and a large number of functional botanical extracts. This wide scope of innovative ingredients includes branded products like Fibregum Bio organic prebiotic soluble fibre, NeOpuntia and Cacti-Nea cactus fruit extracts. Nexiraâ&#x20AC;&#x2122;s technical expertise also encompasses proven experience in manufacturing technologies such as spray drying, granulation and micro-encapsulation. Nexira has business operations on five continents, leveraging a wide network of partners. The name Nexira and its logo were carefully selected to embody a culture of excellence and the international dimension o f t h e c o m p a n y, a s w e l l a s a d e s i r e t o evolve and expand the portfolio of products, health platforms and service levels. Nexira is the natural evolution of three companies based on a rich heritage of sourcing

from nature to deliver unique benefits for health and performance. The name Nexira along with the creative logo implies something new: a new identity representing the next generation, with a promise of delivering new products and new technologies. The three leaves in the logo reflect the three new divisions of Nexira. They also symbolise the link to nature and a continuing commitment to sustainability. The tagline, Innovation Inspired by Nature, captures the essence of our spirit and the source of our business philosophy. The creation of Nexira gives customers access to a broader range of products and services for the food, health and wellness markets. The merging of the three companies reinforces our growth and investments strategy in order to fulfill our customerâ&#x20AC;&#x2122;s expectations. Nexira will maintain its commitment to supply natural ingredients with the highest level of quality, reliability and consistency to the food and nutrition industries worldwide. More than ever, Nexira will be your best partner for your next innovation. Nexira can now leverage the multiple capabilities of the three original companies to broaden the scope of its of products and services. Synergistic benefits will emerge from combined research efforts to deliver new innovative products with additional benefits for both health and technical performance. 3D33

Point of view

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FiE D1 p56:IBC 05 FC 22/11/2011 16:24 Page 56

Visit the molecular kitchen

The sacha inchi fruit is a rich source of omega-3

Peruvian routes to prized ingredients Peruvian exhibitors in the Swiss Import Promotion Prog ra mme (SIPPO) pavilion include a supplier of omega-3-rich sacha inchi oil and several companies processing tara gum. The most recent scientific data suggests that the oil of the sacha inchi fruit has a high essential fatty acid content, both when it comes to omega-3s (over 48%) and omega-6s (36%), says supplier Agroindustrias Amazonicas. Moreover, the oil is said to be highly digestible (over 96%) and contains vitamins A and E, with an active antioxidant role. The oil is used in nutritional supplements, foods, pharmaceuticals and cosmetics, the company explains. Peruvian tara gum suppliers Molinos Asociados and Somerex are emphasising the thickening and stabilising functions of this natural hydrocolloid, derived from the fruit of the tara tree (Caesalpinia spinosa). The endosperm produces a gum based on galactomanan. Molinos Asociados claims that its

MoliGum product outperforms most other tara gums by being more easily dispersible, having a lower bacteriological count and displaying more consistent characteristics in terms of particle size and viscosity. SIPPO says it has focused on introducing companies offering natural ingredients within the scope of a national Peruvian biodiversity programme. This is as part of the Swiss organisation’s wider remit to forge links between European importers and smaller global exporters. Activities outside Switzerland are co-ordinated by the Swiss foreign trade promotion agency Osec. Chakarunas Trading, also from Peru, is extolling the virtues of maca, a product better known in Europe as an aphrodisiac, but which has wider benefits as a traditional food and medicinal ingredient. In all, 18 companies from four continents are presenting their products in the SIPPO pavilion. 3G51

TNO turns to Japan for healthier flavours Analysis of foods on the basis of the umami and – less well-known – kokumi concepts from Japan is proving beneficial in the hunt for alternative, healthier ingredients, says Dutch consultancy TNO. Umami flavours have already been introduced into European foods in the formula tion of sa v oury flavours which replace or bypass the need for salt. Kokumi, on the other hand, is best described as ‘mouthfullness’, says TNO, explaining that it has developed a method for the identification of compounds which increase these two sensations. While the umami flavour is better understood now, and known to be associated with specific amino acids (particularly L-glutamate), sensory profiling is often hampered by slow sample throughput and inconsistent data, says the organisation. TNO has developed what it calls a “unique and validated analytical 56

platform” to measure umami taste in foods. A recent paper in the Journal of Food Science demonstrated the analytical performance of its LCMS/MS (liquid chromatography – tandem mass spectrometry) based method, validated using tomato and potato samples. The new method, argues TNO, will allow the food industry to easily adapt product composition and processing to maximise the impact of umami. It could also identify new umami-enhancing compounds in an untargeted mode. Peptides that can be analysed using these methods include the glutamyl peptides associated with kokumi sensations. This is the newest taste sensation to emerge from Japan. As with umami, says TNO, identifying and boosting kokumi sensations could contribute to the increased palatability of reduced-sodium foods. 1G39

Supplier of sucrose esters Sisterna is stressing the aerating properties of its products, with live demonstrations from the art of creating culinary foams and espumas. The Dutch company is so taken by the trendy science of the ‘molecular kitchen’ that it has invited experts on to its stand to produce bright culinary foams. Of course, visitors are invited to sample the results, too. Said marketing communications manager Miranda Huppertz: “You will see the development of a nicelycoloured, airy product, and will be able to taste an (alcohol-free) cocktail with this light foam on top. Toast with Sisterna to the unique characteristics of sucrose esters!” Tha nks to their hig h H LB (hydrophilic-lipophilic balance) values, the company says that its sucrose esters have strong tensio-active effects. As Sisterna explains, they strongly reduce the surface tension between water and air, making it

much easier to incorporate small air bubbles into a watery product. The end result is a fluffy foam. Culinary foams and espumas are undoubtedly a colourful and eyecatching application of sucrose esters. But in fact, they are used to aerate a much wider range of foodstuffs,

A. Currently I am very excited about the size of the ‘wellfood’ market, which comprises all the products considered by the consumer to be healthy. The revenue figures confirm the consumer’s awareness about their health and well-being and it will be one of the major market trends in near future. Just make sure you are in that business.

Q&A Florian Zehner, sales & marketing director, Vis vitalis

Q. Why should delegates visit your stand at FiE?

Q. What are the main challenges you face as a food business? A. The food business as such, has the greatest variety in products ever. However, at the same time there have never been as many nutrition-related illnesses as there are today. Further, the symptoms of nutrition-related diseases are very non-specific and we are probably

only at the tip of the iceberg at present. If food is the reason for making us ill – food must also have the potential to cure us?

Q. Which developments within your business are you most excited about?

Univar offers visitors the ultimate muffins Chemical distributor Univar is demonstrating a wide range of food ingredients, including three newly developed products: pink fizz concentrated beverage syrup; energy bars and the ‘ultimate muffin’. Each product has been developed to demonstrate how Univar’s new functional ingredients can be used to address growing market trends for natural, gluten-free and healthy food products. All three creations feature ingredients that make products low in sugar, fat and sodium and high in protein without affecting their flavour, says the exhibitor. With dedica ted la bora tor y kitchens in Benelux, Iberia, Nordics and the UK, Univar says it is able to

including industrial lines. Examples of products aerated in this way include ca ke ba tter, chocola te mousse, toppings, ice cream and aerated fruit products. Sisterna says it is happy to discuss the aeration of these or other industrial products. 1E34

help customers develop solutions to specific recipe issues and offer advice on the latest ingredients and food trends, adding that it can ensure maximum performance from its ingredient portfolio, while reducing cycle times and waste products. “Consumer needs are becoming more sophisticated, with demand for speciality food products increasing dramatically,” said Simon Atkins, Industry Director Food EMEA, Univar. “Offering bespoke formulation advice to our customers demonstrates that Univar has the knowledge and capabilities to assist customers with finding the right specialist and complementary ingredients for the right application.” 3C25

A. The Vis vitalis Intelligent Natural Ingredients are unique and the first time presented to the international audience. Furthermore they can bring a real USP and additional value for nearly every product. Seize the chance to meet the vis vitalis team today.

4C71

TFA below 1%

Demonstrating its versatility across a range of application areas, oils and fats specialist Nutriswiss is launching its NutriCryst range suitable for spices and marinades. The products, with trans fatty acid content of below 1%, are said to offer a long shelflife and high heat resistance. Their consistency remains stable over a wide temperature range, the Swiss company says, adding that they offer an ideal medium for fixing herbs and spices, contain no artificial additives and are available in flake as well as liquid formats. Organic grades can also be sourced from Nutriswiss. Other savoury areas where the company offers oils and fats include soups, sauces and pastes. Sweeter categories include baked goods and confectionery. In fact, it is also launching two new confectionery concepts at FiE this year. 2E97 the FI eUROPe daIly 2011

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The purity of nature, brought to perfection After years of development, Barry Callebaut has a new natural range of chocolates, as Sofie de Lathouwer explains

Point of view Thanks to years of research and close contacts with local farming communities around the world, Barry Callebaut succeeded in developing a number of revolutionary techniques, which yield cocoa of unprecedented quality and consistency. The result is a 100% natural chocolate with a harmony of pure tastes and rich aromas. Barry Callebaut aptly calls this range of chocolates Terra Cacao. As its name suggests, everything begins for Terra Cacao at ground level with the selection of the very best terroirs in the best countries and regions of origin. Barry Callebaut seeks out the most favorable altitudes and flavourenhancing terroirs in equatorial regions where the soil is fertile and farmers tend the trees with patience and respect. Only the very best fruits are picked by hand at precisely the right moment, ensuring optimum ripeness and a maximum of latent flavors and aromas in the bean.

Magical Transformation Once picked, the selected cocoa fruits are split open and the pulp containing the precious cocoa beans is removed. The pulp is then placed in

wooden crates lined with banana leaves where naturally occurring micro-organisms weave their magic, creating the very first flavor precursors which have such a defining influence on the finished chocolate. Insights yielded from years of research have been pooled together to develop a revolutionary, 100% natural method of controlling and enhancing the fermentation process to awaken the finest aromas and flavors in the bean. This method involves the addition of certain high-quality, naturally occurring ferments to ensure the right balance of micro-organisms and promote the growth of the right cultures during fermentation. The duration of the process is also carefully controlled and stopped at precisely the right moment to produce cocoa beans with an astonishing level of purity and unrivalled freshness, awakening even the most delicate and refined flavor precursors in the cocoa beans.

“There is no question of masking flavours or rebalancing taste profiles, and only 100% natural ingredients are used. Everything is in the cocoa bean.”

The fermented beans are then dried in the open air under the hot equatorial sun. Sun-drying is another critical link in the chain: it halts the fermentation process while also protecting the beans from mould or fungal growth. The process is also crucial in completing the development of the unique flavors inside the bean. Again, the equatorial regions ensure optimum conditions and the right balance between an intense sun and humid air, resulting in a final moisture content of maximum eight per cent without compromising the intensity and diversity of the Terra Cacao cocoa’s rich taste profile. Because only the finest fruits are hand-picked for Terra Cacao cocoa and chocolate, the dried, fermented beans yielded by this process exhibit an unbelievable level of purity with as good as zero defects or off-flavors. This means that very little, if any grading, or handpicking of dried Terra Cacao beans is required.

Master Craftsmanship The dried, fermented beans undergo mild, temperature-controlled roasting in their shells. Barry Callebaut’s expert chocolatiers apply the utmost precision to this critical first stage of the chocolate-making process, determining the exact duration and temperature required for the beans to release all their latent flavors and aromas. The result is a cocoa liquor with a

complex and delicate balance of flavors. It is this precious liquid that is to become the heart and soul of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans with virtually zero defects or off-flavors, the chocolate-making process can be refined in such a way as to allow the full breadth of flavours to reach expression in the final chocolate. There is no question of masking flavours or rebalancing taste profiles, and only 100% natural ingredients are used. Everything is in the cocoa bean.

The Finished Product Barry Callebaut is justifiably proud of the achievement Terra Cacao represents. Years of research, experimentation, trial and error have gone into perfecting new cultivation techniques, yielding vastly superior cocoa beans via 100% natural methods. Most importantly, Terra Cacao is helping to build a more sustainable future for the cocoa industry at large. By improving the overall quality and productivity of their crops, local farmers are able to earn better incomes and thus a better livelihood for themselves and their communities. Terra Cacao has been nominated for the FIE Confectionery Innovation of the Year Award. The winner will be announced today. 2B41

Food Valley seminars stress open innovation Intertaste The benefits of open innovation and pre-competitive research are being presented through a series of seminars hosted by Holland Food Valley. The seminar sessions will be held tomorrow (Wednesday) in the Hall 4 Seminar Theatre, starting at 15.30. Speakers will include Dr Piet Buwalda, manager of ingredient supplier Avebe’s Food Innovation Centre. He will be discussing open innovation in the Dutch agrofood sector. Dr Buwalda’s focus will be Etenia, a range of plant-based, clean-label ingredients with gelling properties which allow fat content in recipes to be reduced. With the involvement of Groningen University, DSM, Nizo Food Research and TNO, the session is designed to illustrate the open innovation ethos Holland Food Valley promotes. Following that, Ryo Shimojo of Kikkoman Europe’s R&D laboratory is set to present some interesting results of the company’s research activities in Europe. For instance. a project in 2009 carried out with Wageningen University demonstrated that salt could effectively be substi58

tuted by soy sauce in many ready meals without reducing consumer acceptance. In the final half hour of the program, innovation director of IXL Netherlands Hans Roelots will talk about Dutch collaboration in its Pulsed Electric Field technology, the Nutri-pulse e-Cooker. This has all the advantages of a low-temperature process operating for only a short time, according to the developers. The seminars will be followed by a networking session at 17.30. Management company of Holland Food Valley, the East Netherlands Development Agency (Oost NV), points out that foreign companies such as Danone, Nestlé, Chr Hansen, Fromageries Bel and Kellogg’s are benefitting from being a part of Food Valley. Not least among these benefits, it says, is the attractive fiscal climate for R&D activities. Where ‘innovation’ enters the equation, the effective corporate tax rate is just 5%, says Oost, and companies also benefit from an R&D allowance. 3J38

herb and spice blend

Holland Food Valley promotes the Dutch agrofood sector

Intertaste develops and produces high-quality herbs and spices which are also used in the company’s blends, seasonings, marinades, dressings and sauces: its products are made from natural ingredients. The company has a complete portfolio of in-house expertise, allowing it to support its customers from idea to product launch with services including front-end innovation support; sensory and product guidance; packaging development; regulatory management; product development; quality management; and operational excellence in three certified plants. At FiE this year, Intertaste is presenting the concept of a variety of products for different applications, based on one spice blend. According to the company, these ingredients can be used in any kind of application in the food industry. 4F89 the FI eUROPe daIly 2011

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