hochdorf inside issue 03 summer/autumn 2015

HOCHDORF Group Newsletter

keepiNG OuR eye ON tHe ball

knowledge that goes far beyond product processing.

Knowledge is a short-lived commodity. And its half-life is becoming ever shorter. As a company, we need to regularly review

current knowledge and relate it to the latest discoveries.

With this in mind, we always keep an eye on the most recent research results and market developments. This involves relating knowledge acquired about prod-ucts, production and markets over decades to the most recent discoveries and grasping the opportuni-ties that present themselves. It also means removing blinkers and adopting new strategies in specific situ-ations: the relevant developments might not always occur in our own industry.

Varied know-howAs a production company with proven market suc-cess, we know our raw materials and production processes very well. We are keenly aware of the technologies and the total value chain. As a dynamic

company, and despite the vast expertise already at our disposal, we need to stay abreast of develop-ments in all the areas that are relevant to us – and play an active role in promoting them. Standing still is not an option: we need to investigate every opportunity and capitalise on any that are expedient. One such opportunity was the HOCHDORF purchase of Marbacher Ölmühle GmbH at the end of last year. The know-how in this company is not restricted to the production process alone: contacts with the raw

material suppliers are every bit as important. This applies to organic-quality seeds in particular.

In this edition we are starting a series of articles look-ing at milk as a raw material in our Dairy Ingredients section. New technologies and processes enable us to extract the many healthy elements of milk and use them individually in the food processing industry.

Our Baby Care article focuses on the importance of iron in the development of infants, young children and adolescents.

I hope you find it an enjoyable read. n

Dr. Thomas EisenringCEO HOCHDORF Group

[email protected]

issue 3 | Summer / autumn 2015

Milk – a complex product, with a range

of possibilities

iron deficiency in young children

affects industrialised nations too

producing oil the traditional way,

from crop cultivationto oil

Fundamental building blocks of human life

Vegetable oils keep the heart and body

healthy

Milk pROteiNS iNFaNt aND yOuNG CHilDReN’S FORMula MaRbaCHeR ÖlMüHle pROteiNS

baby Care Cereals & ingredients Nutrition

exclusively at HOCHDORF online

Page 2 to 3 Page 4 to 5 Page 6 to 7 Page 8

Page 8

Felice Fauxpas in peru

HuNGRy FOR tRaVel

Dairy ingredients

hochdorf.com

Visit us at Fie paris: Stand No 6F46 / Hall 61 – 3 December 2015

Dairy ingredients

issue 3 | Summer / autumn 2015 2

Milk is 87 percent water. But it is the other 13 percent of ingredients that interests food developers: milk sugar (lactose),

milk fat, milk protein and minerals. Each of these ingredients includes several components in turn, producing a range of different “capabili-ties”. As new foods or production processes are developed, the technical properties of individual milk components can be used to fulfil specific requirements.

Let’s scratch the surface first before we look in more detail. As a milk processor focussing on “powder pro-duction” as our core area of expertise, we are more interested in the lactose, milk fat, milk protein and mineral components of milk than the 87 percent water (see diagram of milk and its components). Every in-gredient has specific properties of interest to the food processing industry. These properties vary depend-ing on how the components are extracted and (sub-sequently) dried. This results in almost innumerable ways to use the raw material of milk – even before we consider any further separation of the four component ingredients.

Step one: standardising the unpasteurised milkComplex technical procedures are required to sepa-rate the milk components. The oldest and best-known technique is separating the milk fat, which involves dividing the milk into milk fat (cream) and skimmed milk. This step is still carried out by all milk proces-sors today to standardise the specific fat content of unpasteurised milk. After concentration, this stand-

ardised milk can be dried and sold as milk powder. For whole milk powder, milk fat is added back to the skimmed milk to the

desired fat value. This standardised whole milk is then concentrated and dried. For the chocolate industry, whole milk concentrate is then roller dried (see the article “HOCHDORF – making chocolate history” on our website for more information on this process).

Step two: filtering the protein componentsThe next step in the milk cracking process that splits milk into its components is the fractionation of the proteins. Milk contains two main protein groups: caseins and whey proteins. The caseins make up around 80 per cent (approx. 27 grams) of the average 34 grams of protein in every kilogram of milk. Caseins are retained in milk for cheese production. The second protein group is contained in the whey and known as whey proteins.

The HOCHDORF Group uses membrane technology (ultrafiltration, microfiltration) for protein fractionation. This technology retains the milk proteins (retentate) using membranes while the lactose and minerals pass through the filter (permeate). By varying the raw materials and types of membranes, we produce

a wide portfolio of specialist protein concentrates: milk protein concentrate with 85% protein (MPC85), concentrate with an increased proportion of casein (micellar casein), whey protein concentrates (WPC60, WPC80) and buttermilk protein concentrate (BM60). The protein concentrates are mostly sold in powder form; liquid protein concentrate needs to be cooled.

However, splitting milk protein into casein and whey protein is by no means the end of the story. Depend-

ing on the customer requirements and application, we can use further processing steps (such as heating) to optimise specific features. In addition, the trend is towards a further separation of the two main types of milk protein.

Technical propertiesWhy invest so much effort in milk cracking? The answer is simple: depending on the fractionation and processing, milk proteins have interesting technical properties (see Figure “Technical properties of milk proteins). In terms of food law, they are classed as ingredients rather than additives, so milk proteins do not appear as E-numbers on product declarations. Ready availability also makes them popular in the food industry.

Milk pROteiNS

Milk – a complex product, with a range of possibilities

The components of milk

Milk – nature's very own pick-me-up – is an excep-tionally healthy food. Yet, most consumers have no idea what milk contains. This series of articles about milk constituents in HOCHDORF Inside takes a closer look at what is in our milk.

Complex technical procedures are required to separate the milk components.

Whey and buttermilk proteins are often used in ice cream production, with whey proteins recognised for their emulsifying and hydrophilic properties. Buttermilk proteins can be used as an alternative to egg yolk.

Milk pROteiNS

HOCHDORF Group Newsletter | 32

Milk proteins in the food industryThe diverse technical properties of milk proteins mean they can be used in a wide variety of applications. Cheese dairies enrich their milk with milk proteins or micellar casein, for example, to increase the cheese yield. Whey proteins have an extremely high nutri-tional value; the amino acid composition is perfect, so they are an important ingredient in infant formula. The emulsifying and hydrophilic properties of whey proteins make them highly suited to the production of convenience foods, ice cream or drinks. Whey pro-

tein concentrates with no fat are used in fine sorbets, cakes and cookies, recognised for their foam-forming properties. Buttermilk, a by-product of butter produc-tion, also contains a high proportion of phospholipids (fat) in addition to protein. Proteins and fats are both

concentrated in the buttermilk protein concentrate, giving the product extremely good emulsifying prop-erties. Buttermilk protein can be used as an alterna-tive to egg yolk in products such as ice cream.

Intensive collaboration with customersThe market – and more specifically customer wishes – determine the product requirements and the further development of milk fractionation today. In the begin-ning, however, it was the other way round: technicians

were interested in how milk could be split into individ-ual components. In terms of protein fractionation, the impact of advances in technology in the early stages should not be underestimated. It suddenly became possible to concentrate whey proteins – but there was no market for them. So this (application) research was also driven forward at the beginning. Advising cus-tomers on technical aspects is still important for pro-tein sales today. Our developers work with customers intensively on each individual project to pinpoint the right protein concentrate for the desired formulation. We will be happy to help you with any questions.

Coming upIn the next HOCHDORF Inside, we take a closer look at how lactose and whey proteins are processed for infant formula. n

Dr. Marc VissersHead of Development and Applications

Dairy Ingredients HOCHDORF Swiss Nutrition Ltd

[email protected]

The drivers – and future – of milk

cracking

The most important and first step was the use of the newly developed ultrafiltration system for whey

in the 1970s. Once established, this technology continued to be developed further. The drivers included the discovery of the potential of whey

protein in food products, the desire to create infant formula as close to breast milk as possible and

aspects related to customs issues. The improved sales potential for the by-product (permeate) also

had an impact.

Today, processes are being developed for further, even smaller fractionation of proteins. The require-ments for producing even better infant formula are

an important catalyst in this regard. In practice, this means that whey protein concentrates are

being enriched with additional alpha-lactalbumin. At the same time, the features of beta-lactoglobulin

need to be retained – no small feat in itself. The manufacturing process for micellar casein is also

being developed further.Milk proteins have interesting technical properties that vary according to their fractionation and processing.

Marc Vissers at the HOCHDORF nanofiltration unit in the Sulgen plant.

Fat binding

Foam-forming properties and foam stability

Dissolving properties

Water repellency and water binding

Gelling and viscoelasticity

properties

Boundary surface

properties

Emulsification properties

Technical properties of milk

proteins

Technical properties of milk proteins

6% minerals (0.6% in milk)

24% milk protein (3.4% in milk)

44% lactose (5% in milk)

87% water

Whey protein 20%(0.6% in milk)

Casein 80%(2.7% in milk)

13% dry milk solids

26% milk fat (4% in milk)

Milk and its components

The issue of iron deficiency in children affects industrialised nations too. It is often due to a lack of variety in the diet,

which undermines the healthy development of our young children. Children who drink iron-fortified infant and young children’s formula with iron supplements from six months of age are less affected than those with high cow milk consumption.

Tired, poor concentration and no interest in playing? Every child has days like this and they quickly pass.

However, we need to be careful if the occasional day turns into several weeks or months: chronic fatigue, concentration difficulties and sleep disorders are frequently linked to iron deficiency in children. Irre-spective of whether we are young or old, our bodies need energy. It is supplied by the blood: if we have too little blood, our body receives too little oxygen. Our physical and mental performance is impaired. We feel listless and our concentration is poor. And we need iron to form blood.

Iron is essential for childrenFor healthy development in the growth phase, a child needs as much as 50 per cent more iron than a grown man.(1) And yet between 5 and 20 per cent of all chil-dren under the age of five in industrialised countries have iron deficiencies. In the emerging nations as many as 50 per cent of children are affected while the figure can be as high as 70 per cent (2, 3) in the devel-oping world. In industrialised countries, iron deficiency is mainly due to changed eating habits that often lack variety. Our body cannot generate iron or store it for long periods so there has to be a regular intake of iron

in the form of food. A balanced and varied diet is therefore es-sential to meet our iron needs. Meat and cereal products are

excellent sources of iron, for example. But rather than taking in healthy iron, our young children frequently consume too much fat and sugar in the form of fast food, snacks and soft drinks. If a child gains too little iron in the development and growth phase it can lead to health problems, such as memory and attention

deficiency as well as depression.(4) And the body suffers too. Growth may be impaired. Targeted iron therapy (5) can partially offset the physical and mental deficits. It is therefore important that iron deficiency is identified and treated at an early stage. Avoiding the deficiency in the first place would be even better.

Growing children need lots of ironMost children are well supplied with iron in the womb and are born with sufficient levels in their systems.

However, this supply is depleted after 4 to 6 months unless it is supplemented by weaning foods. Between the age of 6 to 36 months, the child’s body is in its first critical phase with regard to levels of iron. The iron content in breast milk falls by half in the first 6 months

after birth. However, depending on growth levels, the amount of blood in a child’s body increases significant-ly from 6 months of age. The child now needs a lot of iron to form haemoglobin.(6) At this point it is essential to include an iron-rich supplement in a child’s diet. Breastfeeding is no longer enough on its own and there is little gain in attempting to compensate for the lack of iron in breast milk by turning to cow’s milk and milk products. Normal cow’s milk contains very little iron. If we take a small child who needs 7 milligrams

baby Care


iRON DeFiCieNCy iN yOuNG CHilDReN

a global issue

Between the age of 6 to 36 months, the child’s body is in its first critical phase with regard to levels of iron. The iron content in breast milk falls by half in the first 6 months after birth.

4

The best form of prevention against iron deficiency is a varied diet that includes iron-rich foods.

Iron deficiency in brief

Our body needs iron to form red blood cells. The red blood cells, or haemoglobin, act like the wagons of a goods train to transport oxygen to the organs via the blood stream.

If there is an iron deficiency, the body does not create enough blood cells; the goods train is shor-tened and delivers less oxygen to the organs. Our body then lacks an important source of energy.

Iron is essential to the human body. By essential we mean that our body is incapable of producing iron by itself so it has to come through food.

The human body can store around four grams of iron: in the liver, in the spleen and in the bone marrow. If the supply is exhausted, we speak of iron deficiency, otherwise known as iron deficiency anaemia.

iNFaNt aND yOuNG CHilDReN’S FORMula


of iron per day then it would need to consume 14 litres of cow’s milk in order to reach the recommended daily amount of iron.(7) The child can easily meet its daily requirements by drinking infant or young children’s formula that has been enriched with iron (between 7 and 12 milligrams per litre, for instance).

Infant and young children’s formula can combat iron deficiencyIn general, children do not need iron-rich young children’s formula if they are nourished in line with the country-specific guidelines provided by health authorities. Meat, egg yolk and fish are all good sources of iron, as are pulses and whole grain prod-ucts (see table), although iron from animal sources (heme iron) is far more readily absorbed by the body than plant (non-heme) iron.

Unfortunately, there remains a huge difference be-tween theory and practice. As adults, we often lack the time or the opportunity to prepare fresh meals for our children several times a day. Far too often we give our children snacks of white bread and high-sugar biscuits and chocolate bars, instead of offering them fruit and a sandwich on wholemeal bread with vegetables, cheese or meat fillings. They might have a glass of healthy milk but we know cow’s milk only contains a little iron. For lunch or for the evening meal it might be frozen pizza, a plate of instant noodles or a ready-made meal cooked in the microwave. Ready-made meals are practical but they are not very rich

in vitamins. If we do use them, it makes sense to give our children an iron-rich infant or young children’s formula. Most studies show that children who drink infant and young children’s formula have higher levels of iron than those who only drink cow’s milk.(8, 9)

Yet there can be pitfalls even when a child’s diet is basically healthy. Cow’s milk and some vegetable-based foods contain substances known as inhibitors that decrease the absorption of iron. These mainly include magnesium, calcium, polyphenols and phos-phates. If a child eats ham or an egg, for example, this has little effect in raising iron levels if the child drinks cow’s milk or soya milk with the food. It would be better for the child to drink a glass of young children’s formula or fruit juice, as vitamin C helps to release iron from the food.

There are many ways to increase the iron content in a meal. Instead of using cow’s milk, you can add infant or children’s formula to children’s porridge or pureed vegetables for instance. It often helps to reduce our intake of milk products or other iron-inhibiting foods or to pep up ready-made meals with fresh ingredients. We owe it to our little ones. n

Janny VedderNutrition Marketing Manager Baby Care

HOCHDORF Swiss Nutrition [email protected]

| 54

Recommended daily iron intake(11)

Possible long-term harm to children with iron deficiency (10, 11)

– Long-term damage to neural connections

– Impairment to cerebral functions

– Delayed growth and arrested development

– Reduced mental performance

– Poor concentration

– Social and emotional problems

– Depressive moods and anxiety

– Poor verbal expression

Men (mg/Day)

Age Women (mg/Day)

0.27 0–6 month 0.27

11 7–12 month 11

7 1–3 years 7

10 4–8 years 10

8 9–13 years 8

11 14–18 years 15

8 19–30 years 18

8 31–50 years 18

8 51–70 years 8

8 over 70 years 8

Pregnant women 27

Breast-feeding mothers 9–10

Top 16 foods in terms of iron content per 100 g (Amounts in mg Fe/100g gross weight)

Animal (bioavailability of approx. 25%) Plant (bioavailability of approx. 8%)

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od s

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’s li

ver

Cal

f’s k

idne

y

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yol

k

Veni

son

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te)

29.4 18.0 5.5 3.0 2.3 2.3 2.0

Bee

f fille

t

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esc

alop

e

Fish

(bro

wn

trou

t)

11.5

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ices

(pap

rika)

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yme

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’s y

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ried

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s

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29.4 20.0 18.0 16.0 14.5 14.0 12.5 2.4

(tab

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)

(whe

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Sources: 1) Swissironsystem.ch, eisenzentrum.org 2) Data.Worldbank, Prevalence of anemia among children under 5 3) WHO Global Database on Anaemia 4) Nutrition Reviews® Vol 69 (Suppl). S43 – S48 5) Lozoff B et al: Behavioral and developmental effects of preven-

ting iron deficiency anemia in healthy full-term infants. Pediatrics: 2003;112:846-854

6) Recommendations by the German Society of Pediatrics and Adole-scent Medicine (DGKJ)

7) Nutrition Reviews® Vol 69 (Suppl). S37 – S42 8) Smith NJ, Hunter RE. Iron requirements during growth. In: Hallberg

L et al. Iron Deficiency. New York: Academic Press; 1970:199-211

9) Woodruff CW et al. The role of fresh cow’s milk in iron deficiency. Am J Dis Child. 1972;124:26-30

10) Brunner S et al. Zentrum für Labormedizin, Kantonsspital Aarau, Schweiz (Centre for Laboratory Medicine, Cantonal Hospital Aarau, Switzerland), Eisenmangel, Gehirnentwicklung und kognitive Leis-tungsfähigkeit, ARS Medici Dossier 2013

11) Institute of Medicine. Dietary Reference Intakes for vitamin A, vita-min K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. Washington D.C. National Academy Press, 2001. www.nap.edu/book


Cereals & ingredients

pRODuCiNG Oil tHe tRaDitiONal way

a comprehensive approach, from crop cultivation to oil

Oil production has its own set of parame-ters. The journey from the field to the bottle is a long and complex one. Mar-

bacher Ölmühle has a different approach. The mill on the river Neckar has produced vege-table oil since 1899 and is steeped in tradition. It focuses on maintaining a short, direct value-creation chain. The Marbach pro du cers keep their eye on the ball from the moment the seeds are first planted to the day the vege table oil is a finished, tangible product.

It’s the end of August. Marbacher Ölmühle has been a part of the HOCHDORF Group since the beginning of 2015 and its production rooms are hives of activity at this time of year. The hot summer of 2015 is drawing to a close and autumn is in the air. Autumn signals the start of harvesting for many types of oil seeds and the presses are now running at full speed. Sesame seeds are currently being processed into a cold-pressed, virgin organic cooking oil. “This year’s record sum-mer with so many hours of sunshine was a little too hot and dry for some important oil plants. There has been a noticeable shortage of organic rapeseed, for instance, with prices for this year’s harvest rocketing,” says Ulrich Britze, managing director at Marbacher Ölmühle. But Britze is not fazed by the tense situation: “Our customers can rest assured that we have pro-tected our seed supply despite difficult times ahead – partly as a result of long-term cultivation projects. The cultivation projects are a win-win situation for our cus - tomers, growers and Marbacher Ölmühle alike,” says the busy entrepreneur, whose experience extends far beyond the oil production industry. He believes the projects guarantee some planning security for all par-ties, as well as fair prices, with the company covering

many aspects of the value- creation chain itself. This makes it possible to exclude specu-lators in the process.

Short production channelsThe production channels at Marbacher Ölmühle are short and direct. The company’s approach has a long history and has been tried and tested over a number of generations. The mill on the river Neckar has been producing vegetable oils since 1899; it can draw on a rich tradition and over 100 years of experience, hand-ed down from generation to generation. This goes far beyond the art of pressing and even includes both

upstream and downstream production steps. There is a close relationship with the growers and regular visits to farms; cultivation projects are selected on the basis of specific quality factors. This is particularly important for the Marbacher Ölmühle core business, the production of organic cooking oils. If a grower fails to adhere to the strict requirements of the organic label, for instance, the whole seed loses its intended value and has to be processed into conventional oil. This reduces the quantity available to produce organic oils and products, such as organic chips or natural cosmetics. Organic rapeseed has suffered exactly this fate. Some producers failed to comply with the rules

this year and used unreliable fertilisers or controver-sial herbicides such as glyphosate. Their organic sta-tus was withdrawn and the market now finds itself in a difficult situation, not just because of the dry summer. “We at Marbacher Ölmühle support our growers from first sowing to harvesting in order to minimise the risk of a failed crop,” explains Britze proudly. “We know the effort that goes into our seeds.”

While negotiations are taking place with growers and customers in the offices, a new oil seed is arriving in the storehouse. Next up on the production schedule is apricot kernel oil, which is very popular in skin care. “Apricot kernel oil is an important ingredient in cos-metic products,” explains Britze, “whereas sunflower oil is typically used in the food industry.”

Pressing systems for large and small quantitiesThe Marbacher Ölmühle has various pressing systems. The enthusiastic managing director points to the large Krupp screw press: “That’s what you might call our work horse. We use it to produce large quantities of

One of the three pressing systems at Marbacher Ölmühle: twenty screw presses for authentic cold-pressing of valuable seeds, such as the sesame oil that won the Taste Award.

Marbacher Ölmühle in brief

The oil mill was founded by Carl Geiger in 1899 and is located in idyllic Marbach on the river Neckar. The company is steeped in tradition and has produced and refined vegetable oils, largely to organic quality standards, for over 100 years. The company has been a part of the HOCHDORF Group since the start of 2015.

Marbacher Ölmühle sets great store by its gentle processing and the origin and quality of its raw materials, which can all be precisely traced. It is little surprise that three of the oils that are produced and refined in Marbach have won awards for their outstanding quality. The rapeseed, sesame and VIOGERM® wheat germ oils have all been recognis-ed for their excellence.

In 2014 the Marbacher Ölmühle moved to its custom-built production and storage facility, which has sever-al pressing systems at its disposal. The company has a staff of 15.

We support our growers from first sowing to harvest. We know the effort that goes into our seeds.

6


MaRbaCHeR ÖlMüHle

sunflower oil.” It takes a lot of expertise to operate this heavy press. The energy transfer to the cylinder has to be perfectly attuned to the particular oil seed, or there is a risk that the seeds will overheat and the goodness will be lost. Depending on the customer’s requirements and application, the oils produced by Marbacher Ölmühle on the large Krupp machine are dispatched for further processing and possibly refined, winterised, bleached or deodorised.

In addition to the large Krupp machine, the long-estab-lished company uses other pressing systems. The expansive production hall is home to around twenty smaller screw presses for authentic cold pressing. These might be described as the elegant race horses of the company. They produce high-quality oils such as the sesame oil commended with 2 stars by the “International Taste Award”. There are two special screw presses in another, slightly detached produc-tion room. These are equipped with variable strainers or sieves and ideally suited to new developments or specific customer requirements. An employee is just changing the oil filter layers; the next small produc-tion is due to commence. These special presses were recently used to produce peanut oils with different degrees of roasting and various qualities of chia oils.

Rich oils for diverse application areasOil is not just oil. In Marbach we only produce healthy, cold-pressed vegetable oils. These rich oils not only enhance cold and warm dishes, but also have an im-portant role to play in our health. As a consequence, they have a variety of applications in the food, cos-metics or pharmaceutical industries. “We often make special products that have specific applications,

such as in technology,” says the friendly vegetable oil producer, pointing out that no two oils are the same. “That is why we take a lot of time to advise the cus-tomer. Each vegetable oil has its own unique charac-teristics with regard to specific application areas.”

The production halls at Marbacher Ölmühle are still as busy as ever. Yet another seed delivery is arriving. What are they pressing next? It will be linseed oil. n

Monique InderbitzinAssistant Corporate Communication


All about oil

Oil seeds The oil seed is the seed or fruit of plants used to produce vegetable oils and fats, such as rapeseed, sunflowers, linseeds and walnuts.

Screw presses Screw pressing is a highly traditional procedure. Similar to a meat mincer, the material being pressed is pushed through a cylinder using a screw and squeezed out. The press works very gently and is ideally suited to complex seeds such as those from the sesame plant.

Cold pressingCold pressed means that there is no external hea-ting and the pressing procedure is purely mechani-cal. The cold-pressed oil can be further processed (refined, deodorised), but this is not essential. The gentle extraction means that the oil retains its unique taste, vitamins, unsaturated fatty acids and other desirable, secondary plant substances.

Virgin oilsA virgin cooking oil is extracted exclusively using a mechanical procedure. Virgin oils cannot be sub-jected to external heat either before or during treat-ment. No further processing may take place after pressing. The resulting oil is high quality and wholly natural. The extracted oil retains the quintessential quality of the seed: its natural flavour and valuable ingredients.

Refined oils Refining removes supplementary material from raw vegetable oils (such as bitter substances and colou ring). These oils are extracted, bleached, deo-dorised and deacidified after pressing. Critical ma-terials such as pesticides are removed, leaving an oil with a neutral odour and taste.

Bleached oils Bleaching removes most of the colour as well as any remaining mucilage, soaps, trace metals and oxida-tion products. The oil is mixed with natural clay so that the now bonded, quality-reducing particles can be filtered.

Deodorised oils Deodorising uses steam to remove unwanted odour and flavouring, as well as pesticides, from the oil.

Winterised oils Winterising cools down the oils to filter out the crys-tallised wax. Winterising stops the oil flocculating at room temperature. The oil stays clear and does not turn cloudy in the fridge.

Press cake The solids that remain after a material has been pressed to extract the oil form the press cake, also known as pomace. The high protein content makes it suitable for further processing into valuable animal feed and it can be used in our own foods, depen-ding on the raw materials used.

Oil is not just oil. In Marbach we only produce healthy,cold-pressed vegetable oils.

When selecting seeds, Marbacher Ölmühle places great value on close cooperation with the producers and supports them from first sowing to harvest.

| 76

HOCHDORF Group NewsletteR

This June I was on business in Lima, the capital of Peru. The drive from the airport to the hotel was an experience in itself.

There are swarms of taxis in Lima so it was chaos at the airport. Half the residents of Lima seemed to want to take me to my hotel – and Lima has a population of 7 million! I felt like a rock star. And my taxi driver was buzzing too as he set off with me in the back. He skilfully navigated his way around cars, potholes and pedestrians even though the road kept narrow-ing from six to three lanes every few seconds – and then widening again to six. I held on to my seat with both hands, sweating blood, as my driver performed a carefree slalom with just one hand on the wheel. His other hand honked the horn nonstop.

After such a hectic start, I was looking forward to a relaxed Sunday afternoon with my two business col-leagues. We arranged to meet for drinks at a pleas-ant beach bar. My two friends recommended a Pisco Sour cocktail, Peru’s national drink. It consists of grape brandy, lime juice, sugar and egg white. I have to admit that the cocktail hit me like a train. I felt a lit-tle light-headed after just one. “You’d better not have another,” advised my laughing colleagues and pointed up to one of the many restaurants carved into the steep cliffs of Lima’s coast like eagles’ nests. “Today is national ceviche day, so the meal is on us. But first we have to climb 400 steps.” I was astonished, to put it mildly. The two women were sporting elegant high

heels, as do most of the women in Lima. And I’m not talking about any old high heels! In Lima, they have to be at least 12 centimetres high to earn the name.

I reached the top last, despite my flat shoes. High heels seem to be the Peruvian equivalent of Swiss climbing boots! “So who was this Ceviche?” I asked once I’d got my breath back. They fell about laughing. They told me that ceviche was their national dish, the Peruvian version of sushi. It consists of wafer-thin cuts of raw fish, which is marinated in lime juice, raw onion, coriander, chilli and salt. You can buy it on every street corner in Peru and there are countless different takes on the dish. Unlike sushi, the lime juice denaturates the fish, so it is cooked in the acid. I was astonished once again. I had always thought of raw fish as Japan’s national dish.

My ceviche tasted like heaven and was garnished with fresh coriander and cherry tomatoes − my favourites. I immediately tucked in. My colleagues were awestruck. But it was too late. The cherry tomato set my mouth on fire! “That’s Peruvian rocoto chilli, otherwise known as the gringo killer,” said my apologetic hosts. “Unlike the usual chillies, they are round instead of long!” So I was glad to be able to quell the fire on my tongue with another couple of Pisco Sour cocktails. Never mind the 400-step descent! n

Yours,

Proteins are one of the three main nutrients that our body needs, along with carbohydrates and fats. They are fundamental building blocks of hu-man life.

We make a distinction between globular and fibrillar proteins. The former are mostly spheri-cal and fulfil a wide variety of functions whereas the fibrillar proteins give structure to cells and the body. Hair and nails, as well as connective tissue and muscles, are all formed from fibrillar proteins. The globular proteins are found in the blood and are components of our enzymes and hormones. As well as controlling biochemical reactions and the most varied metabolic processes, they convey important substances to our organs.

Proteins are formed from amino acids. The human body requires twenty different amino acids, of which eight are “essential” to us in that we need to consume them through foods.

High-value sources of proteinNot every food supplies proteins with a high biological value. The biological value is a meas-ure of the efficiency with which our organism can convert a protein into its own system. Whole egg provides a reference value of 100 per cent. High-value proteins include low fat milk and lean meat. Alternatives to animal protein include potatoes, pulses and wheat germ. These are among the most valuable sources of vegetable protein.

For this reason, HOCHDORF has launched a product with particularly large protein content: VIOGERM® High Protein Crisps. Depending on the variety, they are each enriched with wheat or rice proteins, providing our products with a protein content of up to 70 per cent. VIOGERM® High Pro-tein Crisps are ideally suited for the production of protein-rich foods and increase the value of these products.

A study conducted by Mintel in 2015 showed the increasing importance of protein-rich foods. Around 10,000 new products claiming to be “high protein” entered the global market between 2010 and 2015: good news for our bodies. n

Michel BurlaManaging Director Cereals & Ingredients


Sushi rocks all over the world

Issue no. 3 – October 2015

Volume 2

Circulation:

1100 (German)

300 (English)

EDITORIAL

Michel Burla, Dr. Thomas

Eisenring, Dr. Christoph Hug,

Monique Inderbitzin, Janny

Vedder, Dr. Marc Vissers

COPY-EDITING

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HOCHDORF Group,

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W4 Marketing AG, Zurich

Illustrations: Marian Schönfeld

CHIEf EDITOR

Dr. Christoph Hug, Head of

Corporate Communications

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Switzerland

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of the Chief Editor.

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pROteiNS

Fundamental building blocks of life

HuNGRy FOR tRaVel

hochdorf inside issue 03 summer/autumn 2015

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