Exhibition space almost sold out for BevExpo 2022

Some of the biggest names in the beverage industry have acquired stand space at this year’s BevExpo. Combining seminars, workshops and an exhibition, the two-day trade-only event will be held at the Manchester Central Convention Centre in Manchester City Centre on the 7th and 8th June 2022. BevExpo is a free to attend, not for profit event which brings all sectors of the beverage industry together. It enables manufacturers, suppliers and brand owners to meet, network, learn, and celebrate excellence throughout the supply chain. Hosting some of the industry’s most prominent operators, among others, the 2022 exhibition line-up already includes Kegstar, Core Equipment, SSV, Holchem Laboratories and Microcan Ltd. Commenting on the super-sized event, which has seen over 500sqm of floor space sold already, Ruth Evans, Chief Executive at BFBi, said: “Since its inception in 2016, BevExpo has quickly become the go-to event for the beverage industry. This year, the Expo is shaping up to be bigger and better than ever, not least because we have seen an unprecedented demand for exhibition space with over 95% of stand space already sold.” She added: “As an industry that thrives on networking, socialising and face-to-face interaction, the last two years have been tough. BevExpo is a great opportunity, now the world has once again opened its doors, for the wider beverage industry to come together to kick start business, build on existing relationships and make new connections. “We don’t just cater for one area of the market. Our portfolio of exhibitors will appeal to a broad range of visitors. Those seeking dispense equipment, bar services, packaging and labelling, raw materials, canning, bottling, brewing equipment, technology, to name a few, will find everything they need all in one place.” As well as exhibitors, visitors planning to attend BevExpo 2022 are also being encouraged to pre-register and secure their free pass. Visitors can also register through the NEW BevExpo event app which is available to download for free from the app store. The new event app is this year’s ‘go to’ for all the information visitors need about the event, including exclusive content. Links to exhibitor and visitor registration, details of the Taste Town, and floorplan can be found at www.bevexpo.com.

Kite Packaging reinvent Hivewrap with a new system

The bestselling paper wrap that provides a recyclable and biodegradable alternative to bubble wrap is now available as a sustainable void fill option named Hivefill. Kite have designed a purpose-built dispenser that expands and compresses the strong hive-shaped cells to form cushioning pads ideal for absorbing impacts and protecting the contents of a box. The dispenser features a funnel that the user manually pulls the paper through as it is configured into a resilient format where the hexagons are expanded and interlinked together. The paper is hand torn and arranged to fill the empty space within a carton where objects might otherwise have collided with the edges and become damaged. This Hivefill system will become the most economic paper void fill on the market. Furthermore, the aesthetic honeycomb texture, available in kraft or white to suit your branding, presents ecommerce orders in an attractive manner clearly evocative of eco-friendly qualities. Paper packaging is increasingly popular for its easy kerbside recycling that enhances overall customer satisfaction with their purchase. The Hivefill paper has a FSC certification to attest to its sustainable sourcing, integrating sustainability into the start and end of its life. Therefore, this new product launch introduces the innovation of Hive into the void fill category to supply Kite’s customers with a new standard of value for money partnered with excellent green credentials to boost your brand image. The paper and dispenser is available on the Kite website now.

Diageo to sell Windsor business in £124m deal

Diageo has agreed the sale of its Windsor business including the W series, to the Bayside Private Equity and Metis Private Equity consortium (Bayside/Metis), a South Korean-based private equity group, for an aggregate consideration of KRW 200 billion (approximately £124 million). As part of the agreement, Diageo will supply Scotch whisky to Bayside/Metis under a 10-year supply agreement. Sam Fischer, President of Asia Pacific and Global Travel for Diageo, said: “This transaction marks the next chapter for Diageo Korea. We remain fully committed to the market and further developing our international spirits and beer business, which is being driven by premiumisation and consumer interest in categories like international whisky. “We take a disciplined approach to capital allocation and this sale is very much in line with our track-record of active portfolio management. We are grateful to our Diageo Korea employees for all their dedication and support of the Windsor business and we will work with them, the Union, our valued customers and partners, and Bayside/Metis to ensure a smooth transition.” Bum Jun Kim, CEO of Bayside Private Equity for Bayside/Metis, said: “Windsor is an important addition to our investment portfolio and allows us to participate in the dynamic Korean beverage alcohol market. We are confident that we can build on the innovation of Windsor and unlock further potential. We will work closely with Diageo to ensure a smooth transition over the next few months.”

Succeeding as a business consultant within the food & beverage industry

The global food and beverage industry is so big that it cannot even be quantified correctly in its entirety. Nevertheless, surveys indicate that it must be worth at least $6196 billion, as of December 31st, 2021. Given that the industry is based on serving the basic biological need for sustenance at its core, it is improbable that the food and beverage industry will plummet anytime soon. That does not mean every entrepreneur who opens a food packaging plant or restaurant succeeds here. Undoubtedly, there is massive potential to succeed for new businesses in the food and drink industry. Still, the high rate of failure can also act as a deterrent for inexperienced business aspirants. This is where a business consultant comes in to guide their clients through the tricky trade, leading them to gradual success. What makes the business consultant so confident that they can do so? What makes the business guru an expert? But, more importantly, in context to the topic, what does it take for a business consultant to succeed within the food and beverage industry? Protect Your Business and Reputation Irrespective of how good you might be at your job or how closely you decide to stick to your expertise, there is always a chance that something will go wrong. Such is the nature of business itself, but that’s particularly true for the food and beverage industry. Due to how vast the industry is and how many competing sectors it is divided into, this booming industry is also highly volatile. Therefore, to succeed as a consultant, it is imperative to ensure that every time something does not go the way you predicted, the company/practice does not get sued without consultant insurance. If you are working as a consultant who isn’t covered against common claims, it might be only a matter of time before one or more lawsuits from disgruntled parties put your profession in serious jeopardy. When a business consultant is protected by consultant insurance, the insurance company steps in to provide the funds the consultant will need to compensate the aggrieved party quickly. If that is not a possibility, the insurer will fund the consultant’s legal defense. As even the best of us are not beyond the human error factor, consultant insurance from a company like The Hartford can cover all advisory mistakes made based on negligence, omission, misinterpretation, and inaccuracy. Experience over Confidence New business consultants often make the common mistake of believing that their previous prowess as a business expert makes them suitable for advising and guiding business decisions in almost any sector. But, of course, it cannot be denied that a highly qualified and experienced business consultant might be able to provide valuable inputs and proper guidance to clients across multiple sectors. Still, there are several variables to be considered here. For example, while their input might be valid across multiple sectors within the food and drink business, the impact of their advice will not be equal for all their clients. The further a client’s sector is from the consultant’s sphere of knowledge, understanding, and practical experience, the less impactful their advice. Therefore, it is best to specialize and further master one’s pre-existing expertise as a business consultant, especially since you will be experimenting with someone else’s money otherwise. Specialization Over Generalization The food and beverage industry is enormous, and it includes multiple multibillion-dollar sectors in it. Therefore, a consultant with vast knowledge, understanding, and verifiable success in fast food restaurants may not be able to help their farming clients to the same degree. At the same time, someone who has made a reputation by helping small farms reach national status could find themselves at sea after taking up a client who has several vineyards ready for wine manufacturing and processing. The bottom line is that a business consultant should never take up a paying client who works in an unfamiliar field. This is in fact, one of the several reasons why business consultants often find themselves to be on the opposite end of a nasty lawsuit. Of course, you will have to be ready for lawsuits no matter what, but specialized, responsible mentoring might help you keep them down to a minimum.

Endoline machine still going strong almost 30 years and 15 million cookie boxes later

Signalling machinery longevity and customer loyalty, Endoline Automation, together with distributor Ferag, is set to install its sixth end-of-line packaging machine into a leading snack producer in Belgium – almost 30 years after the first machines. The first end-of-line systems, which were installed almost three decades ago in 1994, are still in operation within the factory of Vermeiren Princeps today, erecting and sealing almost 15 million boxes of cookies in that time. The baking roots of the Vermeiren family can be traced back to the 17th Century. In addition to bread, they were famous for their speculoos cookies and in 1919 the family carved out a new brand, ‘Vermeiren Speculoos’ solely specialising in the creation and supply of these cookies. In its current form, NV Vermeiren Princeps, was established in 1947. As a successful SME loacted within the municipality of Bornem, Belgian, Vermeiren Princeps has continually invested in dynamic product development and today produces a caramalised biscuit range in addition to cookies and paste. Each year the company’s two fully-automatic baking lines, overseen by 25 employees, bake up to 2,000 tonnes of its caramelised biscuits. Half are marketed under the Vermeiren label, while the other half are packaged under a private label and sold throughout Belgium and internationally. Individually packaged biscuits are supplied in various flavours to hotels, restaurants and cafes. Ahead of its time, Vermeiren Princeps has been incorporating automated processing and packaging lines into its facility for several decades, however first and foremost is the integrity and quality of its brand. “Vermeiren Princeps’ objectives to automation were to increase production output while lowering costs and improving the quality of the packaged product,” comments Sylvie Laigneil, Mangaing Director of Ferag NV, the long-standing Belgium distributor for Endoline Automation. “While keen to integrate new automated solutions, the company did not want to compromise on the heritage of its brand which is synonomous with creating quality, traditional biscuits.” Testament to the quality and longevity of Endoline Automation’s machines, Ferag installed the Endoline 702 Fully Automatic Pre-Set Case Sealer and the 211 Fully Automatic Case Erector back in 1994. “These machines are still operating well and work across Vermeiren Princeps’ full product range,” comments Sylvie.

Chu Lo announces YO! Sushi and Belong Gaming Arenas as first major stockists

A brand-new range of Japanese inspired sour soft drinks is coming to YO! Sushi and Belong Gaming Arena’s! Available to purchase now and with three delicious flavours to choose from, Chu Lo is one of the few sour soft drinks currently available in the UK market. The YO! Sushi and Belong Gaming Arena listing marks a significant step for Chu Lo as they continue to expand into the hospitality space. Chu Lo is vegan friendly, gluten free, aspartame free, reduced sugar and alcohol free and is currently available in three flavours: Apple, Lemon and Peach, with a  fourth Cherry flavour launching this month! Chu Lo can be enjoyed all year round, served solo or paired as a spritzer. Chu Lo’s cans are designed to be both collectable and recyclable with authentic, uniquely designed  Japanese art on the cans. The founder, Steph Buttery, launched the business in 2019 with the aim of bringing the taste of Japan to the UK after falling in love with the culture during her ten years with the British Navy. Most recently, Steph joined the first ever series of Gordon Ramsay’s Future Food Stars on BBC. Steph Buttery, Founder of Chu Lo, said: “We’re excited to bring a slice of incredible Japanese culture to the UK as there’s nothing else like it! Having previously lived and worked in Japan for many years I was deeply inspired by their punchy, sour flavours and wanted to bring the taste back to Britain with me. “The expansion to YO! Sushi and Belong Gaming Arena’s is another incredible achievement for the brand and we have many more exciting announcements coming soon. As we continue to expand into key franchises around the UK, we are also very excited to announce the launch of our fourth flavour, Cherry, available this month!”

Ergonomic packing

The end of line packing stage of many production lines is often cramped and chaotic as people, pallets and product jostle for space in less-than-ideal conditions. WMH have helped many clients over the years to create order from chaos by installing ergonomic packing stations that ensure the comfort of the packers. WMH are currently building a new packing system for a local pasty bakery which will streamline the packing of their premium pasties. The system enables up to five packers to pack product from baking trays into cartons in comfort with minimal lifting and twisting.  Each packer is presented with a tray of product to be unloaded and packed into ready erected cartons. Once filled, each carton is taken away to be automatically taped, leaving the packer free to pack their next box. Product and boxes are presented to the operators on multiple-levels to minimise twisting and heavy lifting. This multi-level packing approach is similar to previous end of line packing stations developed by WMH. “The multi-level packing approach is one that we have used for a wide range of packing situations. We find that packers can work more efficiently when all the elements needed for packing are easily to hand,” said a spokesman for WMH. For more information on WMH packing and other solutions please visit https://www.wmh-uk-ltd.com

Winkworth strengthens team with new appointments

Winkworth, the designer and manufacturer of industrial mixing and blending machinery, has strengthened its team with the appointments of Callum Lindsay as design/project engineer, and Kyle Hillman as a quality controller/health & safety assistant. Both positions are based at the firm’s Basingstoke premises. Callum joins Winkworth having started his career as a designer allied to automotive, aerospace and motorsport industries, working on projects for Jaguar Land Rover, Bentley and Red Bull Racing. His extensive design and project management experience extends to capital equipment used in production of aerosols and cosmetic products. In his role, he will be responsible for progressing projects from inception to the finished product, overseeing the design and manufacture, as well as customer liaison. He also has engineering responsibility for ATEX compliance. Kyle joins Winkworth with an aerospace background, having served his time at GE Aviation as a sheetmetal worker, before becoming an inspector. He is experienced in inspecting a range of parts, from large composites using FaroArm’s, through to precision machined parts incorporated into fighter aircrafts for Lockheed Martin. Kyle brings a wealth of experience in inspection, quality control and auditing, having worked on contracts for a number of leading aerospace manufacturers. At Winkworth, he will be responsible for establishing robust inspection regimes and controls, to aid in-house manufacture and the development of key suppliers, as well as supporting the management of health and safety. Winkworth’s head of operations, Jamie Allison, said: “We are really pleased to welcome both Callum and Kyle to Winkworth. They join us at a busy period of growth for the company and we look forward to them becoming valued members of our team.” Winkworth has been designing and manufacturing world-class industrial mixers, paddle mixers and blenders since 1924. Used for mixing doughs, powders, creams, batters, pastes, sludges, slurries and granules for all industries, Winkworth supply mixing machinery all over the world. Their product range includes Z Blade, Extruder, Ploughshare, Twin Shaft, Ribbon, Double Cone Blenders, Paste Feeders, Process Vessels, Homogenisers and Vacuum Dryers for use in a wide variety of industries. All their industrial mixers are designed and wholly made in the UK and can be manufactured to suit any ATEX requirements, include CE markings and are manufactured in accordance with their ISO 9001 accreditation. For further information on Winkworth, visit www.mixer.co.uk, call +44 (0)1256 305 600 or email info@mixer.co.uk.

Vegetable oil emissions study reveals urgent need for greener growing solutions

A new global study has revealed the extent of greenhouse gas (GHG) emissions caused by vegetable oil production, highlighting the need for more sustainable growing solutions.
Scientists from the University of Nottingham’s Future Food Beacon carried out the first analysis to consider GHG emissions from almost all possible systems that are currently used to produce palm, soybean, rapeseed and sunflower oil around the world. The study was a meta-analysis, that incorporated all relevant studies concerning the environmental impact of oil production published between 2000 and 2020. The findings have been published in Science of the Total Environment. This new study reflects almost 6,000 producers in 38 countries, and is representative of over 71% of global vegetable oil production. Across all oil crop systems, median GHG emissions were 3.81 kg CO2e per kg refined oil. Crop specific median emissions ranged from 2.49 kg CO2e for rapeseed oil to 4.25 kg CO2e for soybean oil per kg refined oil. Median emissions from soybean oil were higher than for palm oil, despite palm oil getting more negative attention. However, median rapeseed and sunflower oil systems had fewer emissions than both palm and soybean oil, so appear to be more sustainable choices. When a forest is cut down to make space for agriculture, the carbon stored in the trees and vegetation is released to the atmosphere as CO2. A lot of the carbon stored in the soil is often also released. The researchers analysed the impact of this type of deforestation on crop sustainability. They also considered the carbon costs of agricultural land occupation even in cases where deforestation happened more than 100 years ago (as is likely the case for most of Europe). This is because even though there may be no land-use change carbon being released through using the land for agriculture today, the opportunity to store carbon, such as through re-growing trees, is lost. The researchers showed that land use made a significant contribution to GHG emissions, generally making up half of the total overall emissions. Dr Thomas Alcock, Future Food Beacon research fellow and Postdoctoral Researcher at the Technical University of Munich led the research. He says: “The strength of having lots of different production systems included in this study is that we can identify the most sustainable systems for each crop type, and push for these to be adopted more widely. “The results, particularly around land use, show that we should target production on low carbon storage potential land, although we also need to consider other sustainability indicators such as biodiversity. Most previous studies only considered recent land use change, but in this study we considered the impacts of continuing to grow crops on an area of land as well, instead of setting it aside for regeneration of forests.” The study highlights the need and scope to improve sustainability within current production systems, including through increasing yields whilst limiting application of inputs with high carbon footprints, and in the case of palm oil through more widespread adoption of methane capture technologies in processing stages. “This means reducing application of synthetic nitrogen to crops as much as possible. On-farm, this is generally the biggest source of GHG emissions. This is tricky, as crops need a lot of nitrogen to be productive, but there are ways to reduce this, such as through choosing crop cultivars that are more nitrogen-use efficient, and by including leguminous plants in the crop rotations, as these provide nitrogen to the soil more naturally,” said Dr Thomas Alcock.

Kite Packaging’s new 100% paper translucent bags

Clear bags have long reflected professional presentation when used as internal packaging, particularly in the fashion or textile industries. Traditionally, a high clarity transparent bag would have to be made from plastic, though glassine paper can now offer a sustainable alternative thanks to its glossy, translucent finish. Manufactured from wood pulp, glassine is a recyclable and biodegradable paper that can be put out for kerbside collection in the same way as any other paper or card products. This makes it a highly unique eco-friendly packaging innovation by marrying plastic-free sustainability with a see-through texture. Kite now supply these bags in five different sizes all with 40gsm. Therefore, they are suitable for separating individual clothing or accessory items within a larger mailer or granting an extra layer of protection to specific parts of a package. The glassine bags are grease, moisture and dirt resistant, serving to maintain the pristine condition of the contents. By selecting a bag that will closely fit the contents, clothes can keep their neatly folded configuration to create an aesthetically pleasing unboxing experience. Furthermore, they offer increased reassurance that external elements of wind and rain, for example, cannot damage your products. With a range of competitive wholesale prices, Kite’s new range can equip both large and small businesses wishing to elevate the professionalism of the packaging without compromising their environmental standpoint. Eco-friendly plastic-free packaging materials act as a strong marketing tool in the current ecommerce climate.