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Lowering fault-related costs
Digital twin
In future, the digital twin will become a key component
of industrial production. KHS uses models to virtually
map the machine and conveyor system commissioning
process.
With the help of smart, digital technologies KHS is
networking and automating production processes step
by step so that machines, products and complete lines
can efficiently communicate and work with one another.
“In particular what's known as the digital twin enables
procedures to be transferred to a virtual environment
by tracking and imaging all phases in a machine’s
life cycle,” says Stefan Diesner, head of the Palletizing
Product Center. Alternative, optimized production processes
are displayed on the computer.
One of the major prerequisites for this is that engineering
is consistent throughout the entire value chain
in order to prevent what is known as data discontinuity
at the interfaces between the various engineering
disciplines, namely mechanical components, electrical
equipment and software. Unlike the way a lot of work
is done today, projects are not processed sequentially;
instead, in an ideal scenario all departments work in
parallel across their respective disciplines on the implementation
of a project and share a common data model
– the basis for the digital twin that depicts every last
detail of a system virtually and permits precise simulation.
khs.com
Scientific breakthrough in dairy bioprotection
Chr. Hansen
20 · May 2020 ¦ international-dairy.com
New strategic sustainability targets
Paulig
For the first time, the main mechanism of lactic acid bacteria
with bioprotective effect against yeasts and molds in
dairy products has been revealed: It’s all about competition
for a specific nutrient (manganese).
While the popularity of food cultures that can help improve
quality and shelf life has increased non-stop over the
past years, Chr. Hansen scientists are the first to reveal the
mechanism that can explain the main part of the inhibitory
effect against yeast and mold spoilage organisms. The
findings on the mode of action are documented in a new
scientific article featured in the prestigious Applied and Environmental
Microbiology Journal.
So far, most scientific activities have focused on trying to
identify antimicrobial compounds produced by the food
cultures, but without being able to identify any compounds
that could explain a considerable part of the effect. Therefore,
it became apparent that other mechanisms play a major
role, but the specific mechanism had not been proven.
Paulig announced an ambitious sustainability approach
with the aim to become a sustainable frontrunner in the
Food & Beverage industry. Paulig’s ambition is for 70% of its
net sales to come from products and services which enable
the health and well-being of people and the planet by 2030.
Paulig Sustainability Approach 2030 is based on three
prioritised United Nations Sustainable Development Goals
and has at its core products and services which enable the
health and well-being of people and the planet, climate action
and circularity and fair and inclusive way of working.
Paulig was founded in 1876. The company is familyowned
and offers coffee, food concepts, spices, plantbased
products and snacks. The company's brands are
Paulig, Santa Maria, Risenta, Gold&Green and Poco Loco.
Paulig has operations in 13 countries and sales amounted
to EUR 907 million in 2018. The group has 2.130 employees.
pauliggroup.com
“What we have discovered and proved is the ability of
our good bacteria in the FreshQ® cultures to absorb a nutrient
in fermented milk that yeast and mold need to grow.
This nutrient is called manganese. Through a ‘transporter’
in the bacterial strains the nutrient is removed from the
food matrix, preventing the unwanted contaminants to
feed on it,” says Rute Neves, director in Bacterial Physiology,
Research & Development, Chr. Hansen and affiliated
professor at DTU (Technical University of Denmark), Bioengineering.
Starting in-house, the Chr. Hansen scientists identified
in the strains the transporter that absorbs manganese in a
specific dairy food matrix. In cooperation with North Carolina
State University in the US, the mechanism was proven
at genetic level. chr-hansen.com
(fig.: Paulig)
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