In many applications in the food industry, daily cleaning of equipment with a high-pressure jet is the norm. Components used in this process must meet hygienic requirements, for example with regard to the material, as well as a high degree of protection. The new IO-Link masters of the PerformanceLine series are specially designed for such applications. They meet protection classes IP65, IP67 and IP69K, the M12 sockets are made of stainless steel and the seals are made of EPDM.
The new IO-Link masters have either four or eight ports and are available in two versions for either PROFINET or EtherNet/IP. Since the ports can supply actuators with up to 2 A, actuators with high power requirements, such as valve terminals, can also be connected. A current limit can be set separately for each port, and current and voltage measurement enables easy monitoring. If several masters are used in an application, the power supply can be cascaded via L-coded M12 cables with a daisy chain. This saves material, time and costs during installation. The parameterization of the IO-Link masters as well as all connected sensors can be done conveniently via the moneo|configure SA software.
Suitable L-coded cables
For the connection of sensors to the IO-Link masters in the food industry suitable cables are required which also meet the high requirements. Here ifm now offers a comprehensive range of cables with L-coded connectors according to IEC 61076. The proven ecolink technology ensures a reliable and tight connection through secure assembly even without tools: the integrated mechanical fixed stop protects the O-ring from destruction by over-tightening the nut and the asymmetrically acting vibration protection keeps the union nut firmly in position. The L-coding and the cable cross-section of 2.5 mm2 allow transmission of currents up to 16 A. The connecting cables are available with straight and angled connectors and in lengths from 0.25 m up to 50 m.
Presentation of innovative platform at Vitafoods Europe in Geneva
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
Investment of 50 million euros for new plant
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
Innovative pressure sensors of the PI series
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.
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.