Dairy & Food ProductionProcessing • Hygiene • Analysis
Ingredients • Packaging • TransportationGreen Growth
Denmark - June 2012
Green Growth“Green Growth” is the major theme running through Danish Dairy & Food In-
dustry … worldwide this year.
Political leaders throughout the world work hard to get a grip on the global
economic crises through adherence to tight budgets and savings. However, a
further step out of the crises is Green Growth. By developing new green tech-
nologies it is possible to grow e.g. the dairy and food production to help feed
our planets expanding population in an environmentally responsible way.
Thus, this issue of Danish Dairy & Food Industry includes editorials with var-
ious perspectives on the theme of Green Growth: Developing more efficient
production processes, reduction of CO2 emissions, increased control of wastes
and other emissions, use of alternative energies such as biogas, wind and wa-
ter, energy savings, water recycling and re-heating, use of green packaging and
new optimized ingredient types and analyzes as well as energy-saving hygiene
concepts and environmentally friendly transport systems. The Danish dairy
industry has developed - or is ready to bloom with several green initiatives and
technologies for a more sustainable production - if only the political frame-
work and economic incentives are present.
A large number of dairy supplier companies, educational and research insti-
tutions participate in Danish Dairy & Food Industry, which this year is intro-
duced by the Danish Agricultural Minister Mette Gjerskov along with one of
the world’s leading dairy companies, Arla Foods.
Besides studying this magazine our readers are offered the opportunity to
meet representatives from the Danish dairy and food industry at large inter-
national exhibitions in 2012 as for example: World Food Moscow 17-20 Sep-
tember, GIDA in Istanbul 20-23 September, InterMopro in Düsseldorf 23-25
September, World Dairy Expo in Madison 2-6 October, InterFood in Delhi 4-6
October, SIAL in Paris 21-25 October, World Food Kazakhstan 30 October - 2
November, World Food Ukraine 31 October - 2 November, IDF World Dairy
Summit in Cape Town 3-9 November, FoodTech and the Danish Dairy/Food
Contests in Herning 13-15 November, and Health & Natural Ingredients Eu-
rope in Frankfurt 13-15 November.
The Danish Dairy Managers Association and the Danish Dairy Engineers
Association own and publish Danish Dairy & Food Industry ... worldwide. We
have published the magazine since 1976 and this issue is the 22nd in succession
informing you about Danish dairy and food industry.
Danish Dairy & Food Industry ... worldwide is distributed in more than 120
countries in 9.000 copies. Further, the magazine is available at our home-
page: www.ddfi.dk or www.maelkeritidende.dk. Our experience tells us that
about 100.000 dairy, food and marketing specialist worldwide study this jour-
nal every year.
You are always welcome to contact us for further information. ■
The cover shows a lure. This instru-ment dates from the Danish Bronze Age (about 600 B. C.). It has only been found in Denmark and the former Dan-ish territories. Today it forms part of the Danish Quality sign known as the “Lure-brand”, used on dairy products. Background picture by Colourbox. Circulation: 9.000 copies
Readership: Leading personnel in the dairy and food industry in more than 120 countries as well as employees at Danish embassies and consulate-generals, Government advisers and representatives of marketing councils.
The editorial staff ofDanish Dairy & FoodIndustry ... worldwide:Chief Editor, M. Sc.Anne-Sofi ChristiansenEditor, M. A.Anna Marie Thøgersen
Litographed by:Gitte Kristiansen, Jorn Thomsen A/S, ElboKolding, Denmark
Printed by:Jorn Thomsen Elbo A/SKolding, Denmark
Editorial officeand distribution:Danish Dairy & FoodIndustry ... worldwideMunkehatten 285220 Odense SØDenmarkTel.: +45 66 12 40 25Fax: +45 66 14 40 [email protected]
ISSN 0904-4310
Reprint permission to interestpublications providing their creditand tear sheets to the publisher.
June 201222
Anne-Sofi Christiansen
Chief Editor
Anna Marie Thøgersen
Editor
Contents
Index to Advertisers
43 Akzo Nobel
49 Alectia
33 Alfa Laval
19 Arla Foods
5 Au2mate
25 Chr. Hansen
11 Dairy Fruit
41 DSM
14 DSS Silkeborg
27 Ecolab
9 Elopak
45 FH Scandinox
- Plants for Sale
31 GEA Niro
54 International Dairy Books
47 Jorgensen Engineering
23 Keofitt
29 KOLD College
56 LOGSTOR
48 LP Kolding
53 MCH Herning,
Food Tech, November
30 Novadan
37 Palsgaard
17 Scan-Vibro
7 SPX APV
35 Tetra Pak
13 Tetra Pak Scanima
2 Trepko
34 University of Copenhagen,
Department of Food
Science
42 Akzo Nobel: Sustainable
Salt Solution, by Anna Marie Thøgersen
50 Alectia: Sustainability, by Karin Elsebeth Hansen
32 Alfa Laval: Energy Efficient
Pumping, by Bo Knudsen
8 Arla Foods: Arla
Aylesbury UK - The most
Environmentally Advanced
Dairy Plant, by Anna Marie Thøgersen
22 Au2mate: Control System
Upgraded Successfully, by Jan Baastrup Jensen
18 Chr. Hansen: New Yoghurt
Cultures with WOW Effect, by Helle Rexen
10 Dairy Fruit: Green Growth,
by Crispin Gell
40 DSM: Green and Sustainable
Dairy Production, by Ole Lund Svendsen
15 DSS Silkeborg: Green
Technology for a Green
Industry, by Freddie D. Lauridsen
28 Ecolab: New MIP Range, by Thomas M. Buehler
26 GEA Process Engineering:
Dairy Drying Technology
Scaled for the Future, by Carsten Juhl Jessen
52 International Dairy Books:
New Butter Book
47 Jorgensen Engineering:
Complete Packaging Handling
Systems for Infant Formulas,
by Anna Marie Thøgersen
48 LP Kolding: Optimized
Hygienic Designs, by Mogens Andreasen
30 Novadan: Green Cleaning &
Hygiene Concepts, by Torben Jensen
36 Palsgaard: A Case in Point,
by Lisa Dreyer Mortensen
16 Scan-Vibro: Going Green
with Vibration Technology, by Lars Valentin Peters
20 SPX: Greener Solutions from
SPX Flow Technology, by Bent Oestergaard
24 Tetra Pak: Tetra Centri
AirTight Eco, by Frederik Wellendorph
12 Tetra Pak Scanima: Mixing
the Maximum Advantage, by Jan F. Jensen
44 The 43rd Nordic Dairy
Congress 2012: Nordic Dairy
Industry - Future Perspectives,
by Kjetil Høvde
6 The Danish Ministry for
Food, Agriculute and
Fisheries: A Green Transition
of the Agro-Food Sector, by Minister Mette Gjerskov
38 Trepko: Solutions Meeting
the Needs, by Agnieszka Libner
34 University of Copenhagen,
Dairy Technology: Dairy
Technology in an Online
Classroom
Danish Dairy & Food Industry … worldwide 2012 5NR. 22 www.au2mate.com
Au2mate at your service
Au2mate develops and supplies automation solutions for the process industry world wide. These solutions are prepared through team- work and close partnerships with our custom-ers, and they cover the entire range from complete automation projects to consultancy services and advice.
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Automation and Industrial IT worldwide
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6 Danish Dairy & Food Industry … worldwide 2012 NR. 22
By Mette Gjerskov, Minister for Food, Agriculture and Fisheries (Photo by: Rune Johansen)
Green VisionThe European agro-food sector is fac-
ing hard times due both to increasing
costs and increased competition from
outside Europe. Meanwhile, the sec-
tor is also facing demands from citi-
zens and politicians that the sector
should contribute to a sustainable en-
vironment and to the upkeep of the
qualities of rural landscapes.
Thus, the “green vision” for the fu-
ture Common Agricultural Policy
must be to support and provide for
new green earnings in the agricul-
tural sector allowing the pursuit of
these objectives as well as the con-
tinued production of a varied pal-
ette of high quality foods. New earn-
ings where bio-based material (incl.
waste) are used in a resource efficient
way, e.g. biogas or the use of urea
from manure for glue, contribute to
solving the challenges ahead while
also providing the sector with new in-
come possibilities.
However, this requires a Green
Transition of the sector whereby the
intrinsic conflict between food pro-
duction and environmental protec-
tion is solved - allowing each object
to be achieved without any detrimen-
tal effect on the other.
This green vision will be on the
Danish agenda both during and after
the Danish EU presidency.
Targeted initiativesNew policy initiatives are required
for the agro-food sector to take the
A Green Transition of the Agro-Food Sector
greener path, and innovation is a cen-
tral part of this development towards
creating solutions to the future chal-
lenges of e.g. climate change, biodi-
versity, renewable energy.
We need new knowledge and new
technologies in order to improve pro-
ductivity and competitiveness in a
sustainable manner, i.e. without the
use of additional resources.
The European Innovation Partner-
ship on agriculture and other new
policy initiatives as the Bio-economy
Strategy will help achieve these goals.
Sustainability can provide growthA new analysis carried out among
50 Danish food companies indicates
that 94 percent of the companies con-
sider environmental sustainability as
an important lever to enhance growth
and competitiveness. The analysis
was commissioned by the Ministry of
Food, Agriculture and Fisheries and
subsidized by GDDP (The Green De-
velopment and Demonstration Pro-
gram). The program allocated DKK
103 million ultimo 2011 to 24 pro-
jects from an assessment of what best
ensures the green transition of the
agro-food sector.
The analysis shows that the Dan-
ish agro-food sector is at the forefront
when the Danish government talks
about green transition. ■
Innovation is a central part of creating solutions to solve the future challenges of e.g.
climate change, biodiversity, renewable energy. (Photo: Colourbox).
Danish Dairy & Food Industry … worldwide 2012 7NR. 22
SPX SafeWater technology is a high-quality, skid-
mounted, plug & produce solution designed for sustainable
production of sanitizer and cleaning agents for food &
beverage processing. The revolutionary CIP technology
is environmentally friendly, reduces costs associated with
expensive formulated cleaning agents and increases
operator safety. To learn more about how this ground-
breaking technology can revolutionize your CIP and
sanitation procedures visit www.apv.com/safewater
SuStainable CiP teChnologieS from SPX
www.spx.com
8 Danish Dairy & Food Industry … worldwide 2012 NR. 22
By Anna Marie Thøgersen, Editor
Exceptional environmental cooperationThe Aylesbury plant will be the first
zero carbon milk processing fa-
cility in the world. - On our jour-
ney to achieve this goal, we organ-
ized a number of sustainable sessions
in conjunction with invited suppli-
ers in order to coordinate e.g. energy
and processing flows. In cooperation,
we have achieved some highly opti-
mized solutions to the benefit of the
environment, tells Arla UK’s Supply
Chain Director Lars Dalsgaard.
Thus, the suppliers came up with
solutions for machinery, pumps,
valves, pipes etc., and further the
necessary process capabilities in or-
der to minimize the use of power, wa-
ter, steam, cooling and other energy
resources. This remarkable collabo-
ration between the involved compa-
nies resulted in solutions that contri-
The Most Environmentally Advanced Dairy Plant in the World
Arla Aylesbury
bute to more than 50% of the target
to build a zero carbon facility with
zero waste. - That is quite outstand-
ing, underlines Lars Dalsgaard.
65,000 treesThe new 50.000 sqm fresh milk dairy
is now taking shape on the 300.000
sqm large plot, and the building site
is also going green in every way. -
65,000 trees will be planted! Fur-
ther we establish low-noise electri-
cally powered cooling as well as baffle
walls between the site lorry roads
and the surroundings. Regarding our
neighbours in the Aylesbury region
we have established constructive dia-
logs and developed various solutions,
e.g. of colour choices that makes the
factory blend into the landscape.
Even the traditionally shiny stainless
steel milk tanks will be in autumn
colours, tells Lars Dalsgaard.
Closer to NatureProject Director Jakob Nielsen is the
anchorman of the coordination of the
giant Aylesbury construction. - Some
of the most significant environmental
improvements, we create within min-
imizing water consumption, re-use of
water, rain water harvesting, build-
ing own anaerobic digester, using less
packaging and alternative fuel for our
tanker trucks, tells Jakob Nielsen. Ja-
kob Nielsen elaborates:
Alternative power: Building of
a heat/power plant where some of the
energy comes from waste water resi-
due, and in the long term considera-
tions of establishing solar cells etc.
Arla Aylesbury is going to be the largest
fresh milk dairy in the world, producing
all kinds of white milk including the
popular brand Cravendale.
Global Top-7 dairy giant, Arla Foods is constructing the company’s new 150 million – Aylesbury milk plant just 40 miles North-West of Lon-don. – Aylesbury will be the most environmentally advan-ced dairy plant in the World – and moreover the largest fresh milk plant on a global scale. So tell Arla UK’s Sup-ply Chain Director Lars Dals-gaard and Project Director Jakob Nielsen. In late sum-mer 2013, Arla Aylesbury is ready for an annual produ-ction of one billion litres of fresh milk for the 11 million Londoners and further 9 mil-lion consumers in the South East region of UK.
When finished in the summer 2013, the Arla Aylesbury UK plant will be second
to none in terms of efficiency and environmental standards.
Danish Dairy & Food Industry … worldwide 2012 9NR. 22
Facts about Arla FoodsTurnover: 55 billion DKK
Milk: 9.200 million kg
Owners: 8.100 milk farmers in Denmark, Sweden and Germany
Employees: 17.400
Production and Sale: 33 countries
The Diamond® Curve® gable-top carton from Elopak. Our innovative carton design features an exclusive shape
that increases visual impact on crowded store shelves. And our variety of sizes and caps help satisfy changing consumer desires. At Elopak, we have the perfect
packaging solution for your premium liquid foods.
Great tastecomes ingreat packages.
1006038_ELO_Anz_DairyDK_158x114mm.indd 1 10.06.10 15:31
Minimized water consump-tion: Generally, the required amount
of water to produce 1 litre of fresh
milk is 0,8 litre. The Aylesbury con-
sumption will be minimized to a new
industry standard, and represent
Best-in-Class.
Less packaging: Use of plastics
for the fresh milk bottles will be re-
duced up to 20%. Moreover, the aim
is to bring the recycling of plastics
up from the current 15% to 30%, and
eventually 50%.
Eco-driving: All drivers must
pass an eco-driving test, and this skill
typically lowers the fuel consump-
tion by 20%. On trial basis, some of
the lorries will run on natural gas. - If
this turns out successfully, the entire
transport fleet can be equipped with
gas tanks, and this would decrease
the CO2 emissions by 25-30%, em-
phasizes Jakob Nielsen. ■
Facts about Arla Aylesbury• The first zero carbon milk processing facility in the world. The most ad-
vanced construction techniques, process technologies and renewable
energy solutions.
• Up to 700 employees including drivers.
• Up to one billion litres of milk annually from British farmers.
• The plant will be able to supply 20 million residents in London and sur-
roundings with daily fresh milk.
Besides the up-coming Aylesbury milk plant scheduled for production
start in 2013, Arla UK owns and runs dairies in Ashby, Hatfield, Locker-
bie, Oakthorpe, Settle, Stourton, and Westbury.
10 Danish Dairy & Food Industry … worldwide 2012 NR. 22
EnvironmentFood production and transportation
of products invariably effect the en-
vironment, thus Dairy Fruit focus on
reducing these effects whenever pos-
sible, and we constantly seek to mini-
mize the environmental impact of our
operations. At every level we pay at-
tention to find cost effective ways.
Within our manufacturing facilities
our aim is to reduce our water con-
sumption by 50%, and we have re-
cently installed a brand new CIP sys-
tem to one of the process lines. The
results are very encouraging, as they
show significant reductions, and thus
we will very soon complete additional
cleaning installations on all produc-
tion lines.
The nitrogen gas we use to pres-
surise our steel containers was origi-
nally purchased and delivered to site,
but now we have built our own nitro-
gen plant, enabling us to reduce costs
as well as huge reduction on trans-
portation.
Green Growth“Green Growth” … what does it conjure up? To me it could be my football club Plymouth Argyle aspiring to great things (long term dream), but in the world of the food industry it equates to; Clean Label, Natural, Organic, Healthy, and of course being more environmentally friendly. How does Dairy Fruit adapt to this growing theme? In a number of key ways: Environment, Market, Product and Supply!
By Crispin Gell, Sales Director, Dairy Fruit
The next project just started, is re-
covery of heat generated from our
production facilities which we will re-
cycle for heating of the company of-
fices and laboratories throughout the
site.
MarketAll together, demands from our cus-
tomers and the consumers are: Clean
label, Natural, Organic, and Healthy
products. These issues are the keys to
green growth and we develop prod-
ucts to match the ranges by co-oper-
ating with both customers and sup-
pliers, and we strive to meet the
consumer’s needs and desires.
Recent consumer surveys indicate
in general strongly increased inter-
ests in products holding green cre-
dentials and as few additives as possi-
ble. In addition, research shows that
consumers want clear and simple
messages, direct and to the point, no
confusion and no misunderstanding.
Product The consumers wish regarding “Go-
ing Green” implies their expecta-
tions for clean and environmentally-
friendly foods to eat. Not the easiest
of tasks when it still has to taste and
even look good!
Recently and in collaboration with
a major international customer, we
were asked to develop products to
meet the natural and free-from-cri-
teria. The products should be clean
label, free of additives and flavour-
ings. That was a challenge, but the
task was solved successfully - judged
by the ongoing sales. The consumer
perceive various types of products as
“made at home”- ingredients such as;
Fruit, sugar, water and possibly corn
flour, as they all can be found in the
kitchen at home.
Not only did we use our innovation
skills to develop these preparations,
we also used our brand new pack-
aging concept; a container featuring
an agitator. The preparations (with-
out stabilizers) are pumped directly
into the container, and at our cus-
tomers facility they just need to con-
nect a motor to the container, which
in turn gently agitates the prep into a
uniformed suspended format ready-
for-use.
Supply It is essential that our customers
trust Dairy Fruit, as well as our sup-
pliers and our products. By acting re-
sponsibly, communicating openly
and maintaining an ongoing dialogue
we all-together can work closely and
successfully.
Going Green and using/sourcing
local raw materials is not always pos-
sible. Actually, it gives our purchas-
ing team major challenges as you
can’t source fruits such as mango, ba-
nana or pineapple in Northern Eu-
rope!
Though, we always try to purchase
the best local raw materials available
- when it is possible.
Danish Dairy & Food Industry … worldwide 2012 11NR. 22
DAIRY FRUIT A/S • HESTEHAVEN 3DK-5260 ODENSE S • DENMARK
Phone: +45 66 13 13 70 • WWW.DAIRY-FRUIT.COM
Nature’s TasteDairy Fruit A/S offers our customers Nature’s Taste, by developing and offering healthy and good tasting products. We believe in looking forward, using our technical and innovation skills.
Dairy Fruit’s expertise: • Clean label• Health and quality • Environmentally awareness• Organic• Nature guides our innovation• Joint working partnerships ... The driving force behind today’s
new developments • 30 years experience of providing custom solutions, using our
team of experts to inspire creation• Working together we can design your next product based on …
… Nature’s Taste
When cooperating with our suppliers,
we successively consider the environ-
mental aspect and impact both within
actual production as well as transpor-
tation of goods. By now, Dairy Fruit
has implemented the group CSR
policy, and suppliers must demon-
strate that they are socially responsi-
ble within their own organizations as
well as their partners and suppliers.
As the consumers are increasingly
aware of environmental issues and at
the same time seek “green” products,
we at Dairy Fruit strengthen our ef-
forts to offer products which can ad-
here to these requirements, and yet
provide the taste and expectations for
healthy and natural foods. We work
very closely with our customers and
suppliers to grow our position of be-
ing Northern Europe’s leading sup-
plier of fruit and savoury prepara-
tions to the dairy and food industry.
Dairy Fruit looks forward to being your natural choice. ■
12 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Green technology was still a niche
concept when Tetra Pak Scanima
started to produce the first batch
mixers back in the late 1980s. Today
if you ask the company about how it
can help food manufacturers reduce
the carbon footprint of their pro-
cesses, the answer is: we always have.
A market leader in mixer technol-
ogy, Tetra Pak Scanima is the com-
Mixing the Maximum AdvantageTetra Pak Scanima packs a whole lot of processes into one versatile machine.
By Jan F. Jensen, Customer Management Manager, Tetra Pak Scanima
pany behind the Tetra Almix. To any-
one who has experienced it, the Tetra
Almix is the ultimate modular system
for fast, repeatable mixing processes,
suitable for a vast range of dairy, bev-
erage, cheese, ice cream and pre-
pared food products. Energy effi-
ciency, minimum product waste and
a safe working environment are all
built into the original design.
Fast and energy efficientA good mixing process is fundamen-
tal to everything else that happens
down the processing line. At Tetra
Pak Scanima, the heart of their ma-
chines is the bottom-mounted turbo
mixer unit. Add your ingredients,
and the high-speed rotor and perfo-
rated stator will ensure they are thor-
oughly mixed within seconds. Even
powder ingredients that are notori-
ously difficult to wet, such as pectin
and xanthan gum, are rapidly dis-
solved, ensuring maximum function-
ality in the finished product. In fruit
preparations for ice cream, for exam-
ple, manufacturers have found they
can reduce their pectin dosage by up
to 30% simply because solubility is
improved. No conventional mixing
system can match the Tetra Almix for
energy-efficient dispersion.
High shear is critical whether dis-
solving or dispersing solids, homoge-
nising liquids, or blending oil and wa-
ter-based ingredients into a smooth
emulsion. In this area, the Tetra Al-
Tetra Almix is the ultimate modular
system for fast, repeatable mixing
processes, suitable for a vast range of
dairy, beverage, cheese, ice cream and
prepared food products.
About Tetra Pak ScanimaTetra Pak Scanima is a leading
manufacturer of high-shear mix-
ing solutions for a wide range of
demanding applications within
food, beverage and cosmetics.
Based in Denmark, the company
is part of the Tetra Pak group.
Danish Dairy & Food Industry … worldwide 2012 13NR. 22
MATCHED TO MAXIMIZEImagine a production line matched to your specifi c food products. Imagine that it maximizes your effi ciency, output and environmental performance, all in one. You don’t have to imagine. Tetra Victenso production solutions for soups & sauces, desserts, fruit preparations, tomato products and baby food, enable you to achieve all this today. Longer running hours. More effi cient heat transfer. Greater fl exibility. Uncompromising food safety. With maximum output for your investment.
www.tetrapak.com/foodsolutions
Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Victensoare trademarks belonging to the Tetra Pak Group.
Victenso_halfpH_11185.indd 1 09-11-23 18.02.31
Tetra Almix®
Scanima Technology by Tetra Pak
Tetra Almix is designed to meet your needs for mixing solutions – liquids with liquids or liquids with powders.
The Tetra Almix offers the ability to perform high and low shear mixing, agitation, dearation, powder handling and heat treat-ment in one single unit and in one single tank.
Visit www.tetrapak.com or www.tetrapakscanima.com
mix is outstanding. Another unique
feature is its ability to switch from
high-shear mixing to gentle blend-
ing, enabled by the patented dynamic
shear system. It is here that the mix-
er’s supreme versatility lies - and,
along with it, a further opportunity to
reduce the food manufacturer’s envi-
ronmental burden.
High yield, minimum wasteThanks to the dynamic shear system,
operators can adjust the shear rate at
any point during the mixing process.
What this means is that the stator
can be moved in or out of the rotor
stream. So, whether adding herbs to
dressings, inclusions to ice cream mix
or fruit pieces to desserts, larger par-
ticles and chunks stay intact. On top
of that, the machine can be equipped
to take care of deaeration, cool-
ing and heat treatment. The big ad-
vantage for the manufacturer is that
many processes can be performed
in one machine. Without the need
to transfer food mixes from one ma-
chine to another, the number of pro-
cessing steps is reduced. Product loss
is limited to the absolute minimum,
giving manufacturers optimum yield
with the tiniest raw material waste.
Clean, safe and hygienicApart from being easy to operate, the
Tetra Almix rewards operators with a
cleaner, dust-free environment on the
factory floor. Via an optional vacuum
system, ingredients can be sucked
into the mixing vessel below the liq-
uid surface. This sub-surface entry
both prevents loss of powder ingredi-
ents into the air and ensures instant
wetting, contributing to the rapid dis-
persion process. It is also during vac-
uum mixing that deaeration takes
place, limiting the air and foaming
problems that may have a negative
impact on product quality further
down the processing line.
Of course, the most important part
of quality assurance is food safety.
With this priority in mind, the mix-
ers are designed to apply just the
right treatment for each food appli-
cation. All Tetra Almix solutions are
prepared for CIP as standard. That
way manufacturers need never be
in doubt that the food products they
produce are perfectly safe to eat.
International customer supportInstalling the right mixer solution for
a specific application calls for profes-
sional advice. As part of the Tetra Pak
group, Tetra Scanima has product de-
velopment centres around the world,
where qualified staffs are ready to
give customers all the assistance they
need. Customers can see the batch
mixers in action, run their own ap-
plication tests and may even hire a
mixer to see how it works in their
own production plant.
Once experienced, the Tetra Almix
is rarely forgotten. Once installed, the
robust design ensures a long life of
reliable performance with minimum
running and maintenance costs. ■
14 Danish Dairy & Food Industry … worldwide 2012 NR. 22
DSS Silkeborg ASBergsøesvej 17DK-8600 SilkeborgTel. +45 8720 0840Hotline +45 7070 [email protected] technology for a GREEN industryGREEN technology for a GREEN industry
AccessibleCompetent
DedicatedOur skilled expertsare always 100%dedicated, supplyingthe best possible solution.
Dedicated helside bleed 4f .indd 1 17-04-2012 11:40:23
Danish Dairy & Food Industry … worldwide 2012 15NR. 22
Just before the turn of the century,
the problem of human contribution
to global warming was addressed offi-
cially, when the world’s largest indus-
trialized countries agreed to reduce
greenhouse gas emissions to stop the
rapid progression of global warming.
Environmentalists, scientists, and in-
ternational organizations had long
been fighting to make the world take
preventive action; and encouraged by
consumers, green thinking and en-
vironmental awareness has now be-
come a natural part of new invest-
ment schemes in the food and dairy
industry, particularly in the western
hemisphere.
As an environmentally responsi-
ble company, DSS Silkeborg was at
GREEN technology for a GREEN industry Innovative membrane filtration solutions for sustainable dairy production
By Freddie D. Lauridsen, Area Sales Manager, DSS Silkeborg
the forefront with a dedicated green
strategy to reduce energy and wa-
ter consumption of dairy membrane
plants, setting a target of a 25% re-
duction on the environmental load of
any given DSS membrane filtration
plant. The target was to be met within
5 years, by including the GREEN con-
cept in all our membrane technology
solutions. New thinking and exten-
sive scrutiny of our plant engineering
has produced noticeable savings in
energy consumption that contribute
positively to the green image of the
dairy industry in the areas with the
largest environmental impact: power,
cooling, heating, and water consump-
tion.
Reduced power consumptionAn example of the many green initia-
tives we have taken is the introduc-
tion of the “ESA” Energy Saving ATD,
a patented technology for membrane
plants that reduces power consump-
tion with up to 30%, while maintain-
ing the output of the plant. A typical,
large-scale membrane plant uses 260
kW/h equalling 6,000 kWh/day, 325
production days equals 1,925,000
kWh per year. And 30% reduction
equals 585,000 kWh/year. Recalcu-
lated into carbon dioxide, this is just
above 250 tons of CO2 emission per
year. Furthermore, savings in the
power uptake mean less heat genera-
tion, and the subsequent savings in
cooling equal around 60 tons of CO2
- totalling 300 tons/year. Not sur-
prisingly, the “ESA” is a huge success
in a great number of DSS membrane
plants around the world.
Water reuse/savingsThe dairy industry is traditionally a
heavy user of water, so water-saving
measures are an extremely impor-
tant part of a green strategy. Mem-
brane filtration technology is ideal
for recovery of water from products
and product streams, procuring wa-
ter of exceptional purity that can be
recycled for reuse in a variety of pro-
cesses. This reuse of water is already
widely practiced worldwide in dairy
factories with DSS Reverse Osmo-
sis installations; they reduce net de-
mand on water supply systems and
thus overall water consumption - and
they cut costly effluent discharge. Un-
doubtedly, this technology will be de-
veloped much further in the coming
years.
Another initiative supporting green
growth is our recently introduced
“Green Flush” solution, which re-
duces water consumption by more
than 25% compared to traditional
membrane plants. A membrane plant
typically requires large volumes of
water over a short period of time for
effective flushing. ■
Example - Green FlushAn existing membrane plant without the Green Flush solution has a flush-
ing capacity of 100 m3/h and requires a flushing time of 10 minutes. The total
water consumption of a flush is 16.7 m3. The overall cleaning procedure typi-
cally needs 4 flushes, meaning a total spent volume of water of 66.8 m3 and
40 minutes for a cleaning cycle.
A similar-sized DSS membrane plant equipped with the Green Flush solu-
tion requires 13 m3 per flush. Altogether, the Green Flush solution requires
only 52 m3 of water, and in addition, reduces the time needed for flushing.
The savings, therefore, total 14.8 m3 of water and 8 to 10 minutes per
cleaning. A Green Flush plant which is cleaned 300 times a year saves 4,440
m3 of water per year and between 40 and 50 hours of cleaning time, which
can instead be used for production.
Hence, by embracing new, green technology it is possible to grow the
world’s dairy production and help feed the planet in an environmentally re-
sponsible and economically viable way.DSS Silkeborg ASBergsøesvej 17DK-8600 SilkeborgTel. +45 8720 0840Hotline +45 7070 [email protected] technology for a GREEN industryGREEN technology for a GREEN industry
AccessibleCompetent
DedicatedOur skilled expertsare always 100%dedicated, supplyingthe best possible solution.
Dedicated helside bleed 4f .indd 1 17-04-2012 11:40:23
16 Danish Dairy & Food Industry … worldwide 2012 NR. 22
For a long time, environmentally-
friendly food production has been an
important issue of the food industry
and is more relevant than ever. Scan-
Vibro A/S has for several years, often
together with our customers, worked
with optimization of the overall envi-
ronment profile of our equipment.
“Green” design concept The design of our SRS 10 Vibra-
tion Sifter in the CIP-able version
(showed in figure 1) has been devel-
oped by close evaluation of its pro-
cess function in combination with the
overall environmental impact. By the
overall environmental impact we do
not only understand the energy con-
sumption of the vibration motors
used, but also the evaluation of:
Going Green with Vibration Technology
Scan-Vibro A/S is an expert and global partner within vibration technology. Custom-designed sifters, conveyors and feeders are built - and in operation at many food plants all over the world. Our company offers multifunctional vibration equipment for: Sorting, spreading, draining, conveying, cooling, heating …
By Lars Valentin Peters, Business Development Manager, M.Sc. Dairy Science, Scan-Vibro A/S
• Hygienic design, with a minimum
of product build-up (less waste
during cleaning)
• Overall lifetime of the machine
couponed (low maintenance)
• Self-draining (less energy to be
used during dry-out)
• Low noise impact
• Secure a minimum product waste
to the production environment.
A Scan-Vibro SRS 10 has an excel-
lent sustainability, with a reuse of up
to 98%.
Today Scan-Vibro A/S is the only
manufacturer of vibration sifters for
milk powders, where the screen mesh
can be left in the machine during
CIP-cleaning. This provides the fol-
lowing advantages:
• No powder waste to environment
• No risk of bacteriological or other
re-contamination during the re-in-
stallation of the mesh screen
• Manpower savings
• Overall reduction of the cleaning
cost etc.
The SRS 10 Vibration Sifter design is
future-proofed, as it is based on the
different standards and guidelines
for machinery to be used in the food
industry like EHEDG, USDA, 3A,
NZFSA (NZCP6). As a member of
the EHEDG organization, Scan-Vibro
A/S takes active part in the improve-
ment of machinery to be used in the
food industry.
To us a green profile of a vibra-tion machine, means looking at the overall environmental impact of our equipment and company!
World’s no. 1 spray dryer project When GEA Process Engineering
gained the order to build the world’s
largest dairy spray dryer in New Zea-
land, Scan Vibro A/S was selected as
sub-supplier for vibration sifters and
powder transport systems.
The output from the dryer will be
30 tons of milk powder per hour.
This enormous amount of powder
will be handled by two SRS 10 Vibra-
tion Sifters with a total sieving area of
12.5 m2, each handling 15 tons of milk
powder per hour. With these high
powder amounts, machine reliability Figure 1: SRS 10 with Intregrated CIP.
Danish Dairy & Food Industry … worldwide 2012 17NR. 22
Sørup Kirkevej 74 • 5700 Svendborg • Denmark • Phone: +45 62 21 16 20Fax: +45 62 22 37 30 • [email protected] • www.scan-vibro.com
Processing and Handling Vibration EquipmentVibration sifters, conveyors and feeders for the dairy and food industry - World-wide!Based on our wide range of standardised products and our expertise and know-how in products and processes we develop tailor-made and innovative solutions in close cooperation with our customers. For a general view please visit our website.
Sanitary sifter type SRS CIP 1540
Sanitary reversible conveyor type TRS-R
becomes a key-factor, and again our
core product, the SRS 10 Vibration
Sifter has proven its value.
Another important feature of the
SRS 10 Sifter is its very gentle prod-
uct handling combined with high
sifter function. This is for instance vi-
tal during the manufacturing of ag-
glomerated milk powder, where no
or only minor degradation of the ag-
glomerate powder is wanted!
Further, Scan-Vibro is also sup-
plying the NZ-project with vibra-
tion conveyors type TRS (figure 2)
which are designed for use in numer-
ous areas of food production, where a
closed sanitary and gentle conveying
is required.
Features of vibration conveyor type
TRS:
• High-sanitary tubular design - CIP
on request - standard or tailor-
made to suit your job
• Length from 500 mm to 12 meters
in one unit
• Equipped with 2 vibration motors
- mounted either below or above
the tube
• Equipped with removable covers
for easy access
• Designed to meet the current re-
quirements for effective and gentle
transport.
The TRS also comes as a reverse,
2-way vibration conveyor TRS-R,
where the powder is transported ei-
ther one - or the other way. The ben-
efit of the TRS-R conveyor includes
e.g. a very limited building height and
food print combined with competi-
tive pricing.
Scan-Vibro A/SScan-Vibro’s superior technological
solution is based on knowledge and
the employees’ year-long high tech-
nical experience. The staffs count 65
highly skilled engineers, smiths, CAD
draughtsmen and other technicians.
Figure 2: TRS with 4 powder inlets. TRS - Hygienic design.
The company is engaged in long
lasting and innovative relation-
ships with large international plant-
and engineering companies. When
it comes to collaboration with these
companies, Scan-Vibro contributes as
a subcontractor within the field of vi-
bration technology expertise. How-
ever, Scan-Vibro also works alone,
when customers worldwide learn
about the company’s expertise and
want to either replace or expand their
plants with new types of vibration
equipment.
Scan-Vibro A/S, was founded in
1949, operates two production fa-
cilities and serves customers world-
wide. ■
18 Danish Dairy & Food Industry … worldwide 2012 NR. 22
For the third year in a row global
bioscience company Chr. Hansen
launches a series of new YoFlex® and
probiotic nu-trish® yogurt cultures in
spring 2012.
This time the focus of Chr. Hans-
en’s well-oiled innovation machine
has been on developing cultures with
second-to-none taste and texturing
properties, among other things - but
not solely - to perform well in low fat
milk.
More than 20 million tons of yo-
gurt is consumed every year corre-
sponding to each person on earth eat-
ing up to four kg a year. So far less
than 20% of this volume is low fat yo-
gurt even though low fat represents a
major part of new product launches
over the past five years.
Taste is king … and back to nature!“If the amount of yogurt with reduced
fat has not grown any faster it is be-
cause the quality simply has not been
good enough. Consumers refuse to
accept a poor taste or a thin, watery
mouthfeel, no matter how healthy the
product may be,” explains Morten
New Yogurt Cultures with WOW Effect!Chr. Hansen sets out to change the low fat dairy landscape with new Creamy and Premium cultures.
Boesen, Marketing Manager, Fer-
mented Milk Cultures, Chr. Hansen.
“Another predominant market
trend, “back to nature”, has further
made it complicated for yogurt pro-
ducers. The natural trend is driving
product development towards using
an absolute minimum of ingredients,
which for yogurt means milk, cultures
and possibly fruit - that is, no stabi-
lizers, thickeners and flavors added to
compensate for the lack of fat. So far
high quality yogurt has been contra-
dictory to healthy and fat reduced -
but not anymore! Chr. Hansen’s new
cultures can do the trick and unite
them,” promises Boesen.
Three-in-one … with extras!The new portfolio of seven cultures,
three of them with the well-docu-
mented BB-12® probiotic strain for
improved gut health, enables dairies
worldwide to deliver on all three pa-
rameters at the same time: Exquisite
taste, healthy and clean label.
“The Creamy and Premium cultures
developed over the past two years pro-
vide the creaminess, texture and good
taste normally provided by fat and ad-
ditives, so there is no longer any ex-
cuse for not producing delicious,
clean, natural yogurt with optimal nu-
tritional properties,” Boesen says.
Go for it … or go Greek!At the other end of the scale indul-
gence is seen as a mega trend in the
dairy industry, and with Chr. Hans-
en’s new cultures consumers can get
a true WOW feeling from luxury, des-
sert-like, yet healthy, yogurt. Another
well-suited application is Greek yo-
gurt, one of the fastest moving seg-
ments in the market.
Texture building blocksChr. Hansen’s strong international
development organization in com-
bination with its competence level
within selection and characterization
of lactic acid bacteria and compos-
ing of unique cultures has been the
backbone in the development of the
new range. The development work
involved the screening of thousands
of strains for texture building blocks
and flavour compounds.
“Using exopolysaccharides (EPS)
we chose strains that would boost the
viscosity and gel firmness of low-to-
medium fat yogurts to counter the
thin, watery mouthfeel consumers’
associate with standard fat reduced
versions. We identified the most
promising candidates and then mixed
them in different combinations using
robot-based handling of mini scale
yogurts which enabled a fast evalua-
tion of a very large number of prod-
ucts, supported by sensory panel
testing,” concludes Ditte Marie Folk-
enberg, Senior Department Manager
and project manager of this develop-
ment project. ■
By Helle Rexen, Communications Consultant, Chr. Hansen A/S
Danish Dairy & Food Industry … worldwide 2012 19NR. 22
www.arla.com
We strive to makenatural products
availableto everyone
20 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Implement greener process The dairy, food and beverage indus-
try is looking for green solutions that
combine bottom line improvements
with social responsibility. SPX works
with customers to develop solutions
that require less energy, reduce envi-
ronmental impact and minimize wa-
ter consumption and waste. Many
of our solutions focus on optimizing
energy efficiency, helping to reduce
costs and resource usage, resulting in
not just a “greener” solution but also
a more economical one.
SPX has engaged in a significant
numbers of projects in recent years
with built in sustainability solutions
By Bent Oestergaard, Director Global Marketing, Food & Beverage, SPX, Silkeborg, Denmark, [email protected]
Greener Solutions from SPX Flow Technology- SafeWater from SPX cleans up naturally
that makes a difference to our cus-
tomers bottom line and green profile.
• Next generation Tubular UHT,
with extended run time, > 30 % en-
ergy savings and less product loss.
• GoldStream White Water recov-
ery process for zero milk waste and
water savings through recycling.
• Next generation Nexus Margarine
System using CO2 refrigeration re-
sulting in 18% power saving and
68% heat saving.
• The APV Cavitator technology for
scale free heating and superior
mixing & dispersion resulting in in-
creased production efficiency and
longer up-time.
• Cold ProFrac technology resulting
in 40% operational cost saving and
added value to cheese and ingredi-
ents products and processing.
• LeanCreme technology adding new
functional properties to cheese,
dairy drinks and food ingredients
by enhancement of best from na-
ture whey proteins.
• Evaporator solution for optimized
energy recovery resulting in re-
duced down time and 30% reduc-
tion of energy, water and CIP cost.
• SPX Microfiltration process for
bacteria removal in milk whilst
minimising the loss of retentate
thus reducing membrane surface
area and power consumption.
The SPX SafeWater technologyConventional CIP and sanitiser so-
lutions have been used for decades
without major improvements of bot-
tom line sustainability, CO2 emissions
and green image.
APV SafeWater is a new technol-
ogy revolutionising sanitation and
CIP procedures in the dairy, food and
beverage industries.
The fundamentals of using natural
drinking water with just a bit of salt
added and applying an electrical cur-
rent to produce a natural disinfectant
that is very similar to the chemical
process used by the human body to
fight infection has elevated the status
of natural disinfection as an environ-
mentally friendly solution. When sodium chloride is sub-
jected to electrolysis with a dividing
membrane between the electrodes,
two separate solutions are produced.
These are primarily hypochlorous acid
(HOCl) and sodium hydroxide at the
anode and cathode respectively (Fig.1).
Fig. 1: APV SafeWater Flat Plate cell with a
membrane separating the cathode from the anode.
Danish Dairy & Food Industry … worldwide 2012 21NR. 22
SafeWater - Natural and safeThe hypochlorous acid (HOCL) pro-
duced by the SPX SafeWater process
sanitises process equipment rapidly
and effectively.
SPX has performed a number of
process equipment disinfection tests
that confirm the disinfection effi-
ciency SafeWater HOCl on process
equipment. Analyses confirm a signif-
icant reduction of bacteria on stain-
less steel surfaces and in the final
rinse water.
In addition to producing a power-
ful and natural sanitiser, the Safe-
Water generator (Fig. 2 - plate con-
figuration), a proprietary licensed
technology, can also produce large
amounts of “ready-to-use” caustic
electrolyte which is a highly efficient
Fig. 2: The APV SafeWater plate system.
cleaning agent that replaces conven-
tional caustic cleaning solutions.
The disposal of APV FX SafeWater
after use is environmentally friendly
because the fluids are quickly neu-
tralised upon contact with organic
materials on the way to or at the
waste-water treatment plant.
SafeWater has significant benefitsAPV FX SafeWater has significant po-
tential benefits for the dairy, food and
beverage processors including: pro-
viding a replacement for sanitisers
and chemical detergents; improved
microbial efficiency; destruction of
pathogens and biofilm and safety for
the people using it. In some cases
there can also be a reduction in CIP
time and water usage especially in the
beverage industry.
Dairy ingredients and cheese
plants can generate large amounts of
“cow water” in the form of RO pol-
isher permeate from membrane pro-
cessing of whey and milk and from
evaporator condensate. The polished
“cow water” might in several cases
fulfil the water volume requirement
and result in zero water intake. SPX
SafeWater HOCL can be used as an
effective sanitiser for this recovered
water before reuse.
Water reclaim and recycling is high
on the agenda in the dairy, food and
beverage industries and SPX Safe-
Water technology is a perfect match
to ensure high quality and safe water
streams. ■
22 Danish Dairy & Food Industry … worldwide 2012 NR. 22
BackgroundArla Foods amba Holstebro Cream
Cheese annually produces 58,000
tons of cream cheese in various fla-
vours. Approx. 3,500 plant compo-
nents are connected to the control
system. The former control system
was established in 1989, and the rea-
son for replacing the control system
was the main problem in obtaining
spare parts and limited availability of
engineering resources.
Technical solutionSuccess criteria for the technical solu-
tion were to get an open system that
Holstebro itself can maintain and en-
large, a future-proof investment, plus
encapsulating the knowledge and ex-
perience in the dairy. Furthermore, it
should be constructed in accordance
with Arla Foods Standards / ISA S88
/ ISA S95, and built for data collec-
tion and traceability through integra-
tion to the Arla Foods IT reporting
system & SAP.
Scope of supply• 8 pcs. Siemens S7-414 PLC’s
• 1 pc. Wonderware Intouch over-
view station, large screen located in
the process area
• 14 pcs. Wonderware Intouch sta-
tions distributed in the respective
control rooms and the process area
• 3 pcs. redundant Wonderware IAS
servers
• 1 pc. Siemens programming station
• ISA S88 structured Siemens soft-
ware application
• Wonderware Intouch SCADA ap-
plication
• Data collection for the ISA S95
structured database
Project processThe project was initiated early 2009
and extends over 3 years. It is car-
ried out as a step by step upgrade /
expansion, conducted over a total of
12 stages, thus the commissioning is
implemented with minimum inter-
ruptions. The project is completed in
close cooperation with Holstebro’s
technical personnel and operators.
Improved profit for Arla FoodsAs result of the upgrade Holstebro
has since 2008 reduced its costs for
electricity, steam and ice water by
over 20%, plus costs for water and
chemicals by over 30%. Addition-
ally, the maintenance costs for the
control system are reduced and its
flexibility and integration possibili-
ties are increased. As a natural part
of the upgrade Holstebro has imple-
mented a good deal of optimization
and expansions of the process plant.
Today there is better traceability and
By Jan Baastrup Jensen, Technical Division Director, Au2mate A/S
Control System Upgraded SuccessfullyAu2mate performs successful upgrading of control system at Arla Foods amba Holstebro Cream Cheese. As result of the upgrade, Holstebro has since 2008 reduced its costs for energy (electricity, steam and ice water) by over 20%, plus costs for water and chemicals by over 30%.
Danish Dairy & Food Industry … worldwide 2012 23NR. 22
far better reporting capabilities than
before.
Dairy Automation and Industrial ITAu2mate develops and supplies au-
tomation solutions for the dairy and
process industry world wide. These
solutions are prepared through team-
work and close partnerships with our
customers. The solutions cover the
entire range from complete automa-
tion projects for entire factories, as
well as for individual process sections
to consultancy services and advice.
Our know-how covers every dairy
process from raw material reception
to packing.
We hold years of experience in the
field of process automation. We have
developed a structured work method,
and with efficient knowledge-sharing
tools, we can guarantee rapid delivery
of top-quality solutions at competi-
tive prices.
4 quick facts about Au2mate A/S 1. Founded in 2001 by Carsten G. Jensen & Klaus Dam, both with multi-
ple years of experience within dairy automation.
2. Has 42 employees at offices in Silkeborg, Dubai and in the UK, and
holds more than 400 man years of experience in dairy automation.
3. Project-oriented, has delivered more than 900 projects, PLC, SCADA,
MIS / MES and ERP integration to dairies throughout the world in-
cluding Nordic countries, Europe, Middle East and Africa, America and
Asia.
4. Delivers solutions based on open standard platforms and internation-
ally recognized methods for software development and project manage-
ment.
tion. Your company may also be able
to reduce costs with several percent-
age like Arla Foods amba Holstebro
Cream Cheese achieved. ■
Why buy at Au2mate?When you buy an automation solu-
tion at Au2mate you do not only get
a control system, you buy the oppor-
tunity to optimize your process plant
simultaneously. Au2mates staff has
many years of process knowledge
and can provide your process plant
the latest knowledge and optimiza-
NR. 22
Tetra Pak, the world leader in food
processing and packaging solutions,
have recently launched the Tetra
Centri AirTight Eco separator, the
world’s first hermetically sealed di-
rect driven dairy separator.
Suitable for all dairy customers
with high capacity production, the
Tetra Centri AirTight Eco separa-
tor reduces energy consumption of
an overall separation system by up to
35% compared to conventional par-
ing disc separators and doubles pro-
duction time between major services
compared to belt driven separators.
Lars Jacobsson, Managing Di-
rector, Tetra Pak Processing Com-
ponents points out: “This new
generation separator is a further de-
velopment in our proven Tetra Centri
AirTight range of separators. Using
a number of breakthrough innova-
tions to deliver higher operational
efficiency and lower environmen-
tal impact than ever before, the Tetra
By Frederik Wellendorph, Commercial Director, Tetra Pak Processing North Europe
Tetra Centri AirTight EcoWorld’s first hermetic direct driven dairy separator cuts energy consumption up to 35%.
Centri AirTight Eco separator will en-
able our customers to cut costs and
meet the growing environmental de-
mands on their operations.”
Green innovationsThe new Tetra Centri AirTight Eco
separator introduces three innova-
tions: the eDrive system, the eMotion
system and the eCon control system.
The gearless eDrive is a patented
new direct drive system in which the
motor is connected to the separator
spindle directly and incorporated into
the separator bowl without a gear.
That increases up-time and reduces
costs compared to belt driven sepa-
rators. With fewer moving parts and
less wear and tear, the mechanical
simplicity of the eDrive extends pro-
duction time between major services
from 8,000 hours to up to 16,000
hours. It also uses 90% less lubrica-
tion oil than previous systems.
The patented eMotion system re-
duces friction inside the separator,
enabling reduced energy loss and
thus reducing the energy consump-
tion of the separator itself by over
50%. That translates to an up to 35%
reduction in the energy consump-
tion of an overall separation system
compared to conventional paring disc
separators. Added benefits are the re-
duction of noise levels by three dB(A)
and the reduction of machine surface
temperature. The eCon system is a
full control system, which handles all
of the separator’s support functions,
such as cooling, lubrication, and dis-
charge. This enables dairies to sim-
plify and improve monitoring, status
reporting and reliability of the sys-
tems and decreases the number of
unplanned stops.
AirTightUnique to the Tetra Centri AirTight
range of separators are the hermetic
seals at the inlet and outlet, which
prevent the intake and exposure of
the product to destructive air. In the
Tetra Centri AirTight Eco separa-
tor, the product is fed smoothly into
the separator bowl from the bottom
through the new eDrive, which en-
sures that the size of fat globules and
particles is maintained. This is why
the separability of fat and impurities
and concentration of cream in the
Tetra Centri AirTight Eco separator is
more efficient than in any alternative
design on the market.
Backed by Tetra Pak performance
guarantees, the Tetra Centri AirTight
Eco separator provides dairy custom-
ers with a guaranteed production out-
come that is pre-defined according to
contractual agreements on parame-
ters, such as energy consumption and
running times. ■
About Tetra PakTetra Pak is the world’s leading food process-ing and packaging solutions company. Work-ing closely with our customers and suppliers, we provide safe, innovative and environ-mentally sound products that each day meet the needs of hundreds of millions of people around the world. With over 20,000 employ-ees and operations in more than 150 coun-tries, we believe in responsible industry lead-ership and a sustainable approach to business. Our motto, “PROTECTS WHAT’S GOOD”™, reflects our vision to make food safe and avail-able, everywhere. More information about Tetra Pak is available at www.tetrapak.com
Danish Dairy & Food Industry … worldwide 2012 25NR. 22
Chr. Hansen (UK) Ltd / 2 Tealgate, Hungerford RG17 0YT - UK
WWW.CHR-HANSEN.COM
Billede� rkantTekstbundImage-tekstLogoTekst bundweb
New yogurt cultures with WOW effectChr. Hansen’s groundbreaking Creamy and Premium from the YoFlex® and probiotic nu-trish® yogurt culture range create:
- Low fat yogurts that taste like full fat - Healthy probiotic products with creaminess and a lot of texture- Pure and natural products without unnecessary additives- Indulgent desserts low in fat and calories- Available with BB-12® for added value
Chr. Hansen A/SBøge Allé 10-122970 HørsholmDenmark
WWW.CHR-HANSEN.COM
XPublish_Ann_full page_square1.indd 1 20-03-2012 14:26:34
26 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Energy optimisationEnergy recovery can lead to signifi-
cant savings. A GEA Niro evaporation
and spray drying plant equipped with
extensive heat recovery systems can
save as much as 20% energy for the
same output. Similar savings can
be realised by retrofitting older
plants.
Practical limits to how much en-
ergy can be recovered and reused in
an efficient way drive recent devel-
opment towards reducing the energy
consumption through optimised de-
sign and by operating the plant more
efficiently. The results have been sig-
nificant; increasing capacity, less en-
ergy use and generally lower opera-
tional expenditures (OPEX) and CO2
footprint.
Within the evaporation technology,
optimised heat treatment systems re-
sulting in prevention of thermofilic
bacteria, and concentration to higher
solids content in the concentrate re-
duce energy consumption. Protein
standardisation through lactose addi-
tion and correct fine-tuning of spray
drying process conditions enables
higher solids content in spray dryer
feed with a significant reduction in
energy consumption as the result.
By Carsten Juhl Jessen, Deputy Division Manager, GEA Process Engineering A/S, Food & Dairy Division
Dairy Drying Technology Scaled for the Future
Worldwide milk production is growing rapidly to satisfy the increasing demand for dairy products. At the same time, the dairy industry and producers of formulated nutritional products are challenged by factors like rising energy costs, a demand for sustainable production and an increased focus on food safety. GEA Process Engineering - one of the leading suppliers of process technology - unite the company’s deep-rooted insights into food and dairy processing with technological edge to supply process lines that fulfil the demand for food safety, product quality, efficiency and sustainable production.
In formulated nutritional plants,
the impact of fluctuating ambient
conditions has led to integration of
process air dehumidification systems
which are integrated into the plant
energy recovery systems. The use of
controlled process air conditions ena-
bles a tight control of drying param-
eters whereby total energy consump-
tion is reduced.
Process developmentThe GEA Niro plants are constantly
developed to remain state-of-the-art.
Among the latest examples are the
optimised air dispersers and spray
drying chambers. By using the most
advanced Computational Fluid Dy-
namics (CFD) simulation models,
the capacity of one type of GEA Niro
spray dryer has been increased by
30%. Furthermore, a focus on con-
tinuously improving all plant compo-
nents according to 3A and EHEDG
standards, provide dairy and nutri-
tional companies plants of improved
and documented hygienic designs.
By improving the efficiency of the
spray dryers, a significant reduction
in energy consumption is accom-
plished. The design of the GEA Niro
air disperser secures long production
runs with minimum deposits inside
the spray dryer and thus less frequent
CIP required. Furthermore, lower en-
ergy consumption is realised due to
efficiently automated start-up/shut
down and through optimised pro-
cess conditions and faster achieve-
ment of product specifications. Ad-
justable nozzle lances enables round
the clock operation for long periods,
and nozzles can be inspected using
the GEA Niro SPRAYEYE™ monitor-
ing system.
Making them BIG In recent years, the size of a typi-
cal spray drying plant has more than
doubled. There are clear operational
advantages of the increased plant
sizes; economies of scale and the abil-
ity to process high quality powders
at low operational expenses clearly
stimulate the development.
As the spray drying plant is the
largest single unit operation of a
complete powder plant, the entire
production line is optimised accord-
ing to the spray dryer and to mini-
mise its downtime. Building require-
ments, plant maintenance, round
the clock operation, advanced in-line
product analysis and lower QA cost
Danish Dairy & Food Industry … worldwide 2012 27NR. 22
all contributes to lowering opera-
tional cost. In most cases the result
is a 9-10% reduced OPEX. With op-
timised utilisation of up- and down-
stream equipment and less building
requirements, total cost of ownership
(TCO) calculations shows in excess of
10% lower cost. Capitalised over a 10-
year period, this leads to multi-mil-
lion euro savings.
Several large projects in different
parts of the world confirm this trend.
Most major dairy and formulated nu-
tritionals projects are in capacities of
10-15 t/h. However, GEA Process En-
gineering has recently been awarded
the contract to supply what is to be
the world’s largest milk powder plant
- a complete milk powder line from
milk reception to powder bagging
including the world’s largest dairy
spray dryer to Fonterra in New Zea-
land. The plant will have the capacity
of 30 t/h whole milk powder, equiv-
alent to 4.4 million kg whole milk/
day. ■
Engineering for
a better world!
Complete GEA
Powder Plants for
the dairy industry.
About GEA Process EngineeringGEA Process Engineering develops, designs and markets production plant
equipment and processes for the dairy, brewery, food, pharmaceutical and
chemical industries. With sales close to EUR 1.6 billion in 2011 and more
than 5,000 employees working in more than 40 countries, GEA Process En-
gineering is recognised as a world leader within liquid processing, concentra-
tion, industrial drying, powder processing & handling, emission control, solid
dosage forms & sterile products and aseptic packaging. GEA Process Engi-
neering is a business segment of GEA Group, headquartered in Germany.
Mip™
Synergies delivering sustainability
The new Mip products have a unique patent pendingcomposition. Active ingredients were selected andsystematically optimized for synergistic cleaningperformance resulting in lower use concentrationsand minimal environmental impact.
The Mip range is universally applicable in cleaning inplace (CIP) across all food and beverage industries.
y Hot and cold surface application
y Excellent water hardness compatibility
y Efficient cleaning of burnt on soil
y Single phase CIP
y Low effluent load
For further information, please ask your local Ecolab representative or visit our local websites at www.ecolab.com.
Features include:
© 2012 Ecolab Inc. All rights reserved.
Ecolab Ad Mip 158x114_10APR12 10.04.12 12:56 Seite 1
28 Danish Dairy & Food Industry … worldwide 2012 NR. 22
CIP cleaners’ requirementsCleaning in Place (CIP) procedures
rely on water based cleaning solu-
tions. The cleaning medium needs to
come in contact with the soil and it
is a standard prerequisite for achiev-
ing hygienic conditions in closed pro-
cessing environment that all parts of
the plant including gaps and crevices
need to be wetted with the cleaning
medium.
Properties of the cleaning medium
need to support physicochemical ef-
fects and reactions such as:
• Separation, dissolution and re-
moval of soluble and insoluble soil
from surface
• Keeping insoluble soil particles in
stable dispersion in the soil
In addition, CIP solutions need to
comply with practical conditions in a
dairy production plant. The require-
ments include aspects such as:
• Water hardness compatibility
• Quick soaking and/or dissolving
properties towards product spe-
cific soils
• Reduced foaming properties to en-
sure effective operation, cleaning
and reuse conditions
• Compatibility with all materials of
a plant
• Good rinsability for low rinsing re-
quirement
• Good ecologically compatibility
The complete set of requirements
mentioned above cannot be met by
a single chemical product and hence
Ecolab’s new Generation of Formulated Alkaline Cleaners
New MIP RangeEcolab has developed a new range of caustic cleaners for the dairy, food and beverage industries. This article describes some of the background behind formulated caustic cleaners, important results in cleaning performance and other key criteria of the new MIP range.
By Dr. Thomas M. Buehler, Marketing Director Flow EMEA, Ecolab Europe GmbH, Wallisellen, Switzerland
Graph 2: Dairy soil removal of pure caustic solution,
older and new Mip commercial product in comparison.
Graph 1: Synergistic effect of cleaning compounds.
formulated products are in use in
most CIP applications today.
In dairies, the main residue in the
plant comprises heat denatured pro-
tein and milk fat. For this reason
most plants use caustic based CIP
cleaners in the main cleaning step.
Caustic soda as the main alkalin-
ity source offers very good dissolving
and breakup properties of dairy pro-
teins particularly also in heat dena-
tured state. In addition, alkalinity as-
sists in emulsifying and dissolving of
fatty or oily soils.
Chelating and sequestering com-
pounds prevent insoluble mineral
salt formation in cleaning solutions.
These compounds are effective on
heat-polymerized and carbonized
food residues on surfaces in bringing
soil deposits into dispersion and sus-
pension.
Surfactants are a group of chemi-
cals that reduce the surface tension.
Danish Dairy & Food Industry … worldwide 2012 29NR. 22
Kold College offers tailor-made courses for the glo-bal dairy sector and food industry.
We houses the only dairy college in Scandinavia: The Dairy Training Centre of Denmark, which special-ises in courses in dairy technology • laboratory tech-niques • maintenance of dairy equipment • environ-mental engineering • energy saving • quality control management • the operation of dairy plants.
The high standard of Danish dairy and food technology is recognised and appreaciated worldwide. Kold college has played an important part in developing and main-taining this exellence. Our international activities focus on the integration of food education and are based on our fundamental concept “from soil to table” .
landbrugsvej 55, dK-5260 odense s • t: +45 63 13 20 43 • Cvr-nr:86572028KoldCollege.dK • [email protected]
Our mission is to continue the expand of our international courses and contacts. Please contact us for futher infor-mation.
Hence they are effective in penetrat-
ing and dispersing deposits from sur-
faces and also act as emulsifiers for
fatty or oily food ingredients. This
product group is selected specifically
to exhibit anti-foaming properties
in combination with foam active soil
compounds such as proteins.
The synergistic combination of
the different groups of ingredients
described above improves clean-
ing performance defined here as soil
removal over time. This effect is de-
picted in Graph 1.
The effect can also be seen in
Graph 2. It shows the removal of a
standardized dairy soil after a defined
cleaning interval in a dip test. In or-
der to be able to compare the caustic
concentrations, NaOH concentration
in the pure solution and the formu-
lated products was kept constant. De-
ionized water is used as a reference
point for all trials to trace any me-
chanical effects exerted on the prod-
uct through dipping.
The new MIP range Based on comprehensive screening
methods, modern raw materials were
evaluated and statistically optimized
for cleaning behavior and staining
residues and have been formulated to
produce best in class products with
respect to safety and environmen-
tal impact. As a result of this Europe-
wide development and application
study, Ecolab has devised ten com-
pletely new formulations covering all
cleaning requirements of alkaline CIP
cleaners. The new MIP products have
a unique, patent pending composi-
tion. In addition to the usual product
and safety data sheets all products
have been prepared for new CLP la-
bels, ecological certificate and com-
patibility statement for anaerobic
waste water treatment plants.
Results from practice From more than 40 field trials con-
ducted in different industries and
countries our application managers
have gained the confidence that the
new MIP range offers excellent per-
formance and the ruggedness they re-
quire in practice. In all applications
the new products achieved equal or
better cleaning results, generally at
lower use concentrations. The new
range is now implemented all across
Europe.
In a large dairy site in Denmark,
Ecolab application specialists have
replaced P3-mip SP against Mip SMA
for general dairy CIP applications.
The results show that cleaning per-
formance could be maintained or
even improved while use concentra-
tion was reduced and environmental
conditions could be improved. CIP ef-
fluent COD-levels could be reduced
by over 45%. Due to lower use con-
centrations and optimized formu-
lation, salt load in effluent could be
reduced by near 50% against the ex-
isting effluent. In addition, the new
product is now EDTA-free. ■
30 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Cleaning processes for fillings
Environmentally friendly productsNo corrosion of light metalsEffective disinfectantsEffective surface productsEffective CIP products
products for cleaning and disinfection processes
Innovators in Cleaning
Novadan ApS Platinvej 21, DK-6000 Kolding Tlf.: +45 7634 8400
Mælkeritidende_annonce 2012_GB.indd 1 23-04-2012 13:31:06
Green profileIncreasing requirements from cus-
tomers, authorities and consumers
constantly force food producers to be
one step ahead on the ”Green Pro-
file”. However, they must use their
common sense, as a green profile may
imply additional costs and thus less
competitive power compared to pro-
ducers who do not choose this profile.
Though, choosing a green profile
within cleaning and hygiene can be
profitable in most areas, for exam-
ple CIP, foam cleaning, disinfection,
wastewater and employees’ safety.
Years of green experienceCertain unwanted substances are typ-
ically nitrates, phosphorus, EDTA,
NTA and (base/acid) pH which need
to be controlled. Hazard labeling has
a lot to do with that, because dead
fish, highly corrosive and flammable
are not really accepted among food
producers anymore.
(Photo Colourbox)Green Cleaning & Hygiene Concepts
By Torben Jensen, Key Account Manager, Novadan
Novadan has many years of experi-
ence in this area, due to the fact that
about 10 years ago, Novadan was the
first company in the industry to focus
on and subsequently launch clean-
ing agents and disinfectants with-
out EDTA, NTA, phosphorus, ni-
trates and chlorine. Novadan took
this initiative as the industry already
then started to demand effective and
environmentally friendly products
for cleaning of sensitive processing
equipment as alternatives to the envi-
ronmentally harmful products.
These years, chlorine /sodium hy-
pochlorite has been brought into fo-
cus because many local authorities do
not want chlorine-containing chem-
icals in the wastewater. The Danish
Environmental Protection Agency
also has chlorine on their list of sub-
stances to be phased out.
No compromisesAll these parameters and require-
ments along with the wish for the
least possible product waste (waste
milk) and optimized water/energy/
chemistry consumption put large de-
mands on Novadan as a complete
supplier of cleaning solutions.
No colon bacteria, no germs, yeast,
mould, no flavor defects, no ap-
pearance defects, no unwanted sub-
stances in the wastewater are all re-
quirements/parameters where wrong
guidance counts. So even though a
green profile is wanted, there are no
compromises in the area.
In relation to the increased envi-
ronmental requirements, Novadan
has continuously developed new
cleaning agents and disinfectants for
e.g. aseptic filling machines, crate
washers, surface cleaning, CIP etc.
where hygienic demands are essen-
tial. Novadan has successfully imple-
mented these cleaning agents, devel-
oped specifically to be gentler to the
environment as well as optimizing
the consumption of energy and water.
If you want to know more about
these solutions, contact Novadan al-
ready today. ■
Danish Dairy & Food Industry … worldwide 2012 31NR. 22 GEA Process Engineering
Few industries are as demanding as the dairy industry when it comes to powder processing. That’s why we’ve learned how to blend experience with innovation to offer complete solutions that deliver to the strictest standards. A GEA Niro plant provides everything you need, from reception, storage and evaporation to spray drying, powder handling and packaging – with the efficiency and reliability you can expect from a single supplier. For a partner that knows powder, talk to GEA Niro.
GEA NiroGladsaxevej 305, PO Box 45, DK-2860 Soeborg, DenmarkTel: +45 39 54 54 54, Fax: +45 39 54 58 [email protected], www.niro.com
engineering for a better world
Complete Powder Plants for the Dairy Industry
42076_GEA Niro Dairy ad 185x270.indd 1 11/04/12 10.01
32 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Pump optimizationPump optimization is highly relevant
in today’s competitive business cli-
mate. With the right pumps, you can
reduce total cost of ownership, raise
system performance and enhance
your plant’s environmental profile.
By optimizing pump selection, it is
possible to reduce energy consump-
tion and realize savings of up to 50% (Source: British Pump Manufacturing
Association (BPMA), 2009 study,
www.bpma.org.uk).
Price or total life cycle costs?There are several factors to consider
when selecting a pump for a given
duty. Choosing a high-quality, en-
ergy-efficient pump with close tol-
Save energy and reduce emissions with
Energy Efficient Pumping
By Bo Knudsen, Market Manager Dairy, Alfa Laval A/S
erances, optimized internal design
and robust construction is generally
a wiser approach than going with a
low-cost pump (figure 1). Some other
considerations for pump selection:
• Careful calculation of the duty
point and pump selection in order
to optimize the system.
• Working with suppliers that have a
broad pump offering and expertise
in choosing the right pump for the
right process and duty
• Best Efficiency Point (BEP) as the
selection criteria for the pump (see
below).
Choose the Best Efficiency PointThe Best Efficiency Point (BEP) is the
point at which a pump operates at
the optimal head and flow rate to de-
liver the highest possible efficiency
for a particular duty (figure 2). The
closer the Best Efficiency Point is to
the duty point required, the higher
the pump efficiency. Computerized
programs, such as the Alfa Laval CAS
design and selection tool, can help
select the right pump for the task at
hand.
Optimize to economizeThe principles of efficient pump op-
eration apply to both new and exist-
ing systems. Because systems change
over time and even minor changes
impact efficiency, it is important to
evaluate and modify systems contin-
uously.
During installation, newly designed
systems may require modifications
in the pipe layout due to on-site re-
strictions. After installation, the ac-
tual flow and pressure may therefore
differ from the design flow and pres-
sure. Or the viscosities of the final
products may differ from those pre-
dicted.
By auditing existing systems, us-
ing pump performance characteris-
tics, and pressure gauges, flow meters
and amp draw meters, it is possible to
evaluate and adjust pump operation.
Modifications like these may restore
pump efficiency:
Figure 2: Best Efficiency Point.Figure 1: Typical Centrifugal Pump Life Cycle Costs.
Head
m
180
160
140
120
100
80
60
40
20
Efficiency
%
90
80
70
60
50
40
30
20
10
Pump curve
50 100 150 200 250 300 350 400 450
Efficiency
Duty point
Best Efficiency Point (BEP)
Typical Centrifugal Pump Life Cycle Cost
Energy 91%
Initial purchase price 6%
Maintenance 3%
Danish Dairy & Food Industry … worldwide 2012 33NR. 22
Optimize to economize
So where is all your energy going? The surprising fact is that pumps account for as much as 50% of consumption in some processes. Pump optimization for maximum efficiency in each process is key, it could cut your bill considerably.
321828_DK_AD_158x114mm.indd 1 13/04/12 09.28
• Change to a pump operating at the
BEP
• Add a variable frequency drive,
which will contribute reduced en-
ergy costs
• Change the diameter of the pump
impeller
Other modifications, such as chang-
ing the pipe layout to reduce system
pressure losses or removing the con-
trol valves, can also improve pump
efficiency.
Payback for such modifications,
which contribute to energy savings
and reduced emissions, most often
takes less than a year.
Saving energy and reducing emissionsTake, for example, a recent sys-
tem audit at a major Danish dairy.
Alfa Laval proposed the replace-
ment of two pumps, each with a 100
kW motor, with two Alfa Laval LKH
pumps equipped with variable speed
About Alfa LavalAlfa Laval is a leading global pro-
vider of specialized products and
engineered solutions that help
customers’ heat, cool, separate
and transport products such as oil,
water, chemicals, beverages, food-
stuffs, starch and pharmaceuti-
cals.
Alfa Laval’s worldwide organi-
zation of 16,000 employees works
closely with customers in 100
countries. Listed on the NASDAQ
OMX Nordic Exchange, Alfa Laval
posted sales of approximately 3.2
BEUR in 2011.
drives and a rated power of 75 kW
per pump. The new pumps will pay
for themselves in less than a year
through 36,000+ EUR in annual en-
ergy savings and reduce annual car-
bon emissions reductions by 100,000
kg.
CIP energy and water savingsOptimizing cleaning-in-place (CIP)
pumps also contributes to energy
savings and environmental benefits.
Replacing conventional static spray
balls with high-efficiency rotary jet
head tank cleaning machines and op-
erating CIP pumps at the BEP will
deliver electrical energy savings of
between 60 and 80%, or roughly 3
to 10% of total CIP cost per tank, de-
pending on the tank size.
Why optimize?Pumps consume 1340 terawatt hours
(TWh) or 10% of the total worldwide
energy production. Pump optimiza-
tion therefore makes good business
and environmental sense. ■
34 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Take a course that provides you with all the basic knowledge on dairy technology - and take it anywhere in the world!University of Copenhagen offer the e-learning course “Introduction to Dairy Technology” and all you need to attend is access to the internet and a webcam.
ContentThe course will cover: • Milk production and biosynthesis• Basic dairy chemistry• Microbiology of raw milk and dairy products• Quality assurance of raw material and product• Processing of dairy products: Fluid milk products,
Fermented milks, Cheese, Butter and Powder • Cleaning and hygiene
The course is based on a series of e-learning modules integrating literature studies, exercises relating to theory and case studies. More information about the course at: http://www.courseinfo.life.ku.dk/Kurser/LLEK10256.aspx
Requirements?We have designed the course to fit students with a background equivalent to a B. Sc. in Food Science. The course equals 7.5 ECTS credits and it is possible to attend as an exchange student, credit student or as part of a continuing education plan.Successful completion of the course is based on a final written exam as well as on finishing each e-learning module, i.e. participation in online discussions, ques-tionnaires, fulfilment of individual assignments and group work.
TeachersThe teachers are from the Department of Food Sci-ence, Faculty of Science, University of Copenhagen.
They are all experienced researchers with a compre-hensive knowledge of the science and practice of dairy technology.
About the Department of Food ScienceThe Department of Food Science, Faculty of Science, University of Copenhagen performs research and con-ducts teaching at the highest academic level in the area of food science. More at http://www.en.ifv.life.ku.dk/
ScheduleThe course is offered once a year and next time will be in September 2012. The course will start on Monday 3rd September and end on Friday 10th November 2012.
How to attend?For information on how you become an e-learning student, tuition fee and the possibilities for continuing education please take a look on the faculty homepage under education: http://www.life.ku.dk/english.aspx
Other questions, please contact the course responsi-ble, Professor Richard Ipsen at [email protected]
Dairy Technology - in an Online Classroom
Department of Food ScienceFaculty oF ScienceuniverSity oF copenhagen
(Photo: Anders Clausen)
Danish Dairy & Food Industry … worldwide 2012 35NR. 22
Tetra Pak, , PROTECTS WHAT’S GOOD, Tetra Centri and AirTight are trademarks belonging to the Tetra Pak Group.
SOUNDER THAN EVEROur latest development – the new Tetra Centri AirTight Eco separator
– takes sound performance to a new level. Offering reduced energy
consumption in your overall separation system by up to 35%, a unique
new feature enables you to save even more money, while also saving
the environment.
Tetra Centri AirTight separators are already known for providing
excellent product quality, superior separation efficiency and
unmatched production flexibility.
The new Tetra Centri AirTight Eco separator also provides
embedded separator controls that assure optimal performance.
And a new direct drive that boosts effi ciency even further,
while lowering your costs.
There’s more. It’s designed for simplicity of installation,
start-up, operation, cleaning and maintenance. Oh yes, it
cuts noise levels too.
You’re welcome to visit us at www.tetrapak.com – or get in touch directly: [email protected]
Tetra Centri Eco-EU.indd 1 09-10-14 12.24.30
36 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Consumer awarenessConsumers are increasingly inter-
ested in high-quality, nutritious and
responsibly produced dairy products.
Having a focus on corporate, envi-
ronmental and social responsibility
across the supply chain highlights the
dairy industry’s long-standing com-
mitment to health as well as making
good business sense. Palsgaard ex-
plains how working with corporate
social responsibility has become part
of the daily routines with
the company.
By Lisa Drejer Mortensen, CSR-Coordinator, Palsgaard A/S
A Case in Point - Working with Sustainability as a Key Ingredient
Natural ingredientsPalsgaard develops and manufac-
tures emulsifiers, stabilizers, blends
thereof as well as integrated ingredi-
ents for the dairy, ice cream, bakery,
confectionery, margarine and fine
food industries. All our products are
based exclusively on raw materials of
vegetable origin and/or other natu-
ral components. We are working with
industry partners to share advances
in production practices and technol-
ogy and have incorporated a variety
of measures to achieve this as high
quality application service is the most
important relation we want with our
customers.
Corporate Social ResponsibilityPalsgaard has formalized its respon-
sible approach in a set of principles
and aims comprised in our
recent award-win-
ning CSR report (available for down-
loading at www.palsgaard.com). We
have pledged to become CO2 neu-
tral by 2020, to minimize wastewa-
ter, refuse and packaging as well as
improve the working environment
and employees’ skills. We are also
very involved in developing supplier
management. Our CSR-strategy in-
cludes action plans on initiatives for
working against corruption and car-
tels as well, and we want to increase
the share of RSPO-certified palm oil
in our products to 100% by 2015.
Palsgaard has just been RSPO Supply
Chain certified (Mass Balance model)
and will thus be able to trade RSPO
certified products.
The raw materials used in
Palsgaard’s products comprise
mostly different kinds of vegetable
oils, gums, starches and glycerine.
Many of the initial stages in these
raw material value chains originate
in countries where there is a risk that
the standards for environmental and
working practices are not fully im-
plemented. This includes the sup-
ply of palm oil, where there is
some concern about working
conditions and the impact
on climate and biodi-
versity. Jakob Thøisen,
Palsgaard’s CEO,
notes: “By keeping an implemented
supplier manage-ment system including
set standards for quality and ethical behaviour we have a basis to main-
tain ongoing improve-
Palsgaard has just been RSPO Supply Chain
Certified (Mass Balance model) and is now able to
supply emulsifiers based on certified palm oil.
Danish Dairy & Food Industry … worldwide 2012 37NR. 22
Emulsifiers and stabilizers for dairy
Visit www.palsgaard.com to find out how we can help you in your product development.
Enhanced emulsion stability, mouth-feel, texture and viscosity. Improved stability, whippability, foam structure and water retention... Palsgaard’s emulsifier & stabilizer systems help you achieve it all.
Our technical teams around the world are experts in emulsifiers and stabilizers for various dairy products and know how to create products matching local tastes and preferences.
Palsgaard A/SDK-7130 Juelsminde, DenmarkPhone +45 76 82 76 [email protected]
ments and optimizations within our supplier relations. We are members of the RSPO, Green Palm and Sedex as well as a member of UN Global Compact and have similar ethical ex-pectations of our suppliers.”
Ingredient considerationsThe ingredients manufactured by
Palsgaard are primarily used to give
food products the desired consist-
ency, stability and to ensure that they
remain fresh.
Some consumers, however, are
generally sceptical to food additives,
which are commonly referred to as
E-numbers. The E-number system is
the European Union’s internation-
ally-recognized classification system
for food additives. The classification
system ensures that a specific ingre-
dient complies with identification
and purity requirements on which
the scientific toxicological assessment
of the ingredient as content in an or-
dinary food product is based.
At Palsgaard, we see our food in-
gredient products as playing a posi-
tive role in matters of topical interest
to consumers, e.g. low-fat products
such as ice cream and yoghurt, and
other fat reduced consumer products.
Emulsifiers are also used in the im-
provement of food waste reduction.
We believe that food additives should
be the subject of more nuanced de-
bate and we encourage a dialogue
with decision-makers and consumer
organizations on issues of this nature.
Processing and peopleOur goal to achieve CO
2 neutral-
ity was based on well-established
practices. These include optimiz-
ing and improving efficiency in pro-
duction processes to create a bal-
ance between costs, quality and the
environment. In 2005, we built the
largest privately-owned strawfired
heating plants in Denmark and have
converted all our boilers from heat-
ing oil to natural gas. This, and our
other energy consumption optimiza-
tion plans, earned Palsgaard the Dan-
ish environmental award Wise m2 in
2009.
To create sustainable products, it
is also worth investing in the people
producing them as well as the local
community. While this is often seen
in dairy farming, it is also highly rel-
evant to the dairy ingredients sector.
Thøisen explains: “We invest in var-ied sectors including wind farming, real estate, forestry, research, farm-ing and the local community. Our consideration for our employees also manifests itself in our remarkably low employee turnover rate.”
In the dairy sector, as in the wider
food ingredients industry, respon-
sible know-how and dedication
are the best way to achieve contin-
ued success. Thøisen concludes: “To Palsgaard the dedication to strate-gic CSR means competitive advan-tages and enables us to market our responsible profile in a verifiable way. ■
38 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Areas of innovationsTREPKO has been present in the
packaging machinery market for
decades now, mainly thanks to the
customer-based innovative ap-
proach. Especially in the recent years,
TREPKO participated in an acceler-
ating pace of innovations in the food
industry. Although the new solutions
arise from a truly close co-operation
with our customers, we have also wit-
nessed how our proposals inspire
food producers for further develop-
ment. The recent years have been es-
pecially fruitful in three areas of in-
novations:
• Comprehensive solutions to cover
all the steps of the packaging pro-
cess
• New products to respond to the
growing needs of our customers
• Customised innovations to follow
even the most sophisticated ideas.
Thanks to a vast area of expertise
TREPKO offers solutions for the
whole packaging process – from a
single, unit container to a pallet. Inte-
gration of different machinery types
in one line is aimed at smooth perfor-
mance of all the packaging functions
but also taking advantage of synergy
effect. Since all the components of a
packaging line are designed, made
and integrated by the TREPKO spe-
cialists, they are prepared to work as
a system with little manpower and
supervision required. On the other
hand, our expertise allows us to adapt
Solutions Meeting the Needs
The TREPKO Innovations
By Agnieszka Libner, MSc, President & Managing Director, TREPKO Sp. z o.o., Poland
lines’ layouts to customers’ local con-
ditions.
New machineriesTo compliment the existing range
of machinery TREPKO introduced
new products in our range. Based on
many years of experience within the
brick forming & wrapping technol-
ogy, a new generation of these ma-
chines is developed. The first machin-
ery type 822 packs 250 g brick with
capacity of 250 bricks per minute giv-
ing an output increased by 35% com-
pared to the previous generation. A
number of these machines have been
successfully installed.
Another new product by TREPKO
extends the range of packaging types
within the TREPKO’s offer. The new
900 Series represents a range of
Form-Fill-Seal technology for the in-
dividual mini-portions. The machines
cover an output range of 80-200
packs per minute and can be sup-
plied with a wide range of depositing
systems. Thus a variety of different
products, including processed cheese,
butter or other spreadable fats, can
be packed into small containers.
Keeping up with the development
pace of new technologies has also
been a major factor in the TREP-
KO’s new products. A perfect exam-
ple of such development is a new pal-
letizing robot that includes a brand
new upgrade of the control system.
Thanks to a new interface the func-
tions of this unit can be controlled
from an iPad® or tablet. New algo-
rithms furthermore enable optimised
movements and automatic generat-
ing of proposals for the optimal pack
pattern.
Customised solutionsApart from new products, a ma-
jor part of the TREPKO’s new solu-
tions results from realisation of in-
novative projects. A strong technical
background supported by an open-
minded approach and state-of-the-
art production facilities ensure that
even the most sophisticated ideas are
implemented in the packaging ma-
chinery delivered by TREPKO. Thus,
new trends in the dairy and packag-
ing technology can easily be found
also in the TREPKO’s standard prod-
ucts in the form of customised solu-
tions. Each year brings another set of
examples of such innovations.
One of them is a versatile model
of a brick forming and wrapping ma-
chine - PMG 5, which opens up the
possibility of packing bricks within
the wide range of 250-2000 g. The
solution offers a possibility to form
both traditional and oval shape with
a limited change-over time. On the
other hand - in its brick forming and
wrapping range, TREPKO has also
built a twin PMG 4 machine for pack-
aging of 10-15 g bricks, integrated
with a semi-automatic stacking unit.
Interesting new solutions are also
offered within the cup filling and
closing range. One of them is imple-
menting a new closing type in the
form of pre-cut foils dispensed from
a daisy-chain. A special foil from reel
dispenser can be installed on any
TREPKO cup filling & closing ma-
chine.
Hygiene and safetyTREPKO has always been dedicated
to the packaging hygiene and safety
issues. In every step of the packaging
process preservation of the product
safety can be additionally enhanced.
Therefore, in the range of optional
equipment a great number of differ-
ent hygienic solutions can be found.
They include both cleaning an empty
container, sterilisation methods, fill-
Danish Dairy & Food Industry … worldwide 2012 39NR. 22
ing in modified atmosphere as well
as control means for checking a final
packaging. Safety and shelf life of the
product rely strongly on the contin-
uous efficiency of these systems, so
a great attention is paid to the selec-
tion, design and application of these
systems. Variety of the offered solu-
tions allows both to reach the Ultra-
Clean standard or simply to optimise
the packaging hygiene within a cer-
tain economical budget.
New Exhibition & Conference CentreFacts speak louder than just decla-
rations. At TREPKO we understand
that an investment process requires
a practical insight into the machine’s
operation, so we make it possible for
our customers to participate in a test-
drive at our newly opened Exhibi-
tion & Conference Centre based in
Gniezno, Poland. In the near future,
a permanent exhibition of packaging
TREPKO Conference & Exhibition Hall.
Deionization of cups on a TREPKO 200
Series’ machine.
15 g bricks from a TREPKO PMG 4
machine.
An example of brick formed on a
TREPKO PMG 5 machine.
TREPKO 900 Series’ machine.
machines with a possibility of testing
them will be opened for our custom-
ers. Special courses for the technical
staff focusing on running and mainte-
nance of the TREPKO machines will
soon take place. We are also looking
forward to meeting our customers at
the 3rd edition of the TREPKO Con-
ference & Exhibition, which will be
held in spring 2013. ■
40 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Ruminants and global warmingGlobal warming is linked to the emissions of greenhouse
gases such as CO2, CH
4 and N
2O.
72% of these emissions are CO2 notably coming from
means of transport. Methane (CH4), however, is also seen
as a key gas to reduce because its Global Warming Poten-
tial is much stronger than CO2. Moreover, the impact of
its reduction is quicker to observe than for CO2 due to a
shorter life cycle in the atmosphere. Even though rumi-
nants only contribute to 2% of global greenhouse gases
emissions, there is an interest in reducing their methane
emissions.
Ruminants and the carbon cycleRuminants eat plant-based food that is pre-digested by
microorganisms in their rumen, then regurgitating the
semi-digested mass and chewing it again. This process is
called “ruminating”. The rumen is like a fermentation ves-
sel, with a wide variety of bacteria which produce energy
for living and performance (milk and meat). During this
essential process, also methane is produced and expelled
through the mouth of the ruminant. This is a waste of en-
ergy for the animal and it contributes to global warming.
DSM is working much focused on the optimization of
the efficiency and longevity of dairy cows in order to de-
crease methane and other related emissions from dairy
production units.
Who is DSM?DSM is the world’s leading supplier of nutritional ingredi-
ent and solutions for the dairy industry. From Optimum
Vitamin Nutrition (OVN)TM ingredient solutions for Ani-
mal Nutrition, to award-winning Enzyme and Culture so-
lutions for Dairy Foods production to unparalleled value-
added nutritional ingredients that enrich and enhance
Dairy Foods for Human Nutrition, DSM is at the forefront
By Ole Lund Svendsen, DSM Nutritional Products Europe Ltd, Regional Marketing Manager, Animal Nutrition and Health, EMEA
Green and Sustainable Dairy Production
and deeply involved in developing healthy and sustainable
solutions for the dairy industry world-wide.
Traditional dairy nutritionThe beginning and very important part of the dairy value
chain starts at the dairy farm. Starting with the feed in-
gredients and the premix, the OVN concept is one of the
most cost-effective strategies one as a dairy farmer can
implement to ensure optimum lifetime performance in
the dairy herd. The OVN concept is what is used in prac-
tice since years. For instance, the vitamins β-carotene
(pro-vitamin A), E, as well as biotin are of prime impor-
tance in the nutrition of dairy cows. They play a key role
in the prevention of the three main reasons for culling
in modern dairy herds. Reproductive disorders (concept
β-carotene), mastitis (concept vitamin E) and lameness
(concept biotin) accounts for 65% of culls in high yielding
dairy herds. OVN supplementation ensures that the ani-
mal’s diet is fortified with these vitamins at levels required
to achieve optimum productivity, health and well-being.
Looking beyond traditionLooking into the future development the research and de-
velopment activities at DSM Nutritional Products are fo-
cusing on identifying and developing new solutions to
DSM has recently initiated a research project focusing on
reduction of methane emissions by changing the diet of the
dairy cow including a new feed ingredient solution.
Danish Dairy & Food Industry … worldwide 2012 41NR. 22
What will we want in the future? Who can tell? We may not value what we value today. But we will certainly expect a happier, healthier, safer world.At DSM we believe Bright Science can take us there. It’s our name for an approach that brings together ideas, sustainable solutions and innovation from across Life Sciences and Materials Sciences. And it could make allour lives brighter.
LEARN MORE AT DSM.COM
I want abrighter world.
the animal and feed industry which goes beyond tradi-
tional nutrition. Animal nutrition, being part of the “Food
Chain”, has to consider the consumers demand for safe
and high-quality products of animal origin, environmen-
tal aspects and animal welfare. It is our challenge to con-
tribute with our solutions to these needs. Currently the
main focus of our research is set on these topics.
As to a better improvement of feed utilisation and en-
vironmental aspects, we are currently promoting our
CRINA® Ruminants solution which is a blend of essen-
tial oils. This solution is aiming at releasing the full poten-
tial of the rumen by helping and sustaining a healthy bal-
ance in the rumen which in return is optimizing protein
and energy utilisation of the feed benefitting the animal’s
production of milk and meat instead of being excreted in
the manure.
DSM is also currently looking at enzyme ingredient so-
lutions which when fed to the dairy cows in return can
break-down feed raw material fibers more efficiently; e.g.
more rapid hydrolysation of starch rich diets which more
and more is what is fed to the modern high yielding cow
of today. Our RONOZYME® RumiStar® concept is cur-
rently awaiting EU approval which is expected towards
the beginning of 2013.
Methane emissionOne of the big topics of the climate debate is methane and
this debate is often linked to dairy cows. Via their rumen,
dairy cows produce methane which has a Global Warming
Potential 25 times higher than CO2.
More recently, DSM initiated a research project which
objectives are to directly reduce methane emissions by
influencing the fermentation process. The approach is
change the diet of the dairy cow including a new feed in-
gredient solution that will encourage the bacteria in the
rumen to produce less methane but make more energy
available for production. We are currently collaborating
with main stakeholders in the ruminant science commu-
nity of the world and selected industry partner to speed
up the development work and get faster to the market
which desperately needs such innovative solution. To be
continued… ■
42 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Cooperation - A few years ago, we found that the
two Arla Foods Holstebro plants pro-
ducing butter respectively cream
cheese could reach some economi-
cal benefits by using other salt types.
Of course, the plant managers would
eventually have reached the same
result. But, plant managers are ex-
tremely busy, and one of our key
tasks as business affiliate is to pro-
vide our customers with honest infor-
mation, improved solutions and ser-
vices, underlines Claus Smedegaard,
Business Development Manager at
Akzo Nobel Salt.
The salt issueAt Arla Foods Holstebro butter fac-
tory it is of extreme importance to
produce the world renowned Dan-
ish Lurpak butter under the utmost
standards and amongst several qual-
ity parameters the factory uses Akzo
Nobels butter salt for the butter
brine. Though, this type of salt was
Sustainable Salt SolutionA few years ago, Akzo Nobel Salt DK calculated that two of Arla Foods’ dairies could gain considerable advantage by changing type of salt in the production of butters respectively cream cheeses. To solve the issue, Akzo Nobel Salt came up with a sustainable solution in more than one way …
By Anna Marie Thøgersen, Editor
used for other purposes not required,
and further all types of salt were de-
livered in sachets and big bags. The
nearby Arla Foods cream cheese fac-
tory likewise received the required
amount of salt products in this type
of packaging.
To solve the issue, Akzo Nobel Salt
came up with a technical solution
which resulted in construction and
installation of a 60 cubic meter salt
silo with capacity of 70 tonnes of salt.
Less driving, packaging and handlingThis solution holds several environ-
mentally-friendly advantages - both
externally and internally. Today,
the necessary salt amount of app.
30 tonnes delivered by truck is de-
creased to just every second week.
Larger quantities of salt per deliv-
ery mean less driving - and less CO2
emissions. The salt silo solution im-
plies no more purchases and dispos-
als of big bags and other packaging.
Further, the working environment
has improved for the involved em-
ployees - both at Arla Foods in Hol-
stebro and Akzo Nobel Salt in Mari-
ager - as they no longer have to
manually pack/unpack and otherwise
handle the heavy big bags.
Strengthens Technical ServicesAs Akzo Nobel Salt DK wants to
strengthen this type of technical ser-
vices, the company has recently re-
cruited a highly skilled engineer, Mi-
Arla Foods about the solutionProject Manager at Arla Foods
butter factory, Michael Jensen is
indeed very satisfied with the so-
lution provided by Akzo Nobel
Salt. - Today, we receive a broader
range of specific salt products at
total lower costs, and we now use
the former 30 square meter stor-
age room for other purposes. Fur-
ther, we avoid heavy handling and
disposal of no less than 32.000
pieces of 25 kg salt bags, and not
least the employees avoid salt dust
nuisances. All together, the solu-
tion provides us with yearly sav-
ings of 10-15%. (Photo shows Pro-ject Manager Michael Jensen on top of the salt silo).
About Akzo NobelAkzo Nobel Salt Specialities is part of the global coating and chemical
Group Akzo Nobel, headquartered in Amsterdam, and a Global Fortune
500 company. Akzo Nobel operates in more than 80 countries and em-
ploys app. 55,000 people around the world.
Akzo Nobel Salt Specialities is one of the world’s major suppliers of salt.
The salt is used in a variety of applications within e.g. food processing,
pharmaceuticals, water softening, and agriculture.
Danish Dairy & Food Industry … worldwide 2012 43NR. 22
Salt for the food industry
Akzo Nobel Salt is the leading European producer of salt for the food industry in Europe
• Akzo Nobel Salt is the largest European producer of vacuum salt with plants in Denmark and Holland
• We have the highest quality standards and we deliver according to: On Time In Full to food manufacturers all over Europe
• We are certified with ISO 9001, ISO 22000 (HACCP) and GMP (pharma)
Akzo Nobel Salt A/S · Tlf.: +45 9668 7888 · Mail:[email protected]
Suprasel salt is the professional solution for the food industry when you need salt of high quality and a high level of food safety in your production.
kael Saaby Toft. He is by now the
technical interpreter and liaison be-
tween Akzo Nobel Salt and the com-
pany’s dairy and food customers. -
Besides the day-to-day technical and
product related counselling, my am-
bition is to learn, transfer and be
ahead of possible technical solutions
to the confidential benefit of our cus-
Market Development & Technical Service Manager, Mikael
Saaby Tofts primary task is to strengthen Akzo Nobel Salt’s
technical service to the benefit of the customers.
tomers, underlines Mikael Saaby
Toft.
Akzo Nobel Salt DenmarkAkzo Nobel Salt Denmark is one out
of Akzo Nobel’s three salt factories
situated in respectively Mariager,
Denmark, and two in The Nether-
lands.
The Danish factory processes va-
cuum salt, based on salt fetched from
the company’s own salt dome just a
few miles west of the refinery. This
dome contains 30 billion tonnes of
salt, of which 600.000 tonnes is re-
trieved every year. And when will the
salt dome be empty? Not within the
next 16.000 years! ■
44 Danish Dairy & Food Industry … worldwide 2012 NR. 22
The 43rd Nordic Dairy Congress in Norway June 2013
Nordic Dairy Industry - Future PerspectivesThe Nordic Dairy Council welcomes you at the 43rd Nordic Dairy Congress to be held in Norway, June 6-8 2013. The congress takes place in Lofoten at Thon Hotel Lofoten in the centre of Svolvær close to the picturesque harbour. Lofoten is located north of the polar circle, and thus by attending you can enjoy the midnight sun. The theme of the 2013 technical program is “Nordic Dairy Industry - Future Perspectives”. All lectures will be given in English.
By Kjetil Høvde, President of the Nordic Dairy Council 2010-13, M.Sc. Dairy Science and Dairy Manager, TINE
Future FoodsWelcome to every third year organized and in order the
43rd Nordic Dairy Congress to be held at Thon Hotel Lo-
foten, in Svolvær June 6-8 in 2013.
The theme of the congress will be “Nordic Dairy indus-
try - Future Perspectives”, and the program offers an ex-
tensive view of the latest technological and future devel-
opments and innovations within the world-renowned
Nordic dairy industry. The programme includes six ses-
sions within two days:
Responsible food sessions• Future challenges in the Nordic dairy industry
• Product quality
• Nutrition and health
Future products and possibilities sessions• Future products and possibilities
• New product technology
• New product properties
The sessions include approximately 15 presentations per-
formed by highly specialized key-note speakers. Please
visit our homepage for more information. The program is
continuously updated and is available at www.dairycon-
gress.no
ParticipantsThe Nordic Dairy Congress addresses all dairy people
working within the fields of product/process technology
and development, quality, primary production, dairy pro-
duction and marketing. Moreover, the congresses are at-
tended by participants from related areas as packaging,
detergent, culture, ingredients and bio-science industries
and as well as from dairy schools, research institutes and
universities.
Approximately 2-300 dairy people from all over the
world attend the congresses every third year.
Nordic Dairy CouncilThe Nordic Dairy Council (Nordisk Mejeriteknisk Råd
- NMR) is responsible for the continuity, coordination,
arrangement, quality and high expert level of the con-
gresses. The Nordic Dairy Congress takes place every
third year and the practical arrangements alternate be-
tween each of the Nordic countries.
Enjoy the midnight sunIn addition to an interesting technical program, you will
experience the magnificent arctic summer and Norwegian
nature at its best. Lofoten is located north of the Polar
Circle and from May to the end of July there is daylight all
day and night long. We also hope for nice weather so we
are able to enjoy the midnight sun. The social program of
the congress will give you an opportunity to experience
the special nature of Lofoten and cultural highlights.
As president of NMR and the congress period 2010-13 I
am happy to warmly welcome you all at the 43rd Nordic
Dairy Congress, June 2013 in Norway. ■
Danish Dairy & Food Industry … worldwide 2012 45NR. 22
FH SCANDINOX A/S • DENMARK
(Sales- & Engineering Department)
Phone: +45 75343434 • Fax: +45 86944800
DK-8464 Galten/Aarhus
[email protected] • www.fhscandinox.com
FOR SALE NOW!FRESH MILK DAIRY PLANT
Complete consumer`s fresh milk dairy plant.Manufacturer: TETRA PAK. 30 million liter milk per year.
Extremely good condition. Consisting of:
• Milk reception. 3 lines in
• 2 x pasteurizing lines. 20.000 l/h and 12.500 l/h
Incl. separators, homogenizers, pasteurizers, etc.
• Stainless steel storage tanks, buffer tanks, cream tanks
• 1 x CIP Plant. 5 tank system. 7 lines
• 1 x Automation system. Incl. operating panels
• 3 x Tetra Pak filling lines: Tetra Rex 8 for filling 0,25/0,33/0,5/1,0 liter cartons Tetra Rex 7 for filling 0,25/0,33/0,75/1,0 liter cartons Tetra Rex 6 for filling 1,5 liter cartons
• Container fillers
• Container washing machine
• Carton crushing machine
• Huge number of belonging pumps, valves, instruments
• Utilities, i.e ammonia compressors, air compressors etc.____________
The plants will be sold ”in as it is working condition”
ex. works “Tine Høgset Dairy” Norway.
Inspection & Sale Now!
Visit our Web page for more information.
Responsible for sale, customer registration and appointment:
www.fhscandinox.com
PRELIMINARY PROGRAM
Responsible Food1: Future challenges in the Nordic dairy industry At this opening debate, representatives from each of the
Nordic countries give short introductions within the fol-
lowing themes: Volumes vs. specialties, Diet advice/au-
thorities requirement/nutrition, Industry structure,
Consumers demand and request, Education/branch qual-
ifications, Challenges in production technology, Availabil-
ity of raw milk/logistics/environmental requirements.
2: Product quality What is quality? Which quality requirements, will con-
sumers make in the future, and how does the Nordic dairy
industry meet these demands? Focus on future challenges
within quality management in the value chain from raw
milk to consumer.
3: Nutrition and healthWhich nutrition requirements do the surroundings have
to dairy products and how can we meet these challenges?
Focus on product content and how to combine know-how
and technology to meet these demands.
Future products and possibilities4: Future products and possibilities This session will e.g. focus on The New Nordic Food
movement and possibilities for the Nordic dairy industry,
influence of dairy products in the new Nordic Diet, possi-
bilities in the value chain and Nordic differentiation.
5: New product technology The application of new technology to develop tailor made
new products. The session addresses topics within new
possibilities of different milk types as raw materials, inno-
vative technologies and processes, and new possibilities in
packaging and logistics.
6: New product properties How to surprise the consumer and retailer with new and
innovative Nordic products with added value?
Focus on e.g. technological possibilities in fermentation,
functional properties, and Nordic Ingredients.
www.dairycongress.no
Approximately 300 dairy people attended the 42nd Nordic
Dairy Congress, held in Finland, June 2010.
46 Danish Dairy & Food Industry … worldwide 2012 NR. 22
By Anna Marie Thøgersen, Editor
Infant formula packagingInfant formula is a growing segment
within the global market for canned
products, and most of the major milk
powder producers are fully aware of
the Danish company Jorgensen Engi-
neering’s packaging handling compe-
tences for these products.
- To fulfill customers’ and end-con-
sumers’ high quality demands on in-
fant formulas - as well as on other
foods, we successively optimize the
technologies behind our complete
handling lines. This includes e.g. ro-
botic technologies to the benefit of
optimized production as well as han-
dling the milk products at the high-
est possible hygienic level. Our know-
how and high focus on sterilization
of the cans and lids before filling en-
sures a quality product with a long
shelf life, explains Jesper Johansen,
Complete Packaging Handling Systems for
INFANT FORMULASJorgensen Engineering is one of the global leaders within pro-jecting, constructing and building of complete packaging hand-ling solutions for foods and pharmaceuticals. One of the busi-ness areas is packaging systems for infant formula products, and in co-operation with a major player within milk powders, Jorgensen has just recently constructed an advanced robotic system for placing portioning scoops in canned infant formulas.
marketing manager at Jorgensen En-
gineering.
For the time being Jorgensen’s
technical staff is working around the
clock to finish a new robotic solution
for a global player within infant for-
mula. As extras this solution features
robots for inserting up to 350 scoops
in cans per minute and vision sys-
tems checking correct insertions.
Leak tester detects micro leaks- Recently, we have also launched an
innovative can leak tester measur-
ing on nano-level, which makes the
method extremely accurate and en-
sures that the milk powders’ shelf life
is maintained, continues Jesper Jo-
hansen. He underlines, that the leak
tester is fully automatic and designed
to be integrated into any production
line.
The system uses inactive helium
gas as tracer in the full cans in a non-
destructive test. The inert gas is pre-
sent in the containers as a result of
the milk powder production and
packaging process. The cans are ex-
posed to a strong vacuum, and the
equipment utilises the unique abil-
ity of helium to penetrate even the
smallest cracks and flaws. If helium
is detected outside the can, a leak sig-
nal is given for further inspection and
localisation of the leak. The system is
also capable of testing empty cans.
Powder packaging linesLines for infant formulas feature var-
ious customized technological solu-
tions, but in general a complete pack-
aging handling system for infant
formulas features: Automatic de-pal-
letizing, jet air cleaning and feeding
of empty cans, scoop inserting, filling,
check weighing, clinching, end han-
dling, air evacuation and gas flushing,
seaming, labeling, plastic lid over-
capping, code reading, wrap around
case packaging, case coding, palletiz-
ing, and line control SCADA.
Whatever line, flexibility is a key
word when it comes to changing be-
tween can sizes, and the equipment
meets the highest standards of hy-
giene and easy cleaning.
Jorgensen solutionsJorgensen is an international special-
ist within projecting and building of
Efficient
and gentle
packaging
handling
(Marketing
Manager,
Jesper
Johansen
in front of a
can handling
system).
Danish Dairy & Food Industry … worldwide 2012 47NR. 22
Together with the market leaders in the food industry we continuously optimize and develop packaging handling systems for infant formula, baby food and milk powder.Our strengths are:engineering, innovation and know-how.And to keep promises.
With a little help……from Jorgensen
EnginEEringinnovationKnow-how Jorgensen Engineering a/s
M.P. Allerups Vej 20 • DK-5220 Odense SØ
Tel.: +45 63 13 22 11 • www.jorgensen.dk
complete packaging lines to various
business segments as human food,
infant formula, milk powder, con-
densed milk as well as pet food and
pharmaceuticals. The lines are built
to handle different packages made of
tin, aluminum, glass and plastic.
The company has almost 80 years
of experience within systems for re-
tort handling, conveying, de-palletiz-
ing & palletizing, cleaning & steriliz-
ing, infant formula/milk powder and
SCM handling, and fruit & vegetables
handling. Further layout and degree
of automation are fully tailored to
meet the customers’ requirements.
Jorgensen GroupJorgensen has supplied processing
equipment and know-how to custom-
ers all over the world for almost 80
years. Jorgensen Engineering a/s is a
privately owned company founded in
1933, and is the holding company in
the Jorgensen group. During the years
the group has grown to its present size
with 250 dedicated employees in eight
compagies in Denmark, Netherlands,
Germany, Switzerland and Australia.
The Jorgensen Group consists of:
• Jorgensen Engineering: Packaging
handling systems
• Tripax Engineering: Food process-
ing equipment
• brüel international: Crate washing
& handling systems
Today Jorgensen Engineering is
considered to be one of the leaders
within several of its business areas
offering customized packaging han-
dling systems. ■
Close-up photo
shows one
of the robots
picking scoops
for placing in
the cans on the
conveyor.
Complete robotic system for scoop insertion as delivered to one of the largest European dairy companies. In
close co-operation with the customer, Jorgensen Engineering has constructed a complete powder line including
robotic technology and a SCADA control system, which communicates with the management control system.
48 Danish Dairy & Food Industry … worldwide 2012 NR. 22
LP Kolding A/S • Egtvedvej 2 • 6000 Kolding • Denmark • Phone: +45 75 52 41 77 • [email protected] • www.lp-kolding.dk
Tanks • Units • Plants •Special Stainless Alloys
• Engineering • Project Planning • Construction • Documentation • Assembly
Complete 1000 liter Butter Churn on frame
Stainless Steel Solutions
LP Kolding features 48 years of ex-
perience in design and construction
of stainless steel tanks and process-
ing plants. When designing new or
upgrading existing facilities for op-
timized production, LP Kolding fo-
cuses on hygienic designs. Recently
we have completed a delivery of pre-
heater units for process optimization
of whey protein concentrate at Arla
Foods Denmark Protein plant.
Customer dialoguesLP Kolding is a specialist within de-
signing, planning, construction, docu-
mentation and installation of stainless
steel tanks and process equipment.
The company always cooperates with
customers, from concept to the de-
sired installation is completed, in-
stalled and ready for production.
Based on positive dialogues to pro-
vide optimal design, our business
concept is custom tailored solutions.
LP Kolding’s expertise is founded on
the company’s employees who pos-
sess the necessary high skills ranging
from design knowledge to technical
handling of materials during con-
struction and assembly.
Optimizing Hygienic Designs
Tanks and complete plantsLP Kolding has decades of experience
within designing and constructing
steel tanks without pressure, as well
as pressure tanks in stainless steel.
We custom-design PED approved
pressure tanks, thus fulfilling current
EU standards for safety in operation,
material design, manufacturing pro-
cess and continuous tests.
LP Kolding possess special exper-
tise in manufacturing pressure ves-
sels for the following purposes: Fer-
menters, mixing tanks, inoculum
tanks, process tanks, tube heat ex-
changers, sterile tanks, air tanks, va-
cuum tanks, and pressure cookers.
We clarify the required needs for
the processing tanks regarding e.g.
design, pipe work, heating/cool-
ing jacket, various applications, and
measuring equipment. Further, we
ensure all requirements regarding
strength, insulation and cladding de-
pending on tank location. Moreover,
we are experts within final assembly
and subsequent documentation.
During the years, LP Kolding has
constructed units for: Fermentation,
evaporation, powder pumps, drying
chambers, butter churns, pressure fil-
ters, and complete units - ready to in-
stall in the dairy plant.
Optimized hygienic design for WPCRecently, we have constructed pre-
heater units for whey powder concen-
tration at the new evaporator at Arla
Denmark Protein in Videbæk. The
task included high priority on an op-
timized hygienic design on the WPC
pre-heater units. Thus, we e.g. fo-
cused on optimizing piping for elimi-
nation of dead-legs and on optimum
CIP cleaning. Also continuous quality
control of surface roughness and the
welding quality has been in focus.
Global CompanyThe LP Kolding staff count 24 highly
competent employees, and the com-
pany contributes as subcontractor as
well as independent business part-
ner within our field of expertise: De-
signing and building hygienic process
equipment and tanks for customers -
around the world. ■
By Mogens Andreasen, Managing Director, LP Kolding
Danish Dairy & Food Industry … worldwide 2012 49NR. 22
With more than 60 years of experience, ALECTIA is a leading advisor to the international dairy and food industry.
We deliver cross-disciplinary solutions combining function, design and economy with long-term development. ALECTIA offers advice during the entire project implementation - from the very first ideas until our client has a fully operational plant, designed to meet future requirements.
Our consultancy includes everything from building projects, water supply and waste water treatment, health and safety, logistics and process optimi-zation to business and strategic development.
Visit us at www.alectia.com
Future-proof solutions
ALECTIA has delivered planning and building consultancy on ARLA Food’s impressive powder plant in Vimmerby, Denmark
Mælkeritidende maj 2012.indd 1 2012-04-23 15:17:22
50 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Sustainability is high on the agenda
of many industries, governments and
organizations. Focus is not “only” on
how to ensure high quality, safe prod-
ucts, a good working environment,
and how to reduce the environmental
impact of the factory.
Now focus is increasingly concen-
trating on how the business performs
as a whole, and how it operates from
principles concerning people, planet
and profit - and how a positive devel-
opment is ensured in the long term
indicating that sustainability is a
long-term strategic process for which
individual solutions are needed.
For the food and dairy industry
there are a number of common ele-
ments that are relevant to focus on.
The “People, Planet, Profit” concept
is therefore expanded with “Product”
and examples of focus areas are given
in the fact box.
Within the dairy industry, some
companies have come a long way
in developing policies within these
“People, Planet, Profit and Product”
By Karin Elsebeth Hansen, Senior Engineering Consultant, ALECTIA A/S
SUSTAINAbILITY - An Integrated Approach for Improving Performance on People, Planet, Profit and Product
areas and have turned these into es-
sential elements of their overall busi-
ness strategy, often by combining
health and safety, environment, food
safety and social responsibility in
core business objectives and strate-
gies.
Getting started A sustainability policy and strategy
is not developed overnight, but is
based on the values of the company,
its market and ideas along the path
to where the company wishes to be in
the future.
People: At a strategic level you
need to have skilled and compe-
tent employees and to retain them,
by providing a safe working envi-
ronment, continuous education and
training and being able to attract
new employees through collabora-
tion with local educational institu-
tions. For this you need targets on in-
cidents, accidents and absence, but
also on employee turnover and train-
ing days per year.
Planet: Efficient usage of re-
sources can be obtained in many
ways either through objectives and
targets on energy and CO2 reductions,
allocation for environmental invest-
ments within the annual CAPEX in-
vestment pool or through calculation
of carbon or water footprint of prod-
ucts manufactured at the produc-
tion facility. Design of the manufac-
turing building should also be taken
into consideration both concerning
climate as well as building materi-
als. Further, proactive collaboration
with suppliers of process equipment
and ingredients should be part of the
sustainability strategy. For example
ALECTIA has facilitated sustainability workshops with international clients prior to
large capital projects such as planning and design of green-field manufacturing sites.
PEOPLE, PLANET, PROFIT AND PRODUCTPeople:
• Competent staff, including
training and retention of skills
• Safe and healthy workplace
which prevents illness and at-
trition
• Provide working conditions
such as leisure facilities, child-
care and medical support
Planet:
• Minimize the usage of non-re-
newable resources
• Reduce the environmental im-
pact of the business
• Utilisation of existing resources
– raw materials and equipment
• Building design and materials
Profit:
• Capacity of the existing plant
• Efficiency of utilities
• Focus on and reduction of wast-
age
• Supply chain efficiency
Product:
• Product safety
• Good ingredients
• Sound and sufficient packaging
Danish Dairy & Food Industry … worldwide 2012 51NR. 22
purchase of a new homogenizer with
lower noise level and less energy us-
age or supply of ingredients sourced
from sustainable manufacturers and
producers.
Profit: An efficient plant and sup-
ply chain is an essential part of a sus-
tainability strategy. Production au-
dits and LEAN programs are some of
many methods to identify and opti-
mise the capacity of the production
equipment. Business structure analy-
ses may help optimizing supply chain
activities in general.
Product: For the food and dairy
industry efficient usage of raw mate-
rials is a must, ensuring that healthy
and safe products are developed,
manufactured and distributed to cus-
tomers and consumers. Packaging
must be sound and sufficient both for
protecting the products throughout
their storage life and disposal/recy-
cling of the packaging material.
For all aspects it is important that in-
itiatives are not only initiated from
own interest of the company, but
also from being in dialogue with ex-
ternal stakeholders, e.g. consumers,
customers, authorities and suppli-
ers, and to jointly work towards long-
term sustainable solutions to the
benefit of People, Planet, Profit and
Product.
Managing a sustainability strategy To make a difference the sustainabil-
ity strategy must be transformed to
actions and results - it must become
operational at all levels within the or-
ganisation so each division, business
unit or department can contribute
to and drive the overall strategy. For
each area specific indicators must be
agreed and targets must be set for ac-
tions and initiatives.
ALECTIA can assist you in prepar-
ing both a business specific sustain-
ability strategy and objectives - and
also in making the strategy opera-
tional in the day to day work.
We have also facilitated sustaina-
bility workshops with international
clients prior to large capital projects
such as planning and design of green-
The sustainability focus
has extended to how the
business performs as a
whole, and how it operates
from principles concerning
people, planet, profit, and
product.
field manufacturing sites - ensuring
that these projects both represent the
sustainability policy of the business,
but more importantly also becomes
highly efficient production sites.
Our approach to sustainability is
based on the interdisciplinary char-
acter from our five divisions as well
as extensive experience with clients
from the food and dairy industry. ■
Five Divisions in ALECTIA• Leadership, Health and Safety
• Water, Energy and Environment
• Building
• Process (Brew, Dairy, Food, Business Consult)
• International
ALECTIA 100 years1912: The engineering company Birch &
Krogboe is founded
Since 2005 11 strategic acquisitions have been completed
2005: Danbrew
2006: “Dansk Arbejdsmiljø” og “Byggeriets
Arbejdsmiljøcenter Danmark”
2007: JobLiv Danmark
2007: Watertech
2007: MA Project
2008: Penborn Technical Services Ltd
2009: Maersk Constructions
2009: Tano FoodCon Group
2011: LOGISYS
2011: Healthy Company
In 2008 the company name was changed to
ALECTIA. ALECTIA has 700 employees in
offices in Denmark and UK. In addition we
have agents worldwide and we also estab-
lish temporary project offices in the coun-
tries where we perform large capital pro-
jects for our international clients.
52 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Including the worlds biggest Dairy exhibition with products from Denmark, Norway, Sweden, Iceland, Germany, the Nether-lands, England, Canada, USA and Brazil.
13-15 November 2012
185x270_Danish_Dairy_Food_Industry_SIT.indd 1 12/04/12 13.09
New butter book from www.dairybooks.dkInternational Dairy books is a publishing house providing a broad range of scientific dairy literature. In September 2012 the affiliated web-shop www.dairybooks.dk launches a new book about “butter and Related Products” by Adjunct Professor børge K. Mortensen.
Butter and Similar ProductsIn September this year, International Dairy Books will publish a new book
about “Butter and Related Products - Product characteristics, production
technology and quality aspects”. “Butter and Related Products” by Adjunct
Professor Børge K. Mortensen is based on several years of practical experi-
ence within butter production and additionally more than 40 years of scien-
tific studies of butter technology and quality aspects.
The book is intended for students within dairy technology as well as but-
ter technologists who want more knowledge about the fundamental and sci-
entific aspects behind their profession. The book also addresses food scien-
tists working with topics related to butter and similar products who want to
know more about the practical technology of the industry in which their sci-
entific results might find application.
(Dairy Technology & Engineering),
and member of the board of the Dan-
ish Dairy Research Foundation. Since
1997, Børge K. Mortensen has been
Adjunct Professor in Dairy Technol-
ogy at Copenhagen University.
International Dairy BooksInternational Dairy Books (owned by
Mælkeritidende I/S - Denmark) is a
publishing house providing scientific
literature and journals for profession-
als within the dairy industry. The web
shop of the publishing house offers a
broad range of dairy books within the
subjects: Cheese, Dairy Technology,
Juice, Functional Foods, Microbiol-
ogy, Preserved Milk Products, Ultra-
filtration and Membrane Processes
etc. ■
About the authorBørge K. Mortensen graduated in
1966 as M.Sc. in Dairy Science and
Technology (Cand. Lact.), and was
in 1972 awarded with a Ph.D. degree
from the Royal Veterinary and Agri-
cultural University in Copenhagen.
Børge K. Mortensen was recruited as
Research Dairy Scientist at the Gov-
ernmental Research Institute for
Dairy Industry in Denmark where he
during more than 30 years had a re-
markable career and was Managing
Director 1982-1990, followed by an
appointment as Head of Research at
Arla Foods until 2005.
Further, Børge K. Mortensen has
e.g. been President of the Danish So-
ciety of Dairy Technology, member
of the Danish National Committee of
the International Dairy Federation
(IDF), member and later president
of the Permanent IDF Commission B
More information about the web-shop on page 54 and on www.dairybooks.dk
Danish Dairy & Food Industry … worldwide 2012 53NR. 22
Including the worlds biggest Dairy exhibition with products from Denmark, Norway, Sweden, Iceland, Germany, the Nether-lands, England, Canada, USA and Brazil.
13-15 November 2012
185x270_Danish_Dairy_Food_Industry_SIT.indd 1 12/04/12 13.09
54 Danish Dairy & Food Industry … worldwide 2012 NR. 22
Identification no.
Title and Name
Company
Street
Postal code
City
Country
Please help us to keep up a complete mailing list!
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Danish Dairy & Food Industry ... worldwideMunkehatten 28 5220 Odense SØ • DenmarkFax: +45 66 14 40 26 E-mail: [email protected]
International Dairy BooksInternational Dairy Books (owned by Mælkeritidende I/S - Denmark) is a publishing house providing
scientific literature and journals for professionals within the dairy industry. The web shop of the publishing house offers a broad range of dairy books within the subjects: Dairy Technology, Cheese, Juice,
Functional Foods, Microbiology, Preserved Milk Products, Ultrafiltration and Membrane Processes etc.Amongst the most popular books in the web-shop you will find:
“Dairy Processing Handbook”, “Handbook of Milk Powder Manufacture”, “The Orange Book”, and “Spray Drying in Practice”.
Visit www.dairybooks to orderInternational Dairy Books • Munkehatten 28 • DK-5220 Odense SØ
Phone: +45 66 12 40 25 • Fax: +45 66 14 40 26 • [email protected]
Danish Dairy & Food Industry … worldwide 2012 55NR. 22
Africa: Algeria, Belize, Benin,
Botswana, Burkina Faso, Cameroon,
Congo, Ethiopia, Gabon, Gambia,
Ghana, Guinea, Kenya, Lesotho,
Liberia, Libya, Madagascar,
Malawi, Mali, Morocco, Mauritius,
Mozambique, Niger, Nigeria,
Senegal, Sierra Leone, Somalia,
Sudan, Swaziland, South Africa,
Togo, Tunisia, Tanzania, Uganda,
Zambia and Zanzibar.
Asia: Bangladesh, Bhutan, Burma,
China, Cyprus, Hong Kong, India,
Indonesia, Japan, Laos, Malaysia,
Mongolia, Nepal, North Korea,
Philippines, Singapore, South Korea,
Sri Lanka, Taiwan, Thailand and
Vietnam.
Australasia: Australia, Fiji and
New Zealand.
Europe: Austria, Belarus, Belgium,
Bosnia, Bulgaria, Croatia, Cyprus,
Denmark, Eire, Estonia, Faeroe
Islands, Finland, France, Germany,
Greece, Greenland, Holland,
Hungary, Iceland, Italy, Latvia,
Lithuania, Luxembourg, Malta,
Macedonia, Norway, Poland,
Portugal, Rumania, Russia, Serbia,
Slovakia, Slovenia, Spain, States
of CIS, Sweden, Switzerland, The
Czech Republic, Ukraine and United
Kingdom.
North America: Bermuda, Canada,
Mexico, Panama and USA.
South America: Argentina,
Barbados, Bermuda, Bolivia, Brazil,
Chile, Columbia, Costa Rica, Cuba,
Ecuador, El Salvador, Guatemala,
Guyana, Haiti, Honduras, Jamaica,
Montserrat, Nicaragua, Paraguay,
Peru, Puerto Rico, Tobago, Trinidad,
Uruguay and Venezuela.
The Middle East: Afghanistan,
Bahrain, Egypt, Iran, Iraq, Israel,
Jordan, Kazakhstan, Kuwait,
Lebanon, Oman, Pakistan, Qatar,
Saudi Arabia, Syria, Turkey and
Yemen.
”Danish Dairy & Food Industry ... worldwide” is distributed in the following countries:
Seeking new markets or employees?Are you looking for markets to launch your processing
equipment, innovative ingredients, packaging, analysis or
sanitary equipment?
Or are you looking for highly skilled dairy employees
with international experience such as dairymen, dairy
technicians or M.Sc. in Dairy Technology?
No matter what, you can always advertise in Mælkeriti-
dende!
For more information please visit www.maelkeriti-
dende.dk
Mælkeritidende“Mælkeritidende” and “Danish Dairy & Food Industry ...
worldwide” is owned and published by the Danish Dairy
Managers Association and the Danish Dairy Engineers
Association.
The topics of Mælkeritidende are scientific, technical,
and political information about the dairy industry and re-
lated areas. Furthermore, Dairy R&D, dairy product infor-
mation, company profiles and exhibition information are
accepted by the journal.
Further informationIf you want further information about Mælkeritidende
and Danish Dairy & Food Industry … worldwide, please
contact Chief Editor, M.Sc. in Dairy Technology, Anne-
Sofi Christiansen or Editor, M.A., Anna Marie Thøgersen.
Mælkeritidende and Danish Dairy & Food Industry,
Munkehatten 28, 5220 Odense SØ, Denmark. Phone: +45
66 12 40 25, Fax: +45 66 14 40 26, www.maelkeritidende.
dk - www.ddfi.dk - [email protected]
Are you looking for new
Markets for your Products
or Highly Skilled Dairy
Employees? Contact:
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19589 Annonce Dairy and Food Industry.indd 1 19/04/11 14.19