Connect with us


Food & Beverage

Researchers select lentil variety types for cultivation in Germany

Published

on


Food & Beverage, News, Processing Technologies

The lentil is a true “superfood”. However, the old crop plant rarely grows in German fields: Too complicated to harvest, too little yield. The LinSel research group, coordinated by the Center for Organic Agriculture at the University of Hohenheim in Stuttgart, wants to change that: At the conference, it will present so-called genotypes that are suitable as precursors for varieties for domestic cultivation. Another focus is the possibilities of propagating and cultivating them in Germany.

The rediscovery of the Swabian “Albleisa” about 20 years ago gave rise to new research on the lentil. Researchers are interested in how to bring the old crop back to domestic fields in order to shorten delivery routes. To this end, they are investigating which genotypes are suitable for Central European conditions.

Together with the two departments of General Crop Production and Quality of Plant Products of the Institute of Crop Plant Sciences at the University of Hohenheim, the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) Gatersleben, the Keyserlingk Institute, and the University of Kassel, the Center for Organic Agriculture at the University of Hohenheim identified genotypes that are suitable for cultivation in Germany.

From the laboratory to the trial field and onto the field

Over three years, the research project selected suitable lentil genotypes for domestic cultivation. First, the IPK examined 110 provenances that were stored in the gene bank. The researchers analyzed which lentils are competitive and have potential for a high-yielding crop.

The selected provenances were then sent to the University of Hohenheim. Cultivation in trial fields was intended to show how the lentils develop in the field and whether the old varieties are robust enough to withstand current climate conditions.

The Keyserlingk Institute tested “on farm” on a larger field plot how competitive the lentil genotypes are, what diseases can occur and how much yield the plants produce. Technical parameters that are important for cultivation also played a role here: How well can different genotypes be harvested and how much crop remains in the end? Researchers from the Department of Ecological Agricultural Sciences at the University of Kassel investigated how the variety types adapt to different locations over several years and what factors environmental conditions, soil and climate play in this.

The harvest was returned to Hohenheim, where researchers analyzed, among other things, the protein content and the thousand-grain mass – an important parameter in the seed trade.

Old variety types offer surprising potential

“We found some genebank accessions, some of them old, that performed better in trial cultivation than regionally grown comparative varieties. These varieties offer good conditions for successful cultivation in Germany.”

– Alex Kröper

The challenge now, he says, is to get the selected lentils onto farmland. “Among farmers, lentils are still considered unattractive and difficult to harvest. Because the plant has not been cultivated in Germany for a long time, it is not adapted to our modern agricultural systems. Professional propagation is still in its infancy,” says Dr. Sabine Zikeli, coordinator of the project at the Center for Organic Agriculture. “That’s why at our conference we’re also looking for an active exchange with farmers about the propagation and marketing of native lentils.”

LinSel conference provides impetus for agricultural use

At the conference, the project partners will explain the results of the individual research steps and present the selected lentils. Further impetus will be provided by researchers from Switzerland and Canada, who have also conducted field trials with various lentil crops. Various workshops will also focus on transferring the research results into practice in domestic fields. To this end, lentil experts will share their knowledge of the entire value chain of the plant – from breeding and propagation of variety types to the benefits of producer groups and marketing.

Food & Beverage Ingredients & Auxiliary Materials News Processing Technologies Trade shows

Presentation of innovative platform at Vitafoods Europe in Geneva

Published

on

International nutritional solutions provider Glanbia Nutritionals is introducing its TechVantage platform at this year’s Vitafoods Europe, the world’s leading nutritional supplements trade show. It offers functionally optimized nutritional technologies that provide increased stability, the ability to mask flavors and colors, and improved solubility and flowability.

Today, more than ever, there is a need for product formulations that meet the demands of increasingly sophisticated dietary supplements, beverages and foods. Functionally optimized nutrient technologies are based on more than 30 years of industry experience and cover a wide range of challenges and requirements, such as optimizing product color, clarity, taste, stability, dispersibility and bioavailability. The in-house technologies within the platform are NutraShield microencapsulations, UniTrit triturations and GranulPlex granulations, each with their own merits:

NutraShield microencapsulated nutrients provide a protective structure around each nutrient. This enhances efficacy and function in a variety of ways – including masking odors and flavors, improving stability, controlling color intensity, converting oils to powder, and delaying the release of nutrients.

UniTrit triturated nutrients are standardized on a carrier for homogeneous nutrient release, allowing easier distribution of nutrients in the final blend and easy scaling with less excess.

GranulPlex granulated nutrients are formed by forming individual particles from multiple small and large particles, allowing for better instantization, dispersibility and a more powerful compressible powder.

The nutrient portfolio of covers a wide range of categories, including vitamins, minerals, botanicals, amino acids, sweeteners, carbohydrates, fats (oils), botanicals, fiber and acids. It enables manufacturers to make significant improvements in the production of tablets, chewable tablets, effervescent products, gummy bears, powdered drink mixes, beverages and more.

“Decades of knowledge and experience in microencapsulation, granulation and trituration have gone into the development and creation of our TechVantage™ platform. This has been done with the expectations and requirements of many of our customers in mind. TechVantage will provide our partners with increased end-product functionality while reducing formulation issues and manufacturing difficulties.”

– Josh Stewart, Senior Product Manager Premix Solutions

 

 

Continue Reading

Consumables Food & Beverage News Processing Technologies

Investment of 50 million euros for new plant

Published

on

The functional ingredients manufacturer Beneo is investing 50 million euros in the construction of a new plant for processing pulses. The new plant is being built at the Offstein site and will produce protein-rich ingredients for the food and animal feed industries. Initially, the focus will be on the production of protein concentrate, starch-rich flour and pods from field beans. In the future, other pulses may also be processed on site. The new production facility strengthens the portfolio of vegetable proteins. The company will thus be able to meet the growing demand for plant-based food and animal feed products even better.

The trend towards vegetable proteins is unbroken. According to forecasts by market research company Mintel, plant-based proteins will account for 75 percent of total protein demand by 2027. Manufacturers of plant-based protein products can expect a compound annual growth rate (CAGR) of more than ten percent between 2020 and 2027. Legumes are also growing in popularity. Peas and field beans are on track to become the top new ingredients in global new product introductions, with a CAGR of 20 percent over the past five years.

Along the entire supply chain, the company places great emphasis on sustainability. Pulses help reduce greenhouse gas emissions right from the agricultural production stage. For example, field beans fix nitrogen from the air, covering their own nitrogen requirements and those for subsequent crops, so there is no need for appropriate fertilization. The field beans come from farmers in the region who are certified by the Sustainable Agriculture Initiative (SAI) and comply with appropriate standards for sustainable agriculture. Beneo fully utilizes the field beans to produce protein concentrate, starch-rich flour and pods as functional ingredients. In addition, the production process selected is characterized by comparatively low energy consumption. As a result, it makes an overall contribution to climate neutrality and sustainability targets.

Planning work has already begun and construction of the plant is scheduled for completion in the second half of 2024. This will create up to 25 jobs at the Offstein site. To ensure that food and animal feed customers can benefit from the ingredients from the field bean as quickly as possible, the company will process the raw materials on existing production facilities until the new plant is fully operational. Initial product volumes will thus be available as early as the beginning of June 2022.

The protein concentrate and starchy flour from field bean are used to enrich protein and improve the texture of meat and dairy substitutes as well as (gluten-free) baked goods and cereals. The pods, as well as the starch-rich flour, are used as a vegetable protein or fiber source for sustainable pet, aqua and livestock feed.

“The recent investment in a new legume production facility is just the beginning. As we strongly believe in plant-based ingredients, we see the new facility as an important first step in expanding our protein offering. This will allow us to produce a greater variety of sustainable plant-based protein ingredients in the years to come.”

– Christoph Boettger, Member of the Executive Board

 

Continue Reading

Food & Beverage Measurement, Instrumentation, Control & Automation News Processing Technologies

Innovative pressure sensors of the PI series

Published

on

The sensors used in the food industry have very high requirements. Hygienic design, high protection class and robustness are just some of them. The new pressure sensors of the PI1xxx series meet these requirements just like the predecessor models, but offer many more advantages.

The new PI1xxx pressure sensors are mainly used in the food industry and therefore meet all common hygiene requirements. Among other things, they are certified according to EHEDG and FDA and meet protection class IP69k, so that daily cleaning with a high-pressure cleaner is no problem. The sensors use a capacitive ceramic measuring element and are therefore extremely robust. Neither abrasive or corrosive media nor vacuum or pressure peaks can harm the sensor element. In addition, the sensor permanently withstands 150°C media temperatures and is thus suitable for many high-temperature applications in the food industry. The media temperature can also be read out via IO-Link. The PTFE seal, which is permanently maintenance-free, also contributes to the robustness.

Higher resolution improved design

The new pressure sensors, which are available with various measuring ranges from vacuum to 100 bar, now communicate via IO-Link 1.1 and have a resolution of 32 bits. This is especially important for applications where differential pressures are measured and thus only a small part of the measuring range can be used. Temperature compensation has also been improved in the new series. In food industry plants, the CIP process, in which the equipment is cleaned with hot liquids, is the standard. If production is then to be resumed at low temperatures, it is important that the sensor functions reliably again as quickly as possible. This has been significantly improved in the new PI1xxx, so that production can restart much faster after cleaning – in many applications, this leads to a significant gain in efficiency.

Even seemingly small improvements to the design of a sensor can have a big impact in the application. For example, the vent opening on the new pressure sensor has been offset by 90° and is now located on the side when mounted conventionally. This prevents condensate, for example, from collecting on the membrane of the vent opening and causing contamination or impairing the function. The product has also been optimized in terms of user-friendliness: the new operating concept with three buttons makes parameterization much more convenient and thus faster.

The pressure sensors of the new series are ideally suited for applications in the food sector – for example in dairies, breweries and many other cases where liquids are used. Pressure measurements in these applications are made in tanks as well as in pipelines. The numerous improvements to the sensors offer users important advantages in this regard.

Continue Reading