The Fi Daily issue 1

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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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Tuesday, 29 November 2011

Opening hours: 10.00 - 18.00

Their WELLNESS, our CONCERN

TastinessLet’s offer Healthiness!

www.roquette-food.com

ON STAND H15

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ALL 15 H1

STAND

Conference ProgrammeTwo independent tracks, with 20modules for visitors to pick andchoose from

page 24

New Product ZoneSee the latest ingredient innovationsin the New Product Zone, where thenewest and most innovativeproducts are in the limelight

page 38

Exhibitor ListingA-Z listing of exhibitors with standnumbers

page 27

Floor PlansThe venue mapped out to help youfind the exhibitors’ stands, seminarsand other areas you would like to visit today

page 30/32/34

Seminar ProgrammeThree days of fascinatingpresentations, all of which are free-of-charge to HiE visitors

page 42

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

This year Fi Europe celebrates its25th anniversary, and the 2011 showin Paris is a record breaker in manymore ways than this.

“This year F iE has a lreadyexceeded our expectations – with sig-nificant growth in the number ofexhibitors, countries represented andthe diverse range of products andinnovations being exhibited,” saidNick Ornstien, the new director ofthe Fi portfolio of events. “I amdelighted to say that pre-registrationnumbers are up 20% on 2009 givingus a great platform for a real lyvibrant and busy show.”

Launched in U t r e ch t , t h eNetherlands, in 1986 with about 20exhibitors, today the show is hostto more than a 1,000 exhibitors.Since 1986 the food industry hasexperienced significant evolution –from simple cane sugar to 300 dif-ferent sweeteners, from sea salt tosodium replacers, from eating anorange to taking vitamin supple-ments – but the goals of the show

are relatively unchanged.“Our aim, as always, is to enable

our exhibitors to showcase their prod-ucts, services and innovations and cre-ate a platform for our visitors tolearn, network and source productswhich will enhance their business,”said Ornstien. “We’re expecting tohave over 23,000 visitors to the showand we want to deliver a world-classevent for our customers.”

Highlights of this year’s showinclude the FiE & Ni Conference 2011(see story below), and the seminar ses-sions. These 30-minute seminar ses-sions are free to attend with keyexhibitors presenting new productsapplications, cutting-edge technologyand practical insight into the latestinnovations, developments and news.

With FiE’s 25th anniversary, theNew Product Zone has almost dou-bled in size. This year it will displaycurrent ingredient innovations, aswell as reviewing the best of the last25 years and looking at ingredientsfor the future.

The Fi Excellence Awards will cel-ebrate the best people, innovationsand companies involved in the ingre-dients community, and recognisethose who have demonstrated exem-plary work throughout the year. Theawards cover the bakery, dairy, bev-erage, savoury and meat, confec-tionery and snacks sectors, and thenumber of ingredients entering the

awards this year is up 50% on FiAwards, 2009. The winners will beannounced tonight at a gala cere-mony at the Novotel Roissy, Paris,from 6.30pm–9.30pm.

Don’t miss our Innovation Tours –guided tours of the show conductedby NutriMarketing. The tours willhighlight major innovations at FiEurope & Ni with experts from Nutri-Marketing guiding visitors around theshow (for tour timings, see p3).

Finally, the weary can take refugein the FiE Business Club. Sponsoredby Germany Trade & Invest, the FiEBusiness Club is an oasis off the showfloor where visitors can enjoy five-star hospitality and use the facilitiesto catch up with emails, networkwith other VIPs.

“Our aim is to give exhibitors anopportunity to network with theirpeers, meet new business partners anddevelop new product launches andinnovations,” said Ornstien. “Wewant to give everyone the very bestnetworking and learning experience.”

With some of the biggest names inmanufacturing speaking, includingNestle, Coca-Cola and Unilever, andR&D and marketing strategies underthe spotlight, this year’s FiE conferenceis essential listening for all visitors. It isa three-day event held here at the show,addressing the most important issuesfaced by the industry and providinginsight into new ingredients, consumertrends and technical solutions.

The conference is divided intomodules such as Consumer Trends in2012, Stevia, and Free-From Ingredi-

ents. Among the speakers are seniormanagers from Roquette, Tate &Lyle, and Leatherhead Food Research.Today Maria Teresa Scardigli, execu-tive director of the International Ste-via Council talks about how the newstevia legislation will impact its use inEurope.

Also, Dr Michele Kellerhals,research & innovation director offunctional ingredients for Coca-Cola,will discuss the classification ofpolyphenols and the challenges oftranslating the word ‘antioxidant’

into a consumer-friendly message.Tomorrow, Professor Bi l l

Gilmore, director of Healthcare Sci-ence Research Institute of Manches-ter Metropolitan University willdiscuss cardiovascular disease pre-vention, outlining clinical break-throughs in improving heart health.

The final day of the conference willcover key industry trends, such as ‘freefrom’ ingredients, weight management,gut health and clean labelling.

Speaking from a manufacturerperspective, Guillaume Dock, VP

R&D Greater Europe, Campbell SoupCompany will try to explain whatexactly consumers are looking for andwhat is needed from the supplier andmanufacturer to deliver clean label.

With 20 modules, this hard-hittingconference has been designed to givedelegates the flexibility to movebetween the conference and exhibition.For more information, turn to the con-ference programme (see p24-25) or topurchase modules, visit the conferenceteam in Meeting Centre 5 or bookonline, www.fieconference.com

Fi Europe celebrates 25 years of excellence

The biggest names speak at the FiE conference

Nick Ornstien, director of Fi events

Fi2011 D1 p1:IBC08 21/11/2011 13:26 Page 1

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

FOR MORE INFORMATION CALL

Vegebrite™ is the line of colouring foodstuffs developed by Naturex. Made from concentrates of fruits, vegetables,edible flowers and algae, Vegebrite™ performs superbly, providing vibrant shades in a wide range of applications.Obtained without selective extraction or isolation, Vegebrite™ gives food and drink manufacturers the increasinglydesirable “clean label”. For the best colouring foodstuffs, contact our team of experts today.

www.natcolor.com

Vegebrite FiDaily advert size 340x250_Layout 1 31/10/2011 11:15 Page 1

Meat and seafood ingredient special-ist Ariake is targeting ready meal pro-ducers with four new savouryingredient ranges, all of which aresaid to be natural, additive-free, cleanlabel and authentic tasting.The company’s new range of

culinary fonds and fumets is avail-able in both ambient liquid andpowder format. It includes fiverecipes – chicken, veal and beeffonds, and f ish and crustaceanfumets – all of which can be used as

a sauce, soup base or cooking base.A new range of meaty extracts

which are rich in meat or fish pulpare said to give more texture andvisual impact, thereby enhancingtaste perception. The four-strongrange includes chicken, beef, fish andscampi extracts.Aromatic mixes made from pure

meat and f i sh fond are sa id toenhance the taste of marinated orcoated raw or cooked meat/fish. Themixes can be used to coat frozen orchilled products, and they come inseveral varieties, including cajun,méditerranéenne, forestière andbasquaise.Lastly, the company is introduc-

ing a free-range chicken stock. Ariake Japan has been developing

meat and seafood based ingredients

for the last 50 years by combiningtraditional culinary methods with itsextraction expertise. The company isnow supplying Europe, the USA, Asiaand the Middle East.In Europe, Ariake manufactures a

range of pure stocks and extracts

(chicken, beef, veal, fish, crustaceanand vegetable), jus/glazes, meat pow-ders and fats, specifically for produc-ers of ready meals , as wel l asflavours, soups, sauces and stockcubes. 1C57

ThE FI EUROPE DAILy 2011 3

EDITORIALEditor Camilla Edwards

Managing editor Simon Croft

ReportersPaul Gander, Ian McMurray, Lynda Serby

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 anew feature for the 25thanniversary of Fi Europe.Guided by NutriMarketing,the experts agency serving theprocessed food sector, the tourswill highlight major innova-tions at Fi Europe & Ni.Four key trends have been

selected for the tours: naturalfunctional ingredients; new

sensory experience; weight lossmanagement and digestiveheal th . The experts f romNutriMarketing will take youaround the show, to presentcutting-edge innovation on theexhibition floor.To reserve your space in thetours, visit theNutriMarketing (Club PAI) atstand 2D81-5.

Fi Europe Innovations Tours in association with NutriMarketing

The European food and drink indus-try has now been granted EUapproval of stevia as a sweetener andthe subsequent flurry of new prod-ucts that is expected to follow. As an ingredient, stevia has been

used in France since late 2009, andMintel’s Global New Products Data-base (GNPD) reports that in 2010,France alone had 27 new productslaunched with stevia, with a further21 to date in 2011.Over the last few years stevia has

been steadily penetrating the US mar-ket, with 91 new products launchedin 2010, more than double the num-ber seen the previous year, and a250% increase over 2008.Indeed, stevia has been on a

whirlwind course since it was firstbrought into the US market in 1982and was officially banned from sale

in the US as a sweetener in 1991, butin 1995 the FDA revised its position.The stevia market was further bol-stered in December 2008 when theFDA approved ‘reb a’ tevia extractswith GRAS status for food and bev-erages. The US market has subsequently

jumped, with 185% growth sincethen. Mintel expects that the US mar-ket for Stevia will top $600 millionby the end of 2011 in FDMx, naturaland specialty markets.Stevia is not only used as a table-

top sweetener but is evident in arange of product categories. In the USsome 70% of all new products for-mulated with stevia are beverages,with the remainder split betweendiverse categories including dairyproducts and baked goods.Mintel’s latest report, Stevia and

Other Natural Sweeteners, US—August 2011, jointly produced withSPINS shows that natural sweetenersare found in most US households and69% of adults add them to food orbeverages. Among natural low/no calorie

sweeteners, stevia is the most well-known and has the highest usage byconsumers. Some 33% say they havebought Stevia in any form, and 27%say they plan to continue to buy theseStevia-containing products.Japan remains the only country

that’s producing a substantial amountof new products with this sweetener– some 216 product launches in2010, up 204% from 2006, whencompanies rolled out 71 new prod-ucts using the ingredient.The use of stevia and its position-

ing is quite different in different parts

of the world. In Asian markets it ismost heavily used in snacks andsauces, and not always with a lowcalorie or low sugar claim. In the US,low sugar or sugar-free claims aremost often associated with stevia, butthere are major challenges in formu-lating with stevia due to its distinctiveflavour profile. “Consumers aren’t scared of

sugar, only of too much sugar”,explains David Jago, Mintel’s direc-tor of innovation & insight. He addsthat stevia has one major sellingpoint against most other sweetenerscurrently in use – that it can bedescribed as a “natural” ingredient.According to Jago, “the terms ‘nat-ural’ and ‘additive-free’ have becomepart of the consumer’s health andwellness vocabulary, allied to a lowcalorie, low sugar message thatmakes for a powerful appeal”.Join Mintel’s analysts David Jago,

Ben Perkins and Chris Brockman inthe New Product Zone, or visit us atour stand 4C40, to hear more aboutthe potential of stevia.

Trendsfor 2012

Natural SweetenersMintel discusses the potential of stevia

The Almond Board of California isinviting visitors to come to its boothto find out why almonds have beenthe number one nut in global prod-uct introductions for the past threeyears in a row, according to InnovaMarket Insights. Accord ing to the Innova

research, 90% of consumers world-wide prefer almonds to other nutsas an ingredient in nut-containingfood products. The research alsofound that consumers rank almondsh igh ly fo r be ing a who le somesnack – and new snack productscontaining almonds increased 28%in recent years.In 2010 Europe introduced more

almond products (44% of introduc-tions) than any other region. At FiEthis year, the Almond Board of Cal-ifornia is issuing a white paper on

these findings.Also available on-stand is the

latest research on nutrition, con-sumer demand and food quality andsafety practices.The Almond Board of California

(ABC) promotes almonds throughits research-based approach to allaspects of marketing, farming andproduction on behalf of the morethan 6,000 Cal i fornia Almondgrowers and processors, many ofwhom are multi-generational familyoperations.Established in 1950 and based in

Modesto, California, ABC is a non-profit organisation that administersa grower-enacted Federal MarketingOrder under the supervision of theUnited States Department of Agri-culture. 2J68

Nuts about almondsTour times today10:00 Digestive health11:00 New taste experiences14:00 Naturality15:00 Weight management

A specialistin buckwheatTrouw is a Dutch mill specialising inprocessing both organic and conven-tional buckwheat, and claims to bethe most specialised buckwheatprocessor in the world. The company was established in

1896 and now produces semi-finishedproducts such as several types of flour,as well as various end products frombuckwheat including whole hulledbuckwheat, grits, roasted and puffedbuckwheat and rolled and instantflakes. Trouw’s products find theirway into goods such as bakery ingre-dients, baby food, soups and sauces.Buckwheat is naturally gluten-

free. The company points out thatgluten contaminates easily, whichgives Trouw a significant advantagewhen it comes to the processing,cleaning and milling of other gluten-free grains such as millet, rice, corn,quinoa, amaranth and teff. 3D96

Ariake’s clean-label ready-meal enhancers AllinAll reducingsodium naturallyThe association between sodium andthe development of hypertension hasprompted public health and regula-tory authorities to recommend reduc-ing dietary intake of salt. Irish exhibitor AllinAll Ingredi-

ents is presenting its solution to thisissue in the form of naturally reducedsodium cures, brines, marinades andseasonings. Unlike other reduced sodium

ingredients which usually use potas-sium chloride as a means of achievingthe reduction, AllinAll has developeda different approach. Thanks to apatented technology, its ingredientsare said to have all the benefits ofreduced sodium, but none of the dis-advantages associated with addingsalt substitutes. 3B77

Fonds and fumets in ambient liquid and powder form

FiE D1 p3:IBC 05 FC 21/11/2011 16:31 Page 3

4 the FI eUROPe daIly 2011

Once the current European wave ofenthusiasm for stevia has died down,and it becomes a mainstream sweet-ener, further differentiation on thebasis of sustainable sourcing will benecessary, according to The Real Ste-via Company.

The Swedish supplier says itsfocus is on small-scale sourcing com-bined with efforts to improve stan-dards of living among producers,while not losing sight of customers’quality and safety expectations.

“Our operat ions were f i r s tlaunched in Paraguay, the country oforigin of stevia, and we have since

developed a close partnership with apharmaceutical extract manufacturerin China,” said spokeswoman Flo-rence Berglund. “At the heart of ourvalues is our founder’s vision of howstevia can be a great tool for furthereconomic development in the areas ofproduction.

She added: “For the first compa-nies releasing stevia-sweetened prod-ucts on the market, the noveltycoupled with the functional aspectsof stevia will be sufficient to gainshelf space,” Berglund added. “But asstevia progresses as a mainstreamsweetener, further differentiation will

be needed.”The company believes it has the

answer in the form of its Real SteviaTrustMark which, it says, will helpcustomers position their products ashigh-quality, reflecting respect forsocial and environmental conditionsin areas of production.

Its range includes the Origins seriesof high-purity stevia extracts, and theReb A series of high-purity stevia withhigh Rebaudioside A content, avail-able in three different grades. Thecompany also offers two differentblends of stevia with erythritol.4H49

Sweet brown flavourings specialistProva has enlisted the help of twoprofessional chefs to demonstrate itsvanilla, cocoa, coffee, caramel, nutand sweet gourmet flavourings andextracts in use.

In particular, the French companyis promoting its Procao range of100% natural cocoa and chocolateextracts and flavours. These highlyconcentrated chocolate flavours aresaid to offer excellent flavouringproperties and high efficiency ascocoa extenders in applications wherethe use of cocoa powder is restrictedfor technical or cost reasons.

Pronuts, meanwhile, is a non-allergenic range designed for use inthe pastry, chocolate and dairy foodsectors. With its Pronut solutions,Prova says it accurately recreateshazelnut, walnut, pistachio, chestnutand almond flavourings to suit localtastes in different countries.

Finally, Prova is showcasing100% natural caramel flavours,which form the basis of a number ofthe company’s flavouring products,including toffee, butterscotch, dulcede leche, toasted caramel and saltedbutter caramel.

Prova offers an extensive range

of vanilla, cocoa, coffee, caramel, nutand sweet gourmet flavourings andextracts, which are available in liq-uid, powder, solid and encapsulatedforms, both natural and artificial. Itcan also provide organic, kosher,halal and fair trade certification.3E49

Real Stevia Co points to economic development

Prova demonstrates its flavour expertise

A recent article in the British Journalof Nutrition shows that oligofructose(a carbohydrate-based dietary fibreextracted from chicory roots) has asignificant influence on a person’sfood and energy intake.

This was made clear in a studyinvolving 31 healthy volunteers witha BMI of around 25. The encourag-ing results from this study hold outthe exciting prospect for oligofruc-tose to be used as a sugar and fat sub-s t i tute in the prevent ion andtreatment of obesity, one of the great-est public health challenges of the21st century.

The research was carried out byscientists at the University of Maas-tricht, and was financed by Sensus, aleading producer of chicory-basedinulin and oligofructose. Over aperiod of 13 days, the volunteersreceived either a placebo or a dose ofoligofructose (either 5g or 8g twicedaily). Their food intake was meas-ured at the beginning and end of thetrial period.

After 13 days, the energy con-sumption of those taking the higher

dose of oligofructose had decreasedby 10%. Moreover, higher concen-trations of the satiety hormones PYYand GLP-I were measured in theblood, while feelings of hunger andsatiety remained the same.

Oligofructose can be extractedfrom chicory roots on an industrialscale. Because it cannot be brokendown by digestive enzymes, it has thesame impact in the bowel as dietaryfibre. Due to its low caloric value it isideal as a fat and sugar substitute inall kinds of food products. Use of thisingredient allows legitimate nutri-tional claims such as ‘reduced fat’,‘no sugar’, or ‘high in fibre’.2E31

Chicory root fibre infight against obesityDiederick Meyer, Sensus manager scientific andregularity affairs, makes the case for chicory

Point ofview

With prices of cocoa powder soaringto £5 a kilo, the launch of FayrefieldFoodtec’s new cocoa replacer, whichoffers cost savings of up to 40%,could not be more timely.

Baketec 10632 is made from nat-ural ingredients and is said to be suit-able for a variety of applicationswhere cocoa powder is used, includ-ing sponge cakes, cookies and hotchocolate sauces.

According to Fayrefield Foodtec,there is no compromise on taste orreduction in quality and depending

on the application, cost savings of upto 40% are achievable. Besides reduc-ing costs, the cocoa replacer oftenimproves the quality and nutritionalprofile of the product, for example byreducing fats and calories, claims thecompany.

With experience in the productionof food ingredients including dairyreplacers, cocoa replacers, sugar-freemixes, egg replacers and gluten-freebakery mixes, Fayrefield Foodtec hasbecome something of a specialist in‘replacement technology’. IF63

Cost-effective cocoa replacer

LycoRed is featuring its new range ofnaturally-sourced colours. Thecolourants are derived from naturalcarotenoids and feature what thecompany says are unique shades andformulations that make them idealfor a variety of applications, fromcoatings for panned confectioneriesto dairy products and beverages.

The offering ranges from yellow,through orange, to red colours in for-mulations that are said to be highlystable, and is suitable for vegetarianand vegan products.

New for FiE is Sante, LycoRed’slatest development. Described as anatural, non-MSG ‘umami’ and‘kokumi’ flavour enhancer ingredi-ent, Sante is a patented, naturaltomato concentrate ingredientdesigned to successfully enhance taste

and flavour in place of artificialf lavour components or f lavourenhancers.

Sante can be used for salt- andsavoury-taste enhancement andallows for reduction of sodium or

expensive flavour components infood formulations. It can be used inready-made meals, snacks, cheeseor meat products, savoury andbaked goods.1E50

LycoRed leads with natural colours

LycoRed’s naturally sourced colours are said to be highly stable

FiE D1 p4:IBC 05 FC 21/11/2011 16:32 Page 4

Your fast track to food innovation

Visit us at stand 2B31

INTRODUCING YOUR FOOD INGREDIENT SUPPLIER FOR THE NEXT DECADE

Corn Products International and National Starch Food Innovation

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

NSFI FiE daily 335 x 245.indd 1 26/10/2011 14:47

According to es t imates by market research companies, theglobal ingredients market generatesan annual income of $25 to $35 mil-lion US, with average increases of 2.5per cent per annum. One of the keyreasons for this positive developmentis the demand for convenience prod-ucts, which is increasing worldwide.This trend, which is becoming moreand more apparent in emergent mar-kets such as China and India too, iscreating a greater demand for indus-trially produced foods and thusboosting the demand for ingredients.

Because of these developments,companies in the ingredients indus-try are facing the challenge of mak-ing b igge r inve s tment s inapplications technology and appli-cations consultancy.

“Qualified advice on applica-tions and help in the companies’own laboratories and technical trialsdepartments are essential if you areto communicate wi th the foodindustry on an equal footing. With-out continuous investment in man-power and technology it’s impossibleto achieve above-average perform-ance” , says Volkmar Wywio l ,founder and managing partner ofthe Stern-Wywiol Gruppe.

“Of our 450 employees in Ger-many, one in seven works in applica-tions research, product developmentor quality assurance. Our R&Dbudget i s three percent of theturnover,” adds Wywiol.

The group of companies ownsextensive facilities for applicationstechnology, including pilot plants forthe production of baked goods, delifoods, dairy products, ice cream andmeat and fish products.

“More and more often, our cus-

tomers are asking for solutions thattake the convenience aspect intoaccount but promise enjoyable eatingnevertheless”, explains Wywiol. “Forexample, our subsidiary Hydrosolof fers s tabi l i s ing systems forprocessed cheese that can be used inthe bakery and snack industry, forcheese fillings in sausage and snackproducts and for spreadable cheeseand dips. Mühlenchemie developsefficient flour improvers for bakeryproducts and pasta – including con-venience products like frozen pizzaand fresh, filled pasta specialities.And at FIE, HERZA Schokolade ispresenting new chocolate pieces fortrendy cup-cake bakery mixes.”

The companies within the Stern-Wywiol Gruppe take the convenienceaspect into account in the productionprocess too. The user-friendly combi-nations of active ingredients aredesigned to permit simple and eco-nomical production methods.

Examples include SternVitamin’s

customised nutrient premixes andthe special enzyme compounds fromSternEnzym that improve the doughproperties of biscuits, crackers andwafers during manufacture, savingtime and energy in the process, andsubsequently enhance the appear-ance and stabil i ty of the bakedproducts.

The consultancy and serviceoffered by the ingredients specialistgo far beyond the usual advice onapplications. The Ahrensburg Tech-nology Centre established near Ham-burg i s now used for t ra in ingpurposes by a large number of inter-national food manufacturers. Volk-mar Wywiol comments : “Oursymposium Future of Flour that tookplace recently in Hamburg wasattended by over 300 participantsfrom 60 countries; it shows theimportance of an exchange of knowl-edge, for example in the productionand processing of flour.”

In order to go on meeting the

demands of the market, the Stern-Wywiol Gruppe intends to enlarge itsTechnology Centre still further in thecoming year. Pilot plants with spray-ing and fluid bed technology will beinstalled at an investment of €5mil-lion. These plants will also be used bylarge food companies for developingnew products.

In many cases the manufacture ofthese new products is subsequentlyoutsourced and the subsidiary Stern-Maid has shown itself to be a trust-worthy partner for the contractproduction of the customer’s owningredients.

At a capital cost of €13million,SternMaid has enlarged its produc-tion plant for blending, processingand filling in small packs to includefluid-bed drying, agglomerating,instantising and coating in compli-ance with pharmaceutical standards– thus ensuring that it will meet thedemands of the future. 2C33


In FiE Dailytomorrow…

Nouvelle cuisineRoquette is ‘at home’ in more sensesthan one at this year’s Paris show,inviting fellow Frenchman and two-starchef Marc Meurin on to its stand todevelop new recipes incorporating thecompany’s vegetable-derivedproteins, fibres, sugar replacers andstarches. His health-consciouscreations include sweet recipes forproducts such as panacotta and icecream incorporating Roquette’sNutralys pea protein, and macaroonsmade with a new starch derived fromyellow peas.1H15

Creative Studio hereVisitors can experience LodersCroklaan’s Creative Studio processesduring demonstrations of the latestworkshops today. Over the pastyears, these workshops have, saysthe company, proven to be a highlyeffective tool in inspiring new ideasand accelerating product innovation. 3D13

SMP replacementBonilait Proteines is presenting arange of fat-based powderedingredients it has developed as analternative to milk powders. Thelaunch comes at a time whenmanufacturers are facing fluctuatingSMP (Skimmed Milk Powder) prices. 2H89

Pork: the new fish?Hungarian company Adexgo is closeto finalising the commercialisation ofpork meat and egg products with highlevels of omega-3 fatty acids andconjugated linoleic acid (CLA). It already has fortified liquid milkproducts on the Hungarian market.Pork was chosen because in Hungarythe alternatives - beef and lamb - areeaten in much smaller quantities. 4D66

European PromitorFiE is the springboard for the launchof the first Promitor dietary fibre to beproduced in Europe, Promitor SolubleGluco Fibre from Tate & Lyle. It isproduced at the same Koog plant inthe Netherlands where the companybegan production of its Sta-Litepolydextrose 18 months ago.2C21

Happy 75th birthday!Aromatic – the Swedish family-ownedcompany – celebrates its 75thanniversary this year. The companydevelops, produces and marketsingredients for efficient baking ofbread and cakes. Alpha-gel emulsifiersystems, shelf life improvers,flavours, colours, release agents andmalt products represent their mainproduct ranges. 4H49

URC for vegetablesTaura Natural Ingredients has turnedits Ultra Rapid Concentration (URC)technology on vegetable blends,ensuring that its JusFruit range is nolonger ‘just fruit’. To prove the point,the company is serving up foodconcepts on its stand incorporatingthe nutritional benefits and flavoursof both fruit and vegetables. 1E47

The demand for ingredientsis still increasing worldwideAs the convenience trend boosts the demand foringredients, Stern-Wywiol Gruppe is enlarging itscapacities. Volkmar Wywiol, founder andmanaging partner, explains the development

Point ofview

“Our symposium Future of Flour inHamburg was attendedby more than 300participants from 60countries; it showed the importance of anexchange ofknowledge.”

The Stern-Wywiol Gruppeintends to enlarge itsTechnology Centre still further in thecoming year

DeutscheBack, a sister company ofthe Stern-Wywiol Gruppe, is show-casing bakery mixes and bakingingredients that it claims simplify theproduction process. The new prod-ucts promise safety and reliability,

reduced production costs and con-venience.

On the pastries side, the Germancompany is offering new concentratesfor making sponges and muffins. Thenew gelatine-free stabilising systems

for vegetable-based whipped creamare said to deliver excellent stabilitycombined with a natural flavour andhigh whipped volume.

For bread and rolls the companyis showing new products that areclaimed to optimise the productionprocess and enhance the quality ofthe end products - whether soft buns

or sandwich bread - at low usage lev-els. The range also includes productsfor gluten-free baked goods and over-fermented, yeast-raised specialities.DeutscheBack says value-addedpotential is also offered by its newTopBake wholemeal spelt mix, a40% bakery mix for wholemeal speltbread. 2C33

DeutscheBack mixes it up

FiE D1 p6:IBC 05 FC 21/11/2011 16:38 Page 6

stan

d 2A31

hall 2Visit u

s at FIE

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

ABF Ingredients is a division of Associated British Foods

www.abfingredients.com

Hungry for new ideas..?

Visit Stand 1F21 at the Paris 2011 FIE

29th Nov - 1st Dec

Cargill has adopted the theme ‘connecting ideasto opportunities’ for this year’s FiE, and isshowing various prototypes that address cur-rent industry challenges, from calorie and costreduction, to clean label and new texture andtaste improvements.

On show on Cargill’s stand today is anarray of bakery, beverage, confectionery, con-venience food, dairy, fruit and meat prototypes,each pointing to a market opportunity, and allavailable for tasting.

With 15 prototypes in total, Cargill says oneof the highlights is Gerkens Cold DispersibleCocoa Powder. The powder, which is designedfor instant cocoa drinks, is said to enable fasterand improved dispersion. In addition, Cargill isintroducing what it claims is the first high-purity and fully-characterised stevia leaf extractin a variety of beverages and dairy prototypes.Branded Truvia, this calorie-free sweetener ismade from the best-tasting part of the stevialeaf, says Cargill.

Its recently launched TasteWise reducedcalorie solutions are designed to demonstratehow ‘great science can meet great taste’. Taste-Wise is the culmination of years of scientificresearch and represents a new way to optimisetaste by better balancing texture, flavour andsweetness in reduced calorie beverages, saysCargill.

Cargill’s participation in FiE is supported bya programme of seminars and demonstrations.

Visitors are invited to take part in the interac-tive ‘TasteWise challenge’, where they have theopportunity to sit down with the company’scocoa and chocolate experts and indulge them-selves on Origin2 chocolates. They can alsotaste the result of using healthier, low-saturatedfrying oil, try new texture and taste combina-tions and learn more about Cargill’s reformula-tion and cost-optimising capabilities.

On Thursday, Cargill’s beverage lead appli-cation technologist Reginald van Bokkelen isevaluating the latest ingredients in weight lossmanagement during the seminar programme.

“We want to show FiE visitors how it ispossible to turn an original idea into a tangiblesales opportunity, by tapping into our expert-ise,” said Luis Fernandez, Cargill’s applicationstechnology leader. “We are exhibiting proto-types across seven market categories, with vir-tually every prototype leveraging our broadportfolio with deep knowledge and expertise tothe benefit of our customers. Experts in eacharea of our business will be close at hand to dis-cuss individual innovation challenges and toshow what can be achieved when we jointlyconnect ideas to opportunities.”

Cargill is an international producer andmarketer of food, agricultural, financial andindustrial products and services. Founded in1865, the privately held company employs138,000 people in 63 countries. 2B21

Cargill theme connectsideas to opportunities

Koert Liekelema,managing director,Fonterra EuropeQ. What are the main challenges youface as a food business?A: Fonterra Ingredients has identified fourkey trends or human challenges whichprovide focus for our innovation programme:1) The demand for closer to nature foodwith convenience.2) Better nutrition for mothers and children.3) Nutrition solutions enabling theincreasing number of ageing people tomaintain healthy, active lifestyles.4) Controlling unhealthy cravings to addressthe overweight epidemic.Our innovation strategy is targeted ataddressing these four human challengesthrough our ability to deliver taste, textureand nutritional value in our ‘dairy for life’solutions. We’re doing this with our lowersodium cheese, our ElevateProtein andDelightProtein for use in beverages andspoonable yoghurts, and our better infantformula food ingredients based oninnovative hydrolysates.

Q. Which developments within yourbusiness are you most excited about?A. We recently announced a strategic jointventure with First Milk in the UK to produce

premium whey proteins for our growing foodingredients business. This joint venture isthe first step in realising our goal of localEuropean sourcing to meet the nutritioningredient demand of European customers.It will enable Fonterra to offer customised,premium whey protein ingredients to themajor food and beverages companies inEurope, for use in functional and culturedconsumer products.

Q. Why should delegates visit your stand at FiE?A. We will have a wide range of samplesfeaturing our innovative ingredientssolutions DelightProtein, ElevateProtein,ClearProtein and PowerProtein. We’ve gotsome delicious protein-fortified granolabars, which are great for ‘better for you’formulations. We also have ourElevateProtein yoghurt drink which enablesmanufacturers to increase the proteincontent of yoghurts without compromisingon taste and texture. We also have our LowSodium Cheese Challenge where visitorscan vote on the best tasting low sodiumcheeses and win an iPad every day. I’mlooking forward to meeting many of the FiEvisitors in person. 2E41

Q&A

FiE D1 p9:IBC 05 FC 21/11/2011 16:39 Page 9



Vitamik K for heart healthNattoPharma is pitching vitamin K asthe new ingredient for heart healthproducts, owing to its ability to ensurethat dietary calcium is absorbed bythe bones rather than the vesselwalls. Several studies have shownthat vitamin K2 can help maintain ahealthy heart by protecting it againstcoronary arterial calcification, one ofthe strongest predictors ofcardiovascular death.3E66

Tara: economical gumTara gum could be a versatile andfunctional alternative to guar gum andlocust bean gum, somewhat volatilecommodities on the world markets,suggests Exandal Corporation.Exandal Corp says tara gum providesfood processors with economic andfunctional advantages in a range ofnon-fat and low-fat food applicationsincluding frozen desserts, cultureddairy products, condiments, bakedgoods and salad dressings. 2F49-28

Sodium chloride reductionEsco – the European salt company –says Balance Salt offers a solution tothe food manufacturing industry forcutting sodium chloride content.Balance Salt is a mineral salt madefrom 50% food-grade salt pluspotassium, magnesium and calcium.According to esco, the product has anexcellent flavour and is convenient toapply. 3A89

Stevia masking productIn anticipation of the EU approval ofstevia, Scandinavian flavour companyEinar Willumsen has developed arange of flavour systems for maskingthe undesirable notes and aftertasteof the sweetener in dairyapplications. The company’s creamand masking flavour systems aredesigned to enhance the desiredflavour and suppress the somewhatastringent flavour of stevia in dairyproducts.1E21

LomaSalt is promoted forsalt reduction applicationsDr Paul Lohmann is promoting itsLomaSalt mineral blend as a sodiumreduction solution for manufacturersof bread and pastry, meat andsausage products, ready meals,snacks and salty biscuits,condiments, processed cheese,spreads and margarine. About 75% ofsodium consumed is from ‘hiddensources’ in processed foods.1D39

Lemon thyme for fishDaregal, the French producer ofculinary aromatic herbs, has enlargedits IQF (Individually Quick Frozen)range with a new variety: LemonThyme. As its name suggests, theherb has a flavour of lemon andthyme that Daregal sayscomplements fish and Mediterraneandishes. IQF technology is said topreserve the colour, taste and aromaof the freshly harvested plant as wellas keeping the herb free-flowing.2D47

Dairy protein supplier DMV Interna-tional says that visitors to this year’sshow will notice an intensified focuson performance nutrition. DMVoffers a range of specialised proteinsand protein derivatives, which it saysare of ‘consistently high quality’, forperformance nutrition applications.

The company is using the NewProduct Zone at FiE to present sev-eral applications which showcase itsperformance nutrition portfolio.These include a recovery drink andtablets containing hydrolysates.

The orange-flavoured recoverypowder shake with MagnesiumCaseinate S and Nutriwhey 800 FI issaid to offer a source of magnesiumto replenish losses during physicalactivity as well as a balanced sourceof slow and fast proteins.

High in BCAA (branched chainamino acids), Hyvital Whey 80Chilsonated tablets are said to offerhigh convenient supplementation forfast recovery. Hyvital Wheat Gluta-mine PU tablets, meanwhile, aredesigned to fuel muscle recovery afterexercise.

The company is also promoting itscapabilities in providing texturisingsolutions for dairy applications, forinstance with Textrion Progel 800.

“Successful key players across thefood industry choose DMV as theirpreferred supplier for caseinatesbecause we deliver a reliable supplyof consistent high quality products.That’s why our caseinates are used tocreate nutritious and delicious prod-ucts that are enjoyed by billions ofpeople around the world,” said man-

aging director Herman Sips.DMV is part of FrieslandCamp-

ina, which has more than 130 yearsof dairy experience. With annual rev-enues of nearly €9bn, Friesland-Campina is one of the world’s largestdairy companies.

In the field of consumer productsthe company is active in many Euro-

pean countries, Asia and Africa. Itsupplies ingredients to industrial cus-tomers worldwide. FrieslandCamp-ina’s offices and facil it ies in 25countries employ a total of over19,000 people. FrieslandCampina’sproducts find their way to more than100 countries.2C41

DMV intensifies focus

Didier Videau,market developmentdirector – nutritionbusiness unit,Roquette

Q. What are the mainchallenges you face as a foodbusiness?A. The functional andtechnological needs of the foodindustry are pretty huge. Inaddition, national nutritional andhealth programmes are driving anon-going reduction in sugars, fats,salt and calories, as well as fibreenrichment. Weight management,digestive wellbeing, prebiotic andoral health with clinical proof ofeffectiveness are especiallyimportant. Then there’s thededicated dieting factor – andthat’s before we consider sports

nutrition or food intoleranceissues, for instance.

Q. Which developments withinyour business are you mostexcited about?A. At Roquette, a key priority ismeeting the health challengewithout compromising producttaste, texture and natural origins.Currently, one of our developmentson the functional front is atexturising ingredient obtainedfrom the pea. This incorporatesfibre, starch and protein to providean all-round solution to thecomplex requirements of meatproducts.

We’re also currently working onputting pea proteins to work asmeat analogues, offering about65% protein. Our texturised peaproteins – based on the use ofour Nutralys pea protein in agranulated powder form – isspecially designed for theextrusion process. Given theirtexturising properties, peaproteins can emulate the fibroustexture of meat so effectively thatthey have broken through the 10%meat substitution barrier, taking itto 30%.

When it comes to polyols – in

which we are a world leader – wehave a range of directlycompressible polyols for sugar-freetablet making; these don’t requiregranulation, which is good forproduction capacity.

On the nutritional/health front,oral health issues are particularlyimportant. Take health claimsunder EFSA’s Article 13.1, forinstance. Our polyols really shinehere and are a reminder that theyare genuine tools for decayprevention, allowing strong healthclaims.

As well as evidence of our well-known scientific work, we believe

all these developments reflect wellon our work in nutrition andhealth, one of our strategic areasof development.

Q. Why should delegates visityour stand at FiE?A. Well, we’re making it a prettytasty occasion! Our developmentteams are the unique propertiesof our vegetable proteins, fibres,sugar substitutes and starches tocreate some great new recipes –with supporting evidence.Naturally, we’re very keen to sharethem with visitors to FIE.1H15

Q&A

Wine vinegars, which were once onlyrare ly used as ingredients , areincreasingly being used in manufac-tured fine foods such as dressings andmustards, says northern Italian fam-ily company Varvello.

The company’s Davide Varvelloexplained: “Vinegar is used as aningredient in mayonnaise, mustardsand dressings. Most of the time,manufacturers have used othertypes of vinegar, but now they aremoving to wine vinegars or bal-samic vinegar.”

Varvello exports its productsworldwide. “The problem is some-times the relatively high cost of thepure product,” said Varvello. “But

then, you have to consider that as aningredient, it may only need to beused as a very small percentage of thefinished product, maybe five or eventwo per cent.”

Varvello’s biggest single end mar-ket is the preservation industry. Cus-tomers include some of the largestItalian and European companies inthis sector, says the company.

Its reputation rests on its ability toproduce large quantities at a consis-tently high standard, says Varvello,providing on-time delivery not onlyof white and red wine vinegars, butalso cider, malt, aromatic and bal-samic vinegars. 1D51

Exhibitor Novastell is showcasing itsrange of functional ingredients. BrainSynergy is claimed to help with limit-ing the onset of age-related cognitivedisorders, boosting memory, learningand concentration. It is available inbulk in powder form for sachets andcapsules or in bulk liquid form for gelcapsules.

The company’s Eye Synergy com-bines lutein, zeaxanthin, PS (phos-phatidylserine) and DHA – which thecompany claims are the essential ele-ments for visual health – to improvevision and to help prevent eye dis-eases such as glaucoma or age-relatedmaculopathy (ARM).

It is also said to have a positive

effect on dry eye syndrome.Eye Syn-ergy is available in bulk in powderform.

To help combat stress, Novastellproposes its Stress Synergy, which itsays helps metabolic action by limit-ing the increase in the level of stresshormones such as ACTH and corti-sol. It is supplied in both liquid andpowder form.

For athletes looking to increaseperformance levels and stamina andto reduce recovery times, Novastelloffers Performance Synergy whichthe company says improves cell oxy-genation through its incorporation ofPS and DHA. 2D81-1

Eye on functional ingredients Wine vinegar market grows

FiE D1 p10:IBC 05 FC 21/11/2011 16:41 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.

The company’s impressive business partnership isbased on specific solutions, specialized consultancy,respect for its customers and the continuousimprovement of services.

In addition to its new headquarter facilities,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 million intechnology for the new facility.

Supremia Grup offers technological services whichinclude notonly cryogenicmill systemsand granulationmills as well asfine impactmills, but hightech sievesystems, densityseparators,

photocell and shape separators and a continuousthermo-sterilization line.

The technology also includes metal detectors plusseparators and high performance mixers. Otheractivities are the tubing and calibration of animalintestines and Supremia’s own production factory thatmakes wooden chips for smoking.

Further, there is an accredited micro-biological andphysico-chemical laboratory, a research anddevelopment department and a pilot station forapplication research. The logistics department canhandle the manipulation and storage of 9,000 palletsin Alba Iulia and 1,100 pallets at the Bucharestwarehouse.

Since opening, the production capacity of thefactory has been increased significantly and workingconditions have also been improved in alldepartments.

The company’s efficiency relies on bothharmonious and competitive Kaizen-typemanagement.

Research and development is a very importantdepartment and includes the Application Research

Laboratory, where a team oftechnicians offers recipes andsolutions based on anawareness of current foodmarket trends.

The production process is‘by the book’, in order to offer

Supremia’s clients genuine finished product samples.Among the 1300 Supremia Grup clients, are

companies in Germany, Austria, Hungary, Italy,Spain, Belgium, Denmark, Czech Republic, SlovakRepublic, Bulgaria, Moldavia, Great Britain and, ofcourse, Romania. Supremia Grup has its owndistribution chain using company-owned 14 lorriesand 53 vans.

The company’s development strategy includesobjectives that reflect the consolidation of its leadingposition in the Romanian food ingredients marketand its unique competitive advantages for businessrelationship extension in the European market.

Supremia Grup partners will benefit from safe, ‘topof the line’ products and services with the highestpossible standards.

Supremia Grup offers custom madesolutions with the highest technology

Supremia Grup – Always choose ‘perfect ingredients’!

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 15:21 Page 1



Stable mayo and ketchupStern-Wywiol Gruppe companyHydrosol is showcasing its expertisein clean-label stabilisation systemsfor products including mayonnaise,ketchup and milk-based cultures. Asthe company explains, this is one ofthe faster-growing areas of the foodingredients industry. In Hydrosol’scase, it means tailoring solutions fordairy products, desserts, ice cream,deli foods, ready meals, meat, fishand sausage products. 3D25

Junior phosphateBudenheim is launching what itclaims is the first phosphate producton the market to declare infant grade.PureMin contains a range of nutrientsand is said to offer guaranteed puritylevels combined with certifiedmicrobiological safety.3H15

Lactose-free chocSwiss chocolate maker Chocolat Freyis launching a lactose-free milkchocolate for the processing industry.Free-from foods are currentlyexperiencing meteoric growth, asmore consumers report intolerances.According to a new report fromMintel, retail sales in the UK are setto soar from £303m a year to £519mby 2016.2E93

Confectionery pectinNew for this year’s FiE from YantaiAndre Pectin are a confectionerypectin APC105LV, an amidated low-methodoxyl pectin APC210C for low-acid confectionery and the APC200Ypectin developed specifically foryogurt applications. Last year, thecompany more than doubled itscapacity with the installation of asecond line for both high and lowmethyloxyl pectins.2B33

Banoffee offerUK fruit processor Fourayes is addingnew ingredients to its range, includingbanoffee (banana and toffee) pureesand jams, along with apple &strawberry dried fruit infusions,suitable for cereal bars and similarapplications. A second launch is thecompany’s apple & strawberry driedfruit infusions, which can be used inapplications such as cereal bars, oras a stand-alone snack.3A88

First-time FiE exhibitor Adexgo ishighlighting its success inthe domestic Hungarianmarket with omega-3-forti-fied liquid milk products,with the promise of morefunctional dairy lines tocome.

Last year, the com-pany introduced its GrassMilk on to the market.This contains the princi-ple omega-3 fatty acids(ALA, EPA, DHA)together with conju-gated linoleic acid(CLA). This i sthanks to a specialsupp lementaryfeed system forthe dairy herdswhich Adexgodeveloped itself. Itmeans that long-chain fatty acids,with a range ofhealth benefits,are found in sig-nificantly higherproportions thanin any other com-mercialised milkin the country,says Adexgo.

SpokeswomanAnna Micskó said:“The liquid milk range is

already on the market. We have pro-duced the f i r s t samples ofcheese, and are working onyoghurt and kefir (sour, fer-mented milk) products.”

The milk products, whichinclude UHT milk and choco-late-flavoured milk, are fur-ther fort i f ied with extravitamin D to supplement thenaturally-occurring form ofthe vitamin.

The combination of thesupplementary feed on topof a grass-based diet hasalso overcome many ofthe problems associ-ated with intens ivedairy farming, Adexgoadds. It has improvedherds’ energy and pro-tein supply and helpedpromote positive out-comes in reproduction.

The company wasfounded in 2004, andsince 2007 has beenconducting intensivescientific and marketresearch into foodswith a functional andhealth-protecting role.

It is currently devel-op ing egg and porkproducts fortified using

a similar omega-3-richsupplementary feed. 4D66

Hungarian dairy activein the functional market

Sodium diacetate plantprioritises the customerLianyungang Nuoxin Food Ingredi-ent Company is located in the coastalcity of Lianyungang, China. As a pro-fessional manufacturer of sodiumdiacetate – which is used as a preser-vative and as a flavouring - it hasbeen engaged in the food and ingre-dients fields for many years.

The company has four produc-tion lines, with each line said to haveevolved to an advanced level, pro-viding customers with top qualityproducts.

The company says that it hasestablished long-term business rela-tionships with many customers, bothdomestic and overseas, and that it isnow one of the largest manufacturersand exporters of sodium diacetate inChina.

According to LianyungangNuoxin, it is the company’s target tomeet its customers’ demands by pro-ducing high quality products andproviding the best service possible. 2B48-40

To meet the global sodium reduc-tion trend, yeast extract manufac-turer Angel Yeast has developed alow-salt series of high nucleotideyeast extract products which it sayshave been welcomed by customersworldwide.

Headquartered in China, AngelYeast has undergone a period ofexpansion in recent years to emergeas a major yeast extract manufac-turer. The company has six facto-ries in China and one factory underconstruction in Egypt, as well asoperating four technology servicecentres . I t s annual product ioncapacity has reached 26,000 tonsand it is exporting to more than140 countries and regions.

Using baker’s cream yeast as theprinciple raw material, Angel Yeastmanufactures yeast autolysates, basicyeast extract products , h igh-nucleotide yeast extract products and

flavoured yeast extract products. InAngel’s yeast extract factories, thereare a number of professional yeastextract drying towers, which can pro-duce powdered products all yearround. The powders are said to belight in colour, with a large granulesize and good resistance to moistureabsorption, making them easy to usein formulations.

The company’s product ionprocess has been awarded a numberof professional certifications, such asISO9001, ISO22000, Halal, Kosher,BRC and Silliker.

Angel says it is strongly commit-ted to sustainable development, and,since starting a wastewater treatmentresearch programme in 1992, has col-laborated with a number of Chineseenvironmental research institutionsto address the biological treatment ofyeast wastewater. 4G52

Angel Yeast flies high

Dutch specialist in lab and pilot-scaleequipment Omve is introducing newsystems at FiE including an upgradedfilling and closing unit suitable forcarbonated drinks.

The new version of the counter-pressure filling and closing systemwill fill carbonated soft drinks andbeers, but also still drinks. It can besupplied in versions suitable for glassbottles with crown cork closures andpolyethylene terephthalate (PET) bot-tles. A new development is the capa-bility of filling and closing cans. ACF210 Carbo-Fi l l system is ondemonstration today.

“You are able to fill and close dif-ferent packs of different sizes on thesame machine, with a changeovertime of less than a minute,” said salesdirector Michael Coopman. “Thisgives you full flexibility in introduc-ing your recipe in the packaging

required by your marketing depart-ment, or your customer.”

Systems are available with one ortwo filling stations, with an integratedchiller, and with the integrated Carbo-Fill carbonation unit. This can be setat any CO2 level between 3g and 11gper litre. Omve describes the systemsas “fully plug and play”.

Omve has two heat processingoptions available: the HT121 HTST(high temperature short time) unit andthe HT122 UHT (ultra-high tempera-ture) alternative. Both are able toprocess liquids from the consistency ofwater to high-viscosity products, withor without particles.

The processing units can heatfrom ambient temperatures up to150°C, with a wide range of holdingtimes enabling operators to simulateany time/temperature combination. 4K63

Carbo-Fill

Omve new filling system

FiE D1 p12,13:IBC 05 FC 24/11/2011 11:08 Page 12

What is a pizza without cheese? Forcheese lovers that cannot or will noteat real cheese, finding dairy-freecheese can be a challenge.

But now there is good news forthese consumers, as Danish companyKMC has developed CheeseMakerCF55. With this speciality starch, thecompany says that manufacturers canmake a completely dairy-free cheesewith a texture and meltability similarto natural cheeses.

Dairy-free cheeses made withCheeseMaker CF55 are not only analternative for vegan consumers,who do not eat products with ani-mal-derived ingredients, but alsooffer an allergen-free alternative toother health-oriented consumers.The dairy-free declaration makesthis cheese suitable for people suf-fering from milk allergy or lactoseintolerance.

CheeseMaker starches are fur-thermore gluten-free and non-GMO.Dairy-free cheese recipes do not con-tain emulsifying salts – reducing thenumber of ingredients on the label –and they can be formulated withhealthy vegetable oils instead of sat-

urated dairy fats.CheeseMaker CF55 is also a

cost-effective solution, according toKMC. Omitt ing dairy proteinsfrom a cheese formulation andreplacing them with CheeseMakerspeciality starches will reduce ingre-dient costs.

Easy processing also ensures acost-effective solution with reducedenergy costs and short process times.Viscosity is said to be low during

process and the product can easily bepumped and filled into containers.During cooling, the cheese wil ldevelop a firm structure and cheese-like appearance.

CheeseMaker CF55 is based onpotato starch and has a neutral taste,flavour and colour, so can be com-bined with flavours and colours tomake precisely the imitation cheeseproducts that are aimed for.

Cheeses made with CheeseMaker

CF55 can be used shredded for pizzatoppings, sliced on cheese sand-wiches or grated on pasta or otherprepared foods.

The CheeseMaker range of spe-ciality starches for the cheese indus-try a lso inc ludes otherproducts aiming atpartial replace-ment of caseinin imitation cheeses. 4F23


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29/11 – 1/12 2011 Hall 2 B41

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Dairy-free cheese is allergen and gluten-free, and non-GMOPizza with no-cheesecheese suitable for

vegans

What makes Caldic unique? After 40 years, Caldic is still a familybusiness – with a long-term visionand a long-term strategy – this iswhat sets Caldic apart.

Also, there is an entrepreneurialspir i t in the company. We haveemployees in 13 countries in 33 dif-ferent locations in Europe and Asiaand our local people take responsi-bility for their part of the businesses.This makes Caldic very local but witha very clear view of where we are allgoing. We’re thinking global but act-ing local all the time.

Why is Caldic focusing on foodingredients as part of itsgrowth strategy? We’ve been in the powder and liquidchemical business for 40 years andhave global suppliers and local man-ufacturers, so moving over to food islogical. The suppliers and manufac-turers are different but we’re stilldelivering powders and liquids to

customers. And, we are able to addvalue by providing technical support,as well as logistical and productionservices.

During the last 25 years we havediscovered that the food industry is avery interesting and dynamic sectorwith a lot of innovation. The productl i fe cyc les become shorter andshorter. This needs a lot of technicalexpertise from distributors and localknow-how, which is why Caldic hasestablished food divisions in all itsentities worldwide. And, finally, thefood industry is more stable than theglobal economy.

What are the main challengesCaldic faces at the moment? We must keep our focus on our cus-tomers and businesses and notbecome too over-enthusiastic aboutthe expansion opportunities. Manycompanies would like us to come totheir country but our customers andsuppliers expect us to focus on them.

What developments within yourbusiness are you most excitedabout? The food industry is an extremelyinnovative and dynamic businesswith a lot of changes – for example,releases of new ingredients and newapplications, increased demands insafety and changes in legislation - andevery change represents an opportu-nity for us.

Why should delegates comeand visit Caldic at FiE 2011We’re coming to Fi Europe 2011 tomeet our partners, and explore newbusiness opportunities with them.We’re here with representatives fromall our countries so we have peoplewho know the language and thenational situation.

We’re offering a wide range ofservices so I’d be surprised if weweren’t able to be of service to awide range of customers. 4C87

Caldic thinks local but acts globallyPaul Veth, director business development food of Caldic, explains why the company is so good atconnecting supplier and manufacturers around the world

Interview

Global supplier of speciality oils andfats AAK (AarhusKarlshamn) is turn-ing the spotlight on the latest devel-opments in the move away fromtrans fatty acids and hydrogenatedfats, towards lower contents of satu-rated fatty acids.

Among developments highlightedon the stand are a lauric coating fat

Cebes LS, designed to bring a health-ier profile to confectionery coatings.As a cocoa butter substitute, it is saidto offer a fast setting time (and sohigher process output), and goodgloss retention.

Impor t an t l y, s a y s AAK, i tallows manufacturers to reducesaturated fatty acid (SAFA) content

without compromising on otherkey parameters.

The company says that its newproduct development specialists havenow made it possible to reduce SAFAcontent to less than 75g per 100g offat. It is no coincidence that CebesLS 75 has been nominated for thisyear’s Fi Excellence Awards in the

Confectionery Innovation of theYear category.

Other ingredients enjoying prideof place on the AAK stand includecocoa butter replacers Illexao CB andIllexao SC. Illexao CB can be used toreplace up to 5% of cocoa butter inmilk or dark chocolate recipes, whileIllexao SC is said to be perfect for fullcocoa butter replacement.

Re turn ing to the theme o fhealthier products, Chocofill LS is a

filling fat in which SAFA contenthas been reduced, says AAK, with-out adversely affecting texture.Chocofi l l LS 35 is an unhydro-genated non-lauric fat with a satu-rates content of 25%.

Other ingredients on showinclude oil blends suitable for infantformula, ice cream and bakery prod-ucts. The company has 10 produc-tion facilities in seven countries. 1F27

AAK goes for confectionery excellence

Fifth Naturexsite gets BRCNaturex says that it has achieved thehighest rating in BRC certificationacross its production sites. The com-pany’s New Jersey site has followedsites in Birmingham (UK), Avignon(France) , and Bischofsze l l andBurgdorf (Switzerland) to becomeBRC certified.

Naturex successfully compliedwith the rigorous and thoroughinspections of the BVQI certificationbody. “Gaining this grade-A BRCcertification rewards the continuousand daily efforts of our teams,” saidNicolas Souchon, global qualityassurance coordinator, “and it alsorecognizes Naturex’ guarantee tosupply our clients with the highestlevel of quality and safety for ouringredients.”

The BRC Global Standards is aleading global product safety andquality certification programme usedby suppliers in over 100 countries. Agrowing number of European andNorth American retailers and majormanufacturers require this independ-ent certification from their suppliers. 3E13

FiE D1 p12,13:IBC 05 FC 21/11/2011 16:45 Page 13

Agrana group is demonstrating itsability to supply across a broad spec-trum of ingredient types, from sugarand isoglucose to starch, fruit prepa-rations and juices, including a grow-ing range of organic options.

As a group, it is one of the largest

suppliers of sugar and isoglucose inCentral, Eastern and SoutheasternEurope, it says, with many country-specific brands. In Austria, AgranaZucker produces and markets a widerange of sugar products. It also has astake in six Agrana subsidiaries in the

region.The group’s starches find their

way into applications as diverse asconfectionery (including chocolate),cooking sauces, condiments, bakedgoods and baby food. Whether theyare native or modified starches, sac-

charification products or potatoproducts, their role is to help main-tain stability and consistency. Agranais also an international supplier oforganic starches, offering a variety ofnon-GM guaranteed products.

Agrana Fruit processes both fruit

and savoury preparations. It says thatit processes fruit in the gentlest waypossible, applying the latest produc-tion processes to obtain fruit prepara-tions and fruit juice concentrates.

Finally, Agrana Juice ranks itselfas one of the leading European pro-ducers of fruit juice concentrates,fruit purees, NFC (not from concen-trate) and FTNF (from the namedfruit) aromas. The company cites itsselection of raw materials and pro-fessionalism as the reasons for its suc-cess in global markets. 3D91


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

18/10/11 09:32

Agrana plays to its multiple strengths

Etol followsnature’s waySlovenian flavouring house Etol istaking its cue from the health andwellness trend that is fuelling interestin natural ingredients, and is focusingits efforts on natural flavouring prod-ucts and food ingredients, rangingfrom natural flavours and extracts tospray dried powder fruits and naturalcolours.

At FiE this year, the company isdemonstrating food and beverageconcepts with natural and functionalingredients which meet this trend.These include functional chocolateconfectionery and hard candy prod-ucts, functional beverage concepts,and new beverage calorie reductionsolutions with a natural, calorie freestevia based sweetening system.

Etol was established in Slovenia in1924. Nowadays the company oper-ates globally and its flavouring prod-ucts satisfy the needs of food andbeverage customers in more than 55countries.

The company’s portfolio includesliquid flavours, flavouring emulsions,f ru i t bases and natural herbalextracts for application in differentbeverage segments. For producers ofsugar confectionery, bakery andchocolate products, Etol offersflavours, bakery and confectioneryfillings, spray dried powder flavoursfor fat and sweet fillings and granu-lated flavouring products.

The company’s savoury productsinclude seasonings for snacks, saucesand dressings, flavourings and spicemixtures for culinary products, andspice mixtures and additives for themeat industry. Producers of icecream, yoghurts and dairy dessertsmay be interes ted in f ru i t andflavoured preparations offered by thecompany. 3H84

FiE D1 p14:IBC 05 FC 21/11/2011 16:46 Page 14

We offer you more ways to meet today’s consumer demands.

figurebottom line healthreputation stabilityfuture developmentpeace of mind

Good for

MERISWEET™ Dextrose

MERIGEL™ Instant starches

MALTOSWEET™ Maltodextrins

RESISTAMYL™, THINGUM™ and CREAMIZ™ Cook-up starches

Hydrocolloids

ISOSUGAR® High fructose syrups

CESAGUM® Locust bean gum

HAMULSION® and FRIMULSION® Stabiliser systemsSTA-LITE® Polydextrose fibre

SPLENDA® Sucralose

CESAPECTIN® Pectins

FRUCTOPURE® Fructose

MERIZET® Native starchGLUCAMYL Glucose syrups

SPLENDA® is a trademark of Mc Neil Nutritionals, LCC

our ingredients – your success

Acidulants and speciality citratesPROMITOR™ Soluble gluco fibre

Add the taste, texture, nutrition and functionality that consumers demand with high quality ingredients and food solutions from Tate & Lyle.

We work side-by-side with you to CREATE™, OPTIMIZE™, REBALANCE™ or ENRICH™ your foods and beverages brands for great taste and improved nutrition profiles, at optimal cost.

Try our great tasting prototypes now to experience the potential and find out what Tate & Lyle can do for your business at:

FIE 2011, Hall 2, Stand 2C21 Or feel free to contact us at: [email protected] It’s the Tate & Lyle difference.Experience it today.

TAB Full Page template:Layout 1 24/11/2011 10:33 Page 1

If you ever doubted the versatility of gelatine,Rousselot is putting every effort into showingjust what a multi-functional – or as it says“multi-talented” – ingredient it is, whether in agelling, foaming, emulsifying or binding role.

Since the proof is in the eating, new types ofgummi and marshmallow are also available onthe stand for sampling. Try, for instance, thefirst toffee-flavoured gummies ever produced.In fact, they are relatively easy to formulate,

says Rousselot. The marshmallows, on this occasion, are a

new type of grained, deposited product. Onemajor advantage, says the company, is thelonger shelflife that can be achieved. Choosebetween Earl Grey and grapefruit flavours.

But the benefits of gelatine do not stop withits functional attributes. As Rousselot explains,it can also offer an efficient solution in thereformulation of products to contain less fat orsugar while maintaining taste and texture. Toprove the point, the company’s chefs have pro-duced a skinny ‘first lady’ among chocolatecakes, their so-called ‘Carla Brownie’ – alsoavailable for tasting.

Gelatine can be used to add protein, where

the formulation and market requires it. Theinstant soups available on the stand (Chineseand mushroom varieties) are enriched with pro-tein content thanks to the addition of hydrol-ysed gelatine.

Finally, Rousselot is demonstrating theapplications possible with its Peptan collagenpeptides. This is a bioactive ingredient, saysRousselot, which has been shown in scientifics tudies to he lp prevent osteopenia andosteoarthritis. Of course, it is well-known forits anti-ageing effects on the skin, too. But it isalso said to have excellent organoleptic proper-ties, and to be easily integrated into formula-tions for functional foods. 3E41


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


Progress in probioticsChr Hansen has participated at every Foodingredients Europe trade show since the first onein 1986. At this year’s Fi Europe, the Danishbioscience company is showcasing a number ofinventions, from natural colours to cheese andmeat cultures and probiotic prototypes. Thisincludes the launch of a probiotic innovation,details of which were not revealed before theshow doors opened this morning.2D31

Simply red from tomatoShortly before FiE/Ni 2011 opened its doors,LycoRed launched LycoRed Sante – a patentedand natural tomato concentrate designed tosuccessfully enhance taste and flavour. Thecompany says that Sante can be used for salttaste enhancement and reduction of expensive,flavour components in food products. 1E50

Organic stabilisersBenelux supplier of stabiliser blends Acatris isinvesting in – and expanding – its range with theaddition of clean-label and organic options, andwith many applications from ice creams to saucesavailable for sampling today. Acatris sees its corebusiness as the development and manufacture ofstabiliser blends, but it is also a provider ofmicronisation and blending to third parties. 4G99

A new functional blend concept from Germansupplier Satro allows producers of chocolate-flavour drinks and desserts to weather the upsand downs of world cocoa prices by using acustomisable replacement system.

MD Holger Schygulla said: “The foodindustry has been severely affected by rawmaterial costs, in particular by high cocoaprices. However, we can help the dairy industryto significantly reduce costs and still give con-sumers the taste and creaminess they expect bysubstituting a certain amount of cocoa.”

Satro’s technologists have used carob pow-der as the basis for the company’s Trolamix andLacmiral replacement systems, designed respec-tively for milk mix drinks and desserts. Accord-ing to the company, they offer taste, texture andmouthfeel of a similar quality to 100% cocoa

formulations.The company’s all-in-one functional blends

can be made containing standard or high-gradecocoa, a wide range of origins and organic, fair-trade or Rainforest Alliance options. Theblends have been designed to withstand dairyprocesses such as pasteurisation, extendedshelflife (ESL), ultra heat treatment, sterilisationand hot filling.

Schygulla added: “We always strive to offerinnovative product concepts that support thedairy industry in the challenging market envi-ronment created by volatile raw materialprices.”

Satro’s products can be blended to includestabilising systems, flavourings, colourings,sweeteners and functional ingredients. Milkproteins can also be used to enrich each blend.

The company’s services also include consul-tancy, product and recipe development andquality assurance. 2G88

This summer, the Blue Diamond Almonds plantin Sacramento, California, won ‘Plant of theYear of the Pinnacle Club’, a food quality andsafety award given to fruit and tree nut proces-sors by the American Council for Food Safety& Quality.

The award identifies this facility, whichprocesses million of tons of almonds every year,as the ‘best of the best’ of the 75 facilitiesinspected. The Council conducts tri-annual,unannounced audits and has a formal partner-ship agreement with the US Food and DrugAdministration.

As an example of Blue Diamond Almonds’rigorous QA and safety processes, refriger-ated storage is standard for keeping itsalmonds food-safe and ensuring their flavourand freshness.

Blue Diamond Almonds is communicatingthis achievement at FiE, to demonstrate to vis-itors that at a time when worldwide demandfor almonds is rocketing, working with a com-pany like Blue Diamond Almonds can guaran-tee them a year-round supply of quality, safealmonds.

“When choosing an ingredient supplier,food manufacturers weigh many factors thathave nothing to do with the intrinsic qualitiesof the ingredient itself,” said Jeff Smith of BlueDiamond Almonds. “To a food manufacturer,there’s nothing as important as assuring foodsafety and quality.”

California is the world’s largest almond pro-ducer and Blue Diamond Almonds is the largestmarketer and manufacturer. The crop is har-

vested in autumn, but companies need almondsall year round. Blue Diamond Almonds deliv-ers California almonds - in whatever form theyare needed - in the quantities and in the timeframe specified by customers around the globe.

With almond demand showing no sign ofslowing, Blue Diamond Almonds says it ispreparing for expansion.

“We recently announced a major expansionplan driven by unprecedented, double-digitgrowth in our industrial ingredients business, aswell as our consumer brand—growth weexpect to continue,” said Smith. 2H69

Cocoa-replacer blends help keep costs low

Rousselot demonstrates many benefits of gelatine

Accolade for almond processor

Chocolate drinks without the problemsof fluctuating cocoa prices

Worldwide demand for almonds is rocketing

FiE D1 p16:IBC 05 FC 21/11/2011 16:48 Page 16

The day when the EU’s Health Claims Regula-tion comes into full effect is edging closer. Atthis point, companies will no longer be permit-ted to use health claims to promote their prod-ucts to consumers unless they’ve beenpre-approved by the European Food SafetyAuthority (EFSA).

This will radically change how healthy andnutritious products can be marketed. So far,EFSA has rejected 80% of the structure-func-tion claims submitted for evaluation due to alack of proof of cause and effect. In future,companies will have to think very carefullyabout which ingredients they use in their prod-ucts and how they communicate their benefits.

But it isn’t all bad news. As a result of theHealth Claims Regulation, we also expectingredients that are already well understoodand appreciated by consumers to have a muchmore important role to play in product devel-opment. And at the forefront of this elite

group are ingredients derived from fruits andvegetables.

On the whole, European consumers knowthat fruit and vegetables are beneficial to theirhealth and that they should eat lots of them(even if they don’t). In a survey by Ipsos,researchers asked consumers in France, Ger-many, Spain and the UK what lifestyle changesthey felt they should make to improve theirhealth or stay healthy. In each country, ‘eatfruit’ and ‘eat vegetables’ appeared in the topfive responses.

The findings from the Ipsos study show thatmost people already recognise fruit and vegeta-bles are good for them. And in a world follow-ing full implementation of the EU’s HealthClaims Regulation, where companies areseverely restricted in terms of the messages theycan use to communicate the benefits of theirproducts, this level of embedded consumerawareness will be an extremely valuable asset.

What’s more, food manufacturers can eas-ily benefit from this ‘health halo’ by incorpo-rating into their products fruit and vegetableingredients made from whole fruit purees, suchas Taura’s proprietary URC ingredients. URC– which stands for Ultra Rapid Concentration

– is a unique process that creates bake stable,low water activity ingredients which can beused in a wide range of products, includingsnacks, cereals, baked goods and confectionery.

In particular, at Taura we’ve spotted that thenext big thing in healthy eating, and especiallysnacking, is demand for products that combinethe goodness of both fruit and vegetables butalso deliver great taste. And in response, we’vedeveloped new fruit and vegetable blends within

our market-leading URC JusFruit range.These will offer manufacturers the poten-

tial to create natural, delicious and good-for-you products in tune with a marketplacewhere demand for healthy foods is rising butregulation of health claims is tightening.There’s never been a better time to put fruitand vegetable ingredients at the heart of yourbusiness.1E47


Fruit and veg: an alternative to health claims chaos

Point of view

With the EFSA throwing out the vast majority of structure-function claims, the way forward is to use ingredients with knownbenefits, writes Mattias Van Uffelen, head of European sales, Taura Natural Ingredients

“So far, EFSA has rejected80% of the structure-functionclaims submitted forevaluation due to a lack ofproof of cause and effect. Infuture, companies will have tothink very carefully aboutwhich ingredients they use.”

Japanese producer Vox and European agentESS are setting out to show how, far from beingone ingredient with a single use, wasabi can beapplied to finished products in different waysdepending on the process and the desired effect.

As spokeswoman Naoki Katsuragawa putit: “We supply various preparations of wasabi.Depending on the conditions of their finishedproduct processing, customers can select theperfect combination of pungency, colour andflavour in order to create the right ‘wasabi’effect.”

She added: “So for instance, you can seeand taste our signature wasabi powder, whichdelivers a heat-resistant pungency note. This isapplicable for seasonings and sauces.”

Wasabi, derived from the plant of the samename, a species native to Japan, is best-knownfor its typical use with sushi and sashimi, alongwith other soy-sauce-based cuisines.

The pungent note comes courtesy of the

allyl-isothiocyanate (AITC) content, which alsohas known antimicrobial properties.

The different parts of the plant have tradi-tionally had different uses. The leaves havebeen used in pickles and as a natural colour-ing, while the stems find their way into saucesand condiments, as well as pickles. Mean-while, the roots can be used fresh or processedas wasabi paste.

Thanks to its interests in Indonesia, Vox isalso a supplier of nutmeg. This is one of thenut-type products that are more susceptible toaflatoxins. But the company says it hasworked hard at minimising this risk throughthe application of rigorous quality control.“The accuracy of these controls is bestdemonstrated by the fact that we have sup-plied the Japanese market for many years,where one part-per-bil l ion controls arerequired,” said Katsuragawa.4C65

From wasabi to nutmeg

Exhibitor Gremount is a global, China-head-quartered company that was established in1999. Throughout the following 10 years, thecompany experienced sustained growth, andsays that it is committed to focusing on spe-cialty OEM products, and to strive to providethe best materials based on customer specifi-cations.

Gremount’s focus at the show is Sucralose,one of the several sweeteners – including ste-vioside – that it has available. Sucralose is saidto be 600-800 times as sweet as sugar, 99.9%

pure, very stable, to feature a fresh, pleasanttaste and to meet FCC VI, USP32 and E955standards. It is available in powder and granu-lar form, in a range of packing options.

Gremount says that it is the only Chineseproducer of citicoline, which is often taken as asupplement for the improvement of thinking,learning and memory in people suffering fromAlzheimer’s disease. The product available fromGremount is produced in a GMP factory and isdescribed as being of high quality, 4G33-19

800 times as sweet as sugar

FiE D1 p18:IBC 05 FC 21/11/2011 16:49 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


Wim van Roekel, SVP& general managerEMEA, speciality foodingredients, Tate & Lyle

Q. What are the mainchallenges you face?A. Two main trends are driving ourbusiness. First, a growing demandfor health and wellness benefits infood & drink products, due to thegrowing consumer awareness onhow food is linked with theirhealth. Second, an increasingfocus on authenticity and cleanlabel. Our challenge is to providehigh-value ingredients andservices to help our customerdeliver products with the greatnutritional profile and the greattaste and quality consumers arelooking for, while bringingincreasing attention to cost. Wewant to enable our customers toaccelerate on the path ofinnovation, while helping them tomanage cost challenges.

Q. Which developments withinyour business are you mostexcited about?A. There’s a lot to be excitedabout right now at Tate & Lyle!First of all, we are expanding ourfibre portfolio with PromitorSoluble Gluco Fibre, a consumer-friendly and well-tolerated dietaryfibre. This enables us to provideour customers with new solutionsto help them develop healthierversions of a wide range ofproducts, at a low cost-in-use.I am also very proud of the greatconcepts we are developing insugar optimisation, such asOptimize prototypes which offer upto 40% cost savings onsweeteners, while providing agreat taste, and Create conceptswhich demonstrate how to getmore body and mouthfeel withless sugars. For customers reformulating theirfood and drinks towards lesssugars and less calories, Tate &Lyle is the sweetening solutionshouse with a unique expertise andan extensive portfolio ofsweeteners fine-tuned to theneeds of our customers, includingSplenda Sucralose. We arecurrently investing in additionalproduction capacity for SplendaSucralose, and we have enteredthe natural intense sweetenerspace this year.

And last but not least, Tate & Lylewill be opening early next year anew Commercial and FoodInnovation Centre in Chicago,Illinois. This new centre, inaddition to the other 15Excellence Centres spread allaround the world, will furtheraccelerate the process of bringingnew products to market.

Q. Why should delegates visityour stand at FiE?A. FIE is a perfect opportunity todiscover Tate & Lyle’s latestingredient creations, taste newprototypes, and meet the team! Atour stand you will find out how oursolutions are designed to addressyour top priorities in variousapplications, and how we help yoube ahead of competition.2C21

Q&A

Major food industry opportunitiesexist for chicken protein hydrolysatesnot only in meat applications, butalso across a broader spectrum ofclean-label and nutritional products,according to Belg ian FiE 2011exhibitor Proliver.

Too often, says the company, nat-ural, clean-label ingredients do notoffer the same functionality that canbe obtained from less ‘label-friendly’options. But this is not the case withits “100% natural” product, Proliverclaims.

“We are offering natural and fullytraceable chicken protein with highnutritional quality and added value,”said spokeswoman Wendy Hermans.“These types of hydrolysate createthe possibility to reduce or evenexclude other ingredients, such assalt, antioxidants, phosphates andyeast extract, not forgetting hypoal-lergenic properties.”

For some customers, this couldimply radical reformulation, and Pro-liver says it is ready to offer its expe-rience and expertise to help createnew recipes. Its own R&D is said tohave highlighted many significantopportunities.

“Our meat hydrolysate has a bal-

anced amino acid composition, richin essential and branched-chainamino acids,” said Hermans.

“Our research projects show thatthe peptides have many health char-acteristics, such as antioxidant, anti-hypertens ion and prebiot icfunctionalities,” Hermans added.

Particular opportunities havebeen identified in infant nutrition andfoods for the elderly, the companyadds, and research is continuing intoother added value applications.

Quality control and traceabilityare second to none, according toProliver, with only fresh chickenstraight from its own slaughterhousebeing used as a raw material, with-out any further additives or ingredi-ents.

Proliver says in addition that byselecting the raw material and adjust-ing the hydrolysis process, it is nowable to supply tailored proteins,depending on the customer’s specifiedclean-label and functionality require-ments.

Whether the final product is anutritional chicken broth or a phar-maceutical, the company can providea suitable grade of protein.4D78

Proliver promotes benefitsof natural chicken protein

FiE D1 p20,21:IBC 05 FC 21/11/2011 16:50 Page 20

Sustainability and sodium reductionare two areas that top the agendas ofmost food manufacturers, and Brazil-ian exhibitor Biorigin is attempting toaddress both concerns with a rangeof sustainable ingredients that enablereduction of up to 70% sodium insome applications.

The company is inviting visitorsto take part in tasting sessions todemonstrate the synergistic effect ofits Bionis and Bioenhance ingredients.The Bionis range of yeast extracts issaid to lend body, mouth feel andumami to recipes, whereas the Bioen-hance line of natural taste enhancerscreates and harmonises taste, increas-ing the intensity of salt perceptionwith no salt addition. Used together,Bionis and Bioenhance can reducesodium levels by 70% in snack appli-

cations and 40% in bouillon applica-tions, says Biorigin.

For meat applications, Biorigin ispreviewing a new ingredient - Bio-taste Meat – which is touted as pro-viding a mild meat taste and toastednotes while allowing sodium reduc-

tion of up to 30%. The Biotasterange also includes roasted tasteenhancers for beef, chicken andtoasted taste enhancement. Bioriginhas also developed a new range ofingredients under the Biogardumbrella for bakery applications.

All Biorigin products are natural,clean label, GMO-free and allergen-free, are certified (ISO 9001 and22000, HACCP, Kosher and Halal)and have full traceability.

Biorigin is a Brazilian companypresent in more than 30 countries.

Biorigin is part of Zilor, the first sug-arcane company to run a projectusing the Kyoto Protocol´s CleanDevelopment Mechanism. By pro-ducing electricity from biomass, Zilorgenerates carbon credits and con-tributes to the reduction of green-house gases. Zilor is also runningconservation, restoration and refor-estation programmes.4F31


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Visit us at booths 3H13 and 3J12.

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Sustainable sodium reducation solutions

The days are over when gluten-freeproducts were dry and dreary. So saysexhibitor Nordic Sugar, who isencouraging Fi Europe visitors tocome to the company’s stand to getfirst-hand experience of the new tasteand look of state-of-the-art wheat-free products.

Company representatives recentlyvisited a small development bakeryin Scotland. The bakery was workingon wheat-free bakery products –work based on a deep knowledge ofthe properties of a large number ofdifferent wheat-free ingredients.

The baker, Colin Sneddon of Arti-san Bakery Concepts, has put yearsof testing behind him, and his workhas apparently resulted in combina-tions of a number of ingredients, eachone playing a specific role to achievepremium quality. Sugar beet fibre andrice bran are said to be two impor-tant active ingredients.

As many as 11 different mixeshave been developed, each one des-tined for a specific application cat-egory such as white bread, brownbread, muffins, pancakes, wafflesand so on. Belgium-based companyKreglinger has now introduced themixes to the European market justin time for Fi Europe, and samplesare available today on the NordicSugar stand.1B43

Wheat-free doesn’t have to be boring

Gluten-freepromise

FiE D1 p20,21:IBC 05 FC 21/11/2011 16:51 Page 21


The winnersof the FoodIngredientsExcellenceAwards 2011will beannouncedthis eveningat the Novotel Roissy Paris. To book tickets, call +44 7824 550591 or visit Jennifer Knight in room 512B

Bakery Maltichoc, from MuntonMaltichoc is a new product, to be used asa partial cocoa powder and chocolatereplacer in baked goods. Maltichoc is aselection of malted ingredientsformulated to emulate the colour, aromaand flavour characteristics of cocoa whenused in conjunction with this ingredient.

Vitalmalt Seigle, from AITIngredientsA ‘clean label’ ingredient thatadvantageously replaces emulsifiers(E471, E481). VitalMalt Seigle (maltedrye flour) significantly improves thetexture of soft bakery products and slowsthe process of going stale. This 100%natural innovation is produced via acontrolled malting process that developsspecific enzyme activities.

Homecraft Create, from National Starch Food InnovationHomecraft Create GF 20 is the idealgluten-free functional flour to meet thedemands of both bakery manufacturersand consumers. A clean-label functionalflour based on tapioca and rice,Homecraft Create GF 20 delivers bettertaste, texture, visual appeal andnutritional composition than any otherexisting gluten-free ingredient.

BeverageAcid-Proof, Class One CaramelColour (DDW 520), from DD WilliamsonConventional class-one caramel colour isstable down to pH 3.5. DDW 520, stablebelow pH 2.5, is a breakthrough in softdrink concentrates. Manufacturers inEurope can (clean) label it ‘Colour PlainCaramel’. As a darker class one, itrequires less dosage. The innovation maytransform store-brand cola formulations.

Purity Gum, from National StarchFood InnovationPurity Gum Ultra is a cost-effectivebeverage emulsifier that stabilises over30% oil. Its oil stabilising propertiesoptimise oil droplet size distribution,which contributes to drinks’ turbidity.Purity Gum Ultra reduces costs andenergy use by enabling high oil loademulsions and eliminating the need forweighting agents.

Clarisoy, from Archer Daniels Midland Clarisoy 100 is the world’s onlytransparent soy protein that allowsbeverage manufacturers to achieve anFDA ‘good’ or ‘excellent’ source of proteinrating (up to 10 grams/8oz serving) inqualifying transparent low pH beverages.Clarisoy has a neutral flavour profileperfect for use in low pH beverageapplications.

ConfectioneryCebes 75, from AAKCebes 75 is an unhydrogenated coatingfat with a reduced content of saturatedfatty acids. This meets the widespreaddemand of leading confectionerymanufacturers for a healthier alternativeto standard unhydrogenated cocoa buttersubstitutes that does not compromiseprocessing and product functionality.

Purac Powder MA, from Purac Purac Powder MA is a revolutionarydesigned coated acid developed for theconfectionery industry. Purac Powder wasdesigned to address a need in the marketto offer a product which enables amanufacturer to coat its candy with amore stable acid, yet delivering a fresh,fast sourness release.

Terra Cacao, from Barry Callebaut Terra Cacao chocolate offersunprecedented purity and intensity intaste and richness in aromas. It is madewith premium cocoa that has been cured

with a revolutionary controlledfermentation technique. This new, all-natural method consistently producestop-quality cocoa with zero defects or off-flavours, and thereby helps improvecocoa farmer livelihoods.

DairyRed Strawberry Fragaria 100 WS,from Chr. HansenThe new patent–pending carmine hassuperior process stability enabling adecrease of pigment concentration by10–20% compared to standard carmine.It has a higher stability performance thanstandard carmines and apart from lowerdosage offers longer shelf-life, morerational handling, less storage space andlower cost-in-use.

Cheasing’up, from IDIIDI identified considerable constraintsrelated to traditional cheese productionand made it a priority to develop a newtechnology and new proteins able to turninto successful end-products, offeringcheese producers new alternatives tofulfil their needs. It features manyadvantages for manufacturers to dealwith their cheese production.

Delvo Fresh, from DSMThe Delvo Fresh sour cream culture rangehelps dairy producers capture local trendsand satisfy distinctive local tastes for theirsour cream or cream cheese products.There is a broad array of flavours, andtexture can be improved in reduced- andlow-fat recipes. Fat can be reducedwithout sacrificing eating enjoyment.

Savoury/MeatTexta Pois 65/70, from SotexproA new textured vegetable protein frompea gives innovation opportunities to themeat industries. It is GMO-free, non-allergenic, clean label, traceability andlocal sourcing (pea harvested andprocessed in France), and gives costsavings, good functionality and taste.

Brata Breaded Coating MP 5808 andMP 5809, from Walter Rau NeusserÖl und FettWalter Rau AG and Brata not only helpconsumers to fight obesity, simplifyprocessing, improve work safety, reduceenergy and vegetable oil consumption,and their product is also an example ofpartnership and innovation in a mostsustainable manner.

PuraQ Arome NA4, from Purac PuraQ Arome NA4 is a breakthrough inclean label, natural solutions for sodiumreduction in food. The natural flavouringoffers many of the functionalities of salt,providing food producers with multiplebenefits in the production of reduced-sodium products. It promotes savouryattributes imparting meaty, spicy andsalty notes.

Snacks/On-the-goCulinar Include, from Lyckeby CulinarCulinar Include is an innovation especiallydesigned to bring 100 % natural coloursand flavours to breakfast cereals andmuesli. Culinar Include are crispy,extruded pearls internally loaded withdelicious flavours and appetising colours.Culinar Include adds unique values andcost savings to the wide segment ofnatural breakfast cereals.

Potato Mineral Flour, from Vis vitalisThis new and natural food ingredientconsists of a high quality food ingredientwith natural minerals and trace elementsobtained from potatoes, dolomite andquinoa sprouts. Its manufacture is basedon an internationally patented procedure.The flour has a unique density of allmineral substances and trace element.


Official sponsors

Fi ExcellenceAwards 2011

Judging panelChairHenry Dixon, Barrett Dixon Bell

JudgesKip Winter-Cox, Bakkavor FoodBart Fischer, Albert HeijnSimon Pettman, EASGeorges Bruelle, DanoneAlbert Zwijgers, Unilever John Madden, EuromonitorIan Gordon, Giract Luis Fernandez, IUFoSTJeff Nuss, Kelloggs

Category Company TimeBakery Muntons 09.00 - 09.20Bakery AIT Ingredients 09.20 - 09.40Bakery National Starch Food Innovation 09.40 - 10.00Beverage D.D. Williamson 14.40 - 15.00Beverage National Starch Food Innovation 15.00 - 15.20Beverage Archer Daniels Midland Company 15.20 - 15.40Confectionery AAK 11.20 - 11.40Confectionery Purac 11.40 - 12.00Confectionery Barry Callebaut 12.00 - 12.20Dairy Chr. Hansen 12.20 - 12.40Dairy IDI 12.40 - 13.00Dairy DSM 13.00 - 13.20Savoury/Meat Sotexpro 10.00 - 10.20Savoury/Meat Walter Rau Neusser Öl und Fett 10.20 - 10.40Savoury/Meat Purac 10.40 - 11.00Snacks/On-The-Go Lyckeby Culinar 14.00 - 14.20Snacks/On-The-Go Vis vitalis 14.20 -14.40

Judging programme

Celebrating biodiversity and brilliance

Three more awards to recognise excellence within the food industryThe Biodiversity in Food Awards, organised by the Union for Ethical Bio-Trade, is being held for the second time this year and will recognise bothinnovation and leadership in the field of sustainable sourcing. The awardaims to raise awareness of the positive impact food companies can havethrough their sourcing practices on biodiversity and sustainable devel-opment.

The Lifetime Achievement Award honours an individual for pre-emi-nence the field of food science and technology. The individual will havemade significant contributions to scientific knowledge in one of theseareas: safety; food quality; human nutrition; product, process, packageinnovation; food security (availability, accessibility, affordability); con-sumer acceptability; communication of food science and technology, reg-ulations.

The Young Scientist Award recognises the potential of an individualto make outstanding scientific contributions to food science and tech-nology, as well as the potential for future scientific leadership.

The Fi Excellence Awards celebrate the best food innovations of the year. Here we present the 2011 shortlist. The awards’ judging takes place today in room 516A, and all visitors are invited to come and watch the presentations

FiE D1 p23:IBC 05 FC 21/11/2011 16:53 Page 23


FiE conference programme todayTime Track A Track B

09:00-10:45 Module 1A Natural Colour, sponsored by NaturexModerator: Lu Ann Williams, head of research, Innova

Module 1B Consumer Trends in 2012, sponsored by Halal Certification ServicesModerator: Farhan Tufail, CEO, Halal Certification Services

09:00 Overcoming technical limitations of natural colour within the foodindustry• Understanding the challenges for the future of natural colour• Where might science provide new opportunities?• Identifying why some applications still struggle to replace synthetics with natural

colour

Understanding the Halal market• Useful facts on halal consumers in Europe• Understanding why halal consumers are not necessarily muslim consumers• Investigating how to enable the consumers to influence the F&B industryFarhan Tufail, CEO, Halal Certification Services

09:30 Overcoming instability of natural red and blue• Understanding the complexities of creating a stable and natural blue and red• Examining new innovations for protecting and stabilising natural colour for a variety of

applications• Exploring other key advances in colour formulationsMargaret A. Lawson, VP science & innovation D. D. Williamson & executive committeeMember, NATCOL

Identifying the consumer trends driving growth in the EuropeanF&B market• Gaining an overview and predicting consumer trends in F&B across Europe• Examining what consumers are looking for and what motivates their decision making• Who is gaining the European consumer’s confidence in their F&B products and why?David Jago, director of innovation & insight, Mintel

10:00 Overcoming the challenges of stabilising natural colour in beverages through the use of quillaia extract• Exploring consumer demand for natural, clean label beverages • Achieving natural and effective emulsification • Developing clear drinks with natural emulsionsInes Voigt, technical development manager delivery systems & nutrition, Europe, NationalStarch Food Innovation�

Refreshing health and lifestyle marketingExploring today’s consumer health and functionality trends and how you can tap into thatHow to enhance consumer lifestyle experience through their choice of ingredientsValérie Le Bihan, marketing manager, Roquette

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

11:00-12:45 Module 2A New Innovations in Natural Ingredients, sponsored by Almond Board of CaliforniaModerator: Dr Martin Wickham, head of nutrition, Leatherhead Food Research

Module 2B Sodium and Salt Reduction, sponsored by InnophosModerator: Professor Graham MacGregor, chairman, CASH

11:00 Delving into the latest innovations and trends in natural ingredients• Revealing where the major food ingredient innovations are coming from - is this going

to change?• What are the winning trends in natural ingredients and how will this evolve?• Assessing which suppliers and manufacturers are stepping out of their food ingredient

comfort zoneLu Ann Williams, head of research, Innova

Meeting European salt and sodium reduction targets for 2012 andbeyond• Gaining updates on salt reduction legislation• Comparing Europe-wide targets: which countries are in line to achieve their salt and

sodium reduction goals?• Understanding how to tap into consumer drivers for implementing salt reductionHannah Baker, assistant manager nutrition & health savoury, Unilever

11:30 Focusing on food safety and quality• What are the current and new ways of addressing food safety in natural products and

ingredients?• Understanding how to deal with safety and quality issues when they are under threat• Assessing the media’s influence on the consumer’s perception of food safetyDr Robert Gravini, professor, Cornell University

Solving the technical problems associated with salt reduction • Evaluating how to achieve longer shelf life with less sodium without compromising on

food safety and quality• Exploring new technologies in salt and sodium reduction and assessing best practices

within the industry• Developing applications and overcoming the hurdles associated with low sodium

ingredients and products• Discussing developments for sodium replacement productsMartijn Noort, project manager and bakery scientist, TNO

12:00 Making way for new natural products in the F&B market• Forecasting what the natural product market will look like in the next 5 years• Determining what the consumer wants in terms of natural• Revising what impact health claims have on natural ingredientsRepresentative from Besana

Successful approaches to reducing sodium in food applicationswithout compromising taste or functionality• Exploring new calcium and speciality phosphates innovations to overcome functionality

challenges in lower sodium bakery, meat, seafood & poultry and dairy applications• Approaches to achieve sodium reduction targets whilst maintaining taste, texture and

functionalityDr Robert Finn, senior staff scientist, Innophos


FiE D1 p24,25V2-conference:IBC 05 FC 21/11/2011 16:11 Page 24


Time Track A Track B

13:00-14:45 Module 3A Stevia, sponsored by PureCircleModerator: Sue Bancroft, global marketing director, EMEA, PureCircle

Module 3B Fat ReductionModerator: Ad Alberts, manager global key accounts, Sensus

13:00 The European Union’s acceptance and approval of stevia as a foodadditive• Status updates on stevia approval by the European Commission• Exploring the requirements, specifications and accepted terminology in stevia labelling

at European level• How will the anticipated new legislation impact stevia use in Europe?• Reviewing legislation differences of stevia acceptance between Europe, the US and

Asia - will the regulations impact stevia’s global dominance in the sugar replacementmarket?

Maria Teresa Scardigli, executive director, International Stevia Council

Importing texture and creaminess in fat reduced food products• Highlighting market trends, consumer expectations and legal requirements• Studying the success of fat replacement with inulin• Creating delicate fat-like textures with rice ingredientsRudy Wouters, head of food application technology, BENEO

13:30 Case study: Preparing for mainstream success• Investigating the use of stevia as a cost-effective solution in sugar reduction• Selling the benefits of stevia to the consumer - will the consumer be willing to pay

more for less sugar?• Questioning whether stevia will ever fully replace sugar and what the future sugar

reduction market will look like Jordi Ferre, president, commercial division, PureCircle

Solving the continuous challenge of reducing saturated fat in food• Assessing European consumer trends of saturated fat intake over the last 12 months• Can saturated fat continue to be reduced?• Overviewing changing fat replacement health trends in consumer foods• Does every food product now have a low fat equivalent?Speaker to be confirmed

14:00 Making stevia sweeter: Overcoming technical reformulation challenges• Examining different blend options to mask stevia’s taste• Knowing the technical limitations of stevia and what products can be developed with

stevia• Understanding the advantages of using stevia in new products Dr Daniel Bonerz, head of R&D compounds & sweetness, Doehler Group

The challenges of reducing fat in dairy products• Assessing trends in consumer intake of fat• Overviewing fat replacement in dairy products• The challenges of maintaining texture and flavour in low fat dairy productsProfessor Dolores O’Riordan, Food for Health Ireland


15:00-16:45 Module 4A Natural Antioxidants, sponsored by Synthite Natural SpecialitiesModerator: Jos Kleppers, global vice president, Synthite Natural Specialities

Module 4B Health Claims: A Re-Evaluation, sponsored by Healthy Marketing TeamModerator: Dr Mary Gilsenan, head of regulatory services, Leatherhead Food Research

15:00 Synthite Natural Specialties and NEAOX – Natural Anti-OxidantJos Kleppers, global vice president, Synthite Natural Specialities

15:10 Trends and opportunities in natural antioxidants• Examining new developments in natural antioxidants • Outlining updates in market information, trends and new innovations in natural antioxi-

dants• What is the next step in natural antioxidant health claims acceptance for 2012?Ewa Hudson, head of health and wellness research, Euromonitor International

Exploring recent health claims and working with EFSA• Outlining the progress of health claims in 2011 and exploring predictions for 2012• Examining the reasons that claims have been rejected and how you can improve your

chances of acceptance• Discussing how regulators and the F&B industry can work better togetherDr Inga Koehler, senior consultant, Analyze & Realize

15:30 Health claims or not health claims? How to convert a health interest to a product purchase• Examining how various products have excelled with and without a health claim• Understanding consumer awareness: does the consumer know the difference between

approved health claims and softer claims?• Is the industry’s confidence in the commercial power of health claims declining?Peter Wennstrom, CEO, Healthy Marketing Team

15:40 Polyphenols versus antioxidants• Uncovering the challenges of the buzz word ‘antioxidant’• Examining the classification and sources of polyphenols• Understanding the relationship of polyphenols with health• Does the consumer recognise the term “polyphenol” and could the industry use this

term if it strengthened the chances of receiving a health claim?Dr Michele Kellerhals, research & innovation director, functional ingredients, Coca-Cola

16:00 How to measure the real bioactivity of antioxidants• What does the ORAC value represent and outlining the flaws of the various assays• Can the consumer understand the true value of an ORAC value when it is still unclear

to the industry?• Investigating examples of in vivo studies to determine bioavailabilityDr Edwin van den Worm, CEO, ORAC Europe

Case study: Sustaining consumer trust when removing an ‘unofficial’ health claim • Analysing the impact of removing a health claim: is there life after a health claim

rejection?• Are ingredients taking a secondary role because of the health claim rejection?• Evaluating how to make softer claims that resonate with consumersNeal Cavalier-Smith, director of consulting, Healthy Marketing Team


FiE D1 p24,25V2-conference:IBC 05 FC 21/11/2011 16:16 Page 25



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

(continued on page 28

FiE D1 p27-37-listandplans:IBC 05 FC 22/11/2011 17:41 Page 27


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

(continued from page 27)

(continued on page 32)


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.

Today, stand 3E49 at 14:30PROVA invites your senses!Let yourself be amazed… surprised!

Flavours and Taste await you...



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

KK + S KALI 3A89KALIZEA 2E65KÄLLBERGS INDUSTRI 4H44KALSEC EUROPE 2F67KAMPFFMEYER FOOD INNOVATION 2C95KANCOR INGREDIENTS 2C77KANEKA PHARMA EUROPE 3D55KANGCARE BIOINDUSTRY 3F105KARL BINDEWALD KUPFERMÜHLE 4G11KEMIN FOODS TECHNOLOGIES 4G44KEMIRA CHEMSOLUTIONS 4F61KEVIN FOOD 3H77KIMICA CORPORATION 4G100KINHO FOODS 4C115KINRY FOOD INGREDIENTS 4E70KIRIN KYOWA FOODS COMPANY 4J71



FiE Floorplan, Hall 3


Our know-how and expertise, trusted by you.

To create foods that consumers prefer, you need to work with partners you can trust. As the world’s largest producer of caseinates, DMV creates long-term partnerships with customers. By treating each customer with the utmost care and respect. By anticipating their needs and delivering the most reliable service, consistent quality and fair pricing. Customers can rely on our products, advice and support. They can trust us to help them deliver on their promises. To fi nd out more please visit us at Fi Europe, stand # 2C41.

DMVVEG0103 FIE daily 29-11 Partnership 245x336.indd 1 04-10-11 14:00


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



LOVIBOND TINTOMETER 3H37LT FOOD MEDIEN-VERLAG MEDIA POINTLÜBECKER MARZIPAN-FABRIK 4H93LUBRIZOL ADVANCED MATERIALS 2B83LUCID COLLOIDS 1A61LUP’INGREDIENTS - TERRENA 3C88LÜTTGE, J.H. 4F65LUZHOU BIO-CHEM TECHNOLOGY (SHANDONG) 3H73LYCKEBY CULINAR 1D35LYCORED 1E50LYVEN 4H71

MMACCO ORGANIQUES 4E73MAHARAJA DEHYDRATION 4J91MAINFRUCHT 1D63MAÎTRE PRUNILLE 1C65MAKER (HEBEI) BIO-TECHNOLOGY 4G33-7MALAYSIAN COCOA BOARD 2F79MALYSIA COCOA MANUFACTURING 2F79MANITOBA AGRI-HEALTH RESEARCH NETWORK

1C43-5MANTROSE UK 2G31MARCEVAL CRUNCHY NUTS 2G95MARIGOT 3B77MARTIN BAUER GROUP 1G35MARUKOME USA 2F49-29MASSON GROUP COMPANY 3C60MATERNE CONFILUX/ANDROS FRUITS 2E59-05MATSUTANI CHEMICAL INDUSTRY 1G70MAYFAIR INVESTMENTS (LON) 4K86MCI MIRITZ CITRUS 2B23MEELUNIE 2B71MEGGLE WASSERBURG 4G58MERCK 3B46MERKO GIDA SANAYI VE TICARET 4C72METAROM 3H25MEURENS NATURA 3D84MEXICO- MINISTRY OF AGRICULTURE 4F65MICROTHERMICS 1D27MIKRO-TECHNIK 3F53MILCHWERKE ‘MITTELELBE’ 4C103MILEI 2G77MILLBÄKER 3F66MILLBO 4H77MINTEC 4J94MINTEL GROUP 4C40MITSUBISHI INTERNATIONAL 4J71MOKATE 4F105MOLDA 2F77MOLINO PEILA 2G81MOLINOS ASOCIADOS 3G51MONTELOEDER 2E71-2MORISHITA JINTAN 1A57MOSSELMAN 2E59-01MOULINS SOUFFLET 4H71MUEHLENCHEMIE 2C33MULDER NATURAL FOODS 4J90MUNTONS 3A65MURTUZA FOODS 4C70MUSTAFA ÖZSOY 3E105

NNACTIS FLAVOURS 4A25NAGASE 4F78NANJING BIOTOGETHER 3H107NANJING LANYA CHEMICAL 2B48-13NANJING LAUTA FOOD ADDITIVES 1A75NANJING LEAD FOOD INDUSTRY CORPORATION

4G33-9NANNING PANGBO BIOLOGICAL ENGINEERING

3C64NANTONG ACETIC ACID CHEMICAL 1D28NAPPI (FRATELLI 2) 1C75NAT INOV 3B89-7NATIONAL STARCH FOOD INNOVATION 2B31NATIPROL LIANYUNGANG CORP 4G33-12NATTOPHARMA 3E66NATUREX 3E13NATURIS 4F97NAVARRO PECAN COMPANY 2F41NEELIKON FD & C COLOURS 4G93NEOTRON 3D67NEPTUNE TECHNOLOGIES & BIORESSOURCES

3D47NETHERLANDS FOREIGN INVESTMENT AGENCY

3J38NEW FOOD MEDIA POINTNEW FOODS INDUSTRY 4H64NEW TREND GROUP 2B48-43NEXIRA 3D33NIELSEN-MASSEY VANILLAS INT’ 1H39NIGAY 4B28NINGBO LIWAH PHARMACEUTICAL 3C26NINGBO PANGS CHEM INT’L 4G33-10NINGBO WANGLONG TECHNOLOGY SHARES 3D83NIZO FOOD RESEARCH 2G32NIZO PROCESSING CENTRE 2G32NORDGETREIDE 4H93

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

OOBERMEILEN - SWISS DRINKS 1E34OBJECT SOLUTIONS SOFTWARE 3J36OCEAN NUTRITION CANADA 4D25OCEAN SPRAY 2D41OHLY 1F21OLBRICHTAROM 4J97OLEON 4F58OMVE NETHERLANDS 4K63OMYA 4F9OREXPORT 4F81ORGANIC FLAVOUR COMPANY 3C75OVOBEST EIPRODUKTE 1D15OVOBIO 3C91

PPALMA ORGANICA 3C69PALSGAARD 1E15PANEMEX 3B79PANTELEY TOSHEV 1F55PARADIESFRUCHT 1F65PARADIESGARTEN 1F65PARAMOUNT FARMS PISTACHIOS & ALMONDS

2F49-33PARMOVO 4E71PARRY NUTRACEUTICALS 3D95PÄX FOOD GROUP 4H93PAYS DE LA LOIRE - PROMOTION QUALITE 3B89-APB GELATINS/DIVISION OF TESSENDERLOCHEMIE 3C33PENKON GIDA SANAGI 1F65PENTAOR 2F88PERFECT INDUSTRIES 2E76PGP INTERNATIONAL 1F21PHARMANAGER DEVELOPMENT 3B89-10PHENOFARM 4H89PHILPOT DAIRY PRODUCTS 1F63PHOSPHOTECH 3B89-2PHYTOCHEMINDO REKSA 3G51PHYTONE 2D89PHYTOSVIT 3G51PIERRE FABRE MEDICAMENTS 3H74PINGDINGSHAN TIANJING PLANT ALBUREM 3H55PLANT & FOOD RESEARCH 3D63PLANT LIPIDS 2C47PLANTEXTRAKT 1G35PLC INGREDIENTS 3A81PODGORINA FRUCHT 1D63POLARIS 3B89-9PÔLE DE COMPÉTITIVITÉ PASS 3C99POMERANIA FRUCHT SPOLKA 1D63POS BIO-SCIENCESS 1C43-3PPM.INGREDIENTS 4F111PRAYON 4A7PREMIUM GASTRONOMIE 4F71PRINOVA EUROPE (FORMERLY PREMIUM INGREDIENTS INTERNATIONAL) 4C13PROBI 1G65PROCESS ALIMENTAIRE 3B89-5PRODIA 3G51PRODUCTOS QUIMICOS GONMISOL 2H68PROLIVER 4D78PRONATEC 3D76PRONEX 2F69PROQUIMAC 3F86PROSOL 1D35PROVA 3E49PROWICO PROTEINGEWINNUNGS 2F11PUCHENG LIFECOME BIOCHEMISTRY 4K99-2PULVIVER 2D59-09PURAC BIOCHEM 2D13PURECIRCLE USA 3E55PUREMALT PRODUCTS 1F49PURES Y DERIVADOS DE NAYARIT 4F65

QQINGDAO BRIGHT MOON SEAWEED GROUP 3F103QINGDAO CENTURY MINGHUI INT’L TRADE

2B48-1QINGDAO CODO INTERNATIONAL 3C70QINGDAO DEHUI HALOBIOS SCIENCE & TECHNOLOGY 2B48-45QINGDAO GATHER GREAT OCEAN SEAWEED INDUSTRY 4G33-5QINGDAO HAIWANG DRIED VEGETABLES & FRUITS 3C24QINGDAO IVY 3C68QINGDAO LULIN DEHYDRATED VEG. 2B48-12QINGDAO QINGDA PRODUCT 3E93QINGDAO SANFOOD 2B48-49QINGDAO SCITECH PERFUME 3B57QINGHAILAKE PHARMACEUTICAL 3E91QINHUANGDAO GOLDENSEA FOODSTUFF INDUSTRIES 3C96QUALIPRIDE INTERNATIONAL 2B48-11QUFU NATURAL GREEN PROJECT 4D112QUFU XIANGZHOU STEVIA PRODUCTS 4E67-BQUIMDIS 2F94

RR. STEINICKE 4J46R.I.A. 1F50R2 FOOD PARTNER 2B87RABELER FRUCHTCHIPS 3E84RAIPONCE 3D87RAPS 4D59RED ARROW INTERNATIONAL 3D41REED BUSINESS INFORMATION ASIA MEDIA POINTREEPHOS CHEMICAL 2B48-41REFINE BIOLOGY 4J111-1REMBRANDT ENTERPRISES 4H44RENÉ LAURENT/BFA LABORATOIRES 4C26REVTECH 3J30RF SOLUTIONS 4D105RHODIA 4K48RIBUS 1B43RICKMERS REISMÜHLE 4F97RIKEN VITAMIN EUROPE 1G23ROBERTET 2G73ROEPER, C.E. 2B33ROHA EUROPE 1B25ROQUETTE 1H15ROUAGES 3D80ROUSSELOT 3E41ROYAL VIV BUISMAN 3F99RP ROYAL DISTRIBUTION 3A64RUBINMÜHLE 4F46RUDOLF WILD 3F13RUGAO CHANGJIANG FOOD 4K99-5RUPP CHEESE INNOVATION 1B65RZBC GROUP 3B63

SS&D FOODS 4F99SAALEMÜHLE ALSLEBEN 4G11SABATER SPICES 2E71-11SACHSENMILCH MILK & WHEY INGREDIENTS 4J43SAFE SPICE 2D67SAFESTERIL - STEAM STERILIZATION 4C42SAF-ISIS 4D41SAKAI SPICE (CANADA) CORP 1C43-7SAN CLEMENTE FOODS 4K100SANCOLOR 3H96SANTIS 3F84SAPUTO DAIRY PRODUCTS CANADA 1C43-1SATRO 2G88SAVENA (GROUP) 4F33SAVEUR 4F33SCELTA MUSHROOMS 4J107SEAGARDEN 4F77SEAH INTERNATIONAL 1B61SECNA 4H81SENSIENT FOOD COLORS EUROPE 3H29SENSUS 2E31SEPPIC 3C51SETALG 3E95SETEXAM 2D51SETHNESS-ROQUETTE 1D67SHAANXI YUANBANG BIO-TECH 3D97SHAFI GLUCO CHEM 3C77SHANDONG BANGYE 2B48-48SHANDONG CROWN SOYA PROTEIN 3E85SHANDONG DEYUAN FRUITS & VEGETABLES 2C101SHANDONG FREDA BIOPHARM 4F66-ASHANDONG JIANYUAN FOODS 4F66-BSHANDONG KAISON BIOCHEMICAL 4G33-15ASHANDONG LANSHAN GROUP 2D94SHANDONG LINGHUA MSG INC 2C99SHANDONG LONGLIVE BIO-TECHNOLOGY 3B69SHANDONG LUWEI PHARMACEUTICAL 4G33-3SHANDONG REIPU CHEMICALS 2F93SHANDONG YIPIN AGRO (GROUP) 4G33-6SHANDONG YULONG CELLULOSE TECHNOLOGY 2B48-34SHANDONG YUWANG INDUSTRIAL 3H105SHANDONG YUXIN SOYBEAN PROTEIN 2B88

SHANGHAI BRILLIANT GUM 2B48-15SHANGHAI E-BNF COMPANY 3C30SHANGHAI FORTUNE CHEMICAL 4C97SHANGHAI FUXIN FINE CHEMICAL 4D114SHANGHAI HANSHARE INDUSTRY 3B71SHANGHAI NOVANAT 2F95SHANGHAI PECENP INTERNATIONAL 2B48-50SHANGHAI SHENGUANG EDIBLE CHEMICALS

3B55SHANGHAI TRUSTIN CHEM. 3B67LL SHANGHAI UBM SINOEXPO 3D109SHANGRI-LA KANGMEI DAIRY PRODUCTS

2B48-35SHAOXING YAMEI BIOCHEMISTRY 3F82SHEMBERG MARKETING CORPORATION 2E85SHENYANG TONGLIAN PHARMACEUTICAL 4D71SHENZHEN SED INDUSTRY 3C22SHIJIAZHUANG DONGHUA JIAN AMINO ACID

2B48-3SICNA 4H81SIEROLAT 2J96SIGMA-TAU 1A65SILESIA GERHARD HANKE 1G27SILL - LAITERIE DE SAINT MALO 4J62SILLIKER 4J65SILVATEAM 1E65SIMO FISHPROCESSING 2H78SIMON H. STEINER, HOPFEN 3F102SINOCHEM NINGBO 2B77SINOCHEM QINGDAO 3D92SINOPAPRIKA SHANDONG 2E95SINOSWEET 3F50SIPAL PARTNERS 3D84SIPPO SWISS IMPORT PROMOTION PROGRAMME 3G51SIRIUS 4C73SIROPERIE MEURENS 2D59-10SISTERNA 1E34SKM EUROPE EGG INGREDIENTS 1B50SMART SALT 2E99SMET CHOCOLATERIE 1B71SOCOHERB 3E103SODELEG 4F22SOFT DRINKS INTERNATIONAL MEDIA POINTSOJA AUSTRIA 3F51SOJAPROTEIN 3G72SOLAE EUROPE 3H19SOLANIC 1G21SOLBAR 2B47SOLVAY 4K48SOMEREX 3G51SONAC 4G23SOSLAND PUBLISHING COMPANY(FOOD BUSINESS NEWS) MEDIA POINTSOTEXPRO 1D57SOTRALENTZ PACKAGING 3J40SOUFFLET ALIMENTAIRE 4H71SOUSSANA 3F81SOVIMO HELLAS 4J93SPACEKRAFT 2H79SPEARSON 3G51SPICE KINGDOM 4C31SPICELAND 4C31SPICES BOARD INDIA 2C86SQB SDN BHD 4J89ST PAUL 3G77STABLE MICRO SYSTEMS 1J38STARLIGHT PRODUCTS 3D33STEAMLAB STEVILIZASYON 4C37STEARINERIE DUBOIS FILS 1E45STEENSMA 4C101STEPAN LIPID NUTRITION 3H79STERNCHEMIE 2C33STERNENZYM 2C33STERNMAID 2G27STERNVITAMIN 2C33STERN-WYWIOL GRUPPE HOLDING 2C33STEVIA NATURA 4H18STRATUM NUTRITION 3G90STRIK INGREDIENTS 4C77STRYKA BOTANICS 2F49-13BSUCREST 1H27SUDEEP PHARMA 4F111SUIKER UNIE 2E31SUMYFITOFARMACIA 3G51SUN RAY FOODS EUROPE 3F94SUN VALLEY 4H87SUNAR PAZARLAMA 2J86SUNOPTA INC 3C73SUNRAIN GREEN INDUSTRY 4C39SUNTAQ INTERNATIONAL 3F109SUNVIT 4G111SUPER EXTRACTOS 2E71-3SUPREMIA GRUP 3H97SUSZARNIA WARZYW JAWORSKI 3G97SUZHOU EVERFORTUNE I/E CORP 2C99SUZHOU FUNCTION GROUP 4G33-15BSUZHOU HOPE TECHNOLOGY 3E73SVZ INTERNATIONAL 2E31SWEDISH TRADE COUNCIL/




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

MEDIA POINTSWISSGUM 4E97SYNACO 2E59-04SYNTHITE INDUSTRIES 2B99

TTABLEMARK 4F9TAIGA INTERNATIONAL 4H96TAIYO KAGAKU 2E47TAIZHOU PTERODACTYL GREEN FARM PRODUCE 3E77TANHOY PHARMACEUTICAL 4F110TANIN SEVNICA 3E107TASTE FLAVOUR CREATORS 2D59-07TASTETECH 1B61TATE & LYLE 2C21TAURA NATURAL INGREDIENTS 1E47TAYLOR-BROTHERS FARMS 2F49-19TBK MANUFACTURING CORP 2B76TECHNO FOOD INGREDIENTS 4D69TEKNOSCIENZE 1G75TER FRANCE 4C43TER HELL 4C43TEREOS SUCRES 1E27TEREOS SYRAL 1E27THAI COCONUT 4C63THE CRIER MEDIA GROUP MEDIA POINTTHE HEALTHCARE WAREHOUSE 4C61THE HERB COMPANY 4C99THE REAL STEVIA COMPANY 4H49THERMPHOS INTERNATIONAL 4D31TIANJIN CHENGYI INTERNATIONAL TRADING

3G102TNO 1G39TONG YUAN IMP. & EXP. 3H75TOPINA DIÄT-ROHSTOFF 3E84TORRES G.A. - EURODUNA FOOD 4H98TOURNAY BIOTECHNOLOGIES 3H81TRADIN ORGANIC AGRICULTURE 3C73TRANSATLANTIC PARTNER 3F85TREATT 3G59TRO-KOST 3A56

TROUW 3D96TTCA 3B53

UUD CHEMIE 4C88UELZENA 4A19UHRENHOLT 3G71ULMER SCHOKOLADEN 4J97UNIBIOCHE LIFE & FOOD TECH. CORP 3E80UNIPEX 1D35UNITEC FOODS 3D48UNITECH SWEET (ZIBO) 3B73UNITECHEM 2B48-25UNITED INTERNATIONAL 2B48-36UNIVAR EUROPE 3C25UNIVERSAL OLEORESINS 3D46UNTERELBE-FRUCHT 1F65US PECAN 2F49-17USDA 2J65

VVALIO 3D21VALORIA 3B89-8VAN DRUNEN FARMS EUROPE 3C87VEDEQSA 3B95VEOS 3A50VIBRANT DEHYDRO FOODS 4D64VICENTE BRAVO 2E71-6VIDHI DYESTUFFS MFG 4G76VIDYA HERBS 3E97BVIKA 4F51VIS VITALIS 4C71VITABLEND NEDERLAND 4D79VITASWEET 2C89VIVIMED LABS 3C55VOG PRODUCTS 4G67VOLAC 3B50VOX TRADING 4C65VREUGDENHIL DAIRY FOODS 3G99VSI 4G105

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

2B48-18WUHAN SHUNYI BIOTECHNOLOGY 3C56

XXIAMEN TIANYUANFOOD 3F104XINFA PHARMACEUTICAL 4E67-AXINGFA INTERNATIONAL 4E109XINGHUA GREEN BIOLOGICAL PREPARATION

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 from 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-t i 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 D1 p38,40,41-NPZ:IBC 05 FC 22/11/2011 10:48 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 – wherenext?

14.00 Free from foods – expandingbeyond the niche

15.30 Weight management: the bigissue in food & drink



FiE seminar programme today11:00 - 11:25 Fortitech�Title: Exploring anti-inflammatorynutrients for food applicationsSpeaker: Johnny Thylin�

11:30 - 11:55 DianaTitle: Are naturalness and nutritionenoughSpeaker: Rob Evans & Ameie Moyne

12:00 - 12:25 DianaTitle: 3 Naturals meat curingSpeaker: Jean Christophe Chevalier

12:30 - 12:55 Galactic�Title: Phosphate-free bakery�Speaker: Alain Bernard�

13:00 - 13:25 UelzenaTitle: Beta-V SEED crystals forchocolate temperingSpeaker: Gerhard Kuehn

13:30 - 13:55DMV Title: Goodness of dairy proteins inperformance nutritionSpeaker: Jolanda van Duinen

14:00 - 14:25YaegakiTitle: The trend of the colour agent inJapan and the suggestion from YaegakiSpeaker: Hideaki Uehara

14:30 - 14:55Gelita Title: Stimulating body functions withcollagen peptidesSpeaker: Martin Walter

15:00 - 15:25Walter Rau Neusser Öl und Fett AGTitle: Customer Solution Center -Walter Rau: growing solutionsSpeaker: Bernd Brinkmann

15:30 - 15:55GEA Niro Title: Aroma/flavour and encapsulationSpeaker: Jesper Sæderup Lindeløv

16:00 - 16:25 GOED �Title: 2012 Initiatives for the omega-3industrySpeaker: Adam Ismail

16:30 - 16:55 Chemische Fabrik Budenheim Title: Growing importance of highestpurity in food ingredientsSpeaker: Markus Bruemmer & Christian Kroning

17:00 - 17:25 FiberstarTitle: An introduction to Hydro-Fi – nextgeneration texturisers from Fiberstarand gum technologySpeaker: Brock Lundberg & Joshua Brooks

17:30 - 17:55 AkzoNobel �Title: Sodium reduction challenge�Speaker: Michiel Hoogendijk

The programme continues tomorrow

SinoSweetUK joinsACT groupACT (At lant ic Chemicals Trading) hasannounced a new partnership with China’slargest aspartame manufacturer, SinoSweet.

The new partnership will see SinoSweet UKbecome a wholly owned subsidiary of the ACTGroup, and gives ACT the exclusive rights forSinoSweet’s complete product range in the UKand Irish markets.

According to ACT’sUK and Ire land sa lesdirector Richard Sheehan,the new venture is thenext logical step in thealready strong relation-ship between the world’s leading sweetners sup-plier and the Chinese aspartame manufacturer.

Despite some negative press, aspartameremains the largest volume sweetener (bysweetness intensity) with global sales in excessof 23,000mts per annum worldwide, addedSheehan.1H35

FiE D1 p42,43 seminars:IBC 05 FC 22/11/2011 10:21 Page 42


A new olive extract developed byNexira will enable the nutraceuticalindustry to act on EFSA’s positiveopinion on Article 13 claims relatingto polyphenols in olive.

The extract, which is standardisedin hydroxytyrosol, meets the specifi-cations given in the positive reportfrom EFSA on 8th April 2011 withregard to the protection of LDL par-ticles against oxidation damage. Itwill allow users to communicate onits claims and health benefits, which

is a considerable advantage for thenutraceutical industry, says Nexira.

This 100% natural olive extract isproduced via organic agriculturalmethods and is exclusive to NexiraHeal th (previous ly known asBioserae). Nexira says the new ingre-dient, which was developed by itsR&D team, will complement itsbroad range of botanical extracts.

Nexira is the new name for Col-loïdes Naturels International and BioSerae Laboratories. In October the

two companies merged to form onegroup with three divisions: Food,Health and Technology. All threedivisions offer global expertise, fromraw materials sourcing and propri-etary processing technologies to for-mulation support.

Founded in 1895, Nexira is aleader in acacia gum (also known asgum Arabic) and a supplier of naturalnutraceutical ingredients and botani-cal extracts to the food, nutrition andhealth care industries. 3D33

Olive extract allows Article 13 claims

Anders EspeKristiansen,businessdevelopment &marketing director,Novozymes Food Q. What are the mainchallenges you face as a foodbusiness?A. Today’s food and beveragemanufacturers are facingincreasing demand for qualityproducts with fewer additives andpreservatives that are produced tohigh ethical standards. As an enzyme producer, we arechallenged to constantlyinnovate to ensure our solutionsoffer food manufacturerssignificant benefits beyond thescope of traditional alternatives,enabling them to bringing morenutritious and appealing foodand beverage products to themodern world.

Q. Which developments withinyour business are you mostexcited about?A. Novozymes Acrylaway is anexciting product – and proof thatthe food industry wants to reduceacrylamide in their starchy foodproducts. Acrylaway has beenproven to substantially reduceacrylamide formation across abroad range of foods, such asbiscuits, snacks, coffee, and laband pilot tests in French fryproduction also indicate feasibleacrylamide formation reduction.It is a particularly appealingsolution for manufacturers as itreduces acrylamide withoutaltering the tempting flavour orvisual aspect of the products.

Q. Why should delegates visityour stand at FiE?Delegates should visit our standat FIE to learn more aboutNovozymes Food & Beveragessolutions that can improveprocess economy, increase thenutritional value of products, andreduce the need for additives.Our proven sustainable and cost-effective solutions helpmanufacturers to enhance theirproducts and processes in anatural, effective way – creatingtruly ‘good’ business!4G48

Q&A

Physical mobility is one of the mostvital health aspects of people in gen-eral. According to exhibitor Gelita,the company’s Fortigel – which ismade up of optimised collagen pep-tides – has been scientifically provento stimulate measurable synthesis ofcartilage tissue in the joints and isthus a meaningful therapeutic option,especially in the concomitant treat-ment of osteoarthritis.

Orally administered, Fortigel issaid to effectively combat progressivedegeneration of cartilage tissue, treat-ing the actual cause of the diseaserather than just the symptoms. Theuse of collagen for the relief of joint

symptoms has been known in folkmedicine for a very long time, withreports dating back to the MiddleAges. Hildegard von Bingen (1098-1179), for example, wrote of thehealing effect of collagen-rich broths

for joint symptoms when taken overa longer period of time.

Modern research on the influenceof collagen peptides on degenerativejoint disease in the sense of evidence-based medicine began in the 1970s.Over the past 30 years in particularmore than 20 clinical studies involv-ing more than 2,800 volunteers havebeen carried out.

The results of these studies aresaid to show that oral administrationof Fortigel significantly reduces pain,consequently reducing the need foranalges ics , and cons iderablyimproves overall mobility. 3F21

Fortigel targets cartilage tissue

Proven cartilage growth aids mobility

FiE D1 p42,43 seminars:IBC 05 FC 21/11/2011 17:18 Page 43


Bjarne Larsen, chiefcommercial officer,KMCQ. What are the mainchallenges you face as a foodbusiness?A. During the last couple of years,food producers all over the worldhave experienced large turbulencein the availability of key rawmaterials. Weather conditionsinfluence harvest yields and newapplications – both within andoutside the food sector - changethe demand-supply balance of theindustry. The result is large pricefluctuations. On the other hand,the general economic crisischanges the buying behaviour ofconsumers.

The challenge formanufacturers of processed foodsis to exploit the possibilities ofreplacing existing ingredients withmore cost effective alternativeswithout compromising theperceived quality of their endproduct. At KMC, we devote ourknowledge and expertise todeveloping specialised solutionsoffering excellent performance andcost reductions at the same time.

Q. Which developments withinyour business are you mostexcited about?A. I am happy to highlight ourCheeseMaker range of specialtystarches as an excellentalternative to dairy protein inimitation cheese. We offersolutions for both partial and fullreplacement and adapted to thespecific texture characteristicsrequired. Another topic is ourEmulsiForm range offeringemulsifying properties that canreplace eggs in sauces anddressings.

Q. Why should delegates visityour stand at FiE?A. We invite food manufacturers tovisit our stand and discuss withour sales representatives or ourapplication specialists, how wecan help them cut their costs. Wewill be happy to present our widerange of specialty starch solutionsand demonstrate their excellentfunctionalities as well ashighlighting their features as non-GMO, gluten-free, non-allergenic,kosher and halal.4F23

Q&A

Unitech Foods offers ingredients forhealth and functional foods, allsourced from the company’s nativeJapan. The exhibitor says that,along with these ingredients, it canassist customers with the relevantknow-how for all kinds of foodapplications.

Unitech is showcasing two mainproducts, in addition to a range ofothers. One is Umami Enhancer,which is produced from the naturalfermentation of rice, and providesnot only rich flavour and taste, butalso can be used for fat-reducedand salt-reduced foods, says thecompany.

The other highlighted product isMaitake Extract Powder. Maitake isJapanese traditional mushroom, saidto be full of vitamins, minerals, gly-

coprotein, dietary fibre and beta-glu-cans. Unitech says that its clinicalinvestigations have shown thatMaitake Extract Powder “improvesimmune system, blood serum lipidsand liver functions”.

Other ingredients on show todayinclude reynoutria sachalinensis forantioxidant effects and sasa veitchiifor intestinal regulation, along withtremella fuciformis for skin moisturi-sation and black bean polyphenol forantioxidant effects.

Unitech Foods says it has offeredhydrocolloids to the domestic marketfor more than 40 years. This experi-ence, combined with its technologyand natural healthy ingredients,enable it to meet the demand fornutraceutical foods, says the company.3D48

Supplier of whey protein and lac-tose-based nutritional ingredientsVolac is showing off the results ofits investment in manufacturing andproduct development, benefitingboth its Dairy and Lifestyle Ingredi-ents divisions.

In particular, the £12 million UKjoint venture with cheese manufac-turer Milk Link at its Taw ValleyCreamery in Devon has created newopportunities since it was announcedat the end of last year.

Milk Link Volac Ingredients(MVI), as the joint venture is called,is the source of the new VolactoseTaw Whey Permeate, which is offi-cially being launched here at FiE.According to Volac, it is ‘great tastingand economical source of milk solids’produced using a combination ofstate-of-the-art technologies.

“This joint venture, combinedwith the expansion of our factory at

Felinfach in Wales, has enabled us tosignificantly increase our capacity forboth whey protein and lactose ingre-dients,” said MD James Neville. “Weare very confident that our ambitiousnew product development plans willenable us to drive innovation for lac-tose and lifestyle products.”

These investments enhanceVolac’s position as a key supplier ofvegetarian whey products at a timewhen demand is on the increase, saysthe company. Neville added: “Volacis increasingly recognised for our pio-neering work with leading-edge newingredients, enabling our customersto meet future industry trends andconsumer needs.”

Visitors to the stand can sample arange of concept products using thewhey protein powder UltraWhey 90and the crunchy-textured proteiningredient Volactive ProCrisp.3B50

Functional ingredient manufacturerBeneo has announced the creation ofa technology centre – a move itclaims demonstrates its commitmentto support customers in all phases ofproduct development.

The company, whose portfolioincludes ingredients derived fromchicory roots, beet sugar, rice andwheat, says the Beneo-TechnologyCenter brings together its food appli-cation and technical expertise toenhance and encourage product inno-vation. As such, Beneosays the centrewill strengthen its ‘chain of expertise’by providing customers with adviceto tackle technical questions in prod-uct development and formulation.

The first links in the chain were

formed in 2009 when Beneo foundedthe Beneo-Institute, which offers guid-ance and thought leadership in nutri-tion, health and regulatory affairs.Additionally, Beneo provides cus-tomers with dedicated consumer andmarket insights, including the devel-opment of product and marketingconcepts to demonstrate the benefitsof Beneo’s functional ingredients.

Highlighting one of the areas ofexpertise covered by the Beneo-Tech-nology Center, Rudy Wouters, vicepresident food application technol-ogy and head of the Beneo-Technol-ogy Center, is speaking at FiE on thetopic of creating texture and creami-ness in reduced-fat food products.

The Beneo product portfolio con-

sists of functional ingredients derivedfrom chicory roots, beet sugar, riceand wheat, and include solutions tohelp improve the health (weight man-agement, energy for mental and phys-ical performance, digestive, bone anddental health), taste, texture andnutritional value (fat and sugarreplacement/fibre enrichment) of aproduct. Beneo’s goal is to use its‘chain of expertise’ to actively sup-port industry partners in the develop-ment of more balanced and healthyfood products.

Beneo i s a d iv is ion of theSüdzucker Group, employs almost900 people and has production unitsin Belgium, Chile, Germany and Italy. 4B12

Chr. Hansen’s new DVS SafeIT cul-ture range for feta-type cheesespromises delicious taste and texture,s t rong phage robustness andextended shelf life.

“We know that consumers prefer acreamy, yoghurt-like flavour in theirwhite brined cheese without compro-mising on the cheese texture,”explained Jamila Bouanda, marketingmanager, cheese cultures with Chr.Hansen. “The new DVS SafeIT cultureblends, which have been developedspecifically for ultrafiltrated whitebrined cheese, secure a deliciously freshand smooth flavour in the cheese aswell as a firm, sliceable texture.”

The SafeIT range is a the newestmember of Chr. Hansen’s Direct VatSet (DVS) culture programme andhas been developed to appeal to Mid-dle Eastern and South-East Europeantaste buds.

Besides flavour and texture bene-

fits, SafeIT culture blends are said tooffer processing and shelf life benefitsto producers of white brined cheese.Firstly, the cultures’ ability to fermentquicker reduces the process time. Thisallows cheese producers to increasethe throughput in their cheese plants.Secondly, these cultures are said toextend the shelf life of the cheese, soit keeps its taste and texture for fourto six months. Finally, the strong bac-

teriophage resistance of certainmesophilic strains in the blends willminimise phage attacks and scrappingat the dairies, says Chr. Hansen.

The white brined cheese categorycovers a variety of cheeses from fetain Greece to domiati in Egypt. 1.8million tons of white brined cheese isproduced annually, and this figure isgrowing by 5% a year. 2D31

Feta-type cheese meets new demand

A&S BioTec is already known for itsultra-fine milling of untreated cereals,fruits and vegetables, and it has beenbusy expanding its range to includemore options which are high in fibre,in antioxidants or which cansubstitute other ingredi-ents such as coffee orcocoa in f lavouredformulations.

I t s micronisedfruit powders includecranberry and straw-berry variants which,as well as being rich inant ioxidants , have anintense, fruity flavour. They can actas a natural thickening agent in prod-ucts such as cold, light cream fillingsand ice cream, says A&S.

Roasted chicory powder, on theother hand, can impart the tasteintensity of coffee, latte macchiato,cappuccino or even caramel, accord-

ing to the company. And when roast-ing is applied to wheat flour, theresult is a product which can substi-tute for malt flours in light-colouredbaked goods. When it comes to rye,

A&S’s rye f lour MR 100grade can be used to par-

tially replace cocoa inflavoured doughs.

Fruit seed flourshave a high f ibrecontent , and theGerman company

recommends its rasp-berry seed and grape

seed flours. They have anintense f lavour and colour,

according to A&S, and once againhave all the benefits of being high inantioxidants.

The company says it can supply arange of flour options for gluten-freerecipes. 2G82

Functional foods from Japan

Volac’s new venture pays off

New fruit powders Beneo’s new technology centre

The SafeIT range has beendeveloped to appeal to MiddleEastern and South-East Europeantaste buds

FiE D1 p44,45:IBC 05 FC 21/11/2011 17:23 Page 44

Visitors in need of a refreshing jolt ofmintiness should head for theTasteTech stand, where the flavourencapsulation specialist is offering pep-permints, which demonstrate its newtechnology of flavour-burst particles.

This burst-release innovation isthe result of a process developed andtrialled by the UK company, wherebysweeteners, flavourings and colourare combined in small particles.Quite apart from giving an attractiveappearance to the product, these par-ticles burst with the chosen flavourwhen chewed. This shearing actionon the readily-dissolved particlesensures intense flavour and sweetnessrelease, says TasteTech.

The novel delivery system, devel-oped over 18 months, can work withany combination of encapsulatedsweeteners, acids and flavours, pro-viding both a burst of flavour andsustained release.

Said technical manager Dr GaryGray: “This technology and processcan be integrated into multiple sec-tors, including chewing gum and con-fectionery.

“At FiE, we are showcasing pep-permint breath fresh tablets, and we

welcome people to come and samplethis burst-release innovation.”

TasteTech has a 19-year trackrecord in designing and developingproducts in conjunction with cus-tomers, in applications from bakeryand confectionery to beverages and

sports nutrition. Founder Roger Sin-ton and several former colleagues setup the company in order to developmicroencapsulation techniques, rap-idly becoming pioneers in the field,says the company. 1B61


Prolonged energy

Prebiotic, fi bre enriched

Toothfriendly

Improved body and mouthfeel

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!

Peppermint burst is ‘intense’

Omya International and Divis Labo-ratories Europe have signed an agree-ment whereby Omya will distributethe complete Div is range ofcarotenoids and vitamins in Europe,parts of the Middle East and othercountries.

As well as Europe, Omya will rep-resent Divis Nutraceuticals in Turkey,Israel and the Russian Federation. Therange of products spans vitamins Aand D3, vitamin and carotenoidblends, beta-carotene, omega-3s,lutein, lycopene, apocarotenal, astax-anthin, canthaxanthin and zeaxanthin.

Said Peter Bigler, general managerfor distribution services at Omya:“This collaboration demonstrates ourcommitment to the food andnutraceutical industry, and by addingadditional resources, confirms oursupport for this industry. The productportfolio of Divis perfectly comple-ments our range of natural calciumcarbonate.”

For Divis, general manager forAmerica and Europe Heinz Higglisaid: “We are proud to team up withOmya, a recognised leader in thisindustry with a truly global reach,and a growing team of technical salesexperts. This agreement with Omyagreatly expands our presence inEurope – a region which includesboth mature and high-growth-poten-tial countries.” Omya: 4F09Divis: 4F14

Omya/Divisagreement

“Come and sample this burst-release innovation,” says Taste-Tech

FiE D1 p44,45:IBC 05 FC 21/11/2011 17:24 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 Meissner,corporate communicationmanager, Beneo

Q. What are the main challenges youface as a food business?A. One of the topics that goes across theindustry is the raw material price increasesat all ends. Also the economic situation insome countries has impacts on thespending power of consumers. Looking atEurope, it goes without saying that themomentary status of the Health ClaimRegulation creates confusion and does notstimulate an atmosphere of innovation. Nevertheless, market monitoring shows isthat consumers still do look increasingly forbetter food choices. The challenge but alsothe opportunity will be to get good foodchoices communicated to consumers.

Q. Which developments within yourbusiness are you most excited about?A. The most recent exciting development isthe creation of the Beneo-Technology Centrethat brings together Beneo’s longstandingexpertise in food application. With labfacilities in Germany and Belgium,dedicated food technologists and apartnering network across the world, theBeneo-Technologyg Centre brings value toour customers in all questions related tonutritional composition, taste and texture.

Q. Why should delegates visit your standat FIE?A. At our stand visitors can learn moreabout the quality of carbohydrates foroptimised nutrition in dairy and dairy-alternative products, about tooth-friendlysolutions for all ages, how to add fibre in atasty way, hypoallergenic and highlydigestible babyfood. To learn more aboutthe scientific substantiation of our qualitycarbohydrates, experts from the Beneo-Institute will be present as well, and willpresent the new edition of their scientificjournal Window-to-Science, which discussesthe role of blood glucose and the fibre gap.In addition, visitors can get moreinformation on the product line extensionwith stabilised rice bran RemyLiVe, aproduct created in co-operation withNutraCea. 4B12

Q&A

‘Enjoy taste. Enjoy diversity.’ That is thenew product concept from Plantextrakt,and it is being demonstrated for the firsttime at Fi Europe 2011. The conceptfocuses on the range of taste experiencesthat can be achieved by adding naturaltea and herbal extracts to beverages,dairy products or confectionery.

“We are certain that our new productidea has something to suit every taste,irrespective of whether customers comefrom the beverage, dairy product or con-fectionary industry,” said Oliver Hehn,marketing manager at Plantextrakt

Plantextrakt is showing, via 15 sam-ple products – including RTD beverages,yoghurts, chocolate and hard candy - how nat-ural powdered or soft extracts, strong tea infu-sions or tea flavours can add a special touch toboth beverages and food products.

Plantextrakt is illustrating its newproduct concept with a range of offer-ings. Manufacturers looking for a freshtaste may be recommended lemon-grass or peppermint – and can try outsamples of lemongrass chocolate oran instant drink with lemongrass andmint. Those looking for a herbal tastemay be offered samples of a dairydrink with cinnamon or an instantdrink with chamomile and lemonbalm.

Visitors looking for somethingmore exotic can sample yoghurtflavoured with baobab extract andacerola. Plantextrakt is also demon-

strating ways in which the beverage, dairyproduct and confectionery industries can usetea in their products – such as a black teachocolate. 1G35

Enjoy taste and diversity today

Visitors to the Glanbia Nutritionals stand areinvited to taste a range of smoothies producedon-site by Zumo, Europe’s largest juice andsmoothie bar chain. The functional smoothiesare designed for bone and joint health, cogni-tive health and muscle maintenance and there-fore contain either TruCal, Bevgrad or Nutrasol8100. Each cup is further fortified with a cus-tomised micronutrient premix.

TruCal is a dairy ingredient that containsmilk minerals including calcium and permitstailoring other foods products and supplements

to have a mineral profile similar to milk. Bev-Grad fine milled flax seed is said to offer thefinest granulation available, imparting asmooth texture, and is easily incorporated intoformulations without compromising taste.

Rich in ALA omega-3, BevGrad is trans fat-free, gluten-free and kosher certified. MicroSurePlus heat treated for microbial stability (<10,000cfu/g), BevGrad is designed for ready-to-drinkand ready-to-mix formulations alike. It is avail-able in regular and organic varieties with a guar-anteed shelf life of two years. 3C41

Functional smoothies on demo

Kemin, which is celebrating its 50th anniver-sary at Fi Europe, says that it is showing itsinnovative side at this year’s show with itsrecently developed clean-label antimicrobial.

BactoCease NV is described as a userfriendly vinegar flavour with antimicrobialproperties that can be added to processed meatand poultry products and some fresh meatpreparations.

The water-soluble, liquid solution can,according to Kemin, extend product shelf-life ofready-to-eat meats, while controlling foodbornepathogens. Distilled white vinegar is a natu-rally-derived ingredient produced via bacterialfermentation and is well known for its versatil-

ity and traditional use in the pickling of food.Vinegar has been historically recognised for itsprotective effect against food-borne pathogens,notes the exhibitor.

Listeria monocytogenes is ubiquitous innature and can be present in soil, water, foodcontact surfaces and slaughterhouse wastes.In Europe, the occurrence of listeria has beensteadily increasing and because of its highfatality rate, it is of great concern to foodmanufacturers.

The most effective approach to food safetyin meat processing facilities is by putting multi-ple hurdles in place, which control the growthof pathogenic micro-organisms. As deli meatmanufacturers are looking for solutions toimprove their food safety programme againstlisteria contamination, Kemin scientists havecome up with a label friendly alternative to tra-ditional synthetic preservatives. BactoCease isdescribed as ‘a buffered vinegar product, withan optimised flavour profile that ensuresenhanced product food safety with minimalsensory impact’.

Frank D’Hondt, business director for Keminin Europe said: “BactoCease requires a lowaddition rate compared to lactates, whichenables our customers to maintain productsafety in a cost-effective way”. The product is aperfect fit for Italy’s growing deli meat marketas well as Germany’s sausage market”. 4G44

Clean-label antimicrobialReady-to-eat meatsshelf lives extended

FiE D1 p46:IBC 05 FC 21/11/2011 17:36 Page 46



Canadian-based omega-3supplier Ocean Nutrition,more closely associated withthe type of ‘tablet’ used fordietary supplements, is giv-ing away a different type oftablet to one lucky show visi-tor – an iPad2.

Ocean Nutrition, whichdescribes itself as the world’slargest provider of omega-3EPA and DHA, has samples ofomega-3 fortified foods onthe stand. And to celebratewhat it says is the 100 bil-lionth serving of its propri-etary MEG-3 product, thecompany has laid on a funcompetition open to any vis-itor who might be temptedby a shiny new iPad.

Samples available on thestand include Big ShotzMango and Passionfruit,which serves up 178mg ofEPA/DHA in a single shot,along with 11 vitamins, sixminerals , prebiot ics ,antioxidants and ginseng.Other fortified beverages and snacks are alsoavailable.

Meanwhile, the com-pany has plenty of upbeatstatistics suggesting thatomega-3 markets aregoing to carry on growing.It quotes the Food Mar-keting Institute saying that

consumers count omega-3among the top f ive mostsought-after ingredients. Pos-sibly even more encouraging,an annualConsumerLab.com surveyfound that fish oil was themost popular supplement,even ahead of multivita-mins. And Frost & Sulli-van’s market analys i spredicts that the omega-3ingredients category willgrow by between 19.2%and 38.7% up to 2015.

Ocean Nutrition says itprovides customers in 35countries, not just withomega-3 ingredients butalso with full customersupport, including regula-

tory, quality, marketing andtechnical intelligence to help ensure commercialsuccess. 4D25

From omega-3 to iPad2

Lecico Sun CG 450 is described as a naturalsunflower lecithin compound on glucose carrier,for use in a range of high-quality bakery prod-ucts. The lecithin is a surface-active substanceand is used as emulsifier, wetting agent, sta-biliser and anti-oxidant.

The carrier is said to help improve han-dling, as Sun CG 450 is a free flowing powderof yellow colour, which can easily be mixedwith other ingredients. It is possible to addthe compound to water used in the prepara-tion of dough.

Sun CG 450 is said to achieve optimalhomogenous mass in wafers through good dis-tribution of the ingredients, with a good releaseeffect from the wafer irons, improved forma-bility, reduced fragility and even browning.

In cakes, the company claims that Sun CG450 helps to improve the distribution of thebasic substances, resulting in a homogeneousfat distribution, reduced eggs and fat, uniformbrowning and prolonged freshness.

In biscuits and cookies, Sun CG 450 alsohelps to improve the distribution of the basicingredients, delivering homogeneous fat distri-bution, improved machinability, improvedrelease from plates or moulds, uniform brown-

ing and natural protection against oxidation,says Lecico.

In yeast leavened doughs for cakes, theingredient improves the extensibility of thegluten, claims the exhibitor. This is said to leadto better dough processing and improved fer-mentation stability. In puff pastry and Danishpastry, lecithin is claimed to improve the flaki-ness of the dough, resulting in less contraction. 4B18

In recent times, consumers have become moreaware of what they eat and drink. They havestarted to take an active interest in food anddiet, demanding high quality, tasty productsthat contain fewer additives and preservatives,as well as being produced to highly ethical stan-dards. Food and beverage manufacturers haveto react to those changes.

Novozymes Food & Beverages says that itdelivers proven sustainable and cost-effectivesolutions that help manufacturers to do exactlythat, citing as an example how it is empower-ing manufacturers to reduce acrylamide across

a broad range of snacks and biscuits withNovozymes Acrylaway. The company says thati t can he lp improve bread qual i ty withNovozymes Novamyl, and to bring new qual-ity to gluten-free bread with Novozymes Neu-trase and AMG.

Reducing the salt content of meat whileretaining its flavour is the goal of Novozymes Pro-tamex and Flavourzyme, while the elimination oftrans fats is said to be possible with NovozymesLipozyme TL IM. Dairy products can, the com-pany claims, be enjoyed by a wider consumer basewith Novozymes Lactozym Pure. 4G48

Prosol, an Italian producer of ribonucleic acid(RNA) as a source for key infant nutritioningredients and functional yeast extracts, hasmade significant investments in increased pro-duction capacity and new processes.

Sales manager Nadia Pedretti explained:“Over the last few months we’ve investedaround 7% of our turnover in equipment andpremises to increase our RNA production,install an innovative technology for dryingyeast, build a new warehouse and install a com-pletely new packing line for food products.”

The RNA biomolecule, produced fromyeast, is used as a precursor for productsincluding Ribocare, particular nucleotides usedin infant formula and some dietary supple-ments.

By the late 1990s, there was clear evidencefrom clinical studies that this type of nucleotideenhances the immune response of the body todiseases when added to the diet of newbornbabies. The market shifted still further 10 yearsago when European regulations allowed their

use in infant formula. Other Prosol products based on nucleotides

include Ribomix, which the company calls a“well-balanced hydrolysate”, and which func-tions as a natural flavour enhancer. The com-pany also produces functional yeast extractswhich can help to reduce salt and enhanceflavour in formulations.

Some four years ago, increased share of theinfant formula market meant that Prosolneeded a co-manufacturing partner fornucleotides. It found one in a part of the Biore-search Institute of Nanjing University, China,where the process remains under the supervi-sion of the Prosol technical department.

Critically, says Prosol, the company extractsRNA without resorting to the use of solvents. Itis one of the very few which produce it, with-out solvents, from yeast, and is the only Euro-pean producer of th is spec i f ic type ofnucleotide. The nucleotides are produced usingenzymatic hydrolysis. 1D35

Production increasefor ribonucleic acid

Natural lecithin product

Novozymes meets consumer needs

Sunflower lecithinhas broad rangeof applications

FiE D1 p48,49:IBC 05 FC 21/11/2011 17:40 Page 48

Frederic Brognart,managing director,AIT Ingredients(Groupe Soufflet)

Q. What are the mainchallenges you face as a foodbusiness?A. As a true driving force toprovide the best added value toits customers, AIT Ingredientsdesigns, produces and marketsingredients intended for the foodindustry, including for bakerycompanies. Our trade involvesimagining relevant, tasty andinnovative ingredient solutionsthat meet the recent trends inconsumers’ expectations.In their search for healthy andtasty products, today’s consumerlends an increasing amount ofimportance to the origin andnaturalness of the ingredients intheir food.

Such distrust towards productswhose labels contain too many‘disturbing’ names (preservatives,emulsifiers, various additives…)had prompted us to developalternative ingredient solutions,based on our experience of thecereal-flour-bread industry.

Q. Which developments withinyour business are you mostexcited about?A. Providing added value to ourcustomers does not only take anatural or e-free ingredient!As a developer of technicallyefficient solutions, we lend a greatdeal of importance to bringingconcrete benefits to our industrialpartner customers: taste andnutritional quality of the products,aspect improvement (volume,colour), maintaining organolepticfeatures over time.

It is succeeding in reconcilingconsumers’ legitimateexpectations and the industry’s

requirements (process, cost price,conservation…) that makes ourbusiness exciting.

Q. Why should delegates visityour stand at FiE?A. During the FIE, AIT Ingredientsis introducing its new Vitalit rangeof efficient and nutritionally richingredients for successfulproducts, delivering texture,

softness, conservation and more.For instance, VitalMalt Seigle(whose label is malted rye flour) isa clean label ingredient thatreplaces emulsifiers to greatadvantage (E471, E481). Itsignificantly improves the textureof soft bakery produces (brioches,sandwich loaves, viennoiseries)and reduces their staling.From a 100% natural origin, the

ingredients in the VitalMalt rangeare produced through a controlledmalting process that developsspecific enzymatic activities.Germination also leads to achange in the physico-chemicalproperties of the grains and to areduction in anti-nutritionalfactors, thus increasing thequality, quantity and bioavailabilityof the vitamins and minerals.

The Vitalit range will also includewheat germs, micronised bran andBetaglucane-rich cereal ingredientsthat can be used for bakery and insnack or breakfast products . AITIngredients is also offering manyother cereal ingredients allowingto bring taste and colour, as wellas enzyme-based technicalsolutions.4H71


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

Q&A

FiE D1 p48,49:IBC 05 FC 21/11/2011 17:41 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

-PROFINE

-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

Polly Olson, vice presidentbusiness development,sales and marketing,Davisco Q. What are the main challenges youface as a food business?A. As a premium food ingredientmanufacturer we are constantly battling thecost of providing a sustainable and high-quality product for a reasonable cost.Because our output capability is driven bythe cost of raw materials, keeping ourprices competitive is our biggestchallenge. Furthermore, a large ratio of ourbusiness is international and each countryhas increasingly scrutinised qualitystandards and barriers for export. Thus,the added cost in ensuring that ourproducts meet their requirements both ourinternal quality standards and those set byinternational bodies of law also increasesthe cost of production for our company.

Q. Which developments within yourbusiness are you most excited about?A. Davisco works incredibly hard toprovide our customers and end-userconsumers with the safest and highest-quality products. On July 26, 2011,Davisco was honored to receive ‘BulkSupplier of the Year’ from Schreiber Foods,one of the largest cheese buyers in the

world. Davisco supplied Cheddar, MontereyJack, Reduced Fat Monterey Jack, SkimCheese and Cheddar Barrels to Schreiberand was honored by their recentendorsement of products.

Also, The University of Minnesota,College of Veterinary Medicine and DavisFamily Dairies, LLC celebrated the privategrand opening of New Sweden Dairy, LLC inNicollet County, MN. Over 100 guests fromthe dairy industry, government, and otherinterested parties gathered together tolearn about the dairy’s mission, tour thenew facilities and share a catered lunch.The facility offers a unique opportunity tointegrate various academic and educationalfunctions into a large-scale commercialoperation. The New Sweden Dairy EducationCenter is the first facility of its kind andscope in the world and will surely add toDavisco’s future innovations in dairytechnology.

Q. Why should delegates visit your stand at FiE?A. Davisco is a privately held, family-owned,international cheese and food ingredientcompany, headquartered in Le Sueur, MN.Davisco is the recognised world leader inwhey protein research, technology, andproduction, serving as the global standardin the industry for whey protein purity andfunctionality. Quality control plays asignificant role in Davisco’s mission to leadthe field in food technology bymanufacturing innovative proteins forhealth and nutrition. Stop by to learn moreabout how our premium food ingredientscan be applied to your products for addednutritional value, as well as productfunctionalities. 2G69

Q&A

Taura Natural Ingredients has launched aninnovative range of ingredients that combinesancient grains and URC (Ultra Rapid Concen-trated) fruit and vegetables. The company saysthat this is a first.

The new range, called URC Inclusions, isdesigned to allow manufacturers to fill a gap inthe market by creating products that containcustomised blends of grains such as quinoa,amaranth and chia with 100 per cent pure con-centrated fruit and vegetables for applicationsin the snack, bakery, breakfast cereal and con-fectionery categories.

The number of product launches incorporat-ing ancient grains is rising fast. Data fromMintel’s Global New Product Database (GNPD)shows that there were 241 new product launchesin Europe containing ancient grains in 2010, asignificant increase over the 200 launched in

2009 and the 169 introduced in 2008.However, the GNPD has also shown that

there have been no European launches of prod-ucts that combine ancient grains and 100%fruit or vegetable ingredients, says Taura. Thisindicates that Taura’s URC Inclusions rangeconstitutes a genuinely pioneering and uniqueingredients concept, argues the exhibitor.

Mattias van Uffelen, head of European salesat Taura, said: “Ancient grains are set to be oneof the top food industry trends for 2012. Now,thanks to URC Inclusions, we can offer com-panies a great way to benefit from this by cre-ating innovative products that not only lookand taste superb, but also tap into consumerdemand for healthy and delicious products.There’s no end to the fantastic combinationspossible with this new range.”1E47

Taura goes with the grain

Ancient grains and fruit inone ingredient

Believed to be the largest sucralose manufac-turer in China and the second largest in theworld, JK Sucralose has obtained approvalfrom the Yancheng Government of JiangsuProvince for it bio-food techno-park expansionproject with 4,000-ton production capacity.The expansion will require and investment ofUS$182 million.

JK Sucralose points out that it is the onlyChinese company that voluntarily joined andwon the US ITC-337 investigation on intellec-tual property rights., since which it has grownrapidly. The company says that it applies theconcept of ‘preventive actions mean an invest-ment and remedial actions mean expenses’.

The company supplies sucralose to indus-tries in almost 60 countries industries globally,

in sectors including food and food supplements,beverages, pharmaceutical, dietary supplementsand healthcare.

Independent intellectual property owned byJK includes eight processing patents in Chinaand four in the US. JK has gained internationalcertificates, such as cGMP, HACCP, ISO 9001,ISO 14001, OHSAS18000, Sedex for qualitycontrol; Badatz KOSHER and MUI Halal forfood regulation, as well as the RQA and BRCcertification in particular, which verified bythird party authority. The quality of JK prod-ucts is in full compliance with standards includ-ing FCC�, USP34-NF29, 2008/60/EC, EP2368and Japanese standards. JK has also beenapproved as qualified supplier by various multi-national food and beverage giants. 2F89

Dr Karsten Brandt, nutritional science managerfor Stratum Nutrition will highlight Artiniaduring the cardiovascular health conferencesession tomorrow at 15:00 hours in Track8B. Dr Brandt will discuss the science support-ing Artinia’s ability to support the body’s nat-ura l de fences aga ins t the oxidat ion ofLDL-cholesterol and overall cardiovascularhealth.

Artinia is a safe, innovative fibre ingredientthat supports healthy arteries, as seen in multi-ple clinical studies, says Stratum Nutrition.Approved by the EU Commission as a novelfood ingredient, Artinia supports the body’s

natural antioxidant system and benefits cardio-vascular health by protecting LDL-cholesterolfrom oxidation. Notably, oxidised LDL-choles-terol is an emerging risk factor for atheroscle-ros is and one of the rare b iomarkersdemonstrating antioxidative properties that hasbeen recognised by EFSA.

Stratum Nutrition is also offering productprototype samples that contain Artinia fibre atits stand. The company says that it is engages ina continual programme of application develop-ment with this ingredient in various supplementformats and food and beverage matrices.3G90

Artinia’s arterial health explained

JK Sucralose expansion approval

FiE D1 p50:IBC 05 FC 22/11/2011 16:25 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

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Visit us at Stand

1B09

Food Ingredients Europe

29 Nov – 1 Dec 2011, Paris

Nord Villepinte, France

... with potatoes and more!



Some believe that stevia has not yet gained thelevel of acceptance that was predicted for it, onaccount of its slightly licorice after taste and itsdelayed sweetness response. According toexhibitor Galam, this demonstrates that theideal solution is to combine sweeteners includ-ing stevia.

Galam says that it has now reached the finalstages of an intensive blending programme withthe launch of HiSweet blends which exploit thepositive synergy of two natural sweeteners –Fruitose (Galam’s fructose brand) and premiumstevia extracts.

Fructose is sweeter than sugar, ensuring arapid sweetness response and, according toGalam, perfectly complementing stevia’sde layed appearance and more dis t inctafter–taste. Formulating with pioneering ste-via/fructose HiSweet blends allows manufac-

turers to naturally sweeten their products withsignificantly less calories and sugar, says Galam,while eliminating the need for masking agentsor flavourings.

“Following the success of stevia-extract andfructose sweetened products in countries withstevia approval, we’ve combined our extensiveindustry knowledge with sweetening innovationto expand the Galam Group portfolio of stevia-based sweeteners,” said Alon Heyman, chiefmarketing officer at Galam Group.

“Galam Group’s expert fructose and steviaformulas significantly reduce sugar and yet stillensure an optimal sweetness profile. As thefood and beverage market evolves to meet thedemand for more natural and healthier prod-ucts, Galam Group customers stay cutting edgeand ahead of the competition with new prod-ucts sweetened by HiSweet blends.” 1E53

The French are famous for their cheeses, andvisitors to FiE will not be disappointed by thevariety of cheeses on offer from Frenchexhibitor Cheese Ingredients, a subsidiary ofBongrain.

The company produces a range of func-tional and traditional cheeses, from emmentalto mozzarella and spreadable cheese, for com-panies who use cheese on an industrial scale,such as manufacturers of pizzas, sandwiches,ready meals, hamburgers, salads and cheese

cakes, as well as diced and grated cheese sup-pliers.

New at FiE from Cheese Ingredients is anemmental bar, made from the famous milk inNormandy. Characterised by a sweet and fruitytaste, the cheese is said to be ideal for sand-wiches and other industrial applications.

Active globally, Bongrain is the secondlargest cheese group in France and sixth largestin the world.1F51

Cheese functional and traditional

New fromCheeseIngredientsis anemmentalbar

‘Best of both worlds’ from Galam

Building on its heritage in fer-mentation, Purac has devel-oped its PuraQ Arome rangeof natural f lavours andenhanced savoury notes, withone solution in the rangebeing bi l led as “a break-through in clean-label, natu-ra l so lut ions for sodiumreduction in food”.

PuraQ Arome NA4 ischaracterised as being a natu-ral flavouring providing manyof the functionalities of saltand serving up multiple bene-f i t s for those producingreduced-salt lines. It is said to boost meaty,spicy and salty notes.

In cases such as this, says the CSM groupcompany, its expertise in fermentation allows itto select those food cultures with the mosthighly-valued sensorial attributes.

Destined for a very different market, PuracPowder MA is a coated acid specially devel-oped for the confectionery industry. The com-pany says it was designed to address the needin the market for a product enabling manufac-turers to coat their hard candy with an acidwhich was stable but which delivered a fresh,

fast sourness release. Apart from the flavour impact, the coating

is said to give confectionery products anincreased shelflife and a consistent appearanceover time. It also means that significant loss offlavour or changes in taste are minimised overthe life of the product, says Purac.

The company describes itself as a leader innatural food preservation, with 80 years ofexperience. It has manufacturing plants in theUS, Spain, Brazil, Thailand and the Nether-lands, where its head office is located. 2D13

From sodium reduction to fast sourness release

“Clean-label,natural solutionsfor sodiumreduction”

Spray-drying and powder processing specialistUelzena is taking the opportunity offered by FiEto launch a new range of powdered lipid ingre-dients with specific health benefits.

Also on the stand is a broad sample of tai-lor-made spray-dried food colours, vitaminsand minerals, alongside standard options tar-geting chocolate and bakery applications.

Among these specialist confectionery prod-ucts are the German company’s Sens and Seedranges. Seed consists of beta-5 crystals based onchocolate and cocoa butter. Crucially, thisallows chocolate producers to process theirproduct without the need for the additionalcomplexity of a tempering unit.

Sens, on the other hand, is a range of high-quality, 100% conched chocolate and nut pow-ders for bakery, confectionery and ice creamapplications, Uelzena explains.

In addition, the company is showing appli-cations of its new Health ingredients range offunctional lipid powders. These include veg-etable-based omega-3, omega-6 and medium-

chain triglyceride (MCT) lipid powders. Uelzena describes itself as a leading European

supplier of customised powder processing solu-tions to the food industry worldwide. Its coreprocess is spray-drying, complemented byexpertise in mixing, packing and agglomeration.As well as its spray-drying facilities, the companyhas its LiCap process which allows melted prod-ucts to be directly transformed into powders.

The plant’s comprehensive certification cov-ers ISO 9001, IFS and BRC, as well as Kosherand Halal requirements in the final product. 4A19

Powder solutions launch byspray-dry specialist Uelzena

The Seed range consists of beta-5 crystalsbased on chocolate and cocoa butter

FiE D1 p52:IBC 05 FC 21/11/2011 17:43 Page 52

The organic agave syrup thatTradin Organic sources from Mexicocomes solely from the Blue Weber(Tequilana) agave plant. The planta-tions of the Blue Weber Agave are sit-uated in the Ja l i sco s tate ,Guadalajara region on the west coastof Mexico.

Agave is a succulent broad-leafedplant native to the Mexican hot anddry desert regions. The appearance ofthe plant is similar to that of a cactus.

Agave is a succulent, and more simi-lar to the aloe. It can grow up to eightfeet tall and eight feet wide. The heartof the Agave, also known as the pina,can be harvested after 6-8 years ofgrowth.

After cutting of the leaves of theplant, the pina is milled in order to

extract the juice from its core. Thejuice is filtered in order to removeany solids that remain after themilling process. After this stage, thejuice is heated up and undergoeshydrolysis in order to change the lev-els of fructose, glucose and sucrosewithin the juice. The juice is then fil-

tered again in order to undergo theevaporation stage. High temperaturesevaporate the water within the juice,turning it into the famous agavesyrup.

The Blue Weber variety is wellknown for its high quality of agavesyrup, with a fructose content of min-imum 84%; the high fructose level ofthe syrup makes the product verysuitable for a wide range of applica-

tions. The syrup is mainly used as asweetener, in drinks, fruit prepara-tions, marmalades and within theconfectionery industry.

The colour of the syrup can differfrom very clear light golden to a darkbrown ‘maple-like’ colour. Colourcan, says Tradin, be customised toprovide clients’ exact needs throughevaporation and additional filtration.3C73


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

Agave syrup colourcan be tailored

Tradin sources agave from Mexico

CalciumcarbonateCoral is promoting the natural cre-dentials of its calcium carbonate atFiE. According to the US company,unlike its natural form of calcium car-bonate, the primary form of calciumcarbonate currently on the market iscalcinated, and cannot therefore belabelled as a natural source. It comesfrom limestone, which is created by ageological process, as opposed thebiological process, which formsCoral’s natural calcium carbonate.

Coral’s calcium carbonate isderived from fossilised ancient coralreefs that thrived millions of yearsago. At some point, converging platetectonics or receding ocean waterspushed the reefs to the surface, pro-viding a natural and pure form of cal-cium carbonate. Because the processtook place thousands of years ago,Coral says the material has not beenexposed to ocean contamination ofthe last century.

Coral LLC’s natural calcium car-bonate is said to be uniquely pure(NLT 98.5%). It contains extremelylow amounts of heavy metals, farbelow regulations set by US Pharma-copeia, Japanese Pharmacopeia, Cali-fornia Prop 65, and others, and theproduct does not need to be calcinated.

“We have access to a unique andsustainable source of natural calciumcarbonate. Because of the materialpurity, it does not need to be calci-nated and the mining process doesnot harm the environment,” saidAlberto Galdamez, director of salesfor the company. 2F49-14

FiE D1 p53:IBC 05 FC 22/11/2011 16:57 Page 53


A private company, Nexiracontinues to reinvent andevolve i ts business withinnovative products, cus-tomer partnerships andglobal supply assurance.Nexira is an agri-industrial group composed ofthree complementary businesses: food, healthand technology. The three divisions offer aglobal expertise from raw materials sourcingand proprietary processing technologies to for-mulation support.

Historically, the companymade its reputation in acaciagum. Today, Nexira’s propri-etary portfolio includes emulsifiers, texturisersand actives for weight-management, anti-stressand antioxidants, along with other specialtyhydrocolloids and a large number of functionalbotanical extracts. This wide scope of innova-tive ingredients includes branded products likeFibregum Bio organic prebiotic soluble fibre,NeOpuntia and Cacti-Nea cactus fruit extracts.

Nexira’s technical expertise also encom-passes proven experience in manufacturingtechnologies such as spray drying, granulationand micro-encapsulation. Nexira has businessoperations on five continents, leveraging a widenetwork of partners.

The name Nexira and i t s logo werecarefully selected to embody a culture ofexcellence and the international dimensionof the company, as we l l a s a des i re toevolve and expand the portfolio of prod-ucts, health platforms and service levels.

Nexira is the natural evolution of threecompanies based on a rich heritage of sourcing

from nature to del iverunique benefits for healthand performance. Thename Nexira along withthe creative logo impliessomething new: a new

identity representing the next generation, witha promise of delivering new products and newtechnologies.

The three leaves in the logo reflect the threenew divisions of Nexira. They also symbolise

the link to nature and a con-tinuing commitment to sus-tainabi l i ty. The tagl ine,Innovat ion Inspired by

Nature, captures the essence of our spirit andthe source of our business philosophy.

The creation of Nexira gives customersaccess to a broader range of products and serv-ices for the food, health and wellness markets.The merging of the three companies reinforcesour growth and investments strategy in order tofulfill our customer’s expectations. Nexira willmaintain its commitment to supply naturalingredients with the highest level of quality, reli-ability and consistency to the food and nutri-tion industries worldwide. More than ever,Nexira will be your best partner for your nextinnovation.

Nexira can now leverage the multiple capa-bilities of the three original companies tobroaden the scope of its of products and serv-ices. Synergistic benefits will emerge from com-bined research efforts to deliver new innovativeproducts with additional benefits for bothhealth and technical performance. 3D33

The next era of ingredientsNexira, the new identity of the Iranex Group, emphasises itslink to nature and a commitment to sustainability

Point ofview

With the addition a year ago of OlbrichtAromto Stern-Wywiol Gruppe, the German grouphas moved a step further towards its ambitionof being a full-service supplier in the food ingre-dients market.

The Saxony-based flavours manufacturer,formerly Ralf Olbricht & Partner, joins eightother group companies on the main corporatestand, though some businesses are representedelsewhere in the show. In all, nine out of thegroup’s 11 companies are present at FiE 2011.

OlbrichtArom, with close to 140 years ofhistory, has a particularly strong position inflavourings for the bakery, confectionery anddeli food sectors. The other Stern-WywiolGruppe companies represented on the mainstand are: DeutscheBack, Herza Schokolade,

Hydrosol, Mühlenchemie, Sternchemie, Ster-nEnzym and SternVitamin.

New products from DeutscheBack includegelatine-free stabilising systems for vegetarianwhipped cream. According to the company,they offer excellent stability combined with anatural flavour and high whipped volume.

Chocolate specialist Herza, meanwhile, is high-lighting the benefits of its recently-enlargedplant, which now includes new coating vessels.New products include coated nuggets for stir-ring into yoghurts and for ice cream.

Hydrosol, which also has a stand of itsown, is focusing on clean-label stabilisationsystems for products including ketchup andmayonnaise.

Flour treatment specialist Mühlenchemie isdemonstrating the benefits of its ‘glutenbooster’ EMCEgluten-Plus and the enzyme reg-ulator Rowelit for wheat and rye flours. Theaim is to enhance the characteristics of thedough and the baking properties of the flourand, often, cut overall production costs.

Lecithin supplier Sternchemie does not

only offer soybean lecithin. Its new refiningplant in Poland is based around sunflowerseeds as a raw material. Nor is its investmentconfined to Europe. A second facility for pure,deoiled lecithin is due to open in Singaporenext summer.

SternEnzym has a focus on enzyme com-pounds which enhance dough properties in bis-cuit, cracker and wafer production, improvingthe appearance and stability of the final prod-uct. Other enzyme applications target bread,pasta, confectionery, beer and spirits.

Last but not least, SternVitamin has added‘on-trend’ options from omega-3 fatty acids toplant sterols and prebiotic inulin to its range ofvitamin and mineral premixes. 2C33

Stern-Wywiol set on full-service supplier status

Archer Daniels Midland (ADM) is helping tocelebrate the centenary of its deZaan cocoa andchocolate brand with the launch of what it saysis the darkest dry cocoa powder on the market. Overall, this hundredth anniversary is beingmarked at FiE by a particular emphasis on thecompany’s chocolate expertise. ADM Cocoa isshowcasing its wide range of chocolates, cocoapowders, liquors and butters. Alongside the deZaan D11EB extra-dark cocoa

powder, new products include UGNM 1030, afull-roasted UNICAO cocoa liquor derivedexclusively from Ghana beans. Additions toADM’s ever-widening range of premium cocoapowders are also making their debut today. The company’s sustainability policy is especiallyrelevant to the cocoa and chocolate supplychain, and visitors can learn more about a vari-ety of strategies and programmes on the stand.In particular, ADM Cocoa’s flagship Socially

and Environmentally Responsible AgriculturalPractices Programme (SERAP) has made morethan $10.4 million in funding available tococoa growing co-operatives since it was firstintroduced six years ago. Finally, to help the deZaan birthday celebra-tions on their way, visitors are invited to sam-ple a var ie ty of featured ADM Cocoaingredients. These include pure deZaan Belgianchocolate truffles. Sales and technical expertsare on hand to offer advice on how to maximisethe benefits of new and more established ingre-dients in the range. 2D21

A century of deZaan cocoa

FiE D1 p54:IBC 05 FC 21/11/2011 17:45 Page 54

www.sensus.nl/letsgetconnected

Making inulin work for you

Visit us at booth 2E31

WITHOUTINULIN

WITHINULIN

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Florian Zehner, sales& marketing director,Vis vitalis

Q. What are the mainchallenges you face as a foodbusiness?A. The food business as such, hasthe greatest variety in productsever. However, at the same timethere have never been as manynutrition-related illnesses as thereare today. Further, the symptoms ofnutrition-related diseases are verynon-specific and we are probably

only at the tip of the iceberg atpresent. If food is the reason formaking us ill – food must also havethe potential to cure us?

Q. Which developments withinyour business are you mostexcited about?

A. Currently I am very excitedabout the size of the ‘wellfood’market, which comprises all theproducts considered by theconsumer to be healthy. Therevenue figures confirm theconsumer’s awareness about theirhealth and well-being and it will beone of the major market trends innear future. Just make sure youare in that business.

Q. Why should delegates visityour stand at FiE?A. The Vis vitalis IntelligentNatural Ingredients are unique andthe first time presented to theinternational audience.Furthermore they can bring a realUSP and additional value fornearly every product. Seize thechance to meet the vis vitalisteam today.4C71

Q&A

Supplier of sucrose esters Sisterna isstressing the aerating properties of itsproducts, with live demonstrationsfrom the art of creating culinaryfoams and espumas.

The Dutch company is so takenby the trendy science of the ‘molecu-lar kitchen’ that it has invited expertson to its stand to produce bright culi-nary foams. Of course, visitors areinvited to sample the results, too.

Said marketing communicationsmanager Miranda Huppertz: “Youwill see the development of a nicely-coloured, airy product, and will beable to taste an (alcohol-free) cocktailwith this light foam on top. Toastwith Sisterna to the unique charac-teristics of sucrose esters!”

Thanks to the ir h igh HLB(hydrophilic-lipophilic balance) val-ues, the company says that its sucroseesters have strong tensio-activeeffects. As Sisterna explains, theystrongly reduce the surface tensionbetween water and air, making it

much easier to incorporate small airbubbles into a watery product. Theend result is a fluffy foam.

Culinary foams and espumas areundoubtedly a colourful and eye-catching application of sucrose esters.But in fact, they are used to aerate amuch wider range of foodstuffs,

including industrial lines. Examplesof products aerated in this wayinc lude cake batter, chocolatemousse, toppings, ice cream and aer-ated fruit products.

Sisterna says it is happy to discussthe aeration of these or other indus-trial products. 1E34

Visit the molecular kitchen

Analysis of foods on the basis of theumami and – less well-known –kokumi concepts from Japan is prov-ing beneficial in the hunt for alterna-tive, healthier ingredients, says Dutchconsultancy TNO.

Umami flavours have alreadybeen introduced into European foodsin the formulat ion of savouryflavours which replace or bypass theneed for salt. Kokumi, on the otherhand, is best described as ‘mouth-fullness’, says TNO, explaining thatit has developed a method for theidentification of compounds whichincrease these two sensations.

While the umami flavour is betterunderstood now, and known to beassociated with specific amino acids(particularly L-glutamate), sensoryprofiling is often hampered by slowsample throughput and inconsistentdata, says the organisation.

TNO has developed what it callsa “unique and validated analytical

platform” to measure umami taste infoods. A recent paper in the Journalof Food Science demonstrated theanalytical performance of its LC-MS/MS (liquid chromatography –tandem mass spectrometry) basedmethod, validated using tomato andpotato samples.

The new method, argues TNO,will allow the food industry to easilyadapt product composition and pro-cessing to maximise the impact ofumami. It could also identify newumami-enhancing compounds in anuntargeted mode.

Peptides that can be analysedusing these methods include the glu-tamyl peptides associated withkokumi sensations. This is the newesttaste sensation to emerge from Japan.As with umami, says TNO, identify-ing and boosting kokumi sensationscould contribute to the increasedpalatability of reduced-sodium foods. 1G39

Chemical distr ibutor Univar isdemonstrating a wide range of foodingredients, including three newlydeveloped products: pink fizz con-centrated beverage syrup; energy barsand the ‘ultimate muffin’. Each prod-uct has been developed to demon-strate how Univar’s new functionalingredients can be used to addressgrowing market trends for natural,gluten-free and healthy food prod-ucts. All three creations feature ingre-dients that make products low insugar, fat and sodium and high inprotein without affect ing theirflavour, says the exhibitor.

With dedicated laboratorykitchens in Benelux, Iberia, Nordicsand the UK, Univar says it is able to

help customers develop solutions tospecific recipe issues and offer adviceon the latest ingredients and foodtrends, adding that it can ensuremaximum performance from itsingredient portfolio, while reducingcycle times and waste products.

“Consumer needs are becomingmore sophisticated, with demand forspeciality food products increasingdramatically,” said Simon Atkins,Industry Director Food EMEA, Uni-var. “Offering bespoke formulationadvice to our customers demonstratesthat Univar has the knowledge andcapabilities to assist customers withfinding the right specialist and com-plementary ingredients for the rightapplication.” 3C25

TNO turns to Japan for healthier flavours

Peruvian exhibitors in the SwissImport Promotion Programme(SIPPO) pavilion include a supplier ofomega-3-rich sacha inchi oil and sev-eral companies processing tara gum.

The most recent scientific datasuggests that the oil of the sacha inchifruit has a high essential fatty acidcontent, both when it comes toomega-3s (over 48%) and omega-6s(36%), says supplier AgroindustriasAmazonicas. Moreover, the oil is saidto be highly digestible (over 96%)and contains vitamins A and E, withan active antioxidant role.

The oil is used in nutritional sup-plements, foods, pharmaceuticals andcosmetics, the company explains.

Peruvian tara gum suppliers Moli-nos Asociados and Somerex areemphasising the thickening and sta-bilising functions of this naturalhydrocolloid, derived from the fruitof the tara tree (Caesalpinia spinosa).The endosperm produces a gumbased on galactomanan.

Molinos Asociados claims that its

MoliGum product outperforms mostother tara gums by being more easilydispersible, having a lower bacterio-logical count and displaying moreconsistent characteristics in terms ofparticle size and viscosity.

SIPPO says it has focused onintroducing companies offering natu-ral ingredients within the scope of anational Peruvian biodiversity pro-gramme. This is as part of the Swissorganisation’s wider remit to forgelinks between European importersand smaller global exporters. Activi-ties outside Switzerland are co-ordi-nated by the Swiss foreign tradepromotion agency Osec.

Chakarunas Trading, also fromPeru, is extolling the virtues of maca,a product better known in Europe asan aphrodisiac, but which has widerbenefits as a traditional food andmedicinal ingredient.

In all, 18 companies from fourcontinents are presenting their prod-ucts in the SIPPO pavilion. 3G51

The sacha inchi fruit is arich source of omega-3

Peruvian routes toprized ingredients

TFA below 1%Demonstrating its versatility across arange of application areas, oils andfats specialist Nutriswiss is launchingits NutriCryst range suitable forspices and marinades.

The products, with trans fatty acidcontent of below 1%, are said to offera long shelflife and high heat resist-ance. Their consistency remains stableover a wide temperature range, theSwiss company says, adding that theyoffer an ideal medium for fixing herbsand spices, contain no artificial addi-tives and are available in flake as wellas liquid formats. Organic grades canalso be sourced from Nutriswiss.

Other savoury areas where thecompany offers oils and fats includesoups, sauces and pastes. Sweeter cat-egories include baked goods and con-fectionery. In fact, it is also launchingtwo new confectionery concepts atFiE this year. 2E97

Univar offers visitorsthe ultimate muffins

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Thanks to years of research and closecontacts with local farming commu-nities around the world, Barry Calle-baut succeeded in developing anumber of revolutionary techniques,which yield cocoa of unprecedentedquality and consistency.

The result is a 100% naturalchocolate with a harmony of puretastes and rich aromas. Barry Calle-baut aptly calls this range of choco-lates Terra Cacao. As i t s namesuggests, everything begins for TerraCacao at ground level with the selec-tion of the very best terroirs in thebest countries and regions of origin.

Barry Callebaut seeks out themost favorable altitudes and flavour-enhancing terroirs in equatorialregions where the soil is fertile andfarmers tend the trees with patienceand respect. Only the very best fruitsare picked by hand at precisely theright moment, ensuring optimumripeness and a maximum of latentflavors and aromas in the bean.

Magical TransformationOnce picked, the selected cocoa fruitsare split open and the pulp contain-ing the precious cocoa beans isremoved. The pulp is then placed in

wooden crates lined with bananaleaves where naturally occurringmicro-organisms weave their magic,creating the very first flavor precur-sors which have such a defining influ-ence on the finished chocolate.

Insights yielded from years ofresearch have been pooled together todevelop a revolutionary, 100% natu-ral method of controlling and enhanc-ing the fermentation process toawaken the finest aromas and flavorsin the bean. This method involves theaddition of certain high-quality, natu-rally occurring ferments to ensure theright balance of micro-organisms andpromote the growth of the right cul-tures during fermentation.

The duration of the process is alsocarefully controlled and stopped atprecisely the right moment to pro-duce cocoa beans with an astonishinglevel of purity and unrivalled fresh-ness, awakening even the most deli-cate and refined flavor precursors inthe cocoa beans.

The fermented beans are thendried in the open air under the hotequatorial sun. Sun-drying is anothercritical link in the chain: it halts thefermentation process while also pro-tecting the beans from mould or fun-gal growth. The process is alsocrucial in completing the develop-ment of the unique flavors inside thebean. Again, the equatorial regionsensure optimum conditions and theright balance between an intense sunand humid air, resulting in a finalmoisture content of maximum eightper cent without compromising theintensity and diversity of the TerraCacao cocoa’s rich taste profile.

Because only the finest fruits arehand-picked for Terra Cacao cocoaand chocolate, the dried, fermentedbeans yielded by this process exhibitan unbelievable level of purity withas good as zero defects or off-flavors.This means that very little, if anygrading, or handpicking of driedTerra Cacao beans is required.

Master CraftsmanshipThe dried, fermented beans undergomild, temperature-controlled roastingin their shells. Barry Callebaut’s expertchocolatiers apply the utmost precisionto this critical first stage of the choco-late-making process, determining theexact duration and temperaturerequired for the beans to release alltheir latent flavors and aromas.

The result is a cocoa liquor with a

complex and delicate balance of fla-vors. It is this precious liquid that isto become the heart and soul of TerraCacao chocolate.

Because the innovative, advancedfermentation method and sun-dryingprocess produce cocoa beans with vir-tually zero defects or off-flavors, thechocolate-making process can berefined in such a way as to allow thefull breadth of flavours to reachexpression in the final chocolate. Thereis no question of masking flavours orrebalancing taste profiles, and only100% natural ingredients are used.Everything is in the cocoa bean.

The Finished ProductBarry Callebaut is justifiably proudof the achievement Terra Cacao rep-resents. Years of research, experi-mentation, trial and error have goneinto perfecting new cultivation tech-niques, yielding vastly superior cocoabeans via 100% natural methods.

Most importantly, Terra Cacao ishelping to build a more sustainablefuture for the cocoa industry at large.By improving the overall quality andproductivity of their crops, localfarmers are able to earn betterincomes and thus a better livelihoodfor themselves and their communities.

Terra Cacao has been nominatedfor the FIE Confectionery Innovationof the Year Award. The winner willbe announced today.2B41

The purity of nature, brought to perfection

Point ofview

After years of development, Barry Callebaut has a new natural range of chocolates, as Sofie de Lathouwer explains

“There is no questionof masking flavours orrebalancing tasteprofiles, and only 100%natural ingredients areused. Everything is inthe cocoa bean.”

The benefits of open innovation andpre-competitive research are beingpresented through a series of semi-nars hosted by Holland Food Valley.

The seminar sessions will be heldtomorrow (Wednesday) in the Hall 4Seminar Theatre, starting at 15.30.Speakers wi l l include Dr PietBuwalda, manager of ingredient sup-plier Avebe’s Food Innovation Centre.He will be discussing open innovationin the Dutch agrofood sector.

Dr Buwalda’s focus will be Etenia,a range of plant-based, clean-labelingredients with gelling propertieswhich allow fat content in recipes tobe reduced. With the involvement ofGroningen University, DSM, NizoFood Research and TNO, the sessionis designed to illustrate the openinnovation ethos Holland Food Val-ley promotes.

Following that, Ryo Shimojo ofKikkoman Europe’s R&D laboratoryis set to present some interestingresults of the company’s researchactivities in Europe. For instance. aproject in 2009 carried out withWageningen University demonstratedthat salt could effectively be substi-

tuted by soy sauce in many readymeals without reducing consumeracceptance.

In the final half hour of the pro-gram, innovation director of IXLNetherlands Hans Roelots will talkabout Dutch collaboration in itsPulsed Electric Field technology, theNutri-pulse e-Cooker. This has all theadvantages of a low-temperatureprocess operating for only a shorttime, according to the developers.The seminars will be followed by anetworking session at 17.30.

Management company of Hol-land Food Valley, the East Nether-lands Development Agency (OostNV), points out that foreign compa-nies such as Danone, Nestlé, ChrHansen, Fromageries Bel and Kel-logg’s are benefitting from being apart of Food Valley.

Not least among these benefits, itsays, is the attractive fiscal climate forR&D activities. Where ‘innovation’enters the equation, the effective cor-porate tax rate is just 5%, says Oost,and companies also benefit from anR&D allowance.3J38

Holland Food Valleypromotes the Dutchagrofood sector

Food Valley seminars stress open innovation

Intertaste develops and produceshigh-quality herbs and spices whichare a lso used in the company’sblends, seasonings, marinades, dress-ings and sauces: its products aremade from natural ingredients.

The company has a completeportfolio of in-house expertise,allowing it to support its customersfrom idea to product launch withservices including front-end inno-vation support; sensory and prod-uc t gu idance ; packag ingdevelopment; regulatory manage-ment; product development; qualitymanagement ; and operat iona lexcellence in three certified plants.

At FiE this year, Intertaste is pre-senting the concept of a variety ofproducts for different applications,based on one spice blend. Accordingto the company, these ingredients canbe used in any kind of application inthe food industry. 4F89

Intertasteherb andspice blend

FiE D1 p58:IBC 05 FC 21/11/2011 17:53 Page 58

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