Drinks business Belu pledges £368,038 of its 2024 net profit to WaterAid charity

Belu, the social enterprise drinks company that gives 100% of its net profits to WaterAid, has announced a further £368,038 donation to the charity in 2024. This contribution brings Belu’s total charitable contribution since 2011 to £5.8 million, impacting approximately 391,944 lives. The company is celebrating its best revenue year to date. Company accounts filed on World Water Day (Friday 22 March) report a turnover £8,747,327 in 2023 (2022: £7,086,640). Specialising in mineral water, tonic water, flavoured mixers, and filtration systems for hospitality and workplace settings, Belu remains steadfast in its pledge to give annual net profits to WaterAid until 2030. These contributions are unrestricted, allowing WaterAid to allocate funds where they are most urgently needed to improve access to clean water, sanitation, and hygiene. As Belu and WaterAid celebrate their 13th year of partnership on World Water Day, the success of their collaboration shows the importance of long term corporate-charity partnerships, especially where there is clear values alignment. Natalie Campbell and Charlotte Harrington, Co-CEO’s of Belu, said in a joint statement: “As with many businesses, the Covid-19 pandemic provided a challenging operating environment, but with our continued recovery our donations to WaterAid are now increasing year-on-year. “We are energised to keep growing because we’re getting closer to our goal of contributing £1million a year to WaterAid. As a social enterprise, our model creates long term value for everyone connected to our business – what we do goes beyond products and profit. “We are a business that demonstrably puts purpose first. We would like to thank our suppliers and customers for their continued partnership, together we’re helping WaterAid change lives.” Kate Holme, Strategic Partnerships Director, WaterAid, said: “Belu sets a powerful example to other businesses, proving that through the alignment of purpose and profit, organisations and their customers can have a transformative global impact. “Clean water is a basic human right, but day-to-day millions of people still go without. Through our unique partnership with Belu, we’re making crucial strides to change that. “We’re so proud of the impact our partnership has had over the last 13 years and can’t wait to see what we can achieve together in the years to come.”  In addition to its philanthropic efforts, Belu has spearheaded various campaigns and initiatives over the past year, including the ‘Chop & Chat’ social media campaign with WaterAid, the launch of the ‘Small Business Guide to Sustainability’ with the Sustainable Restaurant Association, and impactful partnerships with organisations such as the River’s Trust, Thames21, and the Blue Marine Foundation.

Pizza maker fined £800,000 after two workers caught up in machinery

A major producer of supermarket pizzas has been fined £800,000 after two workers suffered serious injuries at its factory in Bolton, UK. Stateside Foods Limited produces millions of pizzas each year, supplied to major UK supermarkets. The company was hit with the fine after the employees were caught up in machinery at the Westhoughton site in two separate incidents during 2020. Bolton Crown Court heard how one man had his arm drawn into an inadequately guarded conveyor belt at the Lancaster Way factory, on 8 January 2020. The injury to his arm resulted in the removal of muscle and required a skin graft. He has not returned to work since the injury and has been diagnosed with hypersensitivity in the affected arm. Following on from this, on a night shift just nine months later, father of two Andrew Holloway had part of his middle figure severed after his hand was drawn between a roller and a conveyor belt on 14 October 2020. The acting team leader had been told of an issue on the production line and gone to investigate when the horrific incident happened. “My right hand was drawn into the roller on the machine and when I pulled my hand out my fingers were hanging off,” he said. “I was taken to hospital and was in and out of consciousness due to the shock and pain I was suffering. “The pain was unbearable after the initial shock wore off; I have never experienced pain this bad in my life before. After I woke from the first operation, the surgeon informed me that he could not save my middle finger and had to remove the top section. They managed to save my ring finger by inserting a wire into it.” Mr Holloway required a second operation to remove more of his middle finger as the tissue had not healed properly. “I was unable to care for my three-year-old son after the accident as I couldn’t even get myself dressed let alone a three-year-old,” he added. “I suffer with pain every day due to the accident; my fingers are stiff and very sensitive; every winter is unbearable due to the cold. “My favourite hobby used to be Art, which I really enjoyed, but I cannot do this for more than five minutes now. Even simple things, like holding a knife and fork when eating can be difficult. This has been the worst period of my life by far, not only have I suffered but so have my family.” Although Mr Holloway returned to work after a six-month absence he left after just a couple of days – which resulted in him starting his career again. An investigation by the Health and Safety Executive (HSE) found the company did not adequately guard their machinery, did not provide suitable and sufficient checks to ensure that their protective measures were working effectively, and allowed the disabling of guarding systems and access to dangerous parts of machinery. Stateside Foods Limited of Lancaster Way, Westhoughton, Bolton, pleaded guilty to breaching Section 2 (1) and 3 (1), of the Health and Safety at Work etc Act. The company was fined £800,000 and was ordered to pay £5,340 costs at a hearing on 15 March 2024 at Bolton Crown Court. The prosecution was brought by HSE enforcement lawyers Sam Crockett and supported by senior paralegal officer Stephen Parkinson. After the hearing, HSE inspector Leanne Ratcliffe said: “This is one of the country’s major food companies. The injuries sustained by both of these workers has been truly life changing. “This case should send a message to industry about how important it is understand the risks of bypassing guarding arrangements, and to re-evaluate their own guarding arrangements and procedures to eliminate any access to dangerous parts of machinery. “We will always be prepared to take action when companies fall short of their duties and responsibilities to protect their staff.” HSE Enforcement Lawyer Kate Harney presented the case at Bolton Crown Court.

Kason launches KR3020-SS High-Capacity Batch Sifter

Kason Corporation, a leader in manufacturing screening and processing equipment, has announced the launch of its KR3020-SS High-Capacity Batch Sifter. This innovative solution features a unique rectangular design, specifically tailored for high-efficiency industrial sifting. The KR3020-SS, so called for its 30 x 20-inch (76.2 x 50.8 cm) dimensions, is a product of customer-centric innovation, created initially for a specific requirement in the food processing industry. The sifter, which is designed to be mounted on top of a mixer or hopper to provide a sanitary gap-free solution for food-grade applications, features a convenient bag-cutting shelf design to assist operators rip and tip. Capable of managing high-capacity processing, it incorporates an ingenious magnet drawer beneath the screen. This feature is instrumental in capturing ferrous materials, further guaranteeing product purity and safety. Furthermore, its single-motor design not only reduces power consumption, but also streamlines maintenance. Among its standout attributes, the KR3020-SS features a counterweighted lid, ensuring easy and safe operation. Its compact stature makes it perfect for smaller enterprises, particularly those where space is at a premium. The unit also arrives complete with a dust control port, ready for integration with existing dust collection systems. Originally designed for the bakery industry, the KR3020-SS finds application across multiple sectors, including nutraceuticals, where manual bag dumping is prevalent. It also offers versatility by coupling with mixers, hoppers, or other equipment and stands out for its seamless integration as a cover option for Marion mixers, as well as its compatibility with equipment from most other manufacturers. This adaptability makes it an ideal retrofit for existing setups. Additionally, its screens come in various mesh sizes, ensuring flexibility and suitability for a wide range of material types and sizes. Kason’s commitment to quality and customer satisfaction is evident in the KR3020-SS’s design, focusing on safety, ease of use and efficiency. The compact, all-in-one unit not only saves floor space but also decreases operational costs by preventing potential waste of materials due to contamination. Commenting on the launch, Tom Finnegan, director of sales – AMP/AHS, Kason’s parent company, said: “The KR3020-SS typifies our commitment to providing solutions that not only meet but exceed the evolving needs of industries we serve. The sifter represents a step forward for the safety and efficiency of our customers.” The KR3020-SS High-Capacity Batch Sifter is available now. To enable customers to benefit from this cutting-edge sifting solution at the earliest opportunity, Kason guarantees prompt delivery. Learn more about Kason’s KR3020-SS High-Capacity Batch Sifter here.

DataLase launch new laser-active clear-to-white coatings

DataLase, a leader in laser coding and marking solutions, has launched a new range of colourless to white coatings for a range of packaging applications. Centred on a biodegradable and sustainably sourced raw material, the coatings provide highly contrasting white prints at flexographic and gravure coat weights, even on difficult substrates such as 12-micron PET and shrink film. The range includes pad printable coatings, for direct-to-shape marking of objects, such as bottles, caps and closures. The versatile coatings are also available for folding cartons, flexible films, foils, pouches and labels. High opacity, laser-sharp print quality and QR code readability are realised across a range of lasers, providing CO2, fibre and UV lasers, offering a multitude of options to accommodate different user needs. In contrast to laser ablation, these coatings eliminate ink debris, odour and off-gassing, making the coatings ideally suited for aseptic packaging. They also enhance the lifespan of filters and extraction equipment, that are commonly found in printing lines. Furthermore, the coatings permit higher speed laser imaging than laser ablation, thereby increasing production throughput and, at lower laser power, extended laser working lifetime. Uniquely, these coatings provide white marks via a metal-free, naturally occurring alternative to titanium dioxide, which is commonly used in conventional and digital inks. This sustainable chemistry and resultant coatings are extensively protected under exclusive patents held by DataLase. This comprehensive patent protection ensures a high level of assurance within the supply chain. DataLase’s CTO, Ally Grant, said: “In line with the high expectations set by our market-leading coatings and pigment technology, our innovative clear-to-white coatings are designed to reduce consumables and waste in production environments. They not only enhance throughput and productivity, but also feature scuff and rub resistance, which minimises the need for potential rework and further waste. “These coatings are versatile enough for product coding applications across various industries, including food & beverage, home & personal care, pharmaceutical and medical. They are compatible with a wide array of substrates such as filmic materials, paper and plastics, making them ideal for use on pouches, laminates, and bottles.” For further information about DataLase and to discover how its technology can benefit your business, please visit https://www.datalase.com

Unilever reveals plans to split off Ice Cream business

Unilever has revealed steps to accelerate its Growth Action Plan (GAP) through the separation of its Ice Cream business and the launch of a productivity programme.

The business has five of the top 10 selling global ice cream brands including Wall’s, Magnum and Ben & Jerry’s. It comes as Unilever looks to create a portfolio of brands that have more complementary operating models. “Ice Cream has a very different operating model,” Unilever noted, “and as a result the Board has decided that the separation of Ice Cream best serves the future growth of both Ice Cream and Unilever.” Following separation, Unilever will operate four Business Groups across Beauty & Wellbeing, Personal Care, Home Care and Nutrition. A demerger of Ice Cream is the most likely separation route, with full separation expected by the end of 2025. In addition to the portfolio changes, Unilever intends to launch a comprehensive productivity programme anticipated to deliver total cost savings of around €800 million over the next three years, which it says will more than offset estimated operational dis-synergies from the separation of Ice Cream. The programme is hoped to reduce complexity and duplication through technology-led interventions, process standardisation and operational centres of excellence to drive efficiencies. The proposed changes are expected to impact around 7,500 predominantly office-based roles globally. Ian Meakins, chair of Unilever, said: “The Board is determined to transform Unilever into a higher-growth, higher-margin business that will deliver consistently for all stakeholders. Improving our performance and sharpening our portfolio are key to delivering the improved results we believe Unilever can achieve. “The separation of Ice Cream and the delivery of the productivity programme will help create a simpler, more focused, and higher performing Unilever. It will also create a world-leading ice cream business, with strong growth prospects and an exciting future as a standalone business.” Hein Schumacher, CEO of Unilever, said: “Under the Growth Action Plan we have committed to do fewer things, better, and with greater impact. The changes we are announcing today will help us accelerate that plan, focusing our business and our resources on global or scalable brands where we can apply our leading innovation, technology and go-to-market capabilities across complementary operating models. “Simplifying our portfolio and driving greater productivity will allow us to further unlock the potential of this business, supporting our ambition to position Unilever as a world-leading consumer goods company delivering strong, sustainable growth and enhanced profitability. “We are committed to carrying out our productivity programme in consultation with employee representatives, and with respect and care for those of our people who are impacted.”

Arla Foods reveals plans to become major UK exporter of mozzarella

Arla Foods, the dairy cooperative, is investing over £179m in the UK to enable the business to export mozzarella in the next three years.
As part of the investment, Arla’s Devon based creamery, Taw Valley, will be updated to include state-of-the-art technology – enabling the business to export mozzarella that can be used for the likes of pizza toppings around the world. In addition to benefiting its farmer owners, one of the cooperative’s biggest ever investments in the UK will create over 100 skilled jobs for the Devon region. Bas Padberg, Managing Director of Arla Foods UK, said: “Today is a momentous occasion for our UK business, and we are so proud to be announcing this news to our farmer owners, colleagues and customers. “As one of the biggest food companies in the UK, it is only natural that we look for further opportunities to grow so we can continue to return a fair price back to our farmer owners. We want to continue to increase the value of our farmer owners’ milk, which we believe can be achieved through exploring further export opportunities.” Arla Foods UK board director, and Arla farmer, Arthur Fearnall, said: “We are incredibly proud to see the UK business receive this significant investment. We’re excited to see how the plans at Taw Valley Creamery progress over the coming years, as we continue to work together to ensure all Arla farmer owners receive the best price for their milk.” Speaking about the investment in the UK market, Peter Giortz-Carlsen, COO of Arla Foods Europe, adds: “Our mozzarella business has seen double-digit growth over the past five years and we have strong relationships with key customers, particularly in global foodservice, and it’s from that very solid starting point we are announcing the investment today. “But we also know that we have to work hard to maintain that position amongst the global leaders in the category and deliver on our strategy. This investment allows us to stay among the leaders within mozzarella, serve our customers even better and at the same time improve profitability for our farmer owners’ milk.” The plans to export mozzarella will start in 2027, but over the next few years, Arla will be making significant changes to Taw Valley Creamery to allow the cooperative to export its products in the near future.

Hovis form innovative new partnership with health focused start-up Modern Baker

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Hovis has announced a new, exclusive brand licensing agreement with Modern Baker.

The agreement will run for three years and will see the brands working together on the manufacture, development and distribution of unique new bakery products.

Hovis has worked with the Oxford based start-up since April 2023 focusing on the product development, manufacture and distribution of the Modern Baker Superloaf and Super Bakery franchise across the UK and Ireland.

The partnership has enabled Modern Baker to work with the Hovis R&D team to develop and bake its unique gut-health loaf at scale, to launch the secret recipe nationwide. The new licensing agreement is a natural progression for Hovis, utilising almost over 140 years of experience in bread making and market leading innovation to launch new products that complement its existing portfolio.

Modern Baker is known for its ‘health-plus’ approach and the new agreement will see the brands working together to create new bread recipes that appeal to the health-conscious consumer.

Jon Jenkins, CEO of Hovis, said: “The new licensing agreement is an exciting step for Hovis. Our brand has been at the forefront of new innovation for the last 140 years and we see strong potential for continual growth and the development of new variants with Modern Baker.

“We know that today’s consumer is increasingly interested in health and gut health and we look forward to working with Modern Baker to grow the current range and innovate with new fantastic tasting products.”

Modern Baker’s co-founder, Melissa Sharp, said: “Superloaf is the result of six years of nutrition innovation, and this licence agreement with Hovis is a huge opportunity to make a health-positive impact on the UK’s staple food at scale. Hovis is a brand synonymous with quality, not to mention a national treasure, and therefore the obvious partner for our ambition to place the UK at the centre of nutrition innovation.”

Aagrah Foods launches new range to bring the authentic Indian restaurant experience to homes

Aagrah Foods is launching a new range to bring the authentic Indian restaurant experience to homes nationwide. The assortment includes nibbles such as real poppadoms and a variety of chutneys, starters with spice mixes for dishes like Onion Bhaji and Seek Kebab, mains with award-winning cooking sauces like Karahi and Tikka Masala, and sundries like hand-pulled naans and Pilau Rice Mix. Aagrah’s range offers customers the chance to indulge in the flavours of the Indian subcontinent with ease and affordability, with prices ranging from £1.40 for spice blends to £3.15 for cooking sauces. The eye-catching packaging is designed to attract customers and reflect Aagrah’s fusion of cultures. The brand is committed to delivering the vibrant flavours synonymous with Indian cuisine through their range of products. Potential buyers should contact Shezad Aslam at Aagrah Foods at shezad@aagrah.com / or on 07917523595.

Aldi launches ‘flat’ recycled PET wine bottles

Coinciding with Global Recycling Day (18 March), Aldi has announced the UK’s first, supermarket own-brand flat recycled PET wine bottles. The Chapter & Verse Shiraz and Chapter & Verse Chardonnay (£5.25, 75cl) will be available to buy in lightweight, fully recyclable PET bottles, in stores nationwide now. Made from 100% recycled PET, the new flat bottles weigh just 63g – making them nearly seven times lighter and stronger than a standard glass bottle, while being completely shatterproof. Removing 42 tonnes of bottle weight for this launch alone, the next-gen bottles not only make light work of heavy shopping baskets, but they also deliver impressive green credentials for eco-conscious shoppers. The compact design means 30% more bottles can be loaded onto pallets and transported to supermarkets; and converting to these innovative bottles compared to standard round glass, takes 30% of lorries off the road. Julie Ashfield, Managing Director of Buying at Aldi UK, says: “We know shoppers are looking for greener, more sustainable products and our aim is to continue to deliver this, whilst offering great value and enhanced functionality. We’re pleased to be taking the next step in expanding our recyclable, eco-friendly range.” Aldi has worked with Packamama on the supermarket-first initiative. The London based company is on a mission to fight against global warming by providing innovative, climate-friendly packaging for the drinks industry. Santiago Navarro, CEO & Founder of Packamama, said: “We are honoured to partner with Aldi, a true pioneer in the grocery sector, as we both lead the way in sustainable wine packaging. This collaboration delivers the much-loved Chapter & Verse in our innovative eco-flat bottles to customers, offering the perfect blend of quality, value, and sustainability.” The supermarket is also launching its Chassaux et Fils Méditerranée Rosé (£6.99, 75cl) in a recyclable PET bottle. Eight times lighter than the average 75cl glass bottle, the launch alone will help to remove 18.15 tonnes of bottle weight. Alongside the new plastic bottles, Aldi is reducing the average bottle weight of all its still wine products by 8%. The process has been started already and will be completed by 2025.

Decarbonising the food and drink manufacturing industry

Today, a staggering 34% of global greenhouse gas emissions come from food production. Whilst a large proportion of these emissions come from land use and agricultural production, the manufacturing stage alone emits over 2.4 billion tCO2e (Crippa et al). As large players in the food and drink manufacturing industry make plans for reducing emissions, it is vital to consider every way in which this can be done. Furthermore, the Food and Agricultural Organisation (FAO) estimates food production must grow by 60% by 2050 to keep up with the growing world population. With this anticipated growth in the industry, it is even more important to shift the way we manufacture food in order to meet net zero. How Can Manufacturers Increase Energy Efficiency? To reduce emissions in food manufacturing, increasing energy efficiency is key.  Upgrading motors is an excellent long-term strategy for saving energy. In regions such as Europe and China, an electric motor’s efficiency is described by its International Efficiency Class (IEC). Food & Drink International (FDI) recently noted that increasing your motor by just one class will decrease energy losses by 20%. To encourage this, IE4 is now the minimum standard in Europe for new installations. Manufacturers should consider upgrading to the most efficient motor possible to lower their energy losses. For example, upgrading from an IE3 to IE5 can help manufacturers reduce their energy losses by 40%, significantly lowering their CO2 emissions. A recent report for the Department of Climate Change highlighted the benefits of using variable speed drives (VSDs) in the food industry. Traditionally, mechanical control methods like throttles or brakes have been used to manage the speed of fans, pumps, compressors and conveyor belts. Switching to VSDs grants direct control of the motor speed and torque, which also reduces wear and tear on the motor and its machinery, increasing its longevity. This can significantly minimise energy loss – slowing down a motor by 20% can half the amount of electricity used. In fact, VSDs often recoup their cost through energy savings in less than a year, making them a straightforward and cost-effective means of boosting energy efficiency. Decarbonisation of Heat Processes  To decarbonise the heat process manufacturers must switch from fossil fuels to renewable energy for heating. Currently, gas boilers still dominate the generation of hot water, steam and hot air within the food industry. Presently, the upfront costs and low fossil fuel prices are the main barriers preventing manufacturers from implementing this change.  However, as we race towards achieving net zero emissions, an increasing number of manufacturers are realising food industry decarbonisation through the electrification of heat is crucial. Globally, as more countries continue to decarbonise their electricity grid, taking this step will continue to become more accessible and cost-effective. Making the Switch to Sustainable Refrigerants Whilst the emissions produced by the cold chain exacerbate climate change, the heating effects of climate change necessitate more cold storage. To break this cycle, we must make the cold chain more sustainable. The cold chain is often overlooked when considering greenhouse gas emitters in the food industry, but it accounts for 4% of Global Greenhouse Gas emissions – equal to that of the entire continent of Africa. Furthermore, recent reports show the UK will require an additional 785,030 m² (8.45 million ft²) of cold storage by 2025. Therefore, the need for a more efficient and sustainable cold chain is more pressing than ever.  The UN notes that one important way to make the cold chain more sustainable is by reducing non-CO2 emissions from refrigerants. Hydrofluorocarbons (HFCs) used to be the norm in the industry, until it was discovered they are an extremely potent greenhouse gas. HFC-134a, the most common sort, has a global warming potential 3400 times that of carbon dioxide. Despite 152 states, including the EU, having ratified the Kigali agreement (a pledge to massively reduce the production and use of HFCs), there is still a lot of work to be done.  As shown in the figure below, 33% of cold stores built in the last five years are still using HFCs. More positively, CO2 is gaining popularity as it is a natural refrigerant and a great green alternative. Unlike traditional synthetic refrigerants, it has a significantly lower global warming potential. Ensuring manufacturers halt the use of HFCs in refrigeration systems and choose a more sustainable option is key to making the cold chain more sustainable. 
Image source: Cold Chain Federation’s 2023 Cold Chain Report
Extend Lifespan of Food and Drink Assets Using Industrial Coatings and Composites Among these tactics, protective coatings and epoxy repair composites have a key role to perform in the decarbonisation of the food and drink industry. Opting to use coatings and composites extends the working life of machinery, equipment and structures.  Companies like Belzona offer a wide range of coatings and composites. Many of them meet national and international standards for food contact and drinking water such as approval from the National Sanitation Foundation (NSF), Water Regulation Advisory Scheme (WRAS), and Food & Drug Administration (FDA). This makes them particularly well-suited for the food and beverage industry.  In this industry, food waste is a huge contributor to greenhouse gas emissions. Belzona’s fast application process minimises downtime, reducing product loss and keeping waste to a minimum. By focusing on repair and protection, Belzona helps food manufacturers operate more sustainably while also extending the lifespan of equipment. Case Study: Corrosion Protection for Drinking Water Tank This drinking water tank repair at a Food Manufacturer in Poland exemplifies Belzona’s rapid and sustainable repairs. The deterioration of the concrete within the tank was leading to poorer water quality, necessitating an urgent fix. Traditional methods, like using more concrete, would have led to a lengthy shutdown, increasing waste and incurring high costs. Moreover, this wouldn’t prevent the issue from recurring. Instead, the Customer chose to use Belzona to repair and coat the tank, providing them with a long-term solution, and a quick application time. First, the corroded walls needed to be rebuilt before a protective coating could be applied. After conditioning with Belzona 4911 (Magma TX Conditioner), the damaged areas of the substrate were rebuilt using Belzona 4111 (Magma-Quartz). Once the concrete was rebuilt, a coating needed to be applied to protect the walls of the water tank from further corrosion.
Tank after rebuilding with Belzona 4111 (Magma-Quartz)
The chosen coating was Belzona 5811DW2 (DW Immersion Grade), a 2-part epoxy coating which provides outstanding chemical resistance and is ideal for use in the food and drink industry as it is solvent-free and has WRAS approval for contact with potable water. 
Mid application of Belzona 5811DW2 (DW Immersion Grade)
First, the entire contents of the base and solidifier containers were mixed thoroughly until a uniform colour was achieved. The first coat of Belzona 5811DW2 (DW Immersion Grade), could then be spray applied to the tank. Later that day, a second coat was applied in the same manner, completing the two-coat system and ensuring maximum corrosion protection. This repair significantly extended the lifespan of this piece of equipment, showcasing Belzona’s sustainable solutions within the food and drink industry. 
Drinking water tank repaired and protected with Belzona
Reducing the Carbon Footprint of the Food Manufacturing Industry Ultimately, to achieve net-zero emissions in global food manufacturing by 2050, a multifaceted approach considering every possible strategy is key. Improving energy efficiency, switching to more sustainable energy sources and adjusting energy-intensive processes like heating and cooling to make them as sustainable as possible are just a few examples. Extending machinery and equipment lifespan via repair and protection systems, such as those offered by Belzona, is a key strategy for food manufacturers who are working towards reducing their environmental footprint. Want to learn more about Belzona’s solutions for the Food and Drink Industry? Click Here to Learn More