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interpack: where ideas came to life

Haas: Defining new trends and finalizing orders

At interpack 2017 Haas networked with customers and visitors to develop concepts for the latest consumer trends and offer solutions to the industrial baking and snack industries. The company's goal: To offer more ideas, more value and more flexibility.

 

Trends

"At Haas we have been responding to a number of the latest trends," said Haas-Mondomix Managing Director Otto Vink. Processing lines for aerated products, such as marshmallows, were repeatedly requested and appear to maintain their popularity around the globe. Some of the advantages of aerated snacks are the fluffy texture and increased volume, which allows for less sugar content and less calories per item. "Increasingly health-conscious consumers want to indulge without regret," Otto Vink explained.

 

According to CFT Haas Convenience Food Equipment Managing Director Michael Baumann, savory fillings for Center-filled cakes were another distinct trend at the show. Cheese, meat, potato chunks in a thin layer of dough - for example maize flour - can easily be reheated and eaten and provide convenient snacks with plenty of filling inside. "The samosa is popular in India. We could substitute ground meat for a U.S. version and offer 30g serving sizes for B2B sales, supermarkets, coffee shops, fresh or frozen," he continued. "But there is yet more: Cake on a stick! We're starting with the U.S., but if you consider the long off season for ice cream manufacturers, this is a product which could generate sales the whole year round, all over the globe," he explained.
“This year booth visitors also frequently requested chips - like Wafer Crackers,” said CFT’s Managing Director. But rather than opt for traditional sweet varieties, customers showed a preference for savory or lightly sweetened products, i.e. with ingredients such as green tea or hazelnut. "Casual snacks in vegan, vegetarian or spicy varieties without trans-fatty acids are the goal," he added. "We're very satisfied with the outcome at this trade fair. Our new augmented reality transmission concept was especially well received. At interpack we met visitors from around the world," he added. "Our new sales office in Johannesburg has recently been generating new inquiries from Africa, so we're very active."

 

FHW Franz Haas Wafer's Managing Director Peter J. Keller confirmed the trend towards healthy products with less fat and/or allergen-free claims. "We can easily respond to the trend towards smaller package sizes too," he said. "Wafer technology has become an alternative for producing attractive snacks. We can develop and produce new textures, shapes, flavors. The products can be stacked or loosely filled into vertical flow packs. Dips can be incorporated into consumer packs. The baked products have little or no fat and can be gluten-free. We can also adapt recipes to suit locally available ingredients, producing wafers based on maize or chickpea flour, for example. I'm expecting to finalize one or two projects by the end of the year," he anticipated. Haas has introduced a new pick and place machine which enables better, gentler handling. The FF-AWD free-shape cutter produces interlocking figures, which provides the opportunity for more profitable wafer products.

 

"I think we presented an impressive program this year," said Director and Head of Sales & Marketing at Haas-Meincke Michael Hansen. A number of orders are already under negotiation, and the Haas experts were called upon by visitors from Eastern Europe, East Asia and emerging markets such as Bangladesh and Myanmar. "Cookies, hard dough and soft dough lines are in demand. And as mentioned before, we're expecting new business thanks to the Johannesburg office we opened in 2016. The overall trend worldwide? Healthy! And for allergen-free products we need versatile machines we can clean quickly and easily. There's a big demand, especially in North America." Haas-Meincke runs a test center for new products and processes. "We must be highly flexible," said Michael Hansen. "Can 20 different products be manufactured on only one line? We aim to offer what our customers envisage."

 

Efficiency

Known for tradition, expertise and craftsmanship, Haas supplies equipment to market leaders. Haas-Mondomix has delivered several large lines to an American company famous for its distinct biscuits. Another ongoing cooperation is with the Swiss industrial baker of a premium product. The new line consisting of seven units is to become operational this year. "Standardized equipment for quicker and simpler delivery was in demand at the show and our augmented reality demonstrations were applauded," Otto Vink pointed out. "Many of our regular customers visited the booth and we have already finalized a number of orders."

"Saving resources is one of our top priorities," added Michael Baumann. "If we succeed in decreasing baking temperatures, we can considerably decrease energy consumption too. In turn, if the moisture content of a product can be reduced, this influences the baking process immensely. We're researching solutions together with our customers," he explained. 

"This interpack was even better than that in 2014," said Peter J. Keller. "We were perceived as actively leading innovation in sustainable production, which means energy savings by really big amounts: For example, our ECO oven is guaranteed to save 25% in gas consumption. After all, environmental protection has been one of our top concerns for years," he stated. 

"We put great effort into better efficiency: Recipes are exactly defined and set to achieve consistent high quality. Our sophisticated technology reduces the number of operating staff. Heat recovery rates have been improved. We can adapt to any available energy source and can even use low quality diesel effectively," added Michael Hansen.

 

Service

The Haas-Mondomix key to efficiency is to keep costs down. "We need to add value and we need to be innovative in developing further improvements," Otto Vink continued. "I think our plan for interpack 2020 will be: better products, simpler technology." This will include more digitalization, which Haas already offers with its SPIDER equipment monitoring system and easy data transfer. "When you buy Haas, you buy top quality - and you have access to a one-stop shop thanks to the Haas Group's large portfolio and service structure. Customers buy the entire reliable network and our outstanding track record. Haas isn't just the technology; it's the people behind the company."

"Our mission is to promise only what we can reliably fulfill, and to reliably deliver what we promise," added Michael Baumann. The final inspection for all new lines has become even more stringent. In a continuous, two-hour operation at 100% capacity, lines must perform flawlessly, alternatively at 105% for 15 minutes."

“Haas employs some 180 service engineers around the world to support machine installation and commissioning, as well to conduct servicing throughout the lifetime of our lines. Our customers can count on rapid help in the case of machine breakdown,” said Peter J. Keller. “Our global service network has been the first step in addressing the requirement for quick help in a particular region. Nevertheless we challenged ourselves to become even quicker. With the new remote guidance service, we are able to directly connect our technical specialists with the customer’s engineer at the machine to assist in troubleshooting. This leads to a significant increase in machine uptime. Of course the remote guidance system can also be a part of a full customized service package,” he concluded.

 

For Haas participation at this year's interpack was extremely rewarding. The noteworthy number of high-profile visitors, the interest in detailed and in-depth consultations, and the anticipated orders in the short term once again confirmed the company's leading position in its field.

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