Sensient Flavors introduces new peach collection

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Sensient Flavors’ new Peach Collection captures the authentic profiles of four popular varieties of peach. The Collection includes Yellow Peach, the best-known form of the fruit in Europe which is characterised by its fleshy and juicy notes and offers a harmonised taste profile with balanced sweetness and acidity. White Peaches, which have subtle floral notes, are particularly popular in Asia and their appeal is growing among European consumers. White Donut Peach and Yellow Nectarine flavors round off Sensient’s versatile new portfolio and offer. White Donut Peaches are getting more and more popular in European markets and consumers like the fruity and ripe flavour with a stony note. The new Sensient Yellow Nectarine variety offers a typical creamy and floral well-balanced juicy flavour with a slight candy note. Targeting consumer demand for sophisticated taste experiences, each of the new peach flavours has its own unique sensory profile. They can be used in carbonated or non-carbonated drinks as well as in applications with or without alcohol. Hans-Juergen Sachs, General Manager at Sensient Flavors Beverage Europe, says, “Peach is a consistent consumer favorite and ranks in the top ten most popular flavours across fruit juices, flavoured waters and ice teas – indeed, it is the second most popular flavoring for iced tea after lemon. With our new line of peach flavours, we have captured the authentic sensory properties of four popular varieties. In doing so, we are offering taste sensations that go far beyond the ordinary, and that’s exactly what today’s consumers expect.”

Hanovia opens UV Application Centre in China

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UV treatment specialist Hanovia has launched a new UV Application Centre in Shanghai. Serving as an R&D centre of excellence for research into the science of UV for new and emerging applications worldwide, the centre will directly support existing and future requirements in Hanovia’s traditional markets for food and beverage, pharmaceutical and high purity water.

Working in collaboration with leading universities from around the world, such as Imperial College in London and Karlsruhe Institute of Technology in Germany, as well as some of the leading global brands in the pharmaceutical, food and beverage industry, the centre is already enhancing our understanding of UV efficiency in the control and destruction of inorganic compounds.

Hanovia’s Technical Director Dr Mark Aston says, “The centre is completely customer-driven and is set up with a very clear mission: to develop UV application science that our customers actually need and to answer those searching questions that only empirical test work can answer. This means working as a partner with our customers to push the boundaries of UV science and align our product range with their existing and future needs. This will directly help them achieve their primary goal of meeting all necessary quality standards with ever increasing efficiency and security.”

Dr Elaine Feng, the centre’s Principle Engineer, says, “Why speculate about UV performance for a new application when a series of targeted experiments will bring certainty to UV performance and efficiency? We believe our investment in the science will allow our customers to enjoy scientific rigour in their process development, gaining the peace of mind that comes with the hands on experience of moving from bench top to pilot to full scale.”

Since 1924 Hanovia has been dedicated to improving UV technology to aid industry in helping life sciences. Ninety years of research development has made the company a world leader in the field, from manufacturing UV lamps to complete systems. The application centre is another example of Hanovia’s commitment to providing customers with a dedicated, non-chemical option in treating applications with UV light.

Nothing goes to waste at Speciality & Fine Food Fair

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Speciality & Fine Food Fair will be putting food wastage to valuable use – feeding people in crisis. The Fair has teamed up with The Trussell Trust, who will be running a food collection service during the three days of the Fair, so that foodbanks close to Olympia Grand will benefit from any leftover goodies.

The Trussell Trust runs the UK’s largest network of foodbanks, providing nutritionally-balanced emergency food and support to people in need. The Trussell Trust foodbanks supported over 900,000 people with emergency food parcels in 2013/14, of which over 300,000 were children.

Helen Franks, Corporate Partnership Manager at The Trussell Trust, says, “We are delighted to have the opportunity to partner with the SFFF and receive speciality food from this event. This food will be given to people in a crisis who will value the addition of high quality food in their emergency food parcel. It will provide a real boost when people feel low – so thank you.”

Soraya Gadelrab, Event Director, says, “Food wastage is one of the most alarming issues that our country is faced with. Every year, millions of tons of food is chucked out with the rubbish. Farming and food production is a process of intense time, energy and passion and to see the end product wasted just makes no sense – particularly when there are so many people living below the poverty line in the UK. This simple act of recycling at the Fair will hopefully benefit the lives of hundreds of people – something that the speciality food sector should take great pride in.”

The Speciality & Fine Food Fair takes place on 7th to 9th September at Olympia Grand, London and for more information, visit www.specialityandfinefoodfairs.co.uk.

Lincolnshire pizza press machinery available to SMEs

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Lincolnshire’s small businesses in the food manufacturing industry can now access the latest in time saving technology as SUSTAIN Lincolnshire has acquired pizza press machinery, capable of making up to 400 pizza bases in just one hour.

Available for use at the University of Lincoln’s National Centre for Food Manufacturing, the Cuppone Pizzaform presses dough evenly in seconds, producing a pizza base that can be cooked quickly and at a lower temperature, saving energy, time and waste because each base is created in perfect uniformity.

Councillor Colin Davie, Executive Member for Economic Development at Lincolnshire County Council, says: “Acquiring the Cuppone Pizzaform will provide local food manufacturing SMEs the opportunity to use or test machinery that could increase their outputs and expand their business in a sustainable and cost effective way.

“The goal of SUSTAIN is to offer small and medium-sized businesses from all over Lincolnshire the tools and support needed to increase their competitive advantage and save money, all while safeguarding the environment and reducing the carbon footprint.”

The pizza press can produce bases measuring up to 300mm in diameter in varying thicknesses, as well possessing the versatility to also create flatbreads and chapattis.

Professor Val Braybrooks MBE, Dean of the National Centre for Food Manufacturing at the University of Lincoln, says: “This is a fantastic opportunity for us to further support local businesses and provide time-saving tools that are not only energy efficient and cost effective.

“The Cuppone Pizzaform is just one of 11 pieces of SUSTAIN machinery available at the National Centre for Food Manufacturing. Not only is this new pizza press available for eligible businesses to use, but we also have a humidity cabinet, blast chiller and Hobart oven.”

For more information about the Cuppone Pizzafrom and its availability, call 01406 493000 or email Linda McWatt or Moses Ajayi

Godminster scoops four International Cheese Awards

The International Cheese Awards saw Somerset-based cheese maker Godminster win four awards.

The team from Bruton, Somerset, amassed two gold awards for their Oak-Smoked Vintage Organic Cheddar, a silver for their renowned Vintage Organic Cheddar and a bronze for their handmade Organic Brie with Garlic & Chives. It is the first time Godminster has entered its Brie into the awards.

Peter Andrew, CEO of Godminster, says:”We’re absolutely delighted with these awards, this is a record haul for Godminster. Winning an International Cheese Award is the stamp of excellence any cheese maker aspires to and we’re proud to be taking home this number of prizes.”

The double gold for the Oak-Smoked Vintage Organic Cheddar comes on the back of a silver award for the same cheese at the British Cheese Awards in June.

Peter Andrew believes this is the start of something special: “Our Oak-Smoked Cheddar has incredibly loyal fans. It is one of only a handful of naturally smoked cheddars in Britain. We’ve had great feedback on it from our customers both face to face and on our social media channels. It’s terrific to see it being recognised on both the British and international stages.”

The success in the prestigious awards comes ahead of the Great Taste Awards next month, where Godminster has historically achieved some impressive results.

Extrusion line at Paraná factory put into operation

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An extrusion line has been put into operation at SIG Combibloc’s Brazilian packaging plant, which laminates unprocessed cardboard for the company’s carton packs on-site. This major milestone completes the modular investment and building project in Campo Largo, near the city of Curitiba in Brazil’s Paraná state. The first rolls of packaging material are already rolling off the belt fully laminated.

The starting signal for this ambitious building project in Brazil was given in 2010, when SIG Combibloc began construction of its first packaging plant in South America. In mid-2011, the packaging plant was put into operation. With the production line installed, the pre-laminated packaging material used to make the carton packs was printed, cut to size, stamped and sealed. In the second stage of construction, an extrusion line has now been added, which from now on will laminate the unprocessed cardboard with polymers and aluminium on-site in Brazil. The inner polymer layers of an aseptic carton pack form a liquid barrier for the products that will later be filled in it, the outer layer keeps moisture out. The razor-thin aluminium layer protects the food and beverages packaged in the carton packs from light, oxygen and external odours.

Ricardo Rodriguez, Director and General Manager South America at SIG Combibloc, says, “With this fresh major investment of around €40 million for the installation of the extrusion line, SIG Combibloc has laid the groundwork to be optimally prepared to meet the ever-increasing demand for aseptic carton packs. We can now produce the packaging material needed for our carton packs in South America, on-site in Brazil. The extrusion line will laminate around 250 million metres of packaging material each year.”

Brazil is currently South America’s biggest market for long-life beverages and foods in aseptic carton packs and worldwide too, Brazil’s demand for carton packs puts it in second place, right behind China. According to estimates by the Canadean research institute, sales of aseptic carton packs totalled more than 14 billion units in Brazil in 2013. Forecasts suggest this will climb to 21 billion carton packs by 2019 – equivalent to a further increase of around 7% per annum.

Ricardo Rodriguez says, “We’ve captured this market by offering our customers a real alternative, unique added benefits and a tailor-made service. We managed to end the 2013 financial year with growth of 40% compared to the previous year – that’s an excellent result. We’ve been able to win new customers and to further consolidate our contacts with existing customers – on both a regional and a national level, and the prospects for 2014 are looking good as well.”

drinktec is now flying the flag in South America

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drinktec, the leading trade fair for the beverage and liquid food industry, is now flying the flag in South America. This has come about through a co-operation with Brasil Brau, the Beer Technology International Fair in São Paulo.

Both trade shows will in future be working closely together. The details of the cooperation have been set out in a Memorandum of Understanding. These include, for example, the addition of the words “powered by drinktec” to the name of Brasil Brau, as is already the case with China Brew & China Beverage.

The Memorandum of Understanding was signed by Messe München International as the owner and organiser of drinktec and the Associação COBRACEM, the owner of Brasil Brau. It is the aim of Brasil Brau, with the support of drinktec, to attract more exhibitors from outside Brazil, and in the medium term to extend the spectrum of brewing technology to include all process technology, from manufacturing to filling, packaging and logistics solutions. Brasil Brau also hopes in the medium term and with the aid of drinktec, to include other beverages categories in its exhibits spectrum. For drinktec the cooperation with Brasil Brau is seen as a way of extending its position in the important Brazilian market and attracting new exhibitors and visitors from the region.

Dr Reinhard Pfeiffer, Deputy CEO of Messe München, sees this agreement as a further cornerstone in the internationalization strategy that drinktec has been pursuing for some years. He says, “drinktec has already established very successful offshoots in India, China and South Africa. Brazil, the third-largest beer producer in the world, is another piece in the jigsaw. As such drinktec is now represented in almost all the strategically important markets for the beverages and liquid food industry, markets that hold great promise for the future.”

Cilene Saorin, president of Associação COBRACEM, adds, “The event has always had as its mission to provide platforms of knowledge, relationship and negotiations related to the brewing industry. However, considering the intense and constant demand for new technologies and also the current movements of verticalisation of this industrial segment, it became essential to draw a bold strategy. This mutual cooperation agreement with drinktec certainly brings benefits to the entire beverage industry in Brazil and Latin America.”

Lesaffre sells BFP Wholesale to private equity consortium

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Lesaffre has announced the sale of 100% of UK food distributor BFP Wholesale to private equity consortium Zimt Holding. Headquartered in Sevenoaks, BFP is a nationwide, one-stop wholesale supplier of ambient, chilled and frozen food products. The company’s products are distributed from strategically well-located depots via a fleet of multi-temperature vehicles to more than 4000 customers throughout the UK, including Krispy Kreme and Greggs. BFP has grown consistently over the years and in 2013 sold 50,000 tonnes of food products, generating a turnover of over £75 million. Marc Casier, Lesaffre’s General Manager Baking Western Europe, conducted the disposal. He says: “The sale reflects a strategic choice to focus on our core activity of yeast production & sale and we are very pleased to have found an ambitious buyer for BFP.” The consortium, led by David Burresi and Sebastian Sipp, combines more than 70 years of experience in private equity, M&A and senior management. David Burresi says: “We are delighted to be partnering with BFP. With a strong management team and a well-established presence in the UK’s multi-billion pound food distribution market, BFP is ideally positioned for growth. We look forward to supporting management in realising the company’s potential.” Sebastian Sipp adds: “BFP presents an exciting opportunity for accelerated growth in the years ahead. By deploying our significant operational and management expertise we will be working closely with the management team to develop BFP’s purchasing and distribution processes and will invest in its personnel and information systems to enable the firm to take advantage of a fast-changing environment.” Nick Harris, Managing Director of BFP Wholesale, says: “In Zimt Holding we have found a strong partner that is fully aligned with our goals and has the resources to help us drive the next phase of the company’s development. Seasoned executives will join the board to support us in our strategy.” Lesaffre was advised by consumer advisory firm Leopold Capital Partners and Linklaters. Zimt Holding was advised by Addleshaw Goddard, with GE Capital providing financing.

Lincoln & York installs UK’s largest coffee roaster

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Leading UK coffee roasting company, Lincoln & York, has made history this month by installing the UK’s largest coffee roaster at its North Lincolnshire HQ. The new 600 kilo Brambati drum roaster is now in operation, roasting to a consistently high quality.

The new addition to Lincoln & York’s family of roasters has almost doubled capacity, paving the way for further growth.

Not only are the team celebrating the arrival of this magnificent piece of equipment unique amongst UK firms, but Lincoln & York has also just opened the doors to its own contingency coffee roastery. This fully equipped, standalone building is on the same site as the main factory.

As part of the development, roasting and packing equipment has been moved across from the existing Lincoln & York factory to fully replicate its production capabilities and make room for the 600 kilo roaster.

In the event that the smooth running of the existing roastery is affected, the contingency facility, which runs on an independent power supply, will allow the team to fulfil orders without disruption.

The new facility also includes additional office space as Lincoln & York makes room for new recruits.

James Sweeting, Managing Director of Lincoln & York said of the developments, says: “Our customer base has massively diversified over the last five years and our new roaster and contingency roastery are just two of the ways we are responding to this and preparing for future growth.

“We work with a range of different sized businesses across the out of home, foodservice, wholesale, vending and specialist retail markets. This new roaster will allow us to fulfil high volume orders for our largest national and international customers, increasing capacity across our other roasting equipment.

“We couldn’t be more excited to be pushing the start button on this piece of equipment and opening our second coffee roastery in our 20th year. Having our own contingency operation has always been our ambition and to now be able to offer our customers a degree of reliability that no other UK roaster can is an attribute we are very proud of. Guided tours are available on request, of course.”

Hanovia’s disinfection technology recognised by Chinese innovation award

UV disinfection specialist Hanovia has won the Ringier Technology Innovation Award for its medium pressure, multi-spectrum UV sugar syrup disinfection technology.

Wang Tao, Hanovia’s China General Manager, says, “This is the fourth time we have won the award since 2010, which is great recognition of the quality and reliability of our UV technology for the food and beverage industries. “The Ringier Awards, which have been held annually in China since 2005, aim to encourage technology innovation by acknowledging and rewarding those companies who have made prominent steps to innovative products and technologies. Hanovia’s medium pressure, multi-spectrum UV sugar syrup disinfection technology that stood out from rivals is an innovative technology launched in 2013 to provide effective disinfection for sugar syrup used in the food and beverage production process.”

Compared with traditional technologies, Hanovia’s UV system effectively overcomes the problem of low UV transmittance in high viscosity liquids such as sugar syrups. It efficiently destroys bacteria, viruses and spores without altering the colour, odour, pH or stability of the final product or producing any unwanted disinfection by-products. UV therefore helps food and beverage producers to minimise chemical additives and preservatives while ensuring microbial safety.

Wang Tao says, “As a leading UV company Hanovia is been dedicated to continuous innovation. Since we entered the Chinese market in 2005 we have successively launched a number of innovative products for the Chinese food & beverage industry, winning unanimous praise from industry experts. This makes us extremely proud of the work we do.

“This year is also Hanovia’s 90th anniversary, so it’s a very special time for the company. We recently established an Asia Pacific UV Application R&D Centre in Shanghai and we will continue to innovate and provide better and safer UV technology to the Chinese food and beverage industry.”

At the award ceremony, Kathy Wang from Hanovia’s Marketing Department, pictured, had the chance to discuss the company’s technology with fellow entrants and other guests and tell them about interesting research results and case studies of Hanovia’s UV technologies in the food and beverage industry.