By Dr. Bernhard Reichenbach, Chefredakteur

When it comes to packaging material, “recyclable” does not automatically mean that it is actually recycled. A large part is still landfilled or “thermally recycled”, i.e. incinerated. So, more is possible. Good ideas and their implementation are needed so that “recyclable” becomes “recycled”. Alongside digitalization and e-commerce, “sustainability” is one of the top themes of FachPack 2022 trade show, which will take place in Nuremberg in September, and which we look ahead to in this issue. The exhibition motto “Transition in Packaging” is intended to highlight the current change in the industry.

In retrospect, we report on another trade fair that was worth a visit for us: Snackex, the international trade fair for salty snacks, which was recently held in Hamburg.

Also recently, the “Future Days of Chocolate Technology 2022” took place in Freising/Bavaria. The face-to-face event covered a wealth of projects on fat bloom, flavour, conching and measurement technology to help ensure consistent sensory quality in chocolates.

Another “event” attracted an illustrious audience to Uzwil/Switzerland: the “Bühler Networking Days 2022”, where some 1,000 high-ranking representatives of leading global companies discussed cooperation opportunities to accelerate the transition to sustainability.

Also in the “Technology” section, we introduce Nadia Taylor in an interesting interview: She is co-founder and director of the renowned processing and packaging specialist tna, which celebrates its 40th anniversary this year.

From 27 to 29 September 2022, the European packaging industry will once again gather at FachPack, the European trade fair for packaging, technology and processes. Considerably more exhibitors than last time will present numerous new and further developed solutions at the Exhibition Centre Nuremberg/Germany.

Compared with FachPack 2021, the exhibition has grown significantly yet again: “We are extremely pleased that we have been able to substantially increase the number of exhibitors, in fact by about 40 percent,” says Phillip Blass, Director FachPack We are reckoning on more than 1,100 exhibitors, including numerous well-known packaging machine and packaging material manufacturers.

The exhibitors will showcase a wide range of products for the packaging process chain for industrial and consumer goods. The products on display include packaging materials, packaging and accessories, packaging and bottling machinery, labelling, marking and identification technology, machines and equipment in the packaging periphery, packaging printing and finishing equipment, palletizing technology, intra-logistics and services.

With the new slogan “We make future”, the trade show is dedicated to the highly topical main theme “Transition in Packaging”, which aptly describes the change currently taking place in the industry. It is a shift characterized, above all, by greater sustainability, a growing e-commerce landscape and increasing digitalization. The main theme is reflected in both the exhibition and the supporting programme.

Visitors from the consumer and industrial goods segments can look forward to an extensive programme of presentations, exciting special shows and awards ceremonies. This year, Powtech, the leading international trade fair for powder, granule and bulk solids technologies, will take place at the exhibition centre at the same time as FachPack. This creates additional synergies in the processing and packaging segment. FachPack will take up nine exhibition halls and Powtech four. Both fairs are easily connected by walkways. Hall 4 is a “mixed” hall with exhibitors that offer solutions for bulk solids and packaging experts alike.

FachPack sees itself as a driving force, and as such has again organized a comprehensive programme of presentations in the popular forums PackBox (hall 9) and TechBox (hall 3C) – the two forums were attended by 9,500 visitors in 2021. The forums will explore topical industry issues like the shortage of skilled personnel, supply chain bottlenecks/management, raw material prices and a whole lot more.

In addition to the forums mentioned, there is the exhibitor forum InnovationBox in hall 5. Here, registered exhibitors can introduce their innovations and product highlights to trade visitors in live, 30-minute presentations.

At FachPack 2022, the stage is set, once again, to honour the winners of the most prestigious European exhibition of packaging excellence, the German Packaging Award. This accolade is awarded by the German Packaging Institute (dvi) and presented in ten categories on the first day of the fair in the PackBox forum.

This year, the digital extension myFACHPACK will once again facilitate matchmaking and knowledge transfer and extend the on-site event into the digital environment. Starting on 16 September 2022 in the run-up to the fair, the new tool for visitors will provide the opportunity to network with exhibitors, partners and speakers. During the event itself, the forums mentioned will be live streamed on myFACHPACK and will also be accessible there subsequently (www.fachpack.de/myFACHPACK).

At the first East Asia meeting in Bangkok after the Covid crisis, Boris Lukic was recently introduced as the new CEO of the globally active M+R Spedag Group, one of the leading independent Swiss logistics companies. Company owner Daniel Richner is retiring after 21 years of operational responsibility to the chairmanship of the board of directors and will focus on strategic issues in the future. Boris Lukic joined the company in 1997 as an apprentice and – apart from a brief interruption – worked his way steadily up the career ladder.

Tomra Food announced the appointment of James Lynch as Area Sales Manager for Citrus in California, where the company works with many customers specializing in lemons, oranges, mandarins, and other citrus varieties. This follows the appointment of Clinton Jeffries to the role of Global Category Director for Citrus. The new appointment reflects the company’s regional and global commitment to tailoring its solutions to food categories’ specialized needs. He moves into his new role after five years as a solutions engineer at Tomra Food.

SACMI Packaging & Chocolate will present its new models of packaging machinery, wrapping machines and tray forming machinery. Uncompromising quality combined with the new frontier of sustainable green packaging is the common thread of solutions the company offers. The new machinery design provides high versatility and operator friendliness ensured by a new design approach to machines that focuses on the operator. The company will present the top of the range of the new series of horizontal flowpack packaging machines, with applications ranging from chocolate to bakery, from snacks to biscuits.

The manufacturer joins the new generation of wrapping machines with the “revolutionary” HY7, the new hybrid wrapping machine proposed under the Carle & Montanari brand. A solution that goes beyond the concept of purely mechanical design in the direction of an adaptive and versatile management of production flow, thanks to high-performance and energy-efficiency servo drives. Shown here in the “top twist” configuration, HY7 stands out for its multi-style and multi-material approach. A solution with which the manufacturer accompanies the sustainable green transition, thanks to the innovative design features of the machine that facilitate the adoption of new eco-sustainable wrapping materials.

With the JT Advance, marketed under the OPM brand, the company is betting on the wide configurability of a solution designed for high speeds of up to 150 m of film per minute and characterized by reduced operating costs and simplified maintenance. The result is maximized ease of management by the operator who has easy access to the machine from the front, with toolless adjustments thanks to quick-release connections that facilitate changeover.

Sustainability, digitalization, e-commerce: The packaging industry is undergoing a great deal of change. At this year’s FachPack trade show in Nuremberg/Germany, Schubert will be showcasing solutions to meet current challenges. The Traypacker shall demonstrate how robotics are enabling more flexibility. The machine packages hamburgers, which are sealed in a transparent pack, into cardboard trays with separate lids, although it should be noted that the system is also suitable for packaging confectionery. It can package products into three different packaging variants. In the future, as many as 14 different packaging formats will be available. A variety of packaging configurations can be created by flexibly combining single and multiple packs. Single trays can either be glued next to each other or stacked to create a double tray. Furthermore, a control system ensures that only complete trays filled with flawless products are sealed.

True to this year’s motto “Transition in Packaging”, Syntegon will present process and packaging solutions centered around the future topics of sustainability and automation. An integrated system solution for packaging pistachios will be the highlight at the booth. Torsten Sauer, Project Manager Sustainability at Syntegon, explains: “We want to support food companies in making their production fit for the future. The integration of flexible, automated systems and sustainable technologies contributes significantly to this goal. This allows manufacturers to react even faster to future trends.”

The focus at FachPack will be on the European premiere of the RPP robotic pick-and-place platform: The modular platform complements packaging lines by taking over product handling and/or feeding. The robotic solution will be on display at the booth as part of a turnkey system in combination with the SVE 2520 DZ vertical bagger and the Kliklok ACE carton erector.

On site, the SVE 2520 DZ vertical form, fill and seal machine weighs pistachios before packing them into doy bags. The highly flexible machine also processes all other common bag formats. The RPP pick-and-place platform picks up the doy bags which are transported flat, positions them correctly and places five at a time upright in cardboard trays that have been preformed on the Kliklok ACE. The ACE covers both glue closure and glueless lock-style closures, providing sustainable options for different carton formats. The individual components of the exhibited line can be configured flexibly, giving manufacturers many options to respond to changing market trends with a wide range of packaging styles, formats and materials.

Pablo Perversi, Chief Innovation, Sustainability & Quality Officer, Global Head of Gourmet and member of the Executive Committee, has decided to pursue new career opportunities outside the chocolate specialist Barry Callebaut Group, effective 1 September 2022. According to the company, Pablo Perversi’s successor will be announced in due course. Steven Retzlaff, President Global Cocoa, will add the responsibility for the Zurich-based company’s sustainability strategy to his portfolio as of 1 September 2022.

Food tech start-up B.T. Sweet names Yishai Potack as its new CEO. He will lead efforts to take company’s Cambya natural sweetener to the next level of its go-to-market plans. Cambya is a plant-based, one-to-one drop-in sugar replacer for use in multiple food applications. Yishai Potack joins B.T. Sweet armed with two decades of extensive experience in leading the business, marketing, and product development needs of global medical device innovators. He previously held senior roles at ReWalk Robotics as well as EyeYon Medical.

At FachPack 2022 in Nuremberg/Germany, Orbis Europe will be presenting its sustainable and robust reusable plastic transport packaging for various industrial sectors. These include the PlastiCorr packaging solution, which can be used to replace corrugated cardboard and cardboard boxes 1:1 in automated packaging lines in the FMCG industry. According to the supplier, the boxes made of polypropylene (PP) behave in the same way as boxes made of corrugated board in automated packaging lines – with improved product properties at the same time. In contrast to disposable boxes, which have to be disposed of or recycled after only one use, PlastiCorr allows more than 70 cycles. Users thus reduce their water and energy consumption, generate less solid waste and benefit from cost savings in the long term. By making the switch, companies can significantly reduce their carbon footprint.

At Südback, the trade fair for bakery and confectionery, around 700 exhibitors will meet trade visitors from Germany and abroad from 22 to 25 October 2022 in Stuttgart. At the trade fair booths, companies will present the focal points of work and operating technology, raw materials, merchandise, business furnishings and equipment, sales promotion and services for the baking trade on an area of 65,000 m2.

The focal points of the range include bakery machines and ovens, bakery and confectionery equipment, raw materials, baking agents, sweets and packaging materials. A new addition is the ice-cream section: the range extends from raw materials for ice-cream production and ice-cream machines to cooling technology and accessories.

A qualified complementary programme with lecture forums on trends in the bakery and confectionery sector rounds off the event. Here, trade visitors can exchange ideas with colleagues, international market leaders and other experts and discuss developments and future opportunities in the industry.

Fi Europe co-located with Hi Europe returns to France this year from 6 to 8 December. For the first time, the leading ingredients exhibition will take place at Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging from leading ingredients suppliers through to highly specialized newcomers. The in-person show will be framed and supported by an extensive online event, giving attendees countless opportunities and greater flexibility to source, connect and innovate – be it virtually, in-person or both.

In Paris, Fi & Hi Europe is set to attract exhibitors and attendees from over 135 countries around the world. Located in the heart of the city, Paris Expo Porte de Versailles is within walking distance of many hotels, restaurants and bars – making the event more visitor-friendly than ever before.

With this year’s show, the organizer Informa Markets continues its hybrid journey, setting the bar even higher with more advanced technology. The combination of online and in-person events offers attendees the best of both worlds, covering a huge variety of live and on-demand content, as well as data-driven matchmaking options, enabling a seamless all-round show experience. For example, all exhibitors will have an online profile that allows them to connect and network ahead of the event and gather leads onsite using the integrated lead scanning system. This means it is very easy to find and connect with relevant contacts and schedule virtual or in-person meetings using the online event platform.

This year’s Snackex, the trade fair for savoury snacks and nuts, which recently took place in Hamburg/Germany, was again the destination for numerous representatives of the entire snack industry. In 2021, the event had been postponed due to the pandemic. The exhibitors’ offerings ranged from ingredients to processing systems and packaging solutions.

By Dr. Bernhard Reichenbach

Visitors to Snackex 2022 were able to find out about new technologies and trends from around 150 exhibitors and make contact with suppliers, decision-makers, distributors, retailers and customers. Unfortunately, the “European Snacks Association (ESA)” as organizer was unable to provide any facts and figures on the trade fair afterwards – such as visitor numbers and the like in particular.

The trade show presented the entire product spectrum for the production and packaging of savoury snacks and nuts. Suppliers of snack pellets were represented as well as manufacturers of extrusion lines or suppliers of measuring equipment.

Whether it’s snack coatings and snack items, tortillas or tacos: With a broad portfolio of purely special vegetable flours based on corn and pulses, GoodMills Innovation (www.goodmillsinnovation.com) offered custom-fit solutions for the snack sector. The company has extensive expertise in coatings. “For coated nuts and other snacks, it simply comes down to the crunch factor”, Dr Kerstin Burseg, Head of Research & Product Development, emphasized. “The bite, but also the flavour development, absolutely has to be right – we have reliable solutions that are technologically and sensory convincing.”

Among other things, the supplier presented its Snackmaxx Masa flours made from corn, which are suitable for savoury as well as sweet snack products like tortilla chips, wafers or coatings. They are gluten-free and clean label, and – since they are available in a variety of granulations – can be used in a wide range of snacks. Similarly, the company’s range of legume flours enables protein claims that appeal to nutrition-conscious consumers. “We can also use our legume flours to positively influence the dough properties and thus the product quality, for example of stacked chips,” noted Dr Kerstin Burseg.

Ingredient supplier Ingredion (www.ingredion.com) has expanded its offerings with new dietary fruit fibres – branded Fibertex CF 502 and Fibertex CF 102 in the Europe, Middle East and Africa (EMEA) region, with availability in other regions expected later this year. The clean label texturizing ingredients are made from unutilized citrus processing side-streams and can improve nutritional profiles and label appeal in a wide range of applications. They shall deliver a unique texture, enable the replacement of costly ingredients and can help extend and stabilize texture over shelf-life to reduce environmental impact by reducing food waste.

“Fibertex CF citrus fibres contain more than 90 percent dietary fibre, and their inherent functionality can replace ingredients such as fats, hydrocolloids and modified starches, helping to reduce fat, sugar and calories in a range of applications,” Constantin Drapatz, EMEA Senior Marketing Manager for Clean & Simple Ingredients, explained. The fibres enable “source of fibre” or “high in fibre” claims, which present consumer appeal and on-shelf.

At Snackex, Ishida (www.ishidaeurope.com) underlined its role as a leading global supplier of complete snack packaging solutions. On show was iTPS (integrated Total Packaging System), which, according to the manufacturer, is the only fully integrated snack packaging system on the market that combines weighing, bagging and quality control.

The highly competitive snack market demands production systems that are both powerful and flexible. The iTPS combines a high-performance CCW-RV multihead weigher with the Inspira vertical form-fill-seal machine, which is specially designed for snack products and is considered the fastest of its kind in the world. Both machines are well matched to each other and have a central control system. Line speeds of up to 130 bags per minute for crisps and up to 200 bags per minute for extruded snacks are possible. Users also benefit from high weight accuracy and packaging quality.

The integrated Inspira form-fill-seal machine processes a wide variety of film types and packaging formats such as tubular, gusseted, stand-up and chain bags. Automatic centring and clamping functions ensure consistent and reliable production.

BluePrint Automation (BPA) (www.blueprintautomation.com) offers a compact high speed case packing solution for automatic forming, vertical loading and closing of cases or trays with snack bags: “The SnackMaster 200 series is the ultimate compact packaging machine for high speed vertical snack packaging requirements,” explained Key Account Manager Aldrin Saarloos. “Its default configuration, the SnackMaster 200, fully automates snack bag handling and the vertical loading process – on edge and flat or combined – of RSC (regular slotted container) cases and/or trays. The new Snackmaster 200i is also equipped with a fully integrated RSC case erector and tape closer.

Its smart construction significantly simplifies changeovers, as no format parts are required. It is also fully auto adjust, making it even more easy to adapt to future packing needs. With its narrow footprint (width 1,480 mm) this automated solution suits any customer layout. “Its ergonomic and open design provides an easy access and creates optimized process overview”, Aldrin Saarloos noted.

Herbstreith & Fox (H&F), the global market leader for apple pectin, provides a simple solution in the production of enriched gummies with a newly developed apple pectin that is suitable for numerous functional ingredients. An additional buffer is not required. Only the pH value of the recipe concerned must be adjusted using the quantity of edible acid.

To manufacture vegan fruit gummies with pectin, a sweet mass is cooked, poured into moulds and then cooled until it gelatinizes in just a couple of minutes. The advantages of pectin compared with other hydrocolloids include its low boiling viscosity and fast gelification. This is combined with easy manufacturability and high efficiency. If the sweets are to be enriched with functional ingredients, they can be added to the hot mass during the cooking process before gelification. The choice and options for these ingredients are seemingly limitless: minerals, vitamins, fibre, plant extract, cider vinegar and much more. The problem: Acids and minerals in particular can interact with pectin and thus impact the gelification.

Confectionery pectins supplied by Herbstreith & Fox are already famous for their high tolerance to recipe parameters. With their latest creation, Pectin Classic AS 519, H&F is again exceeding this benchmark. By selecting special apple pectins, they have managed to significantly increase tolerance towards cations. The additional multifunctional, strong buffer system makes the newly developed apple pectin extremely tolerant towards minerals, acids, vitamins and plant extracts. The pectin texture is smooth and can be conveniently and quickly made into a firm or gum-like chewable sweet. It can even be used to make sugar-free gum confectionery, as the new H&F pectin is sugar-free.

In response to growing supplement and food trends, Pharmactive Biotech Products introduces Aged Black Garlic+ (ABG+), with a sweet, “social” flavour that is odour-free and thus suitable for functional gummies. The science-backed ingredient delivers wellness benefits and won’t stimulate reflux the way fresh garlic can. Grown from a special variety of garlic, and cultivated just two hours from Pharmactive’s facility, it is gently processed using green technology.

“Aged black garlic develops a distinctive sweet flavour during aging, while losing its typical garlic flavour and aroma due to allicin degradation,” explains Daniel Gonzalez-Hedström, Ph.D., Senior Scientific Researcher for Pharmactive. “This allows it to be easily included in various formulations, easily masking with fruit or other flavours any slight garlic notes that might remain. It is highly suitable for either gelatin- or pectin-based formats. Response for this ingredient has been amazing due to its demonstrated capacity to help reduce cardiovascular risk factors, per a recent clinical study.”

For manufacturers looking to create plant-based chocolate that appeals to consumers, rice has been proving particularly popular. The Beneo Technology Center is giving them a helping hand by developing a range of plant-based chocolate recipes that contain the supplier’s specialty rice ingredients.

By Dr. Bernhard Reichenbach

In the run up to World Chocolate Day on 7 July, this tasty treat was once again in the media spotlight. With 44 % of Europeans saying they are (very) interested in plant-based nutrition, and consumers increasingly being more adventurous with their diets, vegan sweets and plant-based chocolates are now attracting a growing audience. However, taste and texture are still king. With this in mind, the Beneo Technology Center is giving manufacturers a helping hand by developing a range of plant-based chocolate recipes that contain the company’s specialty rice ingredients.

Plants and indulgence can go hand in hand, however delivering on taste and texture are key for manufacturers to achieve repeat purchasing. When it comes to plant-based chocolate, Beneo’s recent global consumer research highlights that more than a third of flexitarian consumers in Europe would like to see more dairy-free chocolate in supermarkets (38 %). Three-quarters of them also say that it is (very) important that dairy-free chocolate has a similar smooth mouthfeel as products containing dairy (76 %).

For manufacturers looking to create plant-based chocolate that appeals to consumers, rice has been proving particularly popular. In terms of the consumer perception of rice as an ingredient, Beneo’s research shows that 73 % of European flexitarians consider it (very) appealing for plant-based bakery and sweets alternatives.

Enabling manufacturers to serve this demand, the company has extended its portfolio of specialty rice ingredients. Its Nutriz range consists of blends of dried rice syrup, rice flour and rice starch that can be labelled as rice powder in Europe. With a light colour and neutral taste, this milk powder replacement is suitable for use in dairy-free chocolate. It enables the development of plant-based cocoa bars providing a nice taste, good snap, smooth mouthfeel and a good melting behaviour.

“World Chocolate Day is yet another reason for us all to celebrate the amazing chocolates that are available around the world”, Rudy Wouters, Head of the Beneo Technology Center, said on the occasion of a tasting of dairy-free chocolates by selected specialist journalists. “For those who are looking for alternatives, we have developed a range of plant-based chocolate recipes that show off the potential of rice as a replacement for dairy. As well as creating stable and creamy textures, this clean label ingredient also delivers a soft, smooth mouthfeel.”

The generic recipes of the two plant-based chocolate samples provided by Beneo for the tasting were revealed to the participating journalists: The (light) brown chocolate contained 42 % sugar, 29 % cocoa butter, 17 % rice powder and 12 % cocoa liquor, while the sugar-free dark chocolate consisted of 47 % cocoa liquor, 45 % isomalt and 8 % cocoa butter. Both samples contained minor ingredients such as emulsifiers. They had a pleasant bite, a mild sweetness and no off-taste.

Van Genechten Packaging and Schoepe Display bolster their competence area in POS placements with a strategic partnership. With this step, the two family-run companies who have a long track record of award-winning creative and innovative products in their business fields, will provide brand owners with an attractive one-stop shop with a European network.

Van Genechten Packaging's core business is innovative packaging made of cardboard and corrugated board for branded products. The company’s product range has included creative and eye-catching secondary placements for its customers since 2020. Schoepe Display offers a complex range of services related to the development, production and logistics of high-quality short-term displays made of cardboard and corrugated board for POS placements. Their cooperation brings together inventiveness, professionalism in development, production and logistics in Germany and beyond. Both companies attach great importance to a strong customer orientation, innovation and sustainability.

This alliance offers brand owners efficient and attractive cardboard packaging, promotional packs and all kinds of innovative POS solutions all under one roof. The two companies’ combined creativity and know-how shall form a unique design and development team.

Consumers now want sustainable confectionery. Rutger de Kort, Sustainability Manager at GNT, explains how the Exberry Colouring Foods supplier is working to create a ”greener“ future.

Sustainability is more important than ever, with research showing 57 % of consumers worldwide now consider “environmentally friendly” claims to be important in confectionery products. It is little surprise, therefore, that brands are taking steps to advertise their sustainability credentials. Between 2016 and 2021, the number of global sugar and gum confectionery launches featuring “environmentally friendly” claims increased by 70 %.

Of course, product success depends on a wide range of factors. Shoppers also want products to deliver on taste, texture, and appearance, while 72 % say they want confectionery and chocolate to be natural. Brands therefore need ingredients that tick every box.

“We create Exberry Colouring Foods from non-GMO fruit, vegetables and plants using traditional physical processing methods”, Rutger de Kort, Sustainability Manager at GNT, explains. “These plant-based concentrates support clean label declarations and can provide shades from across the rainbow in almost any application. Nonetheless, it’s become clear to us that, if a company is not sustainable, there will soon be no reason for it to exist. We’ve therefore set out a roadmap for 2030 containing a total of 17 targets.”

One of these is to enrol all of GNT’s contract farmers on sustainable agriculture training programmes. Another key target is increasing the colour content of its main crops by 30 % by the end of the decade. The company will be relying on traditional approaches, including screening for optimal crop varieties, and identifying the ideal planting densities and harvesting periods. Increasing the colour intensity means to achieve the same results with fewer crops, helping to further reduce water and fertilizer use as well as transportation requirements.

“Our vertical supply chain, meanwhile, gives us deep insight into how our raw materials are grown and helps us tell a positive story about our products’ environmental credentials”,
Rutger de Kort notes. “Nonetheless, we know we need more than words to maintain the trust of our customers. To ensure transparency, we’ll soon offer Product Environmental Footprint (PEF) information for Exberry products across scopes 1, 2 and 3.” This data will include direct greenhouse gas emissions, indirect emissions from the generation of purchased energy, and emissions from sources owned or controlled by other entities in the value chain, such as upstream transportation and distribution. This will enable brands to calculate their final products’ total environmental footprint.

Modern consumers want quality confectionery products that are kinder to the planet. Through clear PEF data and the use of natural, sustainable ingredients, it is possible for brands to satisfy even the most demanding shoppers.

The Nagel Group will take over comprehensive logistics services for RUF Lebensmittelwerk KG (RUF for short), a northern German manufacturer of baking mixes and ingredients, desserts, decorations, kitchen aids, glazes and liquid ingredients. From July 2022 onwards, in addition to national and international distribution including customs clearance, shuttle transports between the production sites in Essen i. Oldenburg and Quakenbrück to the central warehouse in Bielefeld will also be handled by the Nagel Group. In future, RUF's transports will be handled in cooperation with the Nagel Group site in Borgholzhausen and the B+S warehouse in Bielefeld. The food manufacturer attaches the highest importance to food-safe transport and to ensuring the complete traceability of each individual product.

Fraunhofer Institute for Process Engineering and Packaging IVV is conducting intensive ­research into functional food ingredients in the field of plant-based alternatives. A current project is dedicated to the question of how to achieve a nutritionally optimized fat composition for chocolate fillings with oleogels based on plant oils.

Fraunhofer Institute for Process Engineering and Packaging IVV and partners from industry are investigating how fat content can be reduced in chocolate fillings by using oleogels made from plant oils as well as how the lipid composition can be optimized. During the “Future Days” of the IVLV AG Chocolate Technology in Freising/Germany, Maike Föste from the Fraunhofer IVV took a closer look at oleogels as “nutritive high-quality gelators for the replacement of saturated and animal fats in foods”.

The fillings manufactured using the recipe containing plant oils aren’t only distinguished by their nutritionally beneficial fatty acid profile. Individual adaptation to the product has meant that the shelf life required for chocolate products can be ensured, despite modifications to the recipe. The knowledge gained in applications for oleogels and the production of samples with convincing sensory characteristics will lay the foundations for further developments and other food products. The project was funded by the German Federal Office for Agriculture and Food (BLE) and the German Federal Ministry of Food and Agriculture (BMEL).

Chocolate fillings are largely made up of saturated fat, which, when ­consumed in excess, presents a health risk. This is why people urgently need to reduce the amount of saturated fat in their food – however, this generally tends to impair the taste and mouthfeel of food. It also presents new challenges for industrial production. One of the aims of this project was to ­replace solid, saturated fats with ­liquid, unsaturated oils in the form of oleogels. An oleogel can be described as a system in which process technology and gelators can be used to change the physical characteristics of an oil without a need to make any changes to its chemistry. Rapeseed oil forms the basis of the oleogels developed as part of the project for use in chocolate fillings. The transferability of sunflower oil was also tested.

To ensure that the quality of filled chocolates produced using oleogels is maintained, a tailored recipe for each individual product is required. In these recipes, gelators are added to oil to form a stable network in which the oil is immobilized. In the project, various raw materials, such as waxes, biopolymers and fiber, were characterized before their application as
gelators was assessed. The existing manufacturing process for direct dispersion and the indirect methods were adapted to each ­gelator. Adding an oleogel as a “fat system” allows the saturated fatty acid content to be reduced by at least 30 %. At the same time, the nutrient profile is improved thanks to the higher proportion of unsaturated fatty acids. The project therefore highlights the potential of oleogels as a sustainable alternative. At the same time, the nutritional value can be improved with healthier unsaturated fatty acids and controversial fats can be replaced with sustainable plant oils.

With this year’s slogan “Choco Tec – Be Part of the Change”, the Chocolate Congress is dedicated to current trends, innovative technologies, new types of raw materials as well as internationally growing markets, while always having the universal topic of transformation in focus. Classic expert presentations by renowned speakers from research and industry are an important component of the conference, as well as the already established foyer exhibition with new products and modern processes. The already well-known “Poster Session”, where exhibitors have the opportunity to present the most important contents of their research, has also become a main role of Choco Tec.

This year, the well-established programme will be complemented by a visionary start-up area. This is aimed specifically at start-up companies that aspire to present their innovations to established stakeholders and an international audience in the chocolate industry. A clear benefit: For more than three decades now, the most successful congress of the ZDS has been a meeting point for numerous national and international participants from all areas of the chocolate industry. Choco Tec exhibitors, universities, start-ups and other interested parties have the opportunity to register for the foyer exhibition, poster session and start-up area and thus benefit from this ideal platform for intensive exchange and fresh impulses from the chocolate industry. The highlight of the ZDS congress year will take place from 13 to 15 December 2022 in the Congress-Center North of the Koelnmesse in Cologne/Germany and will be completed by the evening programme in the world-famous Chocolate Museum on the first evening of the event.

Future is driven by action – at FachPack 2022 trade show, Schur Flexibles unveils its new corporate strategy and presents unique packaging solutions for confectionery such as the recyclable PE-based MonoTwister(re) twist wrap.

The Schur Flexibles Group brings together specialized companies from the flexible packaging segment from all over Europe and has a local presence in numerous countries. This provides it with a variety of applications and technical possibilities with which it creates innovative packaging solutions and supports its customers in their implementation. Short reaction times and quick adaptations to market changes are further characteristics with which the company has established itself, above all, as a partner throughout Europe for small and medium-sized companies, e.g. from the confectionery segment.

Customers benefit particularly from the concentrated know-how under the umbrella of the group when it comes to a current topic in the industry: sustainable, resource-saving packaging for confectionery. With the “rethink strategy” published in 2018 and its associated full-service concept, the company aims to offer its customers resource-saving alternatives to conventional packaging solutions. Development takes place at the flexible packaging specialist according to the 5R approach: Recycling (closed material cycles), Reduction (use of ultra-thin and lightweight films), Replacement (development of new materials), Renewal (ensuring regeneration and renewal of renewable resources) and Responsibility (responsibility for society, the environment and the economy).

In the confectionery segment, Schur Flexibles' research and development is currently focusing intensively on replacing materials that are based on aluminium or consist of combinations of materials that are difficult to separate. Among other things, the group is focusing on recyclable solutions made from polyethylene as well as renewable raw materials, primarily paper, which are provided with appropriate coatings. At FachPack 2022 trade show, the packaging specialist will provide insights into innovative sustainable solutions, e.g. for sweets and other confectionery products, and unveil its new corporate direction.

One of the biggest challenges in the market is the lack of clear and consistent specifications regarding the future recycling of packaging – there are still country-specific, different recycling streams and cycles. Thanks to its broad positioning, the packaging specialist considers himself well equipped to respond to a wide range of specifications.

“We stand by our customers as a strong partner”, stresses Juan Luís Martínez Arteaga, CEO of Schur Flexibles Group. “Small and medium-sized companies in particular need support when the highly innovative, sustainable materials are to be implemented on existing packaging lines that were not originally intended for this purpose. Here, we can provide valuable assistance with specialized know-how and technical support.” A detailed interview with the new management of Schur Flexibles is available here: sweets-processing.com/interview

On a first-name basis with the packaging machine – this is how the operating personnel in packaging operations in the food industry prefer to work. For Somic, this is not just a slogan: It is a real concern that should be realized in all processes in machine operation. The operators should be able to work intuitively with the machine in the daily operating routine.

The packaging process is the last link in the chain before palletizing and delivery. As in the entire line, everything must function smoothly here as well. The catalogue of requirements for companies in the food and non-food sectors is clear: Reliable carton forming, gentle product handling, and high performance in product packaging – this is often how the tender documents read which also provide an overview of the products to be processed. Somic likes to add one more item to this list: operator friendliness.

Lothar Barth, Director Sales International at Somic, explains: “We know that operators have a say when it comes to equipment selection, and we find that our customers often buy from us again. Once Somic – always Somic. And this, in turn, can only be the case if the operating personnel are also satisfied with the machine.”

For the packaging machine manufacturer from Amerang in Upper Bavaria, it is a continuous concern that all tasks related to end-of-line packaging are easy to handle and simple for the person at the machine to perform. Years ago, therefore, the company paved the way for high-speed format changeovers with its simple quick-change locking systems for product change-overs.

Of course, other elements in the Somic machine series are also designed for maximized ease of operation as standard. The first path at the start of production leads to the operator panel (HMI). With easy-to-understand symbol elements and clear menu navigation, standard tasks can be easily learned and executed. In addition, production logs can be easily called up via the screen. In this way, the production process can be easily understood through graphic displays.

Text displays in the local language are also obligatory to ensure a deep understanding and a good relationship with the machine. “We have already equipped our machines with twenty different languages in the operating panel – from Israel to Malaysia, a wide range of customer countries is already covered,” emphasizes Lothar Barth. For Somic, it goes without saying that this standard will be continued.

For convenient operation, the digital position controls during format changeover are also important. A red/green signal clearly indicates whether all adjustment positions have been correctly adjusted and a format change is complete.

Yet, it is not only the format changeover and changeover processes that are easy to follow on the HMI. An important step in daily operation is also the refeeding of the cartons. Depending on the magazine belt length and carton thickness, Somic machines can hold at least 400 to well over 1,000 blanks in the carton magazines. This is sufficient for at least 30 min of machine running time, often considerably longer. Keeping an eye on the carton magazine is therefore a standard operating task. The operator is informed by a light indicator and a display on the HMI when the magazine is slowly emptying. Optionally, the machine can be equipped with powerful LED lights that make the various operating states visually recognizable even at a greater distance.

Once the carton blank has been formed around the product grouping, two more control steps can be provided: An optionally integrated completeness check provides certainty that the preset number of products in the carton is actually packed. This is done by check weighing on the outfeed conveyor and display on the operator panel. In addition, optical sensors can be used to check the contour of the finished carton. This means that the operating personnel know immediately if something is wrong.

The employees in different functional areas in the packaging plant also have different requirements in terms of intervention options in the packaging process. The operator panel therefore offers the option of creating and managing user groups. The individual authorizations are then stored for each machine user and allow the respective assigned actions. “This is part of the standard,” assures Lothar Barth.

Statistical functions can be used here to check plant operation for production times and raw material consumption. It goes without saying that efficiency evaluations are also available. “We have made the experience that this data is often viewed by customers and even serves as a basis for further evaluations of our own,” reports Lothar Barth.

Australian company tna solutions, a leading global supplier of cutting-edge technology for the food processing, conveying, seasoning, weighing and packaging industries, is celebrating its 40th anniversary this year. During Snackex trade fair, which recently took place in Hamburg/Germany, Co-founder and Director Nadia Taylor spoke in an interview about the strengths of the company’s solutions and its projects, as well as industry trends.

sweets processing: This year, tna is 40 years old, congratulations! What were the milestones?
Nadia Taylor: Founded in Australia in 1982, tna developed the idea for the first rotary VFFS packaging system: the tna robag, an innovative disruptor that changed the face of packaging technology globally. 2014 saw the acquisition of FooDesign, enabling us to expand our food processing portfolio with the introduction of the tna batch-pro 12. By 2015, with the acquisition of Florigo, we expanded our snacks processing capabilities into French fries and were developing and promoting healthier frying alternatives. In 2017, tna took one step closer to offering complete confectionery solutions with the acquisition of NID confectionery solutions. The acquisition of food processing technology demonstrates our strategic intent to provide expertise as a complete solutions partner for the food manufacturing industry, globally.

sp: Which developments are you particularly proud of?
Taylor: That would be almost akin to answering which is a favourite child … While the tna robag series will continue to be proud feather in tna’s cap, our expansion into the food processing space is something we’re extremely proud of, and the fact that we have been able to successfully evolve from packaging to food processing technology, enabling us to offer full system solutions to food manufacturers is something we’re also extremely proud of.

sp: What are the strengths of your solutions?
Taylor: Each customer is unique, so are their challenges, and our biggest strength lies in being able to work together and offer customized solutions that are simple, flexible, efficient systems that minimize downtime, man hours and reduce wastage. Our customers appreciate the lifetime value of our products and low maintenance costs, lending strength to their objectives of sustainable business operations.

sp: Here, at Snackex trade fair, you do not have equipment on the stand. Why is this?
Taylor: At the time of deciding to attend Snackex, we were unsure if the trade fair would be going ahead. Wanting to be part of the show, we took the decision to bring our sales manager and solution specialist so that we could have in-depth discussion with customers and potential customers around opportunities they have and trends we see in the market.

sp: You are also an exhibitor at interpack 2023. What are your plans for this important trade fair?
Taylor: Digitalization will be a key theme for tna at interpack in 2023. We will be showcasing our latest evolutions in food processing and end-of-line systems.

sp: Trade fairs are also trend baro-meters: What are the current industry trends for you, especially concerning the confectionery industry?
Taylor: The future will be all about reduce and recycle. Consumers are balancing their desire for sweet treats against their knowledge of the harmful effects of excess sugar consumption. While we aren’t directly involved with the formulation of the sugar syrups for gummy confectionery, our highly accurate seasoning systems empower sweets producers to manage sugar content and achieve a more attractive nutritional profile. Sustainability is another key theme. We will continue our research into new biodegradable packing materials, but as a more immediate strategy, we’re trialling whether smaller pack sizes can reduce the amount of material needed for bags.

sp: What do you see as the biggest challenges for the future?
Taylor: We see opportunities for the industry to adapt to sustainable business practices to reflect the growing aspirations of both, brands as well as individuals towards a circular economy.

sp: Your product range is very broad: Where do you see the greatest growth opportunities?
Taylor: We now have a broad product range in keeping with our objectives to be an end-to-end solutions partner. We now see growth through expanding our global presence and using the knowledge we have gained in the snack industry and acquisition of companies like NID to move into other applications.

sp: How important is the European market for tna?
Taylor: A customer-centric approach has always been tna’s philosophy. We demonstrated our commitment to the European region by opening our first overseas office in Europe in 1991 and the addition of two manufacturing facilities. We have now got in place 30 offices, so we can deliver appropriate support to our global customer base.

sp: How do you ensure a reliable worldwide service?
Taylor: We are present across 30 countries in key regions across the globe. Our wide network of sales and aftermarket support teams continues to provide expert solutions to our customers globally with in-person visits for installations and service. Last year, we also introduced the tna remote assist service: a digitally enhanced customer experience, delivering greater efficiencies in commissioning, support and training – with real-time access to our global team of experts. Harnessing the power of the Microsoft HoloLens 2 headset, the tna remote assist service enables real-time access to connect and collaborate with our engineers virtually and leverages AR (augmented reality) to accurately address technical queries.

sp: What are your future plans regarding the confectionery industry?
Taylor: We are developing small and mid-range options to our confectionery production.

sp: Where would tna like to be in five years?
Taylor: Adhering to a triple bottom line – people, planet, prosperity – approach, tna will continue to be at the forefront of innovative technology solutions that will aid food manufacturers stay ahead of current industry trends and be prepared to cater to evolving consumer preferences. Our focus will be to ensure that our economic growth underscores our intent to contribute meaningfully to vulnerable sections of society, especially children. tna’s humanitarian arm, the Nadia & Alf Taylor Foundation will be at the forefront of these initiatives.

At the Bühler Networking Days 2022, about 1,000 representatives of leading global companies from 95 countries recently gathered at the Bühler Group global headquarters in Uzwil/Switzerland. They discussed how urgent it is for companies to work together to accelerate the transition to sustainability. The meeting also shows that these companies want to lead the way in addressing the climate crisis, protecting and restoring nature and biodiversity, and closing the prosperity gap.

Bühler Networking Days was launched in 2016 and is held every three years. The 2022 event with the motto “Accelerating Impact Together” focused on leadership, the need for corporate purpose, education, technology, and innovation, along with examples of how companies are leveraging technology to protect biodiversity, improve food security, and promote social equality.

The event gathered representatives from companies that together feed four billion people and move two billion people. They heard from leading academics, business leaders, entrepreneurs, and innovators about how businesses can best meet today’s global challenges.

Opening the event, Bühler Group CEO, Stefan Scheiber, told guests from the food, animal feed, and mobility sectors that despite businesses recently facing myriad obstacles, the examples of vaccine research, advances in digitalization and the development of communication at scale during the lockdown all demonstrated the capacity of business to rise to global challenges when required: “We have experienced the power of science and innovation with industries collaborating at a new scale. In our industries – in food, animal nutrition, and mobility – the innovation rate has never been as high as it is today. This creates impact since we need new technologies and widespread collaboration to tackle new challenges and at the same time secure the future of our businesses in a responsible way. We need technologies, we need collaboration and responsible leadership to shape the future.”

In a session on how good business leadership is needed to mitigate climate change, Satya Nadella, CEO of Microsoft, said that in uncertain times leadership qualities could be distilled down to three key attributes. He told the delegates that when assessing future leaders at Microsoft, he looked for their ability to generate energy, deliver results under constraints and create clarity when none exists: “We live in a complex uncertain world, and there will always be ambiguity in our work. True leaders always bring clarity and make a call even during uncertain times.”

Speaking in the same session, keynote speaker Christian Klein, CEO of SAP, the German multinational software corporation with over 400,000 customers globally, spoke of the need for leaders to thoroughly understand their industry and business – especially when it comes to complexity within supply chains. “We are all on social media sharing data all the time, and yet when it comes to businesses, how much do we understand our supply chains? I am convinced this is where we must come together to share data and trace material flows,” emphasized the SAP CEO. “End-to-end traceability means you can think about how to measure demand in real time and adjust your inventory right down to the raw material.” He added that it is only when supply chains are fully understood that it is possible to improve standards on issues like human rights and properly address Scope 3 emissions.

Delegates also heard from several start-ups driving sustainability through high-tech advances in cellular agriculture, satellite monitoring of restoration projects, and carbon removal. In a historic moment, Stephanie Michelsen, Co-Founder and Co-CEO of Jellatech, a cutting-edge technology company producing animal-free collagen and gelatin in the laboratory, presented at the Networking Days event the first sample of sustainably generated animal-free collagen to ever be seen outside a laboratory.

As key ingredients for the pharmaceutical, bio-medical and the food industries, the market is worth USD 8.4 bn annually and is currently solely reliant on animal by-products. To rapturous applause, Stephanie Michelsen said that cellular agriculture has the potential to eliminate all the environmental damage caused by rearing livestock. “Collagen and gelatin are just the starting point. There are many other exciting proteins from animals and nature that we can now grow in a lab.” Jellatech is fundraising to move the technology from laboratory to a pilot and beyond.

Clara Rowe, CEO of Restor, a non-profit start-up that uses satellite imagery to monitor restoration projects globally, pointed to three statistics that outline the climate contribution potential of restoration: “Forest restoration alone is estimated to be able to prevent up to 60 percent of species extinction that are expected today, to improve food security for over a billion people around the world and to be able to sequester about 299 gigatons of carbon. This is about 30 percent of the carbon that has accumulated in the atmosphere since the industrial revolution.” By providing greater transparency to restoration projects, Clara Rowe argues, Restor has the potential to build trust and accountability, inspiring additional investment.

Wrapping up the conference, Stefan Scheiber said: “These two days have proven how massive the potential is to drive meaningful change in so many important areas. I’m so encouraged by the countless interactions and the common desire to accelerate our impact, across industries and on a global scale. Together, we can and we will, create a better, more sustainable, and fairer world for future generations.” The Networking Days Event also provided the opportunity for Bühler to announce a number of joint ventures and partnerships involving industry synergies and technological advances aimed at mitigating climate change.

The 57th ”AG Schokoladentechnologie der Industrievereinigung für Lebensmitteltechnologie und Verpackung (IVLV)” conference gave attendees many new insights into the different areas of chocolate manufacture. The presentations on the topics of chocolate bloom, flavour and measuring techniques repeatedly kicked off intense discussions in the auditorium.

By Alfons Strohmaier

Under the new title “Future Days”, the 57th meeting of the IVLV chocolate technology workgroup was held with 100 participants in Freising/Germany. Tobias Voigt, CEO of IVLV, expressed his happiness in his opening speech that the event could finally be held again in person after a two-year break. “Finally meeting people in person again in-stead of just communicating digitally” was also a special point for Oliver Stricker from August Storck KG and Marc Lutz from Migros Industrie AG. The two IVLV representatives were reconfirmed in their positions for another two years. Then, they did an expert job of guiding attendees through the programme containing many current findings and projects, as well as the latest research results and remaining open questions on the thematic complex of chocolate bloom, flavour, measuring technology and appli­cation. IVLV short projects were also presented, including the oleogels project (see article on page 32).

Along with current contributions such as the overview about different ZDS seminars provided by Christa Schuster-Salas in the chocolate bloom session and the examination on the topic of “Forced Storage Tests – When does the first chocolate bloom appear?” by Barbara Schütz from the Fraunhofer IVV, Dr Gottfried Ziegleder provided the biggest surprise with a new view of the importance of water in conching and flavour transfer. Dr Ziegleder worked in chocolate research at Fraunhofer IVV for more than 30 years. He began his presentation by saying: “But we never paid special attention to the influence of water on flavour formation”.

Steam has a variety of physical effects in this regard, including a carrier effect for the release of flavour, diffusion, desorption and much more. Accordingly then, can humidity, temperature, energy input and shearing forces, etc. possibly force the transfer of flavour in the conche, both with dark and whole milk chocolate? With this question, the “Grand Old Man” of chocolate ­research sought to open up a new perspective for more research projects.

Corresponding projects were ­presented during the conference by Isabell Rothkopf, Scientific Supervisor of the workgroup, and Yvonne Guckenbiehl from Fraunhofer IVV with the ­respective themes “Chocolate Humid – Water Content Determination in Chocolate Raw Materials and the ­Influence of this on the Flavour Output in Conching Dark Chocolate”, as well as “Chocolate Sorption: The ­Influence of Water Sorption on Flavour Transfer”.

The issue is ultimately also how the water content is influenced by different raw materials during chocolate production and how flavour devel­opment can be controlled by the ­specific selection of the conching ­parameters. As Yvonne Guckenbiehl demonstrated, this data could lead to the development of a model and software which could be applied both in the laboratory and in industrial ­dimensions. Romy Ries from the Technical University of Munich’s brewing and beverage technology faculty stressed that the data from individual machines and system parts could be even better in the future.

The faculty developed Weihenstephaner Standards (WS) that are ­already known worldwide throughout the brewing and food sector. Now, WS Sweets can currently provide ­future-security standards for efficient machinery integration in con­fectionery production.

Another important focus of the conference with numerous new ­approaches was the theme block of analysis, measuring technology and application. One of the many project ideas that were presented was ­“Hyperspectral Camera Measurement of Fat Migration”. As an IVLV project recommendation from the workgroups, this project will kick off with direct funding via IVLV resources in 2023. Using hyperspectral cameras makes it possible to depict chemical information in the form of images.

Other new technologies that generally also triggered intense discussion in the plenum included measurement via Nuclear Magnetic Resonance (NMR) and Closed Cavity Rheometer (CCR). On this topic, Hilke Schacht from the Fraunhofer IVV compared the conventional methods for measuring oil mobility with the NMR technology, with some initial findings able to be made regarding different influence variables on the mobile fat. Quanti­fication of the mobile fat is, however, not yet possible with the help of NMR, according to Hilke Schacht. This will require the further development of the methods in conjunction with the Karlsruhe Institute of Technology (KIT), particularly in regard to High-Field NMR.

Isabell Rothkopf researches the use of CCR as a potential method for the rheological characterization of highly viscous masses, in which there is a decisive advantage in CCR monitoring of the intermediary products in chocolate manufacture. This kind of oscillation rheology enables the ­assessment of two additional measurement parameters, the storage and loss modules, which both provide ­extra information on the structural character of the probe. The results on the effects of the individual process steps on the final rheological properties of the chocolate can be of great benefit in controlling and optimizing the process efficiently, and, above all, in the capacity to more accurately predict the quality of the final product.

Andrea Strube and Dr Andreas Grasskamp from Fraunhofer IVV ­portrayed how software-controlled concepts can support sensory work based on the principle of gas chromatographic olfactometry (GC-O). Whisky SOdA (Smart Odor Analytics) can now be used to automatically identify and assess whisky. SOdA is based on the exchange and consolidation of expertise as data material for additional analyses, and it represents the future of efficient flavour analysis.

In contrast, at the whisky tasting session during the evening event, it was all about the personal sensory skills and taste preferences of those in attendance. In any case, the tasting session with the whisky and flavour expert Helen Haug from IVV certainly perked things up at the event, and the guests’ unanimous view was that this should also continue to be a part of the future conferences.

The next “IVLV Future Days” conference will be held in Freising again on 27 and 28 June 2023.