F&D COVER FEB14*.indd - Food and Drink Technology

BakeryThe progression of

contemporary baking

Food&DrinkFood&DrinkFood&DrinkFEBRUARY 2014 www.foodanddrinktechnology.com

FEBRU

ARY 2014

FO

OD

& D

RIN

K TECH

NO

LOG

Y

SHRINKWRAPPING

Targets primary considerations such as shelf life and safety

EU guidelines promote greater transparency on colouring foods

TECHNOLOGY

An effective strategy tooptimise plant performance

FACTORYMAINTENANCE

COLOURS AND FLAVOURS

www.foodanddrinktechnology.com

REGULARS6 News & views13 Euro News32 Equipment33 Ingredients

34 Shelf life41 Diary

42 60-second interview

FEATURES10 In my view

Emma Gubisch, strategic insight manager at Leatherhead Food Research, identifies key issues for 2014

12 Through the keyholeFood and Drink Technology reviews recent installations at

food and drink manufacturing facilities

14 Seven trends in contemporary bakingTrade shows Europain & Intersuc define seven major trends

15 Active solutionsMulti-faceted ingredients are crucial for industrial bakeries

17 The formula of product developmentNutraFormulate combines science and consumer insights to support

new product development

19 A natural outcomeThe European Commission's new guidelines on colouring foods

22 Optimising performanceBrammer UK considers the role of maintenance and asset

management in optimising plant performance

24 Omega-3 in dairy - down but not outLu Ann Williams, director of innovation at Innova Market Insights,

assesses omega-3 in the dairy sector

26 A tight fitKatrine Callander considers introductions in shrink wrapping

29 Communicating through packagingPreview of Packaging Innovations, UK 26-27 February

30 RFID monitoring expands inter-operationExploring the use of Radio Frequency Identification (RFID) tags

CLASSIFIED36 Product Profiles

37 Classified38 Suppliers Guide

February 2014 Food & Drink Technology 3

ContentsFebruary 2014, Volume 13, Number 5

RFID monitoringpage 30

Through the keyholepage 12

Shelf lifepage 34

News &views page 6

GEA Process Engineering

Easily soluble? We can do it! Dust-free? Of course. Retaining its natural flavor? Naturally. No matter what specific powder properties you need from your food products, a GEA Niro spray drying plant can make it happen. That is how we have become the leading supplier of spray drying technology to the Food industry worldwide.

GEA Process Engineering A/SGladsaxevej 305, DK-2860 Soeborg, DenmarkTel: +45 39 54 54 54, Fax: +45 39 54 58 [email protected], www.gea.com

engineering for a better world

All-round know-how is all you really need


ebruary can be a rather dreary affair in many respects. However, the food and drink industry is not in the same

position during this particular time of year. February allows us to get an overview of the new regulatory introductions from the beginning of the year as well, a good perspective on the year to come as well as time to look towards the spring trade show season.

In the colours and flavours feature on page 19, suppliers discuss their attitudes to the new European Commission guidelines on colouring foods. The general opinion is that it increases transparency and shows substantial progress – not only for consum-ers who request clarity on natural foods, but also for manufacturers of foods and bever-ages. Different legal concepts with regard to colouring foodstuffs can be avoided in the various member states in future.

This issue also includes reflections on trends for the coming year in the areas of


Warding off February food

blues

F

COMMENT

Editorial Director:Sarah [email protected]

Acting Editor:Katrine [email protected]

Art Editor: Sue Burke [email protected]

Web Editor: Letitia [email protected]

Group Ad Manager:Victoria [email protected]

Sales Manager:Sarah [email protected]

Accounts: Yee [email protected]

Publisher: Neil [email protected]

Editorial & Sales Office:The Maltings, 57 Bath Street,Gravesend, Kent DA11 0DF, UKTel: +44 1474 532 202Fax: +44 1474 532 203

ISSN 1743-4874

SUBSCRIPTION INFORMATIONSubscription includes 10 issues delivered direct to any address worldwide, full web-site access to Library Archive, digital maga-zine in PDF or interactive format, and weekly e-newsletter. www.foodanddrinktechnology.com

UK EUROPE REST OF WORLDPostal & Digital Issue One Year: £140 £153 £163 Postal & Digital Issue Two Years: £246 £258 £278DIGITAL Issue only (1 year): £135Send address changes to: Food & Drink Technology, The Maltings, 57 Bath Street,Gravesend, Kent DA11 0DF, UK.

Food&DrinkTECHNOLOGY

Published by: Bell Publishing Ltd.No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permis-sion of Bell Publishing Ltd.

Printed in the UK by Buxton Press.

Richard Ratcliffe Food innovation consultant

Denbigh Lloyd Director ofEuropean Marketing, PSN Associates

www.psnassociates.com

Alice Pegg Bsc (Hons)Food innovation consultant

Dr Steven WalkerDirector General, Campden BRI

Terry Jones Director ofCommunications, Food and Drink

Federation

EditorialAdvisory Board

Jon Poole Chief Executive, Instituteof Food Science & Technology (IFST)

Follow @Bell_Publishing on Twitter or LinkedIn for regular snapshots from allof our magazines.

food research, flavourings and commercial bakery, while our new ‘Through the keyhole’ page looks at recent installations at food and drink manufacturing facilities.

The NutraFormulate preview can be seen on page 17 and Packaging Innovations on page 29 of this issue. NutraFormulate addresses the developments in functional foods through a backdrop of the latest sci-entific research. Several key UK research organisations will highlight different aspects of process and product optimisation. Follow that with an appearance at Packaging Innovation and its six other co-located shows, and you should be in a position to bring a great new product with stand-out packaging to the market. Looking forward to that should be more than enough to ward off the February food blues.

Katrine CallanderActing Editor

Food & Drink Technology February 2014 www.foodanddrinktechnology.com

A new refrigeration technique is changing the way drinks are cooled, with potential sav-ings through reduced energy consumption.

The new V-Tex technology was developed through the ‘Rapid-cool’ project consortium, led by Enviro-Cool and new product de-velopment contractor Pera Tech-nology. The patented technology uses a unique spin cycle to achieve optimum cooling. As a result, it can cool a standard 350 ml can of drink in just 45 seconds.

Steps have already been taken to cool multiple cans simultaneously, so the cooling time is expected to plummet even further to around 10 seconds. The innovation will mean that rather than storing cans for ex-

tended periods in energy hungry refrigeration units, consumers will be able to cool drinks at the point of purchase.

Paul Tattersall, project manager at Pera Technology, says, “Across Europe an estimated 85TWh of electricity is used; comparable to around 25 million households. Although incremental advance-ments in typical refrigeration technology are being made, these are unable to offset increasing use and pose a significant risk to the EC's overall commitment to reduce energy use by 20% to 2020. Enviro-Cool is now taking this technology forward. A smaller compact unit is also in the pipeline, ideal for domestic use.”

6

NEWS & VIEWS

New refrigerationtechnology cools drinks in just 45 seconds

The Food Storage and Distribution Federation (FSDF) has launched a flagship Health and Safety Leadership Programme, designed to provide a high-ly visible declaration of the FSDF’s leadership for members who are commit-ted to providing a safe and healthy work environment for all involved in the food storage and distribution industry sector.

The Programme mirrors the aims of the wider HSE strategy in encouraging con-tinuous improvement, ac-countability and recognition of the wider perspective re-garding Health and Safety and the need to actively sup-port and share best practice to improve the health and

safety performance withinthe industry.

Following the launch of the programme on 1 Janu-ary 2014, a number of com-panies have already signed up, including Reed Board-all, Cold Move and Partner Logistics.

Chris Sturman, CEO at FSDF says, “It is important for organ-isations to accept that health and safe-ty is an ongoing pri-ority and one which requires a contin-uous commitment from all levels of an organisation. We have designed the FSDF Health and Safety Leadership Programme for

those member companies who are progressively and proactively seeking to im-prove and maintain their own health and safety per-formance at the highest levels, as well as offer visi-bility of their achievements to the HSE and the industry at large.”

Warburtons has integrated real-time Navman Wireless GPS vehicle tracking with its Paragon transport rout-ing and scheduling system.

Paragon’s Fleet Controller solution links the Navman Wireless tracking system to its route planning software, which provides live and accurate data for monitoring performance and optimising routes. Using this system, Warburtons delivers 2.2 mil-lion loaves of bread a day to 20,000 retail outlets.

“We use Paragon software for planning daily deliveries from our 25 sites and this involves managing a fleet of over 800 vehicles,” says Jim Norton, the distribution planning manager.

Warburtons toasts success of wirelessimplementation

FSDF Launches Flagship Health and Safety

Leadership Programme

Dr Karen Middleton-Gell, processed food sector spe-cialist at Diversey Sealed Air has been appointed technical director of the Society of Food Hygiene and Technology (SOFHT).She will support the other SOFHT Directors on tech-nical advice in order to help share best practice across the entire food chain via the training, information and guidance available to the Society’s members. As part of this role, she will be responsible for the new Legislation Forums and the Technical helpline available to SOFHT members.

Hygiene expert joins SOFHT

Chris Sturman

www.foodanddrinktechnology.com February 2014 Food & Drink Technology

NEWS & VIEWS

has shown resilience in a tough climate with a 5% value and 2.8% volume growth yoy as consumers continue to see the benefits of frozen produce. Similarly, frozen vegetables have con-tinued to see success with a 5.1% value and 1.1% volume growth.

Commenting on the sta-tistics, Brian Young, direc-tor general of British Frozen Food Federation says, “It is important to notice that these statistics are set against a backdrop of a struggling

7

Cémoi has inaugurated its new laboratory dedi-cated to cocoa at Perpig-nan, France.

The event took place in the presence of Mamadou Sangafowa Coulibaly, the Minister of Agriculture of Ivory Coast, the first cocoa production area in the world, and René Bidal, the Prefect of the department Pyrenées Orientales.

This equipment is part of the innovation strategy of the group, which plans to raise its research and de-velopment budget by 50% until 2016. The laboratory is dedicated to the research of cocoa products.

Cémoi cocoa centre inaugurated

retail sector and tough eco-nomic environment. The fact that frozen food has seen any growth at all is testament to the commitment shown by brands and retailers to ex-panding frozen NPD.”

To further demonstrate frozen foods’ resilience, the long, hot summer in 2013 sparked an impressive year for the ice cream sector. This particular product group saw a 3.4% volume growth yoy and a 6.8% value growth yoy bringing its value to nearly £830million.

Frozen food stronger than wider retailmarket

The Food and Drink Fed-eration’s (FDF) Seafood Group has welcomed the formal adoption of a re-formed EU Common Fish-eries Policy (CFP).

Putting in place the neces-sary legislative framework marks a major turning point in setting EU fisheries man-agement on the path to a more sustainable future, en-abling it to conserve and re-build a vital renewable food source for the benefit of con-sumers now and in the future.

The lengthy negotiating process took place against a background of growing pub-lic concern at the effects of

overfishing in Eu-ropean waters and the hugely waste-ful practice of dis-cards. FDF worked closely with UK Ministers and a range of stake-holders, including the retail sector, to argue the case for radical action.

C o m m e n t i n gon the out-come, Andrew Kuyk, FDF director of sustainability, said, “We already have in place well developed responsible sourcing and processing

Fish processors welcomeagreement on policy reform

The frozen food market has again shown positive value growth - 2.5% year-on-year (yoy) - during a time when the retail industry is strug-gling to achieve any growth, bringing the industry’s value to more than £5.7bn.

The latest market data looks at the 52 weeks to 08 December 2013 and shows that frozen food continues to show some positive signs despite a tough 12 months for the industry.

The statistics, compiled by Kantar Worldpanel, offer the first accurate indication of the impact of criminality on the food industry in the last year. Whilst some sectors of the market have had a tough year, others have excelled – with potato products seeing a value growth of 10% yoy.

Frozen meat and poultry

policies. The reformed CFP will complement these and help to improve the consum-er confidence on which the whole industry depends.”

Wholesale food distrib-utor 3663 has opened a new purpose built depot for its Swithenbank Fresh & Fine Foods spe-cialist business, to sup-port growing customer demand.

The business has evolved to sit under the 3663 umbrella. The chilled storage and distribution fa-cility increases the special-ist business’s capacity for the south east of England three-fold. It also allows Swithenbank to encompass the rapid expansion of fresh meat, which is seeing vast growth.

New depot meets demand

Food & Drink Technology February 2014 www.foodanddrinktechnology.com8

NEWS & VIEWS

In a life-cycle assessment carried out by the Institute for Energy and Environ-mental Research (IFEU), the environmental impacts of the main long-life food packaging solutions in current use have been compared.

The results compared food metal cans, glass jars, retortable pouches and plas-tic pots, and the carton pack has the best environmental performance. Compared to the other packaging solutions included in the study, using carton packs can save CO2 emissions by up to 63 per cent, and consumption of fos-sil resources by up to 69 per cent. According to the study, the main drivers behind the environmental impacts of a packaging solution are the material used, and the quan-tity of the material.

The Institute for Ener-gy and Environmental Re-search (IFEU) in Heidelberg,

Germany was commissioned to analyse and evaluate in a Europe-wide life-cycle as-sessment the environmen-tal impacts of the various packaging systems in ac-cordance with the ISO stand-ard 14040ff stipulated for life-cycle assessments.

In the life-cycle assess-ment, all key environmen-tally relevant factors and processes that come into play across the life cycle of the packaging system were criti-cally examined and evalu-ated: beginning with the

Despite EU restrictions on health claims, the niche functional soft drinks market may fi-nally be showing signs of recovery within West Europe, according to a focus piece on func-tional soft drinks in Canadean’s latest Quar-terly Beverage Tracker.

Functional drinks, such as juice-based drinks and waters with added vita-mins and minerals have been popular in countries such as France and espe-cially Denmark, with both markets recording a better performance in 2012 com-pared to the previous year.

This growth is mainly due to the promotional efforts and distribution strength of the major brands, including Vitamin Well (launched in 2009) and Glaceau Vitamin Water (Coca-Cola) which quickly gained traction with consumers. Royal Unibrew also entered the market with a sparkling vitamin enhanced variant of Egekilde.

Other countries in West Europe are expected to slowly follow Denmark’s example, with producer confidence improved by a recovering economy. France, for example, is likely to reverse its for-tunes during 2013, with small growth anticipated in the functional segment. EU legislation continues to restrict the segment, with regulations imposed to ensure health claims are investigated and substan-tiated. As a very complex and costly process, smaller companies often prefer to add ingredients for which the benefits are already known to consumers.

IFEU life-cycle assessment compares impacts of

long-life food packaging

Campden BRI has been chosen by the Brit-ish Beer and Pubs Association (BBPA) to create a special limited-edition bottled beer for the British Parliament.

The bottled beer will be given to members of the all-party parliamentary beer group by the BBPA at an event to be held at the Houses of Parliament to thank them for their support in the campaign against the controversial beer duty escalator, which was finally scrapped in March 2013.

Ed Wray, Campden BRI’s brewer and malt-ster at the company’s brewing division in Surrey, UK chose to brew a traditional, British IPA using two new British hops – Jester and Endeavour.

Brigid Simmonds OBE, chief execu-tive BBPA says, “To celebrate the great

achievement of the 2013 cut in beer duty, they have come up with a truly unique beer for MPs. It’s a great beer that showcases a great British industry.”

Functionalsoft drinks show recovery

extraction and processing of the raw material used to manufacture the packag-ing, through the processes of manufacturing and trans-porting the packages, the packaging of the food, and distribution to retailers, as well as the recycling or dis-posal of the packaging after use. This type of evalua-tion is the only assessment method that examines the environmental profile of a packaging as a whole, rather

than just focusing on a single aspect.

Campden BRI chosen to create a special ale for Parliament


Local table sauces have bucked the trend among processed food in Europe, by successfully fending off the efforts of both the international brands and private label to grab their market share.

However, according to Ra-bobank’s latest report, this success has come at a price. Manufacturers of local table sauce brands saw operating margins drop nearly 30% on average, over the last five years. In contrast, consoli-dators have managed to im-prove their results.

“The market structure of the €5 billion western Euro-pean table sauce market has been remarkably stable over the past few years, with local brands retaining their mar-ket share” explained Rabo-bank analyst Juliette Kuiken. “However, in such a frag-mented market with heavy competition, the average EBIT margin of the manufac-turers of smaller, local brands and private label has declined from 5% to 3.5% as retailers were reluctant to raise retail prices despite rising com-modity prices.”

Although retail sauce

prices have risen by 2% on average most players have not been able to recoup their rising input costs. Prices rose some 7% to 9% per annum for vegetable oils and nearly 2% for sugar.

The diversity of local tastes in Europe has made it very difficult for any one Europe-an brand to achieve dominant market share. This market fragmentation limits the po-tential geographical scope of a brand, and in the case of cross-border consolidation on the supply side, hampers potential synergies.

Rabobank anticipates their example may inspire other local brand manufacturers to follow suit, especially in ma-ture markets, given the gen-erally anticipated inflation and volatility of commodity prices in the coming years. Belgium and the UK provide interesting opportunities for consolidation in particular.

The current consolida-tors are also likely to opt for other acquisitions, either to strengthen their position in their current markets or to enter a neighbouring country, if relevant and possible given the taste borders.

NEWS & VIEWS

11

Local sauces fend offinternational brands

and private label

2013

-12-

20 in

terp

ack

2014

_Int

erna

tion

al_G

eträ

nke_

100

x 29

7 +

3mm

_Foo

d &

Dri

nk T

echn

olog

y_4c

_298

6

PROCESSES AND PACKAGINGLEADING TRADE FAIR

DÜSSELDORF, GERMANY 08 –14 MAY 2014 BEVERAGES.INTERPACK.COM

REFRESHINGIDEASBUSINESSFOR THE BEVERAGE

Messe Düsseldorf GmbH

Postfach 101006 _ 40001 Düsseldorf _ Germany

Tel. +49(0)211/45 60-01 _ Fax +49(0)211/45 60-6 68

www.messe-duesseldorf.de

2013-12-20 interpack 2014_International_Getranke_100 x 297 + 3mm_Food & Drink Technology_4c_2986.indd 1 19.11.13 15:36


want. With fears around the supply of key commodities like cocoa, not only is the reality beginning to sink in that there might not be an endless supply of com-modities, but the growth of food compa-nies in the southern hemisphere means there are a greater number of companies demanding scarcer commodities. Small scale producers are finding they now have options and companies could find themselves being cut out of deals. Com-panies are beginning to see real benefits in nurturing and protecting their supply chains. It seems there may be an align-ment between business and sustainabil-ity objectives, after all.

4. Health and wellness rather than ‘diet’With consumers’ personal memories of failed weight loss attempts and with the media delving into the science behind weight loss, ‘diet’ is becoming a dirty word. Rather than compartmentalising ‘healthy eating’ to a particular part of their lives, consumers are looking for more balanced approaches to weight loss and weight management. Compa-nies are responding by moving from diet products which sit in a single aisle in

the supermarket to more mainstream ‘healthy products’ which can become a more integral part of people’s lives. They are seeking to reposition ‘healthy’ in a more positive framework, as something to be enjoyed rather than dreaded.

5. Natural sugar alternativesThe pressures for the industry to address growing obesity levels means sweet-eners remain a key area for innovation. Plant-derived sweeteners, such as stevia, which can be marketed on a more natu-ral platform, are expected to provide the main impetus for growth in the sweeten-er market in the coming years. As manu-facturers work to create the right taste profile for stevia and for other plant-derived sweeteners, such as monk fruit, to attain regulatory clearance, the artifi-cial sweetener market still offers growth opportunities, however, in particular the sucralose and acesulfame-K markets.

These are just some of the issues fac-ing the food and drink industry in 2014. Leatherhead’s Global Industry Outlook 2014 report, which explores these and other trends in more detail, has just been published. ■

IN MY VIEW ...

10

s we start a new year, thoughts always turn to what the year might hold. All market research companies look into their crys-

tal balls to make predictions for the coming year. We believe that the follow-ing will be key issues in the coming year.

1. The sceptical consumer2013 saw consumer trust in the food and drink industry take rather a batter-ing with scandals such as horsegate. What consumers hated most was less the fact that they were eating horse per se and more the fact that they perceived companies had tried to pull the wool over their eyes. Whilst sales of beef may have returned to pre-horsegate levels, consumer trust has undoubtedly been dented. We now see a more sceptical and wary consumer emerging. Companies will have to battle hard to restore trust in 2014.

2. Claims that countOne way companies can rebuild con-sumer trust is by looking at their products holistically and carefully con-sidering the claims they are making about those products. With hyper-sensi-tive consumers who are concerned about the number of processes which they be-lieve their food is subjected to and with a hungry press who are waiting for the next big food scandal, claims need to be spot on and actually deliver on their promises.

Consumers are getting wise to ubiquitous claims like ‘natural’ which promise a lot without clearly saying what the product is actually delivering. It seems regulatory and marketing teams might need to get a whole lot closer in 2014 and onwards.

3. The growing focus on the supply chainThe traceability and sustainability cri-teria of the ingredients which go into companies’ products are becoming ever more important. Companies are conscious of the need to understand the operations of their entire supply chain in order to mitigate any risks before they occur and to give them evidence for the good news stories about their products. The case for supply chain ethics is be-coming clearer too.

Trade is changing. Food companies can no longer assume they can pay the right price and get the commodity they

A

Emma Gubisch, strategic insight manager at Leatherhead Food Research, identifies the key issues which Leatherhead

expects to be preoccupying time and energies in 2014

Marketresearchoutlook

The PeT RevoluTion is heRe

The PET Revolution is about changing everything that is not optimal in the liquid packaging industry today with the proven possibilities of Sidel Matrix™. In one revolutionary system, Sidel Matrix™ gives you more line flexibility, product integrity, reduced consumption and production efficiency than you ever thought possible. It all comes together to help you meet the needs of a constantly changing market, and lower your total cost of ownership.

Discover all the proven possibilities at sidel.com/matrix

discoveRsidel maTRix™ The PRoven

PossibiliTies

147934_Matrix_ad_297x210.indd 1 15/03/13 14.23


At Meadow Foods’ plant in Yorkshire, UK, the chocolate crumb production lines had for many years relied upon five rotary lobe pumps for transferring the mix of cocoa and condensed milk, which makes up the crumb from pro-cess tanks to driers. However, the pumps were frequently breaking down due to excess back pressure on the mechani-cal seals and being obsolete the repairs and maintenance were becoming costly. Typically, pulling out the pumps and refurbishing them was taking around 14 hours, and spares had to be kept in reserve.

Axflow was asked for its advice, and the decision was made to replace the pumps with Waukesha 130U1’s fit-ted with double O-ring greased packed seals.

“Our decision was to supply the pumps with motors, gear boxes and mountings suitable for hygienic applica-tions,” says AxFlow’s Brendan Orange. “Meadow Foods has told us that the mo-tors are saving energy and that none have needed to be touched since their installa-tion some 18 months ago. In fact main-tenance has been reduced substantially and now is largely confined to checking oil levels.”

Cup filling and sealing for yogurt productionPoland's third-largest supplier of yogurt products, Bakoma, has purchased its sixth machine from Oystar - a Flexline FL 8/8 CA for preformed cups made by Oystar Hamba.

CASE STUDIES

12

Thermal transfer coder improves traceabilityWhen supplier of dry premixed ingre-dients to the bakery industry, Puratos, needed to further improve traceability of its products, it turned to marking and coding company Allen Coding Systems, which supplied a 53XL80 thermal trans-fer printer.

Phill Davenport, maintenance man-ager at Puratos comments, “Increasing customer demand for better traceabil-ity and 24-hour production prompted a need to upgrade our old Allen Coding printing system. We were happy to go with the recommendation of a 53XL80, especially as it was a straight swap for our existing machine ensuring minimum downtime.”

The 53XL80 requires minimal main-tenance. It is being used by Puratos to print LOT numbers, weight, date packed and best before date onto plastic sachets at speeds up to 50 packs per minute.

Phill continues, “Our original print formats were also compatible with the new 53XL80 which eliminated the need to design new layouts. In our opinion, the best feature of the 53XL80 is the easy-to-use structure of its software for setting up. Replacement of ribbon is also quick and easy.”

Pump boosts chocolate crumb production Chocolate crumb is a difficult product to pump as it is thick and highly viscous at its production temperature of 40˚C and it becomes even more challenging when it cools as it tends to solidify. This in turns puts great back pressure on the pumps. Should there be any pump breakdowns remedial action has to be taken to avoid the crumb solidifying.

Food and Drink Technology reviews recentinstallations at food and drink manufacturing facilities

Through the keyholeThe sale of its Flexline FL 8/8 CA

cup filling machine is in addition to the three BK series cup filling and sealing machines. The dairy has already put two form, filling and sealing machines from Oystar Hassia into operation at its manu-facturing plant outside Warsaw, and each of these machines is equipped with an attached final packaging system from Oystar A+F.

The fully servo-controlled Flexline FL 8/8 CA in aseptic design fills and seals preformed cups with Bakoma's milk products. All movements are servo-controlled so that changes in the filling curves or filling quantities can be eas-ily controlled via the control panel and then saved as dispensing formulas. The filling quantities are between 90g and 400g. The Flexline FL 8/8 CA achieves a production rate of up to 38,400 cups per hour.

The cups are first cleaned by means of ionised air and suctioning to remove any particles that might be present, after which they are sterilized with peroxide and then dried with sterile air. The ma-chine has three different dosing devices for the greatest amount of flexibility with regard to the products being filled. All of the dosing equipment is designed for CIP/SIP treatment.

Pre-punched cover plates also steri-lized with peroxide are used to seal the cups. For uninterrupted production, the foil lid stations are equipped with auto-mated changeover devices. The adjusta-ble sealing heads are designed to reliably seal 16 cups per cycle. A ring-shaped cylinder heater warms the sealing heads, which are controled and monitored using special software. The tightness of the foil seal is examined before the cups are re-moved by an integrated packer that sets them in four stacks at a time. ■

www.foodanddrinktechnology.com February 2014 Food & Drink Technology 13

EURO NEWS

The European Food Safety Authority (EFSA) has pro-visionally recommended that exposure levels to food consumers from the plastic packaging chemical Bis-phenol A (BPA) be lowered sharply.

This follows a review of more than 450 studies, which identified “likely” damage to consumers’ livers, kid-neys and potential harm to mammary glands “linked to exposure to the chemical.”

As a result, EFSA is sug-gesting the tolerable daily intake (TDI) for BPA be lowered from 50 µg/kg of body weight (bw) per day (or 0.05 mg/kg/bw/day) to 5 µg/kg bw/day (0.005 mg/kg/bw/day). And this level could be lowered in future, pending further re-search. The review also con-cluded there were “possible effects of BPA on the repro-ductive, nervous, immune, metabolic and cardiovascular

systems, [and in promoting] cancer.” EFSA will consult on its conclusions until 13 March, and then draft a final recommendation.

EFSA proposes tighter limits for Bisphenol A

An EU-Canada Comprehen-sive Economic and Trade Agreement (CETA) will scrap 92% of Canadian duties on EU food and drink exports upon its anticipated 2015 ratification (poultry and egg

Canadian duties to EU lifted

Aspartame and its break-down products are safe for human consumption at cur-rent levels of exposure, EFSA concludes in its first full risk assessment of this sweetener.

To carry out its risk assess-ment, EFSA has undertaken a rigorous review of all avail-able scientific research on aspartame and its breakdown products, including both animal and human studies.

Experts of ANS Panel have considered all available relevant information and,

EFSA concludes first full risk assesment of Aspartame

following an analysis, have concluded that the current Acceptable Daily Intake (ADI) of 40mg/kg bw/day is protective for the general population.

Following a thorough re-view of evidence experts have ruled out a potential risk of aspartame causing damage to genes and inducing cancer. EFSA’s experts also conclud-ed that aspartame does not harm the brain, the nervous system or affect behaviour or cognitive function in children or adults.

IN BRIEF

Plans introduced for histamine in fish sauce

Lobbyists seeking to influ-ence talks to strike a new EU-US Transatlantic Trade and Investment Partnership (TTIP) have been pushing for the deal to include com-mitments from both sides not to manipulate currency exchange rates to gain arti-ficial food and drink trade advantages. Negotiations are ongoing.

The first formal call for proposals has been made by the European Com-mission for the EU’s €80 billion Horizon 2020 re-search programme. Initial calls of potential interest to food and drink companies include requests calls for research proposals on bio-technology, nanotechnol-ogy, advanced materials, food security and waste recycling and reuse.

Food and drink exporters and importers will benefit from a World Trade Or-ganisation (WTO) agree-ment on trade facilitation, easing customs procedures that can hold up the deliv-ery of products to export customers and imports to manufacturers. These can cause deliveries to spoil. The deal insists all WTO member countries publish their import procedures, charges, tariffs and appeal systems.

The European Parliament has rejected a change to EU food labelling laws, which might have forced honey makers to declare the pres-ence of genetically modi-fied (GM) pollen.

EFSA has also asked food and drink companies to comment on proposed ad-equate intake dietary guid-ance for iodine in adults, infants and children, preg-nant and lactating women.

products are excluded). EU cheese exporters

would gain 16,000 tonnes of new Canadian market ac-cess. Also 93.6% of EU food and drink duties charged on Canadian exports would dis-appear, including imports of maple syrup, blueberries, canola oil, chocolate, jams, jellies and more.

This new deal will also remove a requirement that Canadian spirits companies only import bulk spirits from the EU.

The presence of histamine in fish sauce can indicate micro-biological spoilage or poor manufacturing processes. The amendments include an increase in the maximum level of histamine in fish sauce. The new maximum level in fish sauce produced by fermentation of fishery products is established at 400 mg/kg.

The normal sampling plan for histamine from fishery products consists of nine samples, which require a large amount of sample mate-ria. However, since fish sauce is a liquid fishery product, the histamine content can be ex-pected to be evenly distrib-uted. The sampling plan can therefore be simpler than for other fishery products.

Food & Drink Technology February 2014

BAKERY TRENDS

14

shapes, colours, flavours and aromas they create fleeting collections inspired by graphics and fashion to attract customers looking for something new.

Professional bakers look for products from millers (organic, mixed or blended flour), natural flavourings, colourings and ingredients, rare spices and essential oils for cooking, ice cream, chocolates and derived products, dried fruit, confectionery. They make greater use of small appliances designed to create original, varied and flex-ible shapes.

4. Innovating with ingredients “au naturel” for new sensations “E-free” ranges and “clean label” ingredi-ents deliver the best taste while addressing growing food allergy issues. Whiteness, texture, coloured crusts... innovative ingre-dients respond to the demands of consum-ers looking for healthier products. With demand increasing for foods that are free of gluten and allergens, dedicated ranges offer a new market opportunity, with the requisite equipment rounding off the range.

5. Faster, more practical and without compromising qualityBoth commercial and artisan bakers are looking for high-performance appliances that simplify their work and increase their productivity. Products that are easier to cut up, work with and use as decoration enable professionals to adapt their timetables as they wish and improve their efficiency.

Multipurpose and modular equipment, adapted to small and large quantities pro-vide the flexibility required while new gen-erations of ovens combine the advantages of traditional and rotating rack ovens, combi steamers, new automatic features, easy to clean to save time, for bread fermentation and baking alike, offering reduced baking times. The focus is on automated equip-ment to make the production process more profitable without compromising quality, and consider ergonomic, energy efficient, programmable and compact requirements.


6. Pastries become lighter and go on the movePastry classics are revisited in miniature sizes and versions that blend lightness and design with inventive shapes and textures.

There are also continual developments in the types of equipment for clever, efficient appliances to achieve highly precise work and to make light preparations. Packaging requirements include individual portion packaging for eating on the move, boxes, display racks for mini-cakes, verrines, etc.

7. “Smart breaking”: optimising lunch breaksConsumers want to relax properly in a very short space of time, while staying fully connected during their lunch break. Our rapport with time is changing. Lunch breaks have shrunk from 90 minutes to about 22. Consumers want to both eat and relax properly in a very short space of time, while staying in touch with the world and their networks.

Fresh and frozen, ready-to-use, ready-to-cook, pre-cooked, easy to use and to assemble products take full advantage of this alongside snacking solutions that are practical to eat without cutlery. The range of equipment that links into this trend includes those designed to save time with express cooking, keeping food warm and quick reheating or freezing. ■

hanging consumer habits, thin, light pastries, gluten-free foods, industrial innovation, design and ergonomics are all considerations

for all participants in the competitive bakery industry.

1. Bakeries for all-day consumptionConsumers want to eat quickly on the spot or to take away, at all times of the day. Breaking down the barriers between baking, pastrymaking, fast food, etc. Consumers want places where they can both buy and consume on the spot at any time of the day. In terms of prod-uct assortments, this includes on-the-go offerings, small portions, pre-assembled or easy and fast-to-assemble ingredients. In terms of equipment to achieve this, mul-tipurpose, energy-efficient appliances for storage, refrigeration, ultra fast heating and stackable, interlocking packaging for urban consumers on the go are focus areas.

2. Health considerationsHealth and well-being are synonymous with fresh, quality products: this is an essential aspect that is increasingly guid-ing consumers’ choices. Consumers are increasingly conscious of their health and where their food comes from. They are looking for fresh, nutritious, safe and simple products.

Product tendencies include ultra fresh, organic, regional specialities as well as free of allergens, preservatives, GMOs, colour-ings, artificial flavouring, hydrogenated fat, seasoning or sauce. Yeast is used to reduce salt content and quality-certified ingredi-ents are becoming more common.

Eco-design is also relevant and equip-ment and solutions that improve hygiene while the showcase and lighting systems are designed to enhance products while keeping them ultra-fresh. Even the packag-ing designs made with natural and recycla-ble materials is expanding.

3. Design, collections and per-fect matches to enhance tasteLoaves to suit each season, with changing colours, flavours and smells. Bakers offer daring combinations and surprising shapes. Audacious bakers now have a range of new appliances and utensils to give their products a completely new look. Blending

C Drawing on its knowledge of the baking and pastry-making market, trade show Europain &

Intersuc, which will take place in Paris 8-14 March, has defined seven major trends

The seven trends in contemporary baking

BAKERY INGREDIENTS

www.foodanddrinktechnology.com February 2014 Food & Drink Technology 15

Free-from regulationsWhen considering product segments that fall within the bracket of free-from prod-ucts, the regulations are strict. Producers require ingredients that comply within these regulations, while still being versatile and cost-saving. SA 6610 consists of one emul-sifier and one activating medium – rice flour, which can be used for gluten-free formulations. These ingredients also have non-GMO status. Hence, using this emul-sifier the manufacturer can be assured that product development can be positively and accurately targeted to the consumer requirements.

Healthy reformulationWhile cake products are considered indul-gent, expanding product ranges to include healthier selections widens possible tar-get consumers. A benefit of the activated cake emulsifier is the ability to hold high amounts of liquid vegetable oil in the cake. This means easy transition for cake pro-ducers wanting to reformulate away from fat systems with less healthy vegetable fat types. These could be replaced with fats

that are high in unsaturated fatty acids, a key considera-tion from the position of health advocates. Using oils instead of solid fats will make handling and production easier, and can additionally result in improved juiciness and softness through-out storage.

Labeling considerationsOne significant consideration is the requirement for leaner labe-ling. Shortening the list of addi-tives is advantageous in almost all markets and SA 6610, with

only one emulsifier and one activating food medium, stands out from most other solutions that require manufacturers to label up to five additives. This is the simplest possible dec-laration for an activated cake emulsifier and it makes it very easy to label and calculate nutritional profiles and decide on correct declarations. The emulsifier is also consid-ered allergen-free, according to Directive 2000/13/EC and contains neither milk, soy nor wheat proteins. Finally, it also appeals to global markets by being based on 100 per cenrt vegetable based raw materials as well as being both kosher and halal certified.

Practical productionOften implementation of quality pro-grammes such as HACCP leads to increased automation. Unlike most industrial cake emulsifiers, it comes in powder form, mak-ing it easy to incorporate into fully auto-mated production lines. It can be added directly to the cake batter without pre- hydration, preparatory steps or product loss. A direct dosing system into the mixing step will result in accurate dosing and improved consistency and quality in the finished products. The company’s applica-tion specialists recommend a simple mixing solution to achieve a less time consuming mixing process.

Combine all dry and liquid ingredients in the mixer with the exception of oil/fat. Then, when activation has taken place, add the oil/fat and mix at low speed to incorpo-rate the oil into the batter. After activation, the emulsifier will ensure an ideal food matrix for further processing in the aerator. As manufacturers no longer have to consid-er multiple ingredients and effects, which can be contradictory or undesired, safer and less costly product development work is achieved. ■

n industrial baking, emulsifiers require sufficient strength to withstand the demanding processing, including mix-ing, pumping, aeration, baking and

packing. During these different stages, there is a high risk that the product may not maintain the stability.

Activated cake emulsifier is a term used to describe the instant activation achieved by applying the emulsifier to starch gran-ules through Palsgaard’s specialised extru-sion process. With a dry matter content of more than 92 per cent, it has a higher emulsifier content than gels, and it is in a stable alpha crystal form that is essential for proper aeration of cake batter. The individual small starch particles in the powder article of the products are covered by a monomolecular layer of polyglycerol ester. This results in a vast surface area, achieved by the company’s patented extru-sion process, which accounts for the high efficiency. The alpha crystal form is stable for a minimum of 18 months, contrary to many gels that may recrystallise quickly during storage, leaving white spots that are not whipping active.

I

Multi-faceted ingredients are crucial whenindustrial bakeries face the challenge ofcontinuous product developments in afast-paced marketplace

Activesolutions

16 Food & Drink Technology February 2014 www.foodanddrinktechnology.com

SOME THINK OPTIMAL LOAD STABILITYCOSTS MORE. WE THINK DIFFERENT.At BEUMER we have a reputation for making things a little di� erent. Take the BEUMER stretch hood® transport packaging system. In a sector where energy-intensive shrink hooding or stretch wrapping is the norm, the stretch hood method represents the state-of-the-art sustainable alternative. The result: better load stability, higher throughput and environmental protection, up to 10 times less fi lm consumption and 90% energy savings.

For more information, visit: www.beumergroup.com

Visit us!interpack 2014, Düsseldorf, GermanyMay 8 – 14, 2014Hall 12, stand D36

Visit us!CeMAT 2014, Hanover, GermanyMay 19 – 23, 2014Hall 27, stand H32

BEU_StretchHood_Getränke_Food+DrinkTechn_100x297+MH_GB.indd 1 23.01.14 16:49

The CSF Steam Water Mixer is perfect for cleaning and washing down process machinery or storage vessels.

TEL: 01903 730900 [email protected] www.pumpeng.co.uk

Safe, simple cleaning with CSF water mixer

Delivers water to a maximum temp of 95Cand volumes up to 10,000 litres/hour.

Simple to install, safe to operate.

Running costs minimised, because all the heat energy in the steam is transferred to the water.

●

●

●

WASHDOWNCLEAN UP...

NUTRAFORMULATE PREVIEW

February 2014 Food & Drink Technologywww.foodanddrinktechnology.com

The formulaof product

developmentNutraformulate, which will take place 18-19 March in Birmingham, UK, aims to

combine science andconsumer insights to support

new product development

he market for functional foods is on track to continue its upward growth trajectory despite gloomy economic predictions; Mintel fore-

casts the functional food and drinks market in the UK to be worth £1,067 million by 2016, up by 32 per cent on 2011.

Making a functional food product stand out and become a regular and sustainable shopping basket staple is crucial to its suc-cess and longevity. Addressing this key sub-ject against a backdrop of the latest scien-tific research is the focus of NutraFormulate in 2014.

Running alongside the conference, the exhibition brings together all the major sup-pliers of ingredients, analytical and process-ing equipment, and consultancy services. The exhibition will feature a broad cross-section of UK-based food industry profes-sionals, including those involved in food legislation, nutrition, formulation, R&D, analysis, marketing, quality assurance and food safety.

Food For Thought and Process OptimisationThe keynote speakers at the Food For Thought Conference are drawn from the worlds of market research and branding, to give delegates vital insights into the current trends and consumer behaviour shaping the market for nutritional products. The two-day programme features papers from academics and industry experts, presenting

T research in nutrition, physiology and health. Industry experts Campden BRI will pre-

sent a seminar on Process Optimisation on 19 March. Rachel Gwinn will highlight some of the many challenges that face the food and drink manufacturers today when developing nutritious food and drink for a health conscious consumer. Jos den Boer, who works in the Food Manufacturing Technologies department at Campden BRI, will consider “The various factors influenc-ing the quality of in container thermal pro-cessed foods. The main function of thermal processing is the safe production of foods by inactivating micro organisms but there is balance with regards to food quality. Can you optimise product quality and maintain food safety using thermal processing?”

Colette Jermann will discuss how emerg-ing processing technologies can preserve some heat-sensitive nutrients in foods. The presentation will focus on various thermal and non-thermal technologies, which would preserve part or virtually all the nutritional content of the processed food while increas-ing its safety and shelf-life.

Round table discussionsA new aspect of NutraFormulate for 2014 will be the round table discussions on 18 March, where visitors can discuss and debate topics with experts in nutrition research, regulations, formulation, analysis and new product development.

Per Rehne, European Health & Food business manager at Cornelius Health & Food will conduct a debate on how food and beverage companies are increasingly looking to enhance internal idea develop-ment by investigating an “open innovation” approach. This allows exploitation of exter-nal ideas and paths to market.

Distributors can facilitate open innovation as they sit between customers, universities, colleges, suppliers, manufacturers and their links all round the world. The round table event will have participants from a selection of these areas. It will discuss advantages

and challenges of this approach including concept development, product development and routes to market.

To conclude the discussions, Louise Brunger, Knowledge Transfer Partnership associate and dietitian at Leatherhead Food Research, and professor of experimental psychology Marin Yeomans, will lead a discussion on cognitive testing and nutri-tion research. Participants will be shown a demonstration of Leatherhead’s sati-ety and mood application and cognitive performance tests on handheld technology.

Healthy marketing The session on promoting health products is entitled, “Don’t Forget the Consumer – How to Develop a Successful Health Benefit Communication Strategy.” Leatherhead Food Research has teamed up with the Healthy Marketing Team (HTM) to offer two sessions about making the most of the existing claims and the key success factors to communicate your nutritional benefit to your target audience.

HMT will introduce visitors to the Four Factors of Success Methodology, a tool to communicate nutrition and health claims to the consumer. ■

17

Nutraformulate, which will

18 Food & Drink Technology February 2014

C

M

Y

CM

MY

CY

CMY

K

KGKB Kanegrade A4 ad NatCols AW 2013A.pdf 10/3/13 13:57:15


February 2014 Food & Drink Technologywww.foodanddrinktechnology.com

A naturaloutcome

19

The European Commission's new guidelines on colouring foods aligns well with the attitudes towards greater

clarity and transparency as well as new portfolio additions

across Europe

manufacturers to work with producers of primary fruit and vegetables juices.”

Correspond with consumer requestsAnother company that is prepared for the additional transparency for manufacturers as well as consumers is German colour supplier Wild. The company believes that the EU regulations that had been in effect to date did not always precisely define col-ouring foodstuffs. The new guidance notes of the European commission will remove ambiguity with regard to classification in the future, it says.

“The guidelines show substantial progress – not only for consumers who wish for transparency and natural foods, but also for manufacturers of foods and beverag-es,” says Silke Ortmann, product manager, colours, at Wild. “Hence different legal concepts with regard to colouring foodstuffs can be avoided in the various member states in future.”

The guidance notes serve as an addition to already existing regulations in Europe and ensure legal certainty in the distinc-tion between colouring foodstuffs and food colour additives.

rom 1 January 2014, the legal posi-tion of colouring foods (CF) was clarified and manufacturers had to commit to the guidelines until the

deadline at the end of November 2015. To be classified as CF, one of the condi-

tions is to retain the essential characteristic properties of the raw material (colour, aro-matic and nutritive profiles). The other key point is to prove the non-selective extrac-tion. In a pratical way, the ratio between the pigment and the nutritive constituents content in raw materials and in the final concentrate must be below 6 to be classi-fied as CF.

As part of the Natural Colour Association (Natcol) for more than 10 years, Diana contributed to help define the new guide-lines by providing data on nutrients and pigments collected for many years on the colouring foods the company produces. All products within the Diana Clean’Impact and Juice’Impact ranges comply with these guidance notes and therefore are considered colouring foods (purple carrot, pumpkin, beetroot, elderberry and orange carrot).

Olivier Cima, responsible for Diana’s colour strategy, explains, “These guidance notes clarify the colouring foods definition and highlight the importance of agronomy. It reinforces the interest for end-product

F

COLOURS & FLAVOURS


COLOURS & FLAVOURS


Flavour Trends 2014Bell Flavours and Fragrances has predicted a range of flavour trends that could play an important role in product marketing in 2014.

Sweet Meets Savoury – a twist on a classicIt all started with classic chocolate or peanut butter, followed by cara-mel with salt. Also peppercorns had been a hot topic par excellence for a while. Today, spicy notes not only round off confectionery products but also give a certain touch to alcoholic drinks as well and are no longer used in star cuisines to refine meals only.

Dairy solutions The consumption of milk is falling throughout the day. Milk mix drinks are likely to be an ideal product to extend consumption – either as meal replacement or as alternative to snacks and desserts. The variety of flavours plays a key role when trying to increase consumers’ milk consumption.

Tonic Infusions –a bitter-sweet symphonyBitter is a major trend in the bever-ages industry and may stimulate new growth in the entire soft drinks mar-ket. “Tonic Infusions” is a new hybrid segment interfacing between bitters and classic soft drinks categories including all the latest flavour trends. Cucumber has emerged to become a long term candidate. The flavour is cooling, clear, less sweet and meets the requirements of healthy product options.

20

Therefore, a working group of the European Commission defined simple and practical, but partially new criteria. These include principles concerning raw materials, production processes and product safety. Newly added criteria include the factor of enrichment and its precise calculation.

“Wild will be actively participating in establishing Annex III of the guidance notes as one of the leading manufacturers of natu-ral ingredients,” concludes Silke Ortmann.

The company’s Colouring Foodstuff from Nature range contains a broad selection of colouring foodstuffs that cover the spectrum from purple, red and orange through yellow, green and blue. They will be declared with their specific name, a declaration of the E number does not take place in contrast to food colour additives. This way, the clean label products correspond with the wish of consumers for natural foods.

New clean label colour shadesSensient Food Colors Europe has extended its Cardea range with a wider choice of bright new colour shades. The Cardea prod-uct line is completely composed of natural ingredients and concentrates on meeting growing clean labelling demands and fits with the new EU guidance notes.

The range includes raw materials pro-cessed with proprietary technologies offer-ing bright shades and strong natural posi-tioning. “Through screening a wide choice of ingredients, our scientists defined their characteristic functionality for food and beverage applications. This allows protec-tion against both oxidation and fading in order to safeguard the intense natural col-our shades available. These new shades are especially suitable for sweet and fruity

applications such as yogurt, dairy and fruit preparations as well as confectionery and other food and beverage use,” says Dr. Roland Beck, managing director of Sensient Colors Europe.

The composition of Cardea enables food manufacturers to claim the total formulation of the colouring preparation as natural and complies with the new EU guidance notes.

Transparent carotenes labeling Responding to the consumer’s need for more transparency in the labeling of their food and beverages, Kalsec offers caro-tenes from carrot extract as a natural colour source. “Based on many current ingredient labeling standards, consumers can’t dis-tinguish if their food and beverages con-tain a natural or chemically derived beta- carotene colour source. Carrot extract allows food and beverage processors to provide a clearly identified, natural colour source,” says Carol Locey, product director.

Other natural carotenes can provide chal-lenges due to their variability, stability, and storage and handling requirements. Fruit and vegetable juices, for example, can create inconsistent colour expression in food and beverages as seen on grocery store shelves.

Kalsec is fully integrated from field to fork, controlling all aspects of seed devel-opment, growing and manufacturing. This removes crop variability ensuring consistent carrot extract quality.

The extracts are also available with Durabrite stabilisation technology for improved shelf-life stability in a wide range of applications. They can be used as a replacement for Yellow 5 & 6, mixed carot-enoids and synthetic beta-carotene. ■

Packaged as promised. Bosch.

schw

arzs

pri

nger

Packaging machines from Bosch achieve the agreed performance. Day after day. Year after year. A single Bosch vertical form fi ll seal machine can produce numerous pack styles through easy changeovers, providing you the fl exibility to run different products on a single machine, or quickly and economically respond to changes in market demand. Experienced employees with extensive know-how guarantee professional service worldwide. Learn more at www.boschpackaging.com

RZ_Bosch_Nr3_Food_Drink_Technology_e_210x297_220114.indd 1 22.01.14 12:18


FACTORY MAINTENANCE

they create unscheduled downtime. Making effective asset maintenance

decisions requires employees to have the right data at the right time and in the right format. This may include adopting condi-tion monitoring techniques such as vibration analysis, thermographics, oil sampling and acoustic analysis to monitor performance.

rrespective of the economic situation, the key drivers of manufacturing com-petitiveness and profitability remain the need to optimise output and effi-

ciency while reducing operational costs. If efficient and reliable plant is key to success, then a company’s maintenance and asset management strategy is critical.

A best-in-class approach to optimising plant performance will align the strate-gies, goals and metrics of production and maintenance teams, fostering collaboration to aid effective prioritisation and decision-making. Common objectives should be standardised around metrics used by best-in-class manufacturing companies, includ-ing Overall Equipment Effectiveness (OEE) and asset downtime – how long assets are offline against total asset availability.

To maximise OEE and minimise down-time, plant must be well operated and maintained, with vital spares available when needed.

Manufacturing issuesThis is brought firmly into focus by the fact that unplanned downtime can throw manu-facturing schedule adherence into disarray, costing thousands of pounds per hour, and being commercially damaging for com-panies in asset-intensive industries. Lost production time can mean missing a tight order deadline and the consequential loss of valuable customers.

22 www.foodanddrinktechnology.com

It can also be further complicated by issues of ageing plant and equipment. Since the recent recession, economic and financial pressures have influenced a general reduc-tion in capital investment in new plant and equipment. Many companies are instead focused on driving existing assets over an extended lifespan, frequently while working within reduced operating budgets.

An effective maintenance and asset man-agement strategy is absolutely critical to meeting these challenges while delivering on operational performance, service and overall profitability targets.

Developments inmaintenance strategyInstead of a reactive approach – with plant run to failure, often supported with high engineering stock levels and characterised by unreliable performance and frequent breakdowns – a best-in-class strategy focus-es on proactive, condition-based mainte-nance management. This will go a long way in helping avoid asset failure and fixing potential production asset problems before

Optimising performance

I Ian Ritchie, managing director of maintenance, repair and overhaul company Brammer UK, considers the role of maintenance and asset management in optimising plant performance

Ian Ritchie

FACTORY MAINTENANCE

February 2014 Food & Drink Technology 23www.foodanddrinktechnology.com

complicated, there is much to be said for outsourcing part or all of it to a specialist maintenance, repair and overhaul (MRO) partner. This partner should offer procure-ment and supply chain management exper-tise, combined with value-adding services like condition monitoring, energy audits, drive system design and lubrication pro-grammes.

This enhanced support can free valua-ble in-house procurement, production and maintenance capacity to focus on improve-ment projects to increase production output and efficiency.

Outsourcing some, or all, MRO spares management functions is consistently prov-en to reduce total acquisition costs and working capital, while the right partner can also add value to the engineering team to support plant uptime and production output optimisation.

In the current economic climate, with capital investment restrained, and plant asset life therefore extended, an effective maintenance strategy is key to improved manufacturing plant reliability and higher operational and financial performance. ■

Schedule maintenanceWhile for many this requires a significant evolution in maintenance strategy and exe-cution, its impact is being widely proven in safeguarding production schedules, add-ing new efficiencies, reducing maintenance costs, improving spares management and even lowering energy consumption.

For example, scheduled maintenance to a motor or compressor whose energy usage has been identified as exceeding the level expected can help identify contrib-uting factors and allow implementation of corrective action – reducing energy usage and future asset downtime. This illustrates clearly how energy consumption data can be highly valuable in informing operational decision-making and contributing to OEE.

Whatever maintenance approach is adopt-ed, its goals and metrics should be close-ly aligned with those of production and procurement teams to ensure a consistent, collaborative approach to spares purchasing and management.

Best practiceMaintenance spares management also con-tributes significantly to improving over-all efficiency, helping maintain production continuity and avoiding downtime.

A successful spares sourcing strategy should always focus on total cost of own-ership, rather than initial purchase cost, with factors such as component lifespan, criticality, reliability, reduced maintenance and service intervals all informing the purchasing decision.

Ultimately, the strategy should con-centrate on ensuring the most common and machine-specific spares are always available. Wherever possible, stock value and stock-keeping units held should be minimised, with supplier numbers min-imised to reduce inventory and working capital tied up in maintenance spares as well as the transactional costs associated with maintaining duplicate suppliers of the same component.

The strategy should also focus on engi-neering spares standardisation, which can significantly reduce inventory and cash tied up in stock, while ensuring a consist-ent component standard is used across the asset base.

The benefits of outsourcingPurchasing spares for production equipment maintenance and repair is often complex, time and resource-consuming. Well man-aged, however, it can generate major cost savings through demand reduction, reduced inventory, production and maintenance improvements.

Where the procurement and spares management process is large-scale or

Steve Bailey, managing director of con-tract cleaning specialists Hygiene Group, looks at the audit processes that food manufacturers must comply with – and how to simplify the procedures that satisfy the auditors.

Audits are a fact of life for food manu-facturers, and they exist to ensure both leg-islative and commercially agreed standards are being met and maintained. The British Retail Consortium (BRC) audits set the de facto standard for many years, but increas-ingly, the major retailers are setting new and still more detailed standards. Robust internal auditing and ongoing documen-tation is therefore essential, especially as current trends are very much in favour of the unannounced audit. With little or no time to prepare and a host of information to present, staying on top of planned routine cleaning, deep cleans and the supporting documentation – as well as the production and engineering elements of an audit – can prove challenging.

BRC v6, introduced in early 2012, was the first version to recommend unan-nounced audits and by the time of the next update, random checks are expected to be the norm. In this version, the focus is once again on production areas and equipment rather than on traceability, in line with the globally recognised AIB standards, and the BRC A* accreditation can now only be achieved through subscribing to its unannounced audit scheme. As all of

the major retailers increasingly undertake unannounced audits, there is more pressure than ever to be audit-ready, at all times.

Major supermarket brands all carry out unannounced audits of suppliers in order to comply with their own codes of practice which, in some cases, are more stringent than the regulations of the BRC.

In parallel with this, bodies like Campden BRI are developing further approaches to Hazard Analysis and Critical Control Points (HACCP). Auditors of all organisa-tions are tasked with reviewing the results of regular site swabbing regimes and examining process records taken by the site’s own quality assurance (QA) team.

Evidence of regular planned cleaning, deep cleans and one-off event cleans must be proved by detailed schedules, frequen-cy matrices and documentation of stand-ard operating procedures and training. Auditors will be looking for proof that a piece of equipment has been cleaned at the recommended frequency, in compliance with relevant standards, and that the clean-er’s work has been inspected and recorded. In many cases before and after photogra-phy should also be produced to provide evidence of corrective action. While audi-tors would not normally assess cleaners at work, they may also stop and question the operatives on standards, training and methodology if they come across a team at work – meaning that all teams must always be fully up to date with training.

Satisfying the auditors


OMEGA-3

hile the actual number of dairy products featuring omega-3 claims has risen over a five-year period, according to

Innova Market Insights, their share of total dairy launches (excluding dairy alterna-tive drinks) fell from 2.4 per cent in the 52 weeks to the end of October 2008 to 1.5 per cent in the same period in 2013.

“Awareness of the potential health benefits of omega-3 fatty acids has risen over the years, but recent tightening up of claims legislation has tended to decrease the use of this type of claim in relation to specific benefits,” reports Lu Ann Williams, director of innovation at Innova Market Insights. “Terms such as ‘High in omega-3,’ ‘Contains omega-3’ and ‘Rich in omega-3’ have continued to be used, but links to heart health, brain and cognitive health, eye health, etc. have been much less in evidence, with companies relying more on existing consumer knowledge about potential benefits.”

Global interestAs might perhaps be expected, the higher level of interest in functional and healthy products in North America is reflect-ed in the relative popularity of omega-3 products in the dairy sector there. Not only does the region have the larg-est number of dairy launches using omega-3 claims, with nearly 35 per cent of the global total, it also has the highest share in terms of total dairy launches, with 3.8 per cent, ahead of the also relatively health-conscious Asian market with over 2.6 per cent.

The key dairy sectors in terms of omega-3 claims are yellow fats and milks, accounting for just over 80 per cent of global launches using either omega-3 or DHA claims (or both) in the 12 months to the end of October

24

2013. While the actual number of launch-es featuring omega-3 claims is not vastly dissimilar in each of the two categories, the significance is very different. Omega -3 claims featured in just over ten per cent of yellow fats introductions, compared with a more modest three per cent of the far more numerous milk introductions over the same period.

The positioning of yellow fats with omega 3 claims has changed in recent years, with the original claims regarding choles-terol maintenance and heart and circulatory health now starting to give way to more generalized “health for all the family” or “active healthy living” positionings.

Omega 3 milksSpain is the European leader in omega-3 milks, reflecting the highly developed status of the functional milks sector as a whole. Calcium-fortified lines are very well established and lead the functional milks market, but more recently there has been ris-ing interest in heart health (Corazon) milks, particularly omega-3 lines, which accounted for six per cent of total milk introductions in the 12 months to the end of October 2013.

Across the Atlantic, the US is also seeing rising interest in omega-3 fortified milks, with Innova Market Insights data indicating that nearly eight per cent of US milk launch-es in the 12 months to the end of October 2013 featured omega-3 claims, even further ahead of the global figure of three


per cent. “Although product activity in omega-3 fortified dairy products has been rather less in evidence in recent years,” Williams concludes, “clearly there is still interest in the sector and potential for fur-ther development, particularly considering the wide range of different health benefits associated with it.” ■

The dairy sector has been one of those where omega-3 claims have featured fairly strongly in

recent years, particularly for yellow fats and milks. But can it continue, asks Lu Ann Williams,

director of innovation at Innova Market Insights?

W

Omega-3 in dairy – down but not out?


30 Brands Become one:master Builders solutions

In an ever faster moving world, reliability is the key to success. By creating one global brand for the construction chemicals industry, we are combining the leading expertise and innovative strength of 30 BASF brands and more than a century of experience under one roof: Master Builders Solutions. Find faster, reliable and easier solutions for nearly every local project from one single source.

Visit us at www.master-builders-solutions.basf.co.uk

BASF_AZ_City_2_1_180x125 laz.indd 1 17/01/2014 11:26


How much experience and know-how do you add to your recipes?

HeadquartersPalsgaard A/S, DenmarkPhone +45 7682 [email protected]

Visit our website www.palsgaard.com to download technical articles and recipe suggestions that will show you how to create tastier, healthier and more cost-effective recipes for industrial cakes as well as cake mixes and retail mixes.

We invite you to discover how our non-GMO, lean label, activated powder emulsifiers can help you deliver better results within

• Aeration and batter stability

• Crumb structure and texture

• Moistness, volume, elasticity and shelf-life

• Elimination of hydrogenated/saturated fat

• Cost reduction and process simplification

Moistness, volume, elasticity and shelf-life


SHRINK WRAPPING

with continuous ink jet printers, the printing system is typically located at the outlet of the shrink wrapping tunnel. The ventilators positioned here (to cool the system) can generate air turbulence. This may have a negative effect on the behavior of the ink jet system, potentially resulting in a dirty print head that reduces the print quality. In order to perform a visual inspection of the printed code, the operator must walk back and forth between the operating terminal of the shrink packer and the ink jet printer.

The TTO technology on the other hand is positioned directly behind the web cutting and spreading station. This has a positive

helf life and food safety are two of the primary considerations for applying shrink wrapping to your products. Clondalkin Wentus, the

international film and foil packaging com-pany, has targeted extended shelf life with its new skin-tight film for the food process-ing industry. The high barrier properties of the Wentopro SkinTight film makes it suitable for a wide range of food products including fresh, frozen and processed meat, poultry, fish and sea food products, as well as cheese and ready meals. The invisible film surrounds the product like a second skin as well as providing a secure seal pre-venting against contamination and leakage.

Christian Claes, new business develop-ment director at Clondalkin Wentus, says, “Unlike similar products in the market it's formulated to seal on all widely available films and trays and is compatible with all types of converting machines.

“It has an easy peel corner for consumer convenience and because of its long shelf life properties it helps retailers reduce waste and keep products fresh and looking attrac-tive for longer.”

Shrink pack marking While a lot of shrink wrapping is particu-larly applied for its transparent qualities in showcasing the product, reliable and effective shrink pack marking can also be an important aspect for specific manufacturers.

For many years multiple Coca-Cola sites have used laser coders for primary marking. The printers from Domino are used for


marking PET bottles as well as the coding of bottle labels with best before dates and batch codes.

Up until now Coca-Cola used ink jet printers for marking shrink wrapped packs. In order to increase the stability of the pro-cess, the effectiveness of the wrapper mark-ing and therefore the overall effectiveness of the wrap, Coca-Cola decided to integrate thermal transfer printers. Following internal project discussions, Domino advised Coca-Cola to select thermal transfer overprinting technology (TTO) for the application of best before dates.

When shrink wrapped packs are marked

A tight fitS Several packaging companies have introduced

new shrink wrapping and related packagingformats for the food industry. Katrine Callander considers some of the most recent introductions

with continuous ink jet printers, the printing marking PET bottles as well as the coding

Clondalkin

SHRINK WRAPPING

effect, significantly improving the typeface without the risk of smudging. In addition, it has the advantage – in contrast to alternative marking processes – that the shrink packer can be stopped immediately and controlled if a code is incorrect. This prevents the time consuming, manual sorting of incorrectly coded shrink packs. This contributes to a more dynamic production line, which in turn increases the overall efficiency of the shrink wrapping process.

Coca-Cola’s Knetzgau, Germany facility has integrated two V320i thermal transfer printers to their KHS Kisters shrink packer. The shrink packer web runs at variable speeds, with two lines running at 40 to 80 sixpacks per minute. A best before date is printed on the pack.

The signal to print is triggered via a print mark detected at the fork light barri-er. An additional web positioning module, including two vertically adjustable guide rollers, ensures successful marking despite variable speeds. In order to provide opera-tors improved access for threading in new or different shrink wrap packaging, the bracket – including the web positioning module and the V320i thermal trans-fer printers – is placed on a horizontal, moving sled.

Poultry wrappingUlma Packaging is investing heavily in packaging equip-ment for the whole fresh bird wrapping market. In conjunction with a major industry processor, Ulma has

launched a new packaging for-mat for poultry that offers good presentation, product protection and increased hygiene standards by removing human contact with the uncooked item from the supermarket shelf to oven.

The company adapted a hori-zontal flowrapper, the Artic Q, to create an enhanced version of the pillow pack style bag, suita-ble for a whole chicken that can go straight into an oven.

This latest machinery deliv-ers an ovenable polyester film in quad pack format, which also comes with complete modified atmosphere packaging (MAP) for extended shelf-life. It was designed by Ulma following an approach from a customer for a cost-effective, high value cook-in-the-bag solution for fresh whole chicken.

Artic Quad features a high speed long dwell sealing head, characterised by an ‘oval’ motion profile in the jaw, which

assures hermetically sealed packs at high production speeds.

Once the chicken is wrapped, with or without a tray, the machine profiles and seals film on four corners for a box-like effect, adding value for suppliers by allow-ing printing on four sides of the pack and increasing the visibility of the product to shoppers. The strength of the hermetic seal protects the integrity of the bag, keeping juices from seeping out and contaminating surfaces and other products.

Three pack stylesVersatility is also hugely beneficial and the 298 Tritium Trayshrink Packer with Robo-Wand wrapping module from Standard-Knapp can pack in three pack styles – tray, pad, or unsupported. Unlike other machines that lock customers into one pack style, the flexible 298 Tritium Trayshrink Packer is

ideal for co-packers who need to respond to customers with a variety of packaging needs.

The new machine has the flexibility need-ed for producing more with less packaging materials, responding to “truck to shelf to consumer” packaging requirements, and reducing waste. Features include a hori-zontally loaded tray blank magazine, a consistent low pressure in-feed and a slide out film bed.

The horizontally loaded tray blank mag-azine is ergonomically designed for ease of use and simplified maintenance. Operators can load blanks without bending or stretch-ing and can quickly spot any operational issues. The large tray blank magazine now comes standard with a 1,500 blank capacity and as an option can be extended to hold 3,000 or more blanks.

Changing from one pack style to another is easy – the machine was designed to run unsupported, so changing to pad or tray style can be done in 15 minutes by simply selecting a new product on the operator interface screen and a small number of changeover parts.

The side film stand makes it easy to load new rolls of film. With its slide out film bed drawer and clam shell style design, mainte-nance is simple, and operators can quickly and easily recover from a jam. A new meter product in-feed is equipped with electron-ic sensors that create consistent low line pressure to allow for positive grouping and escapement of product. Smoothly and relia-bly, the in-feed guarantees steady release of product, with no tipping, product damage or mis-packs.

The machine’s high-speed Robo-Wand wrapping module can be fully customised to follow the height and length of the final pack-pattern, providing a consistent, tight, wrinkle-free wrap. With the ability to run up to 120 trays per minute, the Robo-Wand also offers multi-axis control for various packing possibilities without the need for change parts. ■


Ulma

Domino

The Technical Conference and Exhibitionthat brings together global suppliers,

can makers and fi llers from across Asia

[email protected] www.asia-can.com

Can TechINTERNATIONAL

Organised by

Can TechCanCanTechAsia

2014

27-29 OctoberBangkok,Thailand

PACKAGING INNOVATIONS PREVIEW


size (60 litre) refuse sack. Made from 100 per cent recycled materials utilising post- consumer plastic waste and produced using renewable energy, Bag Re:Born is a truly sustainable product. Stand H37

Robinson Plastic Packaging Robinson will be showing its City Kitchen bowl, which was highly commended at the 2014 UK Packaging Awards. The City Kitchen bowl is a temper evident, micro-waveable, custom designed bowl with an engraved easy open lid. Stand B60

Schur Star SystemsSpecifically designed for the food industry, Schur’s Fresh `n` Go bags aim to keep fruit and vegetables fresh for longer, whilst pro-viding convenience for the consumer. The dual or multi-chamber stand-up bags and ready meal bags are developed for the con-venience food market and aligned with the trend for smaller single-servings. Stand E40

Silgan Plastic Food Containers Silgan will provide alternatives to the tra-ditional metal can. Silgan will be demon-strating this with Bentos re-launched Meat Puddings using Silgan PFC’s new light-weight plastic bowl. Stand J59

29

200 standard sizes available. Assembly demonstrations and free samples available for all visitors. Stand E34

Meason FreerMeasom Freer’s luer cap range is new to the UK man-ufacturing market. Made from polypropylene, they fit any of their 18mm R4

neck sized bottles from 15ml to 100ml and provide safe and leak free dispensing. Typical uses include food colouring and anything needing precise application. The luer lock cap screws on to the bottle ready to accept any luer lock or Luer Slip type needle tip and tip cap seals. They can also have a Spout Tip fitted to seal in contents, then any dispense tip that attaches to the luer lock cap can be added for application. Stand D30

Denny BrosThe majority of visitors to the Denny Bros stand are brand owners who are looking to reduce or eliminate their packaging com-pletely or who have large amounts of infor-mation that they need to feature on-pack. With EU regulations dictating a requirement for increased information, the Fix-a-Form multi-page labels can offer a solution. The company will also display a new labelling product, Wraptac. Stand B38

Bag RebornThe company will showcase a new devel-opment for the carrier bags market. The reusable carrier bag is durable enough for repeated use, with a clever pull, tear and snap system the bag folds out into a full

he 2014 event will feature seven co-located shows: Packaging Innovations, Ecopack, Contract Pack, Packtech, Print Innovations,

Labelling Innovations and, new for 2014, Converting Innovations, covering all parts of the packaging supply chain.

The seminar programme will feature addresses from Ian Schofield, own label manager Iceland Foods, on ‘Packaging challenges for retail’; and from Lars Wallentin, founder of Packaging Sense, on ‘Twenty ideas how to be more efficient – information is good but com-munication is better.’

Other features of the Packaging Innovations learnShops programme will include Paul Young, head of packaging services Europe, DHL Supply Chain, who will discuss ‘Packaging in 2050 – A sce-nario study.’

Mike Fairly, managing director of Labels & Labelling Consultancy will discuss ‘Print technologies, new brand and mar-keting opportunities’ and Steve Morgan from Recoup will talk about ‘The Plastics Recycling Agenda. The UK’s progress against its plastic recycling targets and how this will affect your compliance costs’.

An Eye-Tracking Technology feature, run by Campden BRI, will provide an opportunity to see through the eye of the consumer and understand what drives their spending behaviour and store navigation. This will provide businesses with the nec-essary information to develop an enhanced strategy for POS, pack design and prod-uct positioning. A new Recycling Clinic, run by Recoup, will feature experts pro-viding free, one-to-one recycling advice. Additionally, a 3D Print Feature will enable designers, engineers and educators to test and perfect their work with 3D modelling.

Exhibitor newsBell PackagingCentrepiece for the Bell stand is the luxury range of flat top end caps. Bell designs and manufactures retail display packaging using PET, PVC and PP films. New for 2014 is the jetbox carton system with over

T Packaging Innovations will once again take place at NEC in Birmingham UK on 26-27 February. The programme has been expanded to provide prime communication

channels for food manufacturers and retailers

Communicating through packaging


WEIGHING & DETECTION

TraceabilityTraceability is clearly a core benefit for the food industry. Robert Newman, professor at Wolverhampton University and one of the driving forces behind an EU research project on the topic, says there is an increas-ing desire on the part of consumers for food ‘authentication’.

“People who live in cities are alienated from their food sources, they don’t know where it comes from, but they want to know. Food fraud is very common and a big issue, especially for small companies with high quality products. We provided a cast iron model for companies that want to counter food fraud and increase consumer confidence,” he says.

Prof Newman says that his ‘Farm to Fork’ project integrated food supply chains by using linked compatible data obtained through RFID systems across companies and even countries. This in turn provides a

K-based retailers and pioneers in the use of the technology, Marks & Spencer and Tesco can now chalk up a decade of experience in

the use of RFID, from distribution centre (DC) operations right through to retail floor item-level tagging. German wholesale giant Metro began rolling out an incremental RFID program in 2004 at its numerous DCs, followed by implementation throughout its supply chain, including many food lines.

The company also launched an RFID innovation centre in Neuss in 2004 that has housed the European EPC Competence Centre (EECC), a testing platform for RFID transponders, since 2005. The EECC assists companies planning or actively undertaking a rollout of RFID and Electronic Product Code (EPC) by offering a state of the art testing ground and training programme.

These retailing goliaths and their size-able investments have encouraged both


technological development and uptake by smaller food businesses in Britain and continental Europe.

There were nearly six billion RFID tags sold worldwide in 2013, according to tech-nology analysts IdTechEx. While over a third of tags were used for apparel tagging, the food industry has also claimed a sig-nificant stake. The tagging of livestock, for instance, is now an important segment according to IdTechEx. Driven by increas-ing traceability requirements especially in China and Australasia, and further uptake is anticipated in response to government man-dates such as the Food Safety Modernisation Act in the US.

Driven by increased industry demand for functionality and ever cheaper solutions, research in the RFID area is seeing intense activity. Eureka, the European innovation research network, currently supports at least 30 projects devoted to RFID.

U

RFID monitoringexpands

inter-operation

Easy2log RFID tag with external temperature probe made by Italian company Caen RFID

The use of Radio Frequency Identification (RFID) tags in the food and drink sector might have grown

exponentially in the past 10 years, but the technology is likely to become even more ubiquitous worldwide

Trolleys with RFID tagwheels awaiting dispatch Courtesy: Wisteq

WEIGHING & DETECTION


also boosting customer interaction. In June last year, for example, NASDAQ-listed global semiconductor company NXP announced it would work with French com-pany Store Electronic Systems (SES) to develop a new smart shelf with near field communication (NFC) capacity. Based on RFID protocols, the shelf essential-ly allows a customer to use their NFC-enabled smart phone or device as a read-er. While not a replacement technology for current item-level RFID tagging, the NFC tag can hold more complex data and allows customers to interact directly with it, accessing a product’s history, a loyalty pro-gramme, other associated information and promotions or even social media.

Sensor networksAnother important and recent evolution in the RFID-enabled supply chain is the linking of sensor networks to RFID tags.

Coluccini has seen signifi-cant growth in tag demand, notably for its combined unit of a robust RFID temperature logger and an external probe. Coluccini says this temper-ature logger “can help a lot on implementing the FEFO (first-expiring first-out) pol-icy so reducing stock levels, increasing sales and reducing waste of food.”

Prof Newman concurs that technology to monitor condi-tions will revolutionise food safety thinking. “Tags that can tell you about environ-ment, whether food is ripe or going rotten are part of the innovation,” he says, prevent-ing potential contamination and spoilage.

return on investment for companies partici-pating in the project through increased sales, customer service or operational efficiency.

“If you are selling a cake, you may need to provide traceability data about the flour you use. If your supplier is using the same standards then you can link to their data automatically. We have basically applied product tracking to traceability,” he says. The ‘Farm to Fork’ project resulted in 12 RFID-linked pilot programmes in the wine, meat, fish and dairy sectors across Europe.

International standardsStandards are key to offering this inter-operability, and with the EPC global group and the International Organisation for Standardisation (ISO) establishing world-wide standards for Electronic Product Code data, most companies are mindful of these when deploying RFID systems.

According to Steffano Coluccini of Italian manufacturer Caen RFID, “Apart from the clear advantages of RFID in terms of operations (reading data wirelessly, fast, without line-of-sight, automatically and so on)… inter-operable standards are criti-cal. Our company uses the ISO-18000-6C (EPC Class1 Gen2) standard that is the key standard accepted by industry and retailers. So, with the same technology used for inventory, track and trace and all the other applications, you can also collect data about the temperature history of a product.”

Prof Newman says one growing advance is the evolution of and delivery of data to mobile devices. “We had originally envi-sioned [the system] being used on a fixed monitor but during the project we actually redesigned the interface to cater for mobile devices as this is what people wanted to use,” he says.

Mobile RFID-related technologies are

Trolley tagwheelsRFID technology is also providing improved asset management. A recent example is a project undertaken by Finnish technology provider Wisteq for Finland’s leading dairy company Valio. It has a complex production network in Finland, Estonia and Russia – with products distributed worldwide. All Finnish dairy companies pool distribution equipment and there are over 500,000 trol-leys and roll cages in circulation between factories, distribution centres and end customer premises.

Technology provider Wisteq, a specialist in tag technology for difficult environments, began work on RFID-enabled trolley wheels for Valio in 2008, delivering products in 2013 with Finnish solution provider Aksulit. Around 100,000 plastic ‘tagwheels’, differ-entiated by colour, have now been made and fitted.

The tagwheels are scanned by RFID readers built into the floor as workers push them into distribution centres. Information is logged in the dairy’s data management system. According to Wisteq CEO Ari Pesonen, RFID provides solutions to several common issues.

“RFID assists in tracking incoming goods, inside the factory, in collection and shipment, and when trolleys are coming back as asset management.

Additional benefits include customer content information per trolley and inside Enterprise Resource Planning (ERP), inter-nal logistics and recyclable unit tracking and maintenance,” he says.

One issue facing all RFID developers is the lower unit cost of foods, making RFID technology comparatively expensive. Coluccini says his company is “currently working on reducing the cost of the loggers to facilitate the adoption for food in the near future.” ■

A Valio worker pushes a trolley over the underfloor RFID reader Courtesy: Wisteq

Close up of trolley wheels, differentiated by colour Courtesy: Wisteq


EQUIPMENT NEWS

The search for alternatives to dia-tomite for pre-coating filtration is a significant concern for the brewing industry.

German company Krones has taken this concern on board, along with

Amcor Flexibles has intro-duced Amcor Vodex Gen-eration II, a barrier liner for ‘bag-in-box’ foods of-fering a blend of moisture barrier, mineral oil barrier and breathability that meet the increasing focus on food protection, environ-mental awareness and cost effectiveness.

Independent studies have concluded that prod-ucts packed with an in-ternal barrier are less

Tetra Pak has launched a new version of Tetra Therm Aseptic Flex, the continu-ous aseptic processing unit for indirect UHT treatment of dairy and other food products.

This latest version of the unit features a number of im-provements that serve to in-crease efficiency reduce cost and minimise environmental impact. These include a sen-sor monitored clean-in-place (CIP) solution, IntelliCIP 2.0, that carries out cleaning

based on actual need rather than at pre-set times, there-by significantly increasing production up-time.

The phases of pre-sterili-sation (when the aseptic area is being sterilised) and hiber-nation (when the operation is paused) have also been modified. This enables it to by-pass and stop the homoge-nizer and deaerator, resulting in an extension to the life of the piston seal in the homog-eniser by as much as three times during pre-sterilization.

Krones targets alternative filtering aid

Flexicon has expanded its Flexi-Disc line of Tubu-lar Cable Conveyors with the addition of a 15cm di-ameter system, more than doubling the capacity of the company’s recently in-troduced 10cm diameter conveyor.

The conveyor is intend-ed for the gentle transfer of friable materials including virtually all beans, cereals, coffees, dried fruits, frozen

vegetables, grains, nuts, beans.

Low-friction, high strength polymer discs slide materials gently, quietly and dust-free through smooth stainless steel tubing, which can be routed horizontally, vertical-ly or at any angle. The sys-tem can be configured with single or multiple inlets that are metered and/or non-me-tered, and discharges that are valved or open.

Flexicon introduces 15cmtubular cable conveyor

Co-extruded solution forbag-in-box foods

Kelheim Fibres. A speciality viscose fibre could emerge as an alternative filtering aid.

Pre-coating filtration with diatomite has acquired a poor image. The reason is the frequent occurrence of intensive dust emissions, which have proved to be harmful to the users’ health. Dispos-al of the used aid causes continual costs, and is becoming ever more problemat-ic. Krones has accordingly launched a research project focused on developing a filtering aid that does not cause any

entrainment of iron or other substances into the beer, does not produce any dust in use, and can be disposed of at no net costs or even profitably. One of the cru-cial factors here is its usability for all ex-isting pre-coating filter systems, without any need for technical modifications.

Initial test results are already pointing to good usability of the viscose fibres as a filtering aid. Launched in the summer of 2013, the project for developing the functional viscose fibres is scheduled to run for three years.

A new way of using liquid nitrogen to control the temper-ature of foods while they are being pro-cessed will improve quality, even when used with the most heat-sensitive or reac-tive foods, according to Air Products.

As an effective refrigerant, liquid nitrogen has long been used to help control the tempera-ture of a wide range of food products, such as meat, fish, fruit, vegetables, dairy prod-ucts and sauces for ready meals, while they are being processed.

For some heat-sensitive or

‘Soft chill’ technologyimproves temperature control

Tetra Pak launches new Tetra Therm Aseptic Flex

reactive food products, Air Products has found that temperature con-

trol can be significantly improved. Products such as dough, which contains yeast or sauces prone to foaming, can be controlled by vaporising liq-uid nitrogen over the top of the mix,

as well as inject-ing it into the mix itself.

Air Products has refined its existing Freshline LIN-IS (Liquid Nitrogen Injection Solution) so it is capable of offering either top or bot-tom injection as part of a tailor-made process solution.

exposed to mineral oil residuals.

The liner retains all the values of the original Amcor Vodex such as barrier against mineral oil hydrocarbon (MOH) migration, recycla-bility, breathability, aroma and flavour retention.


INGREDIENTS NEWS


Limagrain Céréales In-grédients has introduced Nutricorn Nuts – a new toasted and granulated maize germ, which will de-crease recipe costs in bars or mueslis.

“Nutricorn nuts is a well-balanced ingredient that

contains less fat and more fi-bres than nuts. It is ideal for allergy sufferers because it is nut free,” reports Dr Walter Lopez of Limagrain Céréales Ingrédients.“Nutricorn Nuts contains 30% less calories, less fat than nuts (at least 50% less) and more fibre –which can help to reach label claims. Also, nuts are expen-sive products with big price fluctuations due to harvests. By replacing 50% in a bar recipe, Nutricorn Nuts al-lows you to decrease the rec-ipe cost by nearly 28% and have a more assured view of future pricing.”

AAK, the manufacturer and supplier of fats and functional ingredients to the bakery sector, has launched a new release agent, which improves pro-ductivity and appearance, whilst reducing wastage.

Rolloff 600 is a new spray-able release agent which, tests show, can improve productivity. Part of AAK’s Rolloff range of release agents, it is applied to oven bands, tins and belts using spray gun or spinning disc systems to help goods release cleanly once baked.

With a new liquid compo-sition which gives greater viscosity, it can be applied with accuracy and doesn’t spread too widely once ap-plied. Suitable for a broad range of baked goods, including cakes, biscuits and

Having analysed the unique sensory attributes of three of the most used varieties of Indian mango – Alphonso, Kesar and Badami – Sen-sient Flavors has produced a range of natural mango flavorings.

The base for these flavours is Sensient’s natural extracts, which are derived using proprietary technology. By applying classic flavour creation technology, the com-pany has recreated the au-thentic characteristics of the three different mango varie-ties. The novel product line has been developed for use in beverages.

The range captures the attributes that define the signature flavour profile of each of the mango varieties.

Following collaboration between Beneo, Cosucra and Sensus, a dossier for an EU Art 13.5 claim was filed that contains new data to show the link between oli-gofructose and improved blood glucose response after intake.

The dossier submitted to EFSA was based on several

studies including newly de-veloped science, and shows that oligofructose has a sig-nificant part to play in the area of glycaemic control. The application targeted an EU Art 13.5 claim on the contribution of oligofructose to a reduction of post-pran-dial blood glucose response. EFSA’s positive evaluation

allows the approval by the Commission, the Member States and the European Par-liament within the health claim procedure. This opens the way for new food and drink applications to ben-efit both the industry and consumers alike.

The proprietary new research has shown the

positive impact on blood glu-cose response when a propor-tion of the sugars in a product is replaced with the prebiotic fibre oligofructose that is de-rived from chicory.

The new oligofructose data clearly demonstrates a sig-nificantly lower blood glu-cose response with only 20% replacement.

Caldic Sweden expands production capabilities and services

AAK launches release agent

morning goods, Rolloff 600 enables items

to be released more quick-ly and with less waste. Pro-ductivity is increased and so too is turnover. Indeed, an AAK customer and cake manufacturer has report-ed an productivity increase of 2%, and in some cases up to 4%.

Sensient Flavors offers new range of mango flavours

The three flavours can be labeled as “Natural Mango Flavourings with other natu-ral flavourings”. Also availa-ble is a 95/5 variant based on Alphonso extract, which can be declared as “Natural mango flavour”.

Caldic Sweden, a full ser-vice distributor of food in-gredients, has expanded its business by acquiring the former factory of IFF, In-ternational Flavor & Fra-grances.

The 17.000m2 facility com-prises modern offices, lab-oratories and test kitchens, state-of-the-art production and warehouse facilities.

This expansion under-lines Caldic’s ambition to strengthen its position as a service distributor providing innovative ingredients, value

added services and total solutions.

“Expanding our facilities means we will be able to fur-ther develop our innovative character being an effective and inspiring partner,” says Olle Dahlgren, managing director of Caldic Sweden.

Paul Veth, director of Food Ingredients Europe, Caldic, adds, “We have significant-ly increased our blending capacity, and acquired ac-cess to a wider range of modern laboratories and practical test kitchens.”

Positive EFSA claim on chicory oligofructose

Substitute nut product


SHELF LIFE

Dr Schär UK, parent company of retail brand DS-gluten free, is expanding in a category that has seen double digit growth in the last five years. The business has commissioned 15 new prod-ucts to join the DS-gluten free portfolio in 2014.

The planned NPD will include a number of first to market products and next year’s business focus cen-tres on expanding the DS-gluten free presence in the everyday and speciality bread category.

Angry Birds promotionfor Fruit ShootBritvic Soft Drinks is intro-ducing a new on-pack promotion for its no and low sugar variants of kids’ drink brand Robinsons Fruit Shoot. This is done through a partnership with Rovio Entertainment Ltd, the creator of the game Angry Birds. The tie-up is the first beverage partnership in the UK for the Angry Birds brand and will offer kids the opportunity to play a new online adventure park puzzler – Angry Birds Skills.

Reduced carb bread mixCSM is extending its range of bread mixes with the launch of its Arkady Re-duced Carb White Bread Mix. The mix is a white 100% bread mix with 45% less carbohydrate than standard white bread. It also contains over 50% more protein. There will also be POS kits available for use in store, which will include bread bands, post-ers, consumer information leaflets, printed counter top and shelf wobblers.

First alcoholic yogurt Gourmet yogurt brand The Collective has created the UK’s first alcoholic yogurt with a Raspberry & Ama-retto limited edition pot. The new flavour is made in the UK. Free from any artificial colours, flavours or preservatives, and suitable for vegetarians or those with gluten-free diets, the yogurt contains live cultures and 5% fat.

A UK entrepreneur has launched a new functional soft drink which, when consumed regularly, claims to help reduce the risks of Alzheimer’s disease and dementia later in life.

The pioneering soft drink will be available exclusively online.

The drink contains con-centrated extracts of various natural ingredients which enables the body to absorb

the maximum benefit from the green tea extracts, when consumed in combination.

Dedicated research un-dertaken by Dr Ed Okello of Newcastle University has proved that regular consump-tion of this level of green tea alongside the specific active ingredients in Brainwave can significantly reduce the chances of developing Alz-heimer’s disease or dementia in later life.

Functional soft drink targets Alzheimer’s IN BRIEF

Dr Schär UK committed to driving growth of gluten free category

are turning to preservatives to prevent their seven day bread from turning stale, here at DS-gluten free, we’ve devel-oped new packaging to avoid adding unnecessary chemi-cals to our products.”

Managing director, Bob Trice, says, “One of the chal-lenges facing this sector of the gluten free market is guaranteeing the bread stays fresh up until the expiration date. While many companies

Licensed character confec-tionery company, Bon Bon Buddies, is launching its own-brand range of novelty kids’ confectionery onto the market, branded for the first time for consum-ers as “The Bon Bon Buddies”.

The range currently comprises six different products, all priced under £1.

“This is the first time we have incorporated our com-pany name into a product. With The Bon Bon Buddies characters we have created a signature umbrella brand that we can develop over time

to suit the needs of the market.”

Bon Bon Buddies launches own-branded novelty treats

Rachel’s has unveiled its Greek Style lemon yogurt in Waitrose, Sainsbury’s and Ocado supermarkets in the UK. The new flavour blends lemons with thick, creamy Greek style yogurt.

The company says, “It is reminis-cent of a luxuri-ous lemon curd.”

R R P is £1.99 (€2.41) for a 450g pot.

Lemony Greekstyle fromRachel’s


SHELF LIFE

Maldon Sea Salt is sprin-kled in along with toasted almonds, honey and some crisped rice for added texture.

The bar contains 8.5g of protein. Cof-fee & Choc-olate bars will will be avail-able as a

single bar with an RRP of 95p each.

Following a rebrand, Vini & Bal’s curry bases has launched across the UK in Sainsbury’s and is now available at 300 stores in the fresh meat aisle with three varieties from the range – Fiery Mirchi, Jeera and Shahi.

The listing was secured via the retailer’s PitchUp competition, which is part of the StartUp Britain ini-tiative. The scheme pro-vides young British food and drink companies with an opportunity to present their products direct to the retailer’s top buyers.

The range is now packed in re-sealable tubs so consumers can enjoy each sauce across a num-ber of days, in a variety of recipes, with the same punchy, authentic Punjabi flavour.

ChilledPunjabi saucesrebranded

Smoothie brand winners celebrate success

A new range of snacks launched by The Premium Snack Company is the first in the UK to contain freeze dried vegetables.

The company is targeting the savoury snacking market with its freeze drying meth-od, that locks in the natural vegetable flavour. The Noth-ing But range features three different snacks – sliced beet-root & parsnip, pea & sweet-corn and mange tout & red pepper.

David Street, a spokes-man at The Premium Snack

New vegetable savoury snack range

Company, says, “The freeze dried snack market is well established in the US and

Old British ale brandre-designedOne of the oldest British ale brands, Bishops Fin-ger Kentish Strong Ale, has been re-designed by brewer Shepherd Neame.

Originally brewed in 1958 as a celebratory ale after years of post-war austerity, the products will maintain the purple, gold, black and white colour scheme, but with a stronger ‘premium bitter’ aesthetic.

Brand manager Kate Maclean says, “The pack-

aging now com-municates both the story of the sign that led the way for the Pilgrims and the history of Bishops

Finger as one of Britain’s oldest ale brands.”

Asia. We feel the time is now right to lead the development in the UK.”

Eat Natural is bringing out a Coffee & Chocolate bar.

The bar contains real cof-fee grinds which are blended with American peanuts and chunks of dark chocolate.

Drinks brand Happy Monkey has started 2014 with a new TV advertising campaign, refreshed pack design and plans for even stronger growth.

In spite of category value erosion (-15.7%), sales have sur-passed £4m equating to more than 10m packs. Happy Monkey now owns a 9% volume share of the chilled kids drinks cat-egory, with sales growing annually, from £1.5m two years ago to more than £4m.

The bar contains 8.5g of

Coffee and chocolate combination


36 Food & Drink Technology February 2014

To advertise, contact Sarah Rawlinson +44 1474 532202 [email protected]


PRODUCT PROFILES

Enhanced confectionery capabilityBaker Perkins has enhanced its product and process develop-ment capability for the confectionery industry with the installation of a new laboratory-scale

depositor in its Innovation Centre. The ability to handle three components of hard or soft candy simultaneously widens the variety of confection-ery that can be made. The new depositor, which replaces a two-com-ponent model, can make sophisticated con-fectionery. There is full electronic control over production parameters including timings, speeds, phasings and deposit volume, with adjustment ‘on the run’. Enhanced hygiene features improve operation, cleaning and maintenance. Tel +44 1733 283000. www.bakerperkinsgroup.com

Agr blowmoldercontrols help PET bottle maker Consistent container quality is imperative. Defects can cause serious and costly

disruptions. Agr International’s Process Pilot Automated Blowmolder Control system was installed at a PET bottle maker to prevent this. The Process Pilot uses a combination of power-ful software and high accuracy sensors to pro-actively manage material distribution throughout the container. Downstream, the OptiCheck ensures that all output meets specifications before entering the filling line. Controlling the blowmolding process to a level of unmatched precision assures that every jar and bottle can be sealed flawlessly.Tel: +1 724 482-2163www.agrintl.com

Spiroflow gives customers total controlThe best manufactur-ing equipment in the world will only perform as well as it is con-trolled. To help avoid production pitfalls that occur when a mechan-ical/electrical interface breaks down, supplier

of conveying and weighing solutions Spiroflow has invested heavily in providing the very best control systems design and build facility for food and drink manufacturers. At its fully equipped centre in the UK, Spiroflow designs and builds controls in-house for custom-ers purchasing any of its flexible screw convey-ors, aero mechanical conveyors, tubular cable and chain drag conveyors, vacuum conveyors, bulk bag dischargers, bulk bag fillers or ingredi-ents handling and weighing systems.Tel: +44 (0)1200 422525www.spiroflow.com

Moody Direct supplies Fogg Filler to Freshways DairyMoody Direct has recently installed a Fogg Filler rotary filling system to Freshways in London, with the ability to fill a range of bottles. Freshways has used a Fogg Filler for 12 years and have been very happy with the equipment and the after sales service from Moody Direct. When they needed additional capacity, Moody Direct provided them with an efficient, hygienic piece of equip-ment. Moody Direct dealt with the supply, instal-lation, and commissioning of their new Fogg Filler ensuring the project was delivered on time. Due to their simplicity, they offer easy, low cost main-tenance and an excellent return on investment. Tel: 0800 666 397 www.moodydirect.co.uk

Electronic Temperature Instruments launches TempTest 1 The manufacturers of the Thermapen has introduced TempTest 1, which can be read from any angle, in either hand - making temperature readings that much easier. The thermometer features a patented automatic 360° display, which rotates in 90° increments enabling the user to read the temperature in any position. It has an intelligent backlit LCD display, which illuminates when ambient light levels are low, making the thermometer reading easier to read whatever the time of day. It incorporates a large, easy to read digital display, with tempera-ture over the range of -49.9 to 299.9 °C. Tel: +44 (0) 1903 202151 www.etiltd.com

First bidirectional flow andpressure controller from AlicatAlicat Scientific’s new MCD-Series bidirectional mass flow and pressure controllers precisely and rapidly control mass flow rate, volumetric flow rate and absolute pressure of gases in two flow directions. This flexible dual-valve design accommodates demanding process control requirements in gas analysis, leak testing and environmental applications. It allows research-ers to replace multiple dedicated instruments and make rapid changes to experimental setups. It can be used to monitor or control a number of parameter combinations, making it useful in a variety of laboratory configurations.Tel: +1 520 290-6060www.alicat.com

Lecico focuses on non-GMOquality managementThe demand for non-GMO products is more than a trend. In order to assure high standards, legal regulations were created. Since April 2004, food products containing genetically modified organisms (GMO) or produced from GMO must be labeled according to EU Regulations (EC) No 1830/2003. Lecico now has its own non-GMO certification based on the Eurofins Identity Preservation Control IP Program Standard. The monitoring system of the Lecico IP-System provides detailed analysis, documents the trace-ability from conventional non-GMO soybeans and therefore fulfills all legal requirements.Tel: +49 40 890 61021www.lecico.de

combisafe: a fresh look for canned productsMore than 200 products are now on sale in combisafe, the heat-re-sistant carton pack from SIG Combibloc. combis-afe is the perfect choice for filling long-life food products with a very high particulate content,

such as vegetables, fruit, ready meals and stews. The heat-resistant carton can be filled with prac-tically any chunky food product and sterilised in an autoclave. The exceptional transportation logistics of combisafe are good for the environ-ment, and at the same time help food manu-facturers cut down costs. Like all SIG Combibloc carton packs, combisafe packs are transported to the food manufacturer's production plants as flat folded sleeves. The design scope with four fully printable sides, provides the perfect blank slate for setting up the brand image. Tel: +49 2462 79 2608www.sig.biz/sig-global

Microencapsulated vitamin K2 as MK-7Kappa Bioscience AS has launched a new double-coated, microen-capsulated vitamin K2 as MK-7, the first and only in the market. This launch is a result of the recently announced

product development partnership with a major multinational vitamin manufacturer.The new product, named K2VITAL Delta, was developed in response to recent testing results that found low stability rates are occurring in fin-ished products which include calcium and other minerals.Following the lead from encapsulation technolo-gies utilised in manufacturing of other fat-soluble vitamins, K2VITAL Delta, vitamin K2 MK-7, now has the same protection. K2VITAL Delta delivers unsurpassed stability in calcium and other miner-al formulations.Tel: +47 21 08 06 80www.k2vital.com


CLASSIFIED


Contact Ken Wade Now on:01293 562386 E-mail: [email protected]

Mixers and Tumblers New Fatosa 80 litre paddle MixerUsed IFM 1,000 litre twin ribbon MixerUsed Lutetia 400 Kg vacuum TumblerUsed Ruhle 150 litre scrape mixer TumblerUsed Ruhle 300 litre scrape mixer TumblerUsed Lescha 225 litre impact TumblerUsed Hanrow 200 litre Tumbler MixerDicers, Flaker, graterUsed Urschel ML Dicer strip cutterUsed Ruhle SR1 dicer with multi gridUsed Treif Dicer 84 x 84 chamberUsed Butcher Boy bandsaw sliding tableUsed Biro Bandsaw, sliding tableMiscellaneousUsed Do Boy Stainless steel bag sealerUsed Sprako single trolley thro’ door cookerUsed Rapidaire two trolley thro’ door cookerUsed Talsa 120 litre electric cooker tankUsed Nilma Pasta Cooker, auto cookUsed Bratt pans 80 to 180 litresUsed Vertical bag clipperUsed Handtmann VF 80 Filler with double clipperUsed Karl Schnel P10SE Vacuum Filler, 2007Used tote bin hoist bolt to floor typeUsed Metal detectors

Bowl CuttersUsed Fatosa 75 litre Bowl Cutter, 2011Used Rex 200 litre Bowl Cutter s/s bowlUsed Laska 200 litre Bowl cutter with black bowlNew Fatosa 35 litre Bowl cutter s/s bowlMincers and Mixer GrindersUsed Butcher Boy 56 MincerUsed Hobart 56 Mincer, 15 Hp motorUsed Butcher Boy auto 52 MincerUsed Wolfking 140 Mixer GrinderHobart 4356 mixer Grinder, 200 Kg hopperUsed Laska 160 Self Feed MincerNew Fatosa PSA 160 Auto self feed MincerUsed Weiler 11 inch flaked or frozen meat block MincerVacuum Packers and Shrink TunnelsNew ATM Single chamber for long fish etcNew ATM single chamber vacuum packerNew ATM double chamber vacuum packer New ATM large single chamber vacuum packerUsed Multivac water spray tunnel & drierUsed Cryovac CJ 51 Heat shrink tunnelUsed Summan semi manual Dip Tank



SUPPLIERS' GUIDE


To advertise in theSuppliers' Guideplease contact

Sarah Rawlinson +44 1474 532202

[email protected]


38

Automation

Bag Filling

Boilers

Boilers

Checkweighing

Colours & Ingredients

Colours

Depositors

Evaporation

Filters

Filtration & Filtration Systems

Filling Machines

Bag fi lling machine• Underlevel fi lling • Gross fi lling • Net fi lling

Up to 600 bags/hour for milk powders• Palletising • Pallet wrapping • Product supply • Pallet handling

Turnkey projects for powder packaging NEMABO BVDe Waterlaat 6, 5571 MZ BergeijkThe NetherlandsT +31(0)497-387806F+31(0)497-369110e-mail: [email protected]: www.nemabo.nl

SPX Flow TechnologyDanmark A/SOestmarken 7DK-2860 SoeborgDenmarkTel: +45 7027 8222Fax: +45 7027 [email protected] www.anhydro.com

Axium Process LtdHendy Industrial Estate,Hendy, Swansea SA4 0XPTel: +44 (0) 1792 883 882Fax: +44 (0) 1792 886 041Email: [email protected]: www.axiumprocess.com

Hygienic stainless steel systems, fabrications, filters and fittings

Hygienic stainless steel

Manufacturers of depositors &

fi lling machinesfor the food

production industry

Tel: +44 (0) 1282 440040Email: [email protected]

www.autopack.co.ukRiggs Autopack Ltd, Premier Mill,

Brunswick Street, Nelson, Lancashire BB9 0HU

Manufacturers of depositors &

fi lling machinesfor the food

production industry

Tel: +44 (0) 1282 440040Email: [email protected]

www.autopack.co.ukRiggs Autopack Ltd, Premier Mill,

Brunswick Street, Nelson, Lancashire BB9 0HU

Axium Process LtdHendy Industrial Estate,Hendy, Swansea SA4 0XPTel: +44 (0) 1792 883 882Fax: +44 (0) 1792 886 041Email: [email protected]: www.axiumprocess.com

Hygienic stainless steel systems, fabrications, filters and fittings

Hygienic stainless steel


Flavours

Flooring

Fruit Juice Concentrates


Heating Elements

Ingredients

Ingredients

Induction Cap Sealing

Labelling & Labelling Machines

Motion Control

Natural Colours & Flavours


Fruit & Vegetable Juice Concentrates & Purees

Aseptic Packed

Immediate delivery from stock

Kanegrade LtdIngredients House,

Caxton Way,Stevenage, Herts SG1 2DFTel: +44 (0) 1438 742242Fax: +44 (0) 1438 742311

E-mail: [email protected]: www.kanegrade.com

Kanegrade LtdIngredients House,

Caxton Way,Stevenage, Herts SG1 2DFTel: +44 (0) 1438 742242Fax: +44 (0) 1438 742311

E-mail: [email protected]: www.kanegrade.com

Kerry Ingredients& Flavours

1 Northwood AvenueSantry, Dublin 9

Ireland+353 (0)1 8911100

www.kerry.comWhere it all comes together



[email protected]



SUPPLIERS' GUIDE

39



SUPPLIERS' GUIDE


Natural Essential Oils

Packaging Machinery

Quality Control Systems

Rice

Sack Filling

Shrink Wrapping Machinery

Spray Drying

Sweeteners

Tanks

Texture Analyser

Temperature

Viscosity & Texture Analysis

Weighing

40

manufacturedin the UK

Manufacturersof semi/fullyautomaticweighing andfi lling machines into valve/openmouth sacks.

T: +44 (0)1487 711114E: sales@atsackfi llers.co.ukwww.atsackfi llers.co.uk

SPX Flow TechnologyDanmark A/SOestmarken 7DK-2860 Soeborg, DenmarkTel: +45 7027 8222Fax: +45 7027 [email protected] www.anhydro.com

Weighing Solutions forthe Food & Drink Industry

Backed up by a Nationwide Service OrganisationAPPLIED WEIGHING INTERNATIONAL LTDTel: (0118) 9461900 Fax: (0118) 9461862

Email: [email protected] Web site: www.appliedweighing.co.uk



TANKS

SALE OR HIREBunded Oil Tanks

Water TanksStainless Steel

Condense/Feed Water TanksBlow Down Tanks

500-12,000 gallons(2273-54553 litres)

01638 712328thekinggroup.co.uk/tanks


DIARY


FEBRUARY 2014 The Ice Cream Alliance EventDate: 18-20 FebruaryLocation: Harrogate, UKWebsite: http://ice-cream.org

Bakery Innovation Europe ConferenceDate: 19-20 FebruaryLocation: Le Meridien, Munich, GermanyWebsite: www.fi-bakery.com

The British Frozen Food Conference and ExhibitionDate: 20 FebruaryLocation: Chesford Grange Hotel, Warwickshire, UKWebsite: www.bfff.co.uk/category/business-conference/

Gulfood 2014Date: 23-27 FebruaryLocation: Dubai World Trade Centre, Dubai, UAEWebsite: www.gulfood.com

Packaging Innovations 2014Date: 26-27 FebruaryLocation: NEC, Birmingham, UKWebsite: www.easyfairs.com/piuk_8728/

MARCH 2014

Food & Drink Technology AfricaDate: 18-19 MarchLocation: Gallagher Convention Centre, Johannesburg, South AfricaWebsite: www.fdt-africa.com

NutraformulateDate: 18-19 MarchLocation: NMM Exhibition Centre, Birmingham, UKWebsite: www.nutraformulate.co.uk

Food & Drink Expo 2014Date: 24-26 MarchLocation: The NEC, Birmingham, UKWebsite: www.foodanddrinkexpo.co.uk

FoodexDate: 24-26 MarchLocation: The NEC, Birmingham, UKWeb: www.foodex.co.uk

Alimentaria 2014Date: 31 March - 3 AprilLocation: Fira de Barcelona, SpainWebsite: www.alimentaria-bcn.com

APRIL 2014

4th Sports & Performance Nutrition PlatformDate: 1-2 AprilLocation: Cologne, GermanyWebsite: www.bridge2food.com

Natural & Organic Products EuropeDate: 13-14 AprilLocation: Olympia, London, UKWebsite: www.naturalproducts.co.uk

MAY 2014

Vitafoods Europe 2014Date: 6-8 MayLocation: Palexpo, Geneva, SwitzerlandWebsite: www.vitafoods.eu.com

Asia Coffee CongressDate: 7-8 MayLocation: Jakarta, IndonesiaWebsite: www.imapac.com

Interpack 2014Date: 8-14 MayLocation: Düsseldorf Fairgrounds, Düsseldorf, GermanyWebsite: www.interpack.com

Have a diary item you'd like to share with our readers?You can upload your event and logo to our website

www.foodanddrinktechnology.com/events-diary or send to [email protected]


60-SECOND INTERVIEW


Describe yourself in three wordsEffervescent, positive, sincere.

How did you get to where you are today?After studying chemistry at univer-sity, I joined the wine trade working for Oddbins. When a friend of the family sug-gested I try winemaking, I took the advice, moved to Australia to complete a degree in oenology at Adelaide University, and the rest is history.

What does a typical day look like for you? There is no typical day! My key responsi-bilities involve tasting products for qual-ity, both pre- and post- production, and helping develop new ways to analyse the wines we bottle. I also host various customer visits, which can be a first production visit or an audit.

What’s your biggest professional achievement? In my current role, it’s probably increas-ing the Quality Department’s knowledge about wine and helping them to appreciate the different styles we produce. It’s very satisfying when someone tastes something and tells you what is wrong or right with it, especially when they come from a non-wine background.

How has your side of the industry changed over the past few years and why? The increase in bulk shipping over recent years has led to the need for an increased understanding of wine chemistry within the industry, while the ever-growing need for sustainability has meant an increased demand for lower weight glass. In turn, this has led to bottles with smaller head-spaces, which have reduced the amount of total packaged oxygen and the need for high levels of sulphur dioxide.

42

“A good sense of humour, a keen palate, and the ability to think

outside of the box”Henry Powles, oenologist at Cobevco

Tell me something about the consistency of wine bottling that most people wouldn’t know. The reduction in the amount of total pack-aged oxygen has meant many wine-makers have been able to reduce their dependency on preservatives, some-thing that we pride ourselves on at Cobevco. These dependably low lev-els of oxygen help ensure the quality of the wine is consistent from bottle to bottle, giving our customers a product they can rely on.

What is your pet hate? Pseudo-science. For example, claims that reduction in wine is caused by screw caps.

Give us a positive prediction for the wine industry over the next 12 months? As an optimist, I think the duty escalator will be stopped, and that both the number of jobs and amount of revenue within the wine and spirits industry will increase.

What do you consider to be the most important attributes for an oenologist? A good sense of humour, a keen palate, and the ability to think outside of the box.

Who do you most admire? Richard Dawkins, as he is not afraid to challenge mainstream ideas. The only way our industry will advance is through people who, like him, challenge the norms.

What developments do you think will become popular for wine testing and why? I think more people will become interested in the total packaged oxygen figures, rather than just the amount of dissolved oxygen in a product. There is no one testing method that is perfect, but a unit that samples both the headspace and wine is something that needs to be developed. There is a lot more work that needs to be done in this area.

Which words do you most overuse? It has to be the phrases I picked up when I was in Australia, such as ‘you reckon’ and ‘no worries’.

What single thing would most improve the quality of your life? A faster rail link between Chester and London, where my long-suffering girl-friend lives.

Tell us something about yourself that few people know I’ve been known to take part in the odd eating competition and once won one for polishing off a wellington boot full of cold baked beans.

How do you relax? With a good book and a bottle of whatever wine feels appropriate at the time.

How would you like to be remembered? As I am just in the infancy of my career I’ve hardly thought about this. I guess I would like to be to be thought of as com-petent, affable and larger than life!

The reduction in the amount of total pack-

Pseudo-science. For example, claims that

Give us a positive prediction for the wine

And receive all of the following:• Postage to any worldwide destination• New website with a host of useful features• Password access to online digital issues• Back issue archive• Weekly email newsletters

www.foodanddrinktechnology.com Name ............................................................................

Job Title ........................................................................

Company Name .............................................................

Delivery Address ............................................................

.....................................................................................

Town/City ......................................................................

County/State ..................................................................

Postal/Zip Code ..............................................................

Country .........................................................................

Telephone ......................................................................

Fax ................................................................................

E-mail ...........................................................................

Subscription rates (tick one box)Subscription includes 10 issues delivered direct to any address worldwide,full website access to Library Archive, digital magazine in PDF or interactive format, and weekly e-newsletter. visit www.dairyindustries.com and click Subscribe, or contact [email protected] UK EUROPE REST OF WORLDPostal & Digital Issue One Year: ❒ £140 GBP ❒ £153 GBP ❒ 163 GBP

Postal & Digital Issue Two Years: ❒ 246 GBP ❒ £258 GBP ❒ £279 GBP

DIGITAL issue only (1 year) £135 GBP

❒ Yes I want to subscribe to Food & Drink Technology

Signature ................................................................... ....Date ..............

Payment options (tick one option)

❒ I enclose a cheque for.............(amount) payable to Bell Publishing Ltd

❒ Please send an invoice to the above address

❒ Please charge ..................(amount) to my ❒ Mastercard ❒ VISA

Card No. ..............................................................................................

Expiry Date...........................................................................................

SEND TO: Food & Drink Technology Bell Publishing Ltd, The Maltings, 57 Bath Street, Gravesend, Kent DA11 0DF, UKFAX TO: +44 1474 532203

BELLPUBLISHING LTD

Food&DrinkFood&DrinkFood&DrinkMARCH 2013


MARCH

2013

FOO

D &

DRIN

K TECH

NO

LOG

Y

HORSES FOR

MAIN COURSES?

Our columnists give their

verdict on the horsemeat scandal

The importance of technology

in nutritional analysis

TECHNOLOGY

Why sizereally does

matter The particle analysis

technology crucial to

a successful product

How product developers

can avoid the pitfalls

THE SCIENCE

OF SCALE-UPREADY FOR

INSPECTION? verdict on the horsemeat scandal

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGYTECHNOLOGY

The particle analysisThe particle analysisThe particle analysis

technology crucial totechnology crucial totechnology crucial to


verdict on the horsemeat scandal

The particle analysisThe particle analysis

technology crucial totechnology crucial to


In safe handsHow cold

plasmacouldbringfoodprocessingbreakthrough

Food&DrinkFood&DrinkFood&DrinkAPRIL 2013 www.foodanddrinktechnology.com

APR

IL 2013

FOO

D &

DRIN

K TECH

NO

LOG

Y

LABELLINGTHE FUTUREHow innovation is changingthe face of the print industry

Improving hydrocolloid functionality with high-pressure processing

TECHNOLOGY

Newspaper and watersolution to sustainablepackaging future

READ ALL ABOUT IT

FULL OF BEANS

In safe handsIn safe hands

How coldplasma

couldbringfoodprocessingbreakthrough

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGYTECHNOLOGYIn safe hands

In safe handsIn safe hands

How cold

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGYTECHNOLOGY

Corebeliefs

Food&DrinkFood&DrinkFood&DrinkMAY 2013


MAY 2013

FO

OD

& D

RIN

K TECH

NO

LOG

Y

TECHNOLOGY

BOWING TO

BEER PRESSURE

Meeting regulatory and

quality requirements in

the brewing industry

EMULSIONAL

INTELLIGENCE

How novel technologies

improve encapsulation

of fatty acids

HEALTHYATTITUDECider

company with athirst forsuccess The secrets of

successful

reformulation revealed

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGYTECHNOLOGY

BOWING TO

BEER PRESSURE

Meeting regulatory and


the brewing industry

EMULSIONAL

INTELLIGENCE



of fatty acids

HEALTHYATTITUDE


INTELLIGENCE



of fatty acids

HEALTHYATTITUDE

Food&DrinkFood&DrinkFood&DrinkJUNE 2013 www.foodanddrinktechnology.com

Red letter day

TECHNOLOGY

Behind the scenes atSensient Food Colours Italy

JUN

E 2013

FOO

D &

DRIN

K TECH

NO

LOG

Y

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrink

Red letter dayRed letter day

TECHNOLOGYTECHNOLOGY

Sensient Food Colours Italy

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGYTECHNOLOGY

It’s back!Drinktec returns with a

bang this September

Food&DrinkFood&DrinkFood&DrinkJULY/AUGUST 2013


JULY/AU

GU

ST 2013

FOO

D &

DRIN

K TECH

NO

LOG

Y

CONSIDER CARTON

Cartonboard in food

packaging rises to the fore

Food labels and their role

in authenticity

TECHNOLOGY

Texture analysis techniques

for syrups and caramelsSTICKY SITUATIONS

KEEPING IT REAL packaging rises to the fore


bang this September

DrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkDrinkTECHNOLOGY

packaging rises to the fore


bang this September

The naturalrevolutionAuthentic fl avours rise to the fore

Food&DrinkFood&DrinkFood&DrinkSEPTEMBER 2013 www.foodanddrinktechnology.com

SEPTEMBER

2013

FOO

D &

DRIN

K TECH

NO

LOG

Y

TECHNOLOGY

The importance of technology

in nutritional analysisHow innovation is changingthe face of the print industry

Food labels and their role

in authenticityfor syrups and caramels

There is only one way you can be sure of receiving every issueof Food & Drink Technology – you need to subscribe…NOW!

TECHNOLOGYFood&DrinkFood&Drink

To subscribe toFood & Drink Technology

contact:

[email protected]

A range of fruit, vegetable and plant concentrates to bringcolouring solutions to your recipescolouring solutions to your recipes

We grow your colour solutionsWe grow your colour solutionsWe grow your colour solutionsWe grow your colour solutionsWe grow your colour solutionswww.diana-colourimpact.com

DIANA, FOOD DIVISION is a division of DIANA Grouprepresented by Diana Naturals SAS & Map Technologies.

For advises in your applications,contact us : [email protected] / +44 1406 490 764 (UK)

Meet DIANA, top sponsor of the Natural Colour Summit

F&D COVER FEB14*.indd - Food and Drink Technology

Documents

Transcript of F&D COVER FEB14*.indd - Food and Drink Technology