The Fi Daily issue 2

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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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Wednesday, 30 November 2011

Opening hours: 10.00 - 18.00

Their WELLNESS, our CONCERN

TastinessLet’s offer Healthiness!

www.roquette-food.com

ON STAND H15

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

ON

ALL 15 H1

STAND

Conference ProgrammeTwo independent tracks, with 20

modules to pick and choose from

page 23

New Product ZoneSee the latest ingredient innovations

in the New Product Zonepage 36

Exhibitor ListingA-Z exhibitors with stand numbers

page 25

Floor PlanExhibitors’ stands and other areas

page 28

Seminar ProgrammeTopical presentations, free-of-charge

page 40

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

Victory for Barry Callebaut Download the freeFiE app for ourinteractive floorplan,exhibitor list and latestnews from the show atwww.fie-app.com

Belgian chocolate and cocoa ingredi-ents manufacturer Barry Callebautwas crowned overall winner of the2011 Food Ingredients ExcellenceAwards at a glittering ceremony thattook place at the Novotel RoissyParis yesterday evening.

The company’s Terra Cacaochocolate, which is made with pre-mium cocoa cured via a controlledfermentation technique, caused “gen-uine excitement” among the judges,scooping not only the confectionerycategory award but also the covetedcross-category accolade.

“Barry Callebaut demonstrated anovel approach that may completelychange the procurement of a muchloved product,” said Henry Dixon,chairman of the judging panel.

This new method of producingcocoa results in top-quality cocoa withzero defects and off-flavours, therebyimproving cocoa farmer livelihoods,

according to Barry Callebaut.The judges were impressed by this

“phenomenal back story”, whichthey believe has “the potential to fun-damentally revolutionise the choco-late supply chain”, said Dixon.

The bakery category award wasgiven to Munton for its Maltichocpartial cocoa powder and chocolatereplacer. The judges described it as a“natural, clean label ingredient thatoffers manufacturers and consumersreal cost benefits”.

In beverages, National StarchFood Innovation triumphed. Thecompany’s beverage emulsifier PurityGum Ultra impressed the judges withits ability to “provide manufacturerswith significant cost savings whilstdelighting consumers”.

Chr. Hansen picked up the prizefor best dairy ingredient, with itspatent-pending carmine colour RedStrawberry Fragaria 100 WS. The

judges praised Chr. Hansen for“answering real consumer demand fora consistent and high quality product”.

Purac’s response to the ongoingsodium reduction issue earned it theaward for best savoury/meat innova-tion. PuraQ Arome NA4 is a cleanlabel, natural salt replacer, an ingre-dient the judges said “has wide appli-cations across the savoury sector withmulti-dimensional benefits”.

Lastly, Culinar Include fromLyckeby Culinar was named winnerof the snacks category. “It is an excit-ing idea that may invigorate a chal-lenging sector”, said the judges.

This year’s Excellence Awardsattracted a record number of entries;the judging panel evaluated 80 ingre-dients in their quest for the ultimateinnovation.

This year is Henry Dixon’s last yearof presiding over the judging panel after

15 years of involvement in the awardsin the capacities of judge and chairman.

At the ceremony he gave a heartfeltspeech in which he thanked the judgesfor their contribution to an awardscheme “the industry should be justlyproud of”, and outlined some of thechallenges the industry currently faces.

“During the last 15 years, thefood industry has continued to evolveand innovate to overcome differentand varied challenges, from increasedregulation to the rise of private label,the globalisation of flavours and thedrive towards cleaner labels,” he said.

“In the past few years the tougheconomic climate means there hasnever been greater pressure to reducecosts. And all this while commodityprices rise. Finally it has been showntime again that consumers love a goodback story – the where, how and whyof the food and drinks they consume.”

Vision of the future: which ingredients will break the mold in the next25 years? Powdered water? Nanotechnologies with aromaticnanoparticles soluble only in saliva? Or edible packaging? Visit theNew Product Zone at the front of the Hall 1 & Hall 2 to see for yourself.

Winner takes all: Amanda Hamilton, presenter of the Fi Excellence Awards; Sofie deLathouwer, marketing director food manufacturers Western Europe for BarryCallebaut, and Olav Van Caldenborgh, CEO of Caldic, who sponsored the awards

FiE D2 p1:IBC08 29/11/2011 19:34 Page 1

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There are a number of ingredientsavailable that claim to mask the bit-ter taste of stevia. “What’s differentabout Kemfe,” said Antoine Dauby,marketing director at Naturex, “isthe feedback we have had is that thisis the only one that really works.”

Kemfe is, according to Dauby, notjust about being the most efficient ingre-dient in its class: it also has, he said, theability to pull the whole taste experiencetogether in a way that is unique.

Kemfe is extracted from the Thau-matococcus Daniellii, which grows

wild in the West African rain forest.Katemfe is the traditional name for afruit that has been consumed for hun-dreds of years by the local people.

According to Naturex, th isslightly sweet ingredient is verydiverse and provides manufacturerswith many benefits. Kemfe can beused for flavouring purposes as wellas directly in many food and bever-age applications such as soft drinks,dairy or savoury products; it is saidto be capable of improving, enhanc-ing and balancing a wide variety of

taste profiles as well as overcomingthe perception of off-notes.

Harvested using traditional meth-ods and according to sustainableworking practices, the edible part of

the fruit is quickly frozen. Naturexthen extracts the flavouring ingredi-ent using water extraction.

Katemfe complies with the defini-tion of a natural flavouring prepara-tion according to EU Regulation1334/2008/EC and should bedeclared as a flavour. 3E13

Naturex knows how to mask bitterness

Antoine Dauby: “Kemfe, the only one that really works”

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 beenselected 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

Tour times today10:00 New taste experiences11:00 Digestive health14:00 Weight management15:00 Naturality

Speaking to a near-capacity audienceat the opening of the stevia confer-ence session yesterday afternoon, SueBancroft, marketing director of spon-sors PureCircle , noted that EUapproval represented a “real turningpoint for the food and beverageindustry in Europe”, setting a moodof optimism that continued through-out the afternoon.

Maria Teresa Scardigi, executivedirector of the International Stevia

Council, took the opportunity toreview the progress that had beenmade over the past year, noting theintroduction of the Proficiency Test-ing Programme. All Council membersare required to sign up for the pro-gramme, which is designed to bringconsistency of measurement acrossthe stevia industry.

Next on stage was Jordi Ferre,president, commercial division forPureCircle, who reviewed the factors

driving the market, strategies formaximising consumer acceptance andthe issue of identifying the right ste-via solution.

He pointed out the three keyattributes of stevia: its great taste, itseconomic pricing – in the face of ris-ing sugar prices – and scalability ofsupply. Ferre noted that shipments ofstevia-sweetened products in the USAhad risen from US$63 in 1Q 2009 toUS$1.242 billion by the second quar-ter of this year. Stevia enjoys a posi-tive consumer perception, and isperceived to be both better tastingand safer than alternative sweeteners.

Ferre also indicated that thepresence of no fewer than 11 glyco-sides in stevia meant that continu-ing innovation in the market couldbe expected.• The first free Stevia Webinar, in asso-ciation with Wild Flavors, will takeplace on 8 December at 2:00pm GMT. • The Stevia 2012 annual conferencewill take place 12-13 April in London.

Stevia faces European market

Marc Meurin, the two-starred French chef on the Roquette stand,with his creations made from SweetPearl, Nutriose, and Nutralys peaprotein. Roquette wants to show the food industry that great tasteand good health can be natural allies.

Exhibitor IFFCO produces and mar-kets a broad range of productsincluding oils, fats, speciality fats,vegetable shortening, specialisedshortenings, margarines and butter.

“IFFCO is the vendor of choicefor a large range of premium qualityfats and oils for the food, feed, healthand technical industries worldwide”,said Georges-Henry Grandin, direc-tor for industrial oils, fats and choco-lates. “We understand today’s healthconscious consumers and produce a

high quality, comprehensive range tocater to everyone’s needs.”

IFFCO’s PSCO 32 and CRF 35 areall-vegetable, hydrogenated, fraction-ated lauric fats. The former is used forchocolate compounds or coatings,while the latter’s applications are foundin special fillings in biscuits, wafers andvarious confectionery items. It is alsoused as a basic fat for caramels andtoffees. IFFCO’s ICMP 32 has a simi-lar constituency, but is said to be well-suited as a substitute for butterfat in

ice-creams and is also recommendedfor use in fillings or centres.

IFFCO is also featuring its rangeof vegetable shortenings. IFFCOBSFN 41 is a shortening designed tobe used in baked bread goods forimproved stability, bench toleranceand bread crumb softness, BSF hasbeen specially created for the prepa-ration of biscuits, while BRF includesan emulsified shortening which issaid to give improved performance. 1D45

Fats and oils for the health-conscious

FiE D2 p3:IBC 05 FC 29/11/2011 17:49 Page 3

Stevia, the plant-based sweetenerapproved in the EU earl ier thismonth, has the potential to revitalisethe European table-top sweetenermarket and become one of the mostpopular sweeteners in Europe withina short space of time, predicts Cargill.

Elizabeth Fay, Cargill head ofexternal relations and communica-tions, said that a precedent had beenset by the US, where the sweetenerwas declared as safe for use in foodand beverages by the FDA in 2008.

“In the US, in the table-top sweet-ener market we’ve climbed to thenumber two position, overtakingaspartame and saccharin and estab-lishing our Truvia leaf-extract ingre-dient as the most popular sweetenerbehind sucralose,” said Fay.

“In the US, France and Mexico,we’ve also seen how stevia has rein-vigorated stagnant, and even declin-ing, table-top sweeteners markets.”

Growth is coming from two chan-nels: existing users of table-top sweet-

eners, and consumers who aren’tusers of table top sweeteners but areattracted by stevia’s natural creden-tials. “There is a desire for naturalsweeteners; artificial sweeteners arestruggling with consumer percep-tions,” she said.

Besides taking the table-top

sweetener market by storm, stevia isalso expected to make waves as aningredient in food and beveragemanufacturing.

“In 2012 there will be some excit-ing new product launches inEurope,” Fay hinted.

If Fanta’s move to stevia in Franceis anything to go by – this won’t bean exaggeration. Coca Cola reformu-lated Fanta Still within just threemonths of the French government’sapproval of stevia in 2009, reducingthe drink’s sugar content by 30%.

However, the extent to which ste-via will take off as an ingredient willdepend on food and beverage manu-facturers as well as the ability of ste-v ia suppl iers to work with thesweetener.

“It’s not easy to work with,” saidFay. “It demands a lot of knowledgearound each application. You need toreplace the bulk you’re taking out,which entails working with texturis-ers and sweeteners.” 2B21

4 the FI eUROPe daIly 2011

Beneo’s new rice bran RemyLiVeoffers food producers a stable prod-uct with a wide range of nutritionaland functional benefits. It is hypoal-lergenic, wholegrain, gluten-free andrich in anti-oxidants and phytos-terols, and improves the structure,shelf-life, texturisation and machin-ability of food products.

“The rice bran fits completely with

our company philosophy of connect-ing nutrition and health,” said TimVan der Schraelen, marketing commu-nication manager. “It’s a fantasticsource of health benefits as it containsvitamin B and E, interesting lipids andmagnesium. It also has some veryinteresting texturising properties.”

Key applications for RemyLiVerice bran include cereals and bars,

baked goods and meat. In cereals itcan allow wholegrain claims andimproves bowl-life and crunchiness.

The company says that the bene-fits of rice brain can be increased bycombining RemyLiVe with otherfunctional ingredients, such asBeneo’s prebiotic fibre, and inulin.Also, when combined with Beneo’soligofructose, or sugar replacer, Iso-malt, RemyLiVe rice bran offers pro-ducers sugar-reduction, improvedstructure and shelf-life in bakedgoods.

NutraCea, a global leader in theproduction and marketing of value-added products derived from ricebran, produces RemyLiVe under theterms of the distribution and cooper-ation agreement entered into in Sep-tember. The shelf-stable rice branfrom Beneo will be available in morethan 40 countries in Europe, theMiddle East and Africa (EMEA) aswell as Russia, India, Australia andNew Zealand from the first quarterof 2012 onwards. 4B12

Beneo launches new rice bran

Tim Van der Schraelen (left) with Beneo’s Pierre Donck

Ocean Spray Cranberries and Com-plete Photochemical Solutions (CPS)are to collaborate on a project toimprove the accuracy of measuringand quantifying proanthrocyanidins(PACs) in cranberries. The results willbe freely available.

The move is significant because,although a minimum of 36mg PACshas been shown to have possiblehealth benefits, there is currently con-siderable variance the two colour-metric measuring methods used bythe industry, throwing the correctlevel into doubt.

“It is hurting the industry nothaving a standardised methodologyfor PAC measurement ,” sa idThomas Jones, worldwide sales man-ager commodities and nutraceuticalproducts. “There is no question thatCPS is the right organisation toestablish these standards and it is

appropriate that Ocean Spray shouldbe funding the research.”

Scientific studies have shown thatcranberries contain unique A-type PACsthat may ‘help reduce the adhesion ofcertain E. coli bacteria to the urinarytract walls’, according to the govern-ment food safety agency in France.

“We anticipate this new method-ology will provide more confidencefor suppliers, consumers and regula-tory agencies in the assessment ofPAC content, which will have a sig-nificant impact on the cranberryindustry, said Amy Howell, associateresearch scientist at Rutgers Univer-sity, and member of the project team.She said the team was developing “amore robust, commercially availablecranberry PAC standard”.

It is anticipated that the researchprogramme will take between six and12 months. 2D41

PAC accuracy ahead

CHS has announced that it will acquireSolbar Industries in a deal valued at$133 million. The deal is expected toclose in the first quarter of 2012.

CHS is a Fortune 100 organisa-tion, owned largely by US farmingcooperatives. It is a diversified energy,grains and foods business that alsoprovides insurance, financial and riskmanagement services.

“For both Solbar and CHS this isa great fit,” said Shaul Shelach, CEOand president of Solbar. “CHS hasaccess to new markets and it’s anopportunity to get high-value soyproteins into the those markets in ashort space of time.”

Solbar provides soy protein ingre-dients to manufacturers in the meat,vegetarian, beverage, bars and crisps,confectionary, bakery, and pharma-ceutical manufacturing markets.

Not long ago, Solbar was on theverge of bankruptcy until formerStrauss Elite CEO Shaul Shelach wasbrought in to reorganise the company.In 2006, such were the company’sfinancial problems it was forced toissue a going concern warning, and toreschedule its debt. By 2009, it wasreturning a $3.4 million profit.

At FiE this year Solbar haslaunched two new products, expand-ing its line of meat and poultry appli-cations. The first, Solbar Q932 is anisolated soy protein designed to sup-port protein-enhancement systemsapplied in whole-muscle meat prod-ucts. Its low viscosity, high dispersibil-ity, bland flavour and pale colour isdesigned to provide cost-effectivenessand succulence to hams, chicken breastand other muscle-based products.

Solcon S-210 is a new functionalprotein concentrate for emulsifiedand cured meats, poultry and fish tar-geted for premium products.2B47

CHS to buy SolbarCargill backs stevia for table-top

Elizabeth Fay: “There will be someexciting launches in Europe”

Shaul Shelach, CEO

FiE D2 p4:IBC 05 FC 29/11/2011 18:51 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

TAB Full Page template:Layout 1 29/11/2011 18:55 Page 1


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

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

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

Other samples available on the standinclude bacon dip and bacon soup incorporat-ing Ohly ingredients and a multigrain granolabar featuring non-GMO ingredients from PGPInternational.

Ohly’s yeast-based business has been busyintegrating the US-based Bakon Yeast company,

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

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

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

Enzyme and yeastextract innovation

ADM Cocoa has used the show as a launch padfor a new range of cocoa products with a moredelicate, fruity flavour, for applications wherebitter cocoa flavours can result in an unaccept-able taste profile.

The DeZaan Fresco Cacao range is said tobe particularly suitable for dairy applicationssuch as yogurts and other chilled desserts.

According to ADM, it can be difficult toformulate chilled desserts with chocolatebecause the bitterness of cocoa is not alwayscompatible with the acidity of yogurts and cer-tain fruits. To address this problem, ADM saysit has created cocoa powder, cocoa mass and

chocolate that are milder and less bitter-tasting.“We are continually developing our product

range to cater for the latest consumer trendsand we have identified a growing demand forchocolate ingredients with reduced bitterness toappeal to a wider audience,” said RinusHeemskerk, director of innovation, ADMCocoa International.

“This range is a significant evolution of ourhigh-quality deZaan cocoa product portfolioand, with the variety of flavours, the newdeZaan Fresco Cacao can be applied to suchdiverse food areas as dairy, cereals, confec-tionery and baked goods.” 2D21

Milder cocoa ingredients

There are manysamples available on

the stand

Riken Vitamin has been manufacturing foodemulsifiers, stabiliser and emulsifying systems,natural tocopherols, natural colourings, naturalseasonings, encapsulated vitamin blends andnutraceuticals for over 50 years. Operating in75 countries, with 17 plants worldwide andthree application centres in Japan, Singaporeand China, Riken’s products are used in a widerange of applications. The company’s turnoveris in excess of $US 1 billion.

For breads, Riken offers Doughcon-Ace asan improving agent, while Excelsponge is saidto deliver fast aeration, excellent foaming sta-bility and a fine crumb structure to cakes. Thecompany’s offering for the ice cream and frozendessert market is Excelais, the advantages ofwhich are said to be excellent dispersibility,creamier mouthfeel and high overrun, andimproved heat shock and melting tolerance.

Dairy and beverage manufacturers are thetargets of the Riplex WT series and Riplex DU

series, offering prevention of increased viscos-ity and mix solidification during transportationand storage and emulsion stability respectively.

The company’s product range includes anassortment of emulsifiers aimed at low fatspreads, margarine, short dough and creamingmargarines and puff pastry.

Riken Japan produces a range of naturalfood colours under the ‘Rikecolour’ brand,with monascus red, marigold yellow, paprikared, red radish and carrot all available.

The company’s health and nutrition prod-ucts include Fucoidan for anti-viral/anti-allergey applications, seaweed polyphenol forobesity prevention, phytosterol for its choles-terol-lowering abilities and Crocetin forimproved asthenopia.

Riken also says that it can offer uniquemicroencapsulation technology which allowsfor the stabilisation of volatile substances suchas vitamins. 1G23

The range from Riken

Rinus Heemskerk: “We’re continually developing our product range in line with consumer trends”

The best ingredients for a healthy end prod-uct – that’s exhibitor Steinicke’s philosophy.

The company says it can guarantee thehealth of the seed, uses sustainable businesspractices in the fields, works hand-in-handwith farmers and processes the harvest freshproduce direct from the field.

Steinicke says that it works in harmonywith nature as ‘it is our very own interest topreserve soils, air and water for a healthyfuture’. FJ46

Steinicke air-dried products

FiE D2 p6:IBC 05 FC 29/11/2011 16:45 Page 6

agowe had an idea...

a good one!

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]


DAIRY PRODUCTS THAT EVEN THE LACTOSE INTOLERANT CAN ENJOY?LET’S MILK THE BENEFITS!With 70% of the world’s population suffering from a

degree of lactose intolerance, a solution that breaks down

lactose and enables almost everyone to enjoy milk-based

products is naturally a smart one.

Novozymes Lactozym® Pure expands your potential

customer base by cost-effectively and naturally eliminating

lactose. Its premium purity offers superior low-lactose

products and significantly reduces the risk of off-flavor

development, while improving process flexibility and

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Nature’s know-how coupled with Novozymes’ experience

and proven track record within dairy and food enzymes for

decades ensures innovative solutions that you can rely on.

Come and meet us at Booth 4G48

Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrow’s industrial biosolutions, improving our customers’ business and the use of our planet’s resources

Want to learn more?Email us at [email protected] or go to www.novozymes.com

FiE D2 p8:IBC 05 FC 29/11/2011 18:35 Page 6

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

Heiko Zipp, directorbusiness team nutrition,Wacker Biosolutions

Q. What are the main challenges youface as a food business?A. We see two main challenges currentlyprevailing in the food industry: on the onehand, there’s a trend towards natural andhealthy ingredients. Consumers increasinglydemand for products containing naturalmaterials and healthy or constitutionalsubstances. In connection with this, we can further seea growing trend towards so-called functionalfood, which means adding functionalitiessuch as vitamins or nutrients to foods anddrinks. The main challenge with thesefunctional products is providing theproducts with an additional health-promoting benefit, but not losing taste,flavour and stability. At Wacker, we are therefore focusing ondeveloping customised ingredients andsolutions for exactly these challenges.

Q. Which developments within yourbusiness are you most excited about?A. At this year’s FiE, Wacker is unveiling a

completely innovative solution forstabilising oil-in-water emulsions usingalpha-cyclodextrin. The allow for emulsionsthat remain stable even at hightemperatures which makes them ideallysuited as emulsifiers, for instance forsalad dressings, mayonnaises, dessertcreams or margarine. Further, alpha-cyclodextrin also adds texture, whichmeans the ‘mouthfeel’ can be adjustedjust as required. What’s more, the purelyvegetarian-grade cyclodextrins arecholesterol-free, non-allergenic andmanufactured from renewable rawmaterials such as corn starch.

Q. Why should delegates visit yourstand at FiE?A. Wacker has a lot to offer at FiE, andstabilizing oil-in-water emulsions is just oneof many innovative ways to use ourcyclodextrin technology. We offer acomprehensive cyclodextrin platform,targeting primarily three effects: masking ofunpleasant tastes of ingredients,stabilisation of sensitive ingredients andimproving the bioavailability of functionalingredients. Further, you can learn more about ourvegetarian-grade cysteine, which is idealfor meat flavorings or bakery products.The amino acid cysteine is traditionallyextracted from human or animal sourcessuch as hair, feathers and pig bristles,but we are able to replace this methodwith biotechnology and producevegetarian-grade cysteine by afermentation process. Since it ismanufactured from purely plant-basedand inorganic starting materials, ourcysteine is both halal and kosher, as wellas purely vegetarian-grade.All in all, our focus is on developingcomplete solutions tailored specifically toour customers and their needs. With ourexpertise, our experience and our serviceswe can work together with our customerson tailor-made solutions.3B98

Q&A

Hungarian company Adexgo is close to finalis-ing the commercialisation of pork meat and eggproducts with high levels of omega-3 fatty acidsand conjugated linoleic acid (CLA).

It already has fortified liquid milk productson the Hungarian market. “Besides our dairyproducts, we are developing eggs and lean porkwith similar healthy contents,” said spokes-woman Anna Micskó. “They are only develop-ments at the moment, but we are planning toput them on the market as well.”

As with the dairy products, the animals inquestion are fed with a supplementary feedspecially developed by Adexgo. As well asCLA, the three principle types of omega-3 –ALA, EPA and DHA – are all included in thesupplement. The aim is to create egg products,including liquid egg (or egg yolks) and pow-dered egg

As the company explains, omega-3 fattyacids have a wide range of health benefits, from

the reduction of blood cholesterol levels tofoetal health and lower risks of prematurebirth. Several studies report possible anticar-cinogenic effects of CLA, as well as antioxidantbenefits, Adexgo adds.

In many ways, the company is proposingthese as solutions that are especially relevant tothe Hungarian diet. When it comes to the bal-ance between omega-6 and omega-3 in the diet,it says that optimum should be a ratio ofbetween 3:1 and 5:1. The ratio in Hungary is,on average, closer to 30:1, says Adexgo. Therelative lack of oily fish in the Hungarian dietmakes alternative sources of omega-3s espe-cially important.

Out of the various red meats, pork was theobvious contender for functionality, the com-pany points out, because in Hungary the alter-natives – beef and lamb – are eaten in muchsmaller quantities. 4D66

Pork as a fish substitute

FiE D2 p9:IBC 05 FC 22/11/2011 00:28 Page 9


In FiE Dailytomorrow…

Brite ideasVegebrite is a line of colouringfoodstuffs developed by Naturex.Made from concentrates of fruits,vegetables, edible flowers and algae,Vegebrite is said to perform superbly,providing vibrant shades in a widerange of applications.3E13

EU steviaIn anticipation of the naturalsweetener stevia finally gaining EUapproval, Cargill is showcasing newdairy and beverage concepts,featuring Truvia stevia leaf extract.Today, technical and marketingexperts from Cargill are presentingindulgent crème desserts withchocolate and vanilla.2B21

Crystal clearRoha Europe is presenting a newrange of emulsions for use inbeverages as well as many other foodapplications, emphasising their clarityand shelflife. Crystal’Em is a range ofwhat Roha is calling “revolutionarycrystal clear emulsions” created bythe company’s European business. 1B25

Stable fatsDemonstrating its versatility across arange of application areas, oils andfats specialist Nutriswiss is launchingits NutriCryst range suitable forspices and marinades. The products,with trans fatty acid content of below1%, are said to offer a long shelflifeand high heat resistance.2E97

A frying startNovozymes points out that itsAcrylaway is proven to reduceacrylamide levels in biscuits andsnacks by up to 90%. It is also said tohave no impact on either the taste orthe appearance of the final product. 4G48

Naturally RedLycoRed is featuring its new line ofnaturally-sourced colours. Thecolourants are derived from naturalcarotenoids and feature what thecompany says are unique shades andformulations that make them ideal fora variety of applications, fromcoatings for panned confectioneriesto dairy products and beverages. 1E50

Brain gain ingredientGremount is showcasing GenucolineCiticoline, a functional ingredient saidto stimulate brain activity, enhancefocus and concentration and toimprove memory. Also marketed as anutritional supplement for the brain –especially for babies – is Babysasialic acid. 4G33-19

Fruit for drinksIprona – which styles itself ‘the fruitcompany’ – is in Paris to promote itsnewly enlarged range of products.Most notable among these are its AllIn One fruit beverage bases for bothalcoholic and non-alcoholic drinks.Also featured on the Iprona stand arethe company’s freeze concentrates.1C67

Cosucra GroupeWarcoing

Q. What are the mainchallenges you face as a foodbusiness?A. The food industry iscontinually evolving. First of all,customers are increasinglyasking for healthy products inline with their personal needs.This involves not only nutritionalrequirements (eg high fibre, highprotein, low sugar and/or lowfat), but also health issues suchas overweight or intolerances.Our chicory (Fibruline) and peaingredients (Pisane and Swelite)

offer an opportunity to develop awide range of productapplications in line with thosecustomers needs. Secondly, the European market isinfluenced by the EFSA decisions.The high number of rejections hasa major impact on the promotionof food and drink applications.Cosucra carefully monitors thosedecisions and the implications forfood manufacturers in order tosupport them at most. Moreover,our research team investigatescontinuously opportunities foradditional clinical studies onFibruline, Pisane and Swelite.

Q. Which developments withinyour business are you mostexcited about?A. With more than 20 years ofexperience in inulin and peaingredients, Cosucra is a pioneerfor both ranges. Since thebeginning, we have had control of

the entire supply chain of ouringredients – from seed to food.This way we are able to managethe quality as well as theenvironmental impact as much aspossible. As Fibruline, Pisane andSwelite are products of nature,and they also meet the increasinginterest from consumers innaturalness.Cosucra continues to invest in itsproduct range and its relationswith food manufacturers every day.For instance, this year the rangeof liquid oligofructose (Fibrulose L)was introduced to the market, andwe have also investigatedsuccessfully opportunities toimprove the taste and functionalityof our pea ingredient rangePisane.

Q. Why should delegates visityour stand at FiE?A. We hope to welcome delegatesat our stand where they can

discover our three exclusiveconcepts:• A sugar-free cupcake, withFibruline• A vitality vegetable drink, withFibruline and Pisane• A resist bar with Pisane andFibruloseThese exemplary products willallow visitors to get to know ouringredients and their potentialapplications. 2A31

Q&A

Street-food influenced products, ener-gising snacks and female-oriented‘choctails’ could be some of the next

big concepts, according to Bell Flavor& Fragrances.

The German flavour specialist has

demonstrated that it has its fingerfirmly on the pulse by identifyingthree top food and beverage trendsand illustrating how manufacturerscan use flavours to turn these trendsinto concepts that catch the con-sumer’s imagination.

The three trends are flavorize,snackologize and womanize.

By ‘flavorize’, Bell is talkingabout new flavour directions thatare adventurous and original andoffer a new taste experience to thesenses. These concepts use eithersweet and spicy flavours or a combi-nation of both, and range from anexotic cocktail with Bell’s new SweetSpice Infusers , to Oas i s of theSenses – an oriental couscous snackconcept.

The ‘snackologize’ theme reflectsthe snacking phenomenon that hasengulfed the world in recent years.As Bell puts it: “Snacking has neverbeen more fashionable than nowa-

days. Snacks are the nutritious bitin between, the delicious pleasurein the afternoon and now even thepe r f e c t compan ion fo r yoursports.” It is inviting visitors toembark on a culinary tour thattakes in the new global city trend ofstreet-food, new energisers and therevival of popcorn.

The ‘womanize’ trend is to dowith sensual seduction and under-standing the demands of the femaleconsumer. Bell says it is combiningthese attitudes of style and etiquetteto create summer-light sweets andlong drinks. It describes Choctailsand Eloquent as the perfect acces-sories for a relaxing girls’ night.

Bell Flavors & Fragrances is aglobal provider of flavours, fra-grances, botanical extracts and ingre-dient specialities to food, beverage,personal care and household prod-ucts manufacturers. 1B35

Bell rings in the new

Bell is creating summer-light sweets and long drinks aimed at females

Verisol, a development from Gelita, isa new ingredient for innovative foodsupplements for ‘beauty fromwithin’. Verisol consists of pure col-lagen peptides and was developed tobe highly effective in human skin. Itis suitable for both liquid and solidapplications.

Gelita says that a number of sci-entific studies have shown that thestructure and appearance of the skincan be significantly improved when

collagen peptides such as Verisol areadministered via foodstuffs. Theexplanation given by the scientists isthat the special collagen peptides, dueto their special amino acid structure,activate the synthesis of collagen andelastin in the body.

Collagen is already a significantingredient of beauty products forexternal application; face creamsand body lotions are good examples.Mature women in particular valuethe benefits of collagen as a naturaland effective ingredient in skin careproducts.

However, Gelita suggests that it isdifficult to imagine that the complexbiological processes of aging can beslowed down simply by applying acream to render the skin smootherand tauter. This is particularly true asthe natural degradation processestake place in the deeper parts of theskin.3F21

Gelita’s ‘beauty from within’

Gelita targets skin improvement

Following the favourable EFSA(European Food Safety Authority)opinions regarding the health bene-fits of the omega-3 fatty acid DHA(docosahexaenoic acid), demand forthis particular omega-3 ingredient infood manufactur ing R&D hasincreased sharply, according toCroda Health Care.

The statements ‘DHA intake cancontribute to normal brain develop-ment of the foetus, infant and youngchildren’ and ‘DHA intake contributesto the normal visual development ofinfants up to 12 months of age’ can bemade on the labels of food productscontaining DHA. Where the levels ofDHA are 40mg and 80mg per 100g(and 100 k/cals) respectively, the addi-tional label claims ‘a source of omega-3’ and ‘a high source of omega-3’ canbe made. So whether companies aremanufacturing foods and beveragestargeted at children, adults or both, itis now possible to market them with

meaningful on-pack statements, pro-viding they can incorporate a cost-effective DHA ingredient.

In anticipation of the publicationof EFSA’s favourable opinions onDHA, Croda Health Care embarkedon a project to develop high DHAfood ingredients that would be easy toincorporate into many foods and bev-erages at an affordable price, withoutthe taste or odour of fish. The devel-opment phase is now successfullycomplete and Croda is taking theopportunity presented by FiE 2011 tolaunch Ωmelife Smooth DHA500.Two variants are available: a standardfor use in non-acidic products plus anacid stable version that is said to workexceptionally well in yoghurts.

The Ωmelife R&D team is onhand during the FiE show to discussΩmelife Smooth DHA500 and Crodais demonstrating the ingredient in var-ious food and beverage applications. 3H68

EFSA outcome boosts DHA

FiE D2 p10:IBC 05 FC 22/11/2011 00:31 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.

The Supremia Grup portfolio is the result of itsextensive experience in food industry market. It isbased on a strong commitment to research anddevelopment, as well as industry-wide standards, andaddresses both customers’ business and technologydemand.

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

Designed for the meat industry, Supremia providesblends for injected and tumbled hams, blends forraw-dried sausages and emulsified products, blendsfor canning industry, for sauces and marinades, formeat and vegetable coatings: predustings, battermixes, crumbs, blends for boiled-smoked products,blends for catering, blends of antioxidants andpreservatives, coating’s for raw-dry products,

consistency improvers and emulsifiers, blends ofspices for decoration.

The dairy cathegory of products include: stabilizersfor yoghurts, stabilizers for cream and melted cheese,stabilizers for sour cream, stabilizers for ice cream,natural coloring agents, decor spices, rennet, fruitflavours.

Supremia Grup also provides bakery solutions asfillings and décor seeds. Sweeteners blends, naturaland synthetic coloring agents and pectines forbeverages industry form another part of the productoffering, along with stabilizers, blends for consistencyand aromatic, spices ground to very fine grained andnatural coloring agents designed for toppings,

maionnayse and ketchup.The latest technology, together with professional

staff, ensures a daily capacity of 60 tons (about 1260tons per month).

Supremia Grup assumes responsibility as aprovider of quality and safe products forconsumption. The company has developed andimplemented an integrated quality managementsystem, in accordance with SR EN ISO 9001:2008,SR EN ISO 22000:2005, and FSSC 22 000, withCodex Alimentarius recommendations CAC/RCP-1.

Supremia Grup’s aim is to be one of Europe’s topten producers of food ingredients industry throughinnovation and best quality products and servicesdedicated to its customers.

Supremia Grup – Always choose ‘perfect ingredients’!

Personalized solutions for thefood industry by Supremia GrupAs a leader in the Romanian food ingredients market and with more than1,300 active clients in Romania, as well as across Europe, Supremia Grupinvested €9 million when it opened its brand new headquarters in early 2011.

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

Supremia Ads:IBC 05 FC 21/11/2011 15:22 Page 2



Snack attackVolac is underlining the opportunitiesopening up in the nutrition barsegment, with the shift away fromstraightforward snacking towardslifestyle applications, where thebenefits of whey protein come intotheir own. The company quotes Mintelprojections, which put the value of theglobal nutrition bar market for thisyear at $982 million.3B50

Dark maltGerman supplier of malt flours andextracts Weyermann Speciality Maltssays its Sinamar roasted maltextract, made without any additivesand de-bittered through proprietaryprocesses, has proved especiallypopular in the search for distinctiveshades and tastes. Sinamar isproduced from Carafa roasted barleymalt, and is very dark in colour. 3F89

Powdered lipidSpray-drying and powder processingspecialist Uelzena is using FiE tolaunch a new range of powdered lipidingredients with specific healthbenefits. Also on the stand is a broadsample of tailor-made spray-driedfood colours, vitamins and minerals,alongside standard options targetingchocolate and bakery applications. 4A19

Greek yoghurtGreek-style yoghurts have becomeone of the fastest-growing dairy sub-categories, so functional blendspecialist Satro is offering specificsolutions to simplify the production ofthese and of curd-type products. ItsAcilac js range of functional blends isdesigned to meet consumer demandsfor high-quality yoghurts withauthentic texture and taste.2G88

R&D collaborationHolland Food Valley helps to fosterinnovation and new businesses,entrepreneurship and spin-offs, saysthe agency. It offers facilities such asincubators and science parks,propagates networks and facilitatesthe establishment of companies andinstitutes. Managed by Oost NV, theEast Netherlands DevelopmentAgency, the Food Valley has attractedthe likes of HJ Heinz, Unilever,Danone, FrieslandCampina and DSM. 3J38

FiE is the springboard Tate & Lylehas chosen for the launch of the firstPromitor dietary fibre to be pro-duced in Europe, Promitor SolubleGluco Fibre.

It is produced at the same Koogplant in the Netherlands where thecompany began production of its Sta-Lite polydextrose just 18 months ago.According to Tate & Lyle, the expan-sion of its capacity to manufacture arange of different soluble fibresdemonstrates the company’s commit-ment to help meet growing consumer

demand for health-and-wellnessproducts.

Promitor Soluble Gluco Fibre isan extension of the Promitor range offibres that are already available in theAmericas. The new fibre, PromitorSGF70L, is said to be well-toleratedand to offer clean-label benefits.

Its process and acid stabilityenable manufacturers to develophealthier versions of a wide range offoods and drinks, the companyclaims, at a moderate cost-in-use. Itwill initially be available in liquid

form. Importantly, says Tate & Lyle,it is suitable for markets that requireproducts made from non-GM maize.

Product manager for health &wellness Jérome Tauzin said: “We areexcited to introduce Promitor to ourcustomers in Europe and otherGMO-sensitive markets. Europeanconsumers are increasingly interestedin label-friendly ingredients, and ourconsumer research indicates that Sol-uble Gluco Fibre delivers on thosetrends.” 2C21

New soluble fibre for Europe

Promitor SGF70L: well-tolerated

UK fruit processor Fourayes is addingnew ingredients to its range, includ-ing banoffee (banana and toffee)purees and jams, along with appleand strawberry dried fruit infusions,suitable for cereal bars and similarapplications.

Banoffee is an indulgent – andvery British – combination. Fourayes’purees and jams can be used in bakedgoods, desserts and dairy products.Currently, the company is developingjam for a Banoffee doughnut andpuree for a smoothie. Samples ofthese and other products are avail-able on the stand.

“The company is investing heav-ily in innovation, and is planning todouble turnover in the next fiveyears by reaching new marketsthroughout Europe ,”sa id Ph i l

Acock, MD of Fourayes. A s e cond innova t ion be ing

launched at FiE this year is thecompany’s apple and strawberrydried fruit infusions, which can beused in applications such as cerealbars, but can also work as a snackin their own right. According toFourayes, the infusions not onlyhave a long product life, but theyalso retain a soft texture.

The company says it works inclose partnership with customers todevelop new products. This work iscarried out by its NPD specialists inFourayes Food Development.

Founded in 1953, it is a third gen-eration family business and nowranks itself as the largest fruit proces-sor in the UK. 3A88

Fruit infusions and jams from Fourayes Milk powderalternativesFrench company Bonilait Proteines ispresenting a range of fat-based pow-dered ingredients it has developed asan alternative to milk powders.

The products are most likely toappeal to manufacturers who arehaving to contend with fluctuatingSMP (Skimmed Milk Powder) prices.

There are five products in therange, all with different compositionsand applications.

With a vegetable oil content of 26-50% and 60-80% respectively, Boni-creamer and Bonifat are designed toenable partial or full substitution ofdairy fats in many applications, fromsauces, to soups, ice cream, pastriesand baked goods to creamers.

Bonigrasa is a powder blendedfrom 26-60% oil, milk fat (26-55%)and cream (26%) which can be usedas a partial or full replacer of milkpowder and/or fats in many applica-tions, such as ice cream, chocolate,confectionery, biscuits, baked goodsand pastries.

Bonimilk and Bonilait, mean-while, are powders made from veg-etable oil and dairy proteins – milkproteins in the case of Bonimilk andwhey proteins in Bonilait – on a dairybase. They are intended for partial orfull substitution of proteins or fats.

Other ingredients on show at FiEthis year include fat powders that havebeen specifically formulated for instantmilky beverages, and whey powderwith 55% milk fat. 2H89

Nexira, a world leader in acaciagum, and its food division (previ-ously Colloïdes Naturels Interna-tional) is launching a new range ofhighly purified acacia gum, which issaid to offer ‘enhanced and excep-tional properties’.

These properties are thanks to aprocess which protects the naturalcharacteristics of the gum and whichwas developed by the company’sR&D team. Nexira says the highlypurified acacia gum will provide bet-ter transparency and turbidity tobroaden the scope of applications forthis natural soluble fibre.

Nexira i s a l so promotingFibregum, the first and only range ofacacia gum approved as a source ofdietary fibre by Health Canada, thecountry’s public health agency.

Nexira is the new name for Col-loïdes Naturels International and BioSerae Laboratories. In October thetwo 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. 3D33

Nexira’s range of purified acacia gum

Nexira uses a process which protectsthe natural characteristics of the gum

Fourayes is developing jam for a banoffee doughnut

FiE D2 p12,13:IBC 05 FC 22/11/2011 00:35 Page 12

Spanish paprika, herb and citrusproducts processor Vicente Bravo isinvest ing in an enlarged s i te ,improved processing and the testingof plant sources in situ to ensure thatthe required levels of active com-pounds are available.

Early next year, the companyplans to open the first stage of itsexpanded site in Murcia, southernSpain. This will add new areas forcleaning, cutting and grinding equip-

ment to the existing 6,000m² site. Inall, 4,800m² will be added for theprocessing and storage of products.

But according to Vicente BravoMD Martin Gruber, this is only thebeginning. “We can build up to15,000m² in buildings, new offices,bigger laboratories, and so on, over

the next few years,” he said. The company says that one of its

particular strengths is bacteria reduc-tion in herbs and spices. “Whether themarket is conventional or organic, wecan deliver products with the lowestTVC (Total Viable Count), compara-ble to irradiated sterilisation, but with-

out any of the labelling or consumerissues,” said Gruber.

One particularly interesting devel-opment is in the area of quality con-trol – but before , not af ter,harvesting. “We have developed anew analysis programme at field levelto guarantee the active compounds ofthe herb products to comply withPHEur (European Pharmacopeia)norms,” Gruber explained. “We arerunning analysis of fresh eucalyptus

leaves, olive leaves, and uvae ursiseven before the different crops areharvested.”

This is in addition to any evalua-tion carried out by farmers and col-lectors of wild herbs.

The company, which is a memberof the American Spice Trade Associa-tion and European trade associations,recently obtained ISO 22.000 certifi-cation. 2E71


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www.barry-callebaut.com

Visit us at

29/11 – 1/12 2011 Hall 2 B41

Grow your businesssustainably

Roquette is ‘at home’ in more sensesthan one at this year’s Paris show,inviting fellow Frenchman and two-star chef Marc Meurin on to its standto develop new recipes incorporatingthe company’s vegetable-derived pro-teins, fibres, sugar replacers andstarches.

His health-conscious creationsinclude sweet recipes for productssuch as panacotta and ice creamincorporating Roquette’s Nutralyspea protein, and macaroons madewith a new starch derived from yel-low peas. This neutral-flavouredingredient offers texture as well ascost advantages.

Beverage producers can sampleflavoured water drinks, with noadded sugar, enhanced wi thNutriose cereal fibre. They are alsoable to access the results of a sensorysurvey carried out by the supplierand confirming the “full-bodiedmouthfeel” provided by fibre-con-taining beverages.

As well as Nutriose and Nutralys,Roquette’s SweetPearl sugar substituteis busy demonstrating its usefulness inhealthier reformulations. TheRoquette development team is happyto discuss applications in dairy, meatand cereal products, confectionery,beverages, sauces and soups.

Meanwhile, Roquette’s expertsare being kept busy with presenta-tions at FiE conference sessions, withValérie Le Bihan, global marketdevelopment manager for SweetPearl,exploring the low-sugar domain, andMarine Pochat and Audrey Taffinrespectively providing guidance onthe use of Nutriose and Nutralys inweight control products.

With a 2009 turnover of some€2.5bn, Roquette says it invests over€40m a year in R&D. It processessome 6m tonnes of maize, wheat,potato and peas, and will soon addmicro-algae to its list of renewableraw materials. 1H15

Health-conscious gourmetcreations on Roquette stand

Improving the softness, freshness,texture, volume, flavour and appear-ance of bread and cakes is the themethis year on Aromatic’s stand.

The Swedish family-owned com-pany, which celebrates its 75thanniversary this year, develops, pro-duces and markets ingredients forefficient baking of bread and cakes.Alpha-gel emulsifier systems, shelflife improvers, flavours, colours,release agents and malt productsrepresent their main product ranges.

“Over the years, innovation hasbeen an all-pervading theme in ourproduct development and we arenow proud to celebrate our 75thanniversary by showing that we areat the forefront within several dif-ferent product groups,” said Aro-matic’s CEO Mats Persson.

Among the innovations that Aro-

matic is introducing at FiE are a newconcept for sof tness in cakes ,pumpable alpha-gel emulsifiers, cost-efficient shelf life improvers, azo-freecolours and flavours and liquid saf-fron formulations.

Dorothy is a range of emulsionproducts designed to retain freshnessand softness in cakes during storage,giving a ‘newly baked’ feel thatremains for a long time. Aromaticsays the effect is evident directly afterbaking and throughout shelf life.

The benefit of the pumpablealpha-gel emulsifiers is that they arestable in the alpha-gel phase, whichensures a high and consistent per-formance level of the emulsifyingeffect, according to Aromatic. Thisingredient also meets the growingclean label aspirations of the market,as a pumpable alpha-gel emulsifier

containing only one declarable E-number is now available.

Aromatic has also developed newliquid shelf l ife improvers withincreased concentration of the activeingredients for a lower and morecost-efficient dosage.

Adding to its range of azo-freeflavours and colours, the companyhas introduced black, purple, pinkand orange colours and ‘trendy nov-elty’ flavour, liquorice.

Lastly, responding to demands fordifferent tastes, a number of new liq-uid saffron formulations with differ-ent compositions are on display.

Since it was founded in 1936,Aromatic has grown into an interna-tional group with eight subsidiariesand a network of distributors allover the world.4H49

Bake to the future with Aromatic

Swiss chocolate maker Chocolat Freyis launching a lactose-free milk choco-late for the processing industry, anindication that ‘free-from’ foods aremoving into the mainstream.

In the UK, which leads Europe infree-from new product development,free-from foods are currentlyexperiencing meteoricgrowth, as more con-sumers report intoler-ances to certain foods.According to a new reportfrom Mintel, retail sales are setto soar from £303m a year to£519m by 2016.

Within free-from foods, dairy-and lactose-free products are a par-ticularly fast growing area – thedairy-free sector overtook the gluten-

free bakery sector for the first timelast year.

However, the market has histori-cally been fragmented, with the major-ity of players small independentcompanies.

T h earrival of the likes of

Chocolat Frey as a supplier couldindicate that the free-from market isstarting to pique the interest of largermanufacturers too. There is littledoubt that Chocolat Frey can expectstrong demand for its lactose-free milk

chocolate, which it describes as ‘a deli-ciously melting, digestible chocolatetreat especially for people with lactoseintolerance’.

It says the new milk couver-ture combines ‘the finest

milk chocolate with adel ic ious trace ofcaramel for anexquisite gourmet

experience’. Chocolat Frey says it is ideally

suited to application in lactose-freeproducts with milk chocolate such asbiscuits, waffles and bars. The lactose-free milk chocolate can be supplied incistern vehicles or tanks of 1,000kg aswell as in solid form as 100g chocolatebars for melting in-situ. 2E93

Lactose-free chocolate makes debut

Quality herbs and spices from Spain

Striving for bacteriareduction in herbs

and spices

Roquette processes some 6m tonnesof maize, wheat, potato and peas

FiE D2 p12,13:IBC 05 FC 22/11/2011 00:42 Page 13

Taura 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 companyis serving up food concepts on its

stand incorporating the nutritionalbenefits and flavours of both fruitand vegetables.

“Combining the taste and good-ness of fruit with the added benefitsof vegetables in delicious, healthy andinnovative formulations enables com-

panies to offer unique selling propo-sitions in a competitive marketplace,”said head of European sales MatthiasVan Uffelen.

URC is a proprietary processwhich concentrates the taste, textureand nutritional profile of fruit intoflakes and other pieces, as well aspastes. Applications range frommuesli and other cereals to confec-tionery, cereal bars and snack barsand other baked goods.

Van Uffelen added: “All of theingredients in our URC JusFruitrange are formulated from 100%fruit or vegetable-derived ingredients,including purees and non-deionisedjuices, helping manufacturers ofsnack products to create a range ofnutrient-rich, clean-label compositeproducts that taste fantastic.”

Taura says it is also helping todrive innovation in the use of inclu-sions, as well as botanical extracts.The availability of a growing varietyof fruits and vegetables in new for-mats is itself acting as an inspirationfor new product development andbroader category expansion, accord-ing to the company. 1E47


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).

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18/10/11 09:32

JusFruit not ‘just fruit’

Fillings fromFlanders Belgium-based Flanders Fillings &Compounds is presenting its ‘one-shot’ praline fillings, bake-stablechocolates and hazelnut fillings. Thecompany specialises in cocoa coat-ings, chocolate compounds andcocoa fillings based on vegetablefats, with or without milk solids.The f i l l i ng s come in var iousflavours, such as praline or hazel-nut, and are said to be stable over along shelf life.

The cocoa coatings and fillingsare mainly used by the praline, truf-fle and toffee industry, but can alsobe found in bakery, wafer and bis-cuit products. The chocolate fillingsand compounds specialist is also tar-geting the ice cream industry with itsoffer of tailor designed recipes withspecific viscosity and functionalityproperties.

Besides cocoa compounds, Flan-ders supplies organic, fair trade, lac-tose-free, low calorie and no sugaradded chocolate, enabling manufac-turers to respond to the needs of thegrowing number of ‘ethical con-sumers’ and consumers followingspecial diets.

Based in the Belgian port of Gent,Flanders Fillings was created in 2006as a new division of Fuji Oil Europe,the European division of Fuji Oil Co.Japan and a specialist in oils and fats.

Fuji Oil Europe is known forproducing cocoa butter equivalents,cocoa butter substitutes, cocoa but-ter replacers, functional filling fats,whipp ing c ream fa t s , mi lk fa treplacers, ice cream fats and babyfood blends. 2F31

Taura: combining taste of fruitwith added benefits of vegetables

FiE D2 p14:IBC 05 FC 22/11/2011 00:45 Page 14

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

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Austrian supplier of ‘intelligent nutrition’ vVisvitalis is emphasising the fact that beneficialnutrition must, of necessity, be complex. Itsown patented production processes work fromhighly nutritious, natural raw materials withhigh proportions of vitamins, minerals, traceelements, essential fatty acids and bioactive veg-etable substances. The company argues thatsupplements and fortification which boost par-ticular, isolated elements within this complexitycannot replace what nature provides.

“The choice of food on offer today in indus-trialised countries has never been greater,” saidFlorian Zehner, marketing manager. “However,at the same time, in these countries there hasnever been so much nutrition-related disease asthere is today. Furthermore, the symptoms ofnutrition-related diseases are very non-specific,and we are probably only at the tip of the ice-berg at present.”

The trend towards healthier eating inEurope is unmistakeable, says Vis vitalis. Itquotes research from several European coun-tries which asked consumers what they haddone over the previous 12 months to improveor maintain their health. In Germany, 56% ofrespondents said they had used vitamin ormineral supplements – the highest proportionin Europe. “The estimated annual turnover ofthe vitamin and mineral supplements marketin Germany amounts to approximately€1bn,” said Zehner. “Germans swear by vita-mins and minerals.”

So what is the vision of Vis vitalis? “Thefood of the future will contain all vitamins,minerals and trace elements in a completelynatural form, and meet all the requirements ofthe human body to confront everyday life,”Zehner explained. 4C71

Healthy food Austrian style

‘Food of the future will contain all vitamins, minerals and trace elements in a completely natural form’

Culinar Careful is a new range of E-numberfree speciality starches which makes it possi-ble to reduce the number of additives in con-sumer products such as chilled and frozenready meals, soups, sauces, dressings and fruitpreparations.

Culinar says that a natural part of its serv-ice to its starch customers is the provision offull technical support by the company’s starchspecialists, whether refining existing recipes ordeveloping new products.

The company describes Culinar Include asextruded ‘pearls’ or flavour beads with built-innatural colours and flavours, noting that pro-ducers of breakfast cereals, muesli, ice creamand confectionery can now bring more flavoursand attractive colours to their consumer prod-ucts – and save costs producing them.

Culinar claims that it has the creativity and thecapacity to generate innovative ideas, take theminto new attractive products and bring them to theinternational food ingredients market. 1D35

Culinar starch is E-number freeStern-Wywiol Gruppe company Hydrosol isshowcasing its expertise in clean-label stabilisa-tion systems for products including mayon-naise, ketchup and milk-based cultures.

As the company explains, this is one of thefaster-growing areas of the food ingredientsindustry. In Hydrosol’s case, it means tailoringsolutions for dairy products, desserts, ice cream,deli foods, ready meals, meat, fish and sausageproducts.

The company says it already has a strongtrack record in formulations for mayonnaise.On this occasion, it is focusing on stabilisationsystems for freeze-thaw resistant mayonnaiseswith a fat content of between 20% and 60%.The challenge is to develop solutions where themayonnaise or salad cream will return to itsoriginal consistency and attributes after beingfrozen and thawed.

For the production of mayonnaise, as forother products, Hydrosol says that its inte-grated compounds containing egg have specificadvantages over liquid egg. Namely, they allowsimple, economical and, above all, safe produc-tion to take place, says the company.

When it comes to ketchup formulations,Hydrosol explains that its latest clean-label solu-tions substitute modified starch and emphasisesthe natural tomato structure and flavour of thesauce. Other developmetns include ‘label-

friendly’ functional systems for cultured special-ities based on milk, the company says.

If ‘simple and economical’ sums up manyof the benefits of Hydrosol’s solutions withmayonnaise production, it is an equally appro-priate description of its cheese preparations,too, says the company. Its portfolio ‘stretches’to extensible cheese preparations, alternativessuitable for pizza and gratin toppings, andspreadable processed cheese.

Simplified production options are alsoavailable in areas such as fresh meat, sausageand surimi. 3D25

Hydrosol’s clean label systems

IDI – part of the Ingredia group – is introduc-ing the latest innovations in its two productranges – proteins and functional systems.

Cheasing’up is described as an innovativecheese-making process designed to enable theproduction of a wide range of cheeses withoutwhey separation, by combining protein, waterand fat. Compared to traditional cheese pro-duction, which carries considerable constraintsfor cheese manufacturers, Cheasing’up is saidto simplify the production process by reducingthe number of steps.

Beyond improved flexibility, this new tech-nology is also claimed to reduce operationalcosts and investments. IDI says that Cheasing’upoffers significant benefits to manufacturers andoffers them the ability to create innovative highquality end products as good as those comingfrom a traditional cheese-making process.

Also on show is the company’s range ofProchef DR ingredients, which are said to rep-resent a cost-effective and easy to implement

solution for the development of sauces such asmayonnaise.

Visitors can also see samples of ViennesePastries that take advantage of IDI’s ProcakeGL glazing agents which the company says arespecifically designed to respond to consumers’habits and expectations as well as manufactur-ers’ technological challenges.

Promilk IC ready-to-use solutions are saidto offer significant cost reduction, with abroad range of functionality (including melta-bility, stretch, shreddability) for analog cheesesuch as pizza topping, sliced cheese andcheese spread.

For dairy desserts such as ‘crèmes desserts’,or caramel topped flans, the company hasdeveloped several solutions to be used with orwithout milk. Promilk ingredients can, accord-ing to IDI, produce a demouldable, firm andcreamy caramel topped flan or a spoonable,smooth and shiny crème dessert. 3C7

IDI’s latest product innovations

Tailored for dairy products

FiE D2 p16:IBC 05 FC 23/11/2011 14:52 Page 16


Constant Vanneste,managing director, ProliverQ. What are the main challenges youface as a food business?A. The ingredient market is more than everlooking for natural clean label ingredients.With this kind of ingredient it is not alwaysobvious how to create the samefunctionalities, taste and flavour as in anexisting recipe. We are offering natural andfully traceable chicken protein with highnutritional quality and added value. Thesetypes of hydrolysates create the possibilityof reducing, or even excluding, otheringredients: salt reduction, antioxidantreduction, phosphate reduction, yeastextract reduction… not forgeting thehypoallergenic characteristics. Of coursethis demands a new approach by thecustomer when using this type of chicken

protein hydrolysate. Therefore we’re offeringour expertise to fully exploit all benefits ofour products in a recipe.

Q. Which developments within yourbusiness are you most excited about?A. Research and development of our chickenprotein hydrolysates show remarkableopportunities for the future, not only as aprotein source in meat applications butespecially as a healthy ingredient fornutritional purposes. Our meat hydrolysatehas a balanced amino acid composition, richin essential amino acids and BCAAs(branched-chain amino acids). Our researchprojects show that the peptides have manyhealth characteristics such as antioxidant,antihypertensia and prebiotic functionalities.Good results have already been shown inbaby food and foods for the elderly. Newresearch projects will result in new products,applications and recipes to meet thedemands of tomorrow’s consumers

Q. Why should delegates visit your standat FIE?A. Proliver is the only producer in the worldthat can offer this unique and transparentconcept: only fresh chicken raw materialcoming out of our own slaughterhouse; noother species or other ingredients oradditives are used. We can offer chickenproteins for every application going fromfresh and cooked meat application, throughsoups/noodles/sauces, up to health foodsand baby foods. Moreover: we are producingtailor-made chicken proteins. By theselection of raw material and changing thehydrolysis procedure we can offer differentproducts which meet the customers aims:as a clean label protein source with ourwithout functionality, as a nutritional tastychicken broth up to exploiting the healthbenefits as a pharmaceuticals. 4D78

Q&A

Fuji Oil Europe is placing the emphasis at FiEsquarely on its reduced saturated fat range,Redusat, suitable for fillings, creams andwhipped applications. Just like the eliminationof trans fatty acids, reductions in saturated fattyacids are a prime objective for much of the foodindustry. And Fuji Oil’s newest product,Redusat is a response to these concerns.

Spokeswoman for the company, VéroniqueVan de Veire, said: “Redusat is recommendedfor fillings and creams, and performs very well

in whipping creams, where now hard vegetablefats with high saturated fat levels are used. Byusing Redusat, saturated fat levels can behalved, while maintaining the hardness andmelting behaviour of the product.”

Fuji Oil Europe has its main productionsite in Ghent, Belgium, while head offices arelocated in Barcelona and Moscow. Processingtechnologies available at the Ghent plantinclude hydrogenation, fractionation, inter-esterification and refining. Its portfolio ofproducts targetting particular food applica-tions include cocoa butter equivalents, cocoabutter substitutes and cocoa butter replacers,functional filling fats, whipping cream fats,milk fat replacers, ice cream fats and babyfood blends.

Another product variant which is growingin importance for Fuji Oil, as for other suppli-ers, is sustainable palm oil. The company saysit can offer Segregated Roundtable on Sustain-able Palm Oil (RSPO) Certified product, if cus-tomers require it.

Also present on the Fuji Oil Europe stand issister company Flanders Fillings & Com-pounds, founded in 2006 and specialising incocoa coatings and compound chocolate. 2F31

The emphasis at Fuji Oil ison reducing saturated fats

Fuji Oil’s Redusat is suitable for fillings, creams andwhipped applications

Highlighting its newly extended product port-folio at Fi Europe 2011 is National Starch FoodInnovation, following its acquisition in 2010 byCorn Products International.

The company is demonstrating how it canaccelerate the NPD journey and is invitingguests to visit the stand to explore capabilitiesin texture, clean label, health and nutrition andculinology, to deliver a range of benefits formanufacturers, including fat and sugar reduc-tion, texture improvements, increased fibre con-tent and cost savings.

Addressing bakery, beverages, dairy andsavoury is a menu of chef-inspired prototypesthat is being presented today. Samples includingsoups, speciality breads, ready meals and bev-erages are available for tasting, with chefs andproduct experts on hand to answer questionsand provide technical guidance.

The acquisition has resulted in the com-pany having a greater portfolio of productsand expertise to offer the marketplace, itpoints out.

“The last few months since the acquisitionof National Starch by Corn Products Interna-tional have been full of excitement for bothcompanies,” said Jorgen Kokke, vice presidentand general manager, EMEA. “By combiningtwo market-leading companies with rich her-itage, excellent technical expertise, commitmentto quality and customers and deep marketknowledge, we are even better placed to antici-

pate and respond to wide-ranging global mar-ket needs for functional and nutritional ingre-dients and customised solutions.

“With a significantly broader portfolio ofingredients and our expanded presence aroundthe globe, together we are building the finestingredient solutions provider in the world,”Kokke concluded.2B31

Culinology and acceleration

NSFI is demonstrating chef-inspired prototypes

FiE D2 p18:IBC 05 FC 23/11/2011 14:53 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


Calorie reductionGelita Gelatine enables air or water tobe incorporated into a product -meaning that the same productvolume can have significantly fewercalories and far less fat. This simplemethod does not, according to thecompany, affect taste. Quite thecontrary: texture and mouthfeel caneven be improved.3F21

Special honeyFamille Michaud Apiculteuers, asupplier of natural honeys withdifferent physico-chemicalcharacteristics and organolepticprofiles. The French company’s rangeincludes pollen and royal jelly, maplesyrup and maple sugar from Canada,and agave syrup from Mexico, inboth organic and conventionalforms.2D81-4

Beyond freeze dryChaucer Foods says it has extendedthe boundaries of freeze dryingtechnology in developing its Co-FDrange of fruit, vegetable and yoghurt-based inclusions, which are beingpreviewed here at FiE. Co-FD is anextension to freeze drying technologythat combines and stabilises a rangeof natural ingredients.4F7


The rising cost of the alternatives ismaking the hydrocolloid tara gum anincreasingly attractive option in foodapplications, says Italian specialist inthe South American gum Silvateam.In particular, it reports, the cost ofguar gum has increased significantlybecause of higher levels of use inindustrial applications. As a result,the costs of the two gum varieties arealigning. In fact, many of their properties

are similar. They function principallyas thickeners and stabilisers and areused in applications as varied as dairyproducts, ice creams, jams and mar-malades, fruit preparations, meat-based products, sauces, dressings andmayonnaise.

Beyond these similarities, tara hassome dis t inct advantages . Forinstance, while guar gum can have aslimy texture and tends to producestringy drips, with relatively poorflow characterist ics, tara has asmooth and soft structure. Moreover,in combination with xanthan gum orcarrageenan, it can form a very softgel structure.“In combinat ion with other

gelling agents, it can increase the gelelasticity and retain water within thestructure,” said marketing managerMassimo Gotti,. “This improves theshelf stability of the gel.” From an organoleptic stand-

point , he added: “Tara gum i sodourless and tasteless, while guar

has an unpleasant odour and taste.What’s more, the flavour release intara gum is better.”The gum is obtained by grinding

the endosperm of the seeds of theCaesalpinia spinosa tree of the Legu-minosae family, found in higher alti-tudes in Peru and Bolivia. With a

900-tonne-capacity factory in Lima,Peru, Silvateam prides itself on itslead role in the production and com-mercialisation of tara, in the form ofits Aglumix 01 grade. Feeding theprocess are some 450 hectares ofplantations owned by the company. 1E65

Tara gum: an attractivealternative to guar gum

The gum is obtained from the seeds of the Caesalpinia spinosa tree

Germany’s Frischli dairy company saysit is increasingly being asked to producesoup recipes tailored for particular cus-tomers, harnessing its expertise in UHT(ultra high temperature) and asepticprocessing and filling. As one of the largest owner-oper-

ated dairy companies in Germany

with three sites across the country,Frischli sources the 744 million kg ofmilk it processes from some 1,620farmers. But milk and cream onlyaccount for part of the company’sbusiness activity. S tandard and ta i lored soup

recipes can be processed and filled in

containers anywhere in the 7.5g –1,000kg range, says frischli, includingcups and cartons for smaller con-sumer packs. Shipments in largerbulk containers, especially of bespokerecipes, are a particularly high-growth part of the business, accord-ing to Frischli. Aseptic filling has also become

something of a speciality for thedairy, allowing customers to store

sealed products for several weeks atambient temperatures. The company says it is always

happy to work on innovations andnew recipes in collaboration withcustomers. Turnover is currently €321, of

which some €35m is accounted forby export. In all, Frischli says it pro-duces some 120 different products. 4C76

Tailor-made soup recipes

FiE D2 p20,21:IBC 05 FC 23/11/2011 14:54 Page 20

Muriel Acat-Vegnet,CEO, ProvaQ. What are the mainchallenges you face as a foodbusiness?A. There is a growing demand forhigh food safety standards, asshown by increased constraintslinked to regulatory issues, as wellas the need to addressoverwhelming paperwork requestsrelated to QA and QC.There is a constant need toperform relevant technological andmarket watches, as well as gettingaccurate BtoB marketinginformation. We currently facestrong organic growth as anorganisation, and must thereforeadjust resources accordingly.

Q. Which developments withinyour business are you mostexcited about?A. Looking at the big picture, Iwould cite ‘looking for newextraction technologies’. Our to-dolist at present includes: improveour existing technologies; look forinnovation opportunities; get theBRC certification in 2012, andbuild two new extraction plantsand a storage unit.

Q. Why should delegates visityour stand at FiE?A. Prova offers unique flavouringspecialties for sweet food andbeverage, a wide range of naturalflavours within the scope of itsspecialties (vanilla, cocoa, coffee,sweet brown and gourmetflavours), certified organic and fairtrade products. 3E49


For centuries, enzymes have helped bakers get more from their raw materials. By catalyzing biochemical reactions, these proteins unlock the power of traditional cake ingredients, such as egg, flour and fat. Easy-to-use and reliable, enzymes provide safe, controllable and predictable results. Looking to bake better quality cakes, extend shelf life and optimize costs? CakeZyme® has the answers.

CakeZyme® Smart: For clever cost optimizationCakeZyme® Sublime: So er cake, longer shelf lifeCakeZyme® Majestic: Superior so ness that lasts longer

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The missing piece: CakeZyme®

Are you looking for something too?

Visit us at FiE 2011 booth 3H13 - 3J12

Q&A

Responding to the stringent purity cri-teria of baby food manufacturers,Budenheim is launching what it claimsis the first phosphate product on themarket to declare infant grade.PureMin contains a range of nutrientsthat are claimed to strengthen kids’health and vitality and is said to offer

guaranteed purity levels combinedwith certified microbiological safety.

Also new from Budenheim is a newgeneration of high purity leaveningacids. Whether fast or slow reaction isneeded, Levall is said to facilitate con-trolled leavening thanks to an adjustedROR (rate of reaction) range. The

product complies with the strictestcontaminant limits and offers 1:1replacement of standard SAPP .

With sodium reduction still highon the agenda for many manufactur-ers, Budenheim is also promoting itsrange of phosphate ingredients forreduced sodium formulation. These

are suited to a range of applications,from bakery to meat and dairy, andBudenheim develops customer-spe-cific solutions.

Based in Germany, but withworldwide production facilities,Budenheim is known for being theinventor of integrated phosphatecompounds and a leading manufac-turer of high purity and health pro-moting mineral salts. 3H15

Infant grade phosphate is launched

PureMin guarantees purity

FiE D2 p20,21:IBC 05 FC 22/11/2011 00:59 Page 21



At this year’s FiE, the AmericanPeanut Council is highlighting howpeanut ingredients are helpingfood developers across the worldcreate healthier, tastier products.

Vis i tors can learn about thehealth and application benefits ofvarious peanut ingredients, includingflour, oil, butter and paste. Represen-tatives are available on stand to dis-cuss how these natural, gluten-freeingredients can boost the taste, tex-ture and nutritional content of arange of foods.

As market interest in high pro-tein diets increases and proteingains more mainstream recognition

as a beneficial tool for weight man-agement, American Peanut Councilsuggests peanut flour (containing40%-50% protein, depending onthe level of fat) provides manufac-turers with a solution for formulat-ing products with high levels ofquality plant protein. Peanut flouris both trans-fat and cholesterolfree and high in dietary fibre andother nutrients.

Peanut oil is also naturally trans-fat free and contains a blend ofmonounsaturated and polyunsatu-rated fatty acids that, like olive oil,i s said to have the potent ial toreduce cholesterol levels and help

decrease the risk of heart disease. Ithas a high smoke point (232°C)which makes it an ideal frying oil,offering shorter frying time and lessfat absorption as a result.

For manufacturers looking toproduce ethnic foods such as sataysauce, peanut paste is both a healthyand functional option, deliveringdeep flavour and a textural boost,says American Peanut Council.

Louise McKerchar, Europeanmarketing director with AmericanPeanut Council said: “Health andbody-conscious consumers areincreasingly looking for healthierfoods that taste great, at a competi-tive price.

“Tasty, cost-effective and nutri-tious, peanut ingredients can help

manufacturers overcome these chal-lenging demands. Thanks to theirexceptional versatility, peanut ingredi-ents can enrich many diverse applica-tions, from cereal bars and fried foodsto baked goods and confectionery.”

The American Peanut Council isa trade association, which representsall segments of the peanut industry.Members include peanut growers,shellers, brokers, manufacturers andsuppliers of goods and services tothe industry.

Peanuts have been grown com-mercially in the USA since the 1800sand four basic types of peanuts aregrown in the USA: Runner, Virginia,Spanish and Valencia. Each peanutis distinctive in size and flavour. 2F49-11

With EU approval of stevia, Scandina-vian flavour company Einar Willum-sen has a range of flavour systems formasking the undesirable notes andaftertaste of the sweetener in dairyapplications.

Stevia Rebaudiana is a naturalsweetener, which is very desirable as asugar and calorie replacer. Stevia isabout 300 times sweeter than normaltable sugar, but even at very low levelsit has an undesirable or disturbinginterference in the finished product,which can be characterised as bitter,astringent or liquorice like off notes.

“At Einar Willumsen we havedeveloped a range of flavour systemsto overcome this challenge – a con-venient way to add flavour to a fin-ished product while still keeping thetaste profile of real dairy products,”said Lotti Järkén, the company’sinternational sales supporter.

Einar Willumsen’s cream andmasking flavour systems can be usedto minimise stevia’s aftertaste andflavour, but also have broader applica-tion potential, says the developer. Theycan cover vitamin, mineral and otherfortified ingredients, mask off notesfound in ingredients such as soya bean,mask acids or astringent notes, maskgrainy, chucky notes found in low fatproducts and mask the off notes oftrans fat free oil, and omega-3 and 6.

The masking flavours have alreadybeen tried and tested in a variety ofdairy applications, including drinkingyoghurts in which the company found

that when replacing a significant partof the sugar with stevia, and thenapplying its cream and maskingflavours, the original taste sti l lremained – and without the off-taste.

“We have a long tradition of devel-oping and producing dairy flavours,and have successfully leveraged thisknowledge and experience to developour range of second generation creamand masking flavour systems,” saidJärkén. “We carefully select our dairyraw materials, and combine them withselected enzyme systems, whichtreated in the right way can createproducts with unique flavour profile,especially designed to cover, mask andeven add creamy lingering mouth feelto dairy derived applications.”1E21

Norwegian exhibitor NattoPharma ispitching vitamin K as the new ingre-dient for heart health products,owing to its ability to ensure thatdietary calcium is absorbed by thebones rather than the vessel walls.

Cardiovascular disease is the mostfrequent cause of death in the westernworld, often due to calcification ofblood vessels, especially in the coronaryarteries of the heart. Several studieshave shown that vitamin K2 can helpmaintain a healthy heart by protectingit against coronary arterial calcification,one of the strongest predictors of car-diovascular death. With the potentialfor cutting the risk of death from heartdisease by up to 50%, vitamin K2 isone of our most powerful allies in thebattle against heart disease, accordingto NattoPharma.

Atherosclerosis is the most com-mon form of cardiovascular diseases(CVD). It is characterised by calcifica-tion of the arteries, a progressive con-dition that may lead to atherosclerosisand, subsequently, angina and stroke.Both abnormal calcium and lipidmetabolisms play an important role inthe development of this disease. Todaythere exist few nutrition alternatives,besides pharmaceuticals, often withside effects, that can reduce the cardio-vascular problem. The best positionednutrition today is omega-3, which isapproved by the FDA in the US. Scien-tific studies indicate that vitamin K2probably reduces the calcium level inthe artery walls. By doing this, it has a

significant positive effect in reducingcardiovascular disease.

NattoPharma markets vitamin Kunder the MenaQ7 brand, and ingre-dient which is said to actively workagainst calcification of soft tissuesand ensure that the calcium a personeats is incorporated into their bones,rather than vessel walls, therebykeeping their heart younger forlonger. The exhibitor says MenaQ7has guaranteed actives and stability,clinical substantiation and interna-tional patents granted and pending.

The main strategy of NattoPharmais to give priority to investments inR&D and patents. During its shortlifetime, NattoPharma has enteredinto an exclusive R&D alliance withthe leading scientific vitamin K expertgroup in the world, VitaK, at the Car-diovascular Research Institute, Uni-versity of Maastricht.3E66

Daregal, the French producer of culi-nary aromatic herbs, has enlarged itsIQF (Individually Quick Frozen)range with a new variety: lemonthyme. Daregal says it complementsfish and Mediterranean dishes.

IQF technology is said to preservethe colour, taste and aroma of thefreshly harvested plant as well as keep-ing the herb free-flowing. IQF herbscan be used without prior defrosting inall kinds of applications, from readymeals to salads and sauces. The list ofIQF herbs supplied by Daregal is exten-

sive and includes the conventional, aswell as the exotic – galangal, ginger,jalapeno chillies, lemongrass, limeleaves, Thai basil and zest.

The company is also promotingits clean label infused oils, which itsays have an optimal and constantorganoleptic quality thanks to aspecifically developed process foraromatic herbs. This 100% naturalproduct is an alternative to aromasand can be labelled as: ‘vegetal oil,plus name of the herb’.

Daregal has grown and processed

fresh aromatic herbs for more than100 years. In the lush and fertile regionof Milly-la-Forêt, France, Amand Dar-bonne founded Daregal in 1887. Fivegenerations later, the Darbonne familystill owns and operates Daregal,although its product range has becomebroader and more sophisticated andnow spans air dried, IQF, Bitempera-ture, Fresh Dry +, Liquid Mix (liq-uid aromatic solutions), naturalhe rb f l avour s and c l ean l abe linfused oils. 2D47

Lemon thyme is Daregal’s new herb

Lemon thyme complements fish and Mediterranean dishes

Global potential for peanut ingredients

Healthy attributes: Peanut flour is bothtrans-fat and cholesterol free

Dairy flavour masks stevia

Einar Willumsen has flavour systems formasking stevia in dairy applications

Vitamin K2 for heart health

NattoPharma has entered into anexclusive R&D alliance with scientificvitamin K expert group, VitaK

CE Roper’sopens centreGerman ingredient supplier CERoeper has opened an applicationcentre as part of a strategy to offercustomers more speciality ingredientsunderpinned by a full applicationsupport service.

“As a result of our endeavours tooffer not only commodities, but fullservice for complex products and spe-cialties, too, our new application cen-tre opened its doors in September2011. This new facility run by ourfood technologist will help to serveour customers even better,” saidCarsten Gerrens, managing director.

Established in 1891, CE Roeperoffers a wide range of more than 120natural products including hydrocol-loids, waxes, resins, colours and ole-oresins. Its business is based onoffering an extensive range of natu-ral raw materials, a speedy deliveryservice thanks to its 6,600m² of stor-age area, specific market and prod-uct knowledge, excellent qualitymanagement and established rela-tionships with producers in the coun-tries of origin.

The company says it is integrat-ing qualified raw material manufac-turers into the quality assuranceprocess as part i ts object ive toassure consistently high quality,from raw material throughout valueadding processing until delivery tocustomers worldwide. 2B33

FiE D2 p23:IBC 05 FC 23/11/2011 15:02 Page 23


FiE conference programme todayTime Track A Track B

09:00-10:45 Module 5A Leaders in F&B Manufacturing: Driving Innovation, sponsored by BASF

Module 5B Clinical Trials, sponsored by SPRIMModerator: Gabriella Buzzoni, RCS BD manager Europe, SPRIM

09:00 New Sustainability innovations: S.E.T. - The Way to MoreSustainable Food• Evaluating and quantifying societal hot topics concerning sustainability by means of aHot Spot Analysis

• Eco Efficiency Analysis - a tool to assess the major influencing factors determiningsustainability in the food value chain

• Transparency from cradle to grave in the food supply chain Dr Christoph Guenther, head of business development, Nutrition IngredientsEurope, BASF

Evaluating the importance of clinical trials on R&D strategies• Looking at how to or whether to make the first leap into clinical trials• Weighing up the costs, risks, timeframes and benefits – should you invest in clinicaltrials?

• Determining how to set a realistic budget to carry you through the processGabriella Buzzoni, RCS BD manager Europe, SPRIM Sreedhar Anapurapu, manager of biometrics Europe, SPRIM

09:30 New channels: Embracing social media in the F&B market• Reinvigorating consumer engagement in existing and new products via social media• Exploring social media as a business opportunity to increase exposure to new audiences

• Evaluating the present impact of social media on consumers and how this will developin the future

Kristof Ampe, marketing director, Benelux spreads & cooking category, dressing andbreakfast, Unilever

Established versus emerging science• Changing your application from 13.5 to 13.1• Examining how to correctly validate your data and choose reliable biomarkers• Understanding the importance of continuing with trialling to strengthen your application

Niamh O’Kennedy, R&D director, Provexis

10:00 New Target Groups: ‘From Access to Excess’ - Keeping in touch with your nutritional needs• Defining the ‘Nutrition Desire Pyramid’• Access, availability and needs: Different target groups need to be addressed differently• Successful work and way of understanding in all parts of the pyramid - from ‘staplefoods including staple food fortification’ over ‘ethnic food & food for fun’ to ‘individuallysought Health Benefits

Emily Teller, market development manager, DSMSilke Lederer, business intelligence manager, DSM

Case study: Clinical trials – steps to success• What makes a clinical trial successful?• Knowing what biomarkers are accepted by EFSA to make sure you are submitting thecorrect clinical data

• Looking at ways to improve your in vitro/ex vivo studies• What are EFSA looking for and how can you deliver this in your dossier?Dr Roberta Re, nutrition research manager, Leatherhead Food Research

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

11:00-12:45 Module 6A Developing Products that Target the Ageing Populations, sponsored by GelitaModerator: Dr. Steffen Oesser, CRI (Collagen Research Institute)

Module 6B Sourcing Sustainable Raw Materials, sponsored by KLBD Kosher

11:00 Moderator's opening address Dr Steffen Oesser, CRI (Collagen Research Institute)

11.20 Improving bone and joint health• Discussing bone and joint health developments throughout Europe and how futuredietary changes may impact on associated diseases

• Which new classes of neutraceuticals are available for treatment of conditions such asosteoarthritis and rheumatoid arthritis?

• Revisiting the progress that has been made in bone and joint health research and howthis could shape a stronger health claim case

Representative from Frost & Sullivan

Managing cost and sustainable supply challenges of raw materials:moving forward• Determining the strain that the lack of sustainable raw materials has on cost and spend

• Examining how to move forward and improve sustainability strategies• What will the raw material market look like in 10 years?Lars Asferg, business unit enzymes solutions director, DSM

11.40/11:30 Omega-3: Driving growth through the generations• Examining the geographical growth markets of omega-3• What are the proven benefits of omega-3 and how can we use this to educate theageing population?

• Overcoming supply issues and challenges faced when using alternative sources ofomega-3

Adam Ismail, executive director, GOED

Niche market focus: Sourcing and certifying kosher ingredients • What is kosher and understanding the growth of the kosher food market• Achieving kosher certification and sourcing implications• How have both commercial and consumer perceptions of kosher changed?David Busse, technical sales manager, raw materials & ingredients, KLBD

12:00 Exploring the latest food ingredient innovations in maintaining cognitive function • Investigating recent studies into health benefits of food ingredients on reducing cognitive decline

• Assessing the present and future relationship between food ingredients andAlzheimer’s in an ageing population

• Outlining what ingredients have recently been associated with reducing cognitivedecline and how their benefits can be utilised

Rob Winwood, director of scientific affairs, DSM Nutritional Products (Martek division)

Superba Krill; the sustainability source of omega-3Dr Nils Hoem, chief scientist Aker BioMarine Antarctic


FiE D2 p24,25-conference:IBC 05 FC 22/11/2011 11:46 Page 24


Time Track A Track B

13:00-14:45 Module 7A Natural FlavourModerator: David Schaeppi, head of marketing services, Givaudan

Module 7B Bakery Trends and Innovations, sponsored by Kudos BlendsModerator: Luis Fernandez, applications technology leader, Cargill

13:00 Discovering the long-term trends in natural flavour innovation• Determining how demand for healthy products is driving growth in the flavour market

where the consumer does not want to compromise on taste• What are the new emerging and new novel natural flavours? • Uncovering the impact of future potential flavour regulations on innovationJohn Madden, head of ingredients research, Euromonitor International

Consumer trends in breads, bakery and cakes• Understanding the importance of transparency in baking ingredients for consumers• Investigating the trends of lower calorie baking ingredients and products in Europe• How are natural bakery products breaking into the market?Chris Brockman, global food analyst, Mintel

13:30 Overcoming the technical challenges when using natural flavours• Understanding the limitations of natural colours in terms of cost, sustainability

and quality• Developing successful techniques for the extraction of natural products for flavour• Finding ways to create flavourings that are low in sugar, fat or salt without

compromising on tasteDr Johannes le Coutre, professor & head of perception physiology, Nestlé Research Center

Optimising baking conditions to deliver a functional product andimprove results• Overcoming inconsistencies in process conditions• Achieving clean label through process optimisation• Investigating how to reduce the number of ingredients without compromising on taste

and texture Dr Charles Speirs, baking science & technology manager, Campden BRI

14:00 Encapsulating function & flavour: The science and application ofencapsulation technology• Examining the latest encapsulation technologies in controlling the release of bioactives

& flavours• Assessing the role of encapsulation in molecular gastronomy• How can this technology be used in taste masking? Dr Sinéad B Doherty, encapsulation specialist, Dublin City University (DCU)

Reducing the salt content of sweet bakery products by 50% tomeet salt reduction targets• Identifying the hidden sources of sodium in sweet baked goods• Achieving salt reduction targets while improving taste, texture and usability• Balance the essential minerals, potassium and sodium for improved healthDinnie Jordan, technical director, Kudos Blends


15:00-16:45 Module 8A Natural Preservative, sponsored by PuracModerator: Bert de Vegt, vice president food, Purac

Module 8B Cardiovascular Disease, sponsored by StratumModerator: Jeremy Moore, global business director, Stratum

15:00 Discovering the opportunities for natural antimicrobials in F&B• Investigating the latest innovations for the use of natural antimicrobials in food and

beverages• Overcoming the challenge of maintaining product aroma and flavour after the addition

of antimicrobials and other preservatives• How does the success of natural antimicrobials compare to artificial preservatives?Sibel Roller, professor emerita, London South Bank University

Cardiovascular disease - working towards prevention and treat-ment through food ingredients• How are heart disease preventative measures perceived by the consumer?• Assessing the latest ingredients that deliver cardiovascular benefits• Exploring the science behind new and innovative ‘heart healthy’ foodsKarsten Brandt, nutritional science manager, Stratum

15:30 Managing the impact of natural preservatives on food safety• What are the implications of shelf life and safety when comparing natural and artificial

preservatives?• Exploring the regulatory impact on the use of artificial preservatives in the last 12

months• What is the consumer’s perception of the word preservative: natural or not?Edwin Bontenbal, marketing director, Purac

Cholesterol lowering by dietary means - comparing available toolsand ingredients• Comparing various dietary tools available for cholesterol lowering• Possibilities and limitations in communicatingthe cholesterol lowering effect in

marketingIngmar Wester, R&D director, Raisio Group, Benecol Division

16:00 The role of antioxidants in preservation• Which antioxidants are currently being used as preservatives with success?• Does the consumer see antioxidants as preservatives?Anne-Mette Frost, application specialist, food protection antioxidants, Danisco

Cardiovascular disease - the three P’s: Prediction, Prevention,Precaution • How is cardiovascular disease being prevented in high risk countries?• Uncovering the latest ingredients discovered to deliver cardiovascular benefits• Outlining new clinical breakthroughs in improving heart health and reducing blood cho-

lesterol levelsProfessor Bill Gilmore, director of healthcare Science Research Institute, ManchesterMetropolitan University


Keen to stress the strengths of Swedish compa-nies exhibiting at FiE, the Swedish Trade Coun-cil (STC) is facilitating business links andco-operation between the many suppliers in andoutside the Swedish Pavilion and their potentialpartners.

Said project manager at the STC MonaHedenskog: “Sweden is an open and transpar-ent country. Our holistic view of life respects

people, animals and nature, as well as tradition,present and future. We have a strong commit-ment to climate and environmental issues, goodanimal husbandry, and safe and environmen-tally-sound food production. There is hardly abetter way to convey all these values thanthrough our food.”

Showing at FiE as part of the Swedish Pavil-ion are Aromatic and expert in sustainable stevia

Real Stevia. Elsewhere in the show, Swedish capa-bilities are being demonstrated on the individualstands of AarhusKarlshamn, Anders MattssonAgentur, BioReal Sweden, Biovelop, Candeco,Kallbergs Industri, Lyckeby Culinar and Probi.

According to the STC, Swedish companiestend to be trusted business partners, deliveringsmart, safe and high-quality products. Inno-vation and entrepreneurship are the hallmarks

of the Swedish food ingredients industry,Hedenskog argues.

The STC offers professional services andsays it has the competence and resources toidentify international business opportunities forSwedish companies. It is represented in 60countries worldwide and in every Swedishregion. It is dual-owned by the Swedish gov-ernment and industry. 4H49

A smorgasbord of skills from Swedish Trade Council

FiE D2 p24,25-conference:IBC 05 FC 22/11/2011 11:46 Page 25

Nutrition for him, trusted by you.

Nutrition plays a key role in boosting the performance of people with an active lifestyle. To meet the nutritional needs of your customer, DMV offers a wide range of specialised proteins. Leading Performance nutrition brands across the globe partner with DMV because they can count on us for high quality ingredients, supply reliability and nutritional know-how. Our intensifi ed focus on Performance nutrition makes DMV your trusted partner to build success. To fi nd out more please visit us at Fi Europe, stand # 2C41.

DMVVEG0103 FIE daily 30-11 MTB 245x336.indd 1 04-10-11 13:59


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

AKDEM MEYVE OZU TARIMSAL SANA VE TICARET4C78

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

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

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

3G108BEIJING NORTH SUNLIGHT FOOD ADDITIVES

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

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

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

FiE and Ni 2011 Exhibitor List

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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

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Whey

© 2011 Davisco

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

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

®

Whenyouthink ofInnovationand Dairy,think ofDavisco.Protein Purposewith

PROVAwww.prova.fr

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

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



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


A New Strategic Partnership.

For the Controlled Release & Protection of your Ingredients.Coatec Technology enhances raw materials and provides long lasting flavour protection.• Controlled release of ingredients• Defined particle design• Micro-encapsulation of flavours

Standard and taylormade products:• Vitamins• Amino Acids• Preservatives• Flavours• and more ...

Converting all kinds of liquids into powders.• Liquid concentrations of up to 80 % • Processing without loss of

desired characteristic

Standard and taylormade products:• Vitamins• Flavours and Fragrances• Various oil• Emulsions• and more…

www.raps.de | www.act.de

Visit ACT in

hall 1, stand H 35

and fi nd out more

about our product range.

Refine. Enhance. Perfect.

Fi Central & Eastern Europe 23 - 24 May 2012, Warsaw, Poland

GROW WITH CENTRAL & EASTERN EUROPE’SFOOD INDUSTRY

FOR MORE INFORMATION: www.ingredientsnetwork.com/FiCEE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


FiE D1 p38,40,41-NPZ:IBC 05 FC 21/11/2011 17:11 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



10:30 - 10:55

Chemische Fabrik Budenheim

Title: New opportunities of magnesium

enrichment in dairy

Speaker: Simone Erb

11:00 - 11:25

Cosucra

Title: Food for the future

Speaker: Carmen Malnero

11:30 - 11:55

Gelita

Title: Calorie management with

collagen proteins - Vitarcal provides

pleasure without regrets

Speaker: Annelore Schott

12:00 - 12:25

ADM

Title: The perfect taste at a perfect

price

Speakers: Steve Mott, technical director

for proteins & Roy Smith, PSD manager

12:30 - 12:55

DMV

Title: Goodness of dairy proteins in

performance nutrition

Speaker: Ing Toine Hendrickx

13:00 - 13:25

Decagon Services

Title: Moisture sorption isotherms for

formulation and product development

Speaker: Scott Campbell

13:30 - 13:55

KLBD Kosher Certification

Title: Kosher ingredients certification –

the opportunity

Speaker: David Busse

14:00 - 14:25

Germany Trade & Invest

Title: Business opportunities in

Germany: Europe’s largest food &

beverage market

Speaker: Daniel Lindel & Dieter Gelzer

14:30 - 14:55

Lonza

Title: Carnipure and exercise recovery:

a new paradigm

Speaker: Mrs Amy Huang

15:00 - 15:25

Walter Rau Neusser Öl und Fett AG

Title: Walter Rau products: marinades

Speaker: Bero Souris

15:30 - 15:55

Holland Food Valley

Title: Food innovation climate and

business opportunities in the

Netherlands.

Speaker: Hugo Siblesz

16:00 - 16:25

Holland Food Valley

Title: Etenia: open innovation within

the Dutch agrifood sector

Speaker: Piet Buwalda

16:30 - 16:55

Holland Food Valley

Title: Kikkoman and its new interesting

results of their R&D activities in

Europe

Speaker: Ryo Shimojo M.Eng

17:00 - 17:25

Holland Food Valley

Title: Dutch collaboration in e-cooking

technology, winner Food Valley award

2011

Speaker: Hans Roelofs

17:30 - 17:55

Duas Rodas

Title: Acerola – much more than taste.

Speaker: Karina Luize da Silva Messias

FiE seminar programme today

See the FiE Dailytomorrow for a full listing

of Thursday’s seminars

FiE D2 p42,43 - seminars:IBC 05 FC 23/11/2011 14:58 Page 42


This summer, Fonterra, the exporterof dairy products and ingredients,opened a new research and develop-ment centre in Amsterdam. The cen-tre is the dairy cooperative’s fourthR&D operation globally and is thelatest stage in the transfer of the busi-ness’s European headquarters toAmsterdam.

The new centre focuses on testingnew manufacturing processes andworking together with customers anddevelopment partners on innovativedairy products. The centre wil lemploy 10 technical specialists.

According to Koert Liekelema,managing mirector of FonterraEurope, The Netherlands is ideallyplaced at the centre of Europeandairy and food developments.

“At our new R&D Centre we candevelop innovative products moreeasily and bring them to marketquicker. The European consumer hasvery specific demands for dairy prod-

ucts and we can fulfil those needs bet-ter and quicker out of Amsterdam.”

Europeans consume more dairyproducts such as milk, yoghurt andcheese than consumers in othermarkets, and there is greater aware-ness about healthy and sustainablenutrition.

Fonterra is constantly develop-ing innovative dairy products tomeet these consumer needs; oneexample of this is reducing the per-centage of salt and fat in dairyproducts, without adversely affect-ing taste and texture.

Koert Liekelema explained: “Atthe R&D Centre Fonterra is able tobetter service customers with tailormade solutions for specific productsand target groups drawing on its spe-cialist knowledge about dairy and thespecific characteristics of componentssuch as proteins, probiotics andhydrolysates.

“We are proud to show someexamples of our recent innovation atFiE, I look forward to meeting manyof the FiE visitors to our stand to talkabout how we can add value throughdeveloping ground breaking productstogether.” 2E41

Innovation and co-creation are key at Fonterra’sR&D centre, says MD Koert Liekelema

Fourth R&D centre

Point ofview

Show visitors can revive their jadedsenses with essential oils from as farafield as the Ukraine and Indonesiaon the Swiss Import Promotion Pro-gramme (SIPPO) pavilion.

Alongside Ukrainian aromaticraw material supplier Elcor will beIndonesian ingredients companiesHaldin Pacific Semesta, Indaroma,Javaplant and PhytochemindoReksa, all of them, too, represent-ing essential oil and extractioncompanies.

As well as oils, the range sup-plied by these Indonesian exhibitorsincludes fruit and dried vegetableextracts, natural sweeteners andherbal preparations. An additionalIndonesian exhibitor, AgarindoBogatama, specialises in seaweed-derived ingredients, from agar pow-der to edible seaweed.

Meanwhile, Elcor is joined byco-nationals Elpis-Ukraine, Phy-tosvit and Sumyfitofarmacia, all ofwhich specialise in the collection ofraw plant material including aro-matic and medicinal ingredients.

In fact, at FiE, SIPPO and theSwiss fore ign trade promotionagency Osec are representing 18

companies from four continents.From Africa, Egyptian company

the International Office of Trading& Export is offering a wide range ofcultivated medicinal and aromaticplants. Ghana is represented by twocompanies – Spearson and UltimateExports and Imports – which areintroducing West African ingredients

from wild and cultivated species. Latin American exporters, par-

ticularly those from Peru, also havea high profile at this year’s show.SIPPO aims to link up Europeanimporters with smaller specialistsuppliers in developing and transi-tional countries. 3G51

Aromatic raw materials

SIPPO delivers essential oilsfrom the Ukraine, Indonesia

FiE D2 p42,43 - seminars:IBC 05 FC 22/11/2011 16:15 Page 43


AlgaeCal is seeking to explain to visi-tors why its marine algae calcium hasmore of an effect on bone density thanother sources of calcium.

Most calcium supplements arefrom rock, scraped from open pitmines, or from shells, or bones.However, in the shallow waters ofSouth America there is a marinealgae called AlgaeCal that draws cal-cium from seawater and pre-digestsi t . Natura l ly conta in ing largeamounts of calcium, magnesium and11 trace minerals, it is harvested live,dried in the sun, cold pressed toretain nutritional value, and thenmilled, says the supplier. This simpleand pure process has enabled Algae-

Cal to obta in the wor ld ’s onlyorganic certification for calcium.

AlgaeCal is also claimed to bethe first calcium in the 60-year his-tory of calcium supplementation toshow a superior result on bone min-eral density. Although this wouldappear to run counter to scientificthinking, the exhibitor has a rationalexplanation and clinical studies toback up its claims.

Medical professionals know that‘calcium is calcium’ – in other wordsthat all calcium salts perform identi-cally on humans, with absorptionbeing the only point of differencebetween calcium carbonate, calciumcitrate, calcium lactate and micro-

crystalline hydroxyapatite. The sci-ence says that the calcium ion is sep-arated from the carbonate or citratemolecule during absorption, so whatenters the bloodstream and ulti-mately the bones is a simple calciumion – hence ‘calcium is calcium’, nomatter what the original source.

That is why most calcium supple-ments’ marketing programmes focuson bio-availability – because typicallythe only point of difference betweencalciums is the rate they are absorbed.

According to AlgaeCal, the factthat all calcium varieties perform sim-ilarly is also the reason why calciumcompanies are reluctant to fund com-parison studies looking at the effect ofone calcium salt versus another onbone density. However, AlgaeCal hasperformed head-to-head clinical stud-ies and looked at what happens tohuman bone building cells, and tobone mineral density, versus the cal-cium leaders. The results, published intwo peer reviewed journals, showedthat participants who took AlgaeCalincreased their bone density withinone year.

This appears to be because someof the non-calcium minerals withinAlgaeCal add to its performance.Current science states there are 13minerals which have a role to play inbone health. AlgaeCal naturally con-tains all of these minerals. 4F111

Marine algae calcium for strong bonesDespite recent price rises, guar gum isstill widely used as a texture improverand thickener in many food applica-tions. Manufacturers looking for aclose-to-source supplier of the hydro-colloid may be interested in whatDabur India has to offer.

Dabur is India’s fourth largestFMCG Company and a manufacturerand exporter of guar gum powder to avariety of industries such as food, tex-tile, pharmaceutical, personal care,health care, nutraceuticals, paper,explosives, oil well drilling and mining.

The company’s Dabisco series ofgums is supplied globally and is pro-duced in a HACCP certified facilitylocated in the guar be l t of theRajasthan state and with an annualcapacity of 7,500mt. Customisedpacking is available as per buyers’requirements, from 25kg to 1,000kgjumbo bags palletised.

Guar gum is a natural food thick-ener, similar to locust bean gum, cornstarch or tapioca flour, that is widelyused in sauces, desserts and ice creamas well as in bread as a textureimprover and shelf-life extender. It isnot just a thickening agent, but abinder and plasticiser as well. Forexample, when untreated ice creammelts and refreezes, grainy ice crystals

often form. Guar gum has the naturalability to bind with water molecules,preventing them from forming theunwanted crystals . Similarly,processed foods with creamy texturesare primarily held together withbinders such as guar gum.

Much of guar gum’s appeal has his-torically been its low price. However,since mid-2010, prices of guar havebeen continually rising, climbing fromUS$1.67/lb in the first five months of2010 to US$2.16/lb for the same periodin 2011, and are now touchingUS$2.7/lb, according to Euromonitor.The root of the price rises lies in the oiland gas industry, which has startedusing a horizontal drilling process thatdemands large quantities of guar gum.

The guar plant, also known as acluster plant, grows primarily in Pak-istan and the northern regions ofIndia. It thrives on the drought/mon-soon cycles present in those areas.The plants are harvested after themonsoon season and the seeds areallowed to dry in the sun. The seedsare then manually or mechanicallyseparated and processed into flour orsold as split seeds. Guar gum is animportant cash crop for the Indianand Pakistani economies.4K91

Dabur India’s guar gum

Dalter Alimentari, the Italian sup-plier of grated and fresh packedcheese, is launching a concept thathas been developed to meet therequirements of the growing readymeals segment.

Its idea is to offer a range ofm a t u r e dh a r dc h e e s e spacked inconvenientsingle serv-ing sachets.For busi-nesses thatoperate inthis sector,such asproducers of pasta-based meals, salads,and meat or fish carpaccio, Dalter Ali-mentari says this product represents aunique and practical food safety solu-tion; the bags are sealed in a protectiveatmosphere, without added preserves,to preserve the freshness and aroma ofthe product and are easy to insert insidethe packaging of ready meals.

The sachets can be supplied witha variety of cheeses, from Parmi-g iano Regg iano to Pecor inoRomano and many other Italian del-icacies. In addition, for those pro-ducing vegetarian meals, there is acheese called Pastamore, which isproduced using rennet of vegetableorigin.

Dalter Alimentari also suppliesthe cheeses in a variety of cuts - otherthan classic grated it will also supplycheese sliced and in flakes, cubes, rib-bons and shavings.

Options are not limited solely tothe type of cheese or variety of the cut,

but alsoextend tothe servingsize andd i m e n -sions ofthe singles e r v i n gs a c h e t s .Dalter Ali-m e n t a r iwill deliver

the cheese in a range of weights from5-40g and different sachet formats.

While Dalter Alimentari makesthe case that the flexibility it offersis a major selling point for poten-tial customers, it adds that practi-cality is the biggest benefit of thisformat, both for manufacturersand the end user.

For manufacturers, the com-pany says the single dose sachetseliminate product waste and opti-mise time, as they simply need tobe inserted in the final pack priorto delivery to customers. The con-sumer also benefits from a fresh,safe and convenient ingredient.3H89

AlgaeCal has the world’s onlyorganic certification for calcium

Single serving cheesesachets for ready meals

The health and wellness trend meansfruit and vegetables have never beenmore in fashion, and riding the crestof this health wave is Belgian com-pany Crop’s NV, which positionsitself as a ‘one-stop-shop’ for frozenfruit and vegetables.

The company stocks every imagi-nable fruit in frozen format, fromorchard fruits like apricots, applesand plums, to berries such as rasp-berries, strawberries and lingonber-ries, to more exotic varieties, likemango and papaya.

Thanks to its extensive range,Crop’s says it can offer the perfect

product for each application for allkinds of industry, whether fruit or veg-etables for freeze drying, fruit for fruitpreparations, fruit for baked goods,fruit or vegetables for colours andflavours or vegetables for pizzas.

The company grows and harvestsits own fruit and vegetables in theworld’s most fertile growing regions.Its factories are located very close tothe fields to minimise time betweenharvesting and freezing.

Several multinational companiesrely on Crop’s as their fruit and veg-etable supplier. Crop’s says this isbecause of the guaranteed quality andfull service it offers, spanning JITdeliveries, exact quantity volumes,tailor-made packaging, storage incentral warehouses and the possibil-ity of electronic administration.1F67

Crop’s frozen fruit and veg in fashion

Hard cheeses packed in single serving sachets

Every imaginable frozen fruit

Neptune Technologies and Biores-sources has been granted a US patentrelating to compositions of omega-3fatty acids bound to phospholipids frommarine biomass, as found in krill oil.

The US Patent and TrademarkOffice (USPTO) has granted Neptunea new patent covering omega-3 phos-pholipids comprising polyunsaturatedfatty acids, one of the main bioactiveingredients in all recognised krill oils.The patent is granted for the US mar-ket and is valid until 2025.

The patent (U.S. No. 8,030,348)covers, regardless of the extractionprocess, novel omega-3 fatty acidphospholipid compositions suitablefor human consumption, synthetic

and/or natural, including composi-tions extracted from marine andaquatic biomasses. It protects NeptuneKrill Oil (NKO) and also coversamongst others, oils and powdersextracted from krill, containingmarine phospholipids bonded to EPAand/or DHA, distributed and/or soldin the US market.

“The US patent confirms Nep-tune’s position as the pioneer in themarine oil industry, especially in thekrill oil business,” said Dr Tina Sam-palis, Neptune’s chief scientific officer.“This patent also benefits our major-ity-owned subsidiaries Acasti Pharmaand NeuroBioPharm as it protects theplatform for our pharmaceutical prod-

ucts. The issuance of this patentexpands Neptune’s leadership role inthe phospholipid-based nutraceuticaland pharmaceutical markets and rep-resents a significant milestone by fur-ther strengthening the company’sintellectual property portfolio.”

Neptune Technologies & Biores-sources is focused on the innovationand production of novel marineomega-3 phospholipids ingredientsfor the nutraceutical market. Thecompany researches, develops andcommercialises krill extracts whichare claimed to have clinically provenhealth benefits for cardiovascular,cognitive, joint and women’s health. 3D47

Krill producer granted US patent

FiE D2 p44,45:IBC 05 FC 22/11/2011 01:13 Page 44

Nic Dam, generalmanager, PrinovaEuropeQ. What are the mainchallenges you face as a foodbusiness?A. Keeping abreast of all locallegislation requirements,contraction of the ‘players’ withinthe industry, ie large multi-nationals buying up smallercompanies/brands

Q. Which developments withinyour business are you mostexcited about?A. Being appointed the UK &Ireland distributor for PureCircle’sStevia extracts including Reb A97%, SG-95 and Alpha. PureCircle,a publicly traded company on theLSE, is the largest global providerof high-purity Stevia products andis leading the way in sustainablesupply chain management, growingStevia in over 15 countries.Additionally our enhanced productrange for the Sports NutritionIndustry, which includes BCAABlends and Micronised AminoAcids is gaining a lot of interestand we are adding new ingredientsto this line every month.

Q. Why should delegates visityour stand at FiE?A. With our sourcing expertise,substantial purchasing power andwide range of quality-assuredingredients, Prinova is well placedto help customers simplify thebuying process and streamlinetheir supply chain by offering asingle source solution.We have enhanced our productlines in the last two years adding;sweeteners for calorie-reductionsolutions (including naturaloptions) a wide range of liquoriceextracts and derivatives,micronised Amino Acids andblended BCAAs (branched-chainamino acids). Our global productmanagers are available throughoutFiE and meeting with them willoffer valuable current productinsights and trends as well as in-depth market knowledge.4C13


Improved shelf life

Optimised taste and mouthfeel

Calorie-reduced

Prebiotic, fi bre enriched

Sugar-free and toothfriendly

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!

Q&ABaked goods enable new taste experi-ences when high quality, naturalcomponents such as malts or sour-doughs – with their specific aromaprofiles – are used. Exhibitor Ireks,with its 150+ years of experience,says it can provide them.

Malts and sourdoughs from Ireks

are available in both flour and liquidform. The initial raw materials usedare rye, wheat, spelt and barley. Irekssays that its malt and malt extract pro-duction is unique within the industry,in that it covers all the processingstages in one company – from theselection of the raw grain to the fin-

ished product. Ireks offers a widerange of light and dark malt extracts.

According to the company, Irekssourdoughs are produced in its ownplant following the rules of the classicthree-stage method, with the use ofcontrolled strains of bacteria, as wellas a rigorous monitoring of the sour-dough production, resulting in doughswith a range of aroma profiles. 3A99

150+ years in doughs

Ireks offers a range of malt extracts

FiE D2 p44,45:IBC 05 FC 22/11/2011 01:09 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

Benelux supplier of stabiliser blends Acatris isinvesting in – and expanding – its range withthe addition of clean-label and organic options,and with many applications from ice creams to

sauces available for sampling at the show. Acatris has been developing and processing

stabiliser blends, and distributing these as wellas other food ingredients in Benelux marketsfor decades, it says. The Pectacon range of sta-bilisers allows customers to develop premium,indulgent, but also cost-efficient products withtailored stabiliser systems.

Various ice creams, pastries and sauces areamong the products available on the Acatrisstand. Said Product Manager Bert Rijk: “Allthese products have been developed by thehighly-skilled R&D staff in our laboratory foralmost any application in the food industry,from bakery and fruit preparations to dairy andfrom sauces to ice cream.”

The company believes it can grow into newmarkets with its Pectacon range. “To make thiswork, we have invested heavily in new productlines and in expansion of our production andR&D facilities,” said Rijk.

In terms of wider distribution, Acatris is tak-ing the opportunity offered by the FiE event toannounce new partnerships with a number ofstrong distributors around Europe. It says it islooking for additional distributors, and wouldbe happy to hear from potential partners.

Acatris sees its core business as the develop-ment and manufacture of stabiliser blends, butit is also a provider of micronisation and blend-ing to third parties. 4G99

Acatris invests in stabilisers

Ice creams, pastries and sauces are among theproducts available on the Acatris stand

As it puts its entire vanillin and ethyl-vanillinrange of ingredients centre-stage, French spe-cialist Rhodia Aroma Performance is highlight-ing the new branding and repositioning of itsRhovanil and Rhodiarome ranges, now dedi-cated to the food industry.

From now on, says the company, thesefood-safe ingredients will only target applica-tions such as bakery, chocolate, confectionery,beverages and dairy products.

Aroma ingredients business director at Rho-dia Aroma Performance Vincent Lajotte said:“Rhodia developed and industrialised the man-ufacturing of vanillin and, almost 40 years ago,invented the process to produce ethyl vanillin.So we can surely claim to have a very strongfood safety culture.”

He added: “Safety is built into every step ofthe manufacturing chain, through quality-ori-ented process design, back integration and end-to-end traceability. This unique, fully-integratedprocess avoids the use of unauthorised productssuch as toluene, features the lowest levels of liq-uid effluents, and ensures very high levels ofconsistent purity.” These elements combine toguarantee the purest, safest and most sustain-able vanillin products in the world, the com-pany argues.

Rhodia uses the more environmentally-responsible guaiacol, ex-catechol route for themanufacture of its flagship Rhovanil and Rho-vanil Natural vanillin and Rhodiarome ethyl-vanillin range of ingredients. Recently, it says itconverted several steps in that process to theuse of bioethanol as a solvent.

The distinct brands and logos for food-grade and non-food-grade products nowinclude Rhovea, a vanilla-aroma powder withodour-masking capabilities typically used in theanimal feed industry.

The company has plants in Saint-Fons,France, and Baton Rouge, Louisiana, USA.4K4

Vanilla takes centre stage

Rhodia has a very strong food safety culture

Watching a company develop and grow fromshow to show is one of the pleasures of FiE, andwith its portfolio now expanded to the full rangeof apple and citrus pectins, Chinese-based Yan-tai Andre Pectin looms large as a case in point.

New for this year’s FiE are a confectionerypectin APC105LV, an amidated low-method-oxyl pectin APC210C for low-acid confec-tionery and the APC200Y pectin developedspecifically for yoghurt applications.

The 105LV pectin maintains its low viscositythroughout the confectionery production process.This tends to be one of the critical parameters inconfectionery manufacture, says the company.The 210C variety, on the other hand, ensures thatproducts such as Turkish Delight have a clean-cuttexture and an authentic flavour, thanks to theuse of pectin as the gelling agent.

When it comes to yoghurt production, acasein aggregrate tends to build up during the fer-

mentation process to form an acid milk gel.Adding pectin prior to the fermentation processhelps to stabilise this gel. This shows pectin’sstrong water-binding capacity, says the company,and results in a firmer yoghurt with reducedsyneresis and superior creamy mouthfeel.

Having begun production in 2006, usingits own apples, Yantai Andre Pectin beganproducing its first citrus pectins the followingyear. Not long after that, low methyloxylpectins followed.

Only last year, the company more than dou-bled its capacity with the installation of a secondline for both high and low methyloxyl pectins.Last year also saw the finalisation of plans for anew plant designed to produce amidated pectins.All of this puts the company in the position ofbecoming the long-term cost leader in high-qual-ity and specialised pectins, it says.2B33

Pick up a citrus fruit pectin

Over the years, jelly candy manufacturers havebeen using various types of gelling and thickeningagents such as gelatin, starch, agar-agar, pectin andgum Arabic to impart the chewy properties intotheir products. Each one of these gelling agentsoffers unique gelling properties and each has itsown requirements for use in process.

Today, the jelly candy manufacturers arestill searching for alternative gelling agents.There are usually three reasons for this: to sat-

isfy a demand from various social and ethnicgroups such as vegetarians and religiousgroups; to reformulate in order to drive costsavings in the final product and to develop newtextures in confectionery products.

Exhibitor KMC is showing Gelamyl, whichthe company says can be used to help provide arange of textures. According to the level of mod-ification of the Gelamyl, it is possible to obtaintextures ranging from soft and gelatin-like tomedium and gum-like and even hard textures.

The choice of starch product depends on anumber of factors, such as dosage, productionequipment, and the process parameters. KMCsays that, for example, its Gelamyl 308 is idealfor tender gum or jelly confectionery of highclarity, whereas Gelamyl 4503 is the idealchoice for licorice pastilles.

A further advantage of the Gelamyl prod-ucts is said to be their status as non- GMO andnon allergenic and their clean taste profile. 4F23

Gelamyl: soft, chewy or hard

Starch can be used in a range of confectionery types

FiE D2 p46:IBC 05 FC 22/11/2011 12:52 Page 46

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

Allied Biotech Europe is promoting its range ofcarotenoids, which now includes beta-carotene,apocarotenal, lycopene, lutein and canthaxanthin.

These are reported to be enjoying a surge inpopularity in the wake of the new labellingrequirements for the Southampton colours. Sixcolours were identified by a Southampton Uni-versity study as contributing to hyperactivity inchildren, and now have to be accompanied bya warning label when used in foods.

This has put many manufacturers offincluding them in recipes, and has fuelled inter-est from food and beverage manufacturers incarotenoids. According to Allied Biotech, this isbecause carotenoids in many instances canserve as healthy alternatives. Not only can thecarotenoids match many of the desired colourshades, but at the same time they also bringnutritional benefits in terms of pro-vitamin Aand antioxidant effects.

Of particular interest this year is lycopene,which was approved in the EU on September1st 2011 as a colourant. This carotenoid pro-vides a very vibrant reddish colour and is apowerful antioxidant that has been associatedwith many potential health benefits, includingthe prevention of prostate cancer. Allied Biotechproduces this ingredient in both liquid andpowder forms.

After many years in the shade as a forgotten‘niche’ carotenoid, apocarotenal is experiencinga revival. This carotenoid provides an orange-red hue and can be used, for instance, to replaceallura red in many applications.

Besides being one of the few manufacturersof carotenoids, Allied Biotech further refinesthese ingredients by applying proprietary for-mulation technology. This allows it to convertthe insoluble carotenoid crystals into emulsions,

suspensions, solutions or powders. The com-pany also applies technology to stabilise thecarotenoids so they can withstand manufactur-ing processes like pasteurisation, homogenisa-tion and baking. 4F41


Fahad Shoukat, director –marketing, Shafi GlucoChem

Q. What are the main challenges youface as a food business?A. As a food business we face manychallenges. Increased pressure on rawmaterial costs, food safety, quality andhygiene, excessive wastages, shortage ofskilled manpower are some of the mostfrequent problems. The dilemma is howto juggle rising food costs and stillmaintain a quality, safe and consistentproduct to customers who can focus ontheir core functions.

Q. Which developments within yourbusiness are you most excited about?A. We are very excited about our company’simplementation of ISO 22000-2005, FoodSafety Management System certification.For you, our valued customers andbusiness partners, this means that you canhave the assurance that the products wesupply will have the best and mostconsistent quality. And in terms of foodsafety you can be confident that theproducts you buy from us meet the highestlevels of international food safety

standards. At a time when food safety is amajor concern in the food industry, it isonly right that you demand the higheststandards on any ingredient to be used inyour products.We are always committed to improving ourplant in order to serve our customersbetter. We recently added another storagesilo to our plant premises which has acapacity of 3,000 tons of rice. Now, ShafiGluco Chem has the ability to keeporganic and conventional rice in separatestorage space.Our new laboratory is equipped with thelatest high-tech HPLC equipment and nowwe can produce custom-made sugar profilesfor our customers. The laboratory functions24 hours a day to the highest internationalquality control standards.

Q. Why should delegates visit your stand at FiE?We’re not just in the products youmanufacture, we’re into them. That meansyou get a broad line or sweeteners andspeciality ingredients backed by ourindustry-leading technical support andround the clock customer service. ShafiGluco Chem is a world-class manufacturerof conventional and organic food ingredientsfrom rice. Our products are made in ourISO, HACCP, Kosher and organic certifiedfacility. Products include organic andconventional rice syrups, high maltose ricesyrups, rice, rice flour, rice proteins, ricesyrup solids and rice maltodextrins. We’realways delighted to see our customers andour new products will be on display.3C77

Q&A

Highlight of the IXL stand is the recentlyannounced Nutri-Pulse e-cooker, an appliancethat uses electric pulses to cook food in a matterof minutes. “With the Nutri-Pulse, chefs can stewmeat in minutes and poach codfish in mere sec-onds,” said Govert van Oord, managing directorat IXL. “And the products taste perfect.”

The Nutri-Pulse e-cooker is said to be thefirst appliance on the market to use high-tensionpulses to cook food. The pulses separate the cellsand make the cell walls permeable, and thesechanges bring about the cooking process.

The Nutri-Pulse has pre-programmed settingsfor different types of food, specifying the level oftension and number of pulses needed. The fishand meat programmes are said to give excellentresults, while tests with potatoes and vegetablesare “highly promising”. The Nutri-Pulse can also

heat food to a pre-set temperature.The Nutri-Pulse e-cooker is claimed to pre-

serve the nutritional value of food, and its originalaroma, colour and taste far better than traditionalcooking methods. This is due to the short prepa-ration time and the limited rise in temperature.

“In e-cooking, heating and cooking throughare separate processes. This allows chefs to developnew fish, meat and vegetable dishes,” said vanOord. “At the same time, e-cooking makes kitchenlogistics a lot simpler. The short cooking time cutsout the need to prepare dishes in advance.”

The Nutri-Pulse e-cooker consists of a dock-ing station and a pan. The food is placed in thepan and covered in a liquid that conducts thepulses, such as broth. The pan is then dockedand the appropriate programme is selected. 4K63

Electric pulses cook food fasterNutri-Pulse shortenscooking times

Carotenoids make a comeback

Carotenoids match many colour shades

FiE D2 p48,49:IBC 05 FC 22/11/2011 12:50 Page 48

Having been in the business foralmost 150 years – the family-ownedcompany is now on its fourth genera-tion – and with an annual productioncapacity of over 140,000 tonnesthrough its four plants (two in Ger-many, one in Poland and one inFrance) it’s no surprise Brüggen char-acterises itself as one of the world’sleading cereal manufacturers.

The company attributes its mar-ket position to a combination ofdynamic l eader sh ip or i en t edtowards achieving long-term goals;a highly ski l led and motivatedworkforce; technology and costleadership in terms of productionand logistics; a strong focus onR&D; and a dedication to uncom-promising customer orientationwith excellent service. Brüggen saysthat its greatest strengths includeflexibility and speed.

Brüggen’s business plan swingsinto action long before productionstarts: all of its raw material suppliersare, says the company, carefully cho-sen and the best raw mater ia lsselected. These are then examined inthe laboratory to make sure that theymeet Brüggen’s standards, and are

only then released for use once theyhave passed all tests. Multi-stagequality tests are also continuouslycarried out during processing.

In addition, the company com-missions external accredited labora-tor ies to analyse i t s samples .

Brüggen’s quality management sys-tem was certified in accordance withDIN EN ISO 9001 as early as 1997,while food safety is ensured in accor-dance with the Danish HACCP stan-dard DS 3027. 4H93


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

Cereals to Brüggen’s standards Brüggen has140,000tonnes of

capacity atfour plants

Probiotic andrice proteinfrom SeahFrench specialist at sourcing added-value natural ingredients Seah Inter-na t iona l i s i n t roduc ing newproducts including a probiotic solu-tion with digestive and antioxidantbenefits, and rice protein concen-trates for general and baby foodapplications.

The Synbio probiotic solution, theresult of Seah’s partnership with Ital-ian probiotics producer Sacco, isoffered on an exclusive basis inFrance and Belgium. It is a 50/50 mixof two patented strains: Lactobacillusrhamnosus IMC 501 and Lactobacil-lus paracasei IMC 502. In vivo stud-ies have shown it to have a beneficialeffect on bowel habits in healthyadults, says the company, and a studyon athletes shows that it also hasantioxidant properties.

Seah stresses that this is a newapplication for probiotics.

Synbio is said to have good adhe-sion properties, a high resistance toantibiotics and to low pH, and has agood antimicrobial activity againstpathogens – principally C. albicansand Cl. Perfringens.

The GMO-free rice protein con-centrates, available in 80% and 90%variants, are supplied in two differentgrades, including one suitable forbaby food applications. Samples canbe tasted on the Seah stand in threeTasteTech flavours: vanilla, chocolateand strawberry. 1B61

FiE D2 p48,49:IBC 05 FC 23/11/2011 14:59 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

Svenja Pasch, marketingmanager, Walter RauNeusser Öl und Fett AG

Q. What are the main challenges youface as a food business?A. One of the most important challenges weface as a food business is of coursesustainability. It is now the foundation ofour corporate philosophy securing the long-term success of Walter Rau includingeconomical and ecological aspects as wellas social commitment, product liability andsincere communication. We also need to meet the nutritional-physiological trends and changes inconsumer behaviour. For example specialhealthy and functional oils and fats. Anotherchallenge is the political influence we haveto include in our product developmentssuch as the discussions about 3-MCPD ortrans fatty acids.

Q. Which developments within yourbusiness are you most excited about?A. Due to the ever-increasing complexity ofour clients’ demands, we have created theCustomer Solution Centre (CSC). It mergesmarketing, research and development,application management, qualitymanagement and quality assurance, so wecan deliver the associated know-how fromone manufacturer. Our team is alreadylooking forward to our clients’ challenges. We are also excited about the continuoustechnological improvements and thereforee.g. the perfection of our refiningprocesses and advancement of our productquality. It is great to be part of such aninnovative business and to cope with itschallenges every day.

Q. Why should delegates visit your stand at FiE?We are happy to show visitors the variety ofour services. These include the observationfor the raw material markets, theimprovement of existing products and thedevelopment of new ones, customerassistance during the whole procedure aswell as advice on possible applications andthe accompanying services. Our goal is notjust the optimal product but also acomprehensive solution for the individualrequirements. We want to generate ideastogether! We always keep our eyes open fornew markets and fields of application, soas to increase the success of our clients inthe marketplace. Through a combination oftraditional skills, new technologies andinnovative products such as Vegolio mix &match we have succeeded in becoming apowerful and forward-looking partner for ourcustomers. We are looking forward to shareour extensive know-how with the visitors. 4G81

Q&A

While once having a food intolerance, such asbeing dairy intolerant, would have led to a dulldiet, today’s life is bit easier for those con-sumers, with more and more free-from foodavailable on the supermarkets’ shelves.

According to Mintel’s latest Meat Free andFree From Food report for the UK, within the‘free from’ food category, the milk alternativessector has registered the best performancebecoming the leading segment. Indeed, sales ofmilk alternatives have been extremely success-ful in the UK – from £103 million in 2009 upto £143 million in 2011, a 39 per cent growthduring 2009-11

While milk is still considered a healthy drinkby the majority of Britons (88 per cent), a rele-vant number of consumers claim to buy cow’smilk alternatives or lactose-free milk: 12 percent buy soya milk, 5 per cent lactose-free milk

and 5 per cent goats’ milk, according to Mintel.“Consumers choose to buy into the free-

from market for a variety of different reasonsincluding health, social, religious, lifestyle,ethical and environmental,” said Ben Perkins,head of food, drink and food service atMintel. “Increased awareness and self-diag-nosis are key drivers in the free-from foodmarket. Regardless of how ‘legitimate’ foodintolerance claims are, following a specialistdiet can give consumers back some sense ofcontrol over their health and well-being andthe growing market for free-from foods catersfor this demand.”

“Initially sought by lactose-intolerantconsumers, dairy-free products are now aim-ing to appeal to a broader non-lactose-intol-erant market as part of a healthy balanceddiet and command increasing shelf space insupermarkets. High-profile brands haveplayed a major role in communicating thebenefits of replacing milk with dairy free foreveryday use from breakfast cereals to hotdrinks,” said Perkins.4C40

Trends for2012

The growth of ‘free from’beyond lactose-intolerantAccording to Mintel, dairy free products now appeal to amuch broader non-lactose-intolerant market

As the largest kosher certification agency inEurope, KLBD (the Kashrut Division of theLondon Beth Din) has been demonstrating itsability to certify even the most complexprocesses, most recently for Indena’s grapeseed extracts.

Italy’s Indena has worked with KLBD toachieve certification on a number of ingredi-ents over the years. Its Leucoselect andEnovita grape seed extracts posed some par-ticular challenges, according to the kosheragency, requiring extensive site inspections bydirector of certification Rabbi Akiva Padwa,reviewing the entire process from harvest andseed preparation through to the extraction ofthe polyphenols.

Commercial consultant at London-basedKLBD Russell Brown said: “We are verypleased to have kosher certified Indena’s grapeseed extracts. This is the culmination of severalyears’ hard work – a team effort between their

production people and our rabbinical experts.” Marketing director and head of functional

food development at Indena Christian Artariaexplained: “We were delighted to go throughthe auditing process, because KLBD is recog-nised by our customers as an internationalkosher agency. Certification is opening upmarkets and helping to make business easier.”

Recent research by Mintel International issaid to suggest that consumers are increasinglylooking to kosher certification as an indicationof overall food quality, healthiness and safety.

Grape seed extracts are understood to bea r i ch source o f a complex cockta i l o fpolyphenols, displaying a distinctive signatureof catechins, procyanidins and proantho-cyanidins. Supplements containing theseextracts have long been available, and morerecently, functional foods have also begun toincorporate them. 3H33

Kosher certification for multi-stage processes

FiE D2 p50:IBC 05 FC 23/11/2011 15:00 Page 50

Omya - Your reliable partnerfor chemical specialties distribution - Worldwide

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

Please visit us at booth 4F09

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

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

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

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

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

sauces, ketchup, fruit fi llings and chocolate desserts;

life-styles.

Clean up your labels

©ww

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eisi

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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!



German herb and spice processor RAPS ishighlighting the benefits of its RAPSolutionrange of products which blend differentextracts and ingredients for flavour as well asantioxidant benefits.

RAPSolution AO is a spice extract containingrosemary extract and other ingredients. It can beused to improve pickled products, raw and boiledsausages, fish and baked goods, and also lendsitself to oil and fat applications, says the com-pany. The blends are GM-free and allergen-free.

This product is available in powder and liq-uid form, and both variants can be used to opti-mise the flavour of fresh meat and ham with amildly spicy hint, says the company.

As RAPS explains, rosemary extract has – aswell as its flavour benefits – a positive impact inprotecting foods from fat oxidation, rancidity

and lack of flavour. In addition, along withsome of the other spices in the mix, it can act asa natural antimicrobial agent, curbing thegrowth of microorganisms.

In 2008, the European Food Safety Author-ity (EFSA) approved rosemary extract as anantioxidant in food after a decade of effortsfrom the food industry. As an approved foodadditive, it was given an E-number. But compa-nies can choose to use the name ‘rosemaryextract’ along with the term ‘antioxidant’ inorder to avoid including E-numbers in a clean-label ingredients listing.

As well as the RAPSolution range, the com-pany offers other products from seasoningextracts and seasoning blends to encapsulatedand micro-encapsulated flavours. 4D59

French-based heat processing and pasteurisa-tion specialist Revtech has been establishingstrong collaboration and certification links withoutside organisations, including the AlmondBoard of California (ABC).

Much effort has been put into salmonellaeradication in nuts and seeds, says the com-pany, and now Revtech’s technology has beenrecognised by the ABC as effective in the pas-teurisation of almonds. The test protocoldeclares that dry electrical energy warmingalmonds to a predetermined temperature, fol-lowed by a short exposure to steam, allows up

to an eight log reduction in salmonella, satisfy-ing all the ABC’s safety criteria.

Meanwhile, the company has established apartnership with Campden BRI, one of theUK’s leading food research institutes. With theobjective of extending its own research capa-bilities, Revtech has installed a state-of-the-artunit for the steam sterilisation and pasteurisa-tion of herbs, spices, nuts, seeds and other dryingredients. The complete and continuous linehas a flow rate of between 100kg and 400kgper hour, and was specifically designed forfood safety research and the development ofnew products.

Based in Valence, southern France, Revtechwas established in 1997 by US engineer Mar-tin Mitzkat, who still manages the business.With more than 70 industrial projects to itsname, Revtech specialises in processes such asroasting, toasting, drying and pyrolysis, aswell as steam sterilisation and pasteurisation.As well as the food sector, it operates in thechemicals, petrochemicals, motor and phar-maceuticals industries. 3J30

Food and beverage processing demands a sci-entific, precise and certifiable means of meas-ur ing and analys ing colour for qual i tycontrol – that’s the message from exhibitorLovibond.

Its instruments are widely used throughoutthe food and drink industry to monitor thecolour of edible oils and fats, beer, soft drinks,baking, flour milling, sugars, biscuits and con-fectionery.

Lovibond’s product range incorporates visualand automated instruments, reference liquid andcoloured glass standards and precision-fusedcells. The company offers spectrophotometers

for transmission and reflectance; colorimetersand colour comparators.

Visitors to Fi Europe can see the LovibondPFX-i series of high precision spectrophotome-ters with its unique RCMSi technology,enabling a remote calibration and maintenanceservice via the Internet.

Also on show is the NC 45 Non Contactspectrophotometer with 45/0° geometrywhich the company says is ideal for the meas-urement of liquids, gels and pastes in theirnatural, unaltered state, just as the eye seesthe sample. 3H37

Colour monitoring is ‘essential’Lovibond’s PFX-i is a high precision spectrophotometer

Herb and spice extractswith antioxidant benefits

Just before Fi Europe and Ni 2011 opened itsdoors, LycoRed introduced LycoRed Sante – apatented and natural tomato concentratedesigned to successfully enhance taste andflavour, in place of artificial flavour compo-nents or flavour enhancers. The company saysthat Sante can be used for salt taste enhance-ment and reduction of expensive, flavour com-ponents in food products.

LycoRed points out that, for centuries chefsand food technologists have added tomatoes toa wide var iety of foods to enhance andimprove flavour profiles. LycoRed’s food sci-entists have apparently succeeded in separatingout and concentrating all the taste-enhancingcomponents which exist naturally in thetomato, liberating a natural flavour enhancersaid to be suitable for a wide range of applica-tions. In many cases, according to the com-pany, LycoRed Sante can be used to enhanceflavour and thereby reduce the amount of saltadded to a product.

LycoRed Sante is available in liquid formor as a free-flowing powder; the company

says it can result in improved flavour profilesversus expensive ingredients such as butterand cheese. It is heat resistant, stable atalmost all pHs and is suitable for ambient,frozen, baked, cooked and fried productsincluding pizza topping. LycoRed Sante canbe mixed directly into dough or food mixes,applied as a seasoning, dusted on, or evenapplied with a brush. 1E50

Tomato concentrate from LycoRed

Sante can assist in salt reduction

Certified salmonella eradication

Revtech’s technology has been recognised by theABC as effective in the pasteurisation of almonds

FiE D2 p52,53:IBC 05 FC 22/11/2011 12:13 Page 52

US exhibitor Fiberstar has teamedwith Gum Technology to create anew range of texturising ingredientsthat improve the functionality of itsCitri-Fi moisture management ingre-dient in certain applications.

The new Hydro-Fi range marries

Fiberstar’s Citri-Fi with hydrocolloid-based stabliser blends from GumTechnology, resulting in a series oftexturisers for baked goods, frozendesserts, meat products and sauces.

“They are primarily citrus fibre,but also contain gums, such as tara

gum, guar gum, carrageenan gum,xanthan gum and gum Arabic,” saidVince Patti, the company’s commu-nications director.

Besides delivering texturising ben-efits, the ingredients are also said todeliver cost reductions. By replacing

up to 50% of the egg in a cake withHydro-Fi CXA-0823, egg costs can bereduced by 27% (at current prices).

The other ingredients in theHydro-Fi range are: Hydro-Fi TGC-1100 for decreased ice crystallisationand improved taste in reduced fat ice

cream and sorbets, Hydro-Fi CXA-10024 for improved emulsificationand cling of sauces, and Hydro-FiCCX-1028 for enhanced yield inmeat balls.

Fiberstar told Fi Daily that thepartnership with Gum Technologywas likely to be the first of severalpartnerships with ingredient manu-facturers in different markets. 2F49-1


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

Partnership aids citrus fibre functionality

Soy okarahas satietypotentialExhibitor NutriGal – a division ofIsraeli ingredients company GalamGroup – has gathered positive pre-liminary data to support the satietyeffect of its eponymous protein andfibre ingredient, derived from a by-product of soy processing.

Two years ago, it launched a newingredient from okara (a by-productof soy processing). Although okara isused in home food preparation insome cultures, in Europe its mostcommon use has been in animal feed.

Unlike soy flour, however, whichhas a strong taste and smell, theingredient is said to be very bland,which facilitates its use in foodproducts with a relatively high pro-tein level, and without the need tomask off-tastes. The company hasshown a number of prototypes,including gluten-free bread rolls andcereal puffs.

NutriGal has also conducted asmall study with Leatherhead FoodInternational to assess the effects ofits ingredient on appetite. The dou-ble-blind study involved 35 partici-pants who were randomly assignedto receive one of three gluten-freebread rolls that looked and tastedthe same.

One group received a control rollwith no protein and 0.03g fibre; onegroup received a 25 per cent Nutri-Gal roll with 5g protein and 3.3gfibre; and one group received a 33per cent NutriGal roll with 5.6g pro-tein and 4.6g fibre.

The participants ate rolls as amidday snack, and were asked aseries of questions relating to theirappetite, such as how hungry theyfelt and how much they felt theycould eat overall.

NutriGal says that the investiga-tors saw a clear trend towards greatersatiety in the groups that ate theNutriGal rolls and that, although itwas more pronounced in the higherdose group, it was already clear in thelower dose rolls.

“The study does not give groundsfor claiming a satiety effect, but it isin keeping with general observationsthat proteins and fibres help peoplefeel fuller for longer,” said NavaAlmog, general manager of NutriGal.1E53

FiE D2 p53:IBC 05 FC 29/11/2011 18:02 Page 53


Visitors yesterday were taking the opportunityto experience Loders Croklaan’s Creative Stu-dio workshops. Over the past years, theseworkshops have, according to the company,proven to be a highly effective tool in inspiringnew ideas and accelerating product innovation.

The Creative Studio, located at the com-pany headquarters in Wormerveer, TheNetherlands, gives product developers andother food industry professionals the oppor-tunity to test and experiment with the latesttrends in confectionery under the guidance ofchocolate experts.

This summer saw the kick-off of the newestworkshop, ‘Foamy Fantasies’, which focuses onaerated chocolate confectionery and bakeryproducts. The combination of richness and

lightness remains ever-popular with consumersworldwide, says Loders Croklaan, and can beapplied to create highly successful products.

In practice, the workshop consists of twodays. On the first, participants learn all aboutartisan techniques for making foams andmousses in a session designed to inspire andspark ideas for new products. On the secondday, Creative Studio experts use their specialisedfats and application knowledge to assist partic-ipants in making high-quality industrial recipesbased on ideas developed the day before.

At the show today, artisan chocolate expertArthur Tuytel and other members of the Cre-ative Studio team are demonstrating abbrevi-ated versions of the workshop sessions.3D13

Creative Studio inspires visitors

Lonza is presenting its portfolio of brandedhealth ingredients. These include Carnipure,which the company describes as high quality L-carnitine, and which is a nutrient said to beessential for energy metabolism. According toLonza, extensive research has shown thatCarnipure can play a beneficial role in manyareas of health, such as sports nutrition, weightmanagement, infant nutrition, male fertility andpregnancy.

Made from naturally occurring microalgae,DHAid is a purely vegetarian source of omega-3 DHA. The health benefits of DHAid are saidto include the support of brain developmentand function as well as heart and eye health.

ResistAid is an immune support ingredientmade from North American larch trees, andconsists of arabinogalactan and bioactiveflavonoids, which are claimed to have anantioxidant capacity.

Lonza’s Custom Microbial FermentationGroup is also represented at Fi Europe today.The company says that Custom Microbial Fer-mentation process development services offerLonza customers the most advanced technolo-

gies, capabilities and experience in the industry,and that Lonza’s expertise with proteins,enzymes, secondary metabolites, modified pep-tides, carbohydrates, biomass/cultures andadvanced chemicals allows it to meet a widerange of market needs. 1F39

Lonza’s health ingredientsBread can besupplementedwith Carnipure

Volac is underlining the opportunities open-ing up in the nutrition bar segment, with theshift away from straightforward snackingtowards lifestyle applications, where the ben-efits of whey protein come into their own.

The company quotes Mintel projectionswhich put the value of the global nutritionbar market for this year at $982 million.Other figures indicate that three-quarters ofthese products are bought by women.

So alongside the established sports-orien-tated nutrition bar, says Volac, a more main-stream consumer is helping to drive thecategory forward. It is also opening up excit-ing opportunities in terms of product devel-opment and positioning.

According to the company, this is a mar-ket driven by a combination of overall health-

ier food choices, weight management, satietyand convenience.

“By adding whey protein into a bar, a bal-ance of nutrients delivers an ‘all-in-one’nutri-tional solution, whether as breakfast ‘on the go’or as an ideal guilt-free snack,” said nutritionmanager for lifestyle ingredients Suzane Leser.“This way, people can balance the intake ofhigh-quality proteins with carbohydrate andpotentially less sugar.”

Among th e i ng r ed i en t s on o f f e r i nVolac’s portfolio, Volactive ProCrisp offerssome particular benefits here. According tothe company, its characteristics of ‘greattaste’, crunchy texture and low calorificcontent are all positive purchasing influ-ences on women. 3B50

Armfield, a UK-based manufacturer of researchand development equipment for the food, bev-erage and pharmaceutical industries, is intro-ducing a cost-effective, laboratory-scale heattreatment system.

The company says that due to demandsfrom marketing departments, food and bever-age manufacturers’ R&D teams are required toprepare increasingly large volumes of sampleproduct. In response to this situation, Armfieldhas developed the new FT94LT mini pilot sys-tem complete with tubular heat exchanger.

The FT94LT is said to be a cost-effectiveHTST/UHT (High Temperature ShortTime/Ultra Heat Treatment) processing system,based on a tubular heat exchanger only, with arange of options including data logging, to tai-lor the product to the user’s requirements.

Pre-heating by vacuum steam enables R&Ddepartments to work with a range of productswith various viscosities with ease, says Armfield.The higher flow rate allows processing of largebatches of product for extensive product testing.The system can be linked to an in-line homogeniser(FT91) and sterile filler (FT83) to create a completesterile process line in the laboratory.

The new FT94LT is capable of throughputsof 30 to 100 litres per hour, and process temper-atures of up to 150°C, yet can operate withprocess batches as little as 15 litres, says thedeveloper. The system is PLC-controlled, with ahigh resolution TFT 20cm colour touch screenpanel with multiple pre-sets, which Armfield saysmakes it extremely user-friendly to configure andmonitor processing parameters at every stage.3J24

Mini sterilising plant for R&D

Volac raises the lifestyle bar

The new FT94LT: cost-effective

FiE D2 p54:IBC 05 FC 29/11/2011 16:17 Page 54

www.sensus.nl/letsgetconnected

Making inulin work for you

Visit us at booth 2E31

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FiE D3 p55:Layout 1 25/11/2011 16:07 Page 1


Enjoyment is the name of the gameon Avebe’s booth, as the companyseeks to demonstrate how its potatostarches can create a guilt-free, indul-gent experience by boosting textureand creaminess.

Avebe is showing its patented,clean label Etenia ingredient in cup-cakes which contain 30% less fatthan regular cup cakes, but are saidto offer the same enjoyment. Eteniaalso makes the difference in winegums, says Avebe, resulting in cleanlabel, vegetarian, Kosher and Halal-certified wine gums, which stand outbecause of their taste and texture. Inmayonnaise, Etenia is said to guaran-tee full taste and flavour while keep-ing the label clean from E-numbers.

El iane, Avebe’s amylopectinpotato starch, is known for improv-ing the expansion properties ofsnacks. Avebe is demonstrating howit works in coated nuts to provide adelicate and crispy bite.

Solanic, an Avebe Group company,is showing potato protein applicationswhich demonstrate how the proteinscan combine functionality with a highnutritional value – benefits which fitwith the more sustainable lifestylemany consumers aspire to.

For sports nutrition Pro Go is the‘green’ and complete protein, high in

branched chain amino acids and argi-nine. For meat and meat-free ana-logues, Promish offers natural, cleanlabel solutions. For gluten-free bak-ery, Patissionate is said to provideimproved crumb texture, higher loafvolume with good crust colour andbetter nutritional quality. 1G21

Potato starch provides enjoyment

What are the major changes in thefood industry? I see the major change as the far morediversified product offering in thesupermarket. The low cost segmenthas changed into a ‘good value formoney’ segment, the top segment haswidened, with premium private labelbrands top A brands also, and themass market has almost disappeared.Many products are now targeted atspecific population groups or habits,whether that’s products for children,the health conscious, or componentsto prepare a gourmet meal at home.This means the food industry is facedwith shorter product life cycles and aneed to develop greater variety.

What is the effect on distribution?Distribution needs to offer a greaterdegree of service. Ingredients manu-facturers now rely more on distribu-t ion to introduce and sel l theirproducts to food manufacturers, andfood manufacturers expect moreassistance in product development.The relationship has intensified.Ingredient manufacturers need tokeep in contact with the market butcan’t possibly service all the foodmanufacturers themselves. Customersare not only looking for the one ingre-dient to meet a certain trend, but alsoneed a view on the total formulation,technically as well as economically.

How does Brenntag meet that need?We have increased staff and investedin expertise and knowledge to giveprincipals and customers a betterservice. Central to that are our appli-cation kitchens throughout Europe.We are trained by our suppliers, butto integrate our ingredients knowl-

edge and adapt it to local needs, weuse our application kitchens.

There, we work on concepts aswell as complete formulations, inorder to make functionality of ingre-dients more visible – and create a bet-ter understanding of their effects in aformulat ion. Our appl icat ionkitchens are open to customers aswell as suppliers to work on specificprojects or use for training purposes.We have now nine of these through-out Europe and will have three moreover the next year.

We are investing continuously inknowledge transfer. We organise inno-vation days for our customers in thelocal language of that country, and wepublish application notes for the com-plete food industry. These focus oningredients which are not commonlycovered in food magazines; a sum-mary of the properties, selection crite-ria and applications are covered.What hasn’t changed?

Customer meetings. More than 140Brenntag technical experts visit cus-tomers daily. By discussing end prod-uct properties, processing conditionsand marketing positioning, our tech-nical experts assist with choosing theright ingredients.

How do you see the future?Our message ‘your right ingredient,today and tomorrow’ indicates thatwe are continuously looking to opti-mise our product portfolio to futureneeds. That can relate to future trendsin marketing but also the availabilityof raw material, with the resultantprice fluctuations. Within Brenntagwe keep in close contact with ourorganisations in North America,Latin America and Asia Pacific, toadd a global view to our Europeanpicture and watch new entrants.

Shortage of raw materials mightalso force the food industry to usealternative ingredients. New formu-lations might not exactly match theoriginal, but should meet the qualitystandards as well as cost require-ments of an end product. I certainlybelieve that will be one of the biggestchallenges.and Brenntag will meet it.

Point ofview

The changing role of distributionPetra Brands, European marketing manager food & nutrition at global

distributor Brenntag, talks to Marjo Eussen about future trends

After the 2009 merger that resultedin FrieslandCampina, DMV’s role inthe market changed, and at FiE, thecaseinates supplier is revealing anew brand identity that i t saysreflects a new vision and brandpromise, four company values and anew company style.

The company says it strives toearn the trust of customers by apply-ing four fundamental values in every-thing it does. These are: productquality, process control, knowl-edge/expertise and partnership.

“We believe that success in busi-ness is measured by our customers,

their success and the trust they placein us,” said managing director Her-man Sips. “We take satisfaction fromthe fact that we help our customersreach their goals.

“Our reward is customers whocome to rely on our advice, value oursupport and trust our products tohelp them keep their promises. AtDMV we work with all our energyand effort to prove to you we can besimply trusted,” Sipps added.

DMV is part of FrieslandCamp-ina, which has more than 130 yearsof dairy experience. 2C41

Acrylamide is formed naturally as aby-product of the Maillard reactionduring baking or frying, but theEuropean Chemicals Agency (ECHA)has added acrylamide to its candidatelist of hazardous chemicals.

Asparaginase is suggested by theFoodDrinkEurope association (for-merly known as the CIAA) in its acry-lamide mitigation toolbox – andexhibitor Novozymes points out thatits Acrylaway is proven to reduceacrylamide levels in biscuits andsnacks by up to 90%. It is also said tohave no impact on either the taste orthe appearance of the final product.

Also being highl ighted byNovozymes today is its Novamyl solu-tion that is formulated to extend theshelf life of bread – thus minimising

waste – and ensure a consistent crumbsoftness and springiness. Also aimed atbread manufacturers is the company’sgluten-free range, which is said toincrease volume and improve crumbstructure while allowing the develop-ment of a delicious golden crust.

Novozyme’s solution for manu-facturers targeting the lactose-intol-erant market is Lactozym Pure,which breaks down lactose. Thecompany says that its high purityimproves filterability and reduces thelikelihood of off-flavours while creat-ing dairy products with a naturallysweet taste and smoother texture. Itis available in sterile and non-sterileversions to suit all production envi-ronments.4G48

DMV’s new identity

Unipex (Solutions France) distributesingredients and specialties for thefood industry in France and Benelux.The latest partnerships the companyhas established are to distribute Meg-gle’s lactose and fat powders, plusLactosan’s cheese powders.

In addition, Unipex actively pro-motes the new “clean label” starchfrom Culinar for E-nbr free products,the Ajinomoto’s transglutaminasespreparations improving superior ham

processing, as well as Ajinomoto’snew savoury products.

The Unipex group says it is pur-suing growth through offering highquality products, regulatory servicesand safe supplies to the cosmetic,pharmaceutical, chemical and food-nutrition industries.

Visitors can also meet teams fromCulinar, Obermeilen, Prosol and Sis-terna.1D35/1E34

Exhibitor Sodeleg has been produc-ing dehydrated yellow and whiteonions since 1984. The company saysthat it is ‘very committed to sustain-able development’.

To reduce i ts environmentalimpact, ‘very ambitious targets’ wereput in place for the reduction ofwater and energy consumption butSodeleg also returns vegetable wasteto the farms that produce the onionsin order to maximise the benefit ofthis organic material.

Sodelag claims ‘complete controlof the chain’ from cultivation of theonions to the final product. It isinvolved in the development of new

varieties in conjunction with INRAand crops are controlled by theorganisation’s agronomists.

The company says it has a pro-duction capacity of 90,000 tonnes offresh onion, which is sourced oncommercial contracts at agreed qual-ity standards from local producers

Certified ISO 9001 and producingto GMP, Sodeleg offers 100% Frenchonion – natural, additive free andguaranteed non-irradiated. This isavailable in a range of options includ-ing kibbled, granulated and powderin either standard, fried or toastedformats. 4F22

Acrylamide mitigation

Sodeleg’s sustainable onions

Safe supplies from Unipex

Petra Brands and Marjo Eussen

Believe in us: Piet Buwalda, R&D manager, Avebe

FiE D2 p56:IBC 05 FC 29/11/2011 16:19 Page 56


The day that was: FiEurope 2011 yesterday

FiE D2 p58:IBC 05 FC 29/11/2011 18:17 Page 58

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FI Daily Page Template 17/11/11 09:46 Page 1

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