November 14–16, 2017

at Weber Maschinenbau
Live presentations
Technical Lectures

Cheese Innovation Days end in great success

When both the guests and the hosts of an event at the end of the day share happy memories of their joint experience, it is safe to talk about a mutually successful accomplishment. Yesterday, the Cheese Innovation Days ended on just such a positive note at Weber Maschinenbau. More than 200 visitors from 22 countries made their way to Breidenbach and have been inspired by a varied program of specialist lectures, machine demonstrations and a partner exhibition.

As a review of three successful days, we have put together some reports as well as photo- and video-highlights.

Thank you for joining us and many thanks to everyone who contributed to the success of the Cheese Innovation Days!

Technical Lectures

The International Cheese Market: Development, Expectations and Trends

The market development and the demand for milk and dairy products in the near future will be intensively pursued by producers as well as from consumers, resp. from all retailers. Based on the worldwide demographical development figures, the demand for cheese will substantially grow in the years to come. Based on current statistics, the lecture will highlight the latest developments and expectations in the international market for cheese. This will offer many opportunities for additional growth of the dairy industry.

Georg Herbertz, Herbertz Dairy Food Service, Germany

Application of cold plasma in food production processes

Contaminations by pathogen microorganisms are an essential problem in various fields of the food industry. The deployment of innovative plasma technology may offer an effective decontamination of surfaces and therefore, an increase of microbiological safety. Plasma based technologies have the potential to ensure better food safety by non-thermal inactivation of microorganisms and to reduce the risk of food-borne outbreaks. Additionally, plasma based technologies can be used for innovative coating solutions for food production machinery and add properties to their surfaces which decrease risks of contamination as well as reduce resources for cleaning. Finally, the authors will show potential ways to apply these approaches to the value chain of milk and cheese.

Dr. Claudia Stancu, Leibniz Institute for Plasma Science and Technology e.V., Greifswald
Dr. Christian Theel, neoplas GmbH, Greifswald 

3D food printing gives farmers cheese a new shape

Innovative technology offers new concepts with cheese: Print Cheese prints with Gouda farmer cheese. Is 3D food printing a hype or a trend? What does 3D food printing mean for your business? Print Cheese takes you to the world of Food Printing – maybe something for you?

Michaela van Leeuwen, Print Cheese, The Netherlands

Natural Antimicrobials for Shelf Life Prolongation

The increasing consumer demand for natural and minimally processed food without synthetic food additives requires new approaches for quality retention. The application of functional plant extracts (antimicrobial, antioxidant) can increase food quality and safety by inactivating microorganisms or avoiding oxidation processes. By using selected extracts from spices or herbs as well as their blends, the impact on the sensory properties can be adjusted in order to support the natural character of the product, with a high consumer acceptance. Content of the lecture is an overview about different plant extracts and case studies for applications in the dairy sector.

Dr. Peter Muranyi, IVV Fraunhofer Institut, Freising & Klevertec, Kempten, Germany

Live Demos

Weber Shuttle System

The Weber Shuttle System sets new standards in food production and offers a flexible alternative to the conventional transport of portions via belt systems. Portions of cheese can be transported in single units, precisely and gently to one or more handover points by the Weber Shuttle System. Whenever needed, single portions can be accessed at any time during their transport. Due to the high variability, the Weber Shuttle System is the solution for the creation of variety packs.

The Highlights:

  • Gentle transport of single portions
  • Individual adaptation to spatial conditions
  • Integrated buffer function ensures continuous production
  • Cost efficiency (personnel expenses and operating costs)

Weber Slicer S6 with Schröder Packaging Machine

The latest addition to the Slicer family is a high-performance system when it comes to highly effective portioning of cheese. Thanks to an individually driven lane system the cheese gently reaches the knife. The result are extremely short end pieces and thus a higher output. Combining the S6 with a Schröder Packaging Machine creates a complete line solution. From now on: The easiest interface definition from a single source.

The Highlights:

  • Unique in the market: individually driven 4-lane Interleaver
  • Highest weight accuracy for 4-lane cheese cutting with the X-ray Scanner
  • High speed cutting with our new knife technology
  • Highest output by the highest yield 

Slicer TS700

Smart & Easy - this is the best way to describe the Textor Slicer TS700. The TS700 is the compact solution for creating different deposition patterns. In combination with the overlapper TO100 and the SmartLoader, further attractive forms of portioning (overlapping, varity packs) can be produced and automatically loaded into tray – even in a limited space. Optimized output is ensured by a gently cut. In addition, the uncompromisingly open design will meet all hygienic requirements.

The Highlights:

  • Maximum performance on smallest footprint
  • High flexibility by smart solutions
  • Uncompromising hygienic concept due to an open construction
  • Ergonomic accessibility with maximum transparency

Weber Slicer 405

This Slicer is distinguished by its high flexibility – without losing performance. Cutting edge and side stops can be adapted individually to the products. The 405 can be completed with additional options such as interleaver, portion designer or folding bar. Furthermore the connection of a scanner is possible. Thanks to the Weber hygiene design, the Slicer can be cleaned easily and efficiently.

The Highlights:

  • Slicing throat (WxH): 330 mm x max. 165 mm
  • Product length up to 1.200 mm
  • Smallest slicer with automatic loading (optional)
  • Available in Configuration “UB” and “CCU”
  • Smallest Slicer with optional involute blade head