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International FoodTec Award 2018: DLG announces award winners

Awards announced for innovations from companies in the food manufacturing and supply sector – Award ceremony to be held during Anuga FoodTec 2018 in Cologne – Visitor information can be found at www.foodtecaward.com

FRANKFURT/MAIN, Germany, January 16, 2018 – The DLG (German Agricultural Society) has announced the winners of the 2018 International FoodTec Award. This year, the renowned prize will be awarded to 17 innovations from the international food manufacturing and supply industry. Five innovations receive the International FoodTec Award in gold, while a further 12 receive the silver award.

The winners this year include companies from Belgium, Denmark, Italy, Russia, Switzerland and Germany. The award ceremony will take place on 20 March 2018 at Anuga FoodTec, the leading global trade fair for food and beverage technology, which takes place in Cologne.

The International FoodTec Awards are presented every three years. They are awarded by the DLG in cooperation with the following trade and media partners: the European Federation of Food Science and Technology (EFFoST); Anuga FoodTec; the specialist magazines "Fleischwirtschaft" (Meat Industry) and "Fleischwirtschaft International", published by dfv media group (Deutscher Fachverlag); the trade journals "European Dairy Magazine" and "Deutsche Milchwirtschaft" (German Dairy Farming) produced by German publisher Th. Mann; the journal "FOOD Lab – Qualitätsmanagement, Analytik und Nachhaltigkeit" (FOOD Lab – Quality Management, Analytics and Sustainability), published by Bücker-Fachverlag; the professional journal "DLG-Lebensmittel" (DLG-Foods), published by the DLG; and the magazine "Lebensmitteltechnik" (Food Technology), published by LT Food Medien-Verlag.
Gold International FoodTec Award Winners:
•    Albert Handtmann Maschinenfabrik GmbH & Co. KG (Biberach, Riss,   Germany):
•    Linde AG (Unterschleißheim, Germany):
     "ACCU-CHILL® Sauce Cooling"
•    TREIF Maschinenbau GmbH (Oberlahr, Germany):
     "AVITOS – Frozen meat cube cutter"
•    Danish Meat Research Institute (Taastrup, Denmark):
     "DynaCQ – multispectral visual surface inspection"
•    MULTIVAC (Wolfertschwenden, Germany):
     "MULTIVAC X-line"
Silver International FoodTec Award Winners:
•    «Absolut-Soft» OOO (Moscow, Russia):
     "1C:MESbyMEAT – Software industry solution for the meat industry"
•    BEHN + BATES Maschinenfabrik GmbH & Co. KG (Münster, Germany):
•    Brabender GmbH & Co. KG (Duisburg, Germany):
     "Rapid Flour Check"
•    CSB-Automation AG (Kestenholz, Switzerland):
     "ProMessa 2020"
•    DIL e.V. (Quakenbrück, Germany):
     "SmoothCut ONE"
•    KRONES AG (Neutraubling, Germany):
     "Express Pasteurization Beer"
•    Minerva Omega Group (Bologna, Italy):
     "NeMoSy® (Nexus Monitoring System)"
•    Pfeffer Filtertechnik, Inh. Ulrich Pfeffer (Gingen, Germany):
     "System for cleaning frying fat in deep fryer"
•    Stephan Machinery GmbH (Hamelin, Germany):
     "SAM® – Stephan Aseptic Multitherm"
•    TOMRA Sorting Solutions Food (Leuven, Belgium):
     "TOMRA ACT"
•    ViscoTec pumpen- u. Dosiertechnik GmbH (Töging, Germany):
     "Hygienic Dispenser"
•    Zeppelin Systems GmbH (Rödermark, Germany):
Short descriptions of these outstanding innovations can be found on the following pages and online at: www.foodtecaward.com
International expert jury:
The winners were selected by an international jury consisting of the following renowned experts from various disciplines: Dr. Ir. C.D. (Kees) de Gooijer (Food & Nutrition Delta, Wageningen / The Netherlands); Prof. Dr. Antonio Delgado (Friedrich Alexander University, Erlangen-Nuremberg); Prof. Dr. Michael Doßmann (University Weihenstephan-Triesdorf, Weidenbach); Prof. Dr. Michael Gänzle (University of Alberta, Edmonton / Canada); Prof. Dr. Tilo Hühn (ZHAW Zurich University of Applied Sciences, Wädenswil / Switzerland); Prof. Dr. Henry Jäger (University of Natural Resources and Applied Life Sciences, Vienna / Austria); Prof. Dr. Alexander Kolesnov (Peoples' Friendship University of Russia, Russia); Prof. Dr. Horst-Christian Langowski (Fraunhofer Institute for Packaging Technology and Packaging, Freising-Weihenstephan); Prof. Dr. Helmy T. Omran (Suez Canal University, Ismailia / Egypt); Prof. Dr. Achim Stiebing, i. R. (University of Applied Sciences Ostwestfalen-Lippe, Lemgo); and Prof. Dr. Jochen Weiss (University of Hohenheim, Stuttgart).
Short award winner descriptions – International FoodTec Award 2018
International FoodTec Award in Gold:
Albert Handtmann Maschinenfabrik GmbH & Co. KG (Biberach a. d. Riss, Germany)
" Formsystem"

The manufacturer Albert Handtmann Maschinenfabrik has won the award for its forming system. This is a modular system for producing non-encased food products in different, freely selectable geometric shapes such as cylinders, discs, small balls or other 3D forms. The automatic production of formed products from a very wide variety of source materials and cross-sections expands the range of modern product ideas in line with popular trends. New modules can be added to the system step-by-step, thus broadening the scope of application with regards to the products that can be produced for different sectors, and making it possible to respond quickly to changing customer requirements. A driven filling flow divider ensures precision weight distribution of the filling material per product and lane. Subsequently, a separating module, featuring separation movement synchronized with the product speed, makes it possible to produce longer products of any cross section. Alternatively, a forming module for producing a wide variety of 3D shapes is available.
International FoodTec Award in Gold:
Linde AG (Unterschleissheim, Germany)
" ACCU-CHILL® Sauce Cooling"
Linde ACCU-CHILL® SC is a system for rapid cooling of sauces and heated fluids by means of direct injection of liquid nitrogen. The core element of the system is an injector unit through which liquid nitrogen is continuously injected so that it leads to cooling of the warm product. The direct introduction of the liquid nitrogen into the sauce and the resulting swirling in the mixing zone enable highly efficient heat transfer to the product to be cooled. The cooling time is reduced substantially compared to existing methods. The 100 percent natural cooling medium BiogonN (purest nitrogen in food quality) is used for cooling. ACCU-CHILL® SC can be used for virtually all products capable of flowing in cooled condition. By cooling the products quickly, ACCU-CHILL® SC preserves their properties and ingredients, avoids bacterial growth and thus contributes to food safety. The system can be used in space-saving and flexible manner, and completes modern cook-and-chill production lines.
International FoodTec Award in Gold:
TREIF Maschinenbau GmbH (Oberlahr, Germany)
" AVITOS – Frozen meat cube cutter"
It has not been possible so far to cut meat products at extremely low temperatures, so against this background, TREIF has developed the AVITOS frozen meat dicer. This new technology makes it possible to cut blocks of frozen meat and calibrated products into cubes, strips or discs at temperatures down to -18°C. An individual cartridge cutting disc cuts the first two cube dimensions. The third cube dimension is cut with a cutting wheel equipped with up to 12 blades. With AVITOS, it is possible to cut meat products without preliminary chopping or crushing, and without product temperature conditioning. This ensures maximum efficiency and safety for the machine operator, reduces power costs and extends the best-before date of the products.
International FoodTec Award in Gold:
Danish Meat Research Institute (Taastrup, Denmark)
" DynaCQ – multispectral visual surface inspection"
Detecting foreign bodies of all kinds is an enormous challenge for the food industry, as the consumer expects products free of residues. So far there has been no method on the market that can detect low-density foreign bodies such as soft plastic in fresh meat and meat products. That is why many companies use visual inspections. The disadvantage of such visual inspections is that they are limited by factors such as fatigue of the human eye and interpersonal variations. A highly flexible detection platform has now been created in the form of the DynaCQ developed by the Danish Meat Research Institute. The integrated camera is multispectral. It detects at specific wavelengths and at the same time contains wavelengths in the infrared range. This makes it more precise than the human eye. DynaCQ detects elements/pieces up to 1.5*1.5 millimeters even at extremely high production speeds. Accordingly, high product safety is ensured and costly recalls can be minimized. The platform stores all images with markers so that the production process is optimally documented. In this way, clear evidence is available in the event of a customer complaint.
International FoodTec Award in Gold:
MULTIVAC (Wolfertschwenden, Germany)
" MULTIVAC X line"
Up to now thermoform packaging machines have generally been regulated by time-controlled processes. Here, the process operations are controlled through fixed process times that are set up by the machine operators via the HMI. Process parameters such as temperatures and pressures are also set in this way. With the X-line, a machine that is completely sensor-controlled is being introduced to the market for first time. The sensor control ensures that the process steps proceed independently and largely at the optimal operating point. Typical faults in the production process are recognized automatically and compensated by the system. Furthermore, the X-line has a Cloud connection that greatly simplifies its operability. The expert knowledge necessary for parameterizing the machine can be called up from the Cloud. When new articles are produced, the machine is also parameterized correctly so that typical start-up losses are avoided. In addition, the MULTIVAC Cloud offers the processor comprehensive services – such as Predictive Maintenance – that contribute to improving efficiency.
International FoodTec Award in Silver:
« Absolut-Soft» OOO (Moscow, Russia)
" 1C:MESbyMEAT – Software business solution for the meat industry"
The 1C:MESbyMEAT system from Absolut-Soft was developed for use in meat-processing plants to allow automatic recording of production data and allow complete monitoring of individual production and logistic stages, with online supervision and full documentation. This minimizes human errors in the collection and registration of production data. The flexible system can map, plan and steer processes with high variability, together with the steps and selection of the raw materials. 1C:MESbyMEAT is a flexible tool for production administration and guarantees traceability of complete batches, from purchasing of the animals for slaughter or the meat right through to the finished product. The user interface is simple and requires no prior knowledge on the part of the operators. The raw material prime costs for different production sectors and batches can be calculated and production losses reduced. This enables better use to be made of available resources.
International FoodTec Award in Silver:
BEHN+BATES Maschinenfabrik GmbH & Co. KG (Münster, Germany)
The BEHN+BATES hygiene machine ROTO-PACKER ADAMS CARE-LINE EDITION fills 10 to 25 kilogram PE tubular plastic bags hygienically. The bag for the filling material is formed from double-layer FFS tubular sheeting, filled and sealed tightly. The special feature is that the outer layer of the double-layer bag can be stripped off and separated from the inner bag easily and without any residues. The end user is thus always guaranteed that the inner bag remains absolutely clean, even after filling, during processing and transport, and that no foreign materials can infiltrate into the filling when the inner bag is opened.
International FoodTec Award in Silver:
Brabender GmbH & Co. KG (Duisburg, Germany)
" Rapid Flour Check"
The GlutoPeak is a fast, rheological method for characterizing wheat flours. It can be used to make fast and reliable statements about the flour and gluten quality, and for classifying cereal and flour batches. Measuring with GlutoPeak takes place rheologically by recording the torque. During the measurement, the gluten is washed out and, after a characteristic period, forms a network that becomes visible through a peak. Following further shearing, the network collapses again and this is represented in a drop of the curve. Both operations reflect the characteristic properties of a flour. The evaluation options have been developed further. With the Rapid Flour Check evaluation, the customer additionally receives correlations with established chemical and physical measuring methods. In this way, the software can automatically determine the protein content, wet gluten, water intake and W-value.
International FoodTec Award in Silver:
CSB-Automation AG (Kestenholz, Switzerland)
" ProMessa 2020"
In the ProMessa 2020 project, the firm CSB-Automation has automated the complete intralogistics of a medium-sized self-service meat producer and consistently realized the vision of the “Smart Food Factory”. The core of this solution is the automated intralogistics technology that is controlled and monitored by the IT system. Accordingly, the process chain is linked to form a smart overall solution from procurement, via production, intermediate storage and order picking, right through to dispatch. By networking the operating activities and intralogistic components, ProMessa succeeds in providing small batch sizes at low cost, and in a resource-friendly manner within the required time period. With the intralogistics system, ProMessa has created all the options for shifting the individualization of the self-service products – in other words, individual customer labelling – as far back as possible in the process chain. This ensures high delivery performance (99 percent) despite short order lead times, together with low stocking quantities and high stock turnover.
International FoodTec Award in Silver:
DIL e.V. (Quakenbrück, Germany)
" SmoothCut ONE"
The use of pulsed electric fields (PEF) leads to permeabilisation of cell membranes. Current applications are to be found in the fruit juice industry and the production of potato products. Alongside the improved product quality, low energy and water consumption are further essential advantages of the method. The SmoothCut One system was developed in cooperation between DIL and the spin-off company Elea GmbH. The complete system with conveyor, water bath and pulse generator has a treatment capacity of up to 6 tonnes/hour and can be integrated into existing process lines, even in small- and medium-sized companies, thanks to its compact dimensions. Furthermore, it allows standard treatment of both sinking and floating raw materials.
International FoodTec Award in Silver:
KRONES AG (Neutraubling, Germany)
" Express Pasteurization Beer"
This hot-keeping method reduces the hot-holding time from the traditional 30 seconds to six seconds. By reducing the thermal stress, it is possible to produce turbidity-stable and microbiologically stable wheat beers and filtered beers of better quality. The microbiological safety is of equivalent value. By shortening the time, it is possible to achieve the critical temperature for a desired protein denaturation in order to stabilize turbidity of the unfiltered beers by keeping them hot, and thus avoid over-pasteurizing of the beer. The short hot-holding period leads to lower key indicators for oxygen, heat and ageing.
International FoodTec Award in Silver:
Minerva Omega Group (Bologna, Italy)
" NeMoSy® (Nexus Monitoring System)"
NeMoSy® is a system with which machine data can be managed and monitored in order to obtain a complete overview of the process. The system transmits data from the machine via the internet and gateways to the platform. A radio transmitter is installed in the machine and transmits machine data to a gateway located up to 100 metres away. At this point, the machine data are transmitted via API calls from the gateway to a Cloud platform where they can be displayed and shared with other BI in real time. In this way, the customer can obtain and check a complete remote overview of the machines. A plug-and-play and a retrofittable telemetry system has been developed that collects the information and the essential documents that a customer or operator needs in order to monitor and manage his machinery park, and place them on the platform.
International FoodTec Award in Silver:
Pfeffer Filtertechnik, Proprietor Ulrich Pfeffer (Gingen, Germany)
" System for cleaning deep-frying fat in large deep-fryers"
Up to now, deep-frying fat in large deep-fryers has been cleaned via metal/paper belt filters or vibrating screens. The disadvantage of these partly open systems is the risk of injury for operators due to contact with the hot fat, and the possibility of the hot product crumbs with their fat coating or the used paper filter belt self-igniting. The “Profi Purge Plus” system continuously separates the most minute particles from the full fat flow by means of cyclone technology, removing them without fat loss, and transferring them without air contact into a cooling chamber pressurized with protective gas. The crumbs cool down safely in this chamber and are then manually or automatically discarded cold into a collection container. The additional “PP-Side Assist” system cleans the fat during emptying or filling the deep-fryer, and automatically conveys particles to the central collection container.
International FoodTec Award in Silver:
Stephan Machinery GmbH (Hameln, Germany)
" SAM® – Stephan Aseptic Multitherm"
SAM® has been introduced as the core of an aseptic process chain. The basic components of the aseptic process system are an inclined, vacuum-tight and hermetically closed process container with a mixing tool of optimized design. SAM® is designed in compact dimensions and built up in a modular form so that the process-relevant steps are positioned on a basic rack and can be controlled from there. The aseptic process solution used in batch production, or batch method, enables the use of ESL (Extended-Shelf-Life) technology not only for liquid products, but also for particulate inlays. The sterilization process and the cooling process take place in a container – without repacking and with direct treatment of the product.
International FoodTec Award in Silver:
TOMRA Sorting Solutions Food (Leuven, Belgium)
This user interface for TOMRA food sorters provides fundamentally different possibilities for users and customers to interact with the machines. Food sorting machines contain highly complex sensors, conveyor and ejection technologies. TOMRA ACT has been created to keep complicated sorting tasks as simple as possible. Complex adjustments have been simplified allowing them to be managed by drag-and-drop operations on the sorter touchscreen. This new interface presents the sorter as a device for separating products of different quality into different streams, and gives the operator direct feedback about the behavior of the machine. Certain product quality criteria are bundled and shown by simple blocks. The data collected within the process is shown in relative real time, and the operator can adjust important parameters within the sorting criteria – that describe the product in the streams/flows, not the features or functions of the machine – by simply touching the criteria blocks on the screen.
International FoodTec Award in Silver:
ViscoTec Pumpen- u. Dosiertechnik GmbH (Töging, Germany)
" Hygienic Dispenser"
The endless piston principle (eccentric screw technology) has been known for a long time. With the Hygienic Dispenser, it is now possible to dose and fill liquids and highly viscous pastes. In this way, automated solutions are also possible in interplay with robots or installations. For example, thanks to the small and compact design of the “eccentric screw pump”, chocolate or sugar icing can be applied to a wide range of bakery products. With a minimum dosing quantity of approx. 0.2 milliliters and a precision of +/-1 percent, it is possible to service applications in a very broad range of food processes.
International FoodTec Award in Silver:
Zeppelin Systems GmbH (Rödermark, Germany)
" DymoMix – Further development of a wetting principle as pre-mixer for doughs produced continuously or in batches for the food and bakery products industry"
The DymoMix wetting system is a further development of the "MoisTec" wetting device that focuses on avoiding dust. DymoMix works as a pre-mixer, saves space and time in the kneading process for fine bakery products, fresh bakery products and durable bakery products. The special feature results in components in powder form being wetted with water or oil and a homogenous mixture being produced. The wetting process succeeds thanks to a newly developed nozzle installed in the rotating shaft of the unit. In this way, a liquid shield is formed through which the powdery particles must penetrate and are thus wetted. Afterwards, the doughs are transferred to kneading systems operating on a batch-by-batch basis or continuously, so that the kneading time is reduced by 50 percent. The concentration of flour dust in the working environment is reduced significantly. The range of applications is very broad, from very solid through to almost liquid doughs that are suitable for pasta, bread and bread roll doughs, as well as for mixtures in the fine-bakery sector.
Anuga Foodtec 2018, organized by DLG in conjunction with Köln Messe, takes place at Cologne’s Koelnmesse exhibition center from 20 to 23 March 2018. More information is available online at www.anugafoodtec.com
Media contact:
Malene Conlong
Tel: +49 69 24788237
Email: m.conlong@dlg.org


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Malene Conlong

International media and communications manager