The Fi Daily issue 3

FiE D3 p1:IBC08 05/12/2011 16:48 Page 1

the Fi daily F O O D

I N G R E D I E N T S

Thursday, 1 December 2011

E U R O P E

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

FiE 2011 sets new records

Team spirit: the FiE team celebrates the unprecedented success of this year’s show

Fi Europe and Ni 2011 has exceeded the expectations of exhibitors, visitors and organisers alike. Indeed preregistration for this year’s show was 20 per cent up on the previous show and the 15,000-plus people came through the doors on the first day of the show, 19 per cent ahead of 2009’s first day attendance.

“It’s not just about the numbers, though,” said Nick Ornstien, portfolio director for food at UBM, who is responsible for the show. “Every stand seems to have meetings taking place. The feedback from the exhibitors has been extremely positive: they note not only the high

number, but also the high quality, of this year’s visitors. They’ve also been very positive about how the show looks, and what a good place it is to do business.”

“We’ve been very happy with the reaction this year,” said Mattius Van Uffelen, head of sales, Europe and UK at Taura. “The feedback has been incredibly positive.”

“We met more people in one day at the show than we had met in 10 years of working away in the South of France,” said Jean-François Picard, marketing manager at Nattives.

With exhibitors coming from more than 50 countries, and visitors

coming from more than 100 countries, Fi Europe and Ni is a European show in name only. “The fact is,” said Ornstien, “it is now a global show.”

Ornstien is also enthusiastic

FiE goes digital Fi Europe and Ni 2011 has also seen several digital innovations.

There have been more than 3,000 downloads of the free FiE app which enable visitors to view an interactive floorplan.

FiTV has been successfully launched with almost 1,000 people

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

about the show’s innovations, with over 80 entries for this year’s Fi Excellence Awards and double the number of products on display in the new products zone.

“What we’re seeing is an industry that is very positive and very confident,” said Ornstien. “We’re seeing not just new products, but new companies. There’s a lot of energy and spirit on the show floor.”

Fi Europe celebrates its 25th birthday this year. How does Ornstien believe the show will look in 25 years’ time? “In an increasingly digital age, shows like this will become even more important,” he said.

“Businesses are placing even more value on the opportunity to network face-to-face, to meet people they have only previously met via email. Fi Europe will not only still be happening in 2036 – it will be even bigger than it is today.”

What about 2013 in Frankfurt?

“The floor plan is already open, and we’re seeing enormous interest in the show from this year’s exhibitors,” said Ornstien. “We’re very much looking forward to seeing everyone again in two years’ time. viewing its interviews and roundups from the show.

Also launched at the show was the ingredientsnetwork.com mobile site, giving access to the latest news from show – anywhere, any time. Show news has also been regularly uploaded onto the relaunched ingredientsnetwork.com website.

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

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FiE D3 p3:IBC 05 FC 30/11/2011 17:17 Page 3

Stevia overdrive?

Stevia suppliers are over-egging the significance of the sweetener’s potential as a food and beverage ingredient, says aspartame supplier Ajinomoto “Yes it offers a new sweetener and one which the industry is bound to look at, but actually the most important attribute of a sweetener is taste,” said Hans Heezen, advisor to Ajinomoto Sweeteners Europe and former NutraSweet vice president.

“In terms of great-tasting lowcalorie beverages, aspartame has been

hugely successful over the last 25 years and continues to have a great track record as far as innovation is concerned.”

He pointed out that some of the world’s most successful soft drinks are sweetened with 100% aspartame, including the USA’s numbertwo brand, Diet Coca-Cola.

Aspartame blends are used in Pepsi Max, Coke Zero, Diet Coca-Cola, Diet Pepsi, Fanta, Robinsons and many more in the UK. “We see stevia probably meets a need for some people, but is it going to be the next Diet Coke or Coke Zero? I don’t think so.”

Stevia suppliers have been making much of the sweetener’s rise to the number two spot in the US table-top sweeteners market, and suggesting that this success is likely to be replicated in Europe.

However, Ajinomoto points out that while stevia might be number two in value terms, other sweeteners are holding their own in volume terms.

Hi Europe & Ni 2012 expands UBM is aiming to broaden the scope of its Health ingredients (Hi) and Natural ingredients (Ni) shows to attract visitors and exhibitors from new channels. In future the Hi and

Ni shows will incorporate four new features. Collectively, the new elements, combined with Hi and Ni, will be referred to as Nutrition and Wellness Solutions (NuW).

The four new areas that will run alongside Hi and Ni in 2012 will be Nutritional Solutions, Formulation Solutions, Packaging and Processing Innovation, and Contract Services.

‘Nutritional Solutions’ is about responding to consumer needs and demands, for example through personalised nutrition.

‘Formulation Solutions’ covers solutions for reformulation projects, for example via clean-label.

‘Packaging and Processing Innovation’ is a platform for promoting packaging and processing developments.

And in any case, argues Heezen, while the table-top market is important for consumers, it only represents a fraction of the overall sweeteners market.

“Most people who benefit from low-calorie sweeteners are not tabletop users – they are daily consumers of soft drinks and chewing gum. These are the big markets for sweeteners – 90% of sweeteners are used in food and beverage applications,” he said.

Ajinomoto is also critical of the positioning of stevia as natural.

“Stevia is an additive in the same way cyclamate, aspartame and saccharin are additives. In fact, the ADI (acceptable daily intake) for stevia is 10mg/kg lower than that of aspar-

tame, which means its not actually possible to formulate beverages with stevia as a single sweetener because the amount you would have to use would exceed the ADI.” In addition, Heezen points out that in Europe it will be down to national governments to decide whether stevia can be labelled as ‘natural’.

“In Switzerland, the government has issued clear guidelines about what can be said when using stevia, and it is forbidden to claim a product containing stevia is ‘naturally sweetened’. The UK Food Standards Agency is also hot on marketing terms so it will be interesting to see how they react.”

Lastly, ‘Contract Services’ is a forum for showcasing outsourcing services such as encapsulation, mixing and blending, and packaging.

“Health ingredients and Natural ingredients will become part of a bigger solution,” said Reindert Dekker, marketing director for UBM. “The 2012 edition will be a multi-dimensional show, covering a suite of solutions for addressing consumers’ changing health and wellness demands.

“While there are plenty of opportunities for NPD with health ingredients, there is a broader area of lifestyle, personal care and preventative nutrition that is virtually untapped by our current portfolio. “ B y b r o a d e n i n g t h e s h o w ’s focus we intend to appeal to new visitors, from health and nutrition professionals to dietary supplement contract manufacturers, as well as enhancing the show’s appeal for our existing, loyal, visitor base,” concluded Dekker.

retain all the characteristics of the raw materials.”

“We are a certified organic supplier and a our range goes from basic commodities to technical ingredients, including fibres and soy powders,” said Barend Reijn of SunOpta. “A new product we are emphasising at FiE this year is organic agave which is finding favour as an alternative to

other sweeteners.”

“We are a 100% organic company, supplying many types of grain and products such as flakes, flours and puffed grains,” said Christof Götz, managing director, Ziegler. “The trend we are seeing is the industry paying more and more attention to products such as ancient grains, quinoa and amaranth.”

Organic Pavilion’s strong showing Despite rumours to the contrary, organic business is thriving. This is the first-hand experience of exhibitors at the Organic Pavilion.

Culinar, a co-operative venture between the Latvian Aloja and Finnamyl of Finland, specialises in producing and marketing organic potato starch, using farmers and factories based in both countries.

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

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

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

© UBM Live 2011. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording or any information storage or retrieval system without the express prior written consent of the publisher.

ThE FI EUROPE DAILy 2011

“When we decided to exhibit at FiE, we had free stock,” said Erkki Pöytäniemi from the Culinar stand yesterday. “But now we don’t. Now we are selling from next year’s stock.”

With network partners all over the world, Do-It has an extensive range that includes soy, grains and rice, sweeteners, oils, starches and more.

“We are busy,” said Martha Jeuken, public relations officer for the company. “We have exhibited at the FiE event for 12 years and, of the six shows in that time, this one is the best FiE so far.”

A family-owned business since 1900, Kröner Stärke is a mill with extensive organic certification.

“We primarily produce organic wheat flours and starches for the

baking industry and for conveniece food,” said Dr Ing Götz Kröner, head of the company. “We source directly, to maintain the highest possible standards and to ensure sustainability.”

Dr Kröner confirmed that the company is having a good show. “Yes, this fair is one of the most important.

We exhibit at a number of events but, as suppliers, we find FiE is the exhibition for meeting customers.

“There are two reasons why we are special,” said Bénédicte Meurens, sales and marketing for Sipal Partners, specialists in ingredients and derivatives from cereals and dried fruit. “One is our wide range of raw materials but the other is our very clean and natural production process.

We don’t refine the products, so we

Biodiversity awards winners Lotus Foods and Guayapi were named winners of this year’s Biodiversity Awards at FiE. Now in their second year, the Union for Ethical BioTrade’s (UEBT) Biodiversity Awards were established to recognise companies who are promoting conservation and sustainability in their supply chains.

It’s an area that UEBT executive director Rik Kutsch Lojenga believes is only going to become more important to the food industry, particularly in the light of the new 2020 biodiversity targets that have been set by the United Nations (UN).

“I think there is growing realisation among food companies that they don’t have unlimited future access to resources and that they need to act on

sustainability,” said Rik Kutsch Lojenga. “The awards help to raise awareness of the innovative approaches and ethical sourcing practices that exist.”

Lotus Foods and Guayapi fended off competition from 40 other entrants, including big names like Kraft Foods and South African retailer Woolworths, to win the awards.

Leadership category winner Lotus Foods is working to bring to market traditional rice varieties to ensure their preservation. By creating a market for these varieties, the company provides an incentive for small-scale producers to continue to cultivate them, in the face of pressure to adopt the few varieties that dominate the market. The company works with producers that

use techniques that conserve water.

“Rice is one of the thirstiest crops on the planet – 600 gallons of water are needed to produce just one bag of rice,” said Ken Lee, Lotus Foods president. We believe the future of rice production lies in changing the way it is grown. Our vision is to scale up the model we’ve created so more farmers adopt this way of growing rice.”

Guayapi, a French company that markets an ethical source of guarana, won the Innovation category.

Guayapi works with the Sateré Mawé indigenous people from the Central Amazon rainforest of Brazil.

The Sateré Mawé discovered and still cultivates guarana. Guayapi pays the growers €50 per kg, a significantly higher price than the market average, enabling the communities to continue using methods that help protect and restore forest biodiversity.

Fi Europe Innovations Tours

in association with NutriMarketing 10:00 Naturality 11:00 Weight management 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 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.

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Emerging Turkish market The number of exhibitors from Turkey has doubled compared with two years ago, to the extent that in two years from now, Food ingredients Europe is expected to feature a dedicated Turkish pavilion.

“Existing exhibitions in Turkey don’t give exhibitors access to the same volume and calibre of visitors

that FiE does which is why Turkish ingredient companies are keen to be present at this show,” said Reindert Dekker, marketing director of FiE. One Turkish company exhibiting at Fi Europe for the first time is talc supplier Gülmer. “We already deal with every company in our market in Turkey, and we are looking for new

markets to serve,” said Derya Kolsal, the firm’s product manager. “This is like market research for us. Even if we don’t sell any product as a result of being at the show, it has been very worthwhile as now, more companies know about what we can do.”

Another Turkish company, Aromsa, has been a repeat exhibitor

since 2005. “It’s a well-known show, with many visitors,” said Derya Arman, the regional sales manager.

The quality of the visitors is also high. We have already booked our stand for Frankfurt,” she said.

The show’s visitors are also keen to do more business with Turkish companies, according to Dekker, who says Turkey has earned a reputation for offering affordable, quality ingredients. In addition, food and ingredient companies from other regions are

increasingly interested in forming strategic relationships with partners in Turkey, as it provides a gateway to more difficult to access markets in the Middle East.

Visitor numbers from Turkey and the surrounding region are also up this year – 45% on two years ago.

This is not surprising, given that Turkey has been slated as a key emerging economy and is home to one of the fastest growing food industries in the world.

Soy market healthier than ever The fruit of Taura Solae’s CEO is upbeat. “The soy food business is a fantastic environment at the moment,” says Torkel Rhenman, CEO of Solae. “The market is being fueled by three keys trends. Firstly, consumers have become more health conscious. Secondly, people are more conscious of their social responsibility.

They become flexi-terians – they still enjoy meat but they want to be more vegetarian. And, thirdly, food companies are worried about food inflation and the squeeze on their margins.”

The two new products Solae is launching at the show are designed to help food manufacturers to take advantage of the trend for nutrition bars.

Supro Nugget 138 is a soya protein nugget composed for 40 per cent protein and 30 per cent fibre. “I’m excited by this product because it delivers protein and fibre and consumers are looking for this in convenient forms,” says Kip Underwood,

Torkel Rhenman, CEO of Solae: this is a fantastic market to be in

Soae Europe’s senior sales director. In addition to bars, the nugget is ideal for snacks, bakery products and cereals.

The Supro 430 is a soya protein isolate developed to replace more expensive dairy proteins in bars while

maintaining textural and eating qualities. “This product is all about making a great tasting bar – not the day you make the bar, but the day the consumer enjoys the bar”, said Underwood. 3H19

From a busy stand yesterday, Mattius Van Uffelen, Taura head of sales, Europe and UK explained the technology behind its many product ranges.

“Our unique extraction process takes only a minute to remove 90 per cent of the water from fruit and vegetables,” he said. “As a result, it takes 7kg of fruit to make 1kg of our concentrated products.”

While Taura emphasises the positive consumer perception of fruit and vegetables – as well as the lack of health claims issues – there are benefits that go beyond simple wholesomeness. Specifically, antioxidents can be concentrated, and therefore are found at higher levels in Taura’s products than in the raw ingredients.

The Taura stand shows – and allows visitors to taste – an array of products that can be made from a relatively simple set of building

blocks. For instance, the JusFruit+Veg range is based on a simple concept but the resultant combinations are applicable to fruit snacks, breakfast cereals, energy bars and many other applications.

The Inclusions range takes this concept even further, combining natural ingredients including ancient grains, fruit and vegetables into new products that present manufacturers with interesting texture and visual possibilities.

Its Flavour Innovations range presents unusual combinations with which to tempt consumers, including raspberry and green tea, blackcurrant and Echinacea, and honey and cinnamon.

Taura has been in business for 15 years, with plants in Belgium and New Zealand. A third is scheduled to open in the US next year.

1E47

Marshmallows in new colours

Hélène Möller with Wild’s new creations

4

Marshmallows no longer need to be just pink and white, thanks to a breakthrough development from natural flavourings and colourings company Wild.

The company is now offering manufacturers a broad spectrum of natural colours – including reds, yellows and oranges – for the popular confectionery item, using sources such as safflower, and elderberry.

“Our R&D department are very proud to have overcome the technological challenges of using natural colours in marshmallows,” said

Hélène Möller, product manager, ingredients at Wild.

Wild has also announced new flavourings for marshmallows, including raspberry, lemon, cherry and vanilla.

The challenge for product developers was, according to Möller, determining the correct dosage for different shades. This depended on aeration strength with colours suitable for the application. “In the end we found form-stable colours and flavours, both from natural sources,” she says.

3F13

Mattius Van Uffelen: taking advangtage of fruits’ positive image

the FI eUROPe daIly 2011

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FiE D3 p6:IBC 05 FC 30/11/2011 14:45 Page 6

FlavArom promotes heat-stable flavours

Laura Crowley on the FlavArom stand

Encapsulation expert FlavArom International is demonstrating how micro-encapsulation of flavours within yeast cells offers potential for targeted release, retention during temperature processing and protection from evaporation of volatile components.

The Irish company is using FiE as the launchpad for its FlavaTherm range of yeastencapsulated, heat-stable flavours.

FlavArom’s yeast encapsulation technology involves the micro-encapsulation of active

ingredients within nature’s capsule – yeast cells, offering heat-stability to natural volatile oils. It says essential oils, flavours and other short chain chemicals are particularly suited to this form of encapsulation.

FlavaTherm natural yeast encapsulated ingredients offer flavour delivery solutions in a variety of challenging applications, including baked bread products, biscuits, mustards, mayonnaises, sauces and dips, coatings and batters. The company offers other encapsulation formats for beverage and confectionery applications.

FlavaTherm flavours are 100% natural, highly concentrated, allergen free, GMO free and kosher.

Established in mid 2009, FlavArom International develops and produces encapsulated ingredients in volumes starting from 10kg for development projects right up to many tonnes.

Its portfolio includes natural and artificial flavours and colours, nutraceuticals and animal feeds. The company carries out all product development, processing, sales and distribution from a single site in Athlone, Ireland, which is strategically located for the main exporting networks, ports and airports. 3A81

Hans-Christian Ambjerg: “Our ingredients can bring real value to our customers’ brands now and in the future”

Visit a supermarket of the future with DSM DSM is demonstrating how its food, beverage and nutritional ingredients will shape the food and beverage industry by inviting visitors to take a trip to a supermarket of the future.

The stand features a range of prototypes and events for visitors to enjoy and, on Thursday morning, DSM is hosting a presentation by marketing expert Peter Wennström. The session will focus on developing consumer-relevant food and beverage products, using Wennström’s FourFactors Brand Analysis System.

“The concept for this year’s show is a supermarket of the future, showcasing DSM’s commitment to providing innovative, forward-looking solutions for global markets,” said Hans-Christian Ambjerg, president at DSM Food Specialties. “Consumers find our ingredients on supermarket shelves all over the world and, with a range of applications and new innovations on display, we look forward to demonstrating how our ingredients can bring real value to our customers’ brands now and in the future.”

The company says it is committed to providing natural, sustainable ingredient solutions, as illustrated by the launch of its Maxavor natural flavour ingredients. This range of products can be declared as yeast extracts, while offering process flavour functionality, says DSM. This emphasis on ingredients from nature will also

be reflected in the company’s health and nutrition offering, with DSM showcasing ‘life’sDHA’ – an algae-derived omega-3 product from Martek Biosciences – now part of DSM, as well as new natural carotenoids following the recent acquisition of Vitatene.

Visitors can sample freshly baked goods, including cakes made with DSM’s latest innovation in baking enzymes, CakeZyme – a new range to improve the quality and shelf life of cakes.

On the first two days of the exhibition, DSM is hosting a ‘happy hour’ buffet, giving visitors the chance to relax after a busy day at the show and sample food and drinks created with the company’s ingredients. These include a variety of cheeses from across the globe made with DSM’s cultures and enzymes, and a selection of savoury finger foods. Visitors are also invited to quench their thirst with a drink from the ‘healthy cocktail bar’, where DSM representatives are serving nutrient-rich non-alcoholic beverages such as ‘Upgrade your Vision’ and ‘Essentials for Men’.

As healthy vision is a top consumer health concern, DSM, with the help of three professional athletes, is also offering visitors the opportunity to have their eyes tested for lutein and zeaxanthin deficiency.

3H13/3J12

Worlée presents gourmet salts New from Worlée NaturProdukte are gourmet salts with fine ingredients such as merlot, Japanese yuzu and hibiscus wild rose. The company says that mixes such as liquorice with cinnamon and salt with bourbon vanilla and dill can result from its creative product development.

Salt alone is not enough to provide flavour, says Worlée. Manufacturers and consumers are seeking new taste experiences, so Worlée’s gourmet salts connect ‘precious ingredients and tastes from all over the world’ and are available in mills, boxes and cartons.

Worlée combinations, such as Japanese yuzu salt with algae and sesame, have a very distinctive appearance, as well as taste. Another variation combines orange peel with rose petals, while the Japanese citrus fruit Yuzu is reminis6

cent of mandarin and lemon. A variety of salt creations are available for visitors to taste.

Some of the less likely – but apparently very flavoursome – offerings include coffee and liquorice, raspberry and hibiscus rose salt.

Worlée says that its raw materials go through ‘a very gentle treatment of raw materials’ that reduces germs up to by up to ‘four decimal powers’.

Pathogenic micro-organisms, such as salmonella, are definitely eliminated, says the company. This process, is approved by the German Health Ministry and is applicable to organic products. Operating only with parameters such as time, temperature, moisture and pressure, it maintains both original colour and taste of raw materials. 4K92 the FI eUROPe daIly 2011

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FiE D3 p9:IBC 05 FC 22/11/2011 14:23 Page 9

Hungry for new ideas..?

Growing demand for aseptic lines in R&D Increasingly, food companies are seeking to replicate industrial processes on a small scale for R&D purposes, says equipment supplier Omve – and this is especially true for ultraclean and aseptic lines, where safety and reliability are of paramount importance.

Since many manufacturers are under pressure to increase the shelf-life of their products, standard levels of hygiene on the line are often seen as no longer being adequate. The Dutch company says it has developed many ultraclean and aseptic small-scale and pilot lines running different products for leading food processing companies. Having the correct levels of hygiene is especially important when running shelf-life tests, Omve points out.

“The need to consider hygienic designs is now crucial, as users face increasing potential problems from loss of product through

spoilage, food safety and loss of market confidence,” said Michael Coopman, sales director.

Omve says it has made every effort over the years to build all the necessary engineering and manufacturing requirements into its small-scale lines. “As any system is only as good as its weakest link, Omve offers its process lines as fully-integrated units,” said Coopman.

“Besides the hygienic line requirements, our customers still want to have the flexibility to simulate all the different processes they have within their company,” Coopman added. With its unique modular build-up and flexible touchscreen control, Omve gives customers full freedom in the configuration of their systems.”

Omve offers a range of other equipment suitable for R&D and pilot operations, from batch processing to carbonation.

4K63

Visit Stand 1F21 at the Paris 2011 FIE 29th Nov - 1st Dec

Industrial processes on a small scale for R&D purposes

New launches include an enzyme product for cost-effective emulsifier replacement

Enzyme and yeast extracts 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 incorporatthe FI eUROPe daIly 2011

ing 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, 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 9

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

FiE D3 p10:IBC 05 FC 23/11/2011 15:34 Page 10

Gelita targets weight management Cacti-Nea gets boost Gelatine can enable tasty but lower-calorie foods

Being overweight has a dramatic effect on health. It increases the mechanical stress on joints, stresses the cardiovascular system and reduces general well-being. In addition, it does not fit in with the ideals of beauty held by most cultures and population groups. No surprise, then, that the market for weight management ingredients is a significant one.

Exhibitor Gelita is targeting it with its Gelita Vitarcal Collagen Proteins and Gelita Gelatine. 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.

With Gelita Gelatine, the company says that the consumer does not need to compromise on taste – or eat half as much as he or she used to.

Gelita Vitarcal Collagen Proteins are said to be ideal for replacing a large percentage of a product’s fat content since they are able to bind large amounts of water. According to the company, Gelita Gelatine scores points by being able to create a fat-like matrix in emulsions which exhibit s h e a r- t h i n n i n g p r o p e r t i e s a n d creaminess that are similar to fat.

Although it is not possible to replace all of the fat in a recipe due to its multiple properties, especially its flavour impact, Gelita Gelatine is said to be able to mimic all of the other sensory properties of a food, including mouthfeel, texture, structure and appearance.

3F2

A second clinical study has confirmed the anti-water retention effect of Cacti-Nea, the natural prickly pear fruit extract developed by the Health division of Nexira (previously Bio Serae Laboratories).

The open intra-individual study was conducted on 15 women with water retention problems. The aim of the study was to evaluate Cacti-Nea’s effect at the dose of 2g/day for one week. It confirmed that Cacti-Nea helps to significantly increase diuresis by 27% on women with BMI<25, helps to significantly decrease the sensation of swollen feet/ankles/ calves and helps to significantly decrease the sensation of ‘heavy legs’.

In addition, in a global satisfaction questionnaire the volunteers had to fill in at the end of the study, 87 per cent of women were convinced by Cacti-Nea’s efficacy.

This second clinical study confirms Cacti-Nea’s diuretic effect and shows that it could help to improve the figure.

Cacti-Nea can be incorporated into dietary supplements or functional foods and beverages and is also available organic (certified by Ecocert SAS).

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. 3D33

Women convinced by Cacti-Nea’s efficacy

Calcium fumarate gains patent Shenyang Koncepnutra is one of the largest manufacturers of L-Carnitine products in China and its products are sold throughout Europe by Koncepnutra in France. Production capacity is about 1,000 tons annually.

The company has recently developed a new compound – L-Carnitine calcium fumarate – which is said to combine the nutritional functionality of both L-Carnitine and calcium, and which is patented in China and in other major countries.

Koncepnutra achieved ISO9000 quality authentication system compliance in 2000, and HACCP certification in 2005. Its Carnitine

Koncepnutra can produce 1,000 tons/year of L-Carnitine

products have achieved Kosher and Halal certification.

At present, the company employs 260 staff, more than 20% of whom are deployed in R&D, technical management and quality control and who have either a bachelor or a master’s degree.

Koncepnutra’s Carnitine products are sold in North America, Europe and South East Asia, and the company’s marketing network of sales and service representatives extends to over 100 territories. It has established warehouses in the USA and Europe.

4D60

Future food processes?

ucts can be challenging. “It can be difficult, for instance, to modify existing equipment to process new raw materials like proteins from alternative sources such as algae,” he said. Elsewhere, manufacturers are under pressure to move to processes which can be more closely controlled.

As research scientist Kjeld van Bommel points out, TNO has plenty of experience in using inkjet technology for printing. “But we are among the first in the world of food and nutrition to use it as an alternative to conventional spray-drying and to encapsulate flavourings, nutrients and drugs.”

In print-drying, currently worked on by TNO, a liquid is ‘printed’ into droplets of a designated size, and then dried to a powder. This could translate into energy savings and improved product homogeneity.

For printing microcapsules, uniform droplets of a given liquid are shot at high speed through a fluid liquid screen to form a thin shell around each droplet.

1G39

Inkjet: aiming at food

Dutch consultancy TNO says that its knowledge of equipment and materials outside traditional food technologies – as well as its expertise in nutrition – is helping to identify new food processes for the future, from inkjet to electrospinning.

Among the technologies that TNO is keen to discuss at FiE is inkjet, more normally associated 10

with printing and coding than with edible ingredients. This is one of the strategies which, says business development manager at TNO Eindhoven Daniel van der Linden, could be offering the food supply chain cost and energy benefits in the years to come.

Translating healthier, more sustainable concepts into viable prod-

Steam sterilisation is simplified by Easysteril

Easysteril can treat very delicate products

Steam sterilisation of dry products like spices, herbs, dried vegetables and nuts is crucial to ensure food safety and shelf life. However steam

sterilisation processes are often complicated and expensive, making small units economically unviable. This is why ETIA has launched Easysteril – a complete steam sterilisation process that uses the established Safesteril technology, but in a simpler and more affordable way.

Like Safesteril, Easysteril can treat very delicate products, even in a powder form, says ETIA. It is available for capacities starting from 20kg per hour.

ETIA is a French engineering company that was founded in 1989 by Olivier Lepez and Philippe Sajet. Its specialist areas are equipment and processes for continuous thermal treatment of bulk products such as herbs, powders, cereals, seeds and fibres.

Export represents more than 50% of ETIA’s turnover. Today, ETIA’s products are sold throughout Europe, North America and Asia. 4C42

New meat crust flavours HACO offers a broad range of savoury ingredients such as HVP, process flavours and compounded flavourings (classic and allergen free), and organic certified enzymatic hydrolysed vegetable (rapeseed) protein. New for this year’s show is a full range of meat crust flavours, bringing what HACO describes as mouthwatering flavours such as roast beef, pork, chicken, veal and lamb.

HACO says that it also offers premium quality, regional and certified (organic, fair trade, Rain Forest Alliance) coffee extracts (instant coffee) in liquid, freeze-dried, spray-dried or agglomerated form. New from the company is a classic instant-coffee blended with fine R&G coffee, making the end product smell like freshly brewed coffee, according to HACO. 4F45 the FI eUROPe daIly 2011

Supremia Ads:IBC 05 FC 21/11/2011 15:22 Page 3

A complete range of services for Supremia Grup customers 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.

Supremia Grup focuses its efforts to develop new innovative blending solutions, answering the customer’s requirements: for meat, dairy, bakery, beverages, toppings, mayonnaise and ketchup industry areas where it can make a major positive impact on the customers demands.

In addition to the new headquarters facility, Supremia Grup has invested in the highest technology equipment for the plant to assure compliance with the strictest international food product safety standards. Furthermore, new equipment and the latest software offer total control of the technical process as well as quality management assurance through responsible handling.

Supremia brand’s permanent attention to innovation and product quality has encouraged the Board of Managers to invest more than 3 million Euros in technology implementation in the new facility.

Supremia technology include cryogenic mill systems, granulation mills and fine impact mills which can be used in food and confectionery industry for a multitude of different products and applications – even for extremely greasy and heat-sensitive spices which cannot be handled by other systems.

The mills are used for products as: spices, bakery products rejects, oat flakes, baby food, skimmed milk powder, cake mix flours, dried fruits, pasta rejects,

S

vegetables, botanicals, flowers and nutraceuticals, seeds and nuts, flour and cereals.

Density separators, photocell and shape separators of the Sortex Z1 VS type are used for food industry applications including spices, beans, seeds, vegetables, fruits & berries, grain sorting, rice, coffee, lentils and other foods.

A high tech sieve system offers a precise separation of up to 99%, without affecting the organoleptic qualities of the product, while high performance mixers are used for best quality of perfectly homogeneous blends.

mushrooms, sugar, starch, gelatine and pectin, flavouring agents, food colourings, etc.

Supremia Grup owns two types of metal detection and separation equipment: integrated into the technological system (metal separator) and a final verification of finished products (magnetic tunnel).

The equipments are metal separators for bulk and dry goods. It detect magnetic and non-magnetic metal contaminants (steel, stainless steel, aluminum) – even when packed. This ensures product quality and prevents customers complaints.

Supremia Grup’s continuous thermo-sterilization line is used for pasteurization, sterilization and roasting, Supremia Grup’s products are packed in a modified drying, blenching without affecting the organic status atmosphere (nitrogen) environment; a modern method of the product with no restriction as to product of food packaging, which extends shelf life, while shape. It is mainly used for spices, herbs, dehydrated maintaining the original quality of the contents.

Supremia’s latest technology, together with professional staff, ensures a daily capacity from the food ingredients plant of 60 tons (about 1260 tons per month).

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

Supremia Grup – Always choose ‘perfect ingredients’!

FiE D3 p12,13:IBC 05 FC 22/11/2011 14:30 Page 12

New trends in omega-3 Matts Johansen, executive vice president sales & marketing Aker BioMarine, explains why the company’s Superba Krill is a superior and sustainable source of omega-3

Point of view Aker BioMarine owns the entire sustainable value chain that produces Superba Krill phospholipid-bound omega-3 krill ingredients. Our company wields innovative biotechnology expertise in R&D, processing, and formulation that facilitates incorporating the bioactive ingredients found in Antarctic krill into superior omega-3 products. Since our days as a start-up, we have been proactive in protecting the delicate Antarctic environment.

Several factors distinguish our pure Superba Krill omega-3 – which is rich in EPA and DHA in phospholipid form – from popular omega-3 triglyceride products. Firstly, our marine-sourced omega-3 has different physical properties that improve

omega-3 uptake by body tissues.

These physical properties also make Superba Krill a superior additive for functional foods.

Secondly and vitally important: the omega-3 fatty acids found in Superba Krill are more closely analogous to the body’s own phospholipidbound fatty acids, which are fundamental cell-structure and neurotransmitter components. In other words, omega-3 products incorporating Superba Krill can be considered more bioeffective. Greater consumer awareness of the benefits derived from omega-3 in the phospholipid form has the potential to generate product market success that far outpaces the already strong omega-3 sales trend.

Finally, Aker BioMarine helps manufacturers launch new, branded omega-3 products. Our biopharmaceutical development team assists in formulating proprietary products that combine the benefits of our Superba Krill phospholipid-bound

“The company uses its patented EcoHarvesting technology to catch krill and prevent the trapping of other species.”

omega-3, the powerful antioxidant Astaxanthin found in Superba Krill, and other bioactive ingredients indicated for specific health needs. Exam-

ples of such next-generation blends are products targeting cardiovascular, CNS, musculoskeletal, eye/vision, and skin health, mental disposition, and assisting the effectiveness of chemotherapy – to name but a few emerging product categories.

Aker BioMarine is driving clinical documentation of the health benefits of omega-3 in phospholipid form, which is the predominant type of omega-3 derived from Antarctic krill. Good examples are a clinical study published in Lipid Journal and other references available on the website devoted to Aker BioMarine’s Superba Krill products: www.suberbakrill.com.

Aker BioMarine is currently in discussions with potential customers who anticipate a huge market for functional foods featuring phospholipid-bound omega-3 ingredients.

Superba Krill has physical and chemical properties that facilitate the production of attractive new foods. The improved bioefficiency of phospho-

Simplifying yoghurt production

Fruit preparations can be added as a topping or base, or mixed in the product

Greek-style yoghurts have become one of the fastest-growing dairy subcategories, and functional blend specialist Satro is offering specific solutions to simplify the production of these and curd-type products.

According to the company, its

12

Acilac range of functional blends helps to meet consumer demands for highquality Greek-style yoghurts with authentic texture and taste. The blends offer high gel strength and exceptional water-binding properties, says Satro, as well as improved viscosity and a creamy mouthfeel and appearance.

Acilac js blends are based on a combination of highly functional milk proteins with hydrocolloids, starches or gelatine. This is said to make then efficient texture builders, even at small dosage levels. Options exist for variants suitable for vegetarians and for Halal and Kosher approval.

For direct quark and other curdlike products, Satro is showing examples of products manufactured using its Acilac ms range. Significantly, this allows standard yoghurt lines to be

used to create new product concepts, without the need for additional investment. Use of the blends also means that no separation or whey residues are involved.

Options from the direct quark range from aerated to non-aerated textures and, in terms of flavour, from savoury to sweet. Fruit preparations can be added as a topping or base, or mixed throughout the product.

The company calls the results of using Acilac ms blends “impressive”.

Even in small dosages, it says, they effectively support the structure of each product while retaining a neutral flavour. Their water-binding and gelling properties help to prevent syneresis in curd-type products, while providing a cost-effective and convenient solution, says Satro. 2G88

lipid-bound omega-3 means that small doses deliver the intended omega-3 health benefit.

A host of functional foods, ranging from juice to bread, are good candidates for Superba Krill supplementation. Our phospholipidbound omega-3 disperses in water and mixes well with main ingredients. It is heat-tolerant and very stable; the powerful antioxidant Astaxanthin is a natural component of Superba Krill. Astaxanthin imparts a deep red colour to Superba Krill oil – a characteristic turned into a marketing differentiator by certain popular dietary supplement brands.

Krill occupies a relatively low position in the marine food chain, unlike the main commercial sources of marine omega-3 fatty acids, which require treatment to remove toxins.

Aker BioMarine harvests its krill (Euphasia superba) in pristine Antarctic waters – far away from sources of anthropogenic pollution – and provides complete product traceability through the entire Superba Krill value chain. The company uses its patented Eco-Harvesting technology to catch krill and prevent the trapping of other species, while rapid processing preserves the crustacean’s valuable omega-3 constituents.

3E53

Vegebrite provides vibrant shades of colour

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. Obtained without selective extraction or isolation, Naturex says that Vegebrite gives food and drink manufacturers the increasingly desirable ‘clean label’. 3E13

the FI eUROPe daIly 2011

FiE D3 p12,13:IBC 05 FC 22/11/2011 14:31 Page 13

Phosphates for all uses Cargill celebrates EU approval Addiphos is a Chinese company with more than 20 years in the production of special phosphates. Its production facility, workshop design and building are in line, the company says, with GMP requirements, while product quality meets EC, FCC and FAO/WHO standard, and has received ISO, HACCP, Kosher and Halal certification. Addipos says that its standards bear comparison with the world’s most famous brands.

The company produces phosphates for bakery in the form of a sodium leavening agent and a calcium leavening agent, while a range of phosphate products with PH value between 2.813.5 is offered for dairy applications.

Addiphos can also offer phosphate compounds and phosphate

blends including low sodium – and high sodium compounds, compounds with differing viscosity and phosphates for fast solubility in cold and high salinity water.

Also offered are phosphates for beverages (anti-settling agent for juice), calcium or potassium phosphate with solubility appropriate for energy drinks and phosphates for seafood products, including compounds and blends with high water retention.

Phosphates for flour product can help deliver increased elasticity, while phosphates for toothpaste and chewing gum avoid F decomposition and have a relative friction coefficient between 60 to 70, notes the exhibitor.

4C98

With 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, featuring Truvia stevia leaf extract and C*Maltidex maltitol, 30% reduced calorie children’s raspberry fromage frais, featuring Truvia stevia leaf extract, a reduced sugar carbonated drink with orange, featuring C*Maltidex maltitol, and a tropical juice drink.

Stevia is 200-300 times as sweet as sucrose and comes from a natural source – the best tasting components of the stevia leaf. Cargill says it is clearly distinguished from other stevia products by its sustainable and robust supply chain, plus its application expertise and formulation capability.

In countries where the Truvia brand tabletop sweetener is also on sale, Cargill says food products featuring the Truvia stevia leaf extract ingredient can increase their appeal

Truvia stevia leaf extract is a zero-calorie sweetener

to consumers with on-pack brand activation.

The Truvia brand has already become the number one steviabased sweetener in the USA after only two years on sale. In France, stevia-based sweeteners – including the Truvia brand tabletop sweetener since March 2011 – have already achieved 11% of the sugar-substitute category.

“We expect 2012 to be the year in which our Truvia stevia leaf extract

Flexible heat treatment Only German-grown, non-GM varieties of barley, wheat and rye

German malt a success German supplier of malt flours and extracts Weyermann Speciality Malts is reporting strong uptake of its ingredients among bakery businesses looking for ways to make their products stand out.

Said spokesman Wolfgang Schmitt: “Since FiE 2009 in Frankfurt, we have built up good relations with bakeries and wholesalers in the industry which use our malt flours and malt extracts to give their products colour and flavour.”

The 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. According to Weyermann, it does not cause turbidity, is highly pH-stable, and dissolves easily. Apart from breads and other baked goods, it lends itself to cereals, hard candy and gummies, alcoholic and nonalcoholic beverages, teas and pharmaceutical products.

One key consideration is the fact that, like all malt extracts, the product does not require an E-number in the ingredients listing to meet EU labelling regulations, making it ideal for those applications where cleanthe FI eUROPe daIly 2011

label is a priority.

The Bamberg-based family business this year invested €3.5m in enlarging its wheat and barley storage capacity from 15,000 to 45,000 tonnes, in the heart of what it calls the largest grain-producing area in Germany.

The company explains that it only uses German-grown, non-GM varieties of barley, wheat and rye, and is a certified organic producer. Weyermann originally developed alongside the many brewing companies in Bamberg, but has increasingly found end uses for its products in the food industry.

3F89

Armfield has launched its FT174X modular miniature-scale HTST/UHT (High Temperature Short Time/ Ultra Heat Treatment) process system into Europe. Designed for use by food and beverage R&D departments, it is said to be the most flexible heat treatment system on the market for use in the laboratory environment.

The system is configurable depending on the process or application and the whole unit is controlled via the 20cm colour touch screen control panel to operate the tubular/plate heat exchangers, DSI unit or one of the many options that are available for this system. CIP (Clean In Place) and SIP (Sterilise In Place) facilities are built-in.

The system can integrate an inline homogeniser (FT91) and can include the optional sterile filler (FT83), chilling unit (FT63 or FT64) and mixing tanks to form a full miniature-scale production line, sterile or non-sterile, depending on appli-

cation. The FT174X is said to be ideal for a wide range of applications including beverages, liquid foods, dairy and pharmaceuticals.

Armfield, offers miniature-scale research and development equipment

ingredient opens a new era of innovation for food and beverage companies around the world,” said Olivier du Châtelier, business development manager, Cargill Health & Nutrition EMEA. C*Maltidex maltitol is said to provide a very close match with the mouthfeel, texture and bulking properties of sugar, making it an excellent sugar replacer with only 60% of the calories.

2B21 for the food, beverage and pharmaceutical industries. Designed specifically for use in the laboratory with very small quantities of product, Armfield equipment enables product developers to be creative and test formulations quickly and economically, providing accurate results for scaleup to pilot or production plant.

3J24

The FT174X is suited to a range of applications

Grow your business

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

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

www.barry-callebaut.com

13

FiE D3 p14:IBC 05 FC 22/11/2011 14:35 Page 14

Cutting oil, sugar and fat intake Healthier foods that deliver on a wellness promise can be difficult for food processors to achieve, but ingredient innovations from Ashland Specialty Ingredients are aimed at bringing those capabilities to manufacturers.

“At this year’s Fi Europe, we are as improve the texture and bite of meat featuring our Benecel methylcellulose alternatives,” said Laurie Kronenberg, (MC) and hydroxypropylmethylcellu- for Ashland Specialty Ingredients.

Ashland Specialty Ingredients lose (HPMC) products. We are showcasing how their unique, claims its products deliver on a numthermal-gelation properties reduce oil ber of health and wellness fronts uptake in popular fried foods, as well 09:32including reducing oil uptake in fried

foods, reducing sugar with enhanced mouthfeel in beverages, reducing milk fat with creamy mouthfeel in whipped toppings, reducing saturated fat in diets with meat substitutes and providing gluten-free formulations for new-direction carbohydrates.

Ashland Specialty Ingredients is a global supplier of cellulosic food ingredients, including Blanose and

VitalMalt

Aquasorb cellulose gum, Benecel MC and HPMC, Klucel and Aerowhip hydroxypropylcellulose (HPC) and Supercol guar gum. It is one of four commercial units that make up Ashland Inc. The other three are Ashland Water Technologies, Ashland Performance Materials and Ashland Consumer Markets (Valvoline).

In more than 100 countries, Ashland provides the specialty chemicals, technologies and insights to help customers create new and improved products. The company says its chemistry is at work every day in a variety of markets and applications, including architectural coatings, automotive, construction, energy, food and beverage, personal care, pharmaceutical, tissue and towel, and water treatment. 4F40

Let nature do the work

As sweet as honey

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

14

Visitors looking to source honey should pay a visit to the stand of 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.

Agave has been used for thousands of years as an ingredient in food – the Aztecs used the liquid from its core to flavour foods and drinks.

Now, due to increasing awareness of agave nectar’s many beneficial properties, it is becoming the preferred sweetener of health conscious consumers and natural food fanatics.

Agave syrup is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. When the agave has grown to 7-10 years old, the leaves of the plant are cut off, revealing the core of the plant (called the ‘pina’).

When harvested, the pina resembles a giant pineapple.

To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants.

Royal jelly is a substance is derived from bees, although it is different in both composition and use to honey. It is secreted by glands in the worker bees’ heads, in order to feed larvae within the colony. Royal jelly’s powerful properties have fascinated people for thousands of years, going back to the time of the ancient Egyptians who used it to keep their skin glowing.

There are many uses for royal jelly due to its high vitamin, mineral and enzyme content. In particular, it contains high levels of vitamins B6 and B5 and protein.

2D81-4 the FI eUROPe daIly 2011

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FiE D3 p16:IBC 05 FC 22/11/2011 14:37 Page 16

Holland Food Valley stresses benefits of R&D co-op

Holland Food Valley helps to foster innovation and new businesses, entrepreneurship and spin-offs

Holland Food Valley is laying emphasis on the benefits that collaborative research & development (R&D) can offer those organisations that form part of this dynamic, nutrition-orientated cluster.

Managed by Oost NV, the East Netherlands Development Agency, the Food Valley has attracted the likes of HJ Heinz, Unilever, Danone, FrieslandCampina and DSM. Also in this region are Wageningen University, Nizo Food Research and TNO Food and Nutrition.

In addition, 13 companies including Nestle, Kellogg, Chr. Hansen and DSM as well as five independent research centres have formed the Top Institute Food & Nutrition as a public-private partnership.

Holland Food Valley itself helps to foster innovation and new businesses, entrepreneurship and spin-offs, says the agency. It offers facilities such as incubators and science parks,

Pushing the limits of freeze drying Chaucer Foods says it has extended the boundaries of freeze drying technology in developing its Co-FD range of fruit, vegetable and yoghurt-based 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. Freeze dried combinations of

fruits and cereals can be produced that maintain the intense colour and authentic flavour of the original fruit but at the same time provide a lighteating crispy texture, claims Chaucer Foods.

Freeze drying is universally recognised as the process for producing the highest quality dehydrated ingredients – particularly fruits and

vegetables. While fresh is considered best, freeze dried represents the next best thing.

Freeze dried ingredients are well known for maintaining their vibrant colours, authentic shape, fresh taste and all round goodness, without the use of additives or carriers. Where large pieces of fruits or vegetables need quick rehydration (for example, in a breakfast cereal or an instant soup), freeze dried ingredients are the optimum choice.

Co-FD products maintain the long shelf life and low water activity of their pure freeze dried counterparts but at the same time offer

Q&A Mark Yu, general manager, Angel Yeast Co Q. What are the main challenges you face as a food business?

Enjoy innovation by nature !

Enjoyment is the keyword in AVEBE’s extended product range of potato starches. Discover our great new concepts on texture and creaminess, providing an indulgent experience in a guilt free way.

Have a taste yourself and enjoy our innovations at stand number 1G21

WWW.AVEBE.COM

16

A. There are two important areas we need to constantly address to keep our global users happy. First, their expectations are getting higher and we have to respond with new innovations in our diversified product lines with utmost consideration on food safety. Second, we are now facing a global problem with increasing cost of materials we use in production. This common problem going to be a serious challenge in the future

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

A. Angel’s yeast extract business is currently growing at a relatively rapid pace and this is primarily due to outstanding advances our research department has recently made in food safety and in the development of natural yeast extracts rich in flavour enhancers. Yeast extracts rich in umami character developed by Angel through proprietary technology are very popular among the consuming public because they are natural, safe health-wise, consumer friendly and nutritionally rich. It is the third

propagates networks and facilitates the establishment of companies and institutes.

As examples of successful agro-food R&D co-operation on its own doorstep, the Agency cites FrieslandCampina’s strategy of external collaboration, recent work into the role of fats in preventing Alzheimer’s and other neurodegenerative diseases, and research on the health benefits of incorporating vegetable fibre into meat and fish-based products.

A collaboration between Maastricht University and biotech company Newtricious has made great progress in combating some causes of blindness in the elderly, Oost project advisor Jurgen Sonneborn reports. Less specific areas of interest include research at Wageningen into the links between healthy ageing and nutrition and joint projects to reduce salt in product formulations.

3J38 improved handling characteristics as they are less hygroscopic, says Chaucer Foods.

“Freeze drying technology is a great process for producing authentic, high quality natural ingredients,” noted Richard Brewer, group marketing manager of Chaucer Foods. “Our goal has been to extend the boundaries of the technology to produce innovative new inclusions to enhance our customers’ products.”

Co-FD products have a number of uses, from adding colour, flavour and overall interest to cereal bars, to enhancing the visual appeal of breakfast cereals such as muesli, adding a crunchy texture to chocolate and making fruity toppings for yoghurt and ice cream.

Piece sizes can be tailored to individual applications. 4F7 largest popular flavour enhancing ingredient capable of replacing commercial MSG .

Secondly, there is a global trend with in the food consuming public to reduce salt in their daily diets and the yeast extractproducing industry is responding well to this urgent need. Yeast extracts can improve the flavour of food formulations under low salt conditions to make the food more palatable. Food formulators prefer flavour enhancing yeast extracts over commercial flavour enhancers like MSG because of their clean label. Additional to their flavour enhancing effects, it has an excellent savoury background that can cover unpleasant flavours, complements other food flavours to give a more rounded and complete flavour. It’s high temperature resistance and ability to produce reaction flavours under appropriate conditions are significant advantages yeast extracts offer for the food industry.

Q. Why should delegates visit your stand at FiE? A. Angel yeast is a professional and internationally known company focused on yeast and its derivative products. Yeast is the most widely used microbe by humankind. It is a magical friend to bring good health to human beings. Areas of application involve bakery foods, savoury products, condiments, and in applications as in brewery fermentations, and to provide clean biological energy, to mention a few.

We feel that these special features we offer are quite worthwhile for those delegates who decide to visit our stand.

4G52 the FI eUROPe daIly 2011

FiE D3 p18:IBC 05 FC 22/11/2011 14:41 Page 18

Chocolate and confectionery Beta-glucan health claims fats introduced by Nutriswiss Nutriswiss prides itself on its flexibility

Swiss oils and fats specialist Nutriswiss is introducing two new products for the chocolate and confectionery sector, both processed without hydrogenation, and both compatible

with cocoa butter.

Confina can be used as a cocoa butter substitute, and offers fast crystallisation. It is based on lauric fats, specifically palm kernel and coconut oils.

NutriCon, on the other hand, is based on non-lauric fats. There are no incompatibility problems with cocoa butter, and dedicated lines are not required. As a cocoa butter replacer, it offers optimal cost efficiency, says NutriSwiss, and can be supplied in different formats – liquid or as flakes.

The company prides itself on its flexibility, and can produce batches of between 500kg and 2,500kg. It is also particularly proud of its record in its home market as a supplier of special and organic oils, and both these products are available in organic versions.

“We focus on purchasing high-quality fat and oil,” says Nutriswiss. “In the case of tropical fats, social aspects and sustainable growing methods also play an essential role in selecting the right raw material.”

Standard products are produced from palm oil and palm oil fractions (including sustainable/certified options), palm kernel, canola, soya, sunflower, peanut, coconut, maize, cocoa butter and shea butter. Of these, palm products, canola and sunflower are available in organic versions.

2E97

It is widely accepted that consumers do not include enough fibre in their diet. CFF is using FiE as the launch pad for a new fibre ingredient that can help manufacturers to formulate products with a higher fibre content and make an approved health claim.

Sanacel betaG, a fibre based on barley, is rich in beta-glucan, a polysaccharide with additional health benefits, says the supplier. The consumption of beta-glucan on a regular basis may reduce the risk of obesity, diabetes, obstipation, arteriosclerosis and heart diseases.

A 30g dose of an extruded product with 50% of Sanacel betaG contains enough betaglucan to make EFSA approved claims relating to the maintenance of healthy cholesterol levels and the reduction of blood sugar levels.

To make the claim ‘regular consumption of ß-glucans contributes to maintenance of healthy blood cholesterol concentrations’ food containing beta-glucan should provide at least 3g of beta-glucan per day in one to four servings.

Besides meeting that criteria, the ingredient provides at least 4g beta-glucan per 30g carbohydrates available, which means it enables the claim that ‘consumption of ß-glucans contributes to the reduction of the glucose rise after a meal’. Due to its beige colour, plus agreeable odour and taste, Sanacel betaG is said to be especially suitable for bakery goods, cereals and extruded products.

CFF was involved in a series of trials in order to assess the technological and sensory

Sanacel betaG, a fibre based on barley, is rich in beta-glucan, a polysaccharide

qualities of the barley fibre in extrudates. A standard recipe of wheat flour, sugar and salt as well as test recipes with 5%, 10%, 20% and 50% Sanacel betaG were extruded. The trials showed that Sanacel betaG had no negative influence on either the porosity or the degree of expansion of the extrudates.

CFF says the products definitely match up to other corn or wheat extrudates with regards to the sensory attributes. The higher the proportion of Sanacel betaG within the extrudate, the darker the colour and the more aromatic the taste.

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Exhibiting for the first time at FiE, and appearing as part of the Canadian Pavilion, Canadian Lentils is underlining the unique attributes of this ingredient and demonstrating how it can be integrated into a wide range of recipes.

Canadian lentils – which, research suggests, have unique nutritional features – are a whole food high in micronutrients such as iron, zinc, selenium and folate. They are also considered to be an excellent choice of dietary fibre and protein, are low in fat and cholesterol-free.

One key advantage when building lentils into a product formulation is their relatively neutral flavour. In other words, lentil ingredients will absorb the taste of the other ingredients and flavourings they are blended with.

Lentils can be built into applications from snack foods to baked goods and from pastas to sauces, says the organisation.

Canada exports 67% of the world’s lentil supply each year. Canadian varieties include red, green, beluga (black) and French green lentils.

These different varieties are then graded by size, from extra-small to large, and are available in three distinct forms: whole (where they stay in the same form as when harvested), split (where they have been dehulled before splitting in two, making them easier to cook) and as flour (red and green lentils are available in this form).

Samples are available, and experts are on hand to discuss options for the product including different lentil types and formats in various types of product formulation.

1C43-6

Ecopol’s best price promise Rising raw material prices coupled with an uncertain economic climate mean that sourcing ingredients at the lowest possible cost is more important than ever for food and beverage manufacturers. So Ecopol’s promise to supply ‘the best specialities at the best price’ will no doubt be attractive.

The French company acts as an exclusive distributor of raw materials, additives and ingredients from major worldwide manufacturers. These range from texturising agents to preservatives and flavour enhancers, dairy, milk and whey derivatives, flours and malts, phosphates and proteins.

Active in three industrial sectors – food processing, health and chemistry – Ecopol employs engineers, pharmacists and chemists from across these sectors.

Ecopol doesn’t just source and supply ingredients – it has two blending plants and operates a bread and meat product applications laboratory, enabling it to offer trouble shooting and technical assistance with manufacturing.

With facilities in France, Poland and Canada, the company’s geographical reach spans Europe and North America.

4E79 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

14369_BASF_245x335_FI-Show-Daily_11-11-29.indd 1

30.09.11 12:40

FiE D3 p20,21:IBC 05 FC 22/11/2011 14:43 Page 20

Heat stable starch Starch designed for fruit fillings

As exhibitor KMC explains, ColdSwell starches provide a high level of viscosity at the cold stage, while the heat stability of the product

ensures the same texture and viscosity even after repeated heating.

This, it is said, is the result of the production method KMC uses for

ColdSwell. Traditional pregelatinised starches are made on a drum drier, which pregelatinises the starch, but also results in fragments of starch particles.

ColdSwell is made using what KMC describes as its unique spray cooking technique that allows precise control of the cooking of the different types of modification, so each ColdSwell starch is cooked optimally.

This results, says the company, in intact starch granules that are able to bind as much water as a cook-up version. This characteristic of intact starch granules is said to be the reason that ColdSwell is heat stable.

ColdSwell products are designed for products that require a wide range of different temperatures such as, for instance, fruit fillings in pie, tarts and pastries. The fruit filling

Reaping the fruits of innovation 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.

The company sources natural ingredients for natural beverage concepts and the development of cloudy juice compounds which might also

20

contain puree and pulp. According to Iprona, All In One offers advantages when compared to the standardised production of beverages in that it offers security through guaranteed quality control; its sourcing, storing and production is efficient; and it offers flexibility in production.

Iprona says that it can select, source and mix the ingredients for its cus-

tomers: all that remains is for the customer to add the finishing touches.

Also featured on the Iprona stand are the company’s freeze concentrates. Iprona says that its freeze concentration is an innovative production method, unique in the world of fruit juice concentrates, a production method that ensures the total retention of all original flavour

can be made cold, filled in the dough and baked.

This way, says KMC, the fruit will retain a much more intense fruity flavour than if the starch requires the fruit to be heated before filling and baking. Besides being heat stable, ColdSwell starches are also claimed to be resistant to mechanical treatment such as mixing or pumping.

KMC’s ColdSwell series of cold water swelling starches are potatobased and therefore offer all the wellknown properties of potato starch, such as neutral taste and high sheen.

ColdSwell starches are as standard supplied in powder form but an agglomerated version is also available, which makes it possible to add ColdSwell directly to a liquid without any lumping.

4F23 and aroma. The company is sufficiently confident in its selective water removal process that it claims that reconstituted juice from freeze concentrate can compete with ‘not from concentrate’ juice on a sensory basis.

The Iprona production process uses no heat. Because of the water removal, less liquid needs to be transported and stored – thus reducing costs. Iprona’s freeze concentrates are available from grape, apple, blueberry, blackberry, raspberry, lingonberry, strawberry and others. 1C67

Food-grade guar gum According to the Lucid Guar Gum Pricing Index, guar gum prices have risen to nearly three times their level 12 months ago.

This has been mainly driven by a huge surge in demand from the oil and gas sector to make a fluid for the fracturing of oil and gas, especially newly exploited shale. Since guar gum producers are realising better margins in supplying to oil and gas companies, food grade guar gum capacity is being diverted.

Lucid Colloids points out that it is the only producer of food grade guar gum in India that has a dedicated building and production lines for food grade guar gums to fully comply with food GMPs and ISO 22000 norms.

Lucid says that it has enhanced its food grade capacity during 2011 and is planning to further double its food grade capacity to go into operation in the next 24 months. The company claims that it has long and strong relationships with several food customers who have appreciated Lucid’s commitment to keep them supplied with reliable and consistent product through the guar shortage.

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Acacia gum goes organic Alland & Robert reports a steady flow of demand for high quality acacia gum and is building a third spray drying tower to keep pace with this growth. In addition, the company has launched organic grades of acacia gum, reinforcing its commitment to sustainable sourcing and harvesting of the natural gum.

“Acacia gum comes from nature and we definitely want to protect it,” said the company’s Xavier Maison.

Acacia gum, also known as gum Arabic, chaar gund, char goond, or meska, is widely used by food and beverage formulators, particularly in confectionery applications, where it is used to prevent or delay sugar crystallisation and to emulsify fat.

A polysaccharide composed of galactcose, arabinose, rhamnose and glucuronic acid with a very small proportion of proteinaceous material, acacia gum is made of hardened sap taken from the Acacia Senegal L Willdenow and other species of acacia of African origin.

The use of this natural gum stretches right back to the 17th century BC, when the Egyptians represented it with a hieroglyph translated as ‘Kani’ which gave the word ‘Koum’ and then ‘Gum’. It was labelled ‘Gum Arabic’ in the days when Arabia exported it, and was introduced to Europe in the Middle Ages by Italian merchants.

The harvesting zone – known as

the gum belt – is situated south of Sahel from Sudan to Senegal. The main countries of production are Sudan (Korfodan and Tahla gum), Chad (Kitir and Talha gum), Nigeria, Senegal, Mali and Mauritania.

Alland & Robert’s facilities are ISO and BRC (level A on both production sites) certified and have the capacity to produce over 11,000 Mt of spray dried acacia gum. 3G63

Organic acacia gum

Q&A

Alexandra Thöring, founder and general manager manager, Artebio Q. What are the main challenges you face as a food business?

A. Our main challenge is to provide high-quality products for our customers in times of uncertainties. These products have to be ecologically and economically sound and safe. The price has to be fair for both sides, which is a challenge as such for us.

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

A. We are most excited about the fact that the organic market still grows more than 10% a year in the key markets. Especially we are happy about the increase of consumption of organic products in France. It was 32% between 2008 and 2010.

Q. Why should delegates visit your stand at FiE? A. We do not have a stand, we are the organic agent for UBM, but of course people who are interested are most welcome to contact us during the show. We are around all day. You can make appointments beforehand, just by sending an email to: artebio@artebio.de or give us a ring: 0049 4131 244 48 0 the FI eUROPe daIly 2011

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The future of food starts now The market for foods with known health benefits can only rise and rise, says Florian Zehner, sales & marketing director Vis vitalis The choice of food on offer today in industrialised countries has never been so great. However, at the same time in these countries there have never been as many nutrition-related illnesses as there are today. Further, the symptoms of nutrition-related diseases are very non-specific and we are probably only at the tip of the iceberg at present.

Health will be a key resource in tomorrow’s society and will be a preferred consumer good, if it is not already a lifestyle product. ‘Fight symptom medicine’ is being replaced by proactive, self-confident health care, healthy nutrition and complementary treatments.

Thus from now on our food will have to fulfil the ‘healthy‘ requirement as well as other consumer demands such as taste and natural production methods.

Clear confirmation of these findings come from consumers in several European countries who were questioned as to what they had done in the past 12 months to improve or maintain their health: 56 per cent of Germans turned to vitamins and minerals – position number one Europewide. Estimated annual turnover of vitamin and mineral supplements in Germany amount to approximately one billion euros. Germans swear by vitamins and minerals.

The demand for healthy food and the turnover of food from the laboratory will continue to rise in future.

According to data from Leatherhead Food in the USA for 2005, the turnover of functional food in Japan and the five most important European countries was valued at $16bn , and it was forecast to rise by 2011 to $24.6bn. Strongest growth is

“Estimated annual turnover of vitamin and mineral supplements in Germany amount to approximately one billion euros.”

expected in Europe at approximately 79 per cent. Beside the health trend it is also well recognised that products that focus on being ‘natural’ are on the road to victory in the market.

If one saunters by the food shelves, the impression is growing that we should protect ourselves from damaging ingredients in a diverse range of foodstuffs. More and more finished products are being sold as gluten-free, lactose-free, fructose-free, cholesterol-free, and low fat or even fat-free. Conversely the question arises for us: are conventional products inferior or even harmful? This question can be answered relatively simply: the biological value of a food is less about what is removed from it, than what remains.

“The knowledge of consumer groups about the qualitative and quantitative composition of our foods is rising precipitously from year-to-year. Ever more, a message is crystallising for consumers: the more full valued, more varied and more natural the food choice is, the more positive this is for our health.” wrote Mr Fuchs, expert in orthomolecular medicine in the journal Pharma Time. The food of the future will

Point of view

contain all the vitamins, minerals and trace elements in complete natural form and meet the requirements of the human body to confront everyday life, at the workplace, in leisure and for the family.

4C71

Polaris targets omega-3 Contract powder processing Polaris is offering a new omega-3 variant

French supplier of nutritional lipids Polaris is bolstering its range of powders for food applications with a new omega-3 variant offering high levels of DHA, said to be ideal for applications in bakery.

The DHA-rich omega-3 powder has the advantages of being tasteless and odourless, says the company. Similarly deoderised and rich in omega-3 fatty acids is a “pure and natural” salmon oil, derived from food industry by-products, which joins the Polaris range of nutritional oils. In fact, the company explains that it has a wide range of deoderised omega-3 oils with

varying ratios of EPA and DHA. As well as its standardised products, Polaris is highlighting the benefits of its custom-manufacturing facility, available for the creation of higher-value, tailored products.

For its entire range of nutritional lipids, the company says that its patented Qualitysilver process assures the high stability and purity of its marine and vegetable oils. This process works by delaying the onset of oxidation in oils rich in polyunsaturated fatty acids, so safeguarding quality and prolonging product life by protecting the organoleptic and nutritional characteristics of the oils, says Polaris.

The company says that its innovative and proactive stance has helped it keep abreast – if not ahead – of industry needs, offering effective solutions for any specific development, and helping to make it a leader in the nutritional lipids market. 3B89

Nizo celebrates 50 years This year Nizo food research celebrates its 50th birthday, giving the company a long history in the ongoing development of protein technology. From ingredient analysis and fractionation to functionality improvement and application development, Nizo says it has contributed substantially to progress in the field, and made its Protein Centre a world leader in bringing protein functionality to new applications.

Riding the wave of upcoming analytical techniques, Nizo worked to investigate milk proteins, concerning their composition, grades and functionality. In the evolving field of the FI eUROPe daIly 2011

separation technology, Nizo pioneered with membrane filtration to produce whey protein concentrates and isolates, yielding a variety of separation processes for the production of various whey protein preparations.

Later on, in the 1990s, the focus was on the further tuning of the milk protein ingredients using modification technologies. On this foundation of applied protein research, Nizo says that it can develop new applications based on the desired protein functionality, citing as an example the development of the PeptoPro recovery drink by DSM in close collaboration with Nizo. 2G32

demand bolsters SternMaid German contract blending company SternMaid says it is benefiting from a strong trend in the food industry for companies to see their core business as product development, marketing and distribution – but not necessarily manufacture.

Alongside the blending and filling of powdered food ingredients, the Stern-Wywiol Gruppe company has a menu of services on offer, from the purchase of raw materials to consultancy, product optimisation and even delivery of the finished item.

The Wittenburg plant has the capacity to process and package 40,000 tonnes of ingredients a year, with a production and storage area of 10,000 m². Six blending lines cater for batches anywhere between 25kg and 2,500kg. Of those lines, two specialise in smaller orders, while a further three are fully automated, with a sophisti-

The Wittenburg plant can process and package 40,000 tonnes of ingredients a year

cated process control and visual display system. Automatic loading of the blenders means that dosing is accurate to the gram, says SternMaid.

One of the newer parts of the factory, completed in 2008, is a counter-

current container blending system designed to pharmaceutical standards. This area is reserved for the most sensitive applications such as baby food and vitamin and mineral premixes. The segregated environment means it is perfectly safe to compound allergen-free products under the strictest hygiene conditions.

Being a part of the SternWywiol Gruppe brings a number of benefits. SternMaid can draw on the technical knowledge of the other specialist companies in the group. Great importance is attached to the fact that the majority of company profits are reinvested in improvements to production plant. Current plans include new goods inwards and raw materials storage areas as well as a further blending line.

2G27

Natural emulsions for fruit juices Bulgarian company Panteley Toshev set itself the challenge of replacing the stabilising elements in cloudy citrus soft-drink emulsions with natural alternatives, and came up with what it says is the formula for the first genuinely clean-label product of this type.

According to the company, of the three main groups of ingredients in soft drink emulsions, it is relatively easy to find natural versions of flavourings and colourings. That leaves the more challenging question of the stabilising agent – traditionally, artificial components

such as brominated oils, ester gum or sucrose acetate isobutrytate (SAIB).

Instead, the Bulgarian company’s Natural Formula Emulsions comprise natural essential oils, fractionated coconut oil, naturally-derived colours such as beta-carotene, and a blend of plant-derived natural extracts approved for food use. The process meets Halal and Kosher guidelines, since no alcohol is used in the citrus oil processing.

This creates the opportunity for a genuine clean-label point of differ-

ence among carbonated citrus drinks, argues Panteley Toshev. This could be especially beneficial at a time when western markets for these beverages are saturated, and manufacturers are struggling to revitalise their brands.

Furthermore, the company says that cost-in-use with its formula is low, while there are also flavour benefits in avoiding unnatural additives.

In process terms, use of the company’s new type of emulsion is no different from standard products, it says.

1F55 23

FiE D3 p24,25-conference:IBC 05 FC 22/11/2011 14:51 Page 24

FiE conference programme today Time

Track A

Track B

09:00-10:45

Module 9A ‘Free From’ Ingredients and Products

Module 9B Weight Management, Satiety and Obesity, sponsored by Roquette Moderator: Rianne Ruijschop, project manager, sensory rewards & satiety manager, NIZO Food Research

09:00

09:30

10:00

‘Free from’ products - a consumer need or choice?

Obesity and weight management

• Uncovering the consumer’s definition of ‘free from’ and assessing how manufacturers are using this term • Exploring the view of celiac versus non-coeliac consumers on gluten free products • Choice versus allergen - are more people choosing ‘free from’ when they are not allergic to the ingredients? Is this more of a lifestyle choice?

Nicole Patterson, principal consumer analyst, Leatherhead Food Research

• Exploring the growth of obesity in Europe • What are governments doing to tackle the European obesity problem?

• Investigating the relationship between food ingredients and obesity rates on related diseases including diabetes Marine Pochat, global market development manager, Nutriose soluble fibre, Roquette Audrey Taffin, global market development manager, Nutralys pea protein, Roquette

Solving the technical issues of ‘free from’

Evaluating latest ingredients in weight loss management

• Discussing new technical challenges when removing ingredients in terms of reformulation • Understanding how the market can incorporate ‘free from’, sugar, salt and fat reductions without sacrificing on taste • Examining new techniques for replacing additives Paul Stevens, application and R&D manager, Rousselot

• What new ingredients are available on the market specific to weight loss?

• Prioritising the search for innovative ingredients relevant to tried and tested weight loss methods • Is the availability of healthier options and smaller portion sizes as important as new weight loss ingredients?

Reginald Bokkelen, beverage lead application technologist, Cargill

‘Free from’ challenges and opportunities for the F&B industry

Exploring the latest satiety-inducing concepts, ingredients and applications

• What are the other opportunities to claim "free from" in terms of sustainability, ecodevelopment and ingredient sourcing?

• What is the regulatory framework for the "free from" claim ? How do the authorities deal with these new claims?

• Discover how the "free from" label can be used as a new opportunity to communicate on products, instead of being blocked by health claim regulations Violaine Chaumont, president, RNI Consulting

• Reviewing the evidence for and against EFSA’s decision on satiety-inducing ingredients • Investigating the latest breakthroughs in maintaining satiety levels in food Rianne Ruijschop, project manager, sensory rewards & satiety manager, NIZO Food Research

10:30

Closing Q&A Session

Closing Q&A Session

11:00-12:45

Module 10A Gut Health and Probiotics

Module 10B Clean Labelling, sponsored by National Starch Food Innovation Moderator: Bert de Vegt, vice president food, Purac

11:00

11:30

12:00

12:30

24

EFSA guidelines for gut health

Understanding the current demand for clean label

• Exploring the impact of health claims decisions on both marketing and R&D strategies for gut health • Whilst the functionality of probiotics is well known, how do you claim value?

• Exploring various solutions to uncertainty regarding the level of scientific substantiation required in health claims Dr Ingeborg Bovee, senior scientist, NIZO Food Research

• Understanding the geographical demand and interest in clean label • Exploring consumers’ developing perception of clean label • What are consumers looking for and what motivates their decision making?

• Evaluating what is needed from the supplier and manufacturer to deliver clean label Guillaume Dock, VP R&D Greater Europe, Campbell Soup Company

Assessing the importance of investing in gut health R&D

Navigating the clean label trend and exploring formulation challenges

• Demonstrating how European consumers value gut health • Highlighting current health issues and their challenges • Exploring the potential candidates and opportunities for future gut health claims Dr Priscilla Samuel, director, global nutrition, Tate & Lyle

• Understanding demand for clean label and natural foods – consumer perceptions and industry definitions • Exploring clean label formulation, challenges and potential solutions Aaron Edwards, director global wholesome ingredients business, National Starch Food Innovation Ruediger Schock, director, NA customer solutions & product innovation, National Starch Food Innovation

Probiotics – driving innovation beyond the dairy market

Case study: Practical developments in clean label products

• Reviewing market trends of probiotics in dairy products versus the rest of the F&B market • Is there more the industry can teach the consumer about probiotics to exploit new areas of interest?

• Understand how to demonstrate the benefits of the same probiotics used in different food and dietary supplement vehicles • What ‘unconventional’ products are probiotics being added to and what is the consumer’s reaction?

Dr Didier Carcano, VP marketing strategy & business development, health & nutrition, Danisco

• Responding to the consumer demand for clean label • Outlining the technical approach to clean label and exploring solutions • Discussing the response to your clean label products in the market Roland Visschers, senior consultant, TNO

Closing Q&A Session

Closing Q&A Session

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FiE D3 p24,25-conference:IBC 05 FC 22/11/2011 17:09 Page 25

Q&A

that enables customers to create winning products.

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

Henk Welten, marketing director food, Avebe Q. What are the main challenges you face as a food business?

A. Main challenges for Avebe and for food ingredient suppliers in general are to meet today’s industry requirements such as cleaning up the labels, convenience, indulgence and sustainability at a cost in use level

A. Potato starch has proven to be a versatile ingredient solving the different application challenges that food companies face.

A good example of how Avebe meets these requirements is our current Etenia and Eliane line of potato starch specialties.

Concepts with these product lines are successfully introduced in the global food market where they add value to various food applications.

Q. Why should delegates visit your stand at FiE? A. Our technical and commercial

experts are at our FiE booth available to discuss new opportunities in the various food segments. To demonstrate that Etenia and Eliane provide solutions for different application challenges, we have ready made samples.

Discover our great new concepts on texture and creaminess that provide an indulgent experience in a guilt free way.

In bakery we will show delicious cupcakes with significantly less fat than regular with our patented clean label Etenia.

Etenia also makes a difference in wine gums. The result is clean label, vegetarian, kosher and halal certified wine gums, which stand out because of their taste and texture.

In low-fat mayonnaise, Etenia guarantees full taste and

mouthfeel while keeping the label clean from E-numbers.

Eliane, our amylopectin potato starch, is known for its great

exhibits stronger filming properties than guar gum.

Unlike locust bean gum which is only hot-water soluble, tara gum provides cold-water solubility and viscosity at 25°C, and becomes 100% soluble at 45°C, forming a translucent solution. In frozen food and dessert applications, tara gum is said to provide outstanding heat shock protection, superior to that of locust bean gum. Another advantage of using tara gum instead of locust bean gum in frozen desserts is that tara

gum requires usage levels of 21-25% less than locust bean gum, making it more cost-effective.

Exandal is one of the largest producers of tara gum in the world. The company’s production facility is located in Lima, Peru, and is the only tara gum production facility with BRC, HACCP and ISO 9001-2008 certifications. Additionally, all products made in this factory are kosher and halal certified. As such, Exandal fulfils the quality and purity demands of the FAO/WHO, the US Code of Federal Regulations, EU EEC Directives, and the Food Chemical Codex (FCC).

2F49-28

meat products and culture media for fermentation industries. Besides Springer yeast extracts, its portfolio includes Springalys autolysed yeasts, Springaline dried inactive yeasts and Springarom flavours.

A c c o r d i n g t o B i o S p r i n g e r, demand for yeast extracts grew sharply in 2010 and continues to be strong in 2011, driven by the growth of convenience food production, increasing interest in natural savoury ingredients and the search for animal free culture media in the pharmaceutical industry. In order to better serve this growing demand, Bio Springer has built two

new production units in the US and in China.

The Chinese plant has been operational since April 2010 and the North American plant since November 2010. This brings the company’s total number of plants up to six (two in France, one in the US, one in Brazil and two in China). In addition, Bio Springer has four sales offices in Europe, North and South America and Asia, servicing more than 100 countries.

Bio Springer is a 100% affiliate of Lesaffre, said to be a worldwide leader in bakery yeast and yeast products. 4D41

Alternative to guar and locust bean gum With price volatility and supply issues with guar gum and locust bean gum prompting some manufacturers to look at other hydrocolloids, tara gum could be a versatile and functional alternative, suggests Exandal Corporation.

Exandal Corp says tara gum provides food processors with economic and functional advantages in a range of non-fat and low-fat food applications including frozen desserts, cultured dairy products, condiments, baked goods and salad dressings.

Tara gum is a galactomannan that is structurally similar to guar and locust bean gum. However, the company claims it offers a number of advantages over these hydrocolloids.

In comparison to guar gum, which has seen prices climbing steadily since 2010, Exandal Corp says the market for tara gum is much more stable.

In terms of functional properties, tara gum is cold-water swelling, and its viscosity is similar to guar gum in water solutions. Tara gum fully

hydrates after heating, and when heated, there is a 20% increase in viscosity compared to the cold solution, and that viscosity level is greater than that of guar gum in a cold solution.

While guar gum builds viscosity, it tends to give a very gummy texture in some applications. In frozen desserts, tara gum is said to give a better texture without the gumminess. Since tara gum is both hotand cold-water soluble, it can be used in more applications than guar gum and Exandal Corp says it

Yeast-based cheese flavour

A new yeast based natural flavour from Bio Springer allows formulation of dairy-free, cheese-flavoured food products.

Springarom 7012 CH is said to develop a rich umami, heat-stable flavour in products such as soups, sauces and convenience foods.

Because Springarom CH 7012/20PW contains neither dairy by-products, nor products of animal origin, it is suitable for vegans and people who are lactose intolerant, as well as being Kosher and Halal certified.

Another benefit of the ingredient is its consumer-friendly labelling declaration – it is labelled as ‘yeast

extract, natural flavour’, according to EU regulation 1334/2008/EC. Springarom 7012 CH was developed by Bio Springer’s new Culinary Centre, which opened in France in late 2010. The purpose of the Culinary Centre is to translate the global expertise of Bio Springer into the local needs of its customers.

A specialist in yeast-derived products, Bio Springer supplies savoury yeast products for soups, sauces, seasonings, convenience foods, snacks,

expansion in snacks. See how Eliane works in coated nuts where it provides a delicate and crispy bite. 1G21

Natural plant extracts Fruit extract company expands Beijing-based Yigeda Bio-Tech is introducing show visitors to its new ingredients, including the latest addition to its range – ß-cryptoxanthin – with its claimed bone health benefits.

Said marketing director Allen Huang: “Yigeda Bio-Tech is a high-tech enterprise that professionally engages in the research, development and production of natural plant extracts.”

Of these, ß-cryptoxanthin is extracted from papaya and orange peel, he explains. As with the company’s other products, claims of health benefits are said to be backed up by scientific research and applications by other manufacturers. the FI eUROPe daIly 2011

These and other ingredients are either supplied to the dietary supplements industry for use in capsules, tablets or caplets, or used as functional additives in foods from ice cream and yoghurt to tea or coffee.

Fucoxanthin and Fucoidan, both shown for the first time at FiE, are extracted from brown seaweed.

Fucoxanthin has benefits in weight management, says Yigeda, while the impact of Fucoidan is said to be in an improved immune system.

Principal markets are in North America and Europe, says the company, but also in different parts of Asia. 4D62

Nutra Canada, the only manufacturer of certified organic cranberry extract in America, has announced that it is more the doubling the size of its manufacturing site, located in the heart of the cranberry industry in Canada.

Nutra Canada said that the original facility, which was built in 2008, needed to be enlarged to meet growing demand for its range of organic and conventional extracts, which includes cranberry, wild blueberry, authentic Orleans strawberry, spinach, broccoli and onion.

The company’s aim is that Nutra Canada extracts will be distributed

on every continent before the end of the year.

“There is increasing demand for top quality fruit and vegetable extracts – in both regular and organic form – from all market segments in the nutraceutical, pharmaceutical, functional food and cosmetic industries,” said André Gosselin, president and founder of Nutra Canada.

“We have customers in every one of these markets segments that come to us for the high quality of our products, the integrity of our manufacturing process, our customer service, our technical support, our partnership in product development and our R&D capacity.”

Since its foundation, Nutra Canada has partnered with universities in Canada and France as well as major industry players in R&D and product development projects.

“Research and development is a real focus for Nutra Canada that differentiates us from our competitors in the industry,” said Gosselin.

He added that clinical trials are a priority for the company; so far in vivo and in vitro trials have been completed and clinical studies on humans will soon begin in collaboration with the INAF research centre at Laval Univesity in Québec.

1C 43-11 25

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04-10-11 14:00

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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

27

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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

FiE D3 p29:Layout 1 22/11/2011 15:42 Page 1

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

Whey Protein withPurpose ®

Visit Stand 2G69

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

11000 West 78th Street Suite 210 | Eden Prairie, Minnesota 55344 | 1-800-757-7611 | www.DaviscoFoods.com © 2011 Davisco

Flavours and Taste await you...

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

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

30

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

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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)

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the FI eUROPe daIly 2011

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

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

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

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

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

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

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

TROUW TTCA

3D96 3B53

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

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

W W. KÜNDIG & CIE WACKER CHEMIE WAGRALIM

4F93 3B98 2D59-11

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

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

Who’s who in the Sippo Pavilion EGYPT

International Office for Trading & Export (IOTE): a leading exporting Egyptian company which manufactures and exports various dried herbs, spices, seeds and medicinal plants. IOTE exports products to more than 20 companies all over the world. Its customers are herbal stores, pharmaceutical and food companies as well as herbs and spice importers. IOTE also has its own cultivation areas along with a big range of cultivated crops with experienced contract farmers.

(SIPPO 3G51) COLOMBIA Drycol: dedicated to the production of freeze-dried and air-dehydrated food since 2006. Drycol traditional fruit snacks from the tropical region of Colombia, fruit and vegetable powder, herbal infusions and instant functional foods. At the Food ingredients 2011 Drycol will present air-dried fruits such as dried physalis and acai as well as borojo and chontaduro fruit powders.

(SIPPO 3G51)

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

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 D3 p38,40,41-NPZ:IBC 05 FC 22/11/2011 14:56 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)

40

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

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FiE D3 p42,43 - seminars:IBC 05 FC 23/11/2011 15:30 Page 42

FiE seminar programme today 11:00 - 11:25

role in our future

14.30 -14.55

Belovo

Speaker: Morten-Hoffmann Kyed

UBM Food Title: Global Food and Beverage

Title: Egg phospholipids, the ARA and DHA source close to mother milk

13:00 - 13:25

Marketing sessions, providing practical

Speaker: Thierry Coste

Tereos Syral

information about business

Title: Innovating in sweetening

opportunities in the SEMEA market

11:30 - 11:55

formulations: new glucose, dextrose

(Southern Europe, Middle East &

Solae

and maltodextrins with advanced

Northern Africa). Market specialists

Title: New fibre and protein solutions

functionalities

for bar applications

Speaker: Michel Flambeau

from the local market will present their view on the market.

Speaker: to be announced

Speaker: Rosa Sanchez 14.00 -14.25 12:00 - 12:25

UBM Food

Intelligent Sensor Technology

Title: Global Food and Beverage

Title: Taste Sensor using lipid

Marketing sessions, providing practical

membrane mimicking human tongue

information about business

Speaker: Kentaro Toyota

opportunities in the following markets

15.00-15.25 UBM Food Title: Global Food and Beverage Marketing sessions, providing practical information about business opportunities in the following markets

in the Central and Eastern European

in the South-East Asian market; market

12:30 - 12:55

market; market specialists from the

specialists from the local market will

Solae

local market will present their view on

present their view on the market.

Title: Healthy and sustainable

the market.

Speaker: to be announced

alternative to meat reducers, soyaâ&#x20AC;&#x2122;s

Speaker: to be announced

42

Carob powders for tea and coffee Spanish carob specialist GA Torres is ready to demonstrate that the applications of this ingredient go well beyond chocolate and confectionery, for the first time showing grades specifically developed for tea and coffee producers.

Carob powder is a natural ingredient and the product of the carob tree and fruit (Ceratonia Siliqua). It is produced from the pulp, once this has been separated from the seeds through thermal and mechanical processes.

A number of different grades are available in terms of the fineness and colour of the powder, with applications worldwide ranging from chocolate to cereals, biscuits, beverages, coatings, fillings and flavourings.

Now, special tea and coffee cuts of carob powder have been added to this range.

Carob powder is naturally high in carbohydrate (as much as 80%), is allergen- and caffeine-free, with a low fat content. It contains vitamins a, B1, B2, calcium, magnesium and iron. It can help in the creation of emulsions, says Torres, and can be readily blended with other products.

The company, located near Valencia, has been in the carob business for 50 years, it says, but since 1983 has been developing a specialism in graded carob powders for different applications. As well as food applications, Torres carob ingredients are used in animal feed and pharmaceutical products.

4H98

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Weight management research Consumers want a diet that enables them to maintain their weight in the longer term, says Mintel Consumers are looking to move away from ‘yoyo’ diets, and instead hope to follow a diet regime that enables them to maintain their weight in the longer term, acccording to new research from Mintel.

As consumers remain sceptical about dieting programmes and see these as a short-term solution to weight loss, the focus is now on weight management, taking into account consumer eating behaviour and how this affects dietary habits.

Indeed, recent research by Mintel shows that low/no/reduced fat, sugar, calorie and cho-

lesterol claims were used in 15% of European food and drink launches in 2006, but that figure has dropped to 10% in 2011.

Consumers prefer foods that are naturally low in fat and calories which suggests a sizeable opportunity for natural weight loss foods, promoting ingredients and provenance and any additional health benefits rather than just focusing on calorie or fat content.

While manufacturers have been active in developing new product lines, consumers still take issue with the taste of many reduced calorie food items, and also feel that portion sizes

Trends for 2012 of low-calorie foods leave them feeling hungry, leading them to overeat. Mintel can also reveal that there has been a 40% increase in the number of high satiety products launched in Europe in 2011 compared to the whole of 2010, with cereal bars and breakfast cereals accounting for over a third of all such launches.

Join Mintel’s analysts David Jago, Ben Perkins and Chris Brockman in the New Product zone or visit the Mintel stand to hear more about this and other trends, as well as the opportunity to taste new and innovative products from around the world. 4C40

Stevia formulations target tabletop market China-based botanical extracts specialist Chengdu Wagott Pharmaceuticals Co has expanded its ViaSweet line of natural stevia extracts to include a new range of tabletop rebaudioside A sweetener formulations. In cooperation with Brenner pharma/food, Wagott now offers three private-label product alternatives to current trade retail brands.

“Wagott’s goal is to provide its customers with strategic, value-added natural products with cost-efficient solutions,” explaied Gary Brenner, founder of Brenner pharma/food. “We are co-operating with well known toll manufacturers in Europe and Israel for three distinct

the FI eUROPe daIly 2011

options with ViaSweet inside. We are extremely pleased with the finished product results, having successfully maintained the clean flavour profile of Wagott’s stevia.”

The new products come in tablet dispensers, blisters and a patented liquid formulation and are delivered directly from the toll manufacturer to Wagott customers. Brenner anticipates high demand for them once stevia goes on sale in Europe.

“In anticipation of EU approval of stevia, Wagott had consistently reached out to European food and beverage markets, and is already a preferred stevia supplier for key marketers of

the naturally derived, zero-calorie sweetener,” noted Brenner. “Our strategy is to position ViaSweet as the artificial sweetener substitute of choice for beverage and food industry sweetener producers in the US and Europe. The EU Regulation will enter into force on 3 December 2011 and we anticipate ViaSweet sales will grow accordingly.”

ViaSweet was declared Self-Affirmed GRAS (generally recognised as safe) by the FDA earlier this year.

Controlled growing conditions across 12,000 acres (in five separate regions of China) and GMP facilities for production of a range of

Stepan Lipid Nutrition debut This is the first FiE for Stepan Lipid Nutrition, the newly-created division of US-based Stepan Specialty Products, and the first FiE where the ingredients Clarinol, Marinol and PinnoThin are being shown under the Stepan name.

The established flagship product line of Stepan’s now-renamed Food and Health Specialties business is the Neobee range of medium chain triglycerides, used in global markets in infant formulas, as an energy source, as a healthy oil and as a functional carrier.

3H79 natural plant extracts have allowed Chengdu Wagott to develop its ViaSweet brand from farm to table. Following the opening of its second stevia facility in June 2011, Chengdu has further plans to expand its capacity.

“The Sichuan governmental Innovative Technology Companies Support Funds recently approved a second investment plan to expand Wagott’s two state-of-the-art botanical extraction plants,” said Mr Hua Jun, president of Chengdu Wagott.

Wagott is a member of the International Stevia Council, owns US patents for processing and purifying rebaudioside A and in September, 2010, received the certifications of EC Organic Products for Europe and NOP 100% Organic Products for the US, issued by the authority of ECOCERT SA. 3C20

43

FiE D3 p44,45 Ni:IBC 05 FC 22/11/2011 15:05 Page 44

Why wait, oak extract to go

Dialog, based in the Caucasus region of the Russian Federation, is a supplier of oak extract used in the ‘ageing’ of wines and other alcoholic drinks, and is showing at FiE for the first time.

The forests in the mountainous Krasnodar region where Dialog is

located are up to 80% made up of oak, says the company. The oak extract which it exports is a “100% natural” product, according to Dialog.

“We use the extract in the production of alcoholic drinks,” said spokeswoman Tatjana Bogdanova.

“There is a special technology for this, and the result is perfect.”

The traditional ageing process in oak casks can take a minimum of three years, says Dialog. With the use of this extract, drinks can be ‘aged’ in metal casks and the process speeded up. Bogdanova explains that the way the aroma of the extract is picked up by the alcohol is “unbelievable”.

Alcoholic beverages benefitting from the use of oak extract include wines, whisky, brandy and tequila.

The composition of the extract is said to be typically: 40% tannins; 30% lignin; 14% hemicelluloses; 4% quercetol.

The areas where Dialog sources its extract are clean, unpolluted forests, it emphasises, while in the company itself, quality standards are high, thanks to the skilled and experienced staff.

3E102

Belgian-based bio-preservatives supplier Handary is introducing its Proteria range of protective cultures, and underlining the benefits of its awardwinning NisinA antimicrobial agent.

Proteria is the latest example of Handary’s vegetable-derived and nonallergenic products which, says the supplier, it is the only company to provide in such a wide range of concentrations. The Proteria range is used in fermented meat and dairy products such as sausages and yoghurts.

Importantly, says Handary, it allows food manufacturers to maintain a clean label and avoid chemical additives while controlling the growth of

spoilage micro-organisms.

Proteria Y is a probiotic lactic acid bacteria selected from the strains of Lactobacillus plantarum, targetting the growth of yeasts and moulds in milk products. As such, it can act as an alternative to the natamycin antibiotic and avoid the need for chemical preservatives such as potassium sorbate and sodium benzoate, says Handary. The company also notes that several mould species are developing resistance to these chemical agents.

The company’s NisinA natural antimicrobial last year won an IFT (Institute of Food Technologists) Innovation Award, recognising it as

the most efficient antimicrobial agent currently available against yeasts and moulds, says Handary. It allows manufacturers to use a vegetable rather than animal-derived antimicrobial in a wide range of foods from baked goods to beverages, meat, dairy, fruits and vegetables, the company adds.

The company was founded in the Netherlands in 2006, moving its headquarters to Brussels two years ago. It styles itself an “innovation leader” in bio-preservatives, including antimicrobials, antioxidants, protective enzymes and cultures. 3C101

Oak extract used in the ‘ageing’ of wines and other alcoholic drinks

Oat-based cereal syrups Meurens Natural, a company specialising in the use of natural techniques to process cereals and dried fruits into ingredients, has extended its range of non-refined cereal concentrates with two new syrups based on oat.

Natu-Oat 35 and Natu-Oat 62 are said to impart the taste, texture and colour of the cereal and provide structure to biscuits, breakfast foods and bars.To produce the ingredients, Meurens uses whole oat and applies a natural manufacturing process which it says preserves the benefits of the original cereal. Other cereal based syrups using the whole cereal are also available within the Natu range, for example, rice syrup.

Besides cereal-based syrups, Meurens produces concentrates for vegetable drinks and desserts. It describes this as a new concept that allows manufacturers to easily pro-

duce drinks that are 100% vegetable, without lactose, cholesterol, or gluten (for rice) on an industrial scale.

The company’s range of cereal and dried fruit extracts, meanwhile, are said to provide a natural sweetener and natural technical functionality for biscuits, cereal bars, breakfast cereals, drinks, fruit preparations, confectionery, sauces and baby food.

Meurens Natural says it will also meet requests for tailor-made glucose syrups, cereal syrups, dehydrated cereal syrups, hydrolysed flours, concentrated fruit juices, fruit purées and dehydrated concentrated fruit juices.

Besides having more than 20 years’ experience in the organic sector, Meurens Natural says it is able to meet other specifications and standards, such as Kosher, non-allergenic, Fair Trade, clean label, whole grain, and ISO 22000 and 9001. 3D84

Yaso soy is patented Natural routes to extended shelflife

Sesame protein from Mexico Increased demand for alternative, vegetarian sources of protein, particularly for diet and weight management products, has helped to revive interest in sesame seeds, says Dutch specialist Dipasa Europe.

The international company, which is headquartered in Mexico, claims to be among the market leaders in global sesame seed and sesame-derived product processing. It produces its Sesamina protein concentrate in one of its Mexican factories.

Sesamina contains 60% protein, with an amino-acid profile which gives it a particularly strong nutritional value, says spokesman Marcel Keizer. It also contains fat in the range of 10-12%, around half of which consists of polyunsaturated fatty acids. “This fat has strong antioxidant properties, opposing and slowing down the ageing process and the creation of free radicals in the body,” he says.

The nutritional benefits do not stop there. According to Dipasa, Sesamina is a good source of calcium, 44

Hungarian soya processor Fitorex Group is inviting visitors to sample the latest applications of its Yaso germinated soy-based natural raw material, suitable for meat-substitute and vegetarian meals, pasta, baked goods, snacks, and much more.

The patented product, which is GM-free and has no chemicals used in its production, adds to the positive attributes of the unsprouted soybean without having any of the negative characteristics, Fitorex argues. If anything, the nutritional benefits are boosted thanks to the special sprouting process, it adds.

Those benefits include high dietary fibre content, as well as omega-3 and omega-6 fatty acids, vitamin E, and only low levels of carbohydrate. It contains high-quality complete proteins, says Fitorex, and is well-suited as a meat analogue product.

Compared with other soy ingredients, it offers greater bioavailability of key nutrients, the company claims, better digestibility and, since it does

A nutrional soy bean boost

not contain stachyose, does not cause flatulence, distension or bloating.

This strong nutritional base, along with a neutral taste, make Yaso suitable for a wide variety of food industry applications, says Fitorex, as a meat substitute or extender, in vegetarian meals, pasta, bread, biscuits, snacks, spreads and functional food.

It can form part of a gluten-free, lactose-free or cholesterol-free diet.

The company says it is looking for customers among the larger European food companies to partner it in developing and commercialising new applications of Yaso.

3E97A

Organic potato starch

Sesamina contains 60% protein

iron and vitamin A, and is both cholesterol- and GM-free.

Applications for sesame protein concentrate include bread and cakes, cereals, pasta and nutrition bars. The increased use of alternative protein sources in weight management products has made this an

attractive segment, too, for sesame protein concentrate.

Other products from Dipasa, Mexico, include different grades of agave nectar, avocado oil, quinoa, various grains, sunflower, pumpkin and poppy seeds.

3D58

A ‘Baltic alliance’ involving Latvian, Swedish and Finnish organisations is helping to ensure that supplies of organic potato starch, which in the past have been relatively uncertain in parts of Europe, are once again more reliable.

Insufficient supplies have, in the recent past, led to bottlenecks in the production of many organic products where potato starch is essential – or at least a natural choice – as an ingredient, say experts.

Now Latvian company Aloja Starkelsen, a subsidiary of Sweden’s Culinar, has entered into a co-operation agreement with Finnish company Finnamyl to further expand the production and commercialisation of

potato starch. Culinar in Sweden and Latvia and its new Finnish partner together account for around a third of total production of organic potato starch in Europe, say the companies.

The plan is to increase production still further over the coming years in order to secure a reliable source for the future. According to Organic Food Finland, which is marketing the starch, it is available certified to both EU organic standards and NOP (National Organic Program) standards for the US. Applications for potato starch include soups and sauces, canned food, noodles and other pasta, baked goods and processed meat products.

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FiE D3 p44,45 Ni:IBC 05 FC 23/11/2011 16:14 Page 45

Going in for the krill Neptune Technologies & Bioressources, the Quebec-based supplier of krill extracts, has been granted approval to make five environmental claims following an audit by independent certification body NSF International. This is important, as the krill oil production industry has come under criticism from environmentalists who claim that the harvesting of krill oil is not environmentally sound since it depletes the food source of many marine animals.

Neptune maintains it has always been committed to providing the best natural marine-derived products with clinically proven health benefits while prioritising environmental responsibility. It says sustainability of krill, the primary biomass used by Neptune, is of paramount importance for the company and its existing and potential strategic partners, and that the NSF audit underlines its commitment to sustainability.

“This NSF certification will make our partners and consumers aware that our company not only strives to use 100% traceable biomass, but more importantly is concerned with the sustainability of the biomass.

Neptune is cautious and conscious of the consequences our actions have on the environment and we act accordingly,” said Neptune marketing director Sabrina DiBlasio.

NSF performed an off-site review of documentation in addition to an on-site verification of the manufacturing process. The audit was conducted to ensure clarity and conformance with the criteria of the International Organisation for Standardisation (IS0) 14021: Environmental labels and declaration and the Federal Trade Commission (16 CFR PART 260): Guides for the Use of Environmental Marketing Claims.

Based on the findings of this audit, the NSF granted Neptune approval to make five environmental claims: Neptune only uses krill captured by fisheries that follow the Antarctic Treaty (1961) rules and respect the annual capture quota of the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR); Neptune obtains krill from fisheries that use only midwater trawl, which reduces the impact on other species as by-catch; Neptune krill oils are alternative sources of marine omega-3 which reduce the pressure on fish populations; Neptune’s OceanExtract patented process recycles an annual 99% of the extraction solvent used during the manufacture of Neptune krill oils; and Neptune only uses krill that is 100% traceable to the source of capture.

“The efforts that Neptune put into having their claims verified is laudable,” said Petie Davis, sustainability manager at NSF International.

“They demonstrated that they had the systems, processes, documentathe FI eUROPe daIly 2011

tion and data to support all of their product and process claims.”

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.

The company now offers two krill products, and invites visitors visit its FiE stand to find out more about new health claim possibilities for Neptune Krill Oil (NKO) in Europe.

3D47

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

45

FiE D3 p46:IBC 05 FC 23/11/2011 15:35 Page 46

Mushrooming opportunities

Sunphenon offers physiological benefits

Green tea total from Taiyo Taiyo Europe is showing the latest evidence regarding the benefits of green tea and its antioxidant catechin component, as well as its own products, which aim to harness this health potential.

One of these ingredient ranges, Sunphenon, is said to offer distinct physiological benefits such as improved antimicrobial and antioxidant activity. It also promotes thermogenic (fat-burning) activity at a higher rate even than caffeine, says Taiyo. It is suitable for applications such as beverages, dairy and dietary supplements, with a mild taste said to leave the flavour profile in the final product unaffected.

Also featured at FiE is Sunfiber, a highly soluble powder which delivers the type of dietary fibre which is essential in maintaining a healthy diges-

tive system. According to Taiyo, an additional benefit is that mineral absorption is enhanced as a result, further improving digestive health and overall nutrition. The ingredient is easily integrated into a wide range of beverages, says the company, as well as dairy and bakery products.

“We are very proud of what we have to bring to this year’s exhibition,” said sales and marketing director Josef Skrna. “We feel that the combination of our Japanese heritage with modern technological research and state-of-theart production facilities makes for an exclusive offering. With consumer awareness of the health properties of green tea growing, we are excited about the prospect of tailoring new products to meet customer demand.” 2E47

Dutch company Scelta Mushrooms has been busy establishing a new arm of the business focussing on mushroom-based supplements, and has developed new concentrates which can help to replace flavour enhancers and salt in recipes.

Scelta Ceuticals is a new affiliate company tasked with developing products which support both human and animal health at the level of the immune system. The company’s Murill capsules are made of Agaricus Blazei Murill mushrooms, which are said to be rich in beta-glucans. As a result, says Scelta, they help to keep the immune system working properly and protect against extraneous influences.

Scelta Mushrooms is presenting its “umamirich” concentrate (also available in powder form) as a clean-label flavour enhancer for a wide range of products, with the ability to potentially replace Monosodium Glutamate and to support salt reduction.

Scelta’s Waste2Taste process uses mushroom parts – such as stems – and residues such as cooking juices to produce a liquid concentrate. French partner EES spray-dries this concentrate into powder form.

Wild is continuously extending its portfolio of colours from natural sources

Q&A

PAR I S

29/11>01/12 stand 3D84

approval on stevia applications had been intense, and the low-calorie sweetener had been the subject of lively debate in the food industry for many months. Wild, too, has had plenty of time to develop new blends and combinations in close cooperation with a panel of trained sensory experts.

In colours and flavours, Wild is offering new options in areas such as reds generated by natural colouring foods. The company explains that it is continuously extending its portfolio of colours from natural sources and of colouring foods.

When it comes to flavour extracts defined as ‘from the named fruit’ (FTNF), Wild has also been busy developing new options for customers. These will be joined by new ranges of flavours from exotic fruits.

Other established products on the stand will include fruit powders and extracts from teas and herbs, from black and green teas to white tea, rooibos and honeybush. 3F13 to think local, and focus and work together with our customers.

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

From whole

grain

Claudia Crepaldi, food business manager, Biorigin Q. What are the main challenges you face as a food business?

A. The main point is that more than ever the food business is having different type of challenges. Consumers are more and more concerned about their safety (traceability), healthy (sodium, natural, and etc), sustainability.

This new position is very good for companies, as Biorigin was created based on these values. Our unique set up allows us to have complete traceability of the production, delivering natural ingredients, by biotechnological processes.

So our real challenges are identifying and understanding what are the real needs of our customers, to purpose a solution that meets their expectation. For that we need

46

The company sees itself as an international leader in the development and supply of mushroom products to the food industry. It explains that its expertise covers a wide range of processed mushroom and other vegetable products, from frozen and preserved ingredients to coated mushrooms and extracts. Its products are supplied as consumer items, as well as being widely-used food industry ingredients in pizzas, soups, sauces, ready meals and other products. 4J107

Absolutely Wild about stevia

A visit to Wild’s stand at FiE today will yield fresh insights into how stevia – the natural sweetener currently in the limelight across the EU – can be incorporated into ‘taste optimising’ formulations.

The company is also focusing on a whole new gamut of ingredients from natural sources with a role to play in colouring products, as well as on its broader range of flavours and extracts.

Expectations regarding the impact of EU

FIE 2011

Scelta Ceuticals’ products

A. In Biorigin we are really excited on the strategy of being working on tailor made projects with our customers. In this way, we do not give them just a product, and we are not just a supplier, but we build up a relationship where we can exchange information and we are committed to increase the value of our customers´s products.

Q. Why should delegates visit your stand at FiE? A. For Biorigin the FIE is a real good opportunity to talk about our natural solutions that contribute to more healthy food but with a really good taste.

During the show, we will present our portfolio with ingredients for taste enhancement and sodium reduction. And the delegates will be able to prove applications and confirm by themselves what we are saying.

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FI Daily Page Template

12/10/11

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FiE D3 p48,49:IBC 05 FC 22/11/2011 15:27 Page 48

Syral under Tereos banner This is the first FiE where Syral has appeared under the Tereos Syral name, emphasising the unity of Brazilian-headquartered parent group Tereos Internacional with its broad portfolio of sugars, starches and alcohols.

The company has become a major player in European markets for starches and starch derivatives – notably dextrose, maltodextrins and polyols. The rebranding is not simply a cosmetic change, says Syral, but underlines the multiple levels on which the European business benefits from the wider group’s international scope and ambition.

“Future business developments will help to strengthen the company and still further increase its reliability as a business partner,” said spokesperson for Tereos.

To accentuate and bolster its reputation as a

GMO-free dehydrated vegetables Maharaja Dehydration has been producing dehydrated vegetables and spices for almost three decades, and has recently introduced new, guaranteed GMO-free products for the European and American markets.

The new products include dehydrated organic onion; dehydrated chives; dehydrated cabbage; dehydrated blanched cabbage for salad and dressing applications; roasted onion

with <8% fat; dehydrated blanched green chilli for topping application such as pizza; and dehydrated organic garlic.

The company is headquartered in the onion growing belt in Gujarat, India. Its total output is exported to Germany, The Netherlands, Poland, USA, Russia and many other countries.

It employs more than 250 people.

4J91

customer-focused company, ‘easy to do business with’, the past two years have seen Tereos Syral implement a customer satisfaction improvement policy. This has focused on all customerfacing staff, offering a fluid exchange of information and views. This in turn has facilitated the introduction of new solutions and approaches into day-to-day business and, of course, improved service, says the company.

Last year’s flotation of Tereos Internacional on the stock market helped to cement stakeholder awareness of the group and its various activities, from sugarcane to grain-based processing. It allows the various companies to highlight their common strengths and synergies, and also serves as a springboard for future developments, the company states.

1E27

Anyway, anyhow, anywhere InterBulk Group describes itself as one of the most successful and innovative intermodal logistics companies in the world, offering a full range of services including dry bulk logistics, liquid bulk logistics and tank container operating, utilising ISO Tanks, and ISO Veyors for delivery and storage of sealed loads of bulk cargo on a worldwide basis.

The company specialises in deploying highly sophisticated ISO-tanks to deliver sealed loads of bulk cargo, locally, nationally and internationally.

InterBulk says that it provides intermodal supply chain management and door-to-door logistical services covering polymer logistics, dry bulk food

logistics, cement and minerals logistics to clients who require to move, store and discharge bulk loads of liquid and dry commodities such as hazardous chemicals, polymers, minerals, sugars and starches, and other dry bulk food logistics.

The company’s Liquid Bulk Division operates the third largest tank container fleet in the world, while it claims that its Dry Bulk Division has Europe’s largest fleet serving the polymer container or bag-in-box market. InterBulk’s fleet of 9,500 tank containers and 10,000 box containers are intermodal, achieving all the cost-effectiveness of standard containers when transporting loads by road, rail or sea says the company. 4A39

Q&A Loek Favre, COO, IOI Loders Croklaan Q. What are the main challenges you face as a food business?

A. The European food market has been stable for the last few years. In terms of volume, several categories that are important to IOI Loders Croklaan show little or no growth at all. In this environment, we have chosen the path of creative innovation to enable margin growth. Our biggest challenge is to create new margin opportunities at a higher rate than the market is commoditising. We believe this strategy is most successful when innovation is a joint effort between ourselves and our customers. Our Creative Studio concept is a successful translation of this belief.

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

A. It is fascinating to see how processes that have been common practice in our industry for decades are now rapidly replaced by cleaner, greener technologies.

This is done at neutral or sometimes even at lower costs. At IOI Loders Croklaan we are proud that we are a leader in the process of replacing chemical technologies by natural, enzymatic processes, with brand48

new, large scale facilities in Europe and Asia. Our new enzymatic ER products enable more natural consumer products, at very low carbon-footprint.

Q. Why should delegates visit your stand at FiE? A. To see and taste how the Creative Studio can inspire and accelerate innovation and how the inspiring artisanal work of Arthur Tuytel is used as inspiration for new industrial food products.

To inform themselves on the possibility of making more natural products for today’s critical consumer by implementing our new enzymatical (ER) opportunities. For example, Crokvitol Vitality for healthy margarines, Biscuitine Balance for bakery products and different ER solutions for replacement of milk fat and culinary applications.

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FiE D3 p48,49:IBC 05 FC 22/11/2011 15:17 Page 49

Soy-based and non-GMO NutriGal is handing out a range of edibles today – including almond butter cookies, coated peanuts, microwave instant bread, morning cereal, pasta, salad croutons, snack bars and sweet puffs – all of which are made with the company’s range of ingredients.

NutriGal, a member of the Galam Group, develops and manufactures non-GMO soy-based ingredients, which are manufactured using what the company describes as a 100% natural, innovative, chemical-free aqueous process that is also environmentally friendly. Its leading brand is NutriFree+, a natural soy-based ingredient that is gluten-free and characterised by a neutral taste.

The company carried out a small study with Leatherhead Food International to assess the effect of its ingredient on appetite. Participants who ate a NutriGal roll said they felt fuller. NutriGal points out that 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.

According to the company, the

main advantage of using NutriGal ingredients is the possibility to formulate gluten-free products like pasta, bread, cookies and so on with a high nutritional value and featuring especially high levels of fibre and protein- but without com-

Croutons on offer

promising the taste. NutriGal says that this compares favourably with traditional gluten free products found in the market with low nutritional values that are based on rice or maize starch.

1E53

Visit us at booth 3D13

Esco strikes a balance

Reducing salt is a major mandate for companies throughout Europe, and with Balance Salt, Esco – the european salt company – says it offers a solution to the food manufacturing industry for cutting sodium chloride content.

Balance Salt is a mineral salt made from 50% food-grade salt plus potassium, magnesium and calcium. Esco says the product has an excellent flavour and is convenient to apply.

The company – Europe’s largest salt producer – is also promoting its options for those customers looking for conventional salt products.

Besides high-purity vacuum salt and rock salt of supreme quality, both in a variety of grain sizes and conditionings, Esco offers natural crystal rock salt, which it says it is the first choice of customers to whom a natural, untreated rock salt quality is of great importance.

From Scandinavia, via central Europe to the Mediterranean, Esco is widely represented. Operating via a total of 19 production and distribution sites, esco delivers a range of products, including rock salt, evaporated salt, sea salt and brine. The quality, granulation and processing as well as packaging are fully tailored to the customer requirements.

Besides excellent product quality, esco says it guarantees rapid and reliable delivery.

3A89 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

49

FiE D3 p50:IBC 05 FC 23/11/2011 18:10 Page 50

Soluble soy protein offers clarity and quality nutrition Among the launches from the soy, oils and speciality ingredients businesses of Archer Daniels Midland (ADM) is Clarisoy, which it claims is the first vegetable-based protein to offer both clarity and high-quality protein nutrition in beverage manufacture.

Clarisoy, which was launched in the US earlier this year, is being seen for the first time in Europe. It is specifically aimed at low-pH applications such as sports and recovery drinks.

Among other launches for the show are new additions to ADM Specialty Food Ingredients’ Arcon range of functional soy protein concentrates. These include a hybrid application technology which can lend itself to emul-

sified meat products such as sausages, cured meats and hot dogs. Specialists are also on hand to explain how soy concentrates and isolates can play a role in reducing salt content in the final product.

Staying with the soy theme, showcased ingredients with health benefits include Novasoy soy isoflavone concentrates from ADM Natural Health and Nutrition. These have been proven to benefit menopausal women. Among the other active health ingredients in the ADM portfolio are the CardioAid range of phytosterols and phytosterol esters, which have a role to play in reducing blood cholesterol levels.

Meanwhile, ADM-SIO is turning up the

heat on its range of high-melt vegetable oil flakes. With their high melting point, these are used in chewing gum, coating applications, animal feed and pharmaceuticals.

In a similar vein, the speciality oils and fats division is highlighting its portfolio of Noblee & Thörl low saturated fat products, suitable for baking, frying and confectionery applications.

Also low in saturated fats are Pura cake and pastry margarines and shortenings.

Additionally, ADM Milling is represented, along with its range of white, wholemeal and speciality flours, premixes, concentrates and other baking ingredients.

2D21

Clarity and high-quality protein nutrition in beverages

Sabater Spices invests for future Sunar Group looks over horizon Under its new name of Sabater Spices, Spanish company Ramon Sabater is emphasising its continued investment in the latest processing and ancillary systems to ensure optimum quality and service.

The company, located in Murcia, southern Spain, handles the production, processing and distribution of paprika, as well as other herbs and spices. Processes include cleaning, cutting, grinding and steam sterilisation, with sales to more than 64 countries worldwide now totalling more than 14,000 tonnes a year.

José Javier Carceller of the international sales department explained: “Our facility is equipped with the most advanced systems with regard to traceability and total control of the processes.” This gives the company a greater ability to respond to customer requirements,

says Sabater, as well as raising performance and productivity levels.

“Among these systems, it is worth mentioning the implementation of a Management and Storage System, controlling the automated plant and providing all necessary real-time information regarding storage and production,” Carceller said.

Now over a century old, the company says it can offer customers “a completely tailored product in terms of treatment, mixture and presentation”, adapted to specific needs. “We bet on the future by investing in technology and quality control systems, so strengthening our position with regard to competitors,” said Carceller.

The company says that, alongside its export presence, it is represented in the most widely respected industry associations worldwide. 2E71

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

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From being a major ingredients supplier in Turkey, Sunar Group says it is fast becoming a regional force to be reckoned with in areas as diverse as wheat flour, food-grade syrups and starches, vegetable oils and yellow fats.

Within the group, Sunar Ozlem is a manufacturer of wheat flour and animal feed, while Sunar Misir produces glucose syrup, fructose syrup and corn starch, as well as other starches and by-products for non-food uses. Elita Gida manufactures crude and refined vegetable oils, among them corn oil, sunflower oil, canola oil, soybean oil and olive oil.

Among the other group companies is Sunar Professional, which produces industrial margarines for use in pastry, puff pastry, cream, baklava, frying, cooking, confectionery and other applications. The company responsible

for fresh fruit production and sales is NÇS. Representing these various businesses on the FiE stand is Sunar Pazarlama, the overseas manufacturing and sales arm of the group.

Marketing specialist with Elita Gida ehnaz Kaygusuz said: “The group has a distinctive place among the other companies and groups operating in the agricultural industry. One of these important differences is the complementary nature of the various production plants.

This situation maximises the efficiency and competitive strength of the group companies.”

Sunar Group has Europe, as well as the Middle East, North Africa and even the Far East, within its sights, and is able to export to 50 countries worldwide. Fully Turkish owned, the group has been operating for 40 years and has more than 500 employees. 2J86

VSI says better bars are possible After 25 years in the business, Dutch food bar specialist VSI is out to prove that highly targeted nutrition, whether for weight management or sports, can be combined with the best texture and eating characteristics.

As one of Europe’s leading producers of food bars, the company is celebrating not only its 25th anniversary but also winning the Best Tasting Product Award at the Finished Product Expo in Geneva earlier this year. It says it will be presenting ‘new and exciting’ concepts at FiE, too.

Said Robert van Wanrooij of the sales department: “VSI has put a lot of R&D effort into the development of really good-tasting bars. In the past, the fact that diet bars or highprotein sports bars did not have good eating properties was of less importance. But better knowledge, new ingredients and improved processing have enabled VSI to produce bars with

really good eating characteristics.

“Nowadays, bars have become more of a lifestyle component for people aiming to eat healthily and stay in shape with sports and other activities,” said van Wanrooij. “This means that bars have developed with a number of different textures, styles and flavour combinations.”

In fact, VSI argues that consumers would hardly notice the difference between today’s lifestyle bars, fitting in with a diet or sports concept, and well known brands of candy bars – despite the reduced levels of fat.

Van Wanrooij added: “If you’re looking for a breakthrough sports bar, a delicious diet bar or a healthy snack, we can demonstrate how to combine your requirements with our extensive knowledge of designing and producing bars.”

4G105

A lactose-free decade from Valio Visitors to the Valio stand are invited to sample chocolate made with the company’s Zero Lactose whole milk powder – the latest addition to its range of lactose-free ingredients.

A decade since Finland introduced its first lactose-free dairy product, Valio still sees itself as a pioneering company in this area, and one of the few offering lactose-free milk ingredients to the food industry. Valio’s Zero Lactose technology can also be acquired under licence from the company.

The fact that lactose content is 0.1% or less, means that Valio’s skim milk and now whole milk powders are the most truly ‘lactose-free’

on the market, the company maintains. But their taste remains true-to-nature thanks to the special technology used, says Valio, and the fact that the mineral composition remains unchanged.

With demand for lactose-free products growing in Europe, Valio says that its Zero Lactose range of milk powders offers ‘unique solutions’ for a variety of food categories, from milk chocolate and ice cream to ready meals, soups and sauces. From a nutritional point of view, the company emphasises, its Zero Lactose whole milk powder (WMP) has a higher protein content than standard WMP. 3D21 the FI eUROPe daIly 2011

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FiE D3 p52:IBC 05 FC 22/11/2011 15:30 Page 52

Upgraded TAXTplus software A splash of natural colour Stable Micro Systems is putting the latest version of its Exponent texture analysis software through its paces, demonstrating the improvements to the graphical interface and the wider range of tests now available via its TAXTplus texture analyser.

The software suite now includes higher-level data analysis, results spreadsheets and autoTextural properties can be measured and analysed across a wide range of foods

matically generated charts and reports. There is also an extensive database of sample videos targeting the bakery, dairy, confectionery, meat and fruit & vegetable segments.

Users have the option of running a predefined quality control test or of configuring their own bespoke test protocols, with a flexibility that lends itself equally to new product development and ongoing quality testing environments.

Applications manager Jo Smewing said: “We are pleased to be releasing this new software, which will enable manufacturers to carry out objective assessment and repeatable testing of food ingredient and end product characteristics even more quickly and simply.” Existing customers will receive a free software upgrade.

The company is clear that texture is as important as taste to the consumer. A system such as the TAXTplus texture analyser allows objective evaluation of the impact of new ingredients and formulations on overall texture, it adds.

A battery of different probes and attachments means that textural properties can be measured and analysed across a wide range of foods, from sticky doughs to crispy biscuits.

In addition, the analyser can even assess the extensibility of cheese, the consistency of yoghurt, the firmness of fruit and the toughness of meat.

1J38

from Sensient Food Colors Sensient Food Colors is launching a new range of colours for food and beverages which, it says, for the first time allows a manufacturer to claim that the total formulation of a colouring medium is ‘natural’.

The Cardea range features colouring solutions composed of exclusively natural raw materials, says Sensient, providing the opportunity for clean-labelling and a natural positioning available nowhere else on the market.

The concept lying behind this project was the interaction between different natural components. “After screening a wide choice of ingredients, we were able to define a number of interactive natural molecules, supporting each other with their characteristic functionality,” said R&D director, Food Colours Germany, Dr Andreas Klingenberg. “This knowledge allowed us for instance to formulate emulsions which are composed of only natural components.”

The range contains only fruit and vegetable extracts and concentrates, says Sensient, such as paprika, beetroot, apple, carrot and spinach.

Klingenberg added: “Nature is a genius at providing excellent protection for valuable ingredients, and we have adopted this principle in our new Cardea portfolio.”

The colouring principles are formulated either as water or oil soluble options, says Sen-

Q&A

sient, allowing for the maximum breadth of application in food systems.

The launch of Cardea is a logical progression from the successful roll-out of its Fusion Imagine Nature brand, says the company.

Sensient Food Colors Europe is a unit of Sensient Technologies Corporation, a global supplier of colours, flavourings and fragrances headquartered in the US. 3H29 This need for innovation is a big challenge but also creates opportunities. There is growing consumer understanding of the role nutrients can play in maintaining health, as well as a strong market for vitamins, minerals and carotenoids.

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

Jacob Bauly, global marketing manager, DSM Q. What are the main challenges you face as a food business?

A. Manufacturers are looking for ingredients that cater for the latest consumer trends and, at DSM, we must move quickly to stay ahead and drive product development that meets our customers’ needs.

Innovations in food and beverage ingredients enable manufacturers to improve the end quality of their products in terms of texture, taste and flavour profile, whilst also reducing operational costs, improving efficiency and achieving sustainability goals.

52

A. FiE 2011 is all about showcasing the new products that we have developed to cater for consumer trends. For example, demand for natural and sustainable products continues to grow and we are launching a unique range of natural flavour ingredients, Maxavor. This range of products can be declared as yeast extracts and offer process flavour functionality.

The emphasis on ingredients from nature is also reflected in our health and nutrition offering, with life’sDHA, an algae-derived omega-3 product from Martek Biosciences now part of DSM. We have also unveiled the latest innovation in baking enzymes, CakeZyme, which can improve the quality and shelf life of cakes.

Q. Why should delegates visit your stand at FiE? A. We have transformed our stand into the supermarket of the future and, through this interactive and enjoyable experience, we will demonstrate how DSM is shaping the industry. Our ‘happy hour’ buffet will enable visitors to sample the taste and texture of DSM’s ingredients and nutrient-rich beverages will be on offer at our ‘healthy cocktail bar’, each corresponding to our 14 Heath Benefit solutions. With healthy vision a top consumer health concern, we will also be offering visitors the opportunity to have their eyes tested for lutein and zeaxanthin deficiency with the help of three professional athletes.

3J12/3H13 the FI eUROPe daIly 2011

FiE D3 p53:IBC 05 FC 30/11/2011 13:06 Page 53

PYC’s natural soup for slimmers Limiting unhealthy snacking is good but healthy eating and satiating with tasty and easy-to prepare solutions is better, argues Laboratoire PYC. It has launched a new soup in a cup for weight-management, which it claims contain ‘good vegetables, healthy satiating proteins and a zest of grandmother’s soup secret’.

The company says the new soup contains more than 17g of proteins per cup and more than 3g of fibres for a high satiating effect but contains only 138kcal/cup. It is made from seven 7 different vegetables, with only natural flavours. The product is described as shelf-stable and free from preservatives or artificial

Gremount for a healthy brain 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 which can, says the company, be used in milk powder, dietary supplement and other healthy products.

The company’s stand also features Gresam SAMe, derived from the amino acid methinonine and to play an important role in organ functionality. Noting that it is used in numerous biochemical reactions in tissue including the liver, joints and brain, Gremount says that it can be used in the treatment of depression, liver disease and osteoarthritis.

Gremount International was established in 1999, and focuses on speciality OEM products, securing long-term distribution agreements with leading chemical manufacturers.

4G33-19

colours. Laboratoire PYC says it has been designed for brands selling weight-management solutions through drugstores, direct sales and specialised shops.

“This product is the achievement of a one-year development,” said

Aurélie De Schuyteneer, marketing manager, Laboratoire PYC. “We wanted a product which tastes natural and reminds consumers of good traditional soups made by their grandmother.”

This culinary dimension is of

great importance for consumers controlling their weight, suggests the company. Diet programmes are easier to follow when associated with pleasant food, it argues. It is also important for consumers to go on eating real meals, with authentic flavours and without feeling deprived from pleasant moments in the day. However, in a concession to modern ‘on the go’ lifestyles, the product is ready-

made and packed in a microwavable cup. It takes only one-and-a-half minutes to prepare.

Laboratoire PYC adds that for industrial clients and distributors, the concept can be easily customised to a brand, with a cardboard packaging around the cup. This packaging also the benefit of reducing heat to the touch when carrying the cup.

4F33

Discover our Functional Systems at stand 3C7

A better world As a provider of scientific research services, Biofortis is in better position than most to deliver on that vision for a better world.

“Our vision at Merieux is really better food for better health, with the long-term vision of improving the public health through nutrition,” said Dr Michel Du Peloux, senior vice president and head of Biofortis business unit, Merieux Nutrisciences.

Du Peloux gave three reasons why.

“Firstly, we are 100% experts, dedicated to nutrition. Secondly is the level of scientific research we undertake, which is world class. For example, we have more than 1,000 patients involved in nutrition trials. We have more than 300 nutrition trials.

“Thirdly, belonging to the Merieux we are routed in biology,” said Du Peloux.

4J65 the FI eUROPe daIly 2011

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FiE D3 p54:IBC 05 FC 30/11/2011 14:57 Page 54

Easy bakery by DeutscheBack DeutscheBack, a sister company of the SternWywiol Gruppe, is showcasing bakery mixes and baking ingredients that it claims simplify the production process. The new products promise safety and reliability, reduced production costs and convenience.

On the pastries side, the German company is offering new concentrates for making sponges and muffins. The new gelatine-free stabilising systems for vegetable-based whipped cream are said to deliver excellent stability combined with a natural flavour and high whipped volume.

For bread and rolls the company is showing new products that are claimed to optimise the production process and enhance the quality of the end products â&#x20AC;&#x201C; whether soft buns or sandwich bread â&#x20AC;&#x201C; at low usage levels. The range also includes products for gluten-free baked goods and over-fermented, yeast-raised specialities. DeutscheBack says value-added potent i a l i s a l s o o f f e r e d b y i t s n e w To p B a k e wholemeal spelt mix, a 40% bakery mix for wholemeal spelt bread.

2C33

VNK and ESG collaborate to form the Herb Company The Herb Company is a new collaboration of VNK and ESG. VNK represents the Dutch production of herbs for food, feed and pharma.

ESG is a producer of culinary herbs in Europe.

Although the companies will remain independent, by joining forces, the companies say they are building market share, enabling them to â&#x20AC;&#x2DC;effectively respond, both quantitatively and qualitatively, to market demandsâ&#x20AC;&#x2122;.

The Herb Company is focusing on industrial customers in the food, feed and pharma segments. It says it has established, particularly with expanding industrial customers, that there

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According to the company this applies to volume and price, but also other aspects such as sustainability, supply chain management, transparency, authenticity, reliability and traceability. The company groups these aspects into:quality, assurance and sustainability.

With a supply of more than 3,000 tonnes of dried herbs, the Herb Company says it is one of the worldâ&#x20AC;&#x2122;s largest producers of high quality dried herbs, with cultivation and production facilities at various locations in Europe. 4C99

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Farewell to all that: Henry Dixon, chairman of the Food Ingredients Excellence Awards, receives his own award as a thank you for the time he has given to run the awards.

Under his chairmanship the Fi and Hi Excellence Awards have flourished, becoming a scheme â&#x20AC;&#x153;the industry should be justly proud ofâ&#x20AC;?.

ACT co-operates with RAPS In October, representatives of the global distributor Atlantic Chemicals Trading (ACT) and the spices and solutions supplier RAPS signed an exclusive co-operation agreement. The objective of their strategic partnership is to distribute a portfolio of specialities comprising coating products, microencapsulated ingredients, special aromas and extracts to the core target markets of soft drinks, nutrition/sport nutrition, vitamins, oral hygiene, cosmetics and animal feed industries throughout Europe.

RAPS special fluid bed technology facilitates the production of coatings that envelope and protect sensitive raw materials, premature raw material dispersion and a resultant chemical or

physical reaction are therefore prevented allowing for release in a targeted and controlled manner. An additional benefit of RAPS coating and microencapsulation technology is the colour stability and preservation of raw material quality.

CPF high-pressure spraying technology also provides a number of possibilities as, for instance, liquids can be gently microencapsulated allowing their further use as high-coverage powders. The protection and targeted release of raw materials also provides â&#x20AC;&#x2DC;huge opportunitiesâ&#x20AC;&#x2122; for other sectors such as drinks, nutrition/sports nutrition, vitamins, oral hygiene, cosmetics and animal feed, say the companies.

1H35

Geltec replaces eggs

Replacement technology specialist Fayrefield FoodTec has developed a new egg replacer in anticipation of a change in the law that is likely to raise egg prices.

The EEC Regulations to ban battery farming are less than two months away but studies suggest that there are still many manufacturers using eggs who are either unaware of, or have ignored, the implications of this legislation, says Fayrefield FoodTec. The â&#x20AC;&#x2DC;Clock is Tickingâ&#x20AC;&#x2122; initiative from the BLEP (British Lion Egg Producers) recently highlighted some disturbing facts: the legislation was announced in 1999 but in 2011 46% of egg buyers in the UK said they had not heard of any legislation involving egg production.

With likely price increases in mind, the company has launched its Geltec range of egg replacers which promises cost savings of up to 40% and quality improvements in some applications.

Fayrefield says Geltec has particular benefits for mayonnaise manufacturers, as previous attempts with egg replacers to produce a good quality mayonnaise have usually foundered due to the multi-functional benefits that egg performs in this application.

Geltec 10505 has been specifically formulated to address the textural, flavour, emulsifying and appearance requirements of mayonnaise.

Fayrefield says that customers have found that

Geltec not only replaces eggs in mayonnaise but also improves overall product acceptability.

Besides mayonnaise, Geltec can be used in a variety of other applications: baked foods such as cakes, cookies, biscuits, brioche and croissants; egg custard, ready meals and pancakes.

While bakers may be reluctant to use egg replacers after negative experiences in the past, Fayrefield says that in baking end product quality can often be improved by replacing eggs with Geltec.

Geltec is dairy-derived, clean-label, halal, kosher and suitable for vegetarians. IF63

Steve Timms, managing director, says end products can be improved by replacing eggs the FI eUROPe daIly 2011

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FiE D3 p56:IBC 05 FC 30/11/2011 15:03 Page 56

Insight into the clean-label trend National Starch Food Innovation launched its clean label starches at FiE in 1996.

Aaron K Edwards tracks the rise of clean label and asks, what does ‘clean label’ really mean?

Over the past few decades, shopping behaviour has evolved. Increasing numbers of consumers have become label critics as they grow more interested in health and wellness, provenance and sustainability. Turned off by lengthy and artificial-sounding ingredient lists, they now seek ‘clean labels’ but are not willing to compromise on taste, quality or price.

But what does ‘clean label’ mean?

National Starch has undertaken significant amounts of consumer, retailer and food company research on this subject. In the absence of an industry-wide definition, we want to help our customers tap into and benefit from the clean-label trend. Providing a proposed definition helps them do this. Our proposed definition lists three main criteria and was used by the Leatherhead research organisation in September 2010 at a dedicated clean label conference: 1 Free from food additives: remove or replace food additives 2 Simple ingredient listing: choose

Point of view recognisable ingredients that do not sound chemical or artificial 3 Minimally processed: use traditional techniques, where possible, that are understood by consumers and not perceived as artificial Initially, clean-label was a niche category. In the US, it emerged in small food companies and specialty retailers, such as Whole Foods and Trader Joe’s, while in the UK, the clean-label trend originated in privatelabel goods. As these products consistently started to win a bigger market share, big brands soon recognised that clean labels have the potential to influence long-term success.

Today, countless big brands and large retailers are reformulating recipes or launching new clean-label foods. On-pack claims such as

“From January to June 2011, 22% of food and beverage products launched globally featured ‘no additives or preservatives’, ‘natural’ or ‘organic’ claims.”

‘100% natural ingredients’, or ‘no MSG, artificial preservatives or artificial flavours’ are increasingly prevalent. What’s more, brands are investing heavily in promoting cleanlabel products, with high-profile advertising campaigns springing up across popular consumer media.

Clean label is also spreading geographically. From its origins in the UK and North America, where clean

labels are now increasingly prevalent, clean label has gradually spread across Europe as a result of consumer demand. Today, it is rapidly gathering pace in central Europe, particularly in France, Germany, Italy, Spain and the Netherlands. In France, earlier this year our consumer research – conducted by MMR Research Worldwide – revealed that ‘natural’ or ‘all natural’ is the most appealing front-

of-pack claim, and 81% of French consumers rate the ingredient list as ‘very’ or ‘quite important’ or when buying a food or drink.

Across all regions globally, the number one claim for new food product launches continues to be ‘no additives or preservatives’. From January to June 2011, 22% of food and beverage products launched globally featured ‘no additives or preservatives’, ‘natural’ or ‘organic’ claims, according to the Innova database. Clean label has either become, as in the UK and USA, or will soon become, as in Germany, France and Spain, a key claim for new products in a competitive marketplace. It must at the very least be a consideration for all products being developed.

Our research has demonstrated that globally, what matters most to consumers are the ingredients in their foods. While regional differences occur, as a general rule, if consumers had the choice, food additives and preservatives would be out and natural or unprocessed ingredients would be in.

2B31 Aaron K Edwards and Ruediger Schock, director, customer solutions and product innovation, National Starch Food Innovation/Corn Products International, lead today’s clean label conference at 11:00.

Caramelised sugar: malt replacer Crystal clear emulsions A period of intensive product development has yielded a natural caramelised sugar that is said to present a more cost-effective alternative to malt and malt extracts for delivering colour and flavour enhancement in bread.

Buisman Ingredients, the company behind the ingredient, says cost savings of between 15% and 65% can be achieved by using its new NCS 23P malt replacer.

Rising raw material costs and consumer and retailer demands are putting food producers under pressure to find cheaper ingredients that are also natural. So far, there has been no viable alternative to malt – a relatively expensive flavour and colour enhancer used in bread.

Buisman says NCS 23P changes everything – this caramelised sugar ingredient is said to be similar in flavour and colour to malt and outperform malt on baking properties and consistency.

“Naturally, the benefits of a malt replacer with significant cost-savings are only appealing when the flavour and colour functionality is equal to that of the malt and malt extracts used today,” said Hans Zijlstra, business development manager at Buisman Ingredients. “That is why we have developed a quick and effective testing method for colour and flavour measurements, the latter with the help of sensory tests by a trained panel. With the knowledge acquired

we can help every producer in stipulating the correct dosage of NCS 23P, eventually in combination with dark malt flour (DMF) to tweak the intensity of the reddish/brown colour, making it a bit darker.”

For more than 140 years Buisman Ingredients has been a partner to the food industry for the application of caramelised sugars and caramels primarily in bakery, meat, dairy and confectionery products.

E463

DairyChem doubles capacity

to be ready by January 2012.

DairyChem says it has been designed to operate with optimal efficiency as well as meet the current and future requirements with respect to GMP (Good Manufacturing Practices) and safety, health and environment.

DairyChem offers a range of natural dairy flavours, starter distillates and acidulate blends. Its solutions include adding dairy top notes, formula cost reduction and flavour enhancement. 2F19-12

US dairy flavours specialist DairyChem has embarked on the expansion of its manufacturing and research & development facility in Fishers, Indiana.

It says the expansion will result in the doubling of its flavour manufacturing capacity and the addition to the R&D laboratory will add to its flavour development and 56

application capabilities.

Daniel Church, chairman of DairyChem, said: “The investment in the R&D laboratory along with new manufacturing technologies is of significant importance as it demonstrates the continuous commitment to provide our clients with state-of-the-art ingredient technology and services.”

The enlarged facility is scheduled

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 ‘revolutionary crystal clear emulsions’ created by the company’s European business.

Unlike some other emulsions, says the company, they display no tendency to separate, and are stable for more than a year, according to calculations carried out via accelerated ageing and particle size analysis. They are also available in a wide range of concentrations. According to Roha, they are polysorbate-free, non-GM and allergen-free, marking them out from other emulsions on the market.

“To understand the importance of an emulsion, we have to appreciate

the very low dosage that is required”, spokesman Mandar Vaidya said.

“Nevertheless, final appearance, taste and mouthfeel are strongly influenced by the emulsion, and appreciated by the consumer.”

Apart from beverages, potential applications include confectionery, ice lollies, jellies, baked goods and yoghurt. The emulsions are based on beta-carotene (natural and natureidentical), lutein, paprika and apocarotens. Careful selection of ingredients is the key secret to the successful formulation of emulsions, says Roha.

The company is so proud of the clarity of Crystel’Em that it quotes an unnamed customer saying “it is so clear you can read through it”.

1B25

Chamtor earns accreditation Chamtor, a subsidiary of the agriindustrial group Siclae, has just been awarded its FSSC 22000 food safety system accreditation by Bureau Veritas.

The FSSC 22000 is the first international standard for food safety, developed specifically for the certification of the food and ingredient processing industry. It is essentially based on the food safety management standard ISO 22000, and PAS 220, the standard developed by key members of the food processing industry (Danone, Unilever, Kraft Food and

Nestlé). The FSSC is recognised by the GFSI (Global Food Safety Initiative).

Located in the bio-refinery of Bazancourt-Pomacle, France, Chamtor processes 500,000 tonnes of wheat annually into natural origin food ingredients: glucose syrups, starches, proteins and wheat germs destined for human and animal food.

The company is ISO 14001 certified for its environmental management and is engaged in the Responsible Care programme, a global chemical industry initiative. 2E65 the FI eUROPe daIly 2011

FiE D3 p58:IBC 05 FC 30/11/2011 18:26 Page 58

The day that was: yesterday at the show

The US ambassador to France and Monaco, Charles Rivkin, with his wife Susan Tolson

The stand of Barry Callebaut: the company won the Fi Excellence Awards 2011

58

the FI eUROPe daIly 2011

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