2018 Danish Dairy Food Industry 2018 0

Consumer-
driven Innovation
– local and global
Sustainability • Food Safety • Adaptability • Technical solutions
Danish Dairy & Food Industry

w rldwide 27
Marts 2018
Danish Dairy & Food Industry
w rldwide
27
Marts 2018
Fronpage: By Colourbox.
Denmark - March 2018
Consumer-driven
Circulation: 8.000 copies
Readership: Leading personnel in the

dairy and food industry in more than
Innovation
120 countries as well as employees at
Danish embassies and consulate-gen-
erals, Government advisers and repre-
sentatives of marketing councils.
– local and global The editorial staff of

Danish Dairy & Food
Industry ... worldwide:
Dear reader, Chief Editor, M. Sc.
Anne-Sofi Christiansen
Welcome to the 27th edition of Danish Dairy & Food Industry …. wordwide. It is Editor
a pleasure for us to bring food professionals into the Danish dairy universe with Lars Winther
Journalist
editorial and technical articles focusing on the relationship between customers, Lene Mikkelsen Walsh
dairies and their suppliers. Litographed by:
The production of Danish dairy products is characterized by very high quality Anette Byriel
Jorn Thomsen A/S, Elbo
standards. This can be explained by many factors, as evidenced by the contribu- Kolding, Denmark
tions to this magazine. Among several things Danish Minister for Environment
Printed by:
and Food points out, that the effective food control by the state has contributed Jorn Thomsen A/S, Elbo
Kolding, Denmark
to a sector with a high self-regulation. He also highlights a strong collaboration
between public research institutes and food producers, who succeed with creative Editorial office
and distribution:
innovation environments, that both dare to take on leadership in developing new Danish Dairy & Food
products - and who listen carefully to the actual consumer trends. Industry ... worldwide
Munkehatten 28
No doubt that Arla Foods is among the leaders in product development. This 5220 Odense SØ
Denmark
applies to both new everyday products and to advanced ingredients, that can Tel.: +45 66 12 40 25
provide new functionalities in other foods. Arla has just opened a large innova- Fax: +45 66 14 40 26
www.maelkeritidende.dk
tion center in Denmark with many tools to test consumer wishes and behavior info@maelkeritidende.dk
- both locally and globally, Vice President Sven Thormahlen tells. www.ddfi.dk
Because consumers are moving constantly, and new trends become rooted. ISSN 0904-4310
Future researcher Birthe Lindahl Jeppesen reviews the latest trends, that may Reprint permission to interest
challenge traditional food productions. Growing interest in vegetable products publications providing their credit
and tear sheets to the publisher.
calls for professional communication from dairy producers, who must explain
the qualities of their products - and the sustainability and ethically correct pro-
duction set up at the same time.
Danish dairies are strong in this coherence. This can be explained by many
conditions, and large investments in production plants based on new green tech-
nologies are one of them. In this magazine there are numerous examples of the
new technology, that honors consumer demands for green and safe products.
Water must be recycled, excess heat must be collected and production must
be more efficient and use less energy. And ‘Industry 4.0’ is a part of many new
operating systems, that ensure product monitoring all the way to the consumer
- and back again in case of errors.
We hope you find inspiration to face both your customers and the end
consumer by reading the professional statements in this magazine, so
your company is well prepared to meet the consumer needs of tomorrow.
Happy reading.
Anne-Sofi Christiansen Lars Winther

Chief Editor Editor
Contents
3 Editorial 24 GEA: Test Mixer from GEA
Index to with new standards. By Claus
7 Nordic countries – close to
Advertisers tomorrows consumertrends.
Patscheider.
15 AAK By Esben Lunde Larsen. 26 Jorgensen: Jorgensen protects

your brand.
5 Au2Mate 8 Communication is essential
to innovation. Interview of 28 MCH: Experience food,
48 Chr. Hansen Sven Thormahlen, Senior Vice technology and the dairy world
20 Daniatech President Arla and head of Arla at FoodTech. By John Dørr
Innovation Centre. By Lene Jensen.
47 Dairy Books Mikkelsen Walsh.
30 Niras: Niras – from idea to
45 Dairy Suppliers Day
10 Sense and sensibility in future realization. By Charlotte Staack
23 Eltronic dairy. Interview of Birthe Schlegel.
Linddal Jeppesen, sociologist
25 GEA
and futurist. By Lene Mikkelsen
32 Palsgaard: Stabilising Ice
Creams with Unsaturated Fat.
27 Jorgensen Walsh.
By Hanne K. Ludvigsen
29 MCH 12 Tetra Pak Filtration: Protein
– a key element in dairy product
34 Primodan: High Precision
31 NIRAS
innovation. By Tetra Pak
Filling Machines for the Food
Industry. By Lars Henriksen.
33 Palsgaard Filtration.
35 Primodan 14 AAK: Co-Development is

36 SILHORKO EUROWATER:
Reliable water treatment for the
Innovation. By Martin Persson.
37 SILHORKO EUROWATER food and beverage industry.
39 SPX FLOW 16 Au2mate: Almarai is in control By Jens O. Gjerloff.
with Au2mate. By Klaus Dam.
13 Tetra Pak Filtration 38 SPX Flow: Sustainable
18 AEDIL: Mapping Skills Needs Solutions for the Future.
2 Thermcyc and Supply in the Dairy Sector. By Irene Constantin.
43 Trepko By Isabel Sande Frandsen.
40 Tetra Pak Processing:
6 University of Copenhagen 19 Chr. Hansen: Innovating to New Tetra Pak mixer delivers
help consumers reduce dairy better mixing and lower energy
47 Winther Communication
waste. By Debbie Spine. comsumption. By Søren
Steffensen.
20 Daniatech: Mixing with
a Minimum of Energy 42 Thermcyc: Waste heat with
Comsumption. By Erik Dath huge potential. By Thermcyc
Harbo. partners.
22 Eltronic: Arla Upahl brought 44 Trepko: 70-ear experience in

up-to-date. By Claus Sass Hvass. customer-driven innovations
By Piotr Lisewski and Agniezka
Libner.
4 Danish Dairy & Food Industry … worldwide 2018 NR. 27

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NR. 27 Danish Dairy & Food Industry … worldwide 2018 5

U NIVERSIT Y OF COPENHAGEN
FACULT Y OF SCIENCE
A 2-year M.Sc. program in Dairy Science and Technology

- with Internship and a Global Outlook
Structure Lectures and laboratory work are sup-
The structure of the program is shown plemented by pilot-scale practical ex-
in Figure 1. The following courses form periments and visits to production sites.
the core part of the program: Your M.Sc. thesis will invariably involve
• Food process equipment close collaboration with a company.
Enter a high-level M.Sc. program that • Dairy processes and equipment
will provide you with a unique in-depth • Milk processing About the Department of Food
knowledge on dairy products and dairy • Integrated thematic course Science
technology - and become part of a truly • Dairy product technology 1 and 2 The Department of Food Science, Facul-
international environment. • Food quality management and con- ty of Science, University of Copenhagen
trol performs research and conducts teach-
University of Copenhagen offers a • Microbiology of fermented food and ing at the highest academic level in the
2-year M.Sc. program in Dairy Science beverages area of food science.
and Technology as part of our Food Sci- • Dairy microbiology More at http://food.ku.dk/english/
ence program. Prior to the program,
you will have the unrivalled opportunity Requirements? Schedule
of 6 months organized industrial intern- The program will fit students with a The program starts in September each
ship within the dairy industry in Den- background equivalent to a B. Sc. in year.
mark or elsewhere. Food Science.
The program focuses on providing in- The 6 months dairy internship should How to attend?
depth insight into the formulation and be completed prior to initiating the For more information on the program:
production of dairy products, including M.Sc. program at University of Copen- http://studies.ku.dk/masters/food-sci-
use of ingredients to achieve the right hagen. All teaching is conducted in ence-and-technology/programme-
quality. English. structure/specialisations/dairy_tech-
About 50% of the students in the pro- nology/
gram have an international background Teaching Please also take a look on the facul-
and the teaching maintains a global The teachers are all experienced re- ty homepage under education: http://
outlook on dairy science and technol- searchers with a comprehensive knowl- www.science.ku.dk/english/
ogy. edge of the science and practice of Other questions, please contact, Profes-
dairy technology. In addition, numer- sor Richard Ipsen at ri@food.ku.dk
You will: ous guest lectures will be given by rep-
• Learn about process technologies resentatives from industry.
that convert raw milk into nutritious
products
• Understand how the individual pro-
cesses affect the product
• Become knowledgeable about the
whole production chain
• Achieve in-depth understanding of
the effect of the processes on quality.
• Gain insight into the underlying dairy
chemistry
• Obtain a deep understanding of mi-
crobiology, starter cultures and en-
zymes

Nordic countries
- close to tomorrows consumer trends
By Esben Lunde Larsen, Minister for the Environment and Food of Denmark
Denmark and our Nordic neighbours next “skyr” are the companies in close we must provide an environment sup-
are wellknown for their high food in- dialogue with the consumers. Perhaps it portive of innovation and remove un-
novation. Just a few years back no one will be artisanal cheese, or maybe it will necessary barriers and take action to
outside Iceland had heard about skyr. be something else. It is no simple task ensure, that Danish companies are not
Now it comes in a variety of flavors. to foresee and meet future consumer met with demands that their European
Just take a look at the dairy shelves at
your local supermarket. In my view it
Esben Lunde Larsen.
is one of the best recent examples of Foto: Claus Bjørn
market development being driven by
the development in consumer demands.
An ever increasing diversity in the
supply of food to meet consumer de-
mands is in my view one of strongest
and most interesting trends over the
past decade. And there is no sign that
it should weaken in the years to come.
It is a trend nourished by a very strong
consciousness in some consumer groups
with regards to food, and it is seen both
in Denmark and in markets across the
world. There seems to be an increasing
demand for food that is produced locally,
sustainably and is healthy, convenient
and tasting well. In my book, this is
very positive. demand. Production systems might colleagues are not. The dialogue between
need to be adjusted and new methods the public authorities and the Danish
Food safety, consumer trust tested. The Danish dairy companies food industry is crucial in Denmark.
and innovation go hand in hand have proved their ability to adapt over We meet with all types of businesses -
I want to ensure that such trends and the years. Skyr is just one of the latest from the very small, local producers to
developments can thrive and be devel- examples. We see new production meth- the multinational companies - both on
oped to the mutual benefit of consum- ods emerge and old ones being brought an ad hoc basis and in formal partner-
ers and the food industry. Food safety, back to life, and we see creativity in ships. We also cooperate with research
consumer trust, business development relations to new products – one of the institutions. This provides an indispen-
and growth go hand in hand. The Danish latest being high priced snail caviar. sable source of knowledge and is a key
dairy producers are highly recognized element in our understanding of the
on the global market. This is the product Governmental dialogue needs of the food business. It allows us
of continued efforts and should be in The role of government is to provide a to develop guidance and provide clar-
focus as we move forward. level playing field for the industry and to ity for the small, local and innovative
encourage development and ingenuity. producers of i.e. artisanal cheese. And
Spotting trends and The focus on food safety and consumer it is key in opening new markets for safe
developing businesses trust will remain a cornerstone. A re- and exciting Danish dairy products. ■
In my view, the ones best qualified to liable food control system is therefore
spot the next trends and predict the very important still. At the same time

Communication is essential to innovation
Listening to the consumers and satisfying their needs are crucial at Arla Innovation Centre. Sven
Thormahlen, Senior Vice President, Arla, explains why — and how the company reacts to the needs.
By Lene Mikkelsen Walsh
Sven Thormahlen, Senior Vice Presi- out why costumers turn away from milk consumers and give more information
dent, Arla, is head of the new innova- products and what they are turning to, about the value of milk, dairy sustain-
tion center in Aarhus. The center is the he starts out. ability and also the fact that Arla is a
heart of Arla’s product development to - We do a lot of interviews with con- farmer owned owned company.
different countries and various consumers and trend analysts and we ob-
sumer segments. serve, that people forget the nutritional Food as identity
How do you work with innovation? values they get from milk. They listen Beyond trends, another important issue
What are the actual issues? And which to other voices; the social media and is consumer behavior. Arla has espe-
products will we see in the future — other unedited sources. cially investigated the generation born
driven by consumer needs? That’s some Sven Thormahlen thinks that the new around the millennium, who are now
of the questions he answers, on the forms of communication make a big the young and future consumers.
doorstep to 2018. difference in people’s attitude toward - We observe that the young genera-
- Milk consumption is declining in dairy products. Therefore, Arla has de- tion have a different behavior. They are
Europe and USA. It is important to find cided to step up their communication to less willing to compromise, they want
Arla Foods Innovation Centre.
Arla Innovation Centre - facts

Arla Innovation Centre is the headquarter for the com-
pany’s product development worldwide. It’s located in the
northern part of Aarhus, Denmark’s second largest city. The
newly built Centre opened in February 2017 and contains e.g. a science and
consumer’s lab and a 2000 m2 pilot plant with the most advanced technology.
The total area of the Centre is 10.000 m2 and 150 employees from all over
the world work here. The overall investment totals almost 347.000 Euros

everything immediately, they want good The balance between
taste, good health and they want it in changes and steady
an easy way. production
- The new generation are very con- Innovation doesn’t need to be brand
nected to peer groups and social me- new products or high technology. E.g.
dia, they are always looking for the interviews with consumers in Europe
new trend, that will help them create revealed, that they would rather have
an identity. To our surprise, food has a round white cream cheese instead
become an important factor in estab- of the usual triangle shaped one Arla
lishing their identity. They talk about produces.
what they eat, how and why. Food is at - You listen to the consumers and
the center of discussion, where it once act on what you hear. But what sounds
used to be music and dress code. simple is also an investment. Our pro-
In Arla, we want to make sure, that duction lines have to be changed. Pro-
our products are relevant in the minds duction facility in our dairies might
of these consumers, so that they don’t like to run the same product day after
- If we refuse to make changes, we
say “this old-fashioned milk is not for day, year after year — that is where we can never really satisfy the consumer,
me:” Product development and com- get profit for scale. But if we refuse to so we need to find the right balance
to react on consumer needs and still
munication are important in regards to make the changes, we can never really make sure, that we have profitable
this target group, Sven Thormahlen says. satisfy the consumer, so we need to find production, says Sven Thormahlen,
Senior Vice President, Arla.
the right balance to react on consumer
Milk for every age needs and still make sure, that we have
Arla aims to reach every age group with profitable production, he explains. which products we want to grow and in
the message that milk has something - It is not only the consumers that which markets. E.g. we want to expand
good for them nutritionally. guide the direction of Arla’s develop- in Mozzarella. There is a steep increase
- We all know about the importance ment. New technology or ingredient in the fast-food chain restaurants and
of milk for children and the elderly, but solutions can also lead the way to new Pizza consumption is growing very rap-
now we also study the value of dairy for products, Sven Thormahlen adds. idly in the world. Mozzarella is a big
young adults and adults in general, when ingredient and we want to continue
it comes to weight management, or as New markets with milk being one of the important suppliers.
a protein alternative to meat. We have curiosity Arla also want to grow and develop
decided to look into all aspects, where The first mentioned consumer trend in yoghurts. Sven Thormahlen admits,
milk is relevant to consumers in all ages, this article with people turning away that though there are good products
Sven Thormahlen says. from milk, is mainly a phenomenon in Scandinavia, Arla is a bit underde-
He sums up Arla’s innovation strategy in the western world. In the Chinese veloped in the international market,
with what he calls The Consumer’s Loop: market for example, Arla experiences where competitors have a much larger
You have to understand the consumers, a curiosity toward milk based products. business with e.g. yoghurt for health,
then you have to talk to the consum- - China is a fast changing market, stomach and dieting.
ers — then make products, that live up people are well educated, sophisticated - We are increasing in protein and we
to their expectations and make them and have the ability to buy. They are have made protein our key ingredient
satisfied and say “Yes, this is exactly curious toward products we have used in our protein and skyr yoghurts. This
what I needed.” in Europe for centuries. They have now was done to respond to new consumer
- We study this loop more and more, discovered cheese and yoghurt, but they needs. Active people or people who want
through sensorial tests and interviews. have a completely different taste culture. to reduce their meat intake are looking
But we also try to push the bounda- So we have to reinvent the products to for protein sources, he says, and adds
ries – if we can influence consumer’s the market, Sven Thormahlen says. that also a lot of Yoghurt products to be
behaviour. E.g. we know that people Africa is also a target marked to Arla, used in cooking are under development.
like sweet taste, but when we interview which has a powder plant in Nigeria. In Last but not least, Sven Thormahlen
them, they are aware that they should Africa the innovation strategy is to pro- sees a large cheese business opportunity
reduce their intake of sugar. Therefore, duce products that are rich in nutrition. in the area of snacking. In the cheese
we have introduced products, with lower area, Arla is also working on reducing
levels of sugar, than you would find in Future products and markets salt, and preparing more low-fat cheese
the marked on average, he explains. - In our long term strategy, we look at with the the taste of full fat. ■

Sense and sensibility in future dairy
Futurist Birthe Linddal Jeppesen outlines the actual current consumer trends, which entail
various challenges for the dairy industry, such as establishing a better dialogue between
consumers, agriculture and the industry. However, the future also offers exciting opportunities
if the dairies continue to develop their products.
By Lene Mikkelsen Walsh sizes consumption shifting from animal This development could initially be
to vegetable products as a very large seen as a threat to the dairy industry,
consumer trend in the Western world. but as an example of the opposite Birthe
What are the consumers’ needs and People tend to cut down om meat and Linddal Jeppesen points to a new survey
wishes for food of the future? And how dairy products, not dramatically but still. (Mintel 2017 red), which shows that
can the dairy industry actually fulfil — One of the reasons is that cattle 90 percent of those who buy vegetable
them? These are some of the questions consumption and thus dairy farming has drinks also buy milk form cows.
Birthe Linddal Jeppesen has specialized a huge environmental impact in regard — The Flexitarians are pragmatic and
in answering, working as a futurist re- to the emissions of CO2. Consumers the term is not a "either or". It's a "yes
searcher for almost 18 years. have rightly started to confront this to both”, she says.
Birthe Linddal Jeppesen is not look- problem. More and more regard them-
ing through rose-tinted spectacles, when selves as flexitarians, which means that Health scams and facts
she draws a picture of the challenges and they still eat meat and dairy products, Climate concerns are not the only reason
opportunities that the dairy industry but to a lesser extent, and not every why vegetable foods are gaining ground.
currently faces. For instance, she empha- day, she explains. The so-called "First movers" who set

the trends are also very interested in — People love cows and want to be children’s’ birthday parties, more excit-
health matters. part of an agricultural narrative, she ing ice cream products and a variety
— The explanations concerning dairy, says. of cheese snacks for the rising market
health and nutrition pointed out by sci- of convenience products for people on
entific researchers are difficult to grasp. Innovation that meets needs the move.
Instead people are listening to “new gurus From talking about consumer trends,
", who are questioning the health value of Birthe Linddal Jeppesen turns towards Innovative alternative
milk. Opposed to the scientific researchers, the development of specific dairy prod- products
the new gurus are good at listening and ucts. In general, she thinks that Den- In general, Birthe Linddal Jeppesen
talking to ordinary people, Birthe Linddal mark produce good dairy products. would like to see a larger and more in-
Jeppesen says and emphasizes that many For example, dairies managed to react novative variation of dairy products. She
individuals actually experience benefits to consumers and have reduced the points out that the many - and partly
from cutting down on milk and meat. sugar content in e.g. yogurt. Lactose-free competing - vegetable food products that
— A glass of milk from a cow is heavier products have also been a major trend have been launched recently, are very
in the stomach than a vegetable drink, lately and shows that technology can innovative in both content, marketing
and meat is harder to digest than cab- do a lot with the raw materials - thus and design.
bage, she says. fulfilling the wishes and needs of dif- A major barrier, when it comes to
ferentiated consumers. She also notes recognizing innovation in the dairy in-
License to produce that dairies have been very successful dustry, is also that the supermarkets
As yet another challenge, Birthe Linddal in developing products with functional do not provide much space and time
Jeppesen mentions the term “license to properties, e.g. with probiotic bacteria for new products to break through.
produce”. that stimulate a healthy intestinal flora. Therefore, as a consumer, it can be
— The agricultural success in Denmark difficult to observe the full scale of the
and other Western countries has also Danish dairy successes innovation that actually is going on at
been its own downfall; it has become If Birthe Linddal Jeppesen should men- the Dairies.
so effective that consumers question tion some huge Danish dairy successes Birthe Linddal Jeppesen admits, that
methods of production, including ani- over time, she would opt for the brands she sounds very critical to the Dairy
mal welfare. Kærgården (a spreadable butter blend) Business but adds:
— You can not ask a cow how it feels; and Lillebror (a mild snack cheese for — If the Dairy Industry is to develop,
therefore, consumers use their feelings children) though the success of these one has to criticize: “You have to be
or perhaps common sense to ask them- products are not due to radical inno- cruel to be kind. would not be doing
selves: How would I feel better, on grass vation. She also mentions that Arla re- my job properly, if I only praised the
or in a stable? cently has been very successful with their industry.” ■
Birthe Linddal Jepepsen does not Unika Cheese (special gourmet cheeses
blame people for following their emo- in small-scale production), which has
tions. We all do in many matters - when raised the image of Danish cheese in
we marry or when we buy cars, clothes general. To the futurist, the Unika brand
or food. is an example that one sometimes can
The future-researchers point out that be more successful when not attempt-
farmers must achieve the consumers’ ing to please everyone..
“license to produce” attitude. — Consumers are becoming more
— People want nature and grazing cows differentiated and innovation is increas-
and many are willing to pay for “the good ingly situational, she highlights.
story”. They want a transparent value At the same time, she calls for a larger
chain, she says, and states that the ag- yogurt assortment, a delicious cocoa for
ricultural industry must remember that
it exists for the sake of the consumers.
Birthe Linddal Jeppesen adds that Facts – Birthe Linddal Jeppesen
agriculture must be better at commu- Born 1974, is a sociologist, historian, futurist,
nicating with, and at understanding, lecturer, debater, moderator and social critic.
the consumers — otherwise it can not She has a Master’s degree in Sociology from the
obtain the consumers’ license to produce. University of Amsterdam and is Cand. Scient. Soc
On the other hand, Birthe Linddal from University of Roskilde (History and Social
Jeppesen can not imagine a future with- Sciences). Read more on www.thefuturist.dk
out cows.

Protein
- a key element in dairy
product innovation
Product innovation is key in a highly competitive market and
is frequently driven by changing consumer trends. Protein-
rich dairy products are a good example of products that appeal
to the health and wellness customer segment, who continue
to seek for new, improved high-protein variants. Protein is
money, and that’s why it’s interesting for processors to be able
to control, standardize and utilize the protein of their product
streams to secure the highest revenue.
By Tetra Pak Filtration Solutions
From fat standardization to dry matter and is most often done by highest profit to fully cash in on the
protein standardization membrane filtration, a completely me- value of the protein.
Milk has been recognized as an impor- chanical process that separates milk
tant nutrient for thousands of years. components by molecule size into fat, Gaining from the by-product
Since the Industrial Revolution and protein, and water. Membrane filtration A valuable by-product from the filtration
many years onward, milk fat has been is used in nearly all dairy processes to process is lactose-rich permeate. Large
considered the most important and get the highest value out of each milk dairy processors are likely to be able to
valuable fraction of milk. Milk was col- component, protein being by far the utilize the lactose for other products in
lected and separated into skim milk and most valuable. their portfolio. Others can profit from
milk fat, the latter being used for butter. selling the surplus lactose for further pro-
Since the late 19th century it has been Cashing in on the protein cessing, for instance into flavoured milk.
common to standardize fat content in Protein standardization is a common
liquid milk. process in most cheese making dairies Next step possibilities with
In the late sixties it became possible in Europe. In addition, protein stand- membrane filtration
to standardize protein content as well. ardization is used in liquid milk, milk Protein standardization is only one of
It started in cheese dairies, where pro- and whey based powders and fermented the nearly limitless possibilities with
tein standardization compensates for dairy products like Greek style yoghurts membrane filtration. Filtration and
seasonal fluctuations in the protein and milk drinks. Protein standardiza- separation with new types off mem-
content of milk. As a result, the cheese tion by membrane filtration is the most branes offer an abundance of new ap-
process is easier, yield is higher, and effective way to adjust the protein con- plications that will continue developing
costs are lower. tent to the required level, ensuring the over the next years, processes that can
Protein standardization is defined highest revenue. Surplus protein can take nutrients apart – and put them
as the changing of ratio of protein and be allocated to products that yield the together in entirely new ways. ■

PROTEIN STANDARDIZATION
BY ULTRAFILTRATION –
THE NATURAL WAY TO
OPTIMIZE THE VALUE OF
YOUR DAIRY PRODUCTS
Standardization by ultrafiltration protects proteins and

brings out the best in your fermented dairy products:
native proteins with excellent emulsion properties.
Ask our experts - we have the solutions.

Tetra Pak Filtration Solutions
Phone +45 8720 0840
filtration.info@tetrapak.com
www.tetrapakfiltration.com
Co-Development
is Innovation
AAK has a strong heritage and a dedication
to vegetable oils and fats that fit traditional
applications, replacing milk fat partly or fully.
We also develop new solutions, that are specifically
designed to meet the needs within Plant-based Dairy in
close cooperation with each single customer. Together
we find unique solutions, that enable your products to
meet the consumer demands.
To stand out in an increasingly com-

petitive market you need a partner who
understands the market dynamics and
By that can work in close collaboration to
Martin Persson
enable best-in-class consumer products.
Commercial
Product Manager
Dairy, AAK True Co-Development
At AAK, we understand how impor-
tant it is to have a partner that can col-
Dairy Evolution laborate across the value chain. From
For decades, vegetable oils and fats idea generation to launch, our valuable
The 5 value-adding
solutions have replaced, partly or fully, expertise and knowledge can help cus-
stages of our Co-
the milk fat in dairy and ice cream ap- tomers seize new opportunities and
Development approach
plications. In recent years we have seen overcome challenges in the market.
an increase in popularity of plant-based Using our Co-Development approach, Ideate: We ideate market-driven
diets which very much has settled within we work alongside our customers to solutions together with our
the dairy segments. When eliminating all explore every opportunity together – customer’s, maximizing the
animal-originating ingredients several every step of the way. We apply our product’s potential
challenges appear. One such challenge skills and capabilities in different stages Create: We create customized
is to develop new products with the across the value chain to understand solutions, meeting customer’s
right taste, flavor, and texture experi- our customers’ businesses and help specific needs
ences while at the same time deliver them make the most of their products.
upon the core values of sustainability, By creating maximum value for our Prove: We test the solution and
responsible sourcing, and good corpo- customers and their businesses, we, prove it in our customer’s product,
rate citizenship. together, achieve long-lasting results; ensuring the right functionality
AAK is an ingredient producer with a today and for years to come. before production begins
strong heritage and a dedication to veg- Implement: We offer guidance,
etable oils and fats. We have solutions How can we support Co- all the way from pilot testing to
that fit both traditional applications Development in practice? full-scale production, ensuring
replacing milk fat partly or fully and By spending time in the market – un- full support and a shorter time
solutions that are specifically designed derstanding its dynamics and listening to market
to meet the needs within Plant-based to our customers – we get a detailed
Dairy. We embrace the plant-based understanding of what our custom- Launch: We provide market
segment and acknowledge its need for ers’ needs are. By closely listening to knowledge, guiding the success
unique solutions that enable products these needs and not entering a solution of our customer’s product launch
that meet consumer demands. Today’s mode too soon, the time to address the We are AAK
consumers are characterized in many real needs is time well spent to fully – The Co-Development
different ways, for example by being a understand the customer and the true Company!
vegan, vegetarian, or flexitarian. market need. When there is a mutual

understanding on what the customer’s
needs and requirements are, AAK can
concretize a product concept at one of
our Innovation Centers for Dairy.
When a product specification has been
found to meet the customer’s needs,
we support the customer during the
trial period to verify and validate the
solution in order for it to be ready for
commercial production. This is done
by having our Customer Innovation
Managers, application experts within
Dairy, at disposal at our customer’s site.
By having a detailed project plan and
dedicated resources and competencies
working closely together with our cus-
tomer’s, AAK minimizes time-to-market
and secures a successful product launch. Innovation Center for Dairy
located at AAK's production
site in Karlshamn, Sweden
Innovation Centers
At our Innovation centers we have
in-house capabilities and resources
to support customers throughout the trial concepts in pilot scale and spend we have regional Innovation centers
Co-Development process. By apply- time in product trials, supported by in the other continents where AAK is
ing AAK’s expertise within oils & fats lab and sensory testing at one location. operating.
for the end application and customer’s Our main Innovation Center for Dairy Get in contact to discuss how AAK
product knowledge, we together can is located in Karlshamn, Sweden and can support you and your business. ■
The first choice

for value-adding
vegetable oil
solutions
The Co-Development Company
Get in contact with us

Send an email to dairy@aak.com, or visit our website at aak.com.

Almarai factory situated in Al Kharj in Kingdom of Saudi Arabia.
Almarai is in control with Au2mate

The Almarai Al Kharj factory opened in work extends throughout the Arabian
2017 with several services from Au2Mate Peninsula, leading and influencing the
from design to implementation process agricultural, dairy processing and food
for the highly advanced MES system. distribution industries.
By
Klaus Dam,
Managing Director, The client New dairy plant
Au2mate A/S Almarai is one of the largest integrated In 2017 Almarai extended its production
dairy food companies in the world with an capacity with a new dairy production
Au2mate delivers a fully unrivaled reputation, synonymous with plant located in Al Kharj, Saudi Arabia.
excellence delivery and quality across The product range includes milk, laban
integrated MES system for
its entire range of products. Currently and yoghurt in bottles and cups. The
a new factory for Almarai operating across the gulf region, Almarai production plant is divided into two
in Al Kharj in Kingdom of employs over 45,000 employees, servic- areas: The processing area and the filling
Saudi Arabia, inclusive ing more than 100,000 retail outlets. and packaging area. The processing area
Almarai began in 1977, based in Ri- handles milk reception and production
SAP integration and OEE
yadh, the capital of the Kingdom of of drinking milk, laban and yoghurt. The
measurement. Saudi Arabia. Almarai Company net- packaging area includes eight filling and
packaging lines, cooling tunnels, incu-
bation room, pallet and crate washing
Project facts
lines as well as a cold store.
• Complete MES & OEE solution for 8 lines + Incubation cooling
tunnel & washers
• Integration to SAP (process orders + feedback + maintenance hours/
Background
Almarai had identified OEE (Overall
energy consumption)
Equipment Effectiveness) measurement
• Integration to EWM (Finished good)
and ERP integration as a strategic focus
• Integration to process area/cold store
area for increasing the productivity at
• Control and execution of work orders
the Almarai production sites.
• Extensive reporting (OEE, KPIs, batch and energy etc.)
Au2mate has in connection with a
• Connection to 90 line PLCs
new Almarai production plant in Al
• Barcode readers for track & trace/data storage
Kharj supplied a complete MES solution
• MES and SCADA software from Wonderware
for the filling and packaging area with
• Control equipment from Siemens
integration to SAP and OEE measure-

ment at eight filling and packaging lines and full production planned for April
and various supporting processes. The 2017 and go-live with EWM system in in dedicated training sessions as well as
solution includes an advanced barcode August 2017. The project was generally in parallel with the project execution, in
scanner solution for pallet identification executed according to Au2mate QA- order to develop the skills required to
as well as data tracking and handling. manual complying with leading inter- operate, run and execute maintenance
national standards and methodologies of the plant independently of external
Full SAP integration including development of test sheets for support. ■
Almarai required a fully automated quality assurance. The plant is complex
control and IT solution for the new both in terms of processes and applied
production plant with SAP integration, automation technology and at the same 4 quick facts about
OEE measurement and full traceability. time the performance requirements Au2mate A/S
The following success criteria and are set very high; this includes user • Founded in 2001.
focus points were identified in connec- friendliness, process optimisation and • 100 employees at offices in
tion with MES solution for the filling plant uptime. Silkeborg, Dubai, England,
and packaging area: The plant automation solution is Norway and Sweden, holding
• SAP integration (receiving released based upon the latest proven tech- more than 600 man years of
orders from SAP and giving produc- nologies and equipment from leading experience in dairy automation.
tion response back to SAP regarding manufacturers, ensuring the investment • Project-oriented, has delivered
filled/packed material/amounts and and future development of the plant. more than 1800 projects; PLC,
locations). SCADA, MES and ERP integra-
• OEE package for monitoring and Training of staff tion to dairies throughout the
improvement of line performance. The software solution is designed ac- world, including Nordic coun-
• Plant/line performance reporting. cording to S88/S95 which forms a tries, Europe, Middle East and
• Track & trace of products. robust platform supporting superior Africa, America and Asia.
The goal for the project was to re- management of the dairy including a • Supply solutions based on open
duce line waste and downtime while i fully integrated manufacturing order standard platforms and inter-
improving performance, availability and execution. nationally recognised methods
quality. This was to be demonstrated The solution designed and imple- for software development and
by a 5% improvement of the line OEE. mented at the Almarai factory is em- project management.
bedding the joint Au2mate expertise
Implementation of the MES and good automation practice gained For further information – see
project from conducting major MES projects www.au2mate.com or contact us
The contract was signed in June 2016, for more than 15 years. at +45 8720 5050
commissioning started in February 2017 Training of the Almarai staff was done
Yoghurt cup line 4 Cooling

tunnels
Yoghurt cup line 3
Incubation
Yoghurt cup line 2
room
Process Yoghurt cup line 1 Cold
Area Milk bottle line 4 Store
Milk bottle line 3

Milk bottle line 2
Milk bottle line 1
Crate & Pallet washers

Almarai Al Kharj KSA plant layout
& Packaging area MES system for 8 lines

Mapping Skills Needs
and Supply in the Dairy Sector
How to close the skills gaps
between the education
suppliers and the demanders
of the European dairy
sector? This question is a
major concern among dairy
stakeholders in Europe. For
this reason, AEDIL which
is a network of European
stakeholders, designed a
project to find answers to the
question. The project runs over
three years and is presently
initiating its second year.
By Isabel Sande Frandsen
The European dairy sector is rapidly countries are interviewed based on a

changing towards more concentrated comprehensive questionnaire. The Early finding from the
and specialized production, and the questions aim to bring light on how Research
global demands for dairy products are the dairies experience the feasibility of • Some countries within the EU
growing. This situation is matched with recruiting qualified employees, which lack facilities to train profes-
an education supply that is not fully skills they require for the future and sional dairy employees. These
geared to provide the skills needed by which trends they see in dairy demands. countries have simply run out
the labour market, which displays a During the research a special focus will of qualified professional dairy
strong and growing need for compre- be on digital and green skills. operators, technicians and
hensive knowledge on ‘skills demands’ Once the research is concluded a leaders.
and ‘skills supply’ within the European group of highly qualified people with • There is a need to invest in
dairy sector. Only with this knowledge it analytical skills will analyze the data training facilities and update
will be possible to generate recommen- and create models which will help to pilot dairy equipment includ-
dations for educational institutions to clearly depict gaps and shortages in the ing those connected to green
match the needs of the industry. sector. The findings then will be used and digital outputs.
to generate recommendations for the • New learning is required in
Researching demands for dairy sector to ensure a competitive addition to good dairy skills
dairy skills European dairy sector where the indus- (Science, Process, Quality and
At present the project is in the research try and education sector collaborate to packaging)- automation, con-
phase where dairy plants and educa- meet changing demands and trends. ■ tinuous improvement, cost of
tional institutions across 13 European production, fault finding, team
leading, Route Cause Analysis,
and quality systems.
Co-fundet by the
Erasmus+ Programme
of the European Union

Innovating to help
consumers reduce
dairy waste
Reducing food waste has been identified by the UN as a Global Goal for Sustainable
Development. Although consumer awareness of the impact of food waste is growing, a study
published in 2016 showed that only 53% of US consumers* were aware that food waste is
a problem – even though they throw away approximately 36 billion kilos of food every year.
Much of the waste is related to shelf-life, so how can food manufacturers meet the clean
label consumer trend, whilst also keeping food products fresh for longer? Global bioscience
company, Chr. Hansen, recently launched a new generation of natural dairy cultures to help
dairy manufacturers – and consumers – tackle the food waste dilemma.
cream, other dairy products includ-

ing white cheese, pasta filata, kefir and
other fermented milk products can stay
By fresh for longer. Now many more dairy
Debbie Spilane
consumers all over the world can enjoy
Communication
Partner, Corporate longer lasting fresh and natural prod-
Communication ucts, he says.
FreshQ® inhibits or postpones the
growth of yeast and mold, which are
With nearly 70% of the study respond- the most common types of spoilage in
ents believing that food should be fermented dairy products. The cultures
thrown away when reaching the sell-by protect quality throughout the supply
date to avoid foodborne illness, extend- chain, which is particularly beneficial
ing shelf-life can help avoid vast quanti- in regions where optimal refrigeration
ties of food ending up in the thrash. The is difficult to secure. on the rise – and no one likes to throw
R&D teams at Chr. Hansen developed away unopened products. Our goal with
a new generation of cultures to protect Reducing yogurt waste by the new FreshQ® cultures is to help
dairy products from yeast and mold. 30% dairy producers around the world to
Known as bioprotection, this natural In Europe, food waste reduction is high offer longer lasting and great tasting
solution can help dairy products stay on the political agenda. An impact study, products to their consumers – without
fresh for longer and embrace the clean conducted for Chr. Hansen by a third compromising their product label, says
label trend. party consulting company, found that Thoeysen.
17% of all European yogurt production - Now even more consumers can enjoy
Dairy products stay fresh for goes to waste. 80% of the waste is re- longer-lasting fresh dairy that is free
longer lated to the sell-by date – to products from unwanted artificial preservatives,
- We recently launched an entire new that expire in the supply chain or in the he says.
generation of bioprotective cultures consumer’s fridge. The impact study Chr. Hansen offers bioprotective cul-
within our FreshQ® range. Our innova- demonstrated that shelf-life extension tures that keep food fresh and safe for
tion focused on finding food cultures by only 7 days – a very conservative dairy, meat, smoked salmon and ready-
with even higher performance while estimate of the potential with FreshQ® to-eat salad. ■
also optimizing the fit to more dairy – can reduce yogurt waste by as much
products and conditions around the as 30% in Europe. *Household Food Waste: Multivariate
world, says Peter Thoeysen, Director Regression and Principal Components
Analyses of Awareness and Attitudes
for Dairy Bioprotection at Chr. Hansen. Consumer-driven innovation among U.S. Consumers - PLOS research
- In addition to yogurt and sour - Consumer awareness of food waste is article - Published: July 21, 2016

Mixing with a Minimum of
Energy Consumption
Daniatech from Denmark and Packo Pumps
from Belgium gathered their expertise in
By mixing and pump manufacturing and have
Erik Dath Harbo,
Sales Director,
set a new standard in high-shear pumps and
Daniatech high shear mixers.
The patented rotor-stator design was and the possible frequency convertor is tech MixMaster & mixers and they have
optimized with CFD and gives the pump also smaller and cheaper. The optimized almost all spare parts in common (mo-
an unrivalled energetic efficiency. flow through the rotor-stator also results tors and seals are normalized).
“The energy consumption is 40 % to 50 in a very quiet operation.” The Daniatech MixMaster are plug-
% lower compared to other high-shear and-play mixing units that combine the
pumps and mixers”, a manufacturor Based on Packo FP Pumps mixing and pumping function in one ma-
informs. The Daniatech MixMaster pumps and chine, hence saving maintenance, floor
“This high efficiency does not only result mixers are based on the well-estab- space and the need of a booster pump.
in a lower energy bill for every hour the lished Packo FP pumps and they share They have pumping capacities up to 200
pump is in operation, but also reduces consequently all their valued unique m³/hour and up to 80 m differential
the initial investment. The high-shear advantages. All the options of the FP pressure. These features, together with
pump can be fitted with a smaller motor pumps are also available on the Dania- the hygienic design, make the Daniat-
Company Background
The mixer unit has been developed
together with Belgium Pump Manu-
facture Packo Pumps. The core of
the company is two of the founders
behind Daniatech. With more than
40 years of experience in the mixer
industry, they are the backbone of
Daniatech.

ech MixMaster the favorite in dairy, ice ultra-high shear values, the Daniatech
cream, prepared food, beverage, bakery, MixMaster gives enough mechanical
marmalade and similar industries. power to the pumped liquid to transform
yoghurt into drinking yoghurt or e.g.
Reduce mixing time produce lump free stabilizer solutions.
Where static mixers, dynamic mixers The Daniatech MixMaster with a low
and agitators can give satisfactory re- shear action can be used as a cream-
sults for simple duties such as blending ing device for yoghurt. The viscosity
liquids of similar viscosity and density, of yoghurt can be controlled with the
the high-shear pumps can reduce mix- use of Daniatech MixMaster and an Anuga FoodTech
ing times up to 95% in processes where inline viscosity-meter to control the Please meet Daniatech at the
stable emulsions are needed, particle final viscosity of the yoghurt. Anuga FoodTech in Cologne
size has to be reduced or texture agents 20. - 23.03.2018 in Hall 10.2
(e.g. xanthan, alginate, pectin, carboxy- Low complexity at D-109.
methyl cellulose, carob, gelatin,…) have The high shear device used as a high
to be mixed without any lumps forming. shear mixer in combination with a tank
offers multiple advantages. Service centrifugal pump e.g. no bearing ar-
Replace the homogenizer wise, the mixer unit is direct driven rangements except for the bearing in
Thanks to the recently elevated shear flanged into the bottom of the tank. the standard norm-motor used, and
rates of up to 95.000 s-1, the Daniatech The number of spare parts is reduced no pulley system. Daniatech and Packo
MixMaster and mixers are even suitable to a shaft seal arrangement and two pumps have reduced the complexity of
for processes where traditionally a ho- elastomers (O-Rings). The unit has the unit and the cost & time of service
mogenizer was needed. Thanks to these the same complexity as a standard to a minimum. ■
Join the evolution...

Daniatech sets new standards
for efficient mixing solutions
Visit daniatech.com

Arla Foods Upahl brought up-to-date
In 2015 Arla Foods decided to centralise their production of Quark and Skyr and expand the
production capacity at their main facility in Upahl. Therefore, Arla Foods Upahl asked Eltronic
to deliver a solution for their production IT. The requirement was 100% integration and full
traceability throughout the whole production.
central IT solution, and they therefore conditions to improve the production

requested a stable, reliable and scalable output. The solution works in real-time
platform created in their own template. and enables control of multiple elements
It was a requirement from Arla Foods of the processes. Additionally, the solu-
that the IT solution was to be created tion included printers which are able to
By
Claus Sass Hvass, in Arla Foods own standard template print dynamic values on the products
Business Director as this would reduce future costs of according to the data provided from the
maintenance, further development etc. production line, such as name, weight,
expiry date etc. The solution was based
Arla Foods Upahl Technical Solution on Siemens SIMATIC S7 series (S7-1200
In the north-eastern part of Germany, The solution delivered to Arla Foods in & S7-1500) combined with Wonder-
Arla Foods Upahl is located and employs Upahl is based on software from Won- ware System Platform, InTouch and
about 500 people. The Upahl site is derware. Basically, the solution is a com- Wonderware MES Operation.
beautifully located in the countryside puterized system used in the produc-
and contains state-of-the-art production. The system enables Arla Foods to Outcome
tion facilities. The core competences trace and document the transformation For Arla Foods in Upahl, the project has
of Upahl is organic products as well as of ingredients into finished products. resulted in an increase of the production
Skyr and quark. The site contains many Additionally, it provides information output and a reduction of production
years of experience within the produc- helping the decision makers understand costs. Production data has been made
tion of fermented fresh products. Many how to optimize the current production available to assist the operators in their
of the products manufactured at Arla
Foods Upahl are exclusively for the
European market.
Background
Arla Foods wanted to include all produc-
tion areas of the facility in Upahl into one
Technical facts about

the project:
• 8 filling and palletizing lines in
quark + subsequently 16 filling
and palletizing lines in milk.
• Line Controller for standardized
machine interface.
• Traceability.
• Automatic OEE collection.
• Label, product and pallet print.
• Full integration from ERP to
machine.

daily work and to enable continuous
Quote from Arla Foods Upahl optimization of the processes. The sys-
"The site is satisfied with the implemented solution. It adds value to our tem has been designed in Arla Foods’
production, making processes easier and less error prone. All units in the own template making it possible for
production line are receiving their data by the automated system. The auto- Arla Foods to make all maintenance
mated efficiency data collection is the base for future ongoing improvements and further development of the system
of our production lines. on their own.
The cooperation with Eltronic was professional and constructive, always Overall, Arla Foods in Upahl is very
being able to react flexible on changes. The delivery was implemented on satisfied with the solution supplied by
time. Also, a big advantage of driving projects with Eltronic is the great man- Eltronic. Not only has the requested
power and the many different subject areas they can deliver on. Hardware- production expansion been achieved,
Engineering, cabinets, software developing for PLC- and MES-Solutions, all Arla Foods has a future-proof produc-
together from one single hand." tion with full traceability. ■
WORKSHOP - PRODUCTION CHECK

Would you like to improve the productivity and quality of your
production processes?
Eltronic offers a consultancy workshop for identifying optimization potentials in
areas such as flow optimization, automation and digitalization.
Identify the following in your production processes:

ü Future areas of action
ü Opportunities available
ü Potential for improvement I4.0
Three stages:
1. Insight into the production
2. Idea generation
3. Presentation
Visit us at www.eltronic.dk or contact us today

Mail: info@eltronic.dk Tel: +45 76 74 01 01

Test Mixer from GEA
with new standards
By
Claus Patscheider,
Product Manager
Hygienic Mixing,
PTC Liquid
Processing &
BATCH FORMULA® Test Mixer offers improved hygiene,
Filling, GEA. flexibility, efficiency and easier installation.
GEA has redesigned its market leading tion process and product validation. of the machine to be refined for maxi-
BATCH FORMULA® Test Mixer to meet This helps customers to prepare recipes mum efficiency and to more closely
customer demand for the highest pos- and establish process parameters before harmonize with the results achievable
sible levels of efficiency, flexibility and investing in full-scale plant thereby on larger equipment.
hygiene. While redesigning the mixer, bringing new products to market more
GEA has been able to reduce its footprint quickly and profitably. The new design Efficient CIP and flexibility
by at least 25 percent compared to pre- has addressed four key areas: hygiene, A key feature of the BATCH FORMULA®
vious models. This now means that the flexibility, efficiency and footprint. Test Mixer is its integral CIP system.
equipment can easily be located within This further reduces the overall footprint
a plant, through normal door apertures, New design and technology of the plant as no separate CIP system
without dismantling. The equipment The hygienic design has been updated is required. Integral CIP makes product
provides users with the opportunity to meet the strictest requirements of changeover faster and both water and
to test recipes and processes ahead of the food and dairy industry. This has chemical consumption is reduced to a
full-scale production: proving product been achieved through a series of detail minimum.
recipe, optimizing product functional changes, for example reducing the op- For many years the BATCH FORMULA®
properties, design large scale produc- portunity for dirt traps in the system, Test Mixer has been the benchmark
that helps to prevent cross contamina- technology for processors that require
tion through the high-shear device. The the flexibility of small batch production
BATCH FORMULA® Test Mixer now with easy scale up and trusted GEA
features direct steam injection. With technology. While the redesign has
this new development the equipment improved some key features, the core
allows for production of soft cheeses functions of the mixer remain the same.
and sauces that require steam injec- These include: high-shear operation to
tion as part of the process. Moreover, limit exposure to air which improves
the direct steam injection has increased product quality and shelf life; and lowest
the flexibility of the equipment allowing point drainage for maximum product
Test and meet GEA users to produce an even greater range recovery. The BATCH FORMULA® Test
BATCH FORMULA® Test Mixer of products on the same machine. Easy Mixer Functions also introduce powders
will be on the GEA stand at ANUGA and efficient cleaning prevents cross below the surface which means they are
FoodTec in Cologne from 20-23 contamination or product carry-over wetted more efficiently for fast process-
March 2018. when switching batches. ing and better mixing. The combination
The BATCH FORMULA® Test GEA has used the Computer Fluid Dy- of these core functions help to reduce
Mixer is also available for testing namics (CFD) techniques, more usually batch cycle times, improve product
at the GEA test facilities at Ahaus used when designing full-scale equip- homogeneity, increase shelf life and
in Germany. ment, on the new BATCH FORMULA® reduce the time for new products to
Test Mixer. This allows the operation reach the market. ■

New BATCH FORMULA® Test Mixer
– designed for hygiene, flexibility, efficiency
and easy installation
The all new BATCH FORMULA® Test Mixer from • Reduced dirt traps to prevent cross contamination;
GEA – the ultimate in hygiene, efficiency and flexibility. • Optional direct steam injection for making soft
Combining trusted technology with innovation, the cheeses and sauces;
BATCH FORMULA® Test Mixer now features steam • Integral clean in place (CIP) for fast product
injection, integrated CIP and is 25% smaller for easy changeover, ultimate hygiene and minimal use of
installation, even in confined spaces. water and chemicals.
• Trusted technology for the effective mixing of food,

dairy and beverage products; We look forward to meeting you at Anuga FoodTec
• Ideal for testing recipes and processes ahead of full- Hall 10.2 – booth A-090-C-119 in Cologne, Germany
scale production with seamless scale-up; from 20 – 23 March 2018.
Jorgensen protects
your brand
Consumers and authorities respond promptly to safety failures
in the food industry, which creates growth at Jorgensen.
Here, the many engineers create operational and safe
production lines for infant formula and other powder products.
By Lars Winther
Six years ago, Jorgensen moved into more engineers and the opportunity to pany among the market leaders when it
a brand-new domicile in the eastern build even bigger filling and packaging comes to complete packaging and filling
part of Odense. A modern building systems for the infant formula industry systems for infant formula. This is due
combining the large production halls and related industries within dairy pro- to increasing demand for new plants,
with administration and management duction, human food, pharmaceuticals as the requirements for quality food are
using transparent, clean and hygienic and pet food. constantly sharpened.
layout. Last autumn, the excavators - No doubt that infant formula is
were started again as the 7800 square Inceasing demands for among the product areas with the high-
meters had become too tight, so an- food safety est safety requirements – not least in the
other 3000 square meters are under Thus, Jorgensen has experienced a wake of several major scandals - both
construction. It will provide room for solid growth, which places the com- in China and in Europe. Both consum-
Measuring equipment.
Jorgensen leak tester provides
reliable quality assurance.

Close interaction between engineers
and the production provides a creative
environment.
ers and authorities respond promptly if

they experience product irregularities
influencing consumer health and brand
reputation. At the end of the day this
can cost not only millions but billions
of euros for the companies, explains
Per Vedel Rasmussen, Sales Manager
at Jorgensen. Part of the global pro-
duction of infant formula takes place
on relatively old plants that may be
vulnerable to changes. In addition to
new state-of-the-art lines, Jorgensen
is an expert in implementation of con- JORGENSEN - FACTS:
temporary updates and line optimiza- Jorgensen’s engineers testing a robot
tion on old plants. in the workshop. • Jorgensen Engineering develops
and produces packaging
Closed environments fully handling systems for the food,
automated lines, it is a complete solution A to Z, pet food, health care and milk
- One of the strengths of our solutions is i.e. from empty can intake to canned powder industries.
that the production takes place in safe goods’ delivery. Most of the machines • Among the world's biggest and
and completely clean environments and equipment are manufactured in leading in production lines for
that are fully automated, focusing on Jorgensen’s workshop but some of the infant formula.
cleanliness and hygiene. Furthermore, key machines have been purchased from • 150 employees, engineer
powder products from a Jorgensen plant various sub suppliers and subsequently capacity is more than 50%
have the lowest oxygen content, which assembled and tested in Odense before • Annual turnover of approx.
is documented by the integrated meas- the installation is completed at the cus- 45 million €
uring equipment, Per Vedel Rasmussen tomer’s site. • Project know-how since 1933
explains. Another facility is the use Jorgensen’s installations are pre- • Owned by the XANO Group.
of data matrix codes, which makes it tested, because they can test the entire • Member of SEDEX (Supplier
possible to trace problems back to the plant in their own factory and correct Ethical Data Exchange)
source of the error. the errors, so Jorgensen can guarantee • SMETA certified (Sedex
- In case of errors affecting product delivery on time and that the system is Members Ethical Trade Audits).
quality, it is crucial to quickly track the running trouble-free from start-up. This
affected products and find the source of testing also allows Jorgensen's many
error, which our tracking system pro- automation specialists to optimize the control system over a number of years,
vides optimal opportunities for. control systems for the many different so now they have a very strong control
machines and robots that will work concept to give a full and well docu-
Turnkey deliveries together in production. mented production overview and out-
When Jorgensen delivers production Jorgensen has developed their own come. ■

Experience food, technology and
the dairy world at FoodTech
Food Tech is the largest food technology trade show in Northern Europe - a melting
pot for people from every branch of the industry. And a unique opportunity for you to
get insight into future trends and technologies during 3 days.
new food categories, competitions and all over the world to develop new food
the new IFC World Congress, which as solutions. The innovation contest this
a new initiative will focus on process year will be held in Tech City, which
water and wastewater. becomes an innovative area for lead-
By ing Danish and international networks,
John Dørr Jensen,
Project Manager,
FoodTech with Tech City educational institutions and knowledge
MCH. The FoodTech Exhibition consists of companies in the food industry.
more than 300 technology companies,
Strengthen your customer relationships. which cover machines, technology and International FOOD Contest
Generate new leads and business part- knowledge for all food categories. Apart International FOOD Contest (IFC) is a
ners. Network with decision makers. from the many stands, FoodTech offers traditional exhibition with more than
Acquire new knowledge and inspira- presentations of laboratory equipment 1500 dairy products, which compete on
tion. And promote your company and and experiences for both the food and quality based on professional criteria.
build trust. These are some of the most pharmaceutical industry. The FoodTech The jury is composed of the industry's
important reasons for participating in Challenge is an international competi- own people, professional users and spe-
Food Tech, which is held every second tion among students, who are develop- cialists. The best products in the compe-
year in MCH, Herning in Denmark. ing solutions to challenges formulated tition will be prized. Dairy farm gourmet
This year, FoodTech offers the tradi- by big food companies. This year the prize, honorary prizes, gold, silver and
tional exhibition of food technology, the FoodTech Challenge is collaborating bronze medals. In the later years the
big dairy contest, International FOOD with Innovatefood.dk with expectations dairy section has been expanded with
Contest, which is expanded with several of attracting talents and experts from several other food categories, which are
evaluated after similar criteria. For 105
years, IFC has been working on qual-
ity assessment and further training of
industry professionals. It is a meeting
place with great traditions and renewals.
IFC World Congress with

focus on wastewater
The IFC, Maelkeritidende and MCH
are developing a new congress to be
part of the IFC. IFC World Congress
is the name of the new initiative that
will put the spotlight on challenges,
trends and technological innovation
within the food industry. One of such
challenges and major areas of research
and innovation is the use, reuse and
reduced use of water, wherefore this
first congress will focus on these top-
ics. IFC World Congress will also take
place in Tech City. ■

1500 dairy products are evaluated
and exhibited at FoodTech.
Facts – FoodTech (2016)

Number of exhibitors: 297 - from
abroad: 46
Exhibition area, gross m2: 36,000
Number of visitors: 8,675 - from
abroad: 1,076
Most represented occupations: Most represented industries:

• CEO / Managing Director / Director • Dairies
• Technician • Machinery and equipment for food production
• Consultant • Preparation of ingredients
• Head of Department • Packaging industry
• Dairy Technician • Bread and confectionery industry
• Project Manager • Chemical industry
• Engineer - Machine engineer • Research, education and knowledge centers
• Technical Manager • Manufactory of meat and poultry products
• Production Manager • Brewery and soft drinks industry
• Engineer • Fishing Industry
VISIT THE FUTURE OF

FOOD INDUSTRY
13 – 15 November 2018 | Herning, Denmark
FoodTech is Northern Europe’s largest

exhibition within food technology
– providing you inspiration, knowledge
and network – all in one place.
Read more: www.uk.foodtech.dk Processing & Packaging

Processing & Packaging | 13 - 15 November 2018

NIRAS
– from idea to realisation
Highly experienced Food and Beverage specialists
are ready to boost your competitive advantage
sign model that reduces financial risks - Our experience is probably our biggest
for the dairy producer while executing asset. The fact that we have made factory
the project efficiently. designs for all kind of dairy products
By and know exactly how to incorporate
Charlotte Staack
Factory design excellence both financial, technical, and hygienic
Schlegel, Senior
Communication Designing a modern, future-proof food aspects to the design of factories, ena-
Partner processing facility includes several con- bles dairy producers to realise ideas at
siderations; design requirements deal competitive conditions.
with the flow of goods and products
right from the incoming raw material, The difference a dynamic
There is a good chance that you have processing lines and packaging to de- master plan makes
already encountered NIRAS. With more sign of end-product stock facilities. On A modern facility design includes a
than 700 dairy projects under the belt, top, the hygienic zones layout must be master plan for production expansion
NIRAS is the leading engineering con- designed and integrated to floor plans with minimal interruption of produc-
sultant to the dairy industry. and staff mobility to support the prod- tion. More complex businesses typically
NIRAS’ specialists have a genuine uct and consumer application. Last- with multiple production sites can ben-
passion for taking the dairy industry mentioned is particularly important efit from developing a dynamic master
forward and work to improve production at factories producing ingredients for plan. Such a plan matches long-term
effectiveness and commercial perfor- infant formula or use in pharmaceuti- sales forecasts with production capacity
mance for customers all over the world. cal products. Rolf Pedersen, Expertise at several sites and enables producers
Director of NIRAS, adds: to optimise production and distribu-
When time is of the essence
Often considered to be relatively con-
servative, the dairy industry develops VMEngineering is the expert on process and packaging engineering
rapidly. Consumer trends, demographic and has its headquarters in the Netherlands. The company has 40
developments, new products and tech- employees divided between their offices in the Netherlands and the UK.
nologies are some of the important driv-
ers of the industry dynamics. Dairy NIRAS covers all disciplines as consulting engineers and has its head-
companies are under constant pressure quarters in Denmark. The company has approximately 2,200 employees
to get competitive edges throughout and holds offices in 21 countries with Sweden, UK and Norway being the
the entire value chain. Market Director largest ones outside Denmark. NIRAS is one of the leading advisors and
Morten Aae Olander of NIRAS explains: engineers to the Food & Beverage industry globally.
-Sometimes time-to-market is the
most dominant factor in a project, and
our proven design methodology stream-
lines project execution. We take an idea
to realisation through a stage-gate de-

tion. With milk as raw material, it is of
utmost importance to plan production
changes well ahead. A dynamic master
plan helps you get an overview of milk
solid balances and avoid overspending
in capital investment and operational.
Rolf Pedersen continues:
- A dynamic master plan essentially considered to be a leading consultancy - Together, NIRAS and VMEngi-
breaks down all costs and production engineering and advisor to the dairy neering will be able to offer an even
capacities and help producers to max- industry globally. broader range of services, especially
imise profit from a given milk pool. - We have strengthened our position in the fields of process, packaging and
considerably in a very attractive mar- utility engineering as well as operational
Decades of passion for ket. The dairy industry is significant in optimisation within the dairy, beverage
innovation the Netherlands and its neighbouring and food ingredients industry.
NIRAS’ specialists have been involved countries, and in general, the Food & NIRAS’ Food & Beverage team op-
in the design of dairy factories since Beverage industry holds great potential erates globally out of 51 offices in 27
1946 and have a strong tradition of in the region. This potential we look countries. Main offices are situated in
working with the industry. With the forward to growing further, says Senior Denmark, the Netherlands, UK, Aus-
recent acquisition of the Dutch com- Vice President of NIRAS Thomas B. tralia, Sweden and Norway. ■
pany VMEngineering, NIRAS is now Olsen and concludes:
BOOST YOUR ENGINEERING
COMPETETIVE
CONSULTANCY FROM A TO Z
Project management
Factory planning and design
ADVANTAGE
Construction management
Process optimisation
Digital Planning Tools
Product development
NIRAS’ Food & Beverage News-

letter is your gateway to informa-
tion about the dairy industry. Stay
updated on the latest methods
and solutions and discover what’s
new in the world of dairy.
Subscribe via niras.com/newsletter

www.niras.com

Stabilising Ice Creams
with Unsaturated Fat
For consumers, a healthy lifestyle is becoming increasingly important. But that doesn’t mean
we shouldn’t enjoy a sweet treat once in a while — doing so is good for our wellbeing. This
article explains how, by adjusting recipes and applying the right combination of emulsifiers
and stabilizers, manufacturers can produce healthier ice cream.
rated fat in their diets. In fact, FAO/ ing, they are displaced by an emulsifier,
By WHO recommends consumption should destabilising the fat globule membrane
Hanne K. Ludvigsen, be restricted to a maximum of 10% of formed during homogenisation.
Global Product daily energy intake. Such destabilisation is necessary for
& Application
Manager for Dairy
the agglomeration and coalescence of
& Ice Cream, Stable shelf life fat globules when whipping (and freez-
Palsgaard A/S Saturated fat has long been an important ing) the mix. During the whipping and
ingredient in ice cream production. It freezing process, from the fat globule
contributes not only to a creamy, smooth membrane, the emulsifier facilitates
These days, to maintain a healthy life- texture and pleasant mouth-feel, but, the formation of a three-dimensional
style and still enjoy indulgent foods, all together with milk proteins and emul- structure of fat crystals around air
consumers need to do is choose products sifiers, saturated fat is also a primary cells. This stabilises air bubbles in the
with more wholesome profiles. How- structuring ingredient. Note that ice ice cream and produces a smooth and
ever, just being healthier isn't enough. cream is, effectively, frozen foam, so creamy texture. It also influences the
Healthy products must also have high- its stability is crucial for maintaining ice cream’s melting behaviour and heat-
quality sensory and storage properties quality throughout its shelf life. shock stability.
for consumers to view them as suitable Reducing the level of saturated fatty However, as already mentioned, when
alternatives. acids in the fat used when making ice the level of saturated fat is reduced, there
cream will, other factors being equal, is less crystalline fat available for struc-
Less is better compromise the ice cream’s structure, ture building; hence, adjustments in the
Traditionally, ice cream is made from mouth-feel and stability. This is because recipe — especially in the composition
dairy cream, but nowadays, manufac- there is less crystalline fat available for of emulsifier— are necessary to ensure
turers usually use vegetable fat, which building structure. good structure and storage stability.
typically contains 80 – 90% saturated
fat — the type nutritionists say we should Making ice cream Emulsifiers in ice cream
eat less of. During mix production, proteins cover The most common emulsifiers used in
Fat is, of course, a vital source of the fat globule surface, but during age- ice cream are mono- and diglycerides
energy. So, it shouldn’t be entirely ex-
cluded from diets — our bodies need fat
to absorb vitamins and minerals, and
to structure cell membranes.
When it comes to general health,
however, some fats are certainly better
than others. For example, nutritionists
consider mono- and polyunsaturated
fats to be good, while they view satu-
rated fats, and especially fats contain-
ing trans-fatty acids, to be unhealthy.
Consequently, due to its well-docu-
mented contribution to disease, primar-
ily cardiovascular, health authorities
in many countries recommend that
consumers decrease the amount of satu-

(MDG), which are produced from veg-
etable fats. Mono- and diglycerides can
be further esterified into, for example,
lactic acid esters of mono- and diglyc-
erides (LACTEM).
Compared with MDG, LACTEMs are
more hydrophilic, and they are relatively
uncommon in ice cream production.
However, in combination with MDG, risk of ice crystals growing and improves state-of-the-art laboratories around
LACTEMs have a significant influence the ice cream’s sensory properties. the world, optimising blends of emulsi-
on foam stability and texture. Manu- fiers and stabilizers to create ice cream
facturers can utilise this fact to produce Better health ahead recipes that can counterbalance lower
ice cream with lower levels of saturated With much of today’s ice cream con- crystalline levels. For consumers, this
fat. As always in ice cream production, taining 80 – 90% saturated fat, and means they can enjoy high-quality,
stabilizers are added together with the lifestyle diseases on the rise, the task is healthier ice cream treats with only
emulsifier. The stabilizers are then hy- clear: Manufacturers must change their 40 – 50% saturated fat. And it enables
drated and dispersed during the water products to protect both consumers and ice cream manufacturers to keep up
phase. This reduces the amount of free their business viability. with market priorities while supporting
water in the ice cream, which lessens the We’re hard at work in Palsgaard’s sustainability goals, too. ■
Emulsifiers, stabilizers and

know-how in ice cream put to work
Licence no.: RSPO-1106336
Creaminess, heat shock and storage stability, melting resistance, flavour

release, warm/cold eating properties and texture...
Palsgaard’s emulsifier & stabilizer systems for ice cream can help you
optimize it all. And with application centers on three continents we can
help you throughout the entire process of preparing a new product for
production or adjusting an existing recipe, too.
We offer solutions for:

• Extruded ice cream
• Moulded ice cream
• Ice lollies
• Sorbet/sherbet
Visit www.palsgaard.com to learn

more about how we can help you
in your product development.

High Precision Filling Machines
for the Food Industry
Primodan is a Danish manufacturing company incorporating

By
Lars Henriksen, more than 65 years of experience within the dairy and food
Sales Director,
processing industry.
Primodan
Worldwide where our dosing units are connected to ing the filling data from the individual
Primodan is an order-producing com- first class loadcell systems and adjusts nozzle with the data from the loadcells.
pany of filling and sealing machines for itself automatically. It results in the Discrepancies in the data can detect
premade cups, buckets and bottles. The maximum benefit and profitability for broken gaskets or other malfunctions
company also manufactures complete our clients, by significantly reducing the in the dosing system.
white cheese (feta style) filling lines “give aways” from the production lines. The development of the ultra high
and machines throughout the world. Whether your product is produced precision fillers proves our ambition to
Primodan is tailoring the equipment in a batch process where the density be the market leaders in filling equip-
to fit the clients needs - and like our of the product changes from one batch ment. ■
machines, we are known as the flexible to another or if your production is an
partner in the business. Our machines inline continuous production - then the
are installed for customers worldwide, Primodan filling lines greatly enhances
and are engineered to work 24/7 in the filling performance by matching the
highly efficient production lines. individual weight of a package with the
actual nozzles which filled that specific
High precision fillers by package.
Primodan The dosing system instantly adjusts
Primodan strives to be the preferred the filling volume based on the weight For more information concern-
supplier of filling machines to the food of each package. ing Primodan filling lines – please
industry –and we are proud to present The same checkweighing system is contact info@primodan.com or see
our new range of ultra high precision also utilized to optimize the running www.primodan.dk
fillers. Our new lines utilize a technique state of the dosing system by compar-

- When flexibility is your priority
EESE
0 W H ITE CH
N7 IDE
M O RE THA WORLD W
NOW ELIVERED
D
LINES
UF (FETA TYPE) WHITE CHEESE PLANTS

Primodan is a world leading Danish Manufacturer of
UF (FETA) white cheese filling lines and filling machines
for use in highly efficient productions. Our solutions are
custom-made with strong focus on hygiene, ergonomics
and flexibility.
CUP- AND BOTTLE FILLING

AND SEALING MACHINES
Capacities from 500 - 10.000/hour
www.primodan.dk
Primodan A/S • Skimmedevej 10 • DK-4390 • Vipperoed • Denmark • Phone +45 59 43 14 79
Reliable water treatment
for the food and beverage industry
Danone Ukraine, a large international manufacturer of dairy products, and the company RUD,
a leader among the Ukrainian producers of ice cream, are both realizing the benefits of reliable
water treatment from SILHORKO-EUROWATER.
acterizes exactly why EUROWATER is mechanical impurities. This is done in

here: “We treat water” - and have been pressure filters designed and manufac-
By doing so since 1936. That is more than tured at one of EUROWATER’s own
Jens O. Gjerløff, 80 years of proving the quality of our vessel factories. The filters are quite
Marketing
solutions, confirmed by a very high re- unique in design, offering very effi-
Manager,
SILHORKO- purchase rate from existing customers. cient backwashing for continuous and
EUROWATER A/S trouble-free operation.
Pre-engineered filtration The second treatment step is nanofil-
One of the most important issues within units for RUD, Ukraine tration. Nanofiltration is a membrane
the food and beverage industry is a reli- The Public Joint-Stock Company “Zhy- technology, which is constructed and
able daily supply of the desired water tomyr Butter Plant” – known as RUD is operates like reverse osmosis, but only
quality and quantity. It is vital for en- an industry leader among the Ukrain- retains divalent ions and larger mol-
suring high-quality products as well as ian ice cream producers. “Ice Cream ecules. It leaves some hardness in the
dependable production with no down- No. 1” is not only considered to be the water, which is a requirement for this
time. The focus of Danone Ukraine is publicity slogan but also the goal of the specific application. The technology op-
to follow extremely high international company’s activities. erates with a lower pressure than reverse
standards providing the best dairy prod- A reliable supply of 2 x 25 m³/h of osmosis (RO), typically less than seven
ucts for the Ukrainian market. And the clean water was needed for several pur- bar, resulting in a lower energy con-
aim of RUD is to ensure high water poses; ingredient water for the ice cream sumption per volume of treated water.
quality to produce one of the best ice production (mixing with dry milk), wa- The delivery included several units:
creams in Ukraine. ter for rinsing and water for push-out pressure filter, dosing units, nanofiltra-
Designing, manufacturing, delivering, between production batches. tion units, CIP unit, and central PLC
and servicing water treatment plants The raw water is municipal water control cabinet. The scope of supply
with high reliability of operation is EU- sourced from a river. Therefore, to se- included installation and start-up, un-
ROWATER’s mission. In other words, cure a good inlet water quality the first dertaken by the EUROWATER sales
what these two companies wanted char- treatment step is to treat the water for and service team in Ukraine.
Custom-made reverse
osmosis unit in sanitary
design for Danone Ukraine
The products for RUD were pre-en-
gineered, meaning that they were se-
lected from a catalogue of standard
units based on the requirements. The
EUROWATER modular-built standard
system includes all necessary documen-
tation such as certificates, instructions
manuals, and spare parts lists. Danone
Ukraine wanted a solution that was not
directly available in the standard prod-
uct range; a reverse osmosis (RO) unit
in sanitary design and equipped with a
Complete water treatment solution based on pre-engineered EUROWATER units for
selection of customer-defined measure-
RUD, Ukraine. ment equipment following the very high

Danone standards for all components.
The production needed a reliable sup-
Pure water treatment since 1936
SILHORKO-EUROWATER has more than 80 years of experience within
ply of 12.5 cubic meters of demineralized
the fields of developing, manufacturing, selling and servicing complete
ingredient water per hour.
water treatment plants for the food and beverage industry, heat and power
The supplied RO unit is custom-made
plants, waterworks, hospitals and other industries. The main applications
for Danone Ukraine. The horizontal pres-
are product water, boiler water, process water, cooling water, rinse water and
sure vessels holding the membranes as
drinking water. SILHORKO-EUROWATER has almost 400 highly qualified
well as the pipe system and valves are
employees at 23 sales and service offices around Europe. For more informa-
in stainless steel, quality AISI 316L. The
tion, please visit www.eurowater.com
unit also includes a UV disinfection unit
as well as a cartridge filter on the inlet,
and is equipped with a range of very high-
quality instruments for measuring flows,
conductivity, and redox. The inlet water
for the RO unit is pre-treated in exist-
ing sand filters and ultrafiltration units.
In addition to the RO unit the solution
includes a CIP unit for the RO as well as
installation and start-up. The unit has
been supplied to the Danone facility
in Kremenchug, 300 km south-east of
Kyiv and is ready to be installed, again
by the EUROWATER sales and service
team in Ukraine. A factory acceptance
test (FAT) has been performed in Den-
mark before delivery. ■
EUROWATER custom-made reverse osmosis unit in sanitary
design for Danone Ukraine.
EUROWATER offices
Distributors
Reliable water treatment

– for the food and beverage industry
Safety, product quality and running costs are
important issues in food and beverage production.
EUROWATER has decades of experience in dimen-
sioning, producing, installing and servicing water
treatment plants for a demanding industry.
Find your local EUROWATER sales and service office

– visit eurowater.com

Sustainable Solutions
for the Future
SPX FLOW to Highlight its Sustainable Solutions for the Future at Anuga FoodTec 2018
are designed to increased process up-

time. The APV Cavitator is an innovative
By mixing and dispersion technology which
Irene Constantin, harnesses forces from the collapse of
Marketing
controlled cavitation bubbles to pro-
Communications
Manager, SPX vide superior mixing results for even
FLOW, Inc the most difficult solutions and heating
of liquids without scale build-up. The
Seital® bacterial clarifier is quick and
easy to install. Its design and highly
SPX® FLOW has a long history in serving effective process control offers users
the Food & Beverage industries with in- exceptional performance and, with high
novative, efficient and reliable solutions dynamic stability of mechanical parts,
that are designed to help manufacturers excellent process availability.
gain and maintain a competitive edge
today and into the future. Its program of powder and best in class non–caking Mixing and blending
continuous research and development permeate powder and functional whey solutions
helps ensure its precisely engineered protein powders, as well as technolo- SPX FLOW offers an exceptional range
solutions meet the challenges faced gies to produce other high value protein of proven components, systems and ser-
with changing consumer demands and powder from both animal and vegetable vices for the Food & Beverage industry.
market pressures. raw materials. The display of technology Our booth will include SPX FLOW’s
will be supported by taste samples for comprehensive mixing and blending
Focus on four keymarkets customers to try, incorporating bakery products, mix-proof valves, pumps,
At this year’s exhibition, SPX FLOW will foods produced using the Gerstenberg homogenizers, heat exchangers and
focus on four key market and process Schröder® bakery range of solutions separators. Informative animations
areas within the Food & Beverage sec- and dairy products processed using will also be displayed to help explain
tor: Dairy Powder Nutrition, Dairy & APV membrane technology. Virtual product concepts to increase customer
Beverage Nutrition, Dairy & Vegetable reality displays will further be used to understanding of some of the solutions
Fats and Processed Foods. Using best- present other key process equipment, that will help them deliver sustainable
in-class technologies, customers will such as plate heat exchangers. production today and into the future.
learn about how SPX FLOW solutions The booth will further include the dis-
can drive efficiency, reduce operational New pumps – new standards play of several different automation
costs and optimize the use of valuable WCB UTS pumps use a special non- solution options including SPX FLOW
resources while helping them create galling alloy that enables tight clearances Integrator and a wide range of 3rd party
fresh and exciting new products that inside the pump without risk of seizing. systems to meet varying plant needs.
will tantalize their consumers. Prod- This provides excellent performance Additionally, informal presentations
ucts and solutions to be highlighted and reliability even in applications with on the critical area of IT/OT control
include Anhydro’s® evaporation and low inlet pressure. Based on 60 years of system security will be made through-
drying technology specifically designed experience in the design and manufac- out the event as well as a deep into the
to protect nutritional value of Infant ture of PD pump technology, the new industry leading automation solutions
Formula. This innovative approach to Universal 3 Series PD pumps set a new offered by SPX FLOW, which embrace
powder drying offers many additional standard in sanitary performance and, legislative solutions and engage the IIOT
benefits including higher yield of lactose using a robust front-loading seal design, technologies now available.

Service and aftermarket
solutions
The comprehensive range of aftermarket
services provided by SPX FLOW will also
be a key feature of the stand. Comple-
menting both pro-active and reactive
strategies, our solutions to customers’
maintenance needs will be showcased
throughout the show.
We will be introducing a number of
newly developed maintenance kits and
selection tools to make sure choosing the
right parts to secure asset performance
APV Cavitator
is now easier than ever before.
Moreover, customers will be able to
see live demonstrations of the innova- potential to substantially reduce the fective production and environmentally
tive, highly advanced and non-intrusive risk of product contamination whilst friendly processing as well as supporting
SPX Magnerscan 2 (on-site crack de- lowering overall production costs process and food safety. Experts will be
tection) integrity testing technology. SPX FLOW solutions focus on max- on hand throughout Anuga FoodTec
Magnerscan 2 enables eco-friendly in- imising the use of resources for cost ef- 2018 at stand E010 F029, Hall 10.2 ■
spections of spray dryers without the
use of gases and liquids. Taking only
a short time to complete, this solution More information
can be incorporated into scheduled For more information on SPX FLOW, please visit www.spxflow.com.
maintenance routines and have the
Join us at
Anuga FoodTec – Hall 10.2,
Stand E010 F029
Sustainable Solutions for Tomorrow

As a leading supplier to the food, dairy and beverage
industries, SPX FLOW offers a comprehensive
portfolio of flexible, cost-effective and sustainable
process solutions which play an important role in
helping to meet the rising global demand for high
quality nutritional products.
Join us at Anuga FoodTec from March 20-23

in Cologne to learn more about our wide range
of innovative offerings from highly engineered
components to complete turn-key process systems.
Email us at ft.enquiries@spxflow.com or visit

us at www.spxflow.com

New Tetra Pak mixer delivers better mixing
and lower energy consumption
The Tetra Pak® High Shear Mixer R370-1000D is a patented mixing solution, which is revolutionizing
the mixing process for huge potential improvements in cost savings and product quality. The innovative
new design moves the mixing head and high viscosity pumping device outside of the traditional mixing
tank – and it replaces the mixing tank with a dedicated deaeration unit.
By Søren Steffensen, Commercial Product Manager
Mixing is often the first in a long line rior emulsification, powder dissolving is needed. Food producers can actually
of processes and it greatly influences and deaeration performance and run reduce homogenization pressure.
product quality and production costs in high viscous products in a continuous All this reduces the energy consump-
food production. If not done properly, or recirculation setup. tion significantly. And the improved
unwanted air in the product and inef- powder dissolving performance also
ficient mixing negatively influences the Superior emulsification, enables better utilization of ingredients,
downstream processing. It increases powder dissolving and such as stabilizers, allowing to use less
costs, shortens shelf-life and compro- deaeration performance of these ingredients in the recipes. Thus,
mises food safety and quality. The new solution enables better emulsi- energy savings and ingredient savings
To solve some of these key issues, fication performance – reducing energy combine to reduce the total cost of own-
the new generation high shear mixer is consumption, ensuring quality and giv- ership for the whole solution.
designed with both the mixing head and ing food producers better utilization of Furthermore, the new setup prevents
the high viscosity pumping device placed ingredients. The very high shear – up to unwanted air incorporation and re-
separately outside of the traditional mix- 100,000 reciprocal seconds, in a five- moves air effectively to ensure high
ing tank. Each of these devices have been stage mixing process – means we have product quality and an improved down-
optimized to obtain the highest mixing the unique ability to deliver down to one stream process. It may even allow to
and pumping efficiency. In addition, micron fat droplet size. This is very dif- eliminate additional downstream de-
Tetra Pak have replaced the traditional ficult, if not impossible, to achieve with aeration for even greater savings on
mixing tank with a dedicated deaeration other mixing solutions. The size of the equipment and energy costs. Improved
unit. Also, all of these components are droplet influences the taste and mouthfeel powder introduction, thanks to the new
designed to be independently controlled of the products and increases their stabil- powder hopper design, prevents exces-
to give the greatest possible flexibility and ity. The smaller the droplets, the more sive amounts of air entering product
control over the mixing process. This in stable the product is, meaning less high with the powder ingredients. And a
turn enables producers to achieve supe- pressure homogenization downstream flexible setup lets you place the powder

Tetra Pak Processing
For further information
– please contact:
Palle Bach Jensen
Customer Management
Manager
PalleBach.Jensen@tetrapak.com
+45 9633 1014
handling where you want it without comparison, in traditional rotor stator Or for headoffice:
risking increased air incorporation. systems most product often bypasses +45 8939 3939
the high intensity region and passes
Run higher viscosities and through the mixing head only once. In
higher dry matter content the new Tetra Pak High Shear Mixer specially designed inlet distribution
In large scale production, recircula- R370-1000D, the product is forced to go nozzle and a large interior cone inside
tion is more cost-effective than batch through the high intensity region at five a vacuum tank now replaces what once
processing but normally there are con- stages. And since it is placed completely was the mixing tank. The geometrical
straints when it comes to high viscosity outside of any tank, it causes no turbu- design of the inlet nozzle ensures that
products. High product viscosity often lence or vortex that could incorporate the product is calmly and evenly led
makes recirculation mixing difficult. unwanted air into the product. onto the conical structure and distrib-
The new setup handles viscosities of The high viscosity pumping device is uted over it in a very thin layer. This
up to 2,000 cP, where most typical re- also placed outside the tank and is also allows any air bubbles to rise quickly
circulation solutions cannot go above separately controlled. Its unique design to the surface and be removed, while
200 cP. This enables food producers to makes it able to pump both high and low ensuring that the product surface flows
produce high viscosity products such as viscous products without risking cavita- smoothly and calmly without turbulence
ketchup and dairy desserts much more tion – despite being located just down- or splashing.
efficiently. The new setup also enables stream of the deaeration unit where the All in all, this patented new mixing
to mix products with higher dry matter suction pressure is very low, i.e. down solution prevents air in the process
content – up to 80%. This opens up for to 0.15 bar. Unlike typical centrifugal and products and offers a very flexible
huge savings in infant formula produc- pumps, which would lose pumping abil- mixing for a wide range of ingredients
tion for example, where having higher ity at this low pressure, the twin-screw and viscosities. And it achieves this
dry matter content means much lower pump continues to work efficiently and while also ensuring great efficiency to
costs for evaporation later on. also treats products very gently. keep total cost of ownership and carbon
A dedicated deaeration unit with a footprint as low as possible. ■
Thinking outside the tank to
revolutionize mixing
The special patent-pending mixing head
design allows very narrow tolerances
and very high speeds in the rotating
device. This provides high mixing inten-
sity with ultra-high levels of turbulence
and shear rate. The design also secures
that no product passes the device with-
out being subjected to this high inten-
sity mixing region multiple times. In

Waste heat with huge potential
The dairy industry can achieve profitable reductions of energy
through systematic approach and waste heat recovery.
By
Fabian Bühler and Brian Elmegaard, Department of Mechanical
Engineering, Technical University of Denmark
Fridolin Müller Holm, Head of industry, Viegand Maagøe A/S
Poul Erik Madsen, Energy Consultant, Arla Foods
A systematic approach for analyzing could be integrated and lead to a con- tion of projects and bad investments.
the energy use in dairy factories is the siderable reduction in energy use. It The first step is an energy mapping,
key to obtain the maximum of possible was found, that in Denmark the dairy where the energy need for all processes
energy and economic savings, while tak- factories are responsible for one quarter with heating and cooling demands and
ing advantage of the latest technological of the waste heat from the food industry. utility systems are systematically ana-
developments. In particular drying, evaporation and lyzed. With the energy mapping in place
An analysis made within the research refrigeration processes cause these large it is then possible to assess the state of
project THERMCYC for the utilization amounts of waste heat. energy efficiency, from which sugges-
of industrial excess heat in Denmark tions for improvements can be made.
showed that there are large opportuni- Systematic approach for
ties to reduce energy use by smart inte- successful integration The optimization should be done by the
gration. It was found that in Denmark The work with opportunities to minimize following steps:
the excess heat from the food industry the amount of excess heat and thereby • Optimizing the energy need by chal-
alone is equal to the heating demand of saving money has to be approached lenging process parameters and
around 150,000 households. with a strict bottom-up analysis. It is equipment design
important to obtain a complete overview • Internal process integration
Focus on the dairy industry of all the energy using processes as well • Optimizing energy distribution sys-
The dairy industry was early in the re- as the energy supply of the dairy factory, tems
search project identified as a promising before decisions for optimizations are • External production process inte-
sector, where the new developments taken. This will avoid wrong prioritiza- gration
• Optimizing utility systems
• External heat recovery
Heatpump reduced Arlas gasconsumption with 30 pct. The consultant company Viegand
Several examples from Denmark confirm that it is both technically and eco- Maagøe who is participating in the
nomically feasible to utilize waste heat. As an example, Arla Foods has been THERMCYC project has with success
working systematically with energy optimisation, based on the principles assisted a broad variety of Danish and
described in this article. This means that Arla Foods has made a complete international companies in working with
mapping of energy on all sites. From the energy maps it became clear that this systematic optimization method.
there was potential for utilizing waste heat both internally and externally. The
internal waste heat could be utilised both directly and by the use of a heat pump. Heat pump technology with
The heat pump can act as a cooling and heating device covering the cooling cost-effective integration
demand at 2 °C and at the same time covering the heating demand at 85 °C. The temperature of the waste heat will
Cases from Arla Foods show that by making this integration the consumption often be below the required process
of natural gas could be reduced by more than 30 %. These potentials would temperature. In these cases, heat pumps
not have been fully exploited if Arla Food had not worked systematically can be used to lift the temperature of
with the energy optimisation. the waste heat to higher temperatures.
New developments made within the

THERMCYC project show, that the
performance of the heat pump can be
increased with up to 40 %. Higher tem-
peratures will make the utilization of
heat pumps an interesting option for
THERMCYC is a large research
drying, pasteurization and sterilization
project in cooperation between
processes in the dairy industry.
Danish and international research
institutes and companies financed
CO2 neutral utility system
by Innovationsfonden. New inno-
and export of heat Figure 1: Example of
a heat pump setup from
vative thermodynamic cycles for
After the processes have been improved,
Arla Foods heat pumps and power generation
the utility system should be optimized,
are to be developed with respect
and cost-efficient and environmental al-
to excess heat in Denmark. The
ternatives should be assessed. Increased At the end the remaining excess heat,
projects partners are the Depart-
efficiencies of heat pumps, meaning less e.g. drying air or condensate, should be
ment of Mechanical Engineering
electric energy required to increase the utilized outside of the factory (external
and Chemical Engineering at the
temperature, make it interesting to re- heat recovery). This can, for instance,
Technical University of Denmark,
place existing utilities, e.g. natural gas be other industrial sites with heating
Aalborg University, Danish Tech-
fired boilers. If the electricity is generated demands or district heating networks.
nological Institute, Viegand Maa-
from renewable sources, the CO2 emis- Studies, made within the THERMCYC
gøe, AP Møller Mærsk, Danfoss,
sions can be considerably reduced. There project showed that there is a large po-
Arla Foods, Alfa Laval, Technische
is also the opportunity to produce process tential of exporting waste heat. Excess
Universität München, Delft Uni-
heat and cold water in the same heat heat from a milk powder factory could
versity of Technology and MAN
pump, to further increase the degree of supply up to 4.000 households with dis-
Diesel & Turbo.
utilization (external process integration). trict heat. ■
These companies are working towards a more sustainable

future through research and innovation
The Thermcyc is funded by Innovationsfonden

70-year experience
in customer-driven innovations
TREPKO delivers full packaging lines with different types of unit packaging and a great
variety of end-of-line solutions with technical support included. Among our latest releases
are an integrated system for product mixing and filling and a double indexing feature in
rotary machines and further development of aseptic machines.
mixer by the main dosing system into

containers. A dynamic mixer mixing two
components together. The speed of the
By dynamic mixer is adjustable from the
Piotr Lisewski, Msc Eng,
HMI touch-screen panel, by this design
Development Director, TREPKO Poland
Agnieszka Libner, Msc MBA, a perfect mixing result is guaranteed.
Managing Director, TREPKO Poland The dynamic mixer and the fruit
pump is integrated in the filling ma-
For more than 70 years TREPKO has process innovations lead to product chine and those are both CIP-cleanable.
had a very special approach in imple- innovations. Very often, new market The dosing volume of the flavour
mentation packaging innovations for our possibilities has been mulitplied thanks is automatically adjusted from HMI
customers’. Common for our activity is to an investment in TREPKO equip- touch-screen , and it is also integrated
that it is driven from the needs of the ment – flexibility. with white-mass doser. These settings
consumer and in a process of mutual Recently, a number of interesting new are a part of each recipe.
understanding and communication. solutions that illustrate TREPKO’s in- For flavour change the automatic CIP
The result can be a new product, new novation policy have been introduced. manifold and the main dosing pump
packaging or a new process. is activated, thereby is it possible to
TREPKO’s activity concentrates on A new system for mixed flush the dynamic mixer and the dos-
two innovation types: process innova- product filling ing cylinders, at the same time keeping
tion and product innovation, which are Thanks to a new dosing system, rapid the white mass in the main hopper. It
closely connected, meaning that our flavours change is made possible. is optimising a water and CIP agents
Small machines in respect of a foot- consumption. Aditionally there is a
print dimension is prepared for fast huge reduction of fruit and white mass
short batches, which give possibility waste, with a guaranteed reduction of
to prepared for huge variety of flavours the changeover time.
with minimum of product, water and
media loses. Double-indexing rotary and
Smart product delivery installation is in-line machines
based on two dosing systems, one for Another perfect example of customer-
white mass and the other for e.g. differ- driven innovation is represented by a
ent flavours of fruit with separated CIP number of delivered filling machines
system. While one of the piston pumps is with a double-indexing feature. Thanks
designed for volumetric dosing of fruit, to this feature different product + pack-
the second one is designed for white aging combinations are being filled at
mass and mixture dosing. The meas- the same time. Such solutions are based
ured flavour is injected into the pipe on a modern driving technology, reliable
coming from the main hopper. White mechanical design of the dosing system
Dry Filler
mass and fruit is delivered through the as well as perfect control solutions.

Using two different packaging types
on the same machine, and at the same
time, does not limit other machine
functions, such as additional dry fill-
ers. These types of machines are very
popular both in the rotary and in-line
versions.
Ultra-Clean and Aseptic

solutions
The consumer requirements of the prod-
uct safety keep growing, and a failure
to meet them can be very expensive for
a dairy producer. TREPKO is ready to
share this responsibility and therefore
pays special attention in furthering im-
provement of the hygienic features of Double Index Rotary Filler
the filling machines. Both rotary and
in-line machines are delivered today TREPKO’s premises and a great variety of end-of-line solu-
in the Ultra-Clean standard with pack- These are very few examples of the tions. All of this is available from the
aging sterilisation. At the same time, TREPKO’s innovation potential. Dur- TREPKO’s own premises with techni-
TREPKO’s dedicated team can offfer ing the past years TREPKO has grown cal support included. Thanks to these
in-line aseptic machines with a proven not only in numbers, but – first of all possibilites TREPKO is prepared not
sterilisation efficiency, which has been – in capabilities. Today we are ready to only to deliver packaging machines, but
certified by an independent laboratory deliver full packaging lines, including assist in implementation of the boldest
with the killing rate level of log 5,9. both different types of unit packaging customer-driven innovations. ■
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Consumer-

Sustainability • Food Safety • Adaptability • Technical solutions

Danish Dairy & Food Industry

Readership: Leading personnel in the

– local and global The editorial staff of

Anne-Sofi Christiansen Lars Winther

15 AAK By Esben Lunde Larsen. 26 Jorgensen: Jorgensen protects

35 Primodan 14 AAK: Co-Development is

22 Eltronic: Arla Upahl brought 44 Trepko: 70-ear experience in

4 Danish Dairy & Food Industry … worldwide 2018 NR. 27

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By Lene Mikkelsen Walsh

Arla Foods Innovation Centre.

Arla Innovation Centre - facts

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Yoghurt cup line 4 Cooling

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By Isabel Sande Frandsen

The European dairy sector is rapidly countries are interviewed based on a

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cream, other dairy products includ-

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Join the evolution...

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central IT solution, and they therefore conditions to improve the production

Technical facts about

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WORKSHOP - PRODUCTION CHECK

Identify the following in your production processes:

Visit us at www.eltronic.dk or contact us today

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• Trusted technology for the effective mixing of food,

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ers and authorities respond promptly if

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IFC World Congress with

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Facts – FoodTech (2016)

Most represented occupations: Most represented industries:

VISIT THE FUTURE OF