Developments in the Global Bakery and Confectionery Dear Reader!
Sector Welcome to the July Issue. In keeping with the new normal Food
Bakery, confectionery and snacks are of global interest. Marketing and Technology Magazine is now available across
Many individual products, however, have a local focus. multiple digital platforms.
This has to do with specific tastes and expectations, We hope that this issue finds you well. As we continue to
dietary requirements and simply regional preferences. work from home our daily routine is infused with webinars.
The sweet tooth of the Middle Eastern countries is Our most recent appointment was to attend the Suman Food
different to the healthy needs of the southern Europeans Consultants webinar on ATMANIRBHAR BHARAT - Implication
and the sheer variety of the Germans. Interestingly, the And Opportunity For Food Processing Industry on 18 June 2020.
same products can taste differently in another region. The webinar highlighted the impact of several relief packages
With chocolate bars we offer personal experience. being announced for Food Industry in multiple tranches of
these economic reforms. Eminent industry experts discussed
There are nevertheless a lot of similarities and on how these challenges can be turned into opportunities to
overlap. Soft white bread can be found everywhere and make the Indian Food Industry self-reliant i.e. “Atmanirbhar”.
continues to lead the market. Artisan and specialist Apart from webinars as we all know that food ingredient is a
products have their own niches and many convenient major concern for society today. There are some interesting
products to eat as you go are also gaining in popularity. article from ingredients section.
In some regions it can almost be seen as a status symbol
if a more up-market bread product is consumed. When In an article, Mintel have revealed 2030 Global Food and Drink
considering health aspects, the need for increased Trends. There are three key trends that will shape the global
dietary fibre in baked goods is still a need to be met. food, drink, and food service industries over the next 10 years.
Change Incorporated: Successful companies will be those that
In the industry it is becoming more challenging to improve the health of the planet and its population. Smart
find new ideas and equipment. Health worries are still Diets: Technology will enable consumers to construct hyper-
predominant. Travel budgets have become tighter and individualised approaches to physical and mental health. High-
tighter, which gives the option of using more digital tech Harvests: Consumer trust in food science and technology
tools and virtual marketplaces on the net to find a wider will strengthen as these become vital tools to save the food
range of options to prepare for the future and at the supply.
same time to increase the efficiency of actually visiting We have one more article in this issue on Starch because of
trade fairs.
its wide application. The industries manufacturing starches
Thankfully the fair organisers have also recognised in large quantities are readily available. In India and abroad,
this. Webinars and other online events have managed starch application is very common. For every alternate use
to combine the feel of being at a show, with the flow of in cooking, manufacturing, baking starch has been used. The
information. The added bonus is that a webinar can be only issue with starch is that it gets retrograde after cooking,
recorded and viewed later, at convenience, ultimately to avoid this we need to add gums in the products. Starches are
saving time when the day-to-day business is more healthy in nature and help in digestion, are also, a main source
pressing. of carbohydrates lending energy. Starches are friendly in nature
and can be used in cooking, just add a little while making your
Even as the business world changes around us, we favorite dish.
are finding more ways to be flexible and still keep on
top of the situation. This is as true of the bakery and Apart from this we have an interesting article on Inulin: A
confectionery sector as well as others covered in this Prebiotic. Inulin and oligofructose are widely used in functional
issue. India, as a technologically advanced nation, is foods throughout the world for their health-promoting and
best placed to take advantage. technological properties. They are ingredients of the future that
meet the needs of the food industry today and are on the leading
edge of the emerging trend toward functional foods.
We hope that this issue will be very beneficial for you.
Benno Keller Ian D. Healey
keller@ harnisch.com [email protected] Linda Brady Hawke
July 2020
9 Mintel reveals 2030 Global Food and Drink Trends Packaging
12 Inulin: A Prebiotic
14 New Option in Brilliant Orange
Ingredients 20 Develop a Plant-based Range with Natural Cereal
16 Starch
Bases
34 Sustainable Contamination
Protection
36 Active and Intelligent
Packaging: An efficient
way of food value chain
23 Best Color Sorting Ensures Purest Seeds management
Processing 26 Optical Sorting Foreign Matter Webinar
24 From Bean to Burger: Food Disruption through High
Moisture Extrusion Technology
28 Plant Hygiene – A Core of Food Safety during Food
Implication and Opportunity
Processing 40 Atmanirbhar Bharat:
for Food Processing Industry
43 Innovation in Food Packaging
in Post Lockdown 4.0
Interview
32 Ecolab
Food Marketing & Technology 6 July 2020
Ingredients
Mintel
reveals 2030
Global Food
and drink
trends
By Alex Beckett*
intel, the experts in what the planet’s health in mind as much
consumers want and why, as their own. From beer made from
Mhave revealed three key rejected cereal pieces to containers
trends that will shape the global food, made from organic mushroom
drink, and food service industries waste, food waste will lead the
over the next 10 years: way for more sustainable
consumption and innovation.
1. Change, Incorporated: Successful
companies will be those that Consumers will gain a
improve the health of the planet and better understanding of
its population. what makes food items unique
using health testing services,
2. Smart Diets: Technology will artificial intelligence-enabled
enable consumers to construct apps, and increased personal
hyper-individualised approaches to Mintel discusses how data collection. Meanwhile, with
physical and mental health. consumers expected to live longer,
issues of health, many will want to learn how their
3. High-tech Harvests: Consumer technology, and diet can benefit from long- term
trust in food science and technology trust will inspire cognitive health.
will strengthen as these become forMulation,
vital tools to save the food supply. packaging, Marketing, Expect to see brands use science
and More in the years and technology to create new
Expect to see consumers further products, shorten production time,
prioritise plants in their diets, with to coMe. and confirm trustworthiness.
Food Marketing & Technology 8 July 2020
Ingredients
More consuMers will be able to gain
in-depth knowledge of their biology
through personal health testing kits
which will eMpower theM to personalise
their diet and health regiMes.
Meanwhile, new ingredient growing consumers will be looking for eco- supply chains to boost yields and
regions, such as those in Africa and friendly packaging and products, combat climate change. Celebrating
India, and agricultural innovations, while also seeking guidance on how the sustainable, health, and cost
including floating farms will emerge to make their diets more sustainable. benefits of lab-grown food will be
to tackle global food insecurity. crucial in educating consumers
Smart DIetS about nature-identical alternatives.
Looking ahead, Mintel discusses Looking ahead, more consumers will But the food and drink industry
how issues of health, technology, be able to gain in-depth knowledge will be compelled to elevate the
and trust will inspire formulation, of their biology through personal role of nature, and humans, in
packaging, marketing, and more in health testing kits which will the story telling of these new,
the years to come. empower them to personalise their modern solutions. Transparency of
diet and health regimes. Analysis of information is essential to building
CHanGe, InCorporateD these tools will inform consumers of trust in a future where scientists
In the next decade, consumers the steps needed to address every play as integral a role as farmers.
will be hungry for leadership aspect of their health, including And championing the people behind
and demonstrable change on brain and emotional well-being. As the food—whether it is grown in a
environmental issues, ethical a result, to succeed over the next laboratory or a field—will remain a
business practices, public health, and decade, brands will have to offer timeless way of building trust with
other important causes. Consumers more personalised product offerings, consumers.”
will reward brands that take action develop smart home solutions, and
and improve important societal assist consumers in addressing
issues. The companies that will win mood and brain health.
in the next 10 years will be those * Author is Associate Director, Mintel
that fuel the new era of conscious HIGH-teCH HarveStS Food & Drink
consumption. Tomorrow’s conscious “Science will interlace with the food
Food Marketing & Technology 10 July 2020
Ingredients
inUlin
a PrebiotiC
By Swati Solanki*
nulin, a white, mildly sweet, number of products, and its presence agent, or binding agent used in a
indigestible polysaccharide that means that companies can also flag multitude of baked items such as
Ioccurs particularly in the roots or up the enhanced fibre content on reduced fat, sugar-free cookies, bars,
tubers of various plants. It consists the label. In some food industries, biscuits, pretzels, pancakes, French
of Fructooligosaccharide (FOS) it is used as a substitute of fat, as a fry coatings, crackers, chips, and
which is a soluble prebiotic fiber that humectant (to keep things moist) tortillas. Chicory root is the primary
is resistant to digestion and then or as thickening as a binding agent. source of inulin industrially currently
reaches the large intestine. This These are also vital to maintain your utilized.Chicory root extract is a
prebiotic has a very Low Glycemic bone health. The main advantage of dietarysupplement or food additive
Index which means they are slowly inulin is that it helps to maintain the produced by mixing dried, ground
digested, absorbed and metabolized. weight as obesity is a major concern chicory root with water, and
It nourishes the Friendly Bacteria of today’s society. removing the insoluble fractionby
and is a widely used ingredient from filtration and centrifugation.
chicory root. In one documented case, inulin
caused an anaphylactic reaction. • vegetables and plant-based
Oligofructoseor Fructooligosac- As the use of inulinas an additive sources: Sources of inulin
charide (FOS) has 35 percent of the in the food industry increases, include many vegetables such
sweetness of sucrose, and its sweet- reports of allergic responses will as artichokes, agave nectar, yam,
ening profile is similar to sugar. probably increase.Inulin may be leek, garlic, asparagus, onion, and
Standard inulin is slightly sweet, behind more food allergies than roots derived from plant sources
while high-performance inulin is is currently recognized. The list of such as dandelion, chicory.
not. Its solubility is higher than the known allergies include: flatulence, • Fruits: Wide variety, such as
classical fibers. When thoroughly bloating, cramps, abdominal pain, bananas.
mixed with liquid, inulin forms a gel and diarrhea. As inulin permeates • Herbs: Sources of inulin are
and a white creamy structure, which our food supply, the list of side cinnamon, parsley, powdered red
is similar to fat. Its three-dimension- effects is expected to grow. chili peppers, ground black pepper.
al gel network, consisting of insolu- • Wheat: Derived from the wheat
ble submicron crystalline inulin par- SoUrCe oF InGreDIentS grain, primarily used via a flour
ticles, immobilizes a large amount of Inulin is a part of our daily diet for source.
water, assuring its physical stability. hundreds of years. We find it in
many fruits and vegetables such ConCLUSIon
The Global Inulin Market is as bananas, onions and wheat. Inulin and oligofructose are widely
forecasted to register a CAGR of 6.5 The root of the chicory plant used in functional foods throughout
percentand reach a value of USD 2.1 (CicoriumIntybus) is the natural the world for their health-promoting
billion, by 2024. source of Frutafit® inulin and and technological properties. They
Frutalose® oligofructose. are ingredients of the future that
Weight Loss Ingredients Market is meet the needs of the food industry
projected to reach an Industry Value Based on Ingredients through today and are on the leading edge
of USD 408.36 billion by the end of which inulin is produced are of of the emerging trend toward
2024. following types: functional foods.
It has become a natural sugar • Chicory root: Substitute for sugar * Auhtor is Copy Editor in Food
Marketing and Technology Magazine
replacer, used in every growing or fat, humectant, thickening
Food Marketing & Technology 12 July 2020
Ingredients
New Option in is ideal for coatings of compounds,
spray-coated oil seasonings and
Brilliant Orange other fat-based applications. The
powder and oil-dispersible options
are available in addition to the
existing EXBERRY® Brilliant Orange
liquid format.
NT Group has launched two The EXBERRY® Shade Brilliant
new EXBERRY® Coloring Orange powder is oil-soluble and The new products are pH-
GFoods that deliver bright water-dispersible. It is designed for a independent and offer good light
orange shades in powder and oil- broad range of applications including and heat stability as well as a good
dispersible formats. Made from non-aerated confectionery, bakery shelf life. They are 100% plant-
paprika and carrot, the new Brilliant and savory products. The oil- based, halal and kosher, and made
Orange products provide solutions dispersible EXBERRY® Shade without any chemical solvents. As
for a range of applications. Brilliant Orange Intense, meanwhile, such, they offer a perfect clean-label
eXberry® coloring
foods are Made froM
fruit, vegetables and
edible plants using
only gentle physical
Methods such as
chopping, heating and
filtering.
replacement for artificial colorants
as well as additives such as annatto,
beta carotene and paprika extract.
Sonja Scheffler, Product Manager at
GNT, said: “We are delighted to add
these new Brilliant Orange products
to our range of EXBERRY® Coloring
Foods. With a liquid format already
available, it means we can help
manufacturers deliver stunning
orange shades for a vast range of food
and drink applications.” EXBERRY®
Coloring Foods are made from fruit,
vegetables and edible plants using
only gentle physical methods such
as chopping, heating and filtering.
They retain the characteristic
properties of the source material and
the concentrates are not selectively
extracted. As a result, they qualify
for cleaner and clearer labelling
declarations.
Food Marketing & Technology 14 July 2020
Ingredients
Starch
By Harsha Pore*
IntroDUCtIon polysaccharide comprising glucose humans and other animals, starch
The word starch came from German monomers. The formula for starch is from plants is broken down into its
for root which means strong, stiff (C H O )n.(H2O) constituent sugar molecules, which
10
5
6
and strengthen. Starch is also known supply energy to the tissues. The
as amylum. Starch is a carbohydrate The simplest form of starch is human digestive process breaks
consisting of numerous glucose amylose and amylopectin, which is down the starches into glucose units
units joined by a glycosidic bond. a mixture of these two molecules. with the aid of enzymes, and those
Starch is the most common form Natural starches consist of 10 - glucose molecules can circulate
of carbohydrate and is available in 30 % of amylase and 70 - 90 % of in the blood stream as an energy
large number of food ingredients amylopectin. Amylose is a linear source. Tillery, et al. point out an
mainly in tubers and cereals, such as polysaccharide composed entirely of interesting example of this enzyme-
rice, wheat, potatoes, maize etc. We D-glucose units joined by the α-1,4- catalyzed breakdown process. If you
often think of potatoes as a “starchy” glycosidic linkages. Amylopectin is chew a piece of bread for a while, it
food, yet other plants contain a a branched-chain polysaccharide will begin to taste sweet because of
much greater percentage of starch composed of glucose units linked the enzymes in saliva are already
(Potatoes 15%, Wheat 55%, Corn 65%, primarily by α-1,4-glycosidic bonds beginning to break down the starch
and Rice 75%). but with occasional α-1,6-glycosidic into glucose, a sugar.
bonds, which are responsible for the
Starch is a white or off-white, branching. StarCH InDUStry
odorless, tasteless powder. It The starch industry extracts and
is granular organic chemical enerGy SoUrCe refines starches from seeds, roots
compound produced by plants. It is a Starch is the storage of energy. In and tubers, by wet grinding, washing,
sieving and drying. The main
commercial refined starches are
Structure of starch cornstarch, tapioca, arrowroot, wheat,
rice, and potato starches. These are
natural starches, the chemically
modified starch is also available in
the market.
A modified starch is a starch that has
been chemically modified to allow the
starch for proper functioning under
conditions frequently encountered
during processing or storage, such as
high heat, high shear, low pH, freeze/
thaw and cooling.
Food Marketing & Technology 16 July 2020
Ingredients
appLICatIon oF StarCH In FooD Oxidized starches have high clarity or Crosslinking gives the needed
InDUStry transmittance, low viscosity and low structural firmness to the pasta.
Starch used as an additive in food temperature stability. It is frequently
industry, food starches can be used used in confectioneries for coating 6] puddings (custard, pap, others)
as a thickening and stabilising candies and sweets since they easily
agent in foods such as puddings, melt. Pregelatinized starches are used in
Ice creams, Soups, Sauces, Gravies, puddings, instant lactic mixtures and
Salad dressings. They function as 3] Gravies, soups and sauces (soups, breakfast foods to achieve thickening
thickeners, extenders, emulsion sauces, tomato paste or ketchup) or water retention without employing
stabilizers and are exceptional heat. They are also used in ready-to-
binders in processed meats. Potato Crosslinked starched have higher use bread mixtures. They are used
starch, corn starch and modified stability for granules-swelling, high where little or no heat is required
starch are highly used starches in temperature resistant, high and the increased absorption
food industry. and retention of water improves
shear stability and acidic conditions the quality of the product; as an
Resistant starch is also highly used stability. They are used as viscosifiers agglutinant in the meat industry;
starch in healthy food applications as and texturizers in soups, sauces, and as a filling for fruit pies. (Source:
it helps in digestion. gravies, bakery and dairy products. https://www.intechopen.com/books/
Etherified starches have improved chemical-properties-of-starch/
High amylose starch from corn has clarity of starch paste, greater chemical-properties-of-starch-and-
a higher gelatinization temperature viscosity, reduced syneresis and its-application-in-the-food-industry)
than other types of starch and retains freeze-thaw stability. Crosslinked
its resistant starch content through starches The application of starch is wide. The
baking, mild extrusion and other industries manufacturing starches
food processing techniques. It is 4] mayonnaises, salad dressing, ice in large quantities and are readily
used as an insoluble dietary fiber in cream, spreads and beverages available. In India and in abroad,
processed foods such as bread, pasta, starch application is very common.
cookies, crackers, pretzels and other Hydrolyzed and esterified starches For every alternate use in cooking,
low moisture foods. It is also utilized are mostly used in salad dressing manufacturing, baking starch has
as a dietary supplement for its health and beverages. Hydrolyzed starch been used. The only issue with the
benefits. Below are the examples. (acid-modified starches) has lower starch is it gets retrograde after
paste viscosity under cold and hot cooking, to avoid such retrogradation,
1] Baked products (bread, pies, conditions. Hence they are used in we need to add gums in the products.
samosas, wafers, biscuits and mayonnaises and salad dressing. The easy way to achieve desired
sausages) Esterified starches have lower softness and consistency in starch
gelatinization temperature and rich products. The industries like
Baked products like biscuits, pies, retrogradation, lower tendency to Cargill, Baneo, Ingredion are biggest
bread, cakes wafers and sausages are form gels and higher paste clarity, players in starch manufacturing.
high density products requiring heat and are used in refrigerated and Starch like resistant starches are
resistant starches. Hence cross linked frozen foods, as emulsion stabilizers healthy in nature and helps in
starches are used since they are more and for encapsulation of beverage digestion, also, main source of
resistant to oven baking temperatures clouds. carbohydrates leads energy. Starches
of 120 ≥ 230°C. Gelatinized starches are very friendly in nature and can be
are also used in ready-to-eat cereal 5] pasta (spaghettis, macaroni, used in cooking, just add a little and
meals such as corn-flakes, etc. The others) make your favorite dish.
temperature, humidity and degree
of stirring determine the texture and Pregelatinized and crosslinked
quality of the product. starches are mostly used in
pastas. Gelatinized starch affects * The Author is R & D Manager at Maverix
2] Confectionery (candy, sweets and pastas elasticity and softness, Platforms Pvt Ltd
sweetmeat) delectableness and digestibility.
Food Marketing & Technology 18 July 2020
Ingredients
Develop a Plant-based range with
Natural cereal Bases
The cereal bases from a Belgian company help food specialists to easily create
their own recipes for plantbased drinks, yoghurts, ice creams and desserts.
y using a natural process,
Meurens Natural has
Bpreserved a maximum of as a pioneer in the
features and properties of their raw european organic
materials (taste, color, minerals), sector for 30
allowing their customers to make
delicious and authentic products. years, Meurens
The range includes organic & natural have developed a
bases made from oat, rice and spelt. unique range based
The company can also produce on a coMpletely
tailor-made solutions. natural process
for the processing
For aLL pLant-BaSeD reCIpeS
For example, simply add water to of their raw
the bases to make a pure oat drink, Materials in a
free from any additives. You can clean, siMple and
then apply your own formulation to sustainable way.
your taste, adding the ingredients
of choice, to give it the desired taste
and texture. These bases are also
particularly suitable for making The bases save storage space with
plant-based yoghurts, ice creams or their concentrated format. They also
desserts. provide great flexibility of use over
time as their shelf life extends from
3 to 12 months depending on the
products.
orGanIC anD natUraL ranGeS
As a pioneer in the European organic
sector for 30 years, Meurens have
developed a unique range based on
a completely natural process for the
processing of their raw materials in
a clean, simple and sustainable way.
Meurens Natural offers an organic
range (Sipal®) and a natural range
(Natu®). The bases are available in
various packaging depending on the
products, according to your needs:
from a 25 kg bucket to a 1,400 kg IBC.
Food Marketing & Technology 20 July 2020
Processing
Doris Lengauer (on
the right), Head of the
experimental station for
special crops in Wies,
is happy with her team
about the new color
sorting device. Photo
Sesotec GmbH
Sesotec ASM supplied the intelligent
optical sorter QUASAR 1000 for the
sorting of small seed´s quantities.
Thanks to the highresolution true-
color cameras, the device can detect
the finest color differences with the
highest precision and eliminate off-
colors. This guarantees maximum
purity with minimum loss of good
material. The sorter is very compact,
the operation is easy to understand.
Additional benefits are the good
price-performance ratio and the
Best color Sorting excellent quality.
Ensures Purest Seeds The installation of the intelligent
optical sorter QUASAR 1000 has
significantly improved the cleaning
process in the test station in terms
Cleaning process significantly improved in terms of accuracy and speed. The pre-
of accuracy and speed
cleaning is still carried out with
simple devices, the post-sorting is
no longer necessary and also saves
costs. The whole process takes less
he “Experimental Station for manUaL SortInG oF SeeDS IS time and gives a very high seed
Special Cultures“ in Wies in tIme-ConSUmInG anD CoStLy purity.
Tsouthwest Styria, Austria, is an The work of the experimental
institution of the Province of Styria. station is characterized by practical “Until now, we have sorted the
For more than five decades the ex- experiments, special cultures are seeds by hand and our team was
perimental station has been a reliable examined in small quantities and busy with it for days. Definitely, the
partner of vegetable and horticultural many different batches make new sorter makes our work easier,
businesses. Practical experimental the process complex. In addition, which we are very pleased about,“
work provides results for vegetable the seeds to be processed are emphasizes test station manager
producers, commercial gardeners differentiated according to size, Doris Lengauer. “We are also very
and herb companies. A further focus color and shape as well as to satisfied with the machine in terms
is the preservation of old, rare crop different degrees of contamination. of price-performance, operability
varieties. The product range com- The manual sorting of the seeds is and product results, as well as with
prises around 700 species and varie- time-consuming and causes very the support provided by the Sesotec
ties of herb and vegetable seeds. high personnel costs. staff.“
Food Marketing & Technology 22 July 2020
www.fmtmagazine.in
From Bean to Burger: Food Disruption
through high Moisture Extrusion technology
By Anubha Garg PhD*
here has been an extraordinary These restructured proteins then raw materials. It is also useful for
trend toward plant-based flow into the cooling die, which helps prototyping and initial production
Tdiets in the last couple of to realign the proteins, resulting set-up.
years. More and more consumers are in fibrous and layered meat-like
opting for vegetarian or vegan diets, structures. For research purposes market GroWtH anD DemanD
or becoming flexitarians, reducing and product development, a small- For SCaLe-Up
their meat consumption, and looking scale cooling die in the throughput The exceptional growth increase of
for attractive meat substitutes. In range of 50 kg/h is ideal, such as this segment has led to a demand
the social-media world, hashtags the PolyCool 50 supplied by Bühler. for increased throughput from the
such as #meatfree or #govegan are This level of throughput enables machines involved. The extruder
among the most popular searches different recipes and process is already an advanced machine
on Instagram, Twitter, and other parameters to be explored without with very high throughput capacity,
platforms. Many people are trying to requiring enormous quantities of however the cooling die is a much
live more healthily and sustainably
by re-thinking and re-evaluating
their diets. Others are just curious
about meat substitutes and are
trying out the different products
available on the market. It is now
easy to spot such products in
different supermarkets and the
product portfolio for this segment
is constantly expanding. These
products are not only limited to
plant-based burgers, chicken-like
products, or minced meat, but there
is also a large movement toward
pork and fish substitutes.
tHe roLe oF HIGH moIStUre
extrUSIon teCHnoLoGy
The versatile twin-screw high
moisture extrusion technology has
made it possible to achieve such a
disruption in the food market. As
the raw materials, mainly composed
of protein concentrates and
isolates, are fed into the extruder,
the temperature, pressure, and
shear conditions present inside the
extruder enable restructuring of the
plant proteins.
Food Marketing & Technology 23 July 2020
Processing
more recent technology in terms be seen as the market leader from within the next 5 to 10 years. This
of design. A scaleup is nonetheless bean to burger. Bühler’s customers indicates a clear shift in consumer
required for the cooling die to match can profit from the state-of-the-art behavior. Aside from product and
the standards of industry-scale technology and personnel support process development, universities
production. Bühler’s new PolyCool at their application centers located and research institutes are also
500 is a one-of-a-kind cooling die in Uzwil (Switzerland), Minneapolis investigating other important
that enables a production rate (USA), and Wuxi (China) to develop factors, such as the digestibility
of around 500 kg/h for different new recipes and processes. Some of characteristics of these products.
ingredients and novel textures. Its the most popular ingredients used for In addition, the involvement of
new, hygienic wing door design is these products include proteins from restaurants, canteens, and food
easy to clean, operate, and maintain. peas, soy, oats, rice, potatoes, and chains, such as Burger King, is
fava beans. Upcycling opportunities boosting the plant-based movement.
tHe next GeneratIon oF meat from oilseed’s expeller cakes and Overall, consumers are accepting the
SUBStItUteS side-stream valorization allow for the meat substitutes with enthusiasm.
There is a great deal of ongoing production of tasty and sustainable However, acceptance is highly
research and development work, both meat substitutes. Nowadays, the dependent on the taste and texture
toward recipe formulation as well as newer ingredients such as proteins of the product. There is a large
process optimization of high moisture from mushrooms or hemp, as well opportunity for the food industry to
extrusion. As an example, Bühler is as proteins from bioreactors, are invest in this segment. Currently,
engaged as an activity leader in a being scrutinized in terms of their a plethora of companies, ranging
multi-partner research project under function and potential for forming from start-ups to multinationals,
the EIT food umbrella. This project meat substitutes as soon as these are seeking to engage in the
focuses on the process optimization raw materials become commercially development and production of meat
and product development of meat available. substitutes. Therefore, it can be said
substitutes. In addition to their that there is a clear market need for
active engagement in research, tHe FUtUre oF FooD plant-based meat substitutes, which
Bühler is a solution provider along Currently, it is difficult to obtain a represent the future of food.
the protein value chain, starting holistic understanding of the market
from grain handling, through grain due to the regional nature of data
processing, to the extruded meat gathering, though some reliable
substitute. With this holistic process studies predict that around 10 to 25% * Author is PhD works with Bühler AG,
knowledge, reliable machines, and of the meat market will be replaced Uzwil, Switzerland
large-scale capacity, Bühler can with plant-based meat substitutes
Food Marketing & Technology 24 July 2020
Processing
Optical Sorting Foreign Matter
By Mr. Gurinder S. Rance*
e all know that COVID-19 labourthus the possibility of risk To achieve this efficiency, Optical
pandemic of 2020 had a of spreading the virus. Risks of sorting technology was first
Wdeep impact on the Indian contamination at work places due to considered in the 1930s for the sorting
economy and industry, but there is human touch,thus are very obvious. of agricultural produces like fruits and
a hope and opportunity that food Thus time has come to make vegetables. In subsequent years new
processing business, will probably be “Dark Factories” wherein there is and improved sorting mechanisms
the first to not only fully recover, but minimum of labour used especially were developed for the removal of
will do better than before. during the processing phase. product defects and foreign materials
based on bulk density, colour, texture,
Admittedly, it will go through In such a scenario, besides size, shape, structural propertiesby
changes which will become its long other stages, the industry must the use of lasers, UV, and IR spectrum
term routine which will stay and aggressively remove foreign cameras, Laser-camera combination
we shall have to adapt to this new matter (FM) not only what comes and software-driven intelligence to
normal. The rules on food safety along with raw material but also help achieve the unsullied qualityfinal
are being tightened worldwide and unwanted material after the process product.
consumers have also become more of de-hulling, de-shelling, trimming
demanding and destemming with the useof In this regard,Optimum NV of
mechanical screening/metal Belgiumwas founded in July 2017
With more and more people putting detection as well as Optical / Laser that brought together the latest
their faith in packaged or ready sorters. technology and a blend of the best
to serve food, it has become even options in optical sorting machines
more important to live up to the Unfortunately, you cannot control using sophisticated camera and
expectations of the consumer or the condition of the raw material, laser technology, with a focus on
suffer a complete wipe-out of even as no two seasons are the same. all kinds of food products such as
the best established brands, in case However, you do want to offer potato, French fries, carrots, sweets
ever any contaminated food reaches consistent quality to your customers and seafood like crustaceans and
a client. and an efficient industry recognizes shellfish. In addition, the systems
that it’s important to optimize your are also used for some non-food
It has been the objective of sorting process: to detect as many applications, such as the optical
responsible food processing firms foreign materials and defects as inspection of tobacco products and
to optimize their sorting process; to possible, and quickly too. plastics.
detect as many foreign materials
and defects as possible and without
unnecessarily removing good
products
Most raw materials contain
some components which are
inedible or have variable physical
characteristics. Manual sorting that
is mostly done by human labour is
no longer an option.
With migrant labour vary of coming
back to cities; there might be a
shortage of labour. Those who
return might be commuting and
living in close proximity with other
Food Marketing & Technology 26 July 2020
www.fmtmagazine.in
The FOCUS may be used on a stream of fresh,
dried or frozen potato products, vegetables or fruit
products, and also crustaceans and shellfish.
But that’s not all: the FOCUS model may be
expanded with a unique camera configuration,
specially developed for the sorting of French fries.
The additional cameras are arranged in such a
way that five of the six sides of each French fry
are always shown perpendicularly.
The NEXUS has an innovative, controlled product
feed, which is able to adapt to the size of your
product. A feed belt ensures that the products
reach the inspection and ejection area at the
same speed. This controlled product supply and
internal resorting stream increase the certainty
with which good and bad products are detected
and ejected. You see this reflected in the quality
of your good product and the optimal good-to-bad
ratio.
Decades of science, imagination,
The VENTUS may be equipped with up to 16 lasers and commitment that help bring
(and 32 laser detectors). Thanks to the combination your best products to market
of different lasers with specific wavelengths, the
VENTUS is able to sort extremely accurately on
the basis of color, shape, structure and biological
characteristics. Fluorescence lasers detect the Heat and Control has we manufacture and
chlorophyll content or the presence of harmful been on a mission to the customers we
substances such as aflatoxin in nuts and dried modernise equipment serve, to our process
fruits. solutions since our breakthroughs and
founding in 1950. For the partnerships we
70 years, our passion develop, we have always
The coronavirus pandemic has changed almost for advancing the found new approaches,
everything, that’s why we are taking even our food, pharmaceutical, believed in bold ideas,
remote service to the next level, so you can and other industries and put people first. That
continue to count on us. has guided our work. is the essence of who
From the machinery we are and how we lead.
So if you want to sort optimally, want to deliver
the highest possible quality, but not at the expense
of your yield – then use the latest technology,
sophisticated camera and laser technology
– choose Optimum Sorting for reliability and
service support.
Thus a great responsibility of building back the
economy and strengthening the nation rests upon
the Indian Food Processing Industry and we at
KIRON FOOD PROCESSING TECHNOLOGIES LLP
are here to support this mission.
* Autgor is Marketing Director in Kiron Food Processing
Technologies LLP [email protected]
Learn more > heatandcontrol.com/alwaysinnovating
FMT_July 2020_95w x 255h_NoBleed_70yrs.indd 1 26/06/2020 9:52:53 AM
Processing
Plant hygiene – a core of Food Safety
during Food Processing
By Anurag Mishra and
Shikha Mishra*
IntroDUCtIon
A Food, if not safe, is not a Food -
Last few words are as simple as you
read. If the food you are eating is not
safe for consumption then it may be
something else but not food for sure.
And to produce safe food one have to
inculcate Food Safety from Farm to
Fork or from Grass to Glass i.e. every you are inviting various bugs to declaration is the key to avoid this.
aspect of the entire value chain. you processing environment. So as
a very basic practices one need to 2- equipment Hygiene: Equipment
When you talk about Food safety clean and sanitize the hands and hygiene also plays a very critical
during the processing, Plant Hygiene put a shoe cover ( minimum ) before role in producing safe food. Factors
is the core of managing most of the entering to the manufacturing of equipment consist of:
food safety risks which are reported facility ( Changing shoe is better
most of the time and we will try to option than using Shoe cover ) a) equipment Design – Equipment
understand the various aspects of design plays a very important
Plant Hygiene. B) personal protective equipment role ensuring safe food and plant
– These PPEs are not for you but hygiene. If equipment is not designed
Plant hygiene can be divided into: for the manufacturing environment hygienically then it may be a source
minimizing the contamination of contamination to the product and
• Personal Hygiene which may spread by you. PPEs are: manufacturing environment.
• Equipment Hygiene
• Infrastructural Hygiene • Hair Cover ( to minimize the hair B) Cleaning and Sanitation of
fall into the product ) the equipment: Periodic cleaning
1 - personal Hygiene: Personal • Apron/ Plant Dress ( To minimize and Sanitation need to be done to
Hygiene, the most critical from the the dust/ dirt/microbes coming mitigate any cross contamination.
external contamination (Physical, from outside through you dress) Cleaning in place (CIP) and Cleaning
Biological and Chemical) point • Face Mask ( to stop the microbial out Place (COP) both plays a major
view, is nothing but ensuring that contamination ) role to ensure contamination control
there is no any contamination • Beard Mask ( For those who have and thus maintaining plant hygiene.
getting introduced in the product or beard ) Method of cleaning and sanitation
equipment by the personals who are (time/temperature / Concentration
working inside the processing plant. C) Disease Control: In case personal etc.) must be validated to ensure that
working in the manufacturing cleaning and sanitation is effective.
Personal hygiene can be dived into: facility is infected with any disease
then he/she can be the biggest risk C) maintenance activity: Main-
a) Hand / Footwear Washing of spreading the contamination tenance of the equipment is a major
and Sanitizing- Most of the time among workers and may end up source of physical and chemical
contamination vectors are your contaminating the food you are hazard from food safety angle and
hand and shoes because you processing. So it’s very important maintaining high level of plant
touch various surfaces (including that workers with any communicable hygiene. One can easily see the
yourself) with your hand and shoes disease must not be allowed to work grease & oil spillage and loose part
and if you are not cleaning these in the manufacturing environment. etc. get scattered all across the plant
before entering to the plant then Security checks at gates and self- if your maintenance activities are
Food Marketing & Technology 28 July 2020
www.fmtmagazine.in
not effective. This is not only good there have been many cases of Maintenance plan with effective
for plant hygiene but also from microbiological contamination cleaning and Sanitation is the
human safety as well, there are (pathogen) reported globally and critical part to sustain the civil part
many examples get published on while identifying the root cause , it of the plan. Exhaustive preventive
daily basis which are caused by such was identified that waste handling and scheduled maintenance, Master
ill practices. was the vector of the contamination Cleaning and sanitation schedule
. In process rejection waste, quality covering every corner of the plant
3- Infrastructural Hygiene: Last rejection waste, wash room waste is required for sustainable plant
but definitely not the least part is and other office waste must be hygiene.
hygiene which is been supported handled separately to ensure that
by the infrastructure of the plant. it’s not cross contaminating the Considering above, we can ensure
Infrastructure of the plant is: manufacturing environment. the right level of hygiene in the plant
to ensure safe food for our consumer.
a) Civil Infrastructure: The more D) maintenance, Cleaning and
organized civil structure of the plant Sanitation: A good plant can be
helps in maintaining the right level maintained in a same way with * Author is Food Safety Professional and
of Hygiene. The civil infra includes, right and effective cleaning and can be Reached at [email protected].
the floor, drains and its slope, sanitation practices. Civil infra, if not Shikha Mishra is a student of Ph.D. in
wall’s structure, Window, doors, maintained properly then can lose its Botany – Perusing
minimal gaps/ opening to external shine very soon, so right and correct
environment, nearby surrounding,
exterior environment, roof structure,
electrical wiring etc. For example
if your floor is not smooth enough
to clean the accumulated dust then
maintaining plant hygiene is not
possible. If your drain slope is not
inside out then it may choke or
overflow during rain. If your Doors
and windows are not fixed properly
then it may be the cause of pest
infestation etc. etc. Other than
washrooms, cafeteria etc also plays
a very important role in maintaining
the Plant hygiene.
B) man and material movement: If
plant is not designed with proper flow
of man and material’s movement
then you may experience cluttered
stuffs all the time during operation
and additionally material and man
movement must be designed in such
way so that its not infusing outer
contamination to the manufacturing
environment and thus affecting the
plant hygiene.
C) Waste management: Waste
management can be clubbed in
man and material movement but
given the level of risk it possess to
the plant hygiene , we need to focus
on this very specifically . Recently
PRESS RELEASE
Key technology generation 4-channel cameras and high resolution laser sensors offer twice
the resolution of previous sensor technology to see smaller FM and defects,
Introduces VErYX Digital including gummies with bits of remaining starch as small as one square
millimetre. Key’s unique Pixel Fusion technology combines pixel-level input
Sorters for Gummy from multiple cameras and laser sensors to produce higher contrasts, enabling
VERYX to find and remove the most difficult-to-detect FM and defects.
candies Object-based sorting facilitates advanced shape sorting algorithms and
intelligent ejection on VERYX. While most gummy candy manufacturers will
program their sorter to remove shape defects such as clumps and conjoined
gummies, other minor misshaped gummies might actually delight young
consumers and may be programmed as acceptable on the sorter. Intelligent
ejection improves the accuracy of all FM/defect removal and reduces false
rejects. Rather than firing an ejector at the defect itself, VERYX performs
contour-based and/or centroid-based calculations to target ejectors at the
object’s center of mass to ensure FM/defect removal while maximising yield.
Product changeovers on VERYX are fast and easy. With double-sided Pixel
Fusion, the detection system is so advanced, every type of gummy candy
can be accurately sorted using the same background so hardware changes
are eliminated. VERYX’s unique recipe-based sorting takes away the hassle
of configuring the sorter for each new type of candy. Changing over to a new
gummy shape or color takes only a couple of taps on the touchscreen to load
the dedicated recipe. This recipe-driven operation simplifies use and ensures
repeatable results so product quality is guaranteed, regardless of personnel
changes and across multiple lines and locations.
VERYX can also leverage Key’s powerful Information Analytics software,
which allows users to analyze and share big data across their enterprise via an
OPCUA-compliant infrastructure at the same time they sort. Data about the sort
Key Technology, a member of the Duravant family of operating companies, process and about each and every object flowing through the sorter, whether
introduces VERYX® digital sorters for gummy candies. Designed specifically the data is used to make sort decisions or not, is available to reveal patterns,
to detect and remove foreign material (FM) and gummies with bits of remaining trends and associations. This data can help a processor optimise processes
starch as well as color and shape defects, VERYX enables gummy candy upstream and downstream of the sorter to achieve the next level in operational
manufacturers to improve product quality and protect their brand while virtually efficiency.
eliminating false rejects to maximise profitability.
VERYX is available in multiple sizes to satisfy a range of capacity requirements,
“VERYX’s unique sensor configuration not only allows for the most thorough all- with the highest volume system sorting up to five metric tons of gummy
sided surface inspection, but also offers patented Pixel Fusion® for advanced candies per hour.
detection,” said Karel Van Velthoven, Advanced Inspection Systems Product
Marketing Manager at Key. “Our gummy candy customers with installed VERYX Key Technology is represented exclusively in Australia, New Zealand and India
systems are experiencing a sort accuracy that was unseen until now.” by Heat and Control. Find out more at www.heatandcontrol.com or email info@
heatandcontrol.com
VERYX sorts oil-coated, sugar-coated, yoghurt-coated and vitamin-enhanced
gummy candies. It detects colour, size, shape and structural properties to find
gummies with bits of remaining starch, even when inspecting milky-white,
yoghurt-coated candies that are the same colour as starch and have a similar ABOUT HEAT AND CONTROL
texture. It detects all types of FM, including plastic and wood, to give candy Established in 1950, Heat and Control is a privately-owned company with a
manufacturers using plastic or wood trays in their candy-making process global team that has built an extensive knowledge bank and developed a wealth
assurance that fragments of a broken tray don’t get packaged with product. The of experience and expertise. Access to production and technical support from
sorter also detects colour defects such as mixed-colour gummies and shape a network of engineers, food technicians, field service technicians, skilled
defects such as clumps, conjoined gummies, malformed gummies, mold spills tradespeople, and support teams provide food manufacturers with confidence
and more. to achieve production goals.
Key optimises VERYX with the ideal cameras, laser sensors, algorithms and • Ten manufacturing facilities, 11 test centres, more than 30 offices globally
ejection system for gummy candies. Additionally, an application-specific line
layout with an optional defect resort system blends Key’s expertise in digital • Testing, design, engineering, manufacturing, installation commissioning,
sorting and mechanical product handling, further contributing to new standards user training, spare parts, and provision of after sales service.
of performance for gummy candy sorting. This integrated solution combines
a chute-fed VERYX sorter with specialised Iso-Flo® and Impulse® vibratory Contact Heat and Control
shakers to achieve superior FM/defect removal rates with virtually no false www.heatandcontrol.com
rejects. [email protected]
LINKEDIN: https://www.linkedin.com/company/heat-and-control
Equipped with front- and rear-mounted cameras, laser scanners and multi- FACEBOOK: https://www.facebook.com/Heat-and-Control-
sensor Pixel Fusion™ detection modules, VERYX views all sides of the product Inc-701882153205836
with no blind spots to find and remove more FM and defects. The next- TWITTER: https://twitter.com/heatncontrol
Food Marketing & Technology 30 July 2020
Interview
Food Marketing and Technology Magazine,
India, had an tete-a-tete with Murli Iyer,
Business Head F&B at Ecolab India. During
the interaction, he touched upon interesting
topics including the challenges food and
beverage companies are facing due to the
COVID 19 and the ways Ecolab is working with
them for the safety and sanitisation of plants.
Could you tell us in brief about the products We’ve been working closely with our customers,
and services of ecolab for the food and beverage supporting them as they grapple with the challenge of
industry? meeting the twin priorities of employee health as well as
We offer a breadth of solutions to our dairy, beverage, food safety. For instance, our 3D TRASAR® technology
food and brewery customers including products that allows for 24x7 remote monitoring of key Cleaning in
clean and sanitize equipment as well as environmental place operations in the plant by our expert engineers.
surfaces. We help our customers generate deeper, more Thus, our customers are assured of food safety despite
actionable insights that drive compliance in quality limited employee strength in the plant. As businesses
assurance, operational efficiency, and production embrace the new normal, we are working even more
optimization. closely with our F&B customers to help them come up to
speed as quickly and safely as possible.
This supports our customers in creating a competitive
advantage in the market while protecting their brands’ Could you draw a parallel between water and
quality and food safety worldwide. Ecolab employs a total hygiene technologies to productivity?
plant assurance approach, offering a unique combination Real and lasting change is accelerated when economic
of world-class service, total impact solutions and and environmental benefits are in alignment.
unsurpassed industry expertise to customers around
the world. Therefore, we follow a TCO (Total cost of operations)
approach that credibly documents operational, economic
today due to the epidemic situation the most and resource savings related to water, energy, waste,
important agenda in the minds of manufacturing their asset life, as well as employee safety.
companies are to keep the factory running, keep
everyone working in it safe and produce safe By linking performance outcomes to sustainability
clean food products. How does ecolab address this metrics and cost savings, we quantify the bottom-
major challenge companies face? line benefits of our solutions. In 2018, Ecolab helped
For years now, our plant cleaning and sanitation solutions customers conserve more than 188 billion gallons of
have helped food and beverage businesses make product water and save 19 trillion BTUs of energy globally. In
processing safer, while also ensuring the safety of their addition, our customers could avoid 2.4 billion pounds of
employees. With the Covid-19 pandemic, the issue of CO2 emissions and eliminate 54 million pounds of waste
safety has taken centre stage. As they reopen post the using our solutions.
lockdown, the focus for F&B companies undoubtedly
been on getting their plants running and back to capacity please enlighten the readers with one to two
in a safe and sustainable manner. examples in Indian conditions where ecolab has
Food Marketing & Technology 32 July 2020
www.fmtmagazine.in
helped companies to achieve and employee health have become ecolab has recently launched
sustainability goal? more important than ever for F&B the Drysan Duo™ single step
We use our TCO approach to businesses in the wake of the dry cleaner cum sanitizer and
help customers exceed their pandemic. Maintaining the highest tsunami 100 fruit and vegetable
sustainability goal while offering standards of cleaning, sanitation sanitizer. How does it help the
them net monetary benefits. For and infection control practices while customer in these times?
example, one of our customers, a limiting physical interactions is top The Drysan Duo™ is a ready-to-
leading fried snacks manufacturer priority of all industrial customers. use spray and wipe cleaner cum
in India, was able to conserve 72000 Therefore, industrial cleaning and sanitizer. It can be used to clean
litres of water in a year while saving sanitation solutions are in much and sanitatize food contact surfaces
20% time in cleaning operations greater demand and technology has in plants as well as in offices;
through our proprietary fryer a big role to play here. especially where the use of water-
cleaning program. mixed products is not possible. It is
a one-of-a-kind product that cleans
Similarly, one of our big dairy and sanitizes unlike most other
customers was facing issues with in india, we are products which are either cleaners
incoming milk quality from the coMMitted to our or sanitizers.
milk chillers. We not only helped vision of providing and
them improve the micro count of protecting what is vital: In these times, there is significant
the milk but they also achieved a clean water, safe food, load on the entire cold chain
10% reduction in their total cost of infrastructure given the high
operations through our specialty abundant energy and demand for home delivery of
cleaning program. healthy environMents. essential food items. In such a
our business is closely scenario, the Tsunami-100 offers
Food safety processes come aligned with global increased shelf life of fresh fruits
with a price tag with every Macro trends, including and vegetables through control of
intervention that may increase microbial load which can be a boon
the cost of production so how the growing population for farm to fork integrators.
does a small company balance and with it, increased
these factors? deMand for food, What is the market share of
This is extremely relevant today water and healthy ecolab in India? What are the
since plants are struggling to bal- environMent in a world strategies in place to increase
ance the higher cost of employee it?
safety against diminishing demand of liMited resources. In India, we are committed to our
in certain segments. However, im- vision of providing and protecting
provement in food safety need not what is vital: clean water, safe
always come at a higher cost. Our The environmental hygiene category food, abundant energy and healthy
proprietary cleaning and sanitation comprising of general cleaners and environments. Our business is
programs ensure that food safety is sanitizers for plant facilities is quite closely aligned with global macro
never compromised while allowing small in India compared to other trends, including the growing
customers to reduce costs through countries. However, we can expect population and with it, increased
lower utility expenses and productiv- to see an uptick in the demand, demand for food, water and healthy
ity improvement. Thus, food safety along with an increased need for environment in a world of limited
standards can go up without a sub- hand hygiene products (a highly resources. As we look to the future,
stantial increase in cost. commoditized category). In turn, our core capabilities will remain vital
this will spur the industrial cleaning to a wide range of industries, with
Due to the unusual situation in and sanitation segment. tremendous growth potential, but we
the world the demand for some continually refocus our strategy to
technology companies have Innovative digital solutions that help ensure we’re meeting the business
risen more than the others. companies keep a strict check on goals of our customers.
What is your estimate about the hygiene compliance and 24x7 remote
growth of industrial cleaning monitoring of key cleaning and For more info please visit
and sanitation industry? sanitation processes, will only drive www.ecolab.com
As mentioned before, food safety faster adoption of these solutions.
Food Marketing & Technology 33 July 2020
Packaging
Sustainable
contamination Protection
SÜDPACK films promote safe and dependable supply
The current SARS-CoV-2 / COVID-19-pandemic has underscored it once again: protecting sensitive, vital
products remains the key contribution that packaging solutions make to sustainability. Damaged, spoiled
or even contaminated food and medical products are harmful for both human beings and the environment.
With their packaging solutions, film manufacturers like SÜDPACK Verpackungen GmbH & Co. KG are
making a system-relevant and sustainable contribution to ensuring a safe supply for the population – and
that not just during the current “corona crisis.”
n the sometimes heated debate
over plastic packaging, this
Icentral aspect is often neglected:
when it comes to protecting sensitive
and easily spoiled food products
like cheese, meat or sausages, in
many cases there are hardly any
equivalent alternatives for plastic
packaging.
“Choosing not to use plastics often
means making significant sacrifices
in product protection and shelf life,”
says Erik Bouts, Spokesperson for the
Senior Management of the SÜDPACK
Group. Meat products, for example, Just how essential this aspect is can to plan and set aside provisions,
have a longer shelf life of up to 25 be seen in the current SARS-CoV-2 / they are a critical component of
days – without compromising on COVID-19 pandemic: “Thanks to their providing the population with safe,
quality and hygiene. And SÜDPACK excellent barrier properties, our films uncontaminated food products.
films deliver similar benefits for also and especially protect their Consequently, for the past several
many other food products. contents from contamination by weeks, film production has been
bacteria or viruses,” says Erik Bouts. running at full speed at SÜDPACK
“Plastic packaging and sustainability “Our solutions are extremely durable headquarters in Ochsenhausen,
are by no means opposites,” Erik – without compromising the quality Germany, and its other sites.
Bouts says. “On the contrary: nothing of the packaged product.”
has such a strong negative impact “Our employees are giving their all
on the climate budget as the loss This high level of protection explains to ensure there are no shortages in
of resourceintensive products due why the German Federal Ministry the availability of film packaging,”
to spoilage or damage. Our films of Food and Agriculture now has emphasizes Erik Bouts. “In some
prevent precisely these types of loss classified film packaging solutions cases, we’ve added extra shifts – and
– and actively help protect human as system-relevant: by ensuring at the same time, introduced even
beings and the environment.” safe transport and helping citizens stricter safety measures.”
Food Marketing & Technology 34 July 2020
www.fmtmagazine.in
.fmtmagazine.in
www
SaFe paCkaGInG For meDICaL being used to combat the spread of manifested in their roadmap
proDUCtS SARS-CoV-2 / COVID-19. for sustainable film packaging:
Not only for food products but also in achieving resource conservation
the Healthcare sector film packaging “In this critical situation, we bear a through downgauging as well as
solutions have become practically special responsibility”, says Thomas better overall recyclability through
indispensable: in order to ensure the Freis, Managing Director of SÜDPACK the use of recyclable materials and
safety of patients and medical staff Medica. “Ensuring the safety of renewable raw materials are two
alike, sterile packaging is required for our employees, society at large, important parameters that SÜDPACK
syringes, bandages, diagnostics and and patients around the globe who uses to measure its own progress
countless other healthcare products. depend on safe health technology, in terms of sustainability. Over the
Film packaging solutions are the pharmaceutical and diagnostic past few years, the company has
first choice here since they not only products is part of our core values.” made major advances in all these
protect against damage but also areas: today, SÜDPACK offers more
against contamination with germs. part oF a CompreHenSIve sustainable product variants in every
SUStaInaBILIty StrateGy product segment of its portfolio.
SÜDPACK Medica manufactures Protection and safety, both in its
tailormade film packaging solutions manufacturing processes and in the “We’re proud of the fact that we’re
for a broad range of medical, products themselves, are central now one of the leading providers of
pharmaceutical, and diagnostic elements of SÜDPACK’s company- safe and sustainable film solutions,”
products – some of which are now wide sustainability strategy, as says Erik Bouts.
Food Marketing & Technology 35 July 2020
Packaging
active and
Intelligent
Packaging: an
efficient way of
food value chain
management
By Prof. J Mitra*
IntroDUCtIon the consumers. These resulted in nutrients, presence of antimicrobial
The basic concept of packaging active and intelligent packaging. compounds, respiration rate, and the
is to contain the food, provide Active packaging is used to increase biological structure, initial microbial
physical, chemical, or microbial protection function of package by load; whereas, extrinsic factors
contaminant free food to consumer enhancing mechanical, barrier, include storage temperature, relative
and nonetheless to communicate optical and most commonly humidity (RH), and the surrounding
the product composition and antimicrobial property. However, gas composition.
properties.Of late,the growing intelligent packaging is an
consumerdemand for increased extension of communication aCtIve paCkaGInG
shelf life, minimally processed food function of the package. Active packaging interacts with
hascompelled the food scientists Food is a highly perishable and the food or with the headspace
and packaging industriesto readily interact with the ambience. gas composition to add certain
develop innovative solutions to Intrinsic factors affecting the food functionality to the package.
address the changing demands of quality include pH, water activity (aw), These are optical barrier, oxygen
scavengers, ethylene scavengers,
liquid and moisture absorbers, flavour
and odour absorbers or releasers,
antimicrobials, and very recently
nanocomposites etc.Nanostructures
immobilize enzymes, kill/inactivate
microbes, act as biosensors etc.
intelligent
packaging sense,
detect and inforM
the consuMer about
the quality of the
product.
Figure1: Active agents for active food packaging(source: Vilela et al. 2018)
Food Marketing & Technology 36 July 2020
www.fmtmagazine.in
table 1: Common active packaging systems:
Active Packaging systems Mechanism/compounds Commercial names
Oxygen Scavengers Iron, iron salts,photosensitive Independent systems:
colouring matter,Ascorbic acid, Ageless®, ATCO® oxygen scavengers,
unsaturated fatty acids (oleic, FreshPax®, FreshMax®,FreshCard®,Freshilizer
linoleic), Enzymes (glucose ®,
oxidase/catalase, alcohol
oxidase), Mechanism: Get O-BUSTER.
oxidised and control the oxygen Integrated systems:
concentration inside the package. SHELFPLUS® O2,
OxyguardTM,OxbarTM,
CryovacOS,valOR ActivBloc100, Amosorb
series, ZERO2, Bioka Oxygen Scavenging Film
Laminate, and ActiTUF®
Ethylene Scavengers Ethylene Control Power Pellet sachets and
Retarder®, Bio-fresh packaging system,
Ethysorb, Evert-Fresh Green Bags®,
PEAKfresh®,Profresh.
Moisture Absorbers Silica gel, montmorillonite, ADPTM, Dri-FreshTM, InflexTM, ToppanTM,
molecularsieves, carbohydrates, Crisp-itTM, Dri-FreshTM Resolve, Eat-
minerals, calcium oxide, cellulose FreshTM, Dri-Loc®, Lite-Loc® Plus, Humidipak,
fibres, polyacrylate salts and Luquasorb® FP 800, Luquasorb® P 1480,
polypropylene glycol. NatraSorb®, ATCO Pad, and Pichit.
Flavour and Odour eliminate, undesirable Releaser:
Absorber/Releaser compounds/odour Aroma-Can® and Compel Aroma®. ABSCENTS,
releasingdesirable compounds Aroma-Can®, ATCO® oxygen scavengers,
Compel Aroma®, ODORLESS D, and Sincera®
Absorber:
Minipax, Natrasorb, 2-in-1 Pak® are
multipurpose absorbent. BHM powder (EKA
Noble), ABSCENTS Deodorizing powders
Antimicrobials Ethanol, carbon dioxide, silver CO2 releasing: Ageless® G, FreshPax, and
ions,chelators, etc. chlorine Freshilizer®.
dioxide, antibiotics, organic acids, Agion®
essential oils, spices, and allyl Antimicrobial:
isothiocyanate etc. bacteriocins
such as nisin,lacticin, and microbeguard®, food touchTM and Ciba®
pediocin. Chitosan. irgaguard
Antioxidants vitamin E, phenolic compounds,
terpenes, cyclodextrins
oxygen Scavengers Figure 3: Active
packaging to
The deteriorative reactions in many foods control lipid
accelerate by oxygen,produceoff-flavours, change oxidation (source:
colours, degrade vitamins (vitamins A, C, E), Emma eley, 2013)
causes rancidity (oils, nuts, and fatty foods), and
induces microbial growth.This can be controlled
by oxygenscavengersto as low as 0.01% oxygen.
Food Marketing & Technology 37 July 2020
Packaging
ethylene Scavengers antioxidants during transfer and storage,
Ethylenecauses ripening, tissues Oxidation of lipids, nuts, butter, microbiological contamination
oftening, chlorophylls degradation, fresh meat, meat derivatives, bakery of food, physical damage, tearing
and consequently deterioration of products, fruits and vegetables leads etc.Intelligent packaging includes
fresh fruits and vegetables specially to reduction in shelf-life due to time-temperature indicators, gas
in climacteric fruits and vegetables changes in taste, odour, nutritional detectors, and freshness and/or
such as apples, kiwis, bananas, quality, texture and functionality of ripening indicators.
mangos, tomatoes, onions, carrots, muscle foods.Radical scavengers
and asparagus. eliminate free radicals as soon as
they are formed.
moisture absorbers
High moisture causes softening of InteLLIGent paCkaGInG
dry and crunchy products (snacks, Intelligent packaging sense,
biscuits, pasta, cookies), initiate detect and inform the consumer
microbial growth, and causes caking about the quality of the product.
in milk or coffee powders.moisture This quality changes can cause Figure5: Time temperature indicators
absorbers are selected based due to temperature fluctuations (tiptemp.com)
onintrinsic and extrinsic factors.
Flavour releaser/odour absorber table 2: Common intelligent packaging systems:
Release of artificial flavour/aromas
during storage are controlled by Intelligent packaging mechanism Commercial names
temp, pH, RHetc. Gradual release of systems
flavours can offset the natural loss of
taste or smell of products with long Time-Temperature Based on enzymatic Ovum and Novus Ice,
reactions,
Monitor MarkTM, Warm
Indicators (TTI)
shelflife.
polymerization, or Mark Time-Temp Tags,
chemical diffusion. Check Point, Cold SNAP,
antimicrobials Fresh-Check®, Log-ic®,
Volatile antimicrobials of package ThermRF tag, Coldmark,
can penetrate most of the food ThermRF Logger, and
matrix and offer antimicrobial effect. ThermRF Tag. Log-ic®
High carbon dioxide concentration RFID and VarioSens®
is desired for fresh and processed Freshness Ripening Indirect detection: FreshTags®, (Eo)®,
fish, meats, cheeses, and baked Indicators colour indicators (pH). Timestrip®, ripeSense®,
goods, to retain the organoleptic Direct detection: SensorQTM
properties of the products and to biosensors Food Sentinel
impart bacteriostatic effect. Detect genetic SystemTM (detect food
modification, and pathogens)
food safety, presence Toxin Guard™
of Salmonella sp.,
Campylobacter
sp., Listeria sp.,
Escherichia coli, etc.
Integrity indicators Chemical or enzymatic O2 indicator:Ageless
reactions based. Eye®, Wondersensor
Redox dyes O2 absorber:Wonderkeep
(methylene blue, 2,
6-dichoroindophenol)
for O2 intelligentink
detects presence of
Figure 4: Smart packaging can promote oxygen by changing its
traceability, product security, sustainability color
(Newswire.com)
Food Marketing & Technology 38 July 2020
www.fmtmagazine.in
time-temperature Indicators (ttI)
Temperature fluctuation during
storage and transportation induce
chemical, biochemical and
microbial changes to perishable
foods; hence, the shelf life deviates
from the designed one. TTI are
strictly irreversible. They arevisual
indicators and radio frequency
identification (RFID) tags.The RFID
tag uses RF electromagnetic fields
to store and communicate real-time
information of the product.RFID
tag (inbuilt microchip connected to
a tiny antenna)remotely monitor
multiple items at a time and store it.
Integrity indicators
The headspace gas composition,
moisture and temperature may Figure 5: The colour sensor for meat based on ammonia detection.For spoiled meat, the bottom of the
change due to leaks/tear of the hourglass appears grey. (photo: To-Genkyo).
package.Chemical or enzymatic
reactions causes colour change other systems ConCLUSIon
in most of the indicators when it Scavenger antibodyoffers a The primary objectives of
reaches the critical limit. higher sensitivity towards atoxic packaging i.e., protection and
substance.Nanocomposites retain communication have come across
Freshness and/or ripening freshness, show high barrier and a huge transformation as active and
Indicators antimicrobialproperty, thermal intelligent packaging systems, which
Freshness indicators (FI)indicate buffering, and deliver nutrients truly offers exciting opportunities for
the quality by measuring the also. Nanofibers and microfibers food industries. Oxygen scavengers
concentration changes of encapsulate bioactive moleculesmay and moisture absorbers are by far
metabolites(glucose, organic acids, dictate the future packaging the most commercially important
ethanol, carbon dioxide, biogenic strategies using biosensors. sub-categories of active packaging
amines, volatile nitrogenous or Nanosensors detect the antigens- followed by TTIs.
sulphuric compounds) during antibodies binding, enzymes and
storage which signify microbial substrate/cofactor, through a The upcoming change in food
growth for meat, fish etc., and physical and/or electromechanical packaging using nanotechnology
diacetyl, amines, carbon dioxide, signal and detect chemical and electronic devices is inevitable
ammonia and hydrogen sulfide, contaminants, toxins and antibiotic and will significantly reduce the
produced during aging of foods. residues in food. food losses in future. However,
the scientist and food industry
people should tactfully deal with
the technological issues as well
as cost-economics for large-scale
implementation of active and
intelligent packaging.
* Author is an Assistant Professor, AgFE
Department, Indian Institute of Technology
Kharagpur Contact: Email: jayeeta.mitra@
agfe.iitkgp.ac.in
Figure: Freshness indicators (packagingconnections.com and foodbev.com)
Food Marketing & Technology 39 July 2020
Webinar
atmanirbhar Bharat: Implication and
Opportunity for Food Processing Industry
Mr. Nitin Puri Sr. President Food &
Agri Strategic Advisory & Research,
YES BANK, explained in this webinar
that Processing of food is not the
only way to add value and increase
farmer’s income. Some other factors
like farmer’s varieties, back end
skilling, lower pesticide residue and
quality also help for right impact.
According to Mr. Akshay Bector,
MNC’s have added a considerable
amount of value to the ecosystem.
He believes that collaborations with
multinational companies bring
management technical know-how
to the country while contributing
to the economy. Mr. Samana Tejani
elaborated his point of view that
he ‘Atma Nirbhar’ economic probed the Indian Government technology wise, India is way
stimulus package, to the tune to push a big economic reform – behind, foreign collaborations
Tof 10% of the GDP (Rs 21 lakh ATMANIRBHAR ABHIYAAN, a relief help in development. Additional
crores) cushions the economy to a package and incentives for the highlights of the discussion
certain extent, but certainly there is Indian Industry aimed to make the were the need for preprocessing
more than can and should be done nation self-reliant and to counter infrastructure to carry the supply
until the structural reforms being the economic impact of the Covid-19 chain forward and the need for the
implemented. pandemic. right value chain.
Fi India and Hi along with Suman tHere Were FIve SpeakerS As per the opinion of Mr. Anaam
Food Consultants conducted a 1. AKSHAY BECTOR, Chairman & Sharma, Atamnirbharta is a journey
webinar on ATMANIRBHAR BHARAT MD Cremica Food Industries Ltd which has to transverse over time,
- Implication And Opportunity For the technology and the machines
Food Processing Industry on 18 June 2. ANAAM SHARMA, Sr. Manager are imported to match quality, which
2020. Corporate Affairs Coca – Cola can’t be achieved on locally available
India Pvt. Ltd technology. Atamnirbharta in the
The webinar highlighted the impact supply chain is not enough; the
of several relief packages being 3. NITIN PURI, Sr. President Food source of funds have to be widely
announced for Food Industry in & Agri Strategic Advisory & used. Nitin Puri addressed the need to
multiple tranches of these economic Research, YES BANK widen the scope to include the fresh
reforms. Eminent industry experts food produce space. He highlighted
discussed on how these challenges 4. SAMANA TEJANI, Director – that the demand side disruptions
can be turned in to opportunities to Production Gits Food Products and consumers’ behavioral changes
make the Indian Food Industry self- Pvt.Ltd have happened for the better. “The
reliant i.e. “Atmanirbhar”. focus on health and immunity will
5. SAGAR KURADE, Managing give birth to the new categories,
The lockdown crisis has certainly Director Suman Food Consultants innovations in India”
Food Marketing & Technology 40 July 2020
Wear-resistant sliding Picture PM4319-1
Wear-resistant
movement in an sliding in extremely
small spaces:
new coating
extremely small space materials made
of tribologically
with FDa compliant optimised iglidur
plastics make metal
iglidur tribo-polymer surfaces abrasion-
resistant. (Source:
igus GmbH)
coating from igus for
Food Industry
iglidur coating technology with igus tribo-
plastics makes surfaces of metal components
resistant to abrasion
For lubrication-free sliding in a very small space, igus has compact machines and equipment. Thanks to the polymer
now developed three new materials made of maintenance- coating, the surface of moving components is extremely
free tribo-polymers as coating material for metal durable and wear-resistant. The surface is also corrosion-
components such as metal sheets, valves or even shafts. free and resistant to chemicals thanks to the tribo-
this means that, for users who do not have enough space to polymers. The coatings are used in valves, pumps, for
install a plain bearing, a wear-resistant, compact and cost- guide plates and for guide systems.
effective solution is now available.
In Food and Packaging industry, the demand for space- aBoUt IGUS
saving machines is growing unceasingly. As a consequence,
technical design engineers are creating small machines igus GmbH is a globally leading manufacturer of energy
chain systems and polymer plain bearings. The Cologne-
and equipment for use where installation space is at a based family business has offices in 35 countries and
premium. As regards components, more solutions are called employs around 4,150 people around the world. In 2018,
for in the area of plain bearing technology as every single igus generated a turnover of 748 million euros with motion
millimetre counts. In order to meet the new requirements plastics, plastic components for moving applications.
in the area of mechanical engineering, igus has made igus operates the largest test laboratories and factories in
use of its decades-long experience in the development of its sector to offer customers quick turnaround times on
tribologically optimised plastics and has now developed innovative products and solutions tailored to their needs.
three new maintenance-free and lubrication-free tribo-
polymers as coating materials specially for very small Press Contact:
installation spaces. As a result, not only the lubrication-free ashish rai
iglidur plain bearings but also the iglidur coating service Industry Manager-Packaging
for metal surfaces with the material iglidur IC-01 and the
new IC-02, IC-03, IC-06 & FDA compliant IC-05 materials are igus (India) Private Limited
now available to the user. 36/1, Sy. No. 17/3, Euro School Road,
Dodda Nekkundi Industrial Area - 2nd Stage
Mahadevapura Post, Bangalore - 560048
Less installation space due to coating Phone : +91 80 45127800, Cell: +91 7618792473
The installation space needed for a plain bearing can be [email protected]
reduced through the use of a coating: ideal for small and Visit us on www.igus.in
www.fmtmagazine.in
Innovation in Food Packaging
in Post Lockdown 4.0
By Swati Solanki*
A on “bringing
Webinar
sustainability and innovation
packaging
food
post
in
lockdown 4.0” held on 22 May, Friday
at 11:00 am in India.
It Includes some speakers:
• Anand Ramanathan, Partner,
Deloitte India (Moderator)
• Harish Kumar, Assistant Director risk assessment. We should use FAN, a network of research &
– Food Safety and Standards plastics that are reusable in home academic institutions working in
Authority of India (FSSAI) consumption. the area of food & nutrition. It is
• Ramesh Ramchandran, Associate the collection and development of
Director - Food packaging In this webinar all the panelists dis- database on food safety issues for
sustainability - R&D, AMESA & cussed about concerns of food safety risk assessment activities. The nut-
APAC, PepsiCo and an approach to staying ahead of ritional value of packaging should
• Barun Banerjee, Head of the curve by adopting innovative yet also be immersed. There is no
packaging, Nestle India sustainable packaging for food and quick fix here but yes the packaging
• Dr. Ashok Tyagi, Executive beverages. material should inhibit the growth
Director, Haldiram’s of microbes. Haldiram organises
• S.N Venkatraman, Divisional All the companies should not various sustainability programs to
Marketing Head, ITC change their strategies but should reduce the plastic use from food
• Akshay Kanoria, Executive innovate the old one for example packaging. They supply plastic to
Director, TCPL Packaging Nestle is not looking to convert their various vendors like to various roads,
• Rhea M Singhal, Founder, Ecoware stratergies but the Product catego- cement industry etc.
ries, The channels, Route to market,
The session was moderated by E-Commerce should come up again The Covid-19 pandemic is bringing
Anand Ramanathan, Partner, Del- and again. So the innovation has to new challenges among businesses
oitte India. be done in E- commerce Packaging, and pushing them to innovate and
larger packaging formats. The pack- adopt flexible and sustainable food
The panelists shared insights on aging should provide us freshness packaging solutions.
underlining the food safety and and long shelf life. The value chain
contamination risk involved in mapping should be good, So that the Summarising their words they
food packaging, reshaping the food delivery will be faster. We should said that recycling is the key factor
packaging industry while keeping keep in mind these three pillars that for sustainable packaging. Home
sustainability in the front seat and is Right design, Right time, Right delivery should be preferred and the
transformation through packaging material should be used. Recycling most important that manufacturing
innovation, while being compliant to is also very important. Food Safety is process should be taken in mind.
the pandemic situation. mandatory and is on priority. Ecof-
riendly material should be used. * Auhtor is Copy Editor in Food
Barun Banerjee gives his point of Marketing and Technology Magazine
view and says that we have to do They also discussed about NetSCo-
Food Marketing & Technology 43 July 2020
Advertorial
the ticket to
Quality and Safety
optimising your metal
detection system
hen dealing with products intended pharmaceutical producers – it is a matter of certain key areas: product type, packaging
for human consumption, like foods legal necessity. used and the particular working environment.
Wand pharmaceuticals, every care The array of available system options means
must be taken to ensure that they meet the To identify and remove contaminated that virtually any type of food, in any unusual
highest safety standards possible. It is simply products from the production line, metal shape or size, or any type of specialist package,
not an area where brands can afford to take detection solutions use either “balanced-coil” can be inspected with equal rigour. A top-level
any risks, or gamble with their reputations. or “ferrous-in-foil” search heads. Balanced metal detection supplier will take all of these
coil heads can detect all types of metal into account, working with the producer at all
Due to their impact on consumer health, harm contaminants, including ferrous, non-ferrous stages so that their requirements are fulfilled.
to brand reputation and the financial implica- and stainless steels, in fresh and frozen foods,
tions of legal proceedings, even minor quality while multi-simultaneous frequency heads are The product being inspected will govern the
shortcomings in the production process can used to detect ferrous metals and magnetic search head design and aperture which is the
be hugely damaging, perhaps irreversibly so stainless steels within fresh or frozen products opening through which the product passes.
for consumer brands. Product recalls are a packed in aluminium foil wrapping. Balanced Detectors with a “balanced coil” search head
particularly embarrassing and costly outcome coil systems are by far the most common can inspect unwrapped or wrapped fresh or
for a producer to endure. The detection of haz- metal detectors in use. Systems of this frozen products, even products wrapped in
ardous foreign objects, such as ferrous met- type recognise any trace of metal through metallised film. Detectors utilising the latest
als, non-ferrous metals and stainless steels, is a three-coil arrangement that generates a multi- simultaneous frequency technology to
hence an area of massive importance. high-frequency field, the voltage of which is push metal detector performance to another
disturbed by the presence of any metals in any level. This technology incorporates a product
The latest food and pharmaceutical industry material passing through it. Products can be signal suppression technique to effectively
trends show that consumers, whilst attracted inspected in the bulk processing phase or in cancel out the product signal from difficult to
by low prices in uncertain financial times, are their finished form, although a combination of inspect products. Cancelling these product
nonetheless increasingly drawn to product the two is most effective. signals or the effect of the package makes
safety and quality re-assurance. It is vital it easier to detect metal contaminants up to
that brands find a cost-effective way to meet Producers faced with choosing a metal 50% smaller than previously possible.
these contemporary demands and advanced detection system must sort through numerous
metal detection systems provide a solution. parameters that influence which system is For meeting local and global compliance
ideal to handle the varied potential sources needs, the processed food manufacturers
A NECEssARy pROCEss of contamination, so partnering with an are implementing data collection software
“Every company needs to perform a hazard experienced supplier is important to guarantee which maximizes rigorous quality regimes
analysis for every product it produces to as- food safety. They must choose a supplier that and optimizes their production. It significantly
sess the risk of metal contamination in their can tailor solutions to their specific product reduces complexity and sources of error
products. If the hazard analysis shows there and application needs, and provide the highest caused by multiple operating systems and
is a risk of metal contamination, then, a metal quality equipment and assistance without the proprietary machine software.
detector will be required.” British Retail Con- burden of unnecessary cost.
sortium (BRC) - Global Standard Guidelines The choice of the most appropriate automatic
FiTTiNg THE BiLL rejection system to remove contaminated
An optimised metal detection programme The key to an effective metal detection items also depends on the product and
is not a matter of choice for food and programme is rooted in optimisation around application and several options are available.
Food Marketing & Technology 44 July 2020
www.fmtmagazine.in
A pneumatic air blast is ideal for light, single- permanently maintain this sensitivity without are met at all stages, and the penalties of
file, discrete products running on a narrow operator attention and without the generation any deviation can be severe. Metal detection
belt, while a punch/pusher design suits of false rejects. equipment must have features such as
light- to medium-weight discrete packs that condition monitoring, record keeping and
are spaced and oriented on a narrow belt. A One feature that all metal detection systems traceability to support compliance.
sweep or diverted arm is suitable for light- must observe is a metal free zone (MFZ)
to medium-weight, discrete, random non- in the area immediately adjacent to the When a contaminant is found, current metal
oriented products running on a narrow belt, detector head. The MFZ is necessary to detection systems allow highly accurate
typically up to 350mm wide. An end flap/dump negate the magnetic field leaking from the record keeping and traceability. Metal
suits random, small discrete items or loose detector’s metal case through the aperture. detection systems allow preventive action
bulk items (dry or sticky) running on a wide It is therefore necessary to have an area to be implemented rather than having a
flat or dished inclined conveyor belt, while a containing no metals around the opening. dependence on reactive maintenance and
retracting belt is reliable for most applications Technological expertise and experience are frequent verification testing. The detection
when more than one product passes in-line required to find the absolute optimum size for process is therefore constantly refined.
across the width of the conveyor. Lastly, for the MFZ. Also, producers with limited space Similarly, the latest metal detectors are
bulk loose, dry or sticky products, or multiple are now able to install a compact unit utilising designed with general hygiene in mind,
random items, a reverse belt is ideal. “zero metal free zone” technology, where the constructed using materials that be easily
MFZ is much smaller. cleaned and re-assembled without excessive
During the manufacturing process, products downtime. Sealing standards to prevent
come under threat of contamination from To ensure that a reject device is operating water ingress to electronic components and
numerous sources, from the processing of properly, that contaminated packs are enclosures is also very important, particularly
raw materials through to in-house filling and accurately rejected and the metal detection in harsh aggressive environments.
packaging. For instance, mince meat products system is operating effectively, additional
are at risk of metal contamination from metal devices can be included. These customized THE FULL pACKAgE
tags in the raw material stage, from personal features may include a container or rejected Perhaps surprisingly, stringent safety
effects such as jewellery and buttons in product bin to collect contaminated product, standards do not have to come at the
handling, and metal fragments from in-house failsafe systems and alarms to indicate expense of line efficiency. The eradication
milling machines. An appropriate metal the occurrence of faults in the detector of potential threats posed by stray metal
detection solution must be devised to take or rejection device or reject confirmation through the introduction of a sophisticated
account of these factors – finding the right systems to confirm that the correct product metal detection programme actually pays
balance between in-process and finished has been rejected from the production line. huge dividends to those companies who seek
product inspection. Producers also have the option of adding to put the long-term success of their business
further features such as high level warning ahead of ill-advised corner cutting.
The manufacturing environment is no less beacons or audible alarms that can signal
important in dictating the specific detection when a problem occurs. These additional Wise investment provides peace-of-mind,
solution required. In some plants, the features allow food producers wide scope in strengthens consumer trust and protects
slightest temperature variation or vibrations customizing their setup – taking account of brands from complications arising from
from motors and pulleys can induce false product type and, crucially, available budget. failed plant inspections. There is no better
rejection of a perfectly safe product when method for complying with food safety trends
inferior metal detectors are used. Microscopic Clearly, manufacturers must consider every and regulations than through the installation
movements of the coils relative to each other last detail in order to optimise the performance of a reliable, consistent metal detection
as small as one micron can cause a signal of their metal detection programme. They programme.
sufficient to result in a false rejection. One must be able to rely on experienced, reliable
way to negate this problem is by “potting” the and flexible machinery suppliers to ensure
detector case - filling it with an appropriate all specific criteria are met – whether dealing
material, the weight of which prevents relative with fresh or frozen, wrapped or unwrapped
movement of the coils. Similarly, temperature products. siddharth Kachroo
changes, build-up of product in the aperture, Business Manager – Product
Inspection & Global Key Accounts
ageing of electric components and slow KEEpiNg sTANDARDs HigH Mettler-Toledo India Pvt Ltd
changes in the mechanical structure will also Technological innovation and efficiency
contribute to an out-of-balance voltage. This optimisation are all well and good; but For more Information
Write to us at [email protected] or
can be eliminated by electronic techniques without proof of due diligence and regulatory Contact Us Toll-Free 1800 228884 / 1800
such as Automatic Balance Control or quartz compliance, they count for very little. Plant 1028460 or
crystal control, which enable the detector to inspections require that safety standards Visit us at www.mt.com
Food Marketing & Technology 45 July 2020
bafM;k
Vol. 11 • Issue 6 • July 2020
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DisCLAiMER: The views and opinions expressed in 26-28 november ...................................................................Mumbai
Food Marketing & Technology, India are solely those of
the authors and do not necessarily reflect those of the
editors or the publisher. Although all efforts have been
made to ensure the complete accuracy of text, neither
the editors nor the publisher can accept responsibility
for consequences arising from errors or omissions or
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