Corona - new standards for work routines, on-line service, hygiene, etc. Sustainability in the entire supply chain – energy saving, reuse of waste products, sustainable packaging. Plant-based food in dairies – new technologies, ingredients, hygiene standards.
New agendas for the dairy industry – corona, sustainability & plant-based products
Danish Dairy & Food Industry
30 February 2021
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[ EDITORIAL ]
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February 2021
Please contact us at info@maelkeritidende .dk
New agendas
Frontpage: Photographer: Dusan Petkovic (Shutterstock).
for the dairy industry
Circulation: 8,000 copies Readership: Leading personnel in the dairy and food industry in more than 140 countries as well as employees at Danish embassies and consulate generals, Government advisers and representatives of marketing councils.
Dear reader, Welcome to the 30th edition of Danish Dairy & Food Industry ... Worldwide with contributions from many large and small companies belonging to the Danish dairy and food industry. At this special time, which is heavily affected by the COVID-19 reality, we have input from several dairy players each providing exciting solutions and perspectives for the future. It is a pleasure to introduce Rasmus Prehn, Minister for Food, Agriculture and Fisheries, who emphasizes the need to develop food production with low or no climate footprint. Arla Foods – the Danish/internationally based dairy giant (No. 7 in the world) - has been tasked with explaining their company efforts in the plantbased food universe with an exciting collection of plantbased drinks, which the company expects to introduce on several export markets in the coming year.
The editorial staff of Danish Dairy & Food Industry ... worldwide: Chief Editor, M. Sc. Anne-Sofi Christiansen Editor Lars Winther Litographed by: Jørn Thomsen Elbo A/S, Kolding, Denmark Printed by: Jørn Thomsen Elbo A/S, Kolding, Denmark Editorial office and distribution: Danish Dairy & Food Industry ... worldwide Munkehatten 28, 5220 Odense SØ, Denmark Tel.: +45 66 12 40 25 – Fax: +45 66 14 40 26 www.maelkeritidende.dk – info@maelkeritidende.dk www.maelkeritidende.dk/ddfi ISSN 0904-4310
Chr. Hansen highlights that sustainability is central in all company decisions, which explains its top position over several years in respect of the worlds most sustainable companys.
Reprint permission to interest publications providing their credit and tear sheets to the publisher.
We also introduce three dairies and a bacon factory, which explain their efforts to handle COVID-19 in production as well as other operations. Communication seems to be key. Finally several leading producers present their companies, products and services. They all represent an extraordinarily strong and proud Danish industry and are market leaders in many fields. We hope you will enjoy the many contributions and hope they set new horizons to dairy technology.
Anne-Sofi Christiansen Chief Editor
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Lars Winther Editor
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CONTENTS
3 Editorial
14 Innovations in bioprotection that help pave the way for a plant-based future Chr. Hansen.
22 International FOOD Contest - the Mekka for dairy people is back to normal MCH Messecenter Herning.
16 FH SCANDINOX – the partner in food process engineering FH Scandinox A/S.
24 Create increased value throught angible sustainability initiatives NIRAS.
18 Wastewater odor problem solved by Landia aeration system Landia.
28 New IDF standards for milk analysis require new technology Q-Interline.
10 The Danish food industry has become COVID-19 smart Arla Foods, Nordex Food, Naturmælk and Danish Crown
20 A 2-year MSc program in Dairy Science and Technology - with Internship and a Global Outlook University of Copenhagen, Faculty of Science.
30 Water treatment for modern dairy technology Silhorko-Eurowater.
12 Sustainable solutions through process automation Au2mate.
21 Pharma strengthens competencies at LP Kolding LP Kolding.
5 Denmark has climate on the menu Rasmus Prehn, Minister for Food, Agriculture and Fisheries. 6 Arla is increasing focus on plantbased products Hanne Søndergaard, Lars Dalsgaard, Rasmus Malmbak Kjeldsen, Arla Foods. 8 Sustainable Chr. Hansen Louise Rosenmeier / Chr. Hansen.
32 New membrane filtration solution innovatively combines proven technologies to significantly increase a dairy manufacturer’s capacity Tetra Pak Filtration Solutions. 34 Are you updated on the water use in your food company? IFC Water Congress.
Index to Advertisers Au2mate Chr. Hansen Dairy Nordic, Mælkeritidende FH Scandinox hi/ International FOOD Contest, IFC Water Congress Jorgensen Keofitt KU Science Landia
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12 14 26 16 22 34 36 2 20 18
LP Kolding NIRAS Nordic Dairy Congress Primodan Q-Interline Silhorko-Eurowater Tetra Pak Filtration Solutions WILA
21 24 26 27 28 30 32 2
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Denmark has climate on the menu Sustainable solutions are gaining traction. Whether in the Danish dairy sector, with the authorities’ recent climatefriendly dietary guidelines, or in Denmark’s international cooperation for a greener future
Danish milk, butter and cheese products are popular and renowned throughout most of the world and demand is rising among discerning consumers who prioritise tasty products with food safety, ecology and animal welfare. Denmark has annual dairy exports of more than USD 3 billion, and three-quarters of Danish milk production is sold abroad, primarily as processed dairy products. And within the Danish realm itself, there has always been a good appetite for products from the Danish dairy sector. Around 150 years ago, the Danish cooperative movement prompted a significant and visionary expansion of small local dairies, which drove forward both revenues and developments, benefitting farmers and consumers alike. Although most dairy production in Denmark today is at large energy-efficient industrial plants, we still have small and mediumsized dairies successfully exporting their specialties abroad. However, truth be told, our appetite to have our much-loved butter, ice-cold whole milk and beautiful fat yellow cheeses adorning the breakfast table, perhaps garnished by a few slices of Danish bacon, has also taken its toll on our health. Like many other Western countries, Denmark has seen a rise in body weight and lifestyle diseases in step with increases in disposable incomes, more sedentary work, and an unhealthy diet. The Danish dairy sector has stepped up to their responsibility and today produces a wide range of cheeses, skyr and other dairy delicacies with either reduced fat or salt content, but still rich in taste and important nutrients. Similarly, through the official dietary guidelines from the Ministry of
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Food, Agriculture and Fisheries, the Danish food authority has encouraged Danes to eat healthier and with moderation, including to hold back on cream in gravy, fat cheeses and the most calorie-intensive milk types. As the Minister for Food, Agriculture and Fisheries, early this year, I had the honour of helping present Denmark’s new official dietary guidelines, which, for the first time ever, now include a climate perspective. These new dietary guidelines encourage consumers to cut down on their consumption of products of animal origin, and instead increase their consumption of vegetables, legumes and wholegrains, which have a significantly lower climate footprint. According to Danish researchers, if we eat a more plant-based diet, less meat and choose the most climate-friendly food products, we can cut Denmark’s climate footprint by 20-35 per cent. I believe we have an obligation to make this reduction a reality. Our goal is by no means having a population forsaking all of the traditional and tasty specialties that Danish agriculture has to offer. And we do not want to point the finger at consumers who love their bacon, beef burgers and blue cheese. Rather, we want to remind everyone that as individuals and as a society we cannot continue food consumption that puts an ever-greater pressure on our personal health as well as on the global environment and climate. The goal is for Danish food production to be climate neutral by 2050. However, Danish dairy and milk production is already contributing to the climate agenda. Several international analyses have documented that Danish milk has the lowest climate footprint in the world.
BY RASMUS PREHN, DANISH MINISTER FOR FOOD, AGRICULTURE AND FISHERIES
In January, Denmark signed an agreement with the state of California on the exchange of visions and insights for how our dairy sectors can become even more energy and water efficient, and on how to reduce the climate footprint of our most popular dairy products. The Danish and the Californian dairy sectors have set themselves very ambitious carbon-reduction goals. I’m convinced that with this new transatlantic agreement, we will successfully improve, fine-tune and refine the production and the products in our respective strongholds - all the way from farm to fork. This will benefit collaboration and development, our common planet and climate, and - not least - the demand for climate-friendly, high-quality food products from the consumers of tomorrow.
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BY LARS WINTHER
Arla is increasing focus on plant-based products Arla got off to a good start with the Jörd series’ three plant-based drinks in Denmark. Now the export markets await. Arla believes in more than milk. That is why they are now entering the plant-based category. Originally, Arla launched three oat drinks under the brand name JÖRD, which hit the shelves last summer and managed to capture up to 10 pct. of the Danish market for plant drinks in just a few months. Thus, Arla is well on its way with expanding the business area with a focus on the current trends. The three oat drinks under JÖRD are an extension of Arla’s other product range, where
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plant ingredients are already included in a range of butter and cheese products. Many of Arla’s farmers already grow crops such as oats and barley, which can be used for plant foodstuffs. New consumer habits - We constantly have to follow the developments in consumer’s habits and needs. This also applies to categories outside dairy. Our most important task is to have an up-to-date
portfolio of quality products that ensure the highest possible settlement for our farmers. We expect that JÖRD will contribute greatly to this, says Hanne Søndergaard, Executive Vice President for Global Marketing and Innovation at Arla, in relation to the launch back in the summer of 2020. - However, milk will always be the heart of Arla. But when we know the plant drink is used side by side with the milk, it is therefore a natural step and an exciting business op-
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Hanne Søndergaard, Executive Vice President for Global Marketing and Innovation
portunity for us to go into the plant category. We can use our unique expertise and innovation power to develop natural, Nordic products that suit the Danes’ everyday lives, Hanne Søndergaard says. Denmark is the first market in 2020 that was presented to JÖRD, which will be an umbrella for a range of plant-based products in the future. A boom in export is expected However, Arla is also looking at the export markets, where the market for plant drinks is growing as well. The UK will be the first market where the Arla drink is sold in the grocery chain Sainsburys and soon also on the online retail giant Amazon. After this, Arla is considering going into Sweden and Germany, because of the success with the launch on the Danish market. - This is a market experiencing a rapid growth, but it is important to emphasize that it comes from a very low level. In total, around 13 million litres of plant drinks are now sold per year in Denmark. This corresponds to a total turnover of around DKK 200 million, says Rasmus Malmbak Kjeldsen, Senior Vice President Milk Based Beverages, in an interview with the online media Finans. Sales of plant drinks grew in Denmark from 2017 to 2019 by 74 pct. or DKK 83.5 million, while the growth in the first eight months of 2020 was 24 pct. measured by volume.
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Lars Dalsgaard, Senior Vice President and Head of Arla Foods Innovation.
Rasmus Malmbak Kjeldsen, Senior Vice President Milk Based Beverages
Dairy competences are an advantage Arla has a limited experience when it comes to plant-based beverages. However, it can be an advantage in the development process, says Lars Dalsgaard, head of Arla Foods Innovation Center. Arla Foods Innovation Center (AFI) is behind the development of the three plant drinks in the Jörd series. And Lars Dalsgaard, Senior Vice President and Head of AFI, admits that the dairy team has partly started on virgin soil when it comes to plant-based products. There is a lot of experience with blended products within the cheese and butter categories, but when it comes to drinks, it is more limited. - In a way, it is an advantage because we have started from scratch without being bound by fixed production frameworks and flavour frames. I believe our basic knowledge from dairy products has given new angles on plant-based products, Lars Dalsgaard says. He believes in an exciting market for the new Arla products. - We have received incredibly good feedback in the taste tests performed in the development phase. I also think that they taste significantly better than the competitors in the market, the Arla director says confidently.
Facts on Arla’s plant drinks in the Jörd series • JÖRD Oat is a pure oat drink. • JÖRD Barley has a slight sweetness from barley. • JÖRD Hemp has a touch of hemp with the sweetness of the oat combined with bitterness and nutty notes. • The three oat drinks are produced with organic ingredients at Arla’s site in Esbjerg, and all ingredients are from the Nordic countries. • According to Arla, the oat drink contains up to 50 pct. more oats than market leaders on the Danish market and must be refrigerated in the supermarkets. • Arla has announced that they are planning to launch several plant-based products under JÖRD, including alternatives to yoghurt or cream.
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BY LARS WINTHER
Sustainable Chr. Hansen For several years, Chr. Hansen has been named one of the global corporations that makes the biggest contribution to ensuring the welfare of the planet. The recipe – targeted documentation and green products.
The world’s most sustainable company in 2019. And the second-most sustainable company in 2020. This is where Chr. Hansen has been placed on the Canadian media and investment advisory firm Corporate Knights’ annual ranking of companies that globally contribute most to the welfare of the planet – The Global 100 Index. As food production accounts for much of the negative impact on the climate and the environment, and also entails a large carbon footprint, there is considerable potential for significant benefits if you choose the right solution from farm to fork. This is where, for example, Chr. Hansen succeeds with products that include bacteria for the natural protection of crops at one end – and cultures and enzymes at the other which can result in higher yields and longer shelflife for cheese and yoghurt. The company’s probiotic cultures also make a positive and documented contribution to public health.
primary task is to safeguard the environment, and ensure efficiency increases and safety locally at the facilities. Training departmental focus on sustainability - We devote considerable resources to training the rest of the organisation to constantly be on the lookout for possible focus areas. Of course, this also includes our sales departments, which are in direct
Sustainable focus throughout - The reason we’re scoring high in these assessments is basically that our products make a huge difference in food production. For example, a yoghurt that keeps for a week longer thanks to our cultures means 30% less food waste for the product, says Louise Rosenmeier, Program and Partnership Officer in the special sustainability team at Chr. Hansen. Together with three colleagues, she has a wide-ranging, global responsibility for ensuring that sustainability and the relevant documentation are always at the top of the agenda when the company’s almost 4,000 employees make decisions. Such decisions can touch on all parts of the company’s value chain – from product development and the recycling of packaging to planning meetings and business trips. With ten production facilities in seven countries, a further 20 environmental and safety coordinators have been employed, whose
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Louise Rosenmeier, Program and Partnership Officer in the special sustainability team at Chr. Hansen
contact with customers, says Louise Rosenmeier, who also highlights the company’s work with their culture model, where 400-500 employees have been involved in formulating four parameters, four ‘cultural drivers’, one of them being ‘We work for a better world’. Just because you are the best in the world doesn’t mean you can’t work hard at becoming even better. Therefore, Chr. Hansen has signed the UN’s Business Ambitions, thereby pledging to
contribute to realising the goal of the Paris Agreement to limit global warming to 1.5°C. - With these Science Based Targets, we must map and document all emissions throughout the value chain, so that over the coming year we can formulate our objective towards 2030 and maintain our leading position in sustainable food production, says Louise Rosenmeier.
Chr. Hansen – focus areas sustainability • Pure revenue: Chr. Hansen can explain and document how its products directly support the UN Sustainable Development Goals (SDGs). 82% of revenue directly supports these goals, and the documentation methodology has been audited by PWC. • The UN SDGs are used as a framework that links the company’s strategic effort to sustainable development. Progress is measured and reported annually. • Chr. Hansen ranked high on its environmental performance – especially on energy, CO2, water and waste. In the past year, there has been a constant focus on reducing its ecological footprint. In 2019, this led to a partnership with Better Energy, and in May 2020 Chr. Hansen switched 100% to green electricity supplied from two new solar parks, wind energy and biogas • Diversity: Chr. Hansen scores high on the share of female executives (directors), and has also earned points for its share of female senior executives and the link between sustainability and remuneration.
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BY LARS WINTHER
The Danish food industry has become COVID-19 smart Arla Foods, Nordex Food, Naturmælk and Danish Crown shared their experience and lessons learned from the COVID-19 process with the entire industry. See their experiences and recommendations for crisis management, massive communication, and rapid adaptability. On February 3, the Danish dairy industry held a virtual thematic meeting. Presentations focused on a review of lessons learned from the COVID-19 process and useful tips from four companies, Arla Foods, Nordex Food, Naturmælk and Danish Crown, respectively. The four food companies were all shocked when the first shutdowns became a reality in early 2020 necessitating a wide range of practical safety measures and massive communication to employees and customers. And although COVID-19 has cost dearly on several fronts, the challenges have created closer unity and team spirit within the companies.
Arla: Rapid adaptation is key Karin Bjarlin Udby, VP QEHS, is a member of the 12-person crisis team set up by Arla on February 27 – just a month after the first serious bulletins on the pandemic in China had landed in the world press. With substantial sales and activities in China, Arla decided to adopt preliminary precautions for travel to critical areas, before the situation escalated at the end of February, at which time a permanent crisis team was established. - Fortunately, the food industry obtained a ‘Business Critical’ status in the Government’s guidelines on an equal footing with the Health Service; consequently, our production staff had the possibility of childcare, which is essential to maintain production ca-
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pacity, Karin Bjarlin Udby proceeded. With 20,000 employees worldwide and 9,000 European farmers in the group, Arla had to adopt a comprehensive set-up to address the situation on employee safety and ensure production of milk – to be handled every single day. After the first year, with shutdown in the spring, reopening last summer, and subsequent shutdown this winter, Arla has gained vast experience in preventive measures, temporary leave initiatives and organizational set-up. - A transparent division of roles and responsibilities is key and must be geographically adapted to the organization. This is reflected in the establishment of a crisis team for each of our major markets. For example, our dairy in the United States is located in an area with the heaviest infection rate in the entire USA. This challenge is completely different from what is experienced in Denmark and Germany, for example, said Karin Bjarlin Udby. Add to that, we must acknowledge the limitations of our know-how. - We are not virologists; therefore, a professor of viruses was contracted to provide advice and guidance as well as provide perspective on long-term developments, said Karin Bjarlin Udby, who repeatedly stressed the importance of communication via all available channels. - It is imperative that the management identifies all knowledge available and shares plans and initiatives. This ensures peace and quiet in the organization.
Nordex: We have improved in several areas With 450 employees, production in four countries and a turnover of over DKK 2 billion, the COVID-19 crisis has also challenged the North Jutland-based Nordex Food in several areas. Therefore, CEO Martin Pedersen introduced ‘New Ways of Working’, which was also the title of his presentation. Like all other food companies, after the shutdown in Denmark on March 11, 2020, COVID-19 constituted several practical actions to be taken at Nordex, for example rules on masking up, sanitizing hands and contact surfaces, proper distancing in production, temporary leave/work-at-home of administrative staff. Furthermore, massive communication to employees and customers on different company initiatives was initiated. - At the first shutdown last spring, we informed widely via detailed e-mails, and we upgraded management contact to employees at all levels, said CEO Martin Pedersen. Subsequently, the organization has become accustomed to and has adapted to the new situation with the result that everyone pretty much knew and understood their role in the latest shutdown. Here the management just needed to send short e-mail messages. And today, Nordex realizes that the company has gained positive learning from the crisis in several areas - for example extensive use of Microsoft Teams.
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Overall advice and guidelines for COVID-19 crisis management – from the Danish Food Industry
- We feel more confident in our ability to use technology, and this has provided new opportunities for improved cooperation across borders and production units. We have become one close-knit team – rather than sending out one-way communication from the head office at Dronninglund, said Martin Pedersen, who also experiences closer contact with the customers with the new forms of communication. - Prior to COVID-19, for example, we held two or three physical meetings a year with our business partners in New Zealand - meetings we followed up with e-mails. In 2020, we held 10-15 virtual meetings, said Martin Pedersen. He sees COVID-19 as a common enemy causing everyone to move closer together. - I experience greater understanding and tolerance within the entire employee group – for example, among employees with children who cannot attend school. Also, customers, banks, suppliers, and other contacts are more generous, resulting in an improved collaborative environment, said the Nordex CEO.
Naturmælk: Impact on bottom line was significant The South Jutland-based dairy is among the dairies that have felt the impact of the COVID-19 situation on results. It started with rejection of fresh products worth DKK 800.000 in the first round of shutdowns, and the dairy lost DKK 20 million in revenue in 2020 – and DKK 2 million on the bottom line – primarily because of the shutdown of foodservice, flight service and schools. Management pay cuts, temporary leave/work-at-home of staff, and staggered hours/sharing work stations
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are some of the initiatives put in place to get through the crisis. On the positive front, CEO Leif Friis Jørgensen noted that the new meeting standard with Microsoft Team meetings had created a closer relationship between the main dairy at Tinglev and the company’s other dairy at Øllingegaard in North Zealand.
Danish Crown: Follow statistics and be ready for a massive testing program The last presentation of the Dairy Industry Day constituted a visit to the colleagues at Danish Crown. Here Per Laursen, Senior Vice President for Supply Chain, oriented about several production sites which had been heavily impacted by massive virus outbreaks among the employees. Since a large proportion of the employees have foreign backgrounds and frequently commute to their home countries – and furthermore, work at the assembly lines without proper distancing – offensive testing procedures have been implemented, using frequent rapid testing immediately after fluctuations in absenteeism are noted. - The employees have welcomed this initiative, and we have seen that we have all moved closer together in the bus, says Per Laursen. Like the other speakers, he stressed the importance of massive communication to employees to ensure that everyone knows and understands company strategy. - We have even made use of e-mails in individual e-boxes where the employees receive their pay checks. We know that this is the place everyone keeps an eye on.
Safe preventive measures – e.g., face masks, temperature checks, mobile handwashing stations, testing facilities, etc. Be ready to act without delay. Establish the right crisis organization and ensure efficient meeting structure. • Ensure clear roles and responsibilities. • Global crisis team/national teams/ business continuity teams • Access the right external expert knowledge for advice and guidance. • Find balance between global and national guidelines. • Manage the difference between operations and administrative staff. • Follow developments closely and act quickly when a site experiences an increased number of employees affected by COVID-19. Prevent the spread of infection – and immediately implement business continuity plans. • Recognize the good performance – everyday heroes. • Grow company pride - ’we make a difference’. • Share external recognition within the company. • Plan events at the home office – to include social gatherings (e.g., Christmas parties). • Prioritize communication – and ensure access to top management. Communication is key • Be visible and transparent – even when you do not have all the answers. • Ensure accessible information (intranet COVID-19 section with FAQ, info boards, etc.) – and use the most popular channels of communication – Facebook, text messaging, intranet, team meetings. • COVID-19 hotline & webcast with dialogue. • Facts and communication support for management. • E-mails with updates directly to employees – and possibly via e-box.
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Sustainable solutions through process automation Plant optimisation in the dairy industry for increased sustainability.
Since the 2016 release of the UN Sustainable Development Goals, the focus on corporate sustainability has increased significantly. Demands from the dairy industry are ever increasing and sustainability in the solutions from suppliers is a focus point getting more and more attention in the requirements. Process solutions today are strictly validated against KPIs when it comes to consumption per SKU on water, electricity, chemicals for cleaning etc. This focus is - by coincidence - happening in the same period as new technologies and smart solutions are merging as part of the
Industry 4.0/Digitalisation wave. These new technologies offer a toolbox to help the efficiency of optimisation, operation and maintenance, all supporting sustainability targets in the solution. Objectives derived from this are e.g.: • CIP data analysis tools, securing minimum usage of chemicals, water, cleaning time. • Data analysis tools for OEE calculations help to improve line efficiency. • Smart in-line analytical instruments for optimising on product tolerances. • Smart application software enabling e.g. hibernate functionality in the process equipment. • 24/7 remote support to ensure less downtime. Below are a few examples of solutions supporting the sustainability targets in today’s process automation systems: CIP data analysis tool Au2mate has, in corporation with the cleaning agent company Novadan®, developed a CIP data analysis module continuously monitoring the behaviour in the CIP plant. This “Advanced Data Analysis” application automatically monitors CIP forward and return values (temperature, conductivity, flowrate)
Proactive partner Moving forward, Au2mate strives to be a proactive partner in the constant optimisation of the dairies. In case more information on applications or methods mentioned above is desired, please do not hesitate to contact us at www.au2mate.dk or by telephone +45 8720 5050.
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and when paired with the CIP sequence program steps and timers, automatic analysis on each CIP object is performed by the software. For each CIP route/object the application will create reports providing an intuitive graphical dashboard with indication of deviations, warnings, and critical alarms, all guiding the dairy staff to trim and adjust on recipe and equipment parameters, optimising on effectiveness, environment, quality, and cost. Data analysis for OEE Applying OEE on process and filling line equipment is today almost mandatory in new installations. The OEE tools provide a unique insight on plant performance and utilisation enabling the production management to trim and increase efficiency and production throughput. The OEE reporting system provides the different stakeholders with tailored reports giving valuable information such as: • Top 10 stop reasons • Line efficiency per shift/day/week etc. • Waste and quarantine reports per production order • Actual consumption of materials and products per production order The automatic reporting back to the ERP system, saves a lot of manual labour time documenting the same in traditional log sheets. The Au2mate OEE module has been well received by our clients and at present more than 40 installations are now running in e.g. dairy, pharmaceutical and ingredient industries. Benefits by utilising latest technologies Au2mate has a great track record in applying these improved methodologies in the ap-
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plication software and has experienced that plant performance and utilisation of production equipment can be improved even without changing anything in the mechanical configuration of the plant. In one of these upgrades the following verified cost reductions were achieved: • 20% on electricity • 20% on steam • 20% on ice water • 30% on water • 30% on chemicals The reduction in utility consumptions generated by such software upgrades is both a benefit to the environment and furthermore ensures the plant owners savings in the production cost. Remote support 24/7 In case of breakdown in the production facilities, it is crucial to have access to fast and professional support. Au2mate’s 24/7 HOTLINE service team helps our customers all over the world to
Examples of Au2mate 24/7 service calls from customers around the world:
Our pasteuriser is stuck in step “CIP not completed”.
We cannot start production to mixer tank.
SWEDEN
We cannot QA the silos and buffer tanks…
NORWAY
Dryer won’t start…
UK
achieve the best possible uptime. During the Covid-19 crises, it has become even more important for production sites to have a remote support setup for immediate troubleshooting and support. With perishable products in tanks & lines obviously time is key when emergencies occur. This is for economical but also environmental reasons!
AUSTRALIA
After service stop the plant will not start again… DENMARK
Typical support cases can be to inform technicians on the location of sudden hardware faults (pump, sensor, valve etc.) or it could be assistance for operators to change parameters or “step the program”, to get back on track after a mishap. Throughout Covid-19 in 2020, Au2mate has assisted our clients in 890 calls received on the 24/7 Hotline Support number. AU2MATE
YOUR GLOBAL PROCESS AUTOMATION PARTNER SMART SOLUTIONS FOR A SUSTAINABLE FUTURE REMOTE SERVICE 24/7
MT halvsidet november 2020 vs. 3.indd 1
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29-01-2021 12:12:34
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Innovations in bioprotection that help pave the way for a plant-based future Plant-based dairy alternatives continue to surge in popularity as consumers seek healthier and more sustainable food options
While plant-based diets have long been a niche preference, recent shifts have led growing numbers of consumers to experiment with plant-based eating in pursuit of the health and environmental benefits they hope these behaviors will bring. As demand for products that satisfy interest in “healthy for me and healthy for the world” grows, consumers are looking to the market for solutions that enable them to live more sustainably. This trend is on the rise: 73% of consumers say they would definitely or probably change their consumption habits to reduce their impact on the environment1. Today, more than 40% of consumers worldwide intentionally avoid certain animal products2, suggesting there is significant growth potential for the plant-based market. With more than 145 years of experience, Chr. Hansen knows what it takes to bring sustainable innovations to the market that will help customers gain an edge while addressing broader global challenges. Chr. Hansen’s launch of FreshQ® DA, a new culture within the FreshQ® range, makes this solution available for fermented plant-based products, expanding the scope of what is possible for producers in this market. As with the rest of the FreshQ® range, FreshQ® DA is lactic acid bacteria carefully selected by Chr. Hansen for its ability to improve the fermentation to help protect plant-based products against spoilage caused by yeasts and molds, potentially helping extend shelf life to save money and reduce waste for producers and consumers alike.
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With FreshQ® DA, producers can encourage behaviors that optimize sustainable consumption While the market can continue to innovate toward healthier and more sustainable choices, the simplest and most effective way to improve environmental resilience is to establish sustainable behavior as the default option. Companies in all industries are dabbling in this space, but more work is needed to include the end consumer as a crucial component of a sustainable value chain. Initiatives to encourage behavior modification include work by a number of Nordic food manufacturers to adopt the “often good after” label listed directly after the “best before” date, giving consumers the chance to deepen their role in reducing food waste once a product reaches their homes. 3 Food that has been manufactured and stored properly is often still safe to eat after the best before date. One simple way of minimizing waste is to physically evaluate the product before discarding it. Consumers can be better instructed to look, smell and taste the food before throwing it away once it reaches the end of its shelf life. With initiatives like these, consumers are empowered to
use their own common sense to assess food products before throwing them away, helping them to save money and preserve resources. Individuals should be encouraged to play a larger role in evaluating food freshness and reducing unnecessary waste within their homes, but even the most conscientious consumers will face issues with food spoilage, especially during the open phase of a product’s shelf life. Using fermentation with food cultures like FreshQ® DA, manufacturers of plant-based options can make their products more robust against contamination in the open phase, keep the product fresh for longer and help reduce the volume of food that is discarded due to spoilage. Chr. Hansen aims to collaborate alongside food manufacturers and consumers to support the United Nations’ Sustainable Development Goal of reducing food waste by eliminating 1.2 million tons of yogurt waste by 2022 with its bioprotective solutions.4 CHR. HANSEN
References 1. Post-dairy era: the unstoppable rise of plant-based alternatives, Euromonitor, 2020 2. Driving forces behind plant-based diets: climate concern and meat reduction. June 2019. Euromonitor. 3. ‘Best before, often good after’: Unilever adopts anti-food waste labels on food packaging. Food Navigator. ‘Best before, often good after’: Unilever adopts anti-food waste labels on food packaging (foodnavigator.com) 4. Goal 12: Ensure sustainable consumption and production practices. United Nations https://www.un.org/sustainabledevelopment/sustainable-consumption-production/
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Keep it great ! with FreshQ® DA
Keep your brand strong Help protect fermented plant-based products against spoilage, build your brand and extend shelf life naturally through fermentation
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FH SCANDINOX – the partner in food process engineering FH Scandinox A/S is combining skilled project engineering with new and second-hand processing equipment including a new margarine technology center in own facilities.
The dairy, and other food manufacturers are under increasing pressure to provide a constant stream of new and imaginative topquality products. At the same time, they must comply with heavy demands on sanitary solutions. FH SCANDINOX design, engineer and supply complete processing plants, and equipment, But also development and sale of small scale pilot plants are increasing world wide. Our expertise covers project management, plant installation, commissioning and after sales service, and dairy- and food processing technology is designed and engineered to meet strict hygiene, food safety and quality standards, while operating efficiently and sustainably. Efficient organization - With 63 imployees in our group, we are an interesting actor in the food industry. It means we have a very efficient and flexible organization, and most important we are very close to our customers. Thanks to our experience and know-how we are a serious and
Torben From
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competent partner, who in close co-operation with our customers, develops optimum solutions fully meeting the consumers' stringent requirements, says Torben From, Sales Director at FH SCANDINOX. The company has a broad cooperation with several suppliers of dairy equipment, so the customers can be assured, that the technical level is at top. CIP and mix-poof valve matrixes One of the growing activity fields are installation of CIP systems and also pre-manufactured mix-proof valve matrixes for any purpose in the process, which do have high attention. - Our CIP systems are designed in such a way that optimal cleaning is ensured. Depending on the customers’ requirements, we install central or decentralized systems or a combination of both. We are also able to premanufacture complete CIP units in our workshop, says the Sales Director. - Our mix-proof valve matrixes are the optimal state-of-the-art solution for the liquid media flow in fully-automatic dairy and food processing plants. Manifold flow can thus be realized in a clearly arranged form in a relative small space. Our valve matrixes are individually developed by our engineering team, suitable for the respective processes and meet the customers exact requirements, says Torben From.
About FH SCANDINOX More than 40 years of experience and know-how within sale, engineering, manufacture, erection and running-in of complete processing plants and equipment worldwide. 3 divisions in Denmark, 2 placed in Jutland and 1 placed in Copenhagen. Plus subsidiary in Norway and China. Engineering department with skilled technicians endeavor, who always provide a satisfactory solution in terms of quality, hygiene, function and economy. Own erection department and a workforce of committed and highly experienced and flexible fitters, all experts in stainless steel. All field engineers have certificates in stainless steel TIG welding. Contact: FH Scandinox A/S Tarm – Head office Kærhusvej 4, Hoven 6880 Tarm Phone: +45 7534 3434 E-mail: fhs@fhscandinox.com
Pilot plants FH SCANDINOX A/S supplies pilot plants to a wide variety of food industries. For safety reasons more and more produ cers choose to develop and test the products on their own before large-scale production is initiated. This small-scale process facility enables you to focus on research, development and
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i Second-hand Equipment With one of Scandinavia’s largest stocks of used processing equipment for the dairy and food industries, FH SCANDINOX A/S can supply a wide range of: • Stainless steel storage and processing tanks • Homogenizers • Separators • Plate heat exchangers • Butter processing equipment • Margarine processing equipment • Packing and filling machines • Pumps • Valves, etc. We can rebuild and meticulously test used processing equipment in our workshop prior to delivery.
testing without disrupting the current production. All pilot plants are naturally characterised by flexibility and high quality. Growing in margarine The dairy industry is a main work area for FH SCANDINOX, but also margarine production is an very important work area. In 2018, the company acquired 75 pct. of the shares in Gerstenberg, who has more than 100 years of know-how in equipment and services within the margarine industry, and this has been a successful partnership. - We have received several contracts in the margarine industry, where we can use our qualifications from the dairy industry, so this has been a successful development for FH SCANDINOX, says Torben From.
Sale and used equipment Another important area is dismantling and sale of used dairy- and food processing equipment. - We have lot of experience working for the biggest companies in Europe. This includes dismantling of complete plants or smaller production lines, which often is re-installed at a new customer with different upgrades of the involved technology, says Torben From. Among the customers are Arla Foods, TINE Dairy Norway, MILLS Norway, Puratos Belgium, who make use of the FH SCANDINOX experience in dismantling and selling used equipment. FH SCANDINOX
FH SCANDINOX has developed a pilot plant in own technology center for testing a wide range of oils and fats products, such as margarine, puff pastry, spreads, and shortening. The pilot plant is based on the Co2 cooling technology.
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Wastewater odor problem solved by Landia aeration system A Landia AirJet mixer that solved an odor problem at one of California’s oldest independent dairies, is close to completing a full five years of uninterrupted service. At the Hollandia Dairy (established 1950) in north San Diego County, a side-entry mixer (from a different manufacturer) was failing to prevent build-up of odorous septic sludge in a 35,000-gallon bolted steel equalization tank (18.5 ft. in diameter x 18.75 ft. in height). - Our old side-entry mixer just wasn’t mixing the tank anywhere near enough, so odors were building up. Since the humble beginnings of the Hollandia Dairy, which was created by Mr & Mrs Arie de Jong shortly after they arrived in the U S from the Netherlands, we have always endeavoured to be good neighbors, so investing in a much better mixer was a must. On several occasions we had to drain the tank to empty out the sludge, which was no fun at all – and very, very time-consuming, said Hank Van Nieuwenhuyzen, Chief Operations Officer at Hollandia Dairy
Care for environment ES Engineering were called in to see what solution could be found. Carbon filters were introduced, but as Project Manager Christian Tasser* explains, this was only a temporary measure. - At Hollandia’s milk processing plant in San Marcos, it was clear to us immediately that this familyowned business cared about the environment and took the situation with its equalization tank very seriously. We looked at how we could best prevent the tank’s contents from going septic, taking measures to reduce pH levels and see what would be best, especially for peak production times. The wastewater, including effluent from Hollandia’s fruit juice manufacture didn’t pose a big problem with solids content, but the existing mixing system wasn’t up to the job, he said.
Hank Van Nieuwenhuyzen, Chief Operations Officer at Hollandia Dairy with Landia AirJet.
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LANDIA - a global company with roots in Denmark Landia supplies pumping and mixing solutions for agriculture, wastewater, biogas plants and food industry applications. We are not part of the throwaway culture. As a Danish company, we are subject to very strict national regulations on energy consumption, waste handling, and wastewater – and rightly so. Throughout our production process and beyond, we work to minimize environmental impact. Many Landia products have been in operation for 20-25 years even though the operating conditions may be extreme. In that way, Landia customers achieve the lowest lifespan costs, while resource consumption is minimized, which further results in a positive impact on the environment. We have been manufacturing pumps since 1933, but we are keener than ever to produce the very best solutions – and match that with unrivalled aftersales support. As well as Denmark, we have longestablished business units in the UK, the US, China, Norway, and Germany and solid representation all over the world. In order to provide the very best technical solutions, everyone involved with sale of Landia equipment has an engineering background. We have been ISO 9001 certified since 1994. Contact: Landia a/s, Industrivej 2, DK-6940 Lem St., Denmark Find local sales office at www.landiaworld.com – info@landia.dk - +45 9734 1244 No 30
Landia external Airjet on tank.
Looking for an instant, yet long-term solution, Christian Tasser sought to maximize the effect of the newly purchased Landia AirJet (chopper pump model MPTK-I 80) by recirculating the foul air (from the top of the tank) down through the wastewater, thereby effectively scrubbing the sulfur out of the air to eliminate the odor issues. This set-up works along similar lines to the Landia GasMix system that is increasingly being installed for mixing of Anaerobic Digesters in wastewater treatment facilities and industrial biogas plants. The Landia AirJet at Hollandia dairy was sourced through World Water Works, Inc – an innovator in the wastewater treatment industry, who also provided installation of the AirJet. No need for chemicals - The Landia AirJet is reliable and very effective. The capital cost isn’t high, and you no longer need to add chemicals to the tank – plus there’s the very big advantage of not
BY THORKILD MAAGAARD, SALES DIRECTOR, LANDIA
needing blowers, which are very energy intensive, Christian Tasser said. And Hollandia Dairy’s Hank Van Nieuwenhuyzen added: - Installation was easy, through an existing manway, so no additional holes were needed in the wall of our tank. And in nearly five years of operation we’ve not had any problems at all with the Landia AirJet - and haven’t had to clean out the tank once! Our odor problems have been solved. It’s been an excellent investment”.
*Christian Tasser now works in the wastewater treatment and renewable energy sector for Carollo Engineers and together with Khalil Kairouz, PhD a leader in Odor Control Management, they are offering engineering solutions for wastewater clients nationwide.
landiaworld.com
MIXING | PUMPING | AERATION Ask Landia for the next pumping or mixing solution for your wastewater or sludge application. We have a full range of submersible and dry installed solutions designed for your needs and customized to your design. The AirJet is an externally installed aerator – ideal for tanks located on the ground – tanks made from concrete or steel.
“We have a 1,200 m³ tank aerated by a Landia Airjet that not only provides aeration, but also mixing of the tank – this way, pre-treatment of the wastewater is achieved”. Henner Schumann, frischli Milchwerke
WE ARE QUICK, FLEXIBLE AND EXPERIENCED – TRY US OUT!
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U NIVERSIT Y OF COPENHAGEN
FACULT Y OF SCIENCE
A 2-year MSc program in Dairy Science and Technology
- with Internship and a Global Outlook The University of Copenhagen offers a 2-year MSc program in Dairy Science and Technology as part of our Food Science program. Before the program, you will have the unrivalled opportunity of 6 months organised industrial internship within the dairy industry in Denmark or elsewhere. The program focuses on providing indepth insight into the formulation and production of dairy products, including the use of ingredients to achieve the right quality. About 50% of the students in the program have an international background, and the teaching maintains a global outlook on dairy science and technology. You will: • Learn about process technologies that convert raw milk into nutritious products • Understand how the individual processes affect the product • Become knowledgeable about the whole production chain • Achieve an in-depth understanding of the effect of the processes on quality. • Gain insight into the underlying dairy chemistry • Obtain a deep understanding of micro biology, starter cultures and enzymes Structure The structure of the program is shown in figure 1. Requirements? The program will fit students with a background equivalent to a BSc in Food Science. All teaching is conducted in English.
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Teaching The teachers are all experienced researchers with a comprehensive knowledge of the science and practice of dairy technology. In addition, numerous guest lectures will be given by representatives from the industry. Lectures and laboratory work are supplemented by pilot-scale practical experiments and visits to production sites. Your MSc thesis will invariably involve close collaboration with a company. Your future After ending your education, the Dairy- and Food Industry sees the candidates as very attractive labour which means: • Very low unemployment • Good opportunities to work in an international environment • Skills to become a manager • Attractive salary conditions Besides this, you also have the opportunity to become a researcher and teacher within your field. About the Department of Food Science Department of Food Science, Faculty of Science, University of Copenhagen performs research and conducts teaching at the highest academic level in the area of food science. Common to all of our research is that it contributes to growth, employment and solutions to global challenges such as sustainable food production, secure food supply, food and health, and the challenges within energy and the environment. More at http://food.ku.dk/english/
Schedule The program begins in September each year. How to attend? For more information on the program: http:// studies.ku.dk/masters/food-science-andtechnology/programme-structure/specialisations/dairy_technology/ Please also take a look on the faculty homepage under education: http:// www.science.ku.dk/english/ Other questions, please contact, Associate Professor Anni Bygvrå Hougaard abhg@food.ku.dk
Figure 1: A 2-year MSc program in Dairy Science and Technology – with internship and a global outlook Year 1 Block 1 Block 2
Internship
Block 3 Molecular and Functional Properties of Milk
Food Processing
Block 4 Dairy Product Technology 1
Sustainable Innovation in Food Science
Year 2 Block 1 Microbiology of Fermented Food and Beverages
Food Quality Management and Control
Block 2 Dairy Microbiology
Elective
Block 3 Dairy Product Technology 2
Elective
Block 4 Elective
Elective
Year 3 Block 1 Block 2
MSc thesis
Compulsory courser and thesis Elective courses
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Pharma strengthens competencies at LP Kolding
CEO Mogens FeldAndreasen
In recent years, LP Kolding has added several new product areas to its original core area of expertise, dairy equipment – the most recent addition being tank equipment for the pharma industry. Conducting business with several different industries is strengthening competencies at LP Kolding, which operates internationally. In autumn 2020, LP Kolding acquired another Kolding-based company, Dansk Rustfri A/S, whose ten employees specialise in supplying stainless-steel solutions for the pharma industry. This added yet another pillar to the company, which has grown significantly over the past ten years through diversification into new product areas. Originally, tanks and equipment for the dairy industry were its core areas of expertise, but the steel specialists have gone out of their way to explore new business areas. - It is obviously good to have the support of several pillars because it makes us less vulnerable. However, it also has a positive effect on our expertise and know-how that we produce functional solutions and complete unit
solutions for different industries, each with their own set of standards, says CEO Mogens Feld-Andreasen. - For each individual foodstuff, water or pharma product, special and specific requirements must be met when designing the tanks and equipment. However, we possess extensive know-how about how to design the process equipment to achieve the desired process, says the CEO. One example of the company’s specialist jobs is the construction of tanks for the production of fermented oat milk, where the addition of enzymes demands a lot in terms of stirring and distributing the contents of the tank. Another example is skyr production, in which protein content and viscosity are subject to specific
hygiene requirements, and in which a specially designed CIP plant is necessary. A recurring aspect of LP-Kolding’s solutions is the desire for sustainability. - There is no doubt that our customers are focusing increasingly on equipment with low energy and low water consumption as well as a green profile when it comes to solutions and product design. Our customers are also becoming increasingly willing to pay a little more for these solutions, which enables us to contribute to their green transition, says Mogens Feld-Andreasen, who notes that LP Kolding is undertaking a growing number of jobs internationally. - Our primary market is Scandinavia, but Germany is also a market of interest.
• Design and manufacturing of stainless steel tanks • More than 50 years of experience • Consulting from idea to finished product
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International FOOD Contest - the Mekka for dairy people is back to normal Danish Dairy Industry has a long and strong tradition for assessments and exhibition of products to intensify the consciousness of quality among the professionals, who meet several times in a year. International FOOD Contest (IFC) is the biggest of these contests, where 1000 – 1500 products are assessed and exhibited with the possibility to taste and experience almost all products. You also
have several foreign products in the exhibition, which also contains a special selection of gourmet products and a smaller selection of other food products. - We are excited to be back in 2021 after the cancellation last year due to the corona situation, because International FOOD Contest is a unique meeting place for the whole food sector. Professionals learn from each
other with the possibility of product development, but it is also a possibility to recognize the work of colleagues and competitors. And as a part of the hi Tech & Industry Scandinavia you have even more advantages, since the many integrated fairs gives lot of synergy, says Lars Johannes Nielsen, Project Leader of IFC .
International FOOD Contest 5-7 October 2021 in MCH Messecenter Herning – together with hi Tech & Industry Scandinavia
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hi Tech & Industry Scandinavia – interdisciplinary inspiration Lars Johannes Nielsen, Head of IFC.
This year’s hi Tech & Industry Scandinavia is the perfect place to meet and network face to face with colleagues across different work fields/industries. The expo is held every second year (alternately with FoodTech). In 2019 the expo had more than 700 exhibitors and 20.000 visitors, which makes it the largest technology and industry expo in Scandinavia.
Besides of the core with industrial equipment the fair is a bridge builder to the food industry, first of all the dairy industry, which simultaneously run the International FOOD Contest. Like this exhibitors and visitors from the industry world will be inspired by food colleagues – and vice versa.
hi Tech & Industry Scandinavia The expo is divided into five different industry sectors: Automation & Robots, Machinery & Production of equipment, Internal logistics, Subsuppliers and Food Technology. Furthermore, there is five thematic expos: • TECHNOMANIA (6 - 7 October) – a future universe filled with the latest technology • Wind Energy Denmark (5 October) – this year with a strong focus up on onshore. • The Smart Company 2019 (5 - 7 October) – an area filled with the latest technology for digitalising production processes, where the advantages of integrating
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technology in all of the company’s processes will be demonstrated. • 3D Tech (5 - 7 October) – an event area where you can explore everything that 3D and its product lines have to offer. • International FOOD Contest (5 - 7 October) – expo of dairy products and other food products – and suppliers for the food industry. • IFC Water Congress 6 – 7 October 2021 (see page 34) See more at https://www.hiindustryexpo.com/
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Create increased value through tangible sustainability initiatives Sustainability has become a mega trend across the whole food and beverage industry, and consequently there has also been an increased focus on energy and water consumption within the dairy sector in recent years. A lot of progress has been made, but there are still many unexplored opportunities for improvement when it comes to reducing and optimizing the use of utilities, while creating increased value. The international engineering consultancy company NIRAS is working with leading companies worldwide across the whole food and beverage sector to offer solutions that address demands to reduce water and energy use. The world’s first CO2 neutral juice factory Integrated Food Projects, a branch of NIRAS Food & Beverage, has laid the foundations for a new carbon-neutral drinks factory in Rotterdam for the leading juice and smoothie company innocent. Once complete, the factory will produce over 400 million bottles of chilled juice a year. The factory will use as little water as possible, and reduce, reuse and recycle waste that is created. The sustainability concepts have been an integrated part of all design phases of the factory right initial studies. One of the major challenges consist in the fact that carbon neutrality is a moving target. As recently as 2017 green diesel and biomass energy were considered green fuels, but that is no longer the case. Therefore it is crucial to future-proof this factory, so that innocent will continue to uphold the high sustainability standards the company set out to achieve.
Thise Dairy saves time, money and CO2 emissions On a smaller scale, NIRAS assisted Thise Dairy in saving time, money and CO2 emissions with a new high-bay warehouse. Thise is a Danish dairy specialising in organic products. The popularity of its products means that Thise’s production has steadily increased, taking up more space at the main premises. Thise Dairy therefore started using remote storage of the packing materials – but this solution costs time, money and CO2 as materials are taken from storage to the dairy by lorries. To address this as well as making room for further innovations and increased production, Thise Dairy decided to build a new high-bay warehouse and enlarge other parts of the existing facilities at its main site. A fully automated crane-system store and retrieve packing materials. Furthermore, an efficient plan for placement means moving materials around as little as possible. The initial assessments were done by process experts from NIRAS, who thoroughly analysed the logistics. The assessment included the different types of packing material, necessary personnel and level of automation, fire safety, energy and time ef-
BY MORTEN OLANDER, MARKET DIRECTOR, MOOL@NIRAS.DK
Illustration of innocent’s new carbonneutral production facility in Rotterdam.
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ficiency, among other things. On the basis of these analyses NIRAS’ engineers and architects worked together to design the warehouse to be as logistically efficient, environmentally friendly and considerate as possible of its immediate surroundings in the town of Thise. Carlsberg takes important step to eliminate water waste Carlsberg is also taking a big step into the future regarding sustainability. A new water recycling plant will make Carlsberg’s Fredericia Brewery in Denmark one of the most water efficient large breweries in the world. The plant will be finished during the spring of 2021. With the assistance of NIRAS’ experts, Carlsberg has taken an important step towards fulfilling its ambition to secure zero water waste at its breweries, including a target to halve the overall water usage. The new water recycling plant will thus reduce average water consumption at the brewery from 2.9 hl of water per hl of beer to 1.4 hl of water per hl of beer. The water recycling plant will clean water that will be used solely as process water and will not be used in any beer or beverage products.
According to Philip Hodges, Executive Vice President for Supply Chain in the Carlsberg Group, the brewery has consistently focused on resource management and water reduction, but there is a need to use more advanced water recycling technologies to reach the ambitious targets in Carlsberg’s ‘Together Towards ZERO Programme’. The intention is that the Fredericia brewery will serve as a learning platform and a test site for all of Carlsberg breweries worldwide. The Carlsberg Group wishes to implement the recycling techniques at other plants worldwide. The total water recycling plant at Carlsberg’s brewery represents a new innovative approach to safe reuse of rinsed process water, and the project introduces new technologies to improve water efficiency, building on the long-standing tradition of cooperation with Danish authorities and leading universities. Inspiration at hand If you want some inspirational thoughts and input to your sustainability initiatives, NIRAS’ experts are always available for a talk.
NIRAS: 250 highly skilled experts in sustainable solutions NIRAS is working to help Food and Dairy companies worldwide to identify and implement sustainability projects. We employ more than 250 highly skilled experts in the Food and Dairy industry. We have the design skills and insight into Food and Dairy productions that make it possible to carry out detailed analyses and define the potential for improvements as well as executing the initiatives in cooperation with our clients.
Experience across all disciplines to execute your next project NIRAS delivers independent business and engineering consultancy to the food & beverage industry. WWW.NIRAS.COM
Annonce_NIras i Danish_Dairy_Food Industry_178x114mm_01_2021_MOOL_JFI.indd 1
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•
•
Nordic Dairy Congress DAIRY OPPORTUNITIES OF TOMORROW
Malmö, Sweden 18-20 May 2022
DAIRY NORDIC
New d ate See yo s! u in 2022 18 - 20 May
- UPDATE by
• English newsletter with articles from the Mælkeritidende news stream with focus on Nordic dairy conditions. • subscribe at www.maelkeritidende.dk/dairynordic
Nordic Dairy News in English - digital newsletter every Monday by Mælkeritidende.
Advertisers: In cooperation with Update and Notisnytt, advertisers in Dairy Dairy Nordic - engelsksprogede Nordic reach dairy people in all Nordic countries. artikler fra Mælkeritidendes nyhedsflade • UPDATE – twice a week, Tuesday and Friday respectively, with mednews fokus på nordiske mejeriforhold. from our website. 2600 recipients. • Notisnytt in Sweden - for the 200 members of Mejeritekniskt Udsendelse hver mandag formiddag. Forum. Twice a week simultaneously with UPDATE. • Dairy Nordic - English newsletter every Monday. 150 subscribers. Advertisers are included in all three newsletters – 5 times a week.
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Tilmeld dig via www.mælkeritidende.dk under Dairy Nordic – og prik gerne dine udenlandske forbindelser. De første 200 abonnenter deltager i lodtrækningen om fem gavekort fra Interflora på 300 DKK.
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MIX IT, DOSE IT, SEAL IT, PACK IT ...
MODULINE
ONE MACHINE – ENDLESS POSSIBILITIES
PICK YOUR MODULES
Our unique module design offers you the highest flexibility for customizing a high capacity cup filler to match your needs.
INFEED
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MAIN DOSING/ PRE-/POST FILLER
DOSING WITH MIXER
SEALING
CAPPING
www.primodan.dk
UP/OUT
FLEX MODULE - INSERTED ANYWHERE
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New IDF standards for milk analysis require new technology New milk products at the dairies – semisolid and also plant-based – have challenged the traditional FTIR technology. Q-Interline offers two new FT-NIR solutions, enabling a world of new possibilities.
Milk analysis in the lab has historically been done with classic FTIR technology and the associated flow systems, micron size cells, inlet values and homogenizers. This works well for standard products, but the world is moving towards a lot of nonstan dard products. Milk is a valuable and popular raw material for fermented products and soft drinks with added starch, sugar, and flavors in forms like chocolate, vanilla and coffee drinks. Together with high fat products these may pose a serious pro blem for a flow based system with wear, blocking and inability to pump the product. A huge and increasing amount of milk and whey concentrates are being produced and such products may as well pose problems in a classic FTIR setup. An increasing amount of soft drinks are nowadays originating from plant based “milks”. They con-
tain small fibres and like the milk based products often added with other ingredients making them less optimal for systems based on flow systems. Last but not least many people have struggled with the analysis of semi-solid products like soups, sauces and products like Mascarpone. Traditionally they have been diluted, but this is not a trivial task for operators and errors may occur. The IDF organization reacted to these challenges and have together with Q-Interline and other players released two new standards now allowing the use of FT-NIR for liquid and semi-solid dairy products and this helps tremendously as FT-NIR operates with a measurement path of recommended 1 mm (1000 microns) which is almost a guarantee for no blocking.
BY ANDERS LARSEN, INNOVATION DIRECTOR, Q-INTERLINE
Milk being sucked into the disposable Pivette
Contact information: Q-Interline A/S Phone: +45 4675 7046 Mail: info@q-interline.com Web: www.q-interline.com
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DairyQuant GO
- with the new patented disposable cell system - Pivette®
The InSight Pro Master cabinet in the back and the operator screen with InSightView software.
InSightPro Milk at-line analytical performance
In-line milk analysis may be very valuable and highly relevant in the right process control setup but has always been a challenge for a number of the same reasons we saw under at-line and laboratory FTIR based instruments. Applying FTIR inline is very difficult and is again dependent on micrometer mechanics, hard to handle and keep stable in a process environment. Again the new IDF/ISO 23591 has opened for applying the more process friendly mm opportunities in FT-NIR and this has been done by Q-Interline in the in-line solution InSight Pro milk which even received a grant from the EC to finalize the product and start commercialization. The InSight Pro solution uses the same base analyzer as DairyQuant Go and achieves close to at-line analytical performance and this combined with a result every few seconds gives an overall better data quality compared to pulling a sample every so often. Processes are fare less stable than what we would like them to be and to get the last decimal % dry matter optimized operators need the full insight in real time. The InSightPro comes with one or two measuring heads place directly in the stream and since the heads are driven through fibre optical cables the InSightPro analyzer can be placed at a convenient location well out of harms way and the measuring heads directly in the stream – accepting high and low temperatures, CIP/ SIP. The new IDF/ISO standards have given the industry two completely new solutions and with them the industry stands to battle the future. See demo videoes on youtube and read more in depth information on www.qinterline.com
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Q-Interline has taken it all a step further than just replacing a micron cell with a mm cell. Why not eliminate flow cells all together? Armed with this ambition and covered by the new IDF standards the development work started In 2016 and in 2019 the first versions of the DairyQuant GO was released. The DairyQuant GO is a FT-NIR system using the new patented disposable cell system called Pivette® 0.5 ml product is easily sucked into the measurement cell with a Pipette-like device and the Pivette is being sealed. The disposable cell is inserted, heated to 40° C and subsequently analysed for fat, protein, lactose and total-solids etc. When analysis is done the Pivette is disposed (1 g plast) or recycled. Pivettes® are available in a blue version handling raw milk, cheese milk, cream, whey and all other “normal” low viscosity products and also a red heavy duty version adapted for high viscosity samples like mascarpone and fermented products. The analytical performance is comparable to classic FTIR, but the stability is far superior as no cell wear and drift is observed and products can be analysed in any order due to the intrinsic evasion of carry over. The DairyQuant GO construction further eliminates daily maintenance of filling tanks, emptying the waste bucket, doing zero, heavy cleaning and bias adjustments freeing up time for the instrument responsible personnel.
The DairyQuant GO consisting of the Quant spectrometer and the sealer unit – PC typically placed to the right
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Water treatment for modern dairy technology The Ukrainian dairy BIAGR has recently installed a complete turn-key water supply solution, supplied by Silhorko-Eurowater. The project included design, equipment supply, installation and commissioning. To support the market introduction of new dairy products, BIAGR dairy decided that a complete reconstruction and implementation of new diary technology - including the water supply system – was a necessary step. Reliability, energy efficiency and sustainability were decisive factors, so it was only natural to decide on Silhorko-Eurowater as supplier. Their solutions are successfully operated in dairies all over the world and with references in Ukraine by PepsiCo (Vimm-Bill-Dann), Danone and RUD. The main task was to provide a complete solution: From pumping raw water from six water wells, then treating it to a few specific water qualities required by the different applications, to distribution to every point of consumption with the appropriate flow and pressure. Realization: Dimensioning was necessary to make a 3D design of the complete water supply system, including calculations of all hydraulic and technological parameters.
SILHORKO-EUROWATER Silhorko-Eurowater (EUROWATER) brings years of experience and specialized know-how within high-quality water treatment. EUROWATER supplies customers from a broad range of industries and application areas, including boiler water, process water, cooling water, rinse water and drinking water. Established in 1936, ever since with a keen focus on customers and a sharp eye for quality in products and solutions. Today, EUROWATER is a part of the Grundfos Group and embraces Grundfos’ global ambition to pioneer solutions to the world’s water and climate challenges and improve quality of life for people. - see more at www.eurowater.com
All wells were equipped with Grundfos SP pumps operated by CUE frequency converters. These advanced pumps eliminate the need for intermediate holding tanks, thereby greatly reducing the microbiological risks caused by standing water. Since the iron and manganese contents in the raw water are above the drinking water limits, two pressure filters (type EUROWATER TFB35) were installed with an aeration system for controlling proper oxidation. The pressure filters were followed by two membrane filtration units (type EUROWATER C3-21) - producing a total of 50 m³ of demineralized water per hour. The treated water is collected in large storage tanks: • Filtered water for drinking and domestic purposes. • Demineralized water for a wide range of processes, such as CIP, rinse, push-out, and cooling to produce butter, cottage cheese, powder milk, whey, and processed cheese.
Water supply system • Grundfos SP pumps • EUROWATER pressure filters type TFB 35 • EUROWATER reverse osmosis units type RO C3-21 • Grundfos CRNE distribution pumps • Wedeco UV units • EUROWATER ion exchange softening unit type SMH 902-F
BIAGR Dairy - see more at www.bilotserkivske.com /en/ Silhorko-Eurowater water solution at BIAGR dairy
Water wells
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Oleksandr Sadchykov, Managing Director EUROWATER Ltd.
Pressure filters
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From the left: Igor Kuzmych, Project Engineer EUROWATER Ukraine, Roman Kovalenko, Managing Director BIAGR, and Oleksandr Sadchykov, Managing Director EUROWATER Ukraine.
Make-up water for the steam boiler is produced by removing residual hardness from the demineralized water, using ion exchange technology, which ensures no scales or corrosion and good steam quality. All the water is distributed via Grundfos pumps type CRNE. UV disinfection units (type Wedeco BXe) with a total capacity of 300 m3/h, serve as microbiological barriers, including a recirculation feature for eliminating the risks associated with standing water. The water treatment system has been running for more than half a year. It exhibits much lower OPEX and higher efficiency of the technological processes than the old system. One of the most significant benefits is the highest dairy product quality possible!
BIAGR: We needed a 100% water solution Comment from CEO, Roman Kovalenko
“We wanted a contractor with expertise in water for dairies and we were searching for a supplier active in the local market as well as the European market. The supplier should have the capacity to take responsibility for the whole water process, beginning from wells and ending with the last valve before consumption. In 2018, we visited the Silhorko-Eurowater HQ in Denmark and a few dairy facilities with their water solutions. We were impressed by how daily business were organized, their values and customer orientation. We are not just supplying good water to our own production. Realizing our social mission, we supply drinking water for kindergarten and village hall caring about kids and young people in our village."
Car wash
Scan and see virtual reality tour
Drinking and household water
Butter
Cottage cheese
Powdered milk
Whey Filtered water Processed cheese Buffer storage
UV disinfection
Make-up water for steam boiler
Demineralized water
Membrane filtration
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Buffer storage
UV disinfection
Softening
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New membrane filtration
solution innovatively combines proven technologies to significantly increase a dairy manufacturer’s capacity Dairy manufacturers can now also increase their dryer throughput capacity by combining the technologies of spiral membrane filtration and plate & frame membrane filtration. Products that could benefit from this include milk protein concentrates, micellar casein concentrate, milk protein isolates, and more. Many of these high value powders are utilized in sport, infant, and senior formulations.
BY GARY SCHOELLER, PRODUCT MANAGER, MILK & WHEY, TETRA PAK FILTRATION SOLUTIONS
The plate & frame membrane filtration technology is not new technology. In fact, it was the first membrane technology introduced in the dairy industry decades ago, later supplemented by spiral wound membranes which is the most used membrane technology in the dairy industry today. In recent years, the plate & frame technology has primarily been used for highly viscous products such as cream cheese and fermented products like skyr, tvorog, and labneh. Spiral wound membranes were developed to maximize the membrane area in a given footprint and to maximize energy usage per square meter of membrane area. Spiral wound membranes currently make up the largest installed base for dairy membrane applications in the world.
Increased capacity throughput By installing this filtration solution in front of existing dryers, dairies can increase capa city throughput on their existing dryers, as the product now contains less water to be removed. These membrane systems can be configured as a stand-alone new system in front of a dryer or as an add-on expansion to an existing filtration system. It is a cost-effective solution for water removal and in some cases gets rid of capacity constraints if limited with existing dryer throughput. A large proportion of the products produced with this membrane filtration system configuration are high quality nutritional products such as dried powders utilized in sport, infant, and senior formulations as well as in protein bars.
Opening new doors Membrane filtration technology is continuously being developed and tested for new
applications and process areas as well as for improved functionalities, fx to reduce effluents, save more energy and water, increase capacity, and to exploit raw materials even further. Utilizing Tetra Pak spiral wound membrane filtration combined with plate & frame membrane systems, dairies can increase their drying capacity with existing drying facilities. It does this by increasing the total solids, prior to the drying process of milk protein concentrates, micellar casein concentrate, and milk protein isolates, and ensures that the final composition is within specifications. This technology can both be utilized for concentrating milk protein as well as microfiltration retentate from the whey protein isolate process (pro-cream). The process can be done in a cold configuration or a hot configuration to achieve the maximum solids levels on these products. Tetra Pak has optimized the best solutions for each of these situations and can help support the best way for dairies to feed these high viscosity products to a dryer.
Tetra Pak test customer requirements for new filtration solutions by using pilot plants in our Product Development Centers around the world – e.g. this plate and frame pilot plant – and at customers sites.
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ABOUT US Tetra Pak Filtration Solutions, which has locations in Silkeborg, Denmark, and Champlin, MN, US, is an integrated part of the global Tetra Pak group, a world leading food processing and packaging solutions company. Working closely with our customers and suppliers, we provide safe, innovative, and environmentally sound products that each day meet the needs of hundreds of millions of people in more than 160 countries. With more than 25,000 employees around the world, we believe in responsible industry leadership and a sustainable approach to business. Our promise – PROTECTS WHAT’S GOODTM – reflects our vision to commit to making food safe and available, everywhere. No 30 www.tetrapak.com/membrane-filtration
Let’s innovate together to grow your product offering Tetra Pak’s membrane filtration test facilities around the world and rental pilot plants provide you the flexibility to innovate when and where it suits you. Combined with decades of expertise, you’ll have countless, advanced possibilities to expand your plant based, milk, and whey based product portfolio.
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Contact us at: Tetra Pak® Filtration Solutions Phone +45 8720 0840 E-mail Filtration.info@tetrapak.com
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From the water congress in 2018
Are you updated on the water use in your food company? Water reduction, reuse and recycling are central parts of the sustainability agenda in the food industry. In the fall of 2021 water experts will meet in Herning for the conference Water in the Food Industry. The second IFC Water Congress takes place on the 6th and 7th of October 2021 as part of the hi Tech & Industry Expo in Herning and together with the acknowledged International Food Contest. The theme of the congress is “Water in the Food Industry” and covers the sustainability and circular economy agendas that are so present in the food industry as well as in the rest of the world. The Programme Committee behind has elaborated a progremme, that will equip the audience to reflect on the water use in their company. As water becomes a more and more scarce resource, many food companies try to find smart water systems with a limited water use which allows for reuse and recycling. Isabel Sande Frandsen was programme coordinator last time the IFC Water Congress was held, - We got a real good feedback two years ago from the 100 participants, who were very satisfied with the sharp focus on the specific water challenges in the food and beverage
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industry. We know that water use becomes more important as a competition parameter in the future and that authorities are tightening laws and guidelines every year. Therefore, it is essential to be updated on the latest development, Isabel Sande Frandsen explains. The organizers are happy to announce presence of such companies as Friesland Campina, Coca-Cola and Arla Foods Ingredients, which will shed light on their efforts to become more water efficient. This will be blended with state of the art from researchers dealing with reused water quality, risk assessments and not least the presentation of a new Code of Best Practices on reuse of water in dairy processing, which introduces the concept of fit-for-purpose quality of water. Ambitious programme The congress is divided into three sessions covering water stewardship, water efficiency and water reuse in operation. All sessions are spiced up with case studies and presenta-
tion of new water technology for the food industry. The moderator of the congress is Jørn Rasmussen who is the manager of Water Advice and holds a long career within water management. Rasmussen is happy with the programme. - I think the programme is very ambitious and relevant for both food companies as well as for food suppliers. Having Arla Foods, Carlsberg and Coca Cola on the podium together with leading experts, will allow us to cover a broad spectrum of challenges that most food companies face, says Jørn Rasmussen. Furthermore, he considers the event to be a great opportunity for participants to share experiences and expand their network. The congress is open for Early Bird registration until 13 August at a price of DKK 2,195 (excl. Danish VAT) approx. EUR 295. After this date the price is DKK 2,995 (approx. EUR 400). WATER CONGRESS
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The sessions will focus on 3 thematic areas: Session 1: Water stewardship Session 2: Water efficiency in operation Session 3: Water reuse in operation – barriers and opportunities
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For more information: Isabel Sande Frandsen, isf@maelkeritidende.dk
IFC Water Congress should be the preferred meeting point for the Northern European food industry in terms of sustainable water solution and wastewater management.
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To create a meeting place where knowledge about water and wastewater are in focus starting with the food industry in Northern Europe. • professional speaks from the best experts in the industry. • networking across boundaries and industry.
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A part of hi Tech & Industry Scandinavia www.ifc-watercongress.dk
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Mælkeritidende, Munkehatten 28, 5220 Odense SØ
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