Quaterly - News December 2017

The Anuga FoodTec 2018 has achieved outstanding registration results.

According to the motto "One for all - all in one", the Anuga FoodTec from 20 to 23 March 2018 in Cologne, Germany - with its product segments Food Packaging, Safety & Analytics, Food Processing, Food Ingredients and Services & Solutions - once again represents all aspects of food production.

Approximately 1,700 exhibitors will present solutions for all sectors of the food processing industry - from dairy products to meat, from beverages to noodles, from fruit and vegetables to oils and greases. The Anuga FoodTec offers both individual solutions and complete concepts encompassing all production levels.

The extensive event and congress programme with conferences featuring top-level guests, forums, guided tours and a large number of special shows, also provides information and inspiration. Due to its paramount importance for the food and beverage industry, the guiding theme of resource efficiency is at the focus of the supporting programme of the Anuga FoodTec 2018. Trade fair visitors will be offered numerous opportunities in Cologne to deal intensively with this topic, which is both highly relevant and complex for the entire industry.

Learn more in this issue of our newsletter and keep up to date at Facebook and Twitter.

We're looking forward to welcoming you in Cologne in the coming year!

Kind regards,
Your editorial team

Anuga FoodTec 2018 expects to set new exhibitor record

Anuga FoodTec 2018 expects to set new exhibitor record

Anuga FoodTec, the leading international supplier fair for the food and beverage industry, is opening its doors from 20 to 23 March 2018. Around 1,700 exhibitors are expected in the Co-logne exhibition halls. This is a +13 percent increase in the number of exhibitors compared to the previous event. In line with the high demand on the exhibitor side, Anuga FoodTec is again increasing its exhibition space in 2018 up to 140,000 square metres. Anuga FoodTec is also presenting itself in good form in terms of its degree of internationality: Companies from more than 50 countries will be presenting their new products in Cologne.

Anuga FoodTec is also presenting itself in good form (.pdf)

Anuga FoodTec 2018: “Orientation and fresh stimuli revolving around resource efficiency”

Anuga FoodTec 2018: “Orientation and fresh stimuli revolving around resource efficiency”

In the coming year Anuga FoodTec will be offering a broad-based technical programme flanking the trade fair and addressing topical themes in food technology. Simone Schiller, Managing Director of the DLG Competence Center Food (DLG = Deutsche Landwirtschafts-Gesellschaft – German Agricultural Society) provides an overview of what visitors to the trade fair in Cologne can expect.

Orientation and fresh stimuli revolving around resource efficiency (.pdf)

GEA rotoramic - Beneficial system for beer recovery

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Sustainability is now a universal process criterion. The brewery industry is also intensively concerned with conserving natural resources. Cost saving is also a big issue in breweries, leading to the constant exploration of new technologies in order to increase the efficiency of the processes. Such as installing a beneficial system for beer recovery like GEA rotoramic. The following report considers the technical background and explains the basic principles and features of the process.

GEA rotoramic - Beneficial system for beer recovery (.pdf)

What you need to know when considering a Clean In Place system

What you need to know when considering a Clean In Place system

A Clean In Place (CIP) system is often chosen to automate certain parts of the sanitation process. How well a CIP system works, how much it costs to install, and future CIP system operational costs are all determined by how well it is designed and programmed. The more automated and fail-proof a CIP system is designed, the more it will cost to install; however, it will reduce operation costs over time with fewer food safety issues and a lower environmental impact.

Considering a Clean In Place system (.pdf)

Complex carbohydrates and proteins from the yellow pea

Complex carbohydrates and proteins from the yellow pea

With YePea, GoodMills Innovation presents a functional ingredient which is versatile in use. In the field of bakery produce, it can replace soy meal and serve as a texturizer in breads and small baked items. When it comes to the confectionery segment, YePea works as a non-allergenic nut like ingredient for example in chocolate pralines, cereal and chocolate bars. From a sensory viewpoint, the ingredient scores with its crispy bite and appealing mildly nutty flavour. In contrast to soy, it is guaranteed non-GMO.

Complex carbohydrates and proteins from the yellow pea (.pdf)

Food-associated illnesses due to virus infections

Food-associated illnesses due to virus infections

The detection of viruses from foods is very complex and time-consuming in any case due to the diversity of the products and the nature of their surfaces. That is why good sample prepa-ration and specific detection methods are vital. Dr. Burkhard Schütze, Head of the Department of Food Analysis at LADR GmbH MVZ Dr. Kramer & Kollegen GmbH, answers the most important questions on the subject of virus infections in an interview with Britta Nitsch, Product Manager Industry, at bioMérieux.

Food-associated illnesses due to virus infections (.pdf)

EIT Food – a new pan-European innovation alliance for the global challenges in the Agro-Food sector

EIT Food – a new pan-European innovation alliance for the global challenges in the Agro-Food sector

With the large-scale EIT Food project, since 2016 the pan-European food industry has been on the way to reinforce its importance and economic power worldwide and standing out against international competition by linking and introducing innovative technologies. The project brings together research centres, universities and international companies. At the headquarters in Belgium, regional activities are coordinated and pooled with partners. In order to achieve the self-defined goals, the areas of founding, research & innovation as well as education are holistically covered.

EIT Food – for the global challenges in the Agro-Food sector (.pdf)

Institute of Food Science and Biotechnology at the University of Hohenheim

Institute of Food Science and Biotechnology at the University of Hohenheim

The Institute of Food Science and Biotechnology belongs to the Faculty of Natural Sciences at the University of Hohenheim, Stuttgart. Cross-departmental research is carried out into fundamentals with innovative methods and techniques of food treatment and processing. Parallel with this, knowledge is generated in order to obtain or enrich functional ingredients, that are then used in food formulations, specialty foods or pharmaceutical products. Master graduates of Food Biotechnology, Food Science and Engineering as well as Bioeconomy offer itself the best entry opportunities in the labor market.

Institute of Food Science and Biotechnology at the University of Hohenheim (.pdf)