Following the inauguration of the new Process Center the previous day, the Flottweg TecDay on May 7 focused on practical applications: industry professionals gained comprehensive insights into the latest developments and application opportunities in separation technology.

Numerous customers, partners, and interested parties from a wide range of industries took the opportunity to experience the new 2,000 m² Process Center live for the first time. The focus was particular on its new capabilities – from laboratory analyses and process engineering trials to the large-scale implementation of separation processes.

Expert insights along the entire process chain

A key component of TecDay was a diverse lecture program featuring contributions from industry, research, and application engineering. Parallel expert sessions addressed current topics such as the circular economy, alternative proteins, biotechnology, hygienic design, process and plant optimisation, as well as laboratory analytics. Technical presentations and additional perspectives from external partners and representatives of various institutes enriched the program.

Prof. Dr.-Ing. Hermann Nirschl also emphasised the central role of separation technology in his opening in his opening keynote on the main stage: “Solid-liquid separation is relevant in nearly all areas of life.” Accordingly, the event covered a broad range of topics – from food processing and biotechnology to environmental and recycling applications.

Concrete application examples included presentations on the utilisation of by-products in the food industry as well as the processing of raw materials for the production of plant-based proteins, highlighting their economic potential.

Practical insights into the Process Center

A special focus was placed on providing insights into the new Process Center itself. Visitors were able to experience machines, systems, and test setups up close and engage directly with experts on site.

From initial laboratory tests to pilot-scale tests, the Process Center enables the testing of customer product samples under real-world conditions, the analysis of their separation behavior, and the targeted optimisation of separation processes. In doing so, Flottweg creates the conditions or validating separation results and process control as early as the initial project phases, providing customers with a reliable basis for future investment decisions in machines and systems.

“When planning the Process Center, the customer was always our primary focus – particularly the question of how we can best serve and further develop the wide range of applications,” says Stefan Bichlmeier, Head of Process Engineering at Flottweg. “We are therefore all the more pleased about the strong interest and the opportunity to now work together with our customers on both existing and new processes.”

Interactive formats and personal exchange

In addition to traditional expert presentations, TecDay also featured interactive formats, including a workshop on digitalisation in mechanical and plant engineering, which was held several times throughout the day and encouraged direct exchange with participants.

At the same time, partner companies and suppliers presented their solutions and technologies. The combination of presentations, live insights, and personal discussions made TecDay a hands-on expert event characterised by a high level of exchange and information.

A platform for networking, dialogue, and innovation

As a globally operating company, Flottweg brought together customers, partners, and experts from across industries and countries at TecDay. Direct dialogue between users, developers, and specialists was at the heart of the event. The aim was to discuss current challenges and generate new impulses for future applications.

With its new Process Center, Flottweg has created an environment for innovation where ideas are transformed into application-ready processes – professionally and in close collaboration with customers, partners, and experts.

Flottweg has officially opened its new Process Center at its headquarters in Vilsbiburg, Germany. With an investment of around €15 million, the company has created a central platform for customer trials, process development, and application-focused testing on an industrial scale.

During the inauguration ceremony, the Executive Board welcomed numerous guests from politics, industry, and project stakeholders to mark the official commissioning of the new technology center. Among the distinguished guests were Hubert Aiwanger, Bavarian State Minister for Economic Affairs, Regional Development and Energy, and Sibylle Entwistle, First Mayor of the City of Vilsbiburg.

In their addresses, they emphasised the investment as a clear commitment to the location and the innovative strength of the region. Aiwanger described the new Process Center as a driver for “a fast track to the future,” while Mayor Entwistle highlighted the company’s strong ties to the local community and the active involvement of its employees in civic life.

From concept to process

Stefan Bichelmeier, Head of Process Engineering, provided insights into the development and technical concept of the Process Center. The facility serves as a key interface between laboratory-scale work and industrial applications. He explained how the Process Center has been specifically designed to test customer applications under realistic conditions on a larger scale.

“Very often, everything starts here in Vilsbiburg – in the laboratory,” said Dr. Kersten Christoph Link, CEO of Flottweg SE. “The Process Center creates the conditions needed to turn an idea into a viable, robust, and economically feasible solution.”

For these trials, customers bring their own materials – ranging from mineral oils and plastics to food products. After initial laboratory analyses, these materials are processed, separated, tested, and optimised in the Process Center using decanter centrifuges, separators, and other technologies. This provides a reliable basis for well-founded investment decisions.

A key role in future applications

Covering approximately 2,000 square meters, the Process Center combines modern laboratory, testing, and office facilities. The focus is on developing efficient, customer-specific solutions for a wide range of industrial applications. One growing area of application is the extraction of plant-based proteins, for example from peas for use in food products and alternatives.

Acknowledgment of project partners

The inauguration ceremony also provided an opportunity to thank all project stakeholders, as well as regional partners and suppliers, for their support. Their commitment played a significant role in the successful realisation of the construction project.

With the official commissioning of the Process Center, Flottweg strengthens its position as a development partner for tailor-made separation solutions and further expands its expertise in application-oriented process development.

New research reveals that 100 % orange juice provides a slower, more controlled rise in blood sugars than sugar sweetened drinks, challenging assumptions that all sugary drinks lead to similar blood sugar “spikes”.

The randomised controlled cross-over trial, published in the peer-reviewed journal Food & Function, involved 25 healthy young men who consumed four different drinks on separate days: 100 % orange juice, a 50 % orange juice drink with added sugars, a sugar-sweetened water drink and a pure glucose drink.

Researchers observed that, while pure orange juice and sugar-sweetened drinks can have the same overall sugar content, the body processes natural and added sugars differently thanks to the food structure.

100 % orange juice produced a slower rise – and lower “spike” – in blood sugars compared with the sugar-sweetened drinks – which were matched exactly to the balance of sugars in natural orange juice. While the rise and fall in blood sugars eventually evened out over two hours, the natural sugars from orange juice entered the bloodstream more gradually. This steadier absorption may help explain why some people experience a gradual feeling of energy after drinking 100 % orange juice, compared with the sharper “spike and dip” sometimes associated with sugar sweetened drinks.

Scientists think the difference comes down to structure. While soft drinks generally deliver sugar in isolation, 100 % orange juice contains what is known as a “fruit matrix” — the natural mix of tiny fibre fragments, plant bioactives, vitamins and minerals found in oranges and other whole fruit. This structure appears to moderate how quickly sugar enters the bloodstream.

Lead researcher, Professor Francisco A. Tomás-Barberán, of the Spanish National Research Council (CSIC), explained: “People often assume that because fruit juice contains natural sugars from the fruit, it must act in the same way as a sugary soft drink. Our findings clearly show this is not the case. “When sugars are consumed within the natural fruit matrix of 100 % orange juice, absorption is slower and the early blood glucose peak is lower. Food structure matters. “Although public health guidance often groups all “free sugars” together, our study demonstrates that sugars naturally present in fruit juice do not produce the same metabolic response as exactly the same sugars added to drinks.”

The concept of blood sugar spikes has become a hot topic, with influencers and some health commentators urging people to avoid rapid glucose rises.

Award-winning dietitian Dr. Carrie Ruxton commented: “People are now so worried about ‘sugar spikes’ that some are using wearable technologies, like glucose monitors, to test their reaction to different foods and drinks. While I don’t think this is helpful unless recommended by a doctor, it’s reassuring to know that 100 % orange juice is better for blood glucose control than other types of sweet drinks. “Even with the same overall sugars, the natural fruit matrix of 100 % orange juice slows down absorption creating a more gradual rise in blood glucose levels. That could mean more sustained energy levels after your morning glass juice. The fruit matrix in 100 % juices also delivers vitamin C for immune function and skin, potassium for blood pressure and a range of fruit bioactives for mental function and cardiovascular health”.

The open-access study is available to view in full.

As the Milano Cortina 2026 Winter Olympics continue, a study highlights that cloudy apple juice can be a simple, effective recovery drink for those training or competing in cold, high-intensity environments.

The peer-reviewed study, published in the international journal Nutrients, found that while added sugars can have a negative impact on the intestinal barrier after exercise, the naturally occurring sugars and polyphenols (plant compounds) found in fruit juice seem to support a more balanced recovery.

These findings are particularly relevant for winter sports athletes, where cold weather can put extra stress on the body, affecting muscles, gut health, and immune function.

While it’s common to reach for a sugary sports drink during or after exercise, scientists have known for some time that added sugars can cause problems with the intestinal barrier – a critical part of our immune defence. A leaky intestinal barrier can lead to harmful bacteria crossing from the gut into the blood, which stimulates inflammation. This, then, increases the risk of overtraining syndrome and metabolic conditions such as endotoxemia, where the body has a toxic reaction to bacteria.

The study, led by Prof Dr Dr Patrick Diel, was set up to find out whether fruit juices caused the same inflammatory effect as sugar-sweetened drinks.

The researchers looked at the gut health of athletes before and after an ultramarathon. They compared the impact of drinking diluted cloudy apple juice with a test drink that mimicked a typical sugary sports drink. This contained identical amounts of sugar but not the polyphenols and other fruit complexes naturally found in juice.

The researchers found that, while both exercise and sugars can disrupt the intestinal barrier, the natural compounds found in fruit juice eased these effects*. Athletes who drank the cloudy apple juice after the race recovered their intestinal barrier function more quickly than those who drank the sugar-sweetened test drink¹.

Another part of the study on amateur athletes found that drinking diluted cloudy apple juice after running influenced a protein called CD14, suggesting that the juice supported the body’s immune system.1 Furthermore, the study showed that athletes who drank fruit juice reduced their stress markers more quickly compared with those who drank the sugar-sweetened test drink.

Award-winning dietitian, Dr Carrie Ruxton, said: “For those training in cold weather or feeling inspired by the Winter Olympics, our bodies need healthy carbohydrates to recover properly after exercise, particularly in harsher conditions. In light of these findings, I would encourage athletes, fitness enthusiasts, and casual gym-goers to add around 150 ml of cloudy apple juice to their sports bottle and top it up with tap water for a low-cost and effective sports drink. Not only will this mixture keep us hydrated, but it also provides energy-giving natural sugars and polyphenols to promote optimal recovery.”

As with any dietary change, it is important to drink juice in moderation and as part of a balanced diet. However, these studies suggest that when it comes to supporting the body after a winter Olympic-inspired workout, cloudy apple juice is the perfect health hack.

¹Valder, S. et al. Effect of Sugar- and Polyphenol-Rich, Diluted Cloudy Apple Juice on the Intestinal Barrier after Moderate Endurance Exercise and in Ultra-Marathon Runners. Nutrients 2024, 16, 1353. https://doi.org/10.3390/nu16091353

A daily glass of pure juice could be the most effective way to ensure you get enough vitamin C from your diet, new research suggests.

The latest study, published in the journal Nutrients, found that drinking 100 % fruit and vegetable juice results in the body absorbing higher levels of vitamin C compared with taking a vitamin C supplement or eating the whole fruits and vegetables.

In a randomised clinical trial, university researchers from South Korea compared vitamin C levels in the blood after participants consumed equivalent doses of vitamin C (102 mg) from three sources: a tablet; chopped tomatoes, peppers, and mandarin oranges; and a juice made from these same fruits and vegetables.

The juice was found to deliver the highest vitamin C levels to the bloodstream, a result attributed to the juice matrix enhancing the vitamin C’s availability for absorption.

The “juice matrix” refers to the way the components of fruit juice – such as polyphenols, vitamins and minerals in solution – work together to make vitamin C easier for the body to absorb.

Vitamin C is a crucial water-soluble compound that supports essential physiological processes. While most animals can synthesise vitamin C internally, humans and a few other mammals must obtain it through dietary sources due to a genetic mutation.

Vitamin C is essential for breaking down nutrients like tyrosine, folic acid, and tryptophan. It also helps your body produce collagen, supports your immune system, and acts as a powerful antioxidant.

Lead researcher, Dr Mijoo Choi, said: “The juice matrix appears to facilitate better absorption of vitamin C, making it a practical choice for those looking to optimise their intake.”

Award winning dietitian and public health nutritionist, Dr Frankie Phillips, added: “With winter flu season approaching, it’s especially important to make sure you’re getting enough vitamin C into your body to support your immune system. This new study emphasises how a simple glass of fruit juice is an excellent way to maximise absorption of vitamin C. A daily glass of orange juice provides more than 80 % of the European recommendation and is a nutritious start to the day.”

dsm-firmenich, innovators in nutrition, health, and beauty, celebrates the inauguration of its Van Marken Food Innovation Center in Delft, the Netherlands. The new center marks a significant milestone in transforming the future of food and is designed to help our customers develop more delicious, nutritious, and sustainable food and beverage solutions.

The building will house the headquarters of dsm-firmenich’s Taste, Texture & Health business unit, as well as an ultra-modern co-creation kitchen, multiple tasting facilities, and cutting-edge application labs for the dairy, bakery, and brewery industries. From plant-based alternatives to sugar reduction solutions, and from superior taste experiences to enhanced nutrition, the center is designed to bring progress to life.

As a model of sustainability, the building will be certified with the highest “well-being” and sustainability standards, WELL Platinum and BREEAM Outstanding, ensuring a workspace that prioritises both human and planetary health. The center will bring together more than 400 talented dsm-firmenich employees.

dsm-firmenich’s Van Marken Food Innovation Center is named after Jacques van Marken, founder of the Yeast and Spirits Factory. This factory, later known as Gist-Brocades, was acquired by former DSM in 1998. Van Marken was a visionary Delft entrepreneur and social reformer whose holistic approach to business was ahead of its time. This tribute recognizes van Marken as a pioneer, whose business and social values continue to inspire dsm-firmenich today.

A groundbreaking new clinical trial reveals that people with type 2 diabetes can enjoy a glass of 100 % orange juice at breakfast without adversely affecting blood sugar levels.

The study, published in the international journal Nutrition and Diabetes, compares the effects of consuming whole oranges and fruit juice on blood sugar levels and insulin response, with surprising results.

Type 2 diabetes is a growing global health issue, affecting nearly 4.6 million people in the UK alone, with an estimated 1.3 million more potentially undiagnosed, according to Diabetes UK. Lifestyle factors, especially diet, play a critical role in managing and preventing this condition.

Conducted by scientists at the University of Hasselt in Belgium, the study involved normal-to-overweight adults with well-controlled type 2 diabetes. Participants consumed a standard high-carbohydrate breakfast on three separate occasions, each time paired with either whole orange pieces, a 250 ml glass of 100 % orange juice, or an orange-flavoured drink with added sugars.

Blood glucose and insulin levels were measured over four hours following each meal.

Lead researcher Dr. Kenneth Verboven explained: “We believed that the lowest blood glucose levels would be seen when someone ate fruit with breakfast while orange juice and a sugary drink would cause higher glucose levels. In fact, there were no differences. We think this was because most of the rise in blood glucose and insulin came from the bread eaten at our standard carbohydrate rich breakfast. The small amounts of sugars from the fruit or drinks were inconsequential.

“This doesn’t mean we recommend that people with diabetes should have drinks with added sugars at breakfast as these typically have no nutritional benefit. However, 100% orange juice is different as the sugars come directly from the fruit and it contains similar vitamins, minerals and bioactives to whole oranges. While fruit remains the healthiest addition to breakfast as it contains some fibre, a small daily glass of 100% fruit juice is a convenient alternative when fruit isn’t an option”.

A recent study from Ipsos commissioned by Swedish food tech company Picadeli found 86 % of Britain’s Gen Z adults fail to meet WHO guidelines for fruit and vegetable intake — incorporating a daily glass of 100 % fruit juice can help bridge this gap.

Pure orange juice and other 100 % fruit juices are classified as minimally processed, containing no added sugars, flavourings, or preservatives under both EU and UK law. Just one glass of orange juice provides over 80 % of the daily recommended intake of vitamin C, an essential nutrient that supports immunity and skin health.

Dr. Carrie Ruxton, award-winning nutritionist, commented: “With fruit intake alarmingly low across Europe, adding a small daily glass of fruit juice into your diet can be an easy way to make sure you consume important nutrients and vitamins. This study shows that you don’t need to avoid fruit juice if you have well-controlled diabetes and can instead benefit from the vitamins and minerals. Choosing a high fibre breakfast, such as oats or bran flakes, is a good way to help limit those blood sugar spikes”.

Located on the Florida Polytechnic University campus, the IFF site is powered by advanced technology, expert knowledge and a holistic citrus ecosystem in the heart of Florida’s citrus belt.

IFF announced the opening of the Citrus Innovation Center in Lakeland, Florida, in partnership with Florida Polytechnic University. This 30,000 square foot facility encompasses state-of-the-art capabilities in botanical research leveraging its LMR by IFF natural ingredients expertise, processing, analytics, product creation for scent and taste, and includes a 360-degree digital immersion room. Designed with sustainability in mind, the center offers job opportunities in research, customer experience, supply and operations.

“Citrus is vital to our creations in scent and taste, with enormous potential for innovation across our businesses,” said Erik Fyrwald, IFF CEO. “The Citrus Innovation Center embodies our unwavering dedication to innovation, and our commitment to creating enduring external partnerships that help us to bring leading solutions to our customers while doing more good for people and planet.”

The Citrus Innovation Center will focus on applications in food and beverage, fine fragrance, body care, and fabric & home care. Equipped with cutting-edge technologies, IFF customers can anticipate rapid product development, explore innovative citrus applications, and conduct advanced product testing. The facility is designed to foster collaborative innovation partnerships, aligning with IFF’s culture and values. Additionally, the center boasts direct access to industry-leading experts, academia and on-site prototyping capabilities, enabling customised solutions. Supporting approximately 40 jobs, the facility offers room for expansion, with opportunities for job rotations, professional development, and training – paving the way for future growth and innovation.

“The grand opening of IFF’s Citrus Innovation Center on our campus marks a pivotal milestone for Florida Poly, launching a bold partnership that will drive pioneering research and create transformative opportunities for our students and faculty,” said Dr. Devin Stephenson, president of Florida Polytechnic University. “This powerful collaboration will accelerate discovery and technological advancement in the flavor and fragrance industry, while marking the beginning of a research park that will fuel innovation and economic growth.”

Attention to detail is central to the building’s design. Its unique architectural expression, combined with views of the campus and surrounding nature, complements the center’s goal of minimising its environmental footprint. Key sustainability features include LEED silver certification, a solar array system that meets the site’s entire power demand, the use of well and reclaimed water for irrigation, energy-saving processes, and a comprehensive recycling program in partnership with Recycling Services of Florida.

Despite numerous challenges, 2024 was a successful year for the mechanical engineering company Flottweg. As expected, sales of around EUR 285 million were around 4 % below the excellent figure for the previous year. Results continue to be affected by the tense geopolitical situation in Europe and the economic challenges that exist in many target markets worldwide. Nevertheless, the centrifuge manufacturer is looking ahead to 2025 with confidence due to a strong inflow of orders.

“We would like to thank all employees, all of whom worked together to ensure the success of Flottweg during the past year. Despite the difficult conditions, we have achieved a great deal together as a team,” explains Dr. Kersten Christoph Link, the company’s CEO. “The decline in sales is attributable to external factors such as the weakening global economy. However, the increased interest rates also influence our customers’ investment decisions and have impacted business developments in 2024. Nevertheless, order intake in 2024 was good, which is why we are cautiously optimistic about 2025.”

Flottweg currently employs around 1,230 people worldwide, 1,000 of whom work at the company’s Vilsbiburg location. Among these are 60 trainees. With an export ratio of over 80%, Flottweg’s internationalization strategy continues to prove successful.

Groundbreaking ceremony for the Process Center – focus on innovation and progress

The groundbreaking ceremony for the Process Center in June 2024 signaled the start of a new major project at Flottweg. The Process Center is an extension of plant 2, which opened in Vilsbiburg in 2021, and represents a valuable new addition to the site. The new technology center, with its laboratory, testing, office, and storage areas, will provide the opportunity to design customized solutions for customers even more specifically on an area of around 2,000 square meters. This will allow the separation technology specialist to meet growing customer requirements and support the development of new innovations and technologies. With around EUR 15 million for the Process Center, Flottweg is making a long-term investment in the future of the company and creating a basis for sustainable and innovative growth in the coming years.

Jörg Lengenfelder – new board member at Flottweg SE

Since November 1, 2024, Jörg Lengenfelder has been supporting the Board of Directors of Flottweg SE. Mr. Lengenfelder joins the team of directors alongside Dr. Kersten Christoph Link as CEO and Klaus Huber as CFO. As chief operating officer (COO) and chief technology officer (CTO), Mr. Lengenfelder is responsible for the technological and operational management of the company. “As the new board member of Flottweg SE, I am delighted to be working with our team to shape the future. Resilience and speed in the supply chain are more crucial today than ever. It is very important to me to develop our company together and ultimately to be successful as a team,” explains Jörg Lengenfelder. With the combined experience and commitment of each and every one of us, we at Flottweg will continue to be leaders in the world of separation technology, in line with our brand promise ‘Engineered For Your Success.'”

The ribbon-cutting ceremony for Döhler North America’s new state-of- the-art facility marked a significant milestone in the company’s commitment to innovation and growth. This expansion underscores Döhler’s dedication to advancing R&D capabilities and delivering cutting-edge solutions for the Americas.

Located at One Research Way, the new Döhler North America Innovation Hub aligns with the company’s mission to advance research and drive innovation in the food and beverage industry. The facility will also serve as the new East Coast location for Ixora-Scientific, Döhler Ventures, and “The Future of Nutrition and Longevity Institute”. With over 50,000 square feet of sophisticated, modern space set on an eight-acre campus, the center is designed to foster collaboration, creativity, and the latest in science-based natural food, beverage, and nutrition solutions – setting the stage for even greater achievements ahead.

IFF, a global leader in food and beverage, home and personal care, scent, and health announced that it aims to complete the renovation and expansion of its facilities in Shanghai Hongqiao Airport Business Park, Shanghai, China. The site will be fully operational by the end of August 2024. The 16,000 square-meter site, named “Shanghai Creative Center,” is IFF’s largest in Asia. The project is designed to drive the development of innovative solutions across the IFF portfolio in China and the Greater Asia market, further strengthening its global leadership in fragrances, flavours, functional ingredients, and bioscience-based portfolios.

“The Shanghai Creative Center will bring together capabilities across IFF, all in one location, enabling us to improve our delivery of end-to-end solutions for customers in Asia and around the world,” said Erik Fyrwald, IFF chief executive officer. “This was a natural next step following the opening of our Singapore Innovation Center in 2022 and reaffirms our dedication to advancing innovation in Asia.”

IFF first entered the Chinese market in 1981, becoming the fragrance and flavour industry’s first multinational to establish footprint and to set up a factory. The newly renovated site signals the importance of the Asia region to IFF, globally. Today, China is one of the most important markets for flavours and fragrances with high potential for growth. Furthermore, the region’s demand for bioscience-based products is rapidly accelerating, as consumers increasingly seek options for greater longevity and healthy lifestyles. IFF’s deep knowledge and experience in these sectors, coupled with this investment in the innovation center, positions the Company to offer differentiated products to market quickly and effectively to support its customers’ brand growth strategies in China.

• A recent study reveals that natural sugars found in fruit juice appear to support physical recovery after exercise
• Cloudy apple juice was found to recover the intestinal barrier function more quickly than other drinks – this helps to support recovery
• The body’s stress makers reduced more quickly in recovery after drinking fruit juice when compared with other beverages
• The study, led by Dr Patrick Diel, shines a light on the potential health benefits of fruit juice for fitness enthusiasts

Drinking fruit juice could help the body recover more quickly after intense physical activity such as long-distance running, according to a new study.

The peer-reviewed study, published in international journal, Nutrients, found that while added sugars can have a negative impact on the intestinal barrier after exercise, the naturally occurring sugars and polyphenols (plant compounds) found in fruit juice seem to support a more balanced recovery.

While it’s common to reach for a sugary sports drink during or after exercise, scientists have known for some time that added sugars can cause problems with the intestinal barrier – a critical part of our immune defence. A leaky intestinal barrier can lead to harmful bacteria crossing from the gut into the blood which stimulates inflammation. This, then, increases the risk of overtraining syndrome and metabolic conditions such as endotoxemia – where the body has a toxic reaction to bacteria.

The study, led by Dr Patrick Diel, was set up to find out whether fruit juices caused the same inflammatory effect as sugar-sweetened drinks.

The researchers looked at the gut health of runners before and after an ultramarathon. They compared the impact of drinking diluted cloudy apple juice with a test drink which mimicked a typical sugary sports drink. This contained identical amounts of sugar but not the polyphenols and other fruit complexes naturally found in juice.

The researchers found that, while both exercise and sugars can disrupt the intestinal barrier, the natural compounds found in fruit juice eased these effects*. Runners who drank the cloudy apple juice after the race recovered their intestinal barrier function more quickly than those who drank the sugar-sweetened test drink*.

Another part of the study on amateur runners found that drinking diluted cloudy apple juice after running influenced a protein called CD14 suggesting that the juice supported the body’s immune system. Furthermore, the study showed that runners who drank fruit juice reduced their stress markers more quickly compared with those who drank the sugar-sweetened test drink.

Dr Patrick Diel from German Sport University in Cologne, said: “The research comes at a timely moment for anyone inspired to get more active in the run up to the Olympic games, and these findings offer a fresh perspective how to best replenish our bodies. Simply diluting cloudy apple juice and drinking it after playing sports or exercising seems to be an easy and healthy option which supports both gut health and immune function”.

Award-winning dietitian, Dr Carrie Ruxton said: “To properly recover after exercise, our bodies need healthy carbohydrates. In light of these findings, I would encourage athletes, fitness enthusiasts and causal gym-goers to add a serving of around 150ml of cloudy apple juice to their sports bottle and top up with tap water for a low cost and effective sports drink. Not only will this mixture keep us hydrated, it also provides energy-giving natural sugars and polyphenols to promote optimal recovery.”

As with any dietary change, it is important to drink juice in moderation and as part of a balanced diet. However, these studies suggest that when it comes to supporting the body after an Olympic-inspired workout, cloudy apple juice is the perfect health hack.

*Valder, S. et al. Effect of Sugar- and Polyphenol-Rich, Diluted Cloudy Apple Juice on the Intestinal Barrier after Moderate Endurance Exercise and in Ultra-Marathon Runners. Nutrients 2024, 16, 1353. https://doi.org/10.3390/nu16091353

The starting signal for Flottweg’s new Process Center was given last week, on June 13th. In future, the Technology Center will offer the opportunity to implement customer-specific solutions and innovative approaches in an even more targeted manner. With a floor area of around 2000 square meters, the Process Center is divided into laboratory, technical center, office and storage space. Flottweg, a leading global manufacturer of mechanical separation technology and separation solutions, is thus continuing to pursue its long-term growth strategy. The new Process Center is scheduled to open at the end of 2025.

Dr. Kersten Link, Chairman of the Management Board, believes this is an important step for the future of the company: “By building the Process Center, we are not only strengthening our headquarters in Germany, but also creating the basis for sustainable and innovative growth. Flottweg has grown steadily in recent years, so the new Process Center is an investment in the future of the company. It is a signal to our customers and business partners that Flottweg will continue to provide the best solutions for demanding separation tasks in the future.”

Focus on customer-specific solutions

Both the laboratory and the pilot plant are divided into sub-areas in order to process the various application areas individually. The focus here is on the application-specific processing of customer samples on a laboratory and pilot plant scale. With the help of the results, Flottweg can provide the customer with targeted feedback on the feasibility, design of the machine and system technology as well as the efficiency of the planned separation processes. Due to the close proximity of the laboratory and the technical center, customer inquiries can be processed even more flexibly in the future.

“With state-of-the-art laboratory technology and versatile machine equipment for analytics, we can further increase the efficiency and sustainability of our solutions and implement tailor-made processes for our customers worldwide,” explains Stefan Bichlmeier, Head of Process Engineering at Flottweg.

Dedicated process line for plant proteins and starch

In order to meet the requirements of the food sector in particular, especially for plant proteins, permanently installed systems with corresponding special equipment are provided in the laboratory and technical center. “We have extensive process expertise in plant proteins – regardless of whether the customer requires an entire plant with engineering or just a machine,” says Dr. Mathias Aschenbrenner, plant protein specialist at Flottweg. “With our new Process Center, we can present the processes for our customers even more comprehensively. This investment underlines Flottweg’s commitment to the food sector.”

Research into ultra-processed foods (UPF) and their role in today’s diet is becoming an increased focus for healthcare professionals. But with a range of studies emerging and differing opinions on the matter, it can be confusing for consumers to navigate what the broad term really means.

A recent study highlighted some of these misconceptions when almost half of respondents (45 %) said they wouldn’t be able to define or identify an ultra-processed food or beverage, and the same amount said they don’t know the difference between ultra-processed and minimally processed products.

Orange juice was highlighted as one of the most common misconceptions amongst Brits in the study, with 21 % believing the drink was ultra-processed, despite being minimally processed. In the same study, 19 % even said they avoid buying orange juice as they worry it sits in the UPF category.

Award-winning nutritionist and health writer, Dr Emma Derbyshire says: ‘Some of the misunderstandings around ultra-processed foods are resulting in consumers avoiding certain products which contain healthy benefits. Products like 100 % orange juice are essential in a balanced diet and provide essential vitamins and minerals, such as Vitamin C and potassium, needed to help meet an individual’s nutrient needs.”

Top 5 orange juice truths:

• Unlike ultra-processed products, 100 % orange juice contains no added sugars and cannot be diluted with water under European law
• Fruit juice counts as one of your 5-a-day fruit and vegetables – a convenient and nutritious way to up your fruit intake
• The high levels of vitamin C found naturally in fruit juice help the immune system to combat symptoms of common colds and illness and support normal skin health
• Fruit juice contains potassium, which supports normal blood pressure
• Drinking orange juice helps your body absorb iron from plant foods

EUR 10 million center will speed up new packaging and product developments

SIG is celebrating the official opening of its EUR 10 million Packaging Development Center Europe, located at the site of the company’s packaging plants in Linnich, Germany. The center will accelerate new and most sustainable packaging developments and offer SIG customers added value.

The new center features state-of-the-art extrusion and finishing technology, coupled with advanced quality measurement systems and testing equipment. It will significantly increase packaging processability in serial production, system validation and capacity for future digital technologies.

As demand for more sustainable packaging options increases, the new Packaging Development Center Europe will speed up the development of innovative packaging formats and materials to further expand SIG’s leading position in sustainable packaging solutions. It is built according to the latest and most effective energy standards.

SIG is celebrating the official opening of its €10 million Packaging Development Center, located at the site of the company’s packaging plants in Linnich, Germany. The center will accelerate new and most sustainable packaging developments and offer SIG customers added value.

The new center features state-of-the-art extrusion and finishing technology, coupled with advanced quality measurement systems and testing equipment. It will significantly increase packaging processability in serial production, system validation and capacity for future digital technologies.

As demand for more sustainable packaging options increases, the new Packaging Development Center will speed up the development of innovative packaging formats and materials to further expand SIG’s leading position in sustainable packaging solutions. It is built according to the latest and most effective energy standards.

Just a few years ago, Krones’ subsidiary Steinecker opened a technology center in Freising (GER) where customers can create and test recipes for beer and plant-based drinks. Now, the group is setting another important milestone in the evolution of beverages and processes. In early May, at the company’s headquarters in Neutraubling (GER), a fully-equipped R&D lab was officially inaugurated and dubbed the “Process Technology Center”.

The new Process Technology Center is designed to support Krones customers in their product development processes and meet the flavour demands of the global markets. It makes no difference whether the customer already has a finished recipe for a future product or is still at the start of the product development journey and would like to leverage Krones’ expertise for those first steps.

Krones itself will use the new technology center to more closely analyse the effects of various process parameters on different products. The results will then go into further developing and refining Krones machines and lines.

Expertise for process technology and water design

The technology center is divided into two sections: process technology and water design.
On the process technology side, various process and treatment steps can be realistically simulated on a pilot UHT system. That makes it possible, for example, to compare the thermal impact of indirect heating using a shell-and-tube heat exchanger versus direct heating. For this, customers can choose between two processes: steam injection and steam infusion. For other trials, the facility is also equipped with systems for mixing, flash pasteurisation, deaeration, homogenisation and filling. The results are then evaluated in-house, for example in Krones’ own microbiological and chemical testing labs.

Optimising the flavour profile of water

In the field of water design, customers can fine-tune the flavour of their water by adding just the right amounts of minerals and flavour compounds. The technological possibilities include deaeration, carbonation, electrodeionisation, ionisation, mineral dosing and filling.

A water sommelier provides support throughout the trials. Customers also have access to Krones’ extensive network of experts, with engineers in a variety of disciplines, including food and process engineering, to collaborate on transforming product ideas into real products.

Public-private partnership to advance citrus research, development of breakthrough solutions for food, beverage and fragrance industries

In a ceremonial presentation, IFF and Florida Polytechnic University laid the foundation for the new Citrus Innovation Center, located on the University’s campus in Lakeland, Florida. The nearly 30,000-square-foot, standalone building will support global citrus research and development, and will include sensory and experience venues, research labs, processing, analytical departments, a fully equipped citrus garden and amenities for hosting customers and partners.

“What an honour to celebrate this beacon for innovation and excellence, that is a perfect blend of science and creativity,” said Nicolas Mirzayantz, president, Nourish Division, IFF. “As we lay the foundation for a global citrus innovation center, we re-affirm IFF’s commitment to invest in R&D capabilities that unlock the development of innovative solutions for our customers, partners and communities we operate in. This facility represents a significant milestone in our cross-divisional citrus strategy. Here, we will accelerate innovation by combining the expertise from our Nourish and Scent divisions with on-campus talent who are just as committed to pushing the boundaries of science and uplifting the citrus industry as a whole.”

Nestled on the university’s campus in the heart of the citrus belt, the new, best-in-class center for excellence is designed, engineered and constructed by Ryan Companies, who upon completion, will maintain the building. The sprawling, glass-fronted building and surrounding grounds are slated for completion in late 2023.

“IFF holds a leading position in R&D investment,” said Christophe de Villeplée, president, Scent Division, IFF. “This cutting-edge facility represents one more way we’re combining creativity and science, working closely with our partners and customers. Citrus extracts are an essential component of our creations, bringing consumers delightful freshness. By building a transformational, holistic citrus development ecosystem in one of the world’s central citrus locations, we will further deepen our knowledge, and facilitate the creation of differentiated citrus products that delight global food, beverage and fragrance customers, while doing more good for people and planet.”

IFF will be the first company located on Florida Poly’s campus. The company anticipates providing hands-on internships and job opportunities for Florida Poly students in areas of research and development, customer experience, supply and operational coordination and entrepreneurship. Additionally, IFF will support the University through funding and collaborating on faculty research, sponsoring senior capstone projects, and supporting academic programs.

“We are proud that IFF recognised the strategic advantage in partnering with our University,” said Randy K. Avent, president of Florida Poly. “Our students and faculty are making real contributions in growing the tech industry by influencing the designs of pioneering technologies and real-world solutions. We’re excited about the cross-disciplinary learning opportunities for our students through this partnership in fields such as metabolomics, automation, artificial intelligence, virtual and augmented reality, and biometric data capture and analysis, to name a few.”

The building capitalises on views toward the campus, overlooking the expansive ponds and the campus front entry. Its architectural design draws inspiration from the building’s purpose: the exterior reflects the density and discernment of aromas, scents and taste sensations, showcasing acute moments of knowledge, research and gathering, and the flow of those experiences between spaces.

“The ethereal nature of the design concept was challenging, however Ryan was able to successfully create a dynamic, unique architectural expression that reflects the nature of the work being done within the facility, while complementing the existing architecture on the campus,” said Linaea Floden, regional director of Architecture for Ryan A+E.

Symrise has inaugurated its Creative Center in Egypt on November 26, 2019. The subsidiary in the outskirts of Cairo comprises modern development and application laboratories for the categories Beverages, Confectionery, Dairy, Culinary and Snacks. Dirk Bennwitz, President Flavor EAME at Symrise, officially opened the new facilities. They meet the company’s global technology and development standards and are intended to strengthen the company’s reach in the AME region and its collaboration with strategic customers. Partners, customers and guests attended the ceremony.

Symrise has equipped its development and application laboratories with state-of-the-art technology. Within the Creative Center, employees will develop customized product solutions and applications and adapt existing products for the market. Compared to its facilities so far, the new creative center offers a number of advantages. Modern consumer and market analysis and quality assurance procedures guarantee authentic and relevant products for customers and consumers in the region.

“By investing in the new Creative Center, our strong team of food technologists and flavorists can make a significant contribution to the growth in the region in the future,” says Dirk Bennwitz, President Flavor EAME at Symrise. “We are convinced of the strategy, because our location in Cairo offers us proximity to customers and markets in Africa and the Middle East. In the future, we will be able to better serve demand in the region and optimally align our business with our customers, thus contributing to the company’s growth.”

Customers benefit from tailor-made developments

In the future, the Symrise team will have access to all the technologies and innovations available in the Group in the Creative Center. This will make it easier to meet customer demand. In addition, customers benefit from knowledge of the region and the increased use of local raw materials. This helps to meet the diverse wishes of consumers. Another advantage is that Symrise can work with its customers in a time- and cost-efficient manner.

“We use a wide range of manufacturing technologies in Egypt to supply all of Africa and the Middle East,” says Ibrahim Wagdy, responsible Managing Director of Symrise in Egypt. “We are now expanding these capacities with our modernized site thereby increasing the attractiveness for our customers in the region.“

Egypt is an important location for Symrise. On the one hand, because the country’s location in the AME region makes it easy to exchange information with customers from Africa and the Middle East. On the other hand, the industrial and agricultural infrastructure provides valuable advantages for the production and development of flavors for the local market.

thyssenkrupp is investing in the safety of fresh food products by building Germany’s biggest center for high-pressure processing of food in the town of Quakenbrück, Lower Saxony. Construction of the center in Quakenbrück’s business and innovation park will commence in early 2020. From the start of 2021, up to 26 metric tons of food products daily will undergo gentle and reliable preservation at the roughly 630 m2 facility, which is being built at a cost of around 3 million euros.

Nowadays, more and more people attach importance to a healthy diet with fresh, natural produce. Using thyssenkrupp’s high-pressure pasteurization (HPP) process, food can be preserved gently without the need for heat or chemical additives. High pressures of up to 6,000 bar eliminate contaminants such as pathogens, fungi and yeasts, significantly slowing and in some cases even preventing decay while retaining valuable ingredients.

Christian Myland, CEO of Uhde High Pressure Technologies: “Quakenbrück is one of the most important research and technology centers for the German food industry, making it the ideal location for our project. In the future, food manufacturers will be able to come to our service center to see the advantages of high-pressure processing for themselves. HPP technology will help them serve the rising demand for natural, additive-free products.”

The new service center will be able to process a wide range of food products including juices, purees, dairy products, meats, seafoods and many more. It will be built in the direct vicinity of the German Institute of Food Technologies (DIL), with which thyssenkrupp cooperates on research and development. The DIL is one of Europe’s leading food industry research and development facilities. Cooperation will focus among other things on microbiological testing and the development of completely new long-lasting, clean and wholesome food products based on HPP technology.

$15 million investment to strengthen Donaldson’s material science capabilities

Donaldson Company, Inc., a leading worldwide manufacturer of innovative filtration products and solutions, broke ground on a $15 million Material Research Center at its corporate headquarters in Bloomington, Minnesota.

As customers’ equipment and technology advance, Donaldson’s engineering, technology and operations staffs continually develop original solutions that anticipate and exceed these evolving requirements. The company currently holds more than 1,800 active U.S. and international patents, has over 100 technical laboratories and employs hundreds of engineers, scientists and technicians.

Research and development investments like the Material Research Center help Donaldson attract the technical talent necessary for Donaldson’s success in innovation and commercialization of materials and technologies.

With the addition of the Material Research Center, Donaldson will add six researchers and engineers to the company’s headquarters population of 1,100 employees. The architect for the planned 17,000-square-foot building is TKDA and the construction company is Gardner Builders. The Center is scheduled to open in November 2019.

State-of-the-art facility to support development of innovative, on-trend, nutritious products to meet growing food and beverage demand in Asia-Pacific

Archer Daniels Midland Company celebrated the opening of its new regional office and state-of-the-art flavor and ingredient creation, application, development and customer innovation center in Shanghai, China. The opening of the space was announced at a dedication and ribbon-cutting ceremony.

“With today’s busy lifestyles, people are turning to healthier eating habits, accelerating changes in consumer tastes and preferences at an unprecedented rate. For ADM, Shanghai has played a critical role in our continued growth and innovation. To help Asia-Pacific food and beverage customers remain a step ahead, we’re excited to leverage our technology, expertise and global scale,” said Donald Chen, ADM’s president, Asia.

Shanghai’s technical innovation center will enable ADM to work closely with customers to create complete flavor and specialty ingredient solutions. It will be staffed by a team of food scientists, flavorists and applications experts, along with sales, marketing and regulatory personnel. The new Shanghai facility joins our recently opened Singapore Innovation Center in helping ADM meet growing demand in the region.

“Around the world, ADM continues to invest to ensure that we are the go-to solution providers for clean label, sustainable ingredients and great taste,” said Vince Macciocchi, president of ADM’s Nutrition business. “This new facility enhances our portfolio and capabilities ensuring our customers meet consumer demands for new, innovative food and beverages.”

The new innovation center features a wide range of capabilities, including a food and flavor analytic lab; beverage and dairy applications labs and pilot plants; a bakery lab; a confectionery and personal care lab; a culinary kitchen; flavor creation labs; sensory evaluation facilities; and a customer innovation center.

China is home to approximately 675 ADM employees, with application labs in Beijing, Shanghai and Guangzhou; a flavor production facility in Beijing; sweeteners and soluble fiber complex in Tianjin; animal nutrition facilities in Dalian, Tianjin, Nanjing, Zhangzhou and Xiangtan. ADM has more than 1,000 employees throughout the wider Asia-Pacific region, where the company operates a wide range of processing facilities, including several animal feed facilities; a flavor and ingredient facility; food and flavor labs in Japan, Singapore and Australia; and sales offices in every major market in the region.