dairy & food production green growthingredients • packaging • transportation ·...

Dairy & Food ProductionProcessing • Hygiene • Analysis

Ingredients • Packaging • TransportationGreen Growth

Denmark - June 2012

Green Growth“Green Growth” is the major theme running through Danish Dairy & Food In-

dustry … worldwide this year.

Political leaders throughout the world work hard to get a grip on the global

economic crises through adherence to tight budgets and savings. However, a

further step out of the crises is Green Growth. By developing new green tech-

nologies it is possible to grow e.g. the dairy and food production to help feed

our planets expanding population in an environmentally responsible way.

Thus, this issue of Danish Dairy & Food Industry includes editorials with var-

ious perspectives on the theme of Green Growth: Developing more efficient

production processes, reduction of CO2 emissions, increased control of wastes

and other emissions, use of alternative energies such as biogas, wind and wa-

ter, energy savings, water recycling and re-heating, use of green packaging and

new optimized ingredient types and analyzes as well as energy-saving hygiene

concepts and environmentally friendly transport systems. The Danish dairy

industry has developed - or is ready to bloom with several green initiatives and

technologies for a more sustainable production - if only the political frame-

work and economic incentives are present.

A large number of dairy supplier companies, educational and research insti-

tutions participate in Danish Dairy & Food Industry, which this year is intro-

duced by the Danish Agricultural Minister Mette Gjerskov along with one of

the world’s leading dairy companies, Arla Foods.

Besides studying this magazine our readers are offered the opportunity to

meet representatives from the Danish dairy and food industry at large inter-

national exhibitions in 2012 as for example: World Food Moscow 17-20 Sep-

tember, GIDA in Istanbul 20-23 September, InterMopro in Düsseldorf 23-25

September, World Dairy Expo in Madison 2-6 October, InterFood in Delhi 4-6

October, SIAL in Paris 21-25 October, World Food Kazakhstan 30 October - 2

November, World Food Ukraine 31 October - 2 November, IDF World Dairy

Summit in Cape Town 3-9 November, FoodTech and the Danish Dairy/Food

Contests in Herning 13-15 November, and Health & Natural Ingredients Eu-

rope in Frankfurt 13-15 November.

The Danish Dairy Managers Association and the Danish Dairy Engineers

Association own and publish Danish Dairy & Food Industry ... worldwide. We

have published the magazine since 1976 and this issue is the 22nd in succession

informing you about Danish dairy and food industry.

Danish Dairy & Food Industry ... worldwide is distributed in more than 120

countries in 9.000 copies. Further, the magazine is available at our home-

page: www.ddfi.dk or www.maelkeritidende.dk. Our experience tells us that

about 100.000 dairy, food and marketing specialist worldwide study this jour-

nal every year.

You are always welcome to contact us for further information. ■

The cover shows a lure. This instru-ment dates from the Danish Bronze Age (about 600 B. C.). It has only been found in Denmark and the former Dan-ish territories. Today it forms part of the Danish Quality sign known as the “Lure-brand”, used on dairy products. Background picture by Colourbox. Circulation: 9.000 copies

Readership: Leading personnel in the dairy and food industry in more than 120 countries as well as employees at Danish embassies and consulate-generals, Government advisers and representatives of marketing councils.

The editorial staff ofDanish Dairy & FoodIndustry ... worldwide:Chief Editor, M. Sc.Anne-Sofi ChristiansenEditor, M. A.Anna Marie Thøgersen

Litographed by:Gitte Kristiansen, Jorn Thomsen A/S, ElboKolding, Denmark

Printed by:Jorn Thomsen Elbo A/SKolding, Denmark

Editorial officeand distribution:Danish Dairy & FoodIndustry ... worldwideMunkehatten 285220 Odense SØDenmarkTel.: +45 66 12 40 25Fax: +45 66 14 40 [email protected]

ISSN 0904-4310

Reprint permission to interestpublications providing their creditand tear sheets to the publisher.

June 201222

Anne-Sofi Christiansen

Chief Editor

Anna Marie Thøgersen

Editor

Contents

Index to Advertisers

43 Akzo Nobel

49 Alectia

33 Alfa Laval

19 Arla Foods

5 Au2mate

25 Chr. Hansen

11 Dairy Fruit

41 DSM

14 DSS Silkeborg

27 Ecolab

9 Elopak

45 FH Scandinox

- Plants for Sale

31 GEA Niro

54 International Dairy Books

47 Jorgensen Engineering

23 Keofitt

29 KOLD College

56 LOGSTOR

48 LP Kolding

53 MCH Herning,

Food Tech, November

30 Novadan

37 Palsgaard

17 Scan-Vibro

7 SPX APV

35 Tetra Pak

13 Tetra Pak Scanima

2 Trepko

34 University of Copenhagen,

Department of Food

Science

42 Akzo Nobel: Sustainable

Salt Solution, by Anna Marie Thøgersen

50 Alectia: Sustainability, by Karin Elsebeth Hansen

32 Alfa Laval: Energy Efficient

Pumping, by Bo Knudsen

8 Arla Foods: Arla

Aylesbury UK - The most

Environmentally Advanced

Dairy Plant, by Anna Marie Thøgersen

22 Au2mate: Control System

Upgraded Successfully, by Jan Baastrup Jensen

18 Chr. Hansen: New Yoghurt

Cultures with WOW Effect, by Helle Rexen

10 Dairy Fruit: Green Growth,

by Crispin Gell

40 DSM: Green and Sustainable

Dairy Production, by Ole Lund Svendsen

15 DSS Silkeborg: Green

Technology for a Green

Industry, by Freddie D. Lauridsen

28 Ecolab: New MIP Range, by Thomas M. Buehler

26 GEA Process Engineering:

Dairy Drying Technology

Scaled for the Future, by Carsten Juhl Jessen

52 International Dairy Books:

New Butter Book

47 Jorgensen Engineering:

Complete Packaging Handling

Systems for Infant Formulas,

by Anna Marie Thøgersen

48 LP Kolding: Optimized

Hygienic Designs, by Mogens Andreasen

30 Novadan: Green Cleaning &

Hygiene Concepts, by Torben Jensen

36 Palsgaard: A Case in Point,

by Lisa Dreyer Mortensen

16 Scan-Vibro: Going Green

with Vibration Technology, by Lars Valentin Peters

20 SPX: Greener Solutions from

SPX Flow Technology, by Bent Oestergaard

24 Tetra Pak: Tetra Centri

AirTight Eco, by Frederik Wellendorph

12 Tetra Pak Scanima: Mixing

the Maximum Advantage, by Jan F. Jensen

44 The 43rd Nordic Dairy

Congress 2012: Nordic Dairy

Industry - Future Perspectives,

by Kjetil Høvde

6 The Danish Ministry for

Food, Agriculute and

Fisheries: A Green Transition

of the Agro-Food Sector, by Minister Mette Gjerskov

38 Trepko: Solutions Meeting

the Needs, by Agnieszka Libner

34 University of Copenhagen,

Dairy Technology: Dairy

Technology in an Online

Classroom

Danish Dairy & Food Industry … worldwide 2012 5NR. 22 www.au2mate.com

Au2mate at your service

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6 Danish Dairy & Food Industry … worldwide 2012 NR. 22

By Mette Gjerskov, Minister for Food, Agriculture and Fisheries (Photo by: Rune Johansen)

Green VisionThe European agro-food sector is fac-

ing hard times due both to increasing

costs and increased competition from

outside Europe. Meanwhile, the sec-

tor is also facing demands from citi-

zens and politicians that the sector

should contribute to a sustainable en-

vironment and to the upkeep of the

qualities of rural landscapes.

Thus, the “green vision” for the fu-

ture Common Agricultural Policy

must be to support and provide for

new green earnings in the agricul-

tural sector allowing the pursuit of

these objectives as well as the con-

tinued production of a varied pal-

ette of high quality foods. New earn-

ings where bio-based material (incl.

waste) are used in a resource efficient

way, e.g. biogas or the use of urea

from manure for glue, contribute to

solving the challenges ahead while

also providing the sector with new in-

come possibilities.

However, this requires a Green

Transition of the sector whereby the

intrinsic conflict between food pro-

duction and environmental protec-

tion is solved - allowing each object

to be achieved without any detrimen-

tal effect on the other.

This green vision will be on the

Danish agenda both during and after

the Danish EU presidency.

Targeted initiativesNew policy initiatives are required

for the agro-food sector to take the

A Green Transition of the Agro-Food Sector

greener path, and innovation is a cen-

tral part of this development towards

creating solutions to the future chal-

lenges of e.g. climate change, biodi-

versity, renewable energy.

We need new knowledge and new

technologies in order to improve pro-

ductivity and competitiveness in a

sustainable manner, i.e. without the

use of additional resources.

The European Innovation Partner-

ship on agriculture and other new

policy initiatives as the Bio-economy

Strategy will help achieve these goals.

Sustainability can provide growthA new analysis carried out among

50 Danish food companies indicates

that 94 percent of the companies con-

sider environmental sustainability as

an important lever to enhance growth

and competitiveness. The analysis

was commissioned by the Ministry of

Food, Agriculture and Fisheries and

subsidized by GDDP (The Green De-

velopment and Demonstration Pro-

gram). The program allocated DKK

103 million ultimo 2011 to 24 pro-

jects from an assessment of what best

ensures the green transition of the

agro-food sector.

The analysis shows that the Dan-

ish agro-food sector is at the forefront

when the Danish government talks

about green transition. ■

Innovation is a central part of creating solutions to solve the future challenges of e.g.

climate change, biodiversity, renewable energy. (Photo: Colourbox).

Danish Dairy & Food Industry … worldwide 2012 7NR. 22

SPX SafeWater technology is a high-quality, skid-

mounted, plug & produce solution designed for sustainable

production of sanitizer and cleaning agents for food &

beverage processing. The revolutionary CIP technology

is environmentally friendly, reduces costs associated with

expensive formulated cleaning agents and increases

operator safety. To learn more about how this ground-

breaking technology can revolutionize your CIP and

sanitation procedures visit www.apv.com/safewater

SuStainable CiP teChnologieS from SPX

www.spx.com


By Anna Marie Thøgersen, Editor

Exceptional environmental cooperationThe Aylesbury plant will be the first

zero carbon milk processing fa-

cility in the world. - On our jour-

ney to achieve this goal, we organ-

ized a number of sustainable sessions

in conjunction with invited suppli-

ers in order to coordinate e.g. energy

and processing flows. In cooperation,

we have achieved some highly opti-

mized solutions to the benefit of the

environment, tells Arla UK’s Supply

Chain Director Lars Dalsgaard.

Thus, the suppliers came up with

solutions for machinery, pumps,

valves, pipes etc., and further the

necessary process capabilities in or-

der to minimize the use of power, wa-

ter, steam, cooling and other energy

resources. This remarkable collabo-

ration between the involved compa-

nies resulted in solutions that contri-

The Most Environmentally Advanced Dairy Plant in the World

Arla Aylesbury

bute to more than 50% of the target

to build a zero carbon facility with

zero waste. - That is quite outstand-

ing, underlines Lars Dalsgaard.

65,000 treesThe new 50.000 sqm fresh milk dairy

is now taking shape on the 300.000

sqm large plot, and the building site

is also going green in every way. -

65,000 trees will be planted! Fur-

ther we establish low-noise electri-

cally powered cooling as well as baffle

walls between the site lorry roads

and the surroundings. Regarding our

neighbours in the Aylesbury region

we have established constructive dia-

logs and developed various solutions,

e.g. of colour choices that makes the

factory blend into the landscape.

Even the traditionally shiny stainless

steel milk tanks will be in autumn

colours, tells Lars Dalsgaard.

Closer to NatureProject Director Jakob Nielsen is the

anchorman of the coordination of the

giant Aylesbury construction. - Some

of the most significant environmental

improvements, we create within min-

imizing water consumption, re-use of

water, rain water harvesting, build-

ing own anaerobic digester, using less

packaging and alternative fuel for our

tanker trucks, tells Jakob Nielsen. Ja-

kob Nielsen elaborates:

Alternative power: Building of

a heat/power plant where some of the

energy comes from waste water resi-

due, and in the long term considera-

tions of establishing solar cells etc.

Arla Aylesbury is going to be the largest

fresh milk dairy in the world, producing

all kinds of white milk including the

popular brand Cravendale.

Global Top-7 dairy giant, Arla Foods is constructing the company’s new 150 million – Aylesbury milk plant just 40 miles North-West of Lon-don. – Aylesbury will be the most environmentally advan-ced dairy plant in the World – and moreover the largest fresh milk plant on a global scale. So tell Arla UK’s Sup-ply Chain Director Lars Dals-gaard and Project Director Jakob Nielsen. In late sum-mer 2013, Arla Aylesbury is ready for an annual produ-ction of one billion litres of fresh milk for the 11 million Londoners and further 9 mil-lion consumers in the South East region of UK.

When finished in the summer 2013, the Arla Aylesbury UK plant will be second

to none in terms of efficiency and environmental standards.


Facts about Arla FoodsTurnover: 55 billion DKK

Milk: 9.200 million kg

Owners: 8.100 milk farmers in Denmark, Sweden and Germany

Employees: 17.400

Production and Sale: 33 countries

The Diamond® Curve® gable-top carton from Elopak. Our innovative carton design features an exclusive shape

that increases visual impact on crowded store shelves. And our variety of sizes and caps help satisfy changing consumer desires. At Elopak, we have the perfect

packaging solution for your premium liquid foods.

Great tastecomes ingreat packages.

1006038_ELO_Anz_DairyDK_158x114mm.indd 1 10.06.10 15:31

Minimized water consump-tion: Generally, the required amount

of water to produce 1 litre of fresh

milk is 0,8 litre. The Aylesbury con-

sumption will be minimized to a new

industry standard, and represent

Best-in-Class.

Less packaging: Use of plastics

for the fresh milk bottles will be re-

duced up to 20%. Moreover, the aim

is to bring the recycling of plastics

up from the current 15% to 30%, and

eventually 50%.

Eco-driving: All drivers must

pass an eco-driving test, and this skill

typically lowers the fuel consump-

tion by 20%. On trial basis, some of

the lorries will run on natural gas. - If

this turns out successfully, the entire

transport fleet can be equipped with

gas tanks, and this would decrease

the CO2 emissions by 25-30%, em-

phasizes Jakob Nielsen. ■

Facts about Arla Aylesbury• The first zero carbon milk processing facility in the world. The most ad-

vanced construction techniques, process technologies and renewable

energy solutions.

• Up to 700 employees including drivers.

• Up to one billion litres of milk annually from British farmers.

• The plant will be able to supply 20 million residents in London and sur-

roundings with daily fresh milk.

Besides the up-coming Aylesbury milk plant scheduled for production

start in 2013, Arla UK owns and runs dairies in Ashby, Hatfield, Locker-

bie, Oakthorpe, Settle, Stourton, and Westbury.


EnvironmentFood production and transportation

of products invariably effect the en-

vironment, thus Dairy Fruit focus on

reducing these effects whenever pos-

sible, and we constantly seek to mini-

mize the environmental impact of our

operations. At every level we pay at-

tention to find cost effective ways.

Within our manufacturing facilities

our aim is to reduce our water con-

sumption by 50%, and we have re-

cently installed a brand new CIP sys-

tem to one of the process lines. The

results are very encouraging, as they

show significant reductions, and thus

we will very soon complete additional

cleaning installations on all produc-

tion lines.

The nitrogen gas we use to pres-

surise our steel containers was origi-

nally purchased and delivered to site,

but now we have built our own nitro-

gen plant, enabling us to reduce costs

as well as huge reduction on trans-

portation.

Green Growth“Green Growth” … what does it conjure up? To me it could be my football club Plymouth Argyle aspiring to great things (long term dream), but in the world of the food industry it equates to; Clean Label, Natural, Organic, Healthy, and of course being more environmentally friendly. How does Dairy Fruit adapt to this growing theme? In a number of key ways: Environment, Market, Product and Supply!

By Crispin Gell, Sales Director, Dairy Fruit

The next project just started, is re-

covery of heat generated from our

production facilities which we will re-

cycle for heating of the company of-

fices and laboratories throughout the

site.

MarketAll together, demands from our cus-

tomers and the consumers are: Clean

label, Natural, Organic, and Healthy

products. These issues are the keys to

green growth and we develop prod-

ucts to match the ranges by co-oper-

ating with both customers and sup-

pliers, and we strive to meet the

consumer’s needs and desires.

Recent consumer surveys indicate

in general strongly increased inter-

ests in products holding green cre-

dentials and as few additives as possi-

ble. In addition, research shows that

consumers want clear and simple

messages, direct and to the point, no

confusion and no misunderstanding.

Product The consumers wish regarding “Go-

ing Green” implies their expecta-

tions for clean and environmentally-

friendly foods to eat. Not the easiest

of tasks when it still has to taste and

even look good!

Recently and in collaboration with

a major international customer, we

were asked to develop products to

meet the natural and free-from-cri-

teria. The products should be clean

label, free of additives and flavour-

ings. That was a challenge, but the

task was solved successfully - judged

by the ongoing sales. The consumer

perceive various types of products as

“made at home”- ingredients such as;

Fruit, sugar, water and possibly corn

flour, as they all can be found in the

kitchen at home.

Not only did we use our innovation

skills to develop these preparations,

we also used our brand new pack-

aging concept; a container featuring

an agitator. The preparations (with-

out stabilizers) are pumped directly

into the container, and at our cus-

tomers facility they just need to con-

nect a motor to the container, which

in turn gently agitates the prep into a

uniformed suspended format ready-

for-use.

Supply It is essential that our customers

trust Dairy Fruit, as well as our sup-

pliers and our products. By acting re-

sponsibly, communicating openly

and maintaining an ongoing dialogue

we all-together can work closely and

successfully.

Going Green and using/sourcing

local raw materials is not always pos-

sible. Actually, it gives our purchas-

ing team major challenges as you

can’t source fruits such as mango, ba-

nana or pineapple in Northern Eu-

rope!

Though, we always try to purchase

the best local raw materials available

- when it is possible.


DAIRY FRUIT A/S • HESTEHAVEN 3DK-5260 ODENSE S • DENMARK

Phone: +45 66 13 13 70 • WWW.DAIRY-FRUIT.COM

Nature’s TasteDairy Fruit A/S offers our customers Nature’s Taste, by developing and offering healthy and good tasting products. We believe in looking forward, using our technical and innovation skills.

Dairy Fruit’s expertise: • Clean label• Health and quality • Environmentally awareness• Organic• Nature guides our innovation• Joint working partnerships ... The driving force behind today’s

new developments • 30 years experience of providing custom solutions, using our

team of experts to inspire creation• Working together we can design your next product based on …

… Nature’s Taste

When cooperating with our suppliers,

we successively consider the environ-

mental aspect and impact both within

actual production as well as transpor-

tation of goods. By now, Dairy Fruit

has implemented the group CSR

policy, and suppliers must demon-

strate that they are socially responsi-

ble within their own organizations as

well as their partners and suppliers.

As the consumers are increasingly

aware of environmental issues and at

the same time seek “green” products,

we at Dairy Fruit strengthen our ef-

forts to offer products which can ad-

here to these requirements, and yet

provide the taste and expectations for

healthy and natural foods. We work

very closely with our customers and

suppliers to grow our position of be-

ing Northern Europe’s leading sup-

plier of fruit and savoury prepara-

tions to the dairy and food industry.

Dairy Fruit looks forward to being your natural choice. ■


Green technology was still a niche

concept when Tetra Pak Scanima

started to produce the first batch

mixers back in the late 1980s. Today

if you ask the company about how it

can help food manufacturers reduce

the carbon footprint of their pro-

cesses, the answer is: we always have.

A market leader in mixer technol-

ogy, Tetra Pak Scanima is the com-

Mixing the Maximum AdvantageTetra Pak Scanima packs a whole lot of processes into one versatile machine.

By Jan F. Jensen, Customer Management Manager, Tetra Pak Scanima

pany behind the Tetra Almix. To any-

one who has experienced it, the Tetra

Almix is the ultimate modular system

for fast, repeatable mixing processes,

suitable for a vast range of dairy, bev-

erage, cheese, ice cream and pre-

pared food products. Energy effi-

ciency, minimum product waste and

a safe working environment are all

built into the original design.

Fast and energy efficientA good mixing process is fundamen-

tal to everything else that happens

down the processing line. At Tetra

Pak Scanima, the heart of their ma-

chines is the bottom-mounted turbo

mixer unit. Add your ingredients,

and the high-speed rotor and perfo-

rated stator will ensure they are thor-

oughly mixed within seconds. Even

powder ingredients that are notori-

ously difficult to wet, such as pectin

and xanthan gum, are rapidly dis-

solved, ensuring maximum function-

ality in the finished product. In fruit

preparations for ice cream, for exam-

ple, manufacturers have found they

can reduce their pectin dosage by up

to 30% simply because solubility is

improved. No conventional mixing

system can match the Tetra Almix for

energy-efficient dispersion.

High shear is critical whether dis-

solving or dispersing solids, homoge-

nising liquids, or blending oil and wa-

ter-based ingredients into a smooth

emulsion. In this area, the Tetra Al-

Tetra Almix is the ultimate modular

system for fast, repeatable mixing

processes, suitable for a vast range of

dairy, beverage, cheese, ice cream and

prepared food products.

About Tetra Pak ScanimaTetra Pak Scanima is a leading

manufacturer of high-shear mix-

ing solutions for a wide range of

demanding applications within

food, beverage and cosmetics.

Based in Denmark, the company

is part of the Tetra Pak group.


MATCHED TO MAXIMIZEImagine a production line matched to your specifi c food products. Imagine that it maximizes your effi ciency, output and environmental performance, all in one. You don’t have to imagine. Tetra Victenso production solutions for soups & sauces, desserts, fruit preparations, tomato products and baby food, enable you to achieve all this today. Longer running hours. More effi cient heat transfer. Greater fl exibility. Uncompromising food safety. With maximum output for your investment.

www.tetrapak.com/foodsolutions

Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Victensoare trademarks belonging to the Tetra Pak Group.

Victenso_halfpH_11185.indd 1 09-11-23 18.02.31

Tetra Almix®

Scanima Technology by Tetra Pak

Tetra Almix is designed to meet your needs for mixing solutions – liquids with liquids or liquids with powders.

The Tetra Almix offers the ability to perform high and low shear mixing, agitation, dearation, powder handling and heat treat-ment in one single unit and in one single tank.

Visit www.tetrapak.com or www.tetrapakscanima.com

mix is outstanding. Another unique

feature is its ability to switch from

high-shear mixing to gentle blend-

ing, enabled by the patented dynamic

shear system. It is here that the mix-

er’s supreme versatility lies - and,

along with it, a further opportunity to

reduce the food manufacturer’s envi-

ronmental burden.

High yield, minimum wasteThanks to the dynamic shear system,

operators can adjust the shear rate at

any point during the mixing process.

What this means is that the stator

can be moved in or out of the rotor

stream. So, whether adding herbs to

dressings, inclusions to ice cream mix

or fruit pieces to desserts, larger par-

ticles and chunks stay intact. On top

of that, the machine can be equipped

to take care of deaeration, cool-

ing and heat treatment. The big ad-

vantage for the manufacturer is that

many processes can be performed

in one machine. Without the need

to transfer food mixes from one ma-

chine to another, the number of pro-

cessing steps is reduced. Product loss

is limited to the absolute minimum,

giving manufacturers optimum yield

with the tiniest raw material waste.

Clean, safe and hygienicApart from being easy to operate, the

Tetra Almix rewards operators with a

cleaner, dust-free environment on the

factory floor. Via an optional vacuum

system, ingredients can be sucked

into the mixing vessel below the liq-

uid surface. This sub-surface entry

both prevents loss of powder ingredi-

ents into the air and ensures instant

wetting, contributing to the rapid dis-

persion process. It is also during vac-

uum mixing that deaeration takes

place, limiting the air and foaming

problems that may have a negative

impact on product quality further

down the processing line.

Of course, the most important part

of quality assurance is food safety.

With this priority in mind, the mix-

ers are designed to apply just the

right treatment for each food appli-

cation. All Tetra Almix solutions are

prepared for CIP as standard. That

way manufacturers need never be

in doubt that the food products they

produce are perfectly safe to eat.

International customer supportInstalling the right mixer solution for

a specific application calls for profes-

sional advice. As part of the Tetra Pak

group, Tetra Scanima has product de-

velopment centres around the world,

where qualified staffs are ready to

give customers all the assistance they

need. Customers can see the batch

mixers in action, run their own ap-

plication tests and may even hire a

mixer to see how it works in their

own production plant.

Once experienced, the Tetra Almix

is rarely forgotten. Once installed, the

robust design ensures a long life of

reliable performance with minimum

running and maintenance costs. ■


DSS Silkeborg ASBergsøesvej 17DK-8600 SilkeborgTel. +45 8720 0840Hotline +45 7070 [email protected] technology for a GREEN industryGREEN technology for a GREEN industry

AccessibleCompetent

DedicatedOur skilled expertsare always 100%dedicated, supplyingthe best possible solution.

Dedicated helside bleed 4f .indd 1 17-04-2012 11:40:23


Just before the turn of the century,

the problem of human contribution

to global warming was addressed offi-

cially, when the world’s largest indus-

trialized countries agreed to reduce

greenhouse gas emissions to stop the

rapid progression of global warming.

Environmentalists, scientists, and in-

ternational organizations had long

been fighting to make the world take

preventive action; and encouraged by

consumers, green thinking and en-

vironmental awareness has now be-

come a natural part of new invest-

ment schemes in the food and dairy

industry, particularly in the western

hemisphere.

As an environmentally responsi-

ble company, DSS Silkeborg was at

GREEN technology for a GREEN industry Innovative membrane filtration solutions for sustainable dairy production

By Freddie D. Lauridsen, Area Sales Manager, DSS Silkeborg

the forefront with a dedicated green

strategy to reduce energy and wa-

ter consumption of dairy membrane

plants, setting a target of a 25% re-

duction on the environmental load of

any given DSS membrane filtration

plant. The target was to be met within

5 years, by including the GREEN con-

cept in all our membrane technology

solutions. New thinking and exten-

sive scrutiny of our plant engineering

has produced noticeable savings in

energy consumption that contribute

positively to the green image of the

dairy industry in the areas with the

largest environmental impact: power,

cooling, heating, and water consump-

tion.

Reduced power consumptionAn example of the many green initia-

tives we have taken is the introduc-

tion of the “ESA” Energy Saving ATD,

a patented technology for membrane

plants that reduces power consump-

tion with up to 30%, while maintain-

ing the output of the plant. A typical,

large-scale membrane plant uses 260

kW/h equalling 6,000 kWh/day, 325

production days equals 1,925,000

kWh per year. And 30% reduction

equals 585,000 kWh/year. Recalcu-

lated into carbon dioxide, this is just

above 250 tons of CO2 emission per

year. Furthermore, savings in the

power uptake mean less heat genera-

tion, and the subsequent savings in

cooling equal around 60 tons of CO2

- totalling 300 tons/year. Not sur-

prisingly, the “ESA” is a huge success

in a great number of DSS membrane

plants around the world.

Water reuse/savingsThe dairy industry is traditionally a

heavy user of water, so water-saving

measures are an extremely impor-

tant part of a green strategy. Mem-

brane filtration technology is ideal

for recovery of water from products

and product streams, procuring wa-

ter of exceptional purity that can be

recycled for reuse in a variety of pro-

cesses. This reuse of water is already

widely practiced worldwide in dairy

factories with DSS Reverse Osmo-

sis installations; they reduce net de-

mand on water supply systems and

thus overall water consumption - and

they cut costly effluent discharge. Un-

doubtedly, this technology will be de-

veloped much further in the coming

years.

Another initiative supporting green

growth is our recently introduced

“Green Flush” solution, which re-

duces water consumption by more

than 25% compared to traditional

membrane plants. A membrane plant

typically requires large volumes of

water over a short period of time for

effective flushing. ■

Example - Green FlushAn existing membrane plant without the Green Flush solution has a flush-

ing capacity of 100 m3/h and requires a flushing time of 10 minutes. The total

water consumption of a flush is 16.7 m3. The overall cleaning procedure typi-

cally needs 4 flushes, meaning a total spent volume of water of 66.8 m3 and

40 minutes for a cleaning cycle.

A similar-sized DSS membrane plant equipped with the Green Flush solu-

tion requires 13 m3 per flush. Altogether, the Green Flush solution requires

only 52 m3 of water, and in addition, reduces the time needed for flushing.

The savings, therefore, total 14.8 m3 of water and 8 to 10 minutes per

cleaning. A Green Flush plant which is cleaned 300 times a year saves 4,440

m3 of water per year and between 40 and 50 hours of cleaning time, which

can instead be used for production.

Hence, by embracing new, green technology it is possible to grow the

world’s dairy production and help feed the planet in an environmentally re-

sponsible and economically viable way.DSS Silkeborg ASBergsøesvej 17DK-8600 SilkeborgTel. +45 8720 0840Hotline +45 7070 [email protected] technology for a GREEN industryGREEN technology for a GREEN industry

AccessibleCompetent

DedicatedOur skilled expertsare always 100%dedicated, supplyingthe best possible solution.

Dedicated helside bleed 4f .indd 1 17-04-2012 11:40:23


For a long time, environmentally-

friendly food production has been an

important issue of the food industry

and is more relevant than ever. Scan-

Vibro A/S has for several years, often

together with our customers, worked

with optimization of the overall envi-

ronment profile of our equipment.

“Green” design concept The design of our SRS 10 Vibra-

tion Sifter in the CIP-able version

(showed in figure 1) has been devel-

oped by close evaluation of its pro-

cess function in combination with the

overall environmental impact. By the

overall environmental impact we do

not only understand the energy con-

sumption of the vibration motors

used, but also the evaluation of:

Going Green with Vibration Technology

Scan-Vibro A/S is an expert and global partner within vibration technology. Custom-designed sifters, conveyors and feeders are built - and in operation at many food plants all over the world. Our company offers multifunctional vibration equipment for: Sorting, spreading, draining, conveying, cooling, heating …

By Lars Valentin Peters, Business Development Manager, M.Sc. Dairy Science, Scan-Vibro A/S

• Hygienic design, with a minimum

of product build-up (less waste

during cleaning)

• Overall lifetime of the machine

couponed (low maintenance)

• Self-draining (less energy to be

used during dry-out)

• Low noise impact

• Secure a minimum product waste

to the production environment.

A Scan-Vibro SRS 10 has an excel-

lent sustainability, with a reuse of up

to 98%.

Today Scan-Vibro A/S is the only

manufacturer of vibration sifters for

milk powders, where the screen mesh

can be left in the machine during

CIP-cleaning. This provides the fol-

lowing advantages:

• No powder waste to environment

• No risk of bacteriological or other

re-contamination during the re-in-

stallation of the mesh screen

• Manpower savings

• Overall reduction of the cleaning

cost etc.

The SRS 10 Vibration Sifter design is

future-proofed, as it is based on the

different standards and guidelines

for machinery to be used in the food

industry like EHEDG, USDA, 3A,

NZFSA (NZCP6). As a member of

the EHEDG organization, Scan-Vibro

A/S takes active part in the improve-

ment of machinery to be used in the

food industry.

To us a green profile of a vibra-tion machine, means looking at the overall environmental impact of our equipment and company!

World’s no. 1 spray dryer project When GEA Process Engineering

gained the order to build the world’s

largest dairy spray dryer in New Zea-

land, Scan Vibro A/S was selected as

sub-supplier for vibration sifters and

powder transport systems.

The output from the dryer will be

30 tons of milk powder per hour.

This enormous amount of powder

will be handled by two SRS 10 Vibra-

tion Sifters with a total sieving area of

12.5 m2, each handling 15 tons of milk

powder per hour. With these high

powder amounts, machine reliability Figure 1: SRS 10 with Intregrated CIP.


Sørup Kirkevej 74 • 5700 Svendborg • Denmark • Phone: +45 62 21 16 20Fax: +45 62 22 37 30 • [email protected] • www.scan-vibro.com

Processing and Handling Vibration EquipmentVibration sifters, conveyors and feeders for the dairy and food industry - World-wide!Based on our wide range of standardised products and our expertise and know-how in products and processes we develop tailor-made and innovative solutions in close cooperation with our customers. For a general view please visit our website.

Sanitary sifter type SRS CIP 1540

Sanitary reversible conveyor type TRS-R

becomes a key-factor, and again our

core product, the SRS 10 Vibration

Sifter has proven its value.

Another important feature of the

SRS 10 Sifter is its very gentle prod-

uct handling combined with high

sifter function. This is for instance vi-

tal during the manufacturing of ag-

glomerated milk powder, where no

or only minor degradation of the ag-

glomerate powder is wanted!

Further, Scan-Vibro is also sup-

plying the NZ-project with vibra-

tion conveyors type TRS (figure 2)

which are designed for use in numer-

ous areas of food production, where a

closed sanitary and gentle conveying

is required.

Features of vibration conveyor type

TRS:

• High-sanitary tubular design - CIP

on request - standard or tailor-

made to suit your job

• Length from 500 mm to 12 meters

in one unit

• Equipped with 2 vibration motors

- mounted either below or above

the tube

• Equipped with removable covers

for easy access

• Designed to meet the current re-

quirements for effective and gentle

transport.

The TRS also comes as a reverse,

2-way vibration conveyor TRS-R,

where the powder is transported ei-

ther one - or the other way. The ben-

efit of the TRS-R conveyor includes

e.g. a very limited building height and

food print combined with competi-

tive pricing.

Scan-Vibro A/SScan-Vibro’s superior technological

solution is based on knowledge and

the employees’ year-long high tech-

nical experience. The staffs count 65

highly skilled engineers, smiths, CAD

draughtsmen and other technicians.

Figure 2: TRS with 4 powder inlets. TRS - Hygienic design.

The company is engaged in long

lasting and innovative relation-

ships with large international plant-

and engineering companies. When

it comes to collaboration with these

companies, Scan-Vibro contributes as

a subcontractor within the field of vi-

bration technology expertise. How-

ever, Scan-Vibro also works alone,

when customers worldwide learn

about the company’s expertise and

want to either replace or expand their

plants with new types of vibration

equipment.

Scan-Vibro A/S, was founded in

1949, operates two production fa-

cilities and serves customers world-

wide. ■


For the third year in a row global

bioscience company Chr. Hansen

launches a series of new YoFlex® and

probiotic nu-trish® yogurt cultures in

spring 2012.

This time the focus of Chr. Hans-

en’s well-oiled innovation machine

has been on developing cultures with

second-to-none taste and texturing

properties, among other things - but

not solely - to perform well in low fat

milk.

More than 20 million tons of yo-

gurt is consumed every year corre-

sponding to each person on earth eat-

ing up to four kg a year. So far less

than 20% of this volume is low fat yo-

gurt even though low fat represents a

major part of new product launches

over the past five years.

Taste is king … and back to nature!“If the amount of yogurt with reduced

fat has not grown any faster it is be-

cause the quality simply has not been

good enough. Consumers refuse to

accept a poor taste or a thin, watery

mouthfeel, no matter how healthy the

product may be,” explains Morten

New Yogurt Cultures with WOW Effect!Chr. Hansen sets out to change the low fat dairy landscape with new Creamy and Premium cultures.

Boesen, Marketing Manager, Fer-

mented Milk Cultures, Chr. Hansen.

“Another predominant market

trend, “back to nature”, has further

made it complicated for yogurt pro-

ducers. The natural trend is driving

product development towards using

an absolute minimum of ingredients,

which for yogurt means milk, cultures

and possibly fruit - that is, no stabi-

lizers, thickeners and flavors added to

compensate for the lack of fat. So far

high quality yogurt has been contra-

dictory to healthy and fat reduced -

but not anymore! Chr. Hansen’s new

cultures can do the trick and unite

them,” promises Boesen.

Three-in-one … with extras!The new portfolio of seven cultures,

three of them with the well-docu-

mented BB-12® probiotic strain for

improved gut health, enables dairies

worldwide to deliver on all three pa-

rameters at the same time: Exquisite

taste, healthy and clean label.

“The Creamy and Premium cultures

developed over the past two years pro-

vide the creaminess, texture and good

taste normally provided by fat and ad-

ditives, so there is no longer any ex-

cuse for not producing delicious,

clean, natural yogurt with optimal nu-

tritional properties,” Boesen says.

Go for it … or go Greek!At the other end of the scale indul-

gence is seen as a mega trend in the

dairy industry, and with Chr. Hans-

en’s new cultures consumers can get

a true WOW feeling from luxury, des-

sert-like, yet healthy, yogurt. Another

well-suited application is Greek yo-

gurt, one of the fastest moving seg-

ments in the market.

Texture building blocksChr. Hansen’s strong international

development organization in com-

bination with its competence level

within selection and characterization

of lactic acid bacteria and compos-

ing of unique cultures has been the

backbone in the development of the

new range. The development work

involved the screening of thousands

of strains for texture building blocks

and flavour compounds.

“Using exopolysaccharides (EPS)

we chose strains that would boost the

viscosity and gel firmness of low-to-

medium fat yogurts to counter the

thin, watery mouthfeel consumers’

associate with standard fat reduced

versions. We identified the most

promising candidates and then mixed

them in different combinations using

robot-based handling of mini scale

yogurts which enabled a fast evalua-

tion of a very large number of prod-

ucts, supported by sensory panel

testing,” concludes Ditte Marie Folk-

enberg, Senior Department Manager

and project manager of this develop-

ment project. ■

By Helle Rexen, Communications Consultant, Chr. Hansen A/S


www.arla.com

We strive to makenatural products

availableto everyone


Implement greener process The dairy, food and beverage indus-

try is looking for green solutions that

combine bottom line improvements

with social responsibility. SPX works

with customers to develop solutions

that require less energy, reduce envi-

ronmental impact and minimize wa-

ter consumption and waste. Many

of our solutions focus on optimizing

energy efficiency, helping to reduce

costs and resource usage, resulting in

not just a “greener” solution but also

a more economical one.

SPX has engaged in a significant

numbers of projects in recent years

with built in sustainability solutions

By Bent Oestergaard, Director Global Marketing, Food & Beverage, SPX, Silkeborg, Denmark, [email protected]

Greener Solutions from SPX Flow Technology- SafeWater from SPX cleans up naturally

that makes a difference to our cus-

tomers bottom line and green profile.

• Next generation Tubular UHT,

with extended run time, > 30 % en-

ergy savings and less product loss.

• GoldStream White Water recov-

ery process for zero milk waste and

water savings through recycling.

• Next generation Nexus Margarine

System using CO2 refrigeration re-

sulting in 18% power saving and

68% heat saving.

• The APV Cavitator technology for

scale free heating and superior

mixing & dispersion resulting in in-

creased production efficiency and

longer up-time.

• Cold ProFrac technology resulting

in 40% operational cost saving and

added value to cheese and ingredi-

ents products and processing.

• LeanCreme technology adding new

functional properties to cheese,

dairy drinks and food ingredients

by enhancement of best from na-

ture whey proteins.

• Evaporator solution for optimized

energy recovery resulting in re-

duced down time and 30% reduc-

tion of energy, water and CIP cost.

• SPX Microfiltration process for

bacteria removal in milk whilst

minimising the loss of retentate

thus reducing membrane surface

area and power consumption.

The SPX SafeWater technologyConventional CIP and sanitiser so-

lutions have been used for decades

without major improvements of bot-

tom line sustainability, CO2 emissions

and green image.

APV SafeWater is a new technol-

ogy revolutionising sanitation and

CIP procedures in the dairy, food and

beverage industries.

The fundamentals of using natural

drinking water with just a bit of salt

added and applying an electrical cur-

rent to produce a natural disinfectant

that is very similar to the chemical

process used by the human body to

fight infection has elevated the status

of natural disinfection as an environ-

mentally friendly solution. When sodium chloride is sub-

jected to electrolysis with a dividing

membrane between the electrodes,

two separate solutions are produced.

These are primarily hypochlorous acid

(HOCl) and sodium hydroxide at the

anode and cathode respectively (Fig.1).

Fig. 1: APV SafeWater Flat Plate cell with a

membrane separating the cathode from the anode.


SafeWater - Natural and safeThe hypochlorous acid (HOCL) pro-

duced by the SPX SafeWater process

sanitises process equipment rapidly

and effectively.

SPX has performed a number of

process equipment disinfection tests

that confirm the disinfection effi-

ciency SafeWater HOCl on process

equipment. Analyses confirm a signif-

icant reduction of bacteria on stain-

less steel surfaces and in the final

rinse water.

In addition to producing a power-

ful and natural sanitiser, the Safe-

Water generator (Fig. 2 - plate con-

figuration), a proprietary licensed

technology, can also produce large

amounts of “ready-to-use” caustic

electrolyte which is a highly efficient

Fig. 2: The APV SafeWater plate system.

cleaning agent that replaces conven-

tional caustic cleaning solutions.

The disposal of APV FX SafeWater

after use is environmentally friendly

because the fluids are quickly neu-

tralised upon contact with organic

materials on the way to or at the

waste-water treatment plant.

SafeWater has significant benefitsAPV FX SafeWater has significant po-

tential benefits for the dairy, food and

beverage processors including: pro-

viding a replacement for sanitisers

and chemical detergents; improved

microbial efficiency; destruction of

pathogens and biofilm and safety for

the people using it. In some cases

there can also be a reduction in CIP

time and water usage especially in the

beverage industry.

Dairy ingredients and cheese

plants can generate large amounts of

“cow water” in the form of RO pol-

isher permeate from membrane pro-

cessing of whey and milk and from

evaporator condensate. The polished

“cow water” might in several cases

fulfil the water volume requirement

and result in zero water intake. SPX

SafeWater HOCL can be used as an

effective sanitiser for this recovered

water before reuse.

Water reclaim and recycling is high

on the agenda in the dairy, food and

beverage industries and SPX Safe-

Water technology is a perfect match

to ensure high quality and safe water

streams. ■


BackgroundArla Foods amba Holstebro Cream

Cheese annually produces 58,000

tons of cream cheese in various fla-

vours. Approx. 3,500 plant compo-

nents are connected to the control

system. The former control system

was established in 1989, and the rea-

son for replacing the control system

was the main problem in obtaining

spare parts and limited availability of

engineering resources.

Technical solutionSuccess criteria for the technical solu-

tion were to get an open system that

Holstebro itself can maintain and en-

large, a future-proof investment, plus

encapsulating the knowledge and ex-

perience in the dairy. Furthermore, it

should be constructed in accordance

with Arla Foods Standards / ISA S88

/ ISA S95, and built for data collec-

tion and traceability through integra-

tion to the Arla Foods IT reporting

system & SAP.

Scope of supply• 8 pcs. Siemens S7-414 PLC’s

• 1 pc. Wonderware Intouch over-

view station, large screen located in

the process area

• 14 pcs. Wonderware Intouch sta-

tions distributed in the respective

control rooms and the process area

• 3 pcs. redundant Wonderware IAS

servers

• 1 pc. Siemens programming station

• ISA S88 structured Siemens soft-

ware application

• Wonderware Intouch SCADA ap-

plication

• Data collection for the ISA S95

structured database

Project processThe project was initiated early 2009

and extends over 3 years. It is car-

ried out as a step by step upgrade /

expansion, conducted over a total of

12 stages, thus the commissioning is

implemented with minimum inter-

ruptions. The project is completed in

close cooperation with Holstebro’s

technical personnel and operators.

Improved profit for Arla FoodsAs result of the upgrade Holstebro

has since 2008 reduced its costs for

electricity, steam and ice water by

over 20%, plus costs for water and

chemicals by over 30%. Addition-

ally, the maintenance costs for the

control system are reduced and its

flexibility and integration possibili-

ties are increased. As a natural part

of the upgrade Holstebro has imple-

mented a good deal of optimization

and expansions of the process plant.

Today there is better traceability and

By Jan Baastrup Jensen, Technical Division Director, Au2mate A/S

Control System Upgraded SuccessfullyAu2mate performs successful upgrading of control system at Arla Foods amba Holstebro Cream Cheese. As result of the upgrade, Holstebro has since 2008 reduced its costs for energy (electricity, steam and ice water) by over 20%, plus costs for water and chemicals by over 30%.


far better reporting capabilities than

before.

Dairy Automation and Industrial ITAu2mate develops and supplies au-

tomation solutions for the dairy and

process industry world wide. These

solutions are prepared through team-

work and close partnerships with our

customers. The solutions cover the

entire range from complete automa-

tion projects for entire factories, as

well as for individual process sections

to consultancy services and advice.

Our know-how covers every dairy

process from raw material reception

to packing.

We hold years of experience in the

field of process automation. We have

developed a structured work method,

and with efficient knowledge-sharing

tools, we can guarantee rapid delivery

of top-quality solutions at competi-

tive prices.

4 quick facts about Au2mate A/S 1. Founded in 2001 by Carsten G. Jensen & Klaus Dam, both with multi-

ple years of experience within dairy automation.

2. Has 42 employees at offices in Silkeborg, Dubai and in the UK, and

holds more than 400 man years of experience in dairy automation.

3. Project-oriented, has delivered more than 900 projects, PLC, SCADA,

MIS / MES and ERP integration to dairies throughout the world in-

cluding Nordic countries, Europe, Middle East and Africa, America and

Asia.

4. Delivers solutions based on open standard platforms and internation-

ally recognized methods for software development and project manage-

ment.

tion. Your company may also be able

to reduce costs with several percent-

age like Arla Foods amba Holstebro

Cream Cheese achieved. ■

Why buy at Au2mate?When you buy an automation solu-

tion at Au2mate you do not only get

a control system, you buy the oppor-

tunity to optimize your process plant

simultaneously. Au2mates staff has

many years of process knowledge

and can provide your process plant

the latest knowledge and optimiza-

NR. 22

Tetra Pak, the world leader in food

processing and packaging solutions,

have recently launched the Tetra

Centri AirTight Eco separator, the

world’s first hermetically sealed di-

rect driven dairy separator.

Suitable for all dairy customers

with high capacity production, the

Tetra Centri AirTight Eco separa-

tor reduces energy consumption of

an overall separation system by up to

35% compared to conventional par-

ing disc separators and doubles pro-

duction time between major services

compared to belt driven separators.

Lars Jacobsson, Managing Di-

rector, Tetra Pak Processing Com-

ponents points out: “This new

generation separator is a further de-

velopment in our proven Tetra Centri

AirTight range of separators. Using

a number of breakthrough innova-

tions to deliver higher operational

efficiency and lower environmen-

tal impact than ever before, the Tetra

By Frederik Wellendorph, Commercial Director, Tetra Pak Processing North Europe

Tetra Centri AirTight EcoWorld’s first hermetic direct driven dairy separator cuts energy consumption up to 35%.

Centri AirTight Eco separator will en-

able our customers to cut costs and

meet the growing environmental de-

mands on their operations.”

Green innovationsThe new Tetra Centri AirTight Eco

separator introduces three innova-

tions: the eDrive system, the eMotion

system and the eCon control system.

The gearless eDrive is a patented

new direct drive system in which the

motor is connected to the separator

spindle directly and incorporated into

the separator bowl without a gear.

That increases up-time and reduces

costs compared to belt driven sepa-

rators. With fewer moving parts and

less wear and tear, the mechanical

simplicity of the eDrive extends pro-

duction time between major services

from 8,000 hours to up to 16,000

hours. It also uses 90% less lubrica-

tion oil than previous systems.

The patented eMotion system re-

duces friction inside the separator,

enabling reduced energy loss and

thus reducing the energy consump-

tion of the separator itself by over

50%. That translates to an up to 35%

reduction in the energy consump-

tion of an overall separation system

compared to conventional paring disc

separators. Added benefits are the re-

duction of noise levels by three dB(A)

and the reduction of machine surface

temperature. The eCon system is a

full control system, which handles all

of the separator’s support functions,

such as cooling, lubrication, and dis-

charge. This enables dairies to sim-

plify and improve monitoring, status

reporting and reliability of the sys-

tems and decreases the number of

unplanned stops.

AirTightUnique to the Tetra Centri AirTight

range of separators are the hermetic

seals at the inlet and outlet, which

prevent the intake and exposure of

the product to destructive air. In the

Tetra Centri AirTight Eco separa-

tor, the product is fed smoothly into

the separator bowl from the bottom

through the new eDrive, which en-

sures that the size of fat globules and

particles is maintained. This is why

the separability of fat and impurities

and concentration of cream in the

Tetra Centri AirTight Eco separator is

more efficient than in any alternative

design on the market.

Backed by Tetra Pak performance

guarantees, the Tetra Centri AirTight

Eco separator provides dairy custom-

ers with a guaranteed production out-

come that is pre-defined according to

contractual agreements on parame-

ters, such as energy consumption and

running times. ■

About Tetra PakTetra Pak is the world’s leading food process-ing and packaging solutions company. Work-ing closely with our customers and suppliers, we provide safe, innovative and environ-mentally sound products that each day meet the needs of hundreds of millions of people around the world. With over 20,000 employ-ees and operations in more than 150 coun-tries, we believe in responsible industry lead-ership and a sustainable approach to business. Our motto, “PROTECTS WHAT’S GOOD”™, reflects our vision to make food safe and avail-able, everywhere. More information about Tetra Pak is available at www.tetrapak.com


Chr. Hansen (UK) Ltd / 2 Tealgate, Hungerford RG17 0YT - UK

[email protected]

WWW.CHR-HANSEN.COM

Billede� rkantTekstbundImage-tekstLogoTekst bundweb

New yogurt cultures with WOW effectChr. Hansen’s groundbreaking Creamy and Premium from the YoFlex® and probiotic nu-trish® yogurt culture range create:

- Low fat yogurts that taste like full fat - Healthy probiotic products with creaminess and a lot of texture- Pure and natural products without unnecessary additives- Indulgent desserts low in fat and calories- Available with BB-12® for added value

Chr. Hansen A/SBøge Allé 10-122970 HørsholmDenmark

WWW.CHR-HANSEN.COM

XPublish_Ann_full page_square1.indd 1 20-03-2012 14:26:34


Energy optimisationEnergy recovery can lead to signifi-

cant savings. A GEA Niro evaporation

and spray drying plant equipped with

extensive heat recovery systems can

save as much as 20% energy for the

same output. Similar savings can

be realised by retrofitting older

plants.

Practical limits to how much en-

ergy can be recovered and reused in

an efficient way drive recent devel-

opment towards reducing the energy

consumption through optimised de-

sign and by operating the plant more

efficiently. The results have been sig-

nificant; increasing capacity, less en-

ergy use and generally lower opera-

tional expenditures (OPEX) and CO2

footprint.

Within the evaporation technology,

optimised heat treatment systems re-

sulting in prevention of thermofilic

bacteria, and concentration to higher

solids content in the concentrate re-

duce energy consumption. Protein

standardisation through lactose addi-

tion and correct fine-tuning of spray

drying process conditions enables

higher solids content in spray dryer

feed with a significant reduction in

energy consumption as the result.

By Carsten Juhl Jessen, Deputy Division Manager, GEA Process Engineering A/S, Food & Dairy Division

Dairy Drying Technology Scaled for the Future

Worldwide milk production is growing rapidly to satisfy the increasing demand for dairy products. At the same time, the dairy industry and producers of formulated nutritional products are challenged by factors like rising energy costs, a demand for sustainable production and an increased focus on food safety. GEA Process Engineering - one of the leading suppliers of process technology - unite the company’s deep-rooted insights into food and dairy processing with technological edge to supply process lines that fulfil the demand for food safety, product quality, efficiency and sustainable production.

In formulated nutritional plants,

the impact of fluctuating ambient

conditions has led to integration of

process air dehumidification systems

which are integrated into the plant

energy recovery systems. The use of

controlled process air conditions ena-

bles a tight control of drying param-

eters whereby total energy consump-

tion is reduced.

Process developmentThe GEA Niro plants are constantly

developed to remain state-of-the-art.

Among the latest examples are the

optimised air dispersers and spray

drying chambers. By using the most

advanced Computational Fluid Dy-

namics (CFD) simulation models,

the capacity of one type of GEA Niro

spray dryer has been increased by

30%. Furthermore, a focus on con-

tinuously improving all plant compo-

nents according to 3A and EHEDG

standards, provide dairy and nutri-

tional companies plants of improved

and documented hygienic designs.

By improving the efficiency of the

spray dryers, a significant reduction

in energy consumption is accom-

plished. The design of the GEA Niro

air disperser secures long production

runs with minimum deposits inside

the spray dryer and thus less frequent

CIP required. Furthermore, lower en-

ergy consumption is realised due to

efficiently automated start-up/shut

down and through optimised pro-

cess conditions and faster achieve-

ment of product specifications. Ad-

justable nozzle lances enables round

the clock operation for long periods,

and nozzles can be inspected using

the GEA Niro SPRAYEYE™ monitor-

ing system.

Making them BIG In recent years, the size of a typi-

cal spray drying plant has more than

doubled. There are clear operational

advantages of the increased plant

sizes; economies of scale and the abil-

ity to process high quality powders

at low operational expenses clearly

stimulate the development.

As the spray drying plant is the

largest single unit operation of a

complete powder plant, the entire

production line is optimised accord-

ing to the spray dryer and to mini-

mise its downtime. Building require-

ments, plant maintenance, round

the clock operation, advanced in-line

product analysis and lower QA cost


all contributes to lowering opera-

tional cost. In most cases the result

is a 9-10% reduced OPEX. With op-

timised utilisation of up- and down-

stream equipment and less building

requirements, total cost of ownership

(TCO) calculations shows in excess of

10% lower cost. Capitalised over a 10-

year period, this leads to multi-mil-

lion euro savings.

Several large projects in different

parts of the world confirm this trend.

Most major dairy and formulated nu-

tritionals projects are in capacities of

10-15 t/h. However, GEA Process En-

gineering has recently been awarded

the contract to supply what is to be

the world’s largest milk powder plant

- a complete milk powder line from

milk reception to powder bagging

including the world’s largest dairy

spray dryer to Fonterra in New Zea-

land. The plant will have the capacity

of 30 t/h whole milk powder, equiv-

alent to 4.4 million kg whole milk/

day. ■

Engineering for

a better world!

Complete GEA

Powder Plants for

the dairy industry.

About GEA Process EngineeringGEA Process Engineering develops, designs and markets production plant

equipment and processes for the dairy, brewery, food, pharmaceutical and

chemical industries. With sales close to EUR 1.6 billion in 2011 and more

than 5,000 employees working in more than 40 countries, GEA Process En-

gineering is recognised as a world leader within liquid processing, concentra-

tion, industrial drying, powder processing & handling, emission control, solid

dosage forms & sterile products and aseptic packaging. GEA Process Engi-

neering is a business segment of GEA Group, headquartered in Germany.

Mip™

Synergies delivering sustainability

The new Mip products have a unique patent pendingcomposition. Active ingredients were selected andsystematically optimized for synergistic cleaningperformance resulting in lower use concentrationsand minimal environmental impact.

The Mip range is universally applicable in cleaning inplace (CIP) across all food and beverage industries.

y Hot and cold surface application

y Excellent water hardness compatibility

y Efficient cleaning of burnt on soil

y Single phase CIP

y Low effluent load

For further information, please ask your local Ecolab representative or visit our local websites at www.ecolab.com.

Features include:

© 2012 Ecolab Inc. All rights reserved.

Ecolab Ad Mip 158x114_10APR12 10.04.12 12:56 Seite 1


CIP cleaners’ requirementsCleaning in Place (CIP) procedures

rely on water based cleaning solu-

tions. The cleaning medium needs to

come in contact with the soil and it

is a standard prerequisite for achiev-

ing hygienic conditions in closed pro-

cessing environment that all parts of

the plant including gaps and crevices

need to be wetted with the cleaning

medium.

Properties of the cleaning medium

need to support physicochemical ef-

fects and reactions such as:

• Separation, dissolution and re-

moval of soluble and insoluble soil

from surface

• Keeping insoluble soil particles in

stable dispersion in the soil

In addition, CIP solutions need to

comply with practical conditions in a

dairy production plant. The require-

ments include aspects such as:

• Water hardness compatibility

• Quick soaking and/or dissolving

properties towards product spe-

cific soils

• Reduced foaming properties to en-

sure effective operation, cleaning

and reuse conditions

• Compatibility with all materials of

a plant

• Good rinsability for low rinsing re-

quirement

• Good ecologically compatibility

The complete set of requirements

mentioned above cannot be met by

a single chemical product and hence

Ecolab’s new Generation of Formulated Alkaline Cleaners

New MIP RangeEcolab has developed a new range of caustic cleaners for the dairy, food and beverage industries. This article describes some of the background behind formulated caustic cleaners, important results in cleaning performance and other key criteria of the new MIP range.

By Dr. Thomas M. Buehler, Marketing Director Flow EMEA, Ecolab Europe GmbH, Wallisellen, Switzerland

Graph 2: Dairy soil removal of pure caustic solution,

older and new Mip commercial product in comparison.

Graph 1: Synergistic effect of cleaning compounds.

formulated products are in use in

most CIP applications today.

In dairies, the main residue in the

plant comprises heat denatured pro-

tein and milk fat. For this reason

most plants use caustic based CIP

cleaners in the main cleaning step.

Caustic soda as the main alkalin-

ity source offers very good dissolving

and breakup properties of dairy pro-

teins particularly also in heat dena-

tured state. In addition, alkalinity as-

sists in emulsifying and dissolving of

fatty or oily soils.

Chelating and sequestering com-

pounds prevent insoluble mineral

salt formation in cleaning solutions.

These compounds are effective on

heat-polymerized and carbonized

food residues on surfaces in bringing

soil deposits into dispersion and sus-

pension.

Surfactants are a group of chemi-

cals that reduce the surface tension.


Kold College offers tailor-made courses for the glo-bal dairy sector and food industry.

We houses the only dairy college in Scandinavia: The Dairy Training Centre of Denmark, which special-ises in courses in dairy technology • laboratory tech-niques • maintenance of dairy equipment • environ-mental engineering • energy saving • quality control management • the operation of dairy plants.

The high standard of Danish dairy and food technology is recognised and appreaciated worldwide. Kold college has played an important part in developing and main-taining this exellence. Our international activities focus on the integration of food education and are based on our fundamental concept “from soil to table” .

landbrugsvej 55, dK-5260 odense s • t: +45 63 13 20 43 • Cvr-nr:86572028KoldCollege.dK • [email protected]

Our mission is to continue the expand of our international courses and contacts. Please contact us for futher infor-mation.

Hence they are effective in penetrat-

ing and dispersing deposits from sur-

faces and also act as emulsifiers for

fatty or oily food ingredients. This

product group is selected specifically

to exhibit anti-foaming properties

in combination with foam active soil

compounds such as proteins.

The synergistic combination of

the different groups of ingredients

described above improves clean-

ing performance defined here as soil

removal over time. This effect is de-

picted in Graph 1.

The effect can also be seen in

Graph 2. It shows the removal of a

standardized dairy soil after a defined

cleaning interval in a dip test. In or-

der to be able to compare the caustic

concentrations, NaOH concentration

in the pure solution and the formu-

lated products was kept constant. De-

ionized water is used as a reference

point for all trials to trace any me-

chanical effects exerted on the prod-

uct through dipping.

The new MIP range Based on comprehensive screening

methods, modern raw materials were

evaluated and statistically optimized

for cleaning behavior and staining

residues and have been formulated to

produce best in class products with

respect to safety and environmen-

tal impact. As a result of this Europe-

wide development and application

study, Ecolab has devised ten com-

pletely new formulations covering all

cleaning requirements of alkaline CIP

cleaners. The new MIP products have

a unique, patent pending composi-

tion. In addition to the usual product

and safety data sheets all products

have been prepared for new CLP la-

bels, ecological certificate and com-

patibility statement for anaerobic

waste water treatment plants.

Results from practice From more than 40 field trials con-

ducted in different industries and

countries our application managers

have gained the confidence that the

new MIP range offers excellent per-

formance and the ruggedness they re-

quire in practice. In all applications

the new products achieved equal or

better cleaning results, generally at

lower use concentrations. The new

range is now implemented all across

Europe.

In a large dairy site in Denmark,

Ecolab application specialists have

replaced P3-mip SP against Mip SMA

for general dairy CIP applications.

The results show that cleaning per-

formance could be maintained or

even improved while use concentra-

tion was reduced and environmental

conditions could be improved. CIP ef-

fluent COD-levels could be reduced

by over 45%. Due to lower use con-

centrations and optimized formu-

lation, salt load in effluent could be

reduced by near 50% against the ex-

isting effluent. In addition, the new

product is now EDTA-free. ■


Cleaning processes for fillings

Environmentally friendly productsNo corrosion of light metalsEffective disinfectantsEffective surface productsEffective CIP products

products for cleaning and disinfection processes

Innovators in Cleaning

Novadan ApS Platinvej 21, DK-6000 Kolding Tlf.: +45 7634 8400

Mælkeritidende_annonce 2012_GB.indd 1 23-04-2012 13:31:06

Green profileIncreasing requirements from cus-

tomers, authorities and consumers

constantly force food producers to be

one step ahead on the ”Green Pro-

file”. However, they must use their

common sense, as a green profile may

imply additional costs and thus less

competitive power compared to pro-

ducers who do not choose this profile.

Though, choosing a green profile

within cleaning and hygiene can be

profitable in most areas, for exam-

ple CIP, foam cleaning, disinfection,

wastewater and employees’ safety.

Years of green experienceCertain unwanted substances are typ-

ically nitrates, phosphorus, EDTA,

NTA and (base/acid) pH which need

to be controlled. Hazard labeling has

a lot to do with that, because dead

fish, highly corrosive and flammable

are not really accepted among food

producers anymore.

(Photo Colourbox)Green Cleaning & Hygiene Concepts

By Torben Jensen, Key Account Manager, Novadan

Novadan has many years of experi-

ence in this area, due to the fact that

about 10 years ago, Novadan was the

first company in the industry to focus

on and subsequently launch clean-

ing agents and disinfectants with-

out EDTA, NTA, phosphorus, ni-

trates and chlorine. Novadan took

this initiative as the industry already

then started to demand effective and

environmentally friendly products

for cleaning of sensitive processing

equipment as alternatives to the envi-

ronmentally harmful products.

These years, chlorine /sodium hy-

pochlorite has been brought into fo-

cus because many local authorities do

not want chlorine-containing chem-

icals in the wastewater. The Danish

Environmental Protection Agency

also has chlorine on their list of sub-

stances to be phased out.

No compromisesAll these parameters and require-

ments along with the wish for the

least possible product waste (waste

milk) and optimized water/energy/

chemistry consumption put large de-

mands on Novadan as a complete

supplier of cleaning solutions.

No colon bacteria, no germs, yeast,

mould, no flavor defects, no ap-

pearance defects, no unwanted sub-

stances in the wastewater are all re-

quirements/parameters where wrong

guidance counts. So even though a

green profile is wanted, there are no

compromises in the area.

In relation to the increased envi-

ronmental requirements, Novadan

has continuously developed new

cleaning agents and disinfectants for

e.g. aseptic filling machines, crate

washers, surface cleaning, CIP etc.

where hygienic demands are essen-

tial. Novadan has successfully imple-

mented these cleaning agents, devel-

oped specifically to be gentler to the

environment as well as optimizing

the consumption of energy and water.

If you want to know more about

these solutions, contact Novadan al-

ready today. ■

Danish Dairy & Food Industry … worldwide 2012 31NR. 22 GEA Process Engineering

Few industries are as demanding as the dairy industry when it comes to powder processing. That’s why we’ve learned how to blend experience with innovation to offer complete solutions that deliver to the strictest standards. A GEA Niro plant provides everything you need, from reception, storage and evaporation to spray drying, powder handling and packaging – with the efficiency and reliability you can expect from a single supplier. For a partner that knows powder, talk to GEA Niro.

GEA NiroGladsaxevej 305, PO Box 45, DK-2860 Soeborg, DenmarkTel: +45 39 54 54 54, Fax: +45 39 54 58 [email protected], www.niro.com

engineering for a better world

Complete Powder Plants for the Dairy Industry

42076_GEA Niro Dairy ad 185x270.indd 1 11/04/12 10.01


Pump optimizationPump optimization is highly relevant

in today’s competitive business cli-

mate. With the right pumps, you can

reduce total cost of ownership, raise

system performance and enhance

your plant’s environmental profile.

By optimizing pump selection, it is

possible to reduce energy consump-

tion and realize savings of up to 50% (Source: British Pump Manufacturing

Association (BPMA), 2009 study,

www.bpma.org.uk).

Price or total life cycle costs?There are several factors to consider

when selecting a pump for a given

duty. Choosing a high-quality, en-

ergy-efficient pump with close tol-

Save energy and reduce emissions with

Energy Efficient Pumping

By Bo Knudsen, Market Manager Dairy, Alfa Laval A/S

erances, optimized internal design

and robust construction is generally

a wiser approach than going with a

low-cost pump (figure 1). Some other

considerations for pump selection:

• Careful calculation of the duty

point and pump selection in order

to optimize the system.

• Working with suppliers that have a

broad pump offering and expertise

in choosing the right pump for the

right process and duty

• Best Efficiency Point (BEP) as the

selection criteria for the pump (see

below).

Choose the Best Efficiency PointThe Best Efficiency Point (BEP) is the

point at which a pump operates at

the optimal head and flow rate to de-

liver the highest possible efficiency

for a particular duty (figure 2). The

closer the Best Efficiency Point is to

the duty point required, the higher

the pump efficiency. Computerized

programs, such as the Alfa Laval CAS

design and selection tool, can help

select the right pump for the task at

hand.

Optimize to economizeThe principles of efficient pump op-

eration apply to both new and exist-

ing systems. Because systems change

over time and even minor changes

impact efficiency, it is important to

evaluate and modify systems contin-

uously.

During installation, newly designed

systems may require modifications

in the pipe layout due to on-site re-

strictions. After installation, the ac-

tual flow and pressure may therefore

differ from the design flow and pres-

sure. Or the viscosities of the final

products may differ from those pre-

dicted.

By auditing existing systems, us-

ing pump performance characteris-

tics, and pressure gauges, flow meters

and amp draw meters, it is possible to

evaluate and adjust pump operation.

Modifications like these may restore

pump efficiency:

Figure 2: Best Efficiency Point.Figure 1: Typical Centrifugal Pump Life Cycle Costs.

Head

m

180

160

140

120

100

80

60

40

20

Efficiency

%

90

80

70

60

50

40

30

20

10

Pump curve

50 100 150 200 250 300 350 400 450

Efficiency

Duty point

Best Efficiency Point (BEP)

Typical Centrifugal Pump Life Cycle Cost

Energy 91%

Initial purchase price 6%

Maintenance 3%


Optimize to economize

So where is all your energy going? The surprising fact is that pumps account for as much as 50% of consumption in some processes. Pump optimization for maximum efficiency in each process is key, it could cut your bill considerably.

321828_DK_AD_158x114mm.indd 1 13/04/12 09.28

• Change to a pump operating at the

BEP

• Add a variable frequency drive,

which will contribute reduced en-

ergy costs

• Change the diameter of the pump

impeller

Other modifications, such as chang-

ing the pipe layout to reduce system

pressure losses or removing the con-

trol valves, can also improve pump

efficiency.

Payback for such modifications,

which contribute to energy savings

and reduced emissions, most often

takes less than a year.

Saving energy and reducing emissionsTake, for example, a recent sys-

tem audit at a major Danish dairy.

Alfa Laval proposed the replace-

ment of two pumps, each with a 100

kW motor, with two Alfa Laval LKH

pumps equipped with variable speed

About Alfa LavalAlfa Laval is a leading global pro-

vider of specialized products and

engineered solutions that help

customers’ heat, cool, separate

and transport products such as oil,

water, chemicals, beverages, food-

stuffs, starch and pharmaceuti-

cals.

Alfa Laval’s worldwide organi-

zation of 16,000 employees works

closely with customers in 100

countries. Listed on the NASDAQ

OMX Nordic Exchange, Alfa Laval

posted sales of approximately 3.2

BEUR in 2011.

drives and a rated power of 75 kW

per pump. The new pumps will pay

for themselves in less than a year

through 36,000+ EUR in annual en-

ergy savings and reduce annual car-

bon emissions reductions by 100,000

kg.

CIP energy and water savingsOptimizing cleaning-in-place (CIP)

pumps also contributes to energy

savings and environmental benefits.

Replacing conventional static spray

balls with high-efficiency rotary jet

head tank cleaning machines and op-

erating CIP pumps at the BEP will

deliver electrical energy savings of

between 60 and 80%, or roughly 3

to 10% of total CIP cost per tank, de-

pending on the tank size.

Why optimize?Pumps consume 1340 terawatt hours

(TWh) or 10% of the total worldwide

energy production. Pump optimiza-

tion therefore makes good business

and environmental sense. ■


Take a course that provides you with all the basic knowledge on dairy technology - and take it anywhere in the world!University of Copenhagen offer the e-learning course “Introduction to Dairy Technology” and all you need to attend is access to the internet and a webcam.

ContentThe course will cover: • Milk production and biosynthesis• Basic dairy chemistry• Microbiology of raw milk and dairy products• Quality assurance of raw material and product• Processing of dairy products: Fluid milk products,

Fermented milks, Cheese, Butter and Powder • Cleaning and hygiene

The course is based on a series of e-learning modules integrating literature studies, exercises relating to theory and case studies. More information about the course at: http://www.courseinfo.life.ku.dk/Kurser/LLEK10256.aspx

Requirements?We have designed the course to fit students with a background equivalent to a B. Sc. in Food Science. The course equals 7.5 ECTS credits and it is possible to attend as an exchange student, credit student or as part of a continuing education plan.Successful completion of the course is based on a final written exam as well as on finishing each e-learning module, i.e. participation in online discussions, ques-tionnaires, fulfilment of individual assignments and group work.

TeachersThe teachers are from the Department of Food Sci-ence, Faculty of Science, University of Copenhagen.

They are all experienced researchers with a compre-hensive knowledge of the science and practice of dairy technology.

About the Department of Food ScienceThe Department of Food Science, Faculty of Science, University of Copenhagen performs research and con-ducts teaching at the highest academic level in the area of food science. More at http://www.en.ifv.life.ku.dk/

ScheduleThe course is offered once a year and next time will be in September 2012. The course will start on Monday 3rd September and end on Friday 10th November 2012.

How to attend?For information on how you become an e-learning student, tuition fee and the possibilities for continuing education please take a look on the faculty homepage under education: http://www.life.ku.dk/english.aspx

Other questions, please contact the course responsi-ble, Professor Richard Ipsen at [email protected]

Dairy Technology - in an Online Classroom

Department of Food ScienceFaculty oF ScienceuniverSity oF copenhagen

(Photo: Anders Clausen)


Tetra Pak, , PROTECTS WHAT’S GOOD, Tetra Centri and AirTight are trademarks belonging to the Tetra Pak Group.

SOUNDER THAN EVEROur latest development – the new Tetra Centri AirTight Eco separator

– takes sound performance to a new level. Offering reduced energy

consumption in your overall separation system by up to 35%, a unique

new feature enables you to save even more money, while also saving

the environment.

Tetra Centri AirTight separators are already known for providing

excellent product quality, superior separation efficiency and

unmatched production flexibility.

The new Tetra Centri AirTight Eco separator also provides

embedded separator controls that assure optimal performance.

And a new direct drive that boosts effi ciency even further,

while lowering your costs.

There’s more. It’s designed for simplicity of installation,

start-up, operation, cleaning and maintenance. Oh yes, it

cuts noise levels too.

You’re welcome to visit us at www.tetrapak.com – or get in touch directly: [email protected]

Tetra Centri Eco-EU.indd 1 09-10-14 12.24.30


Consumer awarenessConsumers are increasingly inter-

ested in high-quality, nutritious and

responsibly produced dairy products.

Having a focus on corporate, envi-

ronmental and social responsibility

across the supply chain highlights the

dairy industry’s long-standing com-

mitment to health as well as making

good business sense. Palsgaard ex-

plains how working with corporate

social responsibility has become part

of the daily routines with

the company.

By Lisa Drejer Mortensen, CSR-Coordinator, Palsgaard A/S

A Case in Point - Working with Sustainability as a Key Ingredient

Natural ingredientsPalsgaard develops and manufac-

tures emulsifiers, stabilizers, blends

thereof as well as integrated ingredi-

ents for the dairy, ice cream, bakery,

confectionery, margarine and fine

food industries. All our products are

based exclusively on raw materials of

vegetable origin and/or other natu-

ral components. We are working with

industry partners to share advances

in production practices and technol-

ogy and have incorporated a variety

of measures to achieve this as high

quality application service is the most

important relation we want with our

customers.

Corporate Social ResponsibilityPalsgaard has formalized its respon-

sible approach in a set of principles

and aims comprised in our

recent award-win-

ning CSR report (available for down-

loading at www.palsgaard.com). We

have pledged to become CO2 neu-

tral by 2020, to minimize wastewa-

ter, refuse and packaging as well as

improve the working environment

and employees’ skills. We are also

very involved in developing supplier

management. Our CSR-strategy in-

cludes action plans on initiatives for

working against corruption and car-

tels as well, and we want to increase

the share of RSPO-certified palm oil

in our products to 100% by 2015.

Palsgaard has just been RSPO Supply

Chain certified (Mass Balance model)

and will thus be able to trade RSPO

certified products.

The raw materials used in

Palsgaard’s products comprise

mostly different kinds of vegetable

oils, gums, starches and glycerine.

Many of the initial stages in these

raw material value chains originate

in countries where there is a risk that

the standards for environmental and

working practices are not fully im-

plemented. This includes the sup-

ply of palm oil, where there is

some concern about working

conditions and the impact

on climate and biodi-

versity. Jakob Thøisen,

Palsgaard’s CEO,

notes: “By keeping an implemented

supplier manage-ment system including

set standards for quality and ethical behaviour we have a basis to main-

tain ongoing improve-

Palsgaard has just been RSPO Supply Chain

Certified (Mass Balance model) and is now able to

supply emulsifiers based on certified palm oil.


Emulsifiers and stabilizers for dairy

Visit www.palsgaard.com to find out how we can help you in your product development.

Enhanced emulsion stability, mouth-feel, texture and viscosity. Improved stability, whippability, foam structure and water retention... Palsgaard’s emulsifier & stabilizer systems help you achieve it all.

Our technical teams around the world are experts in emulsifiers and stabilizers for various dairy products and know how to create products matching local tastes and preferences.

Palsgaard A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 [email protected]

ments and optimizations within our supplier relations. We are members of the RSPO, Green Palm and Sedex as well as a member of UN Global Compact and have similar ethical ex-pectations of our suppliers.”

Ingredient considerationsThe ingredients manufactured by

Palsgaard are primarily used to give

food products the desired consist-

ency, stability and to ensure that they

remain fresh.

Some consumers, however, are

generally sceptical to food additives,

which are commonly referred to as

E-numbers. The E-number system is

the European Union’s internation-

ally-recognized classification system

for food additives. The classification

system ensures that a specific ingre-

dient complies with identification

and purity requirements on which

the scientific toxicological assessment

of the ingredient as content in an or-

dinary food product is based.

At Palsgaard, we see our food in-

gredient products as playing a posi-

tive role in matters of topical interest

to consumers, e.g. low-fat products

such as ice cream and yoghurt, and

other fat reduced consumer products.

Emulsifiers are also used in the im-

provement of food waste reduction.

We believe that food additives should

be the subject of more nuanced de-

bate and we encourage a dialogue

with decision-makers and consumer

organizations on issues of this nature.

Processing and peopleOur goal to achieve CO

2 neutral-

ity was based on well-established

practices. These include optimiz-

ing and improving efficiency in pro-

duction processes to create a bal-

ance between costs, quality and the

environment. In 2005, we built the

largest privately-owned strawfired

heating plants in Denmark and have

converted all our boilers from heat-

ing oil to natural gas. This, and our

other energy consumption optimiza-

tion plans, earned Palsgaard the Dan-

ish environmental award Wise m2 in

2009.

To create sustainable products, it

is also worth investing in the people

producing them as well as the local

community. While this is often seen

in dairy farming, it is also highly rel-

evant to the dairy ingredients sector.

Thøisen explains: “We invest in var-ied sectors including wind farming, real estate, forestry, research, farm-ing and the local community. Our consideration for our employees also manifests itself in our remarkably low employee turnover rate.”

In the dairy sector, as in the wider

food ingredients industry, respon-

sible know-how and dedication

are the best way to achieve contin-

ued success. Thøisen concludes: “To Palsgaard the dedication to strate-gic CSR means competitive advan-tages and enables us to market our responsible profile in a verifiable way. ■


Areas of innovationsTREPKO has been present in the

packaging machinery market for

decades now, mainly thanks to the

customer-based innovative ap-

proach. Especially in the recent years,

TREPKO participated in an acceler-

ating pace of innovations in the food

industry. Although the new solutions

arise from a truly close co-operation

with our customers, we have also wit-

nessed how our proposals inspire

food producers for further develop-

ment. The recent years have been es-

pecially fruitful in three areas of in-

novations:

• Comprehensive solutions to cover

all the steps of the packaging pro-

cess

• New products to respond to the

growing needs of our customers

• Customised innovations to follow

even the most sophisticated ideas.

Thanks to a vast area of expertise

TREPKO offers solutions for the

whole packaging process – from a

single, unit container to a pallet. Inte-

gration of different machinery types

in one line is aimed at smooth perfor-

mance of all the packaging functions

but also taking advantage of synergy

effect. Since all the components of a

packaging line are designed, made

and integrated by the TREPKO spe-

cialists, they are prepared to work as

a system with little manpower and

supervision required. On the other

hand, our expertise allows us to adapt

Solutions Meeting the Needs

The TREPKO Innovations

By Agnieszka Libner, MSc, President & Managing Director, TREPKO Sp. z o.o., Poland

lines’ layouts to customers’ local con-

ditions.

New machineriesTo compliment the existing range

of machinery TREPKO introduced

new products in our range. Based on

many years of experience within the

brick forming & wrapping technol-

ogy, a new generation of these ma-

chines is developed. The first machin-

ery type 822 packs 250 g brick with

capacity of 250 bricks per minute giv-

ing an output increased by 35% com-

pared to the previous generation. A

number of these machines have been

successfully installed.

Another new product by TREPKO

extends the range of packaging types

within the TREPKO’s offer. The new

900 Series represents a range of

Form-Fill-Seal technology for the in-

dividual mini-portions. The machines

cover an output range of 80-200

packs per minute and can be sup-

plied with a wide range of depositing

systems. Thus a variety of different

products, including processed cheese,

butter or other spreadable fats, can

be packed into small containers.

Keeping up with the development

pace of new technologies has also

been a major factor in the TREP-

KO’s new products. A perfect exam-

ple of such development is a new pal-

letizing robot that includes a brand

new upgrade of the control system.

Thanks to a new interface the func-

tions of this unit can be controlled

from an iPad® or tablet. New algo-

rithms furthermore enable optimised

movements and automatic generat-

ing of proposals for the optimal pack

pattern.

Customised solutionsApart from new products, a ma-

jor part of the TREPKO’s new solu-

tions results from realisation of in-

novative projects. A strong technical

background supported by an open-

minded approach and state-of-the-

art production facilities ensure that

even the most sophisticated ideas are

implemented in the packaging ma-

chinery delivered by TREPKO. Thus,

new trends in the dairy and packag-

ing technology can easily be found

also in the TREPKO’s standard prod-

ucts in the form of customised solu-

tions. Each year brings another set of

examples of such innovations.

One of them is a versatile model

of a brick forming and wrapping ma-

chine - PMG 5, which opens up the

possibility of packing bricks within

the wide range of 250-2000 g. The

solution offers a possibility to form

both traditional and oval shape with

a limited change-over time. On the

other hand - in its brick forming and

wrapping range, TREPKO has also

built a twin PMG 4 machine for pack-

aging of 10-15 g bricks, integrated

with a semi-automatic stacking unit.

Interesting new solutions are also

offered within the cup filling and

closing range. One of them is imple-

menting a new closing type in the

form of pre-cut foils dispensed from

a daisy-chain. A special foil from reel

dispenser can be installed on any

TREPKO cup filling & closing ma-

chine.

Hygiene and safetyTREPKO has always been dedicated

to the packaging hygiene and safety

issues. In every step of the packaging

process preservation of the product

safety can be additionally enhanced.

Therefore, in the range of optional

equipment a great number of differ-

ent hygienic solutions can be found.

They include both cleaning an empty

container, sterilisation methods, fill-


ing in modified atmosphere as well

as control means for checking a final

packaging. Safety and shelf life of the

product rely strongly on the contin-

uous efficiency of these systems, so

a great attention is paid to the selec-

tion, design and application of these

systems. Variety of the offered solu-

tions allows both to reach the Ultra-

Clean standard or simply to optimise

the packaging hygiene within a cer-

tain economical budget.

New Exhibition & Conference CentreFacts speak louder than just decla-

rations. At TREPKO we understand

that an investment process requires

a practical insight into the machine’s

operation, so we make it possible for

our customers to participate in a test-

drive at our newly opened Exhibi-

tion & Conference Centre based in

Gniezno, Poland. In the near future,

a permanent exhibition of packaging

TREPKO Conference & Exhibition Hall.

Deionization of cups on a TREPKO 200

Series’ machine.

15 g bricks from a TREPKO PMG 4

machine.

An example of brick formed on a

TREPKO PMG 5 machine.

TREPKO 900 Series’ machine.

machines with a possibility of testing

them will be opened for our custom-

ers. Special courses for the technical

staff focusing on running and mainte-

nance of the TREPKO machines will

soon take place. We are also looking

forward to meeting our customers at

the 3rd edition of the TREPKO Con-

ference & Exhibition, which will be

held in spring 2013. ■


Ruminants and global warmingGlobal warming is linked to the emissions of greenhouse

gases such as CO2, CH

4 and N

2O.

72% of these emissions are CO2 notably coming from

means of transport. Methane (CH4), however, is also seen

as a key gas to reduce because its Global Warming Poten-

tial is much stronger than CO2. Moreover, the impact of

its reduction is quicker to observe than for CO2 due to a

shorter life cycle in the atmosphere. Even though rumi-

nants only contribute to 2% of global greenhouse gases

emissions, there is an interest in reducing their methane

emissions.

Ruminants and the carbon cycleRuminants eat plant-based food that is pre-digested by

microorganisms in their rumen, then regurgitating the

semi-digested mass and chewing it again. This process is

called “ruminating”. The rumen is like a fermentation ves-

sel, with a wide variety of bacteria which produce energy

for living and performance (milk and meat). During this

essential process, also methane is produced and expelled

through the mouth of the ruminant. This is a waste of en-

ergy for the animal and it contributes to global warming.

DSM is working much focused on the optimization of

the efficiency and longevity of dairy cows in order to de-

crease methane and other related emissions from dairy

production units.

Who is DSM?DSM is the world’s leading supplier of nutritional ingredi-

ent and solutions for the dairy industry. From Optimum

Vitamin Nutrition (OVN)TM ingredient solutions for Ani-

mal Nutrition, to award-winning Enzyme and Culture so-

lutions for Dairy Foods production to unparalleled value-

added nutritional ingredients that enrich and enhance

Dairy Foods for Human Nutrition, DSM is at the forefront

By Ole Lund Svendsen, DSM Nutritional Products Europe Ltd, Regional Marketing Manager, Animal Nutrition and Health, EMEA

Green and Sustainable Dairy Production

and deeply involved in developing healthy and sustainable

solutions for the dairy industry world-wide.

Traditional dairy nutritionThe beginning and very important part of the dairy value

chain starts at the dairy farm. Starting with the feed in-

gredients and the premix, the OVN concept is one of the

most cost-effective strategies one as a dairy farmer can

implement to ensure optimum lifetime performance in

the dairy herd. The OVN concept is what is used in prac-

tice since years. For instance, the vitamins β-carotene

(pro-vitamin A), E, as well as biotin are of prime impor-

tance in the nutrition of dairy cows. They play a key role

in the prevention of the three main reasons for culling

in modern dairy herds. Reproductive disorders (concept

β-carotene), mastitis (concept vitamin E) and lameness

(concept biotin) accounts for 65% of culls in high yielding

dairy herds. OVN supplementation ensures that the ani-

mal’s diet is fortified with these vitamins at levels required

to achieve optimum productivity, health and well-being.

Looking beyond traditionLooking into the future development the research and de-

velopment activities at DSM Nutritional Products are fo-

cusing on identifying and developing new solutions to

DSM has recently initiated a research project focusing on

reduction of methane emissions by changing the diet of the

dairy cow including a new feed ingredient solution.


What will we want in the future? Who can tell? We may not value what we value today. But we will certainly expect a happier, healthier, safer world.At DSM we believe Bright Science can take us there. It’s our name for an approach that brings together ideas, sustainable solutions and innovation from across Life Sciences and Materials Sciences. And it could make allour lives brighter.

LEARN MORE AT DSM.COM

I want abrighter world.

the animal and feed industry which goes beyond tradi-

tional nutrition. Animal nutrition, being part of the “Food

Chain”, has to consider the consumers demand for safe

and high-quality products of animal origin, environmen-

tal aspects and animal welfare. It is our challenge to con-

tribute with our solutions to these needs. Currently the

main focus of our research is set on these topics.

As to a better improvement of feed utilisation and en-

vironmental aspects, we are currently promoting our

CRINA® Ruminants solution which is a blend of essen-

tial oils. This solution is aiming at releasing the full poten-

tial of the rumen by helping and sustaining a healthy bal-

ance in the rumen which in return is optimizing protein

and energy utilisation of the feed benefitting the animal’s

production of milk and meat instead of being excreted in

the manure.

DSM is also currently looking at enzyme ingredient so-

lutions which when fed to the dairy cows in return can

break-down feed raw material fibers more efficiently; e.g.

more rapid hydrolysation of starch rich diets which more

and more is what is fed to the modern high yielding cow

of today. Our RONOZYME® RumiStar® concept is cur-

rently awaiting EU approval which is expected towards

the beginning of 2013.

Methane emissionOne of the big topics of the climate debate is methane and

this debate is often linked to dairy cows. Via their rumen,

dairy cows produce methane which has a Global Warming

Potential 25 times higher than CO2.

More recently, DSM initiated a research project which

objectives are to directly reduce methane emissions by

influencing the fermentation process. The approach is

change the diet of the dairy cow including a new feed in-

gredient solution that will encourage the bacteria in the

rumen to produce less methane but make more energy

available for production. We are currently collaborating

with main stakeholders in the ruminant science commu-

nity of the world and selected industry partner to speed

up the development work and get faster to the market

which desperately needs such innovative solution. To be

continued… ■


Cooperation - A few years ago, we found that the

two Arla Foods Holstebro plants pro-

ducing butter respectively cream

cheese could reach some economi-

cal benefits by using other salt types.

Of course, the plant managers would

eventually have reached the same

result. But, plant managers are ex-

tremely busy, and one of our key

tasks as business affiliate is to pro-

vide our customers with honest infor-

mation, improved solutions and ser-

vices, underlines Claus Smedegaard,

Business Development Manager at

Akzo Nobel Salt.

The salt issueAt Arla Foods Holstebro butter fac-

tory it is of extreme importance to

produce the world renowned Dan-

ish Lurpak butter under the utmost

standards and amongst several qual-

ity parameters the factory uses Akzo

Nobels butter salt for the butter

brine. Though, this type of salt was

Sustainable Salt SolutionA few years ago, Akzo Nobel Salt DK calculated that two of Arla Foods’ dairies could gain considerable advantage by changing type of salt in the production of butters respectively cream cheeses. To solve the issue, Akzo Nobel Salt came up with a sustainable solution in more than one way …


used for other purposes not required,

and further all types of salt were de-

livered in sachets and big bags. The

nearby Arla Foods cream cheese fac-

tory likewise received the required

amount of salt products in this type

of packaging.

To solve the issue, Akzo Nobel Salt

came up with a technical solution

which resulted in construction and

installation of a 60 cubic meter salt

silo with capacity of 70 tonnes of salt.

Less driving, packaging and handlingThis solution holds several environ-

mentally-friendly advantages - both

externally and internally. Today,

the necessary salt amount of app.

30 tonnes delivered by truck is de-

creased to just every second week.

Larger quantities of salt per deliv-

ery mean less driving - and less CO2

emissions. The salt silo solution im-

plies no more purchases and dispos-

als of big bags and other packaging.

Further, the working environment

has improved for the involved em-

ployees - both at Arla Foods in Hol-

stebro and Akzo Nobel Salt in Mari-

ager - as they no longer have to

manually pack/unpack and otherwise

handle the heavy big bags.

Strengthens Technical ServicesAs Akzo Nobel Salt DK wants to

strengthen this type of technical ser-

vices, the company has recently re-

cruited a highly skilled engineer, Mi-

Arla Foods about the solutionProject Manager at Arla Foods

butter factory, Michael Jensen is

indeed very satisfied with the so-

lution provided by Akzo Nobel

Salt. - Today, we receive a broader

range of specific salt products at

total lower costs, and we now use

the former 30 square meter stor-

age room for other purposes. Fur-

ther, we avoid heavy handling and

disposal of no less than 32.000

pieces of 25 kg salt bags, and not

least the employees avoid salt dust

nuisances. All together, the solu-

tion provides us with yearly sav-

ings of 10-15%. (Photo shows Pro-ject Manager Michael Jensen on top of the salt silo).

About Akzo NobelAkzo Nobel Salt Specialities is part of the global coating and chemical

Group Akzo Nobel, headquartered in Amsterdam, and a Global Fortune

500 company. Akzo Nobel operates in more than 80 countries and em-

ploys app. 55,000 people around the world.

Akzo Nobel Salt Specialities is one of the world’s major suppliers of salt.

The salt is used in a variety of applications within e.g. food processing,

pharmaceuticals, water softening, and agriculture.


Salt for the food industry

Akzo Nobel Salt is the leading European producer of salt for the food industry in Europe

• Akzo Nobel Salt is the largest European producer of vacuum salt with plants in Denmark and Holland

• We have the highest quality standards and we deliver according to: On Time In Full to food manufacturers all over Europe

• We are certified with ISO 9001, ISO 22000 (HACCP) and GMP (pharma)

Akzo Nobel Salt A/S · Tlf.: +45 9668 7888 · Mail:[email protected]

Suprasel salt is the professional solution for the food industry when you need salt of high quality and a high level of food safety in your production.

kael Saaby Toft. He is by now the

technical interpreter and liaison be-

tween Akzo Nobel Salt and the com-

pany’s dairy and food customers. -

Besides the day-to-day technical and

product related counselling, my am-

bition is to learn, transfer and be

ahead of possible technical solutions

to the confidential benefit of our cus-

Market Development & Technical Service Manager, Mikael

Saaby Tofts primary task is to strengthen Akzo Nobel Salt’s

technical service to the benefit of the customers.

tomers, underlines Mikael Saaby

Toft.

Akzo Nobel Salt DenmarkAkzo Nobel Salt Denmark is one out

of Akzo Nobel’s three salt factories

situated in respectively Mariager,

Denmark, and two in The Nether-

lands.

The Danish factory processes va-

cuum salt, based on salt fetched from

the company’s own salt dome just a

few miles west of the refinery. This

dome contains 30 billion tonnes of

salt, of which 600.000 tonnes is re-

trieved every year. And when will the

salt dome be empty? Not within the

next 16.000 years! ■


The 43rd Nordic Dairy Congress in Norway June 2013

Nordic Dairy Industry - Future PerspectivesThe Nordic Dairy Council welcomes you at the 43rd Nordic Dairy Congress to be held in Norway, June 6-8 2013. The congress takes place in Lofoten at Thon Hotel Lofoten in the centre of Svolvær close to the picturesque harbour. Lofoten is located north of the polar circle, and thus by attending you can enjoy the midnight sun. The theme of the 2013 technical program is “Nordic Dairy Industry - Future Perspectives”. All lectures will be given in English.

By Kjetil Høvde, President of the Nordic Dairy Council 2010-13, M.Sc. Dairy Science and Dairy Manager, TINE

Future FoodsWelcome to every third year organized and in order the

43rd Nordic Dairy Congress to be held at Thon Hotel Lo-

foten, in Svolvær June 6-8 in 2013.

The theme of the congress will be “Nordic Dairy indus-

try - Future Perspectives”, and the program offers an ex-

tensive view of the latest technological and future devel-

opments and innovations within the world-renowned

Nordic dairy industry. The programme includes six ses-

sions within two days:

Responsible food sessions• Future challenges in the Nordic dairy industry

• Product quality

• Nutrition and health

Future products and possibilities sessions• Future products and possibilities

• New product technology

• New product properties

The sessions include approximately 15 presentations per-

formed by highly specialized key-note speakers. Please

visit our homepage for more information. The program is

continuously updated and is available at www.dairycon-

gress.no

ParticipantsThe Nordic Dairy Congress addresses all dairy people

working within the fields of product/process technology

and development, quality, primary production, dairy pro-

duction and marketing. Moreover, the congresses are at-

tended by participants from related areas as packaging,

detergent, culture, ingredients and bio-science industries

and as well as from dairy schools, research institutes and

universities.

Approximately 2-300 dairy people from all over the

world attend the congresses every third year.

Nordic Dairy CouncilThe Nordic Dairy Council (Nordisk Mejeriteknisk Råd

- NMR) is responsible for the continuity, coordination,

arrangement, quality and high expert level of the con-

gresses. The Nordic Dairy Congress takes place every

third year and the practical arrangements alternate be-

tween each of the Nordic countries.

Enjoy the midnight sunIn addition to an interesting technical program, you will

experience the magnificent arctic summer and Norwegian

nature at its best. Lofoten is located north of the Polar

Circle and from May to the end of July there is daylight all

day and night long. We also hope for nice weather so we

are able to enjoy the midnight sun. The social program of

the congress will give you an opportunity to experience

the special nature of Lofoten and cultural highlights.

As president of NMR and the congress period 2010-13 I

am happy to warmly welcome you all at the 43rd Nordic

Dairy Congress, June 2013 in Norway. ■


FH SCANDINOX A/S • DENMARK

(Sales- & Engineering Department)

Phone: +45 75343434 • Fax: +45 86944800

DK-8464 Galten/Aarhus

[email protected] • www.fhscandinox.com

FOR SALE NOW!FRESH MILK DAIRY PLANT

Complete consumer`s fresh milk dairy plant.Manufacturer: TETRA PAK. 30 million liter milk per year.

Extremely good condition. Consisting of:

• Milk reception. 3 lines in

• 2 x pasteurizing lines. 20.000 l/h and 12.500 l/h

Incl. separators, homogenizers, pasteurizers, etc.

• Stainless steel storage tanks, buffer tanks, cream tanks

• 1 x CIP Plant. 5 tank system. 7 lines

• 1 x Automation system. Incl. operating panels

• 3 x Tetra Pak filling lines: Tetra Rex 8 for filling 0,25/0,33/0,5/1,0 liter cartons Tetra Rex 7 for filling 0,25/0,33/0,75/1,0 liter cartons Tetra Rex 6 for filling 1,5 liter cartons

• Container fillers

• Container washing machine

• Carton crushing machine

• Huge number of belonging pumps, valves, instruments

• Utilities, i.e ammonia compressors, air compressors etc.____________

The plants will be sold ”in as it is working condition”

ex. works “Tine Høgset Dairy” Norway.

Inspection & Sale Now!

Visit our Web page for more information.

Responsible for sale, customer registration and appointment:

www.fhscandinox.com

PRELIMINARY PROGRAM

Responsible Food1: Future challenges in the Nordic dairy industry At this opening debate, representatives from each of the

Nordic countries give short introductions within the fol-

lowing themes: Volumes vs. specialties, Diet advice/au-

thorities requirement/nutrition, Industry structure,

Consumers demand and request, Education/branch qual-

ifications, Challenges in production technology, Availabil-

ity of raw milk/logistics/environmental requirements.

2: Product quality What is quality? Which quality requirements, will con-

sumers make in the future, and how does the Nordic dairy

industry meet these demands? Focus on future challenges

within quality management in the value chain from raw

milk to consumer.

3: Nutrition and healthWhich nutrition requirements do the surroundings have

to dairy products and how can we meet these challenges?

Focus on product content and how to combine know-how

and technology to meet these demands.

Future products and possibilities4: Future products and possibilities This session will e.g. focus on The New Nordic Food

movement and possibilities for the Nordic dairy industry,

influence of dairy products in the new Nordic Diet, possi-

bilities in the value chain and Nordic differentiation.

5: New product technology The application of new technology to develop tailor made

new products. The session addresses topics within new

possibilities of different milk types as raw materials, inno-

vative technologies and processes, and new possibilities in

packaging and logistics.

6: New product properties How to surprise the consumer and retailer with new and

innovative Nordic products with added value?

Focus on e.g. technological possibilities in fermentation,

functional properties, and Nordic Ingredients.

www.dairycongress.no

Approximately 300 dairy people attended the 42nd Nordic

Dairy Congress, held in Finland, June 2010.



Infant formula packagingInfant formula is a growing segment

within the global market for canned

products, and most of the major milk

powder producers are fully aware of

the Danish company Jorgensen Engi-

neering’s packaging handling compe-

tences for these products.

- To fulfill customers’ and end-con-

sumers’ high quality demands on in-

fant formulas - as well as on other

foods, we successively optimize the

technologies behind our complete

handling lines. This includes e.g. ro-

botic technologies to the benefit of

optimized production as well as han-

dling the milk products at the high-

est possible hygienic level. Our know-

how and high focus on sterilization

of the cans and lids before filling en-

sures a quality product with a long

shelf life, explains Jesper Johansen,

Complete Packaging Handling Systems for

INFANT FORMULASJorgensen Engineering is one of the global leaders within pro-jecting, constructing and building of complete packaging hand-ling solutions for foods and pharmaceuticals. One of the busi-ness areas is packaging systems for infant formula products, and in co-operation with a major player within milk powders, Jorgensen has just recently constructed an advanced robotic system for placing portioning scoops in canned infant formulas.

marketing manager at Jorgensen En-

gineering.

For the time being Jorgensen’s

technical staff is working around the

clock to finish a new robotic solution

for a global player within infant for-

mula. As extras this solution features

robots for inserting up to 350 scoops

in cans per minute and vision sys-

tems checking correct insertions.

Leak tester detects micro leaks- Recently, we have also launched an

innovative can leak tester measur-

ing on nano-level, which makes the

method extremely accurate and en-

sures that the milk powders’ shelf life

is maintained, continues Jesper Jo-

hansen. He underlines, that the leak

tester is fully automatic and designed

to be integrated into any production

line.

The system uses inactive helium

gas as tracer in the full cans in a non-

destructive test. The inert gas is pre-

sent in the containers as a result of

the milk powder production and

packaging process. The cans are ex-

posed to a strong vacuum, and the

equipment utilises the unique abil-

ity of helium to penetrate even the

smallest cracks and flaws. If helium

is detected outside the can, a leak sig-

nal is given for further inspection and

localisation of the leak. The system is

also capable of testing empty cans.

Powder packaging linesLines for infant formulas feature var-

ious customized technological solu-

tions, but in general a complete pack-

aging handling system for infant

formulas features: Automatic de-pal-

letizing, jet air cleaning and feeding

of empty cans, scoop inserting, filling,

check weighing, clinching, end han-

dling, air evacuation and gas flushing,

seaming, labeling, plastic lid over-

capping, code reading, wrap around

case packaging, case coding, palletiz-

ing, and line control SCADA.

Whatever line, flexibility is a key

word when it comes to changing be-

tween can sizes, and the equipment

meets the highest standards of hy-

giene and easy cleaning.

Jorgensen solutionsJorgensen is an international special-

ist within projecting and building of

Efficient

and gentle

packaging

handling

(Marketing

Manager,

Jesper

Johansen

in front of a

can handling

system).


Together with the market leaders in the food industry we continuously optimize and develop packaging handling systems for infant formula, baby food and milk powder.Our strengths are:engineering, innovation and know-how.And to keep promises.

With a little help……from Jorgensen

EnginEEringinnovationKnow-how Jorgensen Engineering a/s

M.P. Allerups Vej 20 • DK-5220 Odense SØ

Tel.: +45 63 13 22 11 • www.jorgensen.dk

complete packaging lines to various

business segments as human food,

infant formula, milk powder, con-

densed milk as well as pet food and

pharmaceuticals. The lines are built

to handle different packages made of

tin, aluminum, glass and plastic.

The company has almost 80 years

of experience within systems for re-

tort handling, conveying, de-palletiz-

ing & palletizing, cleaning & steriliz-

ing, infant formula/milk powder and

SCM handling, and fruit & vegetables

handling. Further layout and degree

of automation are fully tailored to

meet the customers’ requirements.

Jorgensen GroupJorgensen has supplied processing

equipment and know-how to custom-

ers all over the world for almost 80

years. Jorgensen Engineering a/s is a

privately owned company founded in

1933, and is the holding company in

the Jorgensen group. During the years

the group has grown to its present size

with 250 dedicated employees in eight

compagies in Denmark, Netherlands,

Germany, Switzerland and Australia.

The Jorgensen Group consists of:

• Jorgensen Engineering: Packaging

handling systems

• Tripax Engineering: Food process-

ing equipment

• brüel international: Crate washing

& handling systems

Today Jorgensen Engineering is

considered to be one of the leaders

within several of its business areas

offering customized packaging han-

dling systems. ■

Close-up photo

shows one

of the robots

picking scoops

for placing in

the cans on the

conveyor.

Complete robotic system for scoop insertion as delivered to one of the largest European dairy companies. In

close co-operation with the customer, Jorgensen Engineering has constructed a complete powder line including

robotic technology and a SCADA control system, which communicates with the management control system.


LP Kolding A/S • Egtvedvej 2 • 6000 Kolding • Denmark • Phone: +45 75 52 41 77 • [email protected] • www.lp-kolding.dk

Tanks • Units • Plants •Special Stainless Alloys

• Engineering • Project Planning • Construction • Documentation • Assembly

Complete 1000 liter Butter Churn on frame

Stainless Steel Solutions

LP Kolding features 48 years of ex-

perience in design and construction

of stainless steel tanks and process-

ing plants. When designing new or

upgrading existing facilities for op-

timized production, LP Kolding fo-

cuses on hygienic designs. Recently

we have completed a delivery of pre-

heater units for process optimization

of whey protein concentrate at Arla

Foods Denmark Protein plant.

Customer dialoguesLP Kolding is a specialist within de-

signing, planning, construction, docu-

mentation and installation of stainless

steel tanks and process equipment.

The company always cooperates with

customers, from concept to the de-

sired installation is completed, in-

stalled and ready for production.

Based on positive dialogues to pro-

vide optimal design, our business

concept is custom tailored solutions.

LP Kolding’s expertise is founded on

the company’s employees who pos-

sess the necessary high skills ranging

from design knowledge to technical

handling of materials during con-

struction and assembly.

Optimizing Hygienic Designs

Tanks and complete plantsLP Kolding has decades of experience

within designing and constructing

steel tanks without pressure, as well

as pressure tanks in stainless steel.

We custom-design PED approved

pressure tanks, thus fulfilling current

EU standards for safety in operation,

material design, manufacturing pro-

cess and continuous tests.

LP Kolding possess special exper-

tise in manufacturing pressure ves-

sels for the following purposes: Fer-

menters, mixing tanks, inoculum

tanks, process tanks, tube heat ex-

changers, sterile tanks, air tanks, va-

cuum tanks, and pressure cookers.

We clarify the required needs for

the processing tanks regarding e.g.

design, pipe work, heating/cool-

ing jacket, various applications, and

measuring equipment. Further, we

ensure all requirements regarding

strength, insulation and cladding de-

pending on tank location. Moreover,

we are experts within final assembly

and subsequent documentation.

During the years, LP Kolding has

constructed units for: Fermentation,

evaporation, powder pumps, drying

chambers, butter churns, pressure fil-

ters, and complete units - ready to in-

stall in the dairy plant.

Optimized hygienic design for WPCRecently, we have constructed pre-

heater units for whey powder concen-

tration at the new evaporator at Arla

Denmark Protein in Videbæk. The

task included high priority on an op-

timized hygienic design on the WPC

pre-heater units. Thus, we e.g. fo-

cused on optimizing piping for elimi-

nation of dead-legs and on optimum

CIP cleaning. Also continuous quality

control of surface roughness and the

welding quality has been in focus.

Global CompanyThe LP Kolding staff count 24 highly

competent employees, and the com-

pany contributes as subcontractor as

well as independent business part-

ner within our field of expertise: De-

signing and building hygienic process

equipment and tanks for customers -

around the world. ■

By Mogens Andreasen, Managing Director, LP Kolding


With more than 60 years of experience, ALECTIA is a leading advisor to the international dairy and food industry.

We deliver cross-disciplinary solutions combining function, design and economy with long-term development. ALECTIA offers advice during the entire project implementation - from the very first ideas until our client has a fully operational plant, designed to meet future requirements.

Our consultancy includes everything from building projects, water supply and waste water treatment, health and safety, logistics and process optimi-zation to business and strategic development.

Visit us at www.alectia.com

Future-proof solutions

ALECTIA has delivered planning and building consultancy on ARLA Food’s impressive powder plant in Vimmerby, Denmark

Mælkeritidende maj 2012.indd 1 2012-04-23 15:17:22


Sustainability is high on the agenda

of many industries, governments and

organizations. Focus is not “only” on

how to ensure high quality, safe prod-

ucts, a good working environment,

and how to reduce the environmental

impact of the factory.

Now focus is increasingly concen-

trating on how the business performs

as a whole, and how it operates from

principles concerning people, planet

and profit - and how a positive devel-

opment is ensured in the long term

indicating that sustainability is a

long-term strategic process for which

individual solutions are needed.

For the food and dairy industry

there are a number of common ele-

ments that are relevant to focus on.

The “People, Planet, Profit” concept

is therefore expanded with “Product”

and examples of focus areas are given

in the fact box.

Within the dairy industry, some

companies have come a long way

in developing policies within these

“People, Planet, Profit and Product”

By Karin Elsebeth Hansen, Senior Engineering Consultant, ALECTIA A/S

SUSTAINAbILITY - An Integrated Approach for Improving Performance on People, Planet, Profit and Product

areas and have turned these into es-

sential elements of their overall busi-

ness strategy, often by combining

health and safety, environment, food

safety and social responsibility in

core business objectives and strate-

gies.

Getting started A sustainability policy and strategy

is not developed overnight, but is

based on the values of the company,

its market and ideas along the path

to where the company wishes to be in

the future.

People: At a strategic level you

need to have skilled and compe-

tent employees and to retain them,

by providing a safe working envi-

ronment, continuous education and

training and being able to attract

new employees through collabora-

tion with local educational institu-

tions. For this you need targets on in-

cidents, accidents and absence, but

also on employee turnover and train-

ing days per year.

Planet: Efficient usage of re-

sources can be obtained in many

ways either through objectives and

targets on energy and CO2 reductions,

allocation for environmental invest-

ments within the annual CAPEX in-

vestment pool or through calculation

of carbon or water footprint of prod-

ucts manufactured at the produc-

tion facility. Design of the manufac-

turing building should also be taken

into consideration both concerning

climate as well as building materi-

als. Further, proactive collaboration

with suppliers of process equipment

and ingredients should be part of the

sustainability strategy. For example

ALECTIA has facilitated sustainability workshops with international clients prior to

large capital projects such as planning and design of green-field manufacturing sites.

PEOPLE, PLANET, PROFIT AND PRODUCTPeople:

• Competent staff, including

training and retention of skills

• Safe and healthy workplace

which prevents illness and at-

trition

• Provide working conditions

such as leisure facilities, child-

care and medical support

Planet:

• Minimize the usage of non-re-

newable resources

• Reduce the environmental im-

pact of the business

• Utilisation of existing resources

– raw materials and equipment

• Building design and materials

Profit:

• Capacity of the existing plant

• Efficiency of utilities

• Focus on and reduction of wast-

age

• Supply chain efficiency

Product:

• Product safety

• Good ingredients

• Sound and sufficient packaging


purchase of a new homogenizer with

lower noise level and less energy us-

age or supply of ingredients sourced

from sustainable manufacturers and

producers.

Profit: An efficient plant and sup-

ply chain is an essential part of a sus-

tainability strategy. Production au-

dits and LEAN programs are some of

many methods to identify and opti-

mise the capacity of the production

equipment. Business structure analy-

ses may help optimizing supply chain

activities in general.

Product: For the food and dairy

industry efficient usage of raw mate-

rials is a must, ensuring that healthy

and safe products are developed,

manufactured and distributed to cus-

tomers and consumers. Packaging

must be sound and sufficient both for

protecting the products throughout

their storage life and disposal/recy-

cling of the packaging material.

For all aspects it is important that in-

itiatives are not only initiated from

own interest of the company, but

also from being in dialogue with ex-

ternal stakeholders, e.g. consumers,

customers, authorities and suppli-

ers, and to jointly work towards long-

term sustainable solutions to the

benefit of People, Planet, Profit and

Product.

Managing a sustainability strategy To make a difference the sustainabil-

ity strategy must be transformed to

actions and results - it must become

operational at all levels within the or-

ganisation so each division, business

unit or department can contribute

to and drive the overall strategy. For

each area specific indicators must be

agreed and targets must be set for ac-

tions and initiatives.

ALECTIA can assist you in prepar-

ing both a business specific sustain-

ability strategy and objectives - and

also in making the strategy opera-

tional in the day to day work.

We have also facilitated sustaina-

bility workshops with international

clients prior to large capital projects

such as planning and design of green-

The sustainability focus

has extended to how the

business performs as a

whole, and how it operates

from principles concerning

people, planet, profit, and

product.

field manufacturing sites - ensuring

that these projects both represent the

sustainability policy of the business,

but more importantly also becomes

highly efficient production sites.

Our approach to sustainability is

based on the interdisciplinary char-

acter from our five divisions as well

as extensive experience with clients

from the food and dairy industry. ■

Five Divisions in ALECTIA• Leadership, Health and Safety

• Water, Energy and Environment

• Building

• Process (Brew, Dairy, Food, Business Consult)

• International

ALECTIA 100 years1912: The engineering company Birch &

Krogboe is founded

Since 2005 11 strategic acquisitions have been completed

2005: Danbrew

2006: “Dansk Arbejdsmiljø” og “Byggeriets

Arbejdsmiljøcenter Danmark”

2007: JobLiv Danmark

2007: Watertech

2007: MA Project

2008: Penborn Technical Services Ltd

2009: Maersk Constructions

2009: Tano FoodCon Group

2011: LOGISYS

2011: Healthy Company

In 2008 the company name was changed to

ALECTIA. ALECTIA has 700 employees in

offices in Denmark and UK. In addition we

have agents worldwide and we also estab-

lish temporary project offices in the coun-

tries where we perform large capital pro-

jects for our international clients.


Including the worlds biggest Dairy exhibition with products from Denmark, Norway, Sweden, Iceland, Germany, the Nether-lands, England, Canada, USA and Brazil.

13-15 November 2012

185x270_Danish_Dairy_Food_Industry_SIT.indd 1 12/04/12 13.09

New butter book from www.dairybooks.dkInternational Dairy books is a publishing house providing a broad range of scientific dairy literature. In September 2012 the affiliated web-shop www.dairybooks.dk launches a new book about “butter and Related Products” by Adjunct Professor børge K. Mortensen.

Butter and Similar ProductsIn September this year, International Dairy Books will publish a new book

about “Butter and Related Products - Product characteristics, production

technology and quality aspects”. “Butter and Related Products” by Adjunct

Professor Børge K. Mortensen is based on several years of practical experi-

ence within butter production and additionally more than 40 years of scien-

tific studies of butter technology and quality aspects.

The book is intended for students within dairy technology as well as but-

ter technologists who want more knowledge about the fundamental and sci-

entific aspects behind their profession. The book also addresses food scien-

tists working with topics related to butter and similar products who want to

know more about the practical technology of the industry in which their sci-

entific results might find application.

(Dairy Technology & Engineering),

and member of the board of the Dan-

ish Dairy Research Foundation. Since

1997, Børge K. Mortensen has been

Adjunct Professor in Dairy Technol-

ogy at Copenhagen University.

International Dairy BooksInternational Dairy Books (owned by

Mælkeritidende I/S - Denmark) is a

publishing house providing scientific

literature and journals for profession-

als within the dairy industry. The web

shop of the publishing house offers a

broad range of dairy books within the

subjects: Cheese, Dairy Technology,

Juice, Functional Foods, Microbiol-

ogy, Preserved Milk Products, Ultra-

filtration and Membrane Processes

etc. ■

About the authorBørge K. Mortensen graduated in

1966 as M.Sc. in Dairy Science and

Technology (Cand. Lact.), and was

in 1972 awarded with a Ph.D. degree

from the Royal Veterinary and Agri-

cultural University in Copenhagen.

Børge K. Mortensen was recruited as

Research Dairy Scientist at the Gov-

ernmental Research Institute for

Dairy Industry in Denmark where he

during more than 30 years had a re-

markable career and was Managing

Director 1982-1990, followed by an

appointment as Head of Research at

Arla Foods until 2005.

Further, Børge K. Mortensen has

e.g. been President of the Danish So-

ciety of Dairy Technology, member

of the Danish National Committee of

the International Dairy Federation

(IDF), member and later president

of the Permanent IDF Commission B

More information about the web-shop on page 54 and on www.dairybooks.dk


Including the worlds biggest Dairy exhibition with products from Denmark, Norway, Sweden, Iceland, Germany, the Nether-lands, England, Canada, USA and Brazil.

13-15 November 2012

185x270_Danish_Dairy_Food_Industry_SIT.indd 1 12/04/12 13.09


Identification no.

Title and Name

Company

Street

Postal code

City

Country

Please help us to keep up a complete mailing list!

We continuously update our mailing list. In order to receive the journal on

a regular basis, we kindly ask you to inform us if you have changed your ad-

dress or it is incomplete.

Danish Dairy & Food Industry ... worldwideMunkehatten 28 5220 Odense SØ • DenmarkFax: +45 66 14 40 26 E-mail: [email protected]

International Dairy BooksInternational Dairy Books (owned by Mælkeritidende I/S - Denmark) is a publishing house providing

scientific literature and journals for professionals within the dairy industry. The web shop of the publishing house offers a broad range of dairy books within the subjects: Dairy Technology, Cheese, Juice,

Functional Foods, Microbiology, Preserved Milk Products, Ultrafiltration and Membrane Processes etc.Amongst the most popular books in the web-shop you will find:

“Dairy Processing Handbook”, “Handbook of Milk Powder Manufacture”, “The Orange Book”, and “Spray Drying in Practice”.

Visit www.dairybooks to orderInternational Dairy Books • Munkehatten 28 • DK-5220 Odense SØ

Phone: +45 66 12 40 25 • Fax: +45 66 14 40 26 • [email protected]


Africa: Algeria, Belize, Benin,

Botswana, Burkina Faso, Cameroon,

Congo, Ethiopia, Gabon, Gambia,

Ghana, Guinea, Kenya, Lesotho,

Liberia, Libya, Madagascar,

Malawi, Mali, Morocco, Mauritius,

Mozambique, Niger, Nigeria,

Senegal, Sierra Leone, Somalia,

Sudan, Swaziland, South Africa,

Togo, Tunisia, Tanzania, Uganda,

Zambia and Zanzibar.

Asia: Bangladesh, Bhutan, Burma,

China, Cyprus, Hong Kong, India,

Indonesia, Japan, Laos, Malaysia,

Mongolia, Nepal, North Korea,

Philippines, Singapore, South Korea,

Sri Lanka, Taiwan, Thailand and

Vietnam.

Australasia: Australia, Fiji and

New Zealand.

Europe: Austria, Belarus, Belgium,

Bosnia, Bulgaria, Croatia, Cyprus,

Denmark, Eire, Estonia, Faeroe

Islands, Finland, France, Germany,

Greece, Greenland, Holland,

Hungary, Iceland, Italy, Latvia,

Lithuania, Luxembourg, Malta,

Macedonia, Norway, Poland,

Portugal, Rumania, Russia, Serbia,

Slovakia, Slovenia, Spain, States

of CIS, Sweden, Switzerland, The

Czech Republic, Ukraine and United

Kingdom.

North America: Bermuda, Canada,

Mexico, Panama and USA.

South America: Argentina,

Barbados, Bermuda, Bolivia, Brazil,

Chile, Columbia, Costa Rica, Cuba,

Ecuador, El Salvador, Guatemala,

Guyana, Haiti, Honduras, Jamaica,

Montserrat, Nicaragua, Paraguay,

Peru, Puerto Rico, Tobago, Trinidad,

Uruguay and Venezuela.

The Middle East: Afghanistan,

Bahrain, Egypt, Iran, Iraq, Israel,

Jordan, Kazakhstan, Kuwait,

Lebanon, Oman, Pakistan, Qatar,

Saudi Arabia, Syria, Turkey and

Yemen.

”Danish Dairy & Food Industry ... worldwide” is distributed in the following countries:

Seeking new markets or employees?Are you looking for markets to launch your processing

equipment, innovative ingredients, packaging, analysis or

sanitary equipment?

Or are you looking for highly skilled dairy employees

with international experience such as dairymen, dairy

technicians or M.Sc. in Dairy Technology?

No matter what, you can always advertise in Mælkeriti-

dende!

For more information please visit www.maelkeriti-

dende.dk

Mælkeritidende“Mælkeritidende” and “Danish Dairy & Food Industry ...

worldwide” is owned and published by the Danish Dairy

Managers Association and the Danish Dairy Engineers

Association.

The topics of Mælkeritidende are scientific, technical,

and political information about the dairy industry and re-

lated areas. Furthermore, Dairy R&D, dairy product infor-

mation, company profiles and exhibition information are

accepted by the journal.

Further informationIf you want further information about Mælkeritidende

and Danish Dairy & Food Industry … worldwide, please

contact Chief Editor, M.Sc. in Dairy Technology, Anne-

Sofi Christiansen or Editor, M.A., Anna Marie Thøgersen.

Mælkeritidende and Danish Dairy & Food Industry,

Munkehatten 28, 5220 Odense SØ, Denmark. Phone: +45

66 12 40 25, Fax: +45 66 14 40 26, www.maelkeritidende.

dk - www.ddfi.dk - [email protected]

Are you looking for new

Markets for your Products

or Highly Skilled Dairy

Employees? Contact:

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19589 Annonce Dairy and Food Industry.indd 1 19/04/11 14.19

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