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Vitality: formulating for health & beauty Monitoring & measuring Packaging: sustainable options Flavours & colours Pulsed electric field technology Hi Europe preview Technology update: Packaging Processing Ingredients

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October 2010


OCTOBER 2010 CONTENTS

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Features 5 Editorial

The success of nutricosmetics is due to the increasingly apparent links between nutrition, health and beauty, according to DSM Nutritional Products, which kindly supplied the front cover photograph

When does reformulation to create more natural products, or lower the salt & fat content, become innovation?

8 Events

11 Industry news

A record of conferences exhibitions and other events of interest to industry professionals

Activities in support of stevia gain momentum

10 CIAA report An insight into activities planned for the CIAA Congress in Brussels in November: The European Food and Drink Industry’s Vision for 2020: People, Planet & Partnership Challenges and Opportunities for a more Competitive Industry, which will cover food for the future; health and wellbeing; and planet & environmental sustainability

16 Vitality:

14 Innovations The latest beverages to have been seen on supermarket shelves around the world

Technology updates 32 Ingredients Flavours and colours can make or break a product, and control over the use and labelling of natural or nature identical offerings is becoming increasingly strict. A look at the latest legislation and developments in the market

52 Processing New developments in fruit & vegetable processing are opening doors to new product formulations, easier cleaning, higher quality end products, greater efficiency and a competitive edge in the market place for many manufacturers

42 Hi Europe

preview

This year, for the first time, Hi Europe, the nutraceutical and functional ingredients show, will be held in Spain – in Madrid from 16-18 November

46 Packaging Optimising bottling and filling operations can reap dividends in terms of speed of throughput, and the flexibility and agility of production

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formulating for health and beauty As consumers worldwide seek out new ways to stay healthy and maintain a youthful appearance, food and beverages fortified with ingestible nutricosmetics and dietary supplements that claim to maintain beauty and radiance from the inside out are seeing increased demand

24 Monitoring & measuring Keeping the production line running smoothly and supplying information to the right departments is key to ensuring efficiency and profitability

28 Packaging: the

environmental options Selecting the best packaging option for a food or beverage product has always been a complex task and never more so than now as pressure is brought to bear on manufacturers to ensure the pack’s environmental credentials are assessed on all levels

Food safety and analysis Your practical guide to food safety, hygiene and analysis

54 Brau preview Germany will be the venue for all things brewing and beverage next month when Brau Beviale opens its doors in Nuremberg between 10-12 November

56 Safety & analysis Detection of micro-organisms, spores, bacteria, yeasts and moulds is the first step to preventing contamination and many new solutions have been developed to facilitate this

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EDITORIAL

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When does reformulation become innovation?

R

eformulation is endemic throughout the industry as manufacturers respond to increasing consumer demand for all things natural and tackle the new flavour regulation that has altered what can now be called natural on the label. According to Leatherhead Food Research’s new report on the global market for food colours (p40), demand for natural colours has increased by 35% in value over the past five years, with annual growth levels falling consistently around the double digit mark. Demand for natural flavours meanwhile has prompted the European Union to fine tune the flavours legislation to clarify the definition of natural. Although a laudable objective, the regulation has not necessarily resulted in any greater clarity for the consumer (see p32), but has forced companies to revisit their ingredients listings and reformulate with the newly defined natural flavour options. Yet, can all this reformulation activity be seen as innovation in an industry that thrives on it to stimulate the market? According to the latest communication from the EU as part of its Innovation Strategy, investment in research and development represents only 0.37% of food and drink industry output, which is far lower than in other developed countries such as the USA and Japan. “Smart innovation driven by consumer needs, is vital to stimulate further growth and employment in the food & drink sector, and prevent Europe from falling behind

white colour; and Roha’s clear emulsion technology, count? Similarly, in the salt & fat reduction arena, action includes the development by Nottingham Trent University to create SodaLo 20 - natural salt with particles that are a fraction of the size of standard salt and therefore impart a more intense salty flavour in the final product, and Armor Proteines’ special method of concentrating milk proteins to create a natural salt alternative. Fuji Oil Europe’s Redusat is a vegetable fat that has been created to provide the textural characteristics of saturated fats in order to allow formulators to create products with fewer of the unwanted fats on their labels. other manufacturing regions, where there is already a competitiveness gap,” said Jesús Serafín Pérez, CIAA president. “The Commissions’ new innovation strategy, combined with a broader industrial policy, and recently established Food Chain Effectiveness Forum, represent a major step forward in tackling these issues, and opening up real opportunities for an ‘Innovation Union’ for Europe’s food and drink industry.” However, it is not clear whether or not the figures for innovation include the myriad of reformulation activities taking place in the natural ingredients arena. Do developments such as Wild’s clear emulsion-based technology for creating a water soluble, acid-stable orange & yellow colour portfolio, or Unilever’s patented alternative for titanium dioxide as an opacifier or

These developments represent powerful innovations in an industry that is doing all it can to reformulate with healthier options, and fulfil on the needs of legislators and consumers and contribute to a healthy society for the future. Let’s hope that the newly proposed Innovation Union for Europe’s food & drink industry takes this work into account and takes action to support it as it certainly represents the bedrock of any innovation in the finished products.

Claire Rowan, Managing editor claire.rowan@foodbev.com

EDITORIAL ADVISORY BOARD Dr Michael Knowles

Karin Östergren

Dr Philip Richardson

Vice president, Global Scientific &

PhD, Scientific Co-ordinator of the

Head of Food Manufacturing

Regulatory Affairs, The Coca-Cola Company

section Sustainable Food Production,

Technologies, Campden BRI

SIK - The Swedish Institute for Food Dr J André de Barros Teixeira

and Biotechnology

The Campbell Soup Company Mrs Helen Sisson

Catherine François Director, Food Safety Programmes,

Vice president, International R&D, Dr Sebastiano Poretta

(CIES - The Food Business Forum)

President, Italian Association of Food

The Consumer Goods Forum

Technology Mella Frewen

Group technical director, Greencore Group Dr Paul Berryman

Director General, Confederation of the

Huub L.M. Lelieveld

Chief executive,

Food and Drink Industries of the EU

President, Global Harmonization Initiative

Leatherhead Food Research

(CIAA)

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October 2010. Volume 9, Issue 5 Food & Beverage International is published six times a year by FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. It is circulated to food and beverage manufacturers in Europe. For companies/organisations that are not manufacturers of food or beverage products, or located outside Europe, the subscription charge is €109 (US$179) for one year, or €218 (US$358) for two years. Cheques should be made payable to FoodBev Media Ltd, and sent to FoodBev Media Ltd, 7 Kingsmead Square, Bath BA1 2AB, UK. No items may be reproduced, copied or stored in any form,

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EVENTS

2010 October

October 27-November 3 The K Show, international trade fair for plastic and rubber, Düsseldorf, Germany. Details from Messe Düsseldorf GmbH, Postbox 10 10 06, D-40001 Düsseldorf, Germany. Tel: +49 211 456 0 01. www.k-online.de October 28-29 International Fresenius Conference - Functional Food, Frankfurt, Germany. Details from Diana Grbic, conference management, Die Akademie Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 758 96-50; Fax: +49 231 758 96-53. www.akademie-fresenius.com October 31-November 3 Pack Expo, packaging & processing innovations, Chicago, USA. Details from PMMI, 4350 North Fairfax Drive, Suite 600, Arlington, VA 22203, USA. Tel: +1 703 243 8555. www.packexpo.com

November November 3-6 First International Congress on Food Technology, Catching the Innovations in Food Science & Technology in an Evolving World, Antalya, Turkey. Details from Gida Teknolojisi Dernegi (The Association of Food Technology), Ankara University, Department of Food Engineering, Campus of Agriculture Faculty, Diskapi (06110), Ankara, Turkey. Tel: +90 312 596 1180. gida@gidadernegi.org. www.intfoodtechno2010.org November 8-11 IDF World Dairy Summit, the International Dairy Federation’s World Dairy Summit for dairy specialists and decision makers in all dairy related fields, Auckland, New Zealand. Details from the World Dairy Summit, PO Box 90-040, Auckland 8140,

8

Food & Beverage International October 2010

Click here to subscribe New Zealand. Tel: +64 9 360 1240. wds2010@tcc.co.nz. www.wds2010.com November 10-12 Food Health & Safety - annual EFFoST/EHEDG conference, covering Hygienic Design; Nutrition & Health; Food Safety; Functional Foods; and Functional Foods by-Products, Dublin, Ireland. Details from EFFoST Secretariat, PO Box 8129, 6700 EV Wageningen, The Netherlands. Tel: +44 (0) 1460 259 776. info@effost.org. www.effost.org November 10-12 Brau Beviale, international trade fair for the production and marketing of beer and soft drinks, Nürnburg, Germany. Details from NürnbergMesse, Messezentrum, 90471 Nürnberg, Germany. Tel: +49 911 86 06 0; Fax: +49 911 86 06 82 28. www.brau-beviale.de November 16-18 Hi Europe, international healthy ingredients exhibition, Madrid, Spain. Details from CMP Information, PO Box 200, 3600 AE Maarssen, The Netherlands. Tel: +31 346 559 430. www.fi-events.com November 16-19 IMHX - Inspiring Materials Handling Excellence exhibition including a special pavillion on automated handling systems suppliers, Birmingham, UK. Details from IMHZ, Quartz Publishing & Exhibitions Ltd, Armstrong House, 38 Market Square, Uxbridge, Middlesex UB8 1LH, UK. Tel: +44 (0) 01895 454 484. www.imhx.biz November 17-18 International Fresenius Conference: Organic Food, Mainz, Germany. Details from Diana Grbic, conference management, Die Akademie Fresenius, Alter Hellweg 46, 44379 Dortmund, Germany. Tel: 49 231 758 96-81; Fax: +49 231 758 96-53. www.akademie-fresenius.com

November 18-19 CIAA Congress: Challenges & Opportunities for a more Competitive Industry, will address the socio-economic and environmental challenges that are ‘top of mind’ for the industry and consumers, Brussels, Belgium. Details from the CIAA, Avenue des Arts 43, B1040 Brussels, Belgium. Tel: +32 2 514 11 11; Fax: +32 2 511 29 05. www.ciaa.eu November 19-20 Congrès de Nutrition et Santé (Nutrition & Health Congress), Brussels, Belgium. Details from Nutrimedes, Lange Dreve 8F, 8980 Zonnebeke, Belgium. Tel: +32 495 238 176. info@nutrimedes.org. www.congresnutrition.be November 22-25 Emballage, international packaging exhibition, Paris, France. Details from Ms C Glineur, communications director, Comexposium, 70 avenue du Général de Gaulle, F-92058 Paris-La Défense Cedex, France. Tel: + 33 1 76 77 13 77; Fax: +33 1 53 30 95 14. www.emballageweb.com November 23-24 Beverages Middle East (BevME) Congress, Dubai, United Arab Emirates. Details from Zenith International events, 7 Kingsmead Square, Bath BA1 2AB, UK. Tel: +44 (0) 1225 327 900. www.zenithinternational.com/ events November 25-26 International Conference on Functional Foods, Oxford, UK. Details from Ms Miriam Clegg BSc, PhD, Research Fellow, Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UK. Tel: +44 (0) 1865 484 365. mclegg@brookes.ac.uk. November 25-26 The Protein Summit, Amsterdam, The Netherlands. Details from Bridge2Food, Jan van Eijcklaan 2, 3723 BC Bilthoven,

The Netherlands. Tel: +31 30 225 2060; Fax: +31 84 832 7225. aosinga@bridge2food.com. www.bridge2food.com November 30-December 1 2nd International Forum on Food & Nutrition, Milan, Italy. Details from Barilla Centre for Food & Nutrition, via Mantova 166, 43100 Parma, Italy. info@barillacfn.com. www.barillaCFN.com

December December 1-2 European Bioplastics conference, Düsseldorf, Germany. Details from Ms Melanie Gentzik, head of communications, European Bioplastics, Marienstrasse 19/20, 10117 Berlin, Germany. Tel: +49 30 28 482 356. www.european-bioplastics.org December 1-2 Fi Vietnam, ingredients exhibition and IUFoST conference, Ho Chi Minh City, Vietnam. Details from UBMi BV, PO Box 12740, 1100 AS Amsterdam ZO, The Netherlands. Tel: +31 20 40 99 544. www.ingredientsnetwork.com December 2 Taste Trends: Ideas & inspiration for NPD, conference covering what is happening in flavours & cuisines, Leatherhead, UK. Details from Victoria Emerton, Knowledge Services Manager, Leatherhead Food International, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. Tel: +44 (0)1372 822 313. vemerton@leatherheadfood.com. www.leatherheadfood.com December 7 Baking for a Healthier Diet, seminar, Chipping Campden, UK. Details from Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK. Tel: +44 (0) 1386 842 000. Www.campden.co.uk December 7-11 International Conference on Polyphenols & Health; Action on Berries conference (7-8 December): and Phytochemicals

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EVENTS

Click here to subscribe & Health: Developing and optimising tools to support evidence and substantiate claims (December 11) conference, Harrogate, UK. Details from Nicola Peel, First Floor, Hornbeam House, Hornbeam Business Park, Hookstone Road, Harrogate HG2 8QT, UK. Tel: +44 (0)1423 855 990. www.polyphenolsandhealth.org.uk; www.euroberry.it December 7-11 Plastics & Paper in Contact with Foodstuffs conference, Berlin, Germany. Details from Ms Natalie King, Intertech Pira, Cleeve Road, Leatherhead, Surrey KT22 7RU, UK. Tel: +44 (0) 1372 802 164. www.intertechpira.com December 9 Chocolate Technology symposium and exhibition, covering themes such as ‘Processing High Viscosity Chocolate’, ‘Sustainability’ and ‘Carbon Footprint’, Solingen, Germany. Details from Zentralfachschule der Deutschen Süßwarenwirtschaft, De-Leuw-Straße 3-9, 42653 Solingen, Germany. Tel: +49 212 5961 0; Fax: +49 212 5961 61. info@zds-solingen.de. www.zds-solingen.de December 9-10 Cleaning & Disinfection of factories and processing areas conference, seminar, Chipping Campden, UK. Details from Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK. Tel: +44 (0) 1386 842 000. www.campden.co.uk December 13-14 Operator & Resident Exposure and Risk Assessment conference, Mainz, Germany. Details from Ms Sabine Mummenbrauer, Die Akademie Fresenius, alter Hellweg 46, 44379 Dortmund, Germany. Tel: +49 231 75896 82. www.akademie-fresenius.com/1768

2011 March

March 13-16 International Food Exhibition, London, UK. Details from Christopher McCuin, event director, Fresh RM, 9 Manchester Square, London, W1U 3PL, UK. Tel: +44 (0) 207 886 3016. chris.mccuin@freshrm.co.uk. www.ife.co.uk

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March 27-30 TecnoAlimentaria held alongside Alimentaria & Horexpo Lisboa, trade shows for the food & drinks industry, distribution, the hospitality channel and food technology, Lisbon, Portugal. Details from Alimentaria Exhibition, Diputació 119, 08015 Barcelona, Spain. Tel: +34 93 452 1800. www.alimentariahorexpo-lisboa.com

May May 12-18 Interpack, international processing & packaging exhibition, Düsseldorf, Germany. Details from Messe-Düsseldorf, Postfach 101006, 40001 Düsseldorf, Germany. Tel: +49 211 4560 01; www.messe-duesseldorf.de

Your event: If you have a diary event you wish to publicise, send details to the editor at: claire.rowan@foodbev.com


CIAA REPORT Click here to subscribe

www.ciaacongress2010.eu

The European Food and Drink Industry’s Vision for 2020: People, Planet & Partnership Challenges and opportunities for a more competitive industry The CIAA Congress will be held on 18 and 19 November 2010 at The Square Congress Centre in Brussels. The Congress will comprise of three panel sessions over the course of two half-days and will address the following topics: • Food for the future; • Health and wellbeing; and • Planet and environmental sustainability. The event will conclude with a wrap-up session on day 2 focusing on Trust and partnership. This year, we are delighted to confirm the line-up of four European Commissioners: • Commissioner Antonio Tajani Vice-President of the European Commission (Industry and Entrepreneurship); • Commissioner John Dalli (Health and Consumer Policy); • Commissioner Máire Geoghegan-Quinn (Research, Innovation and Science); and • Commissioner Janez Potocˇnik (Environment).

Registrations are open on the Congress website. Readers are encouraged to book their travel and hotel arrangements as soon as possible as November promises to be a busy period in central Brussels due to several Belgian Presidency events in the capital. The Gala Dinner will be held at the prestigious venue, Musées Royaux des Beaux-Arts de Belgique, which is one of the most beautiful and historical in Brussels. The Congress will also be complemented by a dynamic exhibition area, which will showcase some of the latest activities of the agri-food industry and its partners related to this year’s Congress theme. A full list of speakers together with the programme, a list of exhibitors and all the latest updates for the event can be found on the Congress website at:

www.ciaacongress2010.eu

A host of internationally renowned high-level speakers and moderators are also confirmed, including: • Ms Zeinab Badawi International News Broadcaster and Journalist; • Dr Maria Neira Gonzalez Director, Department of Public Health and Environment, WHO Global; • Mr Christophe Bouvier Regional Director, UNEP Regional Office for Europe; • Mrs Catherine Geslain-Lanéelle Executive Director, EFSA; and • Mr Tony Long Director, WWF European Policy Office.

10

Food & Beverage International October 2010

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INDUSTRY UPDATE

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Dual support for development of stevia products In preparation for the anticipated approval of the natural sweetener stevia in the EU next year, the industry has formed itself into two action groups. The International Stevia Council has been founded by Cargill, Corn Products International, GLG Life Tech Corporation, Granular, Morita Kagaku Kogyo, PureCircle Ltd, Sunwin, Sweet Green Fields, SweetLeaf Sweeteners, Verdure Sciences Europe and the Whole Earth Sweetener Company to represent the interests of those companies processing, manufacturing or marketing stevia in accordance with JECFA (Joint FAO/WHO Expert Committee on Food Additives) specifications.

The Council, which is headquartered in Belgium, will focus on the areas of safety, quality, and stakeholder education as part of its agenda to support and promote the worldwide use of stevia as a safe sweetener, and to establish a proficiency testing programme to ensure accurate analytical methods for measuring the purity of stevia extracts. Meanwhile, in Malta, the World Stevia Organisation held its first meeting at the Malta Strategies conference, where it discussed its wider objectives of advancing the practical applications of stevia in all related fields, with particular

reference to health and disease prevention, and particularly obesity and diabetes. The organisation aims to bridge the gap between stevia manufacturers and users of the sweetener; and to analyse and provide recommendations to its members, health decision makers and institutions about the latest stevia trends, uses and challenges. It proposes to encourage communication and interaction among researchers, physicians, nutritionists, industrials, food technology and strategic marketing managers through a global network. www.internationalsteviacouncil.org; www.stevia-site.com* (see sidebar)

Brewing at sea Breweries on boats may be the shape of the industry in future, according to the latest research by the innovation consultancy, Innovia Technology, working with SABMiller, which looked at four plausible business scenarios based on the current uncertainties facing the brewing industry. Cost and the availability of water and energy created the framework for the concept development and in one scenario the researchers identified a world with limited access to water

and with high energy costs. The ‘Marginal Survival’ scenario would see people migrate from areas of water shortage or turbulent weather and the solution for SABMiller was a small, mobile brewery based on a boat that would be able to travel from place to place in order to fulfil on market demand. “The descriptions are intended as food for thought rather than as blueprints for building new facilities,” said Rob Wilkinson, director of Innovia. “However, the example of the brewery on a ship is entirely feasible. It would

allow for rapid entry to new markets, especially where no infrastructure is in place. It would provide flexibility in positioning and length of stay and allow SABMiller to move with water sources, with people, with crops, or even away from severe weather, natural disasters or political instability.” ‘Energy Deprived’, ‘Water Scarce’ and ‘Plentiful Supply’ provided the backdrop for the other innovative solutions to future scenarios. www.innoviatech.com

Nanotechnology on the rise The nano-enabled food and beverage applications market is predicted to be worth tens of billions of Euros by 2015, according to a new report An introduction to food & drink nanotechnology published by the nanotechnology consultancy, BREC Solutions, and College Hill, the communications specialist. However, food and beverage still represents only a small percentage of the entire nanotechnology sector and generates only about 100 international patents per year - although the number of filed patents has shown an annual increase of over

20% for the past three years. Applications include particle encapsulation, emulsions and, in some cases, the direct use of nanoparticles. By far the fastest growing market among nanofood applications is nano-packaging, where passive and active nano-packaging solutions are designed to increase the shelf life of products as well as provide consumers with more accurate ways of evaluating product safety and freshness. www.collegehill.com; www.brec-solutions.com

For additional news and developments in the food and beverage industry click on www.foodbev.com

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In Brief PureCircle, headquartered in Kuala Lumpur, has entered into agreement with Nordzuker, of Norway, to develop and market natural, calorie-reduced sweetening products based on stevia. The new 50:50 joint venture will concentrate on the markets in central, eastern and northern Europe. And, in Germany, the Dohler Group has agreed a global strategic partnership with PureCircle to develop innovative stevia based ingredients and formulations. www.purecircle.com In the UK, nine new projects aimed at establishing the links between diet and health have been launched by a public-private partnership of three research councils: the BBSRC, EPSRC and MRC and 13 food and drink companies. The new projects, with funding of £4 million (€4.5 million), are managed by the Diet & Health Research Industry Club (DRINC) and will tackle issues such as reducing fat content; the proportion of saturated fat in food; fortification with bioactive compounds including Omega-3 and antioxidants; and increasing the dietary fibre in white bread. www.bbsrc.ac.uk Crowcon’s portable LaserMethane Detector will be used by UK retailer, Tesco, to monitor burps from cows – a major source of methane emissions globally in its dairy farms as part of a research project conducted in partnership with the University of Liverpool. www.crowcon.co.uk

October 2010 www.foodbev.com

11


INDUSTRY UPDATE

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Challenges and opportunities for global dairy industry Urbanisation, the ageing population and the growing middle class are the key factors influencing the dairy industry globally, according to the third edition of Tetra Pak’s Dairy Index.

“People don’t want to be labelled as ‘senior’ - it is better to target ‘healthy lifestyles’.”

The population over 65 is the fastest growing in all regions and this is caused by a low birth rate and longer life expectancy. By 2050, the number of over 60s will grow from 739 million now to two billion and research indicates that as people live longer so they demand healthier products.

have moved to cities by 2050,

“Vitamin & mineral consumption grows with age, so the over 50s represent a significant opportunity for dairy products with calcium, vitamins & minerals,” said Dennis Jönsson, president & CEO, Tetra Pak Group, who highlighted Alpura’s 40ytantos dairy brand with added Omega-3 for a healthy heart and other antioxidants to help avoid premature ageing, as an example of effective marketing to the older generation.

Compared to the 3.25 million people living in urban areas today, more than six million will according to Tetra Pak. “By 2013, for the first time there will be more people in China living in cities than in rural areas,” said Mr Jönsson, who pointed out that rural workers earn less than one third of urban workers’ pay and consume 1/10th of the liquid dairy products consumed by China’s urban population, which points to the potential existing in this market. “The urban population is more educated, and has a more expandable income so can afford packaged milk, fortified or flavoured milk or drinking yoghurts etc.” Although there is no milk drinking tradition in China, the country as a whole is now the world’s secondlargest consumer of liquid dairy

products by volume, and this is likely to grow as the population becomes more affluent and better educated about the health benefits of milk. This situation in China dovetails with the third mega-trend in dairy, that of an emerging middle class, which varies from market to market depending on the standards of education. “By 2030, 1.15 billion consumers will fall into the middle class, and in India, China and Brazil for example, the middle class will be 10 times higher than today by 2025,” said Mr Jönsson. “So, they will have more purchasing power. But, affordability remains key and dairies must produce the right products at the right price.” In total, Tetra Pak expects liquid milk to grow by 2.4% between 2009 and 2012, with the strongest growth expected in Asia, Latin America and China. www.tetrapak.com

Food industry confidence on the increase More than half of senior executives in global food and drink companies are more confident now than at the beginning of the year, according to a new international study of economic recovery by the law firm, Eversheds. However across all sectors, the report found that one in four senior executives is less confident now than at the beginning of the year. The Tools for Recovery report found that 38% of food and drink businesses are planning to increase their investment in research and

development during the next 12 months. This follows some tough decisions during the past 18 months, which saw 58% of food and drink businesses cutting discretionary spending and 46% making redundancies. The food & beverage industry took the lead in the positive stakes followed by the chemical & pharmaceutical sector where 42% of executives questioned were more confident; while in the global retail & wholesale sector only 4% of executives were more positive. www.eversheds.com

recommended consumption

environment, according to the

levels are also those with a lower

latest study by the Barilla Centre

environmental impact, in terms of

for Food & Nutrition (BCFN).

generation of greenhouse gases,

The Double Pyramid: Healthy food for people, sustainable

12

consumption of water resources and use of land.

food for the planet study

“While we cannot stop the

highlights that foods with higher

continuing evolution of the planet,

Food & Beverage International October 2010

National Starch Food Innovation research results from Germany and France revealed that consumers in these countries responded better to positive pack claims such as ‘natural’, ‘organic’, ‘clean label’ or ‘made with natural ingredients’ than negative claims, which are popular in the UK, such as ‘free-from additives’ or ‘without e-numbers’. In indulgent or highly processed foods, consumers in Germany and France were more willing to accept that additives may be present, but in fresher and every day products, such as sauces, dairy and beverages this was not the case. www.nationalstarch.com Unilever is to buy EVGA’s ice cream brands (amongst others, Scandal, Variete and Karabola) and distribution network in Greece. www.unilever.gr Half of British shoppers (46%) are actively looking for new groceries when shopping, according to research by the Institute of Grocery Distribution. A third of shoppers (32%) say they’ve bought a new product in the past month, which suggests that in post-recession Britain, shoppers do still have an appetite for innovation and are keen to experiment and

Healthy is environmentally-friendly A healthy diet also benefits the

In Brief

try something new. www.igd.com we have a moral duty to suggest directions and make proposals so that we can interact responsibly with it,” said Guido Barilla, chairman of the Barilla Group at the presentation of the report in Brussels at an open debate in the European Parliament. www.barillacfn.com

Barry Callebaut has developed a ‘no sugar added’ chocolate with an extract from the stevia plant. It will be launched by Belgian specialist chocolate maker, Cavalier. www.barrycallebaut.com

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New move in functional drinks This year marked the appearance in France of Nestlé’s Nesfluid drink, a new move in beverages for the company, as well as a new development in functional health drinks generally. Described as a Hydra Nutrition drink, Nesfluid is based on coconut water with whey or skimmed milk, juice, green tea, vitamins and minerals. It is available in six varieties, each formulated for specific consumer needs. The Protect

variant is designed especially for seniors and features zinc and selenium, while the Renforce variety is geared to children and contains vitamin D, calcium and phosphorous. Flavours are also appropriate to the target audience - Renforce is chocolate flavoured while Protect features pomegranate, for example. A 250ml bottle retails in major supermarkets at €1.65. (For more information, see p16)

Svelte protein drink Under the Calnaturale brand, California Natural Products has introduced in the USA a protein drink that appears to be positioned as a natural, indulgent aid to weight management. Svelte Enjoy Your Self Cappuccino Energy Protein Drink is made with organic soy milk, with organic coffee and inulin and a blend of vitamins and minerals including vitamins A, D, B12, E, B2, calcium & zinc. It is free from dairy, lactose, cholesterol and gluten. Each serving delivers 16g of natural protein and 32% of the recommended daily intake of fibre, as well as complex carbohydrates for sustained energy. It is claimed on pack to ‘help keep individuals going during busy days while also providing important nutrients’. It is packaged in a 470ml Tetra Prisma carton priced at $1.99. Also available in the range are Hello Beautiful chocolate drink, Just Your Style spiced chai, and Looking Good French vanilla drink.

Beetroot for stamina Beetroot has already received some media attention as a superfood, but some very specific properties have recently been subject to research, resulting in a novel ‘world first’ beverage. James White in the UK has launched Beet It, described as an Organic Beetroot Stamina Shot, which was apparently created in response to a report that revealed drinking beetroot juice could enhance sporting performance by 16%. The 7cl concentrated beetroot shot delivers the same amount of nitrite oxide as found in a 25cl glass of beetroot juice - the amount recommended by researchers. It is meant to be taken one to three hours before exercise to enhance sporting stamina, but can also be taken as a daily contribution to the recommended ‘five a day’ of fruits and vegetables - making this the smallest juice authorised to do so. It is made from only concentrated beetroot juice (96%) and 4% concentrated lemon juice. Each 7cl PET bottle retails at the equivalent of around €1.99.

Baobab reaches the mainstream Baobab, consumed in Africa for thousands of years, received EU approval in 2008 but has taken some time to reach the market in the form of everyday beverages. The fruit is claimed to contain six times more vitamin C than oranges and twice as much calcium as milk, which should allow for some strong health positioning in products where the pulp content is high enough. However, initial

moves seem to be focused around baobab as a flavour rather than as a functional ingredient. In Sweden, PepsiCo introduced Pepsi Max Wild Side with baobab flavour as a limited edition drink to celebrate the FIFA World Cup. It is sold in a 500ml PET bottle priced at the equivalent of around €1.30. Pepsi also introduced a baobab flavoured carbonated soft drink in Japan back in May 2010.

Calming rice drink Rice drinks are quite rare in any market, but to see one with novel functional positioning is unusual. In Spain, Soria Natural has introduced Sedactiv, an ‘active vegetal drink’ claimed to aid a good night’s sleep and help prevent anxiety. Package graphics include an image of a person sleeping. It is made from rice, with added concentrates of melissa, lime blossom and orange flower - renowned for relaxing properties. The drink is flavoured with vanilla, and is also free from cholesterol and low in fat (0.69g per 100ml) and salt. Sedactiv is sold in a pack of three 85ml bottles priced at €2.75. The company also markets Memoactiv, a rice-based drink said to aid the memory, Tensiactiv for blood pressure, and Colesactiv, anti-cholesterol. Mintel International Group Ltd, gnpd (Global New Products Database) is a web-based database capturing information on new packaged consumer goods products, including ingredients, nutritional information, pricing and packaging. The fully searchable database also includes colour photos of products, and editorial features on product trends and innovations. For further details on how the service can help you gain the competitive edge, call Mintel on Tel: +44 (0)20 7606 4533. www.gnpd.com

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Food & Beverage International October 2010

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VITALITY

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formulating for beautyfrom-within Image: © DSM

As consumers worldwide seek out new ways to stay healthy and maintain a youthful appearance, food and beverages fortified with ingestible nutricosmetics and dietary supplements that claim to maintain beauty and radiance from the inside out are seeing increased demand *By Anastasia Alieva - Euromonitor International food analyst

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uromonitor International estimates that retail sales of beauty-fromwithin food, drinks & supplements reached US$4.1 billion in 2009; with beauty supplements accounting for sales of over US$2.7 billion or 8% of the total global retail expenditure on dietary supplements. As consumers buy into the concept of ‘beauty from within’ competition is heating up between food and beverage companies on the one hand and supplement manufacturers on the other. With both sides using the same ingredients, the operative issue is

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food & beverage International October 2010

fast becoming one of delivery format. Do consumers want to achieve beauty from within via a pill or their morning yoghurt? Japan remains the largest nutricosmetics market, with beauty supplements accounting for 18% - or US$1.2 billion - of overall dietary supplement retail sales. Elsewhere in Asia, demand for nutricosmetics is also high in China, with beauty supplements commanding 13% - or US$723 million - of all dietary supplement sales.

While sales in Japan and Western Europe continue to thrive and products become increasingly sophisticated, consumer uptake elsewhere has been slower. The category remains in its infancy in many key developed markets like the USA. Due to stringent regulations, the US market is lagging behind global consumer uptake and accounts for only 2% of the global beauty supplements market. In 2009, US sales of beauty supplements accounted for less than 1% of total dietary supplement sales - or just US$63 million - less than a tenth the size of the Japanese market.

Manufacturers expand beauty-from-within offerings Interest in nutricosmetics has been growing alongside broader interest in functional foods and beverages, which has led to new products that are complementary to the traditional beauty industry. Food, drink and

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VITALITY

Click here to subscribe supplement players alike are focusing their research and development on nutraceuticals to create products that contribute to general wellbeing and enhance appearance from within. Ingredients like collagen, co-enzyme Q10, lycopene, lutein, green and white tea, aloe vera and grapeseed have all been used in such products. Age-defying antioxidants like vitamins A, C and E, selenium, zinc, antioxidant enzyme CoQ10 and phytochemicals including polyphenols and lycopene have also been among the most common antioxidants employed in functional foods and beverages as well as dietary supplements. Global retail sales of food and beverages with antioxidants totalled US$11 billion in 2009, with vitamin C being the most common functional ingredient occurring in 58% of fortified products. Co-enzyme Q10, for example, is known to reinforce skin’s natural protective barrier against environmental dangers and inhibit the enzymes that break down collagen and elastin, leading to fewer wrinkles. The USA is by far the largest and most promising market for Co-enzyme Q10 dietary supplements, accounting for 56% of global retail value sales in 2009. Japan accounts for a further 30% of sales, while Russia is the fastest growing market, although it only claims 2% of global sales. CoQ10 (with the upper safe intake limit of 1,200mg per day according to the US Council of Responsible Nutrition) is also becoming a popular ingredient in foods and drinks, and products fortified with CoQ10 accounted for 3% of global sales of food and beverages with antioxidants in 2009. Products include Svelty Piel Día y Noche yoghurt from Nestlé SA (Mexico, 2008), Glowelle from Nestlé Co and L’Oréal (US, 2008) and beauty drink Grobli Beauté with added L-carnitine, inulin and CoQ10 (Austria and Germany, 2008). The biggest European market for Co-enzyme Q10 food and beverages is Italy, where sales of juice drinks fortified with CoQ10 reached a value of US$0.8 million in 2009.

designed to be taken daily, and reportedly slows the effects of skin ageing. It is currently being sold in parts of Europe and Latin America, and is to appear in the UK.

Euromonitor International’s ingredients data showing global volume usage increasing from 26,539 tonnes in 2004 to 44,661 tonnes in 2009.

November 2009 also saw the launch of the SunPill, a supplement touted as the ‘sun defence breakthrough of the decade’. Designed to enable users to stay in the sun for twice as long as normal without burning, the pill represents a small but growing segment of ingestible sun protection products. It joins existing ‘sun protection from within’ products like Bronzage Sublime from Juvamine (with beta-carotene, vitamin C, vitamin E, zinc, selenium, copper, essential acids and gamma linolenic acid) and Innéov Solaire from Nestlé/L’Oréal (with skin probiotic).

Until now, probiotic promotion has centred mostly on intestinal health and immune system support, but as the category evolves with the latest scientific research, new positionings are emerging. One of these is skin health.

Collagen, a protein important for healthy hair, nails and skin and accounting for up to 75% of the body’s skin, bone and muscle tissue, is another popular beauty-boosting ingredient added to both skin care products and functional food and beverages. Collagen-enhanced food claims to boost the body’s natural production of collagen and promote skin rejuvenation and radiance. A number of products with collagen have been launched in recent years, including Kaiku Colageno yoghurt with collagen (Spain, 2008), Nescafé Body Partner 3in1 Coffee with collagen (Malaysia and Singapore, 2009) and Jelly Collagen Plus from Maruha Nichiro Corp, a functional cup jelly snack with added collagen (Japan, 2010).

Emerging opportunities probiotics and skin health Probiotics rank among the world’s most popular functional ingredients, with

Probiotic skin health benefits can be divided into two main areas - alleviation of eczema/dermatitis in children and beauty enhancement in adult women. It is expected that as soon as the European Food Safety Authority (EFSA) approves probiotics as a functional ingredient in infant and children’s foods, they will likely follow the same path as Omega-3, which is now being added to an estimated 95% of milk formula sold in the USA. Meanwhile, women are moving from quickfix treatments to longer-term preventative measures. They also know from gut-health positioned probiotic food marketing that positive effects should be expected within a few weeks, not hours. Probiotic dietary supplements are also employed as nutricosmetics purportedly benefiting skin health. Nestlé claims that its Innéov Solaire with Skin Probiotic, available in 12 European countries, is a breakthrough probiotic which helps protect the skin from UV rays. The company states that it is actively researching and developing new uses for probiotics, including promoting skin health and beauty. Unlike with digestive health and immunity, mainstream consumers have not yet grasped the link between probiotics

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© Euromonitor International

One of the biggest recent launches was the lycopene-containing supplement Innéov Fermeté, a joint collaboration between food giant Nestlé and global personal care player L’Oréal. Lycopene was initially marketed on the basis of its cancer-fighting properties; however, it was soon promoted as a beauty/ skin health enhancer. Innéov Fermeté is

October 2010 www.foodbev.com

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VITALITY

Click here to subscribe and skin health, but there is no reason to presume that they will not pick up on this in the future, providing manufacturers invest sufficiently in consumer education. It would probably be a good strategy to combine several skin beauty ingredients in the same product, such as antioxidants, which are already associated with anti-ageing properties. The aforementioned Innéov Solaire, for example, combines probiotics with carotenoids, which are widely known to protect the skin from sun radiation.

Western consumers remain sceptical Functional beauty foods have been very well received by consumers in Asia-Pacific, particularly Japan, where beauty and flawless skin are something of a national obsession. However, Western European consumers tend to be much more cynical. While beauty pills are gaining acceptance, it seems that some beauty foods are finding it harder to win over sceptical consumers. Even beauty yoghurts, which have been one of the favoured options for beauty food manufacturers, are not entirely safe. The failure of Danone’s Essensis in early 2009 was

proof that formats traditionally associated with healthy eating may still fail if consumers remain sceptical about their purported health benefits. However, it is worth noting that Essensis was launched in the midst of the economic slowdown when consumers were increasingly turning to economy ranges. One of the biggest challenges in convincing consumers to purchase Essensis yoghurt was that it was sold alongside many other yoghurt brands claiming health benefits of some description, but with much lower prices. In France, Essensis faced competition from products such as Activia, which, despite being more expensive than standard yoghurts, managed to become one of the best selling on the market. The key difference in the success of Activia compared to Essensis was that Activia’s advertising focused on exactly how the product claimed to work, rather than focusing on the ingredients as Essensis had done. Similar factors led to the failure of the much-hyped Dove Vitalize (dark chocolate enriched with B vitamins) and Dove Beautiful (including vitamins C and E, biotin and zinc) chocolate ranges, launched by packaged food giant Mars in the USA in February 2008.

Industry insiders feted the advent of beauty chocolate as something that consumers would accept. Despite significant investment in product promotion, including a tie-in with New York Fashion Week, and the ample marketing support of Mars, high hopes failed to materialise into actual sales and the product was withdrawn at the end of 2008. US consumers did not buy into the concept as a whole because they doubted the health benefits of chocolate, which is viewed as an indulgence and a product that runs counter to maintaining a healthy diet.

Outlook for nutraceuticals To achieve continued growth, nutraceuticals need to target countries whose economies have been more resilient to the global recession, in particular the BRIC nations. In the still booming Brazilian consumer goods market, sales of beauty supplements are currently negligible, indicating significant opportunities given the country’s obsession with beauty and cosmetic surgery. China also offers opportunities even though overall spending on dietary supplements is much lower than in neighbouring Japan (US$4 per person

Optimising delivery

18

Beauty products currently represent

for functional food applications to Incos

around 2% of the total food supplement

Cosmeceutica Industriale, which is owned

market in Italy, according to Gianluigi

by Coswell but was set-up as a separate

Maiocchi, operations manager, of Coswell,

entity in 2009. Incos is dedicated to the

which has recently introduced a range of

production of food supplements in capsules,

ready-to-drink liquid supplements under

syrups, and granulate powders in active caps

its Istituto Erboristico L’Angelica range

or monodose sachets as well as botanical

of herbal products.

extracts for health and beauty products.

“The market for cosmeceuticals is still very small, but it is growing rapidly each year,” said Mr Maiocchi.

Although it supplies to Coswell, Incos is

The new L’Angelica range includes among

“In 2009, we separated our industrial division

commercialising the Phil-O-Cap system and its extracts for other companies.

others a Detoxifying variant containing

and formed Incos, which produces the highly

artichoke, fennel, liquorice and milk

concentrated powder ingredients using its

thistle; Digestive with papaya, fermented

proprietary technology,” said Mr Maiocchi,

papaya and red orange; Antioxidant with

who explained that using the fluid bed

pomegranate, red fruits & rooibas and a

granulation process increases the solubility

Weight Control version with green tea and

of the powders. “To activate the cap simply

guarana. They feature new Active Phil-O-

screw the cap on to the bottle and push the

Caps, which keep the active ingredients

upper part to release the powder. Shake the

dry until they are dispensed.

bottle well before drinking.”

Phil-O-Cap is a brand owned by Brand International and licensed in Europe

The caps contain 2g of soluble granulate,

Food & Beverage International October 2010

which is said to be four times higher than

Coswell’s new liquid supplements are produced using powdered botanical technology from its daughter company Incos and a dispensing cap developed by Brand International a standard capsule, and are designed for use on 50cl or half litre bottles. Incos can provide around 400 different herbal extracts for use in this application. www.coswell.biz; www.incosgroup.it

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Click here to subscribe in 2009 compared to US$51 per person in Japan). India’s consumer spending on dietary supplements is even lower at less than US$0.40 per person, and there are no supplements currently with a beauty positioning.

consumer demand in Asian markets, particularly Japan, where the use of functional food/beverages and vitamins and dietary supplements is more widely accepted. www.euromonitor.com

*Euromonitor International is a global market research company covering many industries. It produces reports, custom consulting projects and an industry & consumer research database, and provides information on demographics, market sizes, industry size and market analysis.

Š Euromonitor International

Markets with strong demand for fortified and functional foods and beverages - and also high per capita spending on such products - such as Ireland (US$248 per capita), the USA and Norway (US$194 per capita each) and Australia (US$192 per capita) also have strong potential for beauty foods. Manufacturers will need to raise awareness as to how nutraceuticals work and prove their efficacy. At the same time, product claims should better explain the nature of ingredients to improve communication with consumers wanting to understand what they are ingesting. Ultimately, Western consumers will be harder to convince as they remain much more sceptical about product claims that relate to beauty. Beauty-from-within products are expected to continue to enjoy strong

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VITALITY

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Beautiful solutions in Europe

Beauty from within is a difficult area in Europe as there are no hard claims that can be made and it is down to marketing to convince consumers of the value of a product, according to Bernhard Kott, marketing, Symrise, which has done extensive work on flavours and functional ingredients. Mr Kott confirms that it is the big ingredients companies that are driving developments in the market in Europe. Fortitech, the specialist in nutritional premixes has seen an upturn in demand for premixes for beauty products from many different countries. “Premix sample requests are coming in from many different countries, but demand seems strongest within the USA and then within Europe. Manufacturers in France and Germany seem to be most eager to develop these types of products,” said

Patrick Morris, communications manager, Fortitech. “The upturn in demand is mostly from customers within the beverage and powdered drink mix categories, although lately we have seen more coming from within the dairy category. Nutrients that seem to be most popular in our premixes include collagen, CoQ10, fibre, green tea extract and lutein, just to name a few.” Dr Isabelle Frappa, global business manager at the premix specialist, DSM Nutritional Products, highlighted a growth in demand for nutricosmetics in the UK, where the market was worth around £191 million in 2009, according to Mintel. “The success of nutricosmetics is due to the increasingly apparent links between nutrition, health and beauty, with consumers embracing healthy eating as a way of improving their outward appearance and wellbeing. Beauty conscious consumers tend to be most concerned about their skin, hair and nails, as these physical aspects often mirror a person’s general wellbeing,” said Dr Frappa, who pointed to the opportunities open to formulators using nutrients such as vitamin C, zinc, copper, selenium and manganese, which have already received a positive opinion from the European Food Safety Authority (EFSA) for the claim ‘contribute to the protection of cell constituents from oxidative damage’; and iodine, biotin, niacin and vitamin A, which can ‘contribute to the maintenance of normal skin’. Skin is a key area for formulation, and already well established in Japan, the use of collagen for its beauty benefits has been on the increase elsewhere, according to Rousselot Healthy Choice, which completed several new studies on hydrolysed collagen and skin health in 2009, and worked with Innovabio to perfect an encapsulated collagen for beverage applications.

Cognis has developed a three in one beauty capsule concept using its lutein esters, vitamin E and Omega-3 ingredients

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Food & Beverage International October 2010

“In Japan, you do not need to label collagen with a claim because it is so widely known for its skin health benefits (in replacing the collagen in the skin naturally lost over time),” said Caroline BrochardGarnier, communication, Rousselot, which markets hydrolysed collagen under the Peptan brand name. “It is the first time that we have had so many new studies

Thanks to DSM for use of this photograph on the front cover.

Despite the yet small market for beautyfrom-within products and the difficulties the market poses in terms of efficacy, belief and communication, many ingredients companies have been increasing their focus on this sector with the introduction of new ingredients, product concepts, and clinical trials.

The success of nutricosmetics is due to the increasingly apparent links between nutrition, health and beauty, according to DSM Nutritional Products

and in the beauty market many big players are now looking at collagen. It is mainly large cosmetic companies that are leading, but we have also worked with Innovabio to incorporate collagen into a beverage, and have worked with large companies in Japan on Beauty Shots, Beauty Jelly Drinks, and powder sachets, dressings, tofu, and marshmallows with collagen.” Innovabio’s patent-pending, NatCaps technology has been developed for enriched collagen drinks that can help ‘upgrade your skin’ and contain Innovabio micro-encapsulated collagen, vitamin C and vitamin E among other options for beautiful skin. In Europe, the company says that the lack of large cosmetic companies leading the field is hampering growth of the market. “Nutraceutical companies distributing their products in pharmacies and food supplement stores do not achieve the most effective positioning as the nutricosmetics risk being lost in the huge offering of nutritional supplements and because customers and potential customers do not receive sufficient advice on usage,” said Stéphane Delahaye, co-founder of Innovabio, who pointed to the cosmetic giants Shiseido and Kanebo in the Asian market and Dr Perricone and Dr Murad in the USA as the market drivers. Now looking at additional clinical trials for its LycoMato lycopene complex, LycoRed already has a significant body of evidence to support the use of LycoMato for skincare and sun protection. It is working

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Click here to subscribe globally to increase the understanding of lycopene, which has been shown to reduce premature ageing and wrinkles. “LycoMato is already well established in France for beauty care, but we are now looking at more clinical research. There is a lot of interest in Spain and Brazil and we are looking to highlight LycoMato’s skin defence mechanisms,” said Udi Alroy, vice president of global marketing & sales, LycoRed. “We can already create tablets, soft gels and we are now looking at powders for beverages and chewing gum applications.” “Clinical studies have shown that nutricosmetic supplements containing carotenoids, including those found in LycO-Mato, can enhance the natural protective properties of the skin, thus helping reduce environmental stress damage. They also help maintain younger looking skin by increasing hydration, density, thickness, elasticity and smoothness,” said David Djerassi, wellness & nutricosmetic expert for LycoRed. Also targeting healthy looking skin, Frutarom has homed in on specific areas: smooth skin (wrinkle-repair, anti-inflammatory and moisturising effects); clear skin (sebum regulation and detoxification) and protected skin (collagen, damage prevention, photoprotection as well as antioxidant effects). As part of its Beauty Campaign, which

it discussed during Vitafoods, Frutarom demonstrated extracts such as Collactive, green tea; Superberry 6000 fruit, birch leaf and Agnus castus and LinumLife flax lignans. Weight management was covered by Frutarom’s green mate leaf extract, Finomate and finugreek fibre FenuLife, as well as extracts of green coffee bean and algae; and a new oral probiotic bacteria BLIS K12 was demonstrated for its effects on ear, nose and throat health as part of Frutarom’s immune support offering. ‘Consumers want to feel good and look good both now and as they grow older. They know about the links between what we eat, our health and our physical appearance and so the market for ‘beautyfrom-within’ products promises to grow vigorously in years to come’, states Cognis Nutrition & Health, which launched its new Newtrition strategy at Vitafoods. As part of Frutarom’s Beauty Campaign helps formulators to create products for clear skin, protected skin and smooth skin among other things

the Newtrition strategy, Cognis is focusing on four well-being benefits, which it has identified as offering the greatest potential in the nutrition and health sector: vitality, protection, inner balance and beauty. To fulfil on demand for beauty-from-within solutions, it presented its ‘3 in 1 beauty’ - three beauty ingredients (Xangold natural lutein esters; Covitol natural-sourced vitamin E; and Omevital Omega-3 fatty acids) in one shell capsule, produced by Swiss Caps. Cognis’ ‘Shape Up’ concept, which was produced in partnership with

Sanomed, delivers Tonalin CLA in a multifruit flavoured, 25ml ampoule and targets active and body conscious consumers looking keep beautifully slim and healthy. www.vitafoods.eu.com; www.symrise.com; www.fortitech.com; www.dsm.com; www.rousselot.com; www.innovabio.com; www.lycored.com; www.frutarom.com; www.cognis.com

Nestle’s Nesfluid offers rehydration

22

In France, novel nutrient beverages from Nestlé are attracting attention in the ambient juice aisle.

of lactoserum and coconut water, which are said to aid the absorption of the other nutrients into the body.

The result of two years of research, Nestlé’s new Nesfluid range comes in six variants: Renforce, Vitalise, Rayonne, Equilibre, Body, and Protect, and is adapted to meet different needs and provide rehydration properties. They are based on the naturally hydrating fluids

Vitalise contains vitamin C & guarana; Radiance (Rayonne) contains red fruits & polyphenols; and Equilibrium contains lemon

Food & Beverage International October 2010

and vitamin C; while Body contains green tea, green coffee & pineapple; and Reinforce (Renforce) contains vitamin D, calcium and phosphose.

Nestlé has produced hydrating beverages that appeal to those looking for radiance, vitality, and equilibrium among other benefits They are designed to appeal to women, seniors, young males and children. They are

low in sugar and have a shelf life of six months. www.nesfluid.fr

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PROCESS CONTROL

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Monitoring & measuring Controlling operations within the processing environment and linking information into management systems allows companies to understand exactly what is happening at any time and to calculate the optimum performance of the plant, as well as reduce their losses. A look at what’s new in monitoring & measuring from instrumentation on the plant form to management information systems By Claire Rowan - managing editor

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ireless and digital technology, software to link enterprise resource planning (ERP) solutions with the plant floor, trend management solutions, data handling, fluid control and flow metering are all areas that can make a difference to the business. “By adopting technologies manufacturers can cut their wastage of raw material, tighten control, reduce human error, and ensure more consistent production,” said Mark Daniels, field business leader, architecture and software, Rockwell Automation, which has recently added

Wireless technology can help companies to extract the rich diagnostics available from monitoring devices on the line by by-passing legacy PLC systems that are not equipped to handle the data

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Food & Beverage International October 2010

Digital Blending to its suite of industry solutions. “The more automated processes become the more controllable they are.” The digital blending solution controls the metering of ingredients according to volume or material characteristics. For bread dough, for example, one of the critical parameters is how much energy to apply to knead the dough and this can change according to the characteristics of the flour, the moisture in the air on the day etc. “Transducers measure the humidity and feed back the information constantly. The digital blending solution measures the attributes and characteristics of the raw materials and effectively models the process to control the dosing of the ingredients and the amount of energy required to ensure consistent dough quality. It will measure and record the characteristics of the dough constantly during the process so that dosing can be altered accordingly,” said Mr Daniels, who highlighted the increasingly important role of modelling. “If you want to measure a variable in a process and you cannot use a physical transducer to do it then it is possible to look at smart modelling, where you take the seven or eight variables that you can measure and then model a pseudo value for the one you cannot measure.” Although modelling is traditionally used in heavy industry, it has a growing role to play in food plants where stringent cleaning

By adopting technologies manufacturers can cut their wastage of raw material, tighten control, reduce human error, and ensure more consistent production, according to Rockwell Automation

regimes or complex processing can restrict the measuring options; and where manufacturers are looking increasingly at controlling all parameters even those not measured in the past. Rockwell’s Pavilion Technologies division has already applied mathematical modelling to the drying of milk powder and other drying applications where a powder with too much moisture would be rejected, but a powder that was too dry would contain too much product and therefore result in greater giveaway. And, reduction in giveaway & wastage are key and are driving the use of technology. According to Siemens, wireless technology could provide some benefits in applications where additional information is required to help optimise processes. “Wireless technology is still in its infancy in the food industry, but some companies are looking at retrofitting wireless adapters to existing systems in order to get more out of them,” said Mark McCormick, product manager - industrial communications, Siemens Industry Automation & Drive Technologies, who explained how some companies have invested in the latest measuring instruments that then have to pass through a legacy system that is not equipped to process all the data that the instrument can potentially offer. “Sometimes an existing PLC cannot pass on the extra rich diagnostics available, so companies will retrofit a Siemens’ wirelessHART adapter that will bypass the PLC and wirelessly

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PROCESS CONTROL

Click here to subscribe access the valuable process data from the instrument.” Apart from the up and coming wireless technologies, Siemens offers a myriad of other measuring and monitoring options and has recently worked with United Canadian Malt Ltd (UCML) in Canada to measure the wort levels in its silos. Wort is an aqueous extract of the mashing process where starches are mixed with hot water, molecules and enzymes, converting them into fermentable sugars that are used in the brewing industry. High temperatures, excessive steam and foam are all generated during the fermentation process, which all make it one of the most challenging to measure. Siemens’ Sitrans LG200 Guided Wave Radar was selected for the application as it offers reliable level and interface measurement even in liquids with corrosive vapours, foam, steam, high viscosity, surface agitation, high fill/empty rates, or varying density. The Sitrans LG200 unit was configured remotely via digital HART communications over a two-wire, 4 to 20 mA output signal, using Simatic PDM software, which features a ‘quick start’ set-up for all the major instrument parameters. The LG200 also featured a flexible, single cable probe, which has overcome the issue of limited headroom in the silo as the cable probe can be coiled into a small loop and installed within the restricted space. The unit is connected to a remote display at an operator’s station for convenient remote monitoring of the wort levels. “The Sitrans LG200 provides accurate data to improve our overall profitability,” said Monte Smith, general manager at UCML, which had tried other devices that were unable to withstand the harsh conditions in the wort tanks.

United Canadian Malt Ltd has installed a Siemens’ Sitrans LG200 Guided Wave Radar unit to measure the wort levels in its wort silos

Liquid measurement Measuring and monitoring the level and flow of liquid continues to be an area for significant investment, and Titan has just completed extensive research in collaboration with Cranfield University to develop its new Atrato, high accuracy, low cost ultrasonic flowmeter for small bore flow metering. The Atrato is capable of monitoring flow over a range of 200:1 and has an accuracy of better than +/-1.5%. Thanks to patented technology, it can handle flows from laminar to turbulent. The Atrato uses a ‘time of flight’ measurement system that passes a signal along the pipe with the flow, and back up the pipe against the

Increases performance Copa-Data has launched a new version of its HMI/SCADA software, zenon to give users additional communication options, improved user friendliness, more efficient engineering and increased performance. Used for process visualisation, machine operation (HMI) and as a control system (SCADA), zenon offers full compatibility from the terminal to the control room and a high level of security. According to Copa-Data, with the new zenon 6.51 it is even easier to connect processes directly to the business area of operations.

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The integrated zenon SAP Interface makes bi-directional communication possible between zenon and SAP ERP; and with the help of wizards and without the need for programming, users can now connect their process variables to any functional module in SAP ERP that they wish. The new zenon has an extended trend module (ETM), which helps manufacturers to spot deviations early on and to intervene rapidly. Improvements to the data handling also mean that the trend display has faster loading times. www.copadata.com/zenon651

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PROCESS CONTROL

Click here to subscribe flow - with the difference in these signals producing the flow rate. According to Titan, until now, this technology has been considered expensive and sometimes inaccurate, however, it now believes that Atrato’s fully symmetrical, concentric signals coupled with the ability to achieve desired timing accuracies overcome these hurdles. As the Atrato technology is largely immune to viscosity, it is even more appealing, according to Titan.

Titan has worked with Cranfield University to develop its new Atrato, high, accuracy, low cost ultrasonic flowmeter for small bore flow metering

“Fundamentally, I believe that the future of flow measurement is going to be ultrasonic or coriolis. They are the only two long-term viable technologies because they are not intrusive,” said Trevor Forster, the founder of Titan. According to Professor Mike Sanderson, Emeritus Professor of Fluid Instrumentation at Cranfield University: “The Atrato’s clean bore construction makes it ideal for hygienic applications. The use of low frequency ultrasound and advanced signal processing to interrogate the flow ensures that the flowmeter provides high accuracy over a wide range.” Bürkert Fluid Control Systems specialises in the area of instrumentation and offers solutions for multi-point as well as single point measuring of conductivity, pH and ORP (oxidation reduction potential) in tanks as well as pipework. The company has recently introduced several new solutions within its ELEMENT series, which encompasses the entire family of Burkert solutions, including controllers, valves,

Burkert’s digital flow transmitters have been updated to optimise monitoring of flow, pH/ORP and conductivity positioners and sensors, and brings them all together in an attractive, stainless steel housing. The ELEMENT sensor series covers analytical transmitters and digital flowmeters. Specifically to improve the offerings in the area of solutions for control loops and dosing, Bürkert has introduced a multichannel transmitter/controller called the multiCELL that allows the direct connection of flow and analytical sensors. In addition

ADVERTORIAL

Materials handling shows a measured improvement

W

hen Danish food service company Catering Engros received a suggestion from their forklift supplier - Toyota Material Handling Denmark (TMHDK) - about a solution that could dramatically reduce their handling costs, finance director Niels Peter Habekost wanted to know more. A food wholesaler supplying hotels, restaurants, cafés and public institutions, Catering Engros has an annual turnover of 1.4 billion DKK. “We handle 70,000 packages a day from our two main distribution centres in Middelfart and Hvidovre, as well as from three other sites, and employ approximately 400 people,” Habekost expained. “We have 100 distribution vehicles, travelling throughout Denmark every day. “We use forklift trucks to receive and store goods. We use specialised trucks for order picking, which is a large part of our work. Our forklifts are used in ambient, chilled and cold stores, and we operate 24/7 so it is vital that our forklifts are reliable and efficient.”

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Food & Beverage International October 2010

What Toyota Material Handling was proposing was not a new truck range but Toyota I_Site - a unique combination of technology, information, expertise and support that helps its customers manage the materials handling issues they face every day. Toyota I_Site uses data from Toyota Material Handling’s service database together with information taken directly from users truck fleets using the latest wireless technology. TMHDK fleet experts then work with the customer to analyse this wealth of information into practical solutions that deliver valuable cost savings, improved productivity levels and higher safety standards across their whole fleet. Catering Engros IT co-ordinator Martin Drud Nielsen continued: “We have been running Toyota I_Site since January 1st, 2010. Our motivation was to improve cost control and reporting. Our entire forklift fleet - about 200 trucks - is now equipped with the Toyota I_Site onboard wireless system and our 250 operators are all willingly participating. “TMHDK recommended the solution to us and, as we were so satisfied with them as a

supplier, we decided we should implement it. Our expectations were that we could achieve savings and throughout 2010 we have already saved around 300,000 DKK just in damage costs to our trucks. This corresponds to a reduction of 33% compared to the same period in 2009. Toyota I_Site has given us the information we need to monitor driving behaviour and intervene as needed, and in response our truck drivers have improved the way they drive.” For more information on Toyota I_Site, visit www.toyota-forklifts.eu

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PROCESS CONTROL

Click here to subscribe to its transmitter functions the multiCELL provides for different types of sensors, extensive functionality is also possible for all process/measurement values. One of the key benefits of the multiCELL solution is its ability to handle multiple different sensors in the one device - it is possible to connect up to eight sensors of different types like flow, conductivity, pH/ORP in any combination to one multiCELL, which includes data logging for storing the information on an SD memory card.

Manufacturing Execution System Monitoring & measuring within a total Manufacturing Execution System (MES) has been the outcome of recent development work at the packaging specialist Gerhard Schubert, which said that as MES is known to boost efficiency by between seven and 10%, it was a logical step for the company. “Given the transformation taking place in the production world, the next logical step was to look beyond the confines of our own systems in terms of data management and control engineering,” said Ralf Schubert, which completed the database for its own MES system in 2009. A control station features an integrated quality monitoring facility for the continuous acquisition, evaluation and archiving of process and quality data. With the aid of scanners set-up in the production process, early escalation is possible if there is a deterioration in quality, for example. In particular, the Schubert MES solution has a vision system developed for use in picker

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Schubert has developed a dedicated Manufacturing Execution System for monitoring & controlling the packaging line

lines, which works over a width of up to 160cm. “The system provides continuous data on the availability and output of the line and on the quality it produces,” said Mr Schubert. “Take the example of confectionery:

he has no access to information about how many biscuits have been wasted and why. The Schubert line control station will be able to report that of 3% losses, 1% of biscuits were too big and 2% were positioned too closely together.”

because the production process itself

It is precisely such information obtained from

is almost devoid of personnel, any

the different monitoring & measuring devices,

deterioration of quality is often not noticed until the packaging line. By the time the alarm has been sounded, 20 minutes’ worth of rejects can have been produced. An automatic monitoring system will intervene far earlier, providing information on where the weak spot is. However, although the shift manager reports the totality of faults,

and process data that is so critical and it is the bridge between the monitoring and vital control of the process that makes the difference in efficiency and loss reduction. www.rockwellautomation.com; www.burkert.com; www.siemens.com; www.atratoflowmeters.com; www.gerhard-schubert.com

October 2010 www.foodbev.com

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SUSTAINABLE PACKAGING

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assessing its environmental credentials Selecting the best packaging option for a food or beverage product has always been a complex task and never more so than now as pressure is brought to bear on manufacturers to ensure the pack’s environmental credentials are assessed on all levels By Claire Rowan, managing editor

F

inding the balance between underpackaging and over-packaging, as well as the right packaging material for a particular product involves extensive research and there is no simple solution that fits all. As the recent Biodegradable and Compostable Packaging Materials for Foodstuffs report from Campden BRI highlights: ‘A few years ago, it was perceived that biodegradable plastics were the only sustainable option and that they would replace all conventional packaging materials. Nowadays sustainability is perceived in a different way, and biodegradable plastics have become only one of many alternatives to achieve sustainability.’

Retailers, which - with legislators - remain the key drivers of sustainability agendas, are looking at the fuller impact of packs. Sainsbury’s in the UK, which was facing fines for its overuse of packaging on a beef roasting joint recently, has ditched boxes for its cereals and swapped bags for the cartons or bottles used for its full range of milk products following bumper sales of its semi-skimmed milk in bags. “This is the biggest change to occur to the nation’s shopping habits for at least a decade,” said Emma Metcalf King, Sainsbury’s senior dairy buyer of the quantum shift to plastic milk bags, which the supermarket says will use 75% less packaging than standard plastic bottles making the cost of a bag of milk 6p (€0.07) less than an equivalent two pint (2 litre) plastic bottle in store. With a target to cut its packaging by a third by 2015, Sainsbury is aggressively pursuing the reduction route

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food & beverage International October 2010

and says that its switch to bags instead of boxes for cereals will save 165 tonnes of packaging every year. “It will also reduce our packaging costs, enabling us to keep these cereals at low prices. As such, customers’ wallets win, and the environment wins too,” said Stuart Lendrum, Sainsbury’s head of packaging, who has also masterminded a switch to PET for wine, and to cartons for chopped tomatoes. Environmental packaging by its very nature does not exist - bar the egg or coconut shell - but the move to finding more sustainable, less damaging packaging options and reducing the quantity of packaging is forcing manufacturers to think - excuse the pun outside the box! In order to help companies, The Consumer Goods Forum’s Global Packaging Project ‘addresses the need in the industry for a common language to enable intelligent and informed discussion.’ It has already established the ‘principles of sustainability’, ‘how packaging can contribute to

improving sustainability’, and a measurement system including ‘indicators and metrics for packaging and sustainability’. Currently in its pilot phase with 25 companies to evaluate the practical implementation of the framework and measurement systems developed, the Project has identified 52 indicators including; packaging weight, total material input, packaging landfill rate, resource depletion, and cumulative energy demand among others. The Framework extends to cover issues such as forced or compulsory labour, product safety and freshwater ecotoxicity potential (see table). For each of these indicators a definition has been provided that also gives guidance on what and where to measure (a constantly evolving version of this measurement system is available at: globalpackaging.mycgforum.com). Helpful information such as the contact details of the Water Footprint Network Website (www. waterfootprint.org) are given as well as the European Organisation for Packaging & the Environment (www.europen.be); and The EU Eco-Management & Audit Scheme (EMAS) (http://ec.europa.eu/environment/emas/ index_en.htm), among others. A summary of the results of the initial pilot programme will be published in

Limagrain Céréales Ingrédients’ second generation Biolice bioplastic, made from whole cereal grains, is designed to be more transparent and less permeable to oxygen yet stiffer and more tear-resistant than before

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SUSTAINABLE PACKAGING

Click here to subscribe Environmental Packaging weight

Total material input

Packaging weight reduction

Packaging to product weight ratio

Material waste

Virgin material content

Recycled content

Renewable content

Chain of custody

Toxicants concentration

Water used from stressed resources

EMS use

Energy audits

Packaging recycling rate

Selling unit cube efficiency

Transport packaging cube efficiency

Packaging composting rate

Packaging reuse rate

Packaging energy recovery rate

Packaging landfill rate

Life Cycle Indicators Cumulative energy demand

Cumulative energy demand renewable Water consumption

Land occupation

Climate change

Ozone depletion

Toxicity (cancer)

Toxicity (non cancer)

Particulate emissions

Ionizing radiation (human)

Photochemical ozone creation potential

Acidification potential

Eutrophication potential

Freshwater ecotoxicity potential

Resource depletion

Packaged product wastage

Life cycle embodied energy protection

Packaging service value

Product safety

Packaged product shelf life

End-of-life communications

Community investment

Child labour

Forced or compulsory labour

Freedom of association and/or collective

Discrimination

Excessive working hours

Remuneration

Occupational health

Safety performance

Economic Total cost of packaging

Social

Responsible work place practices The Consumer Goods Forums’ Global Packaging Project team has identified 52 indicators, covering the environmental, economic and social pillars of sustainability. (Table taken from the Global Packaging Project by The Consumer Goods Forum)

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SUSTAINABLE PACKAGING

Click here to subscribe November and this will be followed by an implementation programme designed to support companies in embedding the principles into their daily business activity.’

even less energy for its production; and has said that by fuelling part of its own processes with wind energy it has produced a material with negative greenhouse gas emissions.

In the USA, where there is still plenty of space for landfill but dwindling supplies of oil, the environmental emphasis is on using materials from renewable sources. In Europe & Japan, where landfill space is rapidly running out, more importance is given to the reduction of any packaging materials used (biodegradable materials are positively received although not actively promoted, apart from in Germany where biodegradable bottles are exempt from the compulsory deposit for single-use containers), according to Campden BRI’s report, which outlines the current state of development of biodegradable food packaging highlighting both its strengths and weaknesses, giving examples of recent applications and current innovations in the field.

Despite the challenge in LCA including end use handling, and historically the cost of bioplastics, many companies are turning to it as a solution, and the market is growing. Figures provided by the European Bioplastics Association demonstrate the increase in production figures that have risen from 20,000 and 262,000 tonnes in 1995 and 2007 respectively up to the 1,502,000 tonnes predicted for 2011. Volume demand has been pushed by companies such as CocaCola, which led the march last year with the introduction of its PET PlantBottle, 30% of which consists of sugar- and molasses-based materials; followed by Volvic, which has just introduced its greener bottle made from 20% sugarcane waste blended with PET.

‘There is a vast array of materials whose properties and potential applications are still being investigated; and if their production can be scaled up, they may revolutionise the food packaging sector,’ states the report. ‘However, there are also negative aspects associated with the recent plethora of biodegradable materials. In addition to the fear that crops for plastic will displace crops for food, leading to a shortage of food, and the controversy surrounding the use of GM crops to produce plastic, the problem of correctly disposing of them is significant. So far, no country has promoted a way of disposing of biodegradable packaging, relying instead on consumers’ environmental awareness’. As with all packaging materials that are hoping to assert their position in the environmentally more-friendly tables, bioplastics from renewable resources whether biodegradable and compostable or not (NB bioplastics are based on renewable resources, but are neither compostable nor biodegradable unless certified as such) - also have to take the Life Cycle Analysis (LCA) approach and consider other environmental parameters such as the amount of fossil fuel required to create the materials in the first place. According to Campden, companies such as NatureWorks (owned by Cargill) has already responded by presenting LCA data that suggests that its products are obtained using less energy than is needed for conventional plastic materials. The company has since introduced a new generation of PLA, which is said to require

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Food & Beverage International October 2010

PepsiCo’s Frito-Lay division opted for a full 100% compostable bag made from plant-based polylactic acid (PLA) for its SunChips brand of potato chips; and Liquid Planet has released a 100% organic tea packed in single serve, fully biodegradable and compostable sachets. Sainsbury’s has worked with Innovia Films and Novamont on its biodegradable packaging from renewable resources for its fruit, vegetables and prepared salads; and Asda is taking its lead from its US parent company Wal-Mart, and is using PLA for fresh-cut fruit, herbs, strawberries and sprouts. Marks & Spencer

Volvic, which has just introduced its greener bottle made from 20% sugarcane waste blended with PET is using NatureWorks’ and Plantic’s materials to package some of its products and developments are continuing in this dynamic area. Performance is key for any packaging and developments in bioplastic materials are constantly addressing this. Biome Bioplastics Ltd, Stanelco’s bioplastics division, has recently introduced a new range of high temperature bioplastics that have a softening point greater than 90°C in both dry and wet conditions. BiomeHT 90 exceeds the performance of alternatives by 20-30°C, according to Biome, which is marketing it for use in injection mouldings and sheet/ thermoforming applications. For deep freeze applications, DKuR Plastics Corp has developed a film based on its

Optimum packaging: The Innventia AB model shows that the environmental consequences of product losses caused by excessive packaging reduction are far greater than guaranteeing adequate protection through an incremental excess of packaging. Diagram taken from the Global Packaging Project by The Consumer Goods Forum

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SUSTAINABLE PACKAGING

Click here to subscribe Bio-Flex range of compostable biofilms, which has high impact strength. To obtain the film properties required for deep freeze packaging, a three layer system made from Bio-Flex F2110, Bio-Flex A 4100 CL, and Bio-Flex F 2110 can be used. This combination creates a film with an appealing gloss surface together with great strength and chemical resistance as well as good barrier properties. Biopack Environmental Solutions has recently completed trials for the use of its moisture, grease and water resistant trays, or coated trays, in frozen food or ready meals, fresh and frozen meat, cut fruit and vegetables, baked goods as well as seafood applications. Its packaging technology draws on a water-based spray coating technique, which provides the additional performance without affecting the material’s compostability or biodegradability.

or more of the petroleum content used in traditional plastic resins without impinging on foodstuffs as their raw material, according to Cereplast. However wonderful the material, any new developments have to be assessed using a LCA approach and despite the coverage of bioplastics here, the best solution remains to reduce the packaging materials used as long as the product remains fully protected throughout its shelf life. There is no straight answer to the question ‘which pack is the most environmentally friendly?’, but the unceasing work being done by suppliers

and manufacturers alike to improve their overall environmental impact wherever possible will surely bring benefits to the industry and society as a whole over time. www.campden.co.uk; www.natureworksllc.com; www.theconsumergoodsforum.com; www.european-bioplastics.org; www.cereplast.com; www.materbi.com; www.sunchemical.com; www.fkur.com; www.plantic.com; www.innoviafilms.com; www.ultimate-packaging.co.uk; www.biomebioplastics.com; www.lci.limagrain.com

Ultimate Packaging, Innovia Films and Sun Chemical have worked together on the development of Ultigreen - a biodegradable and home compostable printed laminate for the food industry. “Until now, only a small coverage of standard inks could be used to enable products to be rated biodegradable. The new Sun Chemical hybrid biodegradable inks allow total print coverage on food packs and the biodegradable adhesive applied to bond the two Innovia materials (used in the laminate) means that this product can be classed as being made from totally biodegradable components,” said Derek Gibson, technical manager, Ultimate Packaging. Limagrain Céréales Ingrédients has launched its second generation Biolice bioplastic, which is more transparent and less permeable to oxygen yet stiffer and more tear-resistant. Biolice 50C is made from whole cereal grains from a number of Limagrain corn varieties. Cereplast is currently near a commercial breakthrough with its algaebased resins. Cereplast Algae Plastics will be available commercially by the end of this year and have the potential to replace 50% Last year, Coca-Cola launched its PET PlantBottle 30% of which consists of sugar- and molasses-based materials

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INGREDIENTS

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A Flavour of the new Legislation The new European Regulation (EC) N° 1334 on flavourings & certain food ingredients with flavouring properties for use in and on foodstuffs (hereinafter referred to as ‘the Regulation’) was adopted on 16 December, 2008, entered into force on 20 January 2009 and will apply as of 20 January 2011. The European Flavour Association* reports

recognised in the flavour or taste of the food. For example, a product with an overall flavour profile of banana that contained no banana but was flavoured using 100% strawberry, would carry a ‘Natural Flavouring’ label.

A

natural flavourings and (3) natural flavourings.

s from the application date of 20 January, 2011, the new EU flavour Regulation repeals Council Directive 88/388/EEC of 22 June 1988 relating to flavourings for use in foodstuffs and to source materials for their production (hereinafter referred to as ‘the Directive’); and introduces significant changes in the legislative framework governing the use of flavourings within the European Union. First of all, the scope of the Regulation has been extended compared to the scope of the Directive through the inclusion of ‘food ingredients with flavouring properties’. These ingredients contribute most to the presence in food of certain naturally occurring undesirable substances (commonly known as Biologically Active Principles or BAPs). On consideration of the diverging practices of the Member States in applying maximum levels for these undesirable substances under the umbrella of the Directive, the European Legislator deemed it necessary to include them in the Regulation. Annex III now lays down as a general rule (however with exceptions) that maximum levels apply to the total number

of BAPs in a foodstuff. According to the Regulation the risk management of BAPs is based upon the major contributor approach, i.e. maximum levels are established for the presence of these substances only in those categories of foods which contribute most to the human intake of these substances. Besides this, the new Regulation provides a set of new and/or modified definitions in the context of flavouring categories and manufacturing processes. In this context it is worth mentioning that in the future no distinction will be made between natureidentical and artificial flavouring substances, both of which will be regarded as flavouring substances. Furthermore, the legislator introduced a distinction between source materials considered as food and non-food; with flavourings produced from non-food source materials requiring evaluation by the European Food Safety Authority (EFSA) and being included on a so-called Community List (see below). The Regulation sets new labelling requirements both for flavouring manufacturers and (final) food manufacturers.

Natural Henceforth the term natural may only be used for flavourings - the flavouring part of which contains exclusively natural flavouring substances or flavouring preparations. In addition, the source material of the flavourings must be labelled whenever this information is relevant for the final consumer, i.e. except when the source materials referred to would not be

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Food & Beverage International October 2010

Article 16 sets a clear distinction between the following sales descriptions, (1) natural X flavouring (‘X’ being the source material, e.g. strawberry), (2) natural X flavouring with other

Natural X flavouring According to the legislator, the first sales description option may only be used if the flavouring component has been obtained exclusively or at least 95% from the named source (e.g. strawberry); in the latter case the other maximum 5% (from other sources) should only be used to adjust natural variations in the flavour-profile to ensure a consistent quality and/or to introduce special notes to the flavouring. This rule replaces the existing 90%/10% rule.

Natural X flavouring with other natural flavourings By contrast flavourings falling under the second sales description option do not comply with the above described 95/5Rule; nevertheless a reference to the source material can be made as long as the flavour of the source material can be easily recognised.

Natural flavourings The third sales description option can only be used where the flavouring component is derived from different source materials and where a reference to them would not reflect their flavour or taste. (See the additional note above referring to the banana product based on strawberry).

Community List Finally, under the Regulation, a Community List will be established for those flavourings

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INGREDIENTS

Click here to subscribe and source materials for which the Regulation requires an evaluation and approval from EFSA (See Article 9). The Community List (Annex I of the Regulation) will inter alia cover, flavouring substances, so called other flavourings (e.g. Rum Ether) as well as flavourings from certain flavouring categories when obtained from nonfood sources. According to Article 10 of the Regulation only flavourings and source materials included in the Community List may be placed on the market. Contrary to the major portion of provisions of the Regulation, Article 10 will not apply as from 20.01.2011, but, according to Article 30, it will apply 18 months after the date of application of the Community List.

*The European Flavour Association (formerly the European Flavour & Fragrance Association) changed its scope to focus only on flavourings in 2009. Its members are flavouring companies that manufacture or blend flavours within the countries of the European Economic Area, comprising national associations from across the European Union, the European Free Trade Association (EFTA) as well as those countries that have applied for EU-membership. It’s role is to: • To promote and support a consistent European-wide strategy on flavour issues; • To monitor flavour-related EU legislation; • To stimulate, co-ordinate and monitor best practice in regulatory, safety, technical and scientific issues; • To create networks and alliances with other European Associations; • To co-ordinate approved European work streams and projects; • To provide co-ordination and communication between members. www.effa.eu

Categories & comment By Barry Welch, technical manager for Kerry Ingredients & Flavours The new Regulation establishes six categories of ‘flavourings’: Flavouring Substances; Flavouring Preparations; Thermal Process Flavourings; Smoke Flavourings; Flavour Precursors; and Other Flavourings. Under the old Directive, Flavouring Substances were subdivided into Natural Flavouring Substances, Nature Identical Flavouring Substances and Artificial Flavouring Substances. Under the new Regulation, Flavouring Substances are now either just Flavouring Substances, or if applicable, Natural Flavouring Substances. The old categories of Nature Identical and Artificial Flavouring substances have now been redefined as Flavouring Substances. The Regulation clarifies further that ‘Natural flavouring substances correspond to substances that are naturally present and have been identified in nature’. The Flavouring Preparations category existed under the old Directive, but under the new Regulation it is specified more precisely. It relates to products that are not flavouring substances, but which are obtained from food, or from non-food materials of animal, vegetable or microbiological origin, according to clearly defined processes. Additionally, only flavourings comprising this category and/or Natural Flavouring Substances, are permitted for use in a flavouring that may be called ‘Natural’. Thermal Process Flavourings cover products that are obtained after heat treatment from a mixture of ingredients which do not necessarily have flavouring

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properties themselves. This category existed under the old Directive as Process Flavourings. Smoke Flavourings, a category that existed under the old Directive, is separately controlled under Regulation (EC) No 2065/2003. It applies to products obtained by the fractionation and purification of a condensed smoke. Flavour Precursors is a new category not present in the old Directive. It encompasses products that do not necessarily have flavour themselves, but which are added to food with the sole intention of producing flavours by breaking down or reacting with other components during processing of food.

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INGREDIENTS

Click here to subscribe An example of such a precursor Flavouring could be a blend of sugars and amino acids, which in itself has little flavour, but when used in a canning application reacts in the can on processing to generate flavour.

‘Flavourings’ – lacking the valuable ‘natural’ qualifier – or with the longer designations shown above, which may be confusing for some consumers.

Other Flavourings is another new category, used when a flavouring does not fit any of the five previous definitions.

was to give consumers a greater insight into

A key reason for initiating these changes the contents of food products that they buy. However in many cases, what’s actually happening is that food manufacturers are

Impact of the changes

requesting reformulation to avoid needing

Probably the main implication of the new Regulation is the way it has changed use of the term ‘natural.’ Under the old Directive, to declare ‘Natural Raspberry Flavouring’, 90% by weight of the flavouring portion needed to be derived from the raspberry fruit itself. This proportion rises to 95% by weight under the new Regulation. Additional flavouring material from the named source will need to be added, and formulations amended, to retain this declaration. However, if a flavouring has less than 95% from the named source, for example 94% derived from mint and 6% derived from orange, then it would need to be declared as ‘Natural Mint Flavouring With Other Natural Flavouring’ – or just ‘Flavouring’. Under the old Directive, either of these examples could have been designated as ‘Natural Flavourings’. Under the new Regulation they must be identified either as

to use the longer declarations. The challenge for flavour houses is that such reformulation requires not simply adjustments to a single ingredient, but also to the overall product formulation, against tight time and cost constraints. So, given all these changes, does the new Regulation make it clearer to consumers what is meant by ‘natural’ flavours? There is an increasing perception that ambiguous labels such as ‘nature identical’ could hide artificial ingredients that some people might prefer to avoid. If this is the case, a good thing about the Regulation is that it requires manufacturers to be much more precise about the type and origin of their flavour ingredients. However, the concern at Kerry is that by pursuing greater precision, the Regulation has sacrificed clarity. For example, how will ordinary consumers tell the difference

Natural Lemon Flavouring with Other Natural Flavourings? Perhaps permitting a less strict use of the term ‘natural flavouring’ might have been a good idea. The new flavours regime could result in a significant amount of reformulation activity in the soft drinks market, as well as the wider food industry. Kerry has a broad range of technologies, extensive capability in applications, and expertise in sensory to assist manufacturers in providing the necessary solutions to their reformulation challenges. Note: Kerry has recently integrated its ingredients, bio-ingredients and flavours divisions to form a single business entity - Kerry Ingredients & Flavours.

between Natural Lemon Flavouring and

www.kerrygroup.com

Help create flavour in alpine cheeses Chr Hansen’s new cheese cultures are targeting the propioinic cheese sector, which makes up 7% of global cheese production and includes cheeses such as Emmenthal, Swiss and Maasdam.

and sweetness to the cheese

“The key properties of PS-20 and PS-40 are their capabilities in controlling and standardising the fermentation process. The benefit is a consistently delicious cheese flavour,” said Anne-Claire Bauquis, marketing manager, cheese cultures, Chr Hansen.

used in the dairy industry to

“PS-20 and PS-40 effectively provide the typical sourness

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Food & Beverage International October 2010

in addition to a powerful gas release allowing eye formation. Finally, both new cultures are cost-efficient due to their high concentration and high activity per cell.” Propionic acid bacteria are ensure Emmenthal type cheese maturation. By means of lactate fermentation, the bacteria are able to generate propionic and acetic acid giving the characteristic carefully balanced flavour of Alpine cheese, as well as carbon dioxide, creating the cheese’s typical appearance with large holes.

PS-20 and PS-40 are refined and highly concentrated next generations of Chr Hansen’s existing cheese cultures PS-2 and PS-4. PS-20 requires a ripening room temperature over 17°C to grow, as it is sensitive to temperatures below 15°C, while PS-40 can grow at lower temperature but its metabolism is reduced significantly at low storage temperature. Direct Vat Set cultures, they are both available in frozen format in carton sizes fitted to the average vat size of propionic cheese dairies. www.chr-hansen.com

For Emmenthal, Swiss and Maasdam cheese production, Chr Hansen has produced two new propionic cultures to help produce the right sweet, nutty flavour coupled with eye formation

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Flavours & solutions for sweet & savoury Frutarom has developed new flavour concepts for both sweet and savoury applications. Its recently developed Citrus Competence framework includes a broad portfolio of high quality natural and authentic citrus tonalities that meet demand for ‘naturalness’. Paired with ‘technical’ ingredients such as emulsions or cloudifiers, the Citrus offering includes 27 variants including orange, lemon, grapefruit, lime, mandarin, tangerine, Clementine, yuzu

and blood orange. Each can be incorporated singly or in combination into non-alcoholic beverages including flavoured water, carbonated soft drinks, juices and juice drinks, as well as alcoholic drinks such as beers, vodka and wine cocktails. The flavours are also suitable for dairy, confectionery and many other applications. Further work has been done by Frutarom to create ‘natural’ flavours that can be used to help balance any fat and sugar reduction in products. A new dairy booster allows for a fat reduction of 20 to 25% in the full range of dairy products by helping to return the complexity of cream to the sensory profile of the end product, according to Frutarom. To help manufacturers respond to the worldwide shortage and rising costs of honey, Frutarom has

Frutarom has developed a wide range of flavour solutions for natural products to optimise formulation and to reduce costs

applications including cakes, cereal bars and muffins. Similarly, Frutarom has responded to the rise in cocoa prices with its cocoa enhancer, which helps to boost the depth and complexity of the existing cocoa in a product, or help to reduce the amount of cocoa required in bakery and dairy applications. The company has also perfected two natural vanillin replacers that can be used in place of synthetic vanillin to offer an authentic flavour profile at almost the

enzymatic reactions, before

same price as synthetic.

being extracted. During

For functional foods and neutraceuticals, Frutarom’s new Black Garlic Extract EFLA 451 provides a sweetish, mild taste and smell, similar to that of oven-roasted garlic, and is packed with the beneficial antioxidants associated with black garlic, which is known for its contribution to cardiovascular health.

fermentation, the white cloves gradually darken to their final black appearance. Black garlic is low in alliin and allicin, both precursors of the substances responsible for the undesirable odorous side-effects of fresh garlic, yet has been shown to have a positive impact on blood pressure & blood lipids; display immunomodulatory

perfected a honey replacer

The Black Garlic Extract is

activity; retard arterial

flavouring, which is available

derived from the fermentation

calcification and even

in natural and nature-identical

of fresh white garlic bulbs

accelerate wound healing,

versions and has been

under the warm and humid

among other benefits.

tested successfully in bakery

conditions that favour

www.frutarom.com

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INGREDIENTS

Click here to subscribe

Flavour solutions and product concepts At SIAL, Döhler discussed its wide range of flavour solutions, fruit & vegetable ingredients, beverage and dairy bases, sweeteners, natural colours, functional ingredients and ingredient systems. Among other solutions, it highlighted its MultiSweet Stevia natural sweetener concept, which benefits from a new ‘sweet flavour technology’ to help enhance its flavour profile; and its MultiSweet Fruit, which provides food and beverage manufactures with decoloured, neutralised fruit juice concentrates for natural product applications that can bear the words ‘no added sugar’ on the label.

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Food & Beverage International October 2010

For calorie-reduced solutions, Döhler offers MultiSweet 2.0 and MultiSweet TEC, which also benefit from its ‘sweet flavour technology’ to provide flavour offerings closer to sugar than most other solutions available, according to Döhler. The company has developed a complete range of new carbonated soft drinks applications that include new sweetening solutions as well as natural carbonation. For still drinks, Döhler has developed a new generation of beverages featuring natural flavours and fruit ingredients such as fruit pulp, particulates and pieces; and new flavoured water drinks sweetened with stevia.

Döhler unveiled a wealth of flavour, sweetening and ingredient ideas at SIAL In the dairy sector, Döhler’s natural and healthy drinking yoghurt concepts feature added fibre, fruit pieces and vitamin C derived from acerola; and its

milk & tea product concept uses rooibos and black or white tea as the base to a traditional Asian beverage. www.doehler.com

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Health, pleasure and more By Cloe Croixmarie, EAME marketing director of Flavor & Nutrition, Symrise What do consumers want today? And what does the industry need in order to fulfil these desires? Symrise provides the answers with its new strategic taste platform taste for life: it offers the food and beverage industry an innovative framework to develop new products more rapidly and tailor them to market needs.

whether customers are looking for functional, natural or simply indulgent flavours. For Symrise, it is clear that a product has to taste great, regardless of whether it makes health claims or promises pure pleasure. Without that great taste, it will never be a hit among consumers.

Consumer preferences are not only changing more rapidly than ever before, they are also becoming increasingly versatile. With respect to lifestyle and nutrition this means that today’s consumers are longing for a balance between holistic health and pure pleasure, which are by no means mutually exclusive. The new taste for life platform is based on the most important consumer trends that fall between the key parameters of health and pleasure.

of taste for life - ‘Holistic

The focus here is, as ever, on the heart of the Symrise business: creating great taste. Taste for life is the conceptual framework for new and exciting solutions for Symrise’s customers’ brands needs; and it establishes a dialogue so that Symrise can develop customised and relevant flavour solutions - no matter

Between the two cornerstones Health’ and ‘Pure Pleasure’ - Symrise has identified five pillars for positioning its product developments: these pillars allow the company to focus on the trends and consumer needs that customers want to address with their brands, where there are gaps in the product portfolio, where the competition is positioning itself and where line extensions would make sense. Symrise is therefore able to offer taste solutions for all the food and beverage industry’s challenges: creative, marketdriven product concepts that are tailored to the consumers’ needs: from vitality, balanced diet, naturalness and authenticity to exciting sensory experiences - all combined with great taste. www.symrise.com

Symrise’s new strategic platform ‘taste for life’ offers the food and beverage industry a framework to develop new products more rapidly and tailor them to market needs

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INGREDIENTS

Click here to subscribe Greek yoghurts have inspired the latest range of flavours from Comax Flavors

The new Maxagusto flavour range from DSM Food Specialties draws on mild processing technology to create flavours with four times the pungency of others

Flavours for Greek yoghurt Comax Flavors has created a range of flavours such as Purple Plum, Cinnamon Bun, Cucumber, Cherry Blackcurrant and Baklava, which have been designed to complement both sweet and savoury Greek yoghurt products. “Greek yoghurt offers the ideal vehicle to showcase our ability to create a wide variety of true-to-life flavours to suit a given product application,” said Gladys Slovis, applications lab manager for Comax. “Even at 0% fat, Greek yoghurts taste rich, making them very

suitable for dessert flavours such as Baklava and Cinnamon Bun. They make a good base from which to create sauces without adding the fat otherwise needed to attain the same qualities. With flavours like Cucumber Dill, Curry, Garlic Ginger and Chilli Spice, these sauces can complement meat or fish, or dips for chips and vegetables.” The flavour concepts have been enhanced to blend with the stronger flavour and texture of Greek yoghurt compared to standard yoghurts. www.comaxflavors.com

Authenticity in taste and aroma DSM Food Specialties has introduced a new range of natural flavours that are designed to deliver authenticity in both taste and aroma. The first flavour to be launched in the Maxagusto range imparts the taste and aroma of freshly fried garlic. Using DSM’s mild processing technology, this new flavour is said to be up to four times more pungent and intense than alternatives on the market. “For the first time, flavourists and flavour creators can simultaneously benefit from naturalness and authenticity. This launch will also help manufacturers to meet demand for clean label products and ensure compliance with the new EU flavours legislation, which will

be binding from January,” said Coen van Oorschot, business industry manager, process flavours, DSM, which initially developed Maxagusto specifically to meet the needs of its customers in Asia, who demand natural flavours that deliver an authentic taste and aroma. The gentle processing technique employed by DSM is said to provide a previously unachievable consistency in flavour, which avoids the difficulties of seasonal variations in recipes. Maxagusto freshly fried garlic is supplied in concentrated, easy-to-use powder format and is suitable for use in seasonings, noodles, soups, snacks, dressings and meats. www.dsm-foodspecialties.com

Flavour enhancers for savoury snacks Synergy has expanded its Saporesse range of natural lactic yeast extracts with two new products for crisps and snack seasoning, and white or cheese sauces. Saporesse Plus (241) and Saporesse Plus (242) are designed to improve flavour perception and provide excellent mouthfeel in standard and reduced salt or fat products. Saporesse Plus

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Food & Beverage International October 2010

(241) enhances overall flavour and gives a rounded, mature cheese note; while Saporesse Plus (242) builds mouthfeel and creaminess and also delivers a rounded mature cheese note. “Customers in Europe have been using Saporesse to meet development challenges including salt reduction in processed cheese, MSG removal in soup and as a

building block to enhance cheese flavour in snacks and seasonings,” said Ian Butler, innovations director, Synergy, which says that Saporesses is a great building block for savoury and dairy flavours. www.synergytaste.com Synergy’s new Saporesse lactic yeast extracts impart flavour perception and improve mouthfeel in snacks and sauces

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A taste of activity at Brau Brau Beviale (see more p50) will provide a showcase for the breadth of solutions being developed for the brewing and beverage industry in Europe and further afield. Wild will be highlighting beverage concepts that cover naturalness, added value and enjoyment, and include products with stevia sweetening, which open up opportunities for growth for breweries as well as mineral water companies and soft drink manufacturers. One of Wild’s latest introductions uses cider as a base for non-alcoholic beverages. Combined with flavours such as blackcurrant or bitter orange, the Cider-Mix beverages have tart, tangy, fruity notes and offer a refreshing alternative to classic soft drinks and alcoholic beverages. Kerry Ingredients & Flavours will be discussing reduced sugar soft drink concepts as well as new enzymes for brewers.

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“Customers are returning to wellestablished traditional flavours like colas,” said Jolande de Ridder, Kerry EMEA marketing manager, beverages. “But there is also great interest in the health aspect of beverages, such as natural flavours, clean label, reduced sugar content and more drinks containing fruit juice. Our sugar modulation technology provides us with the capability to respond to the demand for reduced sugar drinks.” Kerry’s Flavour Modulation Technology (fmt) helps beverage manufacturers to create reduced sugar products by enhancing and rebalancing the taste. As the modulators are derived from natural extracts they can also be declared as natural, according to the new legislation. On the stand will be a beverage sweetened with stevia and using fmt; a no-alcohol adult beverage incorporating Kerry’s new Biofoam system that includes innovative flavours, and foaming systems for malt beverages.

For brewers, Kerry has introduced two new enzymes to its portfolio. Bioglucanase HAB suits intermediate to high levels (90%) of barley and is said to increase throughput when using mash filters, delivering improved beer filtration and reducing filter aid consumption. Kerry claims that this leads to brewhouse yield improvements of 1 to 2%. “This may sound a small improvement, however, when taking into account an 11 tonne brew of 30% barley run through a mash filter, overall brewhouse losses, compared to the current process and enzyme, were reduced by 0.4%,” said Mr de Ridder. “This amounts to estimated overall savings, including enzyme costs, of around €19 per 1,000 hl.” www.braubeviale.de; www.wild.de; www.kerry.com

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Wild will be demonstrating its beverage concepts at Brau; and Kerry will discuss reduced sugar beverage concepts during the show

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INGREDIENTS

Colour:

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A Global overview T

he global market for food colours is expected to reach US$1.6 billion by the middle of the next decade - up 10% compared with present levels and fuelled mainly by the growth in natural colours and colouring foodstuffs, according to the latest report from Leatherhead Food Research: The Global Market for Food Colours. Demand for natural colours has increased by almost 35% in value terms since 2005, with average growth levels hovering around the double-digit mark until recently. During this time, natural varieties’ share of the global food colours market increased from around 31% in 2005 to 36.2% in 2009. Synthetic colours still dominate, and nature-identical colours and caramel account for US$250 million and US$115 million respectively in 2009. In the UK, where synthetic colours account for 60% of the total US$95 million market, natural colours are making dramatic inroads. Consumers in the UK are now turning towards more natural food and drinks in ever greater numbers, according to the report, which states that the percentage of people buying products free from artificial ingredients and additives rose from 18% in 2003 to around a quarter in 2009. The move to natural has been driven by retailers such as Sainsbury’s, Tesco and Asda, which have all removed artificial colours from their own label ranges, with Tesco investing over £30 million (€34 million) to reformulate its products with natural alternatives or colouring foodstuffs. However, challenges exist to the use of natural colours and not least is there stability. New product innovations, therefore, have largely focused on overcoming the technical challenges posed. Antioxidants, such as ascorbic acid, tocopherols and natural rosemary extract, have been used to improve the stability of carotenoids such as carotene, paprika and lutein, which are susceptible to oxidation. Many natural colour suppliers are also experimenting with blending two or more natural colours to offer specific

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Food & Beverage International October 2010

hues for manufacturers. For example, DD Williamson now offers an orange hue by combining purple sweet potato and natural beta carotene. For beverage manufacturers, one of the key issues has been turbidity, due to the fact that natural colours are often oil soluble; and obtaining clarity with orange and yellow colours has posed a particular challenge. Roha’s Clear Emulsion technology is one example of technology designed to overcome this issue. Using the same natural colours and combining them with innovative processes and formulation techniques delivers systems that produce natural and clear colour shades. Wild Flavours has also developed clear emulsion based technology that delivers water soluble acid-stable orange and yellow colours without opacity. Microencapsulation and nanoentrapment are also discussed in the report, which looks at the many alternatives to synthetic colours that have already been introduced and provides a review of the patents that have been established.

Patents Most notably, the report highlights patents such as Wild Flavours’ method of preparing stable coloured products from edible materials, which include a gardenia blue derived from Gardenia fruit; and Unilever’s patent for its alternative to titanium dioxide as an opacifier or white colour for sauces and dressing, which is based on oil, water and a biodegradable surfactant. Kemin Ind Inc’s patent describes the conversion of xanthophylls in plant material for use as a red and yellow food colourants. Leatherhead also reports on the activities of the world’s largest colour suppliers. Sensient, in the top slot, introduced a Fusion Precise Natural Color system in 2008, and also supplies a wide variety of colouring foodstuffs, which range from pink and red shades to green and brown. The world’s

No 2 player is Chr Hansen, which in 2009 launched: CapColors - a range of food colours available in white, yellow, green and black; and a new violet colour based on purple carrot that was introduced as part of its ColorFruit range, which is derived from fruits and vegetables. It has also been granted a patent for its ready-to-use water dispersible pigment composition containing at least 5% water by weight. Last year, DD Williamson, in third position, introduced a natural beta-carotene as an alternative to nature-identical with hue ranges from yellow to orange; and an acidproof Caramelised Sugar flavour, which has incidental colouring properties in sauces and beverages. Earlier this year, it introduced a new acid-proof Class One dark caramel colour, called Caramel colour 520, which can be used as a colouring or a flavouring and demonstrates superior stability in acid - and is likely to be popular among beverage manufacturers. At number four, Sethness, headquartered in the USA, has supplied caramel colourings since the latter part of the nineteenth century and glucose syrup is the main ingredient used within its range. Applications include: bakery (e.g. bread and cakes); sauces and seasonings (e.g. gravies, syrups, seasoning mixtures and barbecue, soy and fish sauces); beverages (e.g. beer, soft drinks, iced teas, liqueurs and spirits); and others (e.g. dairy products, pet foods, soup bases, cereals and vinegars). The Global Market for Food Colours report was published in August 2010 by Leatherhead Food Research. www.leatherheadfood.com To obtain a 20% discount on a copy of the Report, please contact Leatherhead Food Research on Tel: +44 (0) 1372 822 298. publications@leatherfood.com and quote: FoodBev20Colour.

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GNT will demonstrate its natural Exberry colour range at Hi Europe this year

Natural colour Promoting the fact that its colours comply with the new EU regulation on colours that prevent the use of the ‘Southampton Six’ colours without a warning notice, GNT will demonstrate its ‘Garden of Colours’ during Hi Europe in Madrid in November (see p42 for more news). GNT’s Exberry range is designed to replace artificial food colours and the colours are classified as foods, not as additives from a regulatory stance. Made from edible fruits, vegetables and plants, the colours are extracted through physical processes, without

the selective removal of pigments. Therefore the distinguishing features and characteristics of the source material are maintained, and the colouring can be classed as a food ingredient. With regards to labelling requirements, GNT suggests that any product can simply be declared as: ‘concentrate (carrot, pumpkin) or ‘carrot concentrate, pumpkin concentrate’ - giving manufacturers a clean-label, all natural product. Exberry is suitable for sugar confectionery as well as other applications. www.gnt-group.de

Adds a sparkle to gold To add a gold sparkle to chocolates, pastries, fruit gums, candies, ice creams, toppings and beverages, Merck KGaA has developed Candurin Gold Sparkle. With a particle size distribution ranging from 10 to 150μm, the new sparkle variant in the Candurin Gold range adds a luminescence to many products and is easy to add to most formulations, even those containing other colours, according to Azelis, which is distributing the colour in Europe. “Merck recognised a growing demand by global food & beverage manufacturers for a large sized gold pigment, similar to their existing Candurin Silver Sparkle. This new product features a brilliant glitter thanks to its particle size distribution and offers high potential for innovative product design and differentiation,” said Russell Wheeler, technical sales manager of Azelis Food & Health/S. Black in the UK & Ireland.

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Candurin Gold Sparkle is a highly stable non-artificial colour, which is based on natural silicate combined with dioxide and iron oxide and complies with all international food & beverage standards. www.azelis.com

Merck has developed a new sparkling gold colour in its Candurin range

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Hi Europe

Click here to subscribe ADM will demonstrate the breadth of its healthy ingredients in Madrid

Functional ingredients on show This year, for the first time, Hi Europe, the nutraceutical and functional ingredients show, will be held in Spain - in Madrid from 16-18 November

H

42

eld alongside the Natural Ingredients exhibition, which will showcase the latest in natural solutions for food & beverage manufacturers, Hi Europe has already attracted over 500 exhibitors from more than 90 countries. In the aisles, visitors from the worlds of both health food and supplements manufacture will find out what the latest ingredient solutions are, gain an insight into what formulations and labelling are possible, and what new research has to offer.

be used for making claims for stress & sleep disorders, bone health, performance & energy and sports nutrition, according to Activ’Inside. (see more in the Vitamins & Minerals focus in the December issue of Food & Beverage International).

On the stands, the services and ingredients available from the world’s leading suppliers will be demonstrated in new product concepts and discussed in their minutiae.

functional products can capitalise on the

Activ’Inside, a start-up company dedicated to health, nutrition and wellbeing ingredients, will highlight its new Natural Mg’Inside, which is obtained using a 100% aqueous, natural and patented process. Mg’Inside is an extract that can

offer its Novasoy soy isoflavones for foods

Food & Beverage International October 2010

ADM will demonstrate its CardioAid range of phytosterols and phytosterol esters, which have gained approval as novel food ingredients and can be used in a wide variety of food & beverage applications targeted at reducing blood cholesterol levels. Manufacturers of approved EU health claim: ‘plant sterols have been shown to lower/reduce blood cholesterol.’ Also on the stand, ADM will & beverages designed to help counter the symptoms of menopause such as hot flushes; its Novatol, natural source of vitamin E; and the Decanox range of natural antioxidants.

Astaxanthin will be the focus of activity for Algatechnologies, which offers custommade AstaPure astaxanthin oleoresin in a variety of concentrations from 10 to 20%, which are said to be higher than other forms of oleoresins currently available on the market. The company uses a patented production technology and a Super Critical CO2 extraction method, to create products such as its 2.5% astaxanthin beadlets, 2% vegetarian beadlets as well as cold waterdispersible beadlets, and 3.5% powder. Azelis Food & Health will be highlighting its expertise in supplying both the ingredients and the know-how for functional food & nutraceutical manufacturers. With a presence in Europe as well as China and India, Azelis distributes vitamins; minerals & antioxidants; solutions for reducing salt, fat & sugar; texturisers & stabilisers; natural flavours, colours (see the Colours section in this issue for news of Candurin Gold Sparkle) & enhancers; and a range of nutritional actives.

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Hi Europe

Click here to subscribe Bio Serae’s Serenzo natural citrus extract helps to reduce the behavioural and psychological symptoms of stress via mechanisms such as a reduction in the inflammatory markers induced under regular stress conditions; a reduction in stress symptoms; and mood improvement. Scientifically validated via in vitro and in vivo tests, Serenzo is currently suitable for dietary supplements. On its stand, along with its sister companies CNI and NutriProcess, Bio Serae will discuss the latest clinical results that confirm its ID-alG’s weight management properties. Two new products will be launched on the Beneo stand: BeneoPro VWG - vital wheat gluten and Orafti L58 Organic - organic fructo-oligosaccharide (FOS). BeneoPro VWG offers technological properties such as improved dough strength, viscoelasticity, water absorption and shelf life and is suitable for bread, pastry, cereals, pasta and meat products. For organic manufacturers, Beneo’s latest liquid organic fructooligosaccharide gained NOP (National Organic Program) certification for marketing in the USA and is in the final stages of the process in the EU. All of Beneo’s Solution Platforms for functional product manufacturers will be on hand throughout the show and will discuss the benefits of its entire portfolio. The Wild Blueberry Association of North America is attending Hi Europe to promote Wild Blueberries from Canada and Maine, which are packed with antioxidants. They are said to help reduce oxidative stress in the body and therefore contribute to combating one of the underlying causes of cancer, heart disease, Alzheimer’s and other chronic diseases. Visitors will be able to try the small sweet berries in new product concepts that demonstrate not only their flavour and colour, but also their processing stability.

juice drinks, which have been launched in France. Made from the stevia leaf and 200 to 300 times as sweet as sucrose, Truvia rebiana is already approved for use in the USA and its approval process is currently underway in the EU. The novel, natural sweetening solution will be highlighted along with Cargill’s Zerose erythritol polyol bulk sweetener that contributes zero calories; Cargill’s barley betafibre - high purity beta-glucan from barley, Barliv; and Cargill’s CoroWise, plant sterols. Healthy fats are the focus for Cognis at this event, where its Cegepal TG 186, Cegepal 03C and Lamequick SUN 40 will be highlighted as part of the company’s Newtrition - Eat. Feel.Live concept. Cegepal TG 186 and Cegepal 03C are two new speciality vegetable oil-based fat powders that target the wellness trend. They impart a creamy texture to products such as bakery cream, filling cream, ice cream and other desserts as well as savoury products like soups and sauces. Based on sunflower oil, Cegepal TG 186 contains a high proportion of mono and polyunsaturated fatty acids and the essential fatty acid, linoleic acid, instead of saturated fats. Cegepal 03C is a rape seed oil, low in saturated fat, high in mono-unsaturated fat and with a beneficial Omega-3 fatty acid profile. Danisco will demonstrate its solutions for digestive health, for weight management, bone health and immune health. Among the wealth of product concepts will be a high fibre coconut water containing the company’s Litesse fibre for digestive health; for weight management a creamy calorie reduced yoghurt, which is also high in fibre and uses Danisco’s starter culture, stabiliser system and Litesse; and for bone

Beverage applications will be a key focus for Carbery, which will showcase its Isolac range of clean tasting whey protein isolates for fortifying ready-to-drink products, functional waters, weight management products and sports drinks. According to Carbery, the Isolac range provides the health benefits of whey protein and delivers a very low fat and lactose content; is easy to mix and offers a clean taste. It will be demonstrated alongside Carbery’s new clean tasting high quality whey protein hydrolysate range: Optipep. Targeting heart health solutions, weight management and cholesterol reduction, Cargill’s health ingredient portfolio includes its natural Truvia rebiana sweetener, which will be demonstrated for the first time at the show in a number of different prototype products and in beverages such as Fanta Still and Eckes-Granini

Developments in healthy ingredients will be discussed on all stands throughout the show

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Hi Europe

Click here to subscribe health an Activ’K cereal bar containing Danisco’s Vitamin K2 MK-7, which is said to be absorbed readily in the body and to stay longer in the blood. DSM Nutritional Products will showcase its new ingredient for heart health. Following its long term alliance with the product developer, Provexis, DSM has developed Fruitflow, which it says is the first natural, scientifically substantiated solution for the promotion of healthy blood flow. It is supplied individually or in combination with other nutrients for heart health in a DSM QualiBlend premix. Off the shelf premixes are available and a range of different options will be offered for sampling at DSM’s Spanish-themed cocktail bar on the stand alongside DSM’s other new products, which include the Ropufa Omega-3 effervescent powder and chewable capsules; and a new low colour strength beta-carotene for nutritional fortification without the usual colour effects. Premixes will also be the topic of activities and discussion for Fortitech, which can source over 1,400 ingredients such as vitamins, minerals, amino acids, nucleotides and nutraceuticals. The premixes are all certified to Fortitech’s Quality Standard Seal for guaranteed safety, traceability and integrity. Product samples that demonstrate the company’s expertise will include an ice cream for bone health, a snack mix for enhanced cognitive function and a powdered beverage mix for women’s health. Gelita will highlight its Vitarcal collagen proteins that deliver weight management benefits without compromising on the sensory profiles of products. Vitarcal is

said to provide a creamy mouth feel by mimicking fat in products such as boiled sausages or muffins where it can replace part of the fat without noticeable loss of taste or texture. With its water binding and foaming capabilities, it increases the volume of food in order to decrease the weight per serving, and in practice, this reduces the energy content per serving, according to Gelita, which will also be demonstrating its Fortigel collagen peptides for the regeneration of cartilage tissue in joints. Kampffmeyer Food Innovation will present its range of physically refined grain products including Optigrain, its wholemeal range; Purafarin, its flour-based binding systems; and Wheatmeat, the texturised wheat protein that imparts a meat-like structure to vegetarian and meat-reduced products in which it can help to achieve a fat reduction of as much as 30%. Optigrain includes wheat, rye and drum flours that can help artisanal bakers to achieve a longer shelf life. Purafarin can replace chemically modified starches and is suitable for clean label formulations such as soups and sauces where its combination of wheat starch, proteins and lipids impart a rich fullbodied mouthfeel and rounded taste. A beauty concept that helps to alleviate skin imperfections has been produced by the contract manufacturer, Laboratoire PYC, in a powdered stick, beverage format. Skin’Pure contains zinc - recognised for its antioxidant and sebum regulating properties - and a complex of lactoferrinrich milk proteins, which offer bacteriostatic, antioxidant and soothing properties. Already shown to reduce skin imperfections by 71% after one month at the dosage contained in

one stick, and up to 95% after two months, without side effects, Skin’Pure sticks can be provided in a variety of natural flavours including peach, lemon and strawberry. Beauty via weight control has seen Lipid Nutrition shortlisted for this year’s Hi Europe Awards for its Clarinol CLA. Clarinol CLA can be used in dairy, beverage and bakery applications and is said to provide a ‘body shaping’ effect by decreasing the body fat and increasing lean muscle, according to Lipid Nutrition. Many ready for market product concepts can be tried on the stand, where Clarinol CLA will be demonstrated alongside Pinnothin, Lipid Nutrition’s weight management ingredient derived from pine nuts as well as its Marinol concentrated fish oils for heart health and brain development; VitaTrin for anti-oxidant health; and Betapol human milk replacer for infant nutrition. For cognitive health, the Norwegian krill specialist, Aker BioMarine, joined forces with Lipogen of Israel, which produces the functional cognitive ingredient phosphatidylserine (PS), to produce an innovative phospholipid solution. The resulting matrix of Lipogen PS produced from Aker BioMarine’s pure Superba Krill Oil can be applied as a single ingredient or in combination with multivitamins to provide benefits to cognitive health. Lonza will be focusing on its Carnipure, FiberAid, and ResistAid branded products on its stand. Carnipure is a high quality L-Carnitine, which has been found to play a beneficial role in recovery from exercise, weight management and healthy ageing. FiberAid is a premium prebiotic fibre based on arabinogalactan extracted from larch trees via a patented process to create a highly stable prebiotic that is easily dispersible in hot or cold water. ResistAid is also derived from larch trees and offers soluble prebiotic fibre and bioactive flavonoids. Martek Biosciences, which supplies Omega-3 products from algae, will be highlighting its new research and EFSA’s proposals for recommended daily intakes (RDIs) for Omega-3.

Danisco will highlight its solutions for weight management as well as digestive, bone and immune health

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Food & Beverage International October 2010

“The RDI proposal was a positive step forward for the Omega-3 industry, but over the past year we have been continuing to advocate more comprehensive regulation with higher RDI levels, particularly for

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Hi Europe

Click here to subscribe DHA - the Omega-3 with the broadest benefits - to reflect the extensive scientific studies like MIDAS (Memory Improvement with Docosahexaenoic Acid Study), which saw memory and learning skills improve in healthy adults.” The Plantextrakt Business Unit of the Martin Bauer Group will be presenting its ‘be fit - extracts for both brain and body’ concept on its stand where innovative product formulations will be based on the ‘performance-enhancing’ properties of natural tea and herbal extracts in the areas of Brain; Body Vitality and Energy. Within its new concept, Plantextrakt will talk about rhodiola, a plant thought to enhance concentration; and baobab fruit, which is said to supply six times as much vitamin C as oranges and twice as much calcium as milk. A range of innovations based on vegetable proteins, functional fibres or microalgae will attract interest from visitors to the Roquette stand where the company will highlight the new version of its Nutralys pea protein. Visitors will be able to try Roquette’s VegBoost, ready to drink, 100% vegetable alternative to milk; AminoFuel for sports enthusiasts; applications containing its Chlorella, vegetable protein from microalgae, which is rich in vitamin B12 and pigments (lutein and chlorophyll) & essential nutrients; and its Nutriose soluble fibre for digestive health and weight management. Gelatine and hydrolysed collagen expert, Rousselot, will highlight the nutritional benefits of its Peptan range. A bioactive ingredient, which has been shown to have beneficial effects on bones, joints and skin health, Peptan hydrolysed collagen can be used in any food or beverage product and will be demonstrated alongside Rousselot’s gelatine that can be used for reducing fats, sugars and caloric value in foods. Sisterna has developed a technology to create high lipid (30 to 40%) oil-in-water (o/w) emulsions using a combination of sucrose esters and processing technology. The resulting emulsions are stable for nine to 12 months, are acid stable, low in viscosity and easily dispersable; and importantly provide lipid emulsions that are easily dispersible in beverages or other water-based food products. Building on the benefits of soy proteins is the focus for Solbar, which has undergone

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Over 500 exhibitors will showcase their innovations at Hi Europe

a corporate rebranding recently. It will highlight its isolated soy protein (ISP) and extruded products for bar and beverage applications as well as its traditional expertise in meat and meat analogue solutions. New products such as calciumfortified ISP for beverages and low viscosity ISP for extruded snacks will be discussed and promoted under the new Solbar logo. Visitors to the Syral stand will discover the latest regulatory situation concerning the prebiotic benefits of its Actilight Fructo-olgiosaccharides on gut health; how Actilight fibre promotes taste and health, and how it can be used to enhance satiety and maintain intestinal balance. For protein enrichment of food & beverages aimed at weight management and sports nutrition, Syral will highlight its Meripro highly digestible soluble wheat protein; and to demonstrate its carbohydrate formulation expertise will showcase its range of maltodextrins and dried glucose, which meet the needs of infant and clinical nutrition; and Maltilite maltitol syrups and powders, which can be used to create sugar-free foodstuffs. Tate & Lyle, which has been refocusing its strategy during the past year, will be at the show in force to demonstrate its reshaped Specialty Food Ingredients business and in particular to showcase its digestive health and weight management concepts based on the company’s sweetener, texturant and wellness solutions. It will launch its new wellness ingredients - Stalactis, which delivers

fibre and prebiotic functionality and improves intestinal regularity. Visitors to the stand will be able to sample an Enrich yoghurt drink with digestive health benefits based on Stalactis; caloriereduced juice drinks containing Splenda Sucralose; and reduced and 0% fat dairy concepts made creamy with the use of Creamiz. Coated cereals and snack prototypes will demonstrate how using Sta-Lite Polydextrose can increase fibre in formulations and reduce sugar by 30% without affecting taste, crunchiness or gloss. (see the December issue of Food & Beverage International for more news of developments from Tate & Lyle, its restructuring and its pilot and R&D facilities in Lille). Finally, in this very rapid round-up of activities, Volac, the high performance dairy nutrition company, will showcase prototypes that demonstrate the clarity of its Volactive Hydrapro in protein-fortified water-based beverages as well as new research that reveals the market potential for exercise recovery products based on protein. “Such a complex product has taken many years to refine and now Volactive Hydrapro provides manufacturers with the perfect ingredient to create a highly nutritious and appealing beverage for those engaged in all levels of sport and exercise, whilst delivering manufacturers the benefit of high solubility with heat stability and a long shelf life,” said Mark Neville, head of Lifestyle Ingredients, Volac. Further new developments and news of the healthy ingredients innovations on show, will be covered in the next issue. http://hieurope.ingredientsnetwork.com; info@activiinside.com; www.adm.com; www.algatech.com; www.azelis.com; www.bioserae.com; www.beneo.com; www.wildblueberries.com; www.carbery.com; www.cargill.com; www.cognis.com; www.danisco.com; www.dsm.com; www.fortitech.com; www.gelita.com; www.kampffmeyer.de; www.laboratoire-pyc.com; www.lipidnutrition.com; www.akerbiomarine.com; www.lonza.com; www.martek.com; www.martin-bauer-group.com; www.roquette.com www.rousselot.com; www.sisterna.com; www.solbar.com; www.syral.com; www.tateandlyle.com; www.volac.com

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October 2010 www.foodbev.com

45


PACKAGING

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Packaging takes centre stage at Emballage Smart Packaging is the common theme for this year’s activity at Emballage, being held in Paris 22-25 November. “From the base material to the end product, intelligence is everywhere, at all stages of production,” said Véronique Sestrières, director of the

packaging exhibition, which will host more than 1,000 exhibitors from 40 countries and expects to open its doors to 85,000 visitors. During the four days of the show, all areas of the packaging industry will be covered from raw materials to packaging machines, from marking and coding or printing to the end product, and everywhere in between. In 2010, Manutention - the Equipment & Systems trade show, which is dedicated to solutions for internal logistics, will be held alongside Emballage, which is spread across three halls of the Paris Nord Villepinte exhibition centre. Hall 4 will house liquids processing & packaging machines, and identification, marking, coding and labelling machines. Hall 5a will house packaging machines for all products including food and secondary packaging machines. Hall 6 will house Packaging for beauty & health; containers for food products; labels; materials, films & consumables; the French and international pavilions; as well

Emballage opens its doors in Paris, France from 22-25 November as converting, prepress, printing and decorating equipment. Other attractions during the show include the Packaging in Green TV Stage, which will broadcast non-stop and feature interviews, debates and presentations about all aspects of ‘environmentally friendly packaging’. The market for more environmentally friendly packaging, from a base of US$88 billion in 2009, is expected to represent a market worth US$170 billion by 2014, according to Emballage’s figures

(see p28 for more information on environmentally friendly packaging including bioplastics). The Pack Innovation area will showcase around 100 innovations from the exhibitors while the Pack Vision conference will cover design, research & development, innovation, marketing and production during its tightly filled schedule of expert presentations. The results of a Europe-wide study of packaging trends for food products will also be unveiled during the Pack Vision programme. www.emballageweb.com

Bottle in-plant success in Ireland In Ireland, Dale Farm has worked with Nampak Plastics to create what is said to be the country’s largest bottle in-plant operation. The new in-plant bottle operation, where bottles are conveyed through the wall from the bottle production process through to the filling line is the result of a £3 million (€3.4 million) investment by Nampak Plastics, which will operate four blow moulding machines and manufacture more than 100 million milk

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Food & Beverage International October 2010

bottles annually at Dale Farm’s new Ballymena plant in Northern Ireland. Northern Ireland’s Economic Development Agency, with part funding from the European Regional Development Fund, also provided additional investment for the facility and for export sales across Ireland. “The new in-plant at Ballymena is a significant milestone in our expansion plans,” said Stephen Cameron, supply chain director at Dale Farm. “Environmental performance is key to our business and by

investing in leading technology and developing sustainable practices, we not only improve our compliance but also improve competitiveness and increase consumer and customer appeal.” Nampak plans to include a minimum of 10% recycled HDPE (high density polyethylene) in the bottles produced at the new facility, and by bringing the manufacturing & filling operations into one location removes the need to transport bottles between the two companies’ individual sites. However, bottles

Nampak has partnered with Dale Farm to create Ireland’s largest bottle in-plant facility for Dale Farm’s new dairy in Ballymena manufactured at this facility are also to be exported to other dairies in Ireland initially. www.eu.nampak.com

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PACKAGING

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Caps tightened consistently & smoothly A solution to the problem of overtightened caps and worn capping equipment has been introduced by Warner Electric, which has developed easily retrofittable magnetic capping headsets that apply a smooth consistent torque at high speeds. Already applied successfully at companies such as PepsiCo and Coca-Cola in the USA, and several European companies, the new capping headsets avoid the problems associated with traditional magnetic bottle capping devices that can apply torque in pulsating surges, resulting in over-tightened caps as well as wear to the surrounding equipment - such as the retention knives that are used to hold bottles in place during capping. To ensure a consistently smooth torque application even when significant variations in production speeds are involved, Warner Electric has completely redesigned the construction of the magnetic headsets and has shaped the magnets as a disc rather than the traditional cylinder. This reduces the weight on the outside of the rotating magnet, which reduces the effect of inertia and applies the removal torque precisely, according to A Z Hollink, which distributes the capping solution in Europe. In customer tests, the new capping devices have been shown to achieve a tolerance of as little as +/- 1lb per inch of the target torque required for cap removal. In addition, the new design uses four rounded pins between the upper part of the magnetic headset (the spring part that applies the pressure to push the bottle onto the retention knives while the lower part twists the cap into position), which

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Smooth torque capping headsets from Warner Electric apply caps with an even consistent torque at high speeds

effectively spread the forces involved and prevent wear on the internal parts of the headset. “Traditional headsets with a ‘square keyed design’ to connect the upper and lower parts are susceptible to wear, which causes movement between the two parts that means the headsets last only four to five years,” said Niels van Olffen of of A Z Hollink. “I have not yet seen wear on the Warner Electric headsets.” The headsets have a visual scale on their side for setting the torque, making changeovers easier and faster, and can fulfil speeds of 60,000 bottles per hour using 19 headsets in the bottling line. Made of stainless steel, they are said to be 100% interchangeable with existing headsets on the market and are resistant to cleaning products - even under high pressure cleaning conditions - and the ozone used in bottling water. According to A Z Hollink, the smooth torque capping headsets have been shown to be highly effective even on the new generation of ‘low caps’ and samples can be provided for testing on any machines. www.azhollink.eu

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47


PACKAGING

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Flexible, pourable packaging Nordenia International has introduced a novel flexible packaging solution as an alternative to bottles or other rigid containers. The Nor SpoutBag standup pouch features a centred opening with a screw-cap integrated into the pouch top and a convenient handle for ease of use.

Sidel’s new Bottle Switch system has halved the time required to change from one mould to another in the blow moulding of bottles

Quick mould changeover To meet the need for ever faster production speeds and the need for flexibility in the changeover from one pack to another, Sidel has introduced a patented quick format changeover system for changing the moulds in its SBO Universal blow moulding machines. The Bottle Switch system is designed to improve the inherent flexibility of the filling operation and can reduce the time required to change moulds down to less than one minute. It is a semiautomatic solution that places the required blowing station directly in front of the operator and allows the operator to change the mould rapidly without the use of tools. According to Sidel, the process halves the required time for changeover, and on its SBO 20 Universal2, for example, full format changeover is now 18 minutes from bottle to bottle for a

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Food & Beverage International October 2010

single operator instead of the 33 minutes for two operators with the previous system. For further savings, Sidel’s new generation of cap feeders are said to reduce energy consumption and avoid the use of air, not only for cap propulsion but also for ejection of off-spec caps. In contrast to Sidel’s existing Aidlin Premier, which handles up to 25,000 caps per hour, the new Aidlin Eco cap feeder can be used at all production speeds and can process flat caps at more than 120,000 caps per hour. Energy consumption has been cut by a factor of more than 10 compared to a standard compressed-air cap feeder, according to Sidel; and by a factor of five when compared to a ventilated-air cap feeder. A magnetic finger system is used to eject any poorly oriented caps or those missing their tamperproof ring. www.sidel.com

Nordenia has developed a novel stand-up pouch as an alternative to plastic bottles and other rigid containers

“The Nor SpoutBag offers manufacturers of liquid, paste and dry bulk goods an innovative alternative to traditional, rigid plastic packaging,” said Alfons Kruse, plant manager of the Steinfeld plant, which produced the pack. “The pouch can be transported and disposed of in a spacesaving manner, provides

excellent product protection and is easy to open, pour and close again.” Suitable for a wide range of products including olive oil, milk or powders, the Nor SpoutBag is available in several different sizes with different kinds of screw caps and has a surface that suits high-quality, wraparound printing. www.nordenia.com

Technology from Impress Metal Packaging was used in launching John West No Drain Tuna in steel cans

Cans for No Drain Tuna MW Brands chose steel food cans from Impress Metal Packaging for its new John West No Drain Tuna product, which drew on a patented technology that allows the tuna to be canned in just ‘a little’ oil or brine, without excess liquid. The product retains its soft texture and succulent taste, according to Impress, but using less liquid means that the product has less weight and therefore a lower environmental impact and lower freight costs along the supply chain. In the kitchen, the product can be

used straight from the can without having to be drained so offering consumers added convenience. “The launch of No Drain has been a phenomenal success with already 2.6 million households having tried the product,” Jeremy Coles, marketing director, John West said in the latest news from APEAL, the Association of European Producers of Steel for Packaging. www.apeal.org; www.steelforpackaging.org; www.impressgroup.com

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ADVERTORIAL

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Making the switch to help improve safety and increase productivity

C

arsten Heck, Food Industry Advisor, ExxonMobil Lubricants & Specialties (right), explained the

benefits that food and beverage processing companies can achieve by incorporating high quality H1 registered lubricants into their operation. In addition he provides operators with top-tips to successfully converting an application from a mineral to an H1 registered lubricant. Food processors often cite food safety, energy costs and labour as three important issues affecting equipment reliability and productivity. Using modern, premium quality lubricants that are suitable for food machinery applications where incidental food contact with the machinery lubricants may occur, can help support all three of these areas. What’s more, they can help minimise the potential for product recalls, maintain brand integrity and increase equipment performance, potentially enhancing a company’s productivity in the face of these tight economic times.

Selecting H1 Registered Lubricants First and foremost, the food processor should conduct a plant audit, to run alongside local Hazard Analysis and Critical Control Point (HACCP) procedures, to establish whether contamination of the food is possible by lubricating oils or greases. If, based on that risk assessment, the answer comes back positive the processor should select an H1 registered lubricant.

exhibit outstanding load-carrying properties to help prolong equipment life and secondly low internal friction which helps to reduce energy costs. Also, look for a lubricant which offers long term-oxidation stability, anti-rust and anti-corrosion features all of which can reduce the potential of unscheduled downtime associated with the replacement of components. Finally, choose H1 lubricants which can be used in applications for both below and above the processing line, helping to reduce inventory costs and the risk of contamination from using non H1 registered lubricants. Most high performance H1 lubricants are applicable for the full spectrum of hydraulic, gear and air compressor applications. In some instances, the same lubricant can be used in both compressors and hydraulic systems. Other applications include greases for medium and high temperature applications, vacuum pump oils, heat transfer oils and aerosols. ExxonMobil has developed a full range of high quality NSF H1 registered lubricants to help food and beverage processors maximise their operations while maintaining safety. Mobil SHC Cibus lubricants are designed to provide food and beverage processors with high performance lubrication and long service life, even under extreme operating conditions such as freezers and cookers. In addition, the range can be used in nut-, wheat- and gluten free production lines, and is suitable under Kosher and Halal dietary law.

H1 lubricants are formulated with base oils and components that comply with FDA 178.3570 and are suitable for applications in machinery that could result in the lubricant potentially having “incidental contact” with the food or beverage being manufactured. Then the processor should look for other features and benefits on offer from the lubricant. High performance synthetic H1 lubricants are often engineered using advanced synthetic base stocks that firstly

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food & beverage International October 2010

Making the Switch There are several advisory steps that need to be followed to convert a non-NSF H1 or HT-1 registered lubricant in a piece of equipment to a NSF H1 or HT-1 registered lubricant. Each stage should be clearly documented according to HACCP planning and may vary according to the complexity of the individual equipment and maintenance procedures.

Step 1 - Operate the system under normal conditions until stabilised operating temperature is reached Step 2 - Drain as much oil from the system as possible. Check filters, reservoirs, etc. while the oil is still warm. Remove solid contaminants Step 3 - Replace filters Step 4 - Change the system with sufficient fresh NSF H1 or HT-1 registered oil to ensure full circulation Step 5 - Operate the system under normal conditions for a minimum of one hour. If the flushing fluid shows signs of contamination from excessive solid or water contamination, through visual or used oil analysis inspection, then repeat steps 2-5 Step 6 - Fill the system with recommended NSF H1 or HT-1 registered lubricant. Assume normal operation and monitor filters Step 7 - Clearly label all machinery equipment with the type of lubricant that should be used. It is recommended to

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Click here to subscribe flush gearbox and hydraulic systems when converting from conventional mineral oil to NSF H1 registered lubricants. For systems containing large complicated internal structures, systems with heavily aged lubricants or lubricants with the presence of significant levels of unwanted heavy metals, additional flushing and oil analysis may be required to achieve adequate cleanliness. This will help ensure the integrity of the system and the lubricant

lubricants can also generate significant cost and energy savings. For example,

costs and increase productivity to compete

in proprietary worm gear bench tests,

are starting to see both the safety and

Mobil SHC Cibus 460 synthetic H1

performance benefits of switching to high

registered lubricant demonstrated up

quality synthetic H1 food grade lubricants.

Step 8 - Establish an effective oil analysis programme. Once the equipment is running with the new NSF H1 or HT-1 registered product, it is imperative for maintenance professionals to monitor its performance to ensure the conversion was done properly.

Improving Performance and Increasing Productivity Along with delivering exceptional performance and long lasting equipment protection, premium quality synthetic H1

to 3% overall efficiency improvement compared to Mobilgear 600 XP 460, 1

a mineral oil based product .

in today’s marketplace, many operators

For more information about the Mobil SHC Cibus range and services for the food processing industry, please contact the

In addition, high performance synthetic

ExxonMobil Lubricants Technical Help

H1 hydraulic oils can last up to two times

Desk on TechDeskEurope@exxonmobil.

longer2 than conventional mineral based

com or +420 221 456 426, or visit our food

hydraulic oils, whilst maintaining a high

processing sector pages on

degree of system cleanliness. Long life and

www.mobilindustrial.com

clean systems can reduce the costs and risks associated with frequent oil changes and unplanned component failures. A high performance synthetic H1 registered food machinery lubricant can also help plant managers and maintenance professionals consolidate lubricants through its ability to provide excellent equipment protection in a wide range of applications. With food and beverage processing companies under pressure to reduce

Notes: 1 - Results determined on gearbox at 100% rated load, 1800 rpm and controlled room temperature. Results may vary based on equipment and operating conditions. 2 - Proprietary ExxonMobil hydraulic testing demonstrated that Mobil SHC Cibus 46 can last up to two times longer than conventional, non H1 registered mineral based hydraulic oils.

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Daily industry news and opinion foodbev com

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October 2010 www.foodbev.com

51


PROCESSING

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Fruit and salad treatment improved FTNON has introduced a wide range of innovative technologies for processing vegetables, salads and fruit. It has worked with leading companies in the salad industry in Europe to perfect a new system for slicing a large variety of salads using oscillating knives, which slice the salad products at high speeds. Compared with traditional rotating slicing wheels, the new slicing technology is said to exert hardly any force on the product, thereby reducing the risk of damage or bruising and producing a higher quality product with a longer shelf life, according to FTNON. The new slicing machine can handle one head per 1.5 seconds. For high quality potato processing for products such as hash browns, snacks and potato purée, FTNON has created state-of-the-art production

systems. Its Dynamic Cloud Control or DCC is a patented steam control system that cooks the potatoes with the lowest possible consumption of energy - in the range of 30 to 90% compared with standard cooking technologies. The DCC is capable of steaming potatoes with skins on or off. The FTNON DCC Steamer technology can also be used for disinfecting fruit such as melons, pineapples, mangos, and oranges etc to rid the skin of micro-organisms and bacteria. Produce is conveyed using a synthetic modular belt and to facilitate rapid changeover between different types of fruit, the steam can be quickly turned off to allow product that does not need to be steamed to pass by. No steam extraction is required during operation thanks to FTNON’s special DCC design and the double insulated walls on the belt steamer, which

FTNON specialises in developing equipment innovations for many different vegetable and fruit handling processes control the steam effectively so that it does not heat up the surrounding environment. This brings significant energy savings compared with conventional steamers, which can lose up to 40% of the steam generated. Further innovations include the fully automatic washer and dryer for whole heads of lettuce that

operates at a rate of 100 to 800 crates per hour, and the FTNON coating system for applying edible coatings to fresh cut fruit and vegetable products, which is particularly effective even on apple segments. Expensive coating fluids are recovered and re-used by the FTNON coating process. www.ftnon.com

Cores lettuce automatically An integrated system for the processing of iceberg and romaine lettuces in bagged salads has been introduced by Key Technology.

The new onCore system combines a vibratory density separation shaker with a camera/ laser sorter and eliminates manual coring to increase yields and improve product quality, while also reducing labour costs. Already in use at leading fresh-cut produce processing companies in the USA, Canada and the UK, onCore automates the typically manual coring process, which can remove outer leaves and too much excess product during the process of removing the core.

Key Technology’s onCore automated coring device for iceberg and romaine lettuces offers payback within four to 16 months

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Food & Beverage International October 2010

With onCore, the whole, uncored heads of lettuce are brought into the plant and cut using the same automated cutting technology that is

traditionally used to cut cored heads of lettuce. After cutting, onCore’s two-step process removes the pieces of core as well as foreign material and defects from the product stream. Firstly, a three-deck Iso-Flo Density Separation Shaker uses gravity and directional airflow to remove 85 to 90% of the core and spread the product ready to present it to the downstream sorter. This process reduces the volume of core being fed to the sorter, which leaves the sorter free to focus on removing the smallest pieces of core along with foreign material and leaf defects, according to Key Technology. The onCore system can include either Key’s Optyx or its Manta

sorter, depending on the capacity of the line. Using Key’s small-volume Optyx 3000 series sorter, onCore can process up to 2,268kg of iceberg or 1,950kg of romaine lettuce per hour. For higher volume lines, Key can design OnCore using its Manta 2000 series sorter, which processes up to 7,258kg of iceberg and 6,577kg of romaine per hour. The Optyx 6000 and Manta 1600 sorters can be used for mid range process volumes. Based on yield increases and labour cost reductions, onCore automated coring is said to achieve a payback within four to 16 months. www.key.net

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PROCESSING © F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

Green field site for juice Alsanoba Foods has taken a 3.4% share of the one billion litre per annum, juice, nectars and still drinks market in Turkey following the launch of seven varieties of its juice nectar brand, JUSS, and significant investment in new production equipment from Tetra Pak.

designed to ensure continued

“We selected Tetra Pak’s Tetra Gemina Aseptic package (one litre) because it has a premium look with great shelf impact and offers possibilities for a distinctive design,” said Hasan Aslanoba, owner of the company which now produces around

service, which offers a structured

30 million litres of juice nectar per annum from its dedicated, 25,000m2, green field facility. It invested in Tetra Pak As/Flex TGA 1000 Square and TBA/22 filling machines to manufacture the Tetra Gemina Aseptic packages.

quality data from incubated

Aslanoba worked with Tetra Pak from the outset and, as the company was new to the aseptic filling process, Tetra Pak helped to set-up its quality assurance procedures, establish best practice standard operating procedures and provided guidelines for the complete plant. Central to the success of the project was the implementation of Tetra Pak’s Start-up Solution, a customised service, which is

equipment performance after ‘hand-over’ and to prevent losses in operations. Tetra Pak also provided in-depth training as well as support and performance monitoring systems. Aslanoba opted for Tetra Pak’s Quality Performance Analysis approach for monitoring and analysing product quality, and the plant, on an ongoing basis. The Performance Analysis service helps monitor and analyse performance data from the equipment, and the end product samples, for example, in order to give the customer a clear picture of what is happening in terms of end product quality and allow them to identify areas for improvement. “We invested in the factory where we needed to set-up processes and train staff - a huge task considering that this was a new area of business for our group,” said Mr Aslanoba of the plant that now operates two x 16 hour shifts every four days. “However, with Tetra Pak Start-up Solution we made an exceptional market entry - with good quality levels, smooth running operations, and competent and motivated staff.” www.tetrapak.com

From the outset, Tetra Pak supported Aslanoba Foods in its entry into the juice nectar market in Turkey

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BRAU BEVIALE

Brau Beviale

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brewing & beverage technology on show Germany will be the venue for all things brewing and beverage next month when Brau Beviale opens its doors in Nuremberg between 10-12 November

O

ver 1,400 exhibitors of beverage raw materials, technologies and logistics will take the opportunity to demonstrate their latest solutions for over 34,000 visitors from the world of beer and soft drink manufacture. An Exhibitors Forum will give information on 39 practical topics from brewhouse efficiency and energy optimisation to the purity regulations for compressed air. An Energy & Water theme pavilion being organised by the Munich Technical University will focus on renewable energy, rational energy conversion, cogeneration units, contracting, disinfection and recovery, analysis & treatment of water. And, the Future Beverage Industry 20XX pavilion will look at the future of the beverage industry and how it will cut costs, use technologies and improve management. Other supporting events include the Beverage Packages - Challenges for Beverage Producers workshop; the PETnology Europe conference; the Packaging Wall of Excellence

innovation demonstration; and the European Beer Star Awards. Activity on the stands will involve solutions for all areas of brewing and soft drink production. Krones will focus particularly on its expertise in the brewhouse including its new Boreas solution for brewing processes, which is designed to ensure the controlled evaporation of unwanted aromatics from the hot wort without a vacuum or any additional thermal energy. Requiring very little space, the Boreas system is easy to retrofit and, depending on the starting level involved, can achieve DMS (dimethyl sulphide) reduction rates of up to 70%. Essentially, Boreas uses a very large evaporation surface, created in an external stripping vessel featuring an innovative wort inflow configuration, according to Krones. As the evaporation rates can be regulated using a temperature-controlled stripping gas injection, the reduction of unwanted aromatics can be maintained at a consistently high level independent of the wort’s inlet temperature. Krones will also be communicating the fact that its Steinecker range of technologies are now available for mid-sized breweries with a brew size of 50 to 100 hectolitres of cast wort. The new compact CombiCube B brewhouse includes technology that provides a performance equivalent to that offered for larger vessels, and with an output of up to 10 brews a day, it can reach an annual production figure of up to 150,000 hl. Further information on these technologies and on other solutions for beverage production will be discussed on the stand.

Over 1,400 exhibitors of beverage raw materials, technologies and logistics will demonstrate their latest solutions

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Food & Beverage International October 2010

KHS GmbH will present its new Human Machine Interface (HMI) machine operator system, which it developed in partnership

with the Fraunhofer IAO institute, using a design interface created by Projekttriangle Design Studio. Bringing together all the different machine operator systems usually found on any production line into one uniform system, KHS’ new HMI allows the entire production line or individual machines to be controlled and monitored from one single operator interface. According to KHS, visitors to the stand will be able to see for themselves how its new operator concept combines ergonomics, navigation and design in a system that presents complex processes in a user-friendly intelligible manner. The HMI has a multi-structured layout that provides protected access - determined via individual operator ID swipe cards - to various detailed views and operating levels. Future developments will include mobile hand-held devices that will allow remote access to information. For the aseptic carbonisation of beverages, GEA TDS will be discussing its new solution, which is different to the non-aseptic process as the carbonisation is carried out after

Brau Beviale Date: 10-12 November Venue: Exhibition Centre, Nuremberg Open: 9.00 to 18.00 daily

Š F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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BRAU BEVIALE © F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

heating in a non-pressurised vessel. Capacity is adapted to the flow capacity of the heater and the carbonisation is carried out using exact dosing technology and a specially-designed carbonating jet pump, which controls the distribution of CO2 precisely. The carbonating jet pump works on the principle of injection and minimises any gushingeffect in the filled bottles. GEA TDS’ aseptic carbonisation unit can provide a total CO2 concentration in the beverage of 9g per litre of product at a maximum product temperature of 18°C. Intercaps Filling Systems will present its compact Rinser-FillerCrowner 9-9-1 complete bottling line for beer. Designed initially for micro breweries in Denmark, where it has enjoyed significant success during the past two years, the 9-9-1 features double pre-evacuation of oxygen for micro breweries. The filler integrates a carbonating unit while a linear labeller does the pre-labelling of the bottles prior to filling, which is said to eliminate expensive and space-consuming bottle driers. A mist spray tunnel rinses any foam away from the bottle on exit from the filler, and the unit includes a full rotating CIP unit. The latest in canning technology will be the focus of discussions on Ball Packaging Europe’s stand where its Tree of Innovations area will allow visitors to experience digital printing and ‘skin tech’ embossing technology first hand, as well as beverage cans that change colour or that exude aromatic scents. Its high-definition digital printing with a resolution of 600dpi, is available for large or small batches and allows the design to be changed from can to can. Ball Packaging Europe will discuss the design possibilities for its new Skin Tech Advanced Embossing Technology (adopted by Lech Premium Pilsner for the first time this year to entice beer drinkers in Poland), which gives a true tactile feel of skin or honeycomb, for example, on large areas of the can. Samples of Ball Packaging’s new aroma cans will also catch attention in the aisles. The innovations planned for the event are too numerous and varied to be covered in this page alone, so turn to p39 for an insight into some of the ingredients being demonstrated, and future issues of Food & Beverage International to find out more. www.brau-beviale.de; www.krones.com; www.khs.com; www.gea-tds.de; www.icfillingsystems.com; www.ball-europe.com

Over 34,000 visitors are expected at Brau

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FOOD SAFETY

Safety and analysis

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Detects Listeria in less than eight hours Music to the ears of manufacturers of short shelf life, ready-to eat products including chilled meals, cooked meats, smoked fish, bagged salads and dairy products is the news that Thermo Fisher Scientific can now offer the DuPont Qualicon BAX System Reverse Transcriptase eighthour Listeria Assay alongside its Oxoid range in Europe. This assay allows food companies to detect environmental Listeria spp in less than eight hours - saving more than two days on traditional detection methods, according to Thermo Fisher, The DuPont Qualicon BAX System Reverse Transcriptase eight-hour Listeria Assay can now be offered by Thermo Fisher Electric alongside its Oxoid range in Europe

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Food & Beverage International October 2010

and allowing problems to be swiftly identified. Using the BAX System eight hour Listeria Assay, results from environmental samples can be available to companies the same day they are taken, which means that if the results are positive, there is only a limited amount of production that needs to be tackled. Once identified, it is possible to resolve the problem before the next shift begins. The reverse-transcriptase PCR assay can be used to detect Listeria at concentrations as low as 10 CFU/ml. Samples do not require the normal enrichment period that can range from one to several days, as Listeria cells are simply resuscitated by incubation in a specific collection buffer for just four hours. Following a short reverse transcriptase step, which gives a ‘jump-start’ to the PCR replication process, samples are loaded into the BAS System cycler/detector for processing. Results are interpreted by the systems’ user-friendly software and displayed on screen using positive (red) or negative (green) icons. www.oxoid.com

Lab M has two new specialist culture media products for the isolation of yeasts and moulds from foodstuffs

Isolate yeast and moulds Lab M has added two new products to its portfolio of specialist culture media for the isolation of yeasts and moulds from foodstuffs: Dichloran Rose Bengal Chloramphenicol Agar (ISO) (DRBC Agar) and Dichloran 18% Glycerol Agar (ISO) (DG18 Agar). The new media comply fully with the requirements of ISO 21527-1:2008 and ISO 215272:2008 respectively, and both products are supplied dehydrated as complete formulations that are ready to prepare without the need for any additional supplementation. DRBC Agar is designed for enumeration of viable yeasts and moulds in products

with a water activity above 0.95. In addition to glucose, dichloran and the anti-bacterial chloramphenicol, the medium incorporates Rose Bengal, which both helps limit colony size and is selective against bacteria. DG18 Agar is for the enumeration of viable osmophilic yeasts and xerophilic moulds in food or animal feed products that have a water activity of 0.95 or less. The reduced water activity in this medium is achieved through the addition of glycerol at approximately 18%, which is crucial as many yeast and moulds require a low water activity to enhance growth and colon development. www.labm.com

© F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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FOOD SAFETY

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Active packaging reduces E. Coli count The Fraunhofer Institute for Process Engineering & Packaging IVV in Freising, Germany, has developed and tested a new, lacquer-based antimicrobial active film, which incorporates a controlled release mechanism that releases an antimicrobial agent onto the product surface when it comes into contact with the product. “The surface is the primary point of attack for germs. Using only the smallest quantities of active agent, the packaging thus provides effective protection for food,” said Carolin Hauser, the food chemist who developed the new technology, which uses only active agents that comply with the rules governing foodstuffs in the films. They are

also neutral in terms of smell and taste. The active agent has to be readily transferrable onto the packaging film, and for her tests Ms Hauser used sorbic acid, which she dissolved in a lacquer and deposited on the film. Tests were conducted on several pieces of pork loin. A day after slaughter, the loins were contaminated with around 1,000 colony-forming units of the E. Coli pathogen, then wrapped in either standard (control) or active film. After seven days in a fridge at 8°C, clear differences in colour were already apparent and on those pork loins packed in the active film only around a quarter of the original level of E. Coli bacteria was present.

A food chemist at the Fraunhofer Institute for Process Engineering & Packaging has tested the use of antimicrobial film to reduce the levels of bacteria on fresh products “After a week, the total germ count on the surface had decreased significantly compared to the meat packed in untreated film. This indicates that the active film is suitable

for maintaining the freshness - and above all the safety of meat preparations, cheeses, fish fillets and other cold cuts,” said Ms Hauser. www.fraunhofer.de

Curtains kill bacteria Plastic strip curtains that can kill 99.99% of pathogenic bacteria including E. Coli and Salmonella, have been developed by Seymour Manufacturing International. The result of five years of research, the Bio-Gard curtains enriched with SteriTouch do not lose efficacy over time and the bacteria killing property is active throughout the matrix of the material.

and simple way to add a further safeguard to our operation.” According to Brian Seymour, Seymour Manufacturing’s chairman, the big retailers have said that they ‘could not afford to ignore such a positive advance in hygiene, and propose to recommend BioGard to their suppliers.’ www.seymour-mi.com

Trialled and tested at the Palethorpes, a Pork Farm Group company, factory in Market Drayton, UK, the Bio-Gard curtains are tailor made to any length and are compatible with existing plastic strip hanging arrangements. “This product is another terrific weapon in our already strong arsenal of hygiene control,” said Ian Catchpole, engineering manager at Pork Farms. “It is a cost effective, no nonsense

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Bio-Gard curtains from Seymour Manufacturing International can help to kill 99.99% of pathogenic bacteria

© F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

October 2010 www.foodbev.com

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CLASSIFIED ADVERTISING

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Products and services Reach thousands of decision makers in the food and beverage industry worldwide by advertising in the Food & Beverage International marketplace. To book your advertisement or to discuss other options, contact: Paul Tschornow on +44 (0)1225 327863, or paul.tschornow@foodbev.com

William Ransom & Sons PLC Alexander House 40a Wilbury Way Hitchin Herts, SG4 0AP UK

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Food & Beverage International advertiser index

ABB Arkema Armfield AZ Holink BASF Beumer DD Williamson

Page

25 47 57 49 60 53 36

DSM European Bioplastics FoodBev.com Forbo Fortitech Frutarom GEA TDS

Page

13 29 51 27 23 39 49

GNT Klüber Lubrication Krones Metarom Ransom Safisis Europe Sensient

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6 55 9 41 43 33 35

Sensus Sethness Sipal Stora Enso Tate & Lyle Tetra Pak Processing Wild

Page

19 37 21 31 15 2 4

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Food & Beverage International October 2010

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NEXT ISSUE

Food &

Beverage

International

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Coming up in the next issue of Food & Beverage International Focus on sustainability The issues around sustainability are complex and far-reaching. Food & Beverage International will look at the key challenges and opportunities for food & beverage manufacturers and give information on topics such as sourcing sustainably with all this means in terms use of water or energy to produce crops and the impact on global communities in the long term; carbon footprinting and water footprinting in the plant and how this can bring savings - with examples of who is doing what; and insights from industry leaders.

The latest in preservation technologies A review by Campden BRI of the latest novel technologies for preserving foods with the minimum of processing and temperature to ensure the optimum use of resources and the quality of the end product.

Pulsed Electric Field technology And, a special focus on the use of Pulsed Electric Field technology and its benefits in the tomato juice production.

Vitamins & minerals Vitamin and mineral fortification continues to provide new product development opportunities for food and beverage manufacturers. A round-up of some of the latest innovations in this area.

Plus: The Ingredients, Packaging, Processing and Safety & Analysis sections will also bring news of: • Dairy ingredients • Mixing, blending and depositing technologies • Packaging developments for sports, health & energy products • Lab equipment Keep abreast of the important developments in the industry – its news and trends; and find the solutions to your processing & formulation challenges!

Don’t miss out, register for your copy today! Contact Sharon at: sharon.bulled@foodbev.com +44 (0)1225 327858 Or for more information visit www.foodbev.com/magazines

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Important dates for December issue Editorial deadline: 11 November Advertising closing date: 23 November Contact the editor: Claire Rowan claire.rowan@foodbev.com

© F&BI 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

October 2010 www.foodbev.com

59



October 2010 | Food & Beverage International