international magazine for meat processors in trade and ... (gb... · and last but not least, the...

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B 7647 Die Fleischerei SPECIAL 2008: Food packaging

Die Fleischereiw

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International magazine for meat processors in trade and industry

Food packaginginterpack 2008

SPECIAL

Clean & Clever. The R 535. The fi rst of its generation and probably the most powerful thermoform packaging machine inthe world.

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307_AZ_R535_210x297_en.indd 1 17.10.2007 12:01:41 Uhr

Visit us atInterpack DüsseldorfApril 24. till 30. 2008Hall 5, Booth C 23

Die Fleischerei SPECIAL 2008: Food packaging

Editorial

In need of multifunctional attributes� Freshness and a long keepability of food-stuffs are in focus when consumers make their pur-chasing decision. So food manufacturers as well aswholesalers and retailers are striving to fulfill thesequality-specific requirements, not least in the interestof their own sales objectives. In which context itshould above all be noted that product freshness andkeepability are at permanent risk when it comes toeasily spoiled products such as meats. Reason beingthat the process of animal-origin foods’ spoilage actu-ally gets started immediately after slaughter already.So in order for their freshness to be preserved for aslong as possible this spoilage process must be stoppedor at least be delayed. And it goes without saying that

packaging assumes a central function in this endeavor with the result that packaged productsare, for example, protected from undesirable external influences like contamination, physi-cal damage or bacteria – be it during storage, transportation, or at the sales counters – whilefor another point, packaging also prevents oxidation, in other words the spoilage-accelerat-ing reaction of the packaged product with the airborne oxygen, making it impossible thanksto vacuum packaging.Turning to another case in point, packaging also serves as an on-the-spot platform of com-municating legally required information about food safety and consumer protection, withimprints on the pack’s outside pointing out product constituents and additives used, weightor quantity of the foodstuff, as well as the price to be paid at the checkout counter. But overand above that, high-quality packaging also promotes the image of a premium class product,as such playing an important part in building and developing a given foodstuff’s brand.And last but not least, the ongoing consumer “convenience” trend also exercises influence onthe form of packaging and thereby on packaging technology as well. As a result the industryis looking for solutions offering simple handling of the type of packaging used which, inturn, must be easy to open and, at best, also be reclosable without its protective function being impaired.

A growth market as suchIn view of the benefits offered by product packaging, demand for prepackaged foodstuffs in ona steady rise. Add to that the fact that global population growth, and an ongoing rise in con-sumers’ purchasing power, keeps worldwide consumption on the rise as well. So a high glob-al need for packaging can be readily foreseen over the long term – a prospect offering the bestpossible market opportunities for the packaging industry. Little surprise then that interest inthe “interpack 2008” exposition is at a correspondingly high level: this most important in-ternational trade fair for the packaging industry will be staged in Düsseldorf, Germany, fromApril 24 to 30, 2008, with packaging solutions for all fields of industry and for users of anygiven size of business on show.And it is with this special edition of our international Die Fleischerei meat industry maga-zine, that we inform our readers about the most current packaging technology trends in linewith the “interpack 2008” exposition. As such, and going down to more detail, we report onthe market’s requirements in terms of foodstuffs and meat products packaging, about pro-cessing steps associated with the packaging process and materials, and not lastly about theproduct highlights to be presented by companies exhibiting in the Düsseldorf trade fair halls.

Thomas Röhr, Chief editor

Today’s packaging industry

finds itself in a worldwide

growth market. A rising

demand for packaging

systems made to suit

consumers’ needs keeps

confronting companies in

this field with ever more

new challenges. That is

particularly true to

packaging perishable

foodstuffs. In tune with

that uptrend, interpack

2008 will, among other

important aspects, also

have the most recent

packaging solutions for

meat processors on

display.

Trade fair of trends� From April 24 to 30, 2008, the internationalpackaging industry will meet at the presumablylargest interpack trade fair that has ever been staged atits traditional expo home in Düsseldorf, Germany. Ex-hibitors and visitors will make good use of the addi-tional trade fair area offered by the new expo hall 8b.With a total of 19 exposition halls, interpack 2008 willthus utilize the total capacity the Düsseldorf trade fairarea has to offer. Anyway, participation expected forthis special industry fair, which had its debut back in1958, already suggests a new record in that the alreadyhigh level of the highly successful interpack 2005 willin all likelihood still be surpassed. “With its concept,interpack 2008 has taken hold of the needs and re-quirements of a market currently showing a good up-ward development. That fact is not only reflected in anexpansion of the expo area occupied by traditional ex-hibitors, but also by the high number of companiesshowing an interpack presence for the first time”, saysWilhelm Niedergöker, general manager of the MesseDüsseldorf trade fair organization. This year, visitorscoming to interpack 2008 have seven expo days tocomprehensively inform themselves about the mostrecent processes and packaging trends in the industryfields of foodstuffs and beverages, candy and bakeryproducts, pharmaceuticals and cosmetics, non-foodconsumer goods, as well as industrial products, mak-ing industry-specific contacts while doing so.As a matter of fact, interpack 2005 already exceededall expectations as the trade fair organizer points out:Some 176,000 visitors from 106 countries came to

Düsseldorf in late April 2005 in order to get a firsthandlook at what those 2,668 exhibitors had to offer – andmake investment decisions accordingly. The share offoreign visitors coming to the expo was at 55 percent,where Europe led the way with 107,360 visitors, while31,680 came from Asia, mostly India, China, Indone-sia and Thailand; but then, visitor groups big in num-ber also came from Brazil, Mexico and Russia. Givenall that, interpack 2005 could reassert its lead positionand importance in terms of serving as a global mar-ketplace, and as a highlight in the packaging industryin general.Little surprise then that exhibitors’, visitors’ and in-dustry associations’ assessment of the expo was in anaccordingly positive bottom-line note. “It was not on-ly the number of industry-specific visitors, but also thetrade fair’s internationality and, above all, customers’willingness to invest that were the most salient keypoints again and again emphasized in numerous con-versations. As for another point, more than two thirdsof visitors were holding high-level positions coupledwith decision-making competency in their resp. com-panies. So it only follows that the overall mood and at-mosphere in the expo halls was excellent at all tradefair days”, Wilhelm Niedergöker underscored in draw-ing a bottomline conclusion of the special industrytrade fair three years ago.Going into greater detail of the 2005 expo, a large part(65 percent) of visitors showed an active interest inpackaging machinery and equipment, and with thepresence of 1,362 exhibitors on a net expo space of

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98,000 m2, that segment also occupied the largest partof the overall trade fair area. The second segment, al-so finding itself very central to visitors’ interest, wasthat of packaging means, materials and auxiliaries,with some 45 percent of respondents showing an likeinterest in this second largest segment with 837 ex-hibitors occupying a total of roughly 35,000 m2 of ex-po space. In addition, the interpack trade fair 2005could also clearly expand and consolidate its impor-tance in the food processing field, doing so for visitorsand exhibitors alike.

High requirements placed onpackaging systemsSolutions for packaging foodstuffs must meet high-level requirements. That statement holds as much truewith respect to meat processors and meat productmanufacturers who expect packaging systems to be onan optimum level in terms of technology, hy-giene/sanitation and business efficiency, as well as toconsumers who want fresh products, long keepabilityand, wherever possible, reclosable packs. When itcomes to perishable foodstuffs, the packaging usedmust also offer sufficient protection and, last but notleast, make for a visually attractive product presenta-tion. The packaging industry, in turn, keeps adjustingto these requirements, offering a great number of in-novative technologies and materials designed to pack-age a variety of different meat and sausage products intrays, shrink-bags and/or vacuum- or MAP (modifiedatmosphere packaging) packs.The packs must meet the needs of the meat-processorsand therefore always conform to the latest trends inconsumer behaviour. In the food area, in particular,product innovations have in the past smoothed theway for new packaging solutions. The megatrends innutrition are significantly increasing the variety ofpackaging solutions, as will be underlined by the tradefair interpack 2008. Convenience, health, wellnessand sustainability are the developments in societywhich are influencing packaging. Wellness is a growthengine in stores, as is chilled food. Convenience food,for example, prepared – i.e. cleaned and chopped –salad portions, are becoming a customary feature inrefrigerated food cabinets. The idea of convenience isillustrated even more sharply by apple cuttings inplastic bags. Functional food has become an everydayproduct. Following the food industry, now the bever-age industry is also stepping on board. Vitamin-con-taining ACE drinks have already become firmly estab-lished. Now, cholesterol-lowering products or low gly-caemic index drinks which promise a slower increasein blood sugar levels are arriving on the scene.

What consumers wantThe international market research company Data-monitor in London presented a Europe-wide study on

A new exhibitor and visitor record is expectedby the organizers of this year’s 7-day interpacktrade fair.

packaging trends in September 2007. According to thestudy, sustainability, health aspects, convenience, theageing of society and packaging design will determinethe near future of packaging.� The carbon footprint as today’s determinant of sus-tainability is increasingly influencing consumers’purchasing decisions. In summer 2007, almost 54percent of respondents in Europe and the USA saidthat they do not buy products which are visibly noteco-friendly. And almost 55 percent said they would bewilling to pay more for packaging if it were designedsustainably. This does not exclude the need for ade-quate packaging. With one eye on the growing wastemountain, there are increasing calls for “less ismore”. It’s a problem which is not new and has al-ready been tackled firmly by the packaging industry. Anumber of packs today (ten percent 2006) signal theenvironmental awareness of the manufacturer. Recy-clable, refillable containers or biodegradable materi-als are moving more firmly into the public conscious-ness. At the same time, the packaging industry will

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At interpack 2008, all halls on the Düsseldorftrade fair area are occupied.

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Three years ago, the previousinterpack trade fairsaw 176,964 visitors from106 countries, with a foreign visitors share of 55 percent.

Info

interpack 2008


Plastic transistor: Electronics are moving intopackaging, with printed transistors being bothrobust and cheap.

have to communicate ecological successes more con-spicuously, because usually consumers don’t noticethem at all.� Health and fitness have become more and more im-portant for consumers in recent years, and this has notbeen without its effects on packaging. According to theDatamonitor survey, there are four main aspects inpackaging. Customers urgently want to know moreabout nutritional information. Initiatives in somecountries are reinforcing this trend. In the future,more use will be made of easy-to-grasp information(e.g. high in fat or sugar) and nutritional information(meets xx percent of your daily carbohydrate require-

ments). This will increase the informational characterof the packaging even further. Wishes for freshness,product protection and safety are more of a technicalchallenge. Under these conditions, packaging classicssuch as the preserves container are enjoying a renais-sance in different materials, because today plasticspermit steam- and gas-tight solutions with long stor-age lives which compete directly with cans and jars.The fact that they are unbreakable and permit in-creased shape variety as well as their suitability for mi-crowave ovens are product features of the next genera-tion of preserves containers.The need for guaranteed freshness and end-to-endcold chains will be met in the future by time-tempera-ture indicator (TTI) labels which change colour to in-dicate how fresh food is. In the study, Datamonitorsays: “Freshness is becoming more and more impor-tant to consumers. For many, it is the key feature ofthe packaging. Consumers are willing to pay more forpackaging which guarantees freshness. It can there-fore be assumed that freshness-related packaging in-novations will be a major part of the industry’s devel-opment.” Printed circuit boards are emerging in thebackground as a solution for smart packaging, theirlow prices and robust durability making them suitablefor the mass market. Other developments includeRFID and intelligent ink.� The third key factor for the future development ofpackaging variety is the continuing trend towardsconvenience solutions in which functionality and aes-thetic aspects are to the fore. Their development willbe determined by various consumer habits: The popu-larity of ready-made meals will increase further, aswill eating on the move, which will be increased evenmore by a health-conscious component. Time pres-sure, hectic urban life as well as increasing stress willpromote this trend among consumers who need to di-

� Expo location: Düsseldorf Messegelände, the Düsseldorf trade

fair area, in Düsseldorf, Germany. Entrances Nord (north), Süd (south)

and Ost (east); expo halls 1–17.

� Organizer: Messe Düsseldorf GmbH, Sto cku mer Kirchstraße 61,

D-40474 Düsseldorf, Germany; mailing address: P.O. Box 10 10 06,

D-40001 Düsseldorf, Germany; Phone +49(0)211/456001, Infoline:

+49+(0)211/4560900; Fax +49+(0)211/ 4560-688; Internet:

www.messe-duesseldorf.de

� Trade fair dates: April 24 thru 30, 2008

� Opening times: 10 a.m. to 6 p.m., daily

� Admission fees: 1-day ticket: 55.00 Euros (online advance book-

ing: 39.00 Euros + mailing charge)

3-day ticket: 120.00 Euros (online advance booking: 89.00 Euros +

mailing charge)

Tickets for students and trainees: 12.00 Euros

� Expo catalog: 24.00 Euros (32.00 Euros with CD-ROM included)

interpack 2008: data, facts and figures

� Special expo fields in focus: Interpack 2008 will offer a practical

real-life mirror image of an entire added-value creation chain on its

exposition floor, reaching from manufacturing and further-developed

and refined packing goods and packaging materials to practical pack-

aging and distribution processes, and all the way to quality assurance

and consumer safety protection. So visitors can gather information

about equipment and processes designed for packaging foodstuffs

and beverages, pharmaceuticals and cosmetic products, consumer

goods and industrial-type materials and/or candy, sweets and bakery

products as well. Other displays also taking centerstage include pack-

aging forms and materials, packing product manufacturing and atten-

dant services.

� Target groups: All of which means that the interpack trade fair is

particularly keyed to the food and beverages, the candy and bakery,

the pharmaceutical and cosmetic products, the non-food consumer

products and to the industrial products fields of industry.

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Hall 11, Booth G33

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ICA_210x297_engl_Fleischerei Int1 1 03.03.2008 13:06:29 Uhr

interpack 2008


Depending on time and temperature, the colorof the labels changes in several stages fromblue to white, thereby offering visual informa-tion about the product’s keepability.

vide up their time efficiently. For the packaging indus-try, it is synonymous with a trend towards situation-re-lated eating habits which require additional smallerpackaging sizes or portion packs. Reflecting the zeit-geist, unconventional ideas are in demand.As the number of products grows, there is a need to un-tangle their variety. Successful packaging excelsthrough simplicity and memorability. The time peoplespend shopping will decrease. And even during shop-ping, speed will be of the essence. Packaging can con-tribute to the success of a product through strongercommunication, bright colours and distinctive forms.� One particularly important aspect will be sociode-mographic trends in the high-consumption regions:In terms of average age, people are growing noticeablyolder. So far, the packaging industry has not paid

enough attention to this. According to numerous ex-perts, around 80 percent of senior citizens are fre-quently unable to cope with existing packaging. Smallwriting, especially for the best-before date, complicat-ed opening mechanisms, particularly with child locks,the amount of force needed, difficulty of handling,poor portionability: The list of complaints from welloffolder folks (Woofs) is endless. This could have direconsequences for manufacturers. 57 percent of olderconsumers will switch to a different product if they arenot satisfied with the packaging. For packaging devel-opers, this means they must pay more attention to theserviceability of their packaging. As many consumersas possible, regardless of age, physical and mentalcondition and regardless of external circumstances,should be able to use the content. Simple handlingwill increasingly become a key factor for packaging inview of our ageing society. Requirements such as easy,intuitive use, legible information, fault tolerance, lowforce requirements and easy-to-handle sizes are at thetop of the agenda for packaging designers.� These functional requirements are accompanied bythe advertising and selling power of the packagingwhich is coming more and more to the fore. Accordingto marketing experts, roughly 70 percent of purchas-ing decisions in retail stores are made within seconds.Depending on the study, the numbers vary between 50and 85 percent, but the influence of packaging on thepurchasing decision is not contested anywhere. Inlarge stores, there may be more than 50,000 productsvying for the attention of buyers, most of the time invain. 84 percent of products are ignored. Colours,graphic design, textures, shapes and materials canshape brands and widen packaging variety. One thingcannot be changed, only accommodated into packag-ing design: According to market research, even in thestore, consumers prefer to look at other people.

Info

More efficient packagingSuch key issues as the most recent developments in technical pack-

aging systems and packaging technology, particularly as relate to

ways and means of “efficiency enhancement” were key points in fo-

cus at the 17th Packaging Convention held in Dresden, Germany.

As such, the use of nanotechnology in the packaging industry was

discussed, as were the perspectives of RFID (radio frequency identi-

fication) application in today’s packaging practice. Commenting on

these topics, here is what Dr. Kajetan Müller of the Fraunhofer-Insti-

tute for Process and Packaging Technology (Fraunhofer-Institut für

Verfahrenstechnik und Verpackung, IVV) had to say: “Nanotechnolo-

gy will keep gaining in importance more and more, offering a great

number of possibilities in the area of packaging as well. When nan-

otechnology is put to use, the quantity of packaging material needed

can, for example, be materially reduced, thereby making an impor-

tant contribution to protecting our environment.” The general dis-

cussion about using RFID in packaging, and the specific concerns

and reservations about data and consumer protection when this

technology is employed in packaging applications, are widely known

facts. But that such use would also bring an immense amount of

benefits was, among other speakers, also explicated by Dr. Volker

Lange of the Fraunhofer Institute for Materials Flow and Logistics

(Fraunhofer-Institut für Materialfluss und Logistik, IML).

To quote Dr. Lange: “As a high-potential technology, RFID bears down

with a maximum of influence on all process links in the materials

flow chain. Its technology must, however, be standardized to make it

an ideal option for practical use. And it is in particular the packaging

industry that will play a key role in further developing this future-

pointing technology.” www.verpackungstagung.org

Biz

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Die Fleischerei SPECIAL 2008: Food Packaging 7

www.anugafoodtec.com

TECHNOLOGY FOR FOOD, DRINKS & SUCCESS

CROSS CULTURE • CROSS TECHNOLOGY • CROSS CATEGORY

Cologne, 10. 3 – 13. 3. 2009

Don’t forget to pack your success, too !The best packaging solutions for the food and beverage

sector can’t be found just anywhere. They’re all at

Anuga FoodTec in Cologne – the leading international

trade fair for food and beverage technology. You too can

benefit from the unique synergies that will be offered

exclusively by Anuga FoodTec in 2009 in Cologne.

Where else ?

More information ? No problem !Koelnmesse [email protected]. +49 221 821-2164Fax +49 221 821-3414

The internationaltrade fair for food anddrink technology

Packaging as an advertising mediumMany consumers are not aware of the fact that packagingcontributes substantially to our current standards of liv-ing. The number of pre-cooked dishes in which packagingplays a pivotal role is growing increasingly in retail out-lets. Whether discounter or gourmet store, all retailersknow the value of convenience. And convenience is madepossible by sophisticated, market-oriented packaging so-lutions which often merely need to be popped in the ovenor microwave, contents and all, before serving.Although consumers have more leisure hours, less andless time is set aside to shop for daily necessities. This hasbeen made possible through advances in food and pack-aging technologies, which often extend products’ livesand makes them easier to handle. These characteristicshave resulted in a fundamental shift in the significance aswell as the functions of packaging, which has long sinceestablished itself as the intermediary between product andconsumer.When shoppers make their purchasing decision, the prod-ucts and the packs as advertising platform compete forconsumers’ favour. Successful packaging concepts oftenalso have to go head to head with copies, so-called “me-too” products.On the over-filled supermarket shelves, myriad productscompete for shoppers’ attention. The decisive factor in thiscompetition – especially when it comes to spontaneousand undecided customers – is packaging, which commu-nicates the product and brand visually to the consumer.Despite all the other senses such as feel and smell whichare repeatedly appealed to, the eye remains the organwhich first comes into contact with packaging. Conse-quently, packaging’s appearance must be designed withthe various consumer target groups in mind so that theyaren’t merely made aware of it but enticed to purchase.Once the initial hurdle of the checkout has been cleared,packaging and contents “only” have to prove themselvesat home. Have I really bought what the packaging prom-ised? Does the packaging’s USP correspond to the con-tents? Are there difficulties in opening the packaging? DoI like the product in my hands? If the responses to thesequestions are positive, then nothing stands in the way ofrepeat purchases.Packaging continues to be treated as an afterthought to bedealt with once product development and advertising con-cepts have long been wrapped up. Which means that suf-ficient justice is still not being done to packaging’s func-tion as intermediary between the product and consumer.Interpack 2008 will certainly contribute to correcting thisfalse conception.

Multifunctional labelsLabels today are performing more and more functions. Inaddition to the marketing aspect of a finely printed labelfor a brand, labels are also used to guard against counter-feiting and tampering. Advances in print technology makeit possible to integrate new functions into labels. At inter-

interpack 2008


pack manufacturers of label materials and applicatorsystems will display their latest developments.Shrink sleeves are becoming increasingly popular forthe decoration of containers. Shrink sleeves have highgrowth potential. They conform to any shape and caneven also secure the cap. In contrast to directly printedcontainers, there is no need to hold stocks of preprint-ed products. One advantage for the food industry isthat the labels are applied without glue, eliminating acleaning operation on the machine. Shrinking takesplace in a hot-air, vapour-shrink or infrared tunnel.Three main materials with different shrinkage proper-ties are used for the labels. In Europe, PVC (polyvinylchloride) is used in 50 percent of cases. Depending ontype and manufacturer, PVC displays a shrinkage rateof 45 to 66 percent. The greatest amount of shrinkageis offered by PET at almost 75 percent.All materials are reverse printed on the inside to pro-tect the colour from scratches. They are glued to forma sleeve and delivered on rolls. One challenge forprinters is to allow for shrinkage of the different mate-rials in the designs so that the print image exactlymeets marketing requirements after heat treatment. Alarge role is also played by creasing, which must beavoided at all costs.Consumer safety is to the fore in a new developmentdesigned to document the integrity of the food refrig-eration chain. For meat and poultry, it can be danger-ous to health if refrigeration is interrupted for toolong. The new label, which indicates the freshness ofthe food in several stages, uses temperature-sensitiveprinting dyes. The time-temperature indicators showat a glance whether perishable products have beenproperly delivered and stored. They deliver clear evi-dence of whether cold chain integrity has been main-tained by documenting the effects of temperature fluc-tuations as a function of time. Each indicator is tai-

lored to the specific requirements of a product in termsof shelf life and storage conditions.The labels are applied to the packaging on fully auto-mated equipment. A UV filter is activated and the trac-ing code is applied. The technology is based on pig-ments which change their colour over time and whentemperature fluctuations occur. The label or print hasa reference colour as well as the time-temperature in-dicator. After activation by a suitable light source theindicator turns dark and then becomes brighter overtime and when temperature fluctuations occur. If theambient temperature exceeds the specified tempera-ture, the brightening process speeds up. The shelf lifeof the product has expired when the activated colourindicator is brighter than the reference colour. Once-only activation ensures that the colour label cannot betampered with.

Growth market Eastern EuropeRussia currently offers good sales opportunities for thepackaging industry. The country has a lot of catchingup to do as far as cutting-edge packaging and packag-ing technology go.Despite this, many SMEs shy away from expandingtheir business activities in this region. The generalfeeling among SMEs is that only the large corpora-tions benefit from the opening up of the eastern mar-kets. That this is more of a preconception than a com-mercial reality is proven by the example of the Austri-an company Müroll.The company owners realised that to achieve optimalcustomer support close contacts on site were needed.For this reason, the company has for years now beeninvesting in expansion into Eastern Europe. “One ofour company’s objectives was and is maintainingclose contact with our customers. That’s why weopened our Hungarian and Bulgarian production sites

Info

Russia is one of the most attractive growth markets – a statement

that also holds true for packaging equipment manufacturers. Ac-

cording to a statement released by VDMA (Verband Deutscher

Maschinen- und Anlagenbau e.V., the German Systems and Equip-

ment Manufacturing Industry Association) experts count on the pos-

itive development of the Russian market to continue over the years

to come. And estimates of the Euromonitor Market Research Insti-

tute have it that Russia checks in as the world’s ninth biggest market

for packaged food products, with its market volume rising to 82 bil-

lion (i.e. 82,000 million) Euros by the year 2011. Demand for higher-

value products and corresponding packagings is on a continual rise,

particularly when it comes to foodstuffs and beverages, candies,

sweets and bakery products, cosmetics and non-food consumer

products. In 2007, Russia’s state of the economy took a better turn

than had been expected when the year began. As such, the rise of

the real gross national product (GNP) is estimated at 7.3 percent, so

growth rates of five to six percent can be anticipated. In which con-

text, imports should rise in double digits, with Russian exports seen

to stagnate at their current rate or even drop to a lower level. In the

meantime, the Russian food industry itself as well as foreign compa-

nies are heavily investing in expanding their production capacities as

the demand for modern, innovative packaging materials and equip-

ment is on the rise. More to the point: in 2006, Russian imports of

packaging equipment and machinery came to some 623 million Eu-

ros, exceeding those of the year before by about 26 percent. With

the rapid growth of Russia’s food industry a given fact, the demand

for packaging equipment has also continued its distinct rise as a re-

sult.

Growth market Russia

2,654 exhibitors from 57 countries presented their

packaging solutions at the interpack 2005.

Info

interpack 2008


We solve your packaging problem!The VC999 tray sealing machines of the TS series meet all the capacity, cost-effectiveness and hygiene demands of the butchering and meat processing industry.Whether MAP, Skin or just sealing - your products will be presented perfectly.

Inauen Maschinen AG, CH-9100 Herisau/[email protected] www.vc999.ch

Düsseldorf, Germany 24. - 30. 4. 2008, Hall 13, Booth 13A15

in Zsámbék, Budapest and Sophia, respectively”, ex-plains Dr. Uwe Müller of Müroll. To get a feeling forthe markets and their needs, the company repeatedlytook advantage of cross-regional fairs such as UP-AKOVKA in Russia.Trade fairs play an important role when putting outfeelers in new markets. “I can sincerely recommendthat anyone keen on a new market get an idea of theplace by going there. And the perfect opportunity to doso is a trade fair. Only then can you really decidewhether a market suits your interests or not. Onlywhen you can be certain about a market will you besuccessful there,” said Dr. Müller. Many of the contactsforged at that first participation in UPAKOVKA are stillintact today. And in the meantime, Russia has becomeone of the company’s key export destinations.On country-specific questions – such as whether aproduct has local sales potential – foreign trade of-fices offer companies interested in exporting expert as-sistance. Foreign chambers of commerce have oftenbeen active in a country for many years and are able togauge the market and national mentality very accu-rately. All the euphoria aside, it’s always vital to beaware of the risks and idiosyncrasies of the relevantcountry so that advantages and disadvantages can beweighed up carefully in advance. Foreign trade repre-sentatives can provide an impartial evaluation andhelp companies interested in new markets to reach theright decision.That Müroll, manufacturer of adhesive tape, is not theonly Austrian company active in the east is evidentfrom the roughly 350 offices and business representa-tives of other companies from the Alpine nation. Andthe focus among these operations is not solely on in-

Offering good sales opportunities for the international packaging industry: the Russianmarket.

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vesting in energy and infrastructure. “The whole foodsector is particularly attractive”, commented Dr.Christoph Leitl, President of the Austrian Federal Eco-nomic Chamber. What’s also interesting is that, in thepast few years, the processing industry in Russia hasalso taken off again. Between 1999 and 2005, totaleconomic production grew by on average six and ahalf percent annually. It’s not without reason that theRussian Federation, together with China and the USA,is counted as one of the growth markets with thebiggest export potential.Especially in the packaging industry, Central Euro-pean manufacturers often have a major knowledgeand quality edge that can be profitably harnessed. Theserious catching up that needs to be done in EasternEuropean countries, above all in Russia – a marketwith a good 142 million inhabitants – is a source ofgreat sales potential. A market entry must, however, becarefully prepared.

With an eleven percent plus insales, plastic packagings haveclearly held on to their leadingmarket position versus otherforms of packaging.

Info

anisms and dies. They enable anadditional increase in machineperformance, ergonomics and costeffectiveness.The machines are presented in in-teresting applications at the tradeshow. For example, integrated intoa complete line for food productswith a robotics unloading unit anda quality control system that con-sists of a weight/price labeling,sealed seam testing device, X-raytesting device and the automaticejection of flawed packages. Or ina machine for cold cut packages ina retro design, which look as ifthey had been packaged at thesales counter.

interpack 2008


The new generation of thermo-forming machines by Multivac,Wolfertschwenden, is now avail-able for all application- and per-formance classes. At interpackMultivac is presenting its rangefrom the high performance ma-chine R 535, the flexible design R245 and the compact R 145 to theeconomy model. The R 175 CD isalso part of the new generation, anew compact machine for Darfreshpackages with films by Cryovac.What all machines have in com-mon is the completely new hygienedesign that simplifies the cleaningprocess – and not only

Solutions for any requirement

With the new TSCA-N 120, Poly-clip System, Frankfurt a. M.,now wants to provide cutting edgeclipping and sealing technologyfor an even more efficient produc-

tion process also for large calibres.It is ideal for the production ofchubs in plastic film up to calibre120 mm, with the option of 150 or200 cycles per minute. The TSCA-N

Sealing and clipping

The TSCA-N 120 is ideal for the production of chubs in plasticfilm up to calibre 120 mm.

120 can be supplied with the FCA3430’s high speed clip head or withthe universal clip head of the FCA3430-18, to match the customer’sproduct range.The machine is always quiet, evenin continuous operation. Up-to-date sound proofing technologyprotects the operator and the pro-duction environment. The stain-less steel used meets the highesthygiene requirements; smooth sur-faces all round and easy accessibil-ity guarantee fast and thoroughcleaning. The TSCA-N 120 process-es all sealable film of mono andcoated type as well as sandwichfilm. The flat film from a roll issealed into a ready-to-fill tubewhich is then filled and securelyclosed with the integral clippermodule using the double clipprocess. The fully automatic oper-ation of the TSCA-N 120 does notmake any intervention or correc-tion by the operator necessary, forexample of the film length. Filmend, clip end and lack of output atthe filling machine are monitoredautomatically. The machine showsan appropriate error message onthe display.Both production processes – seal-ing and clipping – can be con-trolled via a central unit. A colourtouch panel with high-resolutiongraphics guides the operator

through the individually selectableprograms of the menu during set-up. The plain text display can beconfigured in any language re-quired. The different product-spe-cific settings can be saved in mem-ory. By using the quick-change at-tachment, the product can then bechanged easily.The unit is operated via only sixmembrane keys on the controlpanel. The clear screen provides aclear view of the productionprocess at all times. In case of stop-pages, the plain text display showsthe precise description of the prob-lem and thus the fault can be rec-tified speedily.The TSCA-N 120 was developed tomake work easier for the operator.For example the touch panelshows the status of the productionprocess in plain text in the lan-guage of the operator. Thus, pro-duction can continue withoutproblems even when a new shifttakes over. Product-specific parameters arestored in memory and can be re-called at any time, thus guarantee-ing safe production without inter-ruption. The speed of the clippingcycle can be adjusted, thus permit-ting its individual adaptation toproduct and film.

www.polyclip.de

Hall 11/G33/G37

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on the outside but alsothe inside of the machines.One example is the new open de-sign of chain and chain guide: Itallows for easy removal of contam-inations even in these critical ar-eas, without disassembly. The con-cept is supported by an optimalclean-in-place system, an absoluteinnovation for thermoformingmachines. It enables the partiallyautomated and reproduciblecleaning of the machine interior.This is supplemented by improve-ments in the design and functions,for example with the lifting mech-

The new generation of thermoforming machines hasa completely new hygiene design.

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Skin packages continue to be ahighly relevant subject. Suchpackages can also be implementedwith Multivac tray sealers, for allperformance areas and all sizes ofapplicable trays. As an example ofthis, Multivac will show an appli-cation on a fully automatic traysealer at the trade show.

www.multivac.com

Hall 5/C23/D24

Die Fleischerei SPECIAL 2008: Food packaging

Its rounded outwarddesign is to make foreasy cleaning of theK7 equipment unit.

Inau

en

Machinery, packaging foils andfilm materials, and system solu-tions in actual process will pre-sented by CFS of Bakel, theNetherlands, on that manufactur-ing company’s two interpack expostands. As such, the company willhave a new high performanceslicer on show which is stated tolive up to high-hygiene and sani-tation requirements. In addition,the company’s thermoformer sys-

tem CFS PowerPak NT, comingwith a new labeling concept, andthe CFS SmartPacker with its newultrasonic sealing unit, will also beon display, the latter having beenspecifically developed to handlesalads, ground cheese and moz-zarella. But over and above that,other packaging system solutionswill also be presented, examplesincluding the CFS Hole in the wall,the CFS SteamCook, the CFS Cook-

Debut for a new slicer

A new automatic vacuum chamberbelt packaging machine for indus-trial production plants is presentedby Inauen of Herisau, Switzer-land. As such, and as the manufac-turer points out in its productstatement, model VC999 K7 is ofcompact design, strong in per-formance and designed to offerflexibility. As such, it is pointed outto satisfy any packaging require-ment, immaterial of whether a giv-en product size is being packagedin continuous operation, orwhether a manifold number of dif-ferent orders have to be processed.The fully enclosed constructionaldesign of model VC999 K7 is laidout to meet industrial needs andrequirements. Given its chromiumsteel construction, where nooksand corners have been avoided, itis stated to be easy to clean, whileerrors in operation can practicallybe excluded because frequentlyused settings can be readily storedin the unit’s memory.

In order to be gentle on the prod-uct to be packed, model VC999 K7also offers vacuumizing to thepoint of evaporation. Over andabove that, Inauen also states thatthis belt packaging machinecomes with biactive welding rails,with electronic temperature con-trol and controllable pressure rat-ing standard as well. What is fur-ther pointed out is the fact thatsealing is always safe and fast,even when large-size folding mustbe performed or, for that matter, fator liquid products are involved inthe process. Users can vary betweentwo welding heights; and controlas well as programming of the K7are by way of so-called soft-keys.Over and above that, Process visu-alization is also an option, as istext changeover into different lan-guages. And in addition to all that,model VC999 K7 can also be inte-grated into a packaging or shrinkline in place. www.vc999.ch

Hall 13/A15/B16

Without edges and corners

With itscompactlength ofonly 2.6 m,the“Sprinter”fits intosmallrooms aswell.

interpack 2008


Proclaimed to be five times fasterthan a chamber unit, the automat-ic deep-draw machine fromKomet of Plochingen, Germany,has consequently been given thebrand name “Sprinter”. Comingwith an overall length of 2.6 m,this equipment unit fits into smallrooms as well, as the manufactur-er points out. Its small outside di-mensions notwithstanding, the

product insertion field is under-scored for being extremely largewhich, in turn, not only makes forefficient operation, but also allowsfor several persons working on it atthe same time. Thanks to the Variotool set permitting a fast change informat, the Sprinter model is alsopraised for its flexibility, permit-ting its use for a variety of differentproducts. Exchange of packaging

A deep-drawer for narrow spaces

The GFS protective atmospherepackaging machine will be pre-sented on the interpack trade fairby La Minerva of Bologna, Italy.The L-Sealer/Packer with gascleaning can be integrated into themanufacturer’s production andpackaging line but can, as thecompany further points out, re-ceive its input from other lines orby manual feeding as well. Turn-ing to more specific detail, modelGFS is capable of packaging a

Protective atmosphere for fresh-keeping

The L-Sealercan be inte-grated intoproduct lines,or be manuallyloaded aswell.

inPak and the CFS ShrinkPak,with a video show in place formore detailed information aboutthe equipment systems and theprocesses used. Moreover, and up-on special request, visitors are alsooffered the opportunity to visit theCFS Technology Center at the com-pany’s home base in Bakel, whereits equipment systems can be seenin operation, and where the most

recent solutions put in practice fortray sealing and robot loading arealso being demonstrated. On its in-terpack expo stand in hall 4, CFSAquarius will also show the mostrecent generations of its Smart-Packer TwinTube and TwistWrap-per designed as practical packag-ing solutions for the candy indus-try. www.cfs.com

Hall 11/F56/G55, Hall 4/B47

large pallet of trays in different for-mats and materials, in which con-nection the manufacturer points tothe machine’s flexibility and oper-ator-friendliness, with fast andeasy format setting given as oneexemplary case in point.In terms of practical functioning,GFS follows a simple principle: gasis directly introduced into the trayin order for complete cleaning tobe done, with the air inside beingreplaced by a technical gas mix

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film or foil is also stated to be fast,while the new hydraulic lift systemonly needs a little compressed air,as is also emphasized in Komet’sproduct statement as a factortranslating to cost efficiency interms of both, procurement andoperation. Except for enablingusers to work with a high press-onpressure, the Sprinter’s design isalso singled out for maintenance-free supply of the forming andsealing station, and for traverse cutapplication as well. The hydraulicoil used is stated to be as clear aswater, odor-free, neutral to taste,and fully compatible to use withfoodstuffs, conforming to pertinentFDA and USDA guidelines as well.The deep-draw machine is deliv-ered ready to be plugged in, so thatproduction can already start afterjust a short warm-up period.For efficient packaging of big out-put numbers, Komet’s productionprogram also includes the auto-matic continuous-flow chamber

belt machine with integrated con-veyor belt. Designated S 910 B, thisequipment unit automaticallytransports products on its integrat-ed conveyor belt, from the point ofloading to the exit line. Turning tomore specifics and to the ma-chine’s large vacuum chamber,Komet states that products up to1,000 mm in size can be packaged,with users having the option toswitch over from the “automatic”to the “manual” operating mode.In the automatic mode, two weld-ing jaws with a length of1,000 mm each are available,while in the manual mode, an ad-ditional 530-mm welding jaw forvery long products, up to1,000 mm, can be used, as themanufacturer points out, addingthat, thanks to the integrated exitline, products can be automatical-ly further processed after vacuumpackaging has taken place.

www.vakuumverpacken.de

Hall 5/J02

Ko

met

New packaging machinery, film and foil material, as well ascomplete system solutions will be on display at the interpacktrade fair stands.

CFS

interpack 2008


www.allfogroup.deYour experienced partner for flexible barrier packaging

Innovative PA/PE, PA/Ionomer and high barrier composite films forchallenging thermoforming and flow pack applications

High-quality side-seal, tubular, multilayer and FleeceVac bags for foodpackaging as well as cook-in, VakTape, shrink- and stand-up pouches forfood and convenience products.

Outstanding 3-layer and multilayer tubular films as well as EVOH-highbarrier tubular films for excellent food packaging

allvac-Folien GmbH Dieselstraße 7 • D-87448 Waltenhofen • T +49 (0) 831 96 02 82 - 0 • F +49 (0) 831 96 02 82 - 99 • [email protected] Sportplatzstraße • D-87448 Waltenhofen • T +49 (0) 831 54 05 63 - 0 • F +49 (0) 831 54 05 63 - 50 • [email protected] GmbH & Co. KG Dieselstraße 9 • D-87448 Waltenhofen • T +49 (0) 831 54 05 63 - 0 • F +49 (0) 831 54 05 63 - 50 • [email protected]

At its expo stand on this year’s in-terpack trade fair, Ishida ofSchwäbisch-Hall, Germany, willpresent weighing and packagingsystems for fresh and frozen food-stuffs as well as snacks. Highlightsof the company’s expo showingwill be a number of completely in-tegrated packaging lines, for visi-tors to see in actual use as well.Part of that presentation is a linesolution with final packagingprocesses and quality control tak-ing centerstage. Integrated into theline is the IX-GA-2475 X-raytest&control system designed toidentify such impurities or con-taminants as metal, glass, bones or

plastic material, as well as incom-plete packs. Next, labeling is per-formed on the WPL 5000 typeweighing/price labeling systemwhich, as the manufacturer pointsout, will accurately place labelsonto irregular product surfaces aswell. A new seal-seam tester fortrays also checks in as yet anotherfunctional element of the overallquality control. As the companypoints out, this equipment unitmakes sure that even the tiniestuntight spots, i.e. leaks, and par-ticularly those at packs’ sealingseam, will be reliably identified. Anautomatic label control functionsubsequently takes over to check

It’s all automatic

Equipped with spiral conveyorelements, the new Ishida par-tial-quantity scales can weighfresh as well as highly adhe-sive foodstuffs.

both, contents and readability ofthe data and information printedon the label, and the label’s properpositioning. Faulty packs are sort-ed out in full automation, to quotefrom the manufacturer’s ownproduct statement which alsopoints to the fact that, at the end ofthe line, the newly designed collec-tive group packer type IPS is thereto place the ready-packed productsinto secondary packaging.Ishida will moreover have a pro-cessing line for tray food on show,that system being capable ofweighing and sealing fresh as wellas highly adhesive products and

deep-frozen products aswell.

What is more, two process-ing lines for weighing and

packaging snacks, as well asa great number of individual

exhibit items, are present at theIshida interpack exposition

stand, waiting for visitors to take acloser look. Examples includethree X-ray testing systems, amongthem the new IX-GA-65100 testerfor quality control of large-dimen-sioned products.Turning to the field of fully auto-matic spiral scales, Ishida alsopresents a variety of models, for in-stance the spiral weigher CCW-NZ-214-SF, a type of scales emphasizedto be suitable for use with highlyadhesive fresh products as well asready-to-eat foods like meat prod-ucts or spaghetti, for instance – al-so touted to possess robust plastictrays with grooved walls on the in-side. The strippers attached to thescales are stated to open so fastthat even highly adhesive productscannot become attached. Over andabove all that, Ishida’s overallrange also includes the CCW-RS-214-SF spiral-type scales for meatand poultry. www.ishida.de

Hall 15/A25/A26

Ish

ida

within a short period of time. Thatfilling level, La Minerva explains,allows for optimum shelf life re-sults to be obtained, particularlywith respect to meat, cheese,sausage or mixed products on astick. Moreover, freshness, color,consistency and odor of the pack-aged product are thereby empha-sized to be maintained for a longerperiod of time at retail stores’ self-service counters.

Back to more technical detail, thispackaging process is emphasizedby La Minerva as resulting in aperfectly sealed type of pack,wrapped in a transparent andtight-fitting top film or foil. In ad-dition, the stackable pack is againsingled out as particularly suitablefor display in supermarkets’ self-service counters.

www.laminerva.it

Hall 17/C03

Juicy cooked pickle-cured products,

such asherbs-and-ramsonsham, canbe readily

producedwith the as-

sist of El-do-LAK.Hag

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interpack 2008


Based in Dietmannsried, Germany,the Nabenhauer Verpackun-gen sales agency will be at the in-terpack trade fair to present a newfoil or film sheeting generation in-dicated to allow for easier han-dling of convenience products.More to that point, Di Mauro,Nabenhauer’s Italian contract

partner for southwest Germany,has developed a microwaveablecompound film/foil sheeting thatallows a food product to be takendirectly from the refrigerator into acustomary microwave oven. Thisnew type of microwave-suitablepackaging material makes use ofthermal expansion taking place

Foil sheeting lets steam evacuate

between the sheeting’s compoundlayers. For this to materialize in practice,a standard hosebag film or foilmaterial, typical for manufactureon customary hosebag machines,is being utilized. In the productionprocess, the hosebag is providedwith a specific nominal must-break point which opens up whensteam’s internal pressure rises in-tensely during the cooking process,

in order for controlled pressure re-lease to take place. In ordinarykitchen practice, this means thatconsumers do not have to tear thepack open which, in turn, alsomeans that uncontrolled steamevacuation resulting from over-heating of the package contents, isavoided as well.

www.nabenhauer-

verpackungen.de

Hall 10/B40

Modern design

The turnslide vacu-um pump’s design fulfillscurrent hygieneregulations, and

has recentlybeen honored with

the iF-Product-Design-Award.

Equipment manufacturer Buschof Maulburg, Germany, comes tothe interpack trade fair with thenew turnslide vacuum pumpwhich, while technically based onthe field-proven vacuum pumpmodel R 5, does have importantnew features to show for. As such,and to continue from the manu-facturer’s own product statement,the new model R 5 0160 E attains avacuum of 0.1 millibars, coupledwith a suction capacity of145 m3/h. The constant process-typical line course over almost allof the entire pressure range is sin-gled out as allowing for an effec-tive suction capacity of 115 m3/h,even under an operating pressureof one millibar. Given that, a highperformance vacuum pump is inplace which, as the manufacturerexplains, offers a high suction ca-pacity within the packaging ma-chine’s overall operating pressurebandwidth. A plus point empha-sized to let short cycle times be-come a practical workfloor reality.Turning to its compact body di-mensions, the model R 5 turnslidevacuum pump is seen as suitablefor installation into modernchamber-type and automatic roller

machines as currently in use.Busch moreover points to the factthat the new model’s mainte-nance-friendliness has also beenfurther improved, so that an ex-change of air de-oiling elements iseasily possible from the outside,without the pump itself having tobe opened. In addition, this newconstruction feature is also em-phasized to pave the way for im-proving the unit’s rate of efficiency,with power uptake reduced. In its50 cps version, model R 5 0160 Ecomes with a 3-kw motor; and tocontinue quoting from the manu-facturer’s own product statement,the vacuum pump’s design fullfillshygienic and sanitation require-ments pursuant to DIN ISO 14159and 1672-2, thereby allowing thisequipment model to be operated asa free-standing unit. On model R50160 E, air cooling is standard,with water cooling optionallyavailable as well, in which casepump and motor can be cooledseparately. And as a final note,Busch has recently received “iF-Product-Design-Award 2008” forthe design of this specific vacuumpump. www.busch.de

Hall 4/C56

Bu

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Ideas for tasty ham recipes

When consumers go shopping forcooked pickle-cured products,their visual appearance as well asvariety-typical taste are decisivecriteria for both, the initial im-pulse to guy as well as follow-uppurchases. In addition, the highlean meat percentage supports in-dividual requirements in terms ofcalorie-conscious nutrition.As a specialist in that field,Hagesüd of Hemmingen nearStuttgart, Germany, offers morethan 30 applications and recipeideas for the manufacture ofcooked pickle-cured meat prod-ucts. As such, the company’srecipe/product formulations serv-ice supports meat processing com-panies and butcher businesses witha high degree of technologicalknow-how. Cooked pickle-curedproducts manufactured alongthese recipe lines are emphasizedfor bringing the following criteriato the retail shelves:� attractive visual appearance;� variety-typical taste formationwith distinct pickle-curing flavor

supporting meat’s own specifictaste;� fast and intensive red color for-mation, as well as lasting colorstability;� good slice cohesion and bind-ing;� high juice-holding capacity andpleasant bite feel.Hagesüd currently recommends abaked/smoked ham product fromthe upper/lower ham withoutrinds; turkey breast with apricots,as well an herbs/wild leek (ram-sons)-formed meat in a casing. In-dependent of what product ideamight be decided on, the companypoints out that its El-do-LAK addi-tive preparation is formulated toharmoniously focus on each re-spective product focal point, whilemaking for a variety-specific tasteexperience with its specificallyfine-tuned effect. Current recipe ideas can be calledup on the Internet, or customerscan ask their assigned field repre-sentative for pertinent copies.

www.hagesued.de

interpack 2008


A great trade show should offer more than just state-of-the-art technology, amazing innovation and breakthrough solutions.

Don’t you agree? Visit us at the Interpack,

April 24-30, 2008

in Düsseldorf

Hall 14, Stand C14

www.bizerba.com

Hilutec, Lotte, as a manufacturerof high-performance thermoform-ing machines offers a range of fourcompact basic models that can beadapted for individual use.Frank Lutzer, Managing Director,said the company offers completesolutions that are made of indus-trial grade stainless steel. Its high-tech construction leaves no roomfor proliferation of bacteria orgerms to breed in edges, gaps orslits. For large packing quantities,the Future Pack 2000 that is up tosix meters in length yet stable getsthe job done well, added Mr Lutzer.“Its four basic modules can be en-larged at the feeding and dischargearea, and forming, sealing andcutting dies can be individuallyplaced according to customerneeds.” Similar systems with high-

er output can be custom made.Machines with a total length up totwelve meters are also possible.The side panels are easy to lift, sothat the machine’s inside is alsoeasy to clean and the system isequipped with the newest genera-tion Siemens Control unit to storemore than 50 programmes. AllMachines are equipped with anTouch-Panel.“Optional features are gas flushingfor MAP-packs, water-recooler, up-windsystem for Restfilm, PhotocellControl for printed top-film or skinpackaging”, said Sales ManagerUlrich Krümpelmann.Hilutec also offers a number ofmodels that are suitable for small-er packaging quantities. All ma-chines are made out of stainlesssteel and acid-resistant prefabri-

Versatile packaging solutions

The Future Pack 2000 is up to six meters in length. Its four basicmodules can be enlarged at the feeding and discharge area andforming, sealing and cutting dies can be individually placed ac-cording to customer needs.

Hilu

tec

cated parts, and meet stringent EUhygiene guidelines.The overseas market takes up 75percent of Hilutec’s sales and itsmain markets are in Eastern Eu-

rope, Asia and the Middle East. Hi-lutec works in association with Eu-ro Layer, a film and packagingmaterial manufacturer to providea total solution. www.hilutec.de

Packaging technology


It is for more than 40 years

now that vacuum

packaging serves to

extend the shelflife or

general keepability of

foodstuffs. While

protecting the food so

packaged was the key

objective early on,

packaging has meanwhile

also assumed the role of

an attractive product

presentation, or even one

of creating a brand image

over and above that. It

follows that requirements

placed on packaging

technology are on a

correspondingly high level.

Sealed under Vacuum� Foodstuffs are to retain their keepability andtheir freshness for as long a time as possible. It isabove all this fundamental consumer entitlementthat, more than anything, poses a great challenge tothe manufacturers of such easily spoiled food productsas meat and sausage, for example. One reason beingthat it frequently takes a lot of time for these productsto end up on consumers’ plates on the kitchen table:there is the time for raw materials storage and pro-cessing, for ready products transportation, for theirpresentation at the retail sales counter, and/or forkeeping them in the refrigerator at home. And it isover this entire time span, that meat products are al-ready subject to their natural spoiling process. So theobjective of making for maximum keepability mustfocus on protecting these products from influencestriggering or accelerating spoilage as much as possi-ble. So provisions must be made in each phase of pro-duction and distribution, that conditions created forhandling perishable foodstuffs are at an optimum. Inwhich context, vacuum technology and the variouspackaging methods and processes, as well as meansand materials used, all assume a central function inthat effort.Hygiene or sanitation and temperature are the factorsexercising particularly great influence on the keepa-

Packaging lines must meet food producers’high requirements and the ultimate consumers’expectations.

bility of fresh meat. So it only stands to reason thatthese principal factors of influence must be duly takeninto account when meat products are being packaged.Packaging as such does not make for a given product’squality improvement, but rather for maintaining thequality existing at the time the product is packed andpreserving it over a certain period of time.

The hygiene and sanitation factor of influenceThe number of germs per square centimeter of a givenproduct prior to packaging is known as the initialgerm count – i.e. the starting base for germ multipli-cation and, as a result, the basic factor of influence interms of product spoilage on the one hand or keepa-bility on the other: The lower the initial germ count,the longer the shelflife or keepability, if you will. Whilestill in an animal’s body, flesh (i.e. meat) is still rela-tively low in germs. Germination takes place as a re-sult of contact with human hands, with cutting toolsupon cut-up, and/or as a result of contact with pro-cessing surfaces (cut-up tables, cutting plates) or withconveying and transportation facilities (belts, con-tainers, frames, racks, vehicles), processing equip-ment components, and also as a consequence of waterbeing added in the processing stage, addition of fla-vors and spices, or of contact with the ambient air,with water condensate formed at the cooled products,and/or by products coming into contact with insects,pests, and with the breath of people on the workfloor.Which means that regular cleaning and disinfectingof hands as well as all objects coming into contactwith the product, including tools, is clearly inevitablein order for germination to be minimized and keepa-bility to be maximized.

Temperature as a factor of influenceCooling and refrigeration are as much a key factor inproduct shelf life and keepability as are hygiene andsanitation. With rising temperatures, germ multipli-cation rises rapidly as well. That goes for the productto be packaged as much as for all contaminated sur-faces contacting the product prior to its being pack-aged.� The degree to which keepability depends on tem-perature can, for instance, be clearly demonstrated bylooking at beef’s typical shelflife: When refrigerateddown to –18 °C, beef keeps its quality for 300 days. At0 °C the shelflife is reduced to 60 days, dropping to 20days at +4 °C, and further down to 15 days at +7 °C,while at +20 °C it’s down to no more than just threedays. Another factor to be borne in mind in connectionwith temperature is that of relative air humidity. If the

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• Unverwechselbare Optik

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abgerundet und edel im

Geschmack

Die ganze Welt des WürzensPartnerschaft und Ideen für Ihren Erfolg Unsere über 125-jährige Erfahrung, das Qualitätsstreben und die

erfolgsorientierten Serviceleistungen, verbunden mit modernster

Technologie, bieten ein sicheres Fundament für eine partnerschaft-

liche Zusammenarbeit.

Unsere Leistungen: Qualitätswürzungen und Wertstoffe der

Spitzenklasse, Rezeptservice, Informationen zur Technologie und

zum Lebensmittelrecht, Verkaufsförderungsservice und Seminare.

Kostenlos anfordern:

HAGESÜD POST 77

HAGESÜD INTERSPICE Gewürzwerke GmbH & Co. KGSaarstr. 39 · 71282 Hemmingen · Telefon 0 71 50 / 942 60 · Telefax 0 71 50 / 942 880 · www.hagesued.de · E-Mail: [email protected]

Mehr Genuss in der Premiumklasse: El-do-LAKProduktvorteile:• Mit deutlichem Pökelaroma

• Unterstützt den fleischeigenen

Geschmack

• Schnelle, intensive Umrötung

und Farbhaltung

• Bester Scheibenzusammenhalt

• Hervorragende Bindung

• Hohes Safthaltevermögen

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The whole world of seasoningA partnering relationship and ideas for your successWith more than 125 years of experience, our constant thriving for quality

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More palate pleasure in the premium class: El-do-LAKProduct benefits include:• distinct pickle-curing aroma

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ambient air humidity condensates on a cooled un-packaged product, water and germs are released at theproduct’s surface. In order to prevent condensationfrom occurring, the relative air humidity must beproperly adjusted in line with the product temperatureand with that existing in the ambient room, with therespective temperature level reading obtained from thedew point diagram according to Ch. F. Böhme.� Example: if meat’s temperature is +2 °C and thatin the cut-up room +12 °C, relative humidity may notrise above 50 percent.

Vacuum packaging equipmentPackaging with prefabricated film/foil bags in vacu-um chamber machines, automatic packaging ondeep-draw equipment, and packaging on tray sealerswith pre-fabricated packaging materials are set apartby fundamental differences.� Vacuum chamber packaging machinesWhen working with vacuum chamber equipment, pre-fabricated film/foil bags are being filled with the prod-uct to be packed. In which case it is necessary to makesure that the bags’ inlet neck is not being contaminat-ed in order for a safe sealing seam to be obtained. Var-ious types of infill aids are there to facilitate the fillingjob and making it more efficient. The one open side ofthe filled bag is sealed under vacuum, with approx.two to four operating cycles per minute beingachieved. Always depending upon the type and size ofthe packaging machine and that of the pack itself, sev-eral bags can be evacuated and sealed simultaneouslywhich, as a logical result, increases output, with pack-aging costs being reduced at the same time.Thanks to their comparably low capital investment

Dual chamber machines: packaging meat and sausage in film or foil bags under vacuum, coping with largerproduct quantities already.

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The deep-draw packaging machine model R 535seals products into an inner lining of product-specific shape, economically and at a high cycleper minute rate.

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The atmospheric pressure taking effect upon a completely air-evacuatedchamber from the outside,amounts to 1 kg/cm2 which,for a 50 cm � 20 cm surface,translates to a one ton pressure load.

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Presenting itself at its best: this bacon-streak ham in a shrink bag.

Deep-draw packaging offers optimumprotection from undesirable external influences.

volume, vacuum chamber machines are the type ofpackaging equipment most often used in small andmedium-size processing plants. Starting with thesmallest table-top unit for the sales counter for pack-aging fresh meat portions and cold cuts, to the dual-chamber machine or all the way to large chamber-type equipment units with integrated conveyor belt,equipment manufacturers today are offering the rightpackaging equipment system for plants of any size.For all chamber-type packaging machines, micro-processor control (MC) is the current state of the tech-nological art. With MC in place, all measuring andcontrol functions are coordinated by a microprocessorwhich, in turn, performs each and every packagingoperation with the highest degree of repeat accuracy.But here again, considerable down-to-small-detaildifferences do exist in this particular case as well:Film/foil keyboard, luminous display and the micro-processor should form a hermetically closed and tightunit, offering a smooth surface preventing humidityfrom getting inside. Such a structural setup material-ly facilitates cleaning, but also prevents electroniccomponents from becoming damaged. All informa-tion needed for simple equipment operation should beindicated on the luminous display in a readily legibleformat; and what should be equally possible without a

problem is the possibility to easily enter all specifiedsettings into the MC control unit, such as final pres-sure (vacuum level), gas pressure, sealing time or oth-er vacuum and gas level settings.Measuring in absolute values, a pressure readingtransformer takes vacuum level and gas pressure read-ings directly inside the chamber, transmitting themover to the control where these readings are perma-nently compared with, and adjusted to the nominalsettings. As a result of such an accurate electronic con-trol, machine functions can be adjusted to each re-spective packaging application in a highly specificform, so that high performance output levels are beingobtained. This highly precise measured info readingand registration system can be found in a small num-ber of machines only, but it does offer great processingsafety since all indicated reading levels are absolute,meaning that they do not come under the influence ofthe governing ambient air pressure. Most MC’s alsocomprise a more or less extensive program storagewhere settings for a variety of applications can bestored and called up. With this feature in place, un-trained workers can perform a perfect packaging jobas well.The “autostop” function, as such part of an MC con-trol unit, can also be found on part of the packaging

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The tray sealer seals prefabricated traysunder vacuum or protective gas in a prod-uct-specific mix ratio.

Tray-packaged product gives the impres-sion of a premium product, making for aneye catcher at the retail sales counter.

The adhesive film cover recloses the contents bowl or tray again and again inan air and flavor-tight fashion.

Hold cams inside the inline-formed reclos-ing lid lock into the groove at the upperrim of the pack.

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Reclosable packs offer users asecond benefit, making the

packaging and its contents aunique product with attractive

eye appeal.

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machines being offered. In case the preset nominalvacuum level is not being reached inside the vacuumchamber, the packaging equipment takes over, auto-matically sealing the pack itself. Which in practicalterms means that, with the preset nominal vacuum of1 millibar, packs with the best possible vacuum areautomatically produced, because the machine doesthe sealing itself when the maximum level obtainablehas been reached. And when compared to convention-al control systems, operating speed is also increased toa higher level as well.Another useful type of special equipment, but againone that is standard on just a fewequipment models only, is that ofautomatic progressive ventilation,with input air streaming insidevery slowly at first, but subse-quently picking up more and moreinput speed. As a result, the initial-ly existing low pressure lets thepackaging film or foil slide overthe product’s surface at first, withexisting tensions being equalized.And it is only at such a point intime that the pack is exposed tothe full atmospheric pressure of 1kg/cm2. In practice, this meansthat form and shape are retainedto the best possible degree evenwhen soft products are concerned– whereas in the case of hardproducts the hazard of possiblepiercing is reduced. What’s alsoimportant in this context is thatthis process is fully automatic andwithout any loss in time that couldotherwise be avoided.� Deep-draw packagingequipmentDeep-draw packaging machinesprocess the packaging materialfrom off a reel. The thicknessgauge of the film or foil materialused depends on what packagingmaterial properties are required inany given case. Film/foil materialthe thickness gauge of 200 My(micrometers) or less, are used forflexible packs, with those of up to1,200 My employed for stand-alone packs. The fact that eco-thinking about our environmentplays an important role here is selfunderstood, because it is particu-larly in the deep-draw packagingtechnology that highly economi-cal use of packaging film is possi-

Typical temperaturesThe following data can serve as a rough guideline for temperature levels that must be

met:

animal carcass during transportation: 0° to +2 °C max.

meat’s temperature during cut-up/packaging: 0° to +4 °C max.

temperature inside the cut-up room: +10° to +12 °C max.

storage and transportation packages: 0° to +4 °C max.

retail sales counter, household refrigerators: +2° to +5 °C max.

deep-freeze storage: –25° to –18 °C

Now published! The english translation of the famous german

recipe book: „Ausgezeichnete deutsche Wurstrezepte”:

„EXCELLENT GERMAN SAUSAGE RECIPES“

Meat Quality Standards u Manufacturing TechniquesChemical Analyses u Food Law Aspects

Author: Wilhelm Wahl

1st edition 2004 (english translation)200 pages, size of page: DIN A4,selling price: 49,– E, article number: 1943, ISBN 3-7783-0588-3

Special offer for the 1st edition 2004 (english translation) and the 2nd revised and enlarged edition 1995 (German edition which includes more than 180 color photos showing the appearance of these products)together: 98,– E, article number: 1944, ISBN 3-7783-0590-5

Content:

Producers of meat products and sausages have to meet high standards. Increasing competition and increasing customer expectations demand the highest quality standards.

The goal of this recipe collection has been to offer traditional German sausage recipes that are economical in terms of production and tested by chemical analysis.

The recipes in this book range from the highest to basic quality levels and are arranged according to the German guiding principles for meat and meat products („Leitsätze”).

These recipes in combination with the indicated production methods are the result of 35 years of professional experience in Germany and abroad.

In preparing recipes, both the demand for sensory quality (appearance, smell and taste) and economic considerations have to be reconciled within the framework of legal requirements. In optimizing these criteria, it is necessary to maintain a balance; it should not lead to recipes with ingredients that are barely within the limits of applicable legal requirements.

A quality product still is the best road to success. Reliable quality creates trust and a good relationship with the customer!

q Yes, please deliver us „EXCELLENT GERMAN SAUSAGE RECIPES“:

______ copies of the english translation (article number: 1943, selling price: 49,– E)

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(Delivery by prepayment additional distribution costs)

Quick and easy to command by fax: +49(0) 82 47/35 41 90

Fax: +49(0) 82 47/35 41 90 u Phone: +49(0) 82 47/35 41 24

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Last name, first name Phone, fax

Street adress E-Mail

City, country, postal code Date, signature



ble; and with environmental consciousness on the in-crease, effective overuse countersteering has also hadits effect on outer packaging. As such, a product’s giv-en keepability and its packaging foil or film propertiesare interadjusted in a highly targeted manner, becausethere is hardly any sense in packaging a given productas though it will have to be stored over a period of sixto eight weeks when, as a result of its specific proper-ties, it can be kept for a max. time of 14 days only.So-called format or formatting tools are used to makethe packaging bowls or trays. While formerly a specialtool was necessary for each pack of different form andsize, vario-tool systems are in widespread use today.

Which in practical reality means that insets are usedto adjust a basic tool unit of corresponding size to theform and size of packaging needed at any given time.Dimensions may vary among those of portion packs,approx. 20 � 50 mm in size, and large packs of300 � 800 mm which, in special cases, may rise up tomore than 1,000 mm, with drawing depth rangingfrom 0 to 190 mm.Depending upon the extent of their equipment, thepackaging process (vacuum, vacuum skin, protectivegas, vapor rinse), the product, the packaging size andthe packaging material, deep-draw machines deliver aperformance between 5 and 25 cycles per minute. Example: when fresh meat is being packaged, 6 to 8 tof packaged product per hour is nothing unusual.Two significant benefits of this packaging system areimmediately obvious: for one, entering the product tobe packaged is as simple as can be imagined, becausethe deep-drawn packaging bowls or trays are initiallyaccessible over their entire opening, while still inter-connected in a complete line. So even manual fillingrequires only little time and just a few persons on thejob. In which context, many products can also be in-troduced automatically; for another, the compactholdover storage of packaging material, wherechangeover to its desired form of pack occurs no soon-er than when production gets underway.When packaging is with a deep-draw machine, thepackaging material for the lower level (the bowl ortray foil or film) is first drawn from the reel and heat-ed inside the forming tool unit where its molding intopackaging trays is performed. These molds or trays are

Effects produced by vacuum packagingVacuum packaging prolongs shelflife or keepability

by protecting the products so packaged from neg-

ative influences.

� Desiccation:Film or foil sheets with a water barrier prevent

desiccation, i.e. drying out, so that no loss in

weight occurs; hard and discolored surfaces, oth-

erwise causing a loss in value as waste cuts, are

avoided.

� Oxidation:With air being extracted, oxygen is withdrawn as

well. Gas-tight film/foil sheeting prevents oxygen

from re-entering the pack; oxidation is thereby

prevented as are rancid taste and discoloration.

� Microorganisms:Bacteria, mold fungi and yeasts bring down prod-

uct quality; as a matter of fact they do excrete

metabolic products that are detrimental to human

health or even poisonous, while effectuating prod-

uct spoilage that can be seen, smelled and tasted.

But the film/foil of a vacuum package prevents

further germination from the outside. For the

most part, germs already having entered the

packaging contents prior to packaging, need

oxygen in order to unfold activity and multiply. So

oxygen withdrawal is a strong inhibitant to germ

multiplication.

� Flavor loss and aromatic mingling:The packaging film or foil prevents aromatic sub-

stances from escaping on the one hand, and neig-

boring products’ aromatic substances from intrud-

ing on the other.

� Deep-freeze freezer burn:Ice formation and desiccation are reduced to a

minimum, because the film or foil wrap is so

tight. Chemical conservation can be dispen -

sed with thanks to vacuum packaging, while such

well-known preservation methods as drying,

spicing, salting, sugaring, souring, pasteurizing,

sterilizing and deep-freezing can also be employed

in combination with vacuum packaging being

used.

Obtainable vacuumWater bound inside the product evaporates

when pressure inside the vacuum packaging ma-

chine has decreased to just a few millibars. In

which case the vacuum pump only delivers water

vapor, meaning that pressure cannot be reduced

any further. As a result, the final pressure that

can be obtained for products containing water is

dependent upon the temperature to a high de-

gree: the colder the product, the better the vacu-

um that can be obtained.

Example: given a product temperature of +20 °C,

the obtainable vacuum is at around 23 mbar, with

12 mbar possible at +10 °C, while the final pres-

sure that can be achieved drops to a level of less

than 10 mbar when the temp. is at around +5 °C.

Susceptible products filled under vacuum can be subjectto deformation caused by the

enormous pressure force inside the vacuum chamber,

with peaks even able to piercethrough the film or foil

sheeting so that meat canjuice out.

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In the vacuum packagingprocess, air evacuation also

causes oxygen to be withdrawn, with the red blood

pigment in fresh meat takingon a different form of

oxidation: The color changesover into a reddish-brown,

possibly conveying the wrongimpression that the meat is

somewhat older already.

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then filled either manually or automatically. In thenext step following, the topline packaging (coveringfilm or foil) is introduced as cover for the filled bot-toms. Next, the sealing tool takes over to evacuate the airfrom the packs, adding protective gas if necessary.That step is followed by applying pressure and heat toseal the pack; and as a last step, the packaging mate-rial strand is cut off, first in the traverse and then inthe lengthwise direction.

Reclosability in the trend of the dayWhen cut open, packaged meat and sausage products,cheese and cheese cold cuts, pâtés, ready-cooked cut-lets, schnitzels, chevapcici sausage or, for that matter,salads are, as a rule, not fully consumed at the kitchentable immediately after their packaging has beenopened. Much rather, what remains is frequentlywrapped in the packaging film by the consumer andkept in the refrigerator. But what often happens whensuch remaining foods are wrapped and placed in therefrigerator is a gustatory mix-up with the taste of oth-er products also in the refrigerator. For ecological rea-sons, there is no sense in replacing a one-way packag-ing by another when food product leftovers are to bekept for the next possible use.Reclosable packs are normallymanufactured on deep-draw pack-aging machines which, in turn, of-fer a countless number of packag-ing form and format creations.Forming of the packaging moldsin the forming tool unit is underconsideration of the requirementsposed by the pertinent reclosingmethod. Reclosability of foodpackages can be made real in a dif-



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ferent number of ways, with alternate reclosing sys-tems that take a product’s requirements or those of themost various market outlets into account, yet an alter-nate possibility. Choices available include adhesivefilm closing, in-line formed reclosable lids, zip closer,the slider zip and the putover lid.

� Reclosing with adhesive foilA flexible top foil or film, mostly with an imprint on it,and with a built-in adhesive layer, is photocell-con-trolled in such a way that the imprinted side is cor-rectly positioned over the packaging’s content bowl. Inthe sealing station, such packs are sealed under a pro-tective gas atmosphere, with the sealing process assuch specifically adjusted to the adhesive film’s ownproperties.A specially marked corner of the packaging case isprovided with an initial cut to help with opening thepack. This assist is in combination with an original-status closer, because the broken-off corner can bereadily and clearly identified. When the pack is tornopen, the sealing layer sticks to the bowl so that thepack can, after some part of its contents has been re-moved, be reclosed air- and flavor-tight for a couple oftimes. A label on the package is there to show the con-

Processing ZIP strips requires a packaging machine with specialappliances.

Automatic placement of the putover lid in a follow-up unit requires precise transfer from the packaging machine.

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Packaging under protective gasProtective gas packs are film/foil-packaged products with the inside

atmosphere changed: The air is being sucked off and exchanged for

modified atmosphere being filled back in, with the product inside be-

coming sealed thereafter. Such packages are also known as “atmos-

packs”.

While only gases naturally occurring in the air are being used, they

are in a cleaned and bacteria-free state. As such, these gases cannot

be compared with chemical preservatives and are hence not subject

to obligatory declaration.

� Nitrogen (N2) makes for 80 percent of our ambient air. As such, ni-

trogen is without any taste of its own, it does not smell, and is neutral

with respect to a given foodstuff in the pack. By way of a nitrogen fill-

ing, the difference between outside and inside pressure is neutral-

ized, while packaging and product are protected from deformation as

could otherwise be caused by outside air pressure. Which explains

why nitrogen is also known as “support gas”.

� Carbon dioxide (CO2) is known to dissolve well inside a product’s

liquid and fat components. In combination with water, carbon acid is

formed which brings about a pH lowering at the product’s surface.

Germ growth and mold fungus formation are delayed, with a pro-

longed product keepability achieved at the same time. Carbon diox-

ide requires particularly gas-tight film or foil material. CO2 can, how-

ever, cause a slightly acidulous product taste, but one that can be

avoided by opening the pack a couple of minutes prior to consump-

tion, allowing the CO2 to volatilize. But carbon dioxide alone is not

suitable for use. Reason being that by way of this solution in the prod-

uct liquid and diffusion through the outer film/foil sheeting, the exist-

ing volume of carbon dioxide decreases fast, so negative pressure

builds up inside the pack – a process known as the “vacuum effect”.

The result being that the pack would soon lose its form and format,

so nitrogen is normally admixed as a support function gas.

� Adding oxygen (O2) seems to be in contradiction of the basic think-

ing that underlies vacuum packaging because, after all, a product’s

prolonged shelflife or keepability is primarily based on oxygen with-

drawal. And to be sure, oxygen application is an exception to the rule:

In combination with packaged meat portions, it serves to keep up the

fresh red color. The oxygen share inside the pack is typically adjusted

to a level far higher than that existing in the normal air atmosphere

(i.e. 70 percent versus 20 percent). This overage in oxygen does, how-

ever, also come with a certain preservative effect; but while this is so,

the keepability afforded by a “genuine” vacuum pack is not being at-

tained.

Gas mixtures can be produced in the gas mixer directly attached to

the packaging machine. Varying the percentage shares in such a gas

mix is simple, but it should also be noted that ready-mixed gas prod-

ucts are commercially available as well.

additional sealing seam, separable by perforation, isin place in addition to the ZIP strip. The closingmechanism itself, with its functioning similar to thatof a regular zipper, is tight to a high degree, prevent-ing that the product’s quality is being impaired. Afterproduct has been removed, the strips first separatedare pressed back together, thereby reclosing the pack.

� Slider zipIn terms of function and process design, the slider zipis similar to the zip closer above, but on a technicallyhigher level and more expensive. Thanks to its slidemechanism it functions as conveniently as an ordi-nary zipper. And similar to the ZIP, an additional seal-ing seam, separable by perforation, is also provided.

� Putover lidAfter the entirely normal process of top and bottom foilor film sealing, the sealing seam is cooled in a follow-up cooling station. Packagings are then cut out fromthe film or foil line by a complete cutting tool set, withthe subsequent automatic placement of the putover lidperformed in a subsequent unit where precise transferfrom the machine is necessary. So the packs are heldby a vacuum-type lowering device during the cuttingprocess, thereafter set down on the conveyor belt belowthe cutting tool set, and then moved out of the ma-chine compartment. As a last step, the putover lid isautomatically put on in the terminal station.

sumer this additional benefit and illlustrate its func-tioning.

� Reclosable lid formed in-lineAt the upper rim of a stand-alone packaging bowl ortray, a longitudinal groove is formed underneath thesealing zone as part of the forming process. Inside atop foil/film forming station ahead of the sealing toolunit, the lid is deep-drawn from hard foil material. Airevacuation with subsequent protective gas fumigationand sealing of the pack are performed in the sealingstation, with the peelable sealing seam cooled down ina cooling station ahead of the cutting process. Thepack’s constructional design provides for an original-type closer, because a package, once open, cannot bereclosed without leaving any traces. And in order forconsumers to be able to continue keeping a pack con-taining a residual quantity in the refrigerator, thepackage can be reclosed so that the product in it willnot dry out.

� Zip closerA reclosing technology in particular widespread use inthe USA is the so-called zip closer. In order to processZIP strips, packaging equipment must include specialappliances in order that the reclosing strip can beprocessed on deep-draw, forming, filling and closingmachines in the respective unit’s direction of operat-ing flow. In order to secure the original pack’s status,

Packaging materials for meatproducts used on vacuum

packaging equipment come ashot-sealable film or foil sheet-

ing normally made of plasticmaterials, while an aluminuminlay may also be inserted for

special applications.

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honest – the circulation

topical –the frequency of publication

well known – by renowned medium partner

respectable –by competent cooperation partners

attractive – the advertisement rates

well founded – the draft

MEDIA SERVICE Novoje miasnoje deloGEWERBESTRASSE 2 · D-86825 BAD WÖRISHOFEN PHONE 0049 8247-354196 · FAX 0049 8247-3544196 E-MAIL: [email protected] · www.nmd-idh.ru

Address material from our cooperationpartners: VNIIMP, Meat Union andExpoCentr Moskau.

6 times a year punctuallyat the reader.

We bring german know-how to Russia. Besides: Editorial on

the spot in Moscow.

Profit from our top-price-achievement-relationship.

Novoje miasnoje deloThe magazine for the meat processing industry in Russia (Print run 5,000 copies)

Advertise your announcement still today –our professional team advise you gladly!

Protective gas


Tight and safe packaging for sure� Almost all manufacturers who use protectivegas to package their meat products and other food-stuffs rely on testing and examination procedures inorder to discover untight packaging prior to productdelivery. Reason being that so-called “air drawers” letthe protective atmosphere evade through the packag-ing, with the product so packaged becoming spoiledwithin a short time already. In which respect hardlyvisible crumbs or splashes of sauce, gravy or fat on thesealing seam are particularly treacherous. Always de-pending upon a given company’s attitude toward riskand risk taking, spot check samples may be drawn ortesting applied to the entire charge. But be that as itmay, the technical supply industry has meanwhile de-veloped suitable equipment and processes for both ap-proaches, with testing either done manually outsidethe line (i.e. offline), or as an automatic process inte-grated into the packaging line (i.e. inline).

Checks in the water bathThe easiest and simplest method for occasionally con-ducted individual tests is the water bath: The unit to bechecked is manually immersed in it, and if bubblescome up, the package is shown to leak. A low-costprocess, that is, but also one that is hardly useful for aprofound leakage test. As such, microperforations do

not always become (immediately)visible or, to give another exam-

Density control in a water bath is particularly suitable for individ-ual test cases and for localizing leaks.

ple, air bubbles diffusing from the test person’s skinmay wrongfully be ascribed to the packaged product.But even so, this testing method is still acceptable forniche applications, while also offering the advantagethat no tracing gas is needed. As a result, this methodis, for one, a suitable CO2 test supplementation since itshows up the location of the leak while for another,packages not containing CO2 gas can also be tested.

Sensorial testsMore sophisticated procedures use tracer gases as afunctional medium. But it can hardly come as a sur-prise that corresponding test equipment, based on ex-pensive helium or hazardous hydrogen, are not wel-come in all processing plants – and add to that thefact that tracing gases must additionally be introducedas well.The CO2 test is generally seen as the better alternative.Why? Because in most cases, this gas is used to controlmould fungi and bacterial growth anyway, while it isalso comparatively uncomplicated and unhazardousin handling. On the other hand, some foodstuffs evenproduce CO2 themselves, an ideal testing gas in otherwords.All these measuring and testing units operate withchambers into which the product is placed individual-ly or in collective packs. Within the vacuum produced,the CO2 sensors will even detect the most minute gas

leaks, even down to a leakage quantity of nomore than 1 ppm (parts per million). Also,

such detection is contact-free and with-out any destructive side effects so that

no waste is generated as a result.And for yet another point, highperformance test and measuringunits offer reaction times of justone second and do not even haveto be calibrated.

How costly arereturns?

Up to now, most companies have em-ployed a central testing system used of-

fline for spot checks; systems which, inother words, are not part of the packaging

line. Whether or not such a control setup is suf-ficient must be individually evaluated. Pro-duction experts estimate the share of wrong-

fully packaged products at 3 to 5 percent on in-dustry average.A principal consideration should be how much wastecan occur between two tests, or how high the costs of areturned shipment from the customer would be. In

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The most undesirable

prospect is hanging like a

Damoclean sword over the

heads of practically all

foodstuffs manufacturers

who use protective gas for

packaging: Customer

complaints on account of

products delivered having

become spoiled as a result

of untight packaging what,

in the worst case scenario,

can even end up in the

need to recall an entire

charge of products

manufactured – in which

case far more is at stake

than “only” the returned

products’ commercial

value.

Protective gas


most cases, quality control is, in fact, already a payingproposition with the first faulty production recognizedin time. Because should delivery with subsequent re-turns actually occur, chances are that the image im-pairment of the supplier in question could hardly everbe quantified. But immaterial of how short the testingfrequency interval may be, whoever strives to perma-nently deliver customers with flawless products cannotpossibly get around a gapless check of the packingmachines’ total output. A task that could certainly al-so be performed offline as well, but organizationaland personnel-specific expenses to do so would mostprobably be on the high side.

Inline leakage testsSo it stands to reason that not only companies in thepremium sector, but also the suppliers of larger retailchains, are increasingly setting their sights on anoverall production control regime. And it is for a littlemore than a year now, that the systems and equipmentindustry has the technical ways and means to makethis happen available.As such, the Witten, Germany-based equipment com-pany Witt-Gasetechnik is, in its own words, thus farthe only manufacturer capable of performing reliableCO2 inline leak tests with a velocity of up to 15 cyclesper minute. More to the point, the company’s “Leak-Master MAPMAX” units operate in conjunction withall deep-draw packaging machines, with the entire setof products up for packaging undergoing test. In caseof hose bags, entire outer cartons can be tested, too.Product introduction, measuring and transfer over tothe next downline station are all fully automatic.These testing systems can also be coupled with pushersvia a potential-free contact in order to sort out wastewithout any help from human hands. And all meas-ured data are available for further evaluation, or as aprotocol used as proof-of-quality evidence for cus-tomers.Given the availability of fully automatic “inline” test-ing units of the kind and type that not only meets the

packaging machinery unit’s technical requirements,but also allows for package density control of the en-tire production series, all food production companiesare thereby put in a position to offer the retail trade anabsolutely unconditional promise of top quality per-formance – creating a valuable competitive lead forthemselves while doing so.

Spot check controls withCO2 as testing gas has

become a field-provenprocess.

The inline solution for densitychecks of protective gas packag-

ing units offersone hundredpercent safetyassurance.

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Torsysteme • GermanyPhone +49 251 3288-100 • Fax +49 251 3288-185www.stricker-torsysteme.de

Door solutions for thefood industry

Torsysteme

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Field test


The VION meat plant in

Vilshofen, southern

Germany, ranks among the

larger

packing/slaughtering

houses overall. Given that

fact, the company’s

requirements in terms of

packaging technology are

on a high level, but one

that is fully met by the

VC999 RS520-400 deep-

drawing machine from

Inauen. In a field test, this

industrial-type unit

delivers convincing results,

and particularly so when it

comes to efficiency and

versatility.

Efficient high-volume packaging� More than 10,000 pigs and, after all, no lessthan approx. 500 head of large animals, make up thevolume stock slaughtered, cut up and packaged at theVION plant in Vilshofen, with the trend going upwardat that. Local butcher shops, small to medium sizedprocessing plants and, not lastly, meat processors inneighboring Austria, and also in Italy, make up thecompany’s customer base. Plant manager Josef Meier,himself a master butcher and personally active in theVilshofen plant since 1990 already, has been bankingfor almost two years now on the Inauen deep-drawmodel VC999 RS520-400 to fulfill his packagingneeds. In this Die Fleischerei field test, he talks about his per-sonal experiences with this piece of equipment.Already before this latest acquisition, VION of Vils ho -fen, had VC999-type units from Inauen in place, withplant managers counting on them to translate a highefficiency potential into practice on the one hand,while not making any quality concessions on the oth-er. That was also the case when the first Inauen equip-ment unit, a VC999 type 07 chamber system, was pur-chased as a tandem setup: the company’s prime objec-tive at that time being to cope with the continuing up-ward trend – unquestionably translating to more workat that – with the necessary labor force unchanged, oreven reduced in number. The fact that some 160staffers can cope with the above mentioned slaughter

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Designed to meet larger plants’ packaging needs: The deep-drawing machine VC999 RS520-400.

and processing volume is viewed by plant managerJosef Meier not lastly as a result of the Inauen deep-drawing machine type VC999 RS520-400 added to theworkfloor at a later date.

A solid grip on packagingEfficiency always goes hand in hand with ergonomics;and it is only where staffers can find their proper wayson the workfloor fast and where operating of equip-ment units or systems is without any tricks and snags,that process runs can be accelerated for the duration.In which context Meier evaluates the VC999 RS520-400 as exemplary: “This deep-drawing machine isvery user-friendly; it is movable and can therefore beaccessed from both sides.” So getting his people on theworkfloor acquainted with the new machine had beenvery easy. Explains Meier: “It took us about two days tobecome familiar with the new system, and the Inauencustomer service people have assisted us with verygood support in that effort.”Optimum efficiency is something a plant can onlyachieve if and when wide segments of the productionflow move forward with as uniform a speed as possible,so that no stoppage in semifinished products will oc-cur on the one hand, with no idle runs intervening onthe other. “This deep-drawer comes with an individualspeed control”, Meier points out, “which in practicemeans that it is always exactly as fast as we need it.” At

Field test


For some time now, VION works with theVC999 type 07 chamber machine which has also proven its great practical worth when ina tandem setup.

Master butcher Josef Meier, plant manager atVION in Vilshofen, makes good use of the effi-ciency enhancement potential offered by theRS520-400.

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which point it should also be noted that this big meatplant has, up to this point in time, not ever touched itsperformance reserve limits.What it takes to learn handling the new system is, ofcourse, also a matter of what tasks a given employeemust fulfill. Simply operating the deep-drawer re-quires less know-how than programming new packag-ing parameters or, for that matter, changing over fromsurface to frame sealing coupled with a change intools, as is necessary from time to time. Because withall its efficiency, the deep-drawing machine also offersa wide spectrum of options. “We are not fully utilizingall options offered by the VC999 RS520-400”, Meierknows from own experience and continues: “on theone hand, it is of course good to know that so manyoptions are offered, but on the other hand, it wouldnaturally be inefficient for us to stop the machineevery five minutes for a tool changeover.” What shouldalso be noticed here is that all functions can be readi-ly addressed by a touchscreen which offers operatorsintuitive guidance so that, as a result, operating fail-ures are almost excluded as asource of false settings.And programming new packagingparameters is, after all, a rare needat VION Vilshofen in any case –and particularly so right after thenew packaging system has beenput in place, with Inauen cus-tomer service people and VIONequipment operators together hav-ing memory-stored most all pack-aging programs the company

needs at this location. Adds Meier: “Inauen is alwaysthere to give us good support. Even if it should turnout today that we need some help, someone is alwaysthere for us to contact.”

Well thought-through designTurning to the construction material and workman-ship of the VC999 RS520, Josef Meier has exactly twowords in his evaluation: “the finest.” Down to moredetail, the chromium-nickel-steel construction of thisdeep-draw packaging unit is without any sharp-point-ed edges and corners where dirt could collect, mean-ing that its efficiency even shines, proverbially and lit-erally, when the machine is up for daily cleaning.What should also be noted is that Meier and the In-auen consulting specialists also had people on theworkfloor in mind when turning to other plant-specif-ic equipment features. Explains plant manager Meierwith great satisfaction: “The vacuum pump used bythe deep-draw machine for operation is installed onelevel below the production floor. So the noise level

Technical specifications: VC999 RS520-400

Draw-off length: up to 650 mm

Loading stretch: 1,300 mm (standard)/

2,100/2,925/3,300/4,200/5,000 mm

Outlet stretch: 750 (standard)/

1,100/1,750/2,400/3,000/3,600 mm

Drawing depth: 50/100/135/185 mm

Foil forming width: 523 mm

Reel dia.: 500 mm (standard)/

800 mm (Jumbo)

Reel core: 76 mm/3” (standard);

adaptor for 152 mm/6” available

Power connect: 400 V/3/50 Hz; 220 V/3/60 Hz;

others available

Air pressure, min: 7 bars (850 l/min)

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Field test


Packaging is with foil material and done withinthe machine, with filled packs vacuum-sealedimmediately.

Thanks to the intuitive touchscreen operationof the VC999 RS520-400, operator faults are al-most fully excluded.

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as the starting material, packaging costs are reducedto a minimum; for another, packaging material stor-age is simplified because different forms of packagingcan, if needed, be made from the same reels of foil.

Reliable service“Inauen equipment – VC999 spells promise of cus-tomer service people being in reach to a high degree. Apromise that has confirmed itself in practice”, asMeier knows full well. And the support received imme-diately after the new machine was put in place is alsoa case in point that more than only satisfies him. Takethe thorough familiarization of VION personnel withthe new piece of equipment as an example which, inturn, placed his meat company in a position to fullyexploit a deep-drawing machine’s efficiency benefitsto the full, and to do so right from the start.But then, the RS520-400 does not require lots of in-house maintenance work. Relates Meier: “We let theInauen people do the annual maintenance themselvesand that’s all it takes to get the job done”. A benefitwhich can lastly also be traced back to a well thought-through construction concept. Take the vertical liftsystem design which eliminates the need of thrustbearings; and where bearings are not exposed to tak-ing a load, mechanical stress is reduced to a mini-mum. “Even so, just in case we do need customer serv-ice for whatever reason”, plant manager Meier againrelates from own experience, “it doesn’t take long be-fore help is there.” But then, unwanted standstills arepractically excluded even in such a case – and in viewof the plant’s high degree of capacity utilization, anysuch standstill would be painful at that.Efficiency, ergonomics and versatility, workmanshipto “the finest”, and solutions well thought-throughdown to detail come together and, in master butcherJosef Meier’s view, all speak loud and clear for VC999type packaging machines and for Inauen MaschinenGmbH as the company manufacturing them. And for afinal point from his point of view, the price/benefit ra-tio is also at an optimum. Dirk Bongardt

SummaryHere is how master butcher Josef Meier, plant

manager of the Vilshofen, Germany-based VION

slaughtering and meat processing plant, grades

the Inauen deep-drawing machine type VC999

RS520-400:

Operation and handling: ++Operating speed: ++Accustomation/break-in time: +Versatility: +Construction material: ++Workmanship: ++Space requirement: +Hygiene/sanitation: ++Noise level: ++Cleaning/maintenance: +

++ = excellent, + = good, o = mediocre,– = poor

right here is very low, making foran extremely pleasant working en-vironment.” The same specific thinking alsogoes for safety in equipment han-dling, with the risk of injuries al-most fully excluded. “Wantonnesswould be key to get injured. All ar-eas workers can reach with theirhands are monitored by sensors, somachine standstill would alreadyoccur before anything can happen.Meaning that for this machine, wecan place safety on a very highgrade with a conscience”, Meierasserts.With deep-drawn packages, pack-aging itself is made of foils withinthe machine, and vacuum-sealingis immediately after filling. Thisfunctional mode improves packag-ing efficiency in a dual respect atone time: for one, when foil is used

Labeling


In order to protect and

better inform consumers,

the lawmaker has enacted

numerous food labeling

rules and regulations. And

modern printing and

labeling systems are there

to mark packs with the

mandatory product

information specifics in a

safe and visually appealing

manner.

Packaged products’ presentation pass� For the most part, foodstuffs are offered asready-packed merchandise today. Which means thatpackaging and pack-closing is performed at the man-ufacturing plants, without the product purchasingconsumers being present. But in order for shoppers toclearly see where an how foodstuffs were manufac-tured, and what ingredients they contain, pertinentproduct labeling has become a legally binding obliga-tion. As such, food product labeling is uniformly gov-erned by the Labeling Guideline on an EU(EuropeanUnion)-wide basis. But over and above that, addition-al product labeling laws and regulations have beenput in place in the Federal Republic of Germany.On principle, packaged foodstuffs must provide thefollowing information: the respective foodstuff’s gen-erally accepted commercial name or designation inthe marketplace, list of ingredients, minimum shelflife expiration date, product net weight or quantity,manufacturer’s name and address, as well as the re-spective lot or charge numbers. Special labeling regu-lations moreover exist for certain human food groups,such as meat products, for example. And it is in par-ticular for beef that specific beef labeling regulationsapply ever since the first of January 1998. And from2002 onward, every consumer can tell from the labelof prepacked beef where, i.e. in which country, the re-spective beef animal was born, kept and fed, slaugh-tered, and cut up for processing. As an added note, thatregulation applies to fresh or cooled as well as to deep-

frozen beef. The product label as such is also indis-pensable for well functioning logistics, for a trouble-free flow of goods, and for effective storage or ware-housing management. But then, labels are not onlythere to fulfill documentation purposes, they alsoserve as an advertising medium: logos and decoratinglabels make for the product to be recognized by shop-pers time and again, thereby fulfilling the precondi-tions necessary for promoting repeat purchases andcustomer loyalty.Labels for the food industry must frequently be capa-ble of maintaining their adhesive properties, alsowhen applied to cool and humid surfaces, includingsubsequent deep-freeze storage. Good stability with re-spect to fat and oil is also frequently required, togeth-er resulting in the most diverse requirements labelingunits and the respective process technology mustmeet. In order to fulfill hygiene and sanitation re-quirements, labeling and printing systems shouldcome with a hygienic design and cleaning-friendlyconstruction materials. And equally as important isthe need for these equipment units to allow full inte-gration into the packaging line, operation in synchro-mesh with a product’s throughput speed, and high-precision labeling itself.In the following, Die Fleischerei offers its readers anoverview of the current developmental state of printingand labeling systems as offered by a number of differ-ent equipment marketers.

With its transport belt labeling ma-chines MR335 SQ and MR337 SQ,equipment specialist MR Etiket-tiertechnik of Enger, Germany,wants to establish new hygiene andsanitation standards for top andbottom labeling of trays. Bothframe and transportation system ofthese units are entirely of stainlesssteel, with slanted surfaces empha-sized to enable cleaning with al-most no residual water remainingin place. Control and operatorpanel come with a stainless steelhousing as well; and the manufac-turer also points out that these sys-tem components, as well as the

new MR6000 labeling head’s all-aluminum housing, are in totalcompliance with the protectionprovisions laid down underIP65/NEMA-4.As a basic novelty, the belts of theselabeling units can be exchangedwithout any tools, with only a cou-ple of manual handlings neces-sary; while simply loosening thebelt is as all that’s needed for per-fect cleaning of the transportationunit, as the manufacturer pointsout.The new touchpanel HI208comes with an intensely luminous8.4 inch TFT color display; and

Belt change without tools

Thanks tothe MR335SQ transportbelt labelingunit’s slant-ed surfaces,hardly anywaterresidues re-main aftercleaning.

users are said to be put in a position of operating up to six labeling heads from one panel only. Password-protected operator

levels – from step-by-step guid-ance through all necessary setupfunctions, to setting all parametersto fine detail – are underscored to

MR

Eti

kett

iert

ech

nik

Labeling


offer simple handling, with thetouch panel itself, again in fullcompliance with IP65/NEMA-4 requirements, also singled out forits ethernet connection for usersto employ telediagnostic controlmeasures.Versus the MR335 SQ basic version,model MR337 SQ is furthermoresingled out for its two ea. top- andbottom-labeling heads, intendedto afford an almost interruption-free labeling process. More to thatpoint, MR Etikettiertechnik alsopoints out that the two upper andlower labeling heads each form atrue couple: just in case the labelreel of one labeling head has to beexchanged, the machine automat-

ically changes over to the secondlabeling head of the correspondinghead couple.Further to practical use possibili-ties, filling the currently not oper-ating labeling head with new la-bels for the next upcoming chargeis indicated as yet another exampleof practical use options, allowingfor label feed changeover withoutany machine standstill whatsoever.Over and above that, the MR trans-port belt labeling units can also beupgraded to perform additionalfunctions, with scanner or camerasystems for label checking andcontrol given as one exemplarycase in point. www.mrde.de

interpack: Hall 5/C37/D38

The programmable Imaje 5000thermotransfer direct printersfrom Imaje have been engineeredto afford flexible labeling of filmor foil and hose-bag packagingsahead of the filling process, as theStuttgart, Germany-based compa-ny points out.In continuous operation when im-printing films or foils passingthrough, a printing speed of up to

Printing it even faster

System “2000 Pallet” is suitable for dispatch pallet labeling.

667 mm/s is achieved according tothe company’s product informa-tion, while a printing speed per-formance of up to 150 units ea. perminute is stated to be possible withintermittent operation involvingstationary film or foil material.The two model variations (inter-mittent or continuous) are avail-able in two printing width ea.(53 mm or 107 mm), with label-ing info contents extending fromsuch variables as date and time, tocomplete lists of constituents inseveral languages, and all the wayto customary product codes and lo-gos. Thanks to a color ribbonlength of up to 600 m, operationwith minimum idle times is possi-ble, while the manufacturer fur-thermore points out that theseprinters, with the standard deliv-ered mechanical holding deviceput in place, can simply be mount-ed to any horizontal and verticalhose-bag packaging machine, andto any customary deep-drawingmachine as well.These printers do, in fact, comewith input and output openings fordirect connection to a packagingmachine. Via the serial RS-232 in-terface, hookup to a higher levelnetwork is also possible. Simple

Imaj

e

copy text can be directly entered onthe 240 � 128 pixel touch screen,while creating any given layoutson the PC is made possible by theTTSoft standard software which al-so comes with the original deliverypackage. The printer status indica-tor informs the operator about rib-bon length, the number of possibleprinting processes still remaining,and the estimated time left beforethe next color ribbon exchange be-comes necessary.The Imaje thermotransfer directprinters are mounted in a stainlesssteel housing, and are emphasizedto be reliable and low in mainte-nance. And as the manufactureralso underscores, changing colorribbons is an easy job, not requir-ing any mechanical readjustmentand hence no renewed setting ofprint parameters.In addition to the above, the com-pany has also upgraded its Imaje2000 labeling system series to per-form dispatch pallet labeling aswell. As such, the Imaje 2000 palletlabeling system is designed to ef-fect dual-side labeling of cartonsand shipping pallets, with the inte-grated thermotransfer or thermo-direct printer confirmed to meet allGS1 label requirements. Withprinting completed, the label itselfis then checked by an integrated

scanner. And as the company alsoindicates, labels can either be ap-plied on a pallet’s side (printingcycle: 7 s), on the front or rear side(printing cycle: 10 s) or two labelscan instead be applied to two di-rectly joined sides (printing cycle:20 s) with a right- or left-handedapplicator. As an integral safetyfunction, the automatic com-pressed air lockout is intended toreact properly to possible obstaclesin the applicator area. And to as-sure constant label positioning,the labeling system itself is firmlymounted to the floor.The system’s modular configura-tion also affords optimum equip-ment adaptation to any given pro-duction needs. As such, the unitconsists of various modules whichcan be combined in a purpose-spe-cific manner. As for the labelsthemselves, control is possible bypert. Windows software programsor by resp. formats from any otherPC system. And to once more quote the manu-facturer, the label roll, itself at-tached to the labeling module andcoming with a max. outside dia. of350 mm (approx. 2,550 labels perroll) can be easily exchanged with-out a problem.

www.imaje.de

interpack: Hall 14/C29

The thermotransfer printer type105SL from ICS is designed andconstructed to be a highly robustpiece of equipment. And quotingfrom the manufacturer’s ownproduct statement, it is not onlythe housing that is made of steel,but the interior space of action isalso equipped with steel compo-nents. With a print resolution ofeight or twelve points per millime-ter, graphs, small fonts or 2D sym-bologies can also be printed.Coupled with the ZPL II program-ming language, a 32 bit micro-processor is stated to allow format-ting during the printing process, so

that different labels can be printedin a short period of time. The com-munication interfaces being of-fered, whether serial RS 232, Cen-tronics parallel interface and Eth-ernet, are assured to not only deliv-er a high printer output perform-ance, but also provide for an un-problematic integration of the105SL into the existing networks.Printer model 105SL can also beoperated with ZebraLink, the Zebranetworking and control solution,that is. Apart from error notification andmanagement of all interlinkedprinters in real time, ZebraLink is

Universal barcode printer

Labeling


Suitable formany applica-tions: thethermotrans-fer printertype 105SL.

also stated to permit printing fromother than Zebra-specific datasources.Also emphasized by ICS is the factthat any data stream can be trans-lated in the printer by converting it

into the ZPL II printer language –with the result that, for instancewith the assist of a hand scanner ora weighing unit, a stand-alone so-lution becomes possible.

www.ics-ident.de

With its new 10-W laser markersystem type LC100, Alltec ofSelmsdorf, Germany, presents alaser lettering printer stated toguarantee max. performance cou-pled with low power uptake. Com-ing with a maximum letteringspeed of 1,200 characters per sec-ond and a max. printline speed ofup to 10 m/sec, the LC100 is one ofthe fastest laser-based lettering sys-tems of its class, as the companyemphasizes, also pointing to con-stant and high-clarity and high-quality lettering as an outstandingand convincing feature.Continuing from Alltec’s productstatement, the spectrum of prod-ucts and materials that can be la-beled with the LC100 is almost un-limited. In which connection thetype of information to be included

with the labeling plays no role,with that information input rang-ing from product shelf life andmanufacturing data to lot andproduction line numbers, and viaID-Matrix and barcodes all the wayup to logos, symbols and individ-ual product data such as contentsinformation and/or weight andprice, for example. The most im-portant data formats are also sup-ported so that font, code or graphicrestrictions are stated to be practi-cally non-existent. Thanks to com-pact design, flexible componentsand an innovative communicationand interface concept, the LC100also lends itself to fast and easy in-tegration into existing productlines. And to continue from themanufacturer’s own statement, di-rect inline system operation is pos-

Top-speed lettering

The laser marker system LC100 can be controlled online, via acentral computer or a PC, without a problem.

sible by a manual unit, or online,by way of external systems, such ascentral computer or PC, with link-age either by RS 232 or via Ether-net. With the “Smart Graph” Win-dows-based PC software, makingout lettering orders and completeprocess sequencing controls is alsostated to be accomplished fast andsafe, without a problem.An optional target or pilot laser, re-spectively, is to simplify system ad-justment to a possible productchangeover, for example. Both let-tering as well as supply unit arepredestined for a robust productionenvironment, thanks to the IP54Sprotection class, as Alltec pointsout, adding that IP65 versions are

optionally available for the rough-est of ambient conditions.With reliability, long useful life-time of system components, andlow operating costs, the companyintends to set new business effi-ciency standards with the LC100 aswell. “The system operates almostmaintenance-free for thousands ofhours”, says product manager Dr.Ekkehard Baum, and continues:“purchasing expenses for conven-tional supply needs such as inks,compressed air or solvents, arecompletely dispensed with. And theoptimized air cooling system sub-stantially adds to prolonging theuseful lifetime of our CO2 tubes.”

www.alltec.org

Based in Krefeld, Germany, Mar -kem is, in the company’s ownwords, one of the leading mar-keters of efficient and innovativesolutions for product identificationand labeling, offering its cus-tomers the option to choose fromthe most different printing tech-nologies.As such, Markem’s overall rangecomprises the following brand-name products: SmartDate ther-motransfer direct printers, Smart-Lase laser encoders, Cimjet andCimpak label printing and dis-pensing systems, as well as TouchDry Hot Melt Jets for lower-case andcapitalized spelling. The companyalso points to its software product-line stated to cover all aspects ofthe labeling process which, inturn, comprises software for typo-graphical image creations as wellas a whole series of scalable modu-lar standard solutions for suchtasks as NVE pallet labeling, RFIDconformity, labeling safety andtraceability.The SmartLase laser encoder type110s, a 10-W-CO-Laser, has beenespecially developed for perma-nently assuring reliable and high-quality encoding results even un-der the most adverse manufactur-

Labeling made easy

With the Cimpac 300 in place,labels can be positioned on upto three adjoining pallet sides.

Mar

kem

ing conditions where the beverage,dairy and deep-freeze industriesmay serve as typical examples. Inwhich context the manufactureralso states that a stainless steelhousing is there to protect thisunit, itself complying with protec-tion class IP 65, from water andhumidity.Turning to model Cimpak 300Kompakt, this unit’s optimized de-sign lets it rank among the mostcompact industrial-type labeling

ICS

Allt

ec

Labeling


In ter national Maga zine for Meat Pro ces sors in Trade and In dus tryPub lishers:Hans Holz mann Ver lag, Box 1342/1343, D-86816 Bad Wöris hofen, Ger many. Chief edi tor: Thomas Röhr, Edi tors of fice: Sieg linde Bartsch, Fax: +49/82 47/35 41 70, Phone: +49/82 47/35 41 81, e-mail: [email protected], http://www.fleischerei.deTrans lation: Diether Mar boldAdvertising manager: Juliane MerzAdvertising administration: Andrea Ries, Fax: +49/82 47/35 44 196, Phone: +49/82 47/35 41 96, e-mail: [email protected]: DTP-of fice

’Die Fleisc herei‘ is pub lished at the beginning of each month, combined issues for Jan/Feb and Ju-ly/Aug, in both a German edition with or w/o annual volume CD-ROM, and a German/English interna-tional edition. Each issue of ’Die Flei scherei’s‘ international edition features a translated section withselect, relevant material published in English.The an nual sub scrip tion price is Euro 146,00 in clud ingpost age and hand ling. Foreign air mail post age is charged extra. Ad ver tis ing rates are gov erned by thecur rent rate card Nr. 40. One page, b-w, costs Euro 2,925.00. Rates for frac tion ally smaller ads atprices re duced pro ra ta. Special ad po si tion ings poss ible upon re quest.Cir cu lation: 7,000 copies dis tributed in over 70 coun tries world wide.Member of the Ameri can Meat In sti tute (AMI), P. O. Box 3556, Wash ing ton, D. C. 20007.

Foreign representationSwitzerland, ItalyEDI REP AG; V.Tot to li, Post fach 4 58, CH-8802 Kilchberg/ZH,Tel. 0041/4331108-30, Fax 0041/4331108-31

’Die Fleisc herei‘ is a member of IVW, the Ger man Au dit Association of Pub lications Serv ingas Ad ver tis ing Media.

Die FleischereiMasthead

Die Fleischerei – Sonderheft international

In this issue advertise following clients

allfo-Gruppe 13Bizerba 15CFS Germany GmbH 4. UmschlagseiteCSB-System AG 1HAGESÜD Interspice Gewürzwerke GmbH & Co. KG 17Hans Holzmann Verlag GmbH & Co KG 19, 23, 3. USINAUEN AG 9Messe Köln/Anuga 7Multivac Sepp Haggenmüller GmbH & Co. KG 2. UmschlagseitePlasti Chemie International GmbH 21Poly-clip System 5Gummi-Stricker GmbH Co. KG 25Südpack Verpackungen GmbH & Co. KG 11TIPPER TIE Titelseite

systems, as Markem points out,adding that the Cimpak 300 Kom-pakt’s floor segment corresponds toprotection class IP 55. And turningto operating performance, the

manufacturer points to the unit’sability to affix labels to three ad-joining pallet sides.

www.markem.de

interpack: Hall 11/E55

Under the “Creative and independ-ent labeling for meat specialtystores” motto, Schaumermal24is offering such retailers andbutcher businesses a low-cost solu-tion that is easy to handle, as theScheinfeld, Germany-based com-pany says, while also pointing tospecific features. As such, the sys-tem is a combination of thermo-transfer printer, accessories includ-ed, and a software package specifi-cally earmarked for the label print-ing job. And then, it only takesthree steps, even for untrained lay-men workers, to make individuallycreated layouts and have themprinted. The software turns bar-codes, personification data, con-

secutive numbers and other factsand features into print-out prac-tice. Whether sausages per se,sausage cans, glass containers,ready-to-eat foods or sweetbread-type Xmas stollen, simply every-thing can be labeled, as the com-pany underscores, thereby impart-ing the product so labeled with aunique presentation all its own.And with its own logo or specialmotifs added, the label itself alsoreceives it own personal touch.In addition to the above, the com-pany also points to the fact that ithas a great choice of labels, decorlabels and further extras availablefor customers to choose from.

www.schaumermal24.de

Creative labeling

With a thermoprinter or thermo-transfer printer plus suitableEtiprint software from Hesko ofHammersbach, Germany, type-and-kind information, QUID(Quantitative Ingredients Declara-tions)-specific additive and ingre-dients listings, weight, price, bar-codes, info text and, if needed,beef-specific identification infos

Simple and easy printing job

can be printed without a problem,whereby product shelf life data canbe changed rapidly, even from onelabel to the next one following.And as the manufacturer alsopoints out, sales counter displaysand product tags are altogethersimple as well. In Hesko’s ownwords, the thermoprinter SV4D is alabel printer that outperforms all

other printers in its class, offeringtopmost quality coupled with sim-ple handling. And as a final note,

this printer operates maintenance-free, putting out up to 70 labels perminute. www.hesko.de

� Generally accepted commercial designation (name of the resp.

foodstuff).

� Quantity of product filled into a pack (by weight).

� Minimum shelf life indicated by date.

� Name and address of the manufacturer, packaging facility, or of a

sales agent or company with residence in the EU.

� List of additives if more than one additive is included.

In addition, the Meat Hygiene Regulation results in further supple-

mentary information becoming obligatory for meat labeling:

� name of the pertinent animal species to be posted together with

the product’s ge ne rally accepted commercial name or desig nation;

� a notice pointing to bones if the meat contains bone substances

that cannot be clearly seen and identified;

� wholly or partly thawed meat must bear a “Thawed – use imme-

diately” notice;

� and a mark indicating that the product is “fit for human con-

sumption”. www.aid.de

General meat labeling fundamentals

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Why? – Competition is gettingtougher every day. To be onestep ahead of your competitors,you simply have to know morethan them.Reason enough to gain thatcompetitive edge now – withcurrent information about thelatest developments regarding:

LESER-SERVICEDie FleischereiPOSTFACH 1342

86816 BAD WÖRISHOFENTEL +49 (0) 82 47/3 54-1 45FAX +49 (0) 82 47/3 54-3 70

E-Mail:[email protected]

www.fleischerei.dewww.handwerk-info.de

date and personal signature

My address:

last name, first name

job title, company name; field of industry

street address

city, country, postal code

phone fax

e-mail

www.fleischerei.de

Visit us in hall 11, booth F56/G55 and hall 4, booth B47

If you want to experience how INNOVATION improves your performance, visit CFS at INTERPACK 2008

CFS will be prominently present at Interpack 2008. In hall 11 booth F56/G55 we will demonstrate our innovations for the meat, poultry, fi sh, cheese and salads market. In hall 4 booth B47 we invite you to see the latest developments in equipment for the confectionery market.

CFS invites you to experience how we can improve your company’s performance, now and over time.

A slicer with the highest effective output on the market

A sealer thatoperates with less than 0.1% reject

A labeller that allows non-stop production

www.CFS.com/interpack

international magazine for meat processors in trade and ... (gb... · and last but not least, the...

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