< PreviousCOLOURINGa product being a success and not. Use colours that are too brightand artificial-looking and, even if they are derived from naturalcolours, retailers and consumers may be reluctant to even try.Conversely, making a colour too dull or drab will also putthose who could make or break a brand.A new range of colours free of palm oil has recently beendeveloped which is a first as all the components of a colourmix have previously contained at least some elements of theoil, even if the pigment was oil-free. This means colours usedwith this new composition don’t degrade as others would,meaning uniformity of colour is more possible across a range.It also means purchasing in bulk is possible in larger quantities,meaning cost savings across the board.Small innovations like this produce great results and colouring.For many manufacturers, rethinking techniques and ingredients inparticular can make great changes in fortune and public perception.Naturally safeThe advantages of using natural ingredients should beobvious, a quick scan of the side effects of chemically-engineered colours should be enough to dissuade mostmanufacturers from cutting costs at the risk of having aproduct that could induce ill effects.Red 3 (Erythrosine)has been related to thyroid tumours.Yellow 5 (Tartrazine)has been claimed to beresponsible for asthma attacks and other respiratoryproblems.D and C red 33have been related to cancer and mayalso cause genetic problems.Red 40 (Allura Red)is found in colourful sweets and isknown to cause allergies.Citrus Red 2is added to fruit such as oranges. It keepsthem looking fresh and juicy, but has been found to lead tocancer. Studies on rodents have shown it caused tumoursin the bladder and other organs.Green 3 (Fast Green)is an additive known to havecarcinogenic properties.Green Sis used in some jellies, canned peas and cakemixes. It’s known to cause allergic reactions.Blue 1 (Brilliant Blue)is an additive found in dairyproducts. It has been linked to causing forms of cancer.Blue 2 (Indigo Carmine)is a colouring additive that hasbeen linked to causing brain tumours and other reactionssuch as nausea, rashes and allergies.Palm oil is falling out offavour as a base forcolourings, new oil-freecompositions mean lesscolour degradation over timePHOTO: WWW.SHUTTERSTOCK.COM/BONCHAN40 Food & Drink Internationalwww.fdiforum.net37-41:Layout 1 14/12/12 12:20 Page 4Global Headquarters: +33 4 90 23 96 89 E-mail: naturex@naturex.comUK office: +44 (0)1283 224 221 E-mail: naturex.uk@naturex.comFOR MORE INFORMATION CALLVegeBrite™ is the line of colouring foodstuffs developed by Naturex. Made from concentrates of fruits, vegetables,edible flowers and algae, VegeBrite™ performs superbly, providing vibrant shades in a wide range of applications.Obtained without selective extraction or isolation, VegeBrite™ gives food and drink manufacturers the increasinglydesirable “clean label”. For the best colouring foodstuffs, contact our team of experts today.www.natcolor.com37-41:Layout 1 14/12/12 12:20 Page 5HOSPITALITY42 Food & Drink Internationalwww.fdiforum.netThe emergence within the sometimesoverly traditional hospitality industry oftechnology within restaurants, hotels andeven cafes has meant leaps and bounds inwhat customers expect these days. Therehas been a sea change in how food mightbe ordered with concepts such asinteractive menus taking off, and socialmedia also playing a part. Several restaurants, for example, havestarted to encourage the tagging of theirpremises online in pictures taken througheither the popular photo-sharing mediumInstagram or the personal interest sitePintrest. This way, customers can scrollthrough previous diners’ meals in pictorialform, adding another element to menuspacked with information. Use of tablet technology goes hand inhand with this trend and many eateriesare opting to avoid paper menusaltogether, introducing tablets as the wayto order food. This allows not only thepreviously mentioned photography to beat diners’ fingertips, but could also allowfor additional information or evenadvertising to be displayed alongsidemeals. Combining this with a bill-totallingtool means that menus could well havechanged forever. The days of badly-laminated menus with minimalinformation could be a thing of the past.At the other end of the scale, streetfood has taken off. Once limited in theUK at least, to fast food with unhealthyconnotations, junk food and hot snacks, ithas recently become a high-class, lucrativehospitality model. The rise of artisanCHANGINGthe sceneTrends come and go, but it seems hospitality is on a route to atechnological and diverse future.street food, combined with the idea of thepop-up restaurant mean that the averagediner is open to more esoteric and openexperiences. Pop-ups are now often runby established eateries and restaurantsand the idea that al fresco has to consistof cheap and easy food has disappeared. In London’s financial district, forexample, the pitches taken up by thesekind of operations are increasing year onyear and it’s no surprise to find themcommanding premium prices for healthyand noteworthy food and drink. Oftensupplied with local ingredients andusually with an unusual speciality, theway people eat on the move is changingand even the most successful hospitalityexperts are finding they have to movewith the times. Pop-ups are usually used to test out anunusual concept in temporarysurroundings. Following trials the pop-upsoften move to permanent premises and soit’s a great way for businesses to expandinto new markets without massivefinancial outlay.Hospitable surroundingsThe importance of a restaurant or eaterylooking good is also an issue where majorplayers in the hospitality industry are goingabove the call of duty. Recently. even theperceived ‘value’ chains of town and citycentre family pubs have realised that thebasic nature of their prices need not bereflected in the décor. Big names likeWetherspoons, Lloyds and similar venueshave seen makeovers, ditching plain andTabletsinstead of menus, forinstance, allows venuesto incorporate stunningphotography and amendtheir menus quicklyand easily.42-43:Layout 1 13/12/12 10:12 Page 1HOSPITALITYFood & Drink International 43www.fdiforum.netdark designs for modern, light and pleasantareas in which to eat and drink. Chainsseem to be selling the idea that luxury isaffordable, with flashy displays of comfortin evidence across the board. At the upcoming Hospitality Show,inspiration is available in spades, withseveral distinguished names offering adviceat the latest addition to the show, theDesign Inspiration Stage. Advice for thosefocused on the food and drink aspects ofHospitality will probably be mostinterested in the concept of establishing abrand by Tim Mutton of Blacksheep orperhaps the development of a clear andunique visual identity being discussed byShaun Clarkson of Shaun Clarkson ID. Stage Curator Stirling Johnstone says,“With such an exciting line up of speakerscovering all aspects of the hospitalitydesign landscape, there really will besomething for everyone on the DesignInspiration Stage. Competition for eachconsumer pound is so fierce nowadays thatgreat design can really set your offeringapart from the rest.”New tastesWith an ever-increasing interest inartisan food and drink products, thefoodservice and hospitality industry arebeing presented with ever more specialistproducts they can prepare with no timewasted and with a high quality ofingredients too. Launches of more unusualfoods stand alongside those for restaurantessentials. McCain, famed for their potatoproducts, have launched large hospitalitysize supply servings of mashed potato.Able to be prepared in fifteen minutes,products of this sort are a boon for bothconvenience food outlets and fine diningestablishments alike. The decision that thehospitality industry has to make howeveris sacrificing the quality and perceivedbetter taste that freshly preparedingredients over products pre-prepared orpart-cooked.One area in which this is an anomaly isbaked or bakery products. The part-bakingof food ready for restaurants, hotels orevent management companies gives aperceived impression of freshness thanksto the way it is prepared, therefore cost-saving in this area comes with little to nocompromise in freshness or quality. Itcould be argued that, as our logisticstechnology has moved on sufficiently, foodremains fresh until it leaves the fridge sothis is not an issue. Yet to take consumersas having little knowledge of thepreparation methods or freshness of foodis slightly condescending, and the proofreally does remain in the tasting.Above: The way a restaurant oreatery looks can make all thedifference to consumer perception,something being addressed with aspecific seminar at the HospitalityShow.Right: Pop-up restaurants are allowingrestaurateurs, hoteliers and otherhospitality sector professionals to testout new concepts before openingpermanent premises as well as givingambitious amateurs a leg up to doingbusiness within the industry.PHOTO COURTESTY OF THE ETHICUREANPHOTO: WWW.SHUTTERSTOCK.COM/ARIADNA DE RAADT42-43:Layout 1 13/12/12 10:12 Page 2InteriorsTechnologyInspirationalThe latestFood & DrinkEnjoy the very bestThe place to do businessSalon CulinaireCutting edgeEquipmenthospitalityshow.co.ukREGISTER NOW44:Layout 1 13/12/12 09:44 Page 1Food & Drink International 45www.fdiforum.netHOSPITALITY SHOWKnown for being the largest UKfoodservice and hospitality exhibition, thisyear sees the start of a brand new look andrevitalised content. Visitors can now registerfor their free ticket saving the £20 entry feeat www.hospitalityshow.co.ukThe three-day event looks set to be bigger,better and more business-focused than everbefore, bringing together over 350 exhibitorsfrom across the world to create a uniquetrading platform showcasing the cutting edgein food and drink, catering equipment,interiors, exteriors and tableware andtechnology, alongside the culinarycompetition, Salon Culinaire.The show will be offering money-can’t-buyadvice from a team of specially-selected, highprofile Business Mentors, who will sharetheir knowledge in a series of panel sessionson the new Business Briefing Stage, andvisitors will get the chance to book free half-hour one-to-one sessions with the businessmentor of their choice.New for 2013 is the introduction of theDesign Inspiration Stage – a dedicated forumwhere thought leaders from the world ofdesign will present the latest and most up-to-date trends in the sector.Technology will also play a prominent roleas the HOSPA Technology Hub hoststechnology Business Mentors, while adedicated lounge area will be available forthose who want to talk serious business.Toby Wand, Managing Director at FreshMontgomery says, “Each element of the showwill give visitors at least one good idea totake back to their business, whether it’sfinding a new product, meeting a newcontact, or learning valuable insight directfrom a business mentor. With a new look,new halls, and a renewed focus, it will be theplace to do business, source new productinnovations and network with likemindedbusiness professionals.”Culinary competition Salon Culinaire alsoreturns with new Live Theatre classesincluding Classical Fish Dish sponsored byAssociation Culinaire Francaise, MajorInternational Soup & Sauce Challenge,Nestle Toque d’Or 2013 Heats and aSeasonal Menu Masterclass in associationwith Rational.Salon Culinaire also incorporates finedining restaurant La Parade de Chefs, whichthis year takes ‘Best of the Best’ as its theme,inviting winning teams from the last threeyears to cook for diners on each day of theshow.Culinary delightsThe Hospitality Show returns to the NEC Birmingham from 21st to23rd January and looks set to be the biggest edition of the show yet. For moreinformation and toregister for the show,log on towww.hospitalityshow.co.ukor follow the show onTwitterat @HospShowRationalThe working day isthe theme onRational’s stand atthe Hospitality Show.It starts withcroissants andbreakfast grill,moving on to steaks,pizzas, vegetarianoptions and chips forlunch followed byafternoon muffins. Throughout the day Rational will demonstrate how theSelfCookingCenter whitefficiency cooks everything to perfection – and ofcourse visitors get to try what’s cooked.Rational will also be putting the overnight roasting program of theSelfCookingCenter whitefficiency through its paces, so there will be freshsamples of various roast meats throughout the day. The SelfCookingCenter whitefficiency is the latest version of the Rationalcombi-steamer. It uses new technologies to ensure perfect, trouble-freecooking at all times – day and night. Its HiDensityControl means that everyitem loaded is cooked identically, with absolutely consistent quality.Meanwhile, Efficient LevelControl makes it easy to cook different foods atthe same time, in the same unit, to the same high quality.Tel: 0800 389 2944 www.rational-UK.comStand 511TM ElectronicsTME supply everythingrequired for temperaturemeasurement andmonitoring in thehospitality business –from food-safethermometers andtemperature probes tointelligent monitoring ofhot water and heatingsystems for the prevention of Legionnaires’ disease.TME are temperature specialists, with a wealth of experience and a strongdesign and manufacturing base. Their clients include individual cafes,restaurants and hotels as well as large supermarket chains and FM operations. At the stand, try the new three-second response needle probes made withThermaSprint Technology – robust, dishwasher-safe and seriously fast. Youcan also see the best-selling MM2000 handheld thermometer – IP67waterproof with a protective thermoplastic rubber boot included.Visitors can also discover the MM7000 ThermobarScan, a uniqueBluetooth thermometer with integral barcode scanner, transforming HACCPmonitoring and legionella control. Save money too with the £35Thermometer 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.uk Stand 42645:Layout 1 13/12/12 09:47 Page 1Let us do thetalking…www.fdiforum.net the voice of the Food and Drink industryINTERNATIONALFood&DrinkFood&Drink46:Layout 1 14/12/12 12:21 Page 1Food & Drink International 47www.fdiforum.netGULFOODGulfood, the world’s biggest annualtrade exhibition for the food andhospitality industry, is set toexpand by 13% with its next showon 25th to 28th February at DubaiWorld Trade CentreThe show has expanded by more than12,500 sq m, including an additionaltemporary hall, Zabeel Pavilion, due tooverwhelming demand that saw theexhibition space sell out a full six monthsbefore the event kicks off.Under the theme “International Flavours,World Class Business”, Gulfood 2013 is ontrack to provide exporters, buyers,exhibitors and visitors benefit an evenbroader trade and sourcing platform. 2012’sGulfood attracted 68,681 trade visitors from152 countries – an 11% increase from theprevious year – with a 61% internationalvisitor presence. The additional exhibitionspace will allow many hundreds ofexhibitors to showcase their products in thisfast-growth market including new countrypavilions from Ecuador, Lithuania andOman.Helal Saeed Almarri, Chief ExecutiveOfficer of Dubai World Trade Centre, theorganiser of Gulfood, says, “For tradevisitors, the event offers an exceptionalopportunity to source and select from aglobal product showcase, network withthousands of industry peers to drive themarket forward and review the latest trendsand innovations through the entire chain,from raw ingredients and machinerythrough to finished products and restaurantstyling.”According to Dubai Municipality, foodimports to Dubai rose 18% in 2011 to 6.7million tonnes, emphasising the show’sglobal profile and importance to exporters.Hence, Gulfood hosts the Ministers Meet, aprogramme of events where ministers witha portfolio encompassing global trade,export and agriculture will meet up.Captains of industry and world-renownedexperts will share their research and marketanalysis at the Food Leaders’ Summit wherefood and hospitality business leaders willdebate and explore the commercialstrategies that will shape the future of foodtrade both at home and abroad. Alsocapitalising upon the region’s fast-growingmanufacturing base and business start-upsare dedicated programmes for FoodProcessing and Packaging and Entrepreneuror Foodpreneur? where the hottest trendsfor 2013 will be unveiled.The Gulfood Awards, now in their fourthyear, will celebrate the people andcompanies behind the region’s exceptionalfood and drink industry and the hugelysuccessful Emirates Culinary Guild SalonCulinaire returns, with 1300 young chefswill compete to become the culinary stars ofthe future.Gulfood witnesses significantgrowth with industry demandHamdan Bin Rashid Al Maktoumopens Gulfood 2012Gulfood takes placefrom 25th to 28th February at theDubai World Trade Centre,and for more information, visitwww.gulfood.com47:Layout 1 13/12/12 09:48 Page 1PUMPING SYSTEMSFaraday Drive, Bridgnorth, Shropshire WV15 5BJTel: 01746 764311 Fax: 01746 763375www.kecol.co.uk email: sales@kecol.co.uk25 years experience in pumping Viscous materialsNo.1choice for many of the world’s leading pharmaceutical, cosmetic&food manufacturersOffering bespokedesigned systems, manufactured to suit your specific needsOur extensive range of equipment is designed to transfer products from triple concentrate Tomato paste through to Petroleum Jelly and Mascara, quickly, cleanlyand efficiently For more information call us today or visit us onlineStand S1-B2025-28 February 201348 Food & Drink Internationalwww.fdiforum.netGULFOODKecol are not just a website and awarehouse – their experienced engineerswill visit your plant and recommend a cost-effective solution to any pumping problemthat is guaranteed to work. Be it stainlesssteel, high pressure, drum emptying orviscous pumps, you can trust Kecol to findthe right solution straight away.Kecol’s customer base includes a myriadof major food companies from all over theworld, and that success is because theirclients are assured of great service andquality products to transfer your viscousmaterials, gently, cleanly, quickly andefficiently. Introducing solutions from Kecolmean that production rates and productquality improve, along with a reduction inwastage and improvements in factory safety.Changes in legislation and the attitude ofresponsible employers put the health andsafety of their employees at the top of theworkplace priority list. Kecol provide manypump solutions which deliver health andsafety benefits to the user andimprovements in hygienic handling of theproducts with lower risk of contamination.These include portable pumps mounted ontrolleys or lifts, articulated arm lifting andpriming systems, which enable up to fourdrums to be emptied directly from a pallet,without having to remove the drums fromthe pallet. Also on offer static or mobilesystems with safety guards and integratedsafety controls designed to meet today’shighest safety standards.See Kecol at Gulfood at the Dubai World TradeCentre from 25th to 28th February to find out moreabout what they can offer – or visit www.kecol.co.uk.The home of viscous pumping solutionsKecol Pumping Solutions has vast experience in the transfer of viscous materials,which ensures they offer the most suitable solution to your requirements.48:Layout 1 13/12/12 10:22 Page 1Food & Drink International 49www.fdiforum.netGULFOODA.M.P-Rose Established over thirty years ago, A.M.PRose specializes in the supply of new, usedand reconditioned processing and packagingmachines for the confectionery, andchocolate industries. The firm also providesmachine installation, commissioning of spareparts and an after-sales service. Surplusmachinery can also be purchased by A.M.P-Rose.A.M.P-Rose will be showcasing the new‘6IST S’ double and single twist wrappingmachine at Gulfood 2013. The ‘6IST’ isdesigned to wrap a wide variety of pre-formedsweets, including; solid and centre-filled high boiled candies, chews and toffees. The new servo motorpaper feed now means it can reach speeds up to 550p/m, whilst reducing paper wastage.The ‘6IST S’ comes with a number of standard features, such as; Teflon liner in the feeder bowl,no sweet no wrapper sensor, paper breakage sensors, paper jamming sensor, total productwrapped counter, and VFD speed control.Tel: +44 1427 611 969 Email: info@amp-rose.com www.amp-rose.com Stand S-E33Jacob White PackagingFounded in 1911, Jacob White isrecognised as the world’s largestindependent manufacture of cartoningmachinery and product handling systems.The firm will be demonstrating its new verticalloading cartoner the TL-X3 at Gulfood. Semi and automatic cartoners are manufactured tothe customer’s specification for either end loading or toploading of the product and the semi or automatic sleevemachines are available for pre-glued or full wraparound sleeves. Thenew fully automatic case packers for end of line packing are available for pre-glued or full wraparound format, with or without product collators.The technically-advanced high-speed machines are exclusively manufactured in the firm’sproduction plant in the United Kingdom. The sales team will be on hand at Gulfood to discuss yournext packaging project. The TL-X3 will be running for your viewing.Tel: 01322 272531 Email: bill@jacobwhite.com www.jacobwhite.comSheikh Saeed Hall Stand S-E35Wire Belt CompanyWire Belt Company will display its range of metalconveyor belting and conveyor systems at Gulfood.Wire Belt has a long history of producing steelmesh belting under the Flat-Flex name andconveyor systems providing customised openmesh, hygienic, safe and efficient conveyorsolutions. Manufacturing a belting range that alsoincludes Eye-Flex, CompactGrid, Honeycomb andSpiral Woven Mesh, Wire Belt can offer improvedefficiency in numerous applications.They offer many styles and specifications of openmesh conveyor belt, along with CompactGrid, whichis engineered specifically to handle smaller, delicateproducts, while giving a lighter weight, open meshbelt design that can outperform many competitiveofferings.Wire Belt’s conveyors are of hygienic stainlesssteel construction, have a wide range of optionalfeatures, and special variants ensure the versatilityto satisfy most application requirements such aschanging product direction, orientation and spacingbetween production processes. Tel: +44 (0) 1795 421 771 Email: wthrower@wirebelt.co.uk www.wirebelt.co.ukStand S-E28BCHBCH are processengineers for the foodand confectioneryindustries, providing aone stop shop combiningmechanical engineering,automation and foodscience.At Gulfood, as well ashoping to meet theirexisting customers offood process equipmentfrom around the world,BCH hope to attract those new customers who are looking for the nextgeneration of process solutions. BCH are keen to demonstrate their processknowledge and manufacturing flexibility to assist those customers lookingfor something a little different.The focus of the exhibition for BCH will be to present the Pressure Cookand Vacuum Cool System and Microwave/Radio Frequency technology. TheCook Cool system is available from 50-3000kg capacity and providesimproved hygiene levels and increased production capacity, combined witha high level of product integrity. The BCH vacuum cooling system is one of the fastest and most efficientmethods of sauce/product cooling available today.Telephone: +44 (0)1706 852122 Email: info@bchltd.comwww.bchltd.comUK/PPMA Pavilion Stand S-E26Sveba-DahlenSveba-Dahlen introduce theirenergy saving control panel, theSD-touch.This is a big step forward in user-friendliness - the SD-touch panel isvery self-explanatory so the needfor thick handbooks is a thing ofthe past. All the individual menussuch as manual baking, pre-programmed baking and serviceparameters are easily accessedand very logical. The SD-touch will also help thecustomer to save both money andthe environment with its energysaving mode. This mode is enabledwhen the oven has not been in usefor a while. It then reduces thetemperature, closes the damper, turns off the lights, stops rotation andreduces the fan speed. The energy consumption can also be logged so thatthe customer can see the efficiency of the ovens first hand.At Gulfood, visitors can see the panel and all its advantages along withmuch more at Sveba-Dahlen’s stand.Tel: +46 33 - 151500 Email: info@sveba-dahlen.sewww.sveba-dahlen.comStand Z-F11449:Layout 1 14/12/12 08:48 Page 1Next >