< PreviousNCIMB Food Microbiology Services40www.fdiforum.netLABORATORY SHOWCASEThe professional food testing approach from ILSILS has the enviable reputation of being one of the finest equipped and most professional foodcontract laboratory testing facilities in Europe. Based in purpose built facilities on one site inDerbyshire, ILS provide a total quality service to their clients. ILS has fully equipped food andpharmaceutical Microbiology and Chemistry laboratories with the backing of professional andknowledgeable staff in both fields.The services ILS offer are of the highest standard and the emphasis placed on quality can not be toohighly stressed. Since achieving UKAS accreditation in 1991, ILS have expanded the range of tests they are accredited for and now have one of themost extensive scopes in the UK.ILS is also Tesco, M&S and DEFRA accredited and MHRA and FDA inspected. Working in partnership with their clients, ILS provide a qualityservice which is second to none – giving clients an all round one stop service from a single site for the provision of food testing and analysis.ILS Ltd, Shardlow Business Park, London Road, Shardlow, Derbyshire DE72 2GD Tel: 01332 793000 www.ils-limited.co.ukExpansion at Wickham LaboratoriesThe relocation of Wickham Laboratories’ food testing department is now imminent. This is anexciting time for the company as the new laboratory areas are now ready for the transfer of the foodmicrobiology department. The moving process will be completed in January, then UKAS are due inFebruary for their annual visit. The new facility design allows for better efficiency, as well a massiveincrease in floor space compared with current microbiology facilities at Wickham, allowing plenty ofscope for future expansion. Wickham Laboratories Microbiology services include quality control testing, shelf life testing and project testing trials, aswell as potable water testing. Other services include chemistry testing, collection service, environmental swabbing and foreignbody examination.Their expertise supports large supermarket suppliers and small businesses alike, with customer care and quality as highestpriority. Wickham Laboratories have quick turnaround for results and offer that rare opportunity to speak with a qualifiedmicrobiologist who is at hand to explain results and testing procedures.Tel: 01329 226600/01329 832511 Email: mail@wickhamlabs.co.uk www.wickhamlabs.co.ukA new standard of professionalism in laboratory servicesALcontrol’s vision is to set a new standard of professionalism, commitment to service performance and customer care in laboratory testing. Their corevalues are aligned to your needs...Integrity first– data integrity and confidentiality is essential to customers and every ALcontrol employee is judged first on their commitment to integrity.They have a wide scope of ISO17025 accredited food and water testing at their seven UK laboratories and approved under the Tesco and Marks and Spencerschemes at all food laboratories. Service to customers– as well as ALcontrol’s extensive test range, they offer a full range of reporting options, a relationship founded on opencommunication. Its in-house transport fleet provides the most extensive coverage in the industry. Striving for excellence– beyond ALcontrol’s competitively-priced routine service, they add value and reduce your time and cost through technical advice,bespoke reporting, training and simplification of the registration process. To learn how ALcontrol can meet your needs, email contactus@alcontrol.comNCIMB Food Microbiology ServicesThe NCIMB Microbial Identification Service provides fast, confidential and accurateidentification of bacteria and certain common fungi to Good Manufacturing Practice standards.NCIMB’s Identification Team isolate and identify bacteria from diverse sources including industrialand process contaminants, factory or plant slimes, process and cooling waters, clean areacontaminants, isolates from personnel monitoring and from final products.As custodians of the UK’s major reference culture collection for environmental bacteria, NCIMB are ideally placed to provide an Identification Service withimmediate access to a unique source of authentic reference material for comparative purposes. They service a wide range of blue chip companies both from theUK and overseas who regularly inspect and audit their facility. Clients can have a wide range of analytical needs and they specialise in offering tailoredsolutions to client specific problems. NCIMB apply three core techniques in their Polyphasic approach to bacterial identifications – Genotypic identification,Phenotypic characterisation, and Strain to strain comparison and differentiation. NCIMB also provides Referencemicrobial cultures, QC cultures, contract freeze drying, and a secure, confidential safe deposit back up facility for clientstrains.Tel: 01224 711 100 Email: enquiries@ncimb.com www.ncimb.com040:Layout 1 19/12/11 09:27 Page 1HOSPITALITYwww.fdiforum.net41Those who attend the forthcomingHotelympia event will be witnessing anindustry where innovation is a toppriority and helping businesses enjoygreater success while creating sizeableefficiencies. Despite consumer spendingbeing squeezed, companies that can offercustomers a unique and impressiveexperience can be assured of continuedsuccess.This success isn’t just of benefit to theindividual companies as well. Manycountries have now highlighted tourismand hospitality as a major contributor totheir economy. China, for example, ismaking major investment as it attemptsto become a leading venue forexhibitions, conferences and majorinternational events, with the numerousmonetary benefits this can bring.Meanwhile, the British HospitalityAssociation has commissioned a newreport by Oxford Economics which saysthat the hospitality industry directlyemploys 2.4 million people in the UK,and contributes over £46 billion in wagesand profits. The report also suggests afurther 475,000 jobs can be created by2020, though this is subject to thegovernment improving competitivenessby cutting the high rate of VAT onaccommodation and attraction.One of the major issues in the sector isthat of the introduction of new peoplewith the correct skills – which takes onincreased importance with newtechnology and increasingly stringenthealth and safety requirements. Happilyaround the industry new concepts arebeing launched to bring the sectortogether. In Wales, for example, theInstitute of Hospitality Cymru has beenestablished, aiming to respond to politicaland business initiatives and enable theInstitute to better contribute to thedevelopment of tourism and hospitalityrelated policies within the principality.The Institute of Hospitality, Cymru willalso organise events and activities fornetworking, professional development,awards and business seminars.In Scotland, meanwhile, the recentScottish Food & Drink Fortnight saw anumber of chefs pledge their time toyoung culinary enthusiasts who arehoping to make their mark in thehospitality sector. Industry leadershipbody Scotland Food & Drink organisedthe scheme to encourage more youngstersinto the trade and Fergus Ewing, ministerfor energy, enterprise and tourism says,“The work experience placements thesechefs will provide will not only encourageyoung people to think of the food anddrink industry as a career of choice,equipping with them with skills whichthe industry needs for future growth but42 A warm welcomeThe hospitality sector is benefiting from a steady stream of innovative ideasThe CESA Induction CookingForum highlighted the benefitsboth in convenience and energyefficiency with this style of cooking041-042:Layout 1 16/12/11 09:44 Page 142www.fdiforum.netHOSPITALITYwill also help them to think about their food choices.”The introduction of new people into the hospitality sectorcomes alongside the introduction of a host of new ideas, with theemphasis on sustainability. Hotel and restaurant groupWhitbred, for example, who own brands such as Costa Coffeeand Beefeater, aim to reduce their relative CO2 emissions by26% and relative water consumption by 20% by 2020.The move towards sustainability, however, is being assisted by ahost of new technology, which often has energy efficiency as amajor driver – among other benefits. Techniques such as sous-vide, for example, have become hugely popular in recent years toallow hospitality providers to offer a greater range of products totheir customers, at increased speed and convenience.Meanwhile, induction cooking is also proving increasinglypopular in the sector. The recent Induction Cooking Forumorganised by the Catering Equipment Suppliers Associationhighlighted figures from DEFRA’s own studies which suggest thatinduction cooking equipment offers potential energy savings offrom 50% to 86% in the commercial kitchen. The introduction ofinduction hobs can improve the working environment –generating far less heat than more conventional methods – andreduce extraction costs significantly.At the event, Steve Hobbs, Chair of the CESA InductionEquipment Group, said, “When it was first introduced to thecatering sector, induction had the reputation for being expensiveand unreliable. The technology has improved, costs are droppingand these days reliability is no longer an issue. As for the future,the technology is already available for a huge range ofapplications, from plug and play countertop units to productionsuites – induction equipment will get smaller, lighter, morepowerful, less expensive.”Equally important for the hospitality sector are hygiene issues,especially if foodstuffs are being kept in storage where theirtemperature needs to be effectively monitored. Indeed the hugerange of cooking methods now commonplace in the hospitalitysector require particular attention, especially when dealing withmeat. Happily, a range of probes are available that can provideaccurate readings. TM Electronics, for example, offer a wide range ofmeat probes, including stainless steel oven probes with braided metalcables and stainless steel handles, corkscrew probes for ease ofpenetration with semi-solid and frozen meat and black body probeswhich absorb heat radiation for greater temperature accuracy.Innovation in the hospitality sector has allowed it to improve itsofferings to an increasingly sophisticated customer base – while alsoensuring improved energy efficiency and excellent hygiene standards.John Paul from the Macdonald Marine Hotel and Roy Brett ofOndine joined Fergus Ewing, minister for energy, enterprise andtourism, to launch the drive towards bringing new people into thehospitality sector as part of Scottish Food & Drink FortnightCompanies such as Rational are introducinga host of new ideas for hospitality041-042:Layout 1 16/12/11 09:44 Page 2HOTELYMPIAwww.fdiforum.net43With a thousand exhibitorsdemonstrating the latest products andinnovations across food and drink, cateringequipment, bathrooms, interiors andtechnology, tabletops, wine and careers,and around 33,000 visitors expected,Hotelympia has been established as one ofEurope’s largest hospitality shows.As well as the exhibitors, theHotelympia Stage will provide opinion,insight and inspiration from a wealth ofleading names including celebrated chefGiorgio Locatelli, the UK’s best knownrestaurant manager Fred Sirieux, andrevered food critic Fay Maschler. TheStage will yet again be the focal point forthe show, playing host to a number offascinating one-on-one interviews,seminars, panel discussions, internationalcompetitions and awards ceremonies.On the bill throughout the week areUfi Ibrahim, Chief Executive of theBritish Hospitality Association,presenting its campaign for cutting VAT,and Luke Johnson, the man behindsuccessful restaurant chains includingPizza Express and Giraffe, who shares thesecrets of his success. Martin Brudnizki,one of the industry’s most sought-afterdesigners, will advise how to worksuccessfully to schedules and budgets.Also at the event, Katy McCann,Global Head of Hotel Partnerships at theMr & Mrs Smith Hotel Collection, willdiscuss the perfect recipe for creating atruly great guest experience, and thecouple behind Hotel du Vin, Robin andJudy Hutson, will consider how to keepcustomers coming in poor economicconditions. Robin is also set to take partin a panel discussion with the currentHotelier of The Year Stephen Carter andprevious winner Richard Ball on how tocreate and run the perfect hotel business.A host of championships will also beheld on The Stage including the UKCoffee in Good Spirits Championship,which promotes innovative beveragerecipes that showcase coffee, spirits andunique ingredients in a competitionformat.Toby Wand of organisers Fresh RMsays, “Consumer spending may besqueezed, but you can still delight yourcustomers by giving them what they wantbefore your competitors do. Whetheryou’re looking for operational advice,innovative thinking or a fresh view of theindustry, The Stage will offer acomprehensive and unparalleled snapshotof the hospitality market-at-large andoffer insight to keep your business infront of the pack.”Hotelympia 2012 is at ExCeL inLondon on 26th February to 1st March.Visit www.hotelympia.com to see howHotelympia can be the new inspirationfor your business and register now for afree ticket, saving the £30 entrance fee.The stage is set forHotelympia 2012 The UK’s premier foodservice and hospitality event returns to London’s ExCeLon 26th February to 1st March043-045:Layout 1 19/12/11 11:34 Page 1043-045:Layout 1 19/12/11 11:34 Page 2RationalStep into the future at Hote-lympia where Rational’s new Self-Cooking Center whitefficiency willbe the star attraction. Visitors will beable to see chefs preparing dishes inthe unit, taste the results and findout exactly what is possible with thisnext generation cooking machine.Rational has introduced a number of new features to the SelfCooking Center whitefficiency includ-ing HiDensity Control, which ensures uniformity of cooking throughout the entire cooking cabinet.HiDensity Control combines a powerful steam generator, dynamic air mixing and effective dehumidi-fication to enable up to 30% more products to be loaded than in a conventional combi-steamer of thesame size.Another new feature, EfficientLevel Control, continuously monitors individual racks in the Self-Cooking Center, intelligently adjusting the cooking parameters throughout the process. EfficientLevelControl always controls the cooking process in the best way for each product, even telling the chefwhich foods can be cooked together.Tel: 0800 389 2944 www.rational-UK.comStand N1410HOTELYMPIAwww.fdiforum.net45TM ElectronicsTME supply every-thing required for tem-perature measurementand monitoring in thehospitality business –from food-safe ther-mometers and tempera-ture probes to intelligentmonitoring of hot waterand heating systems forthe prevention of Legion-naires’ disease.TME are temperature specialists, with a wealth of experience and a strong design andmanufacturing base. Their clients include individual cafes, restaurants and hotels as wellas large supermarket chains and FM operations. At the stand, try the new three-second response needle probes made with Ther-maSprint Technology – robust, dishwasher-safe and seriously fast. You can also see thebest-selling MM2000 handheld thermometer – IP67 waterproof with a protective ther-moplastic rubber boot included.Visitors can also discover the MM7000 ThermobarScan, a unique Bluetooth ther-mometer with integral barcode scanner, transforming HACCP monitoring and legionellacontrol. Save money too with the £35 Thermometer for Life pledge.TME offer free advice and quotes on all options – from budget to bespoke.Tel: 01903 700651 Email: sales@tmelectronics.co.ukwww.tmelectronics.co.ukStand S1645MONO EquipmentMONO Equipment, the longest established manufacturerand supplier of bakery equipment in the UK, will be showcas-ing a number of exciting products at this year’s Hotelympia.Paul Hollywood, celebrity artisan baker and a judge on thehugely successful The Great British Bake Off will be a specialguest on the stand during the show, producing a range of spe-ciality breads on the revolutionary Paneotrad – the new con-cept for creating artisan bread.The ground-breaking Epsilon Tabletop Confectionery De-positor, will also be in action, which is capable of effortlesslyproducing all of your patisserie needs including macarons,eclairs, sponge sheets, muffins, meringues and cup cakes. VisitMONO Equipment at any time during the show to see theirequipment in action.Tel: 01792 564 000Email: sales@monoequip.comwww.monoequip.comStand N1470Fletcher EuropeanFletcher European was founded in 1994 to manufacturer a range of mouldedplastic containers for the food industry. Today their products are used widelywithin the catering industry and various pub and bar chains throughout the UK.Using their rotational moulding process, Fletcher European manufacture a widerange of storage and handling containers. Ranging from 1 to 1000 litre capacity,each product has been designed to fulfil customers’ specific needs. They also carryhundreds of stock lines in order to respond quickly to the requirements of a de-manding market.Richard Biddulph, Sales Office Manager, says, “Our experienced team have beenmanufacturing these types of products for many years and this is evident when youlook at the quality of the finished article. You would be hard pushed to find a bet-ter product out there.”Contact Richard Biddulph, Sales Office Manager Tel: 01933 440 446 / 07875 198226 www.fletchereuropean.co.ukStand N1026043-045:Layout 1 19/12/11 11:34 Page 3046:Layout 1 16/12/11 09:44 Page 1GULFOODwww.fdiforum.net47A platformwithout equalHeld in Dubai, Gulfood is perhaps the besttrade show available for those in the foodand hospitality sector looking to invest inthe Middle East, Africa and South Asia.Held from 19th to 22nd February, Gulfood takes place inDubai, at the International Convention and Exhibition Centre.One of the largest and most-awaited events that concerns thefoodservice and hospitality sectors in the Middle East, itshowcases products, equipment and an array of specialist services. Covering the whole food and drink gamut, it also featuresprinting, packaging, baking and the raw materials sector too. Around 3,800 exhibitors will be taking part in Gulfood, fromaround 83 countries of origin. This gives Gulfood not only adistinctly Eastern feel, but also an international one too.With over 62,000 buyers from 110 countries present, it is a vastplace in which to do business. 81 international pavilions showcaseeach of the countries’ best food, flavours, foodservice andhospitality sectors in great detail, so you can be sure of leavingwith the knowledge or deals you set out to acquire. Also on the table is the Gulfood Conference, which takes thebest the industry has to offer and invites key industry experts tospeak on hot topics and international concerns. Speakers this year include Yousuff Ali, Managing Director ofEmke Group Lulu International, Eelco Camminga, the VicePresident for South Africa, Middle East and Pakistan for Unileverand Sanjeev Chadha, the President for the Middle East andAfrica for Pepsico.Gulfood also aims to celebrate the success of those within theindustry, the Gulfood Awards recognise excellence, so are a greatindicator for the areas of taste and interest in the world of foodand drink.The enormously popular Emirates International SalonCulinaire returns to demonstrate the skills of more than 1300young chefs as they compete to become stars of the future.Competitors are evaluated by a panel of 25 experts, mandated bythe World Association of Chefs Societies to judge events acrossthe globe, ensuring high competition standards.In another competitive element to Gulfood, the Pastry andBaking Salon is a platform for showcasing professional PastryChefs across the UAE and GCC region. The competition is opento all pastry chefs and bakers working in the UAE/GCC, tocompete in static display and live baking across twelve categories.Ingredients Middle East runs concurrently with the show,creating a 360-degree industry offering for buyers and vendors.Ingredients Middle East is the only event in the region to addressthe manufacturing and processing sector.This year’s exhibition should be one to remember. With fourdays to explore the delights on offer, you should leave havinggained a real insight into not only the way business is done in theEast, but also what other countries have to offer. For more information, visit www.gulfood.com047-049:Layout 1 19/12/11 08:34 Page 1047-049:Layout 1 19/12/11 08:34 Page 2Spiroflow and Fabcon Powder Handling & ProcessingSystemsSpiroflow will be co-exhibiting with their partnerin the Middle East and Asia, Noida Fabcon Ma-chines. Their joint range of hygienic conveyors in-cludes bucket elevators, flexible screw conveyors,aero-mechanical conveyors, tubular drag conveyorsand pneumatic conveyors. Accordingly, they are inan excellent position to offer the optimum convey-ing solution for any application. Many of their con-veyors are designed for easy dismantling withouttools to facilitate through cleaning and no cross-con-tamination between batches.Their range of bulk bag fillers and bulk bag dis-chargers is one of the most comprehensive in thebusiness. It includes mobile and low-height options and models that can operate without the need for a forklifttruck. In addition, they are always willing to design and manufacture models to meet the specific needs of individual customers.Spiroflow and Fabcon can be found on on the British Pavilion in the Sheikh Saeed Halls.Tel: 01200 422525 Email: sales@spiroflow.com www.spiroflow.comStand S1-E6GULFOODwww.fdiforum.net49DMN-WESTINGHOUSEDMN-WESTINGHOUSE havebeen designing and manufacturing ro-tary valves and diverter valves for bulksolids handling for more than fortyyears. Offering tailor made solutionsfor food, dairy, pet food and pharma-ceutical industries, their products aredistributed worldwide.Besides an extensive range of stan-dard versions, they supply componentsthat are USDA Dairy accepted, pres-sure shock resistant to 10 bar, flame proof, ATEX compliant to Directive 94/9/EC or EHEDGType EL Class I compliant.At Gulfood, DMN will present an AL MZC rotary valve with supporting bars for easy removalof rotor and end cover. The MZC valves are optionally available in USDA dairy accepted orATEX 94/9EC conforming versions. DMN will also display a PTD plug diverter, which has acompact, user-friendly design and consequently no moving parts on the outside. Besides the dualpipe PTD, DMN offer the SPTD single pipe and a special clean in place (CIP) suitable PTD.www.dmnwestinghouse.comHall S1-G21Wire Belt CompanyWire Belt Company is a leading manufacturer of Flat-Flex processing conveyor belting and conveyor systems, pro-viding customised open mesh, hygienic, safe and efficientconveyor solutions. They offer many styles and specifica-tions of open mesh conveyor belt to suit any application,along with their latest innovation CompactGrid, which isengineered specifically to handle smaller, delicate products,while giving a lighter weight, open mesh belt design thatcan outperform many competitive offerings.Wire Belt’s conveyors are of hygienic stainless steelconstruction, have a wide range of optional features, andspecial variants that ensure the versatility to satisfy mostapplication requirements such as changing product di-rection, orientation and spacing between productionprocesses. Their Flex-Turn unit allows products to beturned using angles from 45 to 180 degrees, and theSpreading conveyor can separate products into lanes.Their stand will have a selection of belting and con-veyor products on display.Tel: +44 (0)1795 421 771Email: wthrower@wirebelt.co.ukwww.wirebelt.co.uk Stand S1-F13Flexicon EuropeFeatured products on FlexiconEurope’s stand within the UK-PPMA pavilion have been chosento show the versatility of the com-pany’s bulk handling systems.Flexicon Bulk Bag Dischargers,often the start of a process, are en-gineered to allow total free-flow orcontrolled release (loss-of-weight)of material and are available innumerous frame configurations toaccept bulk bags via powered hoistand trolley or fork truck. Oftenthe bulk bag discharge will deliverinto a hopper fitted with a flexiblescrew conveyor, and this is alsobeing exhibited by Flexicon atGulfood. The Flexicon flexible screw conveyor has proven itself time and again asthe ideal system for handling everything from fine powders to large flakes.Visitors will gain an insight into the relatively simple conveyor design backedby specialist engineering know-how that can dramatically increase plant pro-ductivity for relativity low capital investment and low operating cost.Tel: 01227 374710 Email: sales@flexicon.co.ukwww.flexicon.co.ukStand S1-F27Silverson MachinesSilverson will be marking their first time ex-hibiting at Gulfood by showing three new prod-ucts. The new Verso is a bench top In-Line mixerdesigned to allow users to streamlinethe scale-up process. It pro-vides an accurate and easymethod of forecastingthe performance oflarger in-line mixersunder full-scale condi-tions.The new AX5 is apilot scale laboratorymixer, suitable for batches of upto fifty litres. The AX5 features touch padcontrols with infinitely variable speed control, tachome-ter, ammeter and integral rise and fall bench stand. Silverson’s new Flash-mix is a simple, effective and economical solution for powder/liquid mixingapplications. It can incorporate powders at up to 5000 kilos per hour to givea uniform, agglomerate-free mix time after time. Silverson will also be exhibiting mixers from their standard range of Lab-oratory and production scale Batch and In-Line High Shear Mixers.www.silverson.comStand S1-E32047-049:Layout 1 19/12/11 08:34 Page 3Next >