The Fi Daily issue 3

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theFidailyF O O D I N G R E D I E N T S E U R O P E

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Thursday, 1 December 2011

Opening hours: 10.00 - 16.30

Their WELLNESS, our CONCERN

TastinessLet’s offer Healthiness!

www.roquette-food.com

ON STAND H15

HALL 1feeet’s fffffffffs o o f of of’etLLLLeLeLe neTasastitinenetiiinininassstststTTTaTaTaf rreeererffefe sesssesessssssss eHealaltlthii eeininnnenenealththhhihihieeeaeaeaHHHeHeHe !esss!sesessssssss H

ON

ALL 15 H1

STAND

Conference ProgrammeTwo independent tracks, with 20

modules to pick and choose from

page 23

New Product ZoneSee the latest ingredient innovations

in the New Product Zonepage 36

Exhibitor ListingA-Z exhibitors with stand numbers

page 25

Floor PlanExhibitors’ stands and other areas

page 28

Seminar ProgrammeTopical presentations, free-of-charge

page 40

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

FiE 2011 sets new records Download the freeFiE app for ourinteractive floorplan,exhibitor list and latestnews from the show atwww.fie-app.com

Fi Europe and Ni 2011 has exceededthe expectations of exhibitors, visi-tors and organisers alike. Indeed pre-registration for this year’s show was20 per cent up on the previous showand the 15,000-plus people camethrough the doors on the first day ofthe show, 19 per cent ahead of2009’s first day attendance.

“It’s not just about the numbers,though,” said Nick Ornstien, portfo-lio director for food at UBM, who isresponsible for the show. “Everystand seems to have meetings takingplace . The feedback f rom theexhibitors has been extremely posi-tive: they note not only the high

number, but also the high quality, ofthis year’s visitors. They’ve also beenvery positive about how the showlooks, and what a good place it is todo business.”

“We’ve been very happy with thereaction this year,” said Mattius VanUffelen, head of sales, Europe andUK at Taura. “The feedback has beenincredibly positive.”

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

With exhibitors coming frommore than 50 countries, and visitors

coming from more than 100 coun-tries, Fi Europe and Ni is a Europeanshow in name only. “The fact is,” saidOrnstien, “it is now a global show.”

Ornstien is also enthusiastic

about the show’s innovations, withover 80 entries for this year’s FiExcellence Awards and double thenumber of products on display in thenew products zone.

“What we’re seeing is an industrythat is very positive and very confi-dent,” said Ornstien. “We’re seeingnot just new products, but new com-panies. There’s a lot of energy andspirit on the show floor.”

Fi Europe celebrates its 25thbirthday this year. How does Orn-stien believe the show will look in 25years’ time? “In an increasingly digi-tal age, shows like this will becomeeven more important,” he said.

“Businesses are placing even morevalue on the opportunity to networkface-to-face, to meet people they haveonly previously met via email. FiEurope will not only still be happen-ing in 2036 – it will be even biggerthan it is today.”

What about 2013 in Frankfurt?“The floor plan is already open, andwe’re seeing enormous interest in theshow from this year’s exhibitors,”said Ornstien. “We’re very muchlooking forward to seeing everyoneagain in two years’ time.

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

FiE goes digitalFi Europe and Ni 2011 has alsoseen several digital innovations.There have been more than 3,000downloads of the free FiE appwhich enable visitors to view aninteractive floorplan.

FiTV has been successfullylaunched with almost 1,000 people

viewing i t s interv iews androundups from the show.

Also launched at the show wasthe ingred ien t sne twork .commobile site, giving access to thelatest news from show – any-where, any time. Show news hasalso been regularly uploaded ontothe relaunched ingredientsnet-work.com website.

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

Global headquarters: +33 (0)4 90 23 96 89E-mail: [email protected]

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Lotus Foods and Guayapi werenamed winners of this year’s Biodi-versity Awards at FiE.

Now in their second year, theUnion for Ethical BioTrade’s (UEBT)Biodiversity Awards were establishedto recognise companies who are pro-moting conservation and sustainabil-ity in their supply chains.

It’s an area that UEBT executivedirector Rik Kutsch Lojenga believesis only going to become more impor-tant to the food industry, particularlyin the light of the new 2020 biodiver-sity targets that have been set by theUnited Nations (UN).

“I think there is growing realisa-tion among food companies that theydon’t have unlimited future access toresources and that they need to act on

sustainability,” said Rik KutschLojenga. “The awards help to raiseawareness of the innovat iveapproaches and ethical sourcingpractices that exist.”

Lotus Foods and Guayapi fendedoff competit ion from 40 otherentrants, including big names likeKraft Foods and South African retailerWoolworths, to win the awards.

Leadership category winner LotusFoods is working to bring to markettraditional rice varieties to ensure theirpreservation. By creating a market forthese varieties, the company providesan incentive for small-scale producersto continue to cultivate them, in theface of pressure to adopt the few vari-eties that dominate the market. Thecompany works with producers that

use techniques that conserve water.“Rice is one of the thirstiest crops

on the planet – 600 gallons of waterare needed to produce just one bag ofrice,” said Ken Lee, Lotus Foods pres-ident. We believe the future of riceproduction lies in changing the way itis grown. Our vision is to scale up themodel we’ve created so more farmersadopt this way of growing rice.”

Guayapi, a French company thatmarkets an ethical source of guarana,won the Innovat ion category.Guayapi works with the SateréMawé indigenous people from theCentral Amazon rainforest of Brazil.The Sateré Mawé discovered and stillcultivates guarana. Guayapi pays thegrowers €50 per kg, a significantlyhigher price than the market average,enabling the communities to continueusing methods that help protect andrestore forest biodiversity.

Despite rumours to the contrary,organic business is thriving. This isthe f i r s t -hand exper ience ofexhibitors at the Organic Pavilion.

Culinar, a co-operative venturebetween the Latvian Aloja andFinnamyl of Finland, specialises inproducing and marketing organicpotato starch, using farmers and fac-tories based in both countries.

“When we decided to exhibit atFiE, we had free stock,” said ErkkiPöytäniemi from the Culinar standyesterday. “But now we don’t. Nowwe are selling from next year’s stock.”

With network partners all over theworld, Do-It has an extensive rangethat includes soy, grains and rice,sweeteners, oils, starches and more.

“We are busy,” said MarthaJeuken, public relations officer forthe company. “We have exhibited atthe FiE event for 12 years and, of thesix shows in that time, this one is thebest FiE so far.”

A family-owned business since1900, Kröner Stärke is a mill withextensive organic certification.

“We primarily produce organicwheat flours and starches for the

baking industry and for conveniecefood,” said Dr Ing Götz Kröner, headof the company. “We source directly,to maintain the highest possible stan-dards and to ensure sustainability.”

Dr Kröner confirmed that thecompany is having a good show. “Yes,this fair is one of the most important.We exhibit at a number of events but,as suppliers, we find FiE is the exhibi-tion for meeting customers.

“There are two reasons why weare special,” said Bénédicte Meurens,sales and marketing for Sipal Part-ners, specialists in ingredients andderivatives from cereals and driedfruit. “One is our wide range of rawmaterials but the other is our veryclean and natural production process.We don’t refine the products, so we

retain all the characteristics of theraw materials.”

“We are a certified organic sup-plier and a our range goes from basiccommodities to technical ingredients,including fibres and soy powders,”said Barend Reijn of SunOpta. “Anew product we are emphasising atFiE this year is organic agave whichis finding favour as an alternative to

other sweeteners.”“We are a 100% organic company,

supplying many types of grain andproducts such as flakes, flours andpuffed grains,” said Christof Götz,managing director, Ziegler. “The trendwe are seeing is the industry payingmore and more attention to productssuch as ancient grains, quinoa andamaranth.”

Biodiversity awards winners

ThE FI EUROPE DAILy 2011 3

EDITORIALEditor Camilla Edwards

Managing editor Simon Croft

ReportersPaul Gander, Ian McMurray, Lynda Searby

Photographer James Cumpsty

Sub editor Hazel Croft

SALESSales managerRene Striekwold Tel: + 31 20 409 9558Email: [email protected]

Sales coordinatorMarilene Meijer Tel: + 31 20 409 9557Email: [email protected]

ART & PRODUCTIONAd production Kevin Addison

Page design Avant Garde (Croydon) Ltd

Publisher Nick Ornstien

Printed by Partnion

Published by UBM Live, PO Box 12740, 1100 AS Amsterdam Z.O. The Netherlands

© UBM Live 2011. All rights reserved. No part ofthis publication may be reproduced or transmitted inany form or by any means, electronic or mechanicalincluding photocopying, recording or any informationstorage or retrieval system without the express priorwritten consent of the publisher.

The Innovation Tours are a new feature

for the 25th anniversary of Fi Europe.

Guided by NutriMarketing, the

experts agency serving the processed

food sector, the tours will highlight

major innovations at Fi Europe & Ni.

Four key trends have been selected for

the tours: natural functional

ingredients; new sensory experience;

weight loss management and digestive

health. The experts from

NutriMarketing will take you around the

show, to present cutting-edge

innovation on the exhibition floor.

To reserve your space in the tours, visit

the NutriMarketing (Club PAI) at stand

2D81-5.

Fi EuropeInnovations Tours in association with NutriMarketing

10:00 Naturality

11:00 Weight management

UBM is aiming to broaden the scopeof its Health ingredients (Hi) andNatural ingredients (Ni) shows toattract visitors and exhibitors fromnew channels. In future the Hi and

Ni shows will incorporate four newfeatures. Collectively, the new ele-ments, combined with Hi and Ni,will be referred to as Nutrition andWellness Solutions (NuW).

The four new areas that will runalongside Hi and Ni in 2012 will beNutritional Solutions, FormulationSolutions, Packaging and ProcessingInnovation, and Contract Services.

‘Nutritional Solutions’ is aboutresponding to consumer needs anddemands, for example through per-sonalised nutrition.

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

‘Packaging and Processing Innova-tion’ is a platform for promoting pack-aging and processing developments.

Lastly, ‘Contract Services’ is aforum for showcasing outsourcingservices such as encapsulation, mix-ing and blending, and packaging.

“Health ingredients and Natu-ral ingredients will become partof a bigger solution,” said Rein-dert Dekker, marketing directorfor UBM.

“The 2012 edit ion wil l be amulti-dimensional show, covering asuite of solutions for addressingconsumers’ changing health andwellness demands.

“While there are plenty of oppor-tunities for NPD with health ingredi-ents , there is a broader area oflifestyle, personal care and preventa-t ive nutr i t ion that i s v i r tual lyuntapped by our current portfolio.

“By broaden ing the show’sfocus we intend to appeal to newvisitors, from health and nutritionprofessionals to dietary supplementcontract manufacturers, as well asenhancing the show’s appeal forour existing, loyal, visitor base,”concluded Dekker.

Hi Europe & Ni 2012 expands

“Yes it offers a new sweetener andone which the industry is bound tolook at, but actually the most impor-tant attribute of a sweetener is taste,”said Hans Heezen, advisor to Aji-nomoto Sweeteners Europe and for-mer NutraSweet vice president.

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

hugely successful over the last 25years and continues to have a greattrack record as far as innovation isconcerned.”

He pointed out that some of theworld’s most successful soft drinksare sweetened with 100% aspar-tame, including the USA’s number-two brand, Die t Coca-Cola .

Aspartame blends are used in PepsiMax, Coke Zero, Diet Coca-Cola,Diet Pepsi, Fanta, Robinsons andmany more in the UK.

“We see stevia probably meets aneed for some people, but is it goingto be the next Diet Coke or CokeZero? I don’t think so.”

Stevia suppliers have been makingmuch of the sweetener’s rise to thenumber two spot in the US table-topsweeteners market, and suggestingthat this success is likely to be repli-cated in Europe.

However, Ajinomoto points outthat while stevia might be number twoin value terms, other sweeteners areholding their own in volume terms.

And in any case, argues Heezen, whilethe table-top market is important forconsumers, it only represents a frac-tion of the overall sweeteners market.

“Most people who benefit fromlow-calorie sweeteners are not table-top users – they are daily consumers ofsoft drinks and chewing gum. Theseare the big markets for sweeteners –90% of sweeteners are used in foodand beverage applications,” he said.

Ajinomoto is also critical of thepositioning of stevia as natural.

“Stevia is an additive in the sameway cyclamate, aspartame and sac-charin are additives. In fact, the ADI(acceptable daily intake) for stevia is10mg/kg lower than that of aspar-

tame, which means its not actuallypossible to formulate beverages withstevia as a single sweetener becausethe amount you would have to usewould exceed the ADI.”

In addition, Heezen points out thatin Europe it will be down to nationalgovernments to decide whether steviacan be labelled as ‘natural’.

“In Switzerland, the governmenthas issued clear guidelines aboutwhat can be said when using stevia,and it is forbidden to claim a productcontaining stevia is ‘naturally sweet-ened’ . The UK Food StandardsAgency is also hot on marketingterms so it will be interesting to seehow they react.”

Stevia overdrive?Stevia suppliers are over-egging the significance of

the sweetener’s potential as a food and beverage

ingredient, says aspartame supplier Ajinomoto

Organic Pavilion’s strong showing

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

4 the FI eUROPe daIly 2011

From a busy stand yesterday, Mat-tius Van Uffelen, Taura head ofsales, Europe and UK explained thetechnology behind its many prod-uct ranges.

“Our unique extraction processtakes only a minute to remove 90 percent of the water from fruit and veg-etables,” he said. “As a result, it takes7kg of fruit to make 1kg of our con-centrated products.”

While Taura emphasises the posi-tive consumer perception of fruit andvegetables – as well as the lack ofhealth claims issues – there are bene-fits that go beyond simple whole-someness. Specifically, antioxidentscan be concentrated, and thereforeare found at higher levels in Taura’sproducts than in the raw ingredients.

The Taura stand shows – andallows visitors to taste – an array ofproducts that can be made from arelatively simple set of building

b locks . For ins tance , the Jus -Fruit+Veg range is based on a simpleconcept but the resultant combina-tions are applicable to fruit snacks,breakfast cereals, energy bars andmany other applications.

The Inclusions range takes thisconcept even further, combiningna tura l ingred i en t s inc lud ingancient grains, fruit and vegetablesinto new products that present man-ufacturers with interesting textureand visual possibilities.

Its Flavour Innovations rangepresents unusual combinations withwhich to tempt consumers, includ-ing raspberry and green tea, black-currant and Echinacea, and honeyand cinnamon.

Taura has been in business for 15years, with plants in Belgium andNew Zealand. A third is scheduled toopen in the US next year.1E47

The fruit of Taura

The number of exhibitors fromTurkey has doubled compared withtwo years ago, to the extent that intwo years from now, Food ingredi-ents Europe is expected to feature adedicated Turkish pavilion.

“Existing exhibitions in Turkeydon’t give exhibitors access to thesame volume and calibre of visitors

that FiE does which is why Turkishingredient companies are keen to bepresent at this show,” said ReindertDekker, marketing director of FiE.

One Turkish company exhibitingat Fi Europe for the first time is talcsupplier Gülmer. “We already dealwith every company in our market inTurkey, and we are looking for new

markets to serve,” said Derya Kolsal,the firm’s product manager. “This islike market research for us. Even ifwe don’t sell any product as a resultof being at the show, it has been veryworthwhile as now, more companiesknow about what we can do.”

Another Turkish company,Aromsa, has been a repeat exhibitor

since 2005. “It’s a well-known show,with many visitors,” said DeryaArman, the regional sales manager.The quality of the visitors is alsohigh. We have already booked ourstand for Frankfurt,” she said.

The show’s visitors are also keento do more business with Turkishcompanies, according to Dekker, whosays Turkey has earned a reputationfor offering affordable, quality ingre-dients. In addition, food and ingredi-ent companies from other regions are

increasingly interested in formingstrategic relationships with partnersin Turkey, as it provides a gateway tomore difficult to access markets in theMiddle East.

Visitor numbers from Turkey andthe surrounding region are also upthis year – 45% on two years ago.

This is not surprising, given thatTurkey has been slated as a keyemerging economy and is home toone of the fastest growing foodindustries in the world.

Emerging Turkish market

Solae’s CEO is upbeat. “The soy foodbusiness is a fantastic environment atthe moment,” says Torkel Rhenman,CEO of Solae. “The market is beingfueled by three keys trends. Firstly,consumers have become more healthconscious. Secondly, people are moreconscious of their social responsibility.They become flexi-terians – they stillenjoy meat but they want to be morevegetarian. And, thirdly, food compa-nies are worried about food inflationand the squeeze on their margins.”

The two new products Solae islaunching at the show are designed tohelp food manufacturers to take advan-tage of the trend for nutrition bars.

Supro Nugget 138 is a soya pro-tein nugget composed for 40 per centprotein and 30 per cent fibre. “I’mexcited by this product because itdelivers protein and fibre and con-sumers are looking for this in conven-ient forms,” says Kip Underwood,

Soae Europe’s senior sales director. Inaddition to bars, the nugget is ideal forsnacks, bakery products and cereals.

The Supro 430 is a soya proteinisolate developed to replace moreexpensive dairy proteins in bars while

maintaining textural and eating qual-ities. “This product is all about mak-ing a great tasting bar – not the dayyou make the bar, but the day theconsumer enjoys the bar”, saidUnderwood. 3H19

Marshmallows no longer need to bejust pink and white, thanks to abreakthrough development from nat-ural flavourings and colourings com-pany Wild.

The company is now offeringmanufacturers a broad spectrum ofnatural colours – including reds,yellows and oranges – for the pop-ular confect ionery i tem, us ingsources such as saf f lower, andelderberry.

“Our R&D department are veryproud to have overcome the techno-logical challenges of using naturalcolours in marshmallows,” said

Hélène Möller, product manager,ingredients at Wild.

Wild has also announced newflavourings for marshmallows,including raspberry, lemon, cherryand vanilla.

The challenge for product devel-opers was, according to Möller,determining the correct dosage fordifferent shades. This depended onaeration strength with colours suit-able for the application. “In the endwe found form-stable colours andflavours, both from natural sources,”she says. 3F13

Soy market healthier than ever

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

Mattius Van Uffelen: taking advangtage of fruits’ positive image

Marshmallows in new colours

Hélène Möller with Wild’s new creations

FiE D3 p4:IBC 05 FC 30/11/2011 18:52 Page 4

Your fast track to food innovation

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Our name signals our commitment to the future of the global food industry. A future that will see us align our comprehensive capabilities with the major consumer trends driving food innovation. Today’s Corn Products International and National Starch Food Innovation have evolved from their roots as starch and sweetener suppliers into a multi-faceted business. We partner with food and beverage manufacturers at any point and at every point of their development process. Above all, it is our goal to become your partner of choice to harness the power of innovation for the next generation of food products.

Our fast track to food innovation, enables accelerated new product development, maximises market potential and keeps pace with changing trends. This is achieved by combining our consumer insights, culinary expertise and technical know-how with our innovative and versatile range of nature-based functional and nutritional ingredients. These ingredients can improve texture, eating quality and visual appeal, enhance nutritional value, confer clean label consumer appeal and cut ingredient and manufacturing costs.

Your fast track to food innovation starts at stand 2B31

TAB Full Page template:Layout 1 29/11/2011 19:12 Page 1


DSM is demonstrating how its food, beverageand nutritional ingredients will shape the foodand beverage industry by inviting visitors totake a trip to a supermarket of the future.

The stand features a range of prototypesand events for visitors to enjoy and, on Thurs-day morning, DSM is hosting a presentation bymarketing expert Peter Wennström. The sessionwill focus on developing consumer-relevantfood and beverage products, using Wennström’sFourFactors Brand Analysis System.

“The concept for this year’s show is a super-market of the future, showcasing DSM’s com-mitment to providing innovat ive ,forward-looking solutions for global markets,”said Hans-Christian Ambjerg, president atDSM Food Specialties. “Consumers find ouringredients on supermarket shelves all over theworld and, with a range of applications andnew innovations on display, we look forward todemonstrating how our ingredients can bringreal value to our customers’ brands now and inthe future.”

The company says it is committed to pro-viding natural, sustainable ingredient solutions,as illustrated by the launch of its Maxavor nat-ural flavour ingredients. This range of productscan be declared as yeast extracts, while offeringprocess flavour functionality, says DSM. Thisemphasis on ingredients from nature will also

be reflected in the company’s health and nutri-tion offering, with DSM showcasing ‘life’s-DHA’ – an algae-derived omega-3 product fromMartek Biosciences – now part of DSM, as wellas new natural carotenoids following the recentacquisition of Vitatene.

Visitors can sample freshly baked goods,including cakes made with DSM’s latest inno-vation in baking enzymes, CakeZyme – anew range to improve the quality and shelflife of cakes.

On the first two days of the exhibition,DSM is hosting a ‘happy hour’ buffet, givingvisitors the chance to relax after a busy day atthe show and sample food and drinks createdwith the company’s ingredients. These includea variety of cheeses from across the globe madewith DSM’s cultures and enzymes, and a selec-tion of savoury finger foods. Visitors are alsoinvited to quench their thirst with a drink fromthe ‘healthy cocktail bar’, where DSM repre-sentatives are serving nutrient-rich non-alco-holic beverages such as ‘Upgrade your Vision’and ‘Essentials for Men’.

As healthy vision is a top consumer healthconcern, DSM, with the help of three profes-sional athletes, is also offering visitors theopportunity to have their eyes tested for luteinand zeaxanthin deficiency.3H13/3J12

Visit a supermarket ofthe future with DSM

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

Encapsulation expert FlavArom International isdemonstrating how micro-encapsulation offlavours within yeast cells offers potential fortargeted release, retention during temperatureprocessing and protection from evaporation ofvolatile components.

The Irish company is using FiE as thelaunchpad for its FlavaTherm range of yeast-encapsulated, heat-stable flavours.

FlavArom’s yeast encapsulation technologyinvolves the micro-encapsulation of active

ingredients within nature’s capsule – yeast cells,offering heat-stability to natural volatile oils. Itsays essential oils, flavours and other shortchain chemicals are particularly suited to thisform of encapsulation.

FlavaTherm natural yeast encapsulated ingre-dients offer flavour delivery solutions in a vari-ety of challenging applications, including bakedbread products, biscuits, mustards, mayonnaises,sauces and dips, coatings and batters. The com-pany offers other encapsulation formats for bev-erage and confectionery applications.

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

Established in mid 2009, FlavArom Inter-national develops and produces encapsulatedingredients in volumes starting from 10kg fordevelopment projects right up to many tonnes.Its portfolio includes natural and artificialflavours and colours, nutraceuticals and animalfeeds. The company carries out all productdevelopment, processing, sales and distributionfrom a single site in Athlone, Ireland, which isstrategically located for the main exporting net-works, ports and airports. 3A81

FlavArom promotesheat-stable flavours

Laura Crowley on the FlavArom stand

New from Worlée NaturProdukte are gourmetsalts with fine ingredients such as merlot, Japan-ese yuzu and hibiscus wild rose. The companysays that mixes such as liquorice with cinnamonand salt with bourbon vanilla and dill can resultfrom its creative product development.

Salt alone is not enough to provide flavour,says Worlée. Manufacturers and consumers areseeking new taste experiences, so Worlée’sgourmet salts connect ‘precious ingredients andtastes from all over the world’ and are availablein mills, boxes and cartons.

Worlée combinations, such as Japanese yuzusalt with algae and sesame, have a very distinc-tive appearance, as well as taste. Another vari-ation combines orange peel with rose petals,while the Japanese citrus fruit Yuzu is reminis-

cent of mandarin and lemon. A variety of saltcreations are available for visitors to taste.Some of the less likely – but apparently veryflavoursome – offerings include coffee andliquorice, raspberry and hibiscus rose salt.

Worlée says that its raw materials gothrough ‘a very gentle treatment of raw materi-als’ that reduces germs up to by up to ‘four dec-imal powers’.

Pathogenic micro-organisms, such as sal-monella, are definitely eliminated, says the com-pany. This process, is approved by the GermanHealth Ministry and is applicable to organicproducts. Operating only with parameters suchas time, temperature, moisture and pressure, itmaintains both original colour and taste of rawmaterials. 4K92

Worlée presents gourmet salts

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

stan

d 2A31

hall 2Visit u

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


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the FI eUROPe daIly 2011 9

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Hungry for new ideas..?

Visit Stand 1F21 at the Paris 2011 FIE

29th Nov - 1st Dec

Increasingly, food companies are seeking toreplicate industrial processes on a small scalefor R&D purposes, says equipment supplierOmve – and this is especially true for ultra-clean and aseptic lines, where safety and relia-bility are of paramount importance.

Since many manufacturers are under pres-sure to increase the shelf-life of their products,standard levels of hygiene on the line are oftenseen as no longer being adequate. The Dutchcompany says it has developed many ultra-clean and aseptic small-scale and pilot lines run-ning different products for leading foodprocessing companies. Having the correct lev-els of hygiene is especially important when run-ning shelf-life tests, Omve points out.

“The need to consider hygienic designs isnow crucial, as users face increasing potentialproblems from loss of product through

spoilage, food safety and loss of market confi-dence,” said Michael Coopman, sales director.

Omve says it has made every effort over theyears to build all the necessary engineering andmanufacturing requirements into its small-scalelines. “As any system is only as good as itsweakest link, Omve offers its process lines asfully-integrated units,” said Coopman.

“Besides the hygienic line requirements, ourcustomers still want to have the flexibility tosimulate all the different processes they havewithin their company,” Coopman added. Withits unique modular build-up and flexible touch-screen control, Omve gives customers full free-dom in the configuration of their systems.”

Omve offers a range of other equipmentsuitable for R&D and pilot operations, frombatch processing to carbonation.4K63

Growing demand for aseptic lines in R&D

Industrial processes on a small scale for R&D purposes

Samples from soups to cereal bars are availableon the ABF Ingredients stand, illustrating thelatest concepts and applications of the group’swide ingredients range, from enzymes to cerealingredients and from yeast products to special-ity chemicals.

Companies represented on the stand as partof ABF Ingredients are AB Enzymes, specialitychemicals producer Abitec, Ohly which suppliesyeast extracts and yeast-based flavours andPGP International with its range of cereal anddairy-based ingredients.

New launches include a new enzyme prod-uct for cost-effective emulsifier replacement inyeast-raised baked products. The last year hasseen the roll-out of Veron xTender, dubbed the‘next generation maltogenic amylase’, withshelflife-extending capabilities in products suchas breads.

Other samples available on the standinclude bacon dip and bacon soup incorporat-

ing Ohly ingredients and a multigrain granolabar featuring non-GMO ingredients from PGPInternational.

Ohly’s yeast-based business has been busyintegrating the US-based Bakon Yeast company,acquired earlier this year. Bakon is a manufac-turer of yeast-based savoury ingredients, spe-cialising in smoked flavours used typically insnack foods. Another recent development forOhly has been the opening of a yeast extractsplant in Harbin, China.

Representatives from each separate businessare on hand to discuss specific ingredientsenquiries.

ABF Ingredients is a division of AssociatedBritish Foods group. As a group, it says it hasestablished strong positions in cereal speciali-ties, esters, extruded ingredients, lactose andwhey protein products, speciality lipids andflours – as well as yeast extracts and enzymes. 1F21

Enzyme and yeast extracts

New launches include an enzyme productfor cost-effective emulsifier replacement

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


Being overweight has a dramaticeffect on health. It increases themechanical stress on joints, stressesthe cardiovascular system andreduces general well-being. In addi-tion, it does not fit in with the idealsof beauty held by most cultures andpopulation groups. No surprise, then,that the market for weight manage-ment ingredients is a significant one.

Exhibitor Gelita is targeting itwith its Gelita Vitarcal Collagen Pro-teins and Gelita Gelatine. GelitaGelatine enables air or water to beincorporated into a product - mean-ing that the same product volume canhave significantly fewer calories andfar less fat.

This simple method does not,according to the company, affect

taste. Quite the contrary: texture andmouthfeel can even be improved.With Gelita Gelatine, the companysays that the consumer does not needto compromise on taste – or eat halfas much as he or she used to.

Gelita Vitarcal Collagen Pro-teins are said to be ideal for replac-ing a l a rge pe r c en tage o f aproduct’s fat content since they areab le to b ind la rge amounts o fwater. According to the company,Gelita Gelatine scores points bybe ing ab le to c rea te a fa t - l ikematrix in emulsions which exhibitshear- th inn ing proper t i e s andcreaminess that are similar to fat.

Although it is not possible toreplace all of the fat in a recipe dueto its multiple properties, especiallyits flavour impact, Gelita Gelatine issaid to be able to mimic all of theother sensory properties of a food,including mouthfeel, texture, struc-ture and appearance.3F2

Gelita targets weight managementGelatine can enable tasty

but lower-calorie foods

Steam sterilisation of dry productslike spices, herbs, dried vegetablesand nuts is crucial to ensure foodsafety and shelf life. However steam

sterilisation processes are often com-plicated and expensive, making smallunits economically unviable. This iswhy ETIA has launched Easysteril –a complete steam sterilisation processthat uses the established Safesteriltechnology, but in a simpler and moreaffordable way.

Like Safesteril, Easysteril can treatvery delicate products, even in a pow-der form, says ETIA. It is available forcapacities starting from 20kg per hour.

ETIA is a French engineering com-pany that was founded in 1989 byOlivier Lepez and Philippe Sajet. Itsspecialist areas are equipment andprocesses for continuous thermal treat-ment of bulk products such as herbs,powders, cereals, seeds and fibres.

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

Steam sterilisation issimplified by Easysteril

Easysteril can treat very delicate products

Shenyang Koncepnutra is one of thelargest manufacturers of L-Carnitineproducts in China and its productsare sold throughout Europe by Kon-cepnutra in France. Production capac-ity is about 1,000 tons annually.

The company has recently devel-oped a new compound – L-Carnitinecalcium fumarate – which is said tocombine the nutritional functionalityof both L-Carnitine and calcium, andwhich is patented in China and inother major countries.

Koncepnutra achieved ISO9000quality authentication system com-pliance in 2000, and HACCP certifi-ca t ion in 2005. I t s Carni t ine

products have achieved Kosher andHalal certification.

At present, the company employs260 staff, more than 20% of whomare deployed in R&D, technicalmanagement and quality controland who have either a bachelor or amaster’s degree.

Koncepnutra’s Carnitine productsare sold in North America, Europeand South East Asia, and the com-pany’s marketing network of salesand service representatives extends toover 100 territories. It has establishedwarehouses in the USA and Europe.4D60

Calcium fumarate gains patent

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

Dutch consultancy TNO says that itsknowledge of equipment and materi-als outside traditional food technolo-gies – as well as its expertise innutrition – is helping to identify newfood processes for the future, frominkjet to electrospinning.

Among the technologies thatTNO is keen to discuss at FiE isinkjet, more normally associated

with printing and coding than withedible ingredients. This is one of thestrategies which, says businessdeve lopment manager at TNOEindhoven Daniel van der Linden,could be offering the food supplychain cost and energy benefits in theyears to come.

Translating healthier, more sus-tainable concepts into viable prod-

ucts can be challenging. “It can bedifficult, for instance, to modifyexisting equipment to process newraw materials like proteins fromalternative sources such as algae,”he said. Elsewhere, manufacturersare under pressure to move toproce s s e s wh i ch can be moreclosely controlled.

As research scientist Kjeld vanBommel points out, TNO has plenty ofexperience in using inkjet technologyfor printing. “But we are among thefirst in the world of food and nutritionto use it as an alternative to conven-tional spray-drying and to encapsulateflavourings, nutrients and drugs.”

In print-drying, currently workedon by TNO, a liquid is ‘printed’ intodroplets of a designated size, andthen dried to a powder. This couldtranslate into energy savings andimproved product homogeneity.

For printing microcapsules, uni-form droplets of a given liquid areshot at high speed through a fluid liq-uid screen to form a thin shell aroundeach droplet. 1G39

Future food processes? Inkjet: aiming at food

HACO offers a broad range ofsavoury ingredients such as HVP,process flavours and compoundedflavourings (classic and allergen free),and organic certified enzymatichydrolysed vegetable (rapeseed) pro-tein. New for this year’s show is a fullrange of meat crust flavours, bringingwhat HACO describes as mouth-watering flavours such as roast beef,pork, chicken, veal and lamb.

HACO says that it also offers pre-mium quality, regional and certified(organic, fair trade, Rain ForestAlliance) coffee extracts (instant cof-fee) in liquid, freeze-dried, spray-driedor agglomerated form. New from thecompany is a classic instant-coffeeblended with fine R&G coffee, mak-ing the end product smell like freshlybrewed coffee, according to HACO.4F45

New meat crust flavours

A second clinical study has confirmedthe anti-water retention effect ofCacti-Nea, the natural prickly pearfruit extract developed by the Healthdivision of Nexira (previously BioSerae Laboratories).

The open intra-individual studywas conducted on 15 women withwater retention problems. The aim ofthe study was to evaluate Cacti-Nea’seffect at the dose of 2g/day for oneweek. It confirmed that Cacti-Neahelps to significantly increase diuresisby 27% on women with BMI<25,helps to significantly decrease the sen-sation of swollen feet/ankles/ calves andhelps to significantly decrease the sen-sation of ‘heavy legs’.

In addition, in a global satisfac-tion questionnaire the volunteers hadto fill in at the end of the study, 87per cent of women were convinced byCacti-Nea’s efficacy.

This second clinical study confirmsCacti-Nea’s diuretic effect and showsthat it could help to improve the figure.

Cacti-Nea can be incorporated intodietary supplements or functionalfoods and beverages and is also avail-able organic (certified by Ecocert SAS).

Nexira is the new name for Col-loïdes Naturels International and BioSerae Laboratories. In October the twocompanies merged to form one groupwith three divisions: Food, Health andTechnology. 3D33

Cacti-Nea gets boost

Women convinced byCacti-Nea’s efficacy

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

Supremia Grup offers complete solutions for thefood industry – custom food ingredient mixes,top quality natural spices imported from all over

the world, as well as auxiliary ingredients, natural andartificial casings, and selected beech wood chips.

Supremia Grup focuses its efforts to develop newinnovative blending solutions, answering thecustomer’s requirements: for meat, dairy, bakery,beverages, toppings, mayonnaise and ketchupindustry areas where it can make a major positiveimpact on the customers demands.

In addition to the new headquarters facility,Supremia Grup has invested in the highest technologyequipment for the plant to assure compliance withthe strictest international food product safetystandards. Furthermore, new equipment and the latestsoftware offer total control of the technical process aswell as quality management assurance throughresponsible handling.

Supremia brand’s permanent attention toinnovation and product quality has encouraged theBoard of Managers to invest more than 3 millionEuros in technology implementation in the new

facility.Supremia

technologyinclude cryogenicmill systems,granulation millsand fine impactmills which can

be used in food and confectionery industry for amultitude of different products and applications –even for extremely greasy and heat-sensitive spiceswhich cannot be handled by other systems.

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

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

Supremia Grup owns two types of metal detectionand separation equipment: integrated into thetechnological system (metal separator) and a finalverification of finished products (magnetic tunnel).The equipments are metal separators for bulk and drygoods. It detect magnetic and non-magnetic metalcontaminants (steel, stainless steel, aluminum) – evenwhen packed. This ensures product quality andprevents customers complaints.

Supremia Grup’s continuous thermo-sterilization lineis used for pasteurization, sterilization and roasting,drying, blenching without affecting the organic statusof the product with no restriction as to productshape. It is mainly used for spices, herbs, dehydrated

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

Density separators, photocell and shape separators ofthe Sortex Z1 VS type are used for food industryapplications including spices, beans, seeds, vegetables,fruits & berries, grain sorting, rice, coffee, lentils andother foods.

A high tech sieve system offers a precise separation ofup to 99%, without affecting the organolepticqualities of the product, while high performancemixers are used for best quality of perfectlyhomogeneous blends.

Supremia Grup’s products are packed in a modifiedatmosphere (nitrogen) environment; a modern methodof food packaging, which extends shelf life, whilemaintaining the original quality of the contents.

Supremia’s latest technology, together withprofessional staff, ensures a daily capacity from thefood ingredients plant of 60 tons (about 1260 tonsper month).

Supremia Grup – Always choose ‘perfect ingredients’!

A complete range of servicesfor Supremia Grup customers As a leader in the Romanian food ingredients market and with more than1,300 active clients in Romania, as well as across Europe, Supremia Grupinvested €9 million when it opened its brand new headquarters in early 2011.

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

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


Aker BioMarine owns the entire sus-tainable value chain that producesSuperba Krill phospholipid-boundomega-3 krill ingredients. Our com-pany wields innovative biotechnol-ogy expertise in R&D, processing,and formulation that facilitatesincorporating the bioactive ingredi-ents found in Antarctic krill intosuperior omega-3 products. Sinceour days as a start-up, we have beenproactive in protecting the delicateAntarctic environment.

Several factors distinguish ourpure Superba Krill omega-3 – whichis rich in EPA and DHA in phospho-lipid form – from popular omega-3triglyceride products. Firstly, ourmarine-sourced omega-3 has differ-ent physical properties that improve

omega-3 uptake by body tissues.These physical properties also makeSuperba Krill a superior additive forfunctional foods.

Secondly and vitally important:the omega-3 fatty acids found inSuperba Krill are more closely analo-gous to the body’s own phospholipid-bound fat ty ac ids , which arefundamental cell-structure and neu-rotransmitter components. In otherwords, omega-3 products incorporat-ing Superba Krill can be consideredmore bioeffective. Greater consumerawareness of the benefits derivedfrom omega-3 in the phospholipidform has the potential to generateproduct market success that far out-paces the already strong omega-3sales trend.

Finally, Aker BioMarine helpsmanufacturers launch new, brandedomega-3 products. Our biopharma-ceutical development team assists informulating proprietary productsthat combine the benefits of ourSuperba Krill phospholipid-bound

omega-3, the powerful antioxidantAstaxanthin found in Superba Krill,and other bioactive ingredients indi-cated for specific health needs. Exam-

ples of such next-generation blendsare products targeting cardiovascular,CNS, musculoskeletal, eye/vision,and skin health, mental disposition,and assisting the effectiveness ofchemotherapy – to name but a fewemerging product categories.

Aker BioMarine is driving clinicaldocumentation of the health benefitsof omega-3 in phospholipid form,which is the predominant type ofomega-3 derived from Antarctickrill. Good examples are a clinicalstudy published in Lipid Journal andother references available on thewebsite devoted to Aker BioMarine’sSuperba Krill products: www.suber-bakrill.com.

Aker BioMarine is currently indiscussions with potential customerswho anticipate a huge market forfunctional foods featuring phospho-lipid-bound omega-3 ingredients.Superba Krill has physical and chem-ical properties that facilitate the pro-duction of attractive new foods. Theimproved bioefficiency of phospho-

lipid-bound omega-3 means thatsmall doses deliver the intendedomega-3 health benefit.

A host of functional foods, rang-ing from juice to bread, are goodcandidates for Superba Krill supple-mentat ion. Our phosphol ip id-bound omega-3 disperses in waterand mixes well with main ingredi-ents. It is heat-tolerant and very sta-b l e ; the power fu l an t iox idantAstaxanthin is a natural componentof Superba Kr i l l . As taxanth inimpar t s a deep r ed co lour toSuperba Krill oil – a characteristicturned into a marketing differentia-tor by certain popular dietary sup-plement brands.

Krill occupies a relatively lowposition in the marine food chain,unlike the main commercial sourcesof marine omega-3 fatty acids, whichrequire treatment to remove toxins.

Aker BioMarine harvests its krill(Euphasia superba) in pr is t ineAntarctic waters – far away fromsources of anthropogenic pollution –and provides complete producttraceabi l i ty through the ent ireSuperba Krill value chain. The com-pany uses its patented Eco-Harvest-ing technology to catch krill andprevent the t rapp ing o f o therspecies, while rapid processing pre-serves the crustacean’s valuableomega-3 constituents. 3E53

New trends in omega-3Point of

view

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

“The company uses itspatented Eco-Harvesting technologyto catch krill andprevent the trapping ofother species.”

Vegebrite is a line of colouring food-stuffs developed by Naturex. Madefrom concentrates of fruits, vegetables,edible flowers and algae, Vegebrite is

said to perform superbly, providingvibrant shades in a wide range ofapplications. Obtained without selec-tive extraction or isolation, Naturexsays that Vegebrite gives food anddrink manufacturers the increasinglydesirable ‘clean label’. 3E13

Vegebrite provides vibrantshades of colour

Brite ideasGreek-style yoghurts have becomeone of the fastest-growing dairy sub-categories, and functional blend spe-cialist Satro is offering specificsolutions to simplify the productionof these and curd-type products.

According to the company, its

Acilac range of functional blends helpsto meet consumer demands for high-quality Greek-style yoghurts withauthentic texture and taste. The blendsoffer high gel strength and exceptionalwater-binding properties, says Satro,as well as improved viscosity and acreamy mouthfeel and appearance.

Acilac js blends are based on acombination of highly functional milkproteins with hydrocolloids, starchesor gelatine. This is said to make thenefficient texture builders, even atsmall dosage levels. Options exist forvariants suitable for vegetarians andfor Halal and Kosher approval.

For direct quark and other curd-like products, Satro is showing exam-ples of products manufactured usingits Acilac ms range. Significantly, thisallows standard yoghurt lines to be

used to create new product concepts,without the need for additionalinvestment. Use of the blends alsomeans that no separation or wheyresidues are involved.

Options from the direct quarkrange from aerated to non-aeratedtextures and, in terms of flavour, fromsavoury to sweet. Fruit preparationscan be added as a topping or base, ormixed throughout the product.

The company calls the results ofusing Acilac ms blends “impressive”.Even in small dosages, it says, theyeffectively support the structure ofeach product while retaining a neutralflavour. Their water-binding andgelling properties help to preventsyneresis in curd-type products, whileproviding a cost-effective and conven-ient solution, says Satro. 2G88

Simplifying yoghurt production

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

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

German supplier of malt flours andextracts Weyermann Speciality Maltsis reporting strong uptake of its ingre-dients among bakery businesses look-ing for ways to make their productsstand out.

Sa id spokesman WolfgangSchmitt: “Since FiE 2009 in Frank-furt, we have built up good relationswith bakeries and wholesalers in theindustry which use our malt floursand malt extracts to give their prod-ucts colour and flavour.”

The Sinamar roasted malt extract,made without any additives and de-bit-tered through proprietary processes,has proved especially popular in thesearch for distinctive shades and tastes.

Sinamar is produced from Carafaroasted barley malt, and is very darkin colour. According to Weyermann,it does not cause turbidity, is highlypH-stable, and dissolves easily. Apartfrom breads and other baked goods,it lends itself to cereals, hard candyand gummies, alcoholic and non-alcoholic beverages, teas and phar-maceutical products.

One key consideration is the factthat, like all malt extracts, the prod-uct does not require an E-number inthe ingredients listing to meet EUlabelling regulations, making it idealfor those applications where clean-

label is a priority.The Bamberg-based family business

this year invested €3.5m in enlarging itswheat and barley storage capacity from15,000 to 45,000 tonnes, in the heartof what it calls the largest grain-pro-ducing area in Germany.

The company explains that it onlyuses German-grown, non-GM varietiesof barley, wheat and rye, and is a certi-fied organic producer. Weyermannoriginally developed alongside themany brewing companies in Bamberg,but has increasingly found end uses forits products in the food industry. 3F89


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

www.barry-callebaut.com

Visit us at

29/11 – 1/12 2011 Hall 2 B41

Grow your businesssustainably

With s tev ia f inal ly ga ining EUapproval, Cargill is showcasing newdairy and beverage concepts, featur-ing Truvia stevia leaf extract.

Today, technical and marketingexperts from Cargill are presentingindulgent crème desserts with choco-late and vanilla, featuring Truvia ste-via leaf extract and C*Maltidexmaltitol, 30% reduced calorie chil-dren’s raspberry fromage frais, fea-turing Truvia stevia leaf extract, areduced sugar carbonated drink withorange, featuring C*Maltidex malti-tol, and a tropical juice drink.

Stevia is 200-300 times as sweetas sucrose and comes from a naturalsource – the best tasting compo-nents of the stevia leaf. Cargill saysit is clearly distinguished from otherstevia products by its sustainableand robust supply chain, plus itsapplication expertise and formula-tion capability.

In countries where the Truviabrand tabletop sweetener is also onsale, Cargill says food products fea-turing the Truvia stevia leaf extractingredient can increase their appeal

to consumers with on-pack brandactivation.

The Truvia brand has alreadybecome the number one stevia-based sweetener in the USA afteronly two years on sale. In France,stevia-based sweeteners – includingthe Truvia brand tabletop sweetenersince March 2011 – have alreadyachieved 11% of the sugar-substi-tute category.

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

ingredient opens a new era of inno-vation for food and beverage compa-nies around the world,” said Olivierdu Châtelier, business developmentmanager, Cargill Health & NutritionEMEA.

C*Maltidex maltitol is said toprovide a very close match with themouthfeel, texture and bulkingproperties of sugar, making it anexcellent sugar replacer with only60% of the calories.2B21

Cargill celebrates EU approvalTruvia stevia leaf extract is

a zero-calorie sweetenerAddiphos is a Chinese company withmore than 20 years in the productionof special phosphates. Its productionfacility, workshop design and build-ing are in line, the company says,with GMP requirements, while prod-uct qual i ty meets EC, FCC andFAO/WHO standard, and hasreceived ISO, HACCP, Kosher andHalal certification. Addipos says thatits standards bear comparison withthe world’s most famous brands.

The company produces phosphatesfor bakery in the form of a sodiumleavening agent and a calcium leaven-ing agent, while a range of phosphateproducts with PH value between 2.8-13.5 is offered for dairy applications.

Addiphos can also offer phos-phate compounds and phosphate

blends including low sodium – andhigh sodium compounds, compoundswith differing viscosity and phos-phates for fast solubility in cold andhigh salinity water.

Also offered are phosphates forbeverages (anti-settling agent forjuice), calcium or potassium phos-phate with solubility appropriatefor energy drinks and phosphatesfor seafood products, includingcompounds and blends with highwater retention.

Phosphates for flour product canhelp deliver increased elasticity, whilephosphates for toothpaste and chew-ing gum avoid F decomposition andhave a relative friction coefficientbetween 60 to 70, notes the exhibitor.4C98

Phosphates for all uses

German malt a successOnly German-grown, non-GM varieties of barley, wheat and rye

Armfield has launched its FT174Xmodular miniature-scale HTST/UHT(High Temperature Short Time/ UltraHeat Treatment) process system intoEurope. Designed for use by foodand beverage R&D departments, it issaid to be the most flexible heattreatment system on the market foruse in the laboratory environment.

The system is conf igurabledepending on the process or applica-tion and the whole unit is controlledvia the 20cm colour touch screencontrol panel to operate the tubu-lar/plate heat exchangers, DSI unit orone of the many options that areavailable for this system. CIP (CleanIn Place) and SIP (Sterilise In Place)facilities are built-in.

The system can integrate an in-line homogeniser (FT91) and caninclude the optional sterile filler(FT83), chilling unit (FT63 or FT64)and mixing tanks to form a fullminiature-scale production line, ster-ile or non-sterile, depending on appli-

cation. The FT174X is said to beideal for a wide range of applicationsincluding beverages, liquid foods,dairy and pharmaceuticals.

Armfield, offers miniature-scaleresearch and development equipment

for the food, beverage and pharma-ceutical industries. Designed specifi-cally for use in the laboratory withvery small quantities of product,Armfield equipment enables productdevelopers to be creative and test for-mulations quickly and economically,providing accurate results for scale-up to pilot or production plant. 3J24

Flexible heat treatment

The FT174X is suited to a rangeof applications

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

Healthier foods that deliver on awellness promise can be difficult forfood processors to achieve, butingredient innovations from Ash-land Specialty Ingredients are aimedat bringing those capabilities tomanufacturers.

“At this year’s Fi Europe, we arefeaturing our Benecel methylcellulose(MC) and hydroxypropylmethylcellu-lose (HPMC) products. We are show-casing how their unique,thermal-gelation properties reduce oiluptake in popular fried foods, as well

as improve the texture and bite of meatalternatives,” said Laurie Kronenberg,for Ashland Specialty Ingredients.

Ashland Specialty Ingredientsclaims its products deliver on a num-ber of health and wellness frontsincluding reducing oil uptake in fried

foods, reducing sugar with enhancedmouthfeel in beverages, reducingmilk fat with creamy mouthfeel inwhipped toppings, reducing saturatedfat in diets with meat substitutes andproviding gluten-free formulationsfor new-direction carbohydrates.

Ashland Specialty Ingredients is aglobal supplier of cellulosic foodingredients, including Blanose and

Aquasorb cellulose gum, Benecel MCand HPMC, Klucel and Aerowhiphydroxypropylcellulose (HPC) andSupercol guar gum. It is one of fourcommercial units that make up Ash-land Inc. The other three are AshlandWater Technologies, Ashland Per-formance Materials and AshlandConsumer Markets (Valvoline).

In more than 100 countries, Ash-land provides the specialty chemicals,technologies and insights to help cus-tomers create new and improvedproducts. The company says itschemistry is at work every day in avariety of markets and applications,including architectural coatings,automotive, construction, energy,food and beverage, personal care,pharmaceutical, tissue and towel, andwater treatment. 4F40


Come and find out about other innovations in the range at the FIE exhibition – Paris - Villepinte - 29 nov. - 01 dec. 2011 - stand 4H71

Vital

ring germination, the grain synthesises enzymes and nutrientsessary for its growth.Malt is a range of ingredients made from malted grain thats multiple benefits to your products:

ological benefits: texture, appearance, extended lifeal benefits: vitamins, minerals, essential fatty acids

Healthy, effective ingredients, naturally!

For example: Vitalmalt Rye: in brioches and sandwich loaves guarantees long-lasting softness, as a replacement for emulsifiers (E471, E481).

7, quai de l’Apport Paris91100 Corbeil-EssonnesTél : +33 (0)1 60 90 05 06Fax : +33 (0)1 60 90 05 01

www.ait-ingredients.com

MaltVitalLet nature do the work

09:32

Cutting oil, sugar and fat intake

As sweetas honeyVisitors looking to source honeyshould pay a visit to the stand ofFamille Michaud Apiculteuers, a sup-plier of natural honeys with differentphysico-chemical characteristics andorganoleptic profiles. The Frenchcompany’s range includes pollen androyal jelly, maple syrup and maplesugar from Canada, and agave syrupfrom Mexico, in both organic andconventional forms.

Agave has been used for thou-sands of years as an ingredient infood – the Aztecs used the liquid fromits core to flavour foods and drinks.Now, due to increasing awareness ofagave nectar’s many beneficial prop-erties, it is becoming the preferredsweetener of health conscious con-sumers and natural food fanatics.

Agave syrup is most often pro-duced from the Blue Agaves thatthrive in the volcanic soils of South-ern Mexico. When the agave hasgrown to 7-10 years old, the leaves ofthe plant are cut off, revealing thecore of the plant (called the ‘pina’).When harvested, the pina resembles agiant pineapple.

To make the agave nectar, sap isextracted from the pina, filtered, andheated at a low temperature, whichbreaks down the carbohydrates intosugars. Lighter and darker varietiesof agave nectar are made from thesame plants.

Royal jelly is a substance is derivedfrom bees, although it is different inboth composition and use to honey. Itis secreted by glands in the workerbees’ heads, in order to feed larvaewithin the colony. Royal jelly’s power-ful properties have fascinated peoplefor thousands of years, going back tothe time of the ancient Egyptians whoused it to keep their skin glowing.

There are many uses for royaljelly due to its high vitamin, mineraland enzyme content. In particular, itcontains high levels of vitamins B6and B5 and protein.2D81-4

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

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Chaucer Foods says it has extended the bound-aries of freeze drying technology in developing itsCo-FD range of fruit, vegetable and yoghurt-basedinclusions, which are being previewed here at FiE.

Co-FD is an extension to freeze drying tech-nology that combines and stabilises a range ofnatural ingredients. Freeze dried combinations of

fruits and cereals can be produced that maintainthe intense colour and authentic flavour of theoriginal fruit but at the same time provide a light-eating crispy texture, claims Chaucer Foods.

Freeze drying is universally recognised asthe process for producing the highest qualitydehydrated ingredients – particularly fruits and

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

Freeze dried ingredients are well known formaintaining their vibrant colours, authenticshape, fresh taste and all round goodness, with-out the use of additives or carriers. Where largepieces of fruits or vegetables need quick rehy-dration (for example, in a breakfast cereal or aninstant soup), freeze dried ingredients are theoptimum choice.

Co-FD products maintain the long shelf lifeand low water activity of their pure freeze driedcounterparts but at the same t ime offer

improved handling characteristics as they areless hygroscopic, says Chaucer Foods.

“Freeze drying technology is a great processfor producing authentic, high quality naturalingredients,” noted Richard Brewer, group mar-keting manager of Chaucer Foods. “Our goalhas been to extend the boundaries of the tech-nology to produce innovative new inclusions toenhance our customers’ products.”

Co-FD products have a number of uses,from adding colour, flavour and overall interestto cereal bars, to enhancing the visual appeal ofbreakfast cereals such as muesli, adding acrunchy texture to chocolate and making fruitytoppings for yoghurt and ice cream.

Piece sizes can be tailored to individualapplications. 4F7


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

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

Enjoy innovation by nature !

WWW.AVEBE.COM

Holland Food Valley is laying emphasis on thebenefits that collaborative research & devel-opment (R&D) can offer those organisationsthat form part of this dynamic, nutrition-ori-entated cluster.

Managed by Oost NV, the East NetherlandsDevelopment Agency, the Food Valley hasattracted the likes of HJ Heinz, Unilever,Danone, FrieslandCampina and DSM. Also inthis region are Wageningen University, NizoFood Research and TNO Food and Nutrition.In addition, 13 companies including Nestle,Kellogg, Chr. Hansen and DSM as well as fiveindependent research centres have formed theTop Institute Food & Nutrition as a public-pri-vate partnership.

Holland Food Valley itself helps to fosterinnovation and new businesses, entrepreneur-ship and spin-offs, says the agency. It offersfacilities such as incubators and science parks,

propagates networks and facilitates the estab-lishment of companies and institutes.

As examples of successful agro-food R&Dco-operation on its own doorstep, the Agencycites FrieslandCampina’s strategy of externalcollaboration, recent work into the role of fatsin preventing Alzheimer’s and other neurode-generative diseases, and research on the healthbenefits of incorporating vegetable fibre intomeat and fish-based products.

A collaboration between Maastricht Uni-versity and biotech company Newtricious hasmade great progress in combating some causesof blindness in the elderly, Oost project advi-sor Jurgen Sonneborn reports. Less specificareas of interest include research at Wagenin-gen into the links between healthy ageing andnutrition and joint projects to reduce salt inproduct formulations.3J38

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

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

Mark Yu, general manager,Angel Yeast Co

Q. What are the main challenges youface as a food business?A. There are two important areas we needto constantly address to keep our globalusers happy. First, their expectations aregetting higher and we have to respond withnew innovations in our diversified productlines with utmost consideration on foodsafety. Second, we are now facing a globalproblem with increasing cost of materialswe use in production. This commonproblem going to be a serious challenge inthe future

Q. Which developments within yourbusiness are you most excited about?A. Angel’s yeast extract business is currentlygrowing at a relatively rapid pace and this isprimarily due to outstanding advances ourresearch department has recently made infood safety and in the development ofnatural yeast extracts rich in flavourenhancers. Yeast extracts rich in umamicharacter developed by Angel throughproprietary technology are very popularamong the consuming public because theyare natural, safe health-wise, consumerfriendly and nutritionally rich. It is the third

largest popular flavour enhancing ingredientcapable of replacing commercial MSG .Secondly, there is a global trend with in thefood consuming public to reduce salt intheir daily diets and the yeast extract-producing industry is responding well to thisurgent need. Yeast extracts can improve theflavour of food formulations under low saltconditions to make the food morepalatable. Food formulators prefer flavourenhancing yeast extracts over commercialflavour enhancers like MSG because oftheir clean label. Additional to their flavourenhancing effects, it has an excellentsavoury background that can coverunpleasant flavours, complements otherfood flavours to give a more rounded andcomplete flavour. It’s high temperatureresistance and ability to produce reactionflavours under appropriate conditions aresignificant advantages yeast extracts offerfor the food industry.

Q. Why should delegates visit yourstand at FiE?A. Angel yeast is a professional andinternationally known company focused onyeast and its derivative products. Yeast isthe most widely used microbe byhumankind. It is a magical friend to bringgood health to human beings. Areas ofapplication involve bakery foods, savouryproducts, condiments, and in applicationsas in brewery fermentations, and to provideclean biological energy, to mention a few.We feel that these special features we offerare quite worthwhile for those delegateswho decide to visit our stand.4G52

Q&A

Pushing the limits of freeze drying

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


It is widely accepted that consumers do notinclude enough fibre in their diet. CFF is usingFiE as the launch pad for a new fibre ingredientthat can help manufacturers to formulate prod-ucts with a higher fibre content and make anapproved health claim.

Sanacel betaG, a fibre based on barley, isrich in beta-glucan, a polysaccharide with addi-tional health benefits, says the supplier. Theconsumption of beta-glucan on a regular basismay reduce the risk of obesity, diabetes, obsti-pation, arteriosclerosis and heart diseases.

A 30g dose of an extruded product with50% of Sanacel betaG contains enough beta-glucan to make EFSA approved claims relatingto the maintenance of healthy cholesterol levelsand the reduction of blood sugar levels.

To make the claim ‘regular consumption ofß-glucans contributes to maintenance of healthyblood cholesterol concentrations’ food contain-ing beta-glucan should provide at least 3g ofbeta-glucan per day in one to four servings.

Besides meeting that criteria, the ingredientprovides at least 4g beta-glucan per 30g carbo-hydrates available, which means it enables theclaim that ‘consumption of ß-glucans con-tributes to the reduction of the glucose rise aftera meal’. Due to its beige colour, plus agreeableodour and taste, Sanacel betaG is said to beespecially suitable for bakery goods, cereals andextruded products.

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

qualities of the barley fibre in extrudates. Astandard recipe of wheat flour, sugar and salt aswell as test recipes with 5%, 10%, 20% and50% Sanacel betaG were extruded. The trialsshowed that Sanacel betaG had no negativeinfluence on either the porosity or the degree ofexpansion of the extrudates.

CFF says the products definitely match upto other corn or wheat extrudates with regardsto the sensory attributes. The higher the pro-portion of Sanacel betaG within the extrudate,the darker the colour and the more aromaticthe taste.2H87

Swiss oils and fats specialist Nutriswiss isintroducing two new products for the choco-late and confectionery sector, both processedwithout hydrogenation, and both compatible

with cocoa butter. Confina can be used as a cocoa butter sub-

stitute, and offers fast crystallisation. It is basedon lauric fats, specifically palm kernel andcoconut oils.

NutriCon, on the other hand, is based onnon-lauric fats. There are no incompatibilityproblems with cocoa butter, and dedicated linesare not required. As a cocoa butter replacer, itoffers optimal cost efficiency, says NutriSwiss,and can be supplied in different formats – liq-uid or as flakes.

The company prides itself on its flexibility,and can produce batches of between 500kg and2,500kg. It is also particularly proud of itsrecord in its home market as a supplier of spe-cial and organic oils, and both these productsare available in organic versions.

“We focus on purchasing high-quality fatand oil,” says Nutriswiss. “In the case of trop-ical fats, social aspects and sustainable growingmethods also play an essential role in selectingthe right raw material.”

Standard products are produced from palmoil and palm oil fractions (including sustain-able/certified options), palm kernel, canola, soya,sunflower, peanut, coconut, maize, cocoa butterand shea butter. Of these, palm products, canolaand sunflower are available in organic versions. 2E97

Chocolate and confectioneryfats introduced by Nutriswiss

Beta-glucan health claims

Nutriswiss prides itself on its flexibility

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

Exhibiting for the first time at FiE, and appear-ing as part of the Canadian Pavilion, CanadianLentils is underlining the unique attributes ofthis ingredient and demonstrating how it can beintegrated into a wide range of recipes.

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

One key advantage when building lentilsinto a product formulation is their relativelyneutral flavour. In other words, lentil ingredi-ents will absorb the taste of the other ingredi-ents and flavourings they are blended with.Lentils can be built into applications fromsnack foods to baked goods and from pastas tosauces, says the organisation.

Canada exports 67% of the world’s lentilsupply each year. Canadian varieties include red,green, beluga (black) and French green lentils.These different varieties are then graded by size,from extra-small to large, and are available inthree distinct forms: whole (where they stay inthe same form as when harvested), split (wherethey have been dehulled before splitting in two,making them easier to cook) and as flour (redand green lentils are available in this form).

Samples are available, and experts are onhand to discuss options for the product includ-ing different lentil types and formats in varioustypes of product formulation. 1C43-6

Lentils sourced from Canada

Canadian lentils are high in micronutrients

Rising raw material prices coupled with anuncertain economic climate mean that sourcingingredients at the lowest possible cost is moreimportant than ever for food and beveragemanufacturers. So Ecopol’s promise to supply‘the best specialities at the best price’ will nodoubt be attractive.

The French company acts as an exclusive dis-tributor of raw materials, additives and ingredi-ents from major worldwide manufacturers. Theserange from texturising agents to preservatives andflavour enhancers, dairy, milk and whey deriva-tives, flours and malts, phosphates and proteins.

Active in three industrial sectors – food pro-cessing, health and chemistry – Ecopol employsengineers, pharmacists and chemists fromacross these sectors.

Ecopol doesn’t just source and supply ingre-dients – it has two blending plants and operatesa bread and meat product applications labora-tory, enabling it to offer trouble shooting andtechnical assistance with manufacturing.

With facil it ies in France, Poland andCanada, the company’s geographical reachspans Europe and North America. 4E79

Ecopol’s best price promise

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

Imagine giving food a

great taste and a long

shelf life.

Sounding out the unmet needs of tomorrow’s nutrition is essential for a successful business. We want to discover and meet these needs—open minded, with deep insight and in a constant, fruitful dialog with you.

We are looking forward to your feedback at www.newtrition.basf.com

14369_BASF_245x335_FI-Show-Daily_11-11-29.indd 114369_BASF_245x335_FI-Show-Daily_11-11-29.indd 1 30.09.11 12:4030.09.11 12:40

As exhibi tor KMC expla ins ,ColdSwell starches provide a highlevel of viscosity at the cold stage,while the heat stability of the product

ensures the same texture and viscos-ity even after repeated heating.

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

ColdSwell. Traditional pregela-tinised starches are made on a drumdrier, which pregelat in ises thestarch, but also results in fragmentsof starch particles.

ColdSwell is made using whatKMC describes as its unique spraycooking technique that allows precisecontrol of the cooking of the differenttypes of modif icat ion, so eachColdSwell starch is cooked optimally.This results, says the company, inintact starch granules that are able tobind as much water as a cook-up ver-sion. This characteristic of intactstarch granules is said to be the rea-son that ColdSwell is heat stable.

ColdSwell products are designedfor products that require a widerange of different temperatures suchas, for instance, fruit fillings in pie,tarts and pastries. The fruit filling

can be made cold, f i l l ed in thedough and baked.

This way, says KMC, the fruitwill retain a much more intense fruityflavour than if the starch requires thefruit to be heated before filling andbaking. Besides being heat stable,ColdSwell starches are also claimedto be resistant to mechanical treat-ment such as mixing or pumping.

KMC’s ColdSwell series of coldwater swelling starches are potato-based and therefore offer all the well-known properties of potato starch,such as neutral taste and high sheen.ColdSwell starches are as standardsupplied in powder form but anagglomerated version is also avail-able, which makes it possible to addColdSwell directly to a liquid withoutany lumping.4F23


Heat stable starchStarch designed

for fruit fillings

Iprona – which styles itself ‘the fruitcompany’ – is in Paris to promote itsnewly enlarged range of products.Most notable among these are its AllIn One fruit beverage bases for bothalcoholic and non-alcoholic drinks.

The company sources naturalingredients for natural beverage con-cepts and the development of cloudyjuice compounds which might also

contain puree and pulp. According toIprona, All In One offers advantageswhen compared to the standardisedproduction of beverages in that itoffers security through guaranteedquality control; its sourcing, storingand production is efficient; and itoffers flexibility in production.Iprona says that it can select, sourceand mix the ingredients for its cus-

tomers: all that remains is for the cus-tomer to add the finishing touches.

Also featured on the Iprona standare the company’s freeze concen-trates. Iprona says that its freeze con-centrat ion i s an innovat iveproduction method, unique in theworld of fruit juice concentrates, aproduction method that ensures thetotal retention of all original flavour

and aroma. The company is suffi-ciently confident in its selective waterremoval process that it claims thatreconstituted juice from freeze con-centrate can compete with ‘not fromconcentrate’ juice on a sensory basis.

The Iprona production processuses no heat. Because of the waterremoval, less liquid needs to be trans-ported and stored – thus reducingcosts. Iprona’s freeze concentrates areavailable from grape, apple, blueberry,blackberry, raspberry, lingonberry,strawberry and others. 1C67

According to the Lucid Guar GumPricing Index, guar gum prices haverisen to nearly three times their level12 months ago.

This has been mainly driven by ahuge surge in demand from the oiland gas sector to make a fluid for thefracturing of oil and gas, especiallynewly exploited shale. Since guargum producers are realising bettermargins in supplying to oil and gascompanies, food grade guar gumcapacity is being diverted.

Lucid Colloids points out that it isthe only producer of food grade guargum in India that has a dedicatedbuilding and production lines for foodgrade guar gums to fully comply withfood GMPs and ISO 22000 norms.

Lucid says that it has enhanced itsfood grade capacity during 2011 andis planning to further double its foodgrade capacity to go into operation inthe next 24 months. The companyclaims that it has long and strongrelationships with several food cus-tomers who have appreciated Lucid’scommitment to keep them suppliedwith reliable and consistent productthrough the guar shortage. 1A61

Reaping the fruits of innovation

Food-gradeguar gum

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

Alland & Robert reports a steadyflow of demand for high quality aca-cia gum and is building a third spraydrying tower to keep pace with thisgrowth. In addition, the company haslaunched organic grades of acaciagum, reinforcing its commitment tosustainable sourcing and harvestingof the natural gum.

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

Acacia gum, also known as gumArabic, chaar gund, char goond, ormeska, is widely used by food andbeverage formulators, particularly inconfectionery applications, where it isused to prevent or delay sugar crys-tallisation and to emulsify fat.

A polysaccharide composed ofgalactcose, arabinose, rhamnose andglucuronic acid with a very smallproportion of proteinaceous material,acacia gum is made of hardened saptaken from the Acacia Senegal LWilldenow and other species of aca-cia of African origin.

The use of th is natural gumstretches right back to the 17th cen-tury BC, when the Egyptians repre-sented it with a hieroglyph translatedas ‘Kani ’ which gave the word‘Koum’ and then ‘Gum’. It waslabelled ‘Gum Arabic’ in the dayswhen Arabia exported it, and wasintroduced to Europe in the MiddleAges by Italian merchants.

The harvesting zone – known as

the gum belt – is situated south ofSahel from Sudan to Senegal. Themain countries of production areSudan (Korfodan and Tahla gum),Chad (Kitir and Talha gum), Nigeria,Senegal, Mali and Mauritania.

Alland & Robert’s facilities areISO and BRC (level A on both pro-duction sites) certified and have thecapacity to produce over 11,000 Mtof spray dried acacia gum. 3G63


Alexandra Thöring,founder and generalmanager manager,ArtebioQ. What are the mainchallenges you face as a foodbusiness?A. Our main challenge is to providehigh-quality products for ourcustomers in times ofuncertainties. These products haveto be ecologically and economicallysound and safe. The price has tobe fair for both sides, which is achallenge as such for us.

Q. Which developments withinyour business are you mostexcited about?A. We are most excited about thefact that the organic market stillgrows more than 10% a year inthe key markets. Especially we arehappy about the increase ofconsumption of organic productsin France. It was 32% between2008 and 2010.

Q. Why should delegates visityour stand at FiE?A. We do not have a stand, we arethe organic agent for UBM, but ofcourse people who are interestedare most welcome to contact usduring the show. We are around allday. You can make appointmentsbeforehand, just by sending anemail to: [email protected] or giveus a ring: 0049 4131 244 48 0

Q&A

Acacia gum goes organic

Organic acacia gum

FiE D3 p20,21:IBC 05 FC 22/11/2011 14:44 Page 21



The choice of food on offer today inindustrialised countries has neverbeen so great. However, at the sametime in these countries there havenever been as many nutrition-relatedillnesses as there are today. Further,the symptoms of nutrition-relateddiseases are very non-specific and weare probably only at the tip of the ice-berg at present.

Health will be a key resource intomorrow’s society and will be apreferred consumer good, if it is notalready a lifestyle product. ‘Fightsymptom med i c ine ’ i s b e ingreplaced by proactive, self-confi-dent health care, healthy nutritionand complementary treatments.Thus from now on our food willhave to fulfil the ‘healthy‘ require-ment as well as other consumerdemands such as taste and naturalproduction methods.

Clear confirmation of these find-ings come from consumers in severalEuropean countries who were ques-tioned as to what they had done inthe past 12 months to improve ormaintain their health: 56 per cent ofGermans turned to vitamins and min-erals – position number one Europe-wide. Estimated annual turnover ofvitamin and mineral supplements inGermany amount to approximatelyone billion euros. Germans swear byvitamins and minerals.

The demand for healthy food andthe turnover of food from the labora-tory will continue to rise in future.According to data from LeatherheadFood in the USA for 2005, theturnover of functional food in Japanand the five most important Euro-pean countries was valued at $16bn ,and it was forecast to rise by 2011 to$24.6bn. Strongest growth i s

expected in Europe at approximately79 per cent. Beside the health trend itis also well recognised that productsthat focus on being ‘natural’ are onthe road to victory in the market.

I f one saunters by the foodshelves, the impression is growingthat we should protect ourselves fromdamaging ingredients in a diverserange of foodstuffs. More and morefinished products are being sold asgluten-free, lactose-free, fructose-free,cholesterol-free, and low fat or evenfat-free. Conversely the questionarises for us: are conventional prod-ucts inferior or even harmful? Thisquestion can be answered relativelysimply: the biological value of a foodis less about what is removed from it,than what remains.

“The knowledge of consumergroups about the qualitative andquantitative composition of ourfoods is rising precipitously fromyear-to-year. Ever more, a message iscrystallising for consumers: the morefull valued, more varied and morenatural the food choice is, the morepositive this is for our health.” wroteMr Fuchs, expert in orthomolecularmedicine in the journal PharmaTime. The food of the future will

contain all the vitamins, mineralsand trace elements in complete natu-ral form and meet the requirementsof the human body to confronteveryday life, at the workplace, inleisure and for the family. 4C71

The future of food starts nowThe market for foods with known health benefits can only rise and rise,says Florian Zehner, sales & marketing director Vis vitalis

Point ofview

“Estimated annualturnover of vitamin andmineral supplements inGermany amount toapproximately onebillion euros.”

German contract blending companySternMaid says it is benefiting from astrong trend in the food industry forcompanies to see their core businessas product development, marketingand distribution – but not necessarilymanufacture.

Alongside the blending and fillingof powdered food ingredients, theStern-Wywiol Gruppe company has amenu of services on offer, from thepurchase of raw materials to consul-tancy, product optimisation and evendelivery of the finished item.

The Wittenburg plant has thecapacity to process and package40,000 tonnes of ingredients a year,with a production and storage area of10,000 m². Six blending lines cater forbatches anywhere between 25kg and2,500kg. Of those lines, two specialisein smaller orders, while a further threeare fully automated, with a sophisti-

cated process control and visual dis-play system. Automatic loading of theblenders means that dosing is accurateto the gram, says SternMaid.

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

current container blending systemdesigned to pharmaceutical stan-dards. This area is reserved for themost sensitive applications such asbaby food and vitamin and mineralpremixes. The segregated environ-ment means it is perfectly safe tocompound allergen-free productsunder the strictest hygiene conditions.

Be ing a pa r t o f the S t e rn -Wywiol Gruppe brings a number ofbenefits. SternMaid can draw onthe technical knowledge of theother specialist companies in theg roup . Grea t impor tance i sattached to the fact that the major-ity of company profits are rein-ve s t ed i n improvemen t s toproduction plant. Current plansinclude new goods inwards and rawmaterials storage areas as well as afurther blending line. 2G27

Contract powder processingdemand bolsters SternMaid

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

Bulgarian company Panteley Toshevset itself the challenge of replacing thestabilising elements in cloudy citrussoft-drink emulsions with naturalalternatives, and came up with whatit says is the formula for the first gen-uinely clean-label product of this type.

According to the company, of thethree main groups of ingredients in softdrink emulsions, it is relatively easy tofind natural versions of flavourings andcolourings. That leaves the more chal-lenging question of the stabilising agent– traditionally, artificial components

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

Instead, the Bulgarian company’sNatural Formula Emulsions comprisenatural essential oils, fractionatedcoconut oil, naturally-derived colourssuch as beta-carotene, and a blend ofplant-der ived natural extractsapproved for food use. The processmeets Halal and Kosher guidelines,since no alcohol is used in the citrusoil processing.

This creates the opportunity for agenuine clean-label point of differ-

ence among carbonated citrus drinks,argues Panteley Toshev. This could beespecially beneficial at a time whenwestern markets for these beveragesare saturated, and manufacturers arestruggling to revitalise their brands.

Furthermore, the company saysthat cost-in-use with its formula islow, while there are also flavour ben-efits in avoiding unnatural additives.In process terms, use of the company’snew type of emulsion is no differentfrom standard products, it says.1F55

Natural emulsions for fruit juices

French supplier of nutritional lipidsPolaris is bolstering its range of pow-ders for food applications with a newomega-3 variant offering high levelsof DHA, said to be ideal for applica-tions in bakery.

The DHA-rich omega-3 powderhas the advantages of being tastelessand odourless, says the company. Sim-ilarly deoderised and rich in omega-3fatty acids is a “pure and natural”salmon oil, derived from food industryby-products, which joins the Polarisrange of nutritional oils. In fact, thecompany explains that it has a widerange of deoderised omega-3 oils with

varying ratios of EPA and DHA.As well as its standardised prod-

ucts, Polaris is highlighting the bene-fits of its custom-manufacturingfacility, available for the creation ofhigher-value, tailored products.

For its entire range of nutritionallipids, the company says that itspatented Qualitysilver process assuresthe high stability and purity of itsmarine and vegetable oils. This processworks by delaying the onset of oxida-tion in oils rich in polyunsaturatedfatty acids, so safeguarding quality andprolonging product life by protectingthe organoleptic and nutritional char-acteristics of the oils, says Polaris.

The company says that its innova-tive and proactive stance has helped itkeep abreast – if not ahead – of indus-try needs, offering effective solutionsfor any specific development, andhelping to make it a leader in thenutritional lipids market. 3B89

Polaris targets omega-3

This year Nizo food research celebratesits 50th birthday, giving the company along history in the ongoing develop-ment of protein technology. Fromingredient analysis and fractionation tofunctionality improvement and appli-cation development, Nizo says it hascontributed substantially to progress inthe field, and made its Protein Centre aworld leader in bringing protein func-tionality to new applications.

Riding the wave of upcominganalytical techniques, Nizo workedto investigate milk proteins, concern-ing their composition, grades andfunctionality. In the evolving field of

separation technology, Nizo pio-neered with membrane filtration toproduce whey protein concentratesand isolates, yielding a variety of sep-aration processes for the productionof various whey protein preparations.

Later on, in the 1990s, the focuswas on the further tuning of the milkprotein ingredients using modificationtechnologies. On this foundation ofapplied protein research, Nizo says thatit can develop new applications basedon the desired protein functionality, cit-ing as an example the development ofthe PeptoPro recovery drink by DSM inclose collaboration with Nizo. 2G32

Nizo celebrates 50 years

Polaris isoffering a newomega-3 variant

FiE D3 p23:IBC 05 FC 22/11/2011 14:48 Page 23


FiE conference programme todayTime Track A Track B

09:00-10:45 Module 9A ‘Free From’ Ingredients and Products Module 9B Weight Management, Satiety and Obesity, sponsored by RoquetteModerator: Rianne Ruijschop, project manager, sensory rewards & satiety manager, NIZO Food Research

09:00 ‘Free from’ products - a consumer need or choice?• Uncovering the consumer’s definition of ‘free from’ and assessing how manufacturers

are using this term• Exploring the view of celiac versus non-coeliac consumers on gluten free products• Choice versus allergen - are more people choosing ‘free from’ when they are not

allergic to the ingredients? Is this more of a lifestyle choice?Nicole Patterson, principal consumer analyst, Leatherhead Food Research

Obesity and weight management • Exploring the growth of obesity in Europe• What are governments doing to tackle the European obesity problem?• Investigating the relationship between food ingredients and obesity rates on related

diseases including diabetesMarine Pochat, global market development manager, Nutriose soluble fibre, Roquette �Audrey Taffin, global market development manager, Nutralys pea protein, Roquette

09:30 Solving the technical issues of ‘free from’• Discussing new technical challenges when removing ingredients in terms of reformu-

lation• Understanding how the market can incorporate ‘free from’, sugar, salt and fat reduc-

tions without sacrificing on taste• Examining new techniques for replacing additivesPaul Stevens, application and R&D manager, Rousselot

Evaluating latest ingredients in weight loss management• What new ingredients are available on the market specific to weight loss?• Prioritising the search for innovative ingredients relevant to tried and tested weight

loss methods• Is the availability of healthier options and smaller portion sizes as important as new

weight loss ingredients?Reginald Bokkelen, beverage lead application technologist, Cargill

10:00 ‘Free from’ challenges and opportunities for the F&B industry• What are the other opportunities to claim "free from" in terms of sustainability, eco-

development and ingredient sourcing?• What is the regulatory framework for the "free from" claim ? How do the authorities

deal with these new claims?• Discover how the "free from" label can be used as a new opportunity to communicate

on products, instead of being blocked by health claim regulationsViolaine Chaumont, president, RNI Consulting

Exploring the latest satiety-inducing concepts, ingredients and applica-tions• Reviewing the evidence for and against EFSA’s decision on satiety-inducing ingredients• Investigating the latest breakthroughs in maintaining satiety levels in foodRianne Ruijschop, project manager, sensory rewards & satiety manager, NIZO FoodResearch

10:30 Closing Q&A Session Closing Q&A Session

11:00-12:45 Module 10A Gut Health and Probiotics Module 10B Clean Labelling, sponsored by National Starch Food InnovationModerator: Bert de Vegt, vice president food, Purac

11:00 EFSA guidelines for gut health• Exploring the impact of health claims decisions on both marketing and R&D strategies

for gut health• Whilst the functionality of probiotics is well known, how do you claim value?• Exploring various solutions to uncertainty regarding the level of scientific substantiation

required in health claimsDr Ingeborg Bovee, senior scientist, NIZO Food Research

Understanding the current demand for clean label• Understanding the geographical demand and interest in clean label• Exploring consumers’ developing perception of clean label• What are consumers looking for and what motivates their decision making?• Evaluating what is needed from the supplier and manufacturer to deliver clean labelGuillaume Dock, VP R&D Greater Europe, Campbell Soup Company

11:30 Assessing the importance of investing in gut health R&D• Demonstrating how European consumers value gut health• Highlighting current health issues and their challenges• Exploring the potential candidates and opportunities for future gut health claimsDr Priscilla Samuel, director, global nutrition, Tate & Lyle

Navigating the clean label trend and exploring formulation challenges• Understanding demand for clean label and natural foods – consumer perceptions and

industry definitions• Exploring clean label formulation, challenges and potential solutions Aaron Edwards, director global wholesome ingredients business, National Starch FoodInnovationRuediger Schock, director, NA customer solutions & product innovation, National StarchFood Innovation

12:00 Probiotics – driving innovation beyond the dairy market• Reviewing market trends of probiotics in dairy products versus the rest of the F&B

market• Is there more the industry can teach the consumer about probiotics to exploit new

areas of interest?• Understand how to demonstrate the benefits of the same probiotics used in different

food and dietary supplement vehicles• What ‘unconventional’ products are probiotics being added to and what is the con-

sumer’s reaction?Dr Didier Carcano, VP marketing strategy & business development, health & nutrition,Danisco

Case study: Practical developments in clean label products• Responding to the consumer demand for clean label• Outlining the technical approach to clean label and exploring solutions• Discussing the response to your clean label products in the marketRoland Visschers, senior consultant, TNO

12:30 Closing Q&A Session Closing Q&A Session

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


A new yeast based natural flavourfrom Bio Springer allows formula-tion of dairy-free, cheese-flavouredfood products.

Springarom 7012 CH is said todevelop a rich umami, heat-stableflavour in products such as soups,sauces and convenience foods.Because Springarom CH 7012/20-PW contains neither dairy by-prod-ucts, nor products of animal origin, itis suitable for vegans and people whoare lactose intolerant, as well as beingKosher and Halal certified.

Another benefit of the ingredientis its consumer-friendly labelling dec-laration – it is labelled as ‘yeast

extract, natural flavour’, accordingto EU regulation 1334/2008/EC.

Springarom 7012 CH was devel-oped by Bio Springer’s new CulinaryCentre, which opened in France inlate 2010. The purpose of the Culi-nary Centre is to translate the globalexpertise of Bio Springer into thelocal needs of its customers.

A specialist in yeast-derived prod-ucts, Bio Springer supplies savouryyeast products for soups, sauces, sea-sonings, convenience foods, snacks,

meat products and culture media forfermentation industries. BesidesSpringer yeast extracts, its portfolioincludes Springalys autolysed yeasts,Springaline dried inactive yeasts andSpringarom flavours.

Accord ing to B io Spr inge r,demand for yeast extracts grewsharply in 2010 and continues to bes t rong in 2011 , d r i ven by thegrowth of convenience food pro-duction, increasing interest in natu-ral savoury ingredients and thesearch for animal free culture mediain the pharmaceutical industry. Inorder to better serve this growingdemand, Bio Springer has built two

new production units in the US andin China.

The Chinese plant has been oper-ational since April 2010 and theNorth American plant since Novem-ber 2010. This brings the company’stotal number of plants up to six (twoin France, one in the US, one in Braziland two in China). In addition, BioSpringer has four sales offices inEurope, North and South Americaand Asia, servicing more than 100countries.

Bio Springer is a 100% affiliate ofLesaffre, said to be a worldwideleader in bakery yeast and yeastproducts. 4D41

Henk Welten,marketing directorfood, AvebeQ. What are the mainchallenges you face as a foodbusiness?A. Main challenges for Avebe andfor food ingredient suppliers ingeneral are to meet today’sindustry requirements such ascleaning up the labels,convenience, indulgence andsustainability at a cost in use level

that enables customers to createwinning products.

Q. Which developments withinyour business are you mostexcited about?A. Potato starch has proven to bea versatile ingredient solving thedifferent application challengesthat food companies face.A good example of how Avebemeets these requirements is ourcurrent Etenia and Eliane line ofpotato starch specialties.Concepts with these product linesare successfully introduced in theglobal food market where they addvalue to various food applications.

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

experts are at our FiE boothavailable to discuss newopportunities in the various foodsegments. To demonstrate thatEtenia and Eliane provide solutionsfor different application challenges,we have ready made samples.Discover our great new conceptson texture and creaminess thatprovide an indulgent experience ina guilt free way.In bakery we will show deliciouscupcakes with significantly less fatthan regular with our patentedclean label Etenia. Etenia also makes a difference inwine gums. The result is clean label,vegetarian, kosher and halalcertified wine gums, which stand outbecause of their taste and texture. In low-fat mayonnaise, Eteniaguarantees full taste and

mouthfeel while keeping the labelclean from E-numbers. Eliane, our amylopectin potatostarch, is known for its great

expansion in snacks. See howEliane works in coated nutswhere it provides a delicate andcrispy bite. 1G21

Q&A

Yeast-based cheese flavour

Beijing-based Yigeda Bio-Tech isintroducing show visitors to its newingredients, including the latest addi-tion to its range – ß-cryptoxanthin –with its claimed bone health benefits.

Said marketing director AllenHuang: “Yigeda Bio-Tech is a high-techenterprise that professionally engages inthe research, development and produc-tion of natural plant extracts.”

Of these, ß-cryptoxanthin isextracted from papaya and orangepeel, he explains. As with the com-pany’s other products, claims ofhealth benefits are said to be backedup by scientific research and applica-tions by other manufacturers.

These and other ingredients areeither supplied to the dietary supple-ments industry for use in capsules,tablets or caplets, or used as func-tional additives in foods from icecream and yoghurt to tea or coffee.

Fucoxanthin and Fucoidan, bothshown for the first time at FiE, areextracted from brown seaweed.Fucoxanthin has benefits in weightmanagement, says Yigeda, while theimpact of Fucoidan is said to be in animproved immune system.

Principal markets are in NorthAmerica and Europe, says the com-pany, but also in different parts ofAsia. 4D62

Natural plant extracts

With price volatility and supplyissues with guar gum and locustbean gum prompting some manu-facturers to look at other hydrocol-loids, tara gum could be a versatileand functional alternative, suggestsExandal Corporation.

Exandal Corp says tara gum pro-vides food processors with economicand functional advantages in a rangeof non-fat and low-fat food applica-tions including frozen desserts, cul-tured dairy products, condiments,baked goods and salad dressings.

Tara gum is a galactomannan thatis structurally similar to guar andlocust bean gum. However, the com-pany claims it offers a number ofadvantages over these hydrocolloids.

In comparison to guar gum,which has seen prices c l imbingsteadily since 2010, Exandal Corpsays the market for tara gum is muchmore stable.

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

hydrates after heating, and whenheated, there is a 20% increase in vis-cosity compared to the cold solution,and that viscosity level is greater thanthat of guar gum in a cold solution.

While guar gum builds viscosity,it tends to give a very gummy tex-ture in some applications. In frozendesserts, tara gum is said to give abetter texture without the gummi-ness. Since tara gum is both hot-and cold-water soluble, it can beused in more applications than guargum and Exandal Corp says i t

exhibits stronger filming propertiesthan guar gum.

Unlike locust bean gum which isonly hot-water soluble, tara gum pro-vides cold-water solubility and vis-cosity at 25°C, and becomes 100%soluble at 45°C, forming a translu-cent solution. In frozen food anddessert applications, tara gum is saidto provide outstanding heat shockprotection, superior to that of locustbean gum. Another advantage ofusing tara gum instead of locust beangum in frozen desserts is that tara

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

Exandal is one of the largest pro-ducers of tara gum in the world. Thecompany’s production facility islocated in Lima, Peru, and is the onlytara gum production facility withBRC, HACCP and ISO 9001-2008certifications. Additionally, all prod-ucts made in this factory are kosherand halal certified. As such, Exandalfu l f i l s the qual i ty and pur i tydemands of the FAO/WHO, the USCode of Federal Regulations, EUEEC Directives, and the Food Chem-ical Codex (FCC).2F49-28

Alternative to guar and locust bean gum

Nutra Canada, the only manufac-turer of certified organic cranberryextract in America, has announcedthat it is more the doubling the sizeof its manufacturing site, located inthe heart of the cranberry industryin Canada.

Nutra Canada said that the origi-nal facility, which was built in 2008,needed to be enlarged to meet grow-ing demand for its range of organicand conventional extracts, whichincludes cranberry, wild blueberry,authent ic Orleans s trawberry,spinach, broccoli and onion.

The company’s aim is that NutraCanada extracts will be distributed

on every continent before the end ofthe year.

“There is increasing demand fortop qual i ty fruit and vegetableextracts – in both regular and organicform – from all market segments inthe nutraceutical, pharmaceutical,functional food and cosmetic indus-tries,” said André Gosselin, presidentand founder of Nutra Canada.

“We have customers in every one ofthese markets segments that come to usfor the high quality of our products, theintegrity of our manufacturing process,our customer service, our technical sup-port, our partnership in product devel-opment and our R&D capacity.”

Since i t s foundat ion, NutraCanada has partnered with universi-ties in Canada and France as well asmajor industry players in R&D andproduct development projects.

“Research and development is areal focus for Nutra Canada that dif-ferentiates us from our competitors inthe industry,” said Gosselin.

He added that clinical trials are apriority for the company; so far in vivoand in vitro trials have been completedand clinical studies on humans willsoon begin in collaboration with theINAF research centre at Laval Uni-vesity in Québec. 1C 43-11

Fruit extract company expands

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

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AA.H.A. INTERNATIONAL 3F44A+S BIOTEC 2G82A2-TRADING 1B70AARHUSKARLSHAMN 1F27AARTI INDUSTRIES 1F71AB ENZYMES 1F21ABF INGREDIENTS GROUP 1F21ABITEC CORPORATION 1F21ACATRIS 4G99ACETIFICIO VARVELLO 1D51ACETUM SR 4E66ACTIF’S MAGAZINE 3A92ACTIV INTERNATIONAL 4J81ADEXGO 4D66ADIFO 4C30ADITYA BIRLA CHEMICALS (THAILAND) 1B57ADM INTERNATIONAL 2D21ADVANCED BIOTECH EUROPE 2F49-22ADVANCED ENZYME TECHNOLOGIES 4D83AGARINDO BOGATAMA 3G51AGI 4C62AGRANA BETEILIGUNGS 3D91AGRARIAN HOLDING AVANGARD 3H76AGRAZ 2E71-1AGRI-FOOD EXPORT GROUP 1C43-4AGRO MISR 4C31AGROCEPIA 3A73AGROINDUSTRIAS AMAZONICAS 3G51AGRORGANICOS TROPICALES 4F65AGUS 3G73AHCOF INTERNATIONAL DEVELOPMENT 3H59AICA GROUP 3D78AIT INGREDIENTS - SOUFFLET GROUP 4H71AJINOMOTO FOODS EUROPE 3A59AJINOMOTO OMNICHEM 3A59AJINOMOTO SWEETENERS EUROPE 3A59AK BIOTECH 3F96AKAY FLAVOURS & AROMATICS 3E67

AKDEM MEYVE OZU TARIMSAL SANA VE TICARET4C78

AKERBIOMARINE 3E53AKZO NOBEL FUNCTIONAL CHEMICALS 3G105AL KHALEEJ SUGAR 4K87AL SAKR FOOD INDUSTRIES 4C23ALGAECAL 4F111ALIMENTOS NUTRACEUTICOS LA MEZA 4F65ALLAND & ROBERT 3G63ALLIED BIOTECH EUROPE 4F41ALLIN ALL INGREDIENTS 3B77ALMIL 3G81ALMOND BOARD OF CALIFORNIA 2J68ALOE JAUMAVE 3C79ALOJA STARKELSEN 3D82ALPHA INGREDIENTS 4G107ALPHA MOS 3H41ALPINA 2D81-6ALTINMARKA GIDA SAN. TIC 1G34ALWERNIA 4E79ALZCHEM TROSTBERG 2H74AM NATURAL CONCENTRATES 2E71-4AMANO ENZYME EUROPE 4J87AMERICAN PEANUT COUNCIL 2F49-11AMTECH BIOTECH 1D71ANACOTT STEEL 4F111ANDERS MATTSSON AGENTUR 4G97ANDRE BAZIN 4K90ANGEL YEAST 4G52ANHUI JINHE INDUSTRIAL 3F42ANHUI TECHNOLOGY IMP. & EXP. 2D99ANHUI XINGZHOU MEDICINE FOOD 2B48-38ARIAKE 1C57ARIZA 3C65ARMFIELD 3J24ARMOR PROTEINES 1F51AROMATIC 4H49AROMATIC INGREDIENTS 4C31AROMATICA 3C99

AROMES GROUP 1C71AROMSA AS 1E57ASHLAND SPECIALTY INGREDIENTS 4F40ASM FOODS 1F31ATLANTIC CHEMICALS TRADING 1H35AURELI MARIO 3F93AVEBE 1G21AVIGM 4F65AVIKO RIXONA 2E31AVT MCCORMICK 4G97AWEX 2D59, 2E59AXIOM FOODS 2F49-13AAZELIS 1D21, 1D25

BB FOOD SCIENCE 2G100B2FOOD PARTNERS 4K92BAGORA DEHYDRATES 1F75BALCHEM ENCAPSULATES 2F49-3BALTICOVO 4C106BAOLINGBAO BIOLOGY 3H103BARBARA LUIJCKX 1B71BARENTZ EUROPE 4D79BARRY CALLEBAUT BELGIUM 2B41BASCOM FAMILY FARMS 2F49-8BASF 3C13, 3F25BAUMGARTNER RUDOLF 3G70BAYAS DEL SUR 3C53BAYERNWALD 2G67BBCA GROUP 4G69BCF LIFE SCIENCES 3B81BDF NATURAL INGREDIENTS 4E97BEIJING FORTUNESTAR S&T DEVELOPMENT

3G108BEIJING NORTH SUNLIGHT FOOD ADDITIVES

2B48-39BELGOSUC 4F28BELL FLAVORS & FRAGRANCES 1B35BELL PUBLISHING 3E104

BELMAR 3D101BELOURTHE 2D59-06BELOVO 2E59-02BENEO 4B12BERGPRACHT-MILCHWERK 4K92BERRICO FOOD COMPANY 1C43-10BESCO GRAIN 1C43-2BEST GROUND INTERNATIONAL 4F65BEVERAGE MANAGER 3D105BHJ PROTEIN FOODS 4E97BIFIDO 3F96BIO REAL SWEDEN 2G33BIO SERAE LABORATORIES 3D33BIO SPRINGER 4D41BIOCATALYSTS 3A51BIOCON DEL PERU 2G89BIOFORTIS 4J65BIOGROWING 3C28BIONATURE 3C66BIOPROX 2F83BIORIGIN 4F31BIOSEARCH LIFE 4J58BIOSECUR LAB 1C43-13BIOSTERIL 4F93BIOVELOP 4C50BIOVITEC 4C64BLM GROUP (FOOD & DRINK INTERNATIONAL)

MEDIA POINTBLUE DIAMOND GROWERS 2H69BMI - BAYERISCHE MILCHINDUSTRIE 2A43BOLASCO 2D41BONGRAIN CHEESE INGREDIENTS 1F51BONILAIT PROTÉINS 2H89BORD BIA/IRISH FOOD BOARD 3A81, 3B77BORGES MEDITERRANEAN GROUP 2D84BOS NATURAL FLAVORS 3F88BOTANICAL PRODUCTS INTERNATIONAL 3D44BOUWHUIS ENTHOVEN 4G75

FiE and Ni 2011 Exhibitor List

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BREDABEST 4C89BREKO 1D64BRENNTAG FOOD & NUTRITION 2A21BRETAGNE INTERNATIONAL 3B89-8BROCHENIN 3D82BROOKSIDE FOODS 3A73BROTHER ENTERPRISES HOLDING 4C107BRÜCKNER-WERKE 3F85BSC 4F88BT COCOA 2C85BTSA BIOTECNOLOGÍAS APLICADAS 4E89BUCHI LABORTECHNIK 4G9BUDENHEIM, CHEMISCHE FABRIK 3H15BUISMAN INGREDIENTS 4E63BUTTER BUDS FOOD INGREDIENTS 2F43

CC.A.S. - STEINHAUSER GROUP 3C85C.E. ROEPER 2B33CALDIC 4C87CALIFORNIA DIRECT (GERMANY) 4G101CALIFORNIA WALNUT COMMISSION 2F49-7CAMLIN FINE CHEMICALS 4G44CAMPDEN 3H31CAMPUS 4D61CANADIAN FOOD EXPORTERS ASSOCIATION 1C43-4CANADIAN LENTILS 1C43-6CANDECO 1B29CANTOX - AN INTERTEK COMPANY 4A37CAP DIANA 1C61CAP TRAITEUR 4F33CAPSULAE 3B89-1CAPUZZO 4D89CARAGUM INTERNATIONAL 4F13CARBERY FOOD INGREDIENTS 4D47CAREMOLI 4D58CARGILL 2B21CARMI FLAVOR & FRAGANCE 2F45CAROTEX 2G93CARRAGEENAN COMPANY 3D68CBB DÉVELOPPEMENT 3B89-8CEAMSA 4D51CEC PUBLISHING 3D102CEMOI 2F9CEREAL INGREDIENTS 3A73CESARIN 3A96CFF 2H87CHAKARUNAS TRADING 3G51CHAM FOODS (ISRAËL) . 2D67CHAMPAGNE FOODS 4G97CHAMTOR 2E65CHANGMAO BIOCHEMICAL ENGINEERING

2B48-37CHANGZHOU NIUTANG CHEMICAL PLANT 2C74CHAUCER FOODS 4F7CHEMITAL 4E85CHENGDU QITENG TRADING 2B48-44CHENGDU ROOT INDUSTRY 3C98CHENGDU WAGOTT BIO-TECH 3C20CHENGDU WAGOTT PHARMACEUTICAL 3C20CHENGUANG BIOTECH GROUP 3C54CHENGZHI LIFE SCIENCE 2B48-21CHERRY ROCHER INDUSTRIE 3C52CHHATARIYA DEHYDRATES ONION EXPORTS

3B105CHIMAB 3F53CHINA CHAMBER OF COMMERCE (CCCMHPIE)

3D109CHINA MEHECO CORPORATION 3H71CHINA TOPCHANCE 3F107CHIRIOTTI EDITORI 1B74CHOCOLAT FREY 2E93CHR. HANSEN 2D31CHR. OLESEN NUTRITION 4G111CITADELLE MAPLE SYRUP PRODUCERS -OP

1C43-12CLARA FIELD 3A81CLUB PAI / FOOD INGREDIENTS 2D81-5CNI - COLLOIDES NATURELS INTERNATIONAL 3D33COFCO BIOCHEMICAL (AN HUI) 2B70COFCO TECH BIOENGINEERING (TIANJIN) 2B70COLAC 4F100COLEFRUSE INTERNACIONAL 2F84COLIN INGREDIENTS 4H65COMAX FLAVORS 2F49-24CONDIMENTOS LOURDES 4F65CONESA 2E71-7CONFOCO INTERNATIONAL 3A73CONFOCO 3A73COOPERATIVA ORTOFRUTTICOLA 1B69COPPENRATH FEINGEBÄCK 3G65CORAL 2F49-14CORMAN S.A. 1F51CORN PRODUCTS INTERNATIONAL 2B31CORNEXO 4G11COSTIMEX (SOUFFET GROUP) 4H71COSUCRA GROUP WARCOING 2A31COUPLET SUGARS 3B51CPL BUSINESS CONSULTANTS 4C34

CRAMER 1B43CRANBERRY MARKETING COMMITTEE 2F49-5CRAWFRESH IMPORT 3F59CREANUTRITION 1G65CRODA HEALTH CARE 3H68CROP’S 1F67CSPC WEISHENG PHARMACEUTICAL(SHIJIAZHUANG) 3G80CYBERCOLORS 3B77

DD. VAN DER POL & ZONEN 3F99D.D. WILLIAMSON (UK) 3B47DABUR INDIA 4K91DAIRYCHEM LABORATORIES 2F49-12DAIRYCREST 1F63DAIRYGOLD FOOD INGREDIENTS 3A81DALIAN LUCK FINE CHEMICAL 2B48-23DALTER ALIMENTARI 3H89DAR SAVANNA . KHARTOUM (SUDAN) 3D99DAREGAL 2D47DAVISCO FOODS INTERNATIONAL 2G69DAWN FOODS INTERNATIONAL 2B94DECACER 1C43-14DECAGON DEVICES 2F49-6DECAS CRANBERRY PRODUCTS 2F49-27DEHYDRO FOODS 4C23DELFI COCOA EUROPE 2B95DELICIA 2D95DELTA SPICE COMPANY 4C31DENA 4F33DENK INGREDIENTS 2H76DEOSEN BIOCHEMICAL . 2B48-20DESHIDRATADORA AGUASCALIENTES 4F65DESHIDRATADORA MARATA 4F65DETAY GIDA 1G34DEUTSCHEBACK 2C33DEZHOU RUIKANG FOOD 4E113DIAFOOD 4H93DIALOG . 3E102DIANA NATURALS 2A41DION . 4K89DIPASA EUROPE B.V. 3D58DISPROQUIMA 4H107DIVI’S LABORATORIES EUROPE AG 4F14DKSH GREAT BRITAIN . 2C31DMK DEUTSCHES MILCHKONTOR 4F59DMV 2C41DOBLA 2D76DODI INGREDIENTS 3H66DÖHLER 1E37DO-IT DUTCH ORGANIC INTERNATIONAL TRADE

3D59DOLCIARIA D’ORSOGNA 1D65DOMINO SPECIALITY INGREDIENTS 2F49-25DONGGUAN CITY JINGLI CAN 4G33-17DORADA PC 3G109DOSSCHE MILLS 4G50DOW WOLFF CELLULOSICS 4D9DP SUPPLY 4C51DR. BEHR RAW MATERIALS FOR DIETETICS AND PHARMACY 1A71DR. HARNISCH VERLAG 2J77DR. OTTO SUWELACK NACHF. 1H27DR. PAUL LOHMANN KG 1D39DRYCOL 3G51DSM 3H13, 3J12DUAS RODAS INDUSTRIAL 3E63DUJARDIN FOODS 2F98DUTCH COCOA 2H93DYNEMIC PRODUCTS 4H100

EE. & O. VON FELTEN 4G106E. ZWICKY 3F100EASTSIGN BIO-TECH 3E68ECO RESOURCE 3C59ECOBIO BIOTECH 3C47ECOM FOOD INDUSTRIES CORPORATION 1C43-9ECOPOL FRANCE 4E79EDME 3F67EGY CROPS 4C23EGYPT EXPO & CONVENTION AUTHORITY (EECA)

4C23, 4C31EGYPT LAND 4C31EHD DELGADO ORGANICS 3C81EIGENMANN & VERONELLI 4F40ELBE NUTRO COMMODITIED 3E96ELCOR 3G51ELEMENTA 3B89-3ELPIS - UKRAINE 3G51ELWANY FOR IMPORT AND EXPORT 4C31EMSLAND - STÄRKE 1B09ENDEMIX 4D49ENRICO GIOTTI 1B51EPI INGREDIENTS 2F81ERBACHER FOOD INTELLIGENCE 3C93ERIE EUROPE 4C93ERNST BÖCKER 3D50ERNTEBAND FRUCHTSAFT 1D63

ESCO - EUROPEAN SALT COMPANY 3A89EST-AGAR 4C74ETABL. J. SOUBRY 4C46ETOL 3H84EUROFINS 4A33EUROGERM 4F43EUROGUM 4E97EURONUT 4F101EUROPEAN SPICE SERVICES 2D67EUROSERUM 3F41EUROVANILLE 3C45EUROVO 4H58EUSA COLORS 3A95EVESA 4F73EWALD-GELATINE 3G85EXANDAL CORPORATION 2F49-28

FF.C.I. 3G89F.D. COPELAND & SONS 1B21FACHINFORM MEDIA POINTFALKEN TRADE 4C69FAMILLE MICHAUD APICULTEURS 2D81-4FANG DA FOOD ADDITIVES (YANG QUAN) 3F77FARRIS 3A56FAVEA INGREDIENTS 3D57FAYREFIELD FOODTEC 1F63FENCHEM BIOTEK 1H21FERRANT 4C73FERRATO INTERNACIONAL 4F65FIAB - SPANISH FOOD & DRINK INDUSTRYFEDERATION 2E71FIBERSTAR 2F49-1FINE ORGANICS 2H94FIORDELISI 4H83FIRMENICH 3E94FITOREX GROUP 3E97AFLANDERS FILLINGS & COMPOUNDS 2F31FLANQUART/PRALIFLOR 4D68FLAVAROM INTERNATIONAL 3A81FLAVEX NATUREXTRAKTE 3D100FMC CORPORATION 2H77FONTERRA (EUROPE) COOPERATIE 2E41FOOD & BEVERAGE ONLINE (21FOOD) 1B75FOOD & DRINK BUSINESS EUROPE MEDIA POINTFOOD EXPORT - NORTHEAST 2F49-18FOOD INGREDIENT SOLUTIONS 2F49-9FOOD REVIEW INDONESIA MEDIA POINTFOOD TASTE & ADDITIVES (SHANGHAI) SCI-TECH TRADING 4G33-9BFOOD VISION 4C31FOODBEV MEDIA 4H111FOODPARK VEGHEL 3J38FORTITECH EUROPE 3E33FOURAYES 3A88FRANKLIN BAKER COMPANY OF THE PHILIPPINES 4K88FRDP 3D86FREEZE-DRY FOODS 2G79FRIESLANDCAMPINA KIEVIT 2D40FRIMA VAFLER 1B29FRISCHLI MILCHWERKE 4C76FROMATECH INGREDIENTS 2J89FRUBELLA PROCESSING 4C58FRUISEC 1F51FRUIT D’OR INC 1C43-10FRUIT SYMBIOSE 1C43-8FRUITOFOOD 3D66FRUJO 3A103FUERST DAY LAWSON 2D73FUFENG GROUP 2B48-42FUJI OIL EUROPE 2F31FUJIAN PUTIAN QIXIANG FOOD 3F111FUTASTE 3B99

GG. BAKKER & ZN 4H92G.S. DUNN 4E79GADOT BIOCHEMICAL INDUSTRIES 4G13GALACTIC 3J23GALAM GROUP 1E53GALLOCHEM 4C41GANSU DUNHUANGSEED FRUIT&VEGETABLE PRODUCTS 4F112GANSU G-TOP BIOTECH 3G108GANSU XUEJING BIOCHEMICAL 2B48-26GANZHOU JULONG HIGH-TECH INDUSTRIAL 2B87GARNIFRUITS 3B89-11GAZIGNAIRE 3E101GEA NIRO 4G40GEBRÜDER JANCKE 4H93GEDIMEX 4E81GEFA GERMAN EXPORT ASSOCIATION FOR FOOD

4J97GELITA AG 3F21GELNEX 4C45GELPASS/GARNIER 4D70GEMEF INDUSTRIES 1D57GEORG LEMKE 4H93GERMAN SWEETS 4J97

GERMANY TRADE & INVEST 3H88GFM MBH 3J32GIFU SHELLAC 2F99GIRACT 3J42GIRRBACH SÜBWARENDEKOR 4H93GKM FOOD ADDITIVES 4K98GLANBIA NUTRITIONALS 3C41GNT INTERNATIONAL 3D49GOED 4E110GOLD COAST INGREDIENTS 2F49-4GÖTEBORGS FOOD BUDAPEST 4H46GRACELAND FRUIT 2F49-15GRAMYBEL 2E59-03GRAP’SUD 1D64GREAT TASTE INGREDIENTS 4D67GREEN AND GOLD MACADAMIAS 4G101GREMOUNT INTERNATIONAL 4G33-19GROWING NATURALS 2F49-13AGRÜNEWALD FRUCHTSAFT 1D63GUAN CHONG COCOA MANUFACTURER 2F79GUANGDONG PRB BIO-TECH 4G33-13GUIZHOU DAYU ZHONGYE 4D40GUIZHOU JINYESHAN TRADE DEVELOPMENT

4D42GUIZHOU LAIYONGCHU SPIRITS 4C41GUIZHOU LAOGANDIE FOOD 4C39GUIZHOU VILLAGE GIRL FOOD 4D42GULMER MINING 3D94GUM ARABIC BOARD 3E59GUM TCHAD 3C97GUSHEN BIOLOGICAL TECHNOLOGY GROUP 1A63

HH & J BRÜGGEN 4H93HACO 4F45HAIFA NORTH WEST EUROPE 4G19HALDIN PACIFIC SEMESTA 3G51HÄLSSEN & LYON 2C81HAMBURG FRUCTOSE INTERNATIONAL 1G66HANDARY 3C101HANGZHOU BODA BIOLOGICAL TECH 3F76HANGZHOU HEAD CHEMICAL 3E81HANGZHOU KANGYUAN FOOD SCIENCE & TECHNOLOGY 3E76HANGZHOU MANDARIN IMPORT & EXPORT

4G33-18HANGZHOU MINGBAO FOOD 3E70HANS KASPAR 3C104HANTRADE 4C31HARKE PHARMA 1B57HASCO-LEK 3D97HAVERO HOOGWEGT 3G55HAYASHIBARA INTERNATIONAL 1B48HAZELNUT PROMOTION GROUP 4D44HDLBIOLOGICAL YUYAO 3E78HEBEI BROTHER INTERNATIONAL TRADING

4G33-10AHEBEI DONGHUA JIHENG FINE CHEMICAL

4K99-3HEBEI DONGZHIXING BIOTECH 3C72HEBEI XINHE BIOCHEMICAL 2D99HEILONGJIANG SHENGCHANG AGRICULTURAL PRODUCTS PROCESSING 4E111HELM 3F33HENAN EASTAR CHEMICALS 2B48-27HENAN GREEN CHEMICAL 4J111-2HENAN JINDAN LACTIC ACID TECHNOLOGY 3E69HENAN SUNLIGHT HIGH-TECH AGRI. 3B97HENAN ZHENGTONG CHEMICAL 3F48HENAN ZHONGDA BIOLOGICAL ENGINEERING

3H109HENNINGSEN NEDERLAND 4G96HENRY LAMOTTE FOOD 3A55HENRY LAMOTTE OILS 3A55HERBA INGREDIENTS 3H94HERBAFROST 4J96HERB-PHARMA AG 4J92HERZA SCHOKOLADE 4J97HEWICO ADDITIVE & FOOD INGREDIENTS 2F11HILMAR INGREDIENTS 2F49-2HLR PRALINÉ - BERTIN 2D81-2HOCHDORF NUTRIFOOD 4F42HOLLAND FOOD VALLEY 3J38HONG KONG SHELI . 3E100HOOGWEGT CHEESE 3G55HOOGWEGT INTERNATIONAL 3G55HOSKINS & FALL PUBLISHING MEDIA POINTHOYER 4B36HSH CHEMIE 4C43HUBEI HUAZHONG PHARMACEUTICAL 3F46HUBEI KONSON KONJAC GUM 3C30HUBEI REBORN BIOTECH 2B48-7HUBEI YITAI PHARMACEUTICAL 3C100HÜGLI FOOD INDUSTRY 4K58HUISONG PHARMACEUTICALS 3E99HULSHOF PROTEIN TECHNOLOGIES 3H72HUZHOU KANGFALAI DEHYDRATED VEGETABLES FACTORY 3F78HYDROSOL PRODUKTIONSGES. 2C33, 3D25

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Whey

© 2011 Davisco

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

Visit Stand 2G69F O O D S I N T E R N AT I O N A L I N C .

®

Whenyouthink ofInnovationand Dairy,think ofDavisco.Protein Purposewith

PROVAwww.prova.fr

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

Flavours and Taste await you...

PROVA invites your senses!Let yourself be amazed… surprised!

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


Taste the goodness of dairy at our stand 2E41

FiE Floorplan, Ha



Come and visit us at our booth no. 2A21!We would like to meet with you!

SHARED VALUES – SHARED SUCCESS

2F092F0992F099

n, Halls 1 & 2



II.P.A.M. 4C81IBERFRUTA MUERZA 2E71-9ICAM 2D77ICD BIOCHEMISTRY (Q.D) 2D92IDA 4E101IDI SAS 3C7IDM INTERNATIONAL DAIRY MAGAZINE –MOLKEREI INDUSTRIE 1C74IFF 3C99IFFCO 1D45IGRECA 4A29IMCD FOOD & NUTRITION 3F47IMCOPA FOOD INGREDIENTS 4F85IMPAG 4H18IMTECH-STERI 4A35IN VIVO LABS 3B89-4INDAROMA 3G51INDCRESA 2E89INGREDIA 3C7INNER MONGOLIA JIANLONG BIOCHEMICAL 3F68INNOBIO 2B75INNOPHOS 2G45INNOVA MARKET INSIGHTS 4D13INNOVACIONES AROMATICAS 4H107INNOVADEX 3F71INNOVATIONS IN FOOD TECHNOLOGY 3A98INNOV’IA 4E107INSTITUT PROF. DR. GEORG KURZ 4H85INTELLIGENT SENSOR TECHNOLOGY 4A31INTER CHEICAL (SHIJIAZHUANG) 4J111-5INTERBULK GROUP 4A39INTERFIBER 2B89INTERFOOD 3F75INTERFOOD INGREDIENTS 3F75INTERNATIONAL CO. FOR FOOD INDUSTRIES 4C31INTERNATIONAL FIBER EUROPE 4D87INTERNATIONAL OFFICE FOR TRADING & EXPORT 3G51INTERTASTE 4F89IPRONA 1C67IRA-EKO 3C89IREKS 3A99IRISH DAIRY BOARD 3B77ISC EUROPE 3G88ISRAEL NEGEV SPICES 2D67ITALGELATINE 4J48IXL NETHERLANDS 4K63J. RETTENMAIER & SÖHNE 2E51

JJAIN EUROPE 1E63JAVAPLANT 3G51JAYANTI GROUP 4K84JB COCOA 2F79JEAN NIEL 3G95JEBSEN & JESSEN 3H104JENEIL BIOPRODUCTS 2F49-31JF-NATURAL 3D75JIANGSU FENGYUAN BIOTECHNOLOGY 2D96JIANGSU HONGTENG FOOD 4D106JIANGSU KOLOD FI PLANT 4G33-8JIANGSU SPRING FRUIT BIOLOGICAL PRODUCTS 3C96JIANGSU XIXIN VITAMIN 2B48-24JIANGSU YUANYANG CHEMICAL 3C22JIANGXI GUO YI BIOTECH 4C111JIANGYIN HUACHANG FOOD ADDITIVE 3H57JILIN GOLDEN TOWER INDUSTRY(GROUP) JOINT STOCK 2B86JINAN HUALING PHARMACEUTICAL 2C97JINING RENEWAL & JOINT INTERNATIONAL 4J111-4JIZHOU CITY HUAYANG CHEMICAL 4E68JK SUCRALOSE 2F89JKT FOODS EUROPE 3D56JOHNSON - JOHNSEN PUBLISHING 3D103JUAN NAVARRO GARCIA 2E71-10JUPITER LEYS 3F106

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FiE Floorplan, Hall 3


TAB Full Page template 7/10/10 12:27 Page 1


KITOZYME 2D59-08KL KRIS FOOD INDUSTRIES 2F79KLBD – KOSHER CERTIFICATION 3H33KMC 4F23KOHJIN, JAPAN 4J71KONCEPNUTRA 4D60KONINKLIJKE EUROMA 4C15KONRADIN VERLAG ROBERT (DEI – DIE ERNAHRUNGS INDUSTRIE)

MEDIA POINTKOREA RURAL COMMUNITY CORPORATION & MOKWON UNIVERSITY 3E108KREGLINGER EUROPE 1B43KROENER-STAERKE /HERMANN KROENER 3D85KUDOS BLENDS 3H80KÜNDIG NAHRUNGSMITTEL 4F93KUNMING ADDITIVES CHEMICALS INDUSTRIAL 4C98KUTAS TARIM 2D67K-W PFANNENSCHMIDT 3D52

LL.E.V. (EKSTRAKTU RUPNICA) . 4C67LA COMTOISE 2D81-3LA MORELLA NUTS 1B39LABORATOIRE PYC 4F33LACTALIS INGREDIENTS 1F45LACTOLAND TROCKENMILCHWERK 4C103LACTOPROT DEUTSCHLAND 2H81LAIWU TAIHE BIOCHEMISTRY 4G33-16LALLEMAND BIO-INGREDIENTS 4J83LANZHOU LONGRUN CASEIN 2B48-22LANZHOU WEIRI BIO-ENGINEERING 4C109LAOHEKOU HUASONG TECHNOLOGY 4J111-6LAPI GELATINE 1E74LASENOR EMUL 4D23LC INODRY 3H39LEADER FOODS 4G104LEATHERHEAD FOOD RESEARCH 1H38LECICO 4B18LEIBER 4J63LEROUX 3C49LESAFFRE FRANCE - LEVURE ET INGREDIENT 4D41LESAFFRE HUMAN CARE 4D41LESAFFRE INGREDIENTS SERVICES 4D41LIANYUNGANG DEBANG FINE CHEMICAL 4G33-11LIANYUNGANG DONGTAI FOOD INGREDIENTS

3B59LIANYUNGANG HENGSHENG FINE CHEMICAL

3G106LIANYUNGANG KEDE CHEMICAL INDUSTRY

2B48-4LIANYUNGANG MUPRO IMP & EXP 4G33-1LIANYUNGANG NUOXIN FOOD INGREDIENT 4K99-4LIANYUNGANG SHUREN KECHUANG F&A 2B48-33LIANYUNGANG TONGYUAN CHEMICAL INDUSTRY 2B48-40LIMAGRAIN CEREALES INGREDIENTS 3E25LINAN QUALITY MUSHROOM 3D71LINYI SHANSONG BIOLOGICAL PROD. 2B48-47LINYI VAN SCIENCE AND TECHNIQUE 2B48-17LINYI WONDERFUL FOODSTUFF 4D110LIONEL HITCHEN (ESSENTIAL OILS) . 4D65LIPIDOS SANTIGA 1F70LIPOFOODS 2H76LIQUID TECHNOLOGIES 1D27LIROY 4C66LIU PAN SHUI FOOD FACTORY 4D40LODERS CROKLAAN 3D13LONGCOM ENTERPRISE 3C62LONZA 1F39LORAGRO 1E70LORYMA 3F95LOUIS FRANCOIS 1C55



FiE Floorplan, Hall 4


Value of the German food and nutrition industry

Hi Europe & Ni 2012 13 - 15 November 2012 Messe Frankfurt, Germany

FOR MORE INFORMATION: www.ingredientsnetwork.com/hieurope

www.ingredientsnetwork.com/hieurope

WHERE NUTRACEUTICAL, FUNCTIONAL & SUPPLEMENTAL INGREDIENTS MEETC

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HiE12_ad full page 340x250.pdf 21/11/11 12:47:07


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NORDIC SUGAR 1B43NORTH CHINA PHARMACEUTICAL 2E96NORTHEAST PHARMACEUTICAL GROUP 1B54NOVASTEL 2D81-1NOVOZYMES 4G48NU-TEK SALT 2F49-23NUTRA CANADA 1C43-11NUTRACEA 3F52NUTRACEUTICAL BUSINESS & TECHNOLOGY (NBT MAGAZINE) 2H97NUTRACEUTICALS WORLD 4J110NUTRACOS 3C103NUTRAFUR 2E71-8NUTRATECH CONSEILS 3B89-6NUTRIGA 1E53NUTRILO 4E86NUTRINAL 4F33NUTRINOVA 3C40NUTRIPROCESS 3D33NUTRISWISS 2E97NUTRITIS 1D75

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FOOD FROM SWEDEN 4H49SWEET GREEN FIELDS 4B26SWEET PRESS (TECNIFOOD) MAGAZINE

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WW. KÜNDIG & CIE 4F93WACKER CHEMIE 3B98WAGRALIM 2D59-11

WALTER RAU 4G81WEBB JAMES 4D101WEIFANG ENSIGN INDUSTRY 2B48-19WEIFANG NOGA IMP AND EXP 4C113WEISHARDT INTERNATIONAL 3A85WELDING 4E97WEYERMANN SPECIALTY MALTS 3F89WILD BLUEBERRY ASSOC. OF NORTH AMERICA

1C43-15WILEY-BLACKWELL 4B32WILHELM REUSS 4C103WILLUMSEN, EINAR 1E21WILLY BENECKE 2E81WINHILL BIOSCIENCE (SHANGHAI) 3F111WOLF CANYON (YANTAI) TRADING 2B48-6WORLÉE NATURPRODUKTE 4K92WTSH 4H93, 4J97, 4K92WUHAN GREEN FOOD BIOLOGICAL ENGINEERING 3G102WUHAN SANJIANG SPACE GOOD BIOTECH

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2B48-46XINGHUA LIANFU FOOD 4K105-2XINING CHAMBER OF COMMERCE OF CHINA

4C110XINJIANG LONGPING HIGH-TECH HONG’AN SEEDS 4G33-14

YYABON 4K90YAEGAKI BIO-INDUSTRY 3D93YANCHENG JINGWEI INT. GROUP 2B48-28YANTAI ANDRE PECTIN 2B33YANTAI ORIENTAL PROTEIN TECH 4D108YEASTOCK 4D96YIGEDA BIO-TECHNOLOGY 4D62YIMING BIOLOGICAL PRODUCTS 2B48-8YIXING QIANCHENG BIO-ENGINEERING 4G33-2

YIXING-UNION BIOCHEMICAL 3F101YOU SHI LI INTERNATIONAL TRADING 3G110YUCHENG LUJIAN BIOL. TECHNOLOGY 3H69YUNNAN EVERGREEN BIOLOGICAL CORP 3E86YUNNAN TONGHAI YANG NATURAL PRODUCTS

2D97

ZZENTIS 4D97ZETA ESPACIAL 2E71-5ZHAOQING PERFUMERY 3E93ZHEJIANG CEREALS, OILS FOODSTUFFS I/E 3D81, 3E74ZHEJIANG CHEMICALS IMPORT AND EXPORT CORP 4F108ZHEJIANG DAYANG CHEMICAL 3E79ZHEJIANG GREEN FOOD 3D79ZHEJIANG HUAKANG PHARMACEUTICAL 3D73ZHEJIANG MEDICINE 2C73ZHEJIANG MEDICINES & HEALTH PRODUCTS I/E 3E75ZHEJIANG MINGHUANG NATURAL PROD. DEVELOPMENT 3D77ZHEJIANG NHU COMPANY 4G111ZHEJIANG PEACE VEGETABLE 3E72ZHEJIANG SANHE BIO-TECH 3E83ZHEJIANG SHUNDI FOODS 2D67ZHEJIANG SILVER-ELEPHANT BIO-ENGINEERING 2B48-14ZHEJIANG SKYHERB INGRDIENTS 3F80ZHEJIANG TIANXIN PHARMACEUTICAL 3B101ZHEJIANG WORLDBEST PHARMACEUTICALS SCIENCE TECHNIC DEVELOPMENT 3C58ZHEJIANG YIWAN BIOLABS 3D69ZHENGZHOU CHIHON BIOTECHNOLOGY 3E71ZHENGZHOU RUIPU BIOLOGICAL ENGINEERING 3F70ZHENGZHOU TUOYANG INDUSTRIAL 3G104ZHONG HUA FANG DA (H.K.) 3F77ZHUCHENG DONGXIAO BIOTHECHNOLOGY

4K99-1ZHUCHENG HAOTIAN PHARM 2B48-5ZIBO ZHONGSHI GREEN BIOTECH 4J111-3ZIEGLER & NATURPRODUKTE 3D90ZOUTMAN INDUSTRIES 3F73

EGYPTInternational Office forTrading & Export (IOTE):a leading exporting Egyptian companywhich manufactures and exports variousdried herbs, spices, seeds and medicinalplants. IOTE exports products to morethan 20 companies all over the world. Itscustomers are herbal stores,pharmaceutical and food companies aswell as herbs and spice importers. IOTEalso has its own cultivation areas alongwith a big range of cultivated crops withexperienced contract farmers. (SIPPO 3G51)

COLOMBIADrycol: dedicated to the production offreeze-dried and air-dehydrated foodsince 2006. Drycol traditional fruitsnacks from the tropical region ofColombia, fruit and vegetable powder,herbal infusions and instant functionalfoods. At the Food ingredients 2011Drycol will present air-dried fruits suchas dried physalis and acai as well asborojo and chontaduro fruit powders.(SIPPO 3G51)

Prodia: offers a wide range ofproducts such as juice concentrates,dried fruits, natural flavours and fruitfillings designed to meet the challengesof demanding markets. With high qualityproducts Prodia brings solutions for thebakery, confectionary and beverageindustry since 1992. Products includebanana, goji berry, lulo, passion fruit,physalis, pineapple with acai, strawberryand tropical mango. (SIPPO 3G51)

GHANA Spearson: exports the followingproducts from Ghana and Africa: rawbotanical products; natural plants, seedsand herbs; spices and condiments aswell as organic & non-organic oil seeds.

Spearson is currently exportingafromomum melegueta seeds, bixaorellana seeds, griffonia simplicifoliaseeds, voacanga africana seeds andallanbackia floribunda seeds/butter andmore to Germany, Switzerland, Spain,United Kingdom, USA and Asia. Newproducts include ximenia oils, irvingiagabonensis and corynanthe pachyceras.(SIPPO 3G51)

INDONESIAAgarindo Bogatama: a privatelyowned Indonesian companymanufacturing agar powder. Most of theagar powder produced is using cultivatedgracilaria seaweed as well as wildharvested gelidium spp and pterocladiaspp. This year Agarindo will launch a newproduct: processed edible seaweed.Agarindo not only produces for the localmarket but is also exporting to Japan,Thailand, Taiwan, Hong Kong, Australia,Europe and the US. (SIPPO 3G51)

Haldin Pacific Semesta: acompany which focuses on theproduction of natural ingredients,essential oils, botanical extracts, andorganic products. Haldin serves theneeds of the food and beverage, flavourand fragrance, health food,pharmaceutical and cosmetic industrieswith locally sourced and processedproducts in five key product groups: teaand coffee extracts; specialty andfunctional Ingredients; essential oils;vanilla and cocoa extracts andnatural sweeteners. (SIPPO 3G51)

Indaroma: offers a large variety ofessential oils, aromatic chemicals,natural extracts and herbs and spicesfrom Indonesia. To meet the increasingdemand the company has launchedseveral new products including lampungblack pepper oil, java vetiver oil and

sandalwood oil; natural extracts such astamarind and Indonesian ginger andclove oil’s derivatives such as rectifiedCLO 80%, eugenol 90%, eugenol 99.8%and Iso eugenol. (SIPPO 3G51)

Javaplant: specialises in botanicalextraction. With two production facilitiesand a capacity of 115,000 kilograms permonth, Javaplant supplies the food andbeverage, pharmaceutical and cosmeticsindustry. The extraction process involvespercolation, evaporation, and drying. Beingthe first in introducing vacuumed driedextract, Javaplant shows its commitmentto customers by providing superiorproducts and services. (SIPPO 3G51)

Phytochemindo Reksa: producesplant extracts for the herbal medicineindustry. The company offers high qualityextracts, extraction services and othermanufacturing services such as:production of extracts and volatile oils;research, development and manufactureof any herbal extract and the productionof tablets, capsules, powders, liquidpreparations and infused teas. (SIPPO3G51)

PERUAgroindustrias Amazónicas: was founded by José Anaya Yábar in orderto promote sacha inchi (plukenetiavolúbilis linneo). The seeds of this plantare used for the production of their incainchi oil which is recognised for its highnutritional quality. Current scientificstudies indicate that sacha inchi oil ishigh in omega-3 (more than 48%) andomega-6 (36%). It is highly digestible(more than 96%) and containsantioxidants: vitamin A and vitamin E. Thesacha inchi oil can be used in thenutritional supplement, food,pharmaceutical and cosmetics industry.(SIPPO 3G51)

Chakarunas Trading: dedicatedto the production and commercialisationof natural products. In 2001, thecompany started the first organiccertification (NOP/EU) of maca farmingand processing in Peru. Since 2007, thecompany has worked with local nativecommunities in the Amazonas region ofPeru to supply other natural products:huito, a fruit from the Amazonas whichextract is used as a natural colourant;dragon’s blood, a red latex coming fromthe Peruvian Amazon used as a naturalcicatrisation agent and is proved to havean anti-ulcer effect; cat’s claw, a plantwhich boosts the immune system andsacha inchi oil. (SIPPO 3G51)

Molinos Asociados: wasestablished in 2007 to process tara treefruit derivatives. From the tara seedendosperm Molinos Asociados produces afully natural hydrocolloid fromgalactomanan origin known as tara gum.MoliGum from Molinos Asociadosoutperforms most tara gums by beingmore easily dispersible, having a lowerbacteriological count and a moreconsistent characteristics in particle sizeand viscosity functionalities. (SIPPO 3G51)

Somerex: an agroindustrial companywhich aims to use the Peruvianbiodiversity as a source of active naturalproducts for the application in thefarming, food, cosmetics,pharmaceuticals and textile industry. Thewide range of products include: gallicacid, natural blue color from huito, taragum, tara powder, genipine blackcolouring, paprika oleoresin, propylgallate, rathany root and rotenone.(SIPPO 3G51)

UKRAINEElcor: produces essential oils andaromatic raw materials in Ukraine. All

products – essential oils, concretes,aromatic waters – are produced only fromnatural raw materials. The company isinvolved in all stages of production, fromgrowing and processing raw materials topreparing final product lots ready to beshipped to the customers. Productsinclude: lavender, clary sage, commonsage, hyssop, fennel, dill, coriander, rose,and Artemisia. (SIPPO 3G51)

Elpis-Ukraine: a private ownedcompany with the head office in Kiev andseveral collecting points in five regionsof Ukraine: Vinnitsa, Zhitomir,Khmelnytsk, Zakarpatye and Poltavaregions. One of the basic activities ofElpis-Ukraine is the collection of rawherbal materials for pharmaceutical use,teas and the food industry. In addition,the company organises the collection ofwild growing medicinal herbs in Ukraineand exports them to Poland, Russia,Latvia, China, Georgia and Germany.(SIPPO 3G51)

Phytosvit: established in 2007, thecompany specialises in growing andsupplying of organic medicinal herbsfrom the ecologically clean areas of theVinnytsia region. Phytosvit cultivates thefollowing herbs: chamomile, calendula,brown flax, soybeans, beans, mustard,buckwheat, echinacea, valerian root,peppermint, lemon balm, plantain, sage,three-lobe beggar tick and motherwort.(SIPPO 3G51)

Sumyfitofarmacia: is a processorand supplier of medicinal vegetative rawmaterials in Ukraine and CIS countries.Sumyfitofarmacia specialises in thecollection, cultivation, processing andsupplying of dried medicinal herbs andraw materials. The company exportsproducts like dried leaves, roots, herbsof medicinal and aromatic plants, driedvegetables, seeds, fruits and spices.Their products are sold in Ukraine,Russia, EU, USA and Asia. (SIPPO 3G51)

Who’s who in the Sippo Pavilion



ADM introduces clear soy proteinClarisoy from Archer Daniels Mid-land Company is an isolated soy pro-tein that offers clarity and highquality protein nutrition in low pHfood systems. The first product to belaunched in the line, Clarisoy 100,was specifically designed to enablebeverage manufacturers to meet thedemand for great tasting, nutritionallyenhanced beverages targeted at thegrowing number of consumers con-cerned about wellness. (Stand 2D21)

Reducing sodium with AkzoNobelSuprasel Loso OneGrain is a new saltfrom AkzoNobel Salt Specialties thathas the same processing and tastecharacteristics as regular salt, but withup to 50% less sodium. It is a simpleone-to-one replacement, so no changesneed to be made to recipes. The free-flowing products can be handled andstored in the same way as regular salt,making them a convenient replace-ment in food manufacturing. They canbe used at the same dosage levels assalt without lumping, creating dust orde-mixing. (Stand 3G105)

Avebe extends potato starch rangeEtenia 457is a newp o t a t ostarch thata l l o w sconsumersto enjoy indulgent baked goods in aguilt-free way. The ingredient makesit possible for the levels of fat and sat-urated fatty acids to be reduced inbakery margarines and butters, with-out compromising on taste, bakingstability or ease of production. It canbe used in food items such as cakes,biscuits and puffed pastry, in all casesgiving a significant reduction in fatwhile retaining the full taste of theproduct. (Stand 1G21)

Budenheim’s premium phosphateA premium tricalcium phosphate fromBudenheim has been designed to givecalcium fortification with guaranteedpurity for infant milk formulas.PureMin Ca 301 has an infant for-mula grade declaration has certifiedmicrobiological safety, and is designedto support the healthy growth of kids.The vulnerability of infants to earlyexposure to aluminium and the needto reduce levels of aluminium in infantformulas has been emphasised byrecent studies, and this provides a reli-able source of the ingredient to avoidcontamination. (Stand 3H15)

Enhanced taste, reduced sodium New ingredients f rom Campusenable the levels of sodium chlorideto be reduced in most processedfoods, while retaining the same per-ception of saltiness. The powerful,

clean labelt a s t eenhancerscan com-p l e t e l yr e p l a c eMSG, with the lowest possible cost inuse . They are used at very lowdosages, and are HVP-free innovativeproprietary formulat ions . Theenhancers can be used in processedmeat and fish, surimi, fillings, soupsand sauces, snacks, deli foods, bak-ery, flavours and spice blends, amongothers. The company can also createcustomised products. (Stand 4D61)

Synergistic enzyme system Campus has introduced a new trans-glutaminase cross-linking enzymesystem. The producer of innovativeproteins and fibres has created andtested new synergistic systems wherethe transglutaminase produces goodfunctional-ities, evenindepend-ent of theirenzymatica c t i v i t y.This allows better and more func-tional performances to be achieved ata lower cost in use, in meat products,yoghurt, cheese, quark, surimi, bak-ery and other products. Customisedtransglutaminase products can becreated to meet specific needs in bothanimal and vegetable substrates, withhalal certification. (Stand 4D61)

Novel Campus vegetable fibres A new production system from Cam-pus hasallowed itto createf i b r e sbased onh i g hmolecular weight polysaccharides.These fibres have good cold func-tionalities and thermal stability, andare able to gel in cold conditions,form films, while retaining water in awide variety of applications. They areacid stable, contain no allergens andare clean label, with a competitivecost in use as much lower dosages arerequired compared to cellulose-basedfibres. They have a strong synergywith native starches and with EC-approved hydrocolloids. Applicationsinclude processed meat and fish,sauces, fillings, bakery product andice creams. (Stand 4D61)

Cargill launches stevia leaf extractTruvia stevia leaf extract from Cargillis a zero-calorie sweetener from anatural source, being made from thebest-tasting components of the stevialeaf. Its advantages include beingsourced from a sustainable, robustsupply chain, and its consistently

high quality. Its versatility has beenproved in both food and beverageapplications with global brands, andon-pack ‘brand activation’ is avail-able in markets where Truvia brandtabletop sweetener is sold to boostconsumer appeal. (Stand 2B21)

Cosucra cuts cupcake sugarThe cupcake was created in the US inthe 19th century, and have recentlyturned into a pop culture trend in theculinary world. Buttery, sweet, glam-orous and fancy, the cupcake hasbecome the symbol of resistance to‘dietary correctness’ as the little lav-ish treats contain a lot of sugar. Cosu-cra has the answer for those whothink cupcakes are too sweet andthose who wish to indulge themselveswithout feeling too guilty – a deli-cious sugar-reduce cupcake concept.These contain 30% less sugar yettaste as indulgent as ever, thanks toits chicory oligofructose syrup, Fibru-lose L85. (Stand 2A31)

Caramel dosage reducedThe latest innovation from D.D.Williamson, DDW 520, is an acid-proof class one caramel colour. Con-ventional class one caramel colour isstable down to pH 2.5, whereas thisnew ingredient is stable below pH2.5, making it a breakthrough in softdrink concentrates. It can be labelledas ‘Colour plain caramel’ in Europe,and as it is a darker class one, it canbe used at a lower dosage. The ingre-dient, a finalist for Beverage Innova-tion of the Year, has potential instore-brand colas; it has also beenused in cherry drinks, iced teas, dis-ti l led spirits, sauces and cakes.(Stand 3B47)

Vapour sorption analysedThe AquaLab Vapor Sorption Ana-lyzer f rom Decagon Devices i sdesigned to introduce simplicity, con-trol and affordability into the processof gathering moisture sorptionisotherm data for food products. Itallows both DVS and DDI isothermsto be measured using a single instru-ment. DDI isotherms are extremelyhigh resolution, allowing criticalmoisture ranges to be pinpointed forproduct quality. DVS isotherms,meanwhile, allow the kinetics of theabsorption to be studied. It is alsosignificantly cheaper than otherinstruments. (Stand 2F49-6)

Performance nutrition productsA range of new applications foringredients in its performance nutri-tion portfolio will be shown byDMV. These specialised proteins andprotein derivatives include Magne-sium Caseinate S and Nutriwhey 800FI, which are included in an orange-

flavoured powder shake. This is asource of magnesium that can beused to replenish losses during phys-ical activity, offering a balancedsource of slow and fast proteins. Alsoon show are tablets containinghydrolysates, including Hyvital Whey80 Chilsonated, which is high inBCAA and compacted for bettertableting, and Hyvital Wheat Gluta-mine PU, which fuels muscle recoveryafter exercise. (Stand 2C41)

DSM enzymes gives better cakes CakeZyme from DSM is a new set ofenzymes designed to improve bakingprocesses. For centuries, enzymeshave helped bakers get more fromtheir raw materials. By catalysing bio-chemical reactions, these proteinsunlock the power of traditional cakeingredients such as egg, flour and fat.If the enzymes are easy to use and reli-able, they can give safe, controllableand predictable results. CakeZymeSmart g ives cost opt imisat ion,CakeZyme Sublime produces a softercake with a longer shelf-life, andCakeZyme Majestic offers a softnessthat lasts for longer. (Stand3H13/3J12)

Natural flavours from DSM The Maxavor YE and Maxavor KeyYE range of natural flavour ingredi-ents fromDSM offern a t u r a l ,sustainablesolutions.This rangeof products can be declared as ‘nat-ural’ under the new EC flavour regu-lations, and are globally accepted asnatural. As a result, they can giveclean label products with an authen-tic taste. New flavour combinationscan be created, or existing buildingblocks replaced using this completerange of all-natural middle blocks inthe main flavour directions. (Stand3H13/3J12)

Texturisers by collaborationFiberstar has worked with GumTechnology to create Hydro-Fi, anew line of texturising ingredients.They combine Fiberstar’s citrus fibreswith Gum Technology’s highly func-tional hydrocolloid based stabiliserblends. These ingredients have beendesigned to provide innovative solu-tions for specific challenges in foodformulation. For example, they canreplace 50% of the eggs in cakes,thereby reducing costs. In reduced fatice cream and sorbet, they reduce icecrystallisation, improves texture,increases overrun, and delays melt-ing. They can also improve textureand reduce staling in baked goods,and improve yields in meat products.(Stand 2F49-1)

Better cakes with Vana-SpongeVana-Sponge BV60 is a concentratedwhipping and stabilisation agentfrom Fries landCampina Kievi tdesigned for aerated egg batter basedcake types. Developed for convenientready-to-use mixes, it offers goodwhipping speed and properties, and asmooth, stable batter with low den-sity. The fine air distribution in thebatter results in a good crumb struc-ture after baking, which can be mod-ified to meet precise product needs byvarying the application recipe. It isalso relatively insensitive to theamount of oil or fat in the product.(Stand 2D40)

A creamy foam for cappuccino FrieslandCampina Kievit’s Vana-Cappa 22E is an instant foamingpowder used as a cappuccino basethat forms a good foam height withfine foam bubbles for excellent sta-bility and a creamy mouthfeel. Mixedwith instant coffee and sugar, it pro-vides a great cappuccino experience.It can also be used as a base forfoaming hot chocolate drinks, orfoaming milk tea. The instant foameris price competitive, yet offers all thefunct ional i ty and taste that i sexpected from an indulgent cappuc-cino base ingredient. (Stand 2D40)

Topping base provides stabilityVana-Monte DP 63 from Friesland-Campina Kievit is a high performancetopping base, suitable for both pro-fessional and retail use, with a highoverrun and excellent foam stabilityin products. It can be used in productssuch as decoration cream, mousse,instant ice cream, milk shake, cakefilling and ready-to-eat products suchas chocolate mousse. It is low in TFA,dissolves easily in water and milk, andcannot be over-whipped. It also haslow sensitivity to temporary extremestorage temperatures, and is suitablefor vegetarians. (Stand 2D40)

Soy sauce for flavour powderPearl River Bridge dehydrated soysauce from Guangdong PRB Bio-Techis a spray-dried, instant soy saucepowder made from naturally brewedPRB soy sauce. Available in Japanesestyle, light and dark formats, it is richin concentrated soy sauce flavour. Thecarrier in the spray drying process ismaltodextrin, and there is excellentflavour retention during heat process-ing. It is heat fusible, dispersible andwater soluble, with applicationsincluding f lavour sachets, hamflavours, biscuits, crisps, fries, pizzaand sauces. (Stand 4G33-13)

IDI cheese with no separationNew technology from IDI (IngrediaGroup) allows cheese to be made with

New Product ZoneTo see the most innovative ingredients of 2011, visit the New Product Zone at the front of halls 1 & 2 Sponsored by Mintel


FiE D3 p38,40,41-NPZ:IBC 05 FC 22/11/2011 14:55 Page 38

FLAVOURAROMA CHEMICALSLIQUORICE EXTRACTS

TRUSTQUALITYASSURANCE

SUPPLEMENTBOTANICAL EXTRACTSNUTRACEUTICALS

Prinova. We add value.

Prinova Group (formerly Premium Ingredients Intl.) o� ers an extensive portfolio of quality-assured ingredients globally, making the sourcing process simple, strategic and successful.

New to Prinova’s sweetener range are Stevia extracts from PureCircle® which further enhance our calorie-reduction and zero-calorie solutions.

For more information, demonstrations or samples please visit our Stand 4313 where we will also be showcasing our range of Liquorice Extracts & Derivatives and Blended & Micronised Amino Acids.

ENHANCEPRESERVATIVESA D D I T I V E S

CALORIEREDUCTIONSARTIFICAL & NATURALS W E E T E N E R S

For more detailed product information visit www.prinovagroup.com

FORTIFYVITAMINSAMINO ACIDS

FiE show dailies ad-Prinova-v18.indd 1 10/21/11 11:33 AM


out whey separation. The cheasing’upprocess can be used to make a widerange of cheeses, including hardcheeses, soft cheeses, fresh cheesesand processed cheeses. It offers anumber of advantages in cheese pro-duction, including the avoidance ofprocessing a by-product, and reducingthe number of manufacturing steps –there is no curd cutting, draining orbrining for certain products. Gains onoperational costs and investments ofup to 60% are also possible. Thecompany’s R&D team will also helpcustomers develop recipes and formu-lations. (Stand 3C7)

Instant gelatin from ItalgelatineItalgel Fast is a new 100% naturalinstant gelatin powder that enablesdishes to be created with more pre-cise doses, saving time while givingthe desired gelling effect. It can beused directly in mixtures at both highand low temperature, and can also bepremixed with other ingredientswithout altering the consistency orsensorial properties of the raw mate-rials. One 2.5g measure has theequivalent setting power of one gela-tin leaf, without pre-soaking or risk-ing the leaves sticking together orcaking the sides of the bowl, and theconsistency of the final product ismore predictable. (Stand 4J48)

Soup aids weight managementA new high-protein, low-calorie soupfrom Laboratoire PYC contains morethan 15g of protein per cup, and alsoprovides seven different vegetables. Itis adapted to low calorie diets, with avery low sugar content, and high bio-logical value proteins that are rich inessential amino acids. It is free fromartificial colours and preservatives,and uses only natural flavours. Ittook the company a year to develop,with taste, colour and texture all sim-ilar to a mainstream soup. The prod-uct is packaged in a microwaveablecup and can be customised with cus-tomers’ own brands. (Stand 4F33)

Enzymes applied to margarineCrokvitol Vital i ty from LodersCroklaan is a hardstock for healthymargarines and table spreads that hasbeen produced using enzymes. Thistechnology is used to modify the melt-ing point of the fat, and provides thesame functionality as hydrogenationor chemical interesterification, whilebeing environmentally friendly. Itseffectiveness and competitive pricingenables the industry to make productsthat are low in saturated fats whilebeing based on natural technology,and with a low carbon footprint, allof which can help build a sustainable,healthy brand. (Stand 3D13)

Cereals for beverage productsNew concentrates from Meurens aredesigned for use in vegetable drinks

and desserts. The hydrolysed wholecereals can be used to make 100%vegetable drinks without lactose orcholesterol, and for the rice form,gluten. The concentrates are dilutedin water, with oil and salt beingadded, and the drink is then ready tobe packaged in a TetraPak or used asa basis for manufacturing vegetabledesserts and ice creams. (Stand 3D84)

Stabilised oil in beverages Purity Gum Ultrafrom NationalStarch Food Inno-vation is a cost-effective beverageemulsifier that sta-bilises more than30% oil, enablingthe oi l load inemulsions to be doubled compared togum arabic and traditional OSAstarches. It optimises oil droplet sizedistribution, which contributes to thedrink’s turbidity and provides higherstability than OSA starches. It offersconsistent performance at low con-centrations, eliminating the need forweighting agents, and gives significantreductions in overall manufacturingand energy costs. Better turbiditymeans beverages maintain a premiumlook and feel, while remaining com-petitively priced. (Stand 2B31)

Gluten-free functional flourNational Starch Food Innovation’sHomecraft Create GF 20 is a gluten

free functional flour designed to meetthe demands of both bakery manu-facturers and consumers. Based ontapioca and rice, the flour enablesfood manufacturers to deliver gluten-free products with improved taste,texture, visual appeal and nutritionalcomposition. It can be used in a rangeof bakery applications, includingbreads, biscuits, pastries, tortillas andmuffins, giving easy dispersion,improved dough rheology andenhanced hydration with lower bak-ing loss, with extended shelf stability.It provides an easy to use, quick solu-tion for switching from wheat flourto gluten-free flour. (Stand 2B31)

Niel Aromes celebrates urban chicThe latest range of flavours from NielAromes, Urban Chic, was designed tobe contemporary, cosmopolitan,urban and mult icul tura l . Theflavours embody the promise of gour-met taste treats created by new andaromatic notes that are also subtleand sophisticated. The flavour collec-tion proposes 10 stops of a globalvoyage, offering glimpses of theworld and its cities. Each aromaticsnapshot evokes not only the cityitself, but an inspiration drawn fromits culture, environment and uniqueway of life. (Stand 3G95)

Sweetener gives low calorie tasteFructiLight from Nutritis is a naturalsweetening solution extracted fromfruits, notably apple, grapes, peach

and melon. It allows food products tobe developed that are more nutri-tional, functional and healt hier. It iscolourless, odourless and has noafter-taste, and thus will not impacton the quality of the finished prod-uct, whatever the criteria being con-sider – texture, visual aspects andflavour profile. It can give a gly-caemic index as low as 11, with aclean label. (Stand 1D75)

Big Shotz boost omega-3 Ocean Nutrition’s BigShotz mango and pas-sionfruit shots arenow avai lable atretailers, sandwichshops, conveniencestores and cafésthroughout the UK.They contain 178mgof omega-3 EPA/DHA per singleserve bottle, along with 11 vitamins,six minerals, prebiotics, antioxidantsand ginseng. Instead of adding a fewvitamins and minerals to a lot ofjuice, they contain a bit of juiceadded to a lot of vitamins and miner-als, giving a low-fat and low-calorieproduct with mango and passionfruitflavours. (Stand 4D25)

Organic flavours for crispsA new line of organic crisp season-ings from the Organic Flavour Com-pany has been developed using thecompany’s 30 years of experience inpure organic tastes. It offers a com-

New Product Zone(continued from page 36)



prehensive range of organic herbsspices and seasonings for use inmany applications, such as crisps,snacks, meat, sauces, dressings andin chilled foods such as dairy, salads,potatoes and vegetables. Directsourcing in the place of origin guar-antees the organic quality, integrityand availability of the flavour prod-ucts. (Stand 3C75)

New chicken offering from ProliverProliver’s natural chicken proteinscan now be tailor-made to meet cus-tomer demands using 100% chickenmeat, and without the use of anyadditional ingredients. The proteinscan be used in a range of differentapplications, such as conveniencefoods, meat injection and cookedmeat products. Three different prod-uct categories are available. HCP B4is 99% soluble with 3% fat and 16%collagen; HCP premium150 is a100% soluble clear solution with nofat and 16% collagen; and HCP pre-mium KS100 is also 100% solublewith no fat, but contains 48% colla-gen. (Stand 4D78)

A balance of conceptsNew concepts from Roquette offer abetter balance of health, taste, tech-nology and cost. The three new con-cepts are a new generat ion ofchocolate cake, an incredibly smoothmilkshake and a very more-ish maca-roon. The secret behind these sweetproducts is the use of three ingredi-

ents. SweetPearl comes from cereals,and gives a sweet taste while beingsugar-free. Nutriose is an invisible yetefficient source of fibre. And there isalso a new starch derived from thepea. (Stand 1H15)

Culinary extracts by SaveurTwo newc u l i n a r ye x t r a c t sare beingadded toS a v e u r ’sExtrait Culinaire Sign’Nature range.These products are made from natu-ral raw materials that were carefullycooked and reduced using a propri-etary industrial process. Created fol-lowing the exacting demands ofFrench culinary condition with goodtaste and quality, they are convenientfor every day use. The two newextracts, Clams and Cep, can be usedto enhance the flavour of sauces andsoups, or fish meals, stuffings, piesand terrines. (Stand 4F33)

Caramel colours createdSethness-Roquette is introducing itsnew range of caramel colours andburnt sugars that have been devel-oped to match the evolution anddemands of the food and drinkindustry. The company has installeddedicated production lines for thesenewly developed products at itsfacility in northern France. (Stand 1D67)

Solanic offers clean-label proteinsSolanic’s natural potato protein isolatescombine good functionality with highnutritional value. They are 100% veg-etal in origin, require no allergen dec-laration, and fit in with a moresustainable lifestyle. This combinationof high performance with a clean-labeldeclaration offers the potential forproduct innovation. Pro Go is a ‘green’and complete protein for sports nutri-tion, being high in branched chainamino acids and arginine. Promish is anatural, clean label, allergen-free solu-tion for meat, fish and meat-free ana-logues. And Patissionate offersimproved crumb texture and volumein gluten-free bread, along with betternutritional quality. (Stand 1G21)

Soluble fibre clean label beveragesPromitor soluble gluco fibre fromTate & Lyle enables food and bever-age manufacturers to benefit from aconsumer-friendly dietary fibre that ismade in Europe. The well-toleratedfibre provides clean label benefits, andits process- and acid-stability allowsmanufacturers to develop new, health-ier versions of a wide range of foodand beverage products. The ingredi-ent is suitable for markets and appli-cations that require fibres made fromnon-GM maize. The company hasexpanded its capacity to manufacturea range of different soluble fibres, inresponse to growing consumerdemand for products with health andwellness benefits. (Stand 2C21)

Uelzena offers chocolate novelties Seed 100 and Seed 200 from Uelzenahave been developed using the com-pany’s LiCap process. Designed forthe chocolate processing industry, theproducts are highly concentratedbeta-V crystal powders made from100% cocoa butter and 100% choco-late respectively. Commonly added tochocolate masses or fillings at levelsbetween 0.5% and 3.0%, they aresimply stirred in to the mixture to givethe desired beta-V crystal structure ina controlled manner. The temperingstep can be completely eliminated.Customised processing of cocoa but-ter and chocolate is also possible.(Stand 4A19)

Valio goes lactose free The introduction of Valio Zero Lac-tose whole milk powder for the foodindustry means the company nowoffers both lactose-free skim milkpowder and lactose-free whole milkpowder. Containing less than 0.1%lactose, these ingredients retain a nat-ural taste as a result of the company’sprocessing technology, and also havean unchanged milk mineral composi-tion. The ingredients can be used in abroad array of foods, from milkchocolate and ice cream to readymeals, soups and sauces. (Stand 3D21)

Natural options from Vis vitalisThe Intelligent Natural Ingredientsrange from Vis vitalis was developedover 15 years using high-quality grain

sprouts, bean sprouts and potatoes,as well as vegetable and fruit extracts.These new food ingredients containall the important vitamins, mineralsand trace elements in a natural andcomplete form to meet nutritionaldemands. Foods made using theseingredients can refill the body’s nutri-ent reserves, and meet customerdemands for healthy, balanced nour-ishment without having to make sac-rifices. (Stand 4C71)

Walter Rau adds new base oilsDesigned to meet the growing needsfor convenience products that haveresulted from the modern lifestyle,whether those products are frozen orfresh, Walter Rau has created theVegolio mix & match range of mari-nade oil blends. These use virgin veg-etable oils with distinctive coloursand flavours as the base oils. Theresult is good functionality, taste andappearance in convenience products.(Stand 4G81)

Mintel Tasting SessionsMintel will be discussing key trendsaffecting the food industry in theNew Product Zone today.

11.00 Natural sweeteners

– where next?

14.00 Free from foods

– expanding beyond the niche



FiE seminar programme today11:00 - 11:25

Belovo

Title: Egg phospholipids, the ARA and

DHA source close to mother milk

Speaker: Thierry Coste

11:30 - 11:55

Solae�

Title: New fibre and protein solutions

for bar applications�

Speaker: Rosa Sanchez

12:00 - 12:25

Intelligent Sensor Technology�

Title: Taste Sensor using lipid

membrane mimicking human tongue

Speaker: Kentaro Toyota

12:30 - 12:55

Solae�

Title: Healthy and sustainable

alternative to meat reducers, soya’s

role in our future�

Speaker: Morten-Hoffmann Kyed

13:00 - 13:25

Tereos Syral

Title: Innovating in sweetening

formulations: new glucose, dextrose

and maltodextrins with advanced

functionalities

Speaker: Michel Flambeau

14.00 -14.25

UBM Food

Title: Global Food and Beverage

Marketing sessions, providing practical

information about business

opportunities in the following markets

in the Central and Eastern European

market; market specialists from the

local market will present their view on

the market.

Speaker: to be announced

14.30 -14.55

UBM Food




opportunities in the SEMEA market

(Southern Europe, Middle East &

Northern Africa). Market specialists

from the local market will present their

view on the market.


15.00-15.25

UBM Food




opportunities in the following markets

in the South-East Asian market; market

specialists from the local market will

present their view on the market.


Carob powdersfor tea and coffeeSpanish carob specialist GA Torres is readyto demonstrate that the applications of thisingredient go well beyond chocolate and con-fectionery, for the first time showing gradesspecifically developed for tea and coffee producers.

Carob powder is a natural ingredient andthe product of the carob tree and fruit (Cerato-nia Siliqua). It is produced from the pulp, oncethis has been separated from the seeds throughthermal and mechanical processes.

A number of different grades are availablein terms of the fineness and colour of the pow-der, with applications worldwide ranging fromchocolate to cereals, biscuits, beverages, coat-ings, fillings and flavourings.

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

Carob powder is naturally high in carbohy-drate (as much as 80%), is allergen- and caf-feine-free, with a low fat content. It containsvitamins a, B1, B2, calcium, magnesium andiron. It can help in the creation of emulsions,says Torres, and can be readily blended withother products.

The company, located near Valencia, hasbeen in the carob business for 50 years, it says,but since 1983 has been developing a specialismin graded carob powders for different applica-tions. As well as food applications, Torres carobingredients are used in animal feed and phar-maceutical products. 4H98

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


Consumers are looking to move away from ‘yo-yo’ diets, and instead hope to follow a dietregime that enables them to maintain theirweight in the longer term, acccording to newresearch from Mintel.

As consumers remain sceptical about dietingprogrammes and see these as a short-term solu-tion to weight loss, the focus is now on weightmanagement, taking into account consumereating behaviour and how this affects dietaryhabits.

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

lesterol claims were used in 15% of Europeanfood and drink launches in 2006, but that fig-ure has dropped to 10% in 2011.

Consumers prefer foods that are naturallylow in fat and calories which suggests a sizeableopportunity for natural weight loss foods, pro-moting ingredients and provenance and anyadditional health benefits rather than just focus-ing on calorie or fat content.

While manufacturers have been active indeveloping new product lines, consumers stilltake issue with the taste of many reduced calo-rie food items, and also feel that portion sizes

of low-calorie foods leave them feeling hungry,leading them to overeat. Mintel can also revealthat there has been a 40% increase in the num-ber of high satiety products launched in Europein 2011 compared to the whole of 2010, withcereal bars and breakfast cereals accounting forover a third of all such launches.

Join Mintel’s analysts David Jago, BenPerkins and Chris Brockman in the New Prod-uct zone or visit the Mintel stand to hear moreabout this and other trends, as well as theopportunity to taste new and innovative prod-ucts from around the world. 4C40

Trendsfor 2012

Weight management researchConsumers want a diet that enables them to maintain theirweight in the longer term, says Mintel

China-based botanical extracts specialistChengdu Wagott Pharmaceuticals Co hasexpanded its ViaSweet line of natural steviaextracts to include a new range of tabletoprebaudioside A sweetener formulations. In co-operation with Brenner pharma/food, Wagottnow offers three private-label product alterna-tives to current trade retail brands.

“Wagott’s goal is to provide its customerswith strategic, value-added natural productswith cost-efficient solutions,” explaied GaryBrenner, founder of Brenner pharma/food. “Weare co-operating with well known toll manu-facturers in Europe and Israel for three distinct

options with ViaSweet inside. We are extremelypleased with the finished product results, hav-ing successfully maintained the clean flavourprofile of Wagott’s stevia.”

The new products come in tablet dispensers,blisters and a patented liquid formulation andare delivered directly from the toll manufac-turer to Wagott customers. Brenner anticipateshigh demand for them once stevia goes on salein Europe.

“In anticipation of EU approval of stevia,Wagott had consistently reached out to Euro-pean food and beverage markets, and is alreadya preferred stevia supplier for key marketers of

the naturally derived, zero-calorie sweetener,”noted Brenner. “Our strategy is to positionViaSweet as the artificial sweetener substitute ofchoice for beverage and food industry sweet-ener producers in the US and Europe. The EURegulation will enter into force on 3 December2011 and we anticipate ViaSweet sales willgrow accordingly.”

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

Controlled growing conditions across12,000 acres (in five separate regions of China)and GMP facilities for production of a range of

natural plant extracts have allowed ChengduWagott to develop its ViaSweet brand fromfarm to table. Following the opening of its sec-ond stevia facility in June 2011, Chengdu hasfurther plans to expand its capacity.

“The Sichuan governmental InnovativeTechnology Companies Support Funds recentlyapproved a second investment plan to expandWagott’s two state-of-the-art botanical extrac-tion plants,” said Mr Hua Jun, president ofChengdu Wagott.

Wagott is a member of the International Ste-via Council, owns US patents for processingand purifying rebaudioside A and in September,2010, received the certifications of EC OrganicProducts for Europe and NOP 100% OrganicProducts for the US, issued by the authority ofECOCERT SA. 3C20

Stevia formulations target tabletop market

This is the first FiE for Stepan Lipid Nutrition,the newly-created division of US-based StepanSpecialty Products, and the first FiE where theingredients Clarinol, Marinol and PinnoThinare being shown under the Stepan name.

The established flagship product line ofStepan’s now-renamed Food and Health Spe-cialt ies business is the Neobee range ofmedium chain triglycerides, used in globalmarkets in infant formulas, as an energysource, as a healthy oil and as a functionalcarrier.3H79

Stepan LipidNutrition debut

FiE D3 p42,43 - seminars:IBC 05 FC 23/11/2011 16:13 Page 43

Belgian-based bio-preservatives sup-plier Handary is introducing its Pro-teria range of protective cultures, andunderlining the benefits of its award-winning NisinA antimicrobial agent.

Proteria is the latest example ofHandary’s vegetable-derived and non-allergenic products which, says thesupplier, it is the only company toprovide in such a wide range of con-centrations. The Proteria range is usedin fermented meat and dairy productssuch as sausages and yoghurts.Importantly, says Handary, it allowsfood manufacturers to maintain aclean label and avoid chemical addi-tives while controlling the growth of

spoilage micro-organisms. Proteria Y is a probiotic lactic acid

bacteria selected from the strains ofLactobacillus plantarum, targetting thegrowth of yeasts and moulds in milkproducts. As such, it can act as analternative to the natamycin antibioticand avoid the need for chemical preser-vatives such as potassium sorbate andsodium benzoate, says Handary. Thecompany also notes that several mouldspecies are developing resistance tothese chemical agents.

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

the most efficient antimicrobialagent currently available againstyeasts and moulds, says Handary. Itallows manufacturers to use a veg-etable rather than animal-derivedantimicrobial in a wide range offoods from baked goods to bever-ages, meat, dairy, fruits and vegeta-bles, the company adds.

The company was founded inthe Netherlands in 2006, movingits headquarters to Brussels twoyears ago. It styles itself an “inno-vation leader” in bio-preservatives,including antimicrobials, antioxi-dants, protective enzymes and cul-tures. 3C101


A ‘Baltic alliance’ involving Latvian,Swedish and Finnish organisations ishelping to ensure that supplies oforganic potato starch, which in thepast have been relatively uncertainin parts of Europe, are once againmore reliable.

Insufficient supplies have, in therecent past, led to bottlenecks in theproduction of many organic productswhere potato starch is essential – orat least a natural choice – as an ingre-dient, say experts.

Now Latvian company AlojaStarkelsen, a subsidiary of Sweden’sCulinar, has entered into a co-opera-tion agreement with Finnish com-pany Finnamyl to further expand theproduction and commercialisation of

potato starch. Culinar in Sweden andLatvia and its new Finnish partnertogether account for around a thirdof total production of organic potatostarch in Europe, say the companies.

The plan is to increase productionstill further over the coming years inorder to secure a reliable source forthe future. According to OrganicFood Finland, which is marketing thestarch, it is available certified to bothEU organic standards and NOP(National Organic Program) stan-dards for the US.

Applications for potato starchinclude soups and sauces, cannedfood, noodles and other pasta, bakedgoods and processed meat products. 3D82

Dialog, based in the Caucasus regionof the Russian Federation, is a supplierof oak extract used in the ‘ageing’ ofwines and other alcoholic drinks, andis showing at FiE for the first time.

The forests in the mountainousKrasnodar region where Dialog is

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

“We use the extract in the pro-duction of alcoholic drinks,” saidspokeswoman Tatjana Bogdanova.

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

The traditional ageing process inoak casks can take a minimum ofthree years, says Dialog. With the useof this extract, drinks can be ‘aged’ inmetal casks and the process speededup. Bogdanova explains that the waythe aroma of the extract is picked upby the alcohol is “unbelievable”.

Alcoholic beverages benefittingfrom the use of oak extract includewines, whisky, brandy and tequila.The composition of the extract issaid to be typically: 40% tannins;30% lignin; 14% hemicelluloses;4% quercetol.

The areas where Dialog sourcesits extract are clean, unpollutedforests, it emphasises, while in thecompany itself, quality standardsare high, thanks to the skilled andexperienced staff. 3E102

Increased demand for alternative,vegetarian sources of protein, partic-ularly for diet and weight manage-ment products, has helped to reviveinterest in sesame seeds, says Dutchspecialist Dipasa Europe.

The international company, whichis headquartered in Mexico, claims tobe among the market leaders in globalsesame seed and sesame-derived prod-uct processing. It produces its Sesam-ina protein concentrate in one of itsMexican factories.

Sesamina contains 60% protein,with an amino-acid profile whichgives it a particularly strong nutri-tional value, says spokesman MarcelKeizer. It also contains fat in therange of 10-12%, around half ofwhich consists of polyunsaturatedfatty acids. “This fat has strong anti-oxidant properties, opposing andslowing down the ageing process andthe creation of free radicals in thebody,” he says.

The nutritional benefits do notstop there. According to Dipasa,Sesamina is a good source of calcium,

iron and vitamin A, and is both cho-lesterol- and GM-free.

Applications for sesame proteinconcentrate inc lude bread andcakes, cereals, pasta and nutritionbars. The increased use of alterna-tive protein sources in weight man-agement products has made this an

attractive segment, too, for sesameprotein concentrate.

Other products from Dipasa,Mexico, include different grades ofagave nectar, avocado oil, quinoa,various grains, sunflower, pumpkinand poppy seeds. 3D58

Hungarian soya processor FitorexGroup is inviting visitors to samplethe latest applications of its Yaso ger-minated soy-based natural raw mate-rial, suitable for meat-substitute andvegetarian meals, pasta, baked goods,snacks, and much more.

The patented product, which isGM-free and has no chemicals usedin its production, adds to the positiveattributes of the unsprouted soybeanwithout having any of the negativecharacteristics, Fitorex argues. If any-thing, the nutritional benefits areboosted thanks to the special sprout-ing process, it adds.

Those benefits include high dietaryfibre content, as well as omega-3 andomega-6 fatty acids, vitamin E, andonly low levels of carbohydrate. Itcontains high-quality complete pro-teins, says Fitorex, and is well-suitedas a meat analogue product.

Compared with other soy ingredi-ents, it offers greater bioavailabilityof key nutrients, the company claims,better digestibility and, since it does

not contain stachyose, does not causeflatulence, distension or bloating.

This strong nutritional base,along with a neutral taste, make Yasosuitable for a wide variety of foodindustry applications, says Fitorex, asa meat substitute or extender, in veg-etarian meals, pasta, bread, biscuits,snacks, spreads and functional food.It can form part of a gluten-free, lac-tose-free or cholesterol-free diet.

The company says it is lookingfor customers among the larger Euro-pean food companies to partner it indeveloping and commercialising newapplications of Yaso. 3E97A

Meurens Natural, a company special-ising in the use of natural techniquesto process cereals and dried fruits intoingredients, has extended its range ofnon-refined cereal concentrates withtwo new syrups based on oat.

Natu-Oat 35 and Natu-Oat 62are said to impart the taste, textureand colour of the cereal and providestructure to biscuits, breakfast foodsand bars.To produce the ingredients,Meurens uses whole oat and appliesa natural manufacturing processwhich it says preserves the benefits ofthe original cereal. Other cereal basedsyrups using the whole cereal are alsoavailable within the Natu range, forexample, rice syrup.

Besides cereal-based syrups,Meurens produces concentrates forvegetable drinks and desserts. Itdescribes this as a new concept thatallows manufacturers to easily pro-

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

The company’s range of cereal anddried fruit extracts, meanwhile, aresaid to provide a natural sweetenerand natural technical functionality forbiscuits, cereal bars, breakfast cereals,drinks, fruit preparations, confec-tionery, sauces and baby food.

Meurens Natural says it will alsomeet requests for tailor-made glucosesyrups, cereal syrups, dehydratedcereal syrups, hydrolysed flours, con-centrated fruit juices, fruit purées anddehydrated concentrated fruit juices.

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

Why wait, oak extract to go

Sesame protein from Mexico

Organic potato starch

Oat-based cereal syrups

Natural routes to extended shelflife Yaso soy is patented

A nutrional soy bean boost

Sesamina contains 60% protein

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

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

Neptune Technologies & Biores-sources, the Quebec-based supplier ofkril l extracts, has been grantedapproval to make five environmentalclaims following an audit by inde-pendent certification body NSF Inter-national. This is important, as thekrill oil production industry has comeunder criticism from environmental-ists who claim that the harvesting ofkrill oil is not environmentally soundsince it depletes the food source ofmany marine animals.

Neptune maintains it has alwaysbeen committed to providing the bestnatural marine-derived products withclinically proven health benefits whileprioritising environmental responsi-bility. It says sustainability of krill,the primary biomass used by Nep-tune, is of paramount importance forthe company and its existing andpotential strategic partners, and thatthe NSF audit underlines its commit-ment to sustainability.

“This NSF certification will makeour partners and consumers awarethat our company not only strives touse 100% traceable biomass, butmore importantly is concerned withthe sustainability of the biomass.Neptune is cautious and conscious ofthe consequences our actions have onthe environment and we act accord-ingly,” said Neptune marketing direc-tor Sabrina DiBlasio.

NSF performed an off-site reviewof documentation in addition to anon-site verification of the manufac-turing process. The audit was con-ducted to ensure c lar i ty andconformance with the criteria of theInternational Organisation for Stan-dardisation (IS0) 14021: Environ-mental labels and declaration and theFederal Trade Commission (16 CFRPART 260): Guides for the Use ofEnvironmental Marketing Claims.

Based on the findings of thisaudit, the NSF granted Neptuneapproval to make five environmentalclaims: Neptune only uses krill cap-tured by fisheries that follow theAntarctic Treaty (1961) rules andrespect the annual capture quota ofthe Commission for the Conservationof Antarctic Marine Living Resources(CCAMLR); Neptune obtains krillfrom fisheries that use only mid-water trawl, which reduces theimpact on other species as by-catch;Neptune krill oils are alternativesources of marine omega-3 whichreduce the pressure on fish popula-t ions; Neptune’s OceanExtractpatented process recycles an annual99% of the extraction solvent usedduring the manufacture of Neptunekrill oils; and Neptune only uses krillthat is 100% traceable to the sourceof capture.

“The efforts that Neptune putinto having their claims verified islaudable,” said Petie Davis, sustain-ability manager at NSF International.“They demonstrated that they hadthe systems, processes, documenta-

tion and data to support all of theirproduct and process claims.”

Neptune Technologies & Biores-sources is focused on the innovationand production of novel marineomega-3 phospholipids ingredientsfor the nutraceutical market. The

company researches, develops andcommercialises krill extracts whichare claimed to have clinically provenhealth benefits for cardiovascular,cognitive, joint and women’s health.The company now offers two krillproducts, and invites visitors visit itsFiE stand to find out more about newhealth claim possibilities for NeptuneKrill Oil (NKO) in Europe. 3D47


Optimised taste and mouthfeel

Prebiotic, fi bre enriched

Improved calcium absorption

Fat and sugar reduced

ADDED VALUE SERVICES

• Consumer research

& concept development

• Expertise on health claims

• Regulatory support

BENEO develops pioneering food ingredients that optimise taste, texture and nutritional benefi ts:

• Inulin and oligofructose • ISOMALT and Palatinose™

• Rice derivatives • Vital wheat gluten

In addition, BENEO offers the relevant support to realise your ideas, to innovate and access new markets.

BENEO · [email protected] · www.beneo.com

Come and visit us at

Paris Nord Villepinte, FranceHall 4 – Booth #B12

29. Nov – 1. Dec 2011

Try inside!

Going in for the krill

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


FIE 2011FIE 2011P A R I SP A R I S

29/11>01/1229/11>01/12stand 3D84stand 3D84

From whole grain

Claudia Crepaldi, foodbusiness manager, BioriginQ. What are the main challenges youface as a food business?A. The main point is that more than everthe food business is having different type ofchallenges. Consumers are more and moreconcerned about their safety (traceability),healthy (sodium, natural, and etc),sustainability.This new position is very good forcompanies, as Biorigin was created basedon these values. Our unique set up allowsus to have complete traceability of theproduction, delivering natural ingredients, bybiotechnological processes. So our real challenges are identifying andunderstanding what are the real needs ofour customers, to purpose a solution thatmeets their expectation. For that we need

to think local, and focus and work togetherwith our customers.

Q. Which developments within yourbusiness are you most excited about?A. In Biorigin we are really excited on thestrategy of being working on tailor madeprojects with our customers. In this way, wedo not give them just a product, and we arenot just a supplier, but we build up arelationship where we can exchangeinformation and we are committed toincrease the value of our customers´sproducts.

Q. Why should delegates visit your stand at FiE?A. For Biorigin the FIE is a real goodopportunity to talk about our naturalsolutions that contribute to more healthyfood but with a really good taste.During the show, we will present ourportfolio with ingredients for tasteenhancement and sodium reduction. Andthe delegates will be able to proveapplications and confirm by themselveswhat we are saying.4F31

Q&A

Dutch company Scelta Mushrooms has beenbusy establishing a new arm of the businessfocussing on mushroom-based supplements, andhas developed new concentrates which can helpto replace flavour enhancers and salt in recipes.

Scelta Ceuticals is a new affiliate companytasked with developing products which supportboth human and animal health at the level of theimmune system. The company’s Murill capsulesare made of Agaricus Blazei Murill mushrooms,which are said to be rich in beta-glucans. As aresult, says Scelta, they help to keep the immunesystem working properly and protect againstextraneous influences.

Scelta Mushrooms is presenting its “umami-rich” concentrate (also available in powderform) as a clean-label flavour enhancer for awide range of products, with the ability topotentially replace Monosodium Glutamateand to support salt reduction.

Scelta’s Waste2Taste process uses mush-room parts – such as stems – and residues suchas cooking juices to produce a liquid concen-trate. French partner EES spray-dries this con-centrate into powder form.

The company sees itself as an internationalleader in the development and supply of mush-room products to the food industry. It explainsthat its expertise covers a wide range of processedmushroom and other vegetable products, fromfrozen and preserved ingredients to coated mush-rooms and extracts. Its products are supplied asconsumer items, as well as being widely-usedfood industry ingredients in pizzas, soups, sauces,ready meals and other products. 4J107

Scelta Ceuticals’ products

Mushrooming opportunities

A visit to Wild’s stand at FiE today will yield freshinsights into how stevia – the natural sweetenercurrently in the limelight across the EU – can beincorporated into ‘taste optimising’ formulations.The company is also focusing on a whole newgamut of ingredients from natural sources with arole to play in colouring products, as well as onits broader range of flavours and extracts.

Expectations regarding the impact of EU

approval on stevia applications had been intense,and the low-calorie sweetener had been the sub-ject of lively debate in the food industry for manymonths. Wild, too, has had plenty of time todevelop new blends and combinations in close co-operation with a panel of trained sensory experts.

In colours and flavours, Wild is offering newoptions in areas such as reds generated by natu-ral colouring foods. The company explains that itis continuously extending its portfolio of coloursfrom natural sources and of colouring foods.

When it comes to flavour extracts defined as‘from the named fruit’ (FTNF), Wild has alsobeen busy developing new options for cus-tomers. These will be joined by new ranges offlavours from exotic fruits.

Other established products on the stand willinclude fruit powders and extracts from teasand herbs, from black and green teas to whitetea, rooibos and honeybush. 3F13

Absolutely Wild about steviaWild is continuously

extending itsportfolio of colours

from naturalsources

Taiyo Europe is showing the latest evidence regard-ing the benefits of green tea and its antioxidant cat-echin component, as well as its own products,which aim to harness this health potential.

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

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

tive system. According to Taiyo, an additionalbenefit is that mineral absorption is enhanced as aresult, further improving digestive health andoverall nutrition. The ingredient is easily inte-grated into a wide range of beverages, says thecompany, as well as dairy and bakery products.

“We are very proud of what we have tobring to this year’s exhibition,” said sales andmarketing director Josef Skrna. “We feel thatthe combination of our Japanese heritage withmodern technological research and state-of-the-art production facilities makes for an exclusiveoffering. With consumer awareness of the healthproperties of green tea growing, we are excitedabout the prospect of tailoring new products tomeet customer demand.” 2E47

Green tea total from Taiyo

Sunphenon offersphysiologicalbenefits

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

FI Daily Page Template 12/10/11 11:08 Page 1


This is the first FiE where Syral has appearedunder the Tereos Syral name, emphasising theunity of Brazilian-headquartered parent groupTereos Internacional with its broad portfolio ofsugars, starches and alcohols.

The company has become a major player inEuropean markets for starches and starch deriv-atives – notably dextrose, maltodextrins andpolyols. The rebranding is not simply a cos-metic change, says Syral, but underlines themultiple levels on which the European businessbenefits from the wider group’s internationalscope and ambition.

“Future business developments will help tostrengthen the company and still furtherincrease its reliability as a business partner,”said spokesperson for Tereos.

To accentuate and bolster its reputation as a

customer-focused company, ‘easy to do businesswith’, the past two years have seen Tereos Syralimplement a customer satisfaction improve-ment policy. This has focused on all customer-facing staff, offering a fluid exchange ofinformation and views. This in turn has facili-tated the introduction of new solutions andapproaches into day-to-day business and, ofcourse, improved service, says the company.

Last year’s flotation of Tereos Internacionalon the stock market helped to cement stake-holder awareness of the group and its variousactivities, from sugarcane to grain-based pro-cessing. It allows the various companies tohighlight their common strengths and synergies,and also serves as a springboard for futuredevelopments, the company states. 1E27

Syral under Tereos banner

Maharaja Dehydration has been producingdehydrated vegetables and spices for almostthree decades, and has recently introduced new,guaranteed GMO-free products for the Euro-pean and American markets.

The new products include dehydratedorganic onion; dehydrated chives; dehydratedcabbage; dehydrated blanched cabbage forsalad and dressing applications; roasted onion

with <8% fat; dehydrated blanched green chillifor topping application such as pizza; and dehy-drated organic garlic.

The company is headquartered in the oniongrowing belt in Gujarat, India. Its total outputis exported to Germany, The Netherlands,Poland, USA, Russia and many other countries.It employs more than 250 people.4J91

GMO-free dehydrated vegetables

Loek Favre, COO, IOILoders Croklaan

Q. What are the main challenges youface as a food business?A. The European food market has beenstable for the last few years. In terms ofvolume, several categories that areimportant to IOI Loders Croklaan show littleor no growth at all. In this environment, wehave chosen the path of creative innovationto enable margin growth. Our biggestchallenge is to create new marginopportunities at a higher rate than themarket is commoditising. We believe thisstrategy is most successful when innovationis a joint effort between ourselves and ourcustomers. Our Creative Studio concept is asuccessful translation of this belief.

Q. Which developments within yourbusiness are you most excited about?A. It is fascinating to see how processesthat have been common practice in ourindustry for decades are now rapidlyreplaced by cleaner, greener technologies.This is done at neutral or sometimes evenat lower costs. At IOI Loders Croklaan weare proud that we are a leader in theprocess of replacing chemical technologiesby natural, enzymatic processes, with brand-

new, large scale facilities in Europe andAsia. Our new enzymatic ER productsenable more natural consumer products, atvery low carbon-footprint.

Q. Why should delegates visit your standat FiE?A. To see and taste how the Creative Studiocan inspire and accelerate innovation andhow the inspiring artisanal work of ArthurTuytel is used as inspiration for newindustrial food products.To inform themselves on the possibility ofmaking more natural products for today’scritical consumer by implementing our newenzymatical (ER) opportunities. For example,Crokvitol Vitality for healthy margarines,Biscuitine Balance for bakery products anddifferent ER solutions for replacement ofmilk fat and culinary applications. 3D13

Q&A

InterBulk Group describes itself as one of themost successful and innovative intermodallogistics companies in the world, offering a fullrange of services including dry bulk logistics,liquid bulk logistics and tank container operat-ing, ut i l i s ing ISO Tanks, and ISOVeyors for delivery and storage of sealed loadsof bulk cargo on a worldwide basis.

The company specialises in deploying highlysophisticated ISO-tanks to deliver sealed loads ofbulk cargo, locally, nationally and internationally.

InterBulk says that it provides intermodal sup-ply chain management and door-to-door logisticalservices covering polymer logistics, dry bulk food

logistics, cement and minerals logistics to clientswho require to move, store and discharge bulkloads of liquid and dry commodities such as haz-ardous chemicals, polymers, minerals, sugars andstarches, and other dry bulk food logistics.

The company’s Liquid Bulk Division operatesthe third largest tank container fleet in the world,while it claims that its Dry Bulk Division hasEurope’s largest fleet serving the polymer con-tainer or bag-in-box market. InterBulk’s fleet of9,500 tank containers and 10,000 box containersare intermodal, achieving all the cost-effectivenessof standard containers when transporting loads byroad, rail or sea says the company. 4A39

Anyway, anyhow, anywhere

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

NutriGal is handing out a range ofedibles today – including almond but-ter cookies , coated peanuts ,microwave instant bread, morningcereal, pasta, salad croutons, snackbars and sweet puffs – all of whichare made with the company’s rangeof ingredients.

Nut r iGa l , a member o f theGalam Group, develops and manu-factures non-GMO soy-based ingre-dients, which are manufacturedusing what the company describesas a 100% natural, innovative,chemical-free aqueous process thatis also environmentally friendly. Itsleading brand is NutriFree+, a natu-ral soy-based ingredient that isgluten-free and characterised by aneutral taste.

The company carried out a smallstudy with Leatherhead Food Inter-national to assess the effect of itsingredient on appetite. Participantswho ate a NutriGal roll said they feltfuller. NutriGal points out that thestudy does not give grounds forclaiming a satiety effect, but it is inkeeping with general observationsthat proteins and fibres help peoplefeel fuller for longer.

According to the company, the

main advantage of using NutriGalingredients is the possibility to for-mulate gluten-free products likepasta, bread, cookies and so onwith a high nutritional value andfeaturing especially high levels offibre and protein- but without com-

promising the taste. NutriGal saysthat this compares favourably withtraditional gluten free productsfound in the market with low nutri-tional values that are based on riceor maize starch.1E53

Esco strikesa balanceReducing salt is a major mandatefor companies throughout Europe,and with Balance Salt, Esco – theeuropean salt company – says itoffers a solution to the food manu-fac tur ing indus t ry for cu t t ingsodium chloride content.

Balance Salt is a mineral salt madefrom 50% food-grade salt plus potas-sium, magnesium and calcium. Escosays the product has an excellentflavour and is convenient to apply.

The company – Europe’s largestsalt producer – is also promoting itsoptions for those customers lookingfor conventional salt products.Besides high-purity vacuum salt androck salt of supreme quality, both ina variety of grain sizes and condi-tionings, Esco offers natural crystalrock salt, which it says it is the firstchoice of customers to whom a natu-ral, untreated rock salt quality is ofgreat importance.

From Scandinavia, via centralEurope to the Mediterranean, Esco iswidely represented. Operating via atotal of 19 production and distribu-tion sites, esco delivers a range ofproducts, including rock salt, evapo-rated salt, sea salt and brine. Thequality, granulation and processingas well as packaging are fully tai-lored to the customer requirements.Besides excellent product quality,esco says it guarantees rapid and reli-able delivery.3A89


Crokvitol™ hardstocks The natural choice

our innovation your profit

www.croklaan.com

P.O. Box 4, 1520 AA Wormerveer - The Netherlands - E-mail: [email protected]

Visit us at booth 3D13

Soy-based and non-GMO Croutons on offer

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


Booth No.3D93

introduces at Ni :

Natural ingredients

-PROFIBER

-POLFM YJK-13

-Fermented Agaricus GABA

-Fermented Lactic Barley

-Agaricus Mycelia FM

-Fermented Garlic ectract

-ALGAN

-EVINOL

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-Fish Sauce VP

Natural colours

-Red Yeast Rice

-Sufflower extract

-Paprika

-Carmine

-Marigold

-Anthocyanin

-Gardenia

-Spirlina

Natural and vivid [email protected]

http://www.yaegaki.co.jp681, Mukudani, Hayashida, Himeji, 679-4298, Japan

T: +81-79-268-8070 / F: +81-79-268-8065

Visitors to the Valio stand are invited to samplechocolate made with the company’s Zero Lac-tose whole milk powder – the latest addition toits range of lactose-free ingredients.

A decade since Finland introduced its firstlactose-free dairy product, Valio still sees itselfas a pioneering company in this area, and oneof the few offering lactose-free milk ingredientsto the food industry. Valio’s Zero Lactose tech-nology can also be acquired under licence fromthe company.

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

on the market, the company maintains. Buttheir taste remains true-to-nature thanks to thespecial technology used, says Valio, and the factthat the mineral composi t ion remainsunchanged.

With demand for lactose-free productsgrowing in Europe, Valio says that its Zero Lac-tose range of milk powders offers ‘unique solu-tions’ for a variety of food categories, from milkchocolate and ice cream to ready meals, soupsand sauces. From a nutritional point of view,the company emphasises, its Zero Lactosewhole milk powder (WMP) has a higher pro-tein content than standard WMP. 3D21

After 25 years in the business, Dutch food barspecialist VSI is out to prove that highly tar-geted nutrition, whether for weight manage-ment or sports, can be combined with the besttexture and eating characteristics.

As one of Europe’s leading producers of foodbars, the company is celebrating not only its 25thanniversary but also winning the Best TastingProduct Award at the Finished Product Expo inGeneva earlier this year. It says it will be present-ing ‘new and exciting’ concepts at FiE, too.

Said Robert van Wanrooij of the salesdepartment: “VSI has put a lot of R&D effortinto the development of really good-tastingbars. In the past, the fact that diet bars or high-protein sports bars did not have good eatingproperties was of less importance. But betterknowledge, new ingredients and improved pro-cessing have enabled VSI to produce bars with

really good eating characteristics. “Nowadays, bars have become more of a

lifestyle component for people aiming to eathealthily and stay in shape with sports andother activities,” said van Wanrooij. “Thismeans that bars have developed with a numberof different textures, styles and flavour combi-nations.”

In fact, VSI argues that consumers wouldhardly notice the difference between today’slifestyle bars, fitting in with a diet or sports con-cept, and well known brands of candy bars –despite the reduced levels of fat.

Van Wanrooij added: “If you’re looking fora breakthrough sports bar, a delicious diet baror a healthy snack, we can demonstrate how tocombine your requirements with our extensiveknowledge of designing and producing bars.” 4G105

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

Within the group, Sunar Ozlem is a manu-facturer of wheat flour and animal feed, whileSunar Misir produces glucose syrup, fructosesyrup and corn starch, as well as other starchesand by-products for non-food uses. Elita Gidamanufactures crude and refined vegetable oils,among them corn oil, sunflower oil, canola oil,soybean oil and olive oil.

Among the other group companies is SunarProfessional, which produces industrial mar-garines for use in pastry, puff pastry, cream,baklava, frying, cooking, confectionery andother applications. The company responsible

for fresh fruit production and sales is NÇS.Representing these various businesses on the

FiE stand is Sunar Pazarlama, the overseasmanufacturing and sales arm of the group.

Marketing specialist with Elita Gida �ehnazKaygusuz said: “The group has a distinctiveplace among the other companies and groupsoperating in the agricultural industry. One ofthese important differences is the complemen-tary nature of the various production plants.This situation maximises the efficiency andcompetitive strength of the group companies.”

Sunar Group has Europe, as well as theMiddle East, North Africa and even the FarEast, within its sights, and is able to export to50 countries worldwide. Fully Turkish owned,the group has been operating for 40 years andhas more than 500 employees. 2J86

Under its new name of Sabater Spices, Spanishcompany Ramon Sabater is emphasising itscontinued investment in the latest processingand ancillary systems to ensure optimum qual-ity and service.

The company, located in Murcia, southernSpain, handles the production, processing anddistribution of paprika, as well as other herbsand spices. Processes include cleaning, cutting,grinding and steam sterilisation, with sales tomore than 64 countries worldwide nowtotalling more than 14,000 tonnes a year.

José Javier Carceller of the internationalsales department explained: “Our facility isequipped with the most advanced systems withregard to traceability and total control of theprocesses.” This gives the company a greaterability to respond to customer requirements,

says Sabater, as well as raising performance andproductivity levels.

“Among these systems, it is worth mention-ing the implementation of a Management andStorage System, controlling the automatedplant and providing all necessary real-timeinformation regarding storage and production,”Carceller said.

Now over a century old, the company says itcan offer customers “a completely tailored prod-uct in terms of treatment, mixture and presenta-tion”, adapted to specific needs. “We bet on thefuture by investing in technology and qualitycontrol systems, so strengthening our positionwith regard to competitors,” said Carceller.

The company says that, alongside its exportpresence, it is represented in the most widelyrespected industry associations worldwide. 2E71

Among the launches from the soy, oils and spe-ciality ingredients businesses of Archer DanielsMidland (ADM) is Clarisoy, which it claims isthe first vegetable-based protein to offer bothclarity and high-quality protein nutrition inbeverage manufacture.

Clarisoy, which was launched in the US ear-lier this year, is being seen for the first time inEurope. It is specifically aimed at low-pH appli-cations such as sports and recovery drinks.

Among other launches for the show arenew additions to ADM Specialty Food Ingre-dients’ Arcon range of functional soy proteinconcentrates. These include a hybrid applica-tion technology which can lend itself to emul-

sified meat products such as sausages, curedmeats and hot dogs. Specialists are also onhand to explain how soy concentrates and iso-lates can play a role in reducing salt content inthe final product.

Staying with the soy theme, showcasedingredients with health benefits include Nova-soy soy isoflavone concentrates from ADMNatural Health and Nutrition. These have beenproven to benefit menopausal women. Amongthe other active health ingredients in the ADMportfolio are the CardioAid range of phytos-terols and phytosterol esters, which have a roleto play in reducing blood cholesterol levels.

Meanwhile, ADM-SIO is turning up the

heat on its range of high-melt vegetable oilflakes. With their high melting point, these areused in chewing gum, coating applications, ani-mal feed and pharmaceuticals.

In a similar vein, the speciality oils and fatsdivision is highlighting its portfolio of Noblee& Thörl low saturated fat products, suitable forbaking, frying and confectionery applications.Also low in saturated fats are Pura cake andpastry margarines and shortenings.

Additionally, ADM Milling is represented,along with its range of white, wholemeal andspeciality flours, premixes, concentrates andother baking ingredients. 2D21

Soluble soy protein offers clarity and quality nutritionClarity and high-quality protein

nutrition in beverages

Sabater Spices invests for future

A lactose-free decade from Valio

Sunar Group looks over horizon

VSI says better bars are possible

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

Omya - Your reliable partnerfor chemical specialties distribution - Worldwide

Natural Calcium Carbonate · Flavour Enhancers · Natural Food Colours · Carotenoids · Nutraceuticals · Food Additives

Please visit us at booth 4F09

Omya Hamburg GmbH | Kanalstrasse 44 | 22085 Hamburg | Germany | www.omya-hamburg.de

Phone: +49 40 658 72 0 | [email protected]

Omya offers versatile solutions beyond calcium carbonate – from raw materials to intermediates and che-mical specialties for virtually any application. Our global distribution network allows for one-stop-shopping of our products and our partners’ chemicals. Profi t from our expertise and our extensive technical support. With our strong focus on innovation, we meet your requirements of today and tomorrow.

Emsland-Stärke GmbH · A company of Emsland Group · Emslandstraße 58 · D-49824 Emlichheim · www.emsland-group.de · [email protected]

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

sauces, ketchup, fruit fi llings and chocolate desserts;

life-styles.

Clean up your labels

©ww

w.fr

eisi

gn.d

e

Visit us at Stand

1B09

Food Ingredients Europe

29 Nov – 1 Dec 2011, Paris

Nord Villepinte, France

... with potatoes and more!



Jacob Bauly, globalmarketing manager, DSM

Q. What are the main challenges youface as a food business?A. Manufacturers are looking for ingredientsthat cater for the latest consumer trendsand, at DSM, we must move quickly to stayahead and drive product development thatmeets our customers’ needs. Innovations in food and beverageingredients enable manufacturers toimprove the end quality of their products interms of texture, taste and flavour profile,whilst also reducing operational costs,improving efficiency and achievingsustainability goals.

This need for innovation is a big challengebut also creates opportunities. There isgrowing consumer understanding of the rolenutrients can play in maintaining health, aswell as a strong market for vitamins,minerals and carotenoids.

Q. Which developments within yourbusiness are you most excited about?A. FiE 2011 is all about showcasing thenew products that we have developed tocater for consumer trends. For example,demand for natural and sustainableproducts continues to grow and we arelaunching a unique range of natural flavouringredients, Maxavor. This range of productscan be declared as yeast extracts and offerprocess flavour functionality. The emphasis on ingredients from nature isalso reflected in our health and nutritionoffering, with life’sDHA, an algae-derivedomega-3 product from Martek Biosciences -now part of DSM. We have also unveiledthe latest innovation in baking enzymes,CakeZyme, which can improve the qualityand shelf life of cakes.

Q. Why should delegates visit your stand at FiE?A. We have transformed our stand into thesupermarket of the future and, through thisinteractive and enjoyable experience, we willdemonstrate how DSM is shaping theindustry. Our ‘happy hour’ buffet will enablevisitors to sample the taste and texture ofDSM’s ingredients and nutrient-rich beverageswill be on offer at our ‘healthy cocktail bar’,each corresponding to our 14 Heath Benefitsolutions. With healthy vision a top consumerhealth concern, we will also be offeringvisitors the opportunity to have their eyestested for lutein and zeaxanthin deficiencywith the help of three professional athletes. 3J12/3H13

Q&A

Stable Micro Systems is putting the latest ver-sion of its Exponent texture analysis softwarethrough its paces, demonstrating the improve-ments to the graphical interface and the widerrange of tests now available via its TAXTplustexture analyser.

The software suite now includes higher-leveldata analysis, results spreadsheets and auto-

matically generated charts and reports. There isalso an extensive database of sample videos tar-geting the bakery, dairy, confectionery, meatand fruit & vegetable segments.

Users have the option of running a prede-fined quality control test or of configuringtheir own bespoke test protocols, with a flex-ibility that lends itself equally to new productdevelopment and ongoing quality testingenvironments.

Applications manager Jo Smewing said:“We are pleased to be releasing this new soft-ware, which will enable manufacturers tocarry out objective assessment and repeatabletesting of food ingredient and end productcharacteristics even more quickly and sim-ply.” Existing customers will receive a freesoftware upgrade.

The company is clear that texture is asimportant as taste to the consumer. A systemsuch as the TAXTplus texture analyser allowsobjective evaluation of the impact of newingredients and formulations on overall tex-ture, it adds.

A battery of different probes and attach-ments means that textural properties can bemeasured and analysed across a wide range offoods, from sticky doughs to crispy biscuits.In addition, the analyser can even assess theextensibility of cheese, the consistency ofyoghurt, the firmness of fruit and the tough-ness of meat. 1J38

Upgraded TAXTplus software

Textural properties can be measured andanalysed across a wide range of foods

Sensient Food Colors is launching a new rangeof colours for food and beverages which, itsays, for the first time allows a manufacturer toclaim that the total formulation of a colouringmedium is ‘natural’.

The Cardea range features colouring solu-tions composed of exclusively natural rawmaterials, says Sensient, providing the oppor-tunity for clean-labelling and a natural posi-tioning available nowhere else on the market.

The concept lying behind this project wasthe interaction between different natural com-ponents. “After screening a wide choice ofingredients, we were able to define a number ofinteractive natural molecules, supporting eachother with their characteristic functionality,”said R&D director, Food Colours Germany, DrAndreas Klingenberg. “This knowledge allowedus for instance to formulate emulsions whichare composed of only natural components.”

The range contains only fruit and vegetableextracts and concentrates, says Sensient, such aspaprika, beetroot, apple, carrot and spinach.

Klingenberg added: “Nature is a genius atproviding excellent protection for valuableingredients, and we have adopted this principlein our new Cardea portfolio.”

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

sient, allowing for the maximum breadth ofapplication in food systems.

The launch of Cardea is a logical progres-sion from the successful roll-out of its FusionImagine Nature brand, says the company.

Sensient Food Colors Europe is a unit ofSensient Technologies Corporation, a globalsupplier of colours, flavourings and fragrancesheadquartered in the US.3H29

A splash of natural colourfrom Sensient Food Colors

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

Limiting unhealthy snacking is goodbut healthy eating and satiating withtasty and easy-to prepare solutions isbetter, argues Laboratoire PYC. It haslaunched a new soup in a cup forweight-management, which it claimscontain ‘good vegetables, healthysatiating proteins and a zest of grand-mother’s soup secret’.

The company says the new soupcontains more than 17g of proteinsper cup and more than 3g of fibresfor a high satiating effect but containsonly 138kcal/cup. It is made fromseven 7 different vegetables, withonly natural flavours. The product isdescribed as shelf-stable and freefrom preservatives or artif icial

colours. Laboratoire PYC says it hasbeen designed for brands sellingweight-management solut ionsthrough drugstores, direct sales andspecialised shops.

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

Aurélie De Schuyteneer, marketingmanager, Laboratoire PYC. “Wewanted a product which tastes natu-ral and reminds consumers of goodtraditional soups made by theirgrandmother.”

This culinary dimension is of

great importance for consumers con-trolling their weight, suggests thecompany. Diet programmes are easierto follow when associated with pleas-ant food, it argues. It is also impor-tant for consumers to go on eatingreal meals, with authentic flavoursand without feeling deprived frompleasant moments in the day. How-ever, in a concession to modern ‘onthe go’ lifestyles, the product is ready-

made and packed in a microwavablecup. It takes only one-and-a-half min-utes to prepare.

Laboratoire PYC adds that forindustrial clients and distributors, theconcept can be easily customised to abrand, with a cardboard packagingaround the cup. This packaging alsothe benefit of reducing heat to thetouch when carrying the cup.4F33


Discover ourFunctionalSystemsat stand 3C7

Tailor-made

Innovative ingredients

Bakery Fresh Dairy Desserts Savoury Cheese Analogs

& Easy-to-use solutions

Wide range of functionalities

For

Tél : +33 (0) 3.21.23.80.00www.idi-ingredients.com

PYC’s natural soup for slimmers

A better worldAs a provider of scientific researchservices, Biofortis is in better positionthan most to deliver on that visionfor a better world.

“Our vision at Merieux is reallybetter food for better health, with thelong-term vision of improving thepublic health through nutrition,” saidDr Michel Du Peloux, senior vicepresident and head of Biofortis busi-ness unit, Merieux Nutrisciences.

Du Peloux gave three reasons why.“Firstly, we are 100% experts, dedi-cated to nutrition. Secondly is thelevel of scientific research we under-take, which is world class. For exam-ple, we have more than 1,000 patientsinvolved in nutrition trials. We havemore than 300 nutrition trials.

“Thirdly, be longing to theMerieux we are routed in biology,”said Du Peloux. 4J65

Gremount fora healthy brain Gremount is showcasing GenucolineCiticoline, a functional ingredientsaid to stimulate brain activity,enhance focus and concentration andto improve memory. Also marketedas a nutritional supplement for thebrain – especially for babies – isBabysa sialic acid which can, saysthe company, be used in milk pow-der, dietary supplement and otherhealthy products.

The company’s stand also featuresGresam SAMe, derived from theamino acid methinonine and to playan important role in organ function-ality. Noting that it is used in numer-ous biochemical reactions in tissueincluding the liver, joints and brain,Gremount says that it can be used inthe treatment of depression, liver dis-ease and osteoarthritis.

Gremount International wasestablished in 1999, and focuses onspeciality OEM products, securinglong-term distribution agreementswith leading chemical manufacturers.4G33-19

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


Replacement technology specialist FayrefieldFoodTec has developed a new egg replacer inanticipation of a change in the law that is likelyto raise egg prices.

The EEC Regulations to ban battery farm-ing are less than two months away but studiessuggest that there are still many manufacturersusing eggs who are either unaware of, or haveignored, the implications of this legislation, saysFayrefield FoodTec.

The ‘Clock is Ticking’ initiative from theBLEP (British Lion Egg Producers) recentlyhighlighted some disturbing facts: the legisla-tion was announced in 1999 but in 2011 46%of egg buyers in the UK said they had not heardof any legislation involving egg production.

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

Fayrefield says Geltec has particular benefitsfor mayonnaise manufacturers, as previousattempts with egg replacers to produce a goodquality mayonnaise have usually foundered dueto the multi-functional benefits that egg per-forms in this application.

Geltec 10505 has been specifically formu-lated to address the textural, flavour, emulsifyingand appearance requirements of mayonnaise.Fayrefield says that customers have found that

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

Besides mayonnaise, Geltec can be used in avariety of other applications: baked foods suchas cakes, cookies, biscuits, brioche and crois-sants; egg custard, ready meals and pancakes.While bakers may be reluctant to use egg replac-ers after negative experiences in the past, Fayre-field says that in baking end product quality canoften be improved by replacing eggs with Geltec.

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

Geltec replaces eggs

DeutscheBack, a sister company of the Stern-Wywiol Gruppe, is showcasing bakery mixesand baking ingredients that it claims simplifythe production process. The new productspromise safety and reliability, reduced produc-tion costs and convenience.

On the pastries side, the German company isoffering new concentrates for making spongesand muffins. The new gelatine-free stabilisingsystems for vegetable-based whipped cream aresaid to deliver excellent stability combined witha natural flavour and high whipped volume.

For bread and rolls the company is showingnew products that are claimed to optimise theproduction process and enhance the quality ofthe end products – whether soft buns or sand-wich bread – at low usage levels. The rangealso includes products for gluten-free bakedgoods and over-fermented, yeast-raised spe-cialities. DeutscheBack says value-added poten-t ia l i s a l so of fered by i t s new TopBakewholemeal spelt mix, a 40% bakery mix forwholemeal spelt bread. 2C33

The Herb Company is a new collaboration ofVNK and ESG. VNK represents the Dutch pro-duction of herbs for food, feed and pharma.ESG is a producer of culinary herbs in Europe.Although the companies will remain independ-ent, by joining forces, the companies say theyare building market share, enabling them to‘effectively respond, both quantitatively andqualitatively, to market demands’.

The Herb Company is focusing on indus-trial customers in the food, feed and pharmasegments. It says it has established, particularlywith expanding industrial customers, that there

is a growing need for reliable partners who canguarantee the delivery of raw materials.According to the company this applies to vol-ume and price, but also other aspects such assustainability, supply chain management, trans-parency, authenticity, reliability and traceabil-i ty. The company groups these aspectsinto:quality, assurance and sustainability.

With a supply of more than 3,000 tonnes ofdried herbs, the Herb Company says it is one ofthe world’s largest producers of high qualitydried herbs, with cultivation and productionfacilities at various locations in Europe. 4C99

Easy bakery by DeutscheBack

VNK and ESG collaborateto form the Herb Company

In October, representatives of the global dis-tributor Atlantic Chemicals Trading (ACT) andthe spices and solutions supplier RAPS signedan exclusive co-operation agreement. Theobjective of their strategic partnership is to dis-tribute a portfolio of specialities comprisingcoating products, microencapsulated ingredi-ents, special aromas and extracts to the coretarget markets of soft drinks, nutrition/sportnutrition, vitamins, oral hygiene, cosmetics andanimal feed industries throughout Europe.

RAPS special fluid bed technology facilitatesthe production of coatings that envelope andprotect sensitive raw materials, premature rawmaterial dispersion and a resultant chemical or

physical reaction are therefore prevented allow-ing for release in a targeted and controlled man-ner. An additional benefit of RAPS coating andmicroencapsulation technology is the colour sta-bility and preservation of raw material quality.

CPF high-pressure spraying technology alsoprovides a number of possibilities as, forinstance, liquids can be gently microencapsu-lated allowing their further use as high-coveragepowders. The protection and targeted release ofraw materials also provides ‘huge opportunities’for other sectors such as drinks, nutrition/sportsnutrition, vitamins, oral hygiene, cosmetics andanimal feed, say the companies. 1H35

ACT co-operates with RAPS

Farewell to all that: Henry Dixon, chairman of the Food Ingredients Excellence Awards,receives his own award as a thank you for the time he has given to run the awards.Under his chairmanship the Fi and Hi Excellence Awards have flourished, becoming ascheme “the industry should be justly proud of”.

Steve Timms, managing director, says end productscan be improved by replacing eggs

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

www.sensus.nl/letsgetconnected

Making inulin work for you

Visit us at booth 2E31

WITHOUTINULIN

WITHINULIN

grams p

er muffi n

gram

s pe

r muf

fi n

40 -

0 -

20 - 10 -

30 - - 40

- 0

- 20

- 10

- 30

Interested in products withmore taste and less calories?

Let’s get connected

FiE D3 p55:Layout 1 25/11/2011 16:07 Page 1


Over the past few decades, shoppingbehaviour has evolved. Increasingnumbers of consumers have becomelabel critics as they grow more inter-ested in health and wellness, prove-nance and sustainability. Turned offby lengthy and artificial-soundingingredient lists, they now seek ‘cleanlabels’ but are not willing to compro-mise on taste, quality or price.

But what does ‘clean label’ mean?National Starch has undertaken sig-ni f icant amounts of consumer,retailer and food company researchon this subject. In the absence of anindustry-wide definition, we want tohelp our customers tap into and ben-efit from the clean-label trend. Pro-viding a proposed definition helpsthem do this. Our proposed defini-tion lists three main criteria and wasused by the Leatherhead researchorganisation in September 2010 at adedicated clean label conference: 1 Free from food additives: remove

or replace food additives2 Simple ingredient listing: choose

recognisable ingredients that donot sound chemical or artificial

3 Minimally processed: use tradi-tional techniques, where possible,that are understood by consumersand not perceived as artificialInitially, clean-label was a niche

category. In the US, it emerged insmall food companies and specialtyretailers, such as Whole Foods andTrader Joe’s, while in the UK, theclean-label trend originated in private-label goods. As these products consis-tently started to win a bigger marketshare, big brands soon recognised thatclean labels have the potential toinfluence long-term success.

Today, countless big brands andlarge retailers are reformulatingrecipes or launching new clean-labelfoods. On-pack c la ims such as

‘100% natural ingredients’, or ‘noMSG, artificial preservatives or arti-ficial flavours’ are increasingly preva-lent . What ’s more , brands areinvesting heavily in promoting clean-label products, with high-profileadvertising campaigns springing upacross popular consumer media.

Clean label is also spreading geo-graphically. From its origins in theUK and North America, where clean

labels are now increasingly prevalent,clean label has gradually spreadacross Europe as a result of consumerdemand. Today, it is rapidly gather-ing pace in central Europe, particu-larly in France, Germany, Italy, Spainand the Netherlands. In France, ear-lier this year our consumer research –conducted by MMR Research World-wide – revealed that ‘natural’ or ‘allnatural’ is the most appealing front-

of-pack claim, and 81% of Frenchconsumers rate the ingredient list as‘very’ or ‘quite important’ or whenbuying a food or drink.

Across all regions globally, thenumber one claim for new food prod-uct launches continues to be ‘no addi-tives or preservatives’. From Januaryto June 2011, 22% of food and bev-erage products launched globally fea-tured ‘no additives or preservatives’,‘natural’ or ‘organic’ claims, accord-ing to the Innova database. Cleanlabel has either become, as in the UKand USA, or will soon become, as inGermany, France and Spain, a keyclaim for new products in a competi-tive marketplace. It must at the veryleast be a consideration for all prod-ucts being developed.

Our research has demonstratedthat globally, what matters most toconsumers are the ingredients intheir foods. While regional differ-ences occur, as a general rule, if con-sumers had the choice , foodadditives and preservatives would beout and natural or unprocessedingredients would be in.2B31

Aaron K Edwards and RuedigerSchock, director, customer solutionsand product innovation, NationalStarch Food Innovation/Corn Prod-ucts International, lead today’s cleanlabel conference at 11:00.

Point ofview

National Starch Food Innovation launched its clean label starches at FiE in 1996.

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

Insight into the clean-label trend

“From January to June

2011, 22% of food and

beverage products

launched globally

featured ‘no additives or

preservatives’, ‘natural’

or ‘organic’ claims.”

A period of intensive product develop-ment has yielded a natural caramelisedsugar that is said to present a morecost-effective alternative to malt andmalt extracts for delivering colour andflavour enhancement in bread.

Buisman Ingredients, the com-pany behind the ingredient, says costsavings of between 15% and 65%can be achieved by using its new NCS23P malt replacer.

Rising raw material costs andconsumer and retailer demands areputting food producers under pres-sure to find cheaper ingredients thatare also natural. So far, there hasbeen no viable alternative to malt – arelatively expensive flavour andcolour enhancer used in bread.

Buisman says NCS 23P changeseverything – this caramelised sugaringredient is said to be similar inflavour and colour to malt and out-perform malt on baking propertiesand consistency.

“Naturally, the benefits of a maltreplacer with significant cost-savingsare only appealing when the flavourand colour functionality is equal tothat of the malt and malt extractsused today,” said Hans Zijlstra, busi-ness development manager at Buis-man Ingredients. “That is why wehave developed a quick and effectivetesting method for colour and flavourmeasurements, the latter with thehelp of sensory tests by a trainedpanel. With the knowledge acquired

we can help every producer in stipu-lating the correct dosage of NCS 23P,eventually in combination with darkmalt flour (DMF) to tweak the inten-sity of the reddish/brown colour,making it a bit darker.”

For more than 140 years BuismanIngredients has been a partner to thefood industry for the application ofcaramelised sugars and caramels pri-marily in bakery, meat, dairy andconfectionery products. E463

Caramelised sugar: malt replacerRoha Europe is presenting a newrange of emulsions for use in bever-ages as well as many other foodapplications, emphasising their clar-ity and shelflife. Crystal’Em is a rangeof ‘revolutionary crystal clear emul-sions’ created by the company’s Euro-pean business.

Unlike some other emulsions, saysthe company, they display no ten-dency to separate, and are stable formore than a year, according to calcu-lations carried out via accelerated age-ing and particle size analysis. They arealso available in a wide range of con-centrations. According to Roha, theyare polysorbate-free, non-GM andallergen-free, marking them out fromother emulsions on the market.

“To understand the importance ofan emulsion, we have to appreciate

the very low dosage that is required”,spokesman Mandar Vaidya said.“Nevertheless, final appearance, tasteand mouthfeel are strongly influ-enced by the emulsion, and appreci-ated by the consumer.”

Apart from beverages, potentialapplications include confectionery,ice lollies, jellies, baked goods andyoghurt. The emulsions are based onbeta-carotene (natural and nature-identical), lutein, paprika and apoc-arotens . Careful se lect ion ofingredients is the key secret to thesuccessful formulation of emulsions,says Roha.

The company is so proud of theclarity of Crystel’Em that it quotes anunnamed customer saying “it is soclear you can read through it”. 1B25

Crystal clear emulsions

US dairy f lavours spec ia l i s tDairyChem has embarked on theexpansion of its manufacturing andresearch & development facility inFishers, Indiana.

It says the expansion will resultin the doubling of its flavour man-ufacturing capacity and the addi-tion to the R&D laboratory willadd to its flavour development and

application capabilities.Daniel Church, chairman of

DairyChem, said: “The investment inthe R&D laboratory along with newmanufacturing technologies is of sig-nificant importance as it demonstratesthe continuous commitment to pro-vide our clients with state-of-the-artingredient technology and services.”

The enlarged facility is scheduled

to be ready by January 2012.DairyChem says it has been designedto operate with optimal efficiency aswell as meet the current and futurerequirements with respect to GMP(Good Manufacturing Practices) andsafety, health and environment.

DairyChem offers a range of nat-ural dairy flavours, starter distillatesand acidulate blends. Its solutionsinclude adding dairy top notes, for-mula cost reduction and flavourenhancement. 2F19-12

DairyChem doubles capacityChamtor, a subsidiary of the agri-industrial group Siclae, has just beenawarded its FSSC 22000 food safetysystem accreditation by Bureau Veritas.

The FSSC 22000 is the first inter-national standard for food safety,developed specifically for the certifi-cation of the food and ingredient pro-cessing industry. It is essentially basedon the food safety management stan-dard ISO 22000, and PAS 220, thestandard developed by key membersof the food processing industry(Danone, Unilever, Kraft Food and

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

Located in the bio-refinery ofBazancourt-Pomacle, France, Cham-tor processes 500,000 tonnes ofwheat annually into natural originfood ingredients: glucose syrups,starches, proteins and wheat germsdestined for human and animal food.

The company is ISO 14001 certi-fied for its environmental managementand is engaged in the Responsible Careprogramme, a global chemical indus-try initiative. 2E65

Chamtor earns accreditation

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


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

The day that was: yesterday at the show

The stand of Barry Callebaut: the companywon the Fi Excellence Awards 2011

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

Find Food Ingredients Faster at Innovadex.comOnly Innvadex.com has searchable technical documents from over 400 food ingredients

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