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Wednesday 18 Nov 2009

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Fi and NiConferenceProgrammesTodayAn overview of today’s sessions

from an impressive line-up of

experts. There may still be

places left if you hurry!

page 19

Exhibitor ListingA-Z listing of more than 1,200

exhibitors with stand numbers.

page 21

Floor PlanThe exhibition floors mapped

out to help you find the stands,

conferences and seminars you’d

like to visit today.

page 21

Visit The NewProduct ZoneSee the latest innovations from

some leading suppliers.

page 46

Seminars TodayA multitude of topics from an

array of different speakers.

page 46

LunchtimeSessionMeet a creative chef in action,

get some inspiration!

page 46

UBM International Media con-firmed yesterday that it will launchFi Asia Philippines in 2011. Themove represents a further exten-sion of the company’s successfulportfolio of Fi Asia events held inmajor cities around the continent –and is described as ‘part of thecompany’s larger mission to be theindustry’s premiere business plat-form in the ASEAN region’.

There are already events run-ning in Bangkok, Jakarta, Ho ChiMinh City. Fi Asia Philippines willlaunch in Manila, Spring 2011, in

partnership with the PhilippineAssociation of Food Technologists(PAFT).

“We are delighted to haveentered a partnership with thePAFT” said Vincent Brain, eventmanager for UBM. “The Philip-pines is a key growth market forfood production and containssome of the big names in process-ing such as Universal Robina Cor-poration, RFM Corporation, and,of course, San Miguel.”

The cooperation with the PAFTis especially timely as Fi Asia

Philippines will take place along-side the 50th anniversary of thePAFT conference, which expectsto attract around 1,000 delegatesfrom across the regional foodbusiness.

“The organiser’s decision tobring Fi Asia to the Philippines willbe excellent for the Filipino foodbusiness” said Marty Panganiban,president of the PAFT.

“The organisers of Fi Asia havebeen generous in their help inattracting and funding top levelspeakers for the anniversary edi-tion of our conference,” Pangani-ban added. “As well asknowledge sharing, the presence

of Fi Asia Philippines in Manila willalso aid the commercial develop-ment of the food business in thePhilippines and throughout SouthEast Asia.”

The Philippines offers consider-able commercial opportunities foringredients suppliers. The sector isa vital contributor to the economy,with food production accountingfor 40% of national GDP.

Fi Asia Philippines will takeplace at the Manila World TradeCentre. For information on all UBMshows in the region, contact UBMevent manager Vincent Brain at+31 346 559 444 orvincent.brain@ubm.com.

Fi Asia Philippines confirmed

Speculation over which of the 13shortlisted ingredients would takehome silverware in this year’s FoodIngredients Excellence Awardsended last night.

At a glittering awards ceremonypresented by former MTV presen-ter Kristiane Backer, NationalStarch Food Innovation wascrowned the overall winner of the2009 awards, scooping the cov-eted Fi Excellence Innovation ofthe Year Award for its ingredient N-Dulge FR – a co-texturiser whichenables the amount of butter, mar-garine or shortening used in cakerecipes to be reduced by 75%.

Explaining the panel’s decision,Henry Dixon, Chair of Judges, said:“The judges quickly identified twofront runners for this award. Bothreally impressed us with the qualityof their thinking, the innovation oftheir technology and their under-standing of the applications in whichtheir customers would benefit.

“In our final analysis we lookedfor an ingredient that not only bene-fitted the manufacturer and retailerbut that also held out the promiseof helping consumers overcome a

real and significant challenge.”Alison Knight, technical service

manager, Northern Europe, withNational Starch Food Innovation,said: “We are thrilled. N-Dulge FR isa product that we’ve really believedin and to gain this recognition fromthe industry is truly amazing.”

In addition to the overall ‘Inno-vation of the Year’ accolade, forthe first time this year, there werefive category specific awards.

National Starch fended off com-petition from J Rettenmaier & Söhneto win Bakery Innovation of the Year.

Chr Hansen also celebrated a

double coup, winning Savoury/MeatInnovation of the Year for BactofermRubis, and Dairy Innovation of theYear for CHY-MAX M. BactofermRubis solves the problem of oxidisa-tion in packaged meats naturallythanks to its ability to consume oxy-gen, while CHY-MAX M deliversreduced costs-in-use, betterprocess control, improved flavourand increased shelf life in dairyapplications.

Scooping Confectionery Inno-vation of the Year was Fuji OilEurope’s Redusat, which containshalf the amount of saturates asnormal saturated fats, but main-

tains the same structure.Lastly, the Snacks/On-The-Go

category was won by LyckebyCulinar AB, with Culinax, theflavouring system for ‘difficult toflavour’ products.

“For the first year we have thewinners of five categories to con-gratulate,” said Dixon. “In everycase we have been impressed bythe efforts of this marvellous indus-try to come up with innovative andexciting ideas, concepts andingredients, that help the industryand their customers.”

Event director Greg Cherry saidthat the success of the awards hasprompted the organisers to intro-duce two new categories for 2010.

“In the context of the 2010 UNInternational Year of Biodiversity,next year we will be launching theEthical BioTrade award for Biodiver-sity, a joint venture with the Unionfor Ethical BioTrade,” said Cherry.

“We will also be launching thesearch for the young scientist ofthe year, together with the lifetimeachievement award run in con-junction with IUFoST (the interna-tional Union of Food Science andTechnology) and we hope thatmany of you will take part in someor all of these in the coming year.”

FiE Excellence Awards results!

Winners of the Excellence Award, (l-

r) National Starch’s Simon Adderley,

Alison Knight and Laurent Guerindon

with chief of judges Henry Dixon and

Kristiane Backer

Winner of the Savoury/Meat and

Dairy Awards David Stroo of Chr

Hansen with UBM’s Greg Cherry and

Kristiane Backer

FiE09 D2 p1,3:IBC 05 FC 17/11/2009 18:59 Page 1

From innovation to cultivation

For Barry Callebaut, answering the call for healthier chocolate begins with the natural goodness of the cocoa bean. All we have to do is preserve it.

Whether it be origin chocolates embodying the unique flavors of a particular country or region, our growing range of organic and fair trade chocolates, our low calorie crunchy textures or cocoa and chocolate preserving the highest amounts of antioxidant cocoa flavanols, Barry Callebaut’s dedication to innovation is all about going “back to the bean”.

Find out how cocoa flavanols are the most powerful known antioxidants with an array of positive effects on the body and the mind. Discover how ACTICOA® chocolate contains 3 times more antioxidant cocoa flavanols than any other chocolate product and how we can produce rebalanced chocolate significantly lower in sugar and/or saturated fats for a healthier, more satisfying sense of indulgence.

www.barry-callebaut.com

Visit the

Barry Callebaut booth

Hall 8.0 – Booth 8E5

092687 BC ADVERT FIE DAILY.indd 1 02-10-2009 11:17:13

the FI eUROPe daILy 2009 3

In a new development for FiE09,Univar is giving visitors a taste ofits comprehensive range of appli-cation samples, including ‘BerrySurprise Cookies’, an-eye catchingitem that harnesses perceptions ofthe Univar blue logo.

“We’ve played around a bit

with the colour in our logo butthere is a serious messagebehind it,” said Michel Burla,marketing manager food EMEA,Univar Europe. “The cookiecolours are designed to promotediscussion by reminding visitorsof the possibility of acrylamideand the role of asparaginase inreducing it.”8Q22

Acclaimed chef Gérard Ladner ison the Dow Wolff Cellulosics(DWC) stand during this FiE todemonstrate how Methocel glutenreplacer can put an end to flatand stodgy or dry and tastelessgluten-free food options – “abonus for manufacturers andgluten-intolerant foodies alike”,notes the manufacturer.

DWC Food&Nutrition is launch-ing Methocel gluten replacement aspart of an ongoing drive to developinnovative products that benefitconsumer health. The demand forgluten-free foods is on the rise withincreasing numbers of people beingaffected by celiac disease, whileothers are eliminating gluten fromtheir diets through personal choice.

Creating high-quality gluten-freefoods is not easy as gluten havemany important properties andfinding a suitable replacement hasbeen a significant challenge forfood manufacturers.

“We’re delighted to offer yet

another innovative solution to helpfood manufacturers develop excit-ing new product ranges thataddress the changing dietaryneeds of today’s consumers,” saidDWC ‘s global marketing directorLucrèce Foufopoulos.“

Chef Ladner has been impress-ing audiences with his creative useof the product in a live cookingshow, followed by a tasting at theDWC Food&Nutrition stand. Hehas worked in many prestigious

restaurants and currently works asa consultant for the food industry.

The benefits of Methocel glutenreplacement go far beyond thesimple replacement of gluten, saysthe manufacturer. The product canactually enhance food – providingmoistness throughout its shelf-life,preventing collapse during baking,and avoiding the gas or bloatingeffects associated with many othersources of fibre. 8B46

DWC creates a stir with gluten replacer

A surprise from Univar

The important thing to know aboutus,” said Gerhard Schlund, manag-ing director, logistics of Kräuter Mix,whose product range includes veg-etables, culinary herbs, spices andmushrooms, phytopharmaceuticalsand fruit and herbal infusions, “isthat we’re much more than a trader– we’re a producer. What thatmeans is that our customers knowthat, when we say somethingabout our products, they’re guar-anteed that it’s the truth. We knoweverything about what we sell –from how the seeds are cultivated,

through the kind of pesticides andfertilizers that are used, to how it’sprocessed and stored.”

He went on to point out howKräuter Mix’s position is not only adifferentiator, but is also very muchin tune with growing consumerinterest in ethics, in sustainabilityand in how food is grown andwhere it comes from.

As well as growing its own prod-ucts, Kräuter Mix is also a contractprocessor, able to take a customer’sproducts and process them accord-ing to specific instructions. In fact,

the company can take responsibilityfor international acquisitions rightthrough to contract cultivation; canprovide remote quality assurancesystems for ‘just in time’ solutions incontract production; can take overcomplex production structures andfunctions; analyse and establish effi-cient logistics structures; and opti-mize order administration.

“We are always prepared to lis-ten to our customers,” concludedSchlund, “and to be very receptiveto innovative ideas that can take usforward together.”

The company is celebrating its90th birthday this year.9D30

Kräuter Mix likes to listen

Tate & Lyle (T&L) is showing howSolactis galactofructose – a newaddition to its range – can be incor-porated into food and drink productsthat promote digestive health.

Solactis, which is produced bySolvay, is now being sold by T&L inthe whole of Europe, except forIberia. Solactis galactofructose is anon-digestible carbohydratederived from milk, and has a mildsweet taste.

“It is a new product to the foodmarket. The two claims – prebioticand a transit aid – are pretty rare ata dosage level quite as low as 2.5g

per day,” said product managerJerome Tauzin.

It has been approved for use inBelgium and Italy, and is currentlybeing reviewed by the EuropeanFood Safety Authority. Tauzinadded: “It’s really easy to formulatewith, since it’s available in dry andliquid forms.”

Applications available for tastingon the T&L stand include muesli barswhich combine Solactis with Sta-litepolydextrose, and a quince-flavouredapple juice drink with Solactis, Sta-lite and Splenda sucralose.

In fact, galactofructose was first

used as an ingredient in infant milkformulas in the 1950s, and hasbeen used in the pharmaceuticalindustry around the world. 8M35

Tate & Lyle seals deal

“We like to believe we offer some-thing that’s unusual,” said ChristinaWood, managing director of fruitingredients company Confoco,“and yes, some people might call itfunky or crazy – but we very muchlike to innovate.”

Wood went on to discuss herdisappointment that, in the currenteconomic climate, many cus-tomers are looking only at the priceof their recipes and ingredients or,in customer terms, “cost innova-tion”. “That’s not a long term strat-egy for success,” she said.

Confoco has based its busi-

ness around products that are notcommonly traded, that have thehighest possible fruit content andthat keep unnecessary additives tothe minimum.

“One of the places our innova-tive instincts have taken us istowards ideas that can get childrento eat what’s good for them with-out realising it,” said Wood. Thishas been a real growth area for hercompany, added Wood , whobelieves that parents have beenloath to cut back on doing what’sright for their children, even whenfinancial times are hard.

The company may be bestknown for its baby food gradebanana and tropical flakes, pow-ders and purees, but it is able toleverage its relationships with spe-cialist suppliers around the worldfor virtually any application onbehalf of its customers. 8G46

Confoco wants to be different

Christina Wood: innovation

Joining the list of awards to be pre-sented at the Hi Europe show inMadrid next November will be theEthical BioTrade Award for Biodi-versity.

Speaking ahead of FiE, execu-tive director of the Union for EthicalBioTrade (UEBT) Rik KutschLojenga explained that the planwas to introduce two categories,one for leadership and one forinnovation in biodiversity.

“We’re looking for companieswhich are actively favouring sourc-ing ingredients from their naturalhabitats in a sustainable manner,”said Kutsch Lojenga.

The leadership category couldinclude market-leading multination-als that adopted specific sourcing,ingredient and formulation policiesstrongly influencing the way busi-ness was done, he said. A winnerin the innovation category might bean exporter or ingredients com-pany innovating at source, even ona relatively small scale, in a waythat promoted biodiversity-friendly

practises. The UEBT shares the triple

objectives of the Convention onBiological Diversity: biodiversityconservation, sustainable use, andbenefits sharing. Entrants will needto demonstrate their adherence tothese three principles.

Kutsch Lojenga explained thatmore detailed judging criteriawould be published in January2010, from which time the awardwould also be open for entries.Judging by a panel of expertswould take place over the summer,he said.

The UEBT’s research suggeststhat biodiversity is set to becomeas important as climate change inthe public mind over the next fiveyears.

But Kutsch Lojenga argued thatthere were other reasons why thetheme should be important forindustry: “The food industry relieson biodiversity for the wealth ofraw materials it has at its disposal.”9B68

New diversity award

Lojenga: food industry

relies on biodiversity

FiE09 D2 p1,3:IBC 05 FC 17/11/2009 19:08 Page 3

4 The FI eUROPe daIly 2009

A multi talented ingredient, Rousselot® Gelatine will help you create innovative and healthy foods whilemaintaining their taste, texture and shelf-stability!

Rousselot® Gelatine: The perfect ingredient to make the formulation of lighter products easy.

To answer the growing demand for healthy, tasty snacks, Rousselot has created the AperoMallow™, a fat-free, sugar-free, low-salt and low-calorie savory snack offering typical snack flavors with the well-known texture of marshmallow.

AperoMallow™

A Successful and Innovative example of Re-Formulation

Visit our stand # 8K14

*

*Category Snack/on-the-Go innovation

© R

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elot

Cranberry specialist Ocean SprayITG is communicating the findingsof latest cranberry health researchto visitors.

The study, which was publishedin the Scandinavian Journal ofUrology and Nephrology, foundthat cranberry may prevent therecurrence of urinary tract infec-tions (UTIs) in children, thereforereducing the need for antibiotics.

The randomised controlled trialtested girls between the ages ofthree and 14 with recurrent urinarytract infections, who were split intothree groups. The groups receivedeither cranberry juice, a Lactobacil-lus drink or a control for six months.

Compared to those in the Lac-tobacillus or control groups, par-ticipants in the cranberry juicegroup demonstrated substantially

lower UTI episodes.“Antibiotics are the most com-

mon treatment for UTIs but there isincreasing demand for alternativepreventative solutions,” KristenGirard, principle scientist withOcean Spray ITG, told Fi Daily.

“This study shows that cranber-ries – in juice, powder or sweet-ened dried form – may be used asa more natural way of reducing theoccurrence and recurrence ofUTIs. The inclusion of cranberriesas part of a child’s balanced dietmay avoid frequent recourse toantibiotics, thanks to the fruit’s nat-ural anti-adhesion mechanism.”8C20

Cranberry UTI also benefits children‘Light made easy’ is the themechosen by AVEBE to characteriseits presence at Fi Europe,according to the company’sCindy Semeijn, and the AVEBEstand is dedicated to showingvisitors how its product rangelives up to that phrase.

A major focus for AVEBE is itsEtenia potato starch which isdesigned to enhance the creami-ness of a broad range of foods.“Historically,” said Semeijn, “Eteniahas been extensively used in dairyapplications such as yoghurt, icecream and low fat spreads, but it isalso increasingly being applied topates and meats where it can havea similarly positive effect on mouth-feel – and yet allow a 50% reduc-tion in fat.”

Semeijn pointed out that Ete-nia’s success derives in part fromits ability to create discrete spheres

that mimic the attributes of fatdroplets in the mouth, giving thesame melt-in-the-mouth character-istics – and because it is a starch,it breaks down on being chewed,again contributing to mouthfeel.

The company says that Etenia’sunique fat mimetic characteristicsallow it to be applied to, for exam-ple, low fat pound cake or low fatmuffins: a 30% fat-reduced cakecan apparently be produced thatdiffers in neither taste nor texturefrom the full fat reference.

Semeijn went on to explainhow Etenia’s gelling characteris-tics make it suitable for thereplacement of gelatine in confec-tionery. Not only are such prod-ucts vegetarian-friendly, but alsolend themselves to clean labelingas Etenia can be described sim-ply as ‘starch’.8E6

AVEBE makes light easy

“Most importantly, we’re here to benear to – and to support – our exist-ing customers, and to show themnew applications that can takeadvantage of our solutions,” saidClaudia Crepaldi who is responsiblefor marketing and sales at Braziliancompany Biorigin, whose first FoodIngredients Europe this is.

“But we’re also looking toengage with new customers – andso far, the show is going very wellfor us. We’ve already met several

excellent prospects, and uncoveredsome possibilities for potential part-nerships. We’re very happy.”

The kind of customers Bioriginis looking to engage with are prima-rily those in the savoury business,Crepaldi said. The company isshowcasing a broad range of prod-ucts, including its Bionis and Bio-taste yeast extracts; Bioenhance, afamily of products designed to builda umami response and increase theperceived salt intensity of savoury

flavours extracts; and its Goldcellline of dry, autolyzed and mineral-ized inactive yeasts.

The company has conducted anumber of taste tests on productsusing Biotaste and Bionis flavourenhancers. Potato chips with 50%less salt, sausages and hams with25% less salt and cream cheesewith 25% less salt were all found toelicit responses at least as good asthe full salt, less healthy versions. 8B1

Biorigin’s first Fi Europe is a success

GNT is once again inviting visitorsto look round its ‘Garden ofColour’, which it says is stockedwith vibrant fruits and vegetables.

The German company uses theconcept to demonstrate that all ofits natural colouring concentratesare sourced from ‘nature’s garden’.The stand features columns dis-playing end products, ranging fromchocolate to confectionery, cere-als, cakes, baked goods and bev-erages, in a full spectrum of stablecolour shades.

Food manufacturers are increas-ingly seeking to avoid ‘artificial’colours or those that have to belabelled as additives. GNT’s Exberrybrand colouring foodstuffs are pro-

duced directly fromedible fruits, vegeta-bles and plants usingphysical processes.As they are classifiedand declared as foodingredients and notas additives, theydeliver a ‘clean-label’declaration withoutE-numbers.

The problem withmany natural colours

is that they do have technical limita-tions – heat, oxidation, light, pH andinteraction with other food ingredi-ents can all affect colour perform-ance and stability.

GNT, however, insists Exberryconcentrates offer excellent char-acteristics for the colouration offood and beverages, describingthem as brilliant, versatile, andimportantly, natural for those wish-ing to avoid any added colours.

Visitors who visit GNT’s gar-den-like booth at FiE09 are beingoffered refreshing drinks and foodwhich demonstrate the versatilityof Exberry fruit and vegetableconcentrates.D54

GNT’s ‘Garden of Colour’

GNT’s Sylvia Frankenne in ‘nature’s garden’On Loders Croklaan’s booth,renowned chocolate chef ArthurHuytel is cooking up chocolate cre-ations for visitors to introduce thecompany’s new ‘creative studio’.

The studio will open in spring2010 and will be situated inWormerver, a location at the heartof Holland’s chocolate manufactur-ing industry.

Loders Croklaan says the ideabehind the studio is that customerswill be able to take themselves outof their day-to-day working envi-ronment and find inspiration fornew products as well as experi-ment with different chocolate fill-ings, coatings and fat blends.

“We want to make sure we aredoing everything we can to helpcustomers on the creative front, by

tailoring new fat blends for them,or improving existing blends,”Marc den Hartog, sales and mar-keting director with LodersCroklaan, told Fi Daily.

The centre will incorporatethree elements: brainstorming,application development and sen-sory assessment. 8E10

Chocolate chef demos

Neptune NKO Neptune Technologies and Biores-sources recently gained Europeanapproval for its Neptune Krill Oil(NKO) product as a Novel Food tocreate new opportunities for thisomega 3 ingredient. Approval bythe European Food Safety Authority(EFSA) as a Novel Food in July2009 was matched by approval foruse for particular nutritional pur-poses (PARNUTS). 9F19

FiE09 D2 p4:IBC 05 FC 17/11/2009 18:33 Page 4

SternMaid_Adv_FIDaily_245x333.in1 1 10.09.2009 16:28:16 Uhr

6 THE FI EUROPE DAILy 2009

EDITORIALEditor Simon CroftReportersPaul Gander,Lynda Serby,Ian McMurrayPhotographerChris Taylor

SALESSales managerRene Striekwold Tel: + 31 346 559 458Email: Rene.Striekwold@ubm.comSales coordinatorMarilene Meijer Tel: + 31 346 559 457Email: Marilene.Meijer@ubm.com

ART & PRODUCTIONAd production Mark SalesPage design Avant Garde (Croydon) LtdAt the show Hazel CroftPublisher Nik RudgePrinted by PartnionPublished by UBM Information Ltd, PO Box 200, 3600 AE Maarssen, The NetherlandsTel: +31 364 559 444

© UBM Information Ltd 2009. All rightsreserved. No part of this publication may bereproduced or transmitted in any form or by anymeans, electronic or mechanical including pho-tocopying, recording or any information storageor retrieval system without the express priorwritten consent of the publisher.

Beneo Group has chosen FiE forthe announcement that it islaunching a new institute for thebenefit of customers, with a focuson nutritional and health benefits.

The Beneo Institute will linkingredients and expertise from its Orafti, Palatinit and Remybusinesses.

Said executive board memberYves Servotte: “This is a strategicchoice, a reflection of our beliefthat functional foods will change

the face of the food industry. But itwon’t be easy.”

The major functional themesthat Beneo hopes to pursue areweight management, gut health,tooth-friendliness, mental perform-ance and low glycemic index.

Fellow board member MatthiasMoser added: “Our customersneed innovation, but they operatein a hostile environment. We haveproven expertise in the nutritionalsciences, in communication and in

regulatory affairs. Good interactionbetween these three areas ofexpertise is essential.”

Servotte said: “The food indus-try may be recession-resilient, but itis still suffering. We can help to pro-vide it with more oxygen.” The reg-ulatory climate makes the servicesof a partner such as Beneo particu-larly important, says the group.

The institute will also assumeresponsibility for the use of theBeneo logo, used to indicate theuse of oligofructose in a productfor digestive benefits. 9D16

Beneo Group launches functional foods institute

Servotte: a reflection of our belief Moser: customers need innovation

As one of the smaller players in itsfield, Dutch Protein & Services BV(DP&S) could easily have chosento stay at home rather than spend-ing money on exhibiting at FiE,given the current economic cli-mate. However, the company isconfident it is going to be moneywell spent. DP&S has been exhibit-ing at FiE since the 1980s andevery year sees an uplift in sales onthe back of its attendance.

“As a smaller company we madethe choice to participate despitecurrent market circumstances. Wedecided to present ourselves and to

support our customers. We havealways experienced extra growththe year after an FiE exhibition andwe expect 2010 to be no excep-tion,” sales manager Ben van derDeen told Fi Daily. “By coming herewe get to show our new products topeople we would otherwise have tovisit individually.”

DP&S is previewing three newproducts at FiE 2009. The first is arange of rice based emulsificationand stabilisation systems, which aresaid to reduce recipe costs and pro-vide a natural, label-friendly water, fatand protein stabilisation technique.

The second is Protec AO, a natural,E-number free citrus extract forextending the shelf life of meat andfish products; and the third is acrispy new Original Tempura coating. 8L1

DP&S expands with FiEVisitors to the Ajinomoto standcould be forgiven for believing thatthey had accidentally stepped intoa small bistro. On each table is amenu, highlighting the drinks avail-able – champagne, wine, CocaCola Light, Coke Zero, Pepsi Max,Orangina Light and coffee.

For those looking for somethingmore substantial, there are starters(gazpacho, vegetable soup, jam-bon supérieur and surimi salad),main dishes (penne with jambon,frikadelle, döner kebab andschnitzel) and desserts (home-made yoghurt and sugar freebreath mints).

What they all have in common,of course, is that they’re examplesof the foods that can take advan-tage of Ajimoto’s range of polyphe-nols, sweeteners and saltreducers. The champagne and

wine feature Tanal polyphenols, thecolas, Orangina and coffee includeAminoSweet and the foods takeadvantage of SaltAnswer and vari-ous forms of the company’s Activatransglutinamase.

In fact, according to the com-pany’s business unit manager fornatural specialities Bernard Leduc,this is a special year for Ajinomoto.First, this year is the company’s100th birthday – and second, FiEurope 2009 represents the firsttime that three of the company’sdivisions – AminoSweet, Activaand Natural Specialities – haveexhibited at the show together.

Activa transglutaminase is anenzyme with the ability to cross-link proteins, produced by a micro-bial fermentation of a naturallyoccurring organism.8A79

Ajinomoto’s menu of choice

Any visitor who believes yeast is justyeast should probably visit thestand of Angel Yeast, where there isyeast in bottles, yeast in jars, yeastin boxes and yeast in sachets.

Angel Yeast claim to be thebiggest yeast producer in Asia,and the world’s third largest manu-facturer of an ingredient that haswide application. A Food Ingredi-ents/Natural Ingredients regularexhibitor for many years, the com-pany is in Frankfurt with the aim ofgrowing the penetration of its driedyeast business in Europe, accord-ing to Eric Ao, the company’sproduct manager for yeast extract.

Angel Yeast is looking to talk tomanufacturers of condiments,soups and so on. The company,says Ao, exports to more than 90countries around the world and,while it already counts manymajor European companiesamong its customers for someparts of its business, it is lookingto augment those.

Angel Yeast’s broad productrange includes baking yeast includ-ing sugar-tolerant instant yeast,low sugar instant yeast and 2-in-1sugar-tolerant instant yeast withhigh performance. 8L49

Angel Yeast

Ben van der Deen: extra growth the

year after a FiE exhibition

Norwegian company AkerBioMa-rine may not be the only producerof krill at FiE 2009, but it claims tobe the only producer to be com-pletely vertically integrated.

“We own the boat that trawlsthe Antarctic waters and conveyslive krill onboard for immediate pro-cessing. It is effectively a factory onboard – the krill is harvested via aproprietary process which gentlypumps the live krill onboard,” NilsHoem, vice president R&D,explained to Fi Daily.

He said something else thatsets AkerBioMarine apart from itscompetitors is that it has devel-oped a technology that preventsby-catches of fish, birds or othermarine animals, so its activities

don’t have a detrimental impact onthe Antarctic eco-system. Thecompany’s sustainable approach isunderpinned by its cooperationwith WWF (World Wildlife Fund)Norway. The fishery is also under-going assessment for MSC (MarineStewardship Council) certification,which Hoem says is an extremelydifficult certification to achieve.

In the onboard factory, krill isheat treated and processed intoeither meal or powder. Feed grademeal is sold to the aquacultureindustry whilst food grade meal isprocessed into Superba Krill oil on-shore by French contract manufac-turer Naturex. The ethanolextraction process produces an oilthat is suited to use in dietary sup-

plements. The powder, which con-tains 30% protein, is also marketedas a food supplement ingredientunder the Superba Krill brand.

Krill are small, shrimp-like crea-tures that feed on plankton and icealgae. The main reason dietarysupplement manufacturers may beinterested in using krill ingredients isbecause a significant proportion ofthe long chain omega 3 fatty acidsin krill are in phospholipid ratherthan triglyceride form.

This means they are more easilyabsorbed by the body. Antarctickrill is also rich in the natural antioxi-dant astaxanthin, which gives it itsdeep red colour. Recognised forsuppressing free radicals, astaxan-thin also keeps Superba Krill fresh,so no additives are necessary tomaintain its long-term stability. 8G52

Sustainable source of krill

Soy ingredients specialist Solae isdrinking to the success of its latestprotein isolate Supro XF, designedto allow a higher soy protein con-tent in beverages while also offer-

ing improved flavour. The new product

uses proprietary tech-nology to achieve an‘exceptional’ flavour,mouthfeel andimproved functionalperformance in high-protein drinks, saysSolae, whether theyare in ready-to-drinkor powder formats.

Applications include sports nutri-tion, weight management and clini-cal nutrition.

Giving the sports perspective,former Mr World Dave Hawk con-

trasted different sources of protein:“Is soy protein better than wheyprotein, for instance? Absolutelynot. They are equally important. Infact, a blend of proteins worksbest. Time release is what every-one is talking about for recovery aswell as muscle mass benefits.”

Said global business develop-ment director Paul Vajda: “Weworked on this family of isolatedsoy concentrates with our openinnovation partner Novozymes. Itwas designed to overcome thebarriers of high viscosity and bittersoy flavours.”8L5A

Solae bends the rules on soy protein

Strongman Dave Hawk shows the power of strength

FiE09 D2 p6:IBC 05 FC 17/11/2009 13:24 Page 6

www.dmv-international.com

Healthy solutions for tasty food.Textrion PROGEL 800.FrieslandCampina DMV is the expert in dairy proteins for the food industry. We offer solutions

to global trends, such as health and authentic taste. Our Textrion PROGEL 800 shows

exceptional water binding, texturising and gelling characteristics. Very suitable for low fat dairy,

dairy drinks, bakery and savoury applications.

Visit us at Fi Europe, stand # 8L8.

90798DR1 DMV Textrion PROGEL 800 245x333.indd 1 25-09-2009 11:31:35

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Novozymes A/S · Krogshoejvej 36 · 2880 Bagsvaerd · Denmark · Tel. +45 4446 0000 · Fax +45 4446 9999 · www.novozymes.com

Novozymes is the world leader in

bioinnovation. Together with food

producers around the world we create

tomorrow’s industrial biosolutions,

improving our customers’ business and

the use of our planet’s resources.

Acrylaway® is the bioinnovative solution that

dramatically reduces acrylamide while ensuring

the taste, color, appearance, aroma and nutritional

properties of your products.

Whether you produce potato based snacks, or French

fries, Acrylaway is a natural and effective way to

satisfy your customers demands for healthy and tasty

products.

Partner with Novozymes to reduce acrylamide, in

your potato-based offerings. Learn more about how

Acrylaway can enhance your business and who to

contact at www.novozymes.com/acrylaway

LESS ACRYLAMIDE, SAME TASTY PRODUCTS

VISIT US AT HALL 8,

BOOTH 8C64

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Novozymes A/S · Krogshoejvej 36 · 2880 Bagsvaerd · Denmark · Tel. +45 4446 0000 · Fax +45 4446 9999 · www.novozymes.com

Novozymes is the world leader in

bioinnovation. Together with food

producers around the world we create

tomorrow’s industrial biosolutions,

improving our customers’ business and

the use of our planet’s resources.

Acrylaway® is the bioinnovative solution that

dramatically reduces acrylamide while ensuring

the taste, color, appearance, aroma and nutritional

properties of your products.

Whether you produce potato based snacks, or French

fries, Acrylaway is a natural and effective way to

satisfy your customers demands for healthy and tasty

products.

Partner with Novozymes to reduce acrylamide, in

your potato-based offerings. Learn more about how

Acrylaway can enhance your business and who to

contact at www.novozymes.com/acrylaway

LESS ACRYLAMIDE, SAME TASTY PRODUCTS

VISIT US AT HALL 8,

BOOTH 8C64

THE FI EUROPE DAILY 2009 9

To find out more, visitwww.foodinnovation.com/novationforeveryone

We understand everyone’s needs are different. That’swhy over the last 13 years, we’ve developed more than 20quality Novation® functional native starches that perform

in the widest variety of processes and applications.

No additives

No compromises

No limitations

Novation

Now you can produce top quality, additive-free ororganic convenient foods.

Say yes to clean label convenience.

Specialising in air-drying processes for awide range of plant-derived products, Ger-man company Steinicke has introduced twonew additions: red cabbage and sorrell.

Its colouring effects can be one of themajor benefits of red cabbage, says thecompany. These can be either its natural lilacshade or, when citric acid is added, a brightmagenta red.

Sorrell offers distinctive flavouring oppor-tunities, including applications in soups andcheeses, Steinicke believes.

Eva Schubring, who is responsible forcustomer support in the export department,said: “Our customers are mostly to be foundin the high-volume food industry. So there isa range of our products being used in many

recipes for soups, sauces, and so on. “But Steinicke does not restrict its activity

to the long-term, tried-and-tested herb andvegetable products in its range,” Schubringadded. “Tastes change. And these, along withnew demands from our customers, are con-stantly challenging our laboratories to developnew products to be added to the range.”

Other herbs in the Steinicke rangeinclude dill, coriander leaves, tarragon, pars-ley, lovage, cress, chives, celery, ruccola andchervil. The vegetable range spans carrots,leek, parsnips, celeriac, spinach, chard,asparagus, zucchini/courgettes, onions andpumpkin. Products can be supplied cut tovarying sizes, as granules or powders. 8G36

Air-dried additions from Steinicke

Saveur – part of the Savena group – is build-ing on its reputation as a flavour specialist inthe French market with the launch of a rangeof culinary seasoning products.

The Fresh Touch range of ambient-stableseasonings is being presented by Saveur’smulti-disciplinary R&D team. It is said to beideal for marinated meat, fish and vegetable-based products, spreadable products,sauces, mayonnaises, melted cheese andbutter flavourings.

Examples of flavourings in the range

include: pepper, citron & ginger; bacon;shallot; green olives & herbes de Provence.

Dosage should vary, says Savena, frombetween 8% and 12% in coatings and mari-nades to 1%-5% in seasonings and cheeseflavourings.

Shelf-life is said to be up to six months atroom temperature. The company says thatthe bacteriostatic properties of theseextracts ensure that quality is maintainedthroughout the life of the product.

Earlier this year, the French Saveur grouprebranded itself as Savena. It consists offour main businesses – Dena, Saveur, Nutri-nal and Cap Traiteur – along with a productdevelopment laboratory.

CEO Eric Terré explained: “The benefit toour customers of this re-branding is astrengthening and unification of the busi-ness, delivering the variety and breadth ofour product offer.” 8C30

International flavours supplier Treatt is intro-ducing new products intended for use insavoury formulations – products where theflavours are easier on the tongue than thenames to identify them!

Take 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine. This is said to provide a roastedmeat-type of aroma, and occurs naturally insquid, fried chicken, clams and peanut but-ter. In snacks and sauces, a dosage of 3-6parts per million (ppm) delivers a rich, meatyodour, while 4-8ppm can create a rich aromain soups and seasonings, Treatt reports.

This particular nature-identical specialitychemical is approved for use in the Far East,Russia and Europe.

Also new, 2,4,5-Trimethyloxazole com-bines nutty and green fruit tones, deliveringan earthy potato-like and mushroom flavour.5,6,7,8-Tetrahydroquinoxaline occurs in cof-fee and roast nuts, and can overlay a cheesyodour on bread, cheese and meat flavours.

For a spicier edge, 2-(Methylthio)ethylacetatecan offer tones of mustard, horseradish andwasabi at dosages up to 5ppm.

When it comes to sweet flavours, Treatthas expanded its Treattarome range of100% natural distillates, adding two newhoney products. Honey Treattarome variants9802 and 9804 can impart authentic flavourto a range of food and drink products with-out adding sugar or calories.

Of the two, 9802 offers a mild flavourprofile and ‘dark, smoky back-end notes’,while 9804 has a lighter floral appeal.8G55

Treatt yourself to savoury top notes

New flavours are distilled from honey

Add a fresh touch to seasonings

FiE09 D2 p9:IBC 05 FC 04/11/2009 09:34 Page 9

10 THE FI EUROPE DAILY 2009

www.roquette-food.com

Visit us at

FI EUROPEStand B10

Hall 9

Meeting the beverage taste chal-lenges of low/no/reduced andachieving clean label objectives isa key focus for Kerry

Low/No/Reduced sugar claimshave become a key trend in thefood & beverage industry – Kerryhas utilised years of research intobotanical extracts, supported byconsumer sensory insights, todevelop a range of natural flavour-ings that can enhance sweetnesslevels without the calories, provideextra mouth feel to compensatefor sugar/sweetener removal, and

mask off notes such as the fre-quently reported taste challengesof stevia or other sweeteningagents – leaving only a naturallyclean-tasting profile.

Kerry’s fmt can be used in ahost of different end use applica-tions from beverages to dairy prod-ucts and importantly, as fmt isdeclared as a ‘natural flavouring’ onthe pack, it can be used to clean uplabel declarations when product for-mulation reviews occur or as part ofa defined ‘reduced sugar strategy’.

With consumer and governmentpressure to reduce calorific content

high up on the industry agenda inbeverages, Kerry is showcasing anear-water apple beverage. Thisproduct highlights how fmt can beused to create a healthy, refreshing,consumer-preferred soft drink, whilealso highlighting Kerry’s new rangeof varietal-type apple flavourings.These provide an alternative to thesimple red/green type apple flavour-ings of the past.

Fmt can also be used to lowersugar levels in existing formula-tions and this proven and highlystable product has been shown tobe able to lower sugar levels by up

to 30% in some applications. This proprietary flavour modu-

lation technology has been aresult of a wide and far-reachingprogramme of research & devel-opment into masking and tasteenhancement. It draws on Kerry’sheritage and knowledge of blend-ing botanical extracts togetherwith the in-house flavour and bev-

erage expertise present in thespecialist application centres inItaly, the Netherlands and the UK.

Kerry’s new ‘go to market’ busi-ness model which has merged itsingredients, flavours and bio-ingre-dients business units allows Kerryto provide more integrated solutionsfor customer product developmentneeds and speed up the time tomarket. Kerry’s broad range of bev-erage technologies provides a port-folio encompassing cloudemulsions, natural flavours, modula-tors and foam control ingredients tomeet manufacturers processingrequirements and to create greattasting beverages for the consumer.8M5

A point of view

Natural flavouring allows less sugar

Many food manufacturers are look-ing to reformulate to reduce recipecosts, but without compromisingon functionality and end productquality. Protein substitution inprocessed foods is one area wheresavings can usually be made.

In response to these demands,KMC has developed Cheese-Maker, a range of starch productsformulated to help the imitationcheese industry replace milk pro-teins. The range is designed foruse in products such as pizza top-pings, grated cheese, cheesespread and sliced/diced products.

Imitation cheese products aretypically composed of casein or itsderivatives, vegetable fats or oils,salts, acid and flavouring. WithCheeseMaker, KMC says 50% ofthe casein can be substituted with-out any problems.

The CheeseMaker productsare all based on either native ormodified potato starch. Whenused in imitation cheese thestarches are said to provide simi-lar texture building and emulsify-ing properties to casein.Consequently the starches willinfluence the smoothness, elastic-

ity, setting and melting character-istics of the cheese.

By choosing starches with dif-ferent degrees of modification andusing different dosages it is possi-ble to control the properties of theimitation cheese.

When starch is used in the pro-duction of imitation cheese it pro-duces a rather low viscosity duringthe mixing phase. When heatingthe cheese curd the starch willswell and build a structure, whichemulsifies fat and binds water.After cooling the starch will setand provide texture and function-

alities similar to that of casein.As part of the CheeseMaker

range, KMC has also added ananti-caking starch product for

use in shredded or grated cheeseto prevent the cheese from stick-ing together. 8B20

KMC slices the cost of cheese

Dutch processor Solanic is findingthat its ability to offer clean-label,allergen-free ingredients is a majorbenefit in its sales of potato proteinisolates.

The company, which datesback only to 2007, says that itsproteins can be used in a widerange of applications, fromprocessed meat, fish and meat-free analogues such as soy, togluten-free bakery,mayonnaise/dressings and icecream.

Benefits in terms of functionalityinclude its roles as an emulsifierand gelling agent, its foaming andwater-binding potential and its tex-tural stability, Solanic explains.

That combination of emulsifyingand gelling effects comes to thefore in products such as frank-furters, paté and luncheon meat, itsays, creating good stability, tex-ture and mouthfeel. At the sametime, the dose required is 30-50%lower than with caseinates, Solanicclaims, so that the resulting solu-tion is not only allergen-free(replacing allergenic proteins suchas wheat gluten or soy) but also farmore cost-effective.

In these types of meat product,Solanic claims that emulsions areformed rapidly, avoiding the needfor pre-emulsions.

There can be clean label bene-fits where proteins such as

Solanic’s Promish 204P patatinefraction replaces phosphate (usedin conjunction with milk proteins) orcarrageenan in patés, for instance,says the company.

In gluten-free bakery, potatoproteins are said to improve crumbvolume and softness, and helps torestore the nutritional protein bal-ance.

When it comes to ice cream,Solanic’s ingredients now allowmanufacturers to easily develop all-vegetable ice cream free from milk-derived components. In addition,the potato proteins provide goodmelt-down resistance, the com-pany claims. 8E6

Potato proteins in isolation

Solainic is showing various options for baked goods today

FiE09 D2 p10:IBC 05 FC 06/11/2009 15:26 Page 10

Today’s consumers are increasingly aware of the link between wellness and nutrition. To address your consumers’ health concerns, you want to produce tasty, healthy functional food products. You can realize this with inulin, the soluble dietary fiber from Sensus. Inulin makes your products healthier and gives them an excellent taste and texture. With inulin, Sensus helps

you develop premium products with an attractive added value. And our Sensus team takes business one innovative step further by providing professional support in every aspect from product to marketing. Let us surprise you and visit our stand no. 8L15 at Fi Europe on 17-19 November 2009 in Frankfurt, Germany. We are Sensus, we make inulin work for you.

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FiE09 D1 p10:IBC 05 FC 02/11/2009 17:45 Page 11

12 THE FI EUROPE DAILY 2009

Next GTE-1 is the pure, concentrated, salt-free, yeast extract of new genera-tion, produced by Campus Spa (www.campus-italy.com) in Italy.Thanks to an innovative way of pro-duction this powerful raw material, in

following characteristics:

- Very strong taste enhancement capacity

- Very concentrated and therefore only very low dosages are needed- Can be used in virtually all food applications - It is able to provide labels cleaning and meaningful savings - All Natural , Gmo free, HVP free, Allergens Free, Clean Label - Contains no added I+G but naturally grown full range of nucleotides Customized versions can be produced on demand.

Suggestions of use and advantages of Next GTE-1Next GTE-1 is obviously a total MSG replacer and a powerful taste enhancer, but for sure it is not only this. Conscious food technologists and skilled formula-tors will be able to quickly realize the many technical and commercial opportu-nities offered by this new raw material. As a short summary of the many possi-bilities and advantages of Next GTE-1 we

can start listing the following :

- Complete replacement of MSG and I+G and label cleaning - Strong reduction of sodium chloride, with the same perceived saltiness

(also of potassium chloride) - Increase mouthfeel and body in low fat � low calories formulations - Increase fat perception in light pro- ducts - Fast taste perception and long-lasting effect - Powerful, round and full-bodied uma- mi and kokumi taste- It can reduce the total quantity of

effect - It can therefore be used as a natural

balancing the formulations - It can reduce the quantity of expensi- ve ingredients used into a food product (example: cheese powders, extracts of any kind, mushrooms, meat etc.) while keeping and impro ving the same taste and body - Being clean and neutral can be used in savoury applications, but also in bakery, sweets, dairy, nutraceuticals and so on Campus application dept. is constantly testing our Next GTE-1 in many recipes and food formulations and is available for customized tests and reports and for all information.

DOSAGESIn complex food systems dosages can vary according to the targeted results, ranging from 25 to 200 grams per 100

and food pilot plant is at your disposi-tion in order to realize customized tests of your potential interest and to share with you the dosages and the technical information.

NEXT GTE-1 Innovative Natural General Taste Enhancer

Exhibitor Cosucra makes a persuasive casefor beverages, noting that not only are theynatural and essential, but also that liquid nutri-

tion responds to the three main drivers withinthe industry – taste, convenience and health.The company goes on to point out that sur-veys have discovered that the majority of con-sumers actively seek out drinks that are highin healthy nutrients – and that product launchactivity in recent years has reflected this pref-erence. Smoothies and products like Yakultare examples given by Cosucra of productsthat are leading the charge.

Cosucra says that there is extensivescientific support for its Fibruline andFibrulose naturally sourced inulin andoligofructose products, showing highpotential for satiety, immunity, cholesterol

maintenance and calcium absorption. Fibruline and Fibrulose chicory fibres are

said to be medium to highly soluble (10-35%)white powders with a neutral to slightly sweettaste that have a neutral effect on texture andthat allow consumer-friendly labelling.

Cosucra also offers Pisane, a pea proteinisolate that the company says is a cream-coloured powder with a slight vegetabletaste that is highly dispersible in water, andthat is non-dairy and lactose-free and suit-able for vegetarians.

Fibruline, Fibrulose and Pisabe are allkosher and halal certified.8E11

Taste, convenience and health – Cosucra

DSM says that it is demonstrating excitingnew health benefit ingredients on its Fi Europe2009 stand, with solutions for eye, bone, joint,heart and immune health, plus mental wellbe-ing, sports performance, weight management,successful ageing, beauty from within, essen-tials for women and essentials for nutrition.Visitors can also sample products and proto-types containing DSM’s nutritional ingredientswhich offer specific health benefits.

The company is highlighting its beveragecapabilities in two ways. A ‘filling station’ fea-turing eight ready-to-drink beverages, each

with its own ingredient mix and targetedhealth benefit, are on display. Visitors are alsobeing invited to try DSM’s healthy cocktailbar, where, the company says, they can cus-tomise and sample a non-alcoholic cocktailwhich offers their chosen nutritional benefit.

DSM colouration experts are availablethroughout the show to discuss DSM’scarotenoids coloration capabilities. Thisincludes the recently launched CaroCareNat. ß-Carotene 10% CWS Star, a naturalsource product developed specifically forRTD beverages. The ROPUFA omega 3

range, PeptoPro for sports performance andfast recovery, Fabuless weight managementingredient and the tensVida lactotripeptide,which DSM says is clinically proven to lowerblood pressure, are also being showcased.

Representatives from the company arealso presenting its latest developments inthe field of infant nutrition plus the Quali-Blends initiative, which DSM says respondsto the growing demand for high quality nutri-tional ingredients from a completely trace-able source. 8K22/8K26

Visitors doing it for themselves on the DSM stand

Drinking is natural, says Cosucra

Edlong has announced its partnership withNordman Rassmann (NRC). NRC will pro-vide Edlong’s flavours to its customers inGermany.

Since 1914, Edlong says that itsapproach of combining art and sciencehas resulted in products delivering thevery essence of dairy.

The company positions itself as anexpert in dairy flavours, in support ofwhich it continues to track emerging international trends and profi les and develops solutions based on global dairyproducts.

Family owned and operated, Edlong saysthat it is committed to developing mutuallybeneficial partnerships while providingunparalleled service. The company believesthat it is its entrepreneurial spirit that is thedriving force behind its innovation and cus-tomers’ successes.

Edlong was Food Processing’s Reader’sChoice Award Winner for Best Dairy FlavourSupplier six years running.8L29

Edlong partnerswith NordmanRassmann

Biocatalysts’ reputation as an expert withinthe field of enzyme-modified cheese is, saysthe company, well established – and withexciting new products in its range, Biocata-lysts believes that this is set to improve evenfurther. Using various flavour matching tech-niques and its experience in the productionof EMC, Biocatalysts says it can create newflavours or match existing ones, dependingon a customer’s requirements.

Biocatalysts expects to work togetherwith its customers to achieve the flavourprofile required. As well as extensive techni-cal support, including EMC paste samples,conference calls with NPD scientists andtaste trials, the company says it can alsohelp customers through the developmentprocess by offering non-standard pack sizesfor scale-up trials.

According to the company, the value Bio-catalysts’ customers place on its customerservice was demonstrated repeatedly in its

2009 Customer Satisfaction Survey. Cus-tomers commented that they were‘impressed by the service and the technicalhelp’ and that Biocatalaysts provide ‘verygood service only surpassed by the qualityof the products’. A high customer retentionrate and long standing relationships withEMC customers lasting over a decade are,says Biocatalysts, further testament to this. 8H2

Biocatalysts: just say cheese

Pomegranate has come out of nowhere toachieve ‘superfruit’ status in recent years,thanks to its heart health benefits. As aresult, the fruit’s popularity is growing fast. Itis springing up on shelves across the worldas juices, herbal drinks and fruit drinks.

Jain (Europe) Limited, part of Jain Group ofIndia, is hoping to cash in on this trend with anew range of Indian pomegranate juice con-centrates on show at FiE09 for the first time.

India is already the biggest supplier ofmango pulp and is going to be a majorplayer in other tropical fruit juices, predictsJain. To produce the concentrate, Jain hasset up a new ultra-modern facility.

Vegetable as well fruit ingredients areamong the products in Jain’s portfolio. Thecompany claims to be among the top threesuppliers of dehydrated onion in the world,and manufactures dehydrated vegetables inits plants in India and USA. Jain has justadded leeks, garlic and bell peppers fromIndia to its range of dehydrated vegetables.The company’s US plant specialises in man-ufacturing naturally low micro products.

Jain has also introduced an IQF (IndividuallyQuick Frozen) line of fruit and vegetables. Thiscomprises IQF mango (alphonso and totapuri),IQF pomegranate arils and IQF vegetables. 8B63

Jain concentrates on pomegranate

FiE09 D2 p12:IBC 05 FC 04/11/2009 09:55 Page 12

14 THE FI EUROPE DAILY 2009

sweetener

natural colour

fruit avourcereal avour

Made by NatureYour Organic concentrates Specialist

Sipal Partners offers a wide variety of sweetening and technical functionalities for all sectors of the agri-food industry thanks to its unique range of concentrates, from organic cereals and dried fruits (cereal syrups, glucose syrups, glucose-fructose syrups, fructosesyrup, maltodextrines, dextrose, starch, gluten, cereal juice concentrates and fruit juice concentrates). A clean and natural production process allows us to preserve the nutritional advantages initially present in the cereals and fruits. Please contact our R&D team: www.sipalpartners.com - info@sipalpartners.com -tel.: + 32 87 69 33 40.

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Novozymes offers innova-tion that enables great-tasting, high-quality andhealthy foods, says com-pany spokespersonDebbie Spillane

At Novozymes, our pio-neering enzymes enhanceyour production and prod-ucts, and prepare yourbusiness for tomorrow’sdemands. Through work-ing together, we create innovative solu-tions that combine profitability withsustainability.

Whether you want to enhance the func-tionality and healthful benefits of your prod-ucts or improve quality, we have aneffective and natural solution to help you.Learn how to ensure starchy foods arehealthier with Acrylaway, which can sub-stantially reduce acrylamide in many bakedor fried cereal or potato products withoutinfluencing the product’s taste or appear-ance. Or discover Novamyl Pro, the innova-tion key that enables bakers to createpremium products and brands that standout, through offering the exceptional crumbsoftness, elasticity and moistness that liftsbread eating quality to a higher level. Since 2002’s discovery that acrylamide

is formed when starchy foods are bakedor fried at high temperatures, this chemi-cal substance has been raising a numberof health concerns and posing manufac-turers with the challenge of how to effec-tively reduce its concentration in theirproducts. Innovative enzymatic technol-ogy, such as Novozymes’ asparaginaseAcrylaway, effectively reduces acrylamide. Although Acrylaway was launched in

2007 to customers manufacturing dough-based products due to the initial ease ofapplication, recent trials have shown that

reductions in acrylamidecontent of up to 80% arepossible in the production ofFrench fries, with additionalimpressive results demon-strated in the field of potato-based snacks.

What is truly appealingabout Acrylaway is that thereduction of acrylamide inthese food types isachieved without alteringthe tempting flavor or visual

aspect of potato-based snacks – a sizablebonus for food manufacturers who aresearching for acrylamide-reducing solu-tions and worry about the continued allureof their products for consumers.Fresh, delicious bread is an important

element in daily diets throughout the world– and consumer tastes have been honedto expect a wide variety of quality breadproducts. However, before 1990, breadwas considered a highly perishable com-modity, quickly loosing crumb firmnessand springiness. This changed with thelaunch of Novozymes’ Novamyl, a fresh-keeping enzyme that delivers uniquebread quality through extending shelf-life. Since then, Novamyl has been the only

proven solution that extends the freshnessof baked products over time. Novozymes’latest innovation, Novamyl Pro, builds on theexcellence of Novamyl, and offers bakersthe ability to innovate and achieve productdifferentiation through offering a new level ofcrumb softness, elasticity, and moistness.The baking industry have been seeking awinning product to take innovation, productdifferentiation, and consumer brand prefer-ence to a new level, and Novamyl Pro’sundisputed performance achieves this, aswell introducing flexibility and freedom toproduction scheduling and distribution. 8C64

A point of view

Offering healthier alternatives

Stern-Wywiol Group companies offering newroutes to fortifying and stabilising food anddrink products include SternVitamin andHydrosol. Here in Frankfurt, SternVitamin is con-

centrating on innovations in fortified dairy,bakery and energy drink products. But italso supplies vitamin and mineral premixesto the pasta, cereals, confectionery, babyfood and edible oils markets.

When it comes to dairy, the companyoffers premixes in the form of both powders

and special oily blends incorporating the fat-soluble vitamins. In bakery applications, SternVitamin

runs trials with the specific blends ofactive substances in each product toensure that colour, taste or texture are notadversely affected. Manufacturers of energy drinks can

benefit from either the company’s premixcontaining all the essential active ingredi-ents, or a ready-to-use dry beverage base,ready to mix with water. Individual premixescan be developed containing specific plantextracts or nutrients. Meanwhile, sister company and stabilis-

ing system specialist Hydrosol is offeringnew ready-to-mix integrated compoundsfor mayonnaise. These Stabimuls MRHproducts allow manufacturers to producemayonnaise simply, safely and cost-effec-tively, says Hydrosol. Also new to Hydrosol are its solutions for

ice cream, an area where it can draw on syn-ergies with other Stern-Wywiol Group compa-nies. According to the company, its Stabisol Jand Stabiprot products make it possible tomanufacture fermented dairy products eco-nomically while maintaining quality. In quite another end-use area, Hydrosol’s

Plusstabil Ham stabilising systems meet thespecif ic needs of boiled ham suppliers. 8L39

Fortification from Stern-Wywiol

Vitamins for applications from dairy to cereals

Smoked foods are becoming more popular,especially in Northern Europe, and thus theEuropean commission has chosen to evaluateliquid smokes and smoke flavourings. Theseare being increasingly used to replace tradi-tional smoking, and to introduce smoke notesto a variety of products that are not traditionallysmoked, such as smoky bacon flavour crisps. Azelis Food & Health has announced that

the EFSA has released a positive opinion ofits Scansmoke SEF 7525 smoke flavouringingredient, meaning, says the company, thatScansmoke SEF7525 is of no safety con-cern for use as a replacement for traditionalsmokes, or as a flavouring ingredient at thecurrent levels of use. According to Azelis,Scansmoke SEF7525 is among the firstproducts to receive a good opinion.These evaluations are ongoing, and a

final list of smoke flavourings with their con-ditions of use, approved to be used withinthe community, will be published once thisprocess is completed.Scansmoke is made exclusively from

European beech wood. The wood is pyrol-

ysed (controlled heating without oxygen) andthe smoke is collected, condensed and puri-fied to remove undesirable impurities such asPAH (polycyclic aromatic hydrocarbon), apotential carcinogen which can be one of theproblems associated with traditional smoking.Azelis is offering Fi Europe 2009 visitors

the opportunity to taste sausages andsmoky snacks on its stand.8M25

Azelis’s Scansmoke looking positive

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16 THE FI EUROPE DAILY 2009

As the consumer- and retailer-ledclean label drive continues, KerryIngredients and Flavours isresponding with some new cleanlabel concepts for beverage, bak-ery and snacks processors.

Label-conscious beveragemanufacturers are the target mar-ket for Kerry’s new flavour modula-tion technology fmt, which isdesigned to provide natural sweet-ness enhancement for all types

and flavours of soft drinks. Alreadycommercialised in North America,Kerry says the technology allowsfor up to 30% sugar reduction witha clean taste and clean label decla-ration. Moreover, it enables bever-age manufacturers to make anall-natural flavouring declaration ata much reduced cost comparedwith the use of fruit extracts.

For the bakery market Kerry islaunching Biobake, a new clean

label gluten reduction technologysuitable for all types of bread appli-cation including white, wholegrainand speciality breads.

Biobake works at low dosagelevels with all grades of flour andprocessing methods to deliver costsavings of around 50-60% byreducing the gluten content inbreads, says Kerry.

Snack food manufacturersseeking to target the better-for-you, natural savoury snacks mar-ket may be interested in Kerry’scheese and salami Route to Natu-ral baked snack flavouring. MSG-free and containing all-naturalingredients, this new snack con-cept falls within the daily saltguidelines set by the UK FoodStandards Agency for 2012, whilecombining a reduced fat contentwith a satisfyingly tangy flavour,according to Kerry.

Kerry has recently integrated itsingredients, bio-ingredients andflavours divisions to form a singlebusiness entity – Kerry Ingredients& Flavours. M5

Kerry cleans up labellingTorino-based Campus hasannounced that it has begun pro-duction of purified yeast extractswhich the company says have aneutral taste and high potency.The first product is called NextGTE-1, where GTE stands forGeneral Taste Enhancer. Free ofsalt, rich in natural nucleotidesand free natural amino acids,Campus says that Next GTE-1 isa next generation yeast.

Campus says that Next GTE-1’s characteristics of being cleanand neutral in taste, but also verypowerful, mean that it can be con-sidered as an innovative glutamatereplacer at very low dosages; atjust 0.05% it is, says the company,

effective in enhancing tastes,masking bitter flavours and round-ing flavour peaks. It can also beused as a salt enhancer in lowsodium formulations. Campus islooking for distributors who spe-cialise in the yeast market.8L35

Campus seeks distributors

Wild is expanding its portfolio ofcolouring foodstuffs, as the com-pany explains

As artificial colourings for foodand beverages are comingunder increasing criticism thedemand for colours from natu-ral sources is growing, Wildhas expanded its portfolio andis offering forward-lookingsolutions for a wide range ofapplications.

For an increasing number ofconsumers, a product’s natural-ness is a key factor when decid-ing what to buy, andmanufacturers take this intoaccount when developing andmarketing products. Accordingto studies, the number of newproducts that specifically statethat they contain natural ingredi-ents has increased by over 40%on average in Europe between2005 and 2008 (source: InnovaFood 2009).

This trend can also be seenwhere it is important to makeproducts look appetising. Thecolour of foodstuffs must reflectits flavour in order to offer theconsumer some guidance whenchoosing to make a purchase.Consumers prefer natural solu-tions to products containing artificial colourings.

Recently, synthetic colour-ings have been under increasingdiscussion in connection withthe Southampton Study, as theyhave been linked to hyperactivityin children. It is for this reason

that manufacturers are increas-ingly rethinking the use of artifi-cial colourings in their productsand are replacing these withnatural colours.

Wild has expanded its rangeto include seven new colouringfoodstuffs in order to meet thegrowing demand for coloursfrom natural sources. Thesecolours contain natural extractsfrom plants, fruits and vegeta-bles, and the colour of theseingredients correspond to theparticular type of fruit after whichthey are named.

Additions to the portfolioinclude the banana, mango,mandarin, strawberry, redcur-rant, elderberry and lime colourtypes. This covers a colourspectrum ranging from yellowand orange through red andgreen, creating food and bever-ages as colourful as nature.

Wild’s new colouring food-stuffs are particularly suited forthe use in confectioneries suchas hard candies, jelly gums,sugar-coated candies, and evenin ice cream. The developmentof these natural colours involvedidentifying new sources, and theraw materials were carefullyselected according to theircolouring qualities and stability.

Wild has been developinginnovative concepts for its cus-tomers that meet currenttrends and satisfy consumerdemands. Alongside the colourrange, marketed under thename Colours From Nature,Wild offers its customers awide range of natural ingredi-ents, such as flavours andextracts from natural sourcesas well as natural turnkey solu-tions like flavour systems andpreparations. 8K29

A point of view

Natural colours in vogue

Denk Feinchemie specialises inmarketing innovative raw materials.The company says its range ofservices also covers the sourcingof rare raw materials, co-ordinationof new projects and worldwide dis-patch of small volumes.

At FiE this year, Denk is show-casing the broad range of productsit has available. From Bio Seraecomes CactiNea, a soluble cactusfruit powder with high diuretic activ-ity, and Vinitrox, a range of grapeand apple polyphenols designed as

nitric oxide enhancers. Biomega-Tech and Ecoflax come from BTSAin Spain, and are omega 3 oils andpowders from fish and flax respec-tively. Citrus bioflavanoids includingNaringin and Hesperidin, togetherwith the intense sweetener Neo-hesperidin DC come from Exquim,also in Spain.

Spain is further represented inDenk’s offering by Lipofoods andits microencapsulated iron(Lipofer), calcium (LipoCal) andphytosterols (LipoPhytol) which

the company says have highbioavailability.

Rounding out the showcase isa full set of soy proteins such asisolates, concentrates and flakes,including Solpro 957 – said to be aunique isolate with low sodiumcontent – from Israel’s Solbar, whilePomelite and Pomeline cider applepowders and fibres and Pomactiv,with its claimed high content ofpolyphenols, come from France’sVal de Vire.9B13

Denk brings ingredients from across Europe

Nuggets with a hand-madeappearance, chocolate semolina,two-colour drops, chocolate withgranulates and decorative shapesare among the new chocolateinclusions on the HerzaSchokolade stand.

The new nuggetsand ‘chocolatesemolina’ are designedto boost the appeal ofproducts like muesli,yoghurt, desserts andice cream. The hand-made appearance of thenuggets is achieved byusing a special cuttingtechnique to break thechocolate pieces irregu-larly, according to Herza.

“Standard plant, likedrop machines and spike rollers,soon comes up against technicallimits. So together with variousexperts we are constantly design-ing special machines that enableus to create innovative shapes,”explained managing directorTorsten Wywiol.

With the aid of new process-ing technology the company canalso make ‘chocolate semolina’,which can be used to decorateice cream, for example. Herza

supplies the chocolate semolinaand also the nuggets as wholemilk, white or dark chocolate –and, like all its small chocolatepieces, they are available asorganic and Fair Trade too.

Other new inclusions on showinclude chocolate pieces with a

‘second bite’, for example with littlepieces of biscuit, coffee crocant orfruit, and two-colour chocolatedrops to enhance ice cream, frozengateaux or muesli.

The chocolate dropsare available as fruity orchocolate varieties, forexample, brightly colouredmilk compound-straw-berry and lemon-rasp-berry flavours, or in thebrown and white choco-late combination of wholemilk chocolate-milk com-pound. And for the moreadventurous there areblack and white pepper-mint-liquorice Twin Drops.

In the field of decora-tive chocolate Herza

says it now offers virtually anyconceivable shape – hearts,Christmas trees or stars, individu-ally printed buttons and Hal-loween motifs – to give ice cream,gateaux, pastry goods anddesserts seasonal stand-out. 8L39

Chocolate comes in all shapes and sizes

FiE09 D2 p16 NEW:IBC 05 FC 06/11/2009 15:39 Page 16

25–27 MAY 2010WARSAW, POLAND

FOOD INGREDIENTS CENTRAL & EASTERN EUROPEGRAB YOUR SHARE OF THE CENTRAL AND EASTERN EUROPE MARKET

WWW.INGREDIENTSNETWORK.COM

18 the FI eUROPe daIly 2009

Now foods can easily be formulated to taste indulgent without the guilt!

Unlike other starches, AVEBE products for low calorie, low fat and sugar free foods give creaminess and body, but do not mask the original flavour.

So why settle for everyday’s starches that lack all that?

Add ELIANE™ and/or ETENIA™ to health and wellness formulated foods for new and improved product performance.

Formulating ‘Light‘ is just made easy with help from AVEBE.

LOWFAT

LIGHT MADE EASY

GREATTASTE

Meet us at stand 8E6

AVEBE U.A. • P.O. Box 15 • 9640 AA Veendam • The Netherlands WWW.AVEBE.COM

FiE09 D1 p19:IBC 05 FC 03/11/2009 18:24 Page 18

18 the FI eUROPe daIly 2009

Now foods can easily be formulated to taste indulgent without the guilt!

Unlike other starches, AVEBE products for low calorie, low fat and sugar free foods give creaminess and body, but do not mask the original flavour.

So why settle for everyday’s starches that lack all that?

Add ELIANE™ and/or ETENIA™ to health and wellness formulated foods for new and improved product performance.

Formulating ‘Light‘ is just made easy with help from AVEBE.

LOWFAT

LIGHT MADE EASY

GREATTASTE

Meet us at stand 8E6

AVEBE U.A. • P.O. Box 15 • 9640 AA Veendam • The Netherlands WWW.AVEBE.COM

FiE09 D1 p19:IBC 05 FC 03/11/2009 18:24 Page 18

the FI eUROPe daIly 2009 19

MODULE F5 10.15-11.45Cost Efficiency &Ingredients Innovation

Reviewing the latestinnovative cost cuttingingredients available • The latest ingredients utilised bymanufacturers to minimise the endunit cost • Reviewing the ingredientsinnovations that will maintain yourcompetitiveness Dr Leo Mulleners, ProgramManager R&D IngredientsDevelopment, DSM

Value matters – optimisingformulations to achieve costbenefits • Exploring tools and techniquesto replace high cost ingredientsand streamlining of processes • Successfully using alternatives totraditional ingredients to replacecostly raw materials in bakedgoods, dairy products and sauces Mike O’Riordan, TechnicalDirector, Europe, National Starch Food Innovation

Delivering the samefunctionality and sensoryexperience at a lower price • Achieving cost optimisationthrough ingredients management • Successfully creating greatervalue for food manufacturers usingapplications technology

Ralf Jakobi, Senior Scientist,Novel Ingredients, Global FoodResearch, Cargill

Successfully decreasingconfectionery costs withoutcompromising on quality• Understanding the productquality of cocoa butter equivalentswhile also decreasing your costs • Finding cocoa butter equivalentswith the best benefits for yourproducts Karsten Nielsen, Application andProduct Development Director,AAK

MODULE F6 12.00-13.30Creating OptimalReduced Salt Products

Understanding the sensorydrivers of the perception of salt • Understanding the sensoryaspects of saltiness and how itinteracts with others senses toimprove your product portfolio • Finding salt replacers orenhancers with the ideal sensoryprofile for your productDr Nicolas Godinot, SensoryScientist, Nestlé ResearchCentre

Deploying the holisticapproach to salt reductionacross your product portfolio • Measuring the contribution ofyour products to the daily intake ofthe consumer

• Successfully cutting the saltcontent across your global productrange to achieve the 5 gram dailymaximum recommended by theWHO Tristan Robinson, CompanyNutritionist, Heinz

Less Salt, more Vitality: theUnilever approach towardssodium reduction • Unilever Vitality Mission &Nutrition EnhancementProgramme • Technical aspects of sodiumreduction and marketimplementation Dr Gerda Feunekes, GlobalNutrition Director, Savoury,Unilever. Dr Edouard Bonnet,Global Technical Project Leader,Unilever

MODULE F7 13.45-15.15Reformulating forHealthChair: Alice Pegg, Head ofFood Innovation, LeatherheadFood International

DANONE case study:Reformulating for health – low sugar • Successfully reformulating todecrease sugar to obtainnutritional superiority in yourproduct range • Gaining a knowledge of thenutritional position of your products & competition

Sandrine Begagnon, ActiviaFormulation & Process Manager,DANONE Research

Optimising properties of lowfat fresh cheese withmicrostructure studies • Establishing the link betweenprocessing conditions and productproperties • Successfully identifying the keyto creaminess Ulf Andersen, Flavour,Functionality & ProcessAnalytical Technology, ArlaFoods

Low/No/Reduced Claims –Combating the taste issue • Combating the reduction inflavour development and taste thatreducing fat creates • Successfully fighting backagainst bland, boring food John Bedford, Chief TechnicalOfficer, Kerry Ingredients &Flavours

MARS case study:Reformulating for health –lowering saturated fat • Hurdles and opportunities inimproving the nutritional quality offats in confectionery products • Reformulation strategies forimproved consumer propositions Andrea Cattaruzza, AppliedScience Manager, MARS

MODULE F8 15.30-17.00Food ProtectionStrategies

Chair: Dr Nico van Belzen,Executive Director, ILSI Europe

The latest risk assessmentmethodology from ILSI Europe• Effectively planning to minimise

product contamination and

exposure risks

• The latest risk assessment

methodology to ensure chemical

and microbial food safety Dr Nico van Belzen, ExecutiveDirector, ILSI Europe

Mitigating the risk of theinadvertent inclusion ofallergens • Evaluating new ingredients that

can pose a serious threat to your

allergen list

• Successfully eliminating hidden

allergens from new products Dr. René Crevel, Science LeaderAllergy, Unilever SEAC

Getting the balance right –integrated benefit -riskassessment • Introducing a tiered approach to

effective benefit risk assessments

that balances beneficial and

adverse effects on public health

• Successfully translating scientific

findings into a safe management

decision – benefit risk assessment

to benefit risk management Professor Hans Verhagen,Centre for Nutrition & Health,RIVM

MODULE T1 10.15-11.45Consumer & NPDTrends & Opportunities

What will the ‘credit crunch’consumer of the future want?Trends and opportunities • How are consumers’ buyinghabits shifting in the currenteconomic climate? • Successfully creating newproducts with the cost consciousconsumer in mind Jonathan Banks, BusinessInsight Director, The NielsenCompany

Capitalising on the polarisationof the industry – cost orfunctionality? • Exploring how the middle hasbeen ‘squeezed’ in the recessionand the implications for productdevelopment • Reviewing the products andsectors that are struggling andthose that are thriving Dr Sybille Buchwald-Werner,Head of Innovation & NewIngredients, R&D, Cognis

Building consumer trust andbrand attractiveness – newresearch reveals how • Assessing how Europeanconsumers value health andnutrition claims

• Exploring how brands canbenefit from healthy positioning offunctional ingredients Anne Barry, Consumer ScienceOfficer, Tate & Lyle

MODULE T2 12.00-13.30Health Food Innovation& NPD Strategies forSuccess

Evaluating the boundaries for health food innovation and NPD • Evaluating the key factors thatdetermine your market success • Asking the right questions asearly as possible in the NPDprocess to reduce the risk offailure Dr Fred Brouns, School forNutrition, Toxicology &Metabolism, MaastrichtUniversity

Is the regulatory environmentlimiting innovation? What canbe done? • How does the new EU HealthClaim and Novel Food regulationaffect your NPD process? • Does the new regulation pose alimitation to your freedom tooperate? Professor Hans Verhagen,Centre for Nutrition & Health,RIVM

The consumer approach – thelatest food developmentmethods in business orientedresearch • Evaluating the need for a goodconcept that can help make theproduct a success by guidingdevelopers in the right direction • How to create strong concepts– the latest thinking on consumerresearch methods Professor Sebastiano Porretta,Sensory & ConsumerDepartment, SSICA & Presidentof the Italian Association ofFood Technology, AITA

MODULE T3 13.45-15.15Open Innovation &Supplier Collaboration

Utilising open innovation andsupplier collaboration in thedownturn • Developing internal and externalcollaboration to promote long terminnovation • Driving collaborations to deliverinnovation ahead of schedule –better, quicker, cheaper Dr Paul Isherwood, Director,Innovation & External Networks,Nutritional Healthcare R&D,GlaxoSmithKline

How can social media benefitthe F&B industry by drivinginnovation? • Understand how to createrelationships that help yourproduct development process • Learn how to collate andcollaborate effectively to driveinnovation Nathan Smith, ManagingDirector, Smith & Smith PR

Combining Open Innovation andInternal R&D for MaximumGrowth • Comparing the options – in -house research, open innovation,

or full outsourcing? • Can you afford true innovation atpresent? Can you afford not to inthe long run? Clive Norton, Open InnovationPrincipal Scientist, Cadbury

MODULE T4 15.30-17.00Ingredient SourcingStrategies

Overcoming the challenges ofsourcing ingredients in today’sclimate • Evaluating the implications of theeconomic and consumerenvironment • Assessing the impact ofenvironmental issues oningredients sourcing anddevelopment John Madden, IngredientsManager, Euromonitor

The future of planet earth:War versus ‘green’ horizons • Exploring how the currentpolitical disintegration trends couldput ‘sustainable’ sourcing lower onthe agenda •What is the only way out? It ismoving to a ‘sustainable’ way ofsourcing Gerard Rijk, Senior EquityAnalyst, Food & Beverages, INGWholesale Banking

Food Ingredients Conference Today

Don’t miss new conference modules on NPD and sourcing trends! BOOK yourconference modulesat the FiE and NiConferenceRegistration DeskNOW! Places arestrictly limited – sobook early to avoiddisappointment!

The conferenceregistration desk islocated next to themain registration deskin the Galleria

FiE09 D2 p19:IBC 05 FC 06/11/2009 16:22 Page 19

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the FI eUROPe daIly 2009 21

Fi and Ni 2009 Exhibitor List

SHARED VALUES – SHARED SUCCESSThe portfolio of Brenntag Food & Nutrition Europe covers products for: Food Design Food Technology Food Safety & Shelf Life Health & Nutrition Processing Aids

Brenntag Food & Nutrition Europe is commit-ted to encouraging creativity and innovation that enables our partners to make the most out of trends and developments.

Your right ingredient, today and tomorrow

Brenntag Holding GmbHBrenntag Food & Nutrition EuropeStinnes-Platz 1, 45472 Mülheim/Ruhr, GermanyPhone: +49 (0)208/7828-7015Fax: +49 (0)208/7828-149email: food-europe@brenntag.euwww.brenntagfood-europe.com

Are you looking for the right ingredient? Visit the Brenntag food experts at stand 8C40.

A• A.H.A. INTERNATIONAL CO LTD 8R39

• A+S BIOTEC 8L79

• A2 TRADING LTD 8D86

• AARHUSKARLSHAMN AB (PUBL) 8H19

• AB ENZYMES GMBH 8C19

• ABF INGREDIENTS GROUP 8C19

• ABITEC CORPORATION 8C19

• ACETUM SRL 9.1G11

• ACTIV INTERNATIONAL SAS 9B56/6

• ADIFO NV 8K70

• ADM 8E29

• ADM 8E30

• ADRIAAN GOEDE BV 8B80

• ADVANCED BIOTECH 9C50

• ADVANCED ENZYME TECHNOLOGIES LTD9.1G32

• ADVANCED YEAST TECHNOLOGIES JAPAN, LTD 9.1G28

• AGARINDO BOGATAMA PT 9F10

• AGRANA STÄRKE GMBH 9E30/5

• AGRAZ SAU 9B71

• AGRO FOOD INDUSTRY HI-TECH 9.1B1

• AGROCEPIA SA 8G46

• AGROMISR CO 9B60

• AGUS SP ZOO 8B65

• AJINOMOTO OMNICHEM SA 8A79

• AK BIOTECH CO LTD 8J52

• AKER BIOMARINE ANTARCTIC 8H55

• AKZO NOBEL FUNCTIONAL CHEMICALS BV8Q5

• ALBERT VIEILLE SAS 9E49

• ALIMENTARIA - EYPASA Media Point

• ALLAND & ROBERT 8C59

• ALLIED BIOTECH EUROPE GMBH 8M89

• ALMENDRAS LLOPIS SA 8B52

• ALMIL AG 8K85

• ALPAVIT KAESEREI CHAMPIGNON 9.1A16

• ALPENHAIN KÄSESPEZIALITÄTEN-WERK GMBH 8A64

• ALPHA BIOTECH 9B46/9

• ALPHA MOS SA 9B56/10

• ALPHA PACKAGING INTERNATIONAL 8G66

• ALTINMARKA GIDA SAN TIC AS 8B10

• ALZCHEM TROSTBERG GMBH 8F69

• AMANO ENZYME EUROPE LTD 9.1D7

• AMERICAN PEANUT COUNCIL 9D85

• ANGEL YEAST CO LTD 8L49

• ANHUI BBCA BIOCHEMICAL CO LTD 8R50

• ANHUI FENGLE PERFUME CO LTD 8R31

• ANHUI GREAT NATION ESSENTIAL OILS CO LTD 8R56

• ANHUI JINHE INDUSTRIAL CO LTD 8R58

• ANHUI TECHNOLOGY IMP & EXP CO LTD 9G46

• ANHUI XINGZHOU MEDICINE FOOD CO LTD 8R57

• ANONA - NÄHRMITTEL CL SCHLOBACH GMBH 9A2

• APAC CHEMICAL CORP 9A29

• ARBORIS LLC 9C80

• ARCOTRADE 9B60

• ARIAKE 9A31

• ARIZA BV 9G29

• ARMFIELD LIMITED 8L25

• ARMOR PROTEINES 8L65

• ARNAUD SA 8M25

• AROMATECH SA 8E57/3

• ARÔMES INGRÉDIENTS ADDITIFS 9B56/2

• AROMSA LTD 8B8

• ASAP PUBLISHING Media Point

• ASHLAND AQUALON FUNCTIONAL INGREDIENTS 9B80

• ASIACHEM INDUSTRIAL LIMITED 8Q42

• ASM FOODS AB 8H6

• ATACAMA BIO NATURAL PRODUCTS SA 9H21

• ATLANTIC CHEMICALS TRADING 8C10

• ATOKA CRANBERRIES INC 8D69

• AURELI MARIO 8A60

• AVEBE UA 8E6

• AVIKO RIXONA BV 8L15

• AZELIS BENELUX 8M25

• AZELIS PECO 8M25

• AZELIS SA 8M25

B• BV NIVE 8L40

• BALCHEM ENCAPSULATES 9D73

• BARRY CALLEBAUT BELGIUM NV 8E5

• BAUMGARTNER RUDOLF GMBH 8H79

• BAYAS DEL SUR 9G16

• BAYERNWALD GMBH 8C65

• BDF NATURAL INGEDIENTS, SL 8Q5

• BEHR, WUNDERLICH & CO (GMBH & CO) KG 8B80

• BEIJING LEWAY INTERNATIONAL FAIRS CO LTD

• BEIJING MEIQUAN FOOD CO LTD 9B35B

• BEIJING TIANLIHAI FLAVOR AND FRAGRANCE C 9H33

• BEIJING YINQICHENG INT EXHIBITION CO LTD 9D25/9G2/9G9/9G13/9G15

• BELGOSUC NV 9D20

• BELL FLAVORS & FRAGRANCES 8K1

• BELL PUBLISHING LTD 9G70

• BELOVO EGG SCIENCE & TECHNOLOGY SA8A37

• BENEO-GROUP 9D16

• BENEO-ORAFTI 9D16

• BENEO-PALATINIT 9D16

• BENEO-REMY 9D16

• BERRICO FOODCOMPANY BV 8M59

• BERRYPHARMA AG 9F32

• BESCO GRAIN LTD 8M63

• BEST COOKING PULSES, INC 8N60

• BHJ A/S, PROTEIN FOODS 8Q5

• BIESTERFELD SPEZIALCHEMIE GMBH 9.1E34

• BINDEWALD KUPFERMÜHLE GMBH, KARL8E89

• BINZHOU SANYUAN BIOTECHNOLOGY CO LTD 8S47

• BIO REAL SWEDEN AB 9D44

• BIO SERAE LABORATORIES SA 8H24

• BIO SPRINGER 8E39

• BIOCATALYSTS LTD 8H2

• BIOCON DEL PERU 8C70

• BIOFORTIS 9B46/6

• BIOLOGICAL TECHNOLOGY GROUP CO LTD, GUSHEN 8Q41

• BIONATURE CO LTD 8R47

• BIORIGIN 8B1

• BIOSTERIL GMBH & CO KG 9A22

• BIRMINGHAM CHAMBER OF COMMERCE 9.1D7

• BIYANG XINDA TRADE CO LTD 9H13B

• BMI - BAYERISCHE MILCHINDUSTRIE EG 8G49

• BODEGAS MAMERTO DE LA VARA 9B71

• BOESCH BODEN SPIES GMBH & CO KG 8B19

• BONILAIT PROTÉINES 8E64

• BORD BIA/ IRISH FOOD BOARD 9B36

• BORREGAARD INGREDIENTS 9.1E9

• BOTANICAL PRODUCTS INTERNATIONAL9E30/11

• BOUWHUIS ENTHOVEN 8B6

• BRAVO, VICENTE 9B71

• BREDABEST BV 9A14

• BREKO GMBH 8S20

• BRENNTAG FOOD & NUTRITION EUROPE 8C40

• BRESC BV 8R25

• BRESSMER & FRANCKE (GMBH & CO) KG9G67

• BROCHENIN SA 9E30/3

• BROSTE A/S 8M25

• BROTHER ENTERPRISES GROUP 8N53A

• BRÜCKNER-WERKE KG 8B79

• BRÜGGEN KG, H+J 9C30

• BSC NV 8S23

• BTSA BIOTECHNOLOGIAS APLICADAS 8L29

• BÜCKER-FACHVERLAG GMBH & CO KG Media Point

• BUDENHEIM, CHEMISCHE FABRIK 8C46

• BUISMAN BV, ROYAL 8B90

• BUSINESS GROUP MEDIA Media Point

• BUSINESS OF FOOD INGREDIENTS 9.1A7

• BUTTER BUDS FOOD INGREDIENTS 9C70

C• C.A.S. STEINHAUSER GROUP 9E30/19

• CALIFORNIA DIRECT (GERMANY) GMBH 8E86

• CAMLIN FINE CHEMICALS LIMITED 8B36

• CAMPDEN BRI 8F65

• CAMPUS SPA 8L35

• CANADIAN FOOD EXPORTERS ASSOCIATION8M59/8M61/8M63/8M65/

8N60/8N62/8N66/8N68

• CANDECO AB 9D72

• CANTOX HEALTH SCIENCES INTERNATIONAL8H75

• CAP TRAITEUR 8C30

• CAPOL (UK) LTD 9A46

• CAPSULAE 9B46/8

• CAPUZZO SRL 9D15

• CARBERY FOOD INGREDIENTS LTD 8H49

• CAREMOLI DEUTSCHLAND GMBH 8L45

• CARGILL COCOA & CHOCOLATE 8L5

• CARGILL EUROPE 8L5

• CARGILL FLAVOR SYSTEMS 8L5

• CARGILL HEALTH & NUTRITION 8L5

• CARGILL REFINED OILS 8L5

• CARGILL SWEETNESS 8L5

• CARGILL TEXTURIZING SOLUTIONS 8L5

• CARMI FLAVORS & FRAGRANCES 9C84

• CAROTEX S.P. Z O.O. 8B50

• CARRAGEENAN COMPANY 9D49

• CASCADE PRODUCTION LTD 9.1H24

• CCCL INFRASTRUCTURE LTD 9.1G42

• CCM CHEMICALS CO LTD, GUANGZHOU9.1G23

• CEAMSA 8H59

• CEC PUBLISHING 9H14

• CENTRO SPERIMENTALE DEL LATTE 8K89

• CEREAL INGREDIENTS INC 8G46

• CFF GMBH & CO KG 8D62

• CHAMPAGNE MAÏS 8M45

• CHAMTOR SA 8M45

• CHANGJIANG FOOD CO LTD, RUGAO 9G42

• CHANGMAO BIOCHEMICAL ENGINEERINGCO LTD 9F50

• CHANGZHOU KELONG CHEMICALS CO LTD 8S46

• CHANGZHOU NIUTANG CHEMICAL PLANT CO LTD 9G45

• CHEESE INGREDIENTS 8L65

• CHEMITAL SA 9.1C30

• CHEMPORT INC 8H53

• CHENGDU NEWSTAR KONJAC CO LTD 8E90B

• CHENGDU WAGOTT BIO-TECH CO LTD 8S45

• CHENGUANG NATURAL PIGMENT GROUP CO LTD 9G39

• CHENGZHI LIFE SCIENCE CO LTD 8L66

• CHERRY ROCHER INDUSTRIE 8S7

• CHHATARIYA DEHYDRATES EXPORTS 9.1F37

• CHINA CHAMBER OF COMMERCE FOR IMPORT & EXPORT OF MEDICINES & HEALTH PRODUCTS (CCCMHPIE) 9G44

• CHINA INTERNATIONAL ASSOCIATION FOR PROMOTION OF SCIENCE AND TECHNOLOGY

8L66

• CHIRIOTTI EDITORI SAS 9G78

• CHOCOLAT FREY AG 8A50

• CHONGQING EUSINASIA FOODS CO LTD 9G2

• CHR HANSEN A/S 8H5

• CIRANDA INC 9E30/20

• CJ CHEILJEDANG CORP 9.1H11

• CLUB PAI – FOOD INGREDIENTS 8E57/5

• CNI – COLLOIDES NATURELS INTERNATIONAL 8H24

• CNS MEDIA 8G70

• COLEFRUSE INTERNACIONAL SA 8A42

• COLIN INGREDIENTS 9D74

• COMTOISE DE SPECIALITES FROMAGERES 8E57/6

• CONAGRA FOODS 9B29

• CONESA 9B71

• CONFOCO INTERNATIONAL LIMITED 8G46

• COOPERATIVA ORTOFRUTTICOLA VE.BA SC 9.1F6

• COPELAND & SONS LTD, FD 8M1

• COPPENRATH FEINGEBÄCK GMBH 9.1C22

• CORMAN SA 8L65

• CORN PRODUCTS INTERNATIONAL INC 8M30

• CORNEXO GMBH & CO KG 8E89

• COSUCRA GROUP WARCOING SA 8E11

• COTION LTD 8P41

• COUPLET SA, SUCRERIE 9C34

• CPI INTERNATIONAL CO LTD, QINGDAO 9H41

• CRAWFRESH IMPORT SA 8G56

• CREANUTRITION AG 9.1D21

• CRODA HEALTH CARE 9A23

• CROP’S NV 8E65

• CULINAR AB, LYCKEBY 8H6

• CULINARI MUNDI/ INGREDYS CONSULTANTS 9B56/3

• CYBERCOLORS LTD 9B36

D• D.D. WILLIAMSON (UK) LTD 8B49

• DAABON DEUTSCHLAND GMBH 9G31

• DABUR INDIA LIMITED 9.1F36

• DAIRY CREST INGREDIENTS 8B29

• DAIRYCHEM LABORATORIES 9D65

• DAIRYGOLD FOOD INGREDIENTS 9B36

• DALIAN JINJU PERFUME CO LTD 8Q44

• DAREGAL SA 8C39

• DAVISCO FOODS INTERNATIONAL, INC 8D59

• DECAGON DEVICES INC 9C79

• DECAS CRANBERRY PRODUCTS, INC 9C60

• DEHYDROFOODS 9B60

• DEK DEUTSCHE EXTRAKT KAFFEE GMBH9.1F10

• DELFI COCOA EUROPE BV 9.1G21

• DELICIA BV 8A5

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• DENA GMBH 8C30

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• DENOMEGA NUTRITIONAL OILS AS 9.1E9

• DEOSEN BIOCHEMICAL LTD 8H39

• DEUTSCHEBACK GMBH & CO KG 8L39

• DIAFOOD GMBH 9D33

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• DP SUPPLY BV 8A25

• DREIDOPPEL GMBH 8A16

• DSM FOOD SPECIALTIES BV 8K26

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• DSM NUTRITIONAL PRODUCTS EUROPE LTD8K22

• DUAS RODAS INDUSTRIAL LTDA 8B51

• DUJARDIN FOODS NV 9E85

• DUTCH COCOA BV 8B30

• DUTCH PROTEIN & SERVICES BV 8L1

• DYNADIS SARL 8E57/2

E• EBI FOOD SAFETY 8C2

• ECO RESOURCE 8D85

• ECOBIO BIOTECH CO LTD 9H19

• ECOM FOOD INDUSTRIES CORPORATION8M61

• ECOMEL – ORGANIC DAIRY 9E30/6

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• EDLONG DAIRY FLAVOURS 8L29

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• ELSHOBAKI TRADE, EXPORT & AGENCIES 9B60

• EMSLAND – STÄRKE GMBH 8L60

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• EURONUT SPA 9.1F35

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• FAMOUS INDUSTRIAL GROUP GMBH F64

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• FERRANT 9F1

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• FOOD AND DRINK INTERNATIONAL MAGAZINE Media Point

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• FOOD EXPORT – NORTHEAST 9C52

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• FROCA AGRO INDUSTRIES 9B60

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• FRUISEC 8L65

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• FRUITOFOOD, SAS 8E57/1

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• FUERST DAY LAWSON LTD 8G79

• FUJI OIL EUROPE 8Q19

• FUJIAN PUTIAN TIANYUAN FOOD CO LTD 9.1G27

• FUNCTIONAL INGREDIENTS MAGAZINE 9.1G1

• FUTASTE CO LTD 8P39

G• G. MARIANI & C. SPA 9.1G2

• G.S. DUNN LIMITED 8M59

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• GALKE GMBH, ALFRED 8S22

• GANSU HUALING MILK PRODUCTS GROUP 8R52

• GAZIGNAIRE SA, JEAN 9B56/4

• GEA NIRO 8K52

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• GELNEX GELATINE 8D39

• GEMEF INDUSTRIES 9E70

• GEOVITA FUNCTIONAL INGREDIENTS SRL 8K88

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• GIT VERLAG GMBH & CO. KG Media Point

• GIULIO GROSS / AZELIS ITALIA SRL 8M25

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• GNT INTERNATIONAL BV 9D54

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• GRACELAND FRUIT, INC 9D53

• GRAP’SUD 8S20

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• GROZETTE BV 9A55

• GRÜNEWALD FRUCHTSAFT GMBH 8A29

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• GUANGDONG H-BIO BIOTECH CO LTD 8B48

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• HAINAN ZHONGXI CHEMICAL CO LTD 8B72B

• HAJNAL ROHSTOFFE 9.1A6

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• HANGZHOU TOPHERE SCI.& TEC. CO LTD 9H28

• HANOVO FOODS 8R23

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• HARKE PHARMA GMBH 9D50

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• HEBEI HUAXU PHARMACEUTICAL CO LTD 8R41

• HEBEI XINHE BIOCHEMICAL CO LTD 8E90B

• HELA GEWÜRZWERK HERMANN LAUE GMBH & CO. 9G75

• HELIOS INGREDIENTS LTD 9.1D33

• HELM AG 8C9

• HENAN GREEN CHEMICAL CO LTD 8R55

• HENAN JINDAN LACTIC ACID TECHNOLOGY CO LTD 8S42

• HENNINGSEN NEDERLAND 9A63

• HERBAFOOD INGREDIENTS GMBH 8M39

• HERBAL FM 9B60

• HERBIA LTD 9B12

• HERBSTREITH & FOX KG PEKTIN-FABRIKEN 8M39

• HERZA SCHOKOLADE GMBH & CO KG 8L39/9G75

• HIGH HOPE INT’L GROUP JIANGSU MEDICINES & HEALTH PRODUCTS IMP. & EXPO. LTD 8S52

• HIGUCHI INC 8K68

• HILMAR INGREDIENTS 9D81

• HISPANAGAR SA 8C61

• HOCHDORF NUTRIFOOD LTD 8H45

• HOLLAND INGREDIENTS 8A9

• HOOGWEGT CHEESE BV 9A50

• HOSKINS & FALL PUBLISHING Media Point

• HUBEI KONSON KONJAC GUM CO LTD 8R48

• HUBEI XINBAOFENG INTERNATIONAL TRADE CO LTD 8P43

• HUBEI YITAI PHARMACEUTICAL CO LTD 9F52

• HUGESTONE ENTERPRISE CO LTD 9E60C

• HÜGLI NÄHRMITTEL AG 9.1G6

• HUMANA MILCHINDUSTRIE GMBH 8B26

• HUZHOU NBC BIOLOGICAL MATERIAL CO LTD 9H1

• HYDROSOL PRODUKTIONSGES. MBH & CO. KG 8L39/9G75

I• I.P.A.M. SRL 9.1D35

• IBERFRUTA SA 9B71

• IDA SRL 8B86

• IDI SAS 8C6

• IDUN INDUSTRI A/S 9D72

• IFFCO 8E19

• IGRECA SA 8K44

• IGV INSTITUT FÜR GETREIDEVERARBEITUNG 8K76

• ILSI EUROPE 9.1A5

• IMCD FOOD INGREDIENTS 9.1E16

• IMCOPA FOOD INGREDIENTS BV 8A7

• IMPERIAL OEL IMPORT 8E60

• IMPEX QUIMICA SA 8M25

• IMTECH-STERI AG 8G63

• INDAROMA, CV 9F38

• INDCRESA 9B71

• INNOGREDIENTS GROUP BV 8A22

• INNOPHOS, INC 9C72

• INNOVA MARKET INSIGHTS 9.1C5

• INNOVATIONS IN FOOD TECHNOLOGY 9.1B43

• INNOV’IA INDUSTRIE 9B56/5

• INTELLIGENT SENSOR TECHNOLOGY, INC 8K68

• INTERBULK GROUP PLC 8F63

• INTERFIBER SP ZOO (LTD) 9.1C36

• INTERFOOD BV 9D80

• INTERFOOD INGREDIENTS BV 9D80

• INTERLAND CHEMIE BV 8M25

• INTERMED DISCOVERY GMBH 9.1F42

• INTERNATIONAL FOOD INGREDIENTS (IFI) MAGAZINE Hall 8.0 office #050/#051

• INTEROVO EGG GROUP 8L40

• INTEROVO IBERICA SL 8L40

• INTERQUELL GMBH 8H77

• INTERTASTE BV 9B9

• IPRONA AG 8N56

• IRA-EKO LTD 9E30/22

• IRISH DAIRY BOARD 9B36

• ISC EUROPE LTD 8B85

• ITALGELATINE SPA 8A8

J• J. RETTENMAIER & SÖHNE 8L55

• JAIN EUROPE LTD 8B63

• JANCKE GMBH, GEBRÜDER 9A36

• JAPAN BIO SCIENCE LABORATORY 9.1C1

• JASKULSKI AROMATY 8A6

• JB COCOA SDN BHD 9.1D6

• JEAN NIEL 9E49

• JEBSEN & JESSEN (GMBH & CO) KG 8A10

• JENEIL BIOPRODUCTS GMBH 9C86

• JF-NATURAL 9H24

• JIANGSU HIGH HOPE INT’L GROUP TONG YUAN IMPORT & EXPORT CO LTD 8S41

• JIANGSU HONGTENG FOOD CO LTD 9H29B

• JIANGSU HOWBETTER FOOD CHEMISTRY CO LTD 9G41

• JIANGSU SPRING FRUIT BIO. PROD. CO LTD 8B81B

• JIANGSU YUEHONG CHEMICAL CO LTD 9E60B

• JIANGXI DEXING PARCHN SODIUM ISOVITAMIN C CO LTD 8R39

• JIANLI GRANDMOTHER PHARMACEUTICAL CO LTD 8R33

• JK SUCRALOSE INC 8B15

• JUAN NAVARRO GARCIA, SA 9B71

• JUST-FOOD.COM Media Point

K• K + S KALI GMBH 9G30/9G32

• K.T. QUALITY CONTROL PVT LTD 9.1B34

• KAILU EVER BRILLIANCE BIOTECHNOLOGY CO LTD 8Q53

• KAKAO VERARBEITUNG BERLIN 8A39

• KÄLLBERGS INDUSTRI AB 8B70

• KALSEC EUROPE LTD 8Q25

• KAMPFFMEYER FOOD INNOVATION GMBH 9E19

• KAMPFFMEYER NACHGMBH, PRODUKTION&VERTRIEB 9G75

• KATOKICHI CO LTD/JT GROUP 8A65

• KAUL GMBH 9A46

• KEMIN FOODS INGREDIENTS 8B36

• KEMIRA CHEMSOLUTIONS BV 9.1E19

• KERRY INGREDIENTS & FLAVOURS 8M5

• KESSLER & COMP. GMBH & CO KG 8G89

• KIANTAMA OY 9H50

• KIMICA CORPORATION 8H3

• KINGS DEHYDRATED FOODS PVT LTD 9.1F30

• KINJIRUSHI CO LTD 8A62

• KINRY FOOD INGREDIENTS CO LTD, SHANGHAI 8S37

• KITOZYME 9G10

• KLBD – KOSHER CERTIFICATION 8H66

• KLINGE FOODS LIMITED 9E50

• KMC AMBA 8B20

• KOHJIN, CO LTD JAPAN 9A51

• KONRADIN VERLAG ROBERT KOHLHAMMER GMBH Media Point

• KORF FOOD PRODUCTS BV 9.1G29

• KRAEMER & MARTIN GMBH 8M25

• KRÄUTER MIX GMBH 9D30

• KREGLINGER EUROPE 8G58

• KRÖNER GMBH, HERMANN 9E30/10

• KÜNDIG & CIE AG, W. 9A22

• KÜNDIG NAHRUNGSMITTEL GMBH & CO KG 9A22

• KUNMING ADDITIVES CHEMICALS INDUSTRIAL C 8K34B

• KUTAS TARIM URUNLERI DIS. TIC.VE SAN AS 9A30

• K-W PFANNENSCHMIDT GMBH 9C36

L• LA MAISON BERGEVIN 8M67

• LABORATOIRE MONIQUE REMY 9E49

• LABORATOIRE PYC 8C30

• LACTALIS INGREDIENTS 8C43

• LACTOPROT DEUTSCHLAND GMBH 8A85

• LACTOSAN A/S 8C35

• LAITA 8Q9

• LALFOOD - LALLEMAND 8M75

• LALLEMAND BIO-INGREDIENTS 8M69

• LALLEMAND BIO-INGREDIENTS 8M75

• LAMOTTE FOOD GMBH, HENRY 8H85

• LAMOTTE OILS GMBH, HENRY 8H85

• LAPI GELATINE SPA 8H90

• LASENOR EMUL, SL 8N50

• LAURUS LTD 9B12

• LAY GEWÜRZE OHG 8H89

• LEAD FOOD CHEMICAL CORPORATION LTD 9E60A

• LEATHERHEAD FOOD RESEARCH 8H60

• LECICO GMBH 8Q29

• LEIBER GMBH 8K86

• LEMKE GMBH CO. KG, GEORG 8A49

• LEMMERS EIPRODUCTEN BV 9.1A19

• LEROUX SAS 9F34

• LESAFFRE HUMAN CARE 8E39

• LESAFFRE INGREDIENTS SERVICE 8E39

• LHG AG 9.1A25

• LIANYUNGANG DEBANG FINE CHEMICAL CO 8M50B

• LIANYUNGANG MUPRO IMP&EXP CO LTD 8N53

• LIANYUNGANG RUIFENG CHEMICAL CO LTD 8Q40

• LIANYUNGANG SHUREN KECHUANG FOOD ADDITIVE CO LTD 9F46

• LIANYUNGANG TAIDA FINE CHEM. CO LTD 8S49

• LIAOYANG FUQIANG FOOD CHEMICAL CO LTD 8P50

• LIMAGRAIN CEREALES INGREDIENT, WESTHOVE 8K40

• LINXIA HUAAN BIOLOGICAL PRODUCTS LTD CO 8S44

• LINYI SHANSONG BIOLOGICAL PRODUCTS CO LTD 8S48

• LINYI VAN SCIENCE AND TECHNIQUE CO LTD 8Q48

• LIONEL HITCHEN (ESSENTIAL OILS) LTD 8L69

• LIOT SAS 8S1

• LIPID NUTRITION 8G39

• LIPIDOS SANTIGA SA 9.1B21

• LIPOFOODS SL 9B13

• LIQUID TECHNOLOGIES 9D29

• LODERS CROKLAAN BV 8E10

• LOGO – PLASTIC AG 8G64

• LOHMANN GMBH KG, DR. PAUL 8Q1

• LONGCOM ENTERPRISE LIMITED. 8Q39

• LONGYUN FOODS INDUSTRY LIMITED 9B35A

• LONZA LTD 8H29

• LORYMA GMBH 9D40

• LÜBECKER MARZIPAN-FABRIK V. MINDEN&BRUHN 8B56

• LUBRIZOL EUROPE 8K69

• LUPINGREDIENTS – TERRENA 9B46/2

• LUTÈCE BV 9.1D12

• LÜTTGE GMBH, JH 9G75

• LUZHOU BIO-CHEM TECHNOLOGY CO LTD 8R51

M• MACCO ORGANIQUES, INC 8B25

• MACCO ORGANIQUES, SPOL. SRO 8B25

• MAINFRUCHT GMBH & CO 8A29

• MAITRE PRUNILLE SA 8S21

• MAKER (HANDAN) BIOENGINEERING CO LTD 8E85A

• MALAYSIAN COCOA BOARD 9.1D6

• MALTEXCO 9.1G33

• MANITOBA AGRI-HEALTH RESEARCH NETWORK 8N60

• MANITOBA TRADE AND INVESTMENT 8N60

• MANN GMBH & CO. KG, TH. Media Point

• MANTROSE UK LTD 8B55

22 the FI eUROPe daIly 2009

Fi and Ni 2009 Exhibitor List

FiE09 Centre p17-26:IBC 05 FC 30/10/2009 16:08 Page 22

FrieslandCampina Kievit, your nr. 1 inspray dried and encapsulated ingredients.

We bring you best in class spray dried emulsions and encapsulated nutritional oils for applications inbakery, beverages, infant nutrition and savoury. Our product line includes:

Creamers & foamers•Fat powders•Toppings & batter stabilizers•Encapsulated nutritional oils•

Meet us at booth nr. 8L6 and enjoy our food for thought | www.kievit.com

Let’s talk

Kievit is a brand of

24 the FI eUROPe daIly 2009

Sir Rowland Hillstraat 3, 4004 JT TIEL - Postbus 6181, 4000 HD TIEL

The Netherlands - Phone +31 (0)344 677 677 - Email info@dpsfood.nl

BindingThat binds!

TempuraThat crisps!

MarinadeThat tastes!

Curious?Visit us and find out more.

HALL 8, STAND L1

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Fi and Ni 2009 Hall 8

FiE09 Centre p17-26:IBC 05 FC 30/10/2009 16:12 Page 24

the FI eUROPe daIly 2009 25

THE PROFESSIONALS IN PROTEINS

PROWICOProteingewinnungs GmbH

Enschedestraße 31-35 D-48529 Nordhorn

Fon +49(0)-59 21/71 39 94-0 Fax +49(0)-59 21/47 01

info@prowico.dewww.prowico.de

©www.freisign

.de

Find out more and visit

us in hall 8, stand L1.

DISCOVER

OUR

NEW TYPES

OF BEEF

PROTEINS!

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26 the FI eUROPe daIly 2009

Fi and Ni 2009 Hall 9• MARCEVAL CRUNCHY NUTS 9.1F40

• MARIGOT LTD 9B36

• MARTEK BIOSCIENCES CORPORATION 8R9

• MARTIN BAUER GROUP-BUSINESS UNIT PLANTEXTRAKT 9D45

• MARUKOME USA INC 9C85

• MARUZEN PHARMACEUTICALS CO LTD 9G68

• MASSON GROUP COMPANY LIMITED 8B48

• MATERNE 9B56/1

• MATSUMOTO FOODS CO LTD, QINGDAO 8S36

• MCI MIRITZ CITRUS INGREDIENTS GMBH 8M10

• MEELUNIE BV 9.1C15

• MEGGLE WASSERBURG GMBH & CO KG 8K64

• MEIHUA HOLDINGS GROUP CO LTD 8A65

• MERCK KGAA 8E1

• METAROM 8K20

• MEURENS SA, SIROPERIE 8M70

• MEXBEST 9G63

• MICROTHERMICS INC 9D29

• MILCHWERKE 9D31

• MILEI GMBH 8L70

• MILLBO SPA 9A56

• MILNE FRUIT PROCESSORS INC 9G20

• MINISTRY OF AGRICULTURE OF GEORGIA 9B12

• MINTEL INTERNATIONAL 8B64

• MITSUBISHI INTERNATIONAL GMBH 9A51

• MOKATE SP ZOO 9.1C25

• MOLDA AG 8C45

• MOLINO PEILA SPA 8A30

• MONTELOEDER SL 9B71

• MORELLA NUTS, LA 8K19

• MORINAGA NUTRITIONAL FOODS, INC 9D75

• MORISHITA JINTAN CO LTD 9H15

• MUEHLENCHEMIE GMBH & CO KG 8L39

• MUELLER VERPACKUNGEN 8G64

• MUNTONS PLC 8G30

• MURRAY GOULBURN CO-OPERATIVE CO LTD 9.1E22

• MUSTAFA OZSOY LTD STI 8G46

N• NACTIS 9C2

• NAGASE & CO LTD 8S9

• NANNING PANGBO BIOLOGICAL ENGINEERING CO 8K34C

• NANTONG ACETIC ACID CHEMICAL 9.1E1

• NAPROFOOD GMBH & CO KG 8A89

• NATIONAL STARCH FOOD INNOVATION 8H20

• NATURA EXTRACTA SA 8A9

• NATURA LABORATORIA PRIMA 9F38

• NATURALLY NUTRITIOUS FOODS INC 8N62

• NATURALPHA 9B56/7

• NATUREX 8L10

• NATURIS SPA 9.1H15

• NATURKOST ÜBELHÖR GMBH UND CO KG 9E30/25

• NAVARRO PECAN COMPANY 9D51

• NBT MAGAZINE 9G66

• NEELIKON FD & C COLOURS 8A46

• NEGEV SPICES, ISRAEL 9A30

• NEOTRON SPA 8G65

• NEPTUNE TECHNOLOGIES & BIORESSOURCES INC 9F19

• NEW FOOD Media Point

• NEW FOODS INDUSTRY SPA 8B54

• NEW TREND GROUP 8Q45

• NICOLA-J FLAVOURS & FRAGRANCES (PTY) LTD 9.1G41

Key: • = Fi • = Ni

FiE09 Centre p17-26:IBC 05 FC 30/10/2009 16:23 Page 26

simplify your business with SATRO compounds

Fi EUROPE17. - 19. November 2009Hall 8 · Stand 8K5See you !

t +49 (0) 2941-662-0 | e info@satro.de | f +49 (0) 2941-662-152 | www.satro.de

Clean labelWith the new compounds from SATRO it is easy to realise clean label. SATRO application technologists design E-number reduced compound solu-tions for your specific product concepts.

Satro_AZ FI Daily_245x335.indd 2 02.10.2009 11:15:14 Uhr

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28 the FI eUROPe daIly 2009

www.gnt-group.com

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17. - 19.11.2009Hall 9 / Stand D54

Colour as natural as you can get!

To create EXBERRY® concentrates we went back to nature, using the pure and

natural colours that only fruits and vegetables provide. Supplied in a wide range

of vibrant shades and with excellent stability, EXBERRY® colouring foodstuffs

offer the quality and clean label declaration demanded by your customers.

True Natural Colour – as nature intended

Hall9.1

• NIELSEN-MASSEY VANILLAS INT’L 8R20

• NIGAY SA 8B7

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• NINGBO NENGDA FOODSTUFF CO LTD 9H31

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• OVOBEST EIPRODUKTE GMBH & CO. KG 9.1C29

• OVOBIO 9E30/23

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• OXFAM GB 9H56

• OXFORD CHEMICALS LTD 8R1

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FiE09 Centre p17-26:IBC 05 FC 09/11/2009 12:37 Page 28

9732_AP_FI_DAILYBridge_REVUE: FI SHOW DAILY_FRT: 245x335mm

High-valuesolutions

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Creat

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YieldsShelf life

Optimisation

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food

.com

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at

FI EU

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Stand

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Hall 9

30 the FI eUROPe daIly 2009

P• PALSGAARD A/S 8H16

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• PAP EIEREN & EIPRODUCTEN 8L40

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• PIRAMAL HEALTHCARE LTD 9.1A11

• PLACE UK LTD 9.1D7

• PLANT & FOOD RESEARCH 9G25

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• PLC INGREDIENTS 9B36

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• PÔLE PASS 9E49

• POLYGAL AG 8D80

• POMERANIA FRUCHT SPOLKA ZOO 8A29

• POS PILOT PLANT CORPORATION 8N62

• POYRAZ & POYRAZ GMBH 9.1D29

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• PREMIER PUBLISHING Media Point

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• PUCHENG LIFECOME BIOCHEMISTRY CO LTD 8Q46

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Q• QIANJIANG YONGAN PHARMACEUTICAL CO LTD 9H57

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• QINGDAO PENGYUAN NATURAL PIGMENT RESEARCH 9G15

• QINGDAO QINGDA PRODUCTS CO INC 9D25

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• QUANZHOU YIFENG FOODS CO LTD 9B35C

R• RABELER FRUCHTCHIPS GMBH 9E30/18

• RAINBOW RICH INDUSTRIAL LIMITED 8A66

• RAMON SABATER SA 9B71

• RAPS GMBH & CO 9F73

• REAL AROMI SPA 8K60

• RED ARROW INTERNATIONAL LLC 8L46

• REGISTRAR CORP 9B56/9

• REIPU CHEMICALS CO LTD, SHANDONG 8C52

• REKA NUTRITION SDN BHD 9.1F38

• REMBRANDT FOODS 9B86

• REVISTAS ENFASIS Media Point

• REWE FOOD INGREDIENTS HANDELSGESELLSCHAFT MBH 8G80

• RHODIA 9.1D1

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• RIEBER & SON ASA 9A25

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• ROEPER (QINGDAO) NATURAL MATERIALS, CE 8H39

• ROEPER GMBH, CE 8H39

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• ROEPER MOSCOW, CE 8H39

• ROHA DYECHEM LTD 8H1

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• RONGCHENG BAIHE BIOTECHNOLOGY CO LTD 9G15

• RONLY HOLDINGS LTD 9.1C26

• ROQUETTE 9B10

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• ROVITA GMBH 8A85

• ROYAL FOR HERBS – OTTOMAN 9B60

• ROYAL GMF GOUDA 8B5

• ROYAL PROTEIN 8G90

• RUBINMÜHLE GMBH 8N55

• RUI YUAN FLAVOR (UNITED INTERNATIONAL INC) 8S30

• RUM ALBRECHT GMBH 9F49

• RUPP CHEESE INNOVATION 9.1G26

• RZBC GROUP 9F44

S• S BLACK LTD 8M25

• SAALEMÜHLE ALSLEBEN GMBH 8E89

• SACHSENMILCH AG 8C80

• SAFE SPICE 9A30

• SAFESTERIL 8G60

• SAF-ISIS 8E39

• SAKAI SPICE (CANADA) CORP 8N66

• SASKATCHEWAN TRADE & EXPORT PARTNERSHIP (STEP) 8N62

• SANOVO FOODS A/S 8C35

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• SCELTA MUSHROOMS BV 9D19

• SCHLESWIG-HOLSTEIN, LANDWIRTSCHAFTSKAMMER 9G75

• SCHÜTZ GMBH & CO. KGAA 8E69

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• SENSIENT FOOD COLORS GERMANY GMBH 8B40

• SENSUS 8L15

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• SHANDONG BANGYE CO LTD 9H55

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• SHANGHAI BRILLIANT GUM CO LTD 8Q49

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•• SHANGHAI UBM SINOEXPO 9G44

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• SICNA SRL 8E80

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• SILL – LAITERIE DE SAINT MALO 9B46/1

• SILVATEAM FOOD INGREDIENTS 8Q23

• SIMO FISHPROCESSING GMBH & CO KG 9.1E36

• SIMON H. STEINER, HOPFEN, GMBH 9G12

• SINOBOND IMP. & EXP. (NINGBO) CO LTD 9G51

• SINOCHEM NINGBO LTD 8N49

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• SINOGLORY ENTERPRISE GROUP CO LTD 9D25

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• SISTERNA 8K50

• SKM EUROPE BV 8E66

• SNOBELEN FARMS LTD 8M61

• SOCO HERBS SAS 9B56/8

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• SOUBRY NV, ETABL. J. 9E2

• SOUFFLET GROUP 9A65

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• STEARINERIE DUBOIS FILS 9A35

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• STEINICKE GMBH, R. 8G36

• STENTORIAN INDUSTRIES CO LTD 9.1F28

• STERNCHEMIE GMBH & CO KG 8L39

• STERNENZYM GMBH & CO KG 8L39

• STERNMAID GMBH & CO KG 8E40

• STERNVITAMIN GMBH & CO KG 8L39

• STERN-WYWIOL GRUPPE HOLDING GMBH & CO KG 8L39

• STRYKA BOTANICS 9.1B9

• SUCREST GMBH 8K37

• SUIKER UNIE 8L15

• SUN RAY FOODS EUROPE LTD 8A52

• SUN-GREEN BIO-TECH CO LTD 9B35C

• SUNCOAST GOLD MACADAMIAS (AUST.) LTD 8E86

• SUNSON INDUSTRY GROUP CO LTD 8M50D

• SUPER EXTRACTOS SL 9B71

• SUZHOU HOPE TECHNOLOGIES CO LTD 8Q43

• SUZHOU JIAHE FOODS IND. CO LTD 9H35

• SVZ INTERNATIONAL BV 8L15

• SWEET PRESS SL Media Point

• SWISSGUM AG 8Q5

• SYNTHITE INDUSTRIES LTD 8C36

• SYRAL SA 8K6

T• TAIXING DONGSHENG FOOD SCIENCE

&TECHNOLOGY CO LTD 8K90B

• TAIYO KAGAKU CO LTD 9.1G15

• TAMACO TRADING 8R25

• TASTE DEVELOPMENT SA 8M70

• TASTETECH LTD 9.1G12

• TATE & LYLE 8M35

• TAURA NATURAL INGREDIENTS 8C55

• TAYLOR BROS. FARMS 9C76

• TAZOP 9H20

• TBK MANUFACTURING CORPORATION 8S5

• TDB INTERNATIONAL, SRO 9F55

• TER HELL & CO GMBH 8L85/8M80

• TEREOS 8K6

• THE METROPOLITAN TEA COMPANY LTD 8M65

• THERMPHOS INTERNATIONAL BV 8K30

• TIANJIN CHUNFA FOOD INGREDIENTS CO LTD 8K90A

• TIANJIN TIANCHENG PHARMACEUTICAL CO LTD 8Q44

• TIANXIN PHARMACEUTICAL CO LTD, ZHEJIANG 8Q47

• TKIBULI TEA 9B12

• TNO QUALITY OF LIFE 8E49

• TOPINA 9E30/18

• TOURNAY BIOTECHNOLOGIES 9B56/12

• TPS RENTAL SYSTEMS LTD 8H70

• TRADIN ORGANIC AGRICULTURE BV 9F20

• TREATT & COMPANY LTD, R C 8G55

• TREATT PLC 8G55

• TREATT USA 8G55

• TREE TOP INC 9C81

• TRO-KOST GMBH 8K79

• TROPEXTRAKT GMBH 8A55

• TTCA CO LTD 8S39

• TUCHEL & SOHN GMBH 8E57/1

U•• UBM INTERNATIONAL MEDIA Hall 8.0 office #50 #51

• UD CHEMIE GMBH 8A32

• UELZENA EG 8H35

• UHRENHOLT A/S 9F81

• UHTCO CORPORATION 8M65

• ULMER NAHRUNGSMITTEL GMBH 8B89

• ULMER SCHOKOLADEN GMBH & CO KG 8B89

• ULRICH WALTER GMBH 9E30/3

• ULTIMATE EXPORT AND IMPORTS 9F38

• UNICORN NATURAL PRODUCTS 8N90

• UNIFINE FOOD & BAKE INGREDIENTS 8L15

• UNIFRUIT - VERGERS DE CHATEAUBOURG 8C43

• UNIMILLS BV 9B26

• UNIQUE BIOTECH LIMITED 8N90

• UNITECH SWEET (ZIBO) LTD 9G49

• UNIVAR EUROPE 8Q22

• UNIVERSAL OLEORESINS 9E20

• UNTERELBE-FRUCHT HANDELSGES MBH & CO 8E4

• US DEPARTMENT OF AGRICULTURE - FOREIGN AGRICULTURAL SERVICE - AMERICAN EMBASSY BERLIN 9C64

V• VAL DE VIRE BIOACTIVES 9B56/11 • VALIO LTD 8E55• VALLABHDAS KANJI LTD 9.1C17• VALMAR INTERNATIONAL 9F25 • VAN DEN BURG EIPRODUCTEN BV 8L40 • VANSH DAIRY FARM HOUSE 9.1E41• VARISTOR LTD 8K60 • VAV LIFESCIENCES PVT LTD 8E60• VEDEQSA 9.1A8 • VEEMBEDRIJF ALMELO BV 8H64• VEGENAT SA 9.1B25 • VEOS N.V. 8A11 • VERDURE SCIENCE 8K60 • VEREINIGTE FETTWARENINDUSTRIE GMBH 9.1G34• VIDHI DYESTUFFS MFG LTD 8A26 • VIKA BV 8A2 • VIS VITALIS GMBH 8K60• VISION INGREDIENTS LTD 9.1G31 • VITASWEET CO LTD 9E43• VITATENE 9.1D10 • VIV BUISMAN, ROYAL 9D84 • VOICEVALE GMBH 9A15 • VOLACTIVE 8C56 • VREUGDENHIL DAIRY FOODS 9E79• VTT 8H69

W• W.B.T. SRL 9G26 • WALTER RAU, NEUSSER ÖL UND FETT AG 9.1G20 • WARM SEAS AGRIBUSINESS 9F25 • WEALTHY CHEMICAL INDUSTRY

(SUZHOU) CO LTD 8P41 • WEBB JAMES SRL 9D60 • WEDGE FARMS NUTRITION LTD 8N60• WEGO CHEMICAL & MINERAL CORP 9.1E42• WEIFANG ENSIGN INDUSTRY CO LTD 8R46 • WEISHARDT INTERNATIONAL 8E70• WEISHENG, SHIJIAZHUANG PHARMA 9.1F20 • WEKO EIPRODUCTEN BV 8L40 • WEKO POLSKA SP. ZOO 8L40 • WELDING GMBH & CO.KG 8Q5 • WEYERMANN SPECIALTY MALTS 9F85 • WILD BLUEBERRY ASSOC. OF NORTH AMERICA 8N76 • WILD GMBH & CO KG, RUDOLF 8K29 • WILEY-BLACKWELL 8K78 • WILHELM REUSS GMBH & CO KG 9D31 • WILLY BENECKE GMBH 8K80 • WINOPAL FORSCHUNGSBEDARF GMBH 8E2• WIRTSCHAFTSFÖRDERUNG &

TECHNOLOGIETRANSFER 9G75 • WISCONSIN CRANBERRY COOPERATIVE 9C83 • WOLF CANYON (YANTAI) TRADING LTD 8S40 • WORLÉE NATURPRODUKTE GMBH 8K60 • WORTON ENTERPRISE LTD 9G50 • WURDIES 9H20

X• XIAMEN HONGLIANG IMPORT & EXPORT CO LTD 9D25

• XINJIANG LONGPING HIGH-TECH HONG’AN SEED 9H13A

• XINYI HANLING BIOLOGICAL ENGINEERING CO LTD 8P43

• XIWANG GROUP CO LTD, SHANDONG 9D25 • XUZHOU TIANJIA FOOD CHEMICAL CO LTD 8R43

Y• YAEGAKI BIO-INDUSTRY, INC 9G65• YANCHENG HENG XIN FOREIGN TRADE CORP LT 9H13B

• YANCHENG JINGWEI INTERNATIONAL GROUP CO, LTD 9G43

• YICHUN YUANDA BIOENGINEERING CO LTD 8L66

• YIMING BIOLOGICAL PRODUCTS CO LTD 8K34A

• YINGCHAO GROUP 9H29A

• YIXING QIANCHENGBIOLOGY ENGINEER CO 8N53B

• YUCHENG LUJIAN BIOLOGICALTECHNOLOGY CO LTD 8S30

Z• ZAMEK NAHRUNGSMITTEL GMBH & CO KG 9.1E30

• ZENTIS GMBH & CO. 9.1D9

• ZHEJIANG CHEMICALS IMPORT ANDEXPORT CORPORATION 8Q51

• ZHEJIANG HUAKANG PHARMACEUTICAL CO LTD 9F40

• ZHEJIANG MEDICINE CO LTD 8L80

• ZHEJIANG MEDICINES & HEALTH PRODUCTS I/E 9F11

• ZHEJIANG SILVER-ELEPHANT BIOENG.CO LTD 8E90A2

• ZHEJIANG TIANYI FOOD ADDITIVES CO LTD 8S43

• ZHEJIANG WORLDBEST PHARMACEUTICALSSCIENCE TECHNIC DEVELOPMENT CO LTD 8Q54

• ZHEJIANG ZHONGKEN BIOTECHNOLOGYCO LTD 9G9

• ZHEN-AO GROUP CO LTD 9F46

• ZHENGZHOU BANGTAI PHARMACEUTICALCOMPANY LTD 9F42

• ZHONG HUA FANG DA (HK) LTD 8N79

• ZHONGBAO CHEMICALS CO LTD 8R35

• ZIEGLER & CO. GMBH NATURPRODUKTE 9E30/9

Fi and Ni 2009 Exhibitor ListKey: • = Fi • = Ni

FiE09 Centre p17-26:IBC 05 FC 05/11/2009 12:21 Page 30

Our success speaks for itself.Whether it�s food, beverages, pharmaceuticals or personal care, our extensive technical expertise ensures that all our ingredients are produced to the highest possible standard.

ABF Ingredients is a division of Associated British Foodswww.abfingredients.com

Visit

us at

FIE 09

Fran

kfurt

17-19

th N

ovem

ber

on St

and 8

C19

KMC Herningvej 60 DK-7330 Brande DenmarkTel.: +45 9642 5555 Fax: +45 9642 5500 e-mail: kmc@kmc.dk www.kmc.dk

KMCIngredientswith care

Imitation cheese is the cost effective substitute for natural cheese and KMC’s CheeseMaker series not only stretches your imitation cheese budget, it also offers additional functionalities:

So whether you need cheese for melting, slicing, or shredding, stretch your imagination and discover

Stretching the ideaof cheese

Your high value alternative to casein and caseinate in imitation cheese

FiE09 D1 p32 Ni:IBC 05 FC 03/11/2009 18:49 Page 33

32 THE FI EUROPE DAILY 2009

Jean-Paul Marinus, sales &marketing director CosucraGroupe Warcoing explains howthe company can help in thedevelopment of healthy, attractivefood

People are looking for greattasting, convenient and nutri-tionally balanced food. Wehave realised that our foodaffects our health and well-being and that our needs andconcerns are different for eachage group.

The selection and dosageof food ingredients for healthyfood today is according to the marketing, nutritional, legal and technical require-ments of the market. CosucraGroupe Warcoing fulfils these requirements, addingmultiple services on top of the ingredient, in a commu-nicative way.

Before looking at our offer-ings, it would be useful to sum-marise some of the criteria thatneed to be met in the areas ofcalorie reduction, fibre enrich-ment, gut health and proteinenrichment.

Calorie reduction: the ingredients used need to havea low caloric value; they needto be perfect bulking agents,neutral in colour and flavourand easy to incorporate; and –besides restoring texture –creaminess and mouthfeelneed to be corrected.

Fibre enrichment: the dailyfibre intake should consist of1/3 soluble fibre and 2/3 insolu-ble fibre; the added fibresshould be neutral in taste andcolour and easy to incorporate,as is the case with solublefibres; and the fibre should be anatural ingredient, withoutlabelling concerns.

Gut health: a large amountof clinical data is essential; itmust be cost-effective due to low daily dosage; it is important to choose an ingredient that is easy to

incorporate and a prebioticingredient that matches perfectly.

Protein enrichment: the pro-tein quality needs to be high,expressed as amino acid pro-file, a high level of specificamino acids and the proteindigestibility in general; the protein needs to have a goodfunctionality in terms of emulsification and textureimproving properties; plus theprotein needs to be natural,allergen friendly, withoutlabelling constraints, GMO freeand gluten free.

Our Chicory Ingredientsrange and Pea Ingredientsmatch perfectly all above men-tioned requirements.

Chicory Ingredients com-prise the Fibruline/Fibruloserange. These are extractedfrom chicory root in a naturalway, using environmentallyfriendly processes such aswashing, slicing, hot waterextraction, purification, con-centration and drying, in orderto ensure safe and naturalingredients.

Chicory inulin and oligofruc-tose from Cosucra are solublefibres, easy to disperse, taste-less, odourless and have a whitecolour. Chicory inulin andoligofructose are constituted ofchains of fructose units, whichmay or may not have a glucoseunit at the end. They belong tothe fructan family.

Our Pea Ingredients rangecomprises four products as follows:• Pistane pea protein isolate witha high viscosity, very good solu-bility, strong emulsification prop-erties containing up to 90%protein.• Swelite pea fibre with highwater binding capacity (one partfor eight parts of water), givestexture and yield improvement.• Exafine pea hull fibre with goodwater binding capacity (one partfor three-to-four parts of water)and texture improvement prop-erties.• Nastar pea starch with goodwater binding and excellent tex-ture improvement properties.

At Cosucra we add value ina unique way, by combiningthe customers’ expertise withour own, in a flexible way.

The frequency and intensityof the collaboration in techni-cal, legal, nutritional or market-ing issues relates to thecustomers’ needs and ourcommon goal with the cus-tomer: the success of the cus-tomers’ project.8E11

A point of view

The market has changed

Harke Group’s FoodTec divisionis showing five new ingredientsthat promise to bring functionalityto recipes.

Ethyl vanillin is an artificial flavour-ing agent with an intensive vanillataste; ß-cyclodextrines act as achelating agent for protecting sensi-tive substances like flavours, coloursor enzymes from environmentalinfluences; pectin is a thickener

which also improves gelatinisation;konjac gum is a gelling and thicken-ing agent; and lacris (or lactobacilluscoagulan) is a preparation of spore-forming lactic acid bacteria.

Harke’s FoodTec division spe-cialises in food additives celluloseethers, sugar esters and phos-phates for thickening, binding,coating, emulsification and pHadjustment.

One of the cellulose ethers dis-tributed by the company is mar-keted under the trade nameMetolose. These methylcellulosesor hydroxypropyl methylcellulosesare produced by Shin-Etsu and areavailable in a variety of differentgrades. To complete its range ofcellulose ethers, Harke FoodTec isadding microcrystalline cellulose,hydroxypropyl cellulose and car-boxymethyl cellulose to its portfolio.

Harke’s Nutrition division, mean-while, offers raw materials for healthfoods and dietary supplements anda comprehensive service coveringthe design and manufacturing ofthese products.

This service spans the entireproduct development process fromdevelopment of product conceptsto support with package design,mandatory declarations and manu-facturing of hard and soft capsules,sachets and tablets.9D50

Functional five from Harke

VS EU, the botanical extracts sub-sidiary of Germany’s CNT Group, issweetening up its stand with thecompany’s new Steviavida Steviaextract as well as a Pomella pome-granate extract.

Steviavida is the extract of theStevia rebaudiana Bertoni plant,originally from South America. Ithas gained approval for food anddrink use in some key markets,including France and Switzerlandin Europe, the US, Australia, NewZealand, Asia and South Amer-ica, says VS.

Stevia is said to be up to 300times sweeter than sugar, and hasthe key advantage of being heat-stable and not affected by pH. Thecompany says it has differentgrades of varying intensities, andcan help with final formulations.

Stevia crops are now beinggrown in Argentina, Brazil andColombia, as well as in China,Korea and Malaysia.

Meanwhile, VS’s standardisedpomegranate extract has the full nat-ural spectrum of the fruit, says thecompany, with optimised bioavail-

ability for improved antioxidant activ-ity. In fact, according to VS, pub-lished human studies demonstrate asignificant 32% increase in plasmaantioxidant activity. 8K60

Sweetening up with Stevia

The European arm of North Ameri-can export consultancy RegistrarCorp is highlighting two significantchanges – or proposed changes –to regulations regarding foodexports to the US.

The first of these is a proposednew law currently awaiting scrutinyby the US Senate. If enacted intolaw, the Food Safety EnhancementAct of 2009 will require all foodfacilities, including ingredient manu-facturers, to renew their Food andDrug Administration (FDA) registra-tions annually, and pay a govern-mental user fee on an annual basis.

Beatrice Moreau, senior regula-

tory adviser at French-based Reg-istrar Corp Europe, explained: “Themoney raised through these newfees will be used to increase over-seas inspections of food facilities.”

The Act may also require regis-tered facilities to create and imple-ment a HACCP Plan as well asFood Safety and Food DefencePlans, all subject to FDA inspec-tion, Registrar Corp points out.

A second development is alreadytaking effect. In June this year, theFDA revised US drug registrationrequirements. These will have aneffect on all drug manufacturers,exporters and distributors, including

manufacturers and distributors ofactive pharmaceutical ingredients.

Moreau said: “Many food ingre-dients are also considered to beActive Pharmaceutical Ingredients,and therefore may also need tocomply with the new rules.”

All registrations, listings, annualrenewals and updates must besubmitted to the FDS electronically.Registrar Corp says it will be ableto advise not only on which manu-facturers and exporters are subjectto the regulations, but also onwhich data is required in which for-mats and languages. 9B56

Regulatory alert for exporters to USA

Which came first – the chicken or theegg? That’s a question that hasvexed bar-room philosophers forcenturies – and perhaps longer. ButBouwhuis Enthoven doesn’t care,because its business is only abouteggs: it specialises in the develop-ment of functional, nutritional andhealthy ingredients from eggs, andprocesses two million eggs each day.

Next to a classical range of egg

products, like egg yolk for mayon-naise and egg white powder withwhipping or gelling characteristics,Bouwhuis Enthoven says that it hasgreat new ideas for almost every

food application. The company believes that the

shift in thinking about the egg willlead to a complete new range ofingredients based on egg, such asingredients with improved emulsifi-cation characteristics, much betterwater binding properties, or withspecial health benefits like choles-terol reduction.8B6

Bouwhuis Enthoven has eggcellent ideas

FiE09 D2 p32:IBC 05 FC 06/11/2009 16:59 Page 32

Meet us at FI Europe, Frankfurt, Stand 8H55 17-19 November 09

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34 THE FI EUROPE DAILY 2009

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UK ingredients supplier S Black is giving FiEvisitors the chance to experience the appli-cations and benefits of its expanded rangeof natural fibres first-hand.

The company’s fibre range now includescitrus, wheat, oat, apple, cellulose, inulin andcarrot fibre, bringing with them opportunitiesfor cost reduction and improved perform-ance. They can act as texturising agents,carriers for flavours, anti-caking agents orflow-aids, and as liquid binding agents, SBlack explains.

The insoluble fibre range, with almost100% fibre content and minimal calorific

value, offers cost-saving, calorie-reduc-tion and – naturally – fibre-enrichmentopportunities.

The company cites the example of Sana-cel oat fibre, which can increase moistureand shelf-life in reduced-fat sponge cakesand muffins, even giving them an indulgent,‘buttery or eggy‘ appearance.

Blind tasting trials have been carried outcomparing ‘standard’ muffins with reduced-fat-and-sugar versions, plus versions of thelatter with added fibres and other ingredientsto enhance sweetness and mouthfeel.Results showed that the reduced-fat-with-added-fibre versions were as good to eat asthe control, says the company.

As well as baked goods (includingwhite bread), the range of fibres can beusefully applied to baked chocolate, fruitand other fillings, meat applications tohelp improve texture and yield, extrudedcereals and snacks, biscuits, crackersand pasta.

Other products being shown for the firsttime include the sodium-free leavening acidCal-Rise and BakeShure encapsulatedingredients, which offer shelf-life and qualityimprovements, says S Black. New enzymesinclude products which help speed upextraction and increase yield and stability infruit juice production.8M25

Fibre for reduced-fat recipes

Despite being one of the most establishedhealth ingredients, probiotics are still oneof the most popular when it comes tofunctional foods.

With this in mind, Lesaffre Human Care islaunching a ‘second generation’ probioticyeast at FiE this year. The yeast is the resultof five years of R&D and has been the sub-ject of a large scale clinical trial, says thecompany. Lesaffre is about to submit ahealth claim file for the yeast to the EFSA(European Food Safety Authority).

Yeast probiotics are complementary tobacteria probiotics, with applications indietary supplements and functional foods.Lesaffre has for some time offered yeast pro-biotic Sacharomyces cerevisiae boulardii, aprobiotic which helps to provide intestinalcomfort and maintain intestinal flora as wellas reducing the risk of antibiotic-associatedand traveller’s diarrhoea.

Lesaffre is working with the companyCapAble to add Saccharomyces cerevisiaeboulardii into beverages. The yeast isstored in a sealed bottle cap and releasedby consumers into their beverage at thetime of consumption.

Anti-aging is another focus area forfunctional foods, and Lesaffre has a yeastextract containing 5% reduced glu-tathione (8% equivalent glutathione) thatmeets this demand.

Despite the documented role of glu-tathione in age and cellular oxidation, thereis no recommended daily intake for thistripeptide. In the body, the synthesis of glu-tathione is limited by cysteine, a sulphur-containing amino acid. Humans need asignificant amount of cysteine to ensure thesynthesis of glutathione. Lesaffre’s yeastextract Lynside YE Glutathione (GSH) is richin reduced glutathione and in its precursors(γ Glu-Cys, Cys) and contains the essentialamino acids to maintain optimum glu-tathione level in humans.8E39

Lesaffre’s new generation yeast

Mediterranean herbs never go out of fashionand are some of the most versatile, findingtheir way into products ranging from soupsand stews, to snacks, ready meals andsalad dressings. Manufacturers looking tosource Mediterranean herbs and spices maybe interested in finding out what Turkishcompany Kutas has to offer.

Kutas Agro, a subsidiary of Kutas, isresponsible for one of the world’s largestcommercial oregano cultivations. It has itsown dehydration facilities, custom harvestingmachines and 3,000km of computer con-trolled drip irrigation piping. Kutas’ facilitiesare BRC, AIB, ISO, organic and kosher certi-fied, its laboratories are accredited by exter-nal organisations and all its products aresupplied with full specification guarantees.

Safe Spice, another Kutas company,

claims to be at the forefront of steam sterilisedherbs and spices. Spices and herbs aresteam sterilised to decontaminate them andprevent them from deteriorating prematurely.Advanced steam sterilisation, plus sterilemilling and blending facilities with a dailycapacity of 72 tons, enable Safe Spice to ster-ilise six tons of herbs or spices in 20 minutes.

Safe Spice also has processing, ware-housing and distribution facil ities that enableit to provide customers with full traceabilityand full microbiological guarantees for itsproducts.

Safe Spice’s facilities are BRC, AIB,organic and kosher certified, plus the microbi-ology laboratory is CLAS accredited by Cam-pden & Chorleywood Food and ResearchAssociation Group for ISO17025 methods.9A30

Spice up production with Kutas

Responding to the growing consumer interestin personalised nutrition, Fortitech is featuringsamples on its stand – including a brain tonic,nutri-cosmetic liquorice and immunity-boost-ing ice cream – that the company saysdemonstrate its ability to fortify virtually anyproduct application with a variety of nutrientsthat can target specific health concerns.

Fortitech says that it has helped manufac-turers introduce or improve over 30,000 prod-ucts offering health and wellness benefits toconsumers worldwide, and that its ability tosource over 1,400 ingredients enables it todedicate itself to the development and manu-facturing of custom nutrient premixes. Thesepremixes have, the company says, addressednumerous health conditions – and these pre-mixes meet, or in many cases exceed, indus-try standards for safety, traceability and more.

Fortitech premixes integrate functionalingredients from a comprehensive selection ofvitamins, minerals, amino acids, nucleotidesand nutraceuticals used in a variety of appli-cations ranging from baby formulas and cere-als to sports drinks and spreads. Fortitechsays that its expertise resides in formulation,focusing on delivering three key elements ofsuccessful premixes: they do not affect taste,stability and texture of the finished product.

The company also has information avail-able on its World Initiative for Nutrition (WIN).This business unit, says the company,expands Fortitech’s mission to partner withthe many groups and organisations alreadydedicated to eliminating vitamin and mineralmalnutrition, which affects no fewer than twobillion people worldwide. 8G45

Fortitech gives your brain a tonic

FiE09 D2 p34,35:IBC 05 FC 06/11/2009 17:20 Page 34

THE FI EUROPE DAILY 2009 35

German fruit processor UnterelbeFrucht is for the first time temptingshow-goers with samples of natu-rally-flavoured bake-stable fruitgranulates for inclusion in cakesand pastries.

Sales and marketing directorKurt Hoffmann explained: “Thesegranulates are soft in bite, but at thesame time stable in shape. They

release their unique fruit characterimpressively in the baked product.”

FiE is witnessing the launch of12 new fruits, revealed Hoffmann,with more to follow.

As well as bakery, new introduc-tions target confectionery applica-tions. In the spotlight are new fruitpieces and pastes for chocolatesand pralines, with the focus on

products without added sugars. Typically, says the company,

700g of raw fruit is converted into100g of final product. After an ini-tial launch a year ago, the com-pany is introducing new varieties.

Unterelbe’s wider Paradies-Früchte range spans fruit prepara-tions in the form of free-flowinggranulates, pastes and ‘crispies’.According to the company, its gentleproduction processes ensure thatthe intense natural fruit flavours andcolours of its products are retained.

Paradies-Früchte products aremicrobiologically stable, saysUnterelbe, without the use ofpreservatives. Nor are artificialcolours or flavours used toenhance them, it adds. They havewater activity (AW) values as lowas 0.35, and Brix as high as 84°.

The company, which belongs tothe family-owned Jahncke group,dates back to 1986, and has pro-duction facilities in Ukraine, Polandand Turkey, as well as Germany. Itssales network spreads across therest of Europe, North America andthe Far East. 8E4

Fruit pieces from Unterelbe

Exhibitor Ecuadorian Rainforestshas some advice for Fi Europe 2009visitors thinking about the role thatso-called superfruits might have intheir new product development.

“First,there have been somewell-publicised scams to do withacai, for example” said the com-pany’s vice president Steve Siegel.“Manufacturers need to make aconvincing argument that choosingthese exotics over home-grown pro-duce makes sense. A recent Mintelsurvey found that 38% of fruit juice

and juice drink users believe thatthey can find the benefit of super-premium juices in regular juices.

“Second, consumers are havinga hard time distinguishing superfruitproducts. With 60 acai productslaunched in 2008 alone, consumersneed help in deciding which one tochoose. Your superfruit productneeds to distinguish itself by morethan ingredient alone.”

Siegel’s third point is that con-sumers are concerned about quality– how effectively the fresh fruits’

health powers are translated intonew, processed forms. And when itcomes to imports, he noted, con-sumers are even more wary.

“The final point that shouldn’tbe overlooked,” he said, “is thatconsumers are concerned aboutsustainability issues. While ‘locallyproduced’ doesn’t necessarilytrump superfruit’s appeal, moreand more consumers are weighingthe larger costs and factoring itinto their decision.”9C83

Ecuadorian Rainforests offers advice

The chocolate confectionery mar-ket has by-and-large managed tokeep its head above water duringthe financial downturn, reflectingthe ongoing demand for smallindulgences and treats during diffi-cult times, according to InnovaMarket Insights.

This buoyancy has also been inevidence in terms of NPD activity,with Innova Market Insights record-ing a strong double-digit increasein launch activity globally in theJanuary to July 2009 period, com-pared with the same seven monthsin 2008. Launches reached over5,000 in number during that time,with Europe accounting for 50%,although its share was downslightly over the first seven monthsof 2008. Across the Atlantic, theUS saw its share rise by severalpercentage points to 25%.

“Chocolate can maintain salesin difficult times by offering a littleindulgence even though con-

sumers may have to cut down onmore expensive luxuries,” explainedLu Ann Williams, head of researchfor Innova Market Insights. “Manycompanies have continued toinvest heavily in promotional activityto maintain sales and if this is com-bined with a more considered newproduct policy, focusing on corebrand values and/or real innovation,there are still opportunities for sur-vival and even growth.”

In Western Europe, productsmarketed on a health platformaccounted for about 22% of totalchocolate launches. The big five(France, Germany, Italy, Spain andthe UK) accounted for nearly three-quarters of chocolate launches inWestern Europe recorded by InnovaMarket Insights in the first sevenmonths of 2009, led by Germanywith nearly one-third of the total,reflecting the large market and thehigh per capita consumption figure.9.1C5

Chocolate NPD buoyant

A new tool to assist organisations ininternational product developmentis on show at Fi this year, as Mintelannounces the latest in its productportfolio – the Mintel GNPD (GlobalNew Products Database) Ingredi-ents Tool.

Designed to help its food indus-try clients better understand andanalyse global ingredient trends,Mintel’s offering is a searchabledatabase of ingredients, aliases,legislation, claims and trends.

Alistair Vince, director of MintelFood & Drink, said: “The newingredients function on GNPD is an

exciting breakthrough for theindustry to truly understand what’shappening in the FMCG [Fast Mov-ing Consumer Goods] marketworldwide, at an ingredient level, toenable true insight and aid newproduct development.

“Whether you are finding outwhich sweeteners are becomingmore popular across food anddrink, what claims are used withwhat ingredients, or how newproducts with artificial colours areselling versus products without,our new tool can help.” 8B64

Mintel launches GNPD

Trevor Chatt and Petra Brandsexplain the underlying ethos ofBrenntag Food & Nutrition Europe

Brenntag makes a point of ensur-ing it is aware of trends in thefood and beverage industry. As aleading ingredients distributor inEurope, Brenntag representsmajor European and global foodingredient manufacturers and has

a comprehensive portfolio ofingredients and additives.

An ongoing trend for manufac-turers of food ingredients is out-sourcing sales to distribution, inorder to remove complexity fromthe sales channel. Brenntag offersoperational and logistical excel-lence, and is continuously investingto maintain the highest standards.

Quality and safety are funda-

mental requirements of the com-pany’s supply chain and requirecontinuous attention. Thisprocess is managed during everystage of the distribution channel –from initial product sourcingthrough to communications andrecommendations to customers.

Another important role for dis-tribution is new product develop-ment. Brenntag acts as the bridgebetween ingredient manufacturersand the manufacturers of foodend products and combines theknowledge and expertise of allparties to ensure the right ingredi-ents are selected.

Currently, there are two mainfocus areas for new product devel-opment: cost-saving projects onone side and innovations targetingadded-value on the other side.

In today’s economic environ-ment, it is no surprise that cost-saving opportunities are being

targeted. These projects concen-trate on using ingredients thatreduce cost-in-use while at thesame time consider the completeformulation and the ideal process-ing conditions, in order to opti-mise the efficiency of allingredients. When developingvalue-for-money food productsthere should be no compromiseon quality and furthermore a goodtaste and balanced nutritionalvalue should be guaranteed.

Innovations that target added-value food products concentrate onthe development of premium prod-ucts that are superior in taste andtexture, plus with the addition ofnutritional ingredients, also promotehealth and wellbeing. Innovationswill of course be developed throughthe introduction of new ingredients,but it should not be forgotten thatnew technologies or processingand packaging materials may alsoprovide opportunities for furtheroptimisation of the formulation. Themove towards natural ingredients is

also an area of increasing importantin innovation projects.

Selecting the right customerprojects to work on is alsoextremely important. If a success-ful outcome is to be achieved, adevelopment project should haveclear objectives and a willingnessfrom all parties to work togetheras one team. New developmentprojects can only be successfulthrough true partnership andtrust, and the sharing of knowl-edge between product developersat the food manufacturer and thededicated ingredient experts atBrenntag and their principals.

Brenntag’s targeted approachto product development throughfocusing on areas of competency– such as food design for tasteand colour, food technology fortexture, food safety and shelf lifefor physical and microbial stability,and health and nutrition for healthand nutritional benefits – is wel-comed by its customers. 8C40

A point of view

Changing trends but shared values

FiE09 D2 p34,35:IBC 05 FC 06/11/2009 18:33 Page 35

36 THE FI EUROPE DAILY 2009

Despite having supplied the foodindustry for over 40 years, 2009 isthe first time Italian company Per-foods has exhibited at Fi. Perfoodsproduces puffed cereals and ingre-dients for the breakfast cereal andconfectionery industries andcounts major European foodgroups among its customers. Its products are essentially cere-

als, which are puffed with high pres-sure cooking and coated to create

customised end products or ingre-dients. The result, says Perfoods, isa product that is completely naturaland has lost none of its nutritionalvalue. The original cereal is easilyrecognisable, as puffed cerealskeep the shape of the grain used.

Perfoods has recently extendedits range with the ‘Crunchy’ –crispy clusters based on cerealflakes and puffed cereals availablein any shape.

“The cluster has an unexpect-edly light texture, definitely lighterthan any other similar products onthe market, thanks to the high per-centage of puffed cereals andflakes used in its recipe,” explainedthe company’s Barbara Tinelli. “Asits characteristics do not changeeven at high temperatures, thisproduct can also be added beforethe baking phase.”

Crunchy clusters are availablewith caramelised, honey, hazelnut,chocolate, cappuccino, milk, cinna-mon and forest fruits coatings. Per-foods says they are particularlysuited to use in chocolate bars andpralines, muesli and breakfast cere-als, and yogurts and cream dessertsin compartmentalised tubs.

Other puffed cereal products inthe company’s portfolio includeCroccale (coated puffed cereals),and Crispies (coated extrudedcereals). The company also manu-factures private label products andhas its own range of brandedcoated puffed breakfast cereals.8A51

First time at Fi for Perfoods’ cerealsBelgian meat protein supplier Veosis inviting visitors to learn moreabout its specific area of expertise,including the latest addition to itsrange: Vepro 95 BCP.

This is a highly functionalbovine collagen protein, said tohave “great water-binding and tex-turising capacities”. One part ofthis protein is said to easily bind upto 25 parts of water. “Conse-quently, it is mainly used for recon-structed hams, kebabs, sausages,and so on, to increase the yield orimprove the texture,” explained aspokesman.

Veos sells its allergen-freemeat proteins in more than 55countries. As well as their water-binding properties, these prod-ucts are favoured for their

emulsifying, colouring andflavouring capabilities.

The animal blood which is thegroup’s raw material is processedseparately as plasma and haemo-globin. It is pasteurised, separated,concentrated and/or dried. Ingredi-ents in the range can be used toflavour foodstuffs. For instance,adding the proteins to the brineused in ham production can helpto reinforce flavour, says Veos. Thestabilised red blood cells can alsobe used as colourants in cookedmeat products.

The group, which was estab-lished in 1973, also suppliesblood-derived ingredients to theanimal feed and petfood industriesunder the Vapran brand. 8A11

High functionality from Veos

At Fi Europe this year, Frutarom isdiscussing with visitors a new sati-ety and obesity study using itsFenuLife galactomannan ingredi-ent. Published in the journal Phy-totherapy Research it has, says thecompany, yielded significant posi-tive results.

The single-blind, crossoverstudy, by Mathern et al and per-formed at the University of Min-nesota, tested the effect of 4g or8g of FenuLife galactomannan ver-sus placebo in 18 obese subjects.Following dosage of FenuLife or aplacebo in a beverage alongside astandardised breakfast, subjectsrated their feelings of hunger, sati-

ety, fullness and prospective foodconsumption using visual analoguescales every 30 minutes for 3.5hours. Samples of blood for analy-sis of blood glucose and insulinresponse were also taken. Sub-jects were then given an unlimitedlunch buffet and recorded foodintake for the rest of the day.

Frutarom says that a statisticallysignificant increase (P<0.05) wasshown in measurements of satietyand fullness, with reduced ratingsof hunger and prospective foodconsumption at 8g. In addition,this dosage showed a trend(P<0.11) towards reduced caloricintake at lunch. The researchers

concluded that 8g dosage mayhave short-term beneficial effectsin obese subjects.

FenuLife is described by Fru-tarom as a naturally sourced,unique galactomannan ingredientmanufactured from deodorisedfenugreek and contains more than75% soluble fibre. Because of theunique molecular structure,FenuLife is said to resist enzymaticdegradation in the digestive sys-tem, maintaining its therapeuticproperties and has been proven inprevious clinical trials, according toFrutarom, to improve blood glu-cose response. 8L29

New study gives FenuLife positive results

At this year’s Fi Europe, NationalStarch Food Innovation (NSFI) saysit is inviting visitors to discover thefast track to food innovation.According to the company, it isdemonstrating how it can acceler-ate the NPD journey, providing aquick and flexible route to market,combining its latest textural insights,culinary expertise and technicalknow-how with its versatile ingredi-ents, including new products totackle the current cost/quality chal-lenge and new options for cleanlabel or healthier foods. Live on-stand demonstrations

by NSFI’s culinary team are show-casing the delivery of enhancedtaste and texture in what the com-pany describes as a variety ofexciting sauces, dairy productsand baked goods. The Novationrange of clean label functional

native starches now comprisesmore than 20 options, andincludes additions to meet all for-mulating needs, says the company.Other ingredients on show includeNSFI’s latest cost-optimisationsolutions in spreadable cheese andbaked goods, together with fibreenrichment with Hi-maize resistantstarch and Q-Naturale for effectivebeverage emulsification.

A key focus will be NationalStarch Food Innovation’s texturemapping capabilities. The com-pany is demonstrating how thisnew technique enables customersto navigate the textural landscape,and visitors are finding out how totranslate key consumer purchasedrivers into textural attributes tocreate new products or improveexisting offerings. 8H20

NSFI – offering food for the journey

Germany’s Satro is focusing itsattention on customised com-pounds for the dairy industry whichallow manufacturers to maintain aclean label in milk-based drinks,desserts and fermented dairyproducts. The dairy range empha-sises colours derived from naturalraw materials, avoidance of modi-fied starch, preservatives andtrans-fats, and a reduction in theamounts of emulsifier used. Natural food is increasingly the

trend across different categories,says the company, with avoidanceof additives perceived to be ‘artifi-cial’ being a definite factor in point-of-sale purchasing decisions. Thisis particularly true of dairy, wheremilk has an especially strong imagein that regard, Satro argues. Cleanlabel ingredients are especiallyimportant here, it adds, and itscompounds will allow the industryto adapt existing product recipeswith the use of fewer E-numbers.

Satro’s products also supplysectors such as bakery, soup and

sauce manufacturers, where neweringredients include mascarponeand ricotta in powdered formats.According to the company, itsricotta powder produces betterresults (in terms of taste, aestheticsand mouthfeel) than fresh ricotta,and boasts optimised microbiologi-cal characteristics.

Also supplied by the companyare bakery compounds, additivesand improvers and, for soups andsauces, fats, creams and bindingsystems.

Satro also offers pilot lineswhere processes such as spraydrying and UHT production can betrialled. Equipment also includesice cream production and ahomogeniser. 8K5

Satro clean-label dairy

Whey processor Volac is showcas-ing examples of its new crystallinewhey permeate product as a routeto reduced salt, but also as asugar replacer – and as an oppor-tunity to cut costs.

The company explains that,while whey permeate has longbeen known to have a naturallysalty flavour, handling has proved tobe an obstacle to widespread inte-gration by food manufacturers. Thisis not the case with its crystallineVolactose Whey Permeate, saysVolac, which is produced usingsophisticated drying techniques.

The resulting product is free-flowing and non-hygroscopicwhich, says the company, facili-tates surface browning on bakedgood, as well as improving crumb

texture, moisture retention andflavour appeal.

Volac argues that, as well asbeing an “outstandingly naturaland cost-effective route to sodiumreduction”, its whey permeate canbe equally cost-effective as a sugarreplacer. It claims that, in compari-son with maltodextrin, sucrose ordextrose, for example, the ingredi-ent can generate cost reductionsof up to 80%.

The whey permeate comprises86% lactose, says Volac, as wellas 2.6% potassium and just 0.6%sodium. Other trace mineralsinclude calcium and phosphorous.Applications include better-for-youproducts from soups to breadsand biscuits. 8C56

Volac helps to reduce salt

FiE09 D2 p36:IBC 05 FC 06/11/2009 18:36 Page 36

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38 THE FI EUROPE DAILY 2009

The outsourcing specialist offersmanufacturers financialadvantages, says SternMaid

Years of experience and the lat-est technical equipment havemade SternMaid one ofEurope’s leading contract manu-facturers of blended products.The company specialises infoods, food supplements andfood ingredients in powder form.Besides actual blending and fill-ing, its all-round service includestailor-made solutions extendingfrom purchase of the raw mate-rials, consultancy and productoptimisation to delivery of thefinished goods.

More and more companiesare concentrating on core com-petences such as develop-ment, marketing and sales andoutsourcing the blending andfilling of their products. “Manyfirms have come to realise thatthey can make more economi-cal use of their internal capacityby having specific activities car-ried out elsewhere”, says com-mercial manager Mark Riemer.“And of course outsourcing isalways an interesting option ifone’s own plant is out of dateand the company is faced withcapital expenditure.”

Customers use either thefull-service package or its indi-vidual components, dependingon their needs. Some out-source whole areas of their pro-duction; others only have theirgoods transferred from sacksto Big Bags.

SternMaid specialises incompounding powders. Sincethe blending units are fittedwith spraying, heating andcooling devices, the companycan also work fluid substancessuch as lecithin or oils into thepowder mixtures. Very fine,homogeneous distribution ofthe particles can be guaranteedat all times.

“We have invested hugesums in feeding, blending andpackaging technology, so wecan make up any compound ofactive ingredients and fill it to thecustomer’s specifications”,Riemer says.

Some 40,000 tonnes of pow-dered food ingredients can becompounded and made upannually on a production andstorage area of 10,000m². The

products are filled in Big Bags,sacks, drums, fibreboard boxes,tubular or block-bottom bags,folding boxes or cans.

Thanks to the new packag-ing line for block-bottom bags,the company can now fill smallpacks under protective gas. Sixblending lines are available fordifferent product categoriesand for batch sizes between25kg and 2,500kg. Two ofthese lines are equipped tohandle small orders.

Three fully automated pro-duction lines of the latest designmake it possible to blend allmanner of different formulationsand exclude any risk of cross-contamination. Sophisticatedprocess control and visual dis-play systems and automaticfeeding of the blenders permitproportioning of ingredientsaccurate to the gram.

If microsubstances or rawmaterials not capable of auto-matic conveyance are to beadded, a computer-aided, oper-ator-controlled hand weighingsystem is used. This guaranteesmaximum adherence to formula-tions and safe and gentle pro-cessing, says the company.

Since 2008, SternMaid hashad a separate production areawith a counter-current containerblending line designed to phar-maceutical standards forextremely sensitive applications,such as food supplements, babyfood and vitamin and mineralpremixes. With this equipment,housed in a building of its own,even allergen-free products canbe compounded in accordancewith the most demandinghygiene regulations.

In the filling procedure, too,every possibility of contamina-tion is excluded. Outsourcingcustomers can audit the plantat any time according to theirown specifications. The com-pany’s services are certifiedgenerally according to ISO9001:2008 and IFS HigherLevel. SternMaid has also beenappointed the A supplier of sev-eral major food manufacturers.

As a member of the Stern-Wywiol Gruppe the contractmanufacturer SternMaid hasaccess to a very large stock ofraw materials from which cus-tomers benefit in all cases. Butbecause of close co-operationwith its sister companies in thegroup, SternMaid’s customerscan also draw on the expertknowledge of the other special-ists – for example for optimisingexisting products or creatingnew formulations. 8E40

A point of view

Outsource and profit

Exhibitor SVZ says that, despitethe current credit crisis, the com-pany continues to observe thatnumerous customers are still start-ing up new product developmentprojects, and that fruits are still apopular ingredient to use in manyfood applications. At Fi Europe thisyear, SVZ is showcasing recentextensions to its product range in

the form of Verifruit Bits & Piecesand Verifruit Light.

According to the company, Ver-ifruit is a unique, cold-infusedproduct that was developed tomaintain all the colour, flavour andaroma of the real fruit and lendsitself to many applications – withthe added bonus that real fruit canbe declared.

Verifruit has been part of theSVZ portfolio for several years andover this time, says the company,has evolved from a simple infusedfruit for use in ice cream through toinfused dried sweetened fruitsused in snacking, cereals and con-fectionery.

‘Bits & Pieces’ was developed,according to SVZ, to respond tothe growing demand for smallerpieces of dried Verifruit as thejuicy whole fruits were too largefor certain applications. The newproduct range allows inclusioninto a much larger range of con-fectionery items such as choco-late bars and nougat, as well ascereal bars, muesli, oat clustersand porridge.

Verifruit Light responds to thetrend towards low calorie/lightproducts and is a low sugarrange, with lower sugar contentand higher fruit content.8.L15

SVZ has Verifruit Bits & Pieces

Green tea pioneer Taiyo is updat-ing visitors on the latest researchregarding the antioxidant proper-ties of this plant, particularly withregard to prostate cancer, andpresenting its latest functionalingredients.

Exploration of the health bene-fits of camellia sinensis continues,and in particular into the potentialof its antioxidant catechins. Mostrecently, Taiyo reports, polyphenolsfound exclusively in green tea havebeen found to play a role in slow-ing or even preventing the devel-opment and progression ofprostate cancer.

Of the company’s FiE exhibit,sales and marketing director forTaiyo Europe Josef Skrna said:“We feel that the combination ofour Japanese heritage with mod-ern technological research, andstate-of-the-art production facilitiesmakes for an exclusive offering.”

The company’s Sunphenonrange of green tea-derived ingredi-ents is said to offer distinct physio-logical benefits such as improvedantimicrobial and antioxidant activ-ity. They can also encourage ther-mogenic – or fat-burning – activityat a higher rate than caffeine,according to Taiyo.

The range is suitable for bever-ages, dairy products and dietarysupplements, says the company,and has a mild taste which isunlikely to affect a product’s finalflavour profile.

Also available on the standare samples of Taiyo’s Sunfiber, adietary fibre in the form of ahighly soluble powder. Accordingto the company, this makes itideal for beverage applications,as well as in dairy and bakeryproducts.

An additional bonus of Sun-fiber, according to the company,is that it improves mineralabsorption, so further aidingoverall nutri tional health. 9G15

Taiyo’s invitation to tea

Glanbia Nutritionals is showcasingits range of ingredients at FiEurope 2009, where the com-pany’s Customized Premix Solu-tions division is presenting itsrange of vitamin and mineral pre-mix solutions. Glanbia’s IngredientTechnologies division is focusingon the new Optisol range of dairyand flax based food performanceingredients.

Glanbia Nutritionals’ Cus-tomized Premix Solutions divisiondesigns powder and liquid nutrientmixes for a wide range of specificprocessing and nutritional require-ments. The company says that itsexpert industry knowledge, R&Dfacilities and collaborativeapproach offer manufacturers asignificant resource in today’s climate of cost-effectiveness.

“Key to success in this dynamicmarketplace are innovative, highquality products that respond tothe latest consumer demands,”said Martin Eisenring, head of mar-

keting at Glanbia Nutritionals’ vita-min and mineral business.

“Our range of highly customisedsolutions offers ingredient premixesthat are tailored for specific nutri-tional needs, enabling processorsto develop products with a relevant,focused proposition.

“For example, our age- andgender-specific nutrition ingredi-ents make it easy for manufactur-ers to target different audiencesthrough clear product differentia-tion, helping consumers select theright solution for their needs.”

Glanbia Nutritionals’ IngredientTechnologies division is presentingOptiSol 5000, a flax-based hydro-colloid system that the companysays optimises the structure, mois-ture, texture and shelf life in a vari-ety of applications.

Announced in June, OptiSol5000 is part of the OptiSol range ofdairy and flax based solutionsdesigned to enhance the nutritionaland organoleptic characteristics in

beverages and a range of foodsincluding soups, sauces, dressingsand dairy-based dips. The portfolioalso includes what Glanbiadescribes as cost-effective glutenreplacement solutions for bakeryapplications.8.M11

Glanbia showcases its product range

FiE09 D2 p38:IBC 05 FC 07/11/2009 15:13 Page 38

To make a sweetening ingredient that tastes just like sugar,Ajinomoto starts with amino acids. They're buildingblocks of protein and are abundant in the food we eat every day. That's why we’ve decided to call our aspartame AminoSweet®.

AminoSweet brings nothing new to ourdiet, except pleasure without calories.

Ajinomoto Sweeteners Europe l www.aminosweet.euStand 8A 79

Pure sweetness from amino acids

What's in aname?

40 THE FI EUROPE DAILY 2009

Accommodating taste, cost andhealth can be achieved throughre-formulation, says Rousselotmarketing director RenaudPluvinet

Most of the food ingredients com-panies are now engaged in re-for-mulation, with the goal of makingprocessed food healthier whilemaintaining the genuine palatabil-ity that consumers are looking for.With its Rousselot Healthy Choiceoffer, Rousselot is assisting food

companies in meeting the con-sumers demand for what we cancall the three pillars of re-formula-tion: health, indulgence and costefficiency.

Pertaining to food and health,we can describe three kinds ofconsumer behavior:• avoidance, where the consumerwill willingly avoid elements suchas fat or sugar;• moderation, where the con-sumer will reduce its intake in ele-ments that may have an adverseeffect on health;• supplementation, where abioactive – a product known tohave a beneficial effect on a bodyfunction is added to the formula-tion. This is the segment Rous-selot addresses with its PeptanHydrolyzed Collagen.

These behaviors are encour-aged at the beginning of the foodchain by prescriptors, govern-ments or consumer associations,

which has yielded large-scale pro-grammes, such as the ‘Five-a-day‘ programme initiated inCalifornia or the more recent UK‘Traffic Light’ labeling scheme.Most governments are tacklingthis issue and have launched edu-cational programmes for kids toacquire good eating habits.

Between these two forces –consumers on the one hand, pre-scriptors on the other – the foodindustry is racing to meet theseconsumer needs. If we integratethe economic environment,today’s food product must besimultaneously better for healthand cheaper.

For a food ingredient supplier,addressing the market through there-formulation angle is a challenge.We are experts on our productsand of their functionalities in thefood matrix. How can we, the food ingredi-

ent supplier, who by definition sup-

plies a function to the food matrix,impact the nutrition and health pro-file of processed food, particularlywhen we do not supply salt- orsugar-replacers? To address thisissue, Rousselot took twoapproaches.

First, the ‘back-to-the-basics’approach: through this, we cameback to the functionalities of gela-tine and evaluated their role insolving issues such as the textureand palatability of reformulatedproducts. Let’s take the example of

thermo-reversibility, this uniqueproperty of gelatine that makes it areversible gel around body temper-ature. It offers a dual interest. Thefood manufacturer can easilyreprocess its product or include atemporary gel-phase in itsprocess. The formulator can useits behavior in mouth to mimic oneof fat: it melts!

Second, the ‘innovation’approach. One of the food seg-ments most largely discussed inregards to food habit and to re-for-

mulation is ‘snacks’ or ‘on-the-go’foods. A Datamonitor consumerinsight from August 2007 clearlydemonstrated increasing con-sumer interest in healthy snacksalternatives, with no compromiseon indulgence.

Based on this report, RousselotInnovation yielded an aerated tex-ture with savory taste using thefoaming and gelling properties ofgelatine. A mass – Rousselot gela-tine, fibres, sodium-reduced saltand flavors mixed in water – is aer-ated and cooled to form AperoMa-llow, a savory snack bringing asixth of the energy of typical potatocrisp, with no fat. AperoMallow willbe the basis for healthier savorysnacks, and this has been recog-nized by the FIE Awards jury whonominated AperoMallow as a final-ist in its category.

Re-formulation is now a keydevelopment axis and the foodmarket can now be sure that:‘The best is yet to come fromRousselot’.8K14

A point of view

Between consumers and prescriptors

Soja Austria (SA) is demonstrat-ing the positive results of recentprocessing trials to assess theviability of incorporating its soybran into baked goods such asshortbread.

SA wanted to evaluate the appli-cation of its SA Bran Fein productinto a wholegrain formulation. Thiswas considered most appropriate,since the sensorial properties of thisingredient include a “pleasant nuttytaste and a slightly brownishcolour”, according to the company.

The evaluation was carried outcomparing variants with and with-

out the bran fortification at levels of2% and 4%.

Sales director Peter Pokornyconcluded: “In summary, it can bestated that the application of SABran Fein to wholegrain-typeshortbread cookies in thesedosages to the dough is a suitableway of increasing the fibre contentof baked goods, while obtaining oreven improving the distinctive sen-sorial characteristics.”

As SA points out, content of 3%or more soy bran would be suffi-cient for end users to label theirproduct as being ‘rich in fibre’.

The company offers a range offull-fat soy products derived fromNon-GM Austrian soybeans, withtraceability guaranteed by Cert ID.The range of soy proteins includesdefatted, slightly toasted, fullytoasted or texturised, as well assoy protein concentrates and soyprotein isolates, with their “excellentwater and fat-binding capacity”. Non-GM soy lecithins can be

supplied in liquid form, spray-driedand as de-oiled powder. The com-pany also produces soy-derivedisoflavones or phyto-oestrogens.8A21

One of the challenges when reduc-ing the sodium content of meatand poultry products is that it canmean losing taste, texture andmicrobiological stability.

Simply cutting down onsodium chloride impacts on thequality and shelf-life of products,and using salt replacers such as

potassium chloride often results inbitter off flavours.

Purac claims to have come upwith a solution to these challengeswith its potassium range of ingredi-ents, which are said to recover salti-ness, improve overall taste, reducewater activity (Aw) and maintain thetexture of the meat product.

Purasal potassium lactate, forexample, is said to improve thequality of sodium reduced prod-ucts by enhancing flavour andmaintaining shelf life.

Bacon is a processed meatproduct that has a high sodiumcontent. Research carried out byPurac using Purasal HiPure P Plusand Opti Form Vinegar found that itwas possible to reduce sodium by50% while still increasing the shelflife of the product and maintaininga good flavour profile.

Purac also offers predictivemodels which it says can help cus-tomers calculate how to achievethe required water activity levels byreplacing salt.

At Fi this year, the company ispresenting new research on opti-mising texture and taste with itsnew clean label Purarome range.8C16

Shortbread soy bran from Soja Austria

Sucrerie Couplet is tempting thosewith a sweet tooth with two intro-ductions: coloured and flavouredcoated pearl sugar pieces and astable fondant powder.

Sucrerie Couplet already has arange of pearlised and whitecoated sugar pieces used as a top-ping or decoration. They can addcolour and character to buns, pies,pastries, desserts or ice creams,says the company. The pearl sugar,which only contains ingredients ofnatural origin, can also be used asinclusions in chocolates, buns orpastries. These additions completethe current Carrare range, says theBelgian company.

That range now consists of arange of flavours – such as straw-berry, orange, cinnamon, lemon,mint and raspberry – colours andsizes. Importantly, according to Cou-

plet, the pieces are highly resistant tohumidity and offer ‘perfect colourstability’ after baking or freezing.

The fondant powder, calledSnowline SWI, is recommended foricing and decorating wrapped pas-tries. Unlike other powdered sug-ars, this will adhere to the productwithout sticking to the wrapping,Couplet claims. It remains stableover the shelflife of the product,and can be used on products suchas doughnuts, buns and cakes. 9C34

Sucrerie’s pearlised sugar

Tournay Biotechnologies extends aninvitation for all-day breakfast, whereits new Prothyday high-protein prod-uct is available for sampling.

This is an extruded productcontaining over 70% protein, andis intended for applications such asbreakfast cereals and snackswhich are low in sugar and fat butrich in taste. The ingredient is pro-duced using a patented processdeveloped by the company.

Sharing the limelight is anothernew product, Fibraclear, a fibre aimedat applications in beverages, pow-dered drinks and sauces, as well asbiscuits and bakery. Its soluble fibres

produce no apparent viscosity, saysthe company. Their inclusion in a fruitjuice in proportions up to 3% will notaffect texture or taste, but a 250mlglass would provide a quarter of therecommended daily intake of fibre,the company adds.

Company director David Tournaysaid: “To strengthen its presence inthe food industry, we have adaptedour sales division, improving it withthe arrival of Jonathan Romano, whowill manage customers in this sector.”

The company reports a 15%leap in sales since the beginningof the year. 9B56

Eat breakfast at Tournay’sPurac meats: the sodium challenge

FiE09 D2 p40,41:IBC 05 FC 07/11/2009 15:51 Page 40

THE FI EUROPE DAILY 2009 41

www.ingredientsnetwork.com16TH-18TH NOVEMBER 2010 / MADRID, SPAIN

WHERE THE HEALTH INGREDIENTS WORLD MEETS

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Therefore food formulations need to be more and more adapted to the true needs of every age group.

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h a ll 8Visit us at FIEst

and 8E11

FiE09 D1 p40:IBC 05 FC 05/11/2009 16:11 Page 41

42 the FI eUROPe daIly 2009

French starch and sweetenerspecialist Syral is busy communi-cating the benefits and capabili-ties of its applied research andinnovation centre.

The 1,300-square-metre sitehouses state-of-the-art pilot andanalytical equipment, says thecompany, and facilitates improvedcustomer support when working onapplication development, optimisa-tion and new product concepts.

In particular, Syral reckons thatthe new centre has boosted itscapabilities when it comes to opti-mising sweetening formulations.But it can cater for all applicationsof starch and starch-derived ingre-dients. These can include optionssuch as protein enrichment (withits Meripro range of wheat pro-teins, for instance) or fibre enrich-ment for prebiotic effects (Actilight).In addition, the company has apalette of different polyols to applyto formulations, from its Merisorbsorbitol powder and Meritol sor-

bitol liquid to Maltilite maltitol insyrup and crystalline formats.

“Our partners can use our pilotequipment and laboratories todevelop innovative new sweeten-ing formulations, or work on exist-ing ones,” said Anne Wagner, VPinnovation. “Our priorities,although we are involved in proj-ects in a number of other fields,are nutrition and health claims. Forthe past two years, this has beenour main area of research.”

The pilot facility is designed toanswer the needs of all key prod-uct areas, from confectionery andbiscuits to culinary aids, meat anddietary products.

Analytical capabilities spanchromatography, rheology, particleanalysis, hygroscopicity and prod-uct ageing, and there is a trainedpanel of sensory research experts.

The centre is on the same siteas the group’s Marckolsheim head-quarters in eastern France. 8K6

Syral opens new centre

Paul Hart, global applicationtechnology manager SolanicInstitute, argues that that the con-sumer appetite for clean labelfood will not be suppressed forvery long

‘Food comes first, then morals,’*wrote Bertold Brecht: but thisindicates a much broader truth.In an economic downturn, mar-ket forces change consumerbehaviour: from less eating out atexpensive restaurants, to morepizza and value shopping.

In turn, retailers ask producersto develop more cost-effectiverecipes; so the previous empha-sis on ‘clean label’, a consistenttheme until recently has nowbecome secondary. But, will thischange in direction last?

The main market driver – con-sumer demand – has not goneaway; it’s just on hold for a while,until economies in developedmarkets revive. Meanwhile the‘nosh for dosh’ equation is brieflyre-calculated; the ‘worried-well’may indeed seek cheaper prod-ucts. But a consumer allergy orcondition such as coeliac disor-der won’t change with deteriorat-ing economics, even if a nicheproducer’s market focus shifts tosupply-chain economics.

‘Clean label’ – ‘free from’allergies, E-numbers and‘chemicals’ – imposes a finan-cial burden: firstly, in researchingsuitable alternatives, often highlyfunctional minor ingredients;secondly in determining bothformulation and process compli-ance, and running trials; then

finally, pilot consumer testing toensure an unchanged taste pro-file. The resulting innovationmay hit the consumer productsweet-spot – but at higheringredient costs.

Since its 2007 launch, at FiELondon, Solanic has been pro-moting a range of potato proteinisolates which are hypo-allergenicand ‘clean label’. Being 100%vegetal there are opportunities forvegan consumers, across con-fectionery and beverages; andadditional opportunities nowinclude allergen-free clarificationin wine, beer and juices.

In bakery, customer develop-ments are underway on glutenfree bread and cake, whereSolanic’s excellent foaming andgelling functionalities lead togood volume and crumb soft-ness. In the dairy and dressingssectors, for kosher compliance,non-dairy analogues can be veryeffectively prepared: for examplewhipping cream, ice cream andeven egg-free, ‘clean label’ may-onnaise and dressings.

In emulsified meats, Solanichas achieved particular success,with its unique combination ofemulsification and gelling, replac-ing allergens such as dairy pro-tein, along with cost-in-usebenefits – also competitiveagainst soy at high levels. Non-allergenic proteins tend not to beso functional e.g. pea, lupin andrice. It may also be possible,since Solanic is highly soluble, toreduce phosphates or otherhydrocolloids e.g. carrageenan.

However, in the meat-freeanalogue market, Solanic canprovide truly vegan products toreplace animal-derived egg orwhey binding. In the vegetableand potato patty market, HPMCsolutions are also effective forproducers interested in a truly‘chemical free’ product identity,but perhaps where recipe cost isoffset against market benefit.

As the present economicdownturn bottoms out, and‘green shoots’ of recovery areeagerly sought, during 2010retailers will again start to makedemands on producers to con-tinue innovation where they leftoff: by changing the present cost-focused emphasis, and returningto ‘clean label’ recipes. In turnconsumers, under less financialconstraint, will demand productsthat fit their real or imagined ‘well-ness’ needs, once again. 8.00E+6

*Erst kommt das Fressen, dannkommt die Moral. DieDreigroschenoper The Three-Penny Opera, act II, sc. iii (1928)

A point of view

Evaluating ‘clean label’ in a recession

Product analysis at the new centre

Emulsification and stabilisationare concerns for many food man-ufacturers – and Fiberstarbelieves it may have solutions inthe form of the company’s Citri-Fi. According to Fiberstar, Citri-Fi’s distinctive cellular structureand unique protein and polysac-charide composition give thebiopolymer an amphiphilic char-acter (both hydrophilic andlipophilic properties).

Citri-Fi can, says the com-pany, lower the interfacial tensionand stabilise the oil/water inter-face very efficiently at ambienttemperature. Citri-Fi emulsionsare said to be pH, heat, andfreeze/thaw stable, showing nophase separation through 60-dayaccelerated stability testing.Fiberstar says that, for example,many manufacturers are suc-cessfully replacing some or all oftheir chemical stabilisers with

Citri-Fi to produce a high qualit yice cream at a reduced cost andwith a much improved ingredientdeclaration.

In soup applications, Citri-Fi’sability to tightly bind oil withwater increases the quality of the soup’s appearance andimproves texture. According tothe company, Citri-Fi 100 M40 is easily incorporated into the formula at rates ranging from0.25% to 1.00% of the total for-mula weight.

For fruit syrups, Citri-Fi 100 isbeing used to stabilise fruit pulp.Citri-Fi 100 ensures, says Fiberstar,that all of the components of thesyrup remain stable, while select-ing the right particle size ensures adesirable mouthfeel.

Citri-Fi was recognised with aSilver Award as The Most Innova-tive Food Ingredient in 2007 at FiEin London. Other popular applica-

tions include bakery, frozen foods,meat and prepared salads. 9.D69, 9.D71

Fiberstar emphasises virtues of Citri-Fi

German firm KeminIndustries is using Fi2009 as the launch-pad for NaturFORT, acombination of rose-mary and green teawhich is claimed toretain the full flavourand colour of meatover its shelf life.

The idea ofusing rosemary extract as a pre-servative is not a new one – sev-eral other ingredientmanufacturers market naturalrosemary extract preservatives.However, what is different aboutNaturFORT is that it combinestwo natural preservatives – greentea and rosemary extract.

“Kemin food scientists discov-ered that this unique combinationcurbs lipid oxidation in fresh meatand preserves the red colour ofmeat better than rosemary or greentea alone,” said KP Philip, presidentof the food ingredients division ofKemin Industries. “Additionally, thisnatural, versatile product has a lowflavour profile, allowing for optimal

taste with high appli-cation rates.”

In addition, Natur-FORT uses a propri-etary variety ofrosemary that hasbeen propagated andrefined by dedicatedKemin agronomists.Combining this varietywith a patented extrac-

tion method has resulted in the mostefficacious rosemary extract on themarket today, says Kemin.

Together, Kemin and Camlinmarket synthetic antioxidantblends, BHA and TBHQ, to preventoxidation in edible oils and fats.

Founded in 1961, the Kemingroup of companies provideshealth and nutritional solutions tothe agrifoods, food ingredients, petfood, human health and pharma-ceutical industries. Kemin operatesin more than 60 countries withmanufacturing facilities in Belgium,Brazil, China, India, Singapore,South Africa, Thailand and theUnited States.8B36

Tea blend preserves meat

FiE09 D2 p42,43:IBC 05 FC 17/11/2009 11:15 Page 42

THE FI EUROPE DAILY 2009 43

How would you describe your day job?A I work as an analyst within the food andagribusiness research and advisory depart-ment of Rabobank International. The contentof my job is twofold. Rabobank has a focuson serving clients in the food and agribusi-ness sector. I help internal clients within thebank to build up knowledge of, in my case, inthe beverages sector. This helps them to bet-ter serve clients, and makes the creditprocess easier. If you have more knowledgeabout a specific sector, it is easier to see therisks, but also opportunities within that sector.My department also works closely togetherwith our mergers and acquisitions

department. I also visit, together with commer-cial people within our bank, clients and confer-ences to exchange the knowledge we have.

What will you be talking about at theconference? Further opportunities within functional drinks.

Why should delegates come and listen toyour module at the conference?To learn more about opportunities within thefunctional drinks sector.

If you weren’t at Fi 2009, what would yoube doing? Doing research or exchange knowledgeinternally or externally.

What do you think are the biggestchallenges currently facing ingredientmanufacturers operating in Europe? The demand for ingredients of more naturalorigin. Another major issue is to develop ingre-dients which are not too scientific or medical.

What do you think are the greatestopportunities currently open to ingredientmanufacturers operating in Europe? The health and wellness trend is ongoing –even now the recession has hit the economymany consumers are still prepared to payextra for soft drinks and dairy drinks withproven functionality of more natural origin.

Five minute interview: Tiemen LeijhTiemen Leijh is industry analyst, beer and soft drinks, with financial services providerRabobank International and a speaker at the FiE 2009 conference. His presentation,‘Functional drinks trends 2010 – an interesting but blurred category’, is on Thursday 19thNovember at 13:15.

French bakery ingredients supplier LimagrainCéréales Ingrédients (LCI) has added to itsrange of gluten-free products with GlusafeSweet, a clean-label blend of ingredientsaimed at sweet baked goods.

“This is a mixture of functional ingredientsthat can increase the volume of your Vien-nese-type pastries,” said marketing managerfor bakery products Anne Lionnet. “The ben-eficial action of Glusafe Sweet will reduce thegluten in recipes – and will reduce costs.”

The ingredient is designed to be used incombination with a standard improver tosubstitute a part of the added gluten, with-out a change in the hydration and withoutadding gluten. It can bring the same bene-fits of increased elasticity, decreased exten-sibility and improved tolerance as addedgluten, said Lionnet.

Glusafe Sweet will also help to improveoven development and volume in the finalproduct.

“For brioche applications, there is a posi-tive impact on texture,” Lionnet added. A40% reduction in gluten with 300g ofGlusafe Sweet creates no significant differ-ence in flexibility to 28 days, according toLCI, while a 60% gluten reduction compen-sated for by 400g of the functional ingredientgives flexibility to the end of shelf-life, with nodifference in crumb elasticity.

LCI, part of the Limagrain group, has

developed expertise in five markets:snacks, breakfast cereals, conveniencefood and non-food applications (includingbioplastics from cereals).

According to LCI, its special understand-ing of cereals and their advantages for – andinteractions with – the various foodprocesses enables the company to developvaluable ingredients. 8K40

Limagrain’s Gluten-free options

Anne Lionnet finds the perfect balance of cost

and performance

DD Williamson hasannounced the addition ofGlen Dreher, PhD to its Sci-ence and Innovation teamat the company’s GlobalSupport Center inLouisville.

Dr Dreher received hisPhD in Food Science &Technology from the Univer-sity of Florida, where hestudied flavour stability. Hehas, says the company, aproven track record of successful, innovativealcohol and juice beverage development.According to DD Williamson, his food sci-ence position adds strength to the Science

and Innovation team’seffort to manage increaseddemand from customersfor application projects.

DD Williamson devel-ops and markets a widearray of natural colouringsthat, along with itscaramel colour, the com-pany says helps sell 1.5billion servings of foodsand beverages every day.DD Williamson improves

the allure of foods and beverages throughvisual appeal. The company operates 10manufacturing sites in five continents. 8B49

Glen Dreher joins DD Williamson

German grain and malt processor Bindewaldis adding a fermented rye malt to its range.

The product, called Feroma, is billed asboosting the taste of a variety of products,spanning bakery, meat, snacks, confec-tionery and desserts.

“It gives pudding a very nice and smoothmocha taste. Added to the recipe of fruitgums it gives them a fine taste of cola,” saidthe company’s Martin Bindewald.

Bindewald recommends that Feroma isadded to recipes at a dosage level ofbetween 1% and 3%.

Other malt products manufactured byBindewald include aromatised malt flours androasted malt flours. The company operates two

malthouses in Germany, the newest of whichwas built in Bischheim in 1992. In 2002, themalthouse in Kirchheimbolanden merged withthe Park Brewery. Mr Bindewald said this hasincreased malt production capacity to a total of60,000 metric tonnes of grain and expanded itsproduct portfolio. Both malthouses are locatedin Germany’s southwest between the cities ofMainz and Kaiserslautern in the Palatine Rhine-Hessian grain cultivation region.

The company also produces wheat andrye ingredients, such as flours and grits. Itsmill is again located in the southwest of Ger-many, and houses two production lines forwheat and one for rye.8E89

Bindewald’s multi-functional malt

FiE09 D2 p42,43:IBC 05 FC 17/11/2009 09:11 Page 43

44 the FI eUROPe daIly 2009

Gazignaire, a producer of essentialoils, colourings, flavourings andother aromatic raw materials, hasextended its vanilla range by pro-ducing specific extracts that meetfood manufacturers’ increasingly

specific requirements. Rather than just offering ‘vanilla

extracts’, the Spanish companynow sells extracts from differentbotanical varieties of vanilla, such asplanifolia and tahitensis. Extracts areavailable in a variety of forms: liquid,powder or paste extract, and can besupplied with organic certification(Ecocert) or kosher certification.

Another recent development bythe company has been the introduc-tion of a range of natural nut pastes

for use in biscuit, cake or ice creamrecipes. These are: pistachio flavourin paste and pistachio paste, peanutpaste, almond paste, walnut paste,hazelnut paste and pecan nut paste.

Founded in 1865, Jean Gazig-naire has been manufacturing nat-ural aromatic raw materialsdestined for the food and cosmeticindustries for many years. Throughits association with the agriculturalactivities of the MUL family Group,Gazignaire is one of the few com-panies who still handle the wholeprocess ‘from plant to extract’. 9B56

There are numerous low-fat andfat-free ice cream products avail-able on the market, but accordingto Gelita, none of these comesclose to matching the quality andtaste of full fat ice creams.

Indeed, creating reduced fat orfat-free ice creams that taste asgood as its full fat and caloriecounterparts is a challenge that

has long plagued formulators. Now Gelita believes it has come

up with a new ingredient solutionthat will set a new standard forlow-fat ice cream.

The company says Optice opensup new possibilities in producingreduced fat ice cream with bettermelting properties and a creamier,fuller flavour than those ‘light’ prod-

ucts currently on the market.Optice’s credentials have con-

firmed by an external institute,which testified to the excellent sen-sory properties of ice cream with-out fat, stabilisers or emulsifiers butmade only with Optice, milk pow-der, sugar and water. In a compari-son with a standard ice creamcontaining 10% butterfat, theassessment was very positive, saysGelita; the experts found the icecream made with Optice, althoughslightly colder on the tongue, hadalmost identical melting properties,excellent smoothness and a quiteacceptable mouth feel.

In production too Optice is saidto be easy to process. Viscosityand lowering of the freezing point ofthe pre-product are comparablewith the fat-containing emulsion ofstandard ice cream. Stability afterheat-shock is also said to be verygood and the size distribution of icecrystals is practically identical – thestructure is very similar to that ofsorbets which also contain no fat. 8L23

Ice is nice not naughty

Zhejiang Silver-Elephant Bio-Engi-neering Company is planning toinvest in new products derivedfrom fermentation, adding them toits list of existing antimicrobialssuch as nisin.

As well as nisin, which hasbeen produced in the factory forthe last 20 years or so, the Chi-nese company currently manufac-tures natamycin and e-polylysine,all three described by the companyas “natural, effective and safe foodpreservatives”.

Nisin is an antimicrobial whichacts on a wide range of gram-posi-tive bacteria and their sporeswhich can cause food spoilage.Silver-Elephant describes it as “effi-cient, safe and free from harmfulside-effects”. It has the advantageof being able to reduce the lengthof the sterilisation process, improvequality and extend shelflife, it adds.

Natamycin, also known aspimaricin, is an antimycotic said to

have a broad action, combattingthe growth of different moulds andyeasts and inhibiting production oftheir toxins. It can be used in cer-tain cheeses and the outside ofsausages, says the company.

E-Polylysine can inhibit gram-negative as well as gram-positivebacteria, moulds and yeast, and isespecially useful against gram-negative bacteria. Its use is com-mon in applications such as boiledrice, cooked vegetables, soups,noodles and sushi. The FDA hasgiven it Generally Recognised AsSafe (GRAS) status in applicationssuch as boiled rice and sushi riceat rates of up to 50ppm.

The company is based inChina’s Zhejiang province, in theeast of the country and to thesouth of Shanghai. It has Halal,Kosher and ISO9001 accreditation,and its nisin conforms to UN, EUand FDA specifications. 8E9OA2

Antimicrobials from China

Gazignaire extends vanilla range

Visitors in search of egg ingredientsshould stop by at Ovovita’s stand.

The Polish company is rela-tively new on the food ingredientsscene, having being set up in2006, and produces a range of

egg powders and liquids which itsupplies to customers in the EUand further afield.

Over 20,000 eggs are boiled,peeled and processed in Ovovita’sfactory every hour, to enable thecompany to meet growing demandfor products like egg powder, liquidegg and hard boiled egg.

Ingredients can be made fromfree-range, barn, organic andcaged bird eggs, to satisfy kosherand halal requirements.

Processing takes place in a fac-tory with both ISO22000 andISO9001 accreditation and follow-ing a HACCP system. 8S26

Ovovita offers free-range

In the Netherlands, Royal Schoutengroup company Romij is focusingon the refining of winterised sun-flower oil, with the emphasis nowon high-oleic grades.

Quality manager Arjan Louterexplained: “Our product rangehas recently been extended toinclude refined winterised sun-flower oil. While sunflower oil ishighly-regarded for its nutritionalvalues, the high-oleic oil displayssuperior stability in high-tempera-ture applications.”

Oil from the refinery is used in awide range of applications,according to Romij, from theindustrial frying of potato snacksto ingredients in bakery products,spreads and cooking products.And of course, it retails as a bot-tled product in its own right.

Louter said: “Recently, Romijjoined forces with fellow Dutchoilseed crusher Oliemolen Harlin-gen, using its state-of-the-art facili-

ties to bring its customers the bestfrom sunflower seeds.”

Romij emphasises quality, andis certified to ISO 22000, GMP+and Kosher standards. At thesame time, the company says, itsmedium size gives it advantages inflexibility, and allows it to tailor bothproducts and logistical support.

On top of its domestic Dutchbusiness, Romij exports to Bel-gium, Germany, the UK, France,Poland and Israel.

Royal Schouten group acquiredthe oil refinery in 2006. 8B82

Romij refines sunflower oil

Inside the Romij refinery

At Protell Foods, BHJ´s soup stockplant in Sweden, new processinglines and new technology havepaved the way for a new genera-tion of soup stocks with a uniquetaste profile, according to the com-pany, that comes close to the‘grandmother-made’ version. Thefirst products to be introduced tomarket within the new range ofsoup stock products are ScanproChicken Extract in a liquid form as

well as in a powder form. Theproducts are manufactured, saysBHJ, from selected Swedish rawmaterials and contain neither addi-tives nor E-numbers.

“Our new Scanpro ChickenExtracts meet a strong marketdemand for clean labelling andimproved taste profile,” said salesmanager Charsten Vinther. “Theproducts serve as building blocks forsavoury systems, enhancing taste

and mouthfeel in the end product.”Protell Foods manufactures not

only soup stock but also hydrol-ysed protein powders and special-ity marrow fat.8Q5

Protell’s new soup stocks

Italian company EPO has beenmanufacturing herbal extracts since1933, with its latest milestone com-ing in August this year when thecompany received ISO 9001:2008certification. Its products include dryextracts either standardised or withE/D ratio 4:1; fluid extracts E/D ratio1:1; glycolic extracts E/D ratio 2:1;liposoluble extracts E/D ratio 2:1;mother tinctures E/D ratio 10:1;hydroglyceric extracts E/D ratio 2:1;and macerated glyceric 1DH madefrom both fresh and organic herbs.

EPO’s manufacturing facilities are

GMP validated and the company isregistered as a pharmaceutical fac-tory by the Italian Ministry of Healthwith authority to produce raw mate-rials with active phamacologicalingredients – i.e. herbal Extracts.

The company says that all pro-duction batches are strictly tested byits quality control laboratory so as toguarantee the highest qualityextracts, and a Certificate of Analysisis attached to shipping documentsfor every product being despatched,together with a Health and SafetyData Sheet when required.

EPO says that its R&D labora-tory can develop tailor-madeextracts according to a customer’sdemand, and that its quality con-trol department can supply testingmethods and other suggestions toreproduce a customised analysisthat can confirm and guarantee thequality of EPO’s extracts.

In 2009, EPO launched itsSEDOX special extract of Plantagolanceolat,a available either with orwithout ethanol content. The com-pany says that it has tested this asan antioxidant and anti-cough rem-edy according to ORAC DPPH andFRAP methods. 8Q5

Herbal extracts from EPO

Visitors to Gelita’s stand yesterday discuss the ice cream products available

FiE09 D2 p44:IBC 05 FC 17/11/2009 11:49 Page 44

www.croklaan.com

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46 THE FI EUROPE DAILY 2009

Seminars todaySeminar Theatre Hall 9.010.30-11.00 Premium Ingredients Int.(UK) LtdNew trends in rice protein sources for thenutraceutical, food and drinks industriesDavid Janow of Axiom Foods Inc. in association withPremium Ingredients International

11.00-11.30 Fortitech Europe APSTechnical challenges and trends in functionalfoods and beverages in the global marketplaceDr Ram Chaudhari

11.30-12.00 Solanic BVNature’s vegetal answer to animal proteinsJaap Harkema

12.00-12.30 DSM Communicating functional ingredient innovationsto the industry and to the consumerDr Theodor Graser

12.30-13.00 Budenheim, Chemische FabrikHealth aspects and efficiency in bakery manufac-turing - solutions to reduce acrylamide in bakedproductsChristian Kroning

13.00-13.30 DSM Reach for the sky with Delvo-YogQi Zhang Product Manager Cultures & Athena ZourariProducts & Application Development Cultures

13.30-14.00 Gelita AGFortigel – the joint health revolutionDr Markus Lechtenfeld

14.00-14.30 Kerry Ingredients & FlavoursCurrent innovations in satiety and wellnessJohn O’Connell

14.30-15.00 Decagon Devices IncThe power of complete moisture analysisTamsin Campbell Jolley (President, Decagon Devices,Inc)

15.00-15.30 Kemin Foods IngredientsBenefits of rosemary and green tea in food appli-cationsDr Katrien Pardons

15.30-16.00 Fiberstar IncMaking healthy baked and meat products andimproving yields using functional Citri-Fi productsBrock Lundberg

16.00-16.30 Solae EuropeSeminar on Supro XFGreg Paul

16.30-17.00 GTC NutritionNext generation prebiotics: Purimune high purityGOS used in the development of functional foodsfor immune health. Juliana Zeiher, Strategic Ingredient Development Man-ager

17.00-17.30 Duas Rodas Industrial LTDAThe superfruit from the AmazonKarina Luize Da Silva Messias

Seminar Theatre Hall 9.110.30-11.00 Gea NiroVegetable protein – improvements of functionalityby right process technologyDr Jesper Spinner Madsen

11.00-11.30 SENSUSMaking inulin work for youJolanda Vermulst

11.30-12.00 GALACTIC SAThe Challenge of Salt Reduction in the MeatIndustryAlain Bernard, Market Development Manager

12.00-12.30 DENOMEGA NUTRITIONAL OILSNew Omega 3 innovation from Denomega hits themarketJan Haakonsen, Business Director, Food and Beverages

12.30-13.00 On the couch session - Creativity & InnovationManagement in the F&B Industry

14.00-14.30 OXFAMBetter Business in a Better World : How to sourcefrom small agricultural producersDr Lea Borkenhagen/Jo Zaremba

14.30-15.00 OCEAN NUTRITION CANADALIMITED“Can omega 3 become a mainstream functionalfood ingredient?” Shared learning, from thetrenches, on the challenges, opportunities, suc-cesses and failures of launching functionallyenhanced omega 3 food productsRobert Orr, President & CEO

15.00-15.30 ROQUETTERoquette Pea Fibre I50M, a natural way for costoptimisationHenri Gilliard

15.30-16.00 SYRALThe wheat attitude: health ingredients derivedfrom wheat. Adding value in dairy, snacks andconvenience foods.Dr Susanne Roelle

New Product ZoneFind out what’s at the cutting edge in your industry. TheNew Product Zone puts the newest and most innovativeproducts under the spotlight!

Campus SPA is showing Defence, a new range of natural preserva-tives; Next GTE-1, an innovative natural taste enhancer, plus a range ofanimal proteins from its new Italian factory. 8L35

DSM offers Panamore Spring, a unique enzyme preparation thatoffers a sustainable alternative to chemical emulsifiers CSL and SSL.8K22/8K26

Dutch Protein and Services has three offerings: Future Concepts’Tempura Original for better crispness, volume and pick-up; Protec AO toenhance products’ colour and shelf-life; and new functional ingredientsbased on rice. 8L1

Ernst Böcker GMBH & Co KG – Bio Quinoa is a dried natural Sour-dough product which helps to increase the quality of gluten-free breadsand bakery goods. 9F51

FrieslandCampina DMV comes to FiE09 with Textrion Progel 800, awhey protein concentrate designed to build texture in food and dairyapplications. 8L6

Galactic SA – Galimax Promeat Plus (Limax 65) is described as “judi-ciously proportioned to be very effective against a wide range of microor-ganisms” without altering the taste of the final product. 9.1E6

Haco Ltd says eVHP Rapeseed Organic enables best results at lowdosages in savoury products such as blends, seasoning, sauces, soupsand bouillons, as well as ready-to-eat dishes, from an organic certifiedproduct, available in spray dried and liquid form. 8M15

Italgelatine SPA has launched a patented product it says is bestdescribed as “instant gelatine”. Intagel Plus is designed to be quickly sol-uble in cold liquids, making it possible to thicken a product without heat-ing. It requires no extra equipment and has no E-number. 8A8

Jean Niel – The ‘Flavors & Flowers’ range is designed to provide asubtle alliance of flower, sweet and savory notes that meets consumers’taste desires as well as their healthy eating expectations. 9E49

Laboratoire PYC is introducing its new high protein and low calorieready-made chocolate pudding. A calorie intake of less than 100kcal per125g is guaranteed. 8C30

Saveur – The Sign’nature range of culinary extracts was developedand produced by French company Saveur from 100% natural raw ingre-dients. They are free of flavourings, preservatives, or additives, while fol-lowing the demands of the French culinary tradition. 8C30

Sethness-Roquette is diversifying its range with the addition ofE150a caramels and aromatic caramels. This is produced in a new, fully-automated factory in Northern France, which is supplied with carbohy-drate sources by the neighbouring Roquette Frères factory. 9B15

Tate & Lyle – Creamiz is part of the Optimize platform and is a starchdesigned to help manufacturers to reduce fat content by up to 30% whilemaintaining mouthfeel and texture. 8M35

12:30 – 13:00 Seminar Theatre Hall 9.1Prof Tudor Rickards, Professor of Creativity and OrganisationalChange, Manchester Business SchoolThe mind is an amazing tool, change the way you use yours with a mas-ter of creativity and team building. This session will change your life!Challenging traditional models of creative thinking, leadership, problemsolving and team building, Prof Rickards has published widely on the artof innovation and worked with leading multinationals. Join him today as he reveals how you can refocus the way you think todrive F&B creativity and product innovation.

10.00 Welcome & IntroductionGreg Cherry, Event Director Fi Europe &Ni 2009

10.05 THMP Directive with spe-cial reference to medicinalclaims• What is a THMP?• Advantages of registering a productas a THMP• European Community Monographsand ListProfessor Arnold Vlietnick, EMEA,HMPC

10.30 Nutrition and HealthClaims Regulation with specialreference to health claims forbotanical food supplements• Progress and limitations• Health claims• Labelling issues• Borderline productsPatrick Coppens, The BotanicalForum

10.55 Question and Answers

11.05 Coffee Break11.20 Cost and Benefits ofTHMP Application• Main components of a dossier• Costs of application in different countries• Who has so far applied• Main costs of applicationThomas Brendler, Plantaphile

11.45 Labelling, packaging andreadability testing• The basic rules• Labelling, Package Inserts & Readabil-ity Testing• AdvertisingAnn Godsell, Ann Godsell Regulatory

12.10 Quality and stability ofHerbal Medicinal• Products• Analytical/pharmaceutical develop-ment (methods and validation)• Manufacturing• StabilityStefan Spiess, GruenwalderGesundheitsprodukts

12.35 Round Table Lunch13.35 Traceability and Qualityof Herbal Raw materials• GAPs – a critical component of THMP• Conservation and sustainability• Organic versus non organic ingredients• Fair Trade – what does it really meanLawrance Denzil Phillip, DenzilPhillips International

14.00 Comparing Food Safetywith Herbal Drug Safety• Key factors affecting the safety ofherbals• Collection and presentation of safetydata• Safety monitoring, Reporting andpharmacovigilance proceduresBirgit Wobst, Wobst Info

14.25 Questions, Answers andClosure

14.30 End of Masterclass

Price: € 350 (+19% VAT)

Masterclass Tomorrow: Traditional Herbal Medicinal Product DirectiveIs the THMPD an effective way to market natural products?

LUNCHTIME SESSION TODAY

FiE09 D2 p46:IBC 05 FC 17/11/2009 11:36 Page 46

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