After the successful participations in exhibitions in 2009 like the Snackex in Berlin or the Food ingredients Europe in Frankfurt, also next year Emsland Group will be represented at many important exhibitions worldwide. This starts with the Gulfood in Dubai in February 2010.
Following a very difficult business year last year, which was marked by a worldwide financial crisis and, as a consequence, severely depressed customer demand, above all in technical applications, Emsland-Stärke today sees itself facing an unrealistic price level for simple, functional starch products.
From 17 till 19 November the Food ingredients Europe opens doors in Frankfurt. FiE is already from 1985 a global meeting point for the entire Food Ingredients value chain. Products presented at the FiE offers you possibilities to control costs, reformulate existing products or develop products in your pipeline.
In cooperation with scientists of the University of Hamburg and the Fachagentur Nachwachsende Rohstoffe (FNR) Emsland Group conduct successful attempts, where starch-based flocculation agents could replace synthetic polymers for the use in the Hamburger Hafenschlick-Aufbereitungsanlage METHA III. This application is according to technical as well as economical aspects worthwhile.
In accordance with Emsland Group’s corporate policy another step was taken to fulfil the requirements of our Integrated Management System (IMS).
Just like last year in April and October, this year in the third week of March some of our agencies’ staff members had the possibility to participate in a training week in our Food Innovation Centre in Emlichheim. Agents from 15 countries from all over the world met to intensify the knowledge acquired in last year’s basic training.
Within the strategy of Emsland to opening up new business segments and the involved developments of new products Emsland Group fulfils a further step.
Today’s consumers are increasingly demanding more from their products, resulting in rapid changing food markets. Food producers are searching for creative food concepts which are on trend. One big issue is wellness or health food. This is commonly described with functional food.