Emsland nEws - edition 2020/2021 - Emsland Group
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EmslandNews The magazine for business partners and employees e dit i o n 2020/2021
Content Management Foreword03 Investment and modernisation projects at all Group company locations 04 Impact of the coronavirus pandemic on everyday working life 09 Strategic alignment of Emsland-Service GmbH 10 Rapid loading of starch potatoes with the ‘Potato Maus’ 12 Expansion of our “myEmsland” portal 13 Sales & Marketing New additions to the sales team take up their roles14 Our Emsland Asia Food Application from Thailand makes its introduction 15 PrimaTex™ – Texturised pea protein for plant-based innovation from Healy 16 Cooperation between the Emsland Group and Fuji Oil 17 A collaborative effort based on partnership with plant-based JUST Egg 18 Collaborative work between the Emsland Group and Jungbunzlauer 19 Emsland Group announces a strategic partnership with the Brenntag Group in additional countries 20 Emsland Innovation New management for Food Application Technology 21 Emsland Group presents new waxy potato starch 22 Vegan Ice Cream with Empro® E86 F30 23 Webinar: New Waxy Potato Starch Solutions for Snack Products 23 Emsland Group back with new dextrins 24 Creating delicious vegan ice cream together – collaborative work with Symrise AG25 HPLC analysis of protein fractions 26 New investment within the Innovation Technology Center Food 26 Virtual training sessions for our agencies 27 ZDHC registration for Emsize® and Emprint® products 28 Master’s thesis awarded with sponsorship prize 28 Bachelor’s degree thesis in R&D/Innovation successfully completed 29 New food product videos 29 Experts provide comprehensive insight during construction training 30 Total Quality Management Emsland Group receives certification from Non-GMO Project 31 Emsland Group is recognised for its operations by the German Professional Association for Food and Catering (BNG) 31 Internal allergen concept adapted to VITAL 3.0 32 Integration of the standardisation/industry norm function in Purchasing 33 Emsland Group runs Onventis – e-Procurement in purchasing 34 Human Resources Vocational training year starts at the Emsland Group 35 Full steam ahead despite a disability 36 New specialists for challenging tasks 38 Practical vocational orientation programme at the IGS Wittingen school 40 Emsland Group – A Great Place to Work 41 Company football attracts keen interest 42 Almost half a century with the Emsland Group 44 Anniversaries46 Recruitments47
Emsland
Management
Innovation 03
Foreword
Dear business partners and employees,
As an agricultural industry group, we are well aware of just With this in mind, we would like to thank all our employees,
how much nature can affect our business model. We have customers and suppliers for their patience and discipline during
experienced some very dry but some wet years too, with a this time, which has resulted in the fact that we, as an internati-
low or adequate supply of raw materials and have adapted onally operating company, have had very few cases of personal
to them as the Emsland Group. Our objective has always been, illness overall and have succeeded in maintaining production
of course, to cater to our customers’ wishes to the best of our and delivery in all areas.
ability. The Emsland News you are presently reading shows that
The world, Europe, Germany and thus all locations of our the company continues to set itself plenty of goals even in
company have been confronted with a completely new these challenging times and that many projects have been
challenge from nature in this last business year, which has initiated and successfully implemented.
radically changed business models and what we normally take
for granted – hopefully for a limited time. The challenges the
We hope you enjoy the read, and we look forward to
Corona virus brought along did not leave our company
meeting each other personally once again!
unscathed either. On the one hand, the impact on our shared
business models has and continues to present us with quite a
challenge. On the other hand, for the first time we have been
confronted with a challenge that directly affects everyday life.
Lockdowns, distancing rules, travel bans, mouth and nose
protection, working from home, etc. have ensured that coopera-
tion in all areas has radically changed and very quickly. We are
thus writing this Emsland News at a time when we are lacking
something that had greatly contributed to our joie de vivre in
all areas: the personal contact with our growers and suppliers,
the contact of colleagues here and worldwide with each other,
and last but not least, with our agencies and customers. COVID
19 has made us all worry about the health of our families and
friends. Stefan Hannemann Christian Kemper Gerrit-Jan Wesselink
04 Management
Investment and modernisation projects
at all Group company locations
one eye on the future and other major
projects to come. “The expertise driving
the construction of this department is
provided by the Emsland Group itself
thanks to its employees”, explains Florian
Schmidt-Hickmann, Process Engineering
Project Manager at the Emsland Group.
Emlichheim’s “skyline” is also
growing. The building has a total floor
area of approx. 750 m² and reaches a
height exceeding 31 metres. The integra-
ted stair tower made of reinforced
concrete reaches a height of nearly
34 metres.
With an investment volume in excess
of EUR 33.9 million, “WaltrAut” is a new
Project “WaltrAut” – structural engineering objective is being drying plant in which potato and pea
The construction of a new roller pursued on the uppermost ceiling of starch is subject to physical and chemical
drying plant with autoclave is each building: the completion of the modification and dried in pressure reactors
proceeding according to plan roller drying plant with autoclave. to meet the highest demands found in
A lot has happened in recent months Despite the coronavirus pandemic and technical applications. The expansive
at the Emsland Group‘s headquarters delays affecting various suppliers, product range produced here enjoys a
in Emlichheim. The construction of the intensive re-planning efforts should wide variety of applications both in the
new roller drying plant with autoclave enable the building’s roof to be sealed surfactant and textile industries, as well
(or “WaltrAut” for short in German) is by January 2021. The introduction of as in large areas of the construction and
progressing at speed. large containers and machines will take adhesive industries.
In addition to necessary excavation place true to the “just-in-time” motto After completion, the new building
and drainage work, as well as the when the respective floor is completed. will be fitted with cutting-edge equip-
demolition of warehouses, the pile Furthermore, the construction of ment and machinery, which will be
foundations were successfully realised the plant on the company premises also assembled to form a complete plant.
at the beginning of the year. entails plenty of other work. Hundreds Commissioning is planned for the end
Due to the peaty subsoil, 150 piles of tonnes of steel have to be installed in of 2021.
had to be driven up to 20 metres into pipe bridges, which integrate the roller
the ground to properly secure the site’s drying plant with autoclave into the
foundations. The transformer stations production processes. Within this huge
were also installed. While machine investment project, large parts of the
assembly and pipeline construction company’s infrastructure are being
continue to progress at full speed on t overhauled and considerable preparatory
he building’s lower floors, the following work is already being carried out with
Management 05
Processing of mung beans
at the Kyritz plant
In June 2020, a new plant for processing
mung beans was successfully commissi-
oned at the Kyritz plant together with
the company JUST. Several hundred
tonnes of the novel raw commodity
were processed during the first campa-
ign wave. The main focus is on obtaining
a high-quality food protein which is
used for vegan egg alternatives. The
mung bean – native to Asia – is imported
and separated into its individual compo-
nents in the newly built plant.
The plant was commissioned in
record time; its construction time was
just six months. Work is still in progress
on the expansion of the water treatment
plant (softening), the new dosing plant
for sodium sulphate and the increased
capacity for the fibre dryer conveyor
system. Along with Production, six new
employees were hired in Wet Starch.
Kyritz thus represents an additional
location where production facilities are
fully utilised all year round.
Preparations are currently underway
for a second campaign wave, which will
get going in March 2021. Mung bean
starch will also be produced in the forth-
coming campaign. This also translates
into a product portfolio expansion for
the Emsland Group.
Further information on our colla-
borative efforts with the American
company JUST can be found in the
report entitled “Partnership for
plant-based JUST Egg” in this issue.
06 Management
OAS Yard Management System
at the Wietzendorf site
The OAS Yard Management System
(www.oas.de) has replaced the existing
HS-Pro weighing system in Wietzendorf.
The new management system now consists
of hardware and software components.
For our farmers, the terminals are of the
utmost importance as they interact with
these when delivering the raw materials.
Farmers validate their credentials at the
terminals and are issued the relevant
receipts such as the routing slip and the
acceptance certificates. The weighing
process is then triggered and the users
receive all the relevant information.
The OAS YMS offers the following
benefits, among others.
Modern system Safety notices Access to the system
• Multilingual setup •D igital display of safety instructions •D
ata is continuously traceable for IT
•D igital delivery authorisations (the safety instructions are displayed to •A
list of all vehicles present and their
(registration via QR code possible with the farmer making the delivery at the status, e.g. “Weigh-in”, “Goods Assess-
a smartphone. The option to log in terminal, and the farmer confirms that ment” or “Weigh-out” is available to
with a printed delivery authorisation they have taken note of all safety the Managers in the Goods Assess-
remains in place) instructions such as maximum speed, ment department
• T elephone modules (all terminals PPE etc.)
with which the farmers interact have •U nique ID throughout the entire
a telephone key, which allows the delivery process (due to the fact that
farmer to establish telephone contact there was no continuous ID before,
automatically with the Goods Assess- the order of the vehicles was the
ment department. Conversation then decisive factor. This means that, up
takes place via microphones and to now, vehicles were not allowed
loudspeakers at the terminal). to overtake each other, e.g. between
the initial weigh-in and reaching the
Goods Assessment department, as
otherwise the data from the initial
weigh-in and the Goods Assessment
department [tasked with determining
the quality of goods received] would
be incorrectly combined).
•P hotographic recording of the vehicles
during weighing
• Controlled loading and unloading
Management 07
New dumpling granulate plant
at the Hagenow site
After 2019 saw the installation of four
new drum dryers as part of a new potato
flake factory at out Hagenow site, we
now also have an additional plant to
process potato granules.
The experience gained from the
construction of the new “flake factory”
at the site also benefited the planning
process for the plant. This meant that
the construction and commissioning
of the dumpling granulate plant went
very smoothly, both in terms of budget
and time planning.
Although it wasn’t yet possible to of the bread dumpling product on a a position to offer a marketable product
supply clients with potato dumplings timely basis. As a result, it was necessary to our Mecklenburger Kartoffelveredlung
in 2019, the focus from FY 2020/21 to shorten the six-week commissioning sales operation.
onward is on ‘delivery capacity’. period. Thanks to the great commitment All in all, this is a great success that
In addition, the launch of the bread of our colleagues on site and the active we wish to build on so that we can offer
dumplings was planned for the begin- support from the research and develop- our customers the ‘best product’ that
ning of 2020 and the implementation ment departments in Emlichheim, with they expect from the Emsland Group.
schedule and budget have also been a special mention for Ms Nataliya
met for this. Atanasova and Mr Heinrich Zweers, we
One of the challenges here was to were able to fully map out the process
ensure that customers received samples in just one week. We were therefore in
Plant designation introduced processes. This uniform designation is
across all plants intended to prevent accidents in the
Uniform cross-plant designation of all future.
plant components enables plant parts The lettering is designed in such a
and components to be identified quickly way that it is permanently legible and
and clearly. The uniform marking of cannot be washed or rubbed off. This
hazardous points and hazardous sub- applies to both indoor and outdoor
stances, as well as plant components areas. All designations are resistant to
and pipelines, serves occupational safety moisture, UV exposure and chemical
purposes, supports our plant operators cleaning agents.
and simplifies repair and maintenance
08 Management
Construction of a new dextrin This means that our plant in Kyritz is
plant in Kyritz now home to cutting-edge technology
The commissioning of the new dextrin and a fully automated process. The
plant at the Kyritz site in February 2020 installation has also been accompanied
resulting in an additional production by the further optimisation of the
volume of up to 16,000 tonnes of dried production process, as well as adjust-
starches and dextrins per year. ments to production parameters.
Following a construction period of Further information on the dextrin
just eight months, an extension of the project can be found in the report
“Big Bag” bagging line was built next entitled “Emsland Group back with
to the plant, which was also put into new dextrins” in this issue.
operation. A total of eight new staff
were hired to operate the plant – one
further positive effect.
New decanter station The system was put into operation from the waste water. The solids are
at the Cloppenburg site in September 2020 and facilitates the then transported into the sludge silo via
In the field of waste water treatment, separation of solids in the field of waste screw conveyors. Both decanters can be
a new decanter station and a loading water pre-treatment. The system consists operated independently from each other,
device for sludge have been installed of two decanters and one sludge loading whereby only one decanter is in operation
at the Cloppenburg plant. silo. The decanters separate the solids at any one time.
The sludge loading silo can handle
up to 100 tonnes of sludge and is set up
on weighing cells so the forwarder can
independently load the precise quantity.
This allows maximum load capacity to
be guaranteed.
Further advantages of the system are:
• Due to the redundancy, the municipal
waste water treatment plant is not
overloaded with a high amount of
sludge freight in the event of a
malfunction. There are no tensions
between the parties.
• In the past there were often bottlen-
ecks in storage capacity at weekends.
The storage volume of the new sludge
silo is now the right size to cope with
weekend demand. Loading on weekends
is accordingly no longer required.
Management 09
Impact of the coronavirus pandemic
on everyday working life
Since the beginning of 2020, the coronavirus life. Society as a whole, the economy, the
has spread around the globe. By the first political sphere and, of course, daily social
lockdown, people had to find ways to deal interaction were all deeply affected.
with the pandemic as it permeated everyday
The Emsland Group also had to prepare regulations and wearing a mask to cover Business trips and personal contact have
for the spread of the virus within the the nose and mouth have become part been reduced to the bare minimum, while
company and ensure that everything of everyday life. international trade fairs have been can-
was done to break possible chains of Even forms of work considered celled without replacement.
infection. rather unusual for the company were At the Emsland Group, video
The health of our employees and put into operation: As a result, several conferences and online training, as well
their families has always been (and employees quickly made the switch to as meeting platforms, have been used
continues to be) our highest priority. working from home. Wherever possible, extensively across the Group. Much has
Nevertheless, it was (and is) important half of our colleagues were scheduled been invested in optimising such online
that our company remains capable of to work either in their home office or activities; subsequently, numerous short
doing what it does best. at the workplace, in alternating fashion. videos have been produced, for example,
Initial preventive measures were A weekly rotation plan for the teams for research and development, in order
implemented very quickly: Canteens was also introduced here. Within admi- to illustrate our product features. These
were temporarily closed at all locations, nistration, the company laboratories, were then included in the presentations
cleaning intervals were doubled and research and development and even accordingly.
inter-plant meetings were avoided production, different working models Despite the impact of the coronavirus
wherever possible until further notice. have been introduced to minimise the on international markets and on our
Furthermore, a great deal of information level of contact between people. everyday work, which at times was
on prevention and so much more was However, the coronavirus has also significant, we continue to make every
made public either verbally or in writing accelerated the digital transformation effort to master this challenge with
by the HR department and the Works of the working world. Especially within prudence and care. It goes without
Council. In the meantime, measures such sales, digital (communication) tools saying that we wish this for our suppliers
as social distancing, observing hygiene have become an omnipresent work tool. and customers around the world.
10 Management
Strategic alignment of
Emsland-Service GmbH
Following the reintegration of Emsland-Service expertise and once again anchoring our main-
GmbH into the Emsland Group in 2019, the tenance operations directly within the Group.
strategic alignment of Emsland-Service and In an interview with Managing Director Jan
the integration into the Group is in full swing Koops and Integration Officer Christoph Krieger,
alongside day-to-day business. There are also we get the chance to learn more about our
other approaches for the future in play, with versatile industrial service provider.
the aim of protecting the company’s core
Editorial office: Mr Koops, what‘s laws and regulations? For this to happen, organigram for Emsland-Service can
new at Emsland-Service GmbH? fast and direct decision-making and be published.
After the takeover by the Emsland implementation processes are required As part of the second step, the newly
Group, we asked ourselves what else – from the engineer to the fitter. Greater integrated specialist departments will
formed part of the core competencies proximity is also urgently required carry out detailed work in order to create
of Emsland-Service GmbH, apart from between the specialist departments the conditions required to achieve full
maintenance. The MTP concept was, integration in the third and final step.
therefore, developed in line with this Editorial office: Mr Koops, what are the The goal is to complete the project in
train of thought. next steps? Is there a timetable? three to five years.
The MTP concept was developed by
working groups from all of the discip- Editorial office: Mr Krieger, what brought
MTP: Maintenance, Technology, lines within the Group and Emsland- you into the role of Integration Officer?
Projects. Service. In order to achieve this, we I have been working for the Emsland
took the time required to do the right Group since 2016, and since then, my
thing, so that we didn’t end up taking responsibilities have included the
rash actions after the takeover of commercial and contractual interface
Editorial office: Mr Koops, what exactly Emsland-Service. Once it had been between Emsland-Service and Emsland-
should we think of when we hear MTP? signed off by the Management Board, Stärke. In my previous professional life,
The MTP concept aims to combine and I presented the MTP concept to the I have worked with several outsourcing
optimise all functions associated with Supervisory Board, which ultimately and insourcing models. When I was
maintenance and technology. More signed it off. asked by the Management Board, I
speed, fewer errors and improved The concept includes a three-stage gladly accepted.
communication. Better quality overall. plan. The first step is the integration
However, in addition to this, strategic into the group structure of the Emsland
topics must also be taken into conside- Group and the adaptation of the orga-
ration. How do we safeguard the Group‘s nisational structure at Emsland-Service
technical know-how and how do we to the new challenges. This is in line
meet the requirements of the many with our timetable, and the newManagement 11
Editorial office: Mr Krieger, what is the Gentlemen, if you had to sum up in one
mission statement for the integration? sentence, what would it be?
Our approach is to integrate everything
that is possible and sensible into the Mr Krieger:
existing group structures. This involves Integration is in full swing at Emsland-
the commercial functions, HR, IT and Service and thanks to the support and
Commissioning. Basically, all functions commitment of everyone involved, we
are taken into consideration. During are on the right track. We have a great
this process, we simultaneously seek opportunity with the MTP concept, not
out ways of improving. If better pro- just for the Emlichheim location, but for
cesses are in place at Emsland-Service, the entire Group. With MTP, we have
Christoph Krieger and Jan Koops in an interview. we will implement them. Ultimately, THE tool to create the ideal set-up for
we want the best of both worlds, to the future in the fields of Maintenance,
leverage synergies and to reduce costs. Technology and Projects. It’s now up to
us to take advantage of this opportunity.
Editorial office: Mr Krieger, what are the Editorial office: Mr Krieger, how is the
particular challenges? integration coming along? Mr Koops:
Despite our geographical proximity, we It depends. In some divisions, the inte- In order to make change processes
work with quite a few different corporate gration has already been implemented. successful, a creative and productive
cultures, with all the various facets in- On an organisational level, I’m thinking discussion must take place with all
volved. We have to bring them together. of Purchasing, for example. However, on those involved on an equal footing.
People are at the heart of all outsourcing an operational level, we are still working After a few initial teething problems,
or insourcing tasks. We have to ‘bring with different ERP systems. In future, we have been very successful with this.
along’ our colleagues on both sides of everything will run via Blending. This We are therefore very optimistic that
the integration process and involve will be a challenge. Other examples are we will achieve the common goals we
them. the Accounting and HR divisions. Here have set ourselves.
we are at a very advanced stage of We would like to thank all of the
integration, and in some cases, we have employees who have supported us so
completed the process. My ‘Integration actively thus far.
To-Do list’ has more than one hundred We are looking forward to the new
points. But I keep ticking off more and challenge and we would like to wish all
more points once they have been dealt our readers a peaceful holiday and a
with. healthy start to the new year.12 Management Rapid loading of starch potatoes with the ‘Potato Maus’ The Kyritz and Golssen sites are now Once in use, one truck can be loaded benefitting from the latest potato with 25 tonnes of starch potatoes in harvesting technology – ROPA’s ‘Maus’ approx. 8 minutes. potato loader. The ‘Maus’ loader was In total, up to 30,000 tonnes are originally used to load sugar beet; it scheduled for loading during this year’s has now been reconfigured for starch campaign, using Ropa-loading-technolo- potatoes. The ‘Potato Maus’ is very gy. The ‘Potato Maus’ can be used both effective, with a loading capacity of for food potatoes and starch potatoes. 150 to 200 tonnes per hour. Some Another advantage is the significant cleaning takes place at the same time, reduction in logistics costs for the farmer. leaving clods and soil in the field. The Maus loads the potatoes straight The ‘Potato Maus’ has an operating from the field and cleans them before width of 8 metres and weighs 34 tonnes, transferring the tubers straight onto the therefore requiring 4 axes to travel on truck. This saves both time and money. the roads. However, no special permissions are required for road use, as the ‘Potato Maus’ has road approval.
Management 13 Expansion of our “myEmsland” portal The “myEmsland” portal was developed as added-value for our customers, offering part of efforts to improve our customer fast access to information and records on a service and is now being expanded to include self-service basis, regardless of office hours. farmers. The portal already generates real In the “myEmsland” portal, customers During the second implementation In addition, a guest access for freight- can, for example, access current orders, phase, which is now underway, farmers forwarders, which will be set up at the delivery notes, order confirmations, will be provided with further documents farmer‘s request, will allow access to analysis certificates or shipping infor- and information such as credit notes delivery authorisations without the need mation, and can also view open items or acceptance certificates. Furthermore, to request further information. with due dates and deadlines. The tool is contract information will be available On balance, the “myEmsland” portal characterised by a flexible structure and, going forward, such as contracted quanti- is undergoing constant development in addition to the history of completed ties and the quantities of potatoes and and is helping to improve our business orders, also offers the possibility of gene- starch already delivered. relationships. rating sample requests or accessing the contact information of responsible points of contact in different areas. In addition to customers and represen- tatives, the tool has now been extended to include our farmers on a location- specific basis. The initial implementation phase ensured that our farmers have access to the delivery authorisations that are generated from corresponding orders via scheduling. In addition to the information on scheduled deliveries, the delivery authorisations contain a bar- or QR-code, which is used for identification purposes at the weighing terminal to begin the delivery process. For the sake of maintaining a clear overview, the delivery authorisations in “myEmsland” are pre-filtered to the current or follo- wing week. To simplify document hand- ling, multiple documents can be merged into one PDF document as required.
14 Sales & Marketing
New additions to the sales team
take up their roles
In the Emsland Group’s food division, land Group sees itself well-positioned function for sales and is now responsible
three new Divisional Managers have for all operating activities in these for the snack division as the new point
begun their roles in recent weeks. countries. of contact for technical questions/
Mr Andreas Wirtz will be responsible All three newcomers already possess support for our customers. You can
for the Eastern European regions. For an extensive knowledge of the food contact Ms Herrmann in the snack
Western Europe, with the exception industry and can bring their experience division for any technical matters.
of Italy, Mr Vincent Melenhorst is now to bear in these new areas of responsibility. As the previous Head of Application
managing the sales activities. With Mr In addition to these new appoint- Technology for Food, Ms Herrmann
Florenz Rosen, who bears responsibility ments in sales, Ms Martina Herrmann brings a wealth of expertise to this
for Africa and South America, the Ems- has switched to the technical support new remit.
First off, the relevant contacts:
Florenz Rosen Martina Herrmann
(Africa, South America) (Technical Support for Sales)
frosen@emsland-group.de MaHerrmann@emsland-group.de
Tel.: +49 5943 81-424 Tel.: +49 5943 81-433
Andreas Wirtz Vincent Melenhorst
(Eastern Europe) (Western Europe)
awirtz@emsland-group.de vmelenhorst@emsland-group.de
Tel.: +49 5943 81-449 Tel.: +49 5943 81-335Emsland
Sales & Innovation
Marketing 15
F.l.t.r Ms.Khwanmuang Mongkollarp (Nissie),
Ms.Panida Chalardkid (Som), Ms.Parnkhwan
Chuaydam (Kate), Ms.Khwanchanok Puengwooth (Nim)
Our Emsland Asia Food Application
from Thailand makes its introduction
Emsland Asia Food Application Co., Ltd in that are our responsibilities. As our The next step for us….
(EAFA) is located at National Science and office is in NSTDA area, we also have We are all facing the COVID 19 pandemic
Technology Development Agency (NSTDA) good relationship with researchers and and this is leading to a slowdown in the
in Thailand. get benefits about collaborating projects. economy. Nevertheless, the food industry
Our mission is to provide food appli- In addition, we usually exchange know- continues to grow and therefore it is
cation and technical information to ledge with our Innovation team in Ger- necessary to find out more about suitable
distributors in the Asia Pacific region and many that help our team to be strong food applications in order to promote
Tapioca-Product-Centers that provide to serve on clients’ requirement. product development, cost savings, trends
quality control and other documentation • Tapioca documentation system & Tapioca like convenience etc.
on tapioca products and tapioca samples samples: tapioca is also one of Emsland Due to the pandemic, we now also use
for testing to distributors around the group products’ lists. We collaborate online meetings and online training with
world. We also work closely with our with professional partners who produce our sales partners and our colleagues and
colleagues at Emsland-Stärke Asia Pacific native tapioca and modified tapioca do everything in our power to stay in close
Pte Ltd. in Singapore to meet the require- products under our standard quality contact and inform about new ideas, new
ments of our customers. In detail: system and global food certification food applications and other topics, even
• Food application & technical information: that mean we work closely and update if we cannot meet in person.
providing food technical information, tapioca information with our partners
testing related food application, setting as usual. Besides providing tapioca
starch training and some food applica- samples, we also support different or
tions workshop to our distributor in special analysis that clients need to
Asia-Pacific region to updated know- have with third party laboratory in
ledge or in the field they are interested Thailand.16 Sales & Marketing
PrimaTex™ – Texturised pea protein
for plant-based innovation from Healy
PrimaTex™ – Development
The development towards the creation
of PrimaTex™ began when the Emsland
Group demonstrated the production
principles of a textured protein using
their pea protein to us. Given the global
trend towards sustainable and vegan
diets, which has gained momentum in
recent years, we identified a growing
supply gap in the market for texturised
vegetable proteins. Customers want a
versatile product which is free from
allergens, which comes from sustainable
sources and which also has the mild,
organoleptic properties of soy- or wheat
protein. PrimaTex™ – Use Due to high customer demand, the
For these reasons, the company Healy Thanks to extensive development work, PrimaTex™ range now comes in two sizes:
has developed PrimaTex™, a pea-based a wide range of recipes for the use of PrimaTex™ Original 2070 (approx. 20-mm
texturised protein. With PrimaTex™ Healy PrimaTex™ has been created, which has pieces) and PrimaTex™ Short 1070
has created a product that meets the high proven its versatility and optimal (approx. 10-mm pieces). The different
demands stipulated by our customers: suitability for numerous applications: product sizes allow manufacturers to
• Firm, meaty bite and texture • Hamburger create the desired texture for their end
• > 65 % protein content • Meatballs product more accurately without the
• Clear and simple list of ingredients: • Sausages need for additional processing.
Pea protein, pea flour • Minced meat-based products, e.g. chilli
• Neutral taste profile without • Meat fillings, e.g. sandwiches, pies
a vegetable aftertaste
• Rapid hydration
• Made in Great Britain,
reduced CO2 footprintSales & Marketing 17
Cooperation between the
Emsland Group and Fuji Oil
With the phrase “Plant-based Revolution”, while at the same time consumer demand is
the market research institute Innova Market rising steadily.
Insight describes one of the main trends to The Emsland Group is capitalising on this trend
take hold in the food industry in 2020. directly by processing vegetable pea fibres,
Plant-based foods, for example, are recording among other things, through its cooperation
double-digit rates of growth around the world, with the company Fuji Oil.
Fuji Oil is headquartered in Osaka, Japan of both partners are, in no way, in com- other locations. The international team
and primarily produces chocolate, oils petition. from Japan and Germany – led by Akihiro
and fats, soy protein, soy milk and other With the production of soluble pea Tagawa and Martin Jahn – manufactured
finished products. The alliance will serve, fibres, experts at the Emsland Group use products intended for scale-up trials at
among other things, dairy and bakery the functional streams during pea proces- plant manufacturers.
applications with this highly functional, sing to produce liquid fibres. This opens As part of the project, the Emsland
soluble fibre to make it easier for custo- up the functionality of streams which, Group will now generate a product with
mers to manufacture products such as in the past, were only considered to be highly functional properties from what
acidified milk beverages and puff pastries. ancillary. The result is a multifunctional, was originally a simple dietary fibre, in
In addition, further applications similar soluble pea fibre. cooperation with Fuji Oil.
to those products of the Emsland Group Pilot tests have been carried out at
are conceivable. The product portfolios the external plant in Golßen, among18 Sales & Marketing
A collaborative effort based on partnership
with plant-based JUST Egg
The Emsland Group would like to present such as the award-winning plant-based
its work with the American company JUST product marketed in the United States as
(Eat JUST, Inc.) with another forward-looking JUST Egg. This is an approach that fits
collaborative effort. The company applies perfectly with the far-reaching activities
state-of-the-art science and technology to pursued by the Emsland Group.
produce healthier, more sustainable foods
In line with the company philosophy at the Emsland Group. “With our expertise, The Emsland Group sees its collabo-
“Using nature to create”, the Emsland we are starting to separate this mixture rative efforts with JUST as another
Group harnesses renewable raw materials of starch and fibre further, in order to promising alliance for the expansion of
such as potatoes and peas to manufacture produce high-quality starch and fibre.” its product portfolio and the realisation
high-quality products. In total, the com- In addition to its use in Asian of worldwide sales opportunities in the
pany processes more than two million noodles, the mung bean starch being food sector.
tonnes of the field crops annually across produced also has other highly interes-
its seven locations in Germany. The ting properties thanks to its special com-
Emsland Group is the largest producer position. Thus, in addition to derivatisa-
of potato starch in Germany. tion, new concepts can be generated in
Innovation is a core component of the Clean Label sector for the production
the work that defines this globally active of food. According to Heidrun Lambers,
Group. In addition to certain technical Head of Food Application Technology at
applications, the focus is primarily on the Emsland Group, the special gel and
food applications. In addition to starches texture properties of mung bean starch
and starch derivatives, as well as potato offer very promising prospects for a
flakes and granulates, proteins and fibres number of exciting developments. In
also play a key role. Potatoes and peas addition to its use in the food sector,
are the basic ingredients. Using a new technical applications are also being
process, the Emsland Group also processes considered.
mung beans into starches and proteins. However, the partnership with JUST
This is managed at the company’s plant focuses its attention on the processing
in Kyritz. “With this newly developed of mung bean protein. The protein serves
process, the protein is extracted from the as a key component of JUST Egg and will
mung bean, leaving behind the starch- help to ensure a production infrastructure
fibre portion” explains Andre Heilemann, for JUST Egg that is reliable, efficient
Project Manager for Process Engineering and expandable.Sales & Marketing 19
Collaborative work between the
Emsland Group and Jungbunzlauer
As a result of our collaborative work with
Jungbunzlauer last year, which demons-
trated that xanthan, in combination
with our starches (Emden® ET 50 /
Emden® ET 15), led to positive aspects
for moulded confectionery, this collabo-
rative effort has now been continued
this year with a focus on mineral-enriched
confectionery.
One of the findings from our
collaboration was that we are able to
add 10% of tricalcium citrate (TCC) to
existing confectionery formulations.
The addition of 10% TCC reduces the
sugar content by 10%, to keep the dry
matter content at the same level.
The benefits or USP of these formulas
respectively are the reduced sugar content
and mineral enrichment.
Four individual jelly sweets based
on this formula correspond to 50% of
DV calcium (daily value) and 82% of
NRV calcium (nutrient reference value).
The samples were produced at the
Emsland Group in Emlichheim and presen-
ted at the Food Ingredients Europe in
Paris at the end of 2019. The next step
will involve an enrichment process with
vitamins and other minerals.20 Sales & Marketing
Emsland Group announces a strategic
partnership with the Brenntag Group
in additional countries
The Emsland Group is pleased to announce portfolio for the food industry as well as the regions of Hungary and Slovakia.
the expansion of its partnerships with technical specialties, including native Brenntag is delighted to extend its
Brenntag Food & Nutrition for Hungary starches, modified starches as well as long-term partnership with the Emsland
and Slovakia as of 1 November 2020. proteins and fibres based on peas and Group to Eastern Europe. This major
The new strategic partnership with Brenn- potatoes. addition to the product portfolio of
tag Food & Nutrition in Russia had We have now been working together pea and potato products demonstrates
already been successfully implemented in Norway and Denmark for over 20 years. Brenntag‘s commitment to offering
The expansion of our strategic Since the beginning of 2020, we have customers sustainable, high-quality
partnership is once again extending the been represented operationally in Russia, ingredients from world-class producers.
sales structure of the Emsland Group in especially through our focus on application
the above-mentioned regions. As of 1 knowledge. We are now also entrusting
November 2020, Brenntag is taking over Brenntag – a reliable partner with
sales of the Emsland Group product excellent supply chain facilities – withInnovation 21
New management for
Food Application Technology
As of 1 November 2019, the Food
Application Technology department
will be under new management. The
company was able to appoint an
experienced successor, Heidrun Lambers,
to take over from Martina Herrmann.
Ms Lambers has been with the
Emsland Group for over 30 years and
has already gained several years of
experience as Deputy Manager in this
area. Heidrun Lambers will be deputised
by Ms Daniela Bongartz. Ms Martina
Herrmann has switched to the technical
support function for sales and, from
now on, is responsible for the snack
division as the new point of contact for
technical questions/support queries for
our customers.
With this change, the responsibilities were simultaneously adjusted:
Name Department E-Mail
Head of Food Application Technology AWT
Heidrun Lambers hlambers@emsland-group.de
Food
Daniela Bongartz Deputy / Segment Coating dbongartz@emsland-group.de
Ansgar Balzer Dairy Products / Snacks abalzer@emsland-group.de
Anika Horstmann Baked Goods / Soups & Sauces ahorstmann@emsland-group.de
Stephanie Schomakers Meat & Meat Alternatives sschomakers@emsland-group.de
Mareen Vette Snacks / Coating Projects mvette@emsland-group.de
Nataliya Atanasova Potato Products / Pasta natanasova@emsland-group.de
Heinrich Zweers Pet Food hzweers@emskand-group.de
Fabian Ahuis Projects / Documents fahuis@emsland-group.de22 Innovation
Emsland Group presents new
waxy potato starch
In close cooperation with their partners, Innovation from soil up! Emwaxy® is high valuable with a lot
the Emsland Group has now developed Heidrun Lambers, Head of Food Applica- of benefits in food applications and offers
high amylopectin potatoes Emwaxy® tion Technology at the Emsland Group a good alternative to other starches with
product range. Emwaxy® is based on explains “Emwaxy® can provide high a combination of excellent taste and less
high amylopectin potatoes, containing transparency, new textures, high viscosity, dosage. These unique material characte-
more than 99% amylopectin, resulting in shelf life extension as well as smooth and ristics of Emwaxy® serves todays trends
a higher quality of the end products. This glossy appealing products”. e.g. easy handling, natural, lower dosage
natural potato variety is being cultivated In food applications the use of possibilities, non-GMO, Kosher- and
through traditional, non-GMO breeding Emwaxy® has next features: Halal-Certified, gluten and allergen free
techniques. Emwaxy® is a new commer- • High viscosity as well as clean label opportunities.
cial amylopectin potato starch giving • Clarity, smooth and glossy appearance Emsland Group experts will assist you
improved performance of final products • Clean flavour and bland taste, potato in formulating the right solution for
to our customers. amylopectin allows cleaner flavour your product.
The potato breed is grown exclusively and blend taste
on land under contract to the Emsland • Excellent creamy mouthfeel Therefor please contact via
Group. Therefor the potato meets the • New textures and high expanded EMWAXY@emsland-group.de.
quality requirements of the company and homogeneous (snack) products
is accompanied in terms of cultivation. • Optimized process possibilities.
The cultivation of this new potato Lower gelatinization temperature,
variety is a clear sign that raw material fast hydration, quicker cooking
manufacturers still have the ability to times and lower energy input in
truly innovate in the market place. comparison with other starches.
Within the Emsland Group, all
products manufactured at all sites are
plant based, non GMO, Kosher- and
Halal-Certified. The Emwaxy® range fits
seamlessly with the current product
portfolio of the Emsland Group.
When there is nothing left ...
... there was EMWAXY® inside!Emsland Innovation 23
Vegan Ice Cream with Empro® E86 F30
Ice cream is a frozen food which is mostly It provides high-quality protein. We work with ice-cream producer to get
consumed as a dessert. can use it to increase the protein content. better quality.
In hot summer seasons people have Pea protein powder is naturally vegan,
a great passion to eat ice cream. But gluten-free and does not contain any of
there is health risk factor in eating ice the 14 food allergens to be labelled in
cream. Ice cream contains high fat, the EU.
calories, sodium, sugar and dairy com- From the result as above that made us
ponents which have adverse effects on develop vegan ice-cream in combination No. Material Choco Vanilla
health when it is consumed too much. with rice milk to fulfil essential amino % %
Non-dairy is now the fastest growing acid as well as improve smell in finished 1 Empro® E86 F30 2,5 2,5
segment of the frozen dessert category. product. Here’s our recommended recipe. 2 Sugar 8 8
Milk and cream are replaced with an Moreover, we have had consumer 3 Glucose syrup 3 3
alternative like coconut, soy, almond or test (30 people) at Thammasart univer- 4 Coconut oil 4 4
cashew milk. Almost all of the other sity in Thailand. Results show the con- 5 Salt 0,1 0,1
ingredients remain the same between sumers prefer chocolate flavour more 6 Stabilizer blend 0,5 0,5
commercially available dairy ice creams than vanilla flavour. They also commented 7 Rice milk 25 26,9
and their dairy-free counterparts. that we should improve product texture 8 Cocoa powder 1,9 -
Empro® E86 F30 is made by extracting more that is one of our work in the 9 Water 55 55
protein from yellow peas. future to develop and may consider to Total 100 100
Webinar: New Waxy Potato Starch
Solutions for Snack Products
A new webinar on the product range Sponsor Marketing Link:
Emwaxy® made from amylopectin https://bit.ly/3jfh8OW
potatoes will be presented by the Ems-
land Group on 16 December 2020 at Key segments:
16:00 CEST. •R ecipe examples in baked and deep-
With the introduction of Emwaxy® fried snacks Register for free today via –
potato starch, the Emsland Group • F eatures and advantages of Emwaxy® in https://bit.ly/3jfh8OW
presents a waxy potato starch with an nut coatings
amylopectin content in excess of 99%. • E mwaxy® Results in the application of
Emwaxy® is of a very high-quality with snack pellets
many advantages when used in snacks • E msland Group as a one-stop shopping
and offers a good starting point to create option for snack ingredients
new, innovative and appealing products.24 Innovation
Emsland Innovation
Emsland Group back with new dextrins
After a four-year interruption in dextrin New potato dextrins for the Emdex® KS 1025 can be used in high
production, the Emsland Group has now food industry concentrations and is characterised by
resumed its manufacturing of high- With the new Emdex® KS 1025, the a smooth texture when chewed as well
quality dextrins with a new production Emsland Group offers a low-viscosity as even melting properties. Solid, non-
plant in Kyritz. In the newly built dextrin white potato dextrin. It is suitable for elastic gels or creamy, al-dente textures
factory, approx. 16,000 tonnes of dextrins food systems where low solubility is can be achieved.
and dried starches can be produced each required at the start of the process, and For more information about our new
year. The resulting operations here have it develops its full functionality when Emdex® solutions, please get in touch us
also created eight new jobs in Kyritz. exposed to heat. Emdex® KS 1025 has via EMDEX@emsland-group.de
Successful product solutions had excellent film-forming properties and
previously been created within the Emdex® can, therefore, be used in many food
range in the past. With the new Emdex® products. These include, for example,
KS 1025, the Emsland Group is now coatings for potato products, glazes in
building on former successes. The new the baked goods and confectionery
product is white dextrin and is based industry, or as fat substitutes in numerous
on potato starch. other applications.Innovation 25
Creating delicious vegan ice cream together –
collaborative work with Symrise AG
In view of the growing market and consumer tives, our customers demand and expect
demand for plant-based products and in view intensive and personal support during the
of the fact that taste is the most important phases of their product development.
factor when buying plant-based milk alterna-
In order to follow this trend and fully Going forward, this collaborative
meet customer requirements, the effort will be extended to include other Ingredients (vegan vanilla
Emsland Group has embarked on a products, such as recipes and flavour pea ice cream): Water, sugar,
collaborative programme with Symrise solutions for vegan yoghurt. vegetable fat, glucose syrup,
AG to develop delicious recipes for We are convinced of the benefits sunflower oil, pea protein, natural
plant-based dairy alternatives, such this form of cooperation has to offer – flavourings, stabilisers (E471,
as beverages and ice cream. it will enable us to meet our customers‘ E410, E401, E412, E407), salt
Symrise is one of the world‘s leading expectations more quickly and deliver
suppliers of solutions for masking and market solutions more efficiently.
flavour modulation, and has a long track
record in research and patented techno-
logies.
The Emsland Group is a producer of
pea proteins of various qualities. The
new product Empro® E86 F30 with a
finer particle size has been in use during
this collaboration. Symrise also relied on
a novel approach, combining the natural
masking tools of Symlife® with new,
natural vanilla flavours – specifically
designed for outstanding taste develop-
ment in plant-based applications.
Together, we have developed a recipe
for vegan ice cream that is very similar
to milk-based products in terms of
consistency, creaminess and sensation.
In addition to the application for ice
cream, a tempting pea protein-based
beverage has also been developed.26 Innovation
Emsland Innovation
HPLC analysis of protein fractions
The Emsland Group’s Innovation Depart- Given that proteins differ in molecular
ment is currently working on utilising mass, different membrane techniques can
interesting by-products. The demand be used for fractionation.
for plant proteins has grown rapidly in An investment was made in HPLC
recent years. (high-performance liquid chromatography)
In addition to the pea protein Empro® technology from the company KNAUER
E, work is also being done on top, food- for the analysis. A GPC column from the
quality potato protein. In order to achieve company AppliChrom separates the mole-
the techno-functional properties such cules of the analyte according to their
as high solubility, emulsifying capacity size and structure.
and high foaming and gel behaviour, The chromatogram thus provides
the proteins must be fractionated for information about the molecular weight
this purpose. distribution in a sample and enables
process control.
New investment within the
Innovation Technology Center Food
For the Innovation Technology Center Additional benefits include:
Food, a ploughshare mixer manufactured • Highly effective: mixing times are
by the Paderborn-based Lödige was short and reproducible. The mixing
added to the range of equipment. process only takes around 3 minutes,
The mixer is suitable for use in a unlike the 25 minutes required by
wide range of innovative food applica- a conventional drum hoop mixer.
tions. Subsequently, mixtures for snacks, • It can be used for all kinds of food
stacked crisps, various extruder recipes, and pet food applications.
pet food mixtures and much more are • It is very easy and quick to clean
produced. The machine has a maximum after product changeovers.
capacity of 30 kg. It allows a dry mixture
to be moistened with liquids, such as
water or oil, during the mixing process.
Using an external heat regulator, the
mixing drum can be heated or cooled
as required.Innovation 27
Virtual training sessions
for our agencies
Due to the coronavirus pandemic, a significant training courses for our globally active
amount of planning was rendered obsolete. agencies, which take place at regular inter-
Many meetings were either postponed or vals, could not be conducted in the usual
cancelled. Even our foundation and advanced format in the current circumstances.
But there is no good reason not to starches, flakes and granulates, as well A circumstance that, in the past, could
share this important information with as proteins and fibres. Examples of not always be taken for granted, as the
our agents. Under the direction of the applications in the product groups of laboratories offered only a limited
Innovation Centre’s departments, a soups & sauces, snacks, meat alternatives, amount of space.
comprehensive “Training Course Pro- coatings or confectionery are also illus- In addition to the “Basic Sessions”,
gramme Basics 2020 /21” has been trated by means of recorded videos. an advanced training course on baked
organised, which takes place exclusively There is also general market information goods has already been successfully
in digital form and lasts several months. from Marketing, production insight from completed. This was to be cancelled or
Due to the large number of topics to be Application, as well as information on postponed indefinitely due to the corona-
covered, a total of 14 training sessions specifications, documents or allergens. virus restrictions and has now been
have been scheduled, stretching from This important foundation knowledge implemented virtually. Here, too, videos
November 2020 to February 2021. is taught in the online training sessions, shot specifically for this purpose have
Among other things, these sessions with the advantage, of course, that significantly enhanced the value of this
teach the basics of native and modified there are no restrictions on participants. training.
Even if virtual training sessions do
not quite have the character of class-
room-based programmes, they are never-
theless a means of sharing important
information around the globe in a way
that saves on cost and, occasionally,
time. For this reason, we will continue
to offer virtual online training courses
for our agencies.28 Innovation
Emsland Innovation
ZDHC registration for Emsize®
and Emprint® products
Since January 2020, the Emsland Group To this end, the Manufacturing Restricted Advantages of the ZDHC
has been registered in the system of the Substances List (MRSL) was drawn up; it Gateway (Chemical Module)
ZDHC organisation with 15 speciality is a list of hazardous chemicals that may By registering with the ZDHC Gateway
products, and its conformity with the not be used (or may only be used) in in advance, our customers can use the
MRSL list (Version 1.1 - Level 1) has defined concentrations. The low concen- search function to quickly and easily
been confirmed. trations are intended to rule out the determine which of our delivered
The abbreviation ZDHC stands for possibility of intentional use of these products are ZDHC-compliant and thus
“Zero Discharge of Hazardous Chemicals” substances. By identifying more environ- meet the requirements of their own
and is an association of international mentally friendly and less hazardous customers.
companies and organisations such as alternatives through the ZDHC Gateway,
H&M or Inditex. the ZDHC supports the entire textile and
The common goal being pursued is leather production supply chain in
the elimination of hazardous substances establishing more sustainable chemicals
from the production process of clothing. management.
Master’s thesis awarded
with sponsorship prize
Ms Gina Rosas Gonzáles was awarded the Beuth University of Applied Sciences
the sponsorship prize by Bäcker-Innung in Berlin.
Berlin during the 49th Scientific Infor- Dr. Springer from the Department
mation Conference held by the Berlin- for Food Technology was her point of
Brandenburg Society for Grain Research contact at the University. In Emlichheim,
in Berlin. Ms Rosas Gonzáles was supervised by
She received the prize for her Bache- Dr. Woll, Project Manager for R&D /
lor‘s thesis entitled “Adsorptionsunter- Innovation.
suchung zur sensorischen Verbesserung Ms Rosas Gonzáles was born in Ecua-
eines geschmacksverstärkenden Kartoffel- dor in 1991. She finished school there by
extraktes” (“Adsorption Investigation for completing her ‘A’ Levels and then went
the Sensory Improvement of a flavour- to Germany for a year to improve her nology at the Beuth University of Applied
enhancing Potato Extract”), which she German language skills. She decided to Sciences Berlin in 2013, graduating with
completed at the Emsland Group and at stay and began her studies in food tech- a Master of Science degree in 2019.You can also read
