December 13, 2017

14/12/2017: Why we must conserve the wild relatives of our crop species

The problem of preserving the wild relatives of crop species as a vital gene bank was highlighted in the European Parliament at a special hearing of the Agriculture and Rural Affairs committee

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The hearing in Brussels was organised by committee member Anthea McIntyre, Conservative MEP for the West Midlands, and featured a key note address by Dr Nigel Maxted, senior lecturer at Birmingham University and an expert in conservation techniques.

Dr Maxted highlighted the huge value of crop wild relatives (CWRs) as a source of genetic improvement through cross-breeding for traits such as pest-resistance and yield-improvement in existing crop species. But he said climate change and habitat loss had left wild relatives increasingly under threat - and they were being poorly conserved.

Nearly half of the hotspots where valuable CWRs were endangered were in Europe, he said, and although conservation responses had been formulated they were rarely implemented.

Dr Maxted stressed, "If we want to use CWRs in the future we have to conserve them now. We need a full programme of diversity conservation, integrated at local, national, international and global level."

Ms McIntyre, whose successful parliamentary report on Agricultural Technology last year highlighted the importance of genetic diversity, said the hearing had exceeded all her expectations.

She said, "There is a very direct link between food security and bio-diversity. I wonder whether the stewardship section of the Common Agricultural Policy should be adapted specifically to encourage the conservation of CWRs. This seems like a positive way to incentivise farmers to make a difference."

Other speakers included Susanne Barth, research associate at Trinity College, Dublin, and Nicolas Roux, genetic resources conservationist at Biodiversity International.

Visit the European Parliament website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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14/12/2017: US Soybean Export Council sponsors feed and swine nutrition training

USSEC and the IGP Institute team up to provide training course in feed and swine nutrition for Japanese participants

Feed manufacturing and nutrition standards are continually updating and becoming more precise in today’s operations. Recently, the Kansas State University IGP Institute hosted a group from Japan to learn about feed and swine nutrition. The US Soybean Export Council (USSEC)–KSU Japan Soybean Meal (SBM) Feed and Swine Nutrition training was held for eight industry professionals December 4–8, 2017.

Participants in the USSEC Japan SBM Feed and Swine Nutrition course learn about US soybean production at Lance Rezac’s soybean and swine farm near Onaga, Kansas. 
Image credit: IGP KSU

This collaboration was done with USSEC organising the group, the Kansas Soybean Commission helping sponsor the course, and the IGP Institute at Kansas State University hosting the group and providing the technical training and education.

“I have just started learning about feeding amino acid concepts in swine nutrition, so that course topic was interesting for me,” says Kazuji Karibe, swine research and development at Itochu Feeds in Japan. “The current swine nutrition research at the university was also very good.”

Course topics covered a variety of technical aspects in both the grain and swine industries. These topics included protein and amino acid concepts in swine feeding focused on SBM, nutritional differences between SBM sources, nutrition requirements in swine and inclusion of SBM, quality control on a feed mill, batching and mixing, and particle size reduction and pelleting process for swine feed production.

Along with classroom presentations and group discussions, participants also visited Lance Rezac’s soybean and swine farm near Onaga, Kansas; the Kansas Soybean Commission in Topeka; Midwest Ag Services Feed Mill in Seneca, Kansas; Delong Shuttle Train Facility in Edgerton, Kansas; and they took a virtual tour of the KSU Swine Teaching and Researching Centre in Manhattan, Kansas.

“For us and the soybean family, it is very important to strengthen are business relationships with Japan. We are always looking on providing the best technical education for the trade teams,” says Carlos Campabadal, course coordinator and IGP’s feed manufacturing and grain quality management specialist.

Mr Campabadal shares that this course is part of the training programs that IGP hosts for the USSEC office in Japan annually focusing on monogastric nutrition for both swine and poultry. These training programs are supported by the Kansas Soybean Commission and are targeted to animal nutritionists, producers and feed millers.

This is one example of the specialised trainings offered by the IGP Institute. In addition to feed manufacturing and grain quality management, the institute holds trainings in flour milling and grain processing, and grain marketing and risk management.

To learn more about these other training opportunities, visit the IGP Institute website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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14/12/2017: IPPE 2018 surpasses 520,000 square feet

With two months remaining until the trade show, the 2018 International Production & Processing Expo (IPPE) has surpassed 520,000 square feet of exhibit space and has secured 1,200 exhibitors

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There will be virtually every type of exhibitor present at IPPE, assuring attendees’ needs are met.

“We are very pleased with the level of exhibitor participation. The Expo provides an excellent location to learn about new products and services for the protein and feed industries,” stated IPPE show organisers.

The Expo anticipates more than 30,000 attendees through the collaboration of the three trade shows - International Poultry Expo, International Feed Expo and International Meat Expo - representing the entire chain of protein and feed production and processing.

IPPE will be held Tuesday through Thursday, Jan. 30 – Feb. 1, 2018, at the Georgia World Congress Center in Atlanta, Ga. The Expo will highlight the latest technology, equipment and services used in the production and processing of meat, poultry and animal feed.

The Expo will also feature dynamic education programs addressing current industry issues, combining the expertise from the American Feed Industry Association (AFIA), North American Meat Institute (NAMI) and US Poultry & Egg Association (USPOULTRY).

To stay current on the information, education programs and activities planned for IPPE, download the IPPE mobile app. The app is available through the Apple Store and Google Play. The Apple iOS version can be downloaded by clicking here. The Android version can be downloaded by clicking here.

For more information about the 2018 IPPE, visit the event website, HERE

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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14/12/2017: There’s too much starch in that bran! The detection of residual starch in bran

by Thomas Ziolko, Bühler AG

Too much residual starch in bran means foregoing profit for millers

Bühler offers two ways out of the ‘residual starch dead end’ with its online measuring technology: the NIR Multi Online Analyzer MYRG or the Online Color and Speck Measurement MYHB. Both methods measure and report an increase in residual starch without loss of time making prompt correction possible.

In the grain milling industry the term extraction rate describes the amount of flour that can be made from 100 kg of grain. In modern milling operations, yield calculators continually monitor production and determine the degree of extraction. The goal of every miller when producing white, low-ash flour is to separate as much of the endosperm from the husk (bran) as possible. Bran is considered a by-product in milling and can be used as an additive for feed or sold as is.

Optimum extraction rate

Flour particles that stick to the bran as residual starch in the separation process are considered a loss by the miller. The higher the extraction rate, the higher the yield and thus also the miller’s profit.

However, it should be noted that as the extraction rate increases, more edge and husk particles are released from the grain along with the flour starch. With a higher extraction rate, the flour becomes darker and has higher ash content. Millers will do everything they can to achieve the optimal extraction rate based on the desired type of flour and customer requirements. This includes trying to avoid too high of a residual starch content in the bran which means lower yields.

Of course, other parameters that influence the baking properties must also be taken into consideration.

Polarimetric determination
But how can the miller determine whether ‘his’ bran has too much residual starch? An initial indication is that yield drops or the ash content in the flour is low. If the miller determines this is true, he can use polarimetric starch determination according to Ewers (ISO 105020:1997) in the lab to determine the residual starch content in the bran. This method dissolves the raw starch in the test sample in hot, diluted hydrochloric acid.

After precipitation of the spurious substances, the optical rotation of the raw starch solution is polarimetrically measured and the starch content is calculated based on the rotation angle.

This is an old method and has its pitfalls: A conventional value results because other optically active carbohydrates (particularly water soluble ones) can be detected as well. It is also time-consuming and requires chemicals, which is why very few millers use this method regularly. Sometimes the samples are sent to an external laboratory.

The reverse way is also a possibility: The ash in the bran is measured. Most millers simply eyeball whether there is too much starch in the bran - the lighter it is, the more residual starch it contains.

Read the full article, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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Chief Industries company profile

Chief Agri/Industrial Division markets grain bins, grain conditioning, bulk-handling, feedmill equipment and accessories through a worldwide network of highly qualified dealers. And since 1954, Chief Industries has been providing customers with quality manufactured products and unmatched personal service. 
"The demanding industry we serve requires flexibility and our diverse line of products provides customers the confidence that Chief can meet their needs. This diversity combined with unmatched personal service and the strength of more than 50 years, are key examples of how the Chief commitment to our customers is unmatched," says the company.

For more than 50 years, Chief has focused on "Engineering Relationships" with its customers, a relationship that begins long before the order and lasts well after the shipment.

Chief products utilise state-of-the-art designs that simplify construction and save time and money. The company extends an invitation to tour its site to find out how Chief can meet your grain management needs.

Read more HERE.

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This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

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December 12, 2017

13/12/2017: Limagrain Céréales Ingrédients (LCI) and Novolyze® partner to strengthen safety of flour products

Limagrain Céréales Ingredients has recently partnered with Novolyze® to reinforce the microbiological control of its proprietary heat process for flours: Farigel®

In order to confirm the effectiveness of the Farigel® process, Limagrain Céréales Ingrédients chose to use the innovative products developed by Novolyze®. The methodology utilises harmless bacteria that mimic the behaviour of foodborne pathogens under different kinds of stress.

Jena Roberts, VP of Business Development at Novolyze® stated that, “We are honoured to partner with a prestigious company of Limagrain’s stature as they are the 4th largest seed company in the world. Limagrain is a also a unique partner for Novolyze as they are vertically integrated from seed to flour to cereal ingredients to bakery products. We service the same product categories so this is a very synergistic partnership.”

Even though foodborne pathogens have a small probability to grow in low moisture foods like flour, they can survive for many years due to the low water activity. Pathogen inactivation is usually obtained by the application of a preventive treatment. The Farigel® process developed by Limagrain Céréales Ingrédients applies a thermal stress on flours and is therefore considered a preventive control for foodborne pathogens like Salmonella or Escherichia coli.

Ms Roberts added, “the surrogate bacteria developed by Novolyze® have a slightly higher resistance compared with the target pathogens to kill. Our surrogates, because they are not pathogenic, can be used directly in-plant or at a pilot scale to conduct tests. The introduction of a pathogen in an industrial environment is strictly forbidden. That is why our clients decide to use our products”.

Thierry Desgrousilliers, Quality Manager at LCI added that “the Farigel® process is the result of several years of internal development and optimisation. Consequently, it is very difficult to reproduce at a laboratory or pilot scale in order to carry out microbial tests. That is the reason why we decided to use Novolyze®’s surrogate organisms. The use of Novolyze®’s products allowed us to test the efficacy of our process directly in its specific industrial environment, make validation work extremely straightforward and simple”.

A validation project with surrogate microorganisms commonly includes three major steps. The first consists in the definition of a validation strategy. After that, the resistance of the surrogate is verified at lab scale.

Ms Roberts explained that “this step is particularly important and determines the whole project validity. As a matter of fact, Codex Alimentarius 2008 clearly underlines this point. In the case of the Farigel® process, Novolyze® performed an experimental study with Limagrain’s flour. This test enabled to verify that the selected surrogate had a similar resistance to foodborne pathogens. The 3rd and last step consisted in performing validation trials directly on the Farigel® process at factory scale. The tested flour was inoculated with the Novolyze® surrogate and then distributed in the Farigel® process. Post-process samples were collected and analysed, which enabled to calculate the capacity of the Farigel® process to inactivate pathogens.”

Ms Roberts added that “the main advantage of our surrogates is that they are dried and ready to use. Their inoculation with flour is obtained by blending. Our bacteria don’t require a laboratory to be used. It enables to inoculate very easily and precisely small as well as big quantities of food, most of the time directly at the process facilities”.

The results enabled LCI to confirm that the Farigel® process was capable of eliminating 5-log of Salmonella. The Novolyze dry surrogate is uniquely used in the production equipment to create “gold-standard” data for the process validation which is a pivotal benefit for regulatory inspections. This study reinforced the control of the Farigel® process.

Mr Desgrousilliers commented, “this is the first time we objectively confirmed that our process is capable of inactivating foodborne pathogens. Beyond the interests linked to the texturisation properties of Limagrain’s flours, this confirms the effectiveness of our process as a microbiological critical control point. We give ourselves a little more time before launching new tests with the same method.”

Surrogate organisms are a key tool to ensure food safety. They are used for regulatory compliance (FSMA etc.). However, they can also be of strong help for product and process innovation.

Ms Roberts concluded: “the use of our surrogates enables to obtain a more precise vision of a process effectiveness. In a significant number of cases, the use of our products also enabled to optimise treatment parameters with the following outcomes: improved organoleptic and nutritional quality of food, reduced energy expenses and productivity gains.” Both companies are excited that a validation project can also improve efficiency via process optimisation. Please follow us on LinkedIn for updates on this important partnership.

About Limagrain Céréales Ingrédients (LCI)
Limagrain is a cooperative group specialised in seeds and cereal products. Limagrain is the 4th largest seed company in the world and the 2nd largest French baker. The company’s revenues reached 2.6 billion Euros in 2016. Limagrain hires more than 10,000 employees including more than 2,000 employees in over 56 countries.

Limagrain Céréales Ingrédients (LCI) is one of the 13 different Business Units of Limagrain group. As a creator of functional cereal ingredients for the agri-food industry, LCI have a turnover of more than €100 Million, of which 30% from export market. LCI transform every year more than 200,000 tonnes of cereals for the different food markets: bakery, snacks, breakfast cereals, ready meals, dairy products and nutrition. The company has more than 250 employees and 6 production sites.

About Novolyze
Novolyze® is a food safety company that offers solutions to help the food industry manufacture safer food, while ensuring strong compliance with international Food Safety & Quality standards such as F.D.A. Food Safety Modernization Act. The Novolyze portfolio of surrogates and services evaluates the inactivation of foodborne pathogens under different kinds of stress (heat etc.). Novolyze has developed a cutting-edge portfolio of dry non-pathogenic surrogate bacteria that mimic the behavior of foodborne pathogens.

Recently, Novolyze® was chosen to participate in TERRA, the Food + Ag Tech Accelerator as one of 18 food and agriculture startups that are deemed most disruptive and progressive. Terra is a collaboration of Rabobank, Rocketspace, Nestle, AgroFresh, BASF, Beta San Miguel, Givaudan, GrainCorp, Griffith Foods, Grupo Azucarero Mexico/CULTIBA, and OSI Group. Additionally, Novolyze® was awarded funds from the French Government to develop validation innovations for Pre-Cut, Fresh and Frozen Fruits and Vegetables. This summer, Novolyze® received the Food Safety Innovation Award from the International Association for Food Protection (IAFP) and was ranked in the top nine percent of start-up companies by EarlyMetrics.

Visit the Limagrain Céréales Ingrédients website, HERE.

Visit the Novolyze website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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13/12/2017: Pet food formulation training coming in January 2018

A course in formulating pet foods will help participants gain knowledge of different elements and processes necessary to create new products in the feed industry

The pet food industry is constantly developing new products using or taking out certain ingredients to improve the product. Individuals who are interested in learning the formulation of pet food are encouraged to attend the IGP–KSU Pet Food Formulation for Commercial Production course scheduled for January 8–12, 2017. 

Image credit: IGP KSU
The course will cover several topics in the industry to help participants develop a working knowledge of ingredients, processes, and the software necessary to create new products, revise existing formulas, and perform business and production analysis.

“The pet food formulation course is set to be very exciting for the participants with a dynamic set of pet food industry topics,” says Greg Aldrich, research associate professor in the Department of Grain Sciences and Industry at Kansas State University.

These topics include a general understanding of the raw ingredients used to produce pet foods, their general composition and processing considerations; fundamental principles of companion animal nutrition and dietary needs (specifically dog and cat); processes involved with producing pet foods, the regulatory constraints regarding claims and requirements, and the transportation and storage factors involved with marketing effective foods for companion animals; and the range of formulation tools common to the trade.

“As the industry grows and improves, the Department of Grain Sciences and Industry at K-State is continually striving toward significant research developments and works hand-in-hand with the goals of the feed and food industry to promote and develop pet food processing,” says Mr Aldrich.

Creating pet food formulas from concepts, reversing engineer existing pet foods, and troubleshooting pet food production and quality control compliance issues using formulation software are also learning outcomes that participants can expect from the course.

In addition to courses offered in feed manufacturing and grain quality management, the IGP Institute also offers courses in grain marketing and risk management, and grain processing and flour milling.

To learn more about these other training opportunities, visit the IGP Institute website, HERE

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

For additional daily news from milling around the world: