The Fi Daily issue 2 by Simon Croft

FiE D2 p1:IBC08 29/11/2011 19:34 Page 1

the Fi daily F O O D

I N G R E D I E N T S

Wednesday, 30 November 2011

E U R O P E

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

Victory for Barry Callebaut

Winner takes all: Amanda Hamilton, presenter of the Fi Excellence Awards; Sofie de Lathouwer, marketing director food manufacturers Western Europe for Barry Callebaut, and Olav Van Caldenborgh, CEO of Caldic, who sponsored the awards

Belgian chocolate and cocoa ingredients manufacturer Barry Callebaut was crowned overall winner of the 2011 Food Ingredients Excellence Awards at a glittering ceremony that took place at the Novotel Roissy Paris yesterday evening. The company’s Terra Cacao chocolate, which is made with premium cocoa cured via a controlled fermentation technique, caused “genuine excitement” among the judges, scooping not only the confectionery category award but also the coveted cross-category accolade. “Barry Callebaut demonstrated a novel approach that may completely change the procurement of a much loved product,” said Henry Dixon, chairman of the judging panel. This new method of producing cocoa results in top-quality cocoa with zero defects and off-flavours, thereby improving cocoa farmer livelihoods,

according to Barry Callebaut. The judges were impressed by this “phenomenal back story”, which they believe has “the potential to fundamentally revolutionise the chocolate supply chain”, said Dixon. The bakery category award was given to Munton for its Maltichoc partial cocoa powder and chocolate replacer. The judges described it as a “natural, clean label ingredient that offers manufacturers and consumers real cost benefits”. In beverages, National Starch Food Innovation triumphed. The company’s beverage emulsifier Purity Gum Ultra impressed the judges with its ability to “provide manufacturers with significant cost savings whilst delighting consumers”. Chr. Hansen picked up the prize for best dairy ingredient, with its patent-pending carmine colour Red Strawberry Fragaria 100 WS. The

judges praised Chr. Hansen for “answering real consumer demand for a consistent and high quality product”. Purac’s response to the ongoing sodium reduction issue earned it the award for best savoury/meat innovation. PuraQ Arome NA4 is a clean label, natural salt replacer, an ingredient the judges said “has wide applications across the savoury sector with multi-dimensional benefits”. Lastly, Culinar Include from Lyckeby Culinar was named winner of the snacks category. “It is an exciting idea that may invigorate a challenging sector”, said the judges. This year’s Excellence Awards attracted a record number of entries; the judging panel evaluated 80 ingredients in their quest for the ultimate innovation. This year is Henry Dixon’s last year of presiding over the judging panel after

Download the free FiE app for our interactive floorplan, exhibitor list and latest news from the show at www.fie-app.com

15 years of involvement in the awards in the capacities of judge and chairman. At the ceremony he gave a heartfelt speech in which he thanked the judges for their contribution to an award scheme “the industry should be justly proud of”, and outlined some of the challenges the industry currently faces. “During the last 15 years, the food industry has continued to evolve and innovate to overcome different and varied challenges, from increased regulation to the rise of private label, the globalisation of flavours and the drive towards cleaner labels,” he said. “In the past few years the tough economic climate means there has never been greater pressure to reduce costs. And all this while commodity prices rise. Finally it has been shown time again that consumers love a good back story – the where, how and why of the food and drinks they consume.”

Inside

Conference Programme

Two independent tracks, with 20 modules to pick and choose from page 23

New Product Zone

See the latest ingredient innovations in the New Product Zone page 36

Exhibitor Listing

A-Z exhibitors with stand numbers page 25

Floor Plan

Exhibitors’ stands and other areas page 28

Seminar Programme

Topical presentations, free-of-charge page 40

Published by

Vision of the future: which ingredients will break the mold in the next 25 years? Powdered water? Nanotechnologies with aromatic nanoparticles soluble only in saliva? Or edible packaging? Visit the New Product Zone at the front of the Hall 1 & Hall 2 to see for yourself.

Opening hours: 10.00 - 18.00

Their WELLNESS, our CONCERN www.roquette-food.com

r e f f o s ’ t Le

Tastiness

Healthiness!

ON STAND H15 H15 HALL H ALL 1

Vegebrite FiDaily advert size 340x250_Layout 1 31/10/2011 11:15 Page 1

Vegebrite™ is the line of colouring foodstuffs developed by Naturex. Made from concentrates of fruits, vegetables, edible ﬂowers and algae, Vegebrite™ performs superbly, providing vibrant shades in a wide range of applications. Obtained without selective extraction or isolation, Vegebrite™ gives food and drink manufacturers the increasingly desirable “clean label”. For the best colouring foodstuffs, contact our team of experts today.

www.natcolor.com FOR MORE INFORMATION CALL Global headquarters: +33 (0)4 90 23 96 89 E-mail: naturex@naturex.com

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Stevia faces European market

Speaking to a near-capacity audience at the opening of the stevia conference session yesterday afternoon, Sue Bancroft, marketing director of sponsors PureCircle, noted that EU approval represented a “real turning point for the food and beverage industry in Europe”, setting a mood of optimism that continued throughout the afternoon. Maria Teresa Scardigi, executive director of the International Stevia

Council, took the opportunity to review the progress that had been made over the past year, noting the introduction of the Proficiency Testing Programme. All Council members are required to sign up for the programme, which is designed to bring consistency of measurement across the stevia industry. Next on stage was Jordi Ferre, president, commercial division for PureCircle, who reviewed the factors

driving the market, strategies for maximising consumer acceptance and the issue of identifying the right stevia solution. He pointed out the three key attributes of stevia: its great taste, its economic pricing – in the face of rising sugar prices – and scalability of supply. Ferre noted that shipments of stevia-sweetened products in the USA had risen from US$63 in 1Q 2009 to US$1.242 billion by the second quarter of this year. Stevia enjoys a positive consumer perception, and is perceived to be both better tasting and safer than alternative sweeteners. Ferre also indicated that the presence of no fewer than 11 glycosides in stevia meant that continuing innovation in the market could be expected. • The first free Stevia Webinar, in association with Wild Flavors, will take place on 8 December at 2:00pm GMT. • The Stevia 2012 annual conference will take place 12-13 April in London.

Fats and oils for the health-conscious Exhibitor IFFCO produces and markets a broad range of products including oils, fats, speciality fats, vegetable shortening, specialised shortenings, margarines and butter. “IFFCO is the vendor of choice for a large range of premium quality fats and oils for the food, feed, health and technical industries worldwide”, said Georges-Henry Grandin, director for industrial oils, fats and chocolates. “We understand today’s health conscious consumers and produce a

high quality, comprehensive range to cater to everyone’s needs.” IFFCO’s PSCO 32 and CRF 35 are all-vegetable, hydrogenated, fractionated lauric fats. The former is used for chocolate compounds or coatings, while the latter’s applications are found in special fillings in biscuits, wafers and various confectionery items. It is also used as a basic fat for caramels and toffees. IFFCO’s ICMP 32 has a similar constituency, but is said to be wellsuited as a substitute for butterfat in

ice-creams and is also recommended for use in fillings or centres. IFFCO is also featuring its range of vegetable shortenings. IFFCO BSFN 41 is a shortening designed to be used in baked bread goods for improved stability, bench tolerance and bread crumb softness, BSF has been specially created for the preparation of biscuits, while BRF includes an emulsified shortening which is said to give improved performance. 1D45

Marc Meurin, the two-starred French chef on the Roquette stand, with his creations made from SweetPearl, Nutriose, and Nutralys pea protein. Roquette wants to show the food industry that great taste and good health can be natural allies.

Naturex knows how to mask bitterness 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

There are a number of ingredients available that claim to mask the bitter taste of stevia. “What’s different about Kemfe,” said Antoine Dauby, marketing director at Naturex, “is the feedback we have had is that this is the only one that really works.” Kemfe is, according to Dauby, not just about being the most efficient ingredient in its class: it also has, he said, the ability to pull the whole taste experience together in a way that is unique. Kemfe is extracted from the Thaumatococcus Daniellii, which grows

wild in the West African rain forest. Katemfe is the traditional name for a fruit that has been consumed for hundreds of years by the local people. According to Naturex, this slightly sweet ingredient is very diverse and provides manufacturers with many benefits. Kemfe can be used for flavouring purposes as well as directly in many food and beverage applications such as soft drinks, dairy or savoury products; it is said to be capable of improving, enhancing and balancing a wide variety of

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

taste profiles as well as overcoming the perception of off-notes. Harvested using traditional methods and according to sustainable working practices, the edible part of

Fi Europe Innovations Tours in association with NutriMarketing

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

New taste experiences Digestive health Weight management Naturality

The Innovation Tours are a new feature 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

© 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 fruit is quickly frozen. Naturex then extracts the flavouring ingredient using water extraction. Katemfe complies with the definition of a natural flavouring preparation according to EU Regulation 1334/2008/EC and should be declared as a flavour. 3E13

sensory experience; weight loss management and digestive health. 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.

Antoine Dauby: “Kemfe, the only one that really works” ThE FI EUROPE DAILy 2011

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Beneo launches new rice bran PAC accuracy ahead

Tim Van der Schraelen (left) with Beneo’s Pierre Donck

Beneo’s new rice bran RemyLiVe offers food producers a stable product with a wide range of nutritional and functional benefits. It is hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols, and improves the structure, shelf-life, texturisation and machinability of food products. “The rice bran fits completely with

our company philosophy of connecting nutrition and health,” said Tim Van der Schraelen, marketing communication manager. “It’s a fantastic source of health benefits as it contains vitamin B and E, interesting lipids and magnesium. It also has some very interesting texturising properties.” Key applications for RemyLiVe rice bran include cereals and bars,

baked goods and meat. In cereals it can allow wholegrain claims and improves bowl-life and crunchiness. The company says that the benefits of rice brain can be increased by combining RemyLiVe with other functional ingredients, such as Beneo’s prebiotic fibre, and inulin. Also, when combined with Beneo’s oligofructose, or sugar replacer, Isomalt, RemyLiVe rice bran offers producers sugar-reduction, improved structure and shelf-life in baked goods. NutraCea, a global leader in the production and marketing of valueadded products derived from rice bran, produces RemyLiVe under the terms of the distribution and cooperation agreement entered into in September. The shelf-stable rice bran from Beneo will be available in more than 40 countries in Europe, the Middle East and Africa (EMEA) as well as Russia, India, Australia and New Zealand from the first quarter of 2012 onwards. 4B12

Cargill backs stevia for table-top Stevia, the plant-based sweetener approved in the EU earlier this month, has the potential to revitalise the European table-top sweetener market and become one of the most popular sweeteners in Europe within a short space of time, predicts Cargill. Elizabeth Fay, Cargill head of external relations and communications, said that a precedent had been set by the US, where the sweetener was declared as safe for use in food and beverages by the FDA in 2008. “In the US, in the table-top sweetener market we’ve climbed to the number two position, overtaking aspartame and saccharin and establishing our Truvia leaf-extract ingredient as the most popular sweetener behind sucralose,” said Fay. “In the US, France and Mexico, we’ve also seen how stevia has reinvigorated stagnant, and even declining, table-top sweeteners markets.” Growth is coming from two channels: existing users of table-top sweet-

Elizabeth Fay: “There will be some exciting launches in Europe”

eners, and consumers who aren’t users of table top sweeteners but are attracted by stevia’s natural credentials. “There is a desire for natural sweeteners; artificial sweeteners are struggling with consumer perceptions,” she said. Besides taking the table-top

sweetener market by storm, stevia is also expected to make waves as an ingredient in food and beverage manufacturing. “In 2012 there will be some exciting new product launches in Europe,” Fay hinted. If Fanta’s move to stevia in France is anything to go by – this won’t be an exaggeration. Coca Cola reformulated Fanta Still within just three months of the French government’s approval of stevia in 2009, reducing the drink’s sugar content by 30%. However, the extent to which stevia will take off as an ingredient will depend on food and beverage manufacturers as well as the ability of stevia suppliers to work with the sweetener. “It’s not easy to work with,” said Fay. “It demands a lot of knowledge around each application. You need to replace the bulk you’re taking out, which entails working with texturisers and sweeteners.” 2B21

Ocean Spray Cranberries and Complete Photochemical Solutions (CPS) are to collaborate on a project to improve the accuracy of measuring and quantifying proanthrocyanidins (PACs) in cranberries. The results will be freely available. The move is significant because, although a minimum of 36mg PACs has been shown to have possible health benefits, there is currently considerable variance the two colourmetric measuring methods used by the industry, throwing the correct level into doubt. “It is hurting the industry not having a standardised methodology f o r PA C m e a s u r e m e n t , ” s a i d Thomas Jones, worldwide sales manager commodities and nutraceutical products. “There is no question that CPS is the right organisation to establish these standards and it is

appropriate that Ocean Spray should be funding the research.” Scientific studies have shown that cranberries contain unique A-type PACs that may ‘help reduce the adhesion of certain E. coli bacteria to the urinary tract walls’, according to the government food safety agency in France. “We anticipate this new methodology will provide more confidence for suppliers, consumers and regulatory agencies in the assessment of PAC content, which will have a significant impact on the cranberry industry, said Amy Howell, associate research scientist at Rutgers University, and member of the project team. She said the team was developing “a more robust, commercially available cranberry PAC standard”. It is anticipated that the research programme will take between six and 12 months. 2D41

CHS to buy Solbar CHS has announced that it will acquire Solbar Industries in a deal valued at $133 million. The deal is expected to close in the first quarter of 2012. CHS is a Fortune 100 organisation, owned largely by US farming cooperatives. It is a diversified energy, grains and foods business that also provides insurance, financial and risk management services. “For both Solbar and CHS this is a great fit,” said Shaul Shelach, CEO and president of Solbar. “CHS has access to new markets and it’s an opportunity to get high-value soy proteins into the those markets in a short space of time.” Solbar provides soy protein ingredients to manufacturers in the meat, vegetarian, beverage, bars and crisps, confectionary, bakery, and pharmaceutical manufacturing markets. Not long ago, Solbar was on the verge of bankruptcy until former Strauss Elite CEO Shaul Shelach was brought in to reorganise the company. In 2006, such were the company’s financial problems it was forced to issue a going concern warning, and to reschedule its debt. By 2009, it was returning a $3.4 million profit.

Shaul Shelach, CEO

At FiE this year Solbar has launched two new products, expanding its line of meat and poultry applications. The first, Solbar Q932 is an isolated soy protein designed to support protein-enhancement systems applied in whole-muscle meat products. Its low viscosity, high dispersibility, bland flavour and pale colour is designed to provide cost-effectiveness and succulence to hams, chicken breast and other muscle-based products. Solcon S-210 is a new functional protein concentrate for emulsified and cured meats, poultry and fish targeted for premium products. 2B47

the FI eUROPe daIly 2011

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Your fast track to food innovation Visit us at stand 2B31

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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Enzyme and yeast extract innovation Samples from soups to cereal bars are available on the ABF Ingredients stand, illustrating the latest concepts and applications of the group’s wide ingredients range, from enzymes to cereal ingredients and from yeast products to speciality chemicals. Companies represented on the stand as part of ABF Ingredients are AB Enzymes, speciality chemicals producer Abitec, Ohly which supplies yeast extracts and yeast-based flavours and PGP International with its range of cereal and dairy-based ingredients. New launches include a new enzyme product for cost-effective emulsifier replacement in yeast-raised baked products. The last year has seen the roll-out of Veron xTender, dubbed the ‘next generation maltogenic amylase’, with shelflife-extending capabilities in products such as breads. Other samples available on the stand include bacon dip and bacon soup incorporating Ohly ingredients and a multigrain granola bar featuring non-GMO ingredients from PGP International. Ohly’s yeast-based business has been busy integrating the US-based Bakon Yeast company,

There are many samples available on the stand

acquired earlier this year. Bakon is a manufacturer of yeast-based savoury ingredients, specialising in smoked flavours used typically in snack foods. Another recent development for Ohly has been the opening of a yeast extracts plant in Harbin, China. Representatives from each separate business are on hand to discuss specific ingredients enquiries. ABF Ingredients is a division of Associated British Foods group. As a group, it says it has established strong positions in cereal specialities, esters, extruded ingredients, lactose and whey protein products, speciality lipids and flours – as well as yeast extracts and enzymes. 1F21

Rinus Heemskerk: “We’re continually developing our product range in line with consumer trends”

Milder cocoa ingredients ADM Cocoa has used the show as a launch pad for a new range of cocoa products with a more delicate, fruity flavour, for applications where bitter cocoa flavours can result in an unacceptable taste profile. The DeZaan Fresco Cacao range is said to be particularly suitable for dairy applications such as yogurts and other chilled desserts. According to ADM, it can be difficult to formulate chilled desserts with chocolate because the bitterness of cocoa is not always compatible with the acidity of yogurts and certain fruits. To address this problem, ADM says it has created cocoa powder, cocoa mass and

chocolate that are milder and less bitter-tasting. “We are continually developing our product range to cater for the latest consumer trends and we have identified a growing demand for chocolate ingredients with reduced bitterness to appeal to a wider audience,” said Rinus Heemskerk, director of innovation, ADM Cocoa International. “This range is a significant evolution of our high-quality deZaan cocoa product portfolio and, with the variety of flavours, the new deZaan Fresco Cacao can be applied to such diverse food areas as dairy, cereals, confectionery and baked goods.” 2D21

The range from Riken Riken Vitamin has been manufacturing food emulsifiers, stabiliser and emulsifying systems, natural tocopherols, natural colourings, natural seasonings, encapsulated vitamin blends and nutraceuticals for over 50 years. Operating in 75 countries, with 17 plants worldwide and three application centres in Japan, Singapore and China, Riken’s products are used in a wide range of applications. The company’s turnover is in excess of $US 1 billion. For breads, Riken offers Doughcon-Ace as an improving agent, while Excelsponge is said to deliver fast aeration, excellent foaming stability and a fine crumb structure to cakes. The company’s offering for the ice cream and frozen dessert market is Excelais, the advantages of which are said to be excellent dispersibility, creamier mouthfeel and high overrun, and improved heat shock and melting tolerance. Dairy and beverage manufacturers are the targets of the Riplex WT series and Riplex DU

series, offering prevention of increased viscosity and mix solidification during transportation and storage and emulsion stability respectively. The company’s product range includes an assortment of emulsifiers aimed at low fat spreads, margarine, short dough and creaming margarines and puff pastry. Riken Japan produces a range of natural food colours under the ‘Rikecolour’ brand, with monascus red, marigold yellow, paprika red, red radish and carrot all available. The company’s health and nutrition products include Fucoidan for anti-viral/antiallergey applications, seaweed polyphenol for obesity prevention, phytosterol for its cholesterol-lowering abilities and Crocetin for improved asthenopia. Riken also says that it can offer unique microencapsulation technology which allows for the stabilisation of volatile substances such as vitamins. 1G23

Steinicke air-dried products The best ingredients for a healthy end product – that’s exhibitor Steinicke’s philosophy. The company says it can guarantee the health of the seed, uses sustainable business practices in the fields, works hand-in-hand with farmers and processes the harvest fresh produce direct from the field. Steinicke says that it works in harmony with nature as ‘it is our very own interest to preserve soils, air and water for a healthy future’. FJ46 6

the FI eUROPe daIly 2011

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hall 2 Cosucra Groupe Warcoing S.A. • Rue de la Sucrerie, 1 • B-7740 Warcoing Tel +32(0) 69 44 66 00 • Fax +32(0) 69 44 66 22 • www.cosucra.com • e-mail: sales@cosucra.com

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Come and meet us at Booth 4G48

DAIRY PRODUCTS THAT EVEN THE LACTOSE INTOLERANT CAN ENJOY? LET’S MILK THE BENEFITS! With 70% of the world’s population suffering from a degree of lactose intolerance, a solution that breaks down lactose and enables almost everyone to enjoy milk-based products is naturally a smart one. Novozymes Lactozym® Pure expands your potential customer base by cost-effectively and naturally eliminating lactose. Its premium purity offers superior low-lactose products and significantly reduces the risk of off-flavor development, while improving process flexibility and filterability. Nature’s know-how coupled with Novozymes’ experience and proven track record within dairy and food enzymes for decades ensures innovative solutions that you can rely on.

Want to learn more? Email us at food@novozymes.com or go to www.novozymes.com

Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrow’s industrial biosolutions, improving our customers’ business and the use of our planet’s resources

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Pork as a fish substitute 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. “Besides our dairy products, we are developing eggs and lean pork with similar healthy contents,” said spokeswoman Anna Micskó. “They are only developments at the moment, but we are planning to put them on the market as well.” As with the dairy products, the animals in question are fed with a supplementary feed specially developed by Adexgo. As well as CLA, the three principle types of omega-3 – ALA, EPA and DHA – are all included in the supplement. The aim is to create egg products, including liquid egg (or egg yolks) and powdered egg As the company explains, omega-3 fatty acids have a wide range of health benefits, from

the reduction of blood cholesterol levels to foetal health and lower risks of premature birth. Several studies report possible anticarcinogenic effects of CLA, as well as antioxidant benefits, Adexgo adds. In many ways, the company is proposing these as solutions that are especially relevant to the Hungarian diet. When it comes to the balance between omega-6 and omega-3 in the diet, it says that optimum should be a ratio of between 3:1 and 5:1. The ratio in Hungary is, on average, closer to 30:1, says Adexgo. The relative lack of oily fish in the Hungarian diet makes alternative sources of omega-3s especially important. Out of the various red meats, pork was the obvious contender for functionality, the company points out, because in Hungary the alternatives – beef and lamb – are eaten in much smaller quantities. 4D66

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

Q&A completely innovative solution for stabilising oil-in-water emulsions using alpha-cyclodextrin. The allow for emulsions that remain stable even at high temperatures which makes them ideally suited as emulsifiers, for instance for salad dressings, mayonnaises, dessert creams or margarine. Further, alphacyclodextrin also adds texture, which means the ‘mouthfeel’ can be adjusted just as required. What’s more, the purely vegetarian-grade cyclodextrins are cholesterol-free, non-allergenic and manufactured from renewable raw materials such as corn starch.

Heiko Zipp, director business team nutrition, Wacker Biosolutions

Q. Why should delegates visit your stand at FiE?

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

A. Wacker has a lot to offer at FiE, and stabilizing oil-in-water emulsions is just one of many innovative ways to use our cyclodextrin technology. We offer a comprehensive cyclodextrin platform, targeting primarily three effects: masking of unpleasant tastes of ingredients, stabilisation of sensitive ingredients and improving the bioavailability of functional ingredients. Further, you can learn more about our vegetarian-grade cysteine, which is ideal for meat flavorings or bakery products. The amino acid cysteine is traditionally extracted from human or animal sources such as hair, feathers and pig bristles, but we are able to replace this method with biotechnology and produce vegetarian-grade cysteine by a fermentation process. Since it is manufactured from purely plant-based and inorganic starting materials, our cysteine is both halal and kosher, as well as purely vegetarian-grade. All in all, our focus is on developing complete solutions tailored specifically to our customers and their needs. With our expertise, our experience and our services we can work together with our customers on tailor-made solutions.

A. At this year’s FiE, Wacker is unveiling a

3B98

Q. What are the main challenges you face as a food business? A. We see two main challenges currently prevailing in the food industry: on the one hand, there’s a trend towards natural and healthy ingredients. Consumers increasingly demand for products containing natural materials and healthy or constitutional substances. In connection with this, we can further see a growing trend towards so-called functional food, which means adding functionalities such as vitamins or nutrients to foods and drinks. The main challenge with these functional products is providing the products with an additional healthpromoting benefit, but not losing taste, flavour and stability. At Wacker, we are therefore focusing on developing customised ingredients and solutions for exactly these challenges.

the FI eUROPe daIly 2011

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

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In FiE Daily tomorrow…

Bell rings in the new

Brite ideas Vegebrite is a line of colouring foodstuffs developed by Naturex. Made from concentrates of fruits, vegetables, edible flowers and algae, Vegebrite is said to perform superbly, providing vibrant shades in a wide range of applications. 3E13

EU stevia In anticipation of the natural sweetener stevia finally gaining EU approval, Cargill is showcasing new dairy and beverage concepts, featuring Truvia stevia leaf extract. Today, technical and marketing experts from Cargill are presenting indulgent crème desserts with chocolate and vanilla. 2B21

Crystal clear Roha Europe is presenting a new range of emulsions for use in beverages as well as many other food applications, emphasising their clarity and shelflife. Crystal’Em is a range of what Roha is calling “revolutionary crystal clear emulsions” created by the company’s European business. 1B25

Stable fats 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. 2E97

Bell is creating summer-light sweets and long drinks aimed at females

Street-food influenced products, energising snacks and female-oriented ‘choctails’ could be some of the next

Naturally Red LycoRed is featuring its new line 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. 1E50

Brain gain ingredient Gremount is showcasing Genucoline Citicoline, a functional ingredient said to stimulate brain activity, enhance focus and concentration and to improve memory. Also marketed as a nutritional supplement for the brain – especially for babies – is Babysa sialic acid. 4G33-19

Fruit for drinks Iprona – which styles itself ‘the fruit company’ – is in Paris to promote its newly enlarged range of products. Most notable among these are its All In One fruit beverage bases for both alcoholic and non-alcoholic drinks. Also featured on the Iprona stand are the company’s freeze concentrates. 1C67

days. Snacks are the nutritious bit in between, the delicious pleasure in the afternoon and now even the perfect companion for your sports.” It is inviting visitors to embark on a culinary tour that takes in the new global city trend of street-food, new energisers and the revival of popcorn. The ‘womanize’ trend is to do with sensual seduction and understanding the demands of the female consumer. Bell says it is combining these attitudes of style and etiquette to create summer-light sweets and long drinks. It describes Choctails and Eloquent as the perfect accessories for a relaxing girls’ night. Bell Flavors & Fragrances is a global provider of flavours, fragrances, botanical extracts and ingredient specialities to food, beverage, personal care and household products manufacturers. 1B35

Gelita’s ‘beauty from within’ EFSA outcome boosts DHA Verisol, a development from Gelita, is a new ingredient for innovative food supplements for ‘beauty from within’. Verisol consists of pure collagen peptides and was developed to be highly effective in human skin. It is suitable for both liquid and solid applications.

A frying start Novozymes points out that its Acrylaway is proven to reduce acrylamide levels in biscuits and snacks by up to 90%. It is also said to have no impact on either the taste or the appearance of the final product. 4G48

big concepts, according to Bell Flavor & Fragrances. The German flavour specialist has

demonstrated that it has its finger firmly on the pulse by identifying three top food and beverage trends and illustrating how manufacturers can use flavours to turn these trends into concepts that catch the consumer’s imagination. The three trends are flavorize, snackologize and womanize. By ‘flavorize’, Bell is talking about new flavour directions that are adventurous and original and offer a new taste experience to the senses. These concepts use either sweet and spicy flavours or a combination of both, and range from an exotic cocktail with Bell’s new Sweet Spice Infusers, to Oasis of the Senses – an oriental couscous snack concept. The ‘snackologize’ theme reflects the snacking phenomenon that has engulfed the world in recent years. As Bell puts it: “Snacking has never been more fashionable than nowa-

Gelita targets skin improvement

Gelita says that a number of scientific studies have shown that the structure and appearance of the skin can be significantly improved when

Q&A Cosucra Groupe Warcoing Q. What are the main challenges you face as a food business? A. The food industry is continually evolving. First of all, customers are increasingly asking for healthy products in line with their personal needs. This involves not only nutritional requirements (eg high fibre, high protein, low sugar and/or low fat), but also health issues such as overweight or intolerances. Our chicory (Fibruline) and pea ingredients (Pisane and Swelite)

collagen peptides such as Verisol are administered via foodstuffs. The explanation given by the scientists is that the special collagen peptides, due to their special amino acid structure, activate the synthesis of collagen and elastin in the body. Collagen is already a significant ingredient of beauty products for external application; face creams and body lotions are good examples. Mature women in particular value the benefits of collagen as a natural and effective ingredient in skin care products. However, Gelita suggests that it is difficult to imagine that the complex biological processes of aging can be slowed down simply by applying a cream to render the skin smoother and tauter. This is particularly true as the natural degradation processes take place in the deeper parts of the skin. 3F21

Following the favourable EFSA (European Food Safety Authority) opinions regarding the health benefits of the omega-3 fatty acid DHA (docosahexaenoic acid), demand for this particular omega-3 ingredient in food manufacturing R&D has increased sharply, according to Croda Health Care. The statements ‘DHA intake can contribute to normal brain development of the foetus, infant and young children’ and ‘DHA intake contributes to the normal visual development of infants up to 12 months of age’ can be made on the labels of food products containing DHA. Where the levels of DHA are 40mg and 80mg per 100g (and 100 k/cals) respectively, the additional label claims ‘a source of omega3’ and ‘a high source of omega-3’ can be made. So whether companies are manufacturing foods and beverages targeted at children, adults or both, it is now possible to market them with

offer an opportunity to develop a wide range of product applications in line with those customers needs. Secondly, the European market is influenced by the EFSA decisions. The high number of rejections has a major impact on the promotion of food and drink applications. Cosucra carefully monitors those decisions and the implications for food manufacturers in order to support them at most. Moreover, our research team investigates continuously opportunities for additional clinical studies on Fibruline, Pisane and Swelite.

the entire supply chain of our ingredients – from seed to food. This way we are able to manage the quality as well as the environmental impact as much as possible. As Fibruline, Pisane and Swelite are products of nature, and they also meet the increasing interest from consumers in naturalness. Cosucra continues to invest in its product range and its relations with food manufacturers every day. For instance, this year the range of liquid oligofructose (Fibrulose L) was introduced to the market, and we have also investigated successfully opportunities to improve the taste and functionality of our pea ingredient range Pisane.

Q. Which developments within your business are you most excited about? A. With more than 20 years of experience in inulin and pea ingredients, Cosucra is a pioneer for both ranges. Since the beginning, we have had control of

Q. Why should delegates visit your stand at FiE? A. We hope to welcome delegates at our stand where they can

meaningful on-pack statements, providing they can incorporate a costeffective DHA ingredient. In anticipation of the publication of EFSA’s favourable opinions on DHA, Croda Health Care embarked on a project to develop high DHA food ingredients that would be easy to incorporate into many foods and beverages at an affordable price, without the taste or odour of fish. The development phase is now successfully complete and Croda is taking the opportunity presented by FiE 2011 to launch Ωmelife Smooth DHA500. Two variants are available: a standard for use in non-acidic products plus an acid stable version that is said to work exceptionally well in yoghurts. The Ωmelife R&D team is on hand during the FiE show to discuss Ωmelife Smooth DHA500 and Croda is demonstrating the ingredient in various food and beverage applications. 3H68

discover our three exclusive concepts: • A sugar-free cupcake, with Fibruline • A vitality vegetable drink, with Fibruline and Pisane • A resist bar with Pisane and Fibrulose These exemplary products will allow visitors to get to know our ingredients and their potential applications. 2A31 the FI eUROPe daIly 2011

Supremia Ads:IBC 05 FC 21/11/2011 15:22 Page 2

Personalized solutions for the food industry by Supremia Grup 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. The Supremia Grup portfolio is the result of its extensive experience in food industry market. It is based on a strong commitment to research and development, as well as industry-wide standards, and addresses both customers’ business and technology demand. Supremia Grup focuses its efforts on developing new innovative blending solutions, answering the customer’s requirements: for meat, dairy, backery, beverages, toppings, mayonnaise and ketchup industry areas where it can make a major positive impact on the customers demands. Designed for the meat industry, Supremia provides blends for injected and tumbled hams, blends for raw-dried sausages and emulsified products, blends for canning industry, for sauces and marinades, for meat and vegetable coatings: predustings, batter mixes, crumbs, blends for boiled-smoked products, blends for catering, blends of antioxidants and preservatives, coating’s for raw-dry products,

consistency improvers and emulsifiers, blends of spices for decoration. The dairy cathegory of products include: stabilizers for yoghurts, stabilizers for cream and melted cheese, stabilizers for sour cream, stabilizers for ice cream, natural coloring agents, decor spices, rennet, fruit flavours. Supremia Grup also provides bakery solutions as fillings and décor seeds. Sweeteners blends, natural and synthetic coloring agents and pectines for beverages industry form another part of the product offering, along with stabilizers, blends for consistency and aromatic, spices ground to very fine grained and natural coloring agents designed for toppings,

maionnayse and ketchup. The latest technology, together with professional staff, ensures a daily capacity of 60 tons (about 1260 tons per month). Supremia Grup assumes responsibility as a provider of quality and safe products for consumption. The company has developed and implemented an integrated quality management system, in accordance with SR EN ISO 9001:2008, SR EN ISO 22000:2005, and FSSC 22 000, with Codex Alimentarius recommendations CAC/RCP-1. Supremia Grup’s aim is to be one of Europe’s top ten producers of food ingredients industry through innovation and best quality products and services dedicated to its customers.

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

Supremia Grup – Always choose ‘perfect ingredients’!

FiE D2 p12,13:IBC 05 FC 22/11/2011 00:35 Page 12

In FiE Daily tomorrow… Snack attack Volac is underlining the opportunities opening up in the nutrition bar segment, with the shift away from straightforward snacking towards lifestyle applications, where the benefits of whey protein come into their own. The company quotes Mintel projections, which put the value of the global nutrition bar market for this year at $982 million. 3B50

Dark malt German supplier of malt flours and extracts Weyermann Speciality Malts says its Sinamar roasted malt extract, made without any additives and de-bittered through proprietary processes, has proved especially popular in the search for distinctive shades and tastes. Sinamar is produced from Carafa roasted barley malt, and is very dark in colour. 3F89

New soluble fibre for Europe FiE is the springboard Tate & Lyle has chosen for the launch of the first Promitor dietary fibre to be produced in Europe, Promitor Soluble Gluco Fibre. It is produced at the same Koog plant in the Netherlands where the company began production of its StaLite polydextrose just 18 months ago. According to Tate & Lyle, the expansion of its capacity to manufacture a range of different soluble fibres demonstrates the company’s commitment to help meet growing consumer

Spray-drying and powder processing specialist Uelzena is using 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. 4A19

Greek yoghurt

R&D collaboration Holland Food Valley helps to foster innovation and new businesses, entrepreneurship and spin-offs, says the agency. It offers facilities such as incubators and science parks, propagates networks and facilitates the establishment of companies and institutes. Managed by Oost NV, the East Netherlands Development Agency, the Food Valley has attracted the likes of HJ Heinz, Unilever, Danone, FrieslandCampina and DSM. 3J38

form. Importantly, says Tate & Lyle, it is suitable for markets that require products made from non-GM maize. Product manager for health & wellness Jérome Tauzin said: “We are excited to introduce Promitor to our customers in Europe and other GMO-sensitive markets. European consumers are increasingly interested in label-friendly ingredients, and our consumer research indicates that Soluble Gluco Fibre delivers on those trends.” 2C21

Promitor SGF70L: well-tolerated

Fruit infusions and jams from Fourayes Milk powder alternatives

Powdered lipid

Greek-style yoghurts have become one of the fastest-growing dairy subcategories, so functional blend specialist Satro is offering specific solutions to simplify the production of these and of curd-type products. Its Acilac js range of functional blends is designed to meet consumer demands for high-quality yoghurts with authentic texture and taste. 2G88

demand for health-and-wellness products. Promitor Soluble Gluco Fibre is an extension of the Promitor range of fibres that are already available in the Americas. The new fibre, Promitor SGF70L, is said to be well-tolerated and to offer clean-label benefits. Its process and acid stability enable manufacturers to develop healthier versions of a wide range of foods and drinks, the company claims, at a moderate cost-in-use. It will initially be available in liquid

Fourayes is developing jam for a banoffee doughnut

UK fruit processor Fourayes is adding new ingredients to its range, including banoffee (banana and toffee) purees and jams, along with apple and strawberry dried fruit infusions, suitable for cereal bars and similar applications. Banoffee is an indulgent – and very British – combination. Fourayes’ purees and jams can be used in baked goods, desserts and dairy products. Currently, the company is developing jam for a Banoffee doughnut and puree for a smoothie. Samples of these and other products are available on the stand. “The company is investing heavily in innovation, and is planning to double turnover in the next five years by reaching new markets throughout Europe,”said Phil

Acock, MD of Fourayes. A second innovation being launched at FiE this year is the company’s apple and strawberry dried fruit infusions, which can be used in applications such as cereal bars, but can also work as a snack in their own right. According to Fourayes, the infusions not only have a long product life, but they also retain a soft texture. The company says it works in close partnership with customers to develop new products. This work is carried out by its NPD specialists in Fourayes Food Development. Founded in 1953, it is a third generation family business and now ranks itself as the largest fruit processor in the UK. 3A88

Nexira’s range of purified acacia gum Nexira, a world leader in acacia gum, and its food division (previously Colloïdes Naturels International) is launching a new range of highly purified acacia gum, which is said to offer ‘enhanced and exceptional properties’. These properties are thanks to a process which protects the natural characteristics of the gum and which was developed by the company’s R&D team. Nexira says the highly purified acacia gum will provide better transparency and turbidity to broaden the scope of applications for this natural soluble fibre.

Nexira is also promoting Fibregum, the first and only range of acacia gum approved as a source of dietary fibre by Health Canada, the country’s public health agency. 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. 3D33

Nexira uses a process which protects the natural characteristics of the gum

French company Bonilait Proteines is presenting a range of fat-based powdered ingredients it has developed as an alternative to milk powders. The products are most likely to appeal to manufacturers who are having to contend with fluctuating SMP (Skimmed Milk Powder) prices. There are five products in the range, all with different compositions and applications. With a vegetable oil content of 2650% and 60-80% respectively, Bonicreamer and Bonifat are designed to enable partial or full substitution of dairy fats in many applications, from sauces, to soups, ice cream, pastries and baked goods to creamers. Bonigrasa is a powder blended from 26-60% oil, milk fat (26-55%) and cream (26%) which can be used as a partial or full replacer of milk powder and/or fats in many applications, such as ice cream, chocolate, confectionery, biscuits, baked goods and pastries. Bonimilk and Bonilait, meanwhile, are powders made from vegetable oil and dairy proteins – milk proteins in the case of Bonimilk and whey proteins in Bonilait – on a dairy base. They are intended for partial or full substitution of proteins or fats. Other ingredients on show at FiE this year include fat powders that have been specifically formulated for instant milky beverages, and whey powder with 55% milk fat. 2H89

the FI eUROPe daIly 2011

FiE D2 p12,13:IBC 05 FC 22/11/2011 00:42 Page 13

Bake to the future with Aromatic Improving the softness, freshness, texture, volume, flavour and appearance of bread and cakes is the theme this year on Aromatic’s stand. The Swedish family-owned company, which celebrates its 75th anniversary this year, 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. “Over the years, innovation has been an all-pervading theme in our product development and we are now proud to celebrate our 75th anniversary by showing that we are at the forefront within several different product groups,” said Aromatic’s CEO Mats Persson. Among the innovations that Aro-

matic is introducing at FiE are a new concept for softness in cakes, pumpable alpha-gel emulsifiers, costefficient shelf life improvers, azo-free colours and flavours and liquid saffron formulations. Dorothy is a range of emulsion products designed to retain freshness and softness in cakes during storage, giving a ‘newly baked’ feel that remains for a long time. Aromatic says the effect is evident directly after baking and throughout shelf life. The benefit of the pumpable alpha-gel emulsifiers is that they are stable in the alpha-gel phase, which ensures a high and consistent performance level of the emulsifying effect, according to Aromatic. This ingredient also meets the growing clean label aspirations of the market, as a pumpable alpha-gel emulsifier

containing only one declarable Enumber is now available. Aromatic has also developed new liquid shelf life improvers with increased concentration of the active ingredients for a lower and more cost-efficient dosage. Adding to its range of azo-free flavours and colours, the company has introduced black, purple, pink and orange colours and ‘trendy novelty’ flavour, liquorice. Lastly, responding to demands for different tastes, a number of new liquid saffron formulations with different compositions are on display. Since it was founded in 1936, Aromatic has grown into an international group with eight subsidiaries and a network of distributors all over the world. 4H49

Lactose-free chocolate makes debut Swiss chocolate maker Chocolat Frey is launching a lactose-free milk chocolate for the processing industry, an indication that ‘free-from’ foods are moving into the mainstream. In the UK, which leads Europe in free-from new product development, free-from foods are currently experiencing meteoric growth, as more consumers report intolerances to certain foods. According to a new report from Mintel, retail sales are set to soar from £303m a year to £519m by 2016. Within free-from foods, dairyand lactose-free products are a particularly fast growing area – the dairy-free sector overtook the gluten-

free bakery sector for the first time last year. However, the market has historically been fragmented, with the majority of players small independent companies.

T h e arrival of the likes of Chocolat Frey as a supplier could indicate that the free-from market is starting to pique the interest of larger manufacturers too. There is little doubt that Chocolat Frey can expect strong demand for its lactose-free milk

chocolate, which it describes as ‘a deliciously melting, digestible chocolate treat especially for people with lactose intolerance’. It says the new milk couverture combines ‘the finest milk chocolate with a delicious trace of caramel for an exquisite gourmet experience’. Chocolat Frey says it is ideally suited to application in lactose-free products with milk chocolate such as biscuits, waffles and bars. The lactosefree milk chocolate can be supplied in cistern vehicles or tanks of 1,000kg as well as in solid form as 100g chocolate bars for melting in-situ. 2E93

Quality herbs and spices from Spain Spanish paprika, herb and citrus products processor Vicente Bravo is investing in an enlarged site, improved processing and the testing of plant sources in situ to ensure that the required levels of active compounds are available. Early next year, the company plans to open the first stage of its expanded site in Murcia, southern Spain. This will add new areas for cleaning, cutting and grinding equip-

ment to the existing 6,000m² site. In all, 4,800m² will be added for the processing and storage of products. But according to Vicente Bravo MD Martin Gruber, this is only the beginning. “We can build up to 15,000m² in buildings, new offices, bigger laboratories, and so on, over

the next few years,” he said. The company says that one of its particular strengths is bacteria reduction in herbs and spices. “Whether the market is conventional or organic, we can deliver products with the lowest TVC (Total Viable Count), comparable to irradiated sterilisation, but with-

Roquette processes some 6m tonnes of maize, wheat, potato and peas

Health-conscious gourmet creations on Roquette stand Roquette is ‘at home’ in more senses than one at this year’s Paris show, inviting fellow Frenchman and twostar 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. This neutral-flavoured ingredient offers texture as well as cost advantages. Beverage producers can sample flavoured water drinks, with no a d d e d s u g a r, e n h a n c e d w i t h Nutriose cereal fibre. They are also able to access the results of a sensory survey carried out by the supplier and confirming the “full-bodied mouthfeel” provided by fibre-containing beverages.

As well as Nutriose and Nutralys, Roquette’s SweetPearl sugar substitute is busy demonstrating its usefulness in healthier reformulations. The Roquette development team is happy to discuss applications in dairy, meat and cereal products, confectionery, beverages, sauces and soups. Meanwhile, Roquette’s experts are being kept busy with presentations at FiE conference sessions, with Valérie Le Bihan, global market development manager for SweetPearl, exploring the low-sugar domain, and Marine Pochat and Audrey Taffin respectively providing guidance on the use of Nutriose and Nutralys in weight control products. With a 2009 turnover of some €2.5bn, Roquette says it invests over €40m a year in R&D. It processes some 6m tonnes of maize, wheat, potato and peas, and will soon add micro-algae to its list of renewable raw materials. 1H15

out any of the labelling or consumer issues,” said Gruber. One particularly interesting development is in the area of quality control – but before, not after, harvesting. “We have developed a new analysis programme at field level to guarantee the active compounds of the herb products to comply with PHEur (European Pharmacopeia) norms,” Gruber explained. “We are running analysis of fresh eucalyptus

leaves, olive leaves, and uvae ursis even before the different crops are harvested.” This is in addition to any evaluation carried out by farmers and collectors of wild herbs. The company, which is a member of the American Spice Trade Association and European trade associations, recently obtained ISO 22.000 certification. 2E71

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FiE D2 p14:IBC 05 FC 22/11/2011 00:45 Page 14

JusFruit not ‘just fruit’ Taura: combining taste of fruit with added benefits of vegetables

18/10/11

09:32

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. “Combining the taste and goodness of fruit with the added benefits of vegetables in delicious, healthy and innovative formulations enables com-

VitalMalt Let nature do the work

panies to offer unique selling propositions in a competitive marketplace,” said head of European sales Matthias Van Uffelen. URC is a proprietary process which concentrates the taste, texture and nutritional profile of fruit into flakes and other pieces, as well as pastes. Applications range from muesli and other cereals to confectionery, cereal bars and snack bars and other baked goods. Van Uffelen added: “All of the ingredients in our URC JusFruit range are formulated from 100% fruit or vegetable-derived ingredients, including purees and non-deionised juices, helping manufacturers of snack products to create a range of nutrient-rich, clean-label composite products that taste fantastic.” Taura says it is also helping to drive innovation in the use of inclusions, as well as botanical extracts. The availability of a growing variety of fruits and vegetables in new formats is itself acting as an inspiration for new product development and broader category expansion, according to the company. 1E47

Fillings from Flanders

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

Belgium-based Flanders Fillings & Compounds is presenting its ‘oneshot’ praline fillings, bake-stable chocolates and hazelnut fillings. The company specialises in cocoa coatings, chocolate compounds and cocoa fillings based on vegetable fats, with or without milk solids. The fillings come in various flavours, such as praline or hazelnut, and are said to be stable over a long shelf life. The cocoa coatings and fillings are mainly used by the praline, truffle and toffee industry, but can also be found in bakery, wafer and biscuit products. The chocolate fillings and compounds specialist is also targeting the ice cream industry with its offer of tailor designed recipes with specific viscosity and functionality properties. Besides cocoa compounds, Flanders supplies organic, fair trade, lactose-free, low calorie and no sugar added chocolate, enabling manufacturers to respond to the needs of the growing number of ‘ethical consumers’ and consumers following special diets. Based in the Belgian port of Gent, Flanders Fillings was created in 2006 as a new division of Fuji Oil Europe, the European division of Fuji Oil Co. Japan and a specialist in oils and fats. Fuji Oil Europe is known for producing cocoa butter equivalents, cocoa butter substitutes, cocoa butter replacers, functional filling fats, whipping cream fats, milk fat replacers, ice cream fats and baby food blends. 2F31 the FI eUROPe daIly 2011

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FiE D2 p16:IBC 05 FC 23/11/2011 14:52 Page 16

Healthy food Austrian style

‘Food of the future will contain all vitamins, minerals and trace elements in a completely natural form’

Culinar starch is E-number free Culinar Careful is a new range of E-number free speciality starches which makes it possible to reduce the number of additives in consumer products such as chilled and frozen ready meals, soups, sauces, dressings and fruit preparations. Culinar says that a natural part of its service to its starch customers is the provision of full technical support by the company’s starch specialists, whether refining existing recipes or developing new products.

The company describes Culinar Include as extruded ‘pearls’ or flavour beads with built-in natural colours and flavours, noting that producers of breakfast cereals, muesli, ice cream and confectionery can now bring more flavours and attractive colours to their consumer products – and save costs producing them. Culinar claims that it has the creativity and the capacity to generate innovative ideas, take them into new attractive products and bring them to the international food ingredients market. 1D35

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

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Austrian supplier of ‘intelligent nutrition’ vVis vitalis is emphasising the fact that beneficial nutrition must, of necessity, be complex. Its own patented production processes work from highly nutritious, natural raw materials with high proportions of vitamins, minerals, trace elements, essential fatty acids and bioactive vegetable substances. The company argues that supplements and fortification which boost particular, isolated elements within this complexity cannot replace what nature provides. “The choice of food on offer today in industrialised countries has never been greater,” said Florian Zehner, marketing manager. “However, at the same time, in these countries there has never been so much nutrition-related disease as there is today. Furthermore, the symptoms of nutrition-related diseases are very non-specific, and we are probably only at the tip of the iceberg at present.”

The trend towards healthier eating in Europe is unmistakeable, says Vis vitalis. It quotes research from several European countries which asked consumers what they had done over the previous 12 months to improve or maintain their health. In Germany, 56% of respondents said they had used vitamin or mineral supplements – the highest proportion in Europe. “The estimated annual turnover of the vitamin and mineral supplements market in Germany amounts to approximately €1bn,” said Zehner. “Germans swear by vitamins and minerals.” So what is the vision of Vis vitalis? “The food of the future will contain all vitamins, minerals and trace elements in a completely natural form, and meet all the requirements of the human body to confront everyday life,” Zehner explained. 4C71

Hydrosol’s clean label systems 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. The company says it already has a strong track record in formulations for mayonnaise. On this occasion, it is focusing on stabilisation systems for freeze-thaw resistant mayonnaises with a fat content of between 20% and 60%. The challenge is to develop solutions where the mayonnaise or salad cream will return to its original consistency and attributes after being frozen and thawed. For the production of mayonnaise, as for other products, Hydrosol says that its integrated compounds containing egg have specific advantages over liquid egg. Namely, they allow simple, economical and, above all, safe production to take place, says the company. When it comes to ketchup formulations, Hydrosol explains that its latest clean-label solutions substitute modified starch and emphasises the natural tomato structure and flavour of the sauce. Other developmetns include ‘label-

Tailored for dairy products

friendly’ functional systems for cultured specialities based on milk, the company says. If ‘simple and economical’ sums up many of the benefits of Hydrosol’s solutions with mayonnaise production, it is an equally appropriate description of its cheese preparations, too, says the company. Its portfolio ‘stretches’ to extensible cheese preparations, alternatives suitable for pizza and gratin toppings, and spreadable processed cheese. Simplified production options are also available in areas such as fresh meat, sausage and surimi. 3D25

IDI’s latest product innovations IDI – part of the Ingredia group – is introducing the latest innovations in its two product ranges – proteins and functional systems. Cheasing’up is described as an innovative cheese-making process designed to enable the production of a wide range of cheeses without whey separation, by combining protein, water and fat. Compared to traditional cheese production, which carries considerable constraints for cheese manufacturers, Cheasing’up is said to simplify the production process by reducing the number of steps. Beyond improved flexibility, this new technology is also claimed to reduce operational costs and investments. IDI says that Cheasing’up offers significant benefits to manufacturers and offers them the ability to create innovative high quality end products as good as those coming from a traditional cheese-making process. Also on show is the company’s range of Prochef DR ingredients, which are said to represent a cost-effective and easy to implement

solution for the development of sauces such as mayonnaise. Visitors can also see samples of Viennese Pastries that take advantage of IDI’s Procake GL glazing agents which the company says are specifically designed to respond to consumers’ habits and expectations as well as manufacturers’ technological challenges. Promilk IC ready-to-use solutions are said to offer significant cost reduction, with a broad range of functionality (including meltability, stretch, shreddability) for analog cheese such as pizza topping, sliced cheese and cheese spread. For dairy desserts such as ‘crèmes desserts’, or caramel topped flans, the company has developed several solutions to be used with or without milk. Promilk ingredients can, according to IDI, produce a demouldable, firm and creamy caramel topped flan or a spoonable, smooth and shiny crème dessert. 3C7 the FI eUROPe daIly 2011

FiE D2 p18:IBC 05 FC 23/11/2011 14:53 Page 18

The emphasis at Fuji Oil is Culinology and acceleration on reducing saturated fats

Fuji Oil’s Redusat is suitable for fillings, creams and whipped applications

Fuji Oil Europe is placing the emphasis at FiE squarely on its reduced saturated fat range, Redusat, suitable for fillings, creams and whipped applications. Just like the elimination of trans fatty acids, reductions in saturated fatty acids are a prime objective for much of the food industry. And Fuji Oil’s newest product, Redusat is a response to these concerns. Spokeswoman for the company, Véronique Van de Veire, said: “Redusat is recommended for fillings and creams, and performs very well

in whipping creams, where now hard vegetable fats with high saturated fat levels are used. By using Redusat, saturated fat levels can be halved, while maintaining the hardness and melting behaviour of the product.” Fuji Oil Europe has its main production site in Ghent, Belgium, while head offices are located in Barcelona and Moscow. Processing technologies available at the Ghent plant include hydrogenation, fractionation, interesterification and refining. Its portfolio of products targetting particular food applications include cocoa butter equivalents, cocoa butter substitutes and cocoa butter replacers, functional filling fats, whipping cream fats, milk fat replacers, ice cream fats and baby food blends. Another product variant which is growing in importance for Fuji Oil, as for other suppliers, is sustainable palm oil. The company says it can offer Segregated Roundtable on Sustainable Palm Oil (RSPO) Certified product, if customers require it. Also present on the Fuji Oil Europe stand is sister company Flanders Fillings & Compounds, founded in 2006 and specialising in cocoa coatings and compound chocolate. 2F31

Highlighting its newly extended product portfolio at Fi Europe 2011 is National Starch Food Innovation, following its acquisition in 2010 by Corn Products International. The company is demonstrating how it can accelerate the NPD journey and is inviting guests to visit the stand to explore capabilities in texture, clean label, health and nutrition and culinology, to deliver a range of benefits for manufacturers, including fat and sugar reduction, texture improvements, increased fibre content and cost savings. Addressing bakery, beverages, dairy and savoury is a menu of chef-inspired prototypes that is being presented today. Samples including soups, speciality breads, ready meals and beverages are available for tasting, with chefs and product experts on hand to answer questions and provide technical guidance. The acquisition has resulted in the company having a greater portfolio of products and expertise to offer the marketplace, it points out. “The last few months since the acquisition of National Starch by Corn Products International have been full of excitement for both companies,” said Jorgen Kokke, vice president and general manager, EMEA. “By combining two market-leading companies with rich heritage, excellent technical expertise, commitment to quality and customers and deep market knowledge, we are even better placed to antici-

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pate and respond to wide-ranging global market needs for functional and nutritional ingredients and customised solutions. “With a significantly broader portfolio of ingredients and our expanded presence around the globe, together we are building the finest ingredient solutions provider in the world,” Kokke concluded. 2B31

protein hydrolysate. Therefore we’re offering our expertise to fully exploit all benefits of our products in a recipe.

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

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NSFI is demonstrating chef-inspired prototypes

Constant Vanneste, managing director, Proliver Q. What are the main challenges you face as a food business? A. The ingredient market is more than ever looking for natural clean label ingredients. With this kind of ingredient it is not always obvious how to create the same functionalities, taste and flavour as in an existing recipe. We are offering natural and fully traceable chicken protein with high nutritional quality and added value. These types of hydrolysates create the possibility of reducing, or even excluding, other ingredients: salt reduction, antioxidant reduction, phosphate reduction, yeast extract reduction… not forgeting the hypoallergenic characteristics. Of course this demands a new approach by the customer when using this type of chicken

A. Research and development of our chicken protein hydrolysates show remarkable opportunities for the future, not only as a protein source in meat applications but especially as a healthy ingredient for nutritional purposes. Our meat hydrolysate has a balanced amino acid composition, rich in essential amino acids and BCAAs (branched-chain amino acids). Our research projects show that the peptides have many health characteristics such as antioxidant, antihypertensia and prebiotic functionalities. Good results have already been shown in baby food and foods for the elderly. New research projects will result in new products, applications and recipes to meet the demands of tomorrow’s consumers

Q. Why should delegates visit your stand at FIE? A. Proliver is the only producer in the world that can offer this unique and transparent concept: only fresh chicken raw material coming out of our own slaughterhouse; no other species or other ingredients or additives are used. We can offer chicken proteins for every application going from fresh and cooked meat application, through soups/noodles/sauces, up to health foods and baby foods. Moreover: we are producing tailor-made chicken proteins. By the selection of raw material and changing the hydrolysis procedure we can offer different products which meet the customers aims: as a clean label protein source with our without functionality, as a nutritional tasty chicken broth up to exploiting the health benefits as a pharmaceuticals. 4D78 the FI eUROPe daIly 2011

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

Sounding out the unmet needs of tomorrowâ&#x20AC;&#x2122;s nutrition is essential for a successful business. We want to discover and meet these needsâ&#x20AC;&#x201D;open minded, with deep insight and in a constant, fruitful dialog with you. We are looking forward to your feedback at www.newtrition.basf.com

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30.09.11 12:40

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In FiE Daily tomorrow… Calorie reduction Gelita Gelatine enables air or water to be incorporated into a product meaning that the same product volume can have significantly fewer calories and far less fat. This simple method does not, according to the company, affect taste. Quite the contrary: texture and mouthfeel can even be improved. 3F21

Special honey Famille Michaud Apiculteuers, a supplier of natural honeys with different physico-chemical characteristics and organoleptic profiles. The French company’s range includes pollen and royal jelly, maple syrup and maple sugar from Canada, and agave syrup from Mexico, in both organic and conventional forms. 2D81-4

Tara gum: an attractive alternative to guar gum The rising cost of the alternatives is making the hydrocolloid tara gum an increasingly attractive option in food applications, says Italian specialist in the South American gum Silvateam. In particular, it reports, the cost of guar gum has increased significantly because of higher levels of use in industrial applications. As a result, the costs of the two gum varieties are aligning. In fact, many of their properties are similar. They function principally as thickeners and stabilisers and are used in applications as varied as dairy products, ice creams, jams and marmalades, fruit preparations, meatbased products, sauces, dressings and mayonnaise.

Beyond these similarities, tara has some distinct advantages. For instance, while guar gum can have a slimy texture and tends to produce stringy drips, with relatively poor flow characteristics, tara has a smooth and soft structure. Moreover, in combination with xanthan gum or carrageenan, it can form a very soft gel structure. “In combination with other gelling agents, it can increase the gel elasticity and retain water within the structure,” said marketing manager Massimo Gotti,. “This improves the shelf stability of the gel.” From an organoleptic standp o i n t , h e a d d e d : “ Ta r a g u m i s odourless and tasteless, while guar

Beyond freeze dry

Tailor-made soup recipes

Chaucer Foods says it has extended the boundaries of freeze drying technology in developing its Co-FD range of fruit, vegetable and yoghurtbased inclusions, which are being previewed here at FiE. Co-FD is an extension to freeze drying technology that combines and stabilises a range of natural ingredients. 4F7

Germany’s Frischli dairy company says it is increasingly being asked to produce soup recipes tailored for particular customers, harnessing its expertise in UHT (ultra high temperature) and aseptic processing and filling. As one of the largest owner-operated dairy companies in Germany

with three sites across the country, Frischli sources the 744 million kg of milk it processes from some 1,620 farmers. But milk and cream only account for part of the company’s business activity. Standard and tailored soup recipes can be processed and filled in

The gum is obtained from the seeds of the Caesalpinia spinosa tree

has an unpleasant odour and taste. What’s more, the flavour release in tara gum is better.” The gum is obtained by grinding the endosperm of the seeds of the Caesalpinia spinosa tree of the Leguminosae family, found in higher altitudes in Peru and Bolivia. With a

900-tonne-capacity factory in Lima, Peru, Silvateam prides itself on its lead role in the production and commercialisation of tara, in the form of its Aglumix 01 grade. Feeding the process are some 450 hectares of plantations owned by the company. 1E65

containers anywhere in the 7.5g – 1,000kg range, says frischli, including cups and cartons for smaller consumer packs. Shipments in larger bulk containers, especially of bespoke recipes, are a particularly highgrowth part of the business, according to Frischli. Aseptic filling has also become something of a speciality for the dairy, allowing customers to store

sealed products for several weeks at ambient temperatures. The company says it is always happy to work on innovations and new recipes in collaboration with customers. Turnover is currently €321, of which some €35m is accounted for by export. In all, Frischli says it produces some 120 different products. 4C76

the FI eUROPe daIly 2011

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Infant grade phosphate is launched Responding to the stringent purity criteria of baby food manufacturers, Budenheim is launching what it claims is the first phosphate product on the market to declare infant grade. PureMin contains a range of nutrients that are claimed to strengthen kids’ health and vitality and is said to offer

guaranteed purity levels combined with certified microbiological safety. Also new from Budenheim is a new generation of high purity leavening acids. Whether fast or slow reaction is needed, Levall is said to facilitate controlled leavening thanks to an adjusted ROR (rate of reaction) range. The

product complies with the strictest contaminant limits and offers 1:1 replacement of standard SAPP . With sodium reduction still high on the agenda for many manufacturers, Budenheim is also promoting its range of phosphate ingredients for reduced sodium formulation. These

are suited to a range of applications, from bakery to meat and dairy, and Budenheim develops customer-specific solutions. Based in Germany, but with worldwide production facilities, Budenheim is known for being the inventor of integrated phosphate compounds and a leading manufacturer of high purity and health promoting mineral salts. 3H15

PureMin guarantees purity

Q&A

Muriel Acat-Vegnet, CEO, Prova Q. What are the main challenges you face as a food business? A. There is a growing demand for high food safety standards, as shown by increased constraints linked to regulatory issues, as well as the need to address overwhelming paperwork requests related to QA and QC. There is a constant need to perform relevant technological and market watches, as well as getting accurate BtoB marketing information. We currently face strong organic growth as an organisation, and must therefore adjust resources accordingly.

Q. Which developments within your business are you most excited about? A. Looking at the big picture, I would cite ‘looking for new extraction technologies’. Our to-do list at present includes: improve our existing technologies; look for innovation opportunities; get the BRC certification in 2012, and build two new extraction plants and a storage unit.

Q. Why should delegates visit your stand at FiE? A. Prova offers unique flavouring specialties for sweet food and beverage, a wide range of natural flavours within the scope of its specialties (vanilla, cocoa, coffee, sweet brown and gourmet flavours), certified organic and fair trade products. 3E49 the FI eUROPe daIly 2011

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Lemon thyme is Daregal’s new herb Daregal, the French producer of culinary aromatic herbs, has enlarged its IQF (Individually Quick Frozen) range with a new variety: lemon thyme. Daregal says it 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. IQF herbs can be used without prior defrosting in all kinds of applications, from ready meals to salads and sauces. The list of IQF herbs supplied by Daregal is exten-

sive and includes the conventional, as well as the exotic – galangal, ginger, jalapeno chillies, lemongrass, lime leaves, Thai basil and zest. The company is also promoting its clean label infused oils, which it says have an optimal and constant organoleptic quality thanks to a specifically developed process for aromatic herbs. This 100% natural product is an alternative to aromas and can be labelled as: ‘vegetal oil, plus name of the herb’. Daregal has grown and processed

fresh aromatic herbs for more than 100 years. In the lush and fertile region of Milly-la-Forêt, France, Amand Darbonne founded Daregal in 1887. Five generations later, the Darbonne family still owns and operates Daregal, although its product range has become broader and more sophisticated and now spans air dried, IQF, Bitemperature, Fresh Dry +, Liquid Mix (liquid aromatic solutions), natural herb flavours and clean label infused oils. 2D47

Global potential for peanut ingredients

Healthy attributes: Peanut flour is both trans-fat and cholesterol free

At this year’s FiE, the American Peanut Council is highlighting how peanut ingredients are helping food developers across the world create healthier, tastier products. Visitors can learn about the health and application benefits of various peanut ingredients, including flour, oil, butter and paste. Representatives are available on stand to discuss how these natural, gluten-free ingredients can boost the taste, texture and nutritional content of a range of foods. As market interest in high protein diets increases and protein gains more mainstream recognition

as a beneficial tool for weight management, American Peanut Council suggests peanut flour (containing 40%-50% protein, depending on the level of fat) provides manufacturers with a solution for formulating products with high levels of quality plant protein. Peanut flour is both trans-fat and cholesterol free and high in dietary fibre and other nutrients. Peanut oil is also naturally transfat free and contains a blend of monounsaturated and polyunsaturated fatty acids that, like olive oil, is said to have the potential to reduce cholesterol levels and help

Lemon thyme complements fish and Mediterranean dishes

decrease the risk of heart disease. It has a high smoke point (232°C) which makes it an ideal frying oil, offering shorter frying time and less fat absorption as a result. For manufacturers looking to produce ethnic foods such as satay sauce, peanut paste is both a healthy and functional option, delivering deep flavour and a textural boost, says American Peanut Council. Louise McKerchar, European marketing director with American Peanut Council said: “Health and body-conscious consumers are increasingly looking for healthier foods that taste great, at a competitive price. “Tasty, cost-effective and nutritious, peanut ingredients can help

manufacturers overcome these challenging demands. Thanks to their exceptional versatility, peanut ingredients can enrich many diverse applications, from cereal bars and fried foods to baked goods and confectionery.” The American Peanut Council is a trade association, which represents all segments of the peanut industry. Members include peanut growers, shellers, brokers, manufacturers and suppliers of goods and services to the industry. Peanuts have been grown commercially in the USA since the 1800s and four basic types of peanuts are grown in the USA: Runner, Virginia, Spanish and Valencia. Each peanut is distinctive in size and flavour. 2F49-11

CE Roper’s Dairy flavour masks stevia Vitamin K2 for heart health opens centre German ingredient supplier CE Roeper has opened an application centre as part of a strategy to offer customers more speciality ingredients underpinned by a full application support service. “As a result of our endeavours to offer not only commodities, but full service for complex products and specialties, too, our new application centre opened its doors in September 2011. This new facility run by our food technologist will help to serve our customers even better,” said Carsten Gerrens, managing director. Established in 1891, CE Roeper offers a wide range of more than 120 natural products including hydrocolloids, waxes, resins, colours and oleoresins. Its business is based on offering an extensive range of natural raw materials, a speedy delivery service thanks to its 6,600m² of storage area, specific market and product knowledge, excellent quality management and established relationships with producers in the countries of origin. The company says it is integrating qualified raw material manufacturers into the quality assurance process as part its objective to assure consistently high quality, from raw material throughout value adding processing until delivery to customers worldwide. 2B33 the FI eUROPe daIly 2011

With EU approval of stevia, Scandinavian flavour company Einar Willumsen has a range of flavour systems for masking the undesirable notes and aftertaste of the sweetener in dairy applications. Stevia Rebaudiana is a natural sweetener, which is very desirable as a sugar and calorie replacer. Stevia is about 300 times sweeter than normal table sugar, but even at very low levels it has an undesirable or disturbing interference in the finished product, which can be characterised as bitter, astringent or liquorice like off notes. “At Einar Willumsen we have developed a range of flavour systems to overcome this challenge – a convenient way to add flavour to a finished product while still keeping the taste profile of real dairy products,” said Lotti Järkén, the company’s international sales supporter. Einar Willumsen’s cream and masking flavour systems can be used to minimise stevia’s aftertaste and flavour, but also have broader application potential, says the developer. They can cover vitamin, mineral and other fortified ingredients, mask off notes found in ingredients such as soya bean, mask acids or astringent notes, mask grainy, chucky notes found in low fat products and mask the off notes of trans fat free oil, and omega-3 and 6. The masking flavours have already been tried and tested in a variety of dairy applications, including drinking yoghurts in which the company found

Einar Willumsen has flavour systems for masking stevia in dairy applications

that when replacing a significant part of the sugar with stevia, and then applying its cream and masking flavours, the original taste still remained – and without the off-taste. “We have a long tradition of developing and producing dairy flavours, and have successfully leveraged this knowledge and experience to develop our range of second generation cream and masking flavour systems,” said Järkén. “We carefully select our dairy raw materials, and combine them with selected enzyme systems, which treated in the right way can create products with unique flavour profile, especially designed to cover, mask and even add creamy lingering mouth feel to dairy derived applications.” 1E21

Norwegian exhibitor 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. Cardiovascular disease is the most frequent cause of death in the western world, often due to calcification of blood vessels, especially in the coronary arteries of the heart. 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. With the potential for cutting the risk of death from heart disease by up to 50%, vitamin K2 is one of our most powerful allies in the battle against heart disease, according to NattoPharma. Atherosclerosis is the most common form of cardiovascular diseases (CVD). It is characterised by calcification of the arteries, a progressive condition that may lead to atherosclerosis and, subsequently, angina and stroke. Both abnormal calcium and lipid metabolisms play an important role in the development of this disease. Today there exist few nutrition alternatives, besides pharmaceuticals, often with side effects, that can reduce the cardiovascular problem. The best positioned nutrition today is omega-3, which is approved by the FDA in the US. Scientific studies indicate that vitamin K2 probably reduces the calcium level in the artery walls. By doing this, it has a

significant positive effect in reducing cardiovascular disease. NattoPharma markets vitamin K under the MenaQ7 brand, and ingredient which is said to actively work against calcification of soft tissues and ensure that the calcium a person eats is incorporated into their bones, rather than vessel walls, thereby keeping their heart younger for longer. The exhibitor says MenaQ7 has guaranteed actives and stability, clinical substantiation and international patents granted and pending. The main strategy of NattoPharma is to give priority to investments in R&D and patents. During its short lifetime, NattoPharma has entered into an exclusive R&D alliance with the leading scientific vitamin K expert group in the world, VitaK, at the Cardiovascular Research Institute, University of Maastricht. 3E66

NattoPharma has entered into an exclusive R&D alliance with scientific vitamin K expert group, VitaK 23

FiE D2 p24,25-conference:IBC 05 FC 22/11/2011 11:46 Page 24

FiE conference programme today Time

Track A

Track B

09:00-10:45

Module 5A Leaders in F&B Manufacturing: Driving Innovation, sponsored by BASF

Module 5B Clinical Trials, sponsored by SPRIM

New Sustainability innovations: S.E.T. - The Way to More Sustainable Food

Evaluating the importance of clinical trials on R&D strategies

09:00

• Evaluating and quantifying societal hot topics concerning sustainability by means of a Hot Spot Analysis • Eco Efficiency Analysis - a tool to assess the major influencing factors determining sustainability in the food value chain • Transparency from cradle to grave in the food supply chain Dr Christoph Guenther, head of business development, Nutrition Ingredients Europe, BASF

09:30

10:00

Moderator: Gabriella Buzzoni, RCS BD manager Europe, SPRIM

• Looking at how to or whether to make the first leap into clinical trials • Weighing up the costs, risks, timeframes and benefits – should you invest in clinical trials? • Determining how to set a realistic budget to carry you through the process Gabriella Buzzoni, RCS BD manager Europe, SPRIM Sreedhar Anapurapu, manager of biometrics Europe, SPRIM

New channels: Embracing social media in the F&B market

Established versus emerging science

• Reinvigorating consumer engagement in existing and new products via social media • Exploring social media as a business opportunity to increase exposure to new audiences • Evaluating the present impact of social media on consumers and how this will develop in the future Kristof Ampe, marketing director, Benelux spreads & cooking category, dressing and breakfast, Unilever

• Changing your application from 13.5 to 13.1 • Examining how to correctly validate your data and choose reliable biomarkers • Understanding the importance of continuing with trialling to strengthen your application Niamh O’Kennedy, R&D director, Provexis

New Target Groups: ‘From Access to Excess’ - Keeping in touch with your nutritional needs • Defining the ‘Nutrition Desire Pyramid’ • Access, availability and needs: Different target groups need to be addressed differently • Successful work and way of understanding in all parts of the pyramid - from ‘staple foods including staple food fortification’ over ‘ethnic food & food for fun’ to ‘individually sought Health Benefits Emily Teller, market development manager, DSM Silke Lederer, business intelligence manager, DSM

Case study: Clinical trials – steps to success • What makes a clinical trial successful? • Knowing what biomarkers are accepted by EFSA to make sure you are submitting the correct clinical data • Looking at ways to improve your in vitro/ex vivo studies • What are EFSA looking for and how can you deliver this in your dossier? Dr Roberta Re, nutrition research manager, Leatherhead Food Research

10:30

Closing Q&A Session

11:00-12:45

Module 6A Developing Products that Target the Ageing Populations, sponsored by Gelita

Module 6B Sourcing Sustainable Raw Materials, sponsored by KLBD Kosher

Moderator: Dr. Steffen Oesser, CRI (Collagen Research Institute)

11:00

Moderator's opening address Dr Steffen Oesser, CRI (Collagen Research Institute)

11.20 Improving bone and joint health • Discussing bone and joint health developments throughout Europe and how future dietary changes may impact on associated diseases • Which new classes of neutraceuticals are available for treatment of conditions such as osteoarthritis and rheumatoid arthritis? • Revisiting the progress that has been made in bone and joint health research and how this could shape a stronger health claim case Representative from Frost & Sullivan

11.40/11:30

12:00

Managing cost and sustainable supply challenges of raw materials: moving forward • Determining the strain that the lack of sustainable raw materials has on cost and spend • Examining how to move forward and improve sustainability strategies • What will the raw material market look like in 10 years? Lars Asferg, business unit enzymes solutions director, DSM

Omega-3: Driving growth through the generations

Niche market focus: Sourcing and certifying kosher ingredients

• Examining the geographical growth markets of omega-3 • What are the proven benefits of omega-3 and how can we use this to educate the ageing population? • Overcoming supply issues and challenges faced when using alternative sources of omega-3 Adam Ismail, executive director, GOED

• What is kosher and understanding the growth of the kosher food market • Achieving kosher certification and sourcing implications • How have both commercial and consumer perceptions of kosher changed? David Busse, technical sales manager, raw materials & ingredients, KLBD

Exploring the latest food ingredient innovations in maintaining cognitive function

Superba Krill; the sustainability source of omega-3 Dr Nils Hoem, chief scientist Aker BioMarine Antarctic

• Investigating recent studies into health benefits of food ingredients on reducing cognitive decline • Assessing the present and future relationship between food ingredients and Alzheimer’s in an ageing population • Outlining what ingredients have recently been associated with reducing cognitive decline and how their benefits can be utilised Rob Winwood, director of scientific affairs, DSM Nutritional Products (Martek division)

12:30

Closing Q&A Session

the FI eUROPe daIly 2011

FiE D2 p24,25-conference:IBC 05 FC 22/11/2011 11:46 Page 25

Time

Track A

Track B

13:00-14:45

Module 7A Natural Flavour

Module 7B Bakery Trends and Innovations, sponsored by Kudos Blends

Moderator: David Schaeppi, head of marketing services, Givaudan

Moderator: Luis Fernandez, applications technology leader, Cargill

13:00

13:30

Discovering the long-term trends in natural flavour innovation

Consumer trends in breads, bakery and cakes

• Determining how demand for healthy products is driving growth in the flavour market where the consumer does not want to compromise on taste • What are the new emerging and new novel natural flavours? • Uncovering the impact of future potential flavour regulations on innovation John Madden, head of ingredients research, Euromonitor International

• Understanding the importance of transparency in baking ingredients for consumers • Investigating the trends of lower calorie baking ingredients and products in Europe • How are natural bakery products breaking into the market? Chris Brockman, global food analyst, Mintel

Overcoming the technical challenges when using natural flavours

Optimising baking conditions to deliver a functional product and improve results

• Understanding the limitations of natural colours in terms of cost, sustainability and quality • Developing successful techniques for the extraction of natural products for flavour • Finding ways to create flavourings that are low in sugar, fat or salt without compromising on taste Dr Johannes le Coutre, professor & head of perception physiology, Nestlé Research Center

14:00

• Overcoming inconsistencies in process conditions • Achieving clean label through process optimisation • Investigating how to reduce the number of ingredients without compromising on taste and texture Dr Charles Speirs, baking science & technology manager, Campden BRI

Encapsulating function & flavour: The science and application of encapsulation technology

Reducing the salt content of sweet bakery products by 50% to meet salt reduction targets

• Examining the latest encapsulation technologies in controlling the release of bioactives & flavours • Assessing the role of encapsulation in molecular gastronomy • How can this technology be used in taste masking? Dr Sinéad B Doherty, encapsulation specialist, Dublin City University (DCU)

• Identifying the hidden sources of sodium in sweet baked goods • Achieving salt reduction targets while improving taste, texture and usability • Balance the essential minerals, potassium and sodium for improved health Dinnie Jordan, technical director, Kudos Blends

14:30

Closing Q&A Session

15:00-16:45

Module 8A Natural Preservative, sponsored by Purac

Module 8B Cardiovascular Disease, sponsored by Stratum

Moderator: Bert de Vegt, vice president food, Purac

Moderator: Jeremy Moore, global business director, Stratum

Discovering the opportunities for natural antimicrobials in F&B

Cardiovascular disease - working towards prevention and treatment through food ingredients

15:00

• Investigating the latest innovations for the use of natural antimicrobials in food and beverages • Overcoming the challenge of maintaining product aroma and flavour after the addition of antimicrobials and other preservatives • How does the success of natural antimicrobials compare to artificial preservatives? Sibel Roller, professor emerita, London South Bank University

15:30

Managing the impact of natural preservatives on food safety • What are the implications of shelf life and safety when comparing natural and artificial preservatives? • Exploring the regulatory impact on the use of artificial preservatives in the last 12 months • What is the consumer’s perception of the word preservative: natural or not? Edwin Bontenbal, marketing director, Purac

16:00

The role of antioxidants in preservation • Which antioxidants are currently being used as preservatives with success? • Does the consumer see antioxidants as preservatives? Anne-Mette Frost, application specialist, food protection antioxidants, Danisco

16:30

Closing Q&A Session

• How are heart disease preventative measures perceived by the consumer? • Assessing the latest ingredients that deliver cardiovascular benefits • Exploring the science behind new and innovative ‘heart healthy’ foods Karsten Brandt, nutritional science manager, Stratum

Cholesterol lowering by dietary means - comparing available tools and ingredients • Comparing various dietary tools available for cholesterol lowering • Possibilities and limitations in communicatingthe cholesterol lowering effect in marketing Ingmar Wester, R&D director, Raisio Group, Benecol Division

Cardiovascular disease - the three P’s: Prediction, Prevention, Precaution • How is cardiovascular disease being prevented in high risk countries? • Uncovering the latest ingredients discovered to deliver cardiovascular benefits • Outlining new clinical breakthroughs in improving heart health and reducing blood cholesterol levels Professor Bill Gilmore, director of healthcare Science Research Institute, Manchester Metropolitan University

Closing Q&A Session

A smorgasbord of skills from Swedish Trade Council Keen to stress the strengths of Swedish companies exhibiting at FiE, the Swedish Trade Council (STC) is facilitating business links and co-operation between the many suppliers in and outside the Swedish Pavilion and their potential partners. Said project manager at the STC Mona Hedenskog: “Sweden is an open and transparent country. Our holistic view of life respects the FI eUROPe daIly 2011

people, animals and nature, as well as tradition, present and future. We have a strong commitment to climate and environmental issues, good animal husbandry, and safe and environmentally-sound food production. There is hardly a better way to convey all these values than through our food.” Showing at FiE as part of the Swedish Pavilion are Aromatic and expert in sustainable stevia

Real Stevia. Elsewhere in the show, Swedish capabilities are being demonstrated on the individual stands of AarhusKarlshamn, Anders Mattsson Agentur, BioReal Sweden, Biovelop, Candeco, Kallbergs Industri, Lyckeby Culinar and Probi. According to the STC, Swedish companies tend to be trusted business partners, delivering smart, safe and high-quality products. Innovation and entrepreneurship are the hallmarks

of the Swedish food ingredients industry, Hedenskog argues. The STC offers professional services and says it has the competence and resources to identify international business opportunities for Swedish companies. It is represented in 60 countries worldwide and in every Swedish region. It is dual-owned by the Swedish government and industry. 4H49 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

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(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

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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

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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

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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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For the Controlled Release & Protection of your Ingredients.

Refine. Enhance. Perfect.

A New Strategic Partnership.

Coatec Technology enhances raw materials and provides long lasting flavour protection. • Controlled release of ingredients • Defined particle design • Micro-encapsulation of flavours

Converting all kinds of liquids into powders. • Liquid concentrations of up to 80 % • Processing without loss of desired characteristic

Standard and taylormade products: • Vitamins • Amino Acids • Preservatives • Flavours • and more ...

Standard and taylormade products: • Vitamins • Flavours and Fragrances • Various oil • Emulsions • and more…

Visit ACT in H 35 hall 1, stand ore and find out m uct range. d about our pro

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GROW WITH CENTRAL & EASTERN EUROPE’S FOOD INDUSTRY

Fi Central & Eastern Europe 23 - 24 May 2012, Warsaw, Poland FOR F OR M MORE ORE IINFORMATION: NFORMATION: www.ingredientsnetwork.com/Fi ww ww.ingredientsnetw e ork.com/FiC CEE EE

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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

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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

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W W. KÜNDIG & CIE WACKER CHEMIE WAGRALIM

4F93 3B98 2D59-11

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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)

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

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

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 can completely replace MSG, with the lowest possible cost in use. They are used at very 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 has allowed it to create f i b r e s based 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 Analyzer from Decagon Devices 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 functionality and taste that 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

FiE D1 p38,40,41-NPZ:IBC 05 FC 21/11/2011 17:12 Page 40

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, improved dough rheology and 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, urban and multicultural. 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 available at retailers, sandwich shops, convenience stores and cafés 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 are a new generation 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 added 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 D2 p42,43 - seminars:IBC 05 FC 23/11/2011 14:58 Page 42

FiE seminar programme today 10:30 - 10:55 Chemische Fabrik Budenheim Title: New opportunities of magnesium enrichment in dairy Speaker: Simone Erb

12:30 - 12:55 DMV Title: Goodness of dairy proteins in performance nutrition Speaker: Ing Toine Hendrickx

14:30 - 14:55

16:30 - 16:55

Lonza

Holland Food Valley

Title: Carnipure and exercise recovery:

Title: Kikkoman and its new interesting

a new paradigm

results of their R&D activities in

Speaker: Mrs Amy Huang

Europe

11:00 - 11:25 Cosucra Title: Food for the future Speaker: Carmen Malnero

13:00 - 13:25 Decagon Services Title: Moisture sorption isotherms for formulation and product development Speaker: Scott Campbell

15:00 - 15:25

Speaker: Ryo Shimojo M.Eng

11:30 - 11:55 Gelita Title: Calorie management with collagen proteins - Vitarcal provides pleasure without regrets Speaker: Annelore Schott 12:00 - 12:25 ADM Title: The perfect taste at a perfect price Speakers: Steve Mott, technical director for proteins & Roy Smith, PSD manager

13:30 - 13:55 KLBD Kosher Certification Title: Kosher ingredients certification – the opportunity Speaker: David Busse 14:00 - 14:25 Germany Trade & Invest Title: Business opportunities in Germany: Europe’s largest food & beverage market Speaker: Daniel Lindel & Dieter Gelzer

Walter Rau Neusser Öl und Fett AG

17:00 - 17:25

Title: Walter Rau products: marinades

Holland Food Valley

Speaker: Bero Souris

Title: Dutch collaboration in e-cooking technology, winner Food Valley award

15:30 - 15:55

2011

Holland Food Valley

Speaker: Hans Roelofs

Title: Food innovation climate and business opportunities in the

17:30 - 17:55

Netherlands.

Duas Rodas

Speaker: Hugo Siblesz

Title: Acerola – much more than taste. Speaker: Karina Luize da Silva Messias

16:00 - 16:25 Holland Food Valley Title: Etenia: open innovation within the Dutch agrifood sector

See the FiE Daily tomorrow for a full listing of Thursday’s seminars

Speaker: Piet Buwalda

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Fourth R&D centre SIPPO delivers essential oils Innovation and co-creation are key at Fonterra’s from the Ukraine, Indonesia R&D centre, says MD Koert Liekelema Point of view This summer, Fonterra, the exporter of dairy products and ingredients, opened a new research and development centre in Amsterdam. The centre is the dairy cooperative’s fourth R&D operation globally and is the latest stage in the transfer of the business’s European headquarters to Amsterdam. The new centre focuses on testing new manufacturing processes and working together with customers and development partners on innovative dairy products. The centre will employ 10 technical specialists. According to Koert Liekelema, managing mirector of Fonterra Europe, The Netherlands is ideally placed at the centre of European dairy and food developments. “At our new R&D Centre we can develop innovative products more easily and bring them to market quicker. The European consumer has very specific demands for dairy prod-

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ucts and we can fulfil those needs better and quicker out of Amsterdam.” Europeans consume more dairy products such as milk, yoghurt and cheese than consumers in other markets, and there is greater awareness about healthy and sustainable nutrition. Fonterra is constantly developing innovative dairy products to meet these consumer needs; one example of this is reducing the percentage of salt and fat in dairy products, without adversely affecting taste and texture. Koert Liekelema explained: “At the R&D Centre Fonterra is able to better service customers with tailor made solutions for specific products and target groups drawing on its specialist knowledge about dairy and the specific characteristics of components such as proteins, probiotics and hydrolysates. “We are proud to show some examples of our recent innovation at FiE, I look forward to meeting many of the FiE visitors to our stand to talk about how we can add value through developing ground breaking products together.” 2E41

Show visitors can revive their jaded senses with essential oils from as far afield as the Ukraine and Indonesia on the Swiss Import Promotion Programme (SIPPO) pavilion. Alongside Ukrainian aromatic raw material supplier Elcor will be Indonesian ingredients companies Haldin Pacific Semesta, Indaroma, Javaplant and Phytochemindo Reksa, all of them, too, representing essential oil and extraction companies. As well as oils, the range supplied by these Indonesian exhibitors includes fruit and dried vegetable extracts, natural sweeteners and herbal preparations. An additional Indonesian exhibitor, Agarindo Bogatama, specialises in seaweedderived ingredients, from agar powder to edible seaweed. Meanwhile, Elcor is joined by co-nationals Elpis-Ukraine, Phytosvit and Sumyfitofarmacia, all of which specialise in the collection of raw plant material including aromatic and medicinal ingredients. In fact, at FiE, SIPPO and the Swiss foreign trade promotion agency Osec are representing 18

Aromatic raw materials

companies from four continents. From Africa, Egyptian company the International Office of Trading & Export is offering a wide range of cultivated medicinal and aromatic plants. Ghana is represented by two companies – Spearson and Ultimate Exports and Imports – which are introducing West African ingredients

from wild and cultivated species. Latin American exporters, particularly those from Peru, also have a high profile at this year’s show. SIPPO aims to link up European importers with smaller specialist suppliers in developing and transitional countries. 3G51

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Marine algae calcium for strong bones Dabur India’s guar gum

AlgaeCal has the world’s only organic certification for calcium

AlgaeCal is seeking to explain to visitors why its marine algae calcium has more of an effect on bone density than other sources of calcium. Most calcium supplements are from rock, scraped from open pit mines, or from shells, or bones. However, in the shallow waters of South America there is a marine algae called AlgaeCal that draws calcium from seawater and pre-digests it. Naturally containing large amounts of calcium, magnesium and 11 trace minerals, it is harvested live, dried in the sun, cold pressed to retain nutritional value, and then milled, says the supplier. This simple and pure process has enabled Algae-

C a l t o o b t a i n t h e w o r l d ’s o n l y organic certification for calcium. AlgaeCal is also claimed to be the first calcium in the 60-year history of calcium supplementation to show a superior result on bone mineral density. Although this would appear to run counter to scientific thinking, the exhibitor has a rational explanation and clinical studies to back up its claims. Medical professionals know that ‘calcium is calcium’ – in other words that all calcium salts perform identically on humans, with absorption being the only point of difference between calcium carbonate, calcium citrate, calcium lactate and micro-

crystalline hydroxyapatite. The science says that the calcium ion is separated from the carbonate or citrate molecule during absorption, so what enters the bloodstream and ultimately the bones is a simple calcium ion – hence ‘calcium is calcium’, no matter what the original source. That is why most calcium supplements’ marketing programmes focus on bio-availability – because typically the only point of difference between calciums is the rate they are absorbed. According to AlgaeCal, the fact that all calcium varieties perform similarly is also the reason why calcium companies are reluctant to fund comparison studies looking at the effect of one calcium salt versus another on bone density. However, AlgaeCal has performed head-to-head clinical studies and looked at what happens to human bone building cells, and to bone mineral density, versus the calcium leaders. The results, published in two peer reviewed journals, showed that participants who took AlgaeCal increased their bone density within one year. This appears to be because some of the non-calcium minerals within AlgaeCal add to its performance. Current science states there are 13 minerals which have a role to play in bone health. AlgaeCal naturally contains all of these minerals. 4F111

Despite recent price rises, guar gum is still widely used as a texture improver and thickener in many food applications. Manufacturers looking for a close-to-source supplier of the hydrocolloid may be interested in what Dabur India has to offer. Dabur is India’s fourth largest FMCG Company and a manufacturer and exporter of guar gum powder to a variety of industries such as food, textile, pharmaceutical, personal care, health care, nutraceuticals, paper, explosives, oil well drilling and mining. The company’s Dabisco series of gums is supplied globally and is produced in a HACCP certified facility located in the guar belt of the Rajasthan state and with an annual capacity of 7,500mt. Customised packing is available as per buyers’ requirements, from 25kg to 1,000kg jumbo bags palletised. Guar gum is a natural food thickener, similar to locust bean gum, corn starch or tapioca flour, that is widely used in sauces, desserts and ice cream as well as in bread as a texture improver and shelf-life extender. It is not just a thickening agent, but a binder and plasticiser as well. For example, when untreated ice cream melts and refreezes, grainy ice crystals

often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. Similarly, processed foods with creamy textures are primarily held together with binders such as guar gum. Much of guar gum’s appeal has historically been its low price. However, since mid-2010, prices of guar have been continually rising, climbing from US$1.67/lb in the first five months of 2010 to US$2.16/lb for the same period in 2011, and are now touching US$2.7/lb, according to Euromonitor. The root of the price rises lies in the oil and gas industry, which has started using a horizontal drilling process that demands large quantities of guar gum. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into flour or sold as split seeds. Guar gum is an important cash crop for the Indian and Pakistani economies. 4K91

Single serving cheese Crop’s frozen fruit and veg in fashion sachets for ready meals The health and wellness trend means fruit and vegetables have never been more in fashion, and riding the crest of this health wave is Belgian company Crop’s NV, which positions itself as a ‘one-stop-shop’ for frozen fruit and vegetables. The company stocks every imaginable fruit in frozen format, from orchard fruits like apricots, apples and plums, to berries such as raspberries, strawberries and lingonberries, to more exotic varieties, like mango and papaya. Thanks to its extensive range, Crop’s says it can offer the perfect

Every imaginable frozen fruit

product for each application for all kinds of industry, whether fruit or vegetables for freeze drying, fruit for fruit preparations, fruit for baked goods, fruit or vegetables for colours and flavours or vegetables for pizzas.

The company grows and harvests its own fruit and vegetables in the world’s most fertile growing regions. Its factories are located very close to the fields to minimise time between harvesting and freezing. Several multinational companies rely on Crop’s as their fruit and vegetable supplier. Crop’s says this is because of the guaranteed quality and full service it offers, spanning JIT deliveries, exact quantity volumes, tailor-made packaging, storage in central warehouses and the possibility of electronic administration. 1F67

Krill producer granted US patent Neptune Technologies and Bioressources has been granted a US patent relating to compositions of omega-3 fatty acids bound to phospholipids from marine biomass, as found in krill oil. The US Patent and Trademark Office (USPTO) has granted Neptune a new patent covering omega-3 phospholipids comprising polyunsaturated fatty acids, one of the main bioactive ingredients in all recognised krill oils. The patent is granted for the US market and is valid until 2025. The patent (U.S. No. 8,030,348) covers, regardless of the extraction process, novel omega-3 fatty acid phospholipid compositions suitable for human consumption, synthetic 44

and/or natural, including compositions extracted from marine and aquatic biomasses. It protects Neptune Krill Oil (NKO) and also covers amongst others, oils and powders extracted from krill, containing marine phospholipids bonded to EPA and/or DHA, distributed and/or sold in the US market. “The US patent confirms Neptune’s position as the pioneer in the marine oil industry, especially in the krill oil business,” said Dr Tina Sampalis, Neptune’s chief scientific officer. “This patent also benefits our majority-owned subsidiaries Acasti Pharma and NeuroBioPharm as it protects the platform for our pharmaceutical prod-

ucts. The issuance of this patent expands Neptune’s leadership role in the phospholipid-based nutraceutical and pharmaceutical markets and represents a significant milestone by further strengthening the company’s intellectual property portfolio.” Neptune Technologies & Bioressources is focused on the innovation and production of novel marine omega-3 phospholipids ingredients for the nutraceutical market. The company researches, develops and commercialises krill extracts which are claimed to have clinically proven health benefits for cardiovascular, cognitive, joint and women’s health. 3D47

Dalter Alimentari also supplies Dalter Alimentari, the Italian supplier of grated and fresh packed the cheeses in a variety of cuts - other cheese, is launching a concept that than classic grated it will also supply has been developed to meet the cheese sliced and in flakes, cubes, ribrequirements of the growing ready bons and shavings. Options are not limited solely to meals segment. Its idea is to offer a range of the type of cheese or variety of the cut, but also matured extend to h a r d the serving cheeses size and packed in dimenconvenient sions of single servthe single ing sachets. serving For busisachets. nesses that Dalter Alioperate in mentari this sector, Hard cheeses packed in single serving sachets will deliver such as producers of pasta-based meals, salads, the cheese in a range of weights from and meat or fish carpaccio, Dalter Ali- 5-40g and different sachet formats. While Dalter Alimentari makes mentari says this product represents a unique and practical food safety solu- the case that the flexibility it offers tion; the bags are sealed in a protective is a major selling point for potenatmosphere, without added preserves, tial customers, it adds that practito preserve the freshness and aroma of cality is the biggest benefit of this the product and are easy to insert inside format, both for manufacturers and the end user. the packaging of ready meals. For manufacturers, the comThe sachets can be supplied with a variety of cheeses, from Parmi- pany says the single dose sachets g i a n o R e g g i a n o t o P e c o r i n o eliminate product waste and optiRomano and many other Italian del- mise time, as they simply need to icacies. In addition, for those pro- be inserted in the final pack prior ducing vegetarian meals, there is a to delivery to customers. The concheese called Pastamore, which is sumer also benefits from a fresh, produced using rennet of vegetable safe and convenient ingredient. origin. 3H89 the FI eUROPe daIly 2011

FiE D2 p44,45:IBC 05 FC 22/11/2011 01:09 Page 45

Q&A

150+ years in doughs Baked goods enable new taste experiences when high quality, natural components such as malts or sourdoughs – with their specific aroma profiles – are used. Exhibitor Ireks, with its 150+ years of experience, says it can provide them. Malts and sourdoughs from Ireks

Nic Dam, general manager, Prinova Europe

are available in both flour and liquid form. The initial raw materials used are rye, wheat, spelt and barley. Ireks says that its malt and malt extract production is unique within the industry, in that it covers all the processing stages in one company – from the selection of the raw grain to the fin-

Try

inside! Calorie-reduced

Prebiotic, fibre enriched Improved shelf life

Q. Which developments within your business are you most excited about? A. Being appointed the UK & Ireland distributor for PureCircle’s Stevia extracts including Reb A 97%, SG-95 and Alpha. PureCircle, a publicly traded company on the LSE, is the largest global provider of high-purity Stevia products and is leading the way in sustainable supply chain management, growing Stevia in over 15 countries. Additionally our enhanced product range for the Sports Nutrition Industry, which includes BCAA Blends and Micronised Amino Acids is gaining a lot of interest and we are adding new ingredients to this line every month.

Q. Why should delegates visit your stand at FiE? A. With our sourcing expertise, substantial purchasing power and wide range of quality-assured ingredients, Prinova is well placed to help customers simplify the buying process and streamline their supply chain by offering a single source solution. We have enhanced our product lines in the last two years adding; sweeteners for calorie-reduction solutions (including natural options) a wide range of liquorice extracts and derivatives, micronised Amino Acids and blended BCAAs (branched-chain amino acids). Our global product managers are available throughout FiE and meeting with them will offer valuable current product insights and trends as well as indepth market knowledge.

Ireks offers a range of malt extracts

Sugar-free and toothfriendly

Q. What are the main challenges you face as a food business? A. Keeping abreast of all local legislation requirements, contraction of the ‘players’ within the industry, ie large multinationals buying up smaller companies/brands

ished product. Ireks offers a wide range of light and dark malt extracts. According to the company, Ireks sourdoughs are produced in its own plant following the rules of the classic three-stage method, with the use of controlled strains of bacteria, as well as a rigorous monitoring of the sourdough production, resulting in doughs with a range of aroma profiles. 3A99

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

Optimised taste and mouthfeel

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

• ISOMALT and Palatinose™

• Rice derivatives

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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

4C13 the FI eUROPe daIly 2011

FiE D2 p46:IBC 05 FC 22/11/2011 12:52 Page 46

Acatris invests in stabilisers Vanilla takes centre stage

Ice creams, pastries and sauces are among the products available on the Acatris stand

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 at the show. Acatris has been developing and processing stabiliser blends, and distributing these as well as other food ingredients in Benelux markets for decades, it says. The Pectacon range of stabilisers allows customers to develop premium, indulgent, but also cost-efficient products with tailored stabiliser systems. Various ice creams, pastries and sauces are among the products available on the Acatris stand. Said Product Manager Bert Rijk: “All these products have been developed by the highly-skilled R&D staff in our laboratory for almost any application in the food industry, from bakery and fruit preparations to dairy and from sauces to ice cream.” The company believes it can grow into new markets with its Pectacon range. “To make this work, we have invested heavily in new product lines and in expansion of our production and R&D facilities,” said Rijk. In terms of wider distribution, Acatris is taking the opportunity offered by the FiE event to announce new partnerships with a number of strong distributors around Europe. It says it is looking for additional distributors, and would be happy to hear from potential partners. 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

As it puts its entire vanillin and ethyl-vanillin range of ingredients centre-stage, French specialist Rhodia Aroma Performance is highlighting the new branding and repositioning of its Rhovanil and Rhodiarome ranges, now dedicated to the food industry. From now on, says the company, these food-safe ingredients will only target applications such as bakery, chocolate, confectionery, beverages and dairy products. Aroma ingredients business director at Rhodia Aroma Performance Vincent Lajotte said: “Rhodia developed and industrialised the manufacturing of vanillin and, almost 40 years ago, invented the process to produce ethyl vanillin. So we can surely claim to have a very strong food safety culture.” He added: “Safety is built into every step of the manufacturing chain, through quality-oriented process design, back integration and endto-end traceability. This unique, fully-integrated process avoids the use of unauthorised products such as toluene, features the lowest levels of liquid effluents, and ensures very high levels of consistent purity.” These elements combine to guarantee the purest, safest and most sustainable vanillin products in the world, the company argues.

PAR I S

29/11>01/12 stand 3D84

mentation process to form an acid milk gel. Adding pectin prior to the fermentation process helps to stabilise this gel. This shows pectin’s strong water-binding capacity, says the company, and results in a firmer yoghurt with reduced syneresis and superior creamy mouthfeel. Having begun production in 2006, using its own apples, Yantai Andre Pectin began producing its first citrus pectins the following year. Not long after that, low methyloxyl pectins followed. Only last year, the company more than doubled its capacity with the installation of a second line for both high and low methyloxyl pectins. Last year also saw the finalisation of plans for a new plant designed to produce amidated pectins. All of this puts the company in the position of becoming the long-term cost leader in high-quality and specialised pectins, it says. 2B33

Gelamyl: soft, chewy or hard From whole

grain

Starch can be used in a range of confectionery types

Over the years, jelly candy manufacturers have been using various types of gelling and thickening agents such as gelatin, starch, agar-agar, pectin and gum Arabic to impart the chewy properties into their products. Each one of these gelling agents offers unique gelling properties and each has its own requirements for use in process. Today, the jelly candy manufacturers are still searching for alternative gelling agents. There are usually three reasons for this: to sat46

Rhodia has a very strong food safety culture

Pick up a citrus fruit pectin Watching a company develop and grow from show to show is one of the pleasures of FiE, and with its portfolio now expanded to the full range of apple and citrus pectins, Chinese-based Yantai Andre Pectin looms large as a case in point. New for this year’s FiE are a confectionery pectin APC105LV, an amidated low-methodoxyl pectin APC210C for low-acid confectionery and the APC200Y pectin developed specifically for yoghurt applications. The 105LV pectin maintains its low viscosity throughout the confectionery production process. This tends to be one of the critical parameters in confectionery manufacture, says the company. The 210C variety, on the other hand, ensures that products such as Turkish Delight have a clean-cut texture and an authentic flavour, thanks to the use of pectin as the gelling agent. When it comes to yoghurt production, a casein aggregrate tends to build up during the fer-

FIE 2011

Rhodia uses the more environmentallyresponsible guaiacol, ex-catechol route for the manufacture of its flagship Rhovanil and Rhovanil Natural vanillin and Rhodiarome ethylvanillin range of ingredients. Recently, it says it converted several steps in that process to the use of bioethanol as a solvent. The distinct brands and logos for foodgrade and non-food-grade products now include Rhovea, a vanilla-aroma powder with odour-masking capabilities typically used in the animal feed industry. The company has plants in Saint-Fons, France, and Baton Rouge, Louisiana, USA. 4K4

isfy a demand from various social and ethnic groups such as vegetarians and religious groups; to reformulate in order to drive cost savings in the final product and to develop new textures in confectionery products. Exhibitor KMC is showing Gelamyl, which the company says can be used to help provide a range of textures. According to the level of modification of the Gelamyl, it is possible to obtain textures ranging from soft and gelatin-like to medium and gum-like and even hard textures. The choice of starch product depends on a number of factors, such as dosage, production equipment, and the process parameters. KMC says that, for example, its Gelamyl 308 is ideal for tender gum or jelly confectionery of high clarity, whereas Gelamyl 4503 is the ideal choice for licorice pastilles. A further advantage of the Gelamyl products is said to be their status as non- GMO and non allergenic and their clean taste profile. 4F23 the FI eUROPe daIly 2011

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Electric pulses cook food faster

Nutri-Pulse shortens cooking times

Highlight of the IXL stand is the recently announced Nutri-Pulse e-cooker, an appliance that uses electric pulses to cook food in a matter of minutes. “With the Nutri-Pulse, chefs can stew meat in minutes and poach codfish in mere seconds,” said Govert van Oord, managing director at IXL. “And the products taste perfect.” The Nutri-Pulse e-cooker is said to be the first appliance on the market to use high-tension pulses to cook food. The pulses separate the cells and make the cell walls permeable, and these changes bring about the cooking process. The Nutri-Pulse has pre-programmed settings for different types of food, specifying the level of tension and number of pulses needed. The fish and meat programmes are said to give excellent results, while tests with potatoes and vegetables are “highly promising”. The Nutri-Pulse can also

Carotenoids make a comeback Allied Biotech Europe is promoting its range of carotenoids, which now includes beta-carotene, apocarotenal, lycopene, lutein and canthaxanthin. These are reported to be enjoying a surge in popularity in the wake of the new labelling requirements for the Southampton colours. Six colours were identified by a Southampton University study as contributing to hyperactivity in children, and now have to be accompanied by a warning label when used in foods.

This has put many manufacturers off including them in recipes, and has fuelled interest from food and beverage manufacturers in carotenoids. According to Allied Biotech, this is because carotenoids in many instances can serve as healthy alternatives. Not only can the carotenoids match many of the desired colour shades, but at the same time they also bring nutritional benefits in terms of pro-vitamin A and antioxidant effects.

Of particular interest this year is lycopene, which was approved in the EU on September 1st 2011 as a colourant. This carotenoid provides a very vibrant reddish colour and is a powerful antioxidant that has been associated with many potential health benefits, including the prevention of prostate cancer. Allied Biotech produces this ingredient in both liquid and powder forms. After many years in the shade as a forgotten ‘niche’ carotenoid, apocarotenal is experiencing a revival. This carotenoid provides an orangered hue and can be used, for instance, to replace allura red in many applications. Besides being one of the few manufacturers of carotenoids, Allied Biotech further refines these ingredients by applying proprietary formulation technology. This allows it to convert the insoluble carotenoid crystals into emulsions,

Q&A Fahad Shoukat, director – marketing, Shafi Gluco Chem Q. What are the main challenges you face as a food business? A. As a food business we face many challenges. Increased pressure on raw material costs, food safety, quality and hygiene, excessive wastages, shortage of skilled manpower are some of the most frequent problems. The dilemma is how to juggle rising food costs and still maintain a quality, safe and consistent product to customers who can focus on their core functions.

Q. Which developments within your business are you most excited about? A. We are very excited about our company’s implementation of ISO 22000-2005, Food Safety Management System certification. For you, our valued customers and business partners, this means that you can have the assurance that the products we supply will have the best and most consistent quality. And in terms of food safety you can be confident that the products you buy from us meet the highest levels of international food safety 48

heat food to a pre-set temperature. The Nutri-Pulse e-cooker is claimed to preserve the nutritional value of food, and its original aroma, colour and taste far better than traditional cooking methods. This is due to the short preparation time and the limited rise in temperature. “In e-cooking, heating and cooking through are separate processes. This allows chefs to develop new fish, meat and vegetable dishes,” said van Oord. “At the same time, e-cooking makes kitchen logistics a lot simpler. The short cooking time cuts out the need to prepare dishes in advance.” The Nutri-Pulse e-cooker consists of a docking station and a pan. The food is placed in the pan and covered in a liquid that conducts the pulses, such as broth. The pan is then docked and the appropriate programme is selected. 4K63

Carotenoids match many colour shades

suspensions, solutions or powders. The company also applies technology to stabilise the carotenoids so they can withstand manufacturing processes like pasteurisation, homogenisation and baking. 4F41 standards. At a time when food safety is a major concern in the food industry, it is only right that you demand the highest standards on any ingredient to be used in your products. We are always committed to improving our plant in order to serve our customers better. We recently added another storage silo to our plant premises which has a capacity of 3,000 tons of rice. Now, Shafi Gluco Chem has the ability to keep organic and conventional rice in separate storage space. Our new laboratory is equipped with the latest high-tech HPLC equipment and now we can produce custom-made sugar profiles for our customers. The laboratory functions 24 hours a day to the highest international quality control standards.

Q. Why should delegates visit your stand at FiE? We’re not just in the products you manufacture, we’re into them. That means you get a broad line or sweeteners and speciality ingredients backed by our industry-leading technical support and round the clock customer service. Shafi Gluco Chem is a world-class manufacturer of conventional and organic food ingredients from rice. Our products are made in our ISO, HACCP, Kosher and organic certified facility. Products include organic and conventional rice syrups, high maltose rice syrups, rice, rice flour, rice proteins, rice syrup solids and rice maltodextrins. We’re always delighted to see our customers and our new products will be on display.

3C77 the FI eUROPe daIly 2011

FiE D2 p48,49:IBC 05 FC 23/11/2011 14:59 Page 49

Cereals to Brüggen’s standards Having been in the business for almost 150 years – the family-owned company is now on its fourth generation – and with an annual production capacity of over 140,000 tonnes through its four plants (two in Germany, one in Poland and one in France) it’s no surprise Brüggen characterises itself as one of the world’s leading cereal manufacturers. The company attributes its market position to a combination of dynamic leadership oriented towards achieving long-term goals; a highly skilled and motivated workforce; technology and cost leadership in terms of production and logistics; a strong focus on R&D; and a dedication to uncompromising customer orientation with excellent service. Brüggen says that its greatest strengths include flexibility and speed. Brüggen’s business plan swings into action long before production starts: all of its raw material suppliers are, says the company, carefully chosen and the best raw materials selected. These are then examined in the laboratory to make sure that they meet Brüggen’s standards, and are

only then released for use once they have passed all tests. Multi-stage quality tests are also continuously carried out during processing. In addition, the company commissions external accredited laboratories to analyse its samples.

Brüggen has 140,000 tonnes of capacity at four plants

Brüggen’s quality management system was certified in accordance with DIN EN ISO 9001 as early as 1997, while food safety is ensured in accordance with the Danish HACCP standard DS 3027. 4H93

Visit us at booth 3D13

Probiotic and rice protein from Seah

French specialist at sourcing addedvalue natural ingredients Seah International is introducing new products including a probiotic solution with digestive and antioxidant benefits, and rice protein concentrates for general and baby food applications. The Synbio probiotic solution, the result of Seah’s partnership with Italian probiotics producer Sacco, is offered on an exclusive basis in France and Belgium. It is a 50/50 mix of two patented strains: Lactobacillus rhamnosus IMC 501 and Lactobacillus paracasei IMC 502. In vivo studies have shown it to have a beneficial effect on bowel habits in healthy adults, says the company, and a study on athletes shows that it also has antioxidant properties. Seah stresses that this is a new application for probiotics. Synbio is said to have good adhesion properties, a high resistance to antibiotics and to low pH, and has a good antimicrobial activity against pathogens – principally C. albicans and Cl. Perfringens. The GMO-free rice protein concentrates, available in 80% and 90% variants, are supplied in two different grades, including one suitable for baby food applications. Samples can be tasted on the Seah stand in three TasteTech flavours: vanilla, chocolate and strawberry. 1B61 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 D2 p50:IBC 05 FC 23/11/2011 15:00 Page 50

The growth of ‘free from’ beyond lactose-intolerant According to Mintel, dairy free products now appeal to a much broader non-lactose-intolerant market

Trends for 2012 While once having a food intolerance, such as being dairy intolerant, would have led to a dull diet, today’s life is bit easier for those consumers, with more and more free-from food available on the supermarkets’ shelves. According to Mintel’s latest Meat Free and Free From Food report for the UK, within the ‘free from’ food category, the milk alternatives sector has registered the best performance becoming the leading segment. Indeed, sales of milk alternatives have been extremely successful in the UK – from £103 million in 2009 up to £143 million in 2011, a 39 per cent growth during 2009-11 While milk is still considered a healthy drink by the majority of Britons (88 per cent), a relevant number of consumers claim to buy cow’s milk alternatives or lactose-free milk: 12 per cent buy soya milk, 5 per cent lactose-free milk

and 5 per cent goats’ milk, according to Mintel. “Consumers choose to buy into the freefrom market for a variety of different reasons including health, social, religious, lifestyle, ethical and environmental,” said Ben Perkins, head of food, drink and food service at Mintel. “Increased awareness and self-diagnosis are key drivers in the free-from food market. Regardless of how ‘legitimate’ food intolerance claims are, following a specialist diet can give consumers back some sense of control over their health and well-being and the growing market for free-from foods caters for this demand.” “Initially sought by lactose-intolerant consumers, dairy-free products are now aiming to appeal to a broader non-lactose-intolerant market as part of a healthy balanced diet and command increasing shelf space in supermarkets. High-profile brands have played a major role in communicating the benefits of replacing milk with dairy free for everyday use from breakfast cereals to hot drinks,” said Perkins. 4C40

Booth No.3D93

introduces at Ni : Natural colours -Red Yeast Rice

Natural ingredients

-Sufflower extract

-PROFIBER

-Paprika

-POLFM YJK-13

-Carmine

-Fermented Agaricus GABA

-Marigold

-Fermented Lactic Barley

-Anthocyanin

-Agaricus Mycelia FM

-Gardenia -Spirlina

-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

Q&A Svenja Pasch, marketing manager, Walter Rau Neusser Öl und Fett AG Q. What are the main challenges you face as a food business? A. One of the most important challenges we face as a food business is of course sustainability. It is now the foundation of our corporate philosophy securing the longterm success of Walter Rau including economical and ecological aspects as well as social commitment, product liability and sincere communication. We also need to meet the nutritionalphysiological trends and changes in consumer behaviour. For example special healthy and functional oils and fats. Another challenge is the political influence we have to include in our product developments such as the discussions about 3-MCPD or trans fatty acids.

Q. Which developments within your business are you most excited about? A. Due to the ever-increasing complexity of our clients’ demands, we have created the Customer Solution Centre (CSC). It merges marketing, research and development, application management, quality management and quality assurance, so we can deliver the associated know-how from one manufacturer. Our team is already looking forward to our clients’ challenges. We are also excited about the continuous technological improvements and therefore e.g. the perfection of our refining processes and advancement of our product quality. It is great to be part of such an innovative business and to cope with its challenges every day.

Q. Why should delegates visit your stand at FiE? We are happy to show visitors the variety of our services. These include the observation for the raw material markets, the improvement of existing products and the development of new ones, customer assistance during the whole procedure as well as advice on possible applications and the accompanying services. Our goal is not just the optimal product but also a comprehensive solution for the individual requirements. We want to generate ideas together! We always keep our eyes open for new markets and fields of application, so as to increase the success of our clients in the marketplace. Through a combination of traditional skills, new technologies and innovative products such as Vegolio mix & match we have succeeded in becoming a powerful and forward-looking partner for our customers. We are looking forward to share our extensive know-how with the visitors.

4G81

Kosher certification for multi-stage processes As the largest kosher certification agency in Europe, KLBD (the Kashrut Division of the London Beth Din) has been demonstrating its ability to certify even the most complex processes, most recently for Indena’s grape seed extracts. Italy’s Indena has worked with KLBD to achieve certification on a number of ingredients over the years. Its Leucoselect and Enovita grape seed extracts posed some particular challenges, according to the kosher agency, requiring extensive site inspections by director of certification Rabbi Akiva Padwa, reviewing the entire process from harvest and seed preparation through to the extraction of the polyphenols. Commercial consultant at London-based KLBD Russell Brown said: “We are very pleased to have kosher certified Indena’s grape seed extracts. This is the culmination of several years’ hard work – a team effort between their

production people and our rabbinical experts.” Marketing director and head of functional food development at Indena Christian Artaria explained: “We were delighted to go through the auditing process, because KLBD is recognised by our customers as an international kosher agency. Certification is opening up markets and helping to make business easier.” Recent research by Mintel International is said to suggest that consumers are increasingly looking to kosher certification as an indication of overall food quality, healthiness and safety. Grape seed extracts are understood to be a rich source of a complex cocktail of polyphenols, displaying a distinctive signature of catechins, procyanidins and proanthocyanidins. Supplements containing these extracts have long been available, and more recently, functional foods have also begun to incorporate them. 3H33 the FI eUROPe daIly 2011

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oth 4F09

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Clean up your labels

... with potatoes and more! Modern consumers strongly focus on wholesome, wellness and nutrition while making their food choices. Emsland Group helps you finding solutions that make your products more natural with:

and Visit us at St

1B09

s CLEAN LABEL POTATO AND PEA STARCHES FOR sauces, ketchup, fruit fillings and chocolate desserts; s CLEAN LABEL POTATO m AKES FOR MASHED POTATO BREAD AND SNACKS

nts Europe Food Ingredie c 2011, Paris 29 Nov â&#x20AC;&#x201C; 1 De e, France pi Nord Ville nt

ÂŠwww.freisign.de

.EW IN OUR PRODUCT RANGE IS WAXY WINTER BARLEY THAT CAN BE PROCESSED INTO BETA GLUCAN CONTAINING SNACKS AND COATING FORMULATIONS THAT CONTRIBUTE TO HEALTHIER life-styles.

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FiE D2 p52,53:IBC 05 FC 22/11/2011 12:13 Page 52

Herb and spice extracts with antioxidant benefits

Lovibond’s PFX-i is a high precision spectrophotometer

Colour monitoring is ‘essential’ Food and beverage processing demands a scientific, precise and certifiable means of measuring and analysing colour for quality control – that’s the message from exhibitor Lovibond. Its instruments are widely used throughout the food and drink industry to monitor the colour of edible oils and fats, beer, soft drinks, baking, flour milling, sugars, biscuits and confectionery. Lovibond’s product range incorporates visual and automated instruments, reference liquid and coloured glass standards and precision-fused cells. The company offers spectrophotometers

for transmission and reflectance; colorimeters and colour comparators. Visitors to Fi Europe can see the Lovibond PFX-i series of high precision spectrophotometers with its unique RCMSi technology, enabling a remote calibration and maintenance service via the Internet. Also on show is the NC 45 Non Contact spectrophotometer with 45/0° geometry which the company says is ideal for the measurement of liquids, gels and pastes in their natural, unaltered state, just as the eye sees the sample. 3H37

German herb and spice processor RAPS is highlighting the benefits of its RAPSolution range of products which blend different extracts and ingredients for flavour as well as antioxidant benefits. RAPSolution AO is a spice extract containing rosemary extract and other ingredients. It can be used to improve pickled products, raw and boiled sausages, fish and baked goods, and also lends itself to oil and fat applications, says the company. The blends are GM-free and allergen-free. This product is available in powder and liquid form, and both variants can be used to optimise the flavour of fresh meat and ham with a mildly spicy hint, says the company. As RAPS explains, rosemary extract has – as well as its flavour benefits – a positive impact in protecting foods from fat oxidation, rancidity

and lack of flavour. In addition, along with some of the other spices in the mix, it can act as a natural antimicrobial agent, curbing the growth of microorganisms. In 2008, the European Food Safety Authority (EFSA) approved rosemary extract as an antioxidant in food after a decade of efforts from the food industry. As an approved food additive, it was given an E-number. But companies can choose to use the name ‘rosemary extract’ along with the term ‘antioxidant’ in order to avoid including E-numbers in a cleanlabel ingredients listing. As well as the RAPSolution range, the company offers other products from seasoning extracts and seasoning blends to encapsulated and micro-encapsulated flavours. 4D59

Tomato concentrate from LycoRed Just before Fi Europe and Ni 2011 opened its doors, LycoRed introduced LycoRed Sante – a patented and natural tomato concentrate designed to successfully enhance taste and flavour, in place of artificial flavour components or flavour enhancers. The company says that Sante can be used for salt taste enhancement and reduction of expensive, flavour components in food products. LycoRed points out that, for centuries chefs and food technologists have added tomatoes to a wide variety of foods to enhance and improve flavour profiles. LycoRed’s food scientists have apparently succeeded in separating out and concentrating all the taste-enhancing components which exist naturally in the tomato, liberating a natural flavour enhancer said to be suitable for a wide range of applications. In many cases, according to the company, LycoRed Sante can be used to enhance flavour and thereby reduce the amount of salt added to a product. LycoRed Sante is available in liquid form or as a free-flowing powder; the company

Sante can assist in salt reduction

says it can result in improved flavour profiles versus expensive ingredients such as butter and cheese. It is heat resistant, stable at almost all pHs and is suitable for ambient, frozen, baked, cooked and fried products including pizza topping. LycoRed Sante can be mixed directly into dough or food mixes, applied as a seasoning, dusted on, or even applied with a brush. 1E50

Certified salmonella eradication

Revtech’s technology has been recognised by the ABC as effective in the pasteurisation of almonds

French-based heat processing and pasteurisation specialist Revtech has been establishing strong collaboration and certification links with outside organisations, including the Almond Board of California (ABC). Much effort has been put into salmonella eradication in nuts and seeds, says the company, and now Revtech’s technology has been recognised by the ABC as effective in the pasteurisation of almonds. The test protocol declares that dry electrical energy warming almonds to a predetermined temperature, followed by a short exposure to steam, allows up 52

to an eight log reduction in salmonella, satisfying all the ABC’s safety criteria. Meanwhile, the company has established a partnership with Campden BRI, one of the UK’s leading food research institutes. With the objective of extending its own research capabilities, Revtech has installed a state-of-the-art unit for the steam sterilisation and pasteurisation of herbs, spices, nuts, seeds and other dry ingredients. The complete and continuous line has a flow rate of between 100kg and 400kg per hour, and was specifically designed for food safety research and the development of new products. Based in Valence, southern France, Revtech was established in 1997 by US engineer Martin Mitzkat, who still manages the business. With more than 70 industrial projects to its name, Revtech specialises in processes such as roasting, toasting, drying and pyrolysis, as well as steam sterilisation and pasteurisation. As well as the food sector, it operates in the chemicals, petrochemicals, motor and pharmaceuticals industries. 3J30 the FI eUROPe daIly 2011

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Partnership aids citrus fibre functionality US exhibitor Fiberstar has teamed with Gum Technology to create a new range of texturising ingredients that improve the functionality of its Citri-Fi moisture management ingredient in certain applications. The new Hydro-Fi range marries

Soy okara has satiety potential Exhibitor NutriGal – a division of Israeli ingredients company Galam Group – has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a byproduct of soy processing. Two years ago, it launched a new ingredient from okara (a by-product of soy processing). Although okara is used in home food preparation in some cultures, in Europe its most common use has been in animal feed. Unlike soy flour, however, which has a strong taste and smell, the ingredient is said to be very bland, which facilitates its use in food products with a relatively high protein level, and without the need to mask off-tastes. The company has shown a number of prototypes, including gluten-free bread rolls and cereal puffs. NutriGal has also conducted a small study with Leatherhead Food International to assess the effects of its ingredient on appetite. The double-blind study involved 35 participants who were randomly assigned to receive one of three gluten-free bread rolls that looked and tasted the same. One group received a control roll with no protein and 0.03g fibre; one group received a 25 per cent NutriGal roll with 5g protein and 3.3g fibre; and one group received a 33 per cent NutriGal roll with 5.6g protein and 4.6g fibre. The participants ate rolls as a midday snack, and were asked a series of questions relating to their appetite, such as how hungry they felt and how much they felt they could eat overall. NutriGal says that the investigators saw a clear trend towards greater satiety in the groups that ate the NutriGal rolls and that, although it was more pronounced in the higher dose group, it was already clear in the lower dose rolls. “The study does not give grounds for claiming a satiety effect, but it is in keeping with general observations that proteins and fibres help people feel fuller for longer,” said Nava Almog, general manager of NutriGal. 1E53 the FI eUROPe daIly 2011

Fiberstar’s Citri-Fi with hydrocolloidbased stabliser blends from Gum Technology, resulting in a series of texturisers for baked goods, frozen desserts, meat products and sauces. “They are primarily citrus fibre, but also contain gums, such as tara

gum, guar gum, carrageenan gum, xanthan gum and gum Arabic,” said Vince Patti, the company’s communications director. Besides delivering texturising benefits, the ingredients are also said to deliver cost reductions. By replacing

up to 50% of the egg in a cake with Hydro-Fi CXA-0823, egg costs can be reduced by 27% (at current prices). The other ingredients in the Hydro-Fi range are: Hydro-Fi TGC1100 for decreased ice crystallisation and improved taste in reduced fat ice

cream and sorbets, Hydro-Fi CXA10024 for improved emulsification and cling of sauces, and Hydro-Fi CCX-1028 for enhanced yield in meat balls. Fiberstar told Fi Daily that the partnership with Gum Technology was likely to be the first of several partnerships with ingredient manufacturers in different markets. 2F49-1

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FiE D2 p54:IBC 05 FC 29/11/2011 16:17 Page 54

Lonzaâ&#x20AC;&#x2122;s health ingredients

Creative Studio inspires visitors Visitors yesterday were taking the opportunity to experience Loders Croklaanâ&#x20AC;&#x2122;s Creative Studio workshops. Over the past years, these workshops have, according to the company, proven to be a highly effective tool in inspiring new ideas and accelerating product innovation. The Creative Studio, located at the company headquarters in Wormerveer, The Netherlands, gives product developers and other food industry professionals the opportunity to test and experiment with the latest trends in confectionery under the guidance of chocolate experts. This summer saw the kick-off of the newest workshop, â&#x20AC;&#x2DC;Foamy Fantasiesâ&#x20AC;&#x2122;, which focuses on aerated chocolate confectionery and bakery products. The combination of richness and

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lightness remains ever-popular with consumers worldwide, says Loders Croklaan, and can be applied to create highly successful products. In practice, the workshop consists of two days. On the first, participants learn all about artisan techniques for making foams and mousses in a session designed to inspire and spark ideas for new products. On the second day, Creative Studio experts use their specialised fats and application knowledge to assist participants in making high-quality industrial recipes based on ideas developed the day before. At the show today, artisan chocolate expert Arthur Tuytel and other members of the Creative Studio team are demonstrating abbreviated versions of the workshop sessions. 3D13

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Lonza is presenting its portfolio of branded health ingredients. These include Carnipure, which the company describes as high quality Lcarnitine, and which is a nutrient said to be essential for energy metabolism. According to Lonza, extensive research has shown that Carnipure can play a beneficial role in many areas of health, such as sports nutrition, weight management, infant nutrition, male fertility and pregnancy. Made from naturally occurring microalgae, DHAid is a purely vegetarian source of omega3 DHA. The health benefits of DHAid are said to include the support of brain development and function as well as heart and eye health. ResistAid is an immune support ingredient made from North American larch trees, and consists of arabinogalactan and bioactive flavonoids, which are claimed to have an antioxidant capacity. Lonzaâ&#x20AC;&#x2122;s Custom Microbial Fermentation Group is also represented at Fi Europe today. The company says that Custom Microbial Fermentation process development services offer Lonza customers the most advanced technolo-

Bread can be supplemented with Carnipure

gies, capabilities and experience in the industry, and that Lonzaâ&#x20AC;&#x2122;s expertise with proteins, enzymes, secondary metabolites, modified peptides, carbohydrates, biomass/cultures and advanced chemicals allows it to meet a wide range of market needs. 1F39

Mini sterilising plant for R&D Armfield, a UK-based manufacturer of research and development equipment for the food, beverage and pharmaceutical industries, is introducing a cost-effective, laboratory-scale heat treatment system. The company says that due to demands from marketing departments, food and beverage manufacturersâ&#x20AC;&#x2122; R&D teams are required to prepare increasingly large volumes of sample product. In response to this situation, Armfield has developed the new FT94LT mini pilot system complete with tubular heat exchanger. The FT94LT is said to be a cost-effective HTST/UHT (High Temperature Short Time/Ultra Heat Treatment) processing system, based on a tubular heat exchanger only, with a range of options including data logging, to tailor the product to the userâ&#x20AC;&#x2122;s requirements. Pre-heating by vacuum steam enables R&D departments to work with a range of products with various viscosities with ease, says Armfield. The higher flow rate allows processing of large batches of product for extensive product testing. The system can be linked to an in-line homogeniser (FT91) and sterile filler (FT83) to create a complete sterile process line in the laboratory.

The new FT94LT: cost-effective

The new FT94LT is capable of throughputs of 30 to 100 litres per hour, and process temperatures of up to 150Â°C, yet can operate with process batches as little as 15 litres, says the developer. The system is PLC-controlled, with a high resolution TFT 20cm colour touch screen panel with multiple pre-sets, which Armfield says makes it extremely user-friendly to configure and monitor processing parameters at every stage. 3J24

Volac raises the lifestyle bar Volac is underlining the opportunities opening up in the nutrition bar segment, with the shift away from straightforward snacking towards lifestyle applications, where the benefits of whey protein come into their own. The company quotes Mintel projections which put the value of the global nutrition bar market for this year at $982 million. Other figures indicate that three-quarters of these products are bought by women. So alongside the established sports-orientated nutrition bar, says Volac, a more mainstream consumer is helping to drive the category forward. It is also opening up exciting opportunities in terms of product development and positioning. According to the company, this is a market driven by a combination of overall health-

ier food choices, weight management, satiety and convenience. â&#x20AC;&#x153;By adding whey protein into a bar, a balance of nutrients delivers an â&#x20AC;&#x2DC;all-in-oneâ&#x20AC;&#x2122;nutritional solution, whether as breakfast â&#x20AC;&#x2DC;on the goâ&#x20AC;&#x2122; or as an ideal guilt-free snack,â&#x20AC;? said nutrition manager for lifestyle ingredients Suzane Leser. â&#x20AC;&#x153;This way, people can balance the intake of high-quality proteins with carbohydrate and potentially less sugar.â&#x20AC;? Among the ingredients on offer in Volacâ&#x20AC;&#x2122;s portfolio, Volactive ProCrisp offers some particular benefits here. According to the company, its characteristics of â&#x20AC;&#x2DC;great tasteâ&#x20AC;&#x2122;, crunchy texture and low calorific content are all positive purchasing influences on women. 3B50 the FI eUROPe daIly 2011

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FiE D2 p56:IBC 05 FC 29/11/2011 16:19 Page 56

Potato starch provides enjoyment DMV’s new identity Enjoyment is the name of the game on Avebe’s booth, as the company seeks to demonstrate how its potato starches can create a guilt-free, indulgent experience by boosting texture and creaminess. Avebe is showing its patented, clean label Etenia ingredient in cupcakes which contain 30% less fat than regular cup cakes, but are said to offer the same enjoyment. Etenia also makes the difference in wine gums, says Avebe, resulting in clean label, vegetarian, Kosher and Halalcertified wine gums, which stand out because of their taste and texture. In mayonnaise, Etenia is said to guarantee full taste and flavour while keeping the label clean from E-numbers. Eliane, Avebe’s amylopectin potato starch, is known for improving the expansion properties of snacks. Avebe is demonstrating how it works in coated nuts to provide a delicate and crispy bite.

Believe in us: Piet Buwalda, R&D manager, Avebe

Solanic, an Avebe Group company, is showing potato protein applications which demonstrate how the proteins can combine functionality with a high nutritional value – benefits which fit with the more sustainable lifestyle many consumers aspire to. For sports nutrition Pro Go is the ‘green’ and complete protein, high in

branched chain amino acids and arginine. For meat and meat-free analogues, Promish offers natural, clean label solutions. For gluten-free bakery, Patissionate is said to provide improved crumb texture, higher loaf volume with good crust colour and better nutritional quality. 1G21

The changing role of distribution Petra Brands, European marketing manager food & nutrition at global distributor Brenntag, talks to Marjo Eussen about future trends What are the major changes in the food industry? I see the major change as the far more diversified product offering in the supermarket. The low cost segment has changed into a ‘good value for money’ segment, the top segment has widened, with premium private label brands top A brands also, and the mass market has almost disappeared. Many products are now targeted at specific population groups or habits, whether that’s products for children, the health conscious, or components to prepare a gourmet meal at home. This means the food industry is faced with shorter product life cycles and a need to develop greater variety. What is the effect on distribution? Distribution needs to offer a greater degree of service. Ingredients manufacturers now rely more on distribution to introduce and sell their products to food manufacturers, and food manufacturers expect more assistance in product development. The relationship has intensified. Ingredient manufacturers need to keep in contact with the market but can’t possibly service all the food manufacturers themselves. Customers are not only looking for the one ingredient to meet a certain trend, but also need a view on the total formulation, technically as well as economically. How does Brenntag meet that need? We have increased staff and invested in expertise and knowledge to give principals and customers a better service. Central to that are our application kitchens throughout Europe. We are trained by our suppliers, but to integrate our ingredients knowl56

Petra Brands and Marjo Eussen

After the 2009 merger that resulted in FrieslandCampina, DMV’s role in the market changed, and at FiE, the caseinates supplier is revealing a new brand identity that it says reflects a new vision and brand promise, four company values and a new company style. The company says it strives to earn the trust of customers by applying four fundamental values in everything it does. These are: product quality, process control, knowledge/expertise and partnership. “We believe that success in business is measured by our customers,

their success and the trust they place in us,” said managing director Herman Sips. “We take satisfaction from the fact that we help our customers reach their goals. “Our reward is customers who come to rely on our advice, value our support and trust our products to help them keep their promises. At DMV we work with all our energy and effort to prove to you we can be simply trusted,” Sipps added. DMV is part of FrieslandCampina, which has more than 130 years of dairy experience. 2C41

Acrylamide mitigation Acrylamide is formed naturally as a by-product of the Maillard reaction during baking or frying, but the European Chemicals Agency (ECHA) has added acrylamide to its candidate list of hazardous chemicals. Asparaginase is suggested by the FoodDrinkEurope association (formerly known as the CIAA) in its acrylamide mitigation toolbox – and exhibitor Novozymes points out that its Acrylaway is proven to reduce acrylamide levels in biscuits and snacks by up to 90%. It is also said to have no impact on either the taste or the appearance of the final product. Also being highlighted by Novozymes today is its Novamyl solution that is formulated to extend the shelf life of bread – thus minimising

waste – and ensure a consistent crumb softness and springiness. Also aimed at bread manufacturers is the company’s gluten-free range, which is said to increase volume and improve crumb structure while allowing the development of a delicious golden crust. Novozyme’s solution for manufacturers targeting the lactose-intolerant market is Lactozym Pure, which breaks down lactose. The company says that its high purity improves filterability and reduces the likelihood of off-flavours while creating dairy products with a naturally sweet taste and smoother texture. It is available in sterile and non-sterile versions to suit all production environments. 4G48

Sodeleg’s sustainable onions

Point of view edge and adapt it to local needs, we use our application kitchens. There, we work on concepts as well as complete formulations, in order to make functionality of ingredients more visible – and create a better understanding of their effects in a formulation. Our application kitchens are open to customers as well as suppliers to work on specific projects or use for training purposes. We have now nine of these throughout Europe and will have three more over the next year. We are investing continuously in knowledge transfer. We organise innovation days for our customers in the local language of that country, and we publish application notes for the complete food industry. These focus on ingredients which are not commonly covered in food magazines; a summary of the properties, selection criteria and applications are covered. What hasn’t changed?

Customer meetings. More than 140 Brenntag technical experts visit customers daily. By discussing end product properties, processing conditions and marketing positioning, our technical experts assist with choosing the right ingredients. How do you see the future? Our message ‘your right ingredient, today and tomorrow’ indicates that we are continuously looking to optimise our product portfolio to future needs. That can relate to future trends in marketing but also the availability of raw material, with the resultant price fluctuations. Within Brenntag we keep in close contact with our organisations in North America, Latin America and Asia Pacific, to add a global view to our European picture and watch new entrants. Shortage of raw materials might also force the food industry to use alternative ingredients. New formulations might not exactly match the original, but should meet the quality standards as well as cost requirements of an end product. I certainly believe that will be one of the biggest challenges.and Brenntag will meet it.

Exhibitor Sodeleg has been producing dehydrated yellow and white onions since 1984. The company says that it is ‘very committed to sustainable development’. To reduce its environmental impact, ‘very ambitious targets’ were put in place for the reduction of water and energy consumption but Sodeleg also returns vegetable waste to the farms that produce the onions in order to maximise the benefit of this organic material. Sodelag claims ‘complete control of the chain’ from cultivation of the onions to the final product. It is involved in the development of new

varieties in conjunction with INRA and crops are controlled by the organisation’s agronomists. The company says it has a production capacity of 90,000 tonnes of fresh onion, which is sourced on commercial contracts at agreed quality standards from local producers Certified ISO 9001 and producing to GMP, Sodeleg offers 100% French onion – natural, additive free and guaranteed non-irradiated. This is available in a range of options including kibbled, granulated and powder in either standard, fried or toasted formats. 4F22

Safe supplies from Unipex Unipex (Solutions France) distributes ingredients and specialties for the food industry in France and Benelux. The latest partnerships the company has established are to distribute Meggle’s lactose and fat powders, plus Lactosan’s cheese powders. In addition, Unipex actively promotes the new “clean label” starch from Culinar for E-nbr free products, the Ajinomoto’s transglutaminases preparations improving superior ham

processing, as well as Ajinomoto’s new savoury products. The Unipex group says it is pursuing growth through offering high quality products, regulatory services and safe supplies to the cosmetic, pharmaceutical, chemical and foodnutrition industries. Visitors can also meet teams from Culinar, Obermeilen, Prosol and Sisterna. 1D35/1E34 the FI eUROPe daIly 2011

FiE D2 p58:IBC 05 FC 29/11/2011 18:17 Page 58

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